Morning Buns

Borrowed and shareing

MORNING BUNS

yield: 12 buns

 

prep time: 5 hours

 

cook time: 45 to 55 minutes

 

total time: 6 hours

A recipe for Morning Buns - much less complicated than you might think!

INGREDIENTS:

For the Dough:
3 cups (361 grams) all-purpose flour
1 tablespoons granulated sugar
2¼ teaspoons instant (rapid-rise) yeast
¾ teaspoon salt
1½ cups (340 grams) unsalted butter, cut into ¼-inch-thick slices and chilled
1 cup (227 grams) sour cream, chilled
¼ cup (57 grams) orange juice, chilled
3 tablespoons ice water
1 egg yolk

For the Filling:
½ cup (99 grams) granulated sugar
½ cup (106 grams) light brown sugar
1 tablespoon grated orange zest
2 teaspoons ground cinnamon
1 teaspoon vanilla extract

DIRECTIONS:

1. Prepare the Dough: Combine the flour, sugar, yeast and salt in a large zipper-lock bag. Add the butter, seal and shake to evenly coat the butter. Press the air out of the bag and reseal. Roll over the bag several times with a rolling pin, shaking the bag after each roll, until the butter is pressed into large flakes. Transfer the mixture to a large bowl and stir in the sour cream, orange juice, water and egg yolk until combined.

2. Turn the dough onto a floured surface and knead briefly to form a smooth, cohesive ball. Roll the dough into a 20x12-inch rectangle. Starting at the short end, roll the dough into a tight cylinder. Pat the cylinder flat into a 12x4-inch rectangle and transfer to a parchment paper-lined rimmed baking sheet. Cover with plastic wrap and freeze for 15 minutes.

3. Prepare the Filling: Line a 12-cup muffin tin with liners and grease with non-stick cooking spray. In a medium bowl, stir together the sugars, orange zest, cinnamon and vanilla. 

4. Remove the dough from the freezer and place on a lightly floured surface. Roll the dough into a 20x12-inch rectangle and sprinkle evenly with the filling, leaving ½-inch border around the edges. Lightly press the filling into the dough. Starting at the long end, roll the dough into a tight cylinder and pinch lightly to seal the seam. Trim ½-inch of dough from each end and discard. Cut the cylinder into 12 equal pieces and transfer cut-side-up to the prepared muffin tin. Cover loosely with plastic wrap and refrigerate for at least 4 hours or up to 24 hours.

5. Preheat oven to 200 degrees F. Once the oven reaches temperature, turn it off. Remove the muffin tin from the refrigerator and discard the plastic wrap. Place the buns in the turned-off oven until puffed and doubled in size, 20 to 30 minutes.

Remove the buns from the oven and heat the oven to 425 degrees F. Bake for 5 minutes, then reduce the oven temperature to 325 degrees F. Bake until the buns are deep golden brown, 40 to 50 additional minutes. Allow the buns to cool in the muffin tin for 5 minutes, then transfer to a wire rack and remove the liners. The buns are best served warm, but can be stored in an airtight container at room temperature for up to 2 days.

Make Ahead: After placing the buns in the muffin tin, place the tin in the freezer until the buns are firm, about 30 minutes. Transfer the buns (with the liners) to a zipper-lock bag and freeze for up to 1 month. To finish, return the buns to a muffin tin and refrigerate for at least 8 hours or up to 24 hours, then proceed with step #5.

(Recipe from Cook's Illustrated Holiday Baking 2012)

Better Than Starbucks Lemon Loaf

iews

Better Than Starbucks Lemon Loaf

 

If you like Starbucks Lemon Loaf, then you'll love this moist, delicious Lemon cake! This easy to make recipe is loaded with delicious lemon flavor, and topped with an amazing lemon frosting.

Author: Erin @ Delightful E Made

Recipe type: Dessert

Cuisine: American

Serves: 10

Borrowed and ShareingFriedRice

Ingredients

• 1½ c. flour
• 1 (3.4 oz.) package, instant Lemon pudding mix
• ½ tsp. baking powder
• ½ tsp. baking soda
• ½ tsp. salt
• 3 eggs
• 1 c. sugar
• 2 Tbsp. butter, softened
• 1 tsp. vanilla
• 2 tsp. lemon extract
• ⅓ c. fresh lemon juice
• ½ c. oil
• ¾ c. plain Greek yogurt
• zest of one lemon
• Frosting:
• 3 Tbsp. Butter, soft but not melted
• 1½ c. powdered sugar
• 3 Tbsp. lemon juice
• 1 tsp. lemon extract

Instructions

1. Preheat oven to 350 degrees. Line the bottom of a 5 x 9" loaf pan with a piece of waxed paper. (With a pencil, trace the bottom of the pan on a piece of waxed paper and cut out with scissors.) Spray the pan, and waxed paper with non-stick baking spray. Set aside.
2. In a mixing bowl, combine the flour, pudding mix, baking powder, baking soda, and salt. With a stand or hand mixer, combine the eggs, sugar, butter, vanilla, lemon extract, lemon juice, oil and yogurt. Mix until evenly combined. Gradually add the dry ingredients to the wet, stopping to scrape down the sides of the bowl. Add the lemon zest, and mix until just combined. Pour the batter into the prepared loaf pan. Bake for 55 minutes, or until center is fully set, and a toothpick inserted comes out crumb free.
3. After baking, let cool in the pan for 5-10 minutes. Run a knife around the sides of the pan, invert and remove from the pan, removing the waxed paper from the bottom. Cool completely on a cooling rack.
4. For the frosting: Combine the butter, lemon juice and lemon extract with hand or stand mixer. Gradually add the powdered sugar, and beat until smooth and creamy. Evenly spread the frosting over the top of the loaf. Refrigerate to let frosting set completely before slicing. Refrigerate any leftovers in an airtight container.

FriedRice

Better than Takeout Chicken Fried Rice

 

Amazing chicken fried rice that is better than take out!

Author: Alyss

Serves: 8

Borrowed and Shareing

Ingredients

• 1 pound chicken, about 2-3 chicken breasts, cooked and shredded
• 3 cups cooked rice *
• 2 Tbs sesame oil
• 1 small white onion, chopped
• 1 cup frozen peas and carrots, thawed
• 2-3 Tablespoons soy sauce (more or less to taste)
• 2 eggs, lightly beaten
• 2 Tbsp chopped green onions (optional)

Instructions

1. Cook and shred the chicken. I highly recommend cooking it in a slow cooker in this teryiaki sauce. (see notes below)