Salted caramel cocoa buns

Recently, I read about some things that people enjoy doing unconciously : breaking the bubbles on the bubble pack, cracking your knuckles, pulling a tissue paper out of the box and so on. I have to add that this one is for bakers only – misting the interior of a hot oven and hearing the water sizzle to steam.

Which brings me back to these buns.

A friend gifted me with a tub of salted caramel chocolate flakes from Copenhagen recently. I enjoyed the rich taste of the salted caramel chocolate as a drink and thought it would be wonderful to have it in my breakfast buns as well.

Unlike most bun recipes, I mist spray the buns and oven just before baking. This is not an artisanal bread but since the signature flavor comes from a faraway land, I thought it should be accorded some special treatment.

Besides, the water sizzling in the hot oven is a lovely sound that only a select few will hear.

Makes 12 small buns.

Ingredients :

Water roux :

Mix 25g bread flour in 125g water ( 5 parts water : 1 part flour )  till it reaches 65C. Alternatively, keep  stirring the flour liquid  until it  thickens, forming 'lines' or ridges  when stirred with a whisk.

Remove from heat . Cover roux  to prevent a skin from forming. Cool to room temperature for further use.

The rest of the bread :

(A) 230g bread flour / 36g plain flour /40g sugar / 1/4 teaspoon salt / 11g instant yeast or 1 satchet / 2 Tbsp salted caramel powder / 1 Tbsp cooca powder
(B) 1 small egg  beaten / 85g water / 84g water roux  
(C) 30g butter, softened

(D) softened butter for glazing

1.            Knead 10 min, proof 40min until dough triples in bulk.

2.            Knead and make out 12 buns. Shape and arrange on a tray. Rest buns for 15 minutes.

3.            Preheat the oven to 200C.

4.            Mist the buns with a water spray. Just before baking , mist spray the oven.

5.            Bake the buns in a preheated oven for 13 minutes.

6.            Remove the buns from the oven. While still hot, brush softened butter on every bun.

7.            Cool well before storing.

Verdict :

It is a cliché for water roux buns but yup, they are all fluffy soft and delicate in texture. The taste is mild and pairs well with a strong spread such as nutella or lotus spread.  They go into the fridge after the 2^nd day and taste as fresh as day 1 after 20 seconds on microwave power high ( in a paper bag ).