Buttery-rich brioche bread meets pillowy doughnuts and cracked-top crème brûlée on this one decadent deal with. Golden-hued pure maple syrup provides caramel sweetness to the marginally tangy cream filling that’s revealed after biting into the satisfyingly crunchy candied sugar glaze.
Maple Cream-Stuffed Crème Brûlée Buns
Makes 12 buns
- 1 cup (240 grams) heat entire milk (105°F/40°C to 110°F/43°C)
- 2¼ teaspoons (7 grams) lively dry yeast*
- ½ cup (100 grams) plus 1 teaspoon (4 grams) granulated sugar, divided
- 3⅔ cups (458 grams) all-purpose flour, plus extra for dusting
- 1 teaspoon (3 grams) kosher salt
- 2 giant eggs (100 grams), room temperature and divided
- 1 tablespoon (13 grams) vanilla extract
- ⅓ cup (76 grams) unsalted butter, cubed and softened
- 1 tablespoon (15 grams) water, room temperature
- Crème Brûlée Glaze (recipe follows)
- Maple Cream Filling (recipe follows)
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In a small bowl, stir collectively heat milk, yeast, and 1 teaspoon (4 grams) sugar till nicely mixed. Let stand till foamy, about 10 minutes.
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Within the bowl of a stand mixer fitted with the paddle attachment, whisk collectively 2 cups (250 grams) flour, salt, and remaining ½ cup (100 grams) sugar. Add yeast combination, and beat at low velocity till mixed. Add 1 egg (50 grams) and vanilla, beating till mixed. With mixer on low velocity, regularly add remaining cups 1⅔ cups (208 grams) flour, beating simply till dough comes collectively and stopping to scrape sides of bowl.
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Swap to the dough hook attachment. With mixer on low velocity, add butter, 1 dice at a time, beating till mixed after every addition. Beat till dough is elastic and clean, 8 to 10 minutes.
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Spray a big bowl with cooking spray. Place dough in bowl, turning to grease high. Cowl and let rise in a heat, draft-free place (75°F/24°C) till doubled in dimension, 2 to 2½ hours. (Alternatively, cowl and refrigerate in a single day.)
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Line 2 baking sheets with parchment paper.
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Frivolously punch down dough. Cowl and let stand for 10 minutes. Prove dough onto a really frivolously floured floor. Divide dough into 12 parts (about 75 grams every). Utilizing the palm of your fingers, gently form every portion of dough right into a clean ball, frivolously flouring your fingers as wanted. Utilizing the palm of your hand, firmly press down on dough to flatten barely. Place 3 to 4 inches aside on ready pans. Cowl with frivolously greased plastic wrap, and let rise in a heat, draft-free place (75°F/24°C) till doubled in dimension, 1½ to 2 hours.
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Preheat oven to 375°F (190°C).
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In one other small bowl, whisk collectively 1 tablespoon (15 grams) water and remaining egg (50 grams) till nicely mixed. Utilizing a pastry brush, brush egg wash on high and sides of dough.
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Bake till golden brown and an instant-read thermometer inserted close to middle registers 190°F (88°C), 8 to 10 minutes. Let cool on pans for five minutes. Take away from pans, and let cool utterly on wire racks.
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Fastidiously dip high of every cooled bun into Crème Brûlée Glaze. Return to wire racks, and let stand till glaze is ready, about 10 minutes.
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Fastidiously poke backside of every bun with a paring knife. Switch Maple Cream Filling to a pastry bag fitted with a ¼-inch spherical piping tip. Pipe filling into buns. Finest served identical day. Refrigerate in an hermetic container for as much as 3 days.
Crème Brûlée Glaze
Makes about ¾ cup
- 1½ cups (300 grams) granulated sugar
- ¼ cup (60 grams) plus 1 tablespoon (15 grams) water
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In a small wide-rimmed heavy-bottomed saucepan, warmth sugar and ¼ cup (60 grams) water over medium warmth till sugar dissolves. Enhance warmth to medium-high, and convey to a boil; use remaining 1 tablespoon (15 grams) water to brush down sides of pan. (Don’t stir as soon as it begins to boil.) Prepare dinner till combination is gentle amber coloration and a sweet thermometer registers 300°F (150°C) to 310°F (154°F). Take away from warmth, and let stand till bubbles settle, about 1 minute. (Syrup will darken a bit because it stands.) Use instantly.
Maple Cream Filling
Makes 3 cups
- 1 (8-ounce) package deal (226 grams) cream cheese, softened
- ¼ to ½ cup (85 to 170 grams) pure maple syrup
- ¼ teaspoon kosher salt
- 1 cup (240 grams) chilly heavy whipping cream
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Within the bowl of a stand mixer fitted with the whisk attachment, beat cream cheese, maple syrup, and salt at medium velocity till nicely mixed, about 1 minute, stopping to scrape backside and sides of bowl. With mixer on medium velocity, add chilly cream in a sluggish, regular stream; enhance mixer velocity to excessive, and beat till combination is thick, fluffy, and clean. Use instantly.
*professional tip
For a stronger maple taste, use the total quantity of maple syrup.
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