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
After the ingredients were mixed, we covered the mixing bowl to begin the fermentation process as we made the actual brioche dough.
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…
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.
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…
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…
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.
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.
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.
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.
Isn’t this simply beautiful?
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.
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!”
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.
Then the FINAL rise was here…. 1.5 hours later…..
into the oven
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.
Caramel is made and the first foundation of Caramel is applied to allow the previously toasted pecans to stick to the buns
The remaining Caramel is applied to finish the dessert
And there you have it
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.
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 Bakers
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© Tony Bridges and One Crumb at a Thyme, 2014