Brioche is one of the most rewarding dough that the classic french bakery has given us. Since then so many variations have spoiled our taste buds. This week, making the classic brioche filled with Cinnamon and sugar.
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.
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.
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.
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.
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.