Hey everyone, it’s me, Dave, welcome to our recipe site. Today, I will show you a way to make a special dish, momi nutmeg bun for brunch. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.
These classic buns are as good for brunch as they are mid-afternoon with a cup of joe. Just the smell of these buns cooking brings me back to chilly fall afternoons, getting home from school and walking into a house filled with the smell of cinnamon, sugar, and toasted nuts. When our customers come here for their Sunday afternoon, they are simply blown away.
MOMI NUTMEG BUN FOR BRUNCH is one of the most well liked of current trending meals on earth. It is enjoyed by millions daily. It is easy, it is quick, it tastes yummy. They are fine and they look fantastic. MOMI NUTMEG BUN FOR BRUNCH is something which I’ve loved my whole life.
To begin with this particular recipe, we must prepare a few ingredients. You can cook momi nutmeg bun for brunch using 23 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make MOMI NUTMEG BUN FOR BRUNCH:
- Prepare STEP 1
- Prepare 1 cup WARM MILK
- Make ready 2 tbsp DRY YEAST
- Get 1 tbsp ICING
- Make ready BOWL 1
- Make ready 2 EGGS
- Make ready 1/2 cup SALTED BUTTER / MARGARINE
- Make ready 3 tbsp VEGE OIL
- Make ready 1 tbsp SHORTENING
- Get 5 cup FLOUR
- Get 1 tbsp NUTMEG POWDER
- Make ready 1/4 cup ICING
- Get 1/4 cup BROWN SUGAR
- Make ready 1/2 tsp FINE SALT
- Take EGG WASH
- Take 1 EGG
- Make ready 1 tsp NUTMEG POWDER
- Take 2 tbsp WARM WATER
- Prepare 1 tsp MUSTARD
- Make ready 1 tsp STOCK POWDER
- Get SPRINKLE ON TOP OF EGG WASH
- Take 1 SOME THYME
- Make ready 1 NUTMEG POWDER
On Momio you are always among friends! Hang out, send messages, share stuff and style your own momio. Some images are hidden because they can no longer be found or have been removed by the file host. With buns arriving on bakery shelves nearly four months ahead of Easter, the Hot Cross Bun eating experience is not only prolongated but also I froze a big batch (like I always do!
Instructions to make MOMI NUTMEG BUN FOR BRUNCH:
- Warm up fresh milk then add into the mixing bowl. Add in the icing and dry yeast, give them a little whisk to simply get them desolved. Cover with kitchen towel and let them rest around 10 minutes to bubble
- Once done, mix the flour and the salt then add into the yeast follows by the rest of the ingredients. Knead them to mix all. Stuff them into a plastict bag and close them tight. Let them sit to raise double for about 60 minutes
- Preheat oven to 190/380, on a floured surface, knead them onto small balls weight to 50gm each and arrange on a floured pan. Cover them again with a plastict wrap and let them sit again for 15 minutes to reraise double
- Once done, make couple of cut with a scissor (should set sort of horns) spread the egg wash all over them and sprinkle with some nutmeg powder and thyme then bake them at 190/380 for 15 minutes or until they turn golden brownish
- Serve with some gravy or they would work just fine with butter and jem
Because hot cross bun cravings can also strike post-Easter) and with the rest, I created this beautiful Nutmeg Tray Bake. This spiced Swedish bun has an intense floral perfume from cardamom seeds, which works its way into the dough during cooking. I'm a small town girl who left the cornfields of Ohio for the rolling hills of the Hudson Valley region of New York. My food is influenced by my small town roots as well as my many travels around the world. Join me on a journey through my sweet and savory life!
So that is going to wrap it up for this special food momi nutmeg bun for brunch recipe. Thanks so much for your time. I am confident you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
