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

Dough:
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

16 comments:

  1. 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.

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

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  3. 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!

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

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  5. 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.

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  6. what a great recipe!

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  7. 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.

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  8. 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 :)

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

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  10. 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.
    xx

    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.

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

    Love your recipes and photos.

    Gaelle

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  12. Ashley, thank you, sweetie!

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

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

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

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