Brioche Buns

brioche buns

Baking these buns has been a long-time dream of mine. I’m a huge bread lover, and I actually do dream of baking bread. I have many crazy and vivid dreams, but that’s a topic for another day or blog. Well, it took me a while to set aside enough time to get these buns baking, but it has finally became a reality.

Ta-da! A picture of me with my buns. Oh, and yes, I also want to share some wonderful news with you all. Tim and I are expecting. Twin baby girls. Yes, I said TWINS. And girls! Not one, but two. Two delicious buns, I mean babies.

The buns and the babies have both been a dream of mine, so I thought I would celebrate them together in this little post. We are beyond excited (and nervous) about what our future life will look like, but we will embrace all things God chooses for us.

brioche buns

So far, my journey into motherhood has been pretty nice. I mean, there was a lot of planning, waiting, then more planning, and more waiting, so in a way, it parallels this brioche recipe. I’m half-kidding, as I know the rest of the pregnancy will be a lot harder than just turning on an oven, but it has been a joy preparing for this radical change in our family’s lives.

brioche buns

Now that we know we are expecting two little girls, I’m dreaming about the day I will have two little kitchen helpers kneading breads and preparing dinners together. Though I would want to do this with all my children regardless of their gender, I know it will be extra special to have that mother/daughters time in our little kitchen.

brioche buns

One day, I will introduce this recipe to them and share their birth story over our brioche and milk. What a time to look forward to. I cannot wait. :D

Brioche Buns

Ingredients:
1/4 cup warm water
1/4 cup warm milk
2-1/4 oz packets active dry yeast
3 cups all purpose flour
1 1/2 teaspoons salt
3 eggs, room temperature
3 tablespoons sugar
12 tablespoons unsalted butter, room temperature (if cold, cut into tablespoon pats)
1 egg, beaten with water (for glaze when ready to bake)

Directions:
1. In a stand mixer bowl, combine warm water and milk. Sprinkle active dry yeast over milk mixture. Let sit for about 8 minutes, until mixture becomes foamy.
2. In a separate bowl, combine flour and salt. Add flour mixture into milk/yeast mixture and using the paddle attachment, mix on low speed for about 1 minute.
3. Slowly add in eggs to the flour/yeast mixture. Keep mixer on low and make sure to incorporate eggs one at a time.
4. Add room temperature butter, one tablespoon at a time, and mix together on low for about 5 minutes.
5. Grease a large bowl and place dough in bowl. Cover with plastic wrap and let rise in a warm and draft-free place for about one hour, or until dough has doubled in size.
6. Deflate the dough (use a rubber spatula to avoid sticky hands), and cover and let rise again for 30 minutes.
7. Keep in fridge overnight, or at least 8 hours. This will help the flavor and bring the dough to a workable dough.
8. On the next day, after dough has been properly chilled, butter a 12-muffin tin. Remove dough from fridge. Prepare egg glaze by beating one egg and combining with 1 tablespoon water.
9. Using a pastry cutter and a floured workspace, divide into two equal portions. Divide again. And again. Keep doing this until you have 36 small pieces of dough.
10. Drop 3 pieces of dough into each section of the muffin tin.
11. Preheat the oven to 400 degrees F.
12. Cover muffin tin with wax paper and let rise in a warm, draft-free area for about 1 hour, until doubled in size.
13. Brush the tops of each bun with the egg/water glaze.
14. Bake for about 20 minutes, until tops are golden brown.
15. Serve warm. Enjoy with your choice of spread!

Condensed Milk Blueberry Muffins

condensed milk blueberry muffins

I adore summer. Being a gal from the south, I love the heat, the humidity (yes, I even love the humidity) and pretty much everything about summer. Summers in New York are also great because of the lack of bugs, all the great city activities, and the abundance of sweet summer fruits!

As much fruit as we eat, I wish I could say we’re part of an awesome fruit share from a quaint farm that I personally know and love, but this year we’re not. I realized I’m not the best fit for joining a CSA due to irregular schedules and my need for choice in produce. In fact, I purchase a significant amount of our fruit from Costco. Yes, I know they don’t always have organic options, but right now my family’s priority is saving a buck or two, and Costco helps us do that.

So what does one do when left with an extra pound or so of blueberries that you can no longer force your husband to eat more of? I suppose I could have made a pie, but I chose to make muffins since I also needed breakfast options for the week.

I changed up a Paula Deen recipe for these muffins, and I made her recipe even more decadent. How is that even possible? Ha, I made a way. Really, it was out of necessity considering I drank all the milk because I was on a recent Oreos kick. If you don’t know me in person, I’m actually healthier than this post is making me out to be. But I shouldn’t feel the need to justify myself, I embrace my food choices, as should you. In any case, instead of going out and buying overpriced milk in the paltry neighborhood grocery options, I looked for substitutes within my kitchen. And sure enough, I had just one can of sweetened condensed milk left! Perfect.

Since the condensed milk is already sweetened, I omitted the sugar that the original recipe called for. So much for the ultra-decadence I claimed. ;)

These muffins turned out quite perfect, I must say. They had a fluffy texture, were perfectly sweet, and not too dense. They tasted like previous muffins I’ve made with yogurt or sour cream, so I may just continue to use this recipe not out of necessity but by choice for my blueberry muffin needs.

May it be a welcome addition to your recipe box as well.

condensed milk blueberry muffins

Condensed Milk Blueberry Muffins
adapted from Paula Deen

Ingredients:
1/2 cup butter, softened
2 eggs
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 can sweetened condensed milk
2 1/2 cups fresh blueberries
2 teaspoons turbinado sugar

Directions:
1. Preheat oven to 350º F.
2. Line a 12 cup muffin tin with paper liners and set aside.
3. In a large mixing bowl, beat butter until fluffy and pale in color. Add in can of condensed milk and continue to beat for about a minute.
4. Add in eggs one at a time, beating well after each addition.
5. In a separate mixing bowl, sift together flour, baking powder, and salt.
6. Add the flour mixture to the butter mixture alternating with the milk until well incorporated and being careful not to over mix.
7. Gently fold in the fresh blueberries.
8. Scoop batter into the paper lined muffin tin and sprinkle the tops with the 2 teaspoons sugar.
9. Bake for 25-30 minutes or until puffy and golden brown.
10. Makes about 12 generously sized muffins.