Happy Holidays

December 25, 2018

Happy Holidays

We had such an amazing holiday season at BGS! Whether you're a regular to the shop or visited us for the first time, we loved sharing our holiday season with y'all. I hope everyone is spending this day with friends and family and enjoying quiet time with loved ones. We thank you for making this a record breaking year and hope to see you in the New Year.
 
A little peak into my family tradition...
While everyone is sleeping on Christmas Eve, I stay awake to prepare delicious Eggnog Cinnamon Buns for our Christmas brunch. I wanted to share with y'all my favorite recipe that I use every year. Don't forget the whiskey!
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SOFT BROWN BUTTER & EGGNOG CINNAMON ROLLS
by: Beth Kirby of Local Milk

INGREDIENTS

    • 4 cups (500 g) flour, plus 1/4 cup for rolling out
    • 1 1/4 cup (300 grams) eggnog, warm
    • 1 packet (1/4 oz, 2 1/4 teaspoons) active dry yeast
    • 1/4 cup (60 grams) creme fraiche
    • 2 eggs, room temperature
    • 3/4 cup (150 grams) granulated sugar
    • 1/2 teaspoon freshly grated nutmeg
    • 1 teaspoon vanilla extract
    • 1/4 tsp smoked salt (or regular kosher salt)
    • 1 stick unsalted butter, melted, browned, and warm
FOR FILLING
    • 6 tablespoons butter, at room temperature
    • 3/4 cup dark brown sugar
    • 1/2 teaspoon freshly grated nutmeg
    • 1 tablespoon cinnamon (can increase to taste or omit)
FOR ICING
  • 8 oz creme fraiche
  • 1 tablespoon good whiskey (optional)
  • beans from one vanilla bean
  • 1 cup powdered sugar, sifted
  • 1 tablespoon eggnog
  • 1/4 teaspoon freshly grated nutmeg

INSTRUCTIONS

  1. Warm the eggnog gently in a small pot until about the temperature of bathwater. Remove from heat and stir in the yeast. Allow to proof for five to ten minutes. It should be bubbly.
  2. While the yeast proofs melt & brown the butter. In a stainless steel skillet (I prefer these for browning butter because you can clearly see as it starts to brown), melt one stick of butter (113 grams) over medium heat, swirling the pan often. The butter will bubble, foam, and then brown. This should take about 5-10 minutes. Remember to swirl often. As soon as the butter is golden & smells toasty, pour it into a heat proof bowl. I pop this in the fridge for a few minutes, stirring occasionally, to take the heat off before adding it to my dough. It should be warm when you add it but not hot.
  3. In a large mixing bowl combine the yeast & eggnog mixture, the eggs, creme fraiche, sugar, nutmeg, vanilla, brown butter, and salt. Stir to combine well.
  4. Stir in the flour with a wooden spoon. I add about half, work it in, then add the other half. Stir pretty vigorously for about a minute or two. Or until you tire out, which is what I do. Make sure there are no dry bits left. Cover the bowl loosely with plastic wrap or a lightly floured kitchen towel. Leave in a warm place to proof until doubled in size, about 1 1/2 - 2 hours. I proof mine in my oven. I turn it on for about 30 second to a minute to warm up, then turn it off, put the dough in, and let it sit.
  5. After the dough has risen, sprinkle the additional 1/4 cup of flour onto a clean work surface. Turn the dough out and gently knead just enough of the flour in to get a workable dough. Pat it out into a rectangle about 9" x 12" with the narrow end facing away from you.
  6. In a bowl combine the dark brown sugar, nutmeg, and cinnamon.
  7. Smear the butter all over the surface of your rectangle, leaving about a 1" boarder. Sprinkle the brown sugar mixture evenly over the butter. Gently & mindfully roll the dough from right to left (or left to right...), and use your hands to shape it into a nice log if it gets a bit wonky. This is a soft dough.
  8. Using your finger pinch the dough to seal it well. Squish the dough into a nice log before proceeding.
  9. Using dental floss or fishing wire (I am serious here, don't use a knife...) cut the log into ten 1" or so rolls. Place them in two pie plates or into a 9" x 13" baking dish. Reshape rolls as needed after cutting as you place them.
  10. Cover loosely with plastic or a lightly floured kitchen towel. Allow to rise for about 45 minutes - 1 hour. At this point you can also cover them and place them in the fridge over night, up to about 16 hours. Bring them to room temperature before proceeding if you do.
  11. Halfway through the second rise, heat your oven to 350° F. When they are done rising, place them in the oven on the center rack and bake 20-25 minutes until golden (but not too dark!) and cooked through. Mine took about 22-23 minutes.
  12. Allow to cool fully before frosting. While they do said cooling...make your frosting!
  13. In a medium bowl whisk the creme fraiche together with the sifted powdered sugar, nutmeg, vanilla beans, whiskey, and eggnog. Feel free to leave the whiskey out, but it's a fun touch.
  14. Pour the icing generously over your cool rolls. Enjoy, messily. With either more eggnog or a cold glass of milk....best if on Christmas morning!





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