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Photos to follow – Sticky Caramel Buns October 14, 2010

Posted by Laura in Uncategorized.
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I have been making rolls/buns with brioche dough designed by the people over at Artisan Bread in 5 Minutes a Day 🙂  I have been making their artisan white/peasant bread for almost a year but resisted making brioche mainly for fear that melted Pure (dairy free sunflower spread) would not work the same way that butter does.  Oh, and the recipe calls for 8 eggs and I never had 8 eggs lying around 🙂  Now I have chickens and therefore lots of eggs, oh and a Kitchen Aid with which to mix it.

So two weeks ago I decided to risk it and then I remembered that I had loaned my Artisan Bread in 5 Minutes a Day book to J’s Godmother and the brioche recipe is in it.  Then I remembered that recipe is listed on the website so I got started.  The original recipe calls for butter but I swapped it weight for weight for Pure.

Brioche dough (makes about 2.5lbs of dough)

  • 3/4 cups lukewarm water
  • 3/4 tablespoons granulated yeast
  • 3/4 tablespoons rock salt
  • 4 large eggs, lightly beaten
  • 1/4 cup honey
  • 6oz Sunflower Pure, melted
  • 4 cups plain flour

Mix the yeast, salt, eggs and honey with the water in a 5-quart bowl, or lidded (not airtight) food container.

Mix in the flour, using a spoon (or stand mixer with beater blade) until all of the flour is incorporated.

Mix in melted Pure.

Cover (not airtight), and allow to sit at room temperature for about two hours.

The dough can be used as soon as it is chilled. This dough is way too sticky to use after the initial rise, but once it is chilled it is very easy to handle. The dough can be stored in the refrigerator for up to 5 days. After that you can freeze the dough.

On the day of baking

Dust the surface of the dough with a little flour, just enough to prevent it from sticking to your hands when you reach in to pull a piece out.

You should notice that the dough has a lot of stretch once it has rested.

Cut off a 18oz piece of dough using kitchen scissors (for 8 rolls) and form it into a ball. For instructions on how to form the ball watch this videos.

Flour a bread board/counter top to prevent your dough sticking & flour the top of the ball.

Roll the dough out to approximately 1/4″ and aim for a rectangle (I say aim for because it is HARD to make it a rectangle so I cheat* at the end) with the short edge approximately 6″ long.

Cover the dough in light brown sugar making sure to spread the sugar all the way to the long edge of the rectangleish dough.

Spray a 6″ x 6″ square dish with spray oil to prevent the dough sticking.

Pull the corners of short side of the rectangleish dough to “straighten” the top edge & fold over the dough.

Roll up the dough to the last 1″.

Again pull the corners of the short side of the rectangleish dough to “straighten” the bottom edge & fold it over the top.

Pinch the dough closed.

Cut the roll with a scissors into 1.5″ sections.

Transfer the rolls into the dish & cover the dish in cling film.

Allow the rolls to rest for 1.5 hours.

20 minutes before baking time heat the oven to 180⁰C (use an oven thermometer to ensure the temperature of the oven)

At baking time remove cling film & bake rolls for 30 – 35 minutes

When finished baking remove the rolls from the dish immediately to prevent caramelised sugar hardening and sticking the rolls to the dish.

Allow to cool on a cooling rack.

Icing

  • 2oz icing sugar
  • 1 teaspoon water

Mix the sugar & water and heat over a low heat until sugar is transparent

Pour/brush over cooled buns

When the icing is set pull apart the buns & enjoy!

I have photos of the process on my camera but I can’t find the lead to get the photos off the camera and don’t have an external CF reader so the photos have to wait.  Once I have them on my laptop I will add them in to this post.

I am tired now and it is bed time but tomorrow I will put up alternate fillings for the rolls (by then I will have eaten some of the maple pecan ones that are being baked in the morning 🙂 )

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