...our lives are filled with them. Some are big...some are small...some are happy and some are not. Last week I watched as our first grandchild strapped on his backpack, hugged his brothers and his dog and headed off to SCHOOL! A huge, happy, milestone for him...and a happy/sad one for those of us who have fussed over him, watched him learn to walk, talk and develop into his own little man. ...Oh, the places he will go!
This summer has been filled with some big milestones. My Medicare card arrived along with my 65th birthday. That word, Medicare, always conjured up visions of old old, white haired folks shuffling through their day while waiting for their social security checks to arrive. Don't get me wrong...I'm grateful as all get out for my Medicare coverage ad my social security checks. I just can't quite believe I've reached that age! For the most part I'm still, say, age 32! Somewhere between 32 and 65, I raised a family, several dogs, one cat, and one husband! To say time has flown by is an understatement!
I LOVE breakfast...could eat it three times a day! One of our favorite breakfast restaurants, Ovens of Brittany, made an out of this world morning bun that made your mouth water just looking at it. They were in business for a long time but, sadly, closed their doors several years back. You know how every once in a while you get a craving for something you used to eat? Well, every so often I would crave their morning buns. Then, one day, while reading the newspaper...there it was...the Ovens Of Brittany Morning Bun recipe! It's rather time consuming...but worth every minute! I won't even tell you how many calories and fat are in each bun....let's just say....a lot!
Ovens of Brittany Morning
4-½ Cups warm water 1 1/3 Tbsp dry active yeast 2-½ Tbsp sugar ½ Cup dry milk solids 1 1/3 Tbsp salt 9 1/3 Cups unbleached white flour plus ½ Cup, divided 1 pound unsalted butter
Combine warm water, yeast and sugar in a 5-quart mixer. Let yeast become activated and foam,
then add the milk solids, sale and 9 1/3 cups flour. Mix with dough hook until flour is just incorporated. Avoid over mixing as that causes rapid
toughening of dough. Place dough
mixture in airtight container (a 2.5-gallon plastic container with lid is
perfect) with room for rising, and refrigerate at 38 to 40 degrees for 12 to 24
hours, punching down occasionally if dough rises too much.
Roll butter into dough: Place 1 pound unsalted butter into 5-quart mixer. Mix with paddle dough hook, gradually
adding remaining ½ cup flour. Mix
until butter is moderately soft but not creamy in texture. Too soft butter will not layer properly
Remove dough from refrigerator and turn out onto well-floured
surface. Spread dough with hands
into a 6 by 8-inch rectangle. Shape soft butter into 3 x 4 inch rectangle. Place butter in middle of dough. Envelope butter with dough, bringing
dough from sides into middle without overlapping; then dough from top and
bottom into middle, again without overlapping. Press envelope of dough down evenly with hands, preserving
Set aside to rest 15 to 20 minutes (you may want to
refrigerate the dough during the first rest period if butter is very soft.)
Turn envelope of dough and butter onto its “tummy” with
seams down. Using a large rolling
pin, roll rectangle of dough down to 3/8 to ½-inch thickness uniformly. Fold in thirds.
Turn the dough 90 degrees and place seams down on your
rolling surface to rest 15 to 20 minutes more. Finally roll dough down again to 3/8 to 1/2-inch
thickness. Place in large
2.5-gallon covered plastic container, carefully preserving its folded
shape. Refrigerate 12 to 14 hours,
again at 38 to 40 degrees.
1 tsp. beaten egg mixed with 1/3 Cup water 1 pound brown sugar mixed with 2-½ tsp cinnamon 1 pound granulated sugar mixed with 2 ¼ Tbsp cinnamon Butter for greasing muffin tins
Roll croissant dough into rectangle 12 inches wide and
1/8-inch thick. Relax by lifting
with hands and let it contract on table surface. Length of dough determines the number of morning buns
Wet exposed surface lightly with mixture of egg and water.
Spread brown sugar and cinnamon mixture (2 ½ tsp cinnamon to 1 pound brown sugar) over entire surface of dough.
Note: Too much
moisture from either water or melting brown sugar can overwhelm the dough
during the baking process. Water
mixture is only to help sugar and cinnamon adhere to dough. The butter in the dough will melt into
Crimp long edge of dough closest to you as you begin to roll
this dough up like a jellyroll into a tube. After having rolled your tube of dough, cut off slices
2-inches wide or to stand above your greased muffin pans by ¼ to ½-inch when
placing them in cut side down.
Bake immediately or refrigerate overnight before
baking. Bake in a 350-degree oven
for 35 to 50 minutes or until puffed and dark brown. Check for doneness in center of buns. They should spring back.
Garnish buns by rolling them in white sugar and cinnamon (1
pound granulated sugar to 2 ¼ Tbsp of cinnamon.)
Serve warm within 4 hours, or freeze immediately to serve
warm later. Makes 24 Morning Buns.
WELCOME! My husband and I are the parents of two grown children and grandparents of three ADORABLE grandsons. We've just retired and built our "cottage in the woods" so please idle awhile and I'll take you along for the ride!