Spicy and sweet caramel bread

Spicy and sweet caramel bread

Category: Yeast bread

Kitchen: American

Ingredients
Wheat flour	460 g (260 g + 200 g)
Room temperature water	200 ml
Dry yeast	1.5 tsp.
Sugar	30 g
Kefir	100 ml
Ice water	25 ml
Yolk	1 PC.
Salt	1 hour l.
Butter	45 g
Zest of 1 orange
Rafinated sugar	150 g
Cinnamon	1 tsp
Dried ginger	60 g
Lubricant egg

Cooking method

• You have not tried this yet! That's for sure! We have never had such bread baked goods! This is a recipe from an American book, transmitted verbatim. You can only bake this yourself. It remains only to wonder how such a miracle of cooking passed us by ...
• Now let's take a closer look. First of all, it is bread. No, no, not butter bread. And bread in the usual sense of our word. Of course, it is extremely tasty - soft, porous, delicate, incredibly airy. Bread cloud. And in this bread you will feel an orange flavor and meet ... pieces of cinnamon caramel mixed with spicy sweet ginger!
• Well, isn't it intrigue? It's time to do and try!

• We mix yeast and warm water in a kneading bowl. Let stand at room temperature for 5 minutes to activate the yeast.

• In the same container, sift 260 g of flour, sugar, add kefir. With the help of the “spatula” nozzle at medium speed, we begin kneading for 4 minutes.

• Cover with foil and let the dough settle for 30 minutes to 2.5 hours. This will clearly improve the taste of the finished bread. After the specified time, the dough will come up, bubbles will appear on the surface.

• We change the attachment to the “hook”. Add yolk, salt, ice water to the dough and sift the remaining 200 g of flour. Knead the dough at medium speed for 5-6 minutes.

• Divide the dough into 3 parts. Add orange zest and butter at room temperature, divided into parts. We continue kneading for another 3 minutes. As a result, we will get a smooth and elastic dough, slightly sticking to the hands.

• We roll the dough into a ball, send it to a container for proofing. Cover with a lid. At this point, the dough can be refrigerated overnight. Or you can leave at room temperature until the dough doubles in volume.

• Let's make a spicy-sweet filling:

• Pour the refined sugar into a combine with knives. Sprinkle with vegetable oil. Sprinkle with cinnamon on top (with vegetable oil, cinnamon sticks better to sugar).

• Run on pulsation mode until small cubes are formed.

• Cut the ginger into thin strips.

• Pour in the ginger to the cinnamon sugar and in the pulsation mode, grind the sugar-ginger crumbs a little more.

• Forming bread:

• We spread the matched dough on the work surface, lightly dusted with flour. Gently crush the dough into a rectangle.

• Pour the sugar and ginger mixture over two thirds of the rectangle, leaving the left third empty. Roll the sweet mixture into the dough.

• Cover the middle third of the dough with an empty left third.

• Cover the top with the right third. We seal the seams tightly.

• Roll the dough into a roll, sealing the edge.

• Put it in a pre-greased bread pan. We cover. We are waiting for an increase of 2 p.

• Lubricate the surface with an egg. We bake in the oven preheated to 190C until the temperature inside the bread reaches 94C.

• Cool on the wire rack.

• Ah, those caramel blotches .. Bread is especially good when warm or heated, when this sugar starts to flow in a warm state ... And then the sharp sharpness of ginger ...

• I can't even say what this bread is good with - with butter, camembert ... Yes, it is wonderful in itself!
• By the way, if you don’t prepare the filling and remove the zest, and bake bread from this dough, it will become your favorite! How he became loved in our family!
• 

very exciting ...I like not sweet yeast baked goods

and then there are the dumbbells inside

Olya!
These are just some miracles! I have never been to America, but one of my acquaintances aunt (Sarah Abramovna, by the way ) periodically treated us to such rolls! This is cool! True, ginger was not always, or rather, rarely (I remember, for some reason in winter). And more often She added something else to them, also spicy and spicy, but it was very, very tasty !!!
Thank you for reminding us of such an adorable treat!

I have some good suspicions that we are relatives somewhere. coincidence after coincidence! Such miracles!

Olya!
These are just some miracles! I have never been to America, but one of my acquaintances aunt (Sarah Abramovna, by the way ) periodically treated us to such rolls! This is cool! True, there was not always ginger, or rather rarely (I remember, for some reason in winter). And more often She added something else to them, also spicy and spicy, but it was very, very tasty !!!
Thank you for reminding us of such an adorable treat!

