Sweet Pull-a-part

ymmmo soft sweet almond bread

At the recent Consultants cooking class we made a sweet pull apart.  I promised to share this recipe with everyone, so here it is.
I will have photo’s for this soon but if you want to check out the savoury pull a part search it above.
We used the Thermomix Basic bread recipe removed the whole wheat grain and replaced it with more bakers flour and added about 4 tbls of raw sugar.
So here we go
For the bread
300g Lukewarm Water
(Make sure this is between 22 and 37C. to get the best results) you can warm it up first by measuring in your water and setting it for 3 mins to 37c.  This will help make sure you have the perfect temperature for your bread making.)
1 sachet of dry yeast
500 – 520g baker’s flour
1 tsp. salt
20g gram of olive oil
4 tablespoons of raw sugar
For the filling
1 cup of almond meal
½ cup brown sugar
½ pack of 250g unsalted butter
Hand full of dried fruit of your choice.
Place all the ingredients into the TM bowl in the order of the recipe. This is important because you will get a better loaf if you have the yeast wrapped in flour before the salt or sugar touch it.  We discussed this in a bit more detail at the class so “JUST DO IT”.  Trust me it works. 
Mix for 5 seconds on speed 7 to combine.

If you leave your dough in your TM bowl you know its ready when it does this.

Set the dial to closed lid position. Knead the dough for 1.5 mins on interval speed.
Place the dough into a warm thermoserver that has been lightly oiled and let it rise for ½ an hour to an hour or leave it in your TM if you dont have to use if for 1/2 an hour.
When it’s risen take it out of the thermoserver or TM bowl and roll it out into a rectangle about the size of your Thermomat. 


good idea to sprinkle the bench with a little flour if your dough is too wet

Roll your dough out into a flat wide rectangle and sprinkle with almond meal

Almond meal

Brown sugar

add fuit (and nuts?) and knobs of butter

Sprinkle the almond meal, sugar and fruit on the dough and dot the butter all around in small pieces.

cut strips of equal width

Using the back of a knife or your spatula, cut strips of equal thickness in long lengths so you are ended up with long ribbons of dough. 

fold back and forth with the fillin squashed inside

Take one end of a dough strip and fold it up by concertinaing (is that a word?) it back and forth till you get to the end. Don’t worry about bits that fall off, we can fix that at the end.  Pick up the ribbon and pop it upright into you pan.  Now follow this pattern till you have done all the ribbons. Pick up your thermomat and put all the bits that have fallen off on the top of your bread.   Push any fruit a little down into the dough so it doesn’t burn on top. 

Everything that falls out push in the top.  Makesure the fruit is below the surface

This is what it should look like before it goes in the oven

Turn the oven on to 200c and pop it in, immediatly turn it down to 180c it should take about 20 to 25 mins to cook.  But you will know it’s done when it’s really brown on top.   Let it cool in the pan for 10 mins then tip it out and serve.
It won’t last long.

and this is what it should look like when it comes out of the oven

Make sure the top is really caramalised yumm

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