Preparation : 40 minutes
Cooking : 30 minutes
Servings : 6

Ingredients :

- 1 sachet of traditional active yeast of 8 g
- 250 ml (1 cup) of milk 2 % warm
- 625 ml (2 ½ cups) all-purpose flour
- 80 ml (1/3 cup) sugar
- 2.5 ml (1/2 tsp) salt
- 1 egg
- 60 ml (1/4 cup) melted butter
- 1 pot of CARAMELS FAA cocoa caramel of 250 ml
- 1 egg yolk beaten with a little water

Instructions :

1. In a bowl, mix the yeast with the milk. Let it sit for 5 minutes.
2. In the bowl of a stand mixer, mix the flour with the sugar and salt. Add the egg, butter and the mixture to the yeast.
3. Mix 8 to 10 minutes at low speed, until the dough no longer sticks to the sides of the container.
4. Cover the container and let the dough rise for 1 hour at 1 hour 30 minutes at temperature ambient.
5. On a lightly floured surface, roll out the dough into a 50cm x 30cm (20in x 12in) rectangle. in. x 12 in.).
6. Place the dough so that its length is horizontal. Spread half of the caramel on the right half of the dough, leaving a slight free edge. Fold the left half of the dough over the right half.
7. Cut the dough into six equal strips on the length.
8. Leaving an uncut end about 1 cm (1/2 in) long at the top of the strip, cut each strip of dough in half lengthwise. Twist the two halves of dough together. each band.
9. Roll each twist onto itself, joining the ends, then place on a baking sheet lined with parchment paper. Place in the freezer for 5 to 10 minutes.
10. Preheat the oven to 180 °C (350 °F).
11. Brush the twists with egg yolk.
12. Bake for 30 to 35 minutes.
13. When they come out of the oven, drizzle the remaining caramel over the buns.