| Ingredient | Method |
200g high protein flour 100g low protein flour 40g sugar 1 tsp salt 2 tsp instant yeast + 175ml water 2 tbsp poppy seeds 30g butter Peanut Butter Filling: 15g light brown sugar 25g unsalted butter, softened 50g peanut butter Caramel Topping: 60g light brown sugar 50ml water 1 tbsp butter pinch of cinnamon powder 1 tsp salt | FOR STAND MIXER WITH DOUGH HOOK, OR BY HAND: 1. Place the dry ingredients in a bowl. Put water in a cup and sprinkle the yeast on top, set aside for about 5 minutes, until the yeast begins to react. Make a well in the center of the dry ingredients, then pour in the yeast mixture. Mix until a dough forms then knead for about 20-30 minutes. Cover with plastic wrap, set aside about 2-3 hours for ferment. 2. while waiting dough to prove, make the Filling: Beat the butter and brown sugar together until pale and fluffy. Add the peanut butter, and mix until incorporated. Set aside. 3. Once dough has risen, place it on a floured surface, and knead lightly. Rest for 15 minutes. 3. Roll into a (horizontal) rectangular shape about ⅛-inch thick, and top with an even layer of filling, leaving a one inch margin on the edge furthest from you. 4. Carefully roll (away from you) into a long log, sealing with the bare margin. Cut into 9-12 equal rolls, and place in a cake pan. 5. Leave to proof for second time (about 1-2 hrs). 6. Topping: Heat water and sugar in a medium saucepan over medium heat, stirring constantly with a rubber spatula. Once sugar is completely melted, immediately add the butter and cinnamon powder. Allow the mixture to boil for 1 minute. It will rise in the pan as it boils. Remove from heat and stir in 1 teaspoon of salt. Allow to cool down before using. 7. Spread the caramel topping on top the dough. Bake at 180 degree Celsius for 25-30 minutes. Remove from oven. |
No comments:
Post a Comment