- 250 grams water
- 1 tbsp Butter
- 100 grams raw sugar
- 3 tsp dry yeast
- 600 grams bakers flour
- 1 tsp Bread Improver (Optional)
- 400ml can coconut cream
- 800 grams water
- 100 grams raw sugar
- 20 grams Corn Flour
- 100 grams white sugar
- 65 grams water
1h 55minPreparation 1h 30minBaking/Cooking
Recipe is created for
TM 5Please 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!
Line a large baking tray with baking paper and set aside.
Place water, yeast and sugar into mixing bowl and heat 3 minutes, 37 degrees on speed 1.
Add butter and bakers flour and mix for 10 seconds on speed 6 and then kneed for 3 minutes.
Preheat oven to 200 degrees. Transfer dough onto thermomat or floured work surface and work into a ball. Wrap in thermomat or place in a bowl and cover with plastic wrap. Leave to prove in a warm place until doubled in size (approx. 30 minutes).
Knock down dough. Roll out into a large rectangle (5 mm thick) then roll up into a long swiss roll. Using a sharp knife, cut into 15 slices to form individual scrolls and place cut side up onto prepared baking tray. Cover with glad wrap and leave to prove in a warm place until doubled in size (approx 30 minutes).
Place coconut cream, water, sugar and cornflour into mixing bowl and cook for 5 minutes, 100 degrees on speed 1.
When the buns have doubled in size pour the coconut sauce over the top until it is covering half way up the side of the tray. Place into hot oven and cook for 20-30 minutes or until browned.
Remove from oven and brush buns with sugar syrup glaze. Allow to cool. Server warm or cold.
Place sugar and water into mixing bowl and cook for 5 minutes at 100 degrees on speed 1 until sugar is disolved. Brush sugar glaze onto the top of the cooked buns.
Accessories you need
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.
Other users also liked...
- Gin & Tonic Sorbet
- Freeken Good Freekeh Salad!
- Creamy Fruit Cake
- Passionfruit and coconut cake
- Variation Clone of World's Greatest Banana Cake - quick wholemeal version
- Cranberry, Oats and White Chocolate Biscuits.
- Bounty Cake
- Double choc caramel slice
- French Chocolate Teacake
- Nut butter Porridge
- Protein Bars
- All in one apple, carrot and blueberry cake