tisdag 1 november 2016

Caramel Buns in Roasting Pan

Caramel Buns in Roasting Pan


50 g yeast for sweet doughs
150 g margarine or butter
5 dl milk
1 dl granulated sugar or white syrup
1 egg
0.5 tsp salt
11 dl flour

1 dl light syrup
1 dl granulated sugar
1 dl heavy cream
2 tablespoons margarine or butter
1 pinch of salt, about 0.5 tsp
1 egg for brushing
granulated sugar


1. Filling

Start with the filling. Mix syrup, sugar and whipped cream in a heavy-bottomed saucepan.
2. Allow the caramel cream to boil vigorously for 10-12 minutes. Stir so the mixture does not burn.
3. Set to cool slightly.
4. Add the margarine or butter and a little salt to the cream before time to solidify.
5. Stir to mix all well.

6. Dough

Crumble the yeast into a bowl.
7. Melt the margarine or butter in a saucepan.
8. Add the milk and let the liquid become lukewarm.
9. Pour a little of the liquid over the yeast and stir to dissolve the yeast.
10. Mix in the rest of the liquid, sugar, eggs, salt and all the flour.
11. Work together to form a dough and knead it for a while in the bowl. Dough should be sticky. Do  not add more flour.
12. Let the dough rise for 30 minutes.
13. Pour the batter into a greased roasting pan, 30 x 40 cm.
14. Push out over the pan using a floured hand.
15. Make deep holes in the dough by the back of a teaspoon, There shall be many holes about 40-50 pieces.
16. Fill the holes with a teaspoon of caramel cream.
17. Preheat the oven to 200 degrees.
18. Allow the cake to rise for 15 minutes.
19. Brush with beaten egg and sprinkle with granulated sugar.
20. Bake for about 15 minutes.
21. Allow the cake to cool. 
22. Cut the cake into squares.

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