Get Yo’ {Morning} BUNS in Gear!

Please? With cinnamon and sugar on top?

Morning Buns 1

You know that bucket list you have in the back of your brain, or in an old forgotten journal beside your bed, or from that middle school assignment? Are you consciously crossing off, adding, highlighting, circling in red pen and underlining that list? Physical list or not, you should be. This is your life. Your one life.

Morning Buns 4

I have started crossing (actually,  highlighting) one on my list – cooking/baking classes. This weekend I attended a ‘Croissant and Morning Buns’ session at Sur La Table.

Morning Buns 2

No, it didn’t change my life. Yes, it cost me time and money.

But, it fed my soul. That’s what your bucket list should do – feed your soul and make you feel alive. Whatever that may look like for you.

Morning Buns 3

So I challenge you all today to get your buns in GEAR and start living…right where you are.

I suggest you kickoff the adventure with a morning bun…

Jouir {enjoy}!

Morning Buns

*Not an original recipe. From The Art & Soul of Baking
  • 1/2 recipe (about 1 1/2 pounds)  Croissant Dough
  • 1 large egg, lightly whisked
  • 2/3 cup (5 1/4 ounces) of firmly packed light brown sugar
  • 2 1/2 teaspoons ground cinnamon
  • 1/2 cup (3 1/2 ounces) granulated sugar
  1. Roll dough into an 18 by 11 by 1/4 inch rectangle on a lightly floured surface.  Position the dough with a long side parallel to the edge of your work surface. Sweep off any flour on the surface  and then brush the entire surface of the dough lightly with the egg.
  2. In a medium bowl, combine the brown sugar and cinnamon. Sprinkle evenly over dough, leaving a 1-inch border along the long edge furthest from you.
  3. Beginning with the side closest to you, roll the dough into a tight cylinder. Finish rolling the dough onto the border. Pinch all along the seam to seal it. Cut the cylinder into 12 equal pieces. Place each in a generously buttered muffin tin, cut side up.
  4. Cover the pan loosely with plastic wrap and allow the buns to rise in a cool room-temperature spot until they have doubled in size–45 to 60 minutes.
  5. Preheat the oven to 375 F with a rack in the center. Chill the buns in the freezer for 10 minutes or the refrigerator for 15 minutes. Bake for 25 minutes, or until the buns are a deep golden brown.
  6. Place granulated sugar in medium bowl. Using tongs, gently remove buns from tin and roll in sugar making sure to coat all sides. Then transfer to a silicone mat or parchment paper to cool. Serve warm or at room temperature (Optional, I don’t think it’s needed).

 

“So whether you eat or drink or whatever you do, do it all for the glory of God.”

1 Corinthians 10:31

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