Party sun bread made with the Thermomix®, also known as a pull-apart sun: small mini rolls with a variety of toppings, baked together in a sun shape. Everyone pulls off whichever they like. 25 pieces from a simple yeasted dough, ready in just over two hours.
Party Sun Bread with the Thermomix®
Ingredients 0 / 13 ✓
- 1/2 cube fresh yeast
- 1 tsp salt
- 1 pinch sugar
- 180 g water
- 30 g sunflower oil
- 60 g milk
- 500 g flour
- 50 g milk
- 2 tbsp sunflower seeds
- 2 tbsp sesame seeds
- 2 tbsp poppy seeds
- 2 tbsp coarse salt
- 2 tbsp grated cheese
Instructions 0 / 8
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1
Dissolve the yeast.
Add yeast, salt, sugar, water, oil and milk to the mixing bowl and warm for 3 minutes / 37°C / speed 1.
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2
Knead the dough.
Add flour and knead for 3 minutes / kneading mode. Transfer the dough to a bowl, cover and leave to rise in a warm place.
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3
Divide the dough.
Divide the dough into 5 pieces, then cut each piece into 5 equal portions.
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4
Prepare the toppings.
Line a baking tray with baking paper. Place milk, sunflower seeds, sesame seeds, poppy seeds, salt and cheese into separate small bowls.
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5
Dip the rolls.
Dip each small piece of dough first in milk, then in one of the seed or topping options, and arrange in a circle on the baking tray. Do not place the dough pieces too close together, as they will rise a little more.
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6
Leave to rise.
Cover with a clean tea towel and leave to rise for 30 minutes.
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7
Preheat the oven.
Preheat the oven to 200°C top and bottom heat.
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8
Bake the rolls.
Bake the party sun bread on the middle shelf of the oven for approximately 15 to 20 minutes.
Tip: You can vary the toppings on the rolls as you like. Small diced bacon or crispy fried onions are very popular.
Video
Nutrition per serving
37°C and sugar: how we activate the yeast
The party sun is based on a simple yeasted dough, similar to our Thermomix® pizza dough. We dissolve half a cube of yeast with 180 g water, 60 g milk, a pinch of sugar and 1 tsp salt in the mixing bowl: 2 minutes, 37°C, speed 1. The 37°C activates the yeast, and the sugar gives it something to feed on. Then add 500 g flour and 30 g sunflower oil, and knead for 3 minutes on kneading mode.
90 minutes proving time: do not cut it short
Transfer the dough to a bowl, cover and leave to prove in a warm place for 90 minutes. The proving time is important for the flavour and the lightness of the rolls. If you want to prepare ahead: leave the dough covered in the fridge for 1 to 2 days. The long, cold prove makes it even more flavourful. Bring it back to room temperature before shaping.
Shaping the sun rays: a glass as a guide
Divide the dough into 25 equal pieces. Dip each piece briefly in 50 g milk, then roll in the seeds or cheese of your choice and place on a baking tray lined with baking paper. The trick for an even sun shape: place a glass or cup in the centre of the tray and arrange the rolls in a circle around it. Remove the glass, cover and leave to prove again briefly.
Toppings: poppy seeds, sesame, cheese and more
Each roll can have a different topping, and that is exactly the fun of it. For savoury toppings, sunflower seeds, sesame seeds, poppy seeds, pumpkin seeds, caraway, coarse salt, grated cheese (Gouda or Emmental), bread spice or chopped nuts all work well. For something sweet: dried fruit, desiccated coconut, sugar pearls or honey. Each ring of the sun can have its own topping.
200°C, 15 to 20 minutes: bake until golden
Preheat the oven to 200°C top and bottom heat. Bake the party sun bread for 15 to 20 minutes until the surface is golden brown. The milk we dipped the dough pieces in gives the crust its sheen and helps the seeds stick.
Prepare ahead, freeze, reheat
For a party the next day: shape and top the dough, cover on the tray and leave in the fridge overnight. Put it straight into the preheated oven in the morning. It also freezes well: once cooled, divide the sun into individual rolls (it breaks when frozen), pack into freezer bags and reheat in the oven for 5 to 10 minutes when needed. It tastes almost freshly baked.
More party recipes from the Thermomix®: Bread on a Stick, Baguette, Curry Date Dip, Plaited Loaf or a quick Apple Cake. To go with drinks, try Strawberry Lemonade or Nimm-2 Liqueur.
Why is my dough not rising?
Most of the time the yeast is too old or the liquid was too hot. Yeast dies above 42°C. Always use fresh yeast and do not exceed 37°C. A room that is too cold also slows fermentation; aim for at least 22°C.
Can I use spelt flour?
Yes, spelt flour type 630 works as a direct substitute. The dough will be slightly firmer and the rolls get a light, nutty flavour. The kneading mode time stays the same.
Goes well with: Butter and cheese.
