Thermomix fruit bagels

Thermomix fruit bagelsThe first time I made bagels in my Thermomix, I was quite chuffed! These fruit bagels are a nice change from hot cross buns at Easter.


  • 150g sultanas (or mix of sultanas, raisins or currants)
  • 80g boiling water
  • 260g water
  • 7g dried yeast
  • 520g bakers flour
  • 60g rapadura sugar
  • 2 tsp cinnamon, ground
  • 1 tsp fine salt
  • 1 tsp allspice, ground
  • 1 tsp nutmeg, ground
  • 1 egg, beaten (for egg wash)
  • 1 tbsp rapadura sugar (for sprinkling on top)


  1. Mix sultanas and boiling water in a bowl and set aside.
  2. Place remaining water, 20g rapadura sugar and yeast in Thermie bowl, heat for 2 minutes/37 degrees/speed 2.
  3. Allow to stand for 10 minutes.
  4. Add flour, remaining brown sugar, cinnamon, salt, allspice, nutmeg and fruit soaking water.
  5. Set dial to closed lid position and knead for 1 minute, interval speed.
  6. Add dried fruit, knead for 45 seconds, interval speed, adding 1 additional tablespoon of flour if mixture becomes too wet.
  7. Place dough in an oiled bowl, turning several times with spatula to create tension on surface of dough. Cover and stand in a warm place for 1-2 hours, or until dough has doubled in size.
  8. Preheat oven to 200°C. Line oven tray with baking paper. Divide mixture into 10 and shape into balls on a lightly floured surface. Press thumb through middle of each ball and shape into bagels.
  9. Line the Varoma base and tray with baking paper.
  10. Place 500g water in Thermie bowl, heat for 15 minutes/Varoma/speed 3, or until Varoma temperature is reached.
  11. Set timer to 4 minutes, 30 seconds/Varoma/speed 3. Place 3 bagels on Varoma tray and 2 in the base. When finished steaming, place bagels on prepared baking tray and repeat with remaining 5 bagels.
  12. Brush bagels with egg wash and sprinkle with rapadura sugar. Bake for 20 minutes, or until browned and with a crust on top and bottom. If base is still pale, turn bagels over when top is browned.
  13. Serve warm out of the oven with a generous spread of butter.

Recipe inspired by Alyce Alexandra.


Focaccia and french baguettes

2013-07-03 18.51.19I love bread. The smell of fresh bread baking in the oven has to be one of my favourite cooking aromas. (Quite partial to the smell of mushroom, garlic and bacon too).

But back to bread!

I’ve tried a few different recipes and I’ll post the winners here. My favourite so far has to be the focaccia and baguette recipes. SERIOUS LOVE.


The recipe from the Everyday Cookbook is fantastic. Light, fluffy and far tastier than the bought stuff! I turned it into a garlic and herb bread:

  • Chop 2 cloves of garlic, speed 7/3 seconds.
  • Add 50g of butter to the bowl. Melt at 90 degrees/2 minutes/speed 2.
  • Brush the garlic butter onto the top of the bread.
  • Add a generous sprinkling of dried italian herbs.
  • Whack into the oven and bake as per recipe.

This would be super yummy with some antipasto and dips, or cut into squares and toasted with some lunch fillings inside.

2013-06-23 14.13.39-2French baguettes

So satisfying to have these babies fresh outta the oven to accompany a heart-warming soup.

I used the recipe from Steph Berg’s website, which originated from the Thermomix Australia newsletter:


2tsp salt

650g bakers flour

320g warm water

2tsp granulated yeast


Place all ingredients into TM bowl in the order listed.

(We are keeping the salt away from the yeast.)

Blend together for 15 seconds on speed 7.

With dial set to closed lid position, knead for 3 minutes at Interval speed. Allow to rest in TM bowl for 10 minutes.

Re-knead for a further 3 minutes at Interval speed. The dough will be quite dense, yet flexible.

Turn out onto lightly oiled ThermoMat and prove until doubled. (Up to 3 hours.)

Divide dough into 2 equal parts. Roll each separately into long rectangle (10cm longer than the bread tin).

Fold in both long sides towards each other in the centre and push together to seal dough. Tuck in ends and seal by pinching together as well. Turnover, seam down and place into baguette tin.

Allow to prove again, covered loosely with ThermoMat.

Preheat oven to 220ºC. Place large baking tray in bottom of oven and adjust a rack to be in centre of oven.

When loaves have risen to your liking, slash tops on an angle with an extremely sharp knife or blade. Spritz with water from sprayer if available. Place into hot oven and then immediately pour at least 750ml cold water into heated baking tray. Shut oven and bake loaves for 20-25 minutes until golden and hollow sounding when tapped. Turn oven off. Turn loaves upside down and return to oven for a few minutes.

Cool slightly before slicing and serving with fresh butter.