Paul Hollywoods St Lucia Buns by Stepford. A Thermomix <sup>®</sup> recipe in the category Breads & rolls on www.recipecommunity.com.au, the Thermomix <sup>®</sup> Community.

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Paul Hollywoods St Lucia Buns

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Ingredients

12 piece(s)

Dough

245 grams Milk
1 teaspoon saffron threads
50 grams unsalted butter
500 grams Strong white bread flour
1 teaspoon salt
7 grams Instant Yeast Sachet
50 grams caster sugar
100 grams quark cheese
vegetable oil, for greasing
1 egg yolk, for glazing
24 raisins or sultanas

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6

3h 15min

Preparation 3h 0min

Baking/Cooking
7

medium

Preparation
8
- Recipe is created for
  TM 31
9
Afternoon tea Breakfast Snack Baking Creative Bread Christmas Everyday Holiday Picnic Side dish Swiss

Recipe's preparation

1. Heat the milk in a small saucepan over a low heat until gently simmering. Remove the pan from the heat, add the saffron threads and butter and set aside for 10 to 15 minutes, or until the saffron has infused the milk and the milk has cooled slightly. (This could be done in the Thermo, however heating the jug can impede the kneading process, so it is much easier to just do this in a saucepan).

2. Measure the flour into the TM bowl, then add the salt on one side and the yeast on the other. Add the sugar.

3. Strain the cooled and infused saffron infused milk into the TM bowl onto the flour. Add the Quark.

4. Mix on Speed 6 for 5 seconds.

5. Scrape down and if not properly combined then mix on Speed 6 for another few seconds.

6. Kneed the dough, "Closed lid" "Dough mode" for 2 minutes.

7. Tip dough out, kneed into a ball and place in a lightly oiled bowl, cover with cling film and set aside in a warm place for 1 1/2 to 2 hours or until the dough has doubled in size.

8. Brush 2 baking sheets with vegetable oil or dust with flour.

9. When the dough has proved, knock it back, then divide into 12 equally sized pieces.

10. With each piece of dough, roll into approx 30cm long sausage shapes and bend the dough into shapes (see tips to watch this being done, very simple once you have watched).

11. Cover the dough shapes loosely with cling fild and set aside to prove again for 30 to 45 minutes, or until they have doubled in size.

12. Pre-heat your oven to 200C or 180C fan forced.

13. Brush the dough shapes over the top with a little of the beaten egg. Add raisins/sultanas to the centre of the coils of dough.

14. Bake the buns in the oven for 12 to 15 minutes, or until lightly golden brown and cooked through. Set aside to cool on a wire rack.

Accessories you need

Spatula TM5/TM6
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Tip

1. To make traditional swiss animal shapes watch Paul Hollywood on www.bbc.co.uk/programmes/p02dd0yq, it's so easy to do once you have watched him.

2. This recipe does take time with the proving, but really it is so very easy and the bread is so creamy with a touch of sweetness, perfect for a light Christmas morning breakfast.

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.