Preparation time
2h 30min
Total time
2h 30min
Portion
9
portion(s)
Level
medium
Ingredients
Dough
- 160 g unsalted butter, softened and cut into pieces, plus extra for greasing
- 90 g Milk
- 2 tsp dried instant yeast
- 350 g plain flour, plus extra for dusting
- 50 g caster sugar
- 3 eggs
Cinnamon sugar
- 2 tsp ground cinnamon
- 1 tbsp caster sugar
Brown sugar glaze
- 180 g unsalted butter, softened and cut into pieces, plus extra for greasing
- 180 g light brown sugar
Assembly
- sea salt flakes, for sprinkling
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Grease a large bowl and set aside.
- Place milk and yeast into mixing bowl and warm 3 min/37°C/speed 1.
- Add flour, sugar and eggs and knead 5 min/
"Dough mode" , while adding butter through the hole in mixing bowl lid 1 piece at a time. - Transfer dough onto a silicone bread mat (ThermoMat) or floured work surface and, with floured hands, shape into a ball. Place dough into prepared bowl, then cover with plastic wrap. Leave to prove in a warm place until doubled in size (approx. 1 hour). Clean and dry mixing bowl. Continue with recipe while dough proves.
- Place cinnamon and sugar into a small bowl, stir to combine and set aside.
- Grease a round cake tin (23 cm), line with a sheet of aluminium foil then line with a sheet of baking paper, allowing plenty of overhang. Grease baking paper with butter.
- Place butter and sugar into mixing bowl and beat 1 min 30 sec/speed 5. Spread the mixture over base of cake tin. Place cake tin into refrigerator until ready to use.
- Preheat oven to 180°C. Knock down dough and roll out into a rectangle (35 x 30 cm) on a silicone bread mat or lightly floured work surface. Dot remaining butter mixture over dough, then sprinkle with reserved cinnamon sugar. With the long edge facing you, carefully roll up dough into a tight log.
- Place log onto a chopping board. Using a sharp knife, trim ends, then cut into 9 thick pieces (approx. 3.5 cm thickness). Place pieces, cut-side up, into prepared cake tin. Cover with a kitchen towel and allow to prove in a warm place for 30 minutes.
- Loosely cover buns with foil to prevent browning and bake for 20 minutes (180°C). Remove foil and continue to bake for 15-20 minutes or until buns are cooked through and golden. Carefully remove from oven and immediately invert onto a serving plate. Allow to cool for 15 minutes (glaze will harden), then sprinkle with salt flakes. Serve warm.
Cinnamon sugar
Brown sugar glaze
Assembly
Thermomix Model
-
Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd 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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Comments
Could you make it the night before? Do the last prove in the fridge overnight and then bake in the morning?
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