Thursday, April 17, 2014

Dallas Morning News Taste Section 4/16/14

With Easter just a few days away, my friend Ellise Pierce wrote a great story about the classic Easter White Cake with Coconut Frosting. You probably know exactly what she means. I know I do. My mother always had a White Coconut covered Cake on the dessert menu for Easter. When I was little it was in the shape of a Lamb. As my sister and I grew older, it became a layered cake. The recipe is lengthy, so I won't repost it but I wanted to mention it in todays post. However, Ellise added a twist to hers and I wanted to mention it, Strawberry Filling and a Vanilla Buttercream Frosting. I'll post both of these recipes.
There were other options in the Taste Section and I chose the following to post:

Frozen Bread Dough is the base for this recipe. It's infused with Lemon flavor in 3 ways.
This sounds interesting and delicious along with being easy!

Sticky Lemony Breakfast Buns:

1/4 C Sugar
Zest of 1 Lemon
2 (1 pound loaves of frozen White Bread Dough, thawed and allowed to come to room temperature)
1/2 C Lemon Curd
2 TBS Lemon Juice
1 1/4 C Confectioner's Sugar

Line a sheet pan with parchment paper.

In a small bowl:
Lemon Zest
Stir together and sprinkle half of it on a clean work surface.
Place 1 loaf of the dough on the sprinkled surface and roll it out to form an 8"X16" rectangle (with one of the long sides facing you)
Sprinkle the Dough evenly with the remaining Sugar, then gently run a rolling pin over the Dough to ensure the Sugar mixture sticks.
Roll out the second loaf to the same size and set it on top of the first one.
Spread the Lemon Curd over the top layer leaving a 1" strip bare, along the long edge, farthest from you.
Starting at the edge closest to you, roll the dough into a log.
Pinch the Dough along the long seam, to seal it.
Use a sharp knife and slice the roll into 1" rounds.
Arrange the rounds on the sheet pan, cover loosely with Plastic Wrap.
Allow to rise for 30 minutes, or until puffy.

After 15 minutes, preheat the oven to 350 degrees.

When the buns have risen, remove the Plastic and bake them for 20 - 25 minutes, or until golden brown.
Remove from the oven and put the pan on a cooling rack for 10 minutes.
Transfer the buns to a cooling rack over a sheet pan to drizzle them with icing.

To make the Icing:
Whisk the Lemon Juice and Confectioner's Sugar together in a small bowl until smooth.
Drizzle the buns with the Icing.

Peace in the Kitchen!

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