Do you have the book "The Artisan Bread Machine" by Judith Fertig? Well, if you do have it, have you made this "Orange-Caramel Sticky Buns" yet? If you have made this, then you already know how wonderful these buns are, if you have not made this yet, put this on your list, better still, make a batch as soon as you have the time. It does not take much time actually, the indispensable bread machine does all the kneading and the first proving for you, all you have to do is to prepare the filling and caramel and shape the buns, that's all!
The dough is mixed in the bread machine, after the first proving, when the cycle is completed, take the dough out from the bread pan and on a lightly floured work surface, roll it out to 12" x 10" (longest nearest to you), spread with the filling, roll it up tightly like a swissroll, seams side down. Cut into 12 pieces of 1" each.
Mix the caramel ingredients and pour into the greased pan, here I use 9"x9" pan, even though the book calls for 8"x8", but I cannot fit all 12 pieces in the 8" pan, so I switched to the 9" pan instead. Place all 12 pieces, spiral side up on the caramel in the pan. I was a bit worried that the caramel seems to be so watery and the buns are literally "soaked" in it. The caramel is visible in the spaces in between the buns. But I supposed it will be all dried up and the sugar will be caramelized with the heat in the oven. Cover and leave to rise while you preheat the oven.
The risen buns after about 30 minutes, and they really puffed, so the caramel is not visible now! Bake in preheated oven for about 25 minutes. It does not look attractive, do they? But wait till you taste it!
One lovely bun and a cup of tea.
I could hardly wait to try a bite. Oh my, the buns are so fluffy, soft and light. So good!
Can you see how fluffy and soft this bun is?
Instead of biting into the bun, I love to tear it to small pieces, just to feel the fluffiness and pop the little piece into the mouth! Tear and pop, tear and pop! :) Look at that orange peel, simply delightful!
There were four pieces left and the next day we ate three, the buns was still soft and it gets a little more sweeter, and to test whether would it stay soft on the third day, I kept one piece and yes, it was still soft, though not as fluffy, but still so soft! This is the best sticky bun I've made, much softer and fluffier than the Glazed Cinnamon Buns I made last month which is really good, but this Orange-Caramel Sticky Buns came out tops, for me! This is indeed a keeper recipe, I would love to try with other flavours, coffee and chocolate chips! I'm looking forward to try the other recipes from this book! Did you know that there will be a new book, to be released in September 2012 by Judith Fertig, "I Love Cinnamon Rolls". Rolls and sticky buns, all in one book! If her rolls and buns are as good as these, I'll be one of the first to queue in line!
I'm sharing this with :
BYOB - Bake Your Own Bread hosted by Girlichef
Cookbook Sundays hosted by Couscous & Consciousness
Full Plate Thursday hosted by Miz Helen's Country Cottage
Bake with Bizzy hosted by Bizzy Bakes
Orange-Caramel Sticky Buns
(adapted from " The Artisan Bread Machine" by Judith Fertig)
Makes 12 rolls
~ bread machine with a 1-1/2-lb(750g) capacity
~ 8-inch (20cm) square metal baking pan, greased
~ rolling pin
For The Buns :
1/4 cup granulated sugar
3/4 tsp salt
2 large eggs, beaten
6 tbsp lukewarm buttermilk
3 tbsp unsalted butter, softened
2-1/4 cups all-purpose flour (I use bread flour)
1-1/2 tsp instant or bread machine yeast
Sweet Orange Filling :
1/4 cup granulated sugar (I use 1/8 cup), if you like it really sweet, use the original amount
2 tsp grated orange zest
1/8 tsp salt
1/4 cup unsalted butter, softened
Orange Caramel :
6 tbsp packed light or dark brown sugar (I use 4 tbsp)
1 tsp grated orange zest
1/4 cup freshly squeezed orange juice
2 tbsp unsalted butter, melted
1/2 cup toffee candy bits (optional)
- Add sugar, salt, eggs, buttermilk and butter to the bread pan. Spoon flour on top of liquid. Add yeast.
- Select the Dough cycle and press Start.
- Filling : In a small bowl, using a fork, combine sugar, orange zest, salt and butter until smooth. Set aside.
- Caramel : In another bowl, combine brown sugar, orange zest, orange juice and butter until smooth. Spread in prepared pan. Top with toffee bits (if using)
- When the cycle is finished, transfer dough to a floured surface and punch down gently. Roll into a 12 by 10-inch (30x25cm) rectangle, with a long edge closest to you. Spread filling over dough, leaving a 1/2-inch (1cm) perimeter along each long edge. Lightly brush the long edge farthest from you with water. Starting with the long edge closest to you, roll dough into a tight cylinder and pinch seam to seal. Using dental floss or a sharp knife, cut cylinder into 1-inch (2.5cm) slices. Place slices, sprial side up, on the caramel in the pan. Cover with plastic wrap and let rise while the oven is preheating. Preheat oven to 350F (180C).
- Bake for 25 to 30 minutes or until risen and lightly browned and an instant-read thermometer inserted in the center of a roll registers 190F (90C). Let cool in pan on a wire rack for 15 minutes. Loosen rolls from sides of pan and invert onto a serving platter. Serve warm.
kitchen flavours notes :
- I used a 9" pan
- I use less sugar for the filling and caramel, as above
- I replace the all-purpose flour with bread flour
- Instead of buttermilk, I substitute with 4 tablespoons homemade yoghurt and 2 tablespoons milk, mixed them well together
- did not use the toffee candy bits
There will be a new baking event starting from April 2012. We will be baking from "Coffee Cakes" by Lou Seibert Pappas. You are welcome to join us. Please click The Home Bakers for more details.