Monday, May 17, 2010

Sticky caramel buns

Sticky caramel buns / Pãezinhos com especiarias e caramelo

A couple of weeks ago the lovely Ana Elisa and I had coffee together and it was so good! We talked a lot, discovered several things in common... I already liked her in the virtual world and confirmed that she is a dear in the real world, too. :)

Then I saw that she’d drawn me on her Moleskine and that made my day. :)

Breads remind me of Ana – she’s an expert in making them – and that is why I’m posting these buns, which I adapted from here.

Sticky caramel buns
adapted from Australian Gourmet Traveller

5g dried yeast
2/3 cup (160ml) lukewarm whole milk
2 ½ cups (350g) all purpose flour
7 cloves
½ cup (100g) caster sugar
finely grated zest of 1 orange
½ cup + 2 tablespoons (140g) unsalted butter, softened
extra butter and brown sugar, for the pans

Caramel spice mix:
1/3 cup + ½ tablespoon (82g) unsalted butter, softened
1/3 cup (58g) brown sugar, packed
2 tablespoons ground cinnamon
¼ teaspoon ground allspice

Caramel glaze:
1 cup + 1 ½ tablespoons (218g) caster sugar
1 ½ tablespoons (21g) unsalted butter, coarsely chopped

Combine yeast with half the milk (1/3 cup) in a bowl, stir until yeast dissolves, then stir in 2 ½ tablespoons (25g) of the flour until smooth. Cover and stand in a warm place until doubled in size (30 minutes).
Meanwhile, combine cloves and 3 tablespoons boiling water in a heatproof bowl, cover and stand to infuse (15-20 minutes), strain and reserve liquid.
Combine sugar, orange zest, butter, remaining flour, remaining milk and yeast mixture in the bowl of an electric mixer fitted with a dough hook, mix until a rough dough forms (2-3 minutes), then add a little reserved clove liquid at a time, kneading until a smooth sticky dough forms (4-5 minutes; you may not need all the liquid). Transfer to a large buttered bowl, cover with plastic wrap and stand in a warm place until doubled in size (45 minutes-1 hour).

Meanwhile, for caramel spice mix, combine ingredients in a small bowl and set aside.
Preheat oven to 180°C/350°F. Knock back dough and roll out on a lightly floured surface into an 18cm x 50cm (7x20in) rectangle – the dough was very tender, so I rolled it on a large piece of lightly floured baking paper, which was very useful to roll the dough into a cylinder. Spread evenly with caramel spice mix and, with longest side facing you, roll into a cylinder. Cut into 12 even pieces and place each piece, cut-side up, in a canelé mould well buttered and heavily dusted with brown sugar*. Place molds on an oven tray and stand for 10 minutes, then bake until risen and golden (25-30 minutes; cover with foil if buns get too dark). Turn out of moulds immediately (be careful of hot caramel) and cool on a wire rack.

Meanwhile, for caramel glaze, combine sugar and 1/3 cup (80ml) water in a small saucepan over medium-high heat and stir until sugar dissolves. Cook until dark caramel (4-5 minutes). Remove from heat, add butter and ¼ cup (60ml) water (be careful; hot caramel may spit) and stir to combine. Serve buns warm or at room temperature, topped with caramel glaze.
Sticky caramel buns are best eaten on day of making.

* I used twelve 1/3 cup (80ml) capacity muffin pans

Makes 12


Erica Lea said...

I don't know how you produce so many gorgeous posts. These caramel rolls look so good. The cloves & allspice look a bit scary, but I'll bet it's good! Lovely photos.

WendyinKK said...

I'd love to try these out, but my husband is no fan of anything with spice except in savoury dishes.

Lisa said...

These look amazing -- such a weakness of mine. I used to get these with coffee often, although I've never tried making them. I love the touch of orange zest. Beautiful!

Вера said...

Just great!!!

tasteofbeirut said...

These look and taste great I am sure, especially with a cup of coffee on a sunday morning!

Lydia (The Perfect Pantry) said...

Fresh sticky buns are my weakness. There's a wonderful bakery in Providence, half an hour away, and if it were any closer I would go for sticky buns every day. Yours look every bit as delicious as theirs.

Paula said...

what a great recipe!

Katie said...

Wow these look incredible! I'm drooling over how sweet and cinnamony they are. Its always fun to meet fellow foodies who share our food obsessions.

Manggy said...

Ah, you just can't go wrong with Gourmet Traveler! My fave part of these buns is the center, where it's all soft and intensely sweet :)

Unknown said...

Oh wow. Those look AMAZING. I'm totally making them sometime.

Patricia Scarpin said...

Erica Lea, thank you! You're too kind. :)
Oh, it's just a pinch of those spices, the flavor is not overwhelming.

Wendy, that's bad. :(

Lisa, thank you! The original recipe called for lemon zest, but I was out of lemons. :)

Vera, thank you!

Taste of Beirut, thank you! Perfect for brunches.

Lydia, thank you, sweetie! You are just too kind.

Paula, thank you!

Katie, thank you! I love anything cinnamon, so there are right up my alley, too. :)

Mark, that magazine is amazing! So many great recipes. The center is really good - that filling is wonderful!
Tks, my friend!

Anna, thank you! I hope you enjoy them as much as I did.

eatme_delicious said...

Mmm these look gorgeous!

Gaëlle said...

I just discovered your blog and I REALLY find it incredible!

Love your recipes and photos.


Patricia Scarpin said...

Ashley, thank you, sweetie!

Gaëlle, thank you for stopping by and for your kind words!

Taz said...

Yummo! I've never had home-made cinnamon buns, one day I'll try them!

Patricia Scarpin said...

Taz, thank you! These are really good, I'm sure you'll like them!

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