{The 1st Meal} Cinnamon Sugar Cheese Buns from A Jewish Baker's Pastry Secrets

“What lies behind us and what lies before us are tiny matters compared to what lies within us.”

-Ralph Waldo Emerson

I love the holiday season because everything is familiar.  In a world where life becomes more mercurial with each setting sun, and where a bustling city can fall apart in a day, familiarity is a precious treasure.  I thrive on sameness, and during this time in my life when I sit on the brink of the most enormous of changes, the holidays could not be more welcome. 

Cinnamon Sugar Cheese Buns {Pedantic Foodie}

When I want to evoke some holiday nostalgia I turn to the oven.  A long day of baking serenaded by an erratic Christmas playlist always brings some coziness to the house.

Cinnamon Sugar Cheese Buns {Pedantic Foodie}

We need to arm ourselves with some tools.  We need tools for feeding people because, if your holidays are anything like mine, they are characterized by company.  Company is wonderful, but mealtime can seem overwhelming, especially, when you have focused all your attention towards diagramming your grandiose plans for that one great meal.  

Though the brine for the turkey and the homemade rolls are salient, breakfasts for your hungry guests cannot be ignored.  This is when we break out our tools and pull off a specular breakfast that will stand up to the fabulous turkey you have been meticulously preparing.

Cinnamon Sugar Cheese Buns {Pedantic Foodie}

Several weeks ago I received this lovely book, A Jewish Baker's Pastry Secrets, and it took me a long while to decide which recipe I would attempt first.  This collection of family-created and well-loved recipes is beautifully written.  Though some of them are quite daunting, even to someone who makes her own puff pastry, the book utilizes classic recipes and adapts them to create many a loved family treat. 

After much deliberation, I settled on what was really the only reasonable option - Cheese Buns.  I remember eating these pastries as a child, though the ones of my childhood were far inferior to these soft, pillowy buns.

Cinnamon Sugar Cheese Buns {Pedantic Foodie}

The basic bundt dough recipe is enhanced with several handfuls of golden raisins, and filled with a soft, lightly sweetened, cream cheese filling and sprinkled with cinnamon sugar.  The cinnamon sugar and raisins were my idea.  After the initial testing of the recipe, I decided to amp up the flavor a bit.  These adaptations were not necessary, but I fancied them, and, as we all know, I cannot leave things well enough alone.

Cinnamon Sugar Cheese Buns {Pedantic Foodie}

Now before you huff off with rolled eyes because this recipe in no way sounds like something you can simply whip up in the morning, let me tell you the best part.  The very best, most wonderful part of this recipe is that the dough can be made well in advance and frozen.  After the dough is defrosted you are just a few steps away from hot, homemade rolls.  Just in time for a late breakfast for your sleepy house guests.  They will greatly appreciate the fresh pastries and you will be glorying in the fact that you whipped them up almost as easily as opening a can of biscuits.  

P.S. Please do not ever buy canned biscuits. Please.

Cinnamon Sugar Cheese Buns {Pedantic Foodie}

Oh, and the other wonderful thing that I absolutely love about this dough?  It is so versatile.  One batch makes a huge amount of dough - enough for two separate breakfasts recipes.  Make the whole batch and divide it to pull out of the freezer whenever company calls.  I’ll be sharing my own recipe with this dough next week! 

I think we should all make a big batch of bundt dough this weekend and bake ourselves some warm, creamy, cheese buns for Saturday morning pleasure, and freeze the rest for next week’s recipe.  Yes, do that.  

Cinnamon Sugar Cheese Buns {Pedantic Foodie}

On a side note, your rolls probably shouldn't overflow with cream cheese filling like mine did.  But then again, cream cheese frosting is one of the most glorious substances on this earth, so why not put a little extra in there?  In fact, you could double the recipe and really spread the love.  That's a bit extravagant though.  I definitely did not do that. Nope.  I did not.  

Cinnamon Sugar Cheese Buns {Pedantic Foodie}

Okay, I did... No regrets. 

Cinnamon Sugar Cheese Buns {Pedantic Foodie}

There is something so satisfying about pulling a warm sheet of hot rolls out of the oven.  I need to find a candle that smells like that moment. 

