I wasn't sure if I wanted to bake this for the week. The word sticky caramel makes me think of desserts that are icky sweet. Icky sweet desserts are not popular here since all the reports about how bad sugar is and I was worried nobody wants to eat them. But I made them nonetheless because I felt as if I didn't submit my homework if I don't make them. I'm very glad I did make them! They are SOOO GOOD!!
I made the sponge on Thursday night.
Flour over it..and let it rest for 1 hr..(I think..or longer?)
Then mix all the ingredients and let the dough proof for 1-2 hrs.
It was getting pretty late..so I skipped the folding part, but fold the soft dough in the oiled plastic bag.
And into the fridge it went to rest overnight. Next morning, it was all puffed up and I had to press it down.
Friday night after work, I soaked the raisins in rum and boiling water for 1 hour.
I soaked double amount of raisins...because I had the intention to reduce the sugar quantity.
Then I toasted the pecan nuts too.
I rolled the dough into the stated length/width.
(BTW, I used organic 12% bread flour for the dough, but I used the local bread flour for dusting).
I put in more raisins and pecan nuts and reduced the sugar by 20g.
I had fun with the dental floss..cutting up the dough! :D
This went into the fridge to rest. So I can bake for breakfast next morning.
Not sure if it is because of the organic flour or what, but the dough proofed really fast..even in my fridge... The next morning, they were already all puffed up and doubled in size. I wondered if I needed to proof for 2 hrs as the instructions mentioned? In the end, I just waited till room temperature around 1 hr and placed the buns in the oven to bake.
Thank goodness I followed Rose's instruction to use the foil under, because I had a hard time taking the hot ramekin (with hot water) out of the pan..and had to lift the foil up instead. My bread came up to the top of the pan during baking.
Quickly separate them individually...and glaze.
Make the caramel.
I complained on FB about worrying that caramel will make the buns too sweet and wanted to make half batch..blah..blah..blah.
But in the end, after all the complaining, I still made the full batch!!!
Seems that I like to complain a lot but always end up following the recipe anyway...LOL!
Caramel all done!
Oh ya, I added salted butter and also 1/4 tsp of salt with the vanilla.
I had my first bite and it was like WOW!!! Sooo GOOD! Surprisingly GOOD!
Soo Yummilicious! (is there such a word?)
Perfect balance of flavors!!
Sweet, (of course it is sweet, it's caramel! duh!)
but not super sweet and pairs extremely well with the brioche buns and pecan nuts.
Then I posted this photo on FB to tempt everyone else.. Wahahahahahaha! *evil grin*
More Caramel Buns anyone?
Fluffy broiche ..
I'm glad I added more pecans and raisins because they seemed to be buried in the dough..
Left over caramel..hardened, so I ate some up like caramel candies..
These caramel buns are really delicious! I ate like 3-4 buns that day.. (but after felt gastricy the next day..simply because I over ate... also had heavy dinner and later hot cross buns which I made the same day too! I sound so gluttony..lol!)
Will definitely make these buns again and again and again! But I just have to make sure I don't stuff myself with them again but savour them slowly...but it's really hard not to ..esp. when these buns are TDF!