Thursday, December 18, 2014

Good Morning Bun


A morning slice of toast with a bit of butter and fresh jam sounds like a great start to a wholesome breakfast. This Good Morning Bun wraps up this notion in a favorable and fluffy new form. The buttery dough softly hugs a dollop of fresh jam with a light dusting of powdered sugar to add a pleasantly sweet finish. As its name suggests, a Good Morning Bun makes a perfect new addition to the breakfast or brunch menu, or as a light snack across the day. Enjoy!!

Prep Time: ~2hr 45min
Servings: 16-18 buns

1/4 Cups Warm Water
3 Packages of Active Dry Yeast, rapid rise
1 Tbsp Sugar
3/4 Cup Whole Milk, lukewarm
3/4 Cup Water, lukewarm
1/2 Cup Butter, unsalted, melted
4-5 Cups All-Purpose Flour
1 Tsp Salt
3 Egg Yolks, lightly beaten [egg wash]

See: Rich Chocolate Ganache
Powdered Sugar, for dusting

Preheat oven to 425 degrees. 

Buns - In a large mixing bowl combine the yeast, water, and sugar. Allow to sit for five minutes until foamy. Pour in the milk, melted butter, and salt. Add the flour, 1/2 cup at a time, until sticky dough forms. Knead with the remaining flour, 1/2 cup at a time, until pliable and not sticky. Cover and let rise for 2 hours in a large mixing bowl. Remove and lightly knead onto floured surface. Form the dough into balls and place onto a greased cookie sheet with approximately 1.5” room between buns. Brush each bun with the egg yolk mixture. Bake at 425 degrees for 10-12 minutes, or until the tops are a golden brown. Set aside to cool.

Filling - Once the buns have cooled, poke holes into the sides of each bun a little more than halfway using the handle of an eating utensil. Using a large circular tip, fill the buns with a piping bag into the side with a good squeeze. Noteif using fresh jam, process in a food processor until smooth; if using ganache, whip after it cools to room temperature before whipping until it is light and fluffy.

Nutrition Info (1 Bun): Coming Soon!!
Calories , Total Fat: g, Sat. Fat: g, Cholesterol: mg, Sodium: mg, Carb: g, Fiber: g, Sugars: g, Protein: g

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