MAGNOLIA BAKERY'S GLAZED BREAKFAST BUNS
I have found all the recipes I have tried from the Magnolia Bakery to be really awesome! These are wonderful served along with brunch or just alone with a good cup of coffee.
Provided by Marie
Categories Breads
Time 45m
Yield 18 buns
Number Of Ingredients 11
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.
Nutrition Facts : Calories 442.2, Fat 24.1, SaturatedFat 11.1, Cholesterol 112.6, Sodium 130.6, Carbohydrate 52.8, Fiber 1.4, Sugar 35.4, Protein 5.6
MAGNOLIA CAFE GLAZED BREAKFAST BUNS
Make and share this Magnolia Cafe Glazed Breakfast Buns recipe from Food.com.
Provided by grandma2969
Categories Breakfast
Time 35m
Yield 18 buns
Number Of Ingredients 11
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.
Nutrition Facts : Calories 442.2, Fat 24.1, SaturatedFat 11.1, Cholesterol 112.6, Sodium 237.4, Carbohydrate 52.8, Fiber 1.4, Sugar 35.4, Protein 5.6
MAGNOLIA BAKERY VANILLA BUTTERCREAM
Use this rich frosting to decorate Magnolia Bakery Vanilla Cupcakes. This recipe comes from "More from Magnolia: Recipes from the World-Famous Bakery and Allysa Torey's Home Kitchen."
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes Fillings & Frostings Buttercream Frosting Recipes
Number Of Ingredients 4
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 CAFE DRIED CHERRY CRUMB BUNS
adapted from the cookbook of same name..besides using dried cherries, you can substitute fresh apples or even chocolate chips for a slightly sweeter version..I have even used well drained crushed pineapple...think I will try well drained chopped peaches sometime...mmmmmmmmm!
Provided by grandma2969
Categories Breads
Time 30m
Yield 16 buns
Number Of Ingredients 13
Steps:
- Preheat oven to 325*.
- Grease and flour 16 large muffin cups.
- To make the buns; in a medium-size bowl, sift together the flour, the baking powder, the salt and the cinnamon; set aside.
- In a large bowl, on the low speed of an electric mixer, cream the butter and the sugar till fluffy -- about 3 minutes.
- Add the eggs, one at a time, beating well after each addition.
- Beat in the vanilla extract.
- Add the dry ingredients, alternately with the buttermilk, in three parts, beating well after each addition.
- Stir the dried cherries into the batter (or whatever fruit you are using).
- Spoon the batter into the muffin cups.
- To prepare the topping:
- In a medium-size bowl, mix the flour and the brown sugar. Using a pastry blender, cut in the butter until the mixture resembles coarse crumbs.
- Sprinkle the topping over the buns, being sure to keep crumbs wihin muffin cups, otherwise they are difficult to remove.
- Bake for 20-25 minutes until lightly golden or until a cake tester inserted into center of bun comes out clean.
Nutrition Facts : Calories 416.1, Fat 18.3, SaturatedFat 11.3, Cholesterol 72.8, Sodium 260.6, Carbohydrate 59, Fiber 0.9, Sugar 33.2, Protein 4.9
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- For the dough, combine the flour, brown sugar, yeast, and salt in the bowl of a stand mixer fitted with the paddle attachment. Mix until combined, then switch to the dough hook.
- Line a baking sheet with a silicone baking sheet or liberally coat in canola oil. Tip the risen dough onto a lightly floured surface, knead a couple of times to push out the air.
- Preheat the oven to 425° F. Bring the water to a simmer in a large pot. Add the baking soda and brown sugar (the mixture will bubble vigorously), and whisk to combine.
- Working a few at a time, use a slotted spoon to carefully lower the buns into the simmering water bath. Cook for 30 seconds to 1 minute per side, then transfer them to the same baking sheet.
- Bake until puffed and deep golden brown, 15 to 18 minutes. They should feel crisp on the outside when you touch them. Transfer the baking sheet to a rack to cool.
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