|Caramel Bun Fondue, anyone?|
|Fully dressed Caramel Bun for hubby. Look at that fluffy texture!|
This will be a short and quick post. I've been really busy and additionally I'm participating in a club-level Toastmasters speech contest tomorrow (for which I have to practice just a little bit more tonight).
Step by step pictures:
|Dough in bread machine. Very soft dough.|
|Dough after the kneading cycle finished.|
|Dough after its first rise|
|Dough after a 24 hour stay in the fridge|
|Left half for me and right half for hubby|
|Hubby's buns after their final rise|
|My buns after their final rise|
|Golden brown and delicious!|
|Hubby's enjoying his Caramel Bun!|
Unfortunately, my caramel glaze crystallized after it had cooled. Hubby noticed that the caramel was "thicker than usual" at which point I let him know about the caramel seizure that occurred. He said, "Sounds like you've lost your touch". If you gasped and then your mouth dropped just now, we're on the same page. "Oh no, he di'int". So I went back into the kitchen and made half a batch of caramel glaze. It was super awesome and delicious!!
|Caramel Glaze version 2.0|
- Hubby loved these rolls. He said they were soft, sweet enough and liked the crunch from the pecans, on the inside and on top. He could also taste the orange zest I put in the dough and thought it complimented the roll nicely. He gave it a 9 out of 10 rating.
- I loved everything about the recipe (and my changes to it). Will definitely make it again.
- Changes to starter:
- Used one XL egg.
- Changes to dough:
- Used one XL egg.
- Added 3-4 Tbsp water.
- Added zest of one large orange.
- Reduced butter to 3Tbsp.
- Added 1 Tbsp full fat sour cream.
- Changes to filling:
- Replaced raisins with more toasted pecans (for one half of the dough).
- For the other dough half, used homemade almond paste, orange zest and a little orange blossom water.
- Skipped the "raisin juice concentrate" glaze.
- Baked the buns in Bundt pans that were sprayed with Baking Spray with Flour (no foil used). Had no issues releasing the buns. Put a tray of boiling water in the oven while the rolls baked. I didn't notice any difference with other cinnamon rolls I've baked without hot water in the oven.
- Don't forget to check out the other Alpha Bakers here.
- I also wanted to share a tip with you on how I store my citrus zest. I mix the zest with some sugar and store it in the fridge. It stays good for weeks/months and doesn't dry out. I keep adding to it.