Caramel Buns

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This weeks Alpha Bakers recipe was another yeast bread, Carmel Buns, and I was simply in heaven making these.

Rose Levy Beranbaum was brilliant in using a buttery brioche dough as the base for this “Heavenly” dessert.  In her new book, The Baking Bible, she uses this same brioche base for two other recipes of which I cannot wait to bake…

Monkey Dunky Bread and Sugar Rose Brioche

First Rose had us make a sponge, or dough starter, to give more flavor to the end product

The dough starter ( sponge ) mise en place

The dough starter ( sponge ) mise en place

After the ingredients were mixed, we covered the mixing bowl to begin the fermentation process as we made the actual brioche dough.

Brioche Dough Mise en Place

Brioche Dough Mise en Place

In adding the room temperature butter into the brioche dough, I found a trick that made it much easier to incorporate  the butter into the dough…

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By simply placing the soft butter at the base of the dough hook, it “forced” the hook to incorporate the butter into the dough through the natural rotation of the dough hook.

Total butter incorporation

Total butter incorporation

Next is one of one of my favorite parts of the yeast, gas process as the “flour blanket” is like the hard, cold snow and the yeast burst forth much like the first spring flower; a sign of life and affirming renewal…

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Next I put on my scientist hat and watch all of the gases release as the dough doubles for it’s first rise from 2 inches up to 4 inches…

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We then chilled the dough for an hour so that the butter would be firm and not run as liquid when heat is applied…. During this cold rise, my dough actually grew another half inch or so.

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We deflated the dough and let it rest for another hour in the refrigerator.

Next we rolled out the dough on a floured surface, making a tri-fold business envelope from the dough, twice.

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The dough rested for 6 to 24  hours in the refrigerator wrapped in plastic wrap and encased in a gallon size zipped locked bag.

Thanks to the comments from the other Alpha Bakers, I used my pastry cloth for the first time today in rolling out the dough.

I thank everyone for the recommendation! 

It worked flawlessly too.

It was SO easy to roll the dough.

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As pecan halves were already toasted and the raisins were plumping, the filling was made.

FULL DISCLOSURE 1: I only had white raisins in my pantry and I wasn’t going to go the the store just for regular raisins, so I used one half white raisins and 1/2 mixed dried berries ( cherries, blueberries and cranberries) for the fruit filling .

 FULL DISCLOSURE 2: I also just couldn’t help myself and when I added the cinnamon, my hands uncontrollably added nutmeg and allspice –  force of habit with cinnamon… I was resilient in that I left the cardamon at bay and held my ground….

We were instructed to roll the dough into a 12 x 14 inch rectangle.

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Isn’t this simply beautiful?

20150308_162655(0)A wonderland of fruits, spices and color…..

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An egg wash base was used before the spices, fruits and nuts were applied in order to create a foundation, allowing them to remain in place during the preparation and cooking process.

 The dough was so delicate and airy that Rose instructed that we use a plastic ruler to help roll up the loaf, making sure any flour from the underside was removed with each turn.

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Well, I should have re-read the instructions for the 4th time as I rolled the fruit by the 14 inch side and not the 12 inch side.  This caused two inches residual dough that I had to find a work around solution.  So I just pushed it all together and said, ” THERE!”

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I gained a new experience with this recipe as the dough was still so soft and airy that to cut it, you really needed to take Rose’s advise and use dental floss.  I processed this in “theory” as I read the recipe, but in practice, it was shier brilliance to use  dental floss to cut this fruit, filled delicate dough into 12 parts.

Two 9 x 2 cake pans were lined with aluminum foil and sprayed with cooking spray as the cooking vessels for these buns.

Another stroke a genius, in order to impart a “steam environment” which is used for yeast breads, a Ball glass was used as the centerpiece for the cake pans filled with boiling water to impart… you guested it, STEAM during the baking process.

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Then the FINAL rise was here…. 1.5 hours later…..

VOILA….

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into the oven

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Then the Ball glasses are removed and the rolls are covered with foil during the final stages of baking

Meanwhile, back at the ranch…

The glaze is being made and applied by reducing the reserved raisin, water and rum soaking liquid down to 2 Tablespoons, then adding butter for an enhanced glaze.

 

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Caramel is made and the first foundation of Caramel is applied to allow the previously toasted pecans to stick to the buns

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The remaining Caramel is applied to finish the dessert

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And there you have it

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Until next time,

HAPPY BAKING Y’ALL!

