Recipe: Caramel Rolls

Instructions

1. A day ahead, heat the cream as you brown the sugar in a saucepan, stirring regularly over low-medium heat. When the sugar is well caramelized, add the salt and stop the cooking process by slowly stirring the warm cream into the caramel. Let reduce for 5 min. Refrigerate.

2. In a stand mixer, mix the flour, salt, sugar, milk powder, and yeast with ½ cup (115 g) water, then knead on speed 1 for 5 min. Increase the speed to 2 and knead for another 10 min, until the dough starts to separate from the sides of the bowl (the dough should be at a temperature of 75°F/25°C when taken out of the mixer). Cover with plastic wrap and refrigerate overnight.

3. When you are ready, roll out the dough into a rectangle three times as long as it is wide. Roll out the dry butter to a ¼-inch (5-mm) thickness and shape into a square the same width as the dough rectangle. Place the butter in the middle of the dough and fold over the dough to encase. Then rotate a quarter turn (90 degrees) and roll out again into a long rectangle. Give the dough a double turn (180 degrees) and refrigerate for 1 hour. Give it one more turn and refrigerate for 1 hour.

4. Roll the dough into a large rectangle ¾ inch (2 cm) thick. Spread an even layer of caramel over the dough. Starting at the bottom, roll up the dough as if making a Swiss roll, then cut into ten 3½ ounce (100 g) slices. Leave to rise in a warm oven at about 75°F (24°C) for 3 hours.

5. Bake at 330°F (165°C) for 25 minutes. When cool, use a pastry (piping) bag to pipe thin parallel lines of caramel over the rolls.