Saffron Orange Tea Buns with Blackberry Craquelin

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http://schneiderchen.de | © 2019 | http://angiesrecipes.blogspot.com




The sweet, crisp cracked topping you see on those dinner buns is called craquelin. With just butter, coconut sugar, flour and blackberry powder, this simple dough gives a really great crunchy texture to the buns. You can add different flavourings or colours to the craquelin to create various baked goods.

Blackberry CraquelinDough
  • 50 g Butter at room temperature
  • 20 g Coconut sugar
  • 30 g White sugar
  • 50 g Refined spelt flour
  • 5 g Blackberry powder
  • 300 g Plain flour
  • 6 g Dry active yeast
  • 6 g Salt
  • 30 g Sugar
  • 9 g Saffron orange tea (3 tea bags)
  • 60 g Egg
  • 65 ml Warm milk
  • 80 g Water Roux starter (tangzhong)
  • 50 g Butter, softened
  1. Cream the butter, coconut sugar and white sugar together. Beat in the flour and blackberry powder and beat until the dough to become crumbly. Knead the craquelin and roll it between two pieces of parchment paper until 2mm thick. Chill at least 4 hours or until ready to use.
  2. Place all the dough ingredients, except butter, in the mixing bowl of your stand mixer. Mix with a dough hook at slow speed for 1 minute. Increase the speed to the medium, and continue mixing for 3 minutes until dough is formed. Add butter gradually and knead for about 5 minutes on medium speed until gluten is fully developed, i. e. elastic, smooth, non-sticky and leaves from sides of the mixing bowl.
  3. Turn out the dough and shape into a ball. Lightly grease the mixing bowl. Return the dough ball into the greased mixing bowl. Cover it with a plastic film or a kitchen towel. Leave it in a warm place until dough is double in volume.
  4. Punch the dough down to release the air produced in the proofing process. Divide dough into 6 even portions and round up. Cover and let stand for 10 minutes at the room temperature. Gently press it down to release the air and shape into a round. Place it on a parchment-lined baking tray. Repeat with the rest of dough balls.
  5. Cover the buns with a plastic wrap and proof for 45 minutes until almost double in volume. Preheat the oven to 190C/375F.
  6. Take craquelin out from the fridge and using a round cookie cutter about the same diameter of the buns, cut out circles of the dough and set them on top of the buns. Bake the buns for 25-28 minutes until the tops browned and cracked.

http://schneiderchen.de | © 2019 | http://angiesrecipes.blogspot.com




http://schneiderchen.de | © 2019 | http://angiesrecipes.blogspot.com


46 comments:

natalia20041989 27/6/19 10:26

Oh yum, I have never seen anything like that before, what a lovely idea, yum!:)

[Reply]
Kitchen Riffs 27/6/19 16:11

Neat recipe! I knew what craquelin was, but never knew its name. Love learning new things! :-)

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Cheyanne @ No Spoon Necessary 27/6/19 16:15

I've never had craquelin before, but boy-oh-boy do these look mighty tasty!! And the flavors you used are so original! I'm dying over the addition of blackberry powder! YUM! I bet these are addictive!

[Reply]
Evelyne CulturEatz 27/6/19 17:57

Awesome buns Angie and loving that blackberry craquelin topping, sounds so good.

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Juliana 27/6/19 18:43

What a beatiful flavor Angie...saffron and orange...thank you so much for the idea as I love to bake...
Have a great rest of the week!

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Jean | DelightfulRepast.com 27/6/19 20:43

Ohh, Angie, these have my name written all over them! Gonna love these, I know!

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judee 28/6/19 00:20

Another fabulous looking treat! the topping looks interesting

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Balvinder 28/6/19 02:43

These saffron infused buns are absolutely divine. Just love the pretty crackly top!

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Chitz 28/6/19 08:30

They look so perfect and yum. Wish I could get my hands on a couple right away :)

[Reply]
GiGi Eats 28/6/19 15:16

Don't want none unless you got - BUNS HUNNN! hahahahaha! Sorry, that song totally came to mind when reading this, I couldn't resist!

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Pam 28/6/19 17:09

YUM! They look delicious.

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Ashley@CookNourishBliss 28/6/19 21:09

These are such unique buns! And they sound delicious!

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Gloria Baker 29/6/19 01:36

Love these buns ANgie, looks beautiful, have a nice weekend!

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Nammi 29/6/19 08:19

ooh, love the idea of having the crunchy topping on the buns. :) have a nice weekend Angie

[Reply]
Nancy Chan 29/6/19 08:46

The buns look cute and good to eat with the crust topping.

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Paula Montenegro 29/6/19 13:25

Gorgeous buns Angie! We have a similar bread here and call them little black cakes. Have a great weekend!

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Mae Travels 29/6/19 14:05

Your recipe is fascinating -- so many ingredients that are unfamiliar and that I don't have on hand. I would be afraid to tackle something so challenging, but I would really love to taste it.

best... mae at maefood.blogspot.com

[Reply]
Jeff the Chef 29/6/19 17:39

I've been binging The Great British Baking Show, and someone on there made buns with craquelin. I had no idea what it was called. I'm so glad to see a recipe for it! I absolutely love blueberry, so these buns are calling out to me.

[Reply]
SavoringTime in the Kitchen 29/6/19 18:52

So delightfully different, Angie! I never had anything like it before but the saffon, orange and blackberry crunchy topping sounds so good!

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mjskit 29/6/19 23:37

These are quite different. I've never heard of craquelin, but I love the look it gives the buns as well of the flavor I'm sure it imparts. Very creative and delicious Angie.

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2pots2cook 30/6/19 12:57

Your creations are endless ! Beautiful one pinned to edible flowers board thanks to amazing saffron :-)

[Reply]
Liz That Skinny Chick Can Bake 30/6/19 16:53

Wow, that craquelin topping sure makes for a beautiful, unique presentation. Plus, they sound delicious!! I'd definitely love one with my tea :)

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mary anderson 30/6/19 19:45

wao these are looking like a lava chocolate in it great presented recipe thanks angie for sharing :)

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Debra Eliotseats 1/7/19 14:45

I love that cracklin' top! These look great, Angie!

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Tanza Erlambang 1/7/19 14:58

new for me, but look delicious...yummy....
Thank you for sharing your recipe

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Anca 1/7/19 16:29

Wow these look amazing. That craquelin on top makes them stand out. I'd love to try a couple of these.

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Reeni 2/7/19 01:26

I love these Angie! They look like the Mexican sweet buns I used to get when I lived in the southwest. I miss them!

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Amy (Savory Moments) 2/7/19 03:23

These are like nothing I've ever seen before! They look amazing though and very unique!

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Adina 2/7/19 12:13

Really interesting looking buns, I have never seen anything similar. I would love to taste one.

[Reply]
fimere 2/7/19 21:40

contente de vous lire ça a l'air appétissant et gourmand
bonne soirée

[Reply]
chow and chatter 3/7/19 00:02

these look fun almost like a Mexican pastry.

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Easyfoodsmith 3/7/19 04:33

You got me at the saffron. I look for excuses to have saffron. I will have two of those please 😋

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All That I'm Eating 3/7/19 13:06

I have only tried the original ones of these from a bakery so I can only imagine how good yours are! Do you deliver?!

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Kelly | Foodtasia 3/7/19 14:11

Wow, Angie! I've never heard of craquelin before but it sure looks delicious! The flavor in this buns is just amazing!

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Alida@mylittleitaliankitchen 3/7/19 16:57

Very interesting and they look so cute with that topping. I'd love to eat one in one go now!

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Królowa Karo 3/7/19 22:19

It sounds very interesting. And looks very delicious :)

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Valentina 4/7/19 00:37

I keep learning about new ingredients here and I'm so intrigued. Next on my list to try is blackberry powder. Love it, and of course these look amazing. :-) ~Valentina

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Pam 4/7/19 20:01

I like the craquelin top, sounds really good to me. This is a unique good recipe to try. Thanks, Angie!

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Sherry's Pickings 5/7/19 06:02

these look wonderful angie. what a pretty top they have, and i love that name too. french i guess?:-) have a good weekend. cheers sherry

[Reply]
tigerfish 10/7/19 03:17

These resemble the "Rotiboy" Mexican coffee buns that used to be popular in some parts of Asia. The taste are definitely miles apart but the brown cracked craquelin really reminded me of Mexican coffee buns :p

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Bread&Salt 20/7/19 20:35

Hello, it looks really very yummy.

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Choclette 30/7/19 16:05

Ooh, blackberry powder. Here you go again leading me off on a search for new ingredients 😂

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Noob Cook 31/7/19 07:35

Like what tigerfish says, this looks like "roti-boy" and I never knew they are called craquelin. The roundness is perfection.

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pankti 10/8/19 14:54

They look like a piece of art!! This is the first time I am seeing craquelin being used. beautiful!!

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