LCBO Food and Drink Holiday 2015

BASICS  BREAD WINNERS

Bubble Buns

A scale will definitely come in handy when form- ing these buns, ensuring that all the “bubbles” are of equal size. Since the brioche dough is quite soft even when cold, it’s best to work with one portion at a time while keeping the rest refrigerated. Use a little extra flour as needed to prevent the dough from becoming overly sticky. Cinnamon provides the dominant flavour, but feel free to experiment with other spices. ⅓ cup (80 mL) light brown sugar 1 tsp (5 mL) cinnamon 1 recipe Brioche (recipe page 226) 1 Combine the brown sugar and cinnamon in a small bowl and set aside. 2 Grease and flour 10 cups of a standard muffin tin and set aside. 3 On a lightly floured surface, divide the dough into 10 pieces, about 1½ oz (45 g) each. Place in the fridge and, working with 1 portion of dough at a time, divide into 3 smaller pieces, about ½ oz (15 g) each. Form each piece into a smooth ball. Brush lightly with water, or mist with a spray bottle, and coat well with the cinnamon brown sugar. Place 3 rounds of dough into each muffin cup. Repeat with remaining dough portions. Cover the muf- fin tin loosely with plastic wrap and set aside in a warm place. Allow the dough to rise until doubled in bulk, about 1½ hours. 4 Preheat the oven to 350°F (180°C). 5 Bake the buns until golden, 20 to 25 minutes. Cool on a wire rack for 5 minutes and remove from muffin tin while still warm. Serve warm or at room temperature. To reheat, place in a preheated 200°F (100°C) oven until warmed through, 10 to 15 minutes. Makes 10 buns

WHAT TO SERVE Baileys Vanilla Cinnamon LCBO 392308, $29.95 The Kraken Black Spiced Rum LCBO 225698, $29.95

196  FOOD & DRI NK HOLIDAY 2015