Saffron Orange Tea Buns with Blackberry Craquelin

http://schneiderchen.de | © 2019 | http://angiesrecipes.blogspot.com

The sweet, crisp cracked topping you see on those dinner buns is called craquelin. With just butter, coconut sugar, flour and blackberry powder, this simple dough gives a really great crunchy texture to the buns. You can add different flavourings or colours to the craquelin to create various baked goods.

Blackberry Craquelin	Dough
50 g Butter at room temperature 20 g Coconut sugar 30 g White sugar 50 g Refined spelt flour 5 g Blackberry powder	300 g Plain flour 6 g Dry active yeast 6 g Salt 30 g Sugar 9 g Saffron orange tea (3 tea bags) 60 g Egg 65 ml Warm milk 80 g Water Roux starter (tangzhong) 50 g Butter, softened

1. Cream the butter, coconut sugar and white sugar together. Beat in the flour and blackberry powder and beat until the dough to become crumbly. Knead the craquelin and roll it between two pieces of parchment paper until 2mm thick. Chill at least 4 hours or until ready to use.
   
2. Place all the dough ingredients, except butter, in the mixing bowl of your stand mixer. Mix with a dough hook at slow speed for 1 minute. Increase the speed to the medium, and continue mixing for 3 minutes until dough is formed. Add butter gradually and knead for about 5 minutes on medium speed until gluten is fully developed, i. e. elastic, smooth, non-sticky and leaves from sides of the mixing bowl.
   
3. Turn out the dough and shape into a ball. Lightly grease the mixing bowl. Return the dough ball into the greased mixing bowl. Cover it with a plastic film or a kitchen towel. Leave it in a warm place until dough is double in volume.
   
4. Punch the dough down to release the air produced in the proofing process. Divide dough into 6 even portions and round up. Cover and let stand for 10 minutes at the room temperature. Gently press it down to release the air and shape into a round. Place it on a parchment-lined baking tray. Repeat with the rest of dough balls.
   
5. Cover the buns with a plastic wrap and proof for 45 minutes until almost double in volume. Preheat the oven to 190C/375F.
   
6. Take craquelin out from the fridge and using a round cookie cutter about the same diameter of the buns, cut out circles of the dough and set them on top of the buns. Bake the buns for 25-28 minutes until the tops browned and cracked.

http://schneiderchen.de | © 2019 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2019 | http://angiesrecipes.blogspot.com