MG Brioche Strawberry Buns

Nothing beats this easy brioche dough but when you add fresh strawberries and a cream cheese frosting it rises to a 5-star recipe.
Brioche Strawberry Buns


5 teaspoons instant yeast
1 1/4 teaspoons salt
3/4 cup sugar
3 eggs
1 cup warm milk
4-5 cups all-purpose flour
1 cup, unsalted butter, softened
Strawberry Roll-In3 cups strawberries, sliced
½ cup sugar
Cream Cheese Frosting1 8 ounce package of cream cheese, softened
¼ cup unsalted butter
1 teaspoon pure vanilla extract
Pinch salt
2-3 cups confectioner’s sugar
Milk, as required
Line a baking sheet with parchment paper. Spray a 9 by 12 inch pan with non-stick cooking spray.
In a mixer bowl, whisk together water and yeast and let stand 1 minute. Stir in salt, sugar, eggs, milk, and most of flour, holding back about 2 cups. Mix, then knead, adding in more flour as required to make a soft, elastic dough, 5-8 minutes. Once a soft ball forms and dough seems resilient, continue kneading but add in chunks of the softened butter, until it is all combined.
Form dough into a ball and place in a lightly greased bowl. Insert into a plastic bag and let rise 45 minutes. Gently deflate the dough and roll out on a lightly floured work surface to until it is about 16 by 12 inches in size.
In a medium sized bowl, mix strawberries and sugar. Scatter the strawberries as evenly as possible over the dough. Roll up snugly into a jellyroll and cut into 1 inch slices and placed in the prepared pan. (This will be a bit messy as berries leak out). Cover lightly with a large plastic bag and let rise until quite puffy, about 30-45 minutes.
Preheat oven to 350 F. Place loaf pans on baking sheet. Bake until done, about 30-40 minutes or until well browned. Let cool in pan 20 minutes before removing.
For the Cream Cheese Frosting, blend all ingredients in a food processor or mixer. Smear over the cooled buns.
Makes about 14-16

Comments

Post a Comment

Popular posts from this blog

Ultimate Scalloped potatoes ATK

We’ve all had not-worth-the-calories scalloped potatoes, the kind that take two hours to roast and still emerge unevenly tender, with a sauce that’s more gloppy than creamy. Bridget Lancaster, Julia Davison and the rest of their crew at America’s Test Kitchen know exactly what we’re talking about here. They’ve experienced it, too. So now they’re sharing a few tricks — and a recipe — for making the ultimate holiday side. First, Lancaster and Davison say, use russet potatoes and slice them with a food processor for uniform potato slices that are 1/8-inch thick. Any thicker and they’ll slip and slide when you serve them; thinner and you end up with mush. Second, don’t use flour to thicken the sauce — use a mixture of heavy cream and whole milk, amped up with onions, garlic and fresh thyme. And third, simmer the potato slices in the cream mixture before they see the inside of a baking dish, and you’ll have a gratin that roasts to perfection in 20 minutes flat. Holi...
Read more

Pork Tenderloin Roulade with Bacon, apple and gruyere

STUFFING: 3 slices bacon, cut into ½-inch pieces 1 Granny Smith apple, peeled, cored, and chopped 1 shallot, minced 1 teaspoon minced fresh thyme 3 ounces Gruyère cheese, shredded (¾ cup) 2 (1- to 1¼-pound) pork tenderloins, trimmed 1 ½ teaspoons kosher salt ½ teaspoon pepper 1 tablespoon extra-virgin olive oil Cook bacon in 12" ovensafe skillet over med heat til crispy, 5-7 minutes. Add apple, shallow and thyme and cook until apple is softened, 4-6 minutes Transfer to bowl and let cool for 10 minutes. For the pork:  Adjust oven rack to middle position and heat oven to 350 degrees.  Cut tenderloins in half horizontally, stopping 1/2" from the edge so halves remain attached  Open up tenderloins, cover with plastic wrap and pound to even 1/4" thickness. Working with 1 tenderloin at a time, trim and discard any ragged edges to create a neat rectangle. With the long side facing you, sprinkle half of the stuffing (scant 1 cup) over...
Read more

MK Rugulah dough

Image
This should be called the World’s Best Almost Too Rich But Incredible Rugulah Dough. It's outrageously good (and different). It makes a crisp pastry that is the richest and easiest rugulah dough I ever made and takes well to any filling. Dough 2 cups unsalted butter, melted 1/3 cup sugar 1/2 teaspoon salt 1/4 teaspoon baking powder 2 cups sour cream 4 1/2 cups, or more (on the pastry board) all-purpose flour Fillings, as per your preference: Jam (raspberry, strawberry, apricot) Ground nuts such as walnuts Cinnamon Sugar Chocolate chips Egg wash For the dough, blend all the ingredients in order given, in a mixer, on slow speed, with the paddle attachment until a ball forms. Turn the dough out on a flour-dusted work surface and roll in a bit of flour, if required to make a soft but manageable dough. If you think you need more flour, you probably do but that said, this dough is a bit greasy until it is well chilled. Divide in four portions, press each into a flattened disc and wrap in...
Read more