When I was younger, I loved to sleep in, but in recent years, I’m usually the first one up. I’ve come to love the quiet in the mornings, especially during the holidays, when things are usually so boisterous and bustling — it’s nice to have a few precious minutes to yourself. In that spirit, I wanted to create a brunch recipe that didn’t have you running around with a rolling pin first thing, but instead could be made simply by heating the oven, giving you more time to look out the window at the new snowfall, while the kettle for tea boils gently in the background.
There’s something so comforting about breakfast buns, especially the sticky variety — almost a childlike glee comes over me when it’s time to pull them apart. These ones are studded with chunks of raspberry and candied ginger, and both the dough and the filling get an additional hint of spice from ground cardamom. They’re buttery and soft, with the perfect balance of tartness from the berries, warmth from the spices, and sweetness from the glaze. It’s hard to stop at just one.
I call for frozen raspberries instead of fresh ones, because they’re actually better tasting this time of year (and smashing them is very therapeutic), and because I love that some of the juice mingles with the sugar mixture at the bottom of the pan as the berries thaw, giving a the buns a rosy pink glaze when they’re done baking.
You can prepare the entire recipe the night (or even the afternoon) before you want to serve them. Simply wrap them up in plastic wrap and refrigerate until the following morning. When you get up, pull them from the fridge and set them somewhere warm while the oven pre-heats, and you’re good to go. Stay cozy, friends.
While you’re here, we’re hosting a tasty GIVEAWAY on our Instagram Page with our friends at FoodiePages, so head there to win a basket filled with Canadian-made, small batch food ($110 value) just in time for Holiday entertaining. Good luck!
- ½ cup unsalted butter, cubed
- ¾ cup 2% milk
- 3 cups all-purpose flour (approx.)
- 2 tbsp granulated sugar
- 2¼ tsp (1 pkg) quick-rise instant yeast
- 1 tsp ground ginger
- ½ tsp salt
- ¼ tsp ground cardamom
- 1 large egg, lightly beaten
- ¾ cup unsalted butter, melted
- 1 cup granulated sugar
- 1 tbsp ground ginger
- ½ tsp ground cardamom
- 2 cups frozen raspberries
- ¼ cup finely chopped crystallized ginger
- Whipped cream
- Additional candied ginger
- In small saucepan over medium-low heat, cook butter until just melted; add milk. Mixture should be just warmer than room temperature.
- In large bowl, whisk together flour, sugar, yeast, ginger, salt, and cardamom. Scrape butter mixture overtop; add egg. Stir together with wooden spoon or spatula until dough forms. Knead in stand mixer for about 4 minutes, or by hand for 6-8 minutes. When done kneading, dough will be slightly elastic, smooth and soft, but not sticky. (If kneading by hand and dough is sticking to surface, add up to 2 tbsp additional flour.) Cover with plastic wrap or damp kitchen towel; allow to rise in warm, draft-free place until puffed and roughly doubled in size, about 1 - 1½ hours.
- While dough rises, in small bowl, stir together butter, sugar, ginger, and cardamom.
- Line 9x13-inch pan with parchment paper. Spread ½ cup of filling mixture evenly over bottom of pan. (This mixture will melt and caramelize as the buns bake, forming a sticky glaze on the bottom of the pan.)
- On lightly floured surface, roll dough into 12x16-inch rectangle. Spread evenly with remaining filling mixture, leaving a 1-inch border on the long side opposite you.
- Transfer raspberries to a resealable plastic bag, and coarsely crush them with a rolling pin or the bottom of a small saucepan; sprinkle over dough. Top with crystallized ginger.
- Starting with long side closest to you, roll dough into tight log, pressing seam to adhere. Cut crosswise into 12 even pieces and place, cut sides down, onto prepared pan.
- Cover with plastic wrap, transfer to refrigerator, and chill overnight (or up to 18 hours).
- In the morning, heat the oven to 350F. Allow buns to rise in warm, draft-free place for 45 minutes. Remove plastic wrap and bake for 35-40 minutes, or until buns are golden and filling is bubbling. Allow to cool for a few minutes before serving. If desired, serve with whipped cream and additional ginger. Buns are best enjoyed the day they're made.
-A great place for letting dough rise is in the oven (turned off) with the oven light on, or on top of a couple of kitchen towels set over your radiator, if it doesn't run too hot.