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Caramel Bun

Caramel Bun

October 2017

Approx. 16 buns


50 g yeast
150 g butter
5 dl milk
1 dl coconut sugar
400 g flour
400 g One Bake
pinch of salt

Caramel Sauce
10 medjool dates
4 tsp Fitnessguru Coconut Oil
1 dl milk
1 tsp vanilla powder


Warm the milk to 37°C. Dissolve the yeast with the warm milk in a big mixing bowl. Add butter in pieces, coconut sugar, and salt. Mix. Add One Bake and the flour and knead the dough until it's smooth and easy to handle. Cover the bowl and let the dough rise for at least 30 minutes. Mix dates, coconut oil, milk and vanilla powder until it becomes a thick sauce. Knead the dough lightly on a floured surface. Cut the dough in four pieces and roll out each dough to a big and thin rectangle. Spread the caramel sauce over each rectangle. Roll up the dough and cut it into pieces. Place the pieces on a baking pan, cover and rise for another 30 minutes. Heat up the oven to 225°C. Wash the buns with egg and place in the middle of the oven for 6-8 minutes.

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