INGREDIENTS AND METHODS:
250ml (1cup) fresh milk, room temperature
1 tsp Instant yeast (fermipan)
1 Tbs Sugar
1 1/2 Cup Lower Protein Wheat Flour
Mix all the ingredients together until fully incorporated and smoother. Cover, and let sit in a dark warm place until the volume doubled. Around 30-40 minutes.
Meanwhile waiting for the sponge to rise, make the caramel.
1 Cup Sugar
1 Cup Water
Salt to taste
Melt sugar over low heat until golden brown. Slowly add the water, cook until all the caramel are fully dissolved, forming a thick syrup. Cool. Add salt to taste. Set aside until use.
The Bread Dough:
1 Sponge as made above
1/2 Cup to 1 Cup Lower Protein Wheatflour.
1-2 tbs Butter, depends on how buttery you would like
1 tsp salt
1 Tbs Butter for brushing the dough after its fully cooked.
To the double raised sponge, slowly add flour, knead until the desired consistency is achieved. Soft dough, but not sticky. Knead in the butter until smooth. Add the salt, cover and let sit in a warm dark place to double its volume. Takes around 1.5 to 2 hrs.
Make the filling.
1 tbs Butter
1 Tbs Cinnamon powder
1 Tbs Sugar
salt to taste
Add the ingredients together, forming a paste. Set aside until use.
Deflate the dough on a tray.
Spread out the filling evenly.
Roll the dough.
Pour caramel into baking pan and spread evenly to cover the whole pan.
Divide the dough by nine equal part.
Arrange sliced dough onto the baking pan.
Bake at 190 degrees celcius until golden brown, about 30 minutes.
Smear butter on hot rolls. Pour a pinch of cinnamon powder, and salt on top of the roll.