Gosh, I love this week.
Such a great excuse to make all sorts of goodies and hang-out with such quality bloggers.
I’ve listed this recipe and Pecan Gingerbread Buns BUT I’ll give you an option to have it as an amazing addition to your bread basket instead.
Start with really great yeast. Without even a little bit of exaggeration I always use Red Star.
Yep, they sent me some for this week’s prep but I buy it anyway the rest of the year.
Once your yeast is proofed you get to add tonnes of flavours and a huge, dab of butter. Add your first nutty flavour by using a bit of whole wheat flour and amp-up the flavour with almond essence.
You end-up with a really rich dough the begs for pecans to be kneaded into it. Put it to bed until it rises to double the size.
Divide the dough in half and divide one of the halves into 12 balls. Add maple syrup and more pecans and to a muffin tine and top with your dough balls. Here’s the point you have some extra choices. You can make your dough into ALL sticky buns OR place the other half in a buttered loaf pan and cover the pans with tea towels to let rest for 10 minutes.
Bake until the buns are bubbly and browned and the bread is browned and sounds hollow when knocked on.
I love this dough turned into bread. It is so nice with jam (yep, I’ll have that jam recipe next week) or as part of a cheese plate.
- Yeast mix:
- 4 tsp brown sugar
- 1 T yeast
- 2½ c warm water
- Wet ingredients:
- ½ cup soft butter
- 2 eggs
- ¼ cup molasses
- ½ tsp almond essence
- 1 tsp ginger
- ¼ tsp cloves and all spice
- 6 cups white flour
- 1 cup whole wheat flour
- 1 cup pecan halves
- For sticky buns:
- 1 T maple syrup/muffin cup
- 3 pecan halves/muffin cup
- Let yeast ingredients proof until fluffy. Beat in wet ingredients. Knead in flours and spices before adding pecans. Place in a large buttered bowl and cover with a tea towel. Let rise to double before punching down.
- Follow the above description for dividing the dough for either bread or buns.
- Bake 350 degrees.
- -20 minutes for buns
- minutes for the bread
Prize #1 Red Star Yeast is giving one winner an amazing baking set, which includes “I Knead to be Loaved” apron, French rolling pin, Bench/Dough cutter, Oven mitt, Dough scraper, Bamboo spatula, Silicone spatula, Measuring spoons, Kitchen towel, 6 3-strips of Red Star Yeast, Red Star Yeast recipe book, Kansas Wheat Commission recipe book
For more than a century, home bakers have trusted the high quality and consistent performance of RED STAR Yeast. Inspiring bakers from novice to professional, our goal is your baking success! Visit redstaryeast.com for hundreds of tried & true recipes, baking tips and how-to videos. Better yeast. Better bread. Every time.
Prize #2 Dixie Crystals is giving one winner 1 case of 2-lb Extra Fine Granulated Sugar, a silicone baking mat, White Marble Pastry Board and Marble Rolling Pin, and Dixie Crystals red ruffle apron.
Since 1917, Dixie Crystals® has been the South’s choice for high-quality sugar and sweeteners. Our pure cane sugar products are all natural, non-GMO and provide consistently delicious results.
Prize #3 Cabot Creamery Coop is giving one winner $50 assortment of Cabot Cheese, one Berghoff Cheese Knife and one Slate Cheese Board
Cabot is a co-operative owned by 1,100 dairy farm families throughout New England & New York. In our farmers’ communities, they are often the ones to volunteer first. We honor their community spirit with our Reward Volunteers program. Learn more & start logging your volunteer hours today! www.RewardVolunteers.coop
Prize #4 Nielsen-Massey Fine Vanillas & Flavors is giving one winner a set of their pure flavors: 2-oz each of Orange, Lemon, Peppermint, Almond, Chocolate, Coffee, Rose Water, and Orange Blossom Water.
Nielsen-Massey Vanillas has been crafting the world’s finest vanillas and flavors since 1907. Each of Nielsen-Massey’s all-nature pure flavors are crafted with premium ingredients, sourced from around the world and chosen to meet the utmost quality standards. From lemon to peppermint to coffee or chocolate, Nielsen-Massey’s pure flavors offer convenience, quality and consistency to ensure your favorite recipes taste delicious every single time. All products are gluten-free, allergen-free, GMO-free, all-natural and Kosher.
Prize #5 Michigan Asparagus is giving one winner an Asparagus Steamer Pot with $40 gift card to Williams Sonoma and a box of fresh Michigan Asparagus
Fresh asparagus is the taste of spring and Michigan is one of the largest domestic asparagus growers in the U.S. Michigan Asparagus is available mid-May through June and is the only hand snapped harvested asparagus which means more usable asparagus and less waste.
Prize #6 Rainier Fruit is giving one winner a set of 3 stoneware pie plates with $40 Williams-Sonoma gift card and a box of fresh Lady Alice apples.
If you love apples, pears, cherries and blueberries than Rainier Fruit is the fruit brand for year. Nestled in the shadow of Mount Rainier, we focus on growing fruits and living a lifestyle that is Wholesome to the Core and brings you the best of organic and conventional grown fruit including our proprietary Lady Alice apples and all your other favorites like Honeycrisp and more.
a Rafflecopter giveaway
Disclaimer: Thank you to #BrunchWeek Sponsors: Red Star Yeast, Dixie Crystals, Cabot Cheese, Nielsen-Massey, Rainier Fruit, and Michigan Asparagus for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, or any other social channel mentioned in the #Brunchweek posts or entry.
Take a look at what the #BrunchWeek Bloggers are creating today!
BrunchWeek Breads, Grains and Pastries:
Apple Banana Streusel Bread from Family Around the Table
Blueberry & Lemon Pull-Apart Bread from Girl Abroad
German Apple Pancake from Sew You Think You Can Cook
Overnight Raspberry French Toast from Hezzi-D’s Books and Cooks
Peach Custard Tart from The Redhead Baker
Pecan Gingerbread Buns from Jane’s Adventures in Dinner
Pineapple Sweet Rolls from Cooking with Carlee
Raspberry and Chocolate Grilled Cheese from Brunch-n-Bites
Ricotta Crostini with Pickled Apples from Culinary Adventures with Camilla
Sourdough Waffles from My Catholic Kitchen
Southwestern Style Farro Breakfast Bowl from Cooking in Stilettos
BrunchWeek Main Dishes:
Green, Eggs and Ham Burrito from Nik Snacks
BrunchWeek Fruits, Vegetables and Sides:
Apple & Grape Breakfast Salad from The Chef Next Door
Cheddar Broccoli Soup from Cindy’s Recipes and Writings
Fully Loaded Stuffed Potatoes from A Day in the Life on the Farm
Champagne Pound Cake with Rose Water Frosting from Sweet Beginnings
Lemon Cheesecake Parfaits from Cookaholic Wife
Lemon No Bake Cheesecake from Feeding Big
Rose Water Vanilla Bean Layer Cake from Love and Confections