Salted Caramel Pretzel Buns

By MiNDFOOD

Salted Caramel Pretzel Buns
These sweet homemade pretzels will liven up any Easter table with their oozing caramel dipping sauce.

Makes 16

1 quantity basic sweet dough
380g jar Bonne Maman Caramel Spread (or other good quality caramel spread or dulce de leche)
2 tsp cinnamon
1 egg, lightly beaten
1 tsp demerara sugar
1 tsp sea salt flakes
1 tbsp thickened cream

Make basic sweet dough. Preheat oven to 200°C. Line 2 large baking trays with baking paper.

Divide dough into 16 pieces. Roll out 1 piece to a 28-30cm oval. Spread with 1½ teaspoons caramel spread, leaving a 1cm border along the long side furthest from you. Sprinkle with a little of the cinnamon. Roll up from the long side; press dough to seal. The dough should form a long log. Twist dough to form a pretzel shape; pinch ends to seal. Place on prepared tray. Repeat process with remaining dough. Set aside 10-15 minutes.

Brush pretzels with beaten egg, sprinkle with combined remaining cinnamon, demerara sugar and salt flakes. Bake 12-15 minutes or until puffed and golden.

Combine remaining caramel spread and cream in a small microwave-safe bowl. Microwave on high 20 seconds or until warmed. Drizzle pretzels with warm caramel sauce. Sprinkle with some extra sea salt flakes if desired. Serve.

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