Cinnamon Sugar Cheese Buns {Pedantic Foodie}

This is the moment where Paul Hollywood tells me that my rolls were too close together and that the edges are rubbish and then I unapologetically shove a bun into his mouth.  I happen to find great joy in tearing the rolls apart and I have never turned up my nose to a shabby edge. 

If you don't watch The Great British Bake Off, I apologize for that tangent.  But seriously, you should stop whatever you are doing right now and have a little marathon.  Netflix it.  

Cinnamon Sugar Cheese Buns {Pedantic Foodie}

This is the very essence of beginning well.

Cinnamon Sugar Cheese Buns {Pedantic Foodie}

Sincerely,

  Pedantic Foodie

I received this book from Blogging for Books for this review. As always, all opinions are completely my own.


Cheese Buns with Golden Raisins & Cinnamon Sugar

makes up to 18 buns (see note) / recipe adapted from A Jewish Baker’s Pastry Secrets

for the cream cheese filling

  • 4 ounces cream cheese, softened
  • 2 tablespoons unsalted butter, softened
  • 1 egg yolk
  • 1/2 cup + 2 tablespoons granulated sugar 
  • 1/2 teaspoon vanilla extract  

In a medium bowl combine cream cheese and butter and use an electric mixture to beat until smooth.  Add egg yolk and sugar and beat on medium speed, until fluffy.  Mix in vanilla extract.  

Transfer the filling to a piping bag and refrigerate until ready to use.  Allow to soften for 10-15 minutes before piping. 

Note: When doubling the cream cheese filling, do not double the amount of egg.

for the bundt dough* 

  • 1/2 cup warm water (about 95 degrees F)
  • 3 packages active dry yeast (3 scant tablespoons) 
  • 1 cup whole milk, at room temperature 
  • 3/4 cup granulated sugar 
  • 3/4 unsalted butter, cut into cubes
  • 3 large eggs 
  • 6 cups bread flour 
  • 1/4 cup nonfat dry milk
  • 2 1/4 teaspoons salt 
  • 2 teaspoons vanilla extract 
  • 2/3 cup golden raisins

*This dough recipe will make 18 buns if you use the entire batch of dough, or 9 buns when divided.  If you wish to make the full recipe, rather than freezing a portion of the dough, double the recipe for the cream cheese frosting. 

In the bowl of your stand mixer combine all ingredients and mix on low speed, using the paddle attachment, until just combined.  Then, change to a dough hook and knead the dough for 8-10 minutes, until smooth, shiny, and elastic.  The dough will look rather loose, but resist the urge to add more flour.

Coat a large bowl with butter and place the dough in the bowl, turning to coat.  Cover with plastic wrap and allow to rise until doubled in volume, about one hour.  

When the dough has doubled, turn it out unto a floured surface, punching down the dough to release some of the air.

This is where you have to make your decision. 

If dividing and freezing, cut the dough into two equal pieces and fold one portion into a rectangle by folding the ends in towards the center.  Allow to rest for 15 minutes before wrapping tightly in plastic wrap.  The dough can be frozen for up to one week.  

Shape the second portion of the dough, into a 12x8 rectangle and press the golden raisins into the surface of the dough.  Allow to rest for 15 minutes. 

If you are using the entire batch of dough, you should form two rectangles and double the amount of raisins.  

Roll the rectangle(s) up, lengthwise, tucking the end under itself tightly as you roll and squeezing gently to extend the roll.  You should be left with an 18 inch log.  Cut the log(s) into 9 or 18 equal portions, rolling each portion to form a tight bun. 

Place the buns on sheet pan(s) lined with parchment and allow to rise for 45 minutes, until almost doubled in volume.

Using a small glass, press into the center of each bun to form an indentation.  You may need to dust the bottom of the glass with a bit of flour so that it does not stick.  You should be left with a fairly deep well and a well-rounded rim.

assembly

  • cinnamon sugar (1/4 cup sugar mixed with 2 teaspoons ground cinnamon)
  • egg wash (1 egg + 1 teaspoon water)
  • cream cheese filling

Brush the edges of each bun with egg wash and then fill each well with prepared cream cheese filling.  Allow the buns to sit, uncovered, for 20 minutes, until the rims are dry and have risen slightly. 

