Sugar Crackles with Thermomix

Name: Sugar Crackles with Thermomix
Prep time: 35 min
Cook time: 178 min
Total time: 213 min
Yield: 8 servings
Ingredients: Whole milk - 60 grams; Salt - 4 grams; Butter - 60 grams; Fresh baker's yeast - 10 grams; T45 flour - 250 grams; Powdered sugar - 20 grams; Eggs - 75 grams; Pearl sugar - 8 teaspoons; Brown sugar - 16 pinches

TThermomix

Prep35 min

Cook2h 58min

Low FatLow Calorie

I found this wonderful recipe on Mercotte's blog, adapted from the book Sensations by chef Philippe Conticini. These crackles are charming little soft and delicious buns, topped with pearl sugar and sprinkled with sugar, a pure delight to taste with the melted pearl sugar and the brown sugar adding crunch. These crackles are perfect for snack time or breakfast 😊

Nutrition per serving

215

Calories

4.8g

Protein

32g

Carbs

7.7g

Fat

by CookAdapt

Published Jul 12, 2026

Servings

Ingredients

60 g milk
4 g salt
60 g butter
10 g fresh baker's yeast
250 g T45 flour
20 g powdered sugar
75 g eggs
8 tsp pearl sugar
16 pinch brown sugar

Thermomix Instructions

Add to the bowl1–3

grammes Beurre
10 grammes Levure de boulanger fraîche
60 grammes Lait entier

Put the lid on with the measuring cup.

Heat for 2 min/37°C/speed 2.

ThermomixCook·37°C·Speed 2·2 min

Add to the bowl6–9

250 grammes Farine T45
20 grammes Sucre en poudre
75 grammes Oeufs
grammes Sel

Put the lid on with the measuring cup.

Mix for 4 min/speed knead.

ThermomixKnead·4 min

Mix for 7 min/speed knead. Add 60 grams of soft butter cut into small pieces during the first 2 minutes through the lid opening of the Thermomix.

ThermomixKnead·7 min

The dough should be smooth and elastic, forming a ball.

Transfer to a bowl covered with a cloth and let it rest at room temperature for 60 minutes (the dough should double in size).

Degas the dough.

Cover and refrigerate for 30 minutes; this will make shaping the buns easier.

Place the dough on a lightly floured work surface. Divide into 8 equal pieces. Shape each piece into a ball.

Cover with a cloth and let rest for 15 minutes.

Gently flatten the balls.

Distribute 8 teaspoons of pearl sugar (adjust to taste) onto the balls (place 1 teaspoon of pearl sugar in the center of each ball) into the Thermomix bowl.

Press lightly with your palm to embed the sugar. Close the balls and reshape into balls with the seam underneath.

Place the crackles on a baking sheet lined with parchment paper, spacing them apart.

Cover with a cloth and let rise at room temperature for 45 minutes (they should double in size).

Preheat the oven to 180°C.

Add to the bowl25–26

grammes Sel
16 pincées Cassonade

Bake in the oven for 15 minutes at 180°C.

Adjust baking time by a few minutes depending on your oven's performance.

Let the crackles cool slightly on a wire rack before enjoying 😊.

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