(1.001 votes)
Loading ...
For those of you who enjoy these days at home, quiet, with your family ...: nut muffins y aromatic herb muffins.
Whether it is your first time in the world of breads or if you have already made a few, today's recipe I think you may like. In Thermomix a simple enriched bread dough. And then it is divided in two to make the two types of loaves.
You can make buns, as you can see in the photos, or make two medium loaves: one of nuts and another of herbs.
Although this is not a proper Christmas recipe, imagine your table with them, made by yourself ... Homemade patés, cheese creams, smoked salmon ... they will taste even better.
Nut rolls and herb rolls
Some easy to prepare muffins using Thermomix. With these quantities you get 12 rolls (6 of each type) perfect to serve with patés, cream cheese or even to accompany any meal.
- Ascen Jimenez
- Kitchen: Italian company
- Recipe type: masses
- Calories: 250
- Rations: 12
- Preparation time:
- Cooking time:
- Total time:
Ingredients
- 200 g warm water
- 15 g fresh baker's yeast
- 1 teaspoon of sugar
- 300 g of bread flour
- 200 g whole wheat flour
- 1 teaspoon of salt
- 50 h of melted butter
- 1 egg
- 100 g of walnuts, peeled and slightly chopped
- Some leaves of fresh aromatic herbs that we can chop with a knife (thyme, oregano, rosemary ...)
Music
We put the water, yeast and sugar in the glass. We mix 20 seconds, speed 2.
Add the flours, the salt, 30 g of melted butter (be careful, it says 50 in the ingredients but for now we will only use 30) and the egg. We knead 4 minutes, closed cup, spike speed.
We divide the dough into two halves (since the dough weighs about 800 g, we remove 400 g from the glass). To the 400 g of dough that we have left in the glass, we add the 100 g of walnuts. We mix 1 minute, closed cup, spike speed. We take out that mass of walnuts and reserve it.
We now put the other half of the dough in the glass. We incorporate the aromatic herbs and program 1 minute, closed cup, spike speed.
We finish integrating the ingredients well and make a ball with each of the doughs. We then brush them with the melted butter that we had left over. We put them in two bowls and cover them with plastic wrap so that they rise for 1 hour and a half or two hours.
We divide each portion of dough into 6 pieces and with each of them we form a bun.
We put the breads on a couple of baking trays covered with baking paper, with a separation between them because they are going to grow.
We let them rise a second time in a warm place free from drafts. I have had them in the oven on at 30º for 1 hour.
After that time we take them out of the oven. We preheat it to 200º and bake the breads at that temperature for 20 or 30 minutes, until you see that they are golden (I do it in two batches, first one tray and then the other).
Notes
You can give your rolls the shape you like best. If you choose to make two medium loaves instead of 12 small ones, you will have to increase the baking time.[br]Source – Adaptation from the book Dal forno alla tavola
Equivalences with TM21
More information - Prawn pate, Cheese cream,
Excellent recipes
Thank you very much Isabel!
Good afternoon! I have planned to make this bread tomorrow for breakfast, could I make the dough today and leave it rising until tomorrow morning? Will they hold me from tomorrow to Sunday? Thanks
Hi Rachel,
I tell you what I would do: I would make the dough tonight and let it do the first lift (about 2 hours) in a warm place, free from drafts ... as always. Then I would put it in a tupperware greased with a little oil and put it in the fridge.
Tomorrow morning I would shape it and let it do the second rise (about 1 hour in the oven at 30º). And then I would bake the muffins as directed in the recipe.
The downside of this is that you will have to wait that hour before baking them ...
On Sunday they will not be as freshly made but they will also be good.
You will tell me!
A hug