Caramel Buckle

Instructions

1. 1

   Preheat your oven to 200°C (400¿tF). Line a baking tray with parchment paper.

2. 2

   In a medium bowl, whisk together the flour, baking powder, and baking soda.

   Tip: Use a gentle touch to avoid developing the gluten.

3. 3

   Add the cold butter to the dry ingredients and use a pastry blender or your fingertips to work the butter into the flour mixture until it resembles coarse crumbs.

4. 4

   In a large bowl, use an electric mixer to cream together the granulated sugar and brown sugar until light and fluffy.

   Tip: Use a slow and steady pace to ensure the mixture is well combined.

5. 5

   Beat in the eggs one at a time, allowing each egg to fully incorporate before adding the next.

   Tip: Be patient and take your time, as this is a crucial step in the recipe.

6. 6

   With the mixer on low speed, gradually add the flour mixture to the sugar mixture in three parts, alternating with the milk, beginning and ending with the flour mixture.

7. 7

   Pour in the heavy cream and melted butter, and mix until the dough comes together in a ball.

8. 8

   Turn the dough out onto a floured surface and roll it out to a thickness of about 3mm.

   Tip: Use a gentle touch to avoid overworking the dough.

9. 9

   Transfer the dough to a greased and floured baking tray.

10. 10

    Spread the caramel sauce evenly over the dough, leaving a 2cm border around the edges.

    Tip: Be careful not to spread the caramel too thinly, as it can become too runny during baking.

11. 11

    Fold the edges of the dough up over the caramel, pressing gently to seal.

12. 12

    Bake for 35-40 minutes, or until the pastry is golden brown and the caramel is bubbly.

    Tip: Use a thermometer to check the internal temperature of the pastry, which should be at least 160°C (320¿tF).