Ginger Sweet Buns with Toffee Sauce
Category: Yeasted Breads
Servings: 30
Ingredients
| Ingredient | Quantity |
|---|---|
| Manitoba Flour | 150g |
| All-Purpose Flour | 350g |
| Dry Yeast | 7g |
| Whole Milk | 300g |
| Butter | 50g |
| Sugar | 60g |
| Fine Salt | 7g |
| Ground Ginger | 3g |
| Egg | 1 |
| Whole Milk (for the sauce) | 20g |
| Sugar (for the toffee sauce) | 200g |
| Heavy Cream | 200g |
| Butter (for the toffee sauce) | 20g |
| Decorative Sugar (optional) | q.b. |
Instructions
Preparing the Ginger Sweet Buns
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Prepare the Dough
Begin by gently melting the butter over low heat or in the microwave, then set it aside to cool slightly. In a large mixing bowl, combine the two types of flour—Manitoba flour and all-purpose flour. Add the dry yeast and sugar to the bowl, and mix with your hands to combine evenly. Then, stir in the ground ginger for a subtle warmth that will infuse the buns with a lovely flavor.
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Add the Wet Ingredients
Pour in the milk and mix the dough by hand until a rough mixture begins to form. Gradually add the melted butter to the mixture, incorporating it little by little until it’s fully absorbed into the dough. You should now have a smooth and homogeneous dough. -
Knead the Dough
Transfer the dough onto a clean surface and sprinkle with the salt. Continue to knead for about 5-10 minutes, until the dough becomes soft and elastic. Shape it into a round ball, then place it back into the mixing bowl. -
Let the Dough Rise
Cover the bowl with a damp cloth or plastic wrap and allow the dough to rise in a warm place for about 1 to 1.5 hours, or until it has doubled in size. -
Shape the Buns
Once the dough has risen, turn it out onto a lightly floured surface. Punch it down gently to release the air, then divide it into small pieces, shaping each into a ball. You should have about 30 small buns. Arrange the buns on a baking sheet lined with parchment paper, spacing them a little apart to allow room for expansion. You may need to use two baking sheets. -
Second Rise
Cover the buns with plastic wrap and let them rest for another 30 minutes to rise again. Preheat your oven to 200°C (390°F) while the dough rises. -
Bake the Buns
Once the buns have puffed up, bake them in the preheated oven for about 13 minutes, or until they are golden and cooked through. Remove from the oven and let them cool completely on a wire rack.
Preparing the Toffee Sauce
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Caramelize the Sugar
While the buns are cooling, make the toffee sauce. In a medium saucepan, add the sugar and cook it over medium heat. Stir occasionally until the sugar has completely melted and turned a deep amber color. Be careful not to burn it—if the sugar starts to darken too quickly, lower the heat. -
Add the Cream and Butter
Once the sugar has caramelized, remove the saucepan from the heat and slowly add the heavy cream, stirring constantly. The mixture will bubble up, so be cautious. Continue stirring until the cream is fully incorporated and the sauce is smooth. Add the butter and mix until melted and well combined. -
Cool the Sauce
Let the sauce cool slightly, and if it
