Wednesday, May 26, 2010

Dulce de Leche Buns

I have never experimented with bread recipes… I figured someone else configured those recipes because that is what works. And while that is true, it doesn’t mean that other combinations won’t work (or, hell, that these combinations haven’t been tried too). I wanted a slightly richer bread and I figured that using milk versus water would help… a bit of butter… and a bit of hope that it would all come together.

This dough rose perfectly. I was absolutely giddy when I peeked under the towel and saw a lovely puffy blob rising in the bowl. Forget waiting until after work to make these buns, I was going to be triumphantly carrying these into the office that same morning. Yep, I was beaming.

Dough ingredients:
1 cup warm milk
2 teaspoons sugar
2 teaspoons/1 packet quick rise yeast
2 1/2 cups flour
5 tablespoons butter
Pinch of salt

Filling ingredients:
Dulce de leche
Chopped pecans

Combine warmed milk (just microwave it for a minute… you don’t want it too hot or you’ll kill the yeast), sugar and yeast in a bowl or the bowl of your stand mixer. Let sit for about five minutes or until slightly frothy. Add in butter, 1 1/2 cups of flour and pinch of salt. Once combined, add in remaining flour in two 1/2 cup portions. If your dough is sticky or dry, you can add more flour or a bit of warm water to compensate. Knead, with elbow grease or using the dough hook on your stand mixer, until dough is smooth and stretchy and everything that you think dough should be.

I use the same bowl, that I mixed everything in, for the proofing. It’s already nice and warm. Just lightly butter the sides (I use the butter wrapper for this) and put the dough in the bowl. Cover with plastic wrap or tea towel or both and set in a warm place to rise for 30 minutes.

Roll out your dough into a large rectangle. Spread your dulce de leche evenly over the surface of the dough, cover with chopped pecans, sprinkle with a scant bit of cinnamon, then roll together. Cut into ~3 inch slices and place each slice into your parchment lined loaf pan (I made six perfect tall buns but you could do shorter buns and a larger pan…). Brush with a bit of egg, then leave to rise for about 20 minutes. While the dough is resting and rising, you can heat your oven to 450F. Bake for 20 minutes, until golden brown.

Let cool slightly, then enjoy the sticky-sweetness.

13 thought(s):

Lindsey @ Hot Polka Dot said...

Mmm what a good idea! I love dulce de leche.

Foodlover25 said...

These look so good!

azelia said...

I made dulce de leche pancakes that were addictive and to some adding bananas slices making them banoffee pancakes...

I'm into my sourdough making phase and this idea has lit bulb above head...good one!

I can taste then right now..

Julie M. said...

Oh man do these look good. I'm going to book mark this recipe and try it the next time I have company. I'd do it before then, but I'm afraid I'd eat the whole pan!

The Housewife said...

Wow! freshly baked buns and dulce de leche is double trouble! Thanks for sharing... I've bookmarked your recipe!

Isabelle said...

I love sticky buns and I love dulce de leche, but it never in a million years occurred to me that I could combine the two like this. These look absolutely heavenly. Bookmarked!

gonna-need-a-bigger-boat said...

I like your hot buns

Sevgi said...

Thank you for sharing this recipe! They look awesome!

Anna said...

OMG! dulce de leche is my favorite thing in the whole world. I feel light headed and dizzy right now. They look so yummy.

Chef Dennis Littley said...

incredible heavenly do make it look so easy to make them...


I can almost smell them through my monitor! They look so amazing!

Cristina said...

What a great idea to use dulce de leche in the rolls! It must have smelled so amazing in the oven. Definitely trying this!

wannafoodie said...

Wow... I am just speechless over all of these comments. Thank you, thank you! They were an absolute hit at the office. Not too sweet, definitely sticky and completely worth the coffee break consumption.

@azelia Oooo... I love the idea of bananas in these. I will have to credit you for the spin-off.

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