Ingredients
Dough
- 300 g Milk
- 7 g dry yeast, 1.5 tsp
- 1 tsp bread improver, optional
- 25 g white sugar
- 450 g bread flour
- 50 g melted butter
- 20 g polenta
Accessories you need
-
Spatula TM5/TM6
buy now
Share your activity
I'm cooking this todayRecipe's preparation
Add milk, yeast, improver if using and sugar to bowl mix 3 mins temp 37º sp 2. Add Bread Flour, butter and Polenta mix sp 3, 15 sec.
"Closed lid" 4 min 
"Dough mode" if a bit sticky add a bit more flour 1 Tbs at a time at 2 min mark. (Never walk away on knead function) Roll into a ball place in bowl or thermomat and let rise for 1 to 1.5 hours. Tip out onto lightly floured bench knead together then sprinkle a little polenta onto the bench then push out like a scone mix to 1.5cm then dust top with polenta. Cut out using egg ring. Lighty knead left over bits and cut with egg ring then just shape last bits I into rounds. Place on baking tray allowing for spreading cover with tea towel and let rise for 1 hour to 1.5 hours. Heat lighty oiled frypan and fry both sides of muffin and place back on tray then bake for 10 to 15 mins in 180º oven. I put another tray on top at this point so they don't rise too much. Place on cooling racks. Then lighty toast to enjoy for Sunday bacon and egg muffin.
Dough
Thermomix Model
-
Recipe is created forTM 31
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.
Comments
Aprilstar: when you add the flour and polenta 😀
Delicious but need salt, reduced sugar to 20g but will try 10g. I proved them in my de hydrator so cut the proving time down to 30 mins both times. Time consuming but really light and lovely.
Omg. I will never buy them again. They freeeperfectly as well. Great job thanks so much
Delicious!!! A bit of a process, but definately worth it and easy
thanks! Will definately make again!!!
thank you for sharing. Loved to be able to make preservative/additive free ones at home! I added a little salt
Now on Facebook! https://www.facebook.com/Thermosherrie
Lovely recipe. I used bread improver as I always do so things are nice and fluffy. I was surprised there was no salt in the recipe. But they taste just fine without. Also, I devided my dough into 12 rather than 14 portions to fit my tray better. And i didnt cut them out but made them like individual rolls and squashed them a bit flat. Worked perfectly.
Sorry didn't get back to you when you add the flour. I have edited that step
Brilliant recipe, well worth the effort! Ate some & froze some, fresh as when defrosted. Will certainly make them many more times
I used your recipe this morning and they were 100% successful. Thank you so much for sharing.
Liz.
when do you use the butter?
Are you sure to delete this comment ?