Ingredients: For 10 cinnamon sticky buns
For the Tangzhong mixture:
30 g of T45 flour
145 ml of water
For the dough:
520 g flour
170 ml of lukewarm milk
1 egg and 1 white at room temperature
80 g melted butter
1 teaspoon of salt (6 g of Guérande salt)
25 g caster sugar
22 g of fresh baker’s yeast or 8 g (1 and a half sachets) of dry yeast.
The cooled Tang zhong mixture
For the caramel:
100 g butter (preferably semi-salted)
100 g of whole sugar or brown sugar
1 tablespoon of honey
1 pinch of fleur de sel or salt
For garnish :
115 g of brown sugar (organic whole sugar for me)
1 tablespoon of cinnamon powder
1 good pinch of 4 spices or nutmeg (optional)
80 g softened butter
1 bowl of toasted pecan and walnut mix
rolled brioche with nuts and salted butter caramel
Preparation :
Tangzhong; in a saucepan, put cold water, add flour and mix. Cook over low to medium heat until boiling, the mixture will thicken. Pour into a bowl and let cool slightly.
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