Ingredients:
1 Tbsp Dried Active Yeast
8 Oz Scalded Milk
1 Lb Bread Flour
1 Tsp Salt
1 1/2 Oz Sugar
1 Egg
2 Oz Butter
Glaze:
1 Oz Sugar
2 Tbsp milk
14 ounces chocolate
Use the dough cycle.
Divide dough into 16 pieces, shape into rolls and bake at 375F for 20-25
minutes.
Use thermometer to check doneness.
Glaze the warm buns with sugar and milk.
Ingredients:
2/3 cups Flour — Unbleached
1 Tsp Baking Soda
2 Tsp Cream Of Tartar
Salt — To Taste
4 Tbsp Butter — (1/2 Stick)
3/4 cup Milk
1 cup grated cheese
Cheese Scones — Add 1 generous cup of grated cheese to the basic dough
before rolling it out. Cheddar is a particularly good choice, as is
parmesan. The author likes to serve them with vegetable soup.
Preheat oven to 450F. Lightly grease a baking sheet and set aside. Sift
together the flour, soda, cream of tartar and salt. Using a pastry blender
or your hands, cut in the butter (or pulse in a food processor) until the
mixture looks like coarse, grainy crumbs.
Pour the milk in a well in the center and mix until a soft elastic dough
is formed. Knead the dough lightly on a floured surface until smooth. Roll
or press the dough out until it is 3/4 inch thick. (If the dough is too
thin the scone won’t rise properly.)
Cut into 2 1/2 or 3-inch rounds with a cookie cutter or a glass and bake on
prepared sheet for about 10 minutes or until they rise and are golden.
Dough:
2 1/2 cups Warm Water — (105 - 115 Deg F)
2 Tbsp Active Dry Yeast — (2 Pkgs)
1/2 cups Granulated Sugar
1 Egg
1 1/2 Tsp Pure Vanilla Extract
1/3 cups Vegetable Oil
1/2 cups Nonfat Dry Milk — Or Buttermilk Powder
1 Tbsp Salt
7 1/2 cups All-Purpose Flour — To
8 cups All-Purpose Flour
Caramel:
1 cups Butter — (2 Sticks)
2 cups Packed Brown Sugar
1/2 cups Light Corn Syrup
1/4 cups Water
Cinnamon Filling:
6 Tbsp Butter — Melted (3/4 Stick)
1 1/2 cups Packed Light Brown Sugar — Or Dark Brown Sugar
1/4 cups Ground Cinnamon
1 cups Chopped Pecans
1 cups Dried Currants
Place the yeast in a 1 cup measuring bowl with 1/2 cup warm water sprinkle the yeast and add a pinch of sugar. Let stand at room temperature until foamy about 10 minutes.
In a large mixing bowl, combine the remaining water, remaining sugar, egg, vanilla, oil, dry milk powder, salt and 2 cups of the flour. Beat about 1 minute. Stir in the yeast mixture and add the remaining flour 1/2 cup at a time. Knead by hand or mixer for about 4 to 7 minutes until smooth and elastic.
Let rise in a draft free place until doubled.
Make the caramel: In a small skillet or heavy saucepan, melt the butter, brown sugar, corn syrup, and water over low heat stirring constantly. When melted remove from heat. Pour into baking pans or skillets that have been coated with Pam. Spread evenly over the surface.Turn onto a floured surface and knead a couple of times. In a small bowl combine the sugar and cinnamon. set aside.
Turn the dough out onto a greased surface and divide into 2 portions. Roll into a 12 x 15 inch rectangle. Leaving a 1 inch border around the edges brush with the melted butter and sprinkle with the cinnamon and sugar dividing each between each of the 2 rectangles. Then sprinkle both with pecans and brown sugar. Roll up jelly-roll fashion, starting at the long edge. Cut into 12 equal portions each 1 to 1/2 inch thick. Place close together in pans cut side down. Cover loosely and let rise at room temperature about 45 minutes or until puffy and even with the rims of the pan.
Bake at 350F until the rolls are light golden brown, about 30 to 35 minutes. Let cool at least 5 minutes, then invert onto a platter or baking sheet. Let cool for 20 minutes then pull apart to serve warm.
The rolls can be refrigerated or frozen before the last rise. Cover the pans loosely with plastic wrap and refrigerate 2 to 24 hours. Remove pans to room temperature and let rest 30 minutes while preheating the oven. If freezing use a disposable aluminum pan to avoid freezer burn or breakage. To thaw and bake frozen rolls, let stand uncovered at room temperature until doubled in bulk about 6 hours.
Makes 12 Caramel Rolls.
