The Cookidoo Boston Bun recipe has gone quite viral amongst Thermomix fans.
When I checked out the recipe, I knew that I would make changes. I’m a pretty good bread maker and there’s no way this recipe needs 5 tsp yeast. Yes, having dried fruit in a dough will necessitate a slightly higher level of year. But, essentially, bread needs time, not loads of yeast to hurry up the rise. Plus, the ratio of flour to water is too high for my liking.
So, here is my recipe. Allow 4 hours for this one. You can make the dough at night and do the first prove. Shape into the round, then pop on the baking tray and cover with a large round bowl. Place in the fridge overnight. Remove in the morning and allow to rise with damp cloth on top. Continue as per recipe.
- 280g water
- 2½ tsp yeast
- 2 Tbsp powdered milk
- 45g cubed butter
- 65g raw sugar
- 500g bread flour
- 2 tsp bread improver (or 2 tsp white vinegar)
- 1½ tsp salt
- 1 egg
- 80g sultanas
- 80g currants
- 75g butter, cubed
- 75g copha, room temp, cubed
- 300g icing sugar
- 40g milk
- 10g vanilla paste
- Coconut, to top
- Weigh water into Thermomix bowl.
- Add yeast, powdered milk and sugar.
- Warm 3 min/37/speed 2.
- Add remaining ingredients, except fruit.
- Knead 7 min.
- Leave to rise in the bowl until it reaches the top - this may take an hour or so.
- Turn out on to a floured bench.
- Press out to a large circle with floured fingers.
- Sprinkle half the sultanas and currants over. Bring in edges and fold in to enclose fruit.
- Press out again to a large circle.
- Sprinkle remaining fruit over the top and bring edges in again to enclose fruit.
- Turn over and shape by turning and tucking under until the dough has a nice tight top. Poke any fruit back in.
- Place onto a large baking tray and cover with a damp cloth.
- Leave in a warm place for at least an hour or until doubled in size.
- Part way through preheat oven to 180 degrees.
- Once ready to bake place into oven and spray oven with water.
- Bake for 35 - 40 minutes or until the bread is golden brown and sounds hollow when tapped.
- Place icing ingredients (except coconut) into mixing bowl and mix 6 min/sp 3.
- Insert butterfly. Whip 2 min/sp 3.
- Spread over cooled bread and sprinkle with coconut if desired.