Ingredients
- 1/2 cup water
- 1/2 cup unsalted butter
- 4 1/2 cups bread flour* (divided)
- 2 envelopes rapid rise yeast
- 1/3 cup Imperial Sugar Extra Fine Granulated Sugar
- 1 teaspoon kosher salt
- 1/2 cup water
- 1/2 cup unsalted butter
- 4 eggs
- 3/4 cup caramel sauce
- 3/4 cup semi-sweet chocolate chips
- 1 teaspoon kosher salt
*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
Directions
- Heat water and butter in a small pan over medium heat until melted (do not boil). Set aside.
- Into a stand mixing bowl add 2 cups flour, yeast, sugar, and salt. Mix to combine.
- Add melted butter mixture to mixing bowl. Mix to combine. Add eggs one at a time. Mix to combine. Gradually add in remaining flour. Continue mixing until a dough ball has formed (adding additional flour 1 tablespoon at a time if mixture is too "wet").
- Cover mixing bowl with a clean kitchen towel and set aside to rise until it has doubled in size.
- Preheat oven to 355°F. Line a rimmed baking sheet with parchment paper. Set aside.
- Lightly dust a clean surface large enough to roll dough. Roll dough into a rectangle.
- Top with caramel sauce. Spreading evenly with a spatula or spoon. Sprinkle chocolate chips and salt.
- Roll dough into a tube shape (similar to cinnamon rolls).
- Pinch one end together and tuck under to seal. Using a sharp knife cut down center of roll (do not cut through sealed end).
- Carefully and quickly fold one side over another in a braided motion. Pinch other ends together to seal.
- Transfer to baking sheet.
- Bake for approximately 30-40 minutes OR until golden. During last 10 minutes tent bread with aluminum foil.
- Allow to cool prior to slicing.
Imperial Sugar Insight
NOTE: For an added kick, try this recipe with our Whiskey Caramel Sauce.
Recipe developed for Imperial Sugar by Paula Jones @bellalimento.