Delicate, fragrant, caramel buns. Variation of classic cinnabons.
Ingredients: Caramel:, cream 33%, sugar, butter, salt, Dough:, warm milk, sugar, fresh or 10 g dry yeast, eggs, sugar, salt, flour, butter butter, caramel, Filling:, soft butter, sugar, cinnamon, Cream:, cream cheese, powdered sugar, butter, caramel, pecans (can be replaced walnuts)
Cooking method:
First, prepare the salted caramel: bring the cream to a boil. Separately, pour sugar into a saucepan and send to medium heat. The sugar needs to start melting. At this point, you can not mix, you can only shake the stewpan a little so that the sugar melts evenly. (If you interfere, a chain reaction will occur and all the sugar will crystallize and the caramel will have to be boiled again). Boil the caramel until a rich amber color.
When all the sugar has melted, remove the saucepan from the heat and add the butter. We mix. Carefully pour in hot cream. (The mass will foam actively and the steam will be hot. Don't get burned!). Add salt and stir until smooth.
Next, put the saucepan on the fire again and boil for 3 - 5 minutes (up to 106 - 107 °). Hot caramel is liquid, when it cools it will thicken.
Prepare the dough: pour 1 tsp into warm milk. l sugar, 1 tbsp. l flour and yeast. Stir, let the dough rise for 10-15 minutes.
We sift the flour. Into a bowl. Break 2 eggs into the mixer bowl, add a pinch of salt, 130 g of sugar and beat for a couple of minutes until foamy. Pour milk with yeast and add the sifted flour. Do not pour all at once.
Change the mixer attachment to the hook and knead the dough. You can also knead with your hands.
Next, add 60 g of salted caramel and 50 g of soft butter to the dough and continue kneading the dough. If the dough is too sticky, then add a little flour.
The dough should be quite soft and elastic. We grease the mixer bowl with vegetable oil inside, put the rounded dough there, tighten it with cling film and send it to a warm place for 40-60 minutes. The dough should double in size.
Filling: Mix sugar and cinnamon in a bowl. Toast the pecans, then chop, but not too finely.
Forming: Knead the risen dough, let it rest for 5-10 minutes. Dust the work surface with flour. Roll out the dough into a rectangle about half a centimeter thick.
Grease the rolled dough with soft butter (to make it puffy). Sprinkle with cinnamon sugar.
Next, roll up the long side. Cut the roll into equal parts. I got 18 buns.
We put the mini rolls in a mold or on a baking sheet covered with baking paper cut up, cover with a towel and leave to rise for 20 - 30 minutes. After we send it to the oven preheated to 180 °, bake until golden brown.
Let the buns cool down a little, then brush with cream.
For cream: beat all products at room temperature with a mixer and the cream is ready.
Lubricate the buns with cream, pour salted caramel to taste, sprinkle with nuts. According to the recipe of Julia Small You Tube.