Rose’s Alpha Baker: Caramel Buns P.470

Caramel Buns

I have never tried caramel buns, but years ago I tried her known sister “the cinnamon kind” with the cream cheese icing and wasn’t a big fan of that either. I love the bun by itself, but I never could brings my- self to eat that much of sugar.

The recipe, which takes a couple days, is very straight forward and easy to follow. Brioche is one of my favorite dough’s to make, but don’t let the “stickiness” and all the stages deceive you because after all, brioche is very simple to make.

The first step is making a starter. I made a little change to the recipe and replaced the Instant yeast with baker’s yeast. If you have never worked with “baker’s yeast” or otherwise known as “fresh yeast”, you might want to give it a chance next time. It gives a great aroma to the dough and creates much depth of flavor. Fresh yeast has a little down side, which like its name, it does not last as long as instant yeast. It also does not like cold ingredients, and unfortunately your only chance to get your hands on some in the US is to ask your local bakery to sell you some. To replace instant yeast with fresh yeast, simply multiply by 3 the amount that is required by the recipe. If you are not sure, there are so many great websites that will calculate it for you, or if you own “The Bread Bible”, Rose instructs how to convert any yeast with each other (The Bread Bible P. 562). For the starter and the dough, I used the recommended replacement, half bread flour and half unbleached all-purpose flour (both were organic brands). When the dough is finally ready, you send it off to get some beauty sleep in the refrigerator for up to 2 days.

Baker Yeast

The day of the Baking, I started with soaking raisins in hot water and dark rum for an hour. When the raisins are ready, then it’s time to shape the dough. I had a little difficulty with that since I just lightly floured my counter…should have known from past experience that I should have floured the counter a little bit more.

I forgot to add the raisins after I sprinkled the dough with the sugar mixture, and only realized that after I finished to roll up the dough, so Rose instructed to push down any raisins that pop out…well I did push some raisins as much I could (See picture below). I then arranged the cut-out buns in a 9” pan with a mason jar in the middle and sent them to the oven with the light on and two cups with hot water to help with the rising.

Pushed raisins

While the buns were baking, I made the caramel bun glaze. Needless to say, the aroma throughout the house was similar to walking outside a bakery which made it even more difficult to wait for a taste! I pulled out the buns, and the first challenge was to release the buns from the foil. So then with a wire rack pressed against the bun, I flipped them onto the rack pulling slowly to remove the foil from the buns, and then carefully inverted them back. While the buns were still hot, I then glazed the buns , and couldn’t hold myself…and I took one out to taste…It was so soft, fluffy and the brown sugar created an under layer of caramel crunch that complimented the pecans. It was near perfect if only I didn’t forget to add the raisins! With that said, I couldn’t help but wonder why I would want to ruin such a perfect bun by adding caramel to it.

Buns without the soft sticky caramel

Regardless, I went on to prepare the soft sticky caramel. It’s a very easy process that requires attention to the steps. I replaced the corn syrup with brown rice syrup. I did not research if I could replace the corn syrup with the latter, but I had a good experience with it in the past making other goodies that required corn syrup, or when I just wanted to reduce the glycemic value in my baking (granola is a great example). Thankfully it worked wonderfully with the caramel and gave me the same results as if I were to use corn syrup.

Brown Rice Syrup

As you’ve probably already guessed, I couldn’t allow myself to try the caramel buns, but I was very pleased with the ones without it. I will next time (aside from not forgetting to add the raisins) make more of the caramel bun glaze. Those who did try the caramel buns absolutely love it…well they must have because nothing is left on the kitchen counter… I will defiantly repeat the recipe if I really love you, but will leave the caramel out.

Caraml Buns

10 comments

  1. faithy says:

    Your caramel buns look wonderful. You didn’t try the buns with caramel? I usually don’t like all the frosting on cinnamon buns either. But somehow or rather surprisingly the caramel doesn’t taste as sweet like those frosting on cinnamon buns. It tasted just nice with the buns actually..the sweetness level.

    • orinlag says:

      no i didn’t tried the caramel one’s.I couldn’t convinced my self to eat that…but,i had no doubt them it will come out great.what i like in roses recipes that she had created a well balanced of sweetness.

    • orinlag says:

      Thank you Vicki. Corn syrup is not a common ingredient at the super market in Israel. When i came to the states and started my baking venture, I had no clue what is a corn syrup. so i did some reading about it and decided to leave it out.Since then i have made so many candies, and caramel without corn syrup and they all came just fine. now days we have so many different type of syrup its much easier to substituted:-)

  2. Michele says:

    Hi Orin: love your photos of your BEAUTIFUL caramel buns! I got interrupted when proofing the rolls and then had to hustle and make the caramel and the glaze while they were in the oven. They were so delicious!

  3. Kimberlie Robert says:

    Great post Orin. I know what you mean with the yeast. I have never used instant yeast until this group. I always adjust the recipe so that I can different yeast, but I decided to go with the flow with things here because I just couldn’t take any more complication. Everything you did here is simply beautiful. Great job!

  4. Mendy says:

    ב”ה

    I’m also a big fan of fresh yeast. It is readily available in the stores near us but it is expensive and, like you say, doesn’t last.

    Your sticky buns look great!

  5. Debra says:

    These were so much better than those you get at the mall! I am not a raisin fan…but, I ate every bite of this treat! Yum!

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