Preheat the oven to 350 degrees F. 

When the buns have finished rising, brush with another coat of egg wash and sprinkle the edges with cinnamon sugar.  

Place the buns in the center rack of the oven* and bake for 25-30 minutes, until deep golden brown.  The rims should feel firm to the touch.  Cool for 10-15 minutes before serving or wrap in plastic wrap and store for up to 2 days.  Enjoy!

*If baking the full batch of buns, you will have to bake in two batches - 9 buns per sheet pan.  

{The 1st Meal} Pumpkin Pancakes with Candied Bacon & Apple Cider Syrup

Pumpkin pancakes.  Say that three times fast.  Pumpkin pancakes.  Pumpkin pancakes. Pumpkin pancakes.  Heehee… I’m excited.

Pumpkin Pancakes with Candied Bacon & Apple Cider Syrup {Pedantic Foodie}

Pancakes are exciting.  We get to have tiny cakes for breakfast.  Further more, we get to cover said cakes in butter and syrup.  AND, in this case, candied bacon.  I just died a little.

Pumpkin Pancakes with Candied Bacon & Apple Cider Syrup {Pedantic Foodie}

It’s okay, I’m back.  Let’s begin. 

Pancake rule no. 1: Do not, please, do not over-stir.  Give the batter a couple good stirs and then step away and allow the batter to rest.  That’ s rule no. 2 - resting.  Pancake batter needs time to rest, a good five minutes will do the trick

Pumpkin Pancakes with Candied Bacon & Apple Cider Syrup {Pedantic Foodie}

These fluffy, pumpkin pancakes are scented with nutmeg, pumpkin pie spice, and vanilla.  We could cover practically anything in those three ingredients and it would taste good.

If you’d like to make your own pumpkin pie spice, that would be awesome.

Pumpkin Pancakes with Candied Bacon & Apple Cider Syrup {Pedantic Foodie}

While the pancakes are frying, you should chop up some bacon.  Put on a pot of coffee too.  

Pumpkin Pancakes with Candied Bacon & Apple Cider Syrup {Pedantic Foodie}

The bacon is cooked in a skillet until it’s allmmosstt done, and then we add the maple syrup and cook for the last couple of minutes.

Pumpkin Pancakes with Candied Bacon & Apple Cider Syrup {Pedantic Foodie}

Maple syrup candied bacon.  That’s almost more fun than saying pumpkin pancakes.

I am pretty sure I would have been invited to a lot more sleepovers as a child had I known how to candy bacon.

Pumpkin Pancakes with Candied Bacon & Apple Cider Syrup {Pedantic Foodie}

Oh, did I mention that I’m topping these lovely cakes with apple cider syrup?  Yeah… I’m really excited about this weekend.  I’m also on a apple cider binge, no apologies.

Pumpkin Pancakes with Candied Bacon & Apple Cider Syrup {Pedantic Foodie}

Pancakes fried and buttered, bacon sprinkled, syrup drizzled, coffee poured - and we are done. 

Pumpkin Pancakes with Candied Bacon & Apple Cider Syrup {Pedantic Foodie}

Happy weekend!

Sincerely, 

Pedantic Foodie


Pumpkin Pancakes with Maple Candied Bacon & Apple Cider Syrup

serves 4

for the pancakes

  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt 
  • 1/4 cup granulated sugar
  • 1/4 teaspoon freshly grated nutmeg 
  • 1/2 teaspoon pumpkin pie spice 
  • 1 cup whole milk
  • 2/3 cup pumpkin puree
  • 2 large eggs 
  • 2 oz unsalted butter, melted + extra for frying
  • 1 teaspoon vanilla extract 

In a large bowl, whisk to combine flour, baking powder, salt, sugar, nutmeg, and pumpkin pie spice.  Set aside. 

In a separate bowl combine milk, pumpkin puree, eggs, butter, and vanilla extract.  Pour the wet ingredients into the dry ingredients and use a whisk to combine.  Do not over mix or the batter will become tough. 

Place a small nonstick frying pan, over medium heat and coat with butter.  When the butter is gently sizzling, add 2 ounces of pancake batter.  Cook until the batter stops bubbling and then flip and cook for 2 minutes on the opposite side.  Repeat until all the batter is used.  

