Pear & Caramel Buns
Servings 9
Equipment
- standing mixer
- immersion blender
Ingredients
Dough
- 300 g bread flour
- 120 g lukewarm milk
- 7 g dried yeast
- 2 tbsp granulated sugar
- 1 tsp cornflour
- 1 egg
- 60 g butter (melted, cooled)
Filling
- 4 pears (ripped)
- 1 tsp mixed spice
- 3 tbsp soft brown sugar
- 1 tbsp butter
- juice from 1/2 lemon
- 2 tbsp breadcrumbs
- 1 egg (for egg wash)
- 50 g pecan nuts
Salted Caramel
- 100 g white granulated sugar
- 50 g water
- 60 g double cream
- 45 g butter
- dash vanilla extract
- pinch of salt
Instructions
- Add all of your dough ingredients into the bowl of your standing mixer and knead for about 15 mins until you have nice flexible dough that is not sticky. Cover bowl with a damp cloth and let it rise for about an hour or until doubled in size.
- In the meantime, prepare your filling. Peel your pears and grate them coarsely. Add butter to a pot and when butter is melted, add the peats, lemon juice, spices and sugar and let it simmer for few minutes until pears are tender. You can also use immerse blender to make the pears bit smoother but don't over do it. Finally, add breadcrumbs, that will thicken the puree and make it spreadable.
- Roll your proofed dough into a rectangle to about 0,5 cm thickness, spread over the pear puree and roll int a little roulade. Cut your roll into 9 buns and space them out evenly on baking tray lined with baking paper. Leave about 2 cm space between each bun. Cover with dump towel and leave it to proof for another 30-40 mins. Once proofed, use egg wash and bake fro about 40 mins on 170ºC.
- Whilst buns are baking, prepare your caramel. Add sugar and water into a pan and bring to boil. Let it simmer until the water dissolves and the sugar starts to turn brown. It might take about 15-20 mins. Once you get golden brown colour, pour in the cream, little by little. Once all the cream is incorporated, take off the heat, add vanilla, salt and mix all together. Add the butter and stir until all the butter is melted and incorporated. Let it cool.
- For the last 5 minutes of baking your buns, spread pecan nuts on baking tray and place them into the oven. Take them out once your buns are ready. Let the buns cool down slightly, spread the caramel over them and sprinkle with roasted nuts.