Toffee Walnut Scrolls

Buns BunsEaten BunsGone

The mornings are dark and crisp. The air is bracing, the sun slow to catch up.

What I really long for is to stay under the covers a little longer, and for somebody to deliver me something warm and sweet.

Toffee Walnut Scrolls for cozy weekend mornings

Make your morning easy and prepare these the day before. A slow overnight rise in the fridge will produce generous buns, ready to be popped into the oven the following morning. Better still, leave baking instructions for your loved one so a tray can be delivered fresh and sticky from the oven, next to a piping hot cup of coffee. A perfect way to start a Winter’s day.

Toffee

Makes 16 generous buns.

For the buns

  • 5 teaspoons instant yeast
  • 180g raw sugar
  • 310ml warm water
  • 90g melted butter
  • 3 eggs, lightly beaten
  • 800g plain flour
  • pinch of salt

For the praline

  • 200g raw sugar
  • 50g toasted walnuts

Line a baking tray with a sheet of baking paper. Sprinkle the sheet with the walnuts. To make the toffee, melt the sugar in a frying pan, stirring constantly once the sugar has started to melt at the edges, until the sugar is a dark golden colour. Pour the hot sugar over the walnuts, and allow to cool until hard. Voila, praline. Smash into little pieces using a rolling pin or mortar and pestle. Set aside, but make sure you taste just a little bit.

To make the bun dough, mix the yeast and sugar together with the warm water and melted butter, and leave somewhere warm until the mixture starts to foam. This will take around 10 minutes. Stir in the eggs until well combined.

Sift the flour and salt into a large bowl. Pour in the yeast and egg mixture and knead well until you have a smooth and elastic dough. You can knead the dough either by hand or with an electric mixer fitted with a dough hook. Once the surface of the dough is smooth and it feels pretty stretchy, roll it into a ball and transfer it to a well oiled bowl. Cover the bowl with cling film and leave to rise for about one hour.

If you are baking these buns on the same day, then now is the time to preheat your oven to 180 degrees C, and line a baking tray with paper. Otherwise just proceed without heating the oven.

Tip your dough out onto a lightly floured bench and give it a quick knead to knock out some of the air. Roll the dough into a rough rectangle, just slightly smaller than your baking tray. Sprinkle with shards of praline, leaving a little rim free of praline on each of the long sides. Roll the dough, long side to long side, to make a long, skinny swiss roll shape. Cut the dough into 5cm slices, and lay the scrolls snugly beside each other on the baking tray.

If you can’t wait any longer and want to bake the buns now, then just let them rise somewhere warm for around 15 minutes, before popping them in the oven for 20-30 minutes or until golden and sticky.

If you want to have these for breakfast in bed tomorrow, then pop the tray into the fridge, covering the buns with some cling film to stop them from drying out. Write down a few instructions on a note and place it on the kitchen bench, or bedside table. Sweet dreams and happy slumber…

Ahhh, good morning. Hopefully your bestest buddy is now down in the kitchen. The little note you wrote him/her last night will tell them to take the buns out of the fridge, and then preheat the oven to 180 degrees C. He, or she, should pop the tray somewhere warmish, like beside the oven, while they take the time to set a little tray with maybe a glass of juice, a vase of flowers…

Now is the time to pop those buns in the oven. Collect the paper, make a nice cup of coffee and in 20-30 minutes they will be golden and delicious and ready to deliver to the lovely who is still in bed… enjoy, and happy Winter weekend.

Lusciously captured by Sarah of Love Katie and Sarah

ToffeeScrolls

 

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salted caramel, the best I know…

Things may have seemed quiet… virtually quiet; does this mean things are actually quiet? No. In fact things are busy, crazy, noisy and for the most part fun.

It has been birthday season, wedding season, merry-making season. And here I have a moment to pause as I await a couple to pickup some cakes for their wedding tomorrow.

