This most delicious bun was inspired by another Thermomix consultant. Every month all the members of our team meet together to encourage each other, talk about food, swap recipes and oh get official business. My group leader has great difficulty trying keep us on track, as we are always talking about what we have made, some great recipe we have seen and shared and then we eat food that we have made.

Rita, bought along a bun that looked really nice… I normally don’t go for bread calories as I would rather eat something much worse that would not fill me up, but least I could have a bit more of it! LOL Rita, said that she basically used the brioche recipe out of the very old EDC (the one with the ring binder) and made it up.

I have been wanting to make it for a while, so I finally did to take to a bit of a gathering so I didn’t have to eat it all! I have played around with it a bit and Oh my… it is so good, have it warm with lashings of butter or just by itself, no matter, it taste so good!

I’m sorry to those that don’t have a Thermomix as this is a Thermomix Method… I’m sure you could make it with a bowl and your muscle, or a kitchen aid with the dough hook on,  so if you would like to give it a go let me know… you can follow the simple direction and just use your kitchen aid or your muscle for the kneeding process. As I have said before, I never really made anything with yeast before my Thermomix, but I do all the time now because it is so easy.

You don’t have to use walnuts and sultanas, you could use any soft nut like cashews, macadamias, pecans etc… and you could use any dried fruit. Have an experiment and see what you like. I’m going to try pecans and cranberries next time 🙂 It isn’t a fast recipe, but you can do things in between proving… so really it doesn’t take that long.

If you have a Thermomix I have used the basic Brioche recipe with a few adjustments, to make it a bit richer!

Ingredients – Bun

20g of Milk

20g of Fresh Yeast or 2 teaspoons of dried

400g Bakers Flour

5 eggs

100g sugar

1 Teaspoon of Salt

200g of Butter

Olive Oil (for greasing)

1 Tablespoon of Icing Sugar

1 Teaspoon of Water (approximately)

Ingredients – Spread

250g Block of Philadelphia Cream Cheese (Full Cream)

100g Brown Sugar

10g Cinnamon

100g of Walnuts (roughly crushed)

100g Sultanas

Ingredients – Milk Icing

4 Tablespoons of  Icing Sugar

1 Tablespoon of Milk (approximately)

Method – Spread

1. Place cheese, brown sugar and cinnamon  into the mixing bowl and combine 10 seconds/speed 5, scrape down the sides of the bowl and repeat.

2. Remove as much mixture as you can from the mixing bowl and place in a bowl in the fridge. Use the dirty mixing bowl for the bun mixture… it isn’t going to make any difference to the brioche.

3. Walnuts and sultanas will be used to spread over mixture.

Method – Bun

1. Place milk and yeast into the mixing bowl and heat 3 minutes/37º/speed 1.

2. place a bowl on top of the Thermomix and weigh butter, cut into rough chunks. Then place flour, eggs, sugar, salt and walnuts into the mixing bowl and knead for 8 minutes, adding the butter through the hole in the top, bit by bit over 2 minutes.

3. Sparingly oil a large bowl and place dough into bowl. With greased hands, gently round it into a ball (as this is a sticky dough, it will help the mixture not stick to your hands).

4. Leave in a warm spot, covered, until it has doubled in size… Usually 1 – 3 hours… Proving depends on the temperature or humidity in the air and your climate etc..

5. When ready roll out onto a greased bench in the shape of a large rectangle.

6. Spread with Cream Cheese mixture and sprinkle with walnuts and sultanas.

7. Gently roll into a very large sausage roll looking thing 🙂

8. Cut into ten pieces. Cut in half then divide eat side into 5 pieces. I usually make the ones at the end of the roll a bit larger and the thick ones in the middle a bit smaller.

9. Place baking paper on the bottom of a large spring formed tin (25cm) and lightly grease the sides. Place pieces of the bun, turned on their side, as shown.

10. Cover with greased cling wrap and leave for another 1 – 2 hours.

11. Preheat your oven to 180ºC and bake for 40 minutes or until golden brown on top.

12. Combine the 1 tablespoon of sugar and approximately 1 teaspoon of water and brush over the bun as soon as you take it out of the oven.

Seriously, the glaze makes it look so good!

13. Leave in tin for 30 minutes then remove to cool.

14. Combine Milk Icing ingredients, mix to a runny paste consistency… you may need a bit more milk and smear over the bun. Wait for it to set (or don’t, you will just have runny goodness all over your fingers) then break into pieces, cut in half a slather with butter and enjoy!

You don’t have to do the icing bit, it is just as nice if you just do the sugar glaze and eat it warm, I love it when the butter melts and drips down my arm. LOL… I hope my personal trainer isn’t reading this, I didn’t eat any, really!

So there you have it my version of this classic bun… Thanks Rita for the inspiration…I’m going to make it all the time to take to things as it is very impressive to look at and is so easy to make!

Just to let you know, I love it when you leave a comment and say hi, I would like to get to know you all!

You just need to leave you name and email address… If you don’t have a website, you just leave it blank 🙂 Thanks so much for reading.

Enjoy Irresponsibly!

Liz xx

If you like this recipe maybe you might like these?

Nola’s Chocolate Chip Shortbread (Thermomix Method Included)

Banana Bread (Thermomix Method Included)

Carrot Cake with Cream Cheese Icing (Thermomix Method Included)

Jam Drops (Thermomix Method Included)

Elizabeth Connolly

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I have been cooking since I can remember. I am a Thermomix consultant, so now (whenever possible) try to give you Conventional AND Thermomix methods for the recipes. I like to share tips on how to save money and how making food from scratch isn't really that hard (especially with a Thermomix). If you have any questions about the Thermomix or cooking/food in general please email me as I'm happy to chat.
Liz xx
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