Allow to cool slightly, before flipping over onto a large serving board and peeling away the parchment, these are better enjoyed warm! #breakfast #breakfastideas #cinnamonrolls #pecanbuns #cinnamonbuns #breadtok #stickybuns #caramelpecan #baking #bakingrecipe #bakingszn". Once ready, pop them in a preheated oven at 170 degrees for 25-30 minutes, until they are golden brown and no longer doughy. Don’t squeeze them together, leave some space between them to allow them to grow. Place the rolls into the baking tray with the pecans and caramel and cover it with cling film or a kitchen towel. Then, pour the mix over a baking tray lined with partchment paper. In a bowl, mix the pecans and caramel until the pecans are well covered. Cut the rolls into 2.5-3 cm sections using either a very sharp serrated edge knife or floss (I used floss and found it extremely satisfying). Cut the top and bottom edge if those edges seem uneven. Grab one of the long edges (to your left or right) and start rolling the dough until you get a long log. Mix the sugar and ground cinnamon and sprinkle it all over the dough, I used my hands to make sure it was spread over evenly. Spread the butter all over the dough up until the edges. If you are struggling to get that shape, just cut the edges so it acquires that shape. Once the dough has risen, roll it in a floured surface until you have the shape of a rectangle. Knead it over a floured surface for 5 minutes, then, put the dough in a lightly greased bowl and let it rest for at least an hour or until doubled in size. Pour the milk and butter into the dry ingredients and mix them well until you get a dough. In the meantime, mix the dry ingredients together in a large bowl. Allow to cool slightly, before flipping over onto a large serving board and peeling away the parchment, these are better enjoyed warm! #breakfast #breakfastideas #cinnamonrolls #pecanbuns #cinnamonbuns #breadtok #stickybuns #caramelpecan #baking #bakingrecipe #bakingsznĢ.7K Likes, TikTok video from Break or Bake "How about some sticky buns for this weekend’s breakfast? Ingredients: For the buns: 270 ml of whole milk 60 gr of butter 500 gr of bread flour 15 gr of dry active instant yeast 100 gr of sugar A pinch of salt For the filling: 65 gr of light brown sugar 50 gr of butter 1 tbsp of ground cinnamon For the topping: 200 gr of pecans 200 gr of salted caramel Method: Warm up the milk and let the butter and coffee granules dissolve in it, you’ll have to stir regularly. How about some sticky buns for this weekend’s breakfast? Ingredients: For the buns: 270 ml of whole milk 60 gr of butter 500 gr of bread flour 15 gr of dry active instant yeast 100 gr of sugar A pinch of salt For the filling: 65 gr of light brown sugar 50 gr of butter 1 tbsp of ground cinnamon For the topping: 200 gr of pecans 200 gr of salted caramel Method: Warm up the milk and let the butter and coffee granules dissolve in it, you’ll have to stir regularly.
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