More about "bakery buns recipe recipes"
FLOUR'S FAMOUS STICKY BUNS RECIPE | FOOD NETWORK
Provided by Food Network
Categories dessert
Total Time 3 hours 40 minutes
Prep Time 1 hours 0 minutes
Cook Time 40 minutes
Yield 8 buns
Number Of Ingredients 19
Steps:
- First, make the goo. In a medium saucepan, melt the butter over medium heat. Whisk in the brown sugar and cook, stirring, to combine (it may look separated, that's ok). Remove from the heat and whisk in the honey, cream, water, and salt. Strain to remove any undissolved lumps of brown sugar. Let cool for about 30 minutes, or until cooled to room temperature. You should have about 3 cups. (The mixture can be made up to 2 weeks in advance and stored in an airtight container in the refrigerator.)
- Divide the dough in half. Use half for this recipe and reserve the other half for another use.
- On a floured work surface, roll out the brioche into rectangle about 12 by 16 inches and 1/4-inch thick. It will have the consistency of cold, damp Play-Doh and should be fairly easy to roll. Position the rectangle so a short side is facing you.
- In a small bowl, stir together the brown sugar, granulated sugar, cinnamon, and half of the pecans. Sprinkle this mixture evenly over the entire surface of the dough. Starting from the short side farthest from you and working your way down, roll up the rectangle like a jelly roll. Try to roll tightly, so you have a nice round spiral. Trim off about 1/4- inch from each end of the roll to make them even.
- Use a bench scraper or a chef's knife to cut the roll into 8 equal pieces, each about 1 1/2-inches wide. (At this point, the unbaked buns can be tightly wrapped in plastic wrap and frozen for up to 1 week. When ready to bake, thaw them, still wrapped, in the refrigerator overnight or at room temperature for 2 to 3 hours, then proceed as directed.)
- Pour the goo into a 9 by 13-inch baking dish, covering the bottom evenly. Sprinkle the remaining pecans evenly over the surface. Arrange the buns, evenly spaced, in the baking dish. Cover with plastic wrap and put in a warm spot to proof until the dough is puffy, pillowy, and soft and the buns are touching-almost tripled in size, about 2 hours.
- Position a rack in the center of the oven, and heat to 350 degrees F.
- Bake until golden brown, about 35 to 45 minutes. Let cool in the dish on a wire rack for 20 to 30 minutes. One at a time, invert the buns onto a serving platter, and spoon any extra goo and pecans from the bottom of the dish over the top.
- The buns are best served warm or within 4 hours of baking. They can be stored in an airtight container at room temperature for up to 1 day, and then warmed in a 325 degree F oven for 10 to 12 minutes before serving.
- Using a stand mixer fitted with the dough hook, combine the all-purpose flour, bread flour, yeast, sugar, salt, water, and 5 of the eggs. Beat on low speed for 3 to 4 minutes, or until all the ingredients are combined. Stop the mixer, as needed, to scrape the sides and bottom of the bowl to make sure all the flour is incorporated into the wet ingredients. Once the dough has come together, beat on low speed for another 3 to 4 minutes. The dough will be very stiff and seem quite dry.
- With the mixer on low speed, add the butter, 1 piece at a time, mixing after each addition until it disappears into the dough. Continue mixing on low speed for about 10 minutes, stopping the mixer occasionally to scrape the sides and bottom of the bowl. It is important for all the butter to be thoroughly mixed into the dough. If necessary, stop the mixer occasionally and break up the dough with your hands to help mix in the butter.
- Once the butter is completely incorporated, turn up the speed to medium and beat until the dough becomes sticky, soft, and somewhat shiny, another 15 minutes. It will take some time to come together. It will look shaggy and questionable at the start and then eventually it will turn smooth and silky. Turn the speed to medium-high and beat for about 1 minute. You should hear the dough make a slap-slap-slap sound as it hits the sides of the bowl. Test the dough by pulling at it; it should stretch a bit and have a little give. If it seems wet and loose and more like a batter than a dough, add a few tablespoons of flour and mix until it comes together. If it breaks off into pieces when you pull at it, continue to mix on medium speed for another 2 to 3 minutes, or until it develops more strength and stretches when you grab it. It is ready when you can gather it all together and pick it up in 1 piece.
