Recipe: Butterscotch Buns

This is a slightly adapted version of Butterscotch Breakfast Buns on The Daily Tea.

I . . . am not really good with yeast breads. That said, the bread in this recipe turned out pretty good.

I wish there was more instructions on how to do the butterscotch sauce — I like to use Demerara sugar instead of just white sugar, so the original recipe’s instructions to use white sugar and cook the sugar in a pan with water until it was golden brown did not work well. Also, if I wanted to get really wild and crazy I might actually add some scotch to the butterscotch sauce too.

If I make it again, I’ll probably add in a ton of nuts, and maybe some cheese in the batter too. That sounds crazy, but the original recipe called for 2 teaspoons of salt and I cut that down to 1 teaspoon, I wouldn’t mind adding in some more protein and substance to the recipe instead of just adding more salt.

Also, using pu-erh tea in the dough is an interesting twist. I think I could taste it a little bit in the raw dough, but I couldn’t pick it out in the finished product, even knowing it was there. I think next time I’ll try a pretty strong and somewhat astringent black tea in the dough instead.

Butterscotch Buns

  • 3 cups of all-purpose flour
  • 1 cup of rolled oats
  • 1 tsp of salt
  • 1 1/2 cups of Pu Erh tea, lukewarm
  • 1 tbsp yeast
  • 1 oz of honey, about two tablespoons
  • 1 oz of olive oil, about two tablespoons
  • 1 oz of dried milk powder, about 1/3 cup
  • Zest of 3 lemons
  • 1 cup of demerara/turbinado sugar
  • 1 cup water
  • 1 stick of butter, in chunks

Mix flour, oats, salt and milk powder.

Mix the lukewarm tea and yeast, let sit for 10 minutes.

Mix the tea/yeast mixture, olive oil, honey and lemon zest into the flour mixture. Knead until it is fairly smooth (this will be a somewhat sticky dough).

Set aside, covered, let rise for 1 hour.

Heat oven to 350 F.

Put the sugar and water in an ovenproof skillet. Heat without stirring for 10-15 minutes until it has reduced in volume a little bit and has darkened from the original color. How much you reduce it is up to you — a lot of it will be absorbed by the bread. But whatever isn’t absorbed could boil over, depending on how big your skillet is. So it’s your choice as to how big of a mess you want to clean out of your oven afterward.

Roll the dough out into a log, cut into 12 pieces.

Once the sugar and water is cooked down a little bit, whisk in the butter until melted and mixture is smooth. Take off of heat, place the cut pieces of dough into the pan.

Bake in the oven at 350 F for 25-30 minutes, or until golden brown.

Take out and enjoy!

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