Cakes, cakes, cakes. Boy have there been some cakes! There have been jars of crumbs, custards, caramels all around the kitchen, our fridge has been taken over by sweetness. And there is more to come. But with each cake comes refinement of methods, perfecting of recipes and mastering of box folding skills. And each time is gets a little bit quicker and a smidgen bit easier. Swirls are now whipped up, rather than agonised over; layering to a level is now more of a given rather than something to be strived for! Thank heavens it still feels creative and fun, and as always I have a happy and willing gang to lick clean those spatulas for me.

It was Nana Bear’s birthday last week, so the kids got their rainbow on and decorated her cake…

photo

Holy sugar, I hear you call! Well I have been doing my best to maintain a balance in our day to day lives and lunch boxes whilst the dust of icing sugar settles, but my daughter last week described a drawing of a dress she had done as ‘acai’ coloured – so I think we’re doing okay!

And amongst all this I went to a ‘Science of Styling’ class run by the fabulous Megan Morton, to help gain some inspiration in how I communicate what I do so not all of my photos are just of a round cake on my floorboards! At the end of the day I realised it’s all just fundamentals of art anyway, with a splash believing in yourself and your own style, so yippee, let’s just live life as beautifully as we can and that’s got to shine through. And beautiful things make people happy, and that’s okay!

photo copy

So with all of this and more going on, there haven’t been too many moments for experimentation. But there is some definite sub conscious stirrings going on, and hopefully sometime soon I will have a moment to break free from the busy-ness (business) and still have enough energy to feel creative. And one day bring you a new recipe!

But for now, to my ‘favourite, so far’ salted caramel recipe. Sticky, sweet, salty and still pliable enough to work with straight from the fridge. There was some definite trial and error with some caramels setting rock hard, not the best for layering in a cake! But this one is a keeper, and as is so often the case, we have Christina Tosi to thank for it.

Salty Caramel from Momofuku Milk Barphoto 1

Makes about 320g (1 & 1/2 cups)

105g heavy cream

25g butter

4g vanilla extract

2g salt (Christina recommends 4g, which I find a little salty, so I cut it down to 2, then sprinkle some Fleur De Sal flakes when I am using the caramel for a little more pop of salt)

130g sugar

100g glucose

1 gelatine sheet

105g heavy cream (yes, you need two lots of 105g)

Put 105g cream, butter, vanilla and salt in a medium bowl and set aside.

Make a caramel: Heat the sugar and glucose in a medium heavy-based saucepan over medium heat until the sugar begins to melt. Once the sugar is starting to melt stir, stir, stir until you have a beautiful deep golden colour, 3 to 5 minutes.

While you are attending to the caramel, practice your multi-tasking skills and bloom the gelatine sheet, in a cup of cool water.

When you are happy with the colour of your caramel, take it off the heat and pour in the other 105g of cream. Stand back as it may spit and steam! Once it has all calmed down, whisk that pot of caramel until it is smooth and glossy. If there are any hard spots of caramel, put the pot back on a gentle heat and whisk until smooth.

Whisk in the bloomed gelatine, which you have squeezed all excess water from, until is has completely dissolved. At this point you are going to pour your caramel into the bowl with the butter, cream, vanilla and salt in it. Christina recommends pouring the mixture through a sieve, I don’t as I find it makes a sticky mess and my caramel has always been pretty smooth anyway, but by all means go for it if you are that way inclined.

Let the mixture sit without touching it for a couple of minutes, until you can see the butter starting to melt. Then, give it a good old whisk (slowly at first so you don’t splash it all over yourself) until it is shiny, sticky and beautiful.

You can use it right now, or keep it in an airtight container in the fridge for up to 3 weeks! How’s that for getting ahead? You can give it a blast in the microwave when you’re ready to use it (apparently, we don’t have a microwave so I never bother) until it is the right liquidity for you to use. Or just spoon it in big ol’ dollops from the jar as I do, to make a gorgeous, unctuous, golden mess…photo 2-1