I have some good suspicions that we are relatives somewhere. coincidence after coincidence! Such miracles!

Soooo, follow my recipes, maybe all the same this relationship will manifest itself)))))

Olya! Don't just follow! We also eat! By the way, hello from the Serpent! Appreciated! Trampled the continuation of the banquet!
Let's continue today! And there is ginger in the fridge! Why, one wonders? Lies and lies, looking at him .... looking ... and lo! It turns out he was waiting to be invited to Aunt Sarah's recipe!

Olya! Don't just follow! We also eat! By the way, hello from the Serpent! Appreciated! Trampled the continuation of the banquet!
Let's continue today! And there is ginger in the fridge! Why, one wonders? Lies and lies, looking at him .... looking ... and lo! It turns out that he was waiting to be invited to Aunt Sara's recipe!

What else is in the fridge? We will dispose of)))

Comments under step 5. Didn't understand why divide into 3 parts?

Comments under step 5. Didn't understand why divide into 3 parts?

For better distribution of butter and rind over the dough. Transfer each part with oil and zest. and then turn on the batch

Now it is clear! Bookmarked it!

What else is in the fridge?

Oh! Olyayaya!
There, sometimes soooo absurdities are found! )))

For example, camelina oil!
Or dried olives, which the Greek who dried them for a long time forgot, but when he sold them he said to me: "You can keep them for at least 10 years! Nothing will be done to them!" And I was right - I, of course, have not kept them for 10 years ... but for a year already! In the freezer. I take out a little bit, eat ... remember ... dream ...

Yes, I myself am not always "molding"! I put the dough (overnight), and then read about 94 degrees inside the bread.
How can you do without temperature measurement?
But it turned out!
Did half of the recipe. I baked in a silicone mold (this was one of the mistakes, the silicone did not hold the mold at all). At a temperature of 190 degrees (tabletop electric oven), the "bar" was baked for 55 minutes (it can be less, since the skin was dried)
The crumb tastes like bread, the smell is like sourdough. This is really not a bun, but rather a loaf (well .. so it seemed to me) with a surprise!

My main mistake was to refuse the original filling!
I baked it early in the morning, did not want to make noise with lumps of sugar, decided to make a poppy filling. Naturally, it turned out to be watery, it was really necessary to do everything quickly. To prevent the filling from flowing, crumble the apples on top of the poppy, dried to the state of chips. At the exit I received a little-sweet roll with sourness. May Olya (and Aunt Sarah!) Forgive me!
I promise! I'll play the original with ginger!

It turned out to be a very tasty bread, the children just ate it with milk and praised it (maybe it's good that I didn’t start making it spicy, the children also need it.)
Thank you, Olenka!

Oh! Olyayaya!
There sometimes soooo absurdities are found! )))

For example, camelina oil!
Or dried olives, which the Greek who dried them for a long time forgot, but when he sold them, he said: "You can keep them for at least 10 years! Nothing will do them!" And after all, I was right - I, of course, have not kept them for 10 years ... but for a year already! In the freezer. I take out a little bit, eat ... remember ... dream ...

Yes, I myself am not always "molding"! I put the dough (overnight), and then read about 94 degrees inside the bread.
How can you do without temperature measurement?
But it turned out!
Did half of the recipe. I baked in a silicone mold (this was one of the mistakes, the silicone did not hold the mold at all). At a temperature of 190 degrees (tabletop electric oven), the "bar" was baked for 55 minutes (it is possible less, since the skin was dried)
The crumb tastes like bread, the smell is like sourdough. This is really not a bun, but rather a loaf (well .. so it seemed to me) with a surprise!

My main mistake was to refuse the original filling!
I baked it early in the morning, did not want to make noise with lumps of sugar, decided to make a poppy filling. Naturally, it turned out to be watery, it was really necessary to do everything quickly. To prevent the filling from flowing, crumble the apples on top of the poppy, dried to the state of chips. At the exit I received a little-sweet roll with sourness. May Olya (and Aunt Sarah!) Forgive me!
I promise! I'll play the original with ginger!

It turned out to be a very tasty bread, the children just ate it with milk and praised it (maybe it's good that I didn’t start making it spicy, the children also need it.)
Thank you, Olenka!

It's not at all))
And I'm just bread for everyone, and I hide mine in sugar and ginger) here I am unkind) and greedy)))