These baklava buns are scented with honey and paired with nutty pistachios. A honey caramel drizzle brings these buns to the next level.
TangZhong
94g milk
19g bread flour
Bread dough
131g bread flour
75g cake flour
Pinch salt
37g sugar
1 tspn plus 1/4 tspn yeast
22g milk
34g cream
34g egg
18g butter
Filling
70g butter
85g brown sugar
1 1/2 tspn cinnamon
Pinch allspice
Pinch salt
50g pistachios
Honey glaze
50g honey
12g butter
Honey caramel(op.)
25g sugar
25g honey
1 tbsp water
120g cream
salt, to taste
heat sugar, honey, and water until it reaches 320F and add cream. Let cool and add salt.
For the tangzhong, combine the flour and the milk in a large microwave-safe bowl and microwave for 60-90 seconds, or until thick and gloopy.
For the bread: Add milk and heavy cream to the tangzhong in the same bowl to cool it down. Whisk. Add eggs. Whisk.
In a stand mixer bowl, add both flours, sugar, and salt. Add in the tangzhong mixture.
One med-low speed, knead the dough for 5-8 min, or until relatively combined and starting to smooth out.
Add the butter, and continue to knead for another 10-12 min, or until it passes the windowpane test, and is smooth in appearance. The dough should be tacky, but no sticky. If it is, add a tablespoon more flour at a time.
Let rise at room temp for one hour OR overnight in the fridge.
Make filling: Combine softened butter, sugar, and spices in a bowl.
Punch out and roll the dough on a lightly floured surface. Roll into a 12 inch by 14 inch rectangle, 12 inch top to bottom, 14 inch wide. Spread filling, leaving a one inch border. Sprinkle chopped pistachios.
Roll dough tightly so that the log is 14 inches long (along the 12 inch direction). Cut ends. Cut the log into 9 equal pieces. Place them in a greased 8 by 8 inch square tin.
Let proof for 30-45 min, or until puffy looking
Bake at 350F for 30 min
While baking, microwave the honey and butter. Once buns are done, brush them with the glaze.
Let cool on wire wrack.
Optional: before serving, drizzle salted honey caramel. Enjoy!
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