Dough:
3 tsp yeast
4 cups AP flour
1/4 cup sugar
1/4 cup milk powder
1 tsp salt
300 ml scant of warm water (somewhat less than 1 1/4 cups)
1 egg
3/4 tsp vanilla
1/4 cup oil
1 teaspoon lecithin
1 teaspoon lemon juice
Caramel:
1/2 cup oleo (1 stick) — (1/4 lb)
1 cup packed brown sugar
1/4 cup corn syrup
1 oz water
Filling:
3 tbsp butter (Preferably unsalted).
Cinnamon
3/4 cup packed brown or dark brown sugar
1/2 cup chopped pecans
Raisins
Notes:
I’m using Canadian AP (Robin Hood, Bakery Standard) so check your dough and adjust
accordingly. The dough should be soft and slightly sticky.
I used olive oil, regular light, the kind with practically no taste. Canola should do fine.
Lecithin and Lemon Juice, not in the original recipe, are there because I add them to all my baking. I get a lighter product, higher rise, and better keeping qualities, and my finished product freezes well.
I have seen people when following this type recipe, add the egg to the liquid and beat, then add the slurry to the container. I have done this as well and can tell you that for whatever reason, the end product does not measure up. Add your liquids, break the egg into the container, and let the ABM do the blending, you will get a lighter better result.
Where I call for ‘oleo’, butter can of course be substituted. Also while this recipe is ‘halved’ from the original, I found it made more caramel then I needed. I was going to cut it still further, but enjoyed the leftovers on my ice cream so much (and still have some left in a jar) that I left it as is. Another thing, I used a flat (1/2 inch or so rims) pan for this recipe and because
I tipped it slightly when placing it into the oven, I have a well caramelized oven floor. I’d advise pans with an inch, inch and a half rim instead, and so I will do, next time.
Also, the original recipe called for the caramel to be made ’stovetop’ and so you can make it. I use the microwave because it cuts the constant stirring, danger of burning, It’s just faster and easier.
As to the filling, I confess I never measure when making them. Just do as you do or refer to the original if you need guidance. The original called for Currents by the way, I prefer the succulence of raisins, currents I save for scones.
Now what you’ve been waiting for … These buns are delicious … positively great!
In spite of all the stuff I’ve written (just trying to be clear), they are fast and simple to make. They are what we up here would call a ‘Chelsea Bun’ although to some a CB would contain candied fruit, which you could certainly add by the way.
—
Dough:
Place in container in the order best for your ABM Run on Dough setting.
Allow to rise until well doubled (about 3/4 hr) .
Caramel:
Place in container and microwave med high (70%) until oleo is melted, stirring occasionally. Spray (Pam) baking pans and pour in caramel, tipping to spread evenly over surface.
Filling:
Roll dough out on lightly floured surface making a rectangle approx 15″ wide by 11″ tall.
Spread oleo or brush with melted butter, leaving a 1 inch border at top. Sprinkle with cinnamon, brown sugar, raisins, and pecans. Roll up from the bottom, pinching the dough to seal well. Cut into 12 pieces a little over an inch wide and place in the pan fairly close together.
Cover loosely and allow to rise in a warm oven for about 45 minutes to one hour.
Bake at 350* or until they are golden brown, about 30 minutes. Let cool five minutes, then invert onto another pan or sheet. Let cool for 20 minutes, then pull apart. Serve warm.
2 cups all-purpose flour
3 Tbsp sugar — plus more for sprinkling tops
1 Tbsp baking powder
3/4 Tsp salt
6 Tbsp (3/4 Stick) Cold Unsalted Butter — Cut In Pieces
1 1/2 cups fresh blueberries — picked over and rinsed
1 Tbsp grated lemon zest
1/3 cups heavy cream — plus more for brushing tops
2 Lg eggs — lightly beaten
1. Adjust rack to center of oven, and heat to 400F. Place a Silpat baking mat on a baking sheet, and set aside.
2. In a large bowl, sift together flour, 3 tablespoons sugar, baking powder, and salt. Using a pastry blender, or two knives, cut in butter until the largest pieces are the size of small peas. Stir in blueberries and zest.
3. Using a fork, whisk together cream and egg in a liquid measuring cup. Make a well in the center of dry ingredients and pour in cream mixture. Stir lightly with fork just until dough comes together. Turn out onto a lightly floured surface, and knead a few times to mix well.
4. Pat dough into a 6-inch square about 1 1/4 inches thick. Using a floured knife, cut into four 3-inch squares. Cut squares in half on the diagonal to form eight triangles. Transfer to prepared baking sheet. Brush tops with cream and sprinkle with sugar. Bake until golden brown, 20 to 22 minutes. Transfer scones from baking sheet to wire racks to cool.
