Voilá! Breakfast is served! Though I made these in the morning, I didn't get to eat them till late afternoon. Which, with these "breakfast" buns, is just about the perfect time of the day to eat them. The recipe makes it seem like they're delicate breakfast muffins, but I like to think of them as delicious individual-sized cakes. I absolutely loved the texture of them; they're made with 6 eggs, so they're quite heavy and remind me of a Belgian waffle. Not a bad thing :)! Definitely one of those easy, throw-together recipes that will satisfy just about everyone. Rating 4.5 out of 5.
Glazed Breakfast Buns: The Complete Magnolia Bakery Cookbook - Allysa Torey & Jennifer Appel
Ingredients: makes 18 large buns
- 3 cups flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups unsalted butter, softened
- 2 ¼ cups sugar
- 6 large eggs, at room temperature
- ¾ cup milk
- 2 teaspoons vanilla
- 1 ½ cups confectioners' sugar
- 3 tablespoons water
- 1 ½ cups coarsely chopped pecans (or nut of your choice) or 1 ½ cups walnuts (or nut of your choice)
- Preheat oven to 350°. Grease and flour 18 large muffin cups.
- To make buns: In a medium size bowl, combine the flour, baking soda and salt and set aside. In a large bowl, on low speed of an electric mixer, cream the butter with the sugar until fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition. Add the dry ingredients alternately with the milk and vanilla, in three parts, beating until well incorporated.
- Spoon the batter into the muffin cups. Bake for 25 minutes or until a cake tester inserted into center of bun comes out clean. Remove from oven and allow buns to cool for about 30 minutes.
- To make glaze: In a small bowl, stir together the sugar and the water until smooth. Drizzle the glaze over the buns and sprinkle generously with chopped nuts