Pull-A-Part has to be one of the easiest yeasted doughs you can make.
This is a recipe that you can make with reasonably short notice (in the world of yeasted doughs of course).
You don’t have to have a Thermomix, but it does make it quicker. I’ve added a few instructions for the use of a stand mixer below.
Your family will love it. You can choose anything you like to pop inside. I’ve even used leftovers before!  Just add some cheese to make it extra yumable.
Thermomix pull-a-part | becs-table.com.au

Thermomix Pull-a-Part

Thermomix Pull-a-part
Prep time
Cook time
Total time
Bec's Pull apart
Serves: 1 loaf
  • 300g water
  • 1 Tbsp yeast
  • 520g white bakers flour
  • 1 tsp salt
  • 1 tsp sugar
  • 20g olive oil
  1. In your Thermomix weight in 300g of warm water. (I make sure it is at least 37c on the dial, but you can set your TM to 37c and give it around three mins time or however long it takes to get there, you'll soon know the feel). Put the dry yeast on top of the water, missing the blades.
  2. Drop your 520g of flour on top of that (sprinkling it to cover all the yeast) then add your salt, sugar and oil.
  3. Mix on speed 4. I pop the MC on and wait till it starts jiggling about then I know it is all incorporated. Should take about 4 to 5 sec.
  4. Now set to knead for two mins.
  5. I sometimes leave my dough in the Thermomix to prove as long as I don't need the bowl for anything else of course. It should double in size popping out of the top of your Thermomix about an inch if you leave it in. Another way is to pop it in your Thermo Server if you have one. Your Thermo Server is an ideal proving chamber for this amount of dough. You have to warm it up first. Boil the jug and pour in the hot water, leave it for 5, minutes then tip it out and dry the bowl as quickly as you can. Use a little oil to coat the inside of the server bowl then place in the dough and pop on the lid. Leave it to prove, once the lid pops open about 2 cm, it's proven enough.
  6. In the meantime, weigh the cheeses into the TM bowl and grate on speed 6/5 sec. Then set aside.
  7. Add the onion to your TM bowl and chop on speed 5/3 seconds. Add the chopped bacon and oil and set to 100 c/5 min/ reverse sp + 2. Once the time is up, leave to cool.
  8. Prepare a tin or tray. If you have a springform tin use that otherwise just butter and dust a standardf5f6f5;" data-mce-style="background-color: #f5f6f5;"> 9" cake tin, or you can even just stack them all together on a large tray, for a free-form shape if you wish.
  9. When your dough has proven, remove it from the Thermoserver. Roll it out into a rectangle (around a cm thick) onto a clean lightly dusted surface. Don't use too much flour, in fact; I find most of the time I don't have to add any extra flour to my bench because it's a perfect consistency. Although all flour is different and if you find yours is a little sticky you'll need to do a little dusting. (of flour that is)
  10. Once you've rolled out your dough, you'll need to layer your fillings over the top. Using a knife or pizza wheel cut long strips of equal length and width. Take one end of a strip and gather it folding back and forth as you go. Then sit it upright it in or on your prepared tin. Continue this process till you have all the dough in, remembering to leave a few gaps for the dough to rise.
  11. Now it's ready to go into the oven. You can either let it prove a further ½ an hour to an hour or set your oven to 200c and pop it straight in. This second rising can be done slowly as the oven reaches full temperature. Keep an eye on your creation, and when the top is a deep golden brown, it's ready to pull out and pull-a-part. Oh, leave it cool a bit first.

Conventional Method Extras

If you have a stand mixer, make the dough in there using a dough hook preferably and cover with clingfilm when proving.
  • Knead for 8 – 10 minutes.  If you don’t have a dough hook use a paddle, but slow the speed down.  It won’t work as well, but it will be ok for this recipe.
  • Cover and pop it in a warm place to prove. Covering with clingfilm will help keep the warmth and moisture in.
  • Cook your onion and bacon in a frypan on the stove before adding.  This prevents chomping down on raw onion after your pull-a-part is baked off.


Why Not Sweet Pull-A-Part

Your imagination is the only limit to the choice of fillings. You can make savoury and sweet. It’s so quick and easy.
For a sweet alternative add an extra 2 Tbsp of sugar in the dough, and when you’re doing your pull apart try some almond meal, butter, sultanas and a sprinkle of sugar. Yummmm cheap and no added non-food items.

Chef tip: Wash and soak your sultanas first

  • Some dried fruit is very dirty.  It pretty much depends on what brand you’ve chosen but I just do it all the time.
  • Soak the fruit.  Once your fruit has absorbed a whole lot of liquid it is less likely to burn in the oven.
  • Try soaking the fruit in orange juice, maple syrup and water, honey and water or alcohol for a grownups pull-a-part

If you enjoyed making this yeasted dough why not have a go at making crumpets too.


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