- 250 g Butter
- 50 g Pure Maple Syrup
- 1 teaspoon cinnamon
- 2 pinches sea salt flakes
- 200 g skim milk
- 100 g water
- 10 g Yeast, or 45g fresh Yeast
- 30 g raw sugar
- 50 g Butter
- 1 pinch sea salt flakes
- 510 g bakers flour
- Maple syrup
Add milk, water, yeast, sugar and butter to TMX bowl
Heat 2 1/2 minutes / 37* / speed 1-2
Add flour and salt mix 6 seconds/ speed 6
Knead for 3-4 minutes.
turn out onto thermomat or floured surface and form a ball. wrap and set aside to rise until double in size for roughly 20-30 minutes.
add all ingredients into TMX bowl and mix 30 seconds / speed 4 scrape sides and mix for 1 minute / 37*/ speed 4
place into a container and put into the fridge. When mix starts to solidify around the edges whisk up and put back into the fridge. keep doing this every 10 min or so
pre heat oven to 180* and lie a tray with baking paper and set aside
divide dough into halves and cover one and set aside
roll out into a rectangle about 1/2 - 1cm thick
using a knife or spatular spread maple butter over dough
starting at the log edge, roll up into a log and cut into 1 inch sections and place onto prepared tray. Repeat steps with 2nd half of the dough
once finished, allow to rise/prove again until double in size then place into oven for 20-25 minutes or until golden
place on cooling rack and drizzle with maple syrup
Accessories you need
rising tie ay need to be increased in cooler weather
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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