Tag Archives: brunch

Cardamom-Lemon Sticky Buns

6 May

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I have a love-hate relationship with social media. With Instagram, whenever I enjoy a delicious meal or notice something pretty on the street, I immediately reach for my iPhone camera. While I love capturing beautiful photos of special moments, I recognize the constant pressure to share that accompanies this platform. Through publishing photos, users validate the importance of their experiences, measuring positive reinforcement through ‘likes.’

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While making these buns, I stopped intermittently to snap photos. I climbed on top of chairs to achieve the perfect angle and even paraded around my house with a hot pan in order to find ideal light. Even though I am smitten with the final product, this hilariously arduous photo shoot hindered me from fully enjoying the baking process.

While I do not plan to delete my Instagram account, it is important for me to be aware of social media’s impacts. That being said, now we can talk about these sticky buns! The combination of fragrant cardamom, lemon, and warm yeast created an intoxicating smell while baking, and made for a more sophisticated flavor than the traditional cinnamon variety. While somewhat time-consuming, the techniques are relatively simple. Be patient with rising times and do not overwork the dough. You can even shape the buns then allow them to rise overnight, a standout dish for weekend breakfast or brunch.

Recipe slightly adapted from Food52.com

I found the lemon glaze from the original recipe to be quite sour. Instead, I’ve included a simple cream cheese glaze, which I think would offset the tanginess of the citrus. 

For the sticky bun dough:

  • 3/4 cups whole or 2% milk, just warm to the touch
  • 1/2 cup (1 stick) unsalted butter, melted and cooled 
  • 1/3 cup granulated sugar
  • 2 1/4 tsp active dry yeast
  • 1 tsp salt
  • 2 tsp ground cardamom (preferably freshly ground)
  • large egg, beaten
  • cups (approximately) all purpose flour (plus more as needed)

For the filling:

I only used about half of these ingredients. Two tablespoons of butter and 1/3 cup of lemon-sugar were enough to coat the dough. 

  • 2/3 cups granulated sugar
  • tblsp fresh lemon zest (from about 3 large lemons)
  • 4 tblsp very soft butter

For the cream cheese glaze:

  • 1/4 cup cream cheese, softened
  • 3 tblsp milk (if you prefer a hint of lemon flavor, replace one tablespoon of milk with lemon juice)
  • 1 1/2 cups powdered sugar (or enough to make a glaze consistency), sifted
  • Toasted pecan pieces, for topping (optional)

Yields about 14 buns.

1. Combine the warm milk, melted butter, and sugar in a large mixing bowl or in the bowl of a stand mixer. Stir in the yeast and let it sit until the yeast is foamy, about 7-10 minutes. Then, stir in the salt, cardamom, and beaten egg.

2. Stir in 2 cups of flour. Gradually add rest of flour little by little, until the dough feels sticky to the touch but doesn’t actually stick to your fingers. You want to avoid adding too much flour as this will keep the dough from rising as well as it could (I had about 1/4 cup left over). Knead the dough in a mixer on medium-low speed with a bread hook for about 6 minutes or by hand on a lightly floured surface for 10 minutes.

3. Transfer the dough to a lightly oiled bowl, cover it with plastic wrap or a damp kitchen towel, and set somewhere warm to rise until doubled in size, about 2 hours. Proceed with making the filling and assembling the buns.

4. While the bun dough is rising, mix together the granulated sugar and lemon zest and set aside. Grease two 8-inch round cake pans (or a 9X13 pan). After the dough has risen, take it out of the bowl and on a lightly floured surface roll it into a large rectangle about 1/4-inch thick. Spread the dough rectangle with the soft butter, then sprinkle it evenly with the sugar-zest mixture.

5. Roll the rectangle up lengthwise into a long jellyroll. Slice it with a sharp serrated knife into 1-inch thick pieces. Arrange the pieces in the prepared baking pans, leaving a little space around them for them to rise and grow. Cover and place in a warm place to rise until doubled in size, about another hour. Or, put the rolls in the refrigerator to slowly rise overnight. Take them out in the morning. If they haven’t risen much in the fridge, let them come to room temperature and give them a few hours to rise.

