Holiday Baking with Brown Butter
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The Chef's Shop

Do you want to “wow” your friends and family this holiday season with the most incredible baked goods that have ever come out of your oven? Of course you do! That's why we're here to share with you the most magical baking upgrade of all time. The ingredient: Brown Butter. The skill: How to Make It. It's a life skill we feel that everyone should learn, right up there on the list with being able to change a tire, although we feel that learning to make browned butter is far more important! Making brown butter is quite simple and it will take your baked goods to a whole new level of complex, nutty and delicious. Let's get baking!


Ingredients

1/2 cup whole milk

1/2 cup water

2 tablespoons unsalted butter, melted

3 tablespoons active dry yeast

1 tablespoon honey

3 1/2 cups all-purpose flour

1 large egg

1 teaspoon vanilla extract

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

3/4 cup loosely packed brown sugar

1/2 teaspoon cinnamon

1/4 cup reserved bacon grease

8 slices bacon, cooked and crumbled

browned butter, for brushing

1 1/2 cups powdered sugar

1 1/2 teaspoons vanilla extract

1/4 cup heavy cream

2 1/2 tablespoons milk

1 tablespoon reserved bacon grease, warmed

 
MAKES: 8 Servings
TOTAL TIME: 2.5 Hours

Directions

Heat the milk and water in a small saucepan until just warm. Place it in the bowl of your electric mixer and add the melted butter, yeast, honey, salt and cinnamon, then turn your mixer onto low speed with the paddle attachment. Once everything is combined, add in another 1/2 cup of flour and mix. Switch to the dough hook and knead the dough for 6-8 minutes, gradually adding in the remaining half cup of flour.

 

Add the dough to a well oiled bowl and cover. Let rise in a warm place for 1 1/2 - 2 hours.

 

Once the dough has risen, preheat the oven to 350°F. Punch down the dough and place it on a floured surface. Roll the dough out into a large rectangle, at least 12 inches long and 6 inches wide. Brush the dough with the reserved bacon grease. In a small bowl, combine the brown sugar and cinnamon, then sprinkle it all over the top of the dough. Add the crumbled bacon evenly over the top. Starting at the bottom, tightly roll the dough into one long roll. Use a sharp knife and cut into 1-inch pieces. Place in a baking dish and cover, allowing to rise for 30 minutes.

 

After 30 minutes, brush with melted brown butter. Bake for 25-30 minutes until golden and set on top. Immediately remove from the oven and pour the glaze over the top.

 

To make the glaze, whisk all ingredients together until smooth and creamy. Stir until everything comes together and lumps are gone. If too runny, add sugar 1 tablespoon at a time. If too thick, add milk or water 1 teaspoon at a time.

Click here for printable recipe


Use your favorite sugar cookie recipe and simply replace the butter with browned butter OR click HERE for our favorite sugar cookie recipe!



Heat a small saucepan over medium-low heat and add 3/4 cup butter. Whisk until melted, then continuously stir until butter begins to brown and brown bits appear on the bottom of the pan (about 5 minutes). Remove immediately from heat and let sit to cool. Once cool, place in the refrigerator for 10-15 minutes, or until it’s just barely solid but still soft.

Preheat oven to 350°F. In a bowl, whisk eggs, milk, vanilla extract and beans together until combined.

In the bowl of your electric mixer, add flour, sugar, salt and baking powder. Stir to mix. With the mixer on low speed, add butter and mix until combined and the butter has fully incorporated. It may still look somewhat dry at this point. Add in half of the remaining egg mixture in two parts, mixing again for 30 seconds each time. Scrape the sides of the bowl as necessary and mix for another 30 seconds. Fill your bundt pan then place on a baking sheet.

Bake for 30-35 minutes or until the top is golden. Once cool, remove from pan and pour glaze on top and top with sugared kumquats.

To make the glaze, heat a small saucepan over medium low heat and add butter. Whisk until melted, then continuously stir until butter begins to brown and brown bits appear at the bottom of the pan. Remove immediately from heat and let sit until somewhat cool.

Combine butter, vanilla beans and sugar in a bowl. Whisk until combined, then add in milk 1 tablespoon at a time, mixing well until your desired consistency is reached. If it’s too thin, add in milk in small amounts at a time. If it’s too thick, add in more sugar in small amounts at a time.

To make the sugared kumquats, make a simple syrup by simmering water and sugar until the sugar has melted, stirring to combine. Transfer syrup to a bowl and cool to room temperature. Stir in kumquats to coat and refrigerate overnight.

Place remaining sugar in a shallow baking dish, remove kumquats with a slotted spoon and place in sugar. Gently toss to coat kumquats lightly in sugar. Place on a cookie sheet and let dry 1 hour.

 

Click here for printable recipe


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The Chef's Shop

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Visit our Main Store on Railroad Street in Gt. Barrington, and our Satellite Stores at Guido's in Pittsfield and Gt. Barrington 

 

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