Gooey caramel milk breads

These milk bread rolls packed with caramel are an awesome treat for breakfast or snack time. Homemade milk bread and rich gooey caramel make for a crazy delicious combo. It takes a classic up a serious notch!

I've been whipping up these rolls for years. They're kind of a family essential now. The first time I stuffed them with caramel, my kids said it was the best snack ever.

Dreamy Ingredients

• Softened butter: 230 g to make the rolls rich and silky
• Eggs: 2, for a golden glow and extra soft dough
• Fine salt: About 2 teaspoons for flavor balance
• Sugar: 60 g gives them a hint of sweetness
• Type T45 flour: 500 g for light, fluffy insides
• Fresh baker's yeast: 20 g so your rolls rise perfectly
• Warm milk: 230 g helps start the yeast and makes your bread pillowy
• Good caramel filling: 90 g for that delicious gooey middle

Simple How-To Steps

Caramel filling:

When your rolls are cool, take a piping syringe, stick it in the top, and squirt in as much caramel as you can without making a mess.

Baking:

Heat up your oven to 180°C. Brush the rolls with a little milk for a shiny top. Cook them for about 15 minutes until golden. Let them cool off on a rack.

Second rise:

Space the dough balls out on a parchment-lined tray, leaving a bit of room between each. Let them puff up for 2 hours at room temp.

Shaping the dough:

Move your dough to a floured surface and punch it down to get rid of big bubbles. Split it into 18 pieces, each about 60 g. Roll them into smooth balls.

First proof:

Plop your dough in a lightly oiled bowl and cover it with a towel or cling film. Let it rise around 25°C for about an hour until doubled in size.

Working in the butter:

Keep kneading as you add the butter in bits. It takes around 10 minutes for the dough to get shiny and stretchy and pull away from the bowl.

Initial knead:

Mix everything together for five minutes on medium speed until you get a smooth dough. This wakes up the gluten and starts building the bread's texture.

Mix the dough:

In a mixing bowl, stir the warm milk and yeast together and let it get foamy for about five minutes. Toss in the flour, sugar, salt, and eggs and mix well either by hand or with a stand mixer.

It's the caramel that totally takes these simple milk buns to another level. I still remember making them for my daughter's birthday – every guest wanted to know how I did it before they left.

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Keeping Them Tasty

These are at their best the first day, but they'll keep in an airtight tub at room temp for about three days. Want that fresh-out-of-the-oven feel? Just pop one in the microwave for a few seconds and the caramel will go all gooey again. Don't stick them in the fridge though, since that'll just dry them out faster.

Yummy Twists

You can totally swap out the filling whenever you like. Chocolate spread, vanilla custard, or some berry jam all work great. For a fun twist, toss a little orange zest in the dough and fill with salted caramel. Feeling adventurous? Try pistachio or hazelnut cream for something different.

Serving Ideas

These caramel-stuffed buns are perfect after school with a glass of hot milk or cocoa. Grown-ups can enjoy them with strong coffee or black tea. If you're doing brunch, pop them in a cute basket and serve with fresh fruit and plain yogurt to keep things balanced and light.

Frequently Asked Questions

→ How can I make the breads extra soft?

To achieve a super soft texture, knead the dough well to build strength and let it rise in a warm spot until it’s doubled in size.

→ Can I use a different filling?

Absolutely! Swap the caramel with chocolate, jam, or your favorite spread for a different twist.

→ How do I avoid dry breads?

Don’t overbake. Check them around the 12-minute mark and pull them out as they just start to turn golden.

→ Do I need to warm the milk before adding yeast?

Yes, slightly warm milk helps activate the yeast. Just make sure it’s not too hot, or it can kill the yeast.

→ What’s the best way to store these breads?

Keep them in an airtight container at room temperature to prevent drying. They’re best eaten within 2 days.

→ Can I make them ahead of time?

Yes, bake and freeze the breads without caramel, then fill and reheat them slightly after thawing.