IG LIVE! BAKE THE BOOK WITH ANGELA // 04.18 @ 1PM!


Fluffernutter Buns (1)

Perfectly Golden: Adaptable Recipes for Sweet and Simple Treats is out April 28, 2020! In anticipation of its release, Goldenrod owner (and now author!) Angela is doing a weekly Instagram Live to bake a recipe from the book.

Join Angela Saturday, April 18 at 1pm CST to bake the bakery classic, vegan fluffernutter buns. These fluffy buns are rolled up with creamy peanut butter and sprinkled with brown sugar. A true Goldenrod classic. 

Check out the recipe below – don’t forget to join us tomorrow, Saturday April 18 at 1pm CDT on Instagram (@goldenrodpastries) to make this recipe live with Angela – and ask questions! And don’t forget to preorder your copy of Perfectly Golden: Adaptable Recipes for Sweet and Simple Treats! We want to encourage you to shop smaller retailers at this time – like our friends at Francie and Finch, Indiebound, Barnes and Noble, and Bookshop!

See you tomorrow! (P.S. This recipe will just be demonstrated as the vegan version, not gluten-free – but there are substitutions in the book to make a gluten-free version!)


 

Fluffernutter Buns

Yield: 12 buns

 

 

INGREDIENTS

1 recipe Goldenrod’s Favorite Bun Dough, plus appropriate flour for dusting (see below for recipe)

1 cup (250 g) creamy peanut butter

1/2 cup (89 g) light brown sugar

1 recipe Classic Vanilla Glaze

 

Preheat your oven to 400°F and line two baking sheets with a fitted sheet of parchment paper.

Roll out your choice of dough to a 10-by-20-inch rectangle, keeping the rolling surface lightly floured and moving the dough a little after each roll. You don’t want it to stick, and the best way to make sure it isn’t sticking is to keep checking. Use more flour as needed.

 

Spread the peanut butter evenly across your dough with a rubber spatula, working carefully so the dough doesn’t tear. Make sure the peanut butter reaches every edge and corner. Evenly sprinkle the brown sugar across the peanut butter, again making sure it reaches every edge and corner. Roll up the dough, starting from a long end and moving up. Make sure it is a tight swirl. Using a sharp chef’s knife and working down the length of the roll, cut the roll into 12 wedges about 1 inch thick at one end and 3 inches thick at the other.

 

Arrange the buns in the prepared pans, about 2 inches apart. Put into the oven immediately (many buns require a second rise, but these are better without). Bake for 35 minutes, until the buns are perfectly golden brown all over.

 

Remove from the oven and glaze immediately with Classic Vanilla Glaze, which we dollop on using a #20 scoop, about 3 ¼ tablespoons. Enjoy warm, or within the next 24 hours.

 

Angela says…

*We love Jif brand, creamy peanut butter at the bakery for these buns.

*Some buns can be glazed a few minutes after they are taken out of the oven, but these buns really need the glaze to be applied immediately after they come out of the oven. The glaze is an important part of the recipe and applying it while the buns are still warm helps it sink into all of the twists and swirls.

 

You Do You / Make This:

-Vegan

-Dairy-free

-Gluten-free

-Traditional

 


 

Goldenrod’s Favorite Rich Bun Dough

Yield: 12 buns

 

INGREDIENTS

1 ½ cups (360 ml) milk, almond milk or your favorite nondairy milk

3/4 cup (150 g) granulated sugar

2 tablespoons active dry yeast

1/3 cup (80 ml) vegetable oil

2 large eggs

1 teaspoon sea salt

4 ¼ cups (531 g) all-purpose flour or 4 ¼ cups gluten-free all-purpose flour, plus appropriate flour for dusting

 

Bloom the yeast: Heat your milk to about 110 degrees F. Any hotter and you will kill your yeast; much cooler and your yeast will take a very long time to activate. It should be warm to the touch. Pour the warm milk into the bowl of a stand mixer and add your sugar and yeast. Use a handheld whisk to combine. I like to set the bowl on top of a preheating oven to bloom, but your kitchen counter is fine, too. This takes about 10 minutes.

 

Mix the dough: Once the yeast has bloomed, add the oil, eggs, and salt. Using a stand mixer fitted with a paddle attachment for gluten-free flour, mix on low speed to break up the eggs and to combine all the ingredients. If you’re using a traditional flour, switch to the dough hook attachment. Add the flour and mix on low speed until all the ingredients are combined and the dough has come together into a cohesive ball, 1 to 2 minutes.

 

Gluten-free dough rises fairly quickly and is very tender, so you don’t need to knead it or let it rise between mixing the dough and rolling out and shaping the final product. For traditional flour, you’ll need to let the dough rise—there are many different approaches to this. I like to set the bowl on top of a preheated oven. This works well and moves the process along pretty quickly. If you need to speed up the rise time, put a clean towel or some plastic wrap over the bowl to keep the dough warmer. You can also fill your sink with about 5 inches of warm water, cover the dough with a clean tea towel, and set the bowl in the water. Your dough is ready to use when it looks as if it has doubled in size. When you press the dough a little, it should feel supple, soft, and have some more give. Yeast stays busy and dough rises when it is warm, so do your best to keep a warm environment for the dough as it rises.

 

At this point, you are ready to make buns of your choosing.

 

Angela says:

*For the gluten-free flour, I recommend Pamela’s Gluten-Free All-Purpose Flour (510 g).

*Your yeast mixture is bloomed and ready when it has a beautiful, fluffy, frothy mass on top, a slight yeast aroma, and the top frothy layer moves as one unit when you wiggle the bowl a little.

 

You Do You / Make This:

-Dairy-free

-Gluten-free

-Traditional

 


 

Classic Vanilla Glaze (Thick Glaze)

Yield: 1 cup glaze

 

INGREDIENTS

2 ½ cups (300 g) powdered sugar

2 tablespoons milk, almond milk, or your favorite nondairy milk, plus more as needed

1 teaspoon pure vanilla extract

Whisk together the ingredients in a medium bowl until smooth, adding additional liquid if too thick. Use this glaze on cooled items.

 


 

Classic Vanilla Glaze (Thin Glaze)

Yield: 1 cup glaze

 

INGREDIENTS

2 ½ cups (300 g) powdered sugar

¼ cup (60 ml) milk, almond milk, or your favorite nondairy milk (we prefer almond), plus more as needed

½ teaspoon pure vanilla extract

Whisk together the ingredients in a medium bowl until smooth, adding additional liquid as needed. Use this glaze on hot items for a glossy, translucent finish.

You Do You / Make This:

-Vegan

-Dairy-free

-Gluten-free

-Traditional

 

 

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