At a recent Thermomix Consultant Masterclass I made a Sweet Pull-A-Part. I promised to share this recipe with everyone, so here it is.
Silly me didn’t take many photos at the time. But I made another afterwards for you.
We used the Thermomix Basic bread recipe removed the whole wheat grain and replaced it with more bakers flour and added about 4 tbsp of raw sugar.
So here we go
Author: Bec's Table
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
- 20 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
- Handfull 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.
- Set the dial to closed lid position. Knead the dough for 12 mins on interval speed.
- Either leave the dough where it is and pop in the MC or place the dough into a warm thermoserver that has been lightly oiled. Let it rise for ½ an hour to an hour. If you want soft bread, it's important to prove. Don't rush it.
- 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. Make sure you've let it prove if you want soft bread.
- It's a good idea to sprinkle the bench with a little flour if your dough is too wet
- Roll your dough out into a wide flat rectangle and sprinkle with almond meal, then the brown sugar and add the fruit (and nuts?) and knobs of butter
- 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 each ribbon back and forth with the filling squashed inside
- Don’t worry about bits that fall off; we can fix that at the end. Pick up the ribbon and pop it upright into your 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 into the (cracks) dough, so they don’t burn on top.
- Now let it prove a bit. Proving is essential; I see so many photos of bread that hasn't had enough time proving. They might look pretty but if you look at the bread it's thin and heavy looking. If I'm going to pop my pull-a-part in a hot oven, I leave it on the bench for ½ an hour, then turn the oven on to 180c, by the time the oven has reached temp. another 10 - 15 minutes has gone by making the total time proving around 45 mins or so. If I'm popping it in a cold oven and setting the temp to 180c, I leave it on the bench for at least 10 mins before I do anything. Sitting it on the bench for 10 minutes before popping it in a cold oven will give it a chance to relax and start proving the rest of the proving will happen as your oven is going up in temperature. Bake till its deep golden brown. Let it cool in the pan for 10 mins then tip it out and serve.
- It won’t last long.
- Make sure the top is really caramelised yummy