Breadsticks made with the Thermomix® need neither yeast nor proving time. The dough is kneaded with egg yolk and cold butter at speed 5, and the egg white is used separately afterwards as a brush glaze on the outside. This trick keeps the sticks compact during baking rather than puffing up.
We make these sticks regularly for film nights or when we have guests. The dough is ready in 15 minutes, and after a further 10 to 15 minutes in the oven they come out crispy. The mango curry dip needs just two blending passes in parallel and is done before the sticks come out of the oven.
Sesame Chilli Breadsticks with Mango Curry Dip, Thermomix®
Ingredients 0 / 15 ✓
- 2 eggs
- 250 g flour
- 160 g butter
- 100 g milk
- 1 tsp chilli flakes
- 1/2 tsp salt
- 2 tsp sesame seeds
- 250 g mango flesh
- 1/2 onion
- 200 g crème fraîche
- 50 g mayonnaise
- 1 tsp curry powder + a little extra to garnish
- 1/4 tsp sweet paprika + a little extra to garnish
- 1 pinch salt
- 1 pinch pepper
Instructions 0 / 8
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1
Knead the dough.
Separate the eggs. Place the egg yolks, flour, butter, milk, chilli and salt into the mixing bowl and knead for 30 seconds / speed 5.
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2
Shape the breadsticks.
Preheat the oven to 180°C and dust the work surface with flour. Roll out the dough, cut into thin strips and place in the Lékué breadstick baking mould. Alternatively, twist the strips in opposite directions and place them with a little space between them on a baking tray lined with baking paper.
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3
Brush with egg white.
Brush the sticks with the egg white.
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4
Sprinkle with sesame seeds.
Sprinkle the sticks with sesame seeds.
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5
Bake.
Bake on the middle shelf for 10 to 15 minutes.
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6
Chop the mango and onion.
Meanwhile, rinse the mixing bowl. Place the mango and onion into the mixing bowl and chop for 5 seconds / speed 5.
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7
Blend all the ingredients.
Add the remaining ingredients and blend for 20 seconds / speed 8.
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8
Garnish.
Dust the dip with a little curry powder and paprika and serve with the breadsticks.
Tip: If you like a bit more heat, simply stir some chilli flakes into the mango curry dip until you reach your preferred level of spiciness.
Video
Nutrition per serving
Why egg yolk in the dough and egg white on the outside
The egg yolk binds the flour and butter into a firm dough that can be rolled out thinly. The egg white is kept separate and applied only after shaping, as a brush glaze. It seals the surface and makes the sesame seeds stick, without weighing the dough down.
If you put the whole egg into the dough, the mixture becomes softer and stickier. The sticks are then harder to shape and rise too much during baking. With separated eggs they stay thin and crispy.
30 seconds at speed 5 is enough for the dough
The Thermomix® kneads the egg yolk, flour, 160 g butter, 100 g milk, chilli flakes and salt in 30 seconds into a smooth dough. The cold butter is broken into small pieces and incorporated evenly, with no need to bring it to room temperature first.
At speed 4 the dough does not come together properly; at speed 6 it gets too warm and soft. Speed 5 is the balance between thorough mixing and cool processing. The dough should still feel cool after kneading so it rolls out well.
Cutting them thin matters more than cutting them evenly
The breadsticks need to be thin so they bake through in 10 to 15 minutes. About 0.5 cm in diameter is the target. If the sticks are thicker, they need longer and burn on the outside before the centre is cooked.
Evenness is secondary. A few sticks of varying thickness are no problem, as long as all of them stay under 1 cm. You can roll them into sticks by hand or cut the rolled-out dough into strips with a knife. Both methods work.
We use the Lékué silicone mould because the sticks get the right shape straight away. Without a mould, twist the strips in opposite directions and place them with space between them on the baking tray, otherwise they stick together.
Brush with egg white before adding the sesame seeds
The sticks are brushed with the remaining egg white before the sesame seeds go on. The egg white acts as a glue and ensures the sesame seeds do not fall off during baking. Without egg white the sesame seeds slide off or burn directly on the tray.
The egg white coating dries during baking and becomes a thin glaze. This gives the sticks their characteristic glossy surface and enhances the crunch. 2 tsp of sesame seeds is enough for all the sticks; more just makes them bitter.
180°C and the middle shelf
The sticks bake at 180°C top and bottom heat on the middle shelf. At a higher temperature the sesame seeds burn before the dough is cooked through. At a lower temperature the sticks go dry rather than crispy.
Baking time varies between 10 and 15 minutes depending on the thickness of the sticks. Check after 10 minutes to see whether they are lightly browned. If not, give them another 3 to 5 minutes. As soon as they turn light brown, they are done.
Mango curry dip: 5 seconds coarse, 20 seconds smooth
While the sticks are baking, give the mixing bowl a quick rinse and add 250 g mango flesh and half an onion. 5 seconds at speed 5 chops the pieces coarsely. Then add 200 g crème fraîche, 50 g mayonnaise, 1 tsp curry powder, 1/4 tsp paprika, salt and pepper and blend for 20 seconds at speed 8.
The dip is ready when it is creamy and contains no visible pieces of mango. The onion gives a gentle sharpness and the curry provides the character. If you want more heat, stir in extra chilli flakes until the dip is to your liking.
The mayonnaise makes the dip more stable and prevents the crème fraîche and mango from separating. Without it, the dip turns watery after a few hours.
How long they keep
The breadsticks keep crispy in a tin at room temperature for 3 to 4 days. In the fridge they go soft. If you do need to store them chilled, toast them briefly in the oven at 150°C and they will crisp up again.
Goes well with: Tzatziki and Guacamole.
The mango curry dip keeps in the fridge in a sealed container for 2 to 3 days. No longer, as the mango starts to ferment. Give it a quick stir before serving in case some liquid has settled at the bottom.
More Thermomix® snacks and dips: Green Dip, Curry Date Dip, Currywurst.
