Caramel Sticky Buns

These buns are fantastic accompanied by an espresso.

Ingredients

  • 310 ml buttermilk
  • 55 g sugar
  • 2 1/2 tsp instant dry yeast
  • 1/2 tsp salt
  • 640 g all-purpose flour
  • 2 eggs
  • 170 g unsalted butter, softened

Caramel

  • 165 g lightly packed brown sugar
  • 55 g unsalted butter, melted
  • 60 ml light corn syrup
  • 30 ml water
  • 1/2 tsp ground cinnamon

Filling

  • 105 g lightly packed brown sugar
  • 2 tsp ground cinnamon
  • 2 tbsp unsalted butter, melted
  • Buttermilk, for brushing

Preparation

  1. In a bowl, combine the buttermilk, sugar, yeast and salt. Set aside.
  2. Combine the flour, eggs and buttermilk mixture in a stand mixer using the dough hook or in a bowl using a wooden spoon, until a dough begins to form.
  3. Add the softened butter.
  4. Knead the dough for 5 minutes. It will be soft and slightly sticky. Place in a lightly oiled bowl and cover with a damp cloth or plastic wrap. Let rise in a warm, humid place for 1 hour.

Caramel

  1. In a bowl, combine all the ingredients with a whisk until smooth.
  2. Pour into a buttered 33 x 23 cm glass baking dish. Set aside.

Filling

  1. In a bowl, combine the brown sugar and cinnamon. Set aside.
  2. On a generously floured surface, roll out the dough into a 50 x 35 cm rectangle. Brush with the melted butter and cover with the brown sugar mixture. Roll the dough into a log 50 cm long. Cut into 12 slices.
  3. Place the dough slices onto the caramel. Cover with a damp cloth or plastic wrap. Let rise in a warm, humid place for 1 hour.
  4. With the rack in the middle position, preheat the oven to 350°F (180°C).
  5. Brush the buns with buttermilk. Bake for 30 minutes or until golden brown and cooked all the way through.
  6. Let rest for 10 minutes.
  7. Place a large serving platter over the baking dish. Turn out the sticky buns onto the platter.

Serve warm or at room temperature.

Nice! and Tasty – Chris

Caramel and Salted Pretzel Mousse

Ingredients

  • 1 x 380g tin caramel / dulce de Leche
  • 400ml cream
  • 100g egg whites
  • 1 tblsp icing sugar
  • Pinch salt
  • Crushed salted pretzels
  • Cocoa nibs

Method

  • Whip the caramel/dulce de leche until smooth
  • Whip the cream with the icing sugar until soft peaks are formed
  • Whip the egg whites with a pinch of sugar until soft peaks have formed.
  • Fold the cream into the caramel and then fold in the egg whites
  • Pour into glasses to serve topping with crushed salted pretzels and cocoa nibs (optional)

Nice! and Tasty – Chris

Salted Macadamia Buttercrunch

Ingredients

  • 250g raw unsalted Macadamia nuts
  • 200g granulated sugar
  • 45g light brown sugar
  • 2 tablespoons water
  • 114g salted butter cut into pieces
  • A big pinch of good salt, such as Maldon
  • 1/4 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 150g Dark or milk chocolate, chopped
  • Additional flaky sea salt (optional)

Method

  • Toast the macadamia nuts in a large frying pan over a medium heat for a few minutes taking care not to burn them.
  • Remove from pan, allow to cool and chop somewhere between finely and coarsely
  • Form half the nuts into a rectangle about 20 x 25 cm on an ungreased baking sheet or a Silpat mat.
  • In a medium, heavy-duty saucepan, heat the water, butter, salt, and white and brown sugars.
  • Cook, stirring gently if necessary, until a sugar thermometer reads 150ºC degrees.
  • Remove from heat and immediately stir in the baking soda and vanilla.
  • Quickly pour the mixture over the nuts on the baking sheet. Using a small offset spatula, or similar utensil, spread the warm mixture over the nuts. (If you want to sprinkle additional sea salt over the buttercrunch mixture, do it at this point.)
  • Let set for about a minute or two
  • Sprinkle the chocolate pieces over the top and let stand 2 minutes. The residual heat in the caramel will melt the chocolate.
  • Spread the chocolate in an even layer.
  • Sprinkle the remaining nuts over the chocolate and gently press them in with your hands, or a spatula.
  • Cool completely and break into pieces to serve.
  • Store in an airtight container.

Nice! and Tasty – Chris