CUSTARD AND ALMOND PLAIT by Allic1971. A Thermomix <sup>®</sup> recipe in the category Breads & rolls on www.recipecommunity.com.au, the Thermomix <sup>®</sup> Community.

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CUSTARD AND ALMOND PLAIT

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Ingredients

6 piece(s)

CUSTARD AND ALMOND PLAIT

62 g water, boiling
125 g full cream milk, cold
5 g dried instant yeast
350 g Baker's Flour, (bread flour)
3/4 tsp salt
40 g sugar, White
1 tsp bread improver, optional
25 g Butter, cold
1 egg, cracked not whisked

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6

2h 50min

Preparation 2h 30min

Baking/Cooking
7

medium

Preparation
8
- Recipe is created for
  TM 6
  
  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.
- Recipe is created for
  TM 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!
- Recipe is created for
  TM 31
9
Afternoon tea

Recipe's preparation

Add water, milk and yeast and Mix for 1 min 37 degrees speed 1
Add the rest of the ingrediants and Mix for 30 seconds speed 5

Knead for 10 mins (after 4 minutes remove the MC, as the dough gets quite warm, and this is a sticky dough)

Leave to rise until doubled in size

then cut and shape the dough into 6 or 8 equal balls,( weigh the dough then divide by 6 or 8 )

let the dough balls rest for 30 to 60 mins depending on how warm it is, should be doubled in size.

If making the custard version, then use Thermomix, thick and creamy for 3-4 people, you will have plenty.

Take 1 ball at a time, and roll out into a 5-6 inch (13-15cm) spread Nutella, Biscoff or custard on the dough circle, roll up the circle from one side to the other to resemble a hot dog roll. Now cut down the centre but leave ½ inch at the top joined, now very gently plait the dough and join the bottom, carefully lift on to a prepared baking tray with baking paper, leave room for them to double in size, if doing custard and almond now is the time to add slivered almonds.

Cover with a cling wrap and a tea towel for another 30-60 mins, take 1 egg yolk mixed with 1 tbsp of water mix and wash the bread plait’s bake at 160 fan for 15-20 mins. Remove from the baking paper and place on to a wire rack and leave to cool, dust with icing sugar, and eat while still warm or when cold you can add a little more warm custard.

Accessories you need

Spatula TM5/TM6
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Tip

Use a sharp knife to cut the dough

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.