While the pancakes are cooking, prepare the candied bacon and cider syrup. 

for the maple candied bacon

  • 1 cup bacon, chopped 
  • 1 tablespoon butter 
  • 1/8 cup maple syrup 

Melt butter in a medium frying pan and add bacon.  Cook the bacon over medium heat, until it is almost perfect crisp, but just undercooked, then add maple syrup.  Cook for an additional 1-2 minutes, until the syrup is thick, then remove from heat and reserve for topping the pancakes.  

for the cider syrup

  • 1 cup apple cider 
  • 1/8 cup maple syrup

Pour cider into a small saucepan and bring to a simmer over medium high heat.  Simmer until reduced to 1/4 cup, about 10 minutes.  

Remove from heat and stir maple syrup into the reduced cider.  Serve warm over pancakes.  Enjoy!  

*For this recipe I used canned pumpkin puree.  Yes, canned.  Though I generally much prefer using fresh pumpkin puree, canned works very well here because it is much thicker.  If you would like to use homemade, drain it thoroughly using some cheese cloth.

{The 1st Meal} Apple + Oat Cereal

I love cereal.  I don’t really understand this part of myself because, to be perfectly candid, I’m quite a snob when it comes to what I put in my mouth and cereal isn't exactly gourmet.  Does buying the organic cereal that gives part of their profits to saving animals make it more posh?  Nah… Not really.

Apple + Oat Cereal {Pedantic Foodie}

But gosh, I love a bowl of crunchy cereal with icy cold milk.  Strangely enough, my cereal cravings generally do not arrive until about 8:36 in the evening when I’m working (read: watching The Great British Baking Show).  In the morning, I’m more of a toast and eggs kind of lady.

Apple + Oat Cereal {Pedantic Foodie}

However, this cereal, which is absolutely homemade and 100% healthful AND delicious, I could eat all day long. 

Apple + Oat Cereal {Pedantic Foodie}

First, you are going to need to make a batch of apple chips.  Slice them thin, place on a baking sheet and then walk away.  Don’t go too far though, because in an hour you'll have a tray full of crisp, golden, apple chips.

Apple + Oat Cereal {Pedantic Foodie}

Though the apples are the star player in this recipe, they do not make up the entire granola team.  We are also using dried pineapple, pecans, oats, and cinnamon to add a variety of textures and flavors to our fancy homemade cereal.  A party in a bowl, if you will. 

Apple + Oat Cereal {Pedantic Foodie}

Oh yeah, now we are going to cover the whole thing in maple syrup.  It’s Fall, we should be covering everything in maple syrup.

Apple + Oat Cereal {Pedantic Foodie}

The apples and pineapple are sweet and chewy while the pecans are rich and crunchy.  It’s the best kind of balance. 

Apple + Oat Cereal {Pedantic Foodie}

A splash of cold, whole milk. Or cream, if you're feeling indulgent.  I'm always feeling indulgent.  

Apple + Oat Cereal {Pedantic Foodie}

Breakfast is served.  Happy weekend.

Sincerely, 

  Pedantic Foodie


Apple & Oat Cereal

makes about 4 cups

for the apple chips

  • 1 large sweet apple

Cut apple into paper-thin slices using a mandolin slicer.  Lay the slices out unto a baking sheet lined with parchment and bake for 40-60 minutes, until the edges are crisp and the flesh is golden.  Allow to cool completely before storing.  

for the cereal

  • 1/2 cup maple syrup
  • 1/4 cup honey
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 1/2 cups old fashioned oats
  • 1 cup apple chips, broken up into pieces
  • 1/2 cup dried pineapple, chopped into 1/2-inch pieces

Preheat oven to 375 degrees.  

In a large bowl combine molasses, honey, salt, and cinnamon.  Stir in oats, pecans, apple chips, and dried pineapple.  Mix thoroughly until everything is well incorporated.  Spread granola out evenly on a baking sheet lined with parchment.  Bake for 15-20 minutes minutes or until golden brown, stirring every 3-5 minutes*.  Allow to cool for 30-40 minutes before storing in airtight containers or serving.  Enjoy!  

*The apples can burn easily, so frequent stirring is important.