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The sweet, crisp cracked topping you see on those dinner buns is called craquelin. With just butter, coconut sugar, flour and blackberry powder, this simple dough gives a really great crunchy texture to the buns. You can add different flavourings or colours to the craquelin to create various baked goods.
Blackberry CraquelinDough

50 g Butter at room temperature
20 g Coconut sugar
30 g White sugar
50 g Refined spelt flour
5 g Blackberry powder

300 g Plain flour
6 g Dry active yeast
6 g Salt
30 g Sugar
9 g Saffron orange tea (3 tea bags)
60 g Egg
65 ml Warm milk
80 g Water Roux starter (tangzhong)
50 g Butter, softened
Cream the butter, coconut sugar and white sugar together. Beat in the flour and blackberry powder and beat until the dough to become crumbly. Knead the craquelin and roll it between two pieces of parchment paper until 2mm thick. Chill at least 4 hours or until ready to use.
Place all the dough ingredients, except butter, in the mixing bowl of your stand mixer. Mix with a dough hook at slow speed for 1 minute. Increase the speed to the medium, and continue mixing for 3 minutes until dough is formed. Add butter gradually and knead for about 5 minutes on medium speed until gluten is fully developed, i. e. elastic, smooth, non-sticky and leaves from sides of the mixing bowl.
Turn out the dough and shape into a ball. Lightly grease the mixing bowl. Return the dough ...