woensdag 9 september 2009

Butterscotch Breakfast Buns

A sweet yet savoury bun, perfect for a quick breakfast.

3 cups of all-purpose flour
1 cup of rolled oats
2 tsp of salt
1 1/2 cups of Pu Erh tea, lukewarm
1 tbsp yeast
1 oz of honey
1 oz of olive oil
1 oz of dried milk powder
Zest of 3 lemons
1 cup of sugar
1 cup water
1 stick of butter, in chunks
Brew tea and allow to cool to a slightly warm temperature, then add yeast and let sit for 10 minutes (if the tea is too hot it will kill the yeast!).
Mix flour, oats, and salt.
Add the tea/yeast mixture, honey, olive oil, milk powder and zest. Work into a dough and knead until it is smooth.
Place the dough in a well oiled bowl and cover for one hour.
Preheat oven to 350 degrees.
In an oven proof skillet, add the water and sugar and bring to a boil without stirring.
When the sugar reaches a golden brown colour, whisk in the butter until smooth.
Roll the dough into a log and cut into 12 buns. Place the buns into the butterscotch sauce in the pan.
Place the skillet into the oven for 25 to 30 minutes.

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