These Caribbean buns from the West Indies have crusty exteriors and very fluffy centers. Made from brioche dough, they are usually eaten in the morning with a cup of hot chocolate.
For the dough:
- 125ml whole milk (½ cup)
- 1 ½ tbsp sugar
- 10g active dry yeast (2 ½ tsp)
- 500g all-purpose flour (3 ½ cups)
- 2 tsp fine sea salt, heaped
- 200g butter, cubed (7 oz)
- 2 eggs, beaten and at room temperature
For the glaze:
- 1 egg yolk
- 1 tbsp whole milk
- Make the dough. Heat the milk to 30°C (90°F) in a small pan over low heat or using the microwave. Pour it into a small bowl and whisk in the sugar and yeast. Cover with plastic wrap and let it sit for 10 min. Bubbles should start to appear. Put the flour and salt in a large mixing bowl. Add the butter and rub it in lightly with your fingertips until the mixture resembles breadcrumbs. Make a well in the middle and pour in the milk mixture and the eggs. Using your hand, bring the mixture together until a soft dough is formed.
- Knead and prove. Tip it out onto a lightly floured surface and knead for 10 min, until you have a smooth dough that isn’t too sticky. Place in a lightly oiled bowl, cover and leave to prove for 2 hours in a warm place. The dough should have doubled in size.
- Shape the buns. Line a baking tray with parchment paper. Tip the dough onto a lightly floured surface. Fold the dough in on itself to knock it back and remove the air. Divide into 8 equal pieces (around 115g each or 4 oz). Roll each of these pieces into ropes measuring 35 cm (13 in) using the palms of your hands. Wrap each rope around itself, placing one layer on top of another, like a snail shell. This will give volume to the small ‘pile’ of dough. The extremity of the bun should be pointy. Place them on the baking tray, spacing them well apart. With a pair of scissors, make small notches in the buns every 2 cm (1 in), starting from the top.
- Bake. Preheat the oven to 210°C (400°F) and put a roasting tin on the bottom shelf to heat up. Carefully fill the roasting tray with hot water, this will help create steam that will make the exterior of the buns crustier and the crumb fluffier. Mix the yolk and milk together to make the egg wash and lightly brush the top of the buns with it. Bake the Caribbean buns in the middle of the oven for 30 min, until risen and golden brown. Cool on a wire rack and enjoy with a cup of sweet hot chocolate while they are still a little bit warm.
Caribbean buns are best eaten warm on the day they have been baked but they will keep, stored in an airtight container for a couple of days.
- Serving Size: 1
- Calories: 412
Keywords: breakfast rolls recipe, caribbean breakfast