- Put the dough in a large bowl or plastic container and cover it with plastic wrap, pressing the wrap directly onto the surface of the dough. Let the dough proof (that is, grow and develop flavor) in the refrigerator for at least 6 hours or up to overnight At this point you can freeze the dough in an airtight container for up to 1 week.
HOT CROSS BUNS I RECIPE | ALLRECIPES
The BEST recipe for Hot Cross Buns I've ever had. I've used this recipe for years and had many people request the recipe. The only change I make is to add mixed dried fruit and peel as a substitute for …
From allrecipes.com
From allrecipes.com
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CHINESE BAKERY RECIPES: BROWSE ALL | THE WOKS OF LIFE
Chinese Bakery. Chinese bakeries offer a plethora of delicious buns, tarts, and other desserts. We have unlocked the secrets of making many of those treats, and they're all here in our Chinese bakery recipe collection. Try out our Pineapple Buns, Char Siu Bao, Hot Dog Buns …
From thewoksoflife.com
From thewoksoflife.com
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STICKY BUNS RECIPE | ALLRECIPES
To make your Easter celebration complete, we've searched through our 100+ Easter bread recipes to find our best-of-the-best Easter bread recipes, from braided yeast breads to hot cross buns…
From allrecipes.com
From allrecipes.com
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PINEAPPLE BUNS: A CHINESE BAKERY CLASSIC - THE WOKS OF L…
Apr 15, 2015 · Okay, so start by making the milk bread dough. In the bowl of a stand mixer, add the heavy cream, milk, egg, sugar, cake flour, bread flour, yeast, and salt (in that order).Using the …
From thewoksoflife.com
From thewoksoflife.com
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CINNA-BUNS - KING ARTHUR BAKING
Place the buns in a lightly greased 9" x 13" pan. Cover the pan and let the buns rise until they're nearly doubled, about 30 minutes. While the buns are rising, preheat the oven to 400°F. Uncover the buns, and bake them until they're golden brown, about 15 minutes. While the buns …
From kingarthurbaking.com
From kingarthurbaking.com
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EASY HOT CROSS BUNS - KING ARTHUR BAKING
Cover the pan, and let the buns rise for 1 hour, or until they've puffed up and are touching one another. While the dough is rising, preheat the oven to 375°F. Whisk together the reserved egg white and milk, and brush it over the buns. Bake the buns …
From kingarthurbaking.com
From kingarthurbaking.com
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HOT CROSS BUNS RECIPE: HOW TO MAKE BREAD AND BUTTER BAKERY ...
Apr 05, 2022 · Glaze the buns around the crosses with the egg and spice mix. When placing the buns in the oven, immediately reduce the temperature to 190C. Bake for 30 to 35 minutes (depending on your …
From newshub.co.nz
From newshub.co.nz
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BEST HOMEMADE CINNAMON ROLLS RECIPE - SIMPLY RECIPES
Jan 30, 2022 · Warm the milk for 15 to 30 seconds in the microwave, until it's slightly warm to the touch but not steaming. In the bowl of a stand mixer fitted with the dough hook, combine …
From simplyrecipes.com
From simplyrecipes.com
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CLASSIC FRENCH CROISSANT RECIPE - WEEKEND BAKERY
Perfect recipe trebled the recipe 45 perfect croissant and 8 pain au chocolate with the left overs , I didnt add any warmth in the warming cabinet to prove though as enough warm air temp at this time off year using the adjusted cook times further down the recipe …
From weekendbakery.com
From weekendbakery.com
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PINEAPPLE BUNS: A CHINESE BAKERY CLASSIC - THE WOKS OF L…
Apr 15, 2015 · Okay, so start by making the milk bread dough. In the bowl of a stand mixer, add the heavy cream, milk, egg, sugar, cake flour, bread flour, yeast, and salt (in that order).Using the …
From thewoksoflife.com
From thewoksoflife.com
See details
CINNA-BUNS - KING ARTHUR BAKING
