Homemade Bagels
Homemade Bagels

Yah… Homemade bagels made for Sunday brunch. The dough was  mixed and kneaded in the thermomix within 3 minutes then left to prove. Then shaped into doughnut shapes and dunked in boiling water and then baked for 15 minutes. Note: we just added some boiling water to a bowl and dunked both sides of each bagel in the water for 30 seconds alternately. 480 gm of flour in the recipe made 8 bagels. Texture fantastic. Eaten fresh from the oven with ham, cream cheese, and salad. The recipe is from the a thermomix recipe app, “robo gourmet thermomix” But have found a recipe on the super kitchen machine blog which is almost the same except for the addition of a small amount of butter 25gm in the blog.

Brioche bread


The last time we ever tried brioche in this kitchen, miss 14 was dismayed to find it required overnight proving. And copious amounts of butter to be slathered over the buns. The result was less than perfect because there were so many elements to get right in making them by hand. So she gave on making them again. Considering the first attempt and the fact that patience is not a virtue  in this kitchen, we were dubious even the thermomix version would be successful. Most recipes we’ve seen require between 6 hours to over night rising usually in two separate sessions.

Just followed the guided recipe for brioche, and here’s the result. The dough was extremely soft and moist so wasn’t sure if it would turn out. But the cooked brioche is impressive, has a lovely soft buttery texture, slightly sweet, smells divine out of the oven.  Had to leave the dough to rise for three hours but it’s worth the wait. Would be lovely Sunday brunch food. Was supposed to leave the loaf for a second rise one hour but wanted it ready for kids afternoon tea so just stuck it in the oven after the first rise. Baked 30 minutes later, the loaf is ready to slice. I suspect the top may have been more smooth and rather than cracked if it had been left to prove for another hour. But we can’t complain, who would have thought we could produce a bread just like the French bakery round the corner  and better still it’s homemade.


Steamed buns

Steamed buns
Steamed buns
Chicken filling

These steamed buns are a great way to use up leftover meat. We had some chicken meat, minced  up in thermomix 3 seconds , speed 4. Then stir fried with some grated carrot,  hoisin sauce, soy sauce, sugar and thickened to a gravy with cornflour and water.  Made the dough in the thermomix in 10 minutes and because the dough doesn’t require proving, we can roll  them straight away.  Everyone enjoys being involved in the process of  making and filling the buns and we compete to see who can make the best looking bun that doesn’t split apart after steaming.  The best are of course mums!

Dough recipe

  • 400 g flour
  • 100 g water
  • 2 tsp dried yeast
  • 100 g milk
  • 70 g sugar
  • 1 Tb oil
  • 2.5 tsp baking powder
  • pinch salt


  1. Add all dough  ingredients to thermomix.
  2. Mix 6 seconds , speed 6.
  3. Knead 1 minute on dough mode.
  4. Divide into about 30 to 40 pieces. Roll into flat rounds, fill and wrap to close. Place buns into Varoma tray and dish.
  5. Fill thermomix bowl with 1.5 l boiling water.
  6. Place Varoma tray on tmx, steam buns 10 mins, Varoma temp, speed 3.


Sugar free waffles
Sugar free waffles There are endless waffle recipes on the community to chose from, I was keen to try this sugar free waffle batter in the thermomix. This one from  the recipe community was well liked ( link above) and made with yoghurt and separated eggs. The one we had tested previously was an easy waffle recipe in which all the ingredients for the batter were mixed all together.  (egg whites were not separated) We’ve decided we prefer the crispness of a waffle batter that has whipped eggs whites. Although this sugar free waffle recipe is  a good recipe, the kids cleverly thwarted my attempts to reduce sugar by slathering  the waffles with huge amounts  of maple syrup which really defeats the purpose of a “sugar free waffle”. So after trying two popular recipes from the community, we’ve decided our own family recipe is still our favourite. Separating the egg whites makes the waffles lighter and crispier. Here it is converted for the thermomix :-

Our family favourite waffles

  • 2 eggs
  • 1.5 c milk (355 g)
  • 0.5 c vegetable oil (90 g)
  • 1.75 c flour (245 g)
  • 1 Tb baking powder
  • 1 Tb sugar
  • 1 tsp salt
  1. Preheat waffle maker.
  2. Butterfly in, Beat eggs white in thermomix bowl 1 minute, speed 4. Set whites aside.
  3. With butterfly still in, Add egg yolks, mix 30 seconds, speed 4.
  4. Add milk, oil, dry ingredients, mix 5 sec, speed 4.
  5. Add egg whites back in  mix 5 sec, reverse sp 2. (Or just fold in whites )
  6. Cook in waffle maker.

This recipe makes about 6, 4 section waffles. Enough for two breakfasts and great frozen and toasted later for quick easy breakfast.