THB #27: Sticky Caramel Pinwheel Bread
 
 
Makes 16 rolls
By:
Ingredients
Dough - Active Yeast
  • 1 package active dry yeast
  • ¼ cup warm water
  • Pinch of sugar
  • ½ cup milk
  • 6 tablespoons unsalted butter
  • ⅓ cup sugar
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 2½ to 2¾ cups all-purpose flour (may have to use more flour as the dough is really sticky!)
Dough - Instant Yeast
  • ¾ cup milk
  • 6 tablespoons unsalted butter
  • ⅓ cup sugar
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract
  • 1½ teaspoons instant yeast
  • 2 large eggs
  • 2½ to 2¾ cups all-purpose flour (may have to use more flour as the dough is really sticky!)
Caramel Coating
  • 2½ tablespoons unsalted butter
  • ¼ cup light corn syrup / maple syrup
  • ⅔ cup firmly packed light brown sugar
  • ¾ cup coarsely chopped pecans / walnuts
Filling
  • 1 tablespoon unsalted butter, melted
  • ⅓ cup firmly packed light brown sugar
  • 1 teaspoon ground cinnamon
Method
  1. Active yeast doughSprinkle the yeast over warm water, add in the pinch of sugar and stir to dissolve. Let stand until foamy, about 10 minutes. Warm milk and butter together in a small pot until butter melts. Transfer to a mixing bowl and add in stir in the ⅓ cup sugar, salt and vanilla extract. Let cool until warm and stir in the yeast mixture. Mix in the eggs one at a time and beat until smooth. Beat in enough flour to form a soft dough.Instant yeast doughWarm milk and butter together in a small pot until butter melts. Transfer to a mixing bowl and add in stir in the sugar, salt and vanilla extract. Let cool until warm and stir in 1 cup of flour and the instant yeast. Mix in the eggs one at a time and beat until smooth. Beat in enough flour to form a soft dough.
  2. Kneading: Turn the dough out onto a floured table counter and knead the dough until smooth and elastic, flouring whenever necessary, about 8 to 10 minutes. Alternatively, you can also knead it with your stand mixer. Transfer the dough into a buttered bowl, turn to coat and cover with plastic wrap or a damp tea towel. Let rise in a warm place until doubled in size, about 1½ hours.
  3. Caramel coating: Preheat the oven to 175 degrees Celsius. Lightly butter a 9 x 13-inch baking pan or a 14-inch pizza pan with a ½-inch rim. Place the butter, syrup and brown sugar in the pan. Heat in the oven, stirring once or twice, just until the butter melts and the mixture bubbles, 5 to 8 minutes. Spread the coating evenly over the bottom of the pan. Scatter the nuts over the coating. Let cool to room temperature.
  4. Filling: Punch down the dough and turn it out onto a lightly floured board and knead until smooth, 1 or 2 minutes. Roll into a 10 x 12-inch rectangle. Spread with the melted butter. Combine the brown sugar and cinnamon together in a small bowl and sprinkle evenly over the dough. Roll up from the long side and slice into ¾-inch-thick slices, about 16 slices. Place the slices, lying flat, ¾ inch apart in the caramel coated pan. Cover with a tea towel and let rise in a warm place until doubled in size, about 1 hour.
  5. Baking: Preheat the oven to 175 degrees Celsius. Bake the bread for 25 to 30 minutes, or until golden brown. Place a wire rack over a baking sheet to catch the caramel drippings. Turn the pan upside down onto the wire rack and lift the pan off. Let the rolls cool slightly and serve warm.
Naggy Notes
Recipe by Foodie Baker at https://www.foodiebaker.com/thb-27-sticky-caramel-pinwheel-bread/