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Raspberry and Apricot Bread


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Ingredients

20 portion(s)

Dough

  • 200 g buttermilk
  • 250 g water
  • 2 sachets Yeast, (14g) or 30g fresh yeast
  • 750 g bakers flour
  • Pinch sea salt
  • Drizzle olive oil

Filling

  • 200 g raspberry jam (minimum), preferrably TM made
  • 350 g whole apricots
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Recipe's preparation

    Dough
  1. Place buttermilk, water and yeast into mixing bowl and cook 2 min/37 C/speed 1.

  2. Add bakers flour, olive oil and salt.

    Set dial to Closed lid closed lid position and knead 5 min/Dough modeInterval setting

  3. Remove dough from mixing bowl and wrap in ThermoMat to prove for approx. 20 minutes or until doubled in size.

  4. Filling
  5. Whilst dough is proving place apricots into mixing bowl and chop 10 sec/speed 5 or until mixture resembles finely diced apricots.

  6. Bread Assembly
  7. Once dough has doubled in size, flatten out onto ThermoMat or floured surface until approximately the size of an A3 sheet.

  8. Spread raspberry jam over the whole sheet surface and then sprinkle apricots so they will be evenly distributed once rolled.

  9. Once covered, use the long length of the dough to roll up to form a scroll. I like to leave the scroll for another 20 minutes at this stage to prove before baking.

  10. Bake the scroll for at least 30 minutes at 200 C but keep an eye on it, you want it to be nice and golden but not burnt. Remove to cool slightly before serving.

     

    Of course, like all good bread - serve with lashings of butter!!!

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Tip

This is a variation on the TM Pullapart Bread. I like to use buttermilk when I bake this as it does add more "body" to the bread.

Be generous with the filling.. This is a huge dough mix and you want the flavours to come through.

Once rolled into a scroll you can cut on the thermat with your spatula to form "scrolls and lay in a baking tray.

I actually made 2 scrolls and cut up small to put into silicone baking moulds  (as picture shows) to get a total of 48 pieces.

Another good option is to cut into chunks and then just place randomly in a loaf tin to achieve a sandshich loaf that would be great for slicing and making toast out of.


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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Comments

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  • Was very tasty, thank you

    Submitted by gingerchef_jess on 7. September 2016 - 12:29.

    Was very tasty, thank you

    Jess

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  • Thanks Steph, kids and hubby

    Submitted by Hansto on 12. February 2012 - 13:43.

    Thanks Steph, kids and hubby are going to love these!!

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  • Yes just to be clear, these

    Submitted by StephBerg on 11. February 2012 - 18:41.

    Yes just to be clear, these are dried apricots... but you can use any combo you like!

     

     

    Steph xo

    Thermomix Group Leader - Yarra Ranges

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  • Just wanting to confirm if

    Submitted by Hansto on 11. February 2012 - 14:00.

    Just wanting to confirm if you used fresh or dried apricots?? tmrc_emoticons.~

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  • Looks deliciious Steph. will

    Submitted by CathyM on 14. August 2011 - 17:56.

    Looks deliciious Steph. will definately try this one. Big Smile

     

     

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