Caramel Biscuit Ring
Indulge in the ultimate dessert delight with this Caramel Biscuit Ring, a show-stopping treat perfect for special occasions or casual gatherings. This easy-to-make recipe combines buttery, flaky biscuits layered in a bundt pan and drenched in a rich, homemade caramel sauce made with brown sugar and heavy cream. Baked to golden perfection, each bite delivers a melt-in-your-mouth experience with hints of vanilla and a touch of salt to balance the sweetness. Serve it warm for an irresistible gooey caramel texture or let it cool for a firmer, sliceable version. Ideal for sharing, this caramel dessert is both visually stunning and utterly decadent. Perfect for fans of caramel desserts, biscuit recipes, and baked goods that impress with both flavor and presentation!
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Recipe Information
Ingredients
- 300 grams All-purpose flour
- 150 grams Unsalted butter
- 100 grams Granulated sugar
- 1 large Egg yolk
- 50 milliliters Whole milk
- 1 teaspoon Vanilla extract
- 200 grams Brown sugar
- 120 milliliters Heavy cream
- 1 pinch Salt
- 1 can Cooking spray
Instructions
Preheat your oven to 180°C (350°F) and grease a bundt pan thoroughly with cooking spray.
In a large mixing bowl, sift the flour and granulated sugar together.
Cut the butter into small cubes and rub it into the flour mixture using your fingertips until it resembles coarse breadcrumbs.
Make a well in the center of the mixture and add the egg yolk, milk, and vanilla extract. Mix to form a soft dough.
Turn the dough onto a floured surface and knead gently for 1–2 minutes until smooth. Wrap the dough in cling film and refrigerate for 15 minutes.
While the dough chills, make the caramel sauce by combining the brown sugar, heavy cream, and a pinch of salt in a saucepan over medium heat. Stir constantly until the sugar dissolves, bring to a gentle boil, and cook for 2–3 minutes. Remove from heat and set aside to cool slightly.
Roll out the chilled dough and cut it into small biscuit shapes (e.g., circles or squares approximately 4 cm wide).
Arrange the biscuit shapes in overlapping layers within the prepared bundt pan.
Pour the warm caramel sauce evenly over the layered biscuits, ensuring it seeps through all layers.
Bake the biscuit ring in the preheated oven for 25–30 minutes, or until golden brown and cooked through.
Allow the ring to cool in the pan for 10 minutes before carefully inverting it onto a serving plate.
Serve warm for a gooey caramel experience or at room temperature for a firmer texture. Enjoy!
Nutrition Facts
Calories |
5824 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 377.7 g | 484% | |
| Saturated Fat | 102.0 g | 510% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 643 mg | 214% | |
| Sodium | 290 mg | 13% | |
| Total Carbohydrate | 528.5 g | 192% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 298.2 g | ||
| Protein | 36.5 g | 73% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 325 mg | 25% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 725 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