For Orders, please click on the recipe name and the comment section will appear at the bottom of your screen.

Thank you for your future business !
PER MY WEB HOST, in order to leave a comment on my site, you will need to click on the title of the blog each week.  It opens into a new blog window in which comments are able to be left at the bottom of the blog.Thank you all for your comments!Disclaimer: Complete recipes can not be shared in our Alpha Bakers posts due to publishing restrictions enforced by the publisher, but please support Rose Levy Beranbaum by purchasing The Baking Bible.You can check out the work of the other Alpha Bakers at Rose’s Alpha BakersAlpha Bakers Badge

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© Tony Bridges and One Crumb at a Thyme, 2014

18 thoughts on “Lemon Posset Shortcakes”

  1. Hi! I’m back here again! :D Your shortcakes look amazing! I love the raspberries as toppers. And you are so funny..I laughed when you said this recipe should be reclassified as L&W..hahaha..it’s so true! I cannot stop laughing after I read this line…i think not just the flu bug hit me..but also the laughing bug too. LOL!

  2. I congratulate you on your courage to make a true beurre noisette, i.e. browning the milk solids so that they are the color of hazelnut skin and the clarified butter becoming deep brown. this gives the best flavor.

    I should translate what I mean by “quick and easy”: by quick I mean the time it actually takes for the activity and not necessarily the waiting time! That is why we decided to list the make ahead but I see we did not give a time frame for the posset. I have to confess that as I am home 95% of the time it’s easy to work just about any time frame into my schedule but I realize this isn’t the case for everyone so I try to keep this in mind. I do like long and wait–better than long and slow which sounds more like a romance novel!

    • Thank you so much for your comment Rose!

      I LOVE to make beurre noisette as the flavors are so defined, inviting and the payoff is rich and rewarding. There are so many possibilities of what you can do. I made the beurre noisette the first time for a savory dish entitled “TonyB’s Spinach and Arugula Gnocchi with shaved Myzithra in a brown butter, white wine and lemon sauce” and I was hooked.

      Thank you for translating the “Q & E” concept!

  3. Wonder what happened to the little bit you scooped out in order to fill the desert haha they look beautiful wish you didnt live so far first because
    of our friendship 2nd because i like to eat good foods love ya by the way the topping was beautiful

  4. Tony, you are such a comprehensive cook! Love your post, and I am in agreement with your “long and wait” assessment. I did love this recipe, but I got sick of handling the fragile little cakelettes. Yours look perfect!

    • Thank you for that Patricia; Check out Sam’s Club in your area. I learned that if the SKU number ends in a 1, Sam’s has reduced the item for quick sale. Mine was cheep, I think I paid $15.00 for it and I’ve seen the same advertised for over $80.00 – Happy Baking!

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10 thoughts on “Caramel Buns

  1. Tony: great tip on adding the butter!! BTW, since you are a dental floss rookie, you might not know that you can cut cake with it too! It does a very tidy job, but of course, you have to slice all the way across the cake–not just a couple of slices. Great if you are serving the whole cake. Anyway, your sticky buns look fantastic, and as always, love your blog post! Don’t you just love Rose’s brioche? One of my favorite breads!

    • Michele, HOUSTON, We have a post! YAH!

      You are very welcome about the butter tip. I REALLY appreciate your tip about additional ways to use dental floss; I simply can’t wait to bake another cake and try it…. Guess it won’t work with our upcoming Cherry Pie to well HE HE; Thank you for your kind words; This is simply a blast; love the baking, the friends like yourself you get to meet along the way and the blogging is fun; I like to talk so there you go! Thanks again!

  2. LOL, I love your comment: “So I just pushed it all together and said, ” THERE!” we are alpha bakers and we make things happen! No dough is the rule of me mentality…

    • HE HE Monica, I had a lot of fun making this dough and I was a bit perplexed when I realized I had rolled the dough in the wrong direction, but such as life, you say THERE and move on –

      Thank you for your comment… It gave me a chuckle

  3. Your caramel buns look awesome! Oh ya, i forgot to mention about the glaze part…which I did but i forgot. LOL! Your dough looks as yellow as mine! The rest seemed to be a bit less yellowish isn’t it? Maybe it is the lighting.

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