Mocha Pinwheels

Thermomix recipe: Mocha Pinwheels. Ready in 120 minutes. Serves 4. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

• 180 g milk
• 50 g granulated sugar, divided
• 7 g dried yeast (1 sachet)
• 300 g strong white bread flour
• 50 g unsalted butter, softened, cut into pieces
• 1 large egg
• 0.5 tsp salt
• 60 g unsalted butter, softened (for filling)
• 80 g powdered sugar (for filling)
• 20 g cocoa powder
• 2 tsp instant coffee powder or espresso powder
• 1 tbsp milk or cream (for filling)
• 100 g powdered sugar (for glaze)
• 1-2 tbsp milk (for glaze)
• 0.5 tsp vanilla extract

Instructions

1. Add 180 g milk, 1 tsp granulated sugar, and 7 g dried yeast to the Thermomix bowl. Heat 2 min / 37°C / Speed 1.
2. Add the remaining 49 g granulated sugar, 300 g strong white bread flour, 50 g softened unsalted butter, 1 large egg, and 0.5 tsp salt to the bowl. Knead for 2 min / Dough mode.
3. Transfer the dough to a lightly oiled bowl, cover with a damp cloth, and let rise in a warm place for 45-60 minutes, or until doubled in size. Alternatively, remove the blades from the Thermomix bowl, place the dough back in, cover with the lid, and let rise for 45-60 minutes.
4. While the dough is rising, clean and dry the Thermomix bowl. Add 60 g softened unsalted butter, 80 g powdered sugar, 20 g cocoa powder, 2 tsp instant coffee powder, and 1 tbsp milk or cream to the bowl. Mix 30 sec / Speed 4, scraping down the sides as needed, until smooth and well combined. Set aside.
5. Once the dough has risen, gently punch it down on a lightly floured surface. Roll it into a rectangle, approximately 30 cm x 40 cm.
6. Spread the mocha filling evenly over the entire surface of the dough, leaving a small border on one of the long edges.
7. Starting from the long edge opposite the border, tightly roll up the dough into a log.
8. Using a sharp knife or dental floss, cut the log into 8-10 equal slices, each about 3-4 cm thick.
9. Place the pinwheels cut-side up on a baking sheet lined with parchment paper, ensuring there is some space between them.
10. Cover the pinwheels loosely with a damp cloth and let them rise in a warm place for another 20-30 minutes, or until visibly puffy.
11. Preheat your oven to 180°C (350°F). Bake the pinwheels for 20-25 minutes, or until golden brown and cooked through.
12. While the pinwheels are baking, clean and dry the Thermomix bowl. Add 100 g powdered sugar, 1 tbsp milk, and 0.5 tsp vanilla extract to the bowl. Mix 15 sec / Speed 3. Add more milk, 0.5 tsp at a time, if a thinner consistency is desired.
13. Once baked, let the pinwheels cool slightly on the baking sheet. Drizzle generously with the mocha glaze before serving warm or at room temperature.

View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.