4 cups all-purpose flour — (4 to 4 1/2)
1 package active dry yeast
1 1/2 cups warm water (120 - 130F)
2 tablespoons granulated sugar
1 1/2 teaspoons salt
1 tablespoon granulated sugar
1 egg — beaten
1. In a large mixing bowl, combine 2 cups of the flour and the yeast. Add the
warm water, the 2 tablespoons sugar, and salt. Beat with an electric mixer on
low to medium speed 30 seconds, scraping bowl. Beat on high speed 3 minutes.
Stir in as much of the remaining flour as you can.
2. Turn dough out onto a floured surface. Knead in enough remaining flour to
make a moderately soft dough that is smooth and elastic (6 to 8 minutes
total). Cover; let rest 10 minutes. Grease 2 baking sheets; set aside.
3. Working quickly, divide dough into 12 portions. Shape each portion into a
smooth ball. Cover; let rest 5 minutes. With a floured finger, punch a 2-inch
hole in center of each, keeping a uniform shape. Place bagels 2 inches apart
on prepared baking sheets. Reshape so holes are 2 inches in diameter. Cover;
let rise 20 minutes (start timing after first bagel is shaped).
4. Broil raised bagels 5 inches from heat 3 to 4 minutes or until bagels look
set, turning once (tops should not brown). Meanwhile, in a 12-inch skillet or
4 1/2-quart Dutch oven, bring 6 cups of water and the 1 tablespoon sugar to
boiling. Reduce heat; simmer bagels, 4 or 5 at a time, 7 minutes, turning
once. Drain on paper towels. Let stand on towels only a few seconds. (If left
too long, they will stick.)
5. Place drained bagels 2 inches apart on prepared baking sheets. Brush
bagels with beaten egg. Bake in a 375F oven 20 to 25 minutes or until
tops are golden. Remove from baking sheets; cool on wire racks. Place in an
airtight container and store at room temperature for up to 2 days.
EGG BAGELS: Prepare Bagels as directed, except reduce warm water to 1 1/4
cups. Add 2 egg yolks to the flour mixture along with the warm water.
ONION BAGELS: Prepare Bagels as directed, except omit brushing with egg. Cook
1/2 cup finely chopped onion in 3 tablespoons butter or margarine until
tender but not brown. Brush bagels with onion mixture after the first 15
minutes of baking.
POPPY SEED OR SESAME BAGELS: Prepare Bagels as directed, except before
baking, sprinkle with 2 teaspoons poppy seed or toasted sesame seed.
LIGHT RYE BAGELS: Prepare Bagels as directed, except substitute 1 1/4 cups
rye flour for 1 1/4 cups of the stirred-in all-purpose flour. Stir in 1
teaspoon caraway seed with the rye flour.
WHOLE WHEAT BAGELS: Prepare Bagels as directed, except substitute 1 1/2 cups
whole wheat flour for 1 1/2 cups of the stirred-in all-purpose flour.
* TO MAKE AHEAD: Prepare Bagels as directed; cool completely. Place bagels in
a freezer container or bag and freeze up to 3 months. Before serving, thaw
bagels at room temperature for several hours.
4 cups Unbleached White Flour
2 Tsp Salt
1 Tbsp Malt Syrup Or Powder
4 Tsp Vital Wheat Gluten
1 1/2 Tsp Dry Yeast
1 1/4 cups Warm Water (80 - 90F)
Mix flour, salt malt, vital wheat gluten, yeast & water in bowl of mixer
with regular beater at the lowest speed for about 4 minutes. Then switch
to the dough hook & increase the speed to 2. Continue mixing until dough
is cohesive & stiff, 8-10 minutes.
Turn dough on to work surface; divide into 8 portions, about 4 ounces
each. Roll pieces into smooth balls & cover with a towel or plastic wrap
to rest for 10 minutes.
Roll dough balls into a rope approx 11-inches long. Overlap the ends of
the rope about 1-inch & wet the ends & then pinch the overlapped area together.
Place the bagels on a teflon coated sheet or cornmeal dusted parchment
covered baking sheet. Cover tightly with foil. Refrigerate overnight.
(12-18 hours).
The next morning take the bagels out of the refrigerator & let stand for
approx 20 minutes. Drop the bagels into a kettle of boiling water & let
sit there for approx 45 seconds & then turn over with a chinese skimmer or
a slotted spoon letting them sit for another 45 seconds.
Preheat oven to 450F. Set rack to center position. Apply toppings to the
bagels and place the bagels on the baking sheet. Bake for approx 20 minutes.
You can use your bread-making machine to make these also–just use the
dough only setting & take the dough out before any rising cycle starts.
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