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Sweet dreams, Easter buns a great baking recipe published in the Chef’s Handyman food blog
The caramel scent tickled my nose, when my mum baked these delicious buns for us children. It was hard to wait until the freshly baked buns had been cooled and were ready to be eaten. I love this kind of tradition very much.
One of Chef’s Handyman’s favorites: Easter buns with caramel
To make dough, dissolve yeast with 100 g or 3.5 oz. of sugar in 5 fl. oz. lukewarm milk. Then combine yeast milk mixture with 700 g or 22 oz. flour, one hint of salt and two eggs. Add 150 g or 5 oz. of melted butter. Knead well. Chop caramel pieces and fold them in the dough. Cover bowl and allow the dough double in size for one hour.
Prepare baking sheet with parchment paper. Preheat oven at 220°C or 425°F.
Take dough out and form one roll. Cut into 10-14 pieces. Roll again and form rings. Place rings on baking sheet. Mix egg yolk with 1 tsp. of milk. Apply egg yolk and sprinkle with decorating sugar.
Bake in oven for 10-12 minutes or until golden. Take them out and cool on wire rack.
Shopping list for 10-14 Easter buns:
Flour: 700-800 g or 24-25 oz. flour
Eggs: 2 eggs for the dough, 1 egg to apply on top
Baking Ingredients: 100 g or 4 oz. caramel pieces, 1 fresh yeast 42 g or 1.5 oz. or 15 g or 0.5 oz. dried yeast, 2 tbsp. decorating sugar, 100 g or 4 oz. sugar
Dairy Products: 150 g or 5 oz. butter or 1.5 dl or 5 fl. oz. milk
Spices: Salt
Bon appetite, yours Chef’s Handyman Team!
