There is a cafe in Sydney called Organo bakery, they possibly do the best salted caramel swirls known to man. So I thought I would have a go at replicating them.
We couldn’t get the salted caramel just right so we had a fair few attempts at it. On the fourth attempt we started to run out of ingredients but we got close, almost!
This is a sweet bread dough and will need time to prove so set plenty of time aside.
Just a quick note, when it comes to rolling out the dough make sure it’s as thin as you can get it. Otherwise the end product becomes quite doughy.
For the dough.
- 180ml warm water
- 2.5 tsp active dry yeast
- Half a cup caster sugar
- Half a tsp salt
- 60ml buttermilk
- 1 egg
- 60ml rapeseed oil
- 4.5 cups plain flour
For the filling.
- 1.25 cups light brown sugar
- 2.5 tbsp ground cinnamon
- 120g melted butter
For the toppings.
- 90g cream cheese
- 120g soften unsalted butter
- 360g icing sugar
- As many Oreos as you see fit!
- 200g light brown sugar
- 90g soften unsalted butter
- 120ml double cream
- 2tsp of salt
- In a stand mixer with a dough hook fitted, add water, yeast, 1tbsp caster sugar. Mix together then let the yeast rise for about 5-10 minutes. In a small bowl whisk together buttermilk, oil and the egg. Then after 10 minutes add to the yeast mixture and combine.
- Add 2 cups of plain flour to yeast mixture on a slow speed until fully incorporated. Then gradually add flour a quarter of a cup at a time until it pulls away cleany from the bowl.
- Transfer the dough to an slightly oiled bowl, cover with cling film and set a side in a warm place for 1-2 hours.
- Once the dough has doubled in size, flour a work surface big enough to roll the dough. Punch down on the dough to get all the air bubbles. Transfer the dough to the floured surface and roll out to roughly 20×30 inches wide.
- Generously coat the dough with the melted butter then top with sugar and cinnamon. Starting the edge of the dough closest to you, roll the dough into a tight log. Cut ends off if they are uneven, score dough in the middle, then keep scoring in the middle until you have 16 equal pieces.
- Grease a 11×15 inch baking tray then line with baking paper. Place swirls evenly into the tray, cover with cling film, and leave for 1-2 hours to double in size.
- In the mean time make the toppings, in a stand mixer, with the paddle attached mix together the butter and cream until white and fluffy. Then add icing sugar and mix until well combined.
- For the caramel, add the sugar to a pan over a medium heat and leave alone until it turns a nice caramel amber colour, once all sugar has melted add butter and stir continuously for 2-3 minutes, then slowly add the cream while still stirring. Once all the cream has been added boil for another minute. Remove from the heat and allow to cool before adding the salt.
- Once the swirls have doubled in size place in a pre heated oven at 175C and bake for 16 minutes, until golden, then leave on the side to cool.
- When the swirls are completely cold cover with desired toppings and enjoy.