6. When the rolls are almost finished rising, heat your oven to 350 degrees F. Bake the rolls in the oven until golden brown, about 25 minutes. Take them out and allow them to cool to lukewarm before drizzling with the glaze. While the glaze is wet, top with pecan pieces for extra crunch and flavor contrast.

7. To make the glaze, whisk together the milk, lemon juice (if using) with powdered sugar until it reaches glaze consistency. Drizzle over the sticky buns. These buns are best eaten the day they’re made, though they rewarm relatively well. If you want to keep them longer, you can take them as soon as they’ve cooled to room temperature, wrap them well in tinfoil and stick them in the freezer. Let them defrost at room temperature and gently rewarm them in the oven before serving.

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Baked Cinnamon French Toast

16 Apr

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I featured this inexpensive and fool-proof recipe in my college student’s guide to hosting Easter brunch. The article was published in today’s issue of The Daily Trojan, and you can access it online here.

As far as brunch goes, French toast is both a quintessential menu item and a source of frustration. Brunch should be relaxed and carefree, the epitome of a decadent hybrid meal between breakfast and lunch. Why spend time leaning over the stove, flipping individual pieces of bread, while your guests drink mimosas in the backyard? That sounds like no fun to me.

Baked cinnamon French toast is a delicious one-pan solution to this problem. The recipe can be assembled in less than fifteen minutes using ingredients you probably already have on-hand. 

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Even the most inexperienced cook can execute this impressive dish. Simply toast the bread, coat each slice with butter and cinnamon-sugar, arrange them in one pan, and pour the custard over.

Layering the toasts creates a caramelized, golden exterior and a moist and creamy interior. Cut into thick slabs and topped with fresh berries and maple syrup, this French toast would be an outstanding recipe to serve to family and friends on Easter Sunday.

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Recipe courtesy of The Smitten Kitchen Cookbook

  • 1/2 cup granulated sugar
  • 1 tablespoon ground cinnamon
  • 16 slices (from a 1-pound or 450 gram loaf) white sandwich bread
  • 1 stick (4 ounces) unsalted butter, softened
  • 3 cups whole or 2% milk
  • 6 large eggs
  • 1/4 teaspoon salt
  • 2 teaspoons vanilla extract

Yields 8-12 servings.

1. Preheat the oven to 450 degrees. Mix the cinnamon and sugar together in a small dish. Line two large baking sheets with foil. Place the bread slices on the baking sheets in one layer. Spread each slice of bread with 1 teaspoon of butter, then sprinkle each slice with one teaspoon of the cinnamon-sugar mixture. Toast the trays of bread in the oven until the bread is golden, and until the cinnamon-sugar makes a caramelized crunch on top, for about 7 to 10 minutes. Reduce the oven temperature to 375 degrees and let the toast cool slightly.

2. Generously butter a 9×13-inch baking dish. Cut two slices of the cinnamon toast in half horizontally. Arrange the baking dish so that the longer side is horizontal to you on the counter. Place the bottom half of a divided slice of cinnamon toast in the upper left-hand corner, cut side facing left. Arrange the first full slice of toast on top of it, so that the upper crust of the slice meets the left side of the pan. Arrange six more slices across the top of the pan, crusts in the same direction, overlapping each slightly. Finish with the top of a divided slice of toast. Repeat with the second row, toasts facing in the opposite direction, starting and finishing with your second divided slice of toast.

3. Whisk the milk, eggs, salt and vanilla in a medium bowl and pour evenly over the cinnamon toast in the baking dish. Let sit for 15 minutes (or overnight, if you’re preparing this ahead of time) so that the custard absorbs.

4. Before baking, sprinkle any leftover cinnamon-sugar over the French toast. Bake for 30 minutes, until puffed and golden and until no liquid seeps out of the toasts when you nudge them in the pan. Cut into squares and serve plain, or with a dollop of yogurt and fresh berries, or maple syrup.