Caramel-filled breads (Print Version)
# Ingredients:
→ Milk bread rolls
01 -
230 g butter
02 -
2 eggs
03 -
2 teaspoons salt
04 -
60 g sugar
05 -
500 g all-purpose flour (T45)
06 -
20 g baker’s yeast
07 -
230 g milk
→ Filling
08 -
90 g caramel filling
# Instructions:
01 -
Warm up the milk and dissolve the yeast in it. Mix in the flour, sugar, salt, and eggs, then knead for about 5 minutes. Add the butter bit by bit while kneading until the dough becomes stretchy and separates from the bowl. Let it rest at around 25°C for an hour so it can rise and double in size.
02 -
Put the dough on a floured surface and press it gently with your hands to release any air. Cut it into 18 equal pieces and leave them to rest at room temperature for two hours.
03 -
Set the oven to 180°C and let it heat up. Brush the small rolls with milk using a kitchen brush. Bake them for 15 minutes. Once done, move them to a cooling rack to cool down completely.
04 -
Take a pastry syringe and fill the rolls with caramel by injecting from the top.
# Notes:
01 -
Make sure the milk is warm enough to activate the yeast properly.