Hello all and welcome to my first post!
After a long hiatus from blogging, I’m excited to take part in this sweet journey. I feel so thankful and honoured to be invited to play alongside these wonderful bakers!
As you can see, the blog needs refining. I’m working at it. I’ll be adding features, bells, and whistles but all in due time. At the moment I need to concentrate on posting the recipes. Please bear with me!
Is there a better way to start blogging again than with a recipe from Rose Levy Beranbaum’s the Baking Bible? What if that recipe happens to be for the softest, most enticing caramel buns I’ve ever had the pleasure to bake? I’m so lucky.
Baking from any of Rose’s books feels like you are taking baking lessons straight from the master. There wasn’t a moment in which I felt lost. Well, there were a couple of moments but only because I skipped entire paragraphs in my haste to finish the recipe. Moral of the story? Please read the recipe in its entirety even if you are a seasoned baker. Rose has a few tricks up her sleeves that help turn you into a great baker but you must pay attention.
Rose just hits this recipe on the nail. These buns turned out moist, beautiful, and just sweet enough. I added a pinch of salt to the caramel sauce. You don’t have to, though. It’s just habitual for me. I didn’t remove the buns from the pan as they were going on a five-hour road trip into the country side to be shared with my family. After briefly going into the oven for reheating, these buns were eaten in silence. Quite a feat if you knew my very extroverted family. That’s all I’m going to say about these buns.
For obvious reasons I won’t post the recipe. Really, go get this book.
1) Initial batter: