Rémy Couture
Pâtissier, Chef-owner of CRémy Pâtisserie
Ingredients
Bun - Step 1
1 1/2 cups (375 ml) milk
2 eggs
1/4 cup (45 g) sugar
1 cup (250 ml) dried cranberries
1 cup (250 ml) fresh cranberries
5 ounces (135 g) butter
3/4 tbsp (8 g) dry yeast (or 15 g fresh yeast)
4 cups (600 g) all-purpose flour
1/2 tablespoon (8 g) salt
2 cups (500 ml) 70% chocolate chips
Bun - Step 4
1 cup (250 ml) melted butter
1 cup (250 ml) sugar
Rum syrup
1 cup (250 ml) water
1 cup (250 ml) sugar
1 cinnamon stick
1/2 cup (125 ml) rum
Preparation
Preheat oven to 350 ° F (175 ° C).
Bun - Step 1
Pour the milk and the egg into a bowl and add, in order, the sugar, dried and fresh cranberries, chocolate chips, butter, yeast, flour and finally, the salt.
Using a kneader with a hook, knead the dough at low speed for 10 minutes.
Bun - Step 2
Remove the hook, cover the bowl with plastic wrap and let it rise at room temperature for at least 2 hours or until the dough has doubled in volume.
Bun - Step 3
Separate the dough into 3 equal parts and shape into 3 rolls about 18 inches (45 cm) long.
Form a braid on a cookie sheet covered with parchment paper.
Let it rise** for 1 -2 hours and then bake at 350 ° F (175 ° C) for 30 to 35 minutes, until golden brown.
Rum syrup
Using a small saucepan, boil the water, sugar and cinnamon over high heat.
Remove from the heat and add the rum.
Bun - Step 4
Place the hot buns on a rack and generously soak all sides with rum syrup.
Repeat with the melted butter.
Sprinkle the sweet buns generously and let cool completely on the grill before eating..
Info
Difficulty level: Intermediate
Preservation:
On the counter in an airtight container: 3 to 4 days
Freezing: 1 to 3 months well packaged (only for raw and shaped dough)
Lexicon
* Wait: Time needed to let the dough rise (inflate) to the desired level.
** Let rise: pastry term for letting dough inflate to twice its size. Volumes vary according to the recipe.
