Magnolia Bakerys Glazed Breakfast Buns Recipes

MAGNOLIA BAKERY VANILLA BUTTERCREAM

Steps:

• In the bowl of an electric mixer fitted with the paddle attachment, combine butter, 4 cups sugar, milk, and vanilla. Beat on medium speed until smooth and creamy, 3 to 5 minutes. Gradually add remaining sugar, 1 cup at a time, beating for about 2 minutes after each addition, until icing reaches desired consistency; you may not need to add all the sugar. Store in an airtight container for up to 3 days.

MAGNOLIA BAKERY'S BUTTERCREAM VANILLA ICING

Steps:

• Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla extract. Beat until smooth and creamy. Gradually add the remaining sugar, 1 cup at a time, until the icing is thick enough to spread. Add a few drops of food coloring if desired. Frost cupcakes. Serve at room temperature. Leftover icing freezes well for up to two months.

MAGNOLIA BAKERY'S GLAZED BREAKFAST BUNS

Steps:

• Preheat oven to 350°.
• Grease and flour 18 large muffin cups.
• To make buns:
• In a medium size bowl, combine the flour, baking soda and salt and set aside.
• In a large bowl, on low speed of an electric mixer, cream the butter with the sugar until fluffy, about 3 minutes.
• Add the eggs one at a time, beating well after each addition.
• Add the dry ingredients alternately with the milk and vanilla, in three parts, beating until well incorporated.
• Spoon the batter into the muffin cups.
• Bake for 25 minutes or until a cake tester inserted into center of bun comes out clean.
• Remove from oven and allow buns to cool for about 30 minutes.
• To make glaze:.
• In a small bowl, stir together the sugar and the water until smooth.
• Drizzle the glaze over the buns and sprinkle generously with chopped nuts.

MAGNOLIA CAFE GLAZED BREAKFAST BUNS

Steps:

• Preheat oven to 35*.
• Grease and flour 18 large muffin tins.
• To make the buns: In a medium size bowl, combine the flour, baking soda and salt; set aside.
• In a large bowl, on low speed of an electric mixer, cream the butter with the sugar till fluffy, about 3 minutes.
• Add the eggs, one at a time, beating well after each addition.
• Add the dry ingredients alternating with the milk and the vanilla extract, in three parts, beating until well incorporated.
• Spoon the batter into the muffin cups.
• Bake for 25-28 minutes or a cake tester inserted in center comes out clean.
• Remove from oven and allow buns to cool for about 30 minutes.
• To make the glaze: in a small bowl, stir together the sugar and the water till smooth.
• Drizzle the glaze over the buns and sprinkle generously with chopped nuts.