Sweet buns in sticky caramel with hazelnuts
Votes: 1
Time: 3 hours 25 minutes
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Nutritional value per serving:
Calories 256, total fat 14 G., saturated fats 4 G., proteins 4 G., carbohydrates 32 G., fiber 2 G., cholesterol 10 mg, sodium 307 mg, sugar 19 G.
Calories 256, total fat 14 G., saturated fats 4 G., proteins 4 G., carbohydrates 32 G., fiber 2 G., cholesterol 10 mg, sodium 307 mg, sugar 19 G.
These delicious sticky cinnamon rolls are made with store-bought puff pastry, shaped like snails, baked directly in a caramel sauce with crushed hazelnuts. Turn them over when serving, so the caramel layer is on top. To prevent the caramel from getting too thick, don't cook it for too long before pouring it into the pan: just let the butter melt, and you're ready to use.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2/3 tbsp. peeled hazelnuts
- 2.5 tbsp unsalted butter, plus extra for greasing the pan
- 0.5 cups firmly packed golden brown sugar
- 2 tbsp. l. agave syrup
- 1 teaspoon freshly squeezed lemon juice
- Flour for dusting
- 1 teaspoon ground cinnamon
- 1/4 tsp ground nutmeg
- 1 package (220 g) chilled croissant dough
- 1/8 teaspoon sea salt
We recommend
Recipes with similar ingredients: puff pastry, hazelnuts, brown sugar, Agave nectar, lemon juice, nutmeg, cinnamon
Cooking the dish according to the recipe:
- Position a rack in the center of the oven and preheat the oven to 190°C (375°F). Spread the hazelnuts on a rimmed baking sheet and roast until fragrant, 12-15 minutes. Remove from the oven and let cool. Finely chop the nuts and set aside.
- Lightly grease a 9-inch (22-cm) glass or ceramic pie dish. Melt 2.5 tablespoons of butter in a small saucepan over medium heat. Add 1/4 cup of brown sugar, agave, and lemon juice. Pour the mixture into the prepared pie dish. Sprinkle 1/3 cup of toasted nuts evenly over the syrup and set aside. In a small bowl, combine the remaining 1/4 cup of brown sugar, cinnamon, and nutmeg.
- On a lightly floured work surface, carefully unroll the croissant dough and press firmly, pinching the perforated lines to form a single sheet of dough. Dust a rolling pin with flour and roll the dough into a 12 x 9-inch rectangle. Sprinkle the brown sugar mixture evenly over the dough, leaving a 1/2-inch border. Sprinkle with the remaining 1/3 cup hazelnuts.
- Roll the dough into a log, starting from one of the short sides. Using a sharp knife, cut the log into 8-10 circles, each about 2.5 cm wide. Arrange the circles, cut-side down, on top of the syrup in the pan, 6 along the edges of the pan and 2 in the center. Pinch the open ends with your fingertips to prevent the rolls from unraveling. Cover and refrigerate. Refrigerate for up to 2 hours.
- Bake the buns until golden brown and the syrup has darkened and is bubbling around the edges of the pan, about 25 minutes. Remove the buns from the oven and let them rest for 1 minute. Cover the pan with a large plate and invert. Lightly sprinkle the buns with flaky sea salt. Let them cool for 10-20 minutes and serve while still warm.
Categories:
Recipe collections
Similar recipes
