Buns with walnuts in a creamy caramel sauce
221 180 минут 1 порции
I want to offer the recipe is very tasty, sweet, flavorful and very nutritious :) bread rolls with walnuts and cinnamon with creamy caramel sauce. The dough was tender, soaked in caramel, just melt in your mouth!!! The recipe is simple, not complicated, but very delicious!!!
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Ingredients for Buns with walnuts in a creamy caramel sauce
- Flour - 470 g
- Chicken egg - 1 piece
- Yolk egg - 4 PCs
- Butter - 85 g
- Milk - 170 g
- Sugar - 30 g
- Yeast - 7 g
- Vanilla sugar - 1 package.
- Cream - 175 ml
- Butter - 120 g
- Honey - 100 g
- Sugar - 100 g
- Walnuts - 100 g
- Raisins - 75 g
- Butter - 30 g
- Sugar - 50 g
- Cinnamon - 1 tsp.
Video of cooking Buns with walnuts in a creamy caramel sauce
Step by step instruction of cooking Buns with walnuts in a creamy caramel sauce
This dough you knead as the hand, and kneading dough. Long knead not necessary, this is not necessary. Just combine until smooth.
To the HALF of the SIFTED flour poison sugar, salt, vanilla sugar, egg and yolks, yeast.
The milk is heated, it should be WARM, not hot. Oil heat. And add also the flour.
And begin to knead the dough.
When all is well between himself United, mingled, add in 2-3 time the remaining flour. And knead homogeneous, soft, elastic dough, but it does not stick to hands.
All, when the dough is kneaded, round it and put in a warm place for proofing. It must grow and doubled in size. For about an hour.
Meanwhile, prepare caramel sauce.
In a saucepan (or frying pan) with a THICK BOTTOM, heat the oil, then put to it the cream, sugar, honey, salt and cook until thick about 10 minutes.
Process the sauce is boiling, be careful not to burn the ferry. And change the color. The longer you simmer, the darker it will be. But by experience I would say that 10-12 minutes is enough. After baking, the caramel will become thicker. And I like it when she slowly stikaet even after baking.
When brought to the desired consistency, while the caramel is still hot is poured into the form in which we bake. And leave to cool. It still thickens.
After an hour getting to the test. It was a perfect fit, abenaim it.
And roll out in rectangular layer approximately 30 to 50.
Well lubricated with butter, it is convenient to me to do with his hands.
Sprinkle with nuts and raisins. I left 1/3 for topping after baking.
And top with cinnamon sugar and salt.
If you do not like the contrast of sweet and salty, the salt can either not add or less.
And turn into not a tight roll.
Cut into rolls with a thickness of about 5 cm And put them on top of the caramel.
That's the beauty already obtained.
Put on the proofing in a warm place for 1-1,5 hours.
Preheat the oven at 165-170 degrees, mode top-bottom will bake for about 40-45 minutes. But you better focus on your oven. They all bake differently.
All! Here are flavorful, hot, crusty rolls. But that's not all:))
While they are still hot, the caramel is liquid, put the top plate on which will be served cakes and CAREFULLY turn over.
Can a couple of times to shake. But usually they come out without any problems. And sprinkle rest of the walnuts with raisins.
Wait until cooled, and invite everyone to the table!
Isn't it delicious caramel coats the bun:)
A little more tease!
Here are the gorgeous layers in the cut out!