Monday, March 9, 2015

TBB: Caramel Buns

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 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!)

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! 


Monica Peverini on March 9, 2015 at 10:42 AM said...

your out of the oven ring of buns looked so beautiful! And I had to agree with you, if I make them again, I will double up on the filling, I felt there was not enough - not that the brioche was not good, just would have loved more filling.

Vicki on March 9, 2015 at 11:10 AM said...

Good idea to double the filling! Also, my brother said he would like more cinnamon next time. I can't believe how nice and high your dough proofed. I'm trying organic flour next time. I prefer it. I do most everything organic except for Bread Bible recipes.

Jenn on March 9, 2015 at 11:12 AM said...

Funny post Faithy. I was also surprised these are not too sweet. I like your evil laugh! I use organic flour usually.

Angie Schneider on March 9, 2015 at 1:15 PM said...

This is BETTER than cake! Totally irresistible with the caramel topping.

evil cake lady on March 9, 2015 at 1:18 PM said...

your buns raised so high! your FB posts got me motivated to make them so i'm glad you did tease us.

orins goodies on March 9, 2015 at 10:31 PM said...

Hi faithy where do you live? no gum, no poppy seed, low sugar consumption... seem like a great place to be:-)

however, you buns came out very inviting!!

Michele at The Artful Oven on March 10, 2015 at 7:11 AM said...

Wow, Faithy, they look so pretty!! I agree--more filling!!! Way to go! I'm going to do that next time! Great idea!

mysilkybudda on March 10, 2015 at 2:39 PM said...

Thanks for for your warm welcome... you are funny! Good spotting, though! I thought it would look nicer for presenting to my in-laws without looking like a bun was missing from the centre. Your up-close photographs make me hungry. Nice shot of the crumb!

Kimberlie Robert on March 10, 2015 at 9:04 PM said...

Humidity and heat is such a game changer, but it seemed to work in your favour. You got such a rise out of your brioche. I would be very pleased if I were you! And I so agree with you about too much sweetness. It's a real kill joy! Great post!

Patricia Reitz on March 11, 2015 at 4:01 AM said...

You're so funny!! I love your photos, especially the one showing the inside of one of the buns. Caramel buns and hot cross buns all in the same day - your family is lucky to have you!

Patricia @ ButterYum

Mendy on March 13, 2015 at 11:18 AM said...


Your buns rose so nicely. I really like how they look. I also enjoyed the taffy afterwards. :)

Alpha Baker Joan on March 15, 2015 at 7:08 AM said...

Perfection as always! Love new pics and fun grass lol


diary of Faithy, the baker Copyright © 2009 Cookiez is Designed by Ipietoon for Free Blogger Template