Uncover the buns, and bake them until they're golden brown, about 15 minutes. While the buns are baking, make the icing. To make the icing: In a small bowl, beat together the cream cheese, butter, sugar, and vanilla. Remove the buns from the oven. Spread the icing on the buns while they're warm. Serve buns …
From kingarthurbaking.com
From kingarthurbaking.com
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EASY HOT CROSS BUNS - KING ARTHUR BAKING
Want to make these buns a day or so ahead of time? Try the tangzhong technique, a Japanese method for increasing the softness and shelf life of yeast rolls.Begin by measuring out the flour and milk you’ll be using in the recipe…
From kingarthurbaking.com
From kingarthurbaking.com
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BEST HOMEMADE CINNAMON ROLLS RECIPE - SIMPLY RECIPES
Jan 30, 2022 · To reheat: I like to reheat them quickly in the microwave for about 20 seconds, just until the icing begins to melt. To freeze unbaked rolls: Make them through the rolling and cutting step …
From simplyrecipes.com
From simplyrecipes.com
See details
CLASSIC FRENCH CROISSANT RECIPE - WEEKEND BAKERY
Perfect recipe trebled the recipe 45 perfect croissant and 8 pain au chocolate with the left overs , I didnt add any warmth in the warming cabinet to prove though as enough warm air temp at this time off year using the adjusted cook times further down the recipe …
From weekendbakery.com
From weekendbakery.com
See details
HOT CROSS BUNS RECIPE - RECIPETIN EATS
Apr 08, 2020 · mix yeast, 2 teaspoons of the sugar and all the warm milk in the bowl, then leave 5 - 10 minutes until surface gets foamy; add all the other ingredients (including remaining sugar minus the 2 tsp used above), then mix/knead per recipe…
From recipetineats.com
From recipetineats.com
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JOSEF'S VIENNA BAKERY CAFé & RESTAURANT - PREMIER BAKERY ...
Location & Hours. 933 West Moana Lane Reno, Nevada 89509 (775) 825-0451 Bakery Hours. Monday – Friday: 8am – 5:30pm Saturday: 8am – 4pm Sunday: 8am – 3pm Restaurant Hours. 7 days a …
From josefsbakery.com
From josefsbakery.com
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EASY HOT CROSS BUNS - KING ARTHUR BAKING
Want to make these buns a day or so ahead of time? Try the tangzhong technique, a Japanese method for increasing the softness and shelf life of yeast rolls.Begin by measuring out the flour and milk you’ll be using in the recipe…
From kingarthurbaking.com
From kingarthurbaking.com
See details
HOT CROSS BUNS RECIPE: HOW TO MAKE BREAD AND BUTTER BAKERY ...
Apr 05, 2022 · Glaze the buns around the crosses with the egg and spice mix. When placing the buns in the oven, immediately reduce the temperature to 190C. Bake for 30 to 35 minutes (depending on your …
From newshub.co.nz
From newshub.co.nz
See details
BEST HOMEMADE CINNAMON ROLLS RECIPE - SIMPLY RECIPES
Jan 30, 2022 · To reheat: I like to reheat them quickly in the microwave for about 20 seconds, just until the icing begins to melt. To freeze unbaked rolls: Make them through the rolling and cutting step …
From simplyrecipes.com
From simplyrecipes.com
See details
CLASSIC FRENCH CROISSANT RECIPE - WEEKEND BAKERY
Perfect recipe trebled the recipe 45 perfect croissant and 8 pain au chocolate with the left overs , I didnt add any warmth in the warming cabinet to prove though as enough warm air temp at this time off year using the adjusted cook times further down the recipe …
From weekendbakery.com
From weekendbakery.com
See details
HOT CROSS BUNS RECIPE - RECIPETIN EATS
Apr 08, 2020 · mix yeast, 2 teaspoons of the sugar and all the warm milk in the bowl, then leave 5 - 10 minutes until surface gets foamy; add all the other ingredients (including remaining sugar minus the 2 tsp used above), then mix/knead per recipe…
From recipetineats.com
From recipetineats.com
See details
JOSEF'S VIENNA BAKERY CAFé & RESTAURANT - PREMIER BAKERY ...
Location & Hours. 933 West Moana Lane Reno, Nevada 89509 (775) 825-0451 Bakery Hours. Monday – Friday: 8am – 5:30pm Saturday: 8am – 4pm Sunday: 8am – 3pm Restaurant Hours. 7 days a …
From josefsbakery.com
From josefsbakery.com
See details