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Caramel Brioche Rolls

May 1, 2016 By Dane McGregor Leave a Comment

I have a fascination with combining different flavours and creating unique experiences which invite curiosity. But what’s unique about a sweet caramel roll you ask? Well it’s not the roll itself, it’s how you serve it that will explore your senses and get people talking.

This roll is sweet, and it was intended to accompany an also sweet, yet savoury burger filling. If this doesn’t sound like you, simple eat it warm with butter – perfect. However if you’re feeling excited about trying out this delicious Brioche roll with a burger serving suggestion, I have the perfect recipe for you. Head on over to my Caramel Pulled Pork Burger ‘here’ to give it a whirl.

CARAMEL BRIOCHE ROLLS
 
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Prep time
4 hours
Cook time
12 mins
Total time
4 hours 12 mins
 
Serves: 8 Rolls
Ingredients
  • 500g High Grade Flour + Extra if needed
  • 1 ½ Teaspoons Salt
  • 2 ½ Tablespoons Brown Sugar
  • 4 Teaspoons Surebake Yeast
  • 300ml Lukewarm Water
  • 4 Tablespoons Caramel Filling
  • 2 Large Egg
  • 30g Butter - Room Temp
  • + 1 Egg for brushing
Instructions
  1. Measure warm water in a jug, then stir in caramel filling and brown sugar. Sprinkle in yeast and stir gently, allow to rest for 5 minutes until foamy.
  2. While resting, add flour and salt to the bowl of a free-standing mixer. Rub in butter until it resembles a fine crumb.
  3. Beat egg and add to flour, along with yeast mixture. Using dough hook, knead for about 10 minutes until dough comes together with an elastic texture. Add a little more flour if too sticky, a teaspoon at a time.
  4. Shape dough into a ball and place in a large lightly oiled bowl. Cover with cling wrap and place in a warm area for 1-2 hours until doubled in size. I like to use a hot water cupboard or a sunny spot.
  5. Remove dough from bowl and knead again lightly on a floured surface to remove any air bubbles. Evenly cut dough into 8 and roll into balls, stretching dough around and pitching tidily at the bottom.
  6. Evenly space dough balls across a lined baking tray, cover with a tea towel and return to a warm area for another 1-2 hours.
  7. Flick oven on to 200 degrees and preheat in preparation for baking.
  8. Beat and egg and brush dough all over. Place in the oven and bake for 10-15 minutes or until golden. Remove and allow to cool.
3.5.3229

 

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I’ve become slightly obsessed with making fresh I’ve become slightly obsessed with making fresh fruit slushies and frozen cocktail this summer. It’s been a great way to cool down and also enjoy a warm evening or two with friends. Below is a recipe for an Aperol Spritz Slushie that I’ve really been enjoying recently. Super quick and easy to make, especially since the 3X Bluicer Pro from @brevilleappliancesnz not only crushes the ice and blends everything together, I can also juice fresh oranges and lemons directly into the blending jug. Perfect for summer entertaining, let me know if you try this quick Slushie recipe.
——
Aperol Spritz Slushie
——
2 oranges
2 lemons
80ml Aperol (1/3 Cup)
125ml Prosecco (1/2 Cup)
2 Tablespoons Caster Sugar
3 cups of Ice

Method:
1. Add Aperol, Prosecco, sugar and ice cubes, into the blender jug and attach to juicer spout.
2. Turn variable speed dial to Speed 1 and juice oranges and lemons.
3. Remove juicer attachment and place blender jug onto motor base, close lid securely.
4. Select Frozen Cocktail program.
5. Pour mix into short glasses and serve topped with a slice of orange. Serves 3-4

#Gifted #BrevillePartner #Breville #BrevilleNZ @aperolspritznz
It’s very kiwi, very chunky and full of chocolat It’s very kiwi, very chunky and full of chocolate. This is my take on a nostalgic New Zealand classic. Jump through to my profile to grab the link for this Chocolate Chunk Tan Square.
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