gingerbread swedish buns

ok but, how beautiful are these swedish buns?

lately, i have been very into bread baking & yeast based recipes (you should see my freezer). baking with yeast always seems a little bit intimidating, but i promise once you start you will realize it is so simple! a few months ago i came across these swedish buns online & knew they were next on my list to conquer! instead of sticking with a more traditional cardamom spiced swedish bun, i wanted to do a little festive spin on them for the holiday season.. hello gingerbread!

gingerbread spices are just the coziest, much like pumpkin spice in the fall. the spices are included in both the dough itself & the filling. the recipe uses bob's red mill's all purpose flour, as well as bob's red mill's decorative sparkling sugar. the sparkling sugar adds a bakery finish & reminds me of a dusting of snow! these buns are best served fresh from the oven with a drizzle of honey. to create the traditional twist, i watched a few youtube videos until i got it almost perfect. instead of trying to explain in words how to properly knot the dough, i recommend checking out this video. after a few tries, you will be a swedish bun making pro. this year, change up those christmas morning cinnamon buns for these gingerbread swedish buns & watch them quickly disappear!

ingredients

for the brioche dough:

• 1 cup water, warm to touch
• 2 1/4 teaspoons active dry yeast
• 6 tablespoons unsalted butter, melted & cooled
• 6 tablespoons light brown sugar
• 3 large eggs, lightly beaten
• 1 teaspoon fine salt
• 1/4 cup whole milk, plus more for topping
• 1 teaspoon pure vanilla extract
• 1 tablespoon gingerbread spice (see notes)
• 5 1/2 cups bob's red mill's all-purpose flour
• bob's red mill's white sparkling sugar, for topping

for the filling:

• 1/4 cup unsalted butter, room temperature
• 1/2 cup light brown sugar, packed
• 2 teaspoons gingerbread spice (see notes)

for the gingerbread spice:

• 1 tablespoon ground ginger
• 1 tablespoon ground cinnamon
• 1 teaspoon ground allspice
• 1 teaspoon ground cloves
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cardamom
• 1/8 teaspoon ground black pepper

directions

for the brioche dough

• in the bowl of a stand mixer fitted with dough hook attachment add the water. sprinkle the yeast over the water & let stand for 5 minutes, until the yeast begins to activate.
• in a separate small mixing bowl whisk together the butter, sugar, eggs, salt, milk & vanilla. once yeast is activated, transfer mixture to the stand mixer bowl. turn mixer to low speed.
• add gingerbread spice & flour, one cup at a time until dough comes together. knead dough for 5 minutes, until smooth.
• shape into a ball, transfer to a greased bowl & cover with damp towel. let rise for 2 hours, or until dough doubles in size.
• on a lightly floured surface roll out dough to a thin rectangle. spread the filling evenly across the surface & fold dough into thirds (like folding a letter).
• roll out dough again to an 18 by 12 inch rectangle. cut dough into 18 1-inch thick strips.
• stretch each strip, twist & knot (see video). transfer to a lined baking sheet & repeat until no dough remains. each baking sheet should hold 6 to 8 rolls.
• preheat oven to 350 degrees. as the oven preheats, cover the rolls with a damp towel & let rise for 30 minutes.
• just before making, brush the top with milk & sprinkle with coarse sugar. bake for 15 to 20 minutes, until golden brown.
• let stand for 5 minutes before serving! best enjoyed within 24 hours, but can be frozen for up to 4 weeks.

for the filling

• in a medium mixing bowl cream together the butter, brown sugar & gingerbread spices until fluffy. set aside until ready to use.

for the gingerbread spice

• mix all ingredients together in a small mixing bowl until combined. set aside until ready to use.

this post was created in partnership with bob’s red mill!

pomegranate, brie + walnut scones

tis the season for never ending baking & these cozy scones are as wintery as it gets! they include not so traditional ingredients such as pomegranate seeds & Président Brie. the addition of Président Brie adds a creaminess like no other to the scone. the cheese can be diced into the dough!

these make for a great recipe to wake up to on christmas morning. the dough can be prepared the night before & baked fresh in the morning. to achieve a golden brown exterior, i brush the tops with cream right before baking & sprinkle them with a pinch of coarse sugar. this step achieves the ultimate bakery finish!

ingredients

• 2 1/2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon fine salt
• 1/2 cup unsalted butter, cold & cubed
• 1/2 cup pomegranate seeds
• 1/2 cup walnuts, roughly chopped
• 1/2 wheel of Président Brie, finely diced
• 1 cup whipping cream, plus more for topping
• 1 large egg, room temperature
• 1 teaspoon vanilla extract
• coarse sugar, for topping

directions

• preheat oven to 400 degrees. line a baking sheet with parchment paper & set aside.
• in a large mixing bowl whisk together flour, sugar, baking powder & salt. cut in the butter until a pea-sized crumb mixture is formed.
• add the pomegranate seeds, walnuts & brie. stir until evenly combined.
• in a separate small mixing bowl whisk together the cream, egg & vanilla extract.
• add the wet ingredients to the flour mixture & mix until a dough begins to come together.
• turn out onto a floured surface & shape into a 1-inch thick rectangle. cut into 8 rounds & transfer to baking sheet.
• brush the tops with additional cream & sprinkle with coarse sugar. bake for 12-15 minutes, until golden brown.

this post was created in partnership with Président Brie!

dijon, rosemary + garlic crusted prime rib roast

ok but seriously, who wants a slice of this prime rib? i am super excited to be partnering with OXO this holiday season to showcase how to make the ultimate roast! i know cooking a traditional prime rib can be a bit intimidating, it isn't something you want to risk making unless it is cooked to perfection: a crispy exterior with a rosy interior. i am drooling just typing this! so follow these directions closely & it will yield one kick ass roast, everytime.

the biggest game changer for me (when it comes to cooking any type of meat, not just prime rib) is the OXO good grips thermocouple thermometer. i want to carry this little thermometer with me at all times (haha). it can yield an accurate temperature within seconds, so you don't have to worry about overcooking meat. my family & i like our beef quite rare, so i cook the center of the prime rib to 115/120 degrees. if you prefer the beef medium, cook to 135/140 degrees. i also recommend basting the meat 2 to 3 times throughout the cooking process. you ready? lets get roasting!

note: this roast serves up to 4 people (ok, 2 italians). when deciding what size roast to make, your safest bet is to purchase one pound per person. if you are cooking a larger roast, follow the same directions but increase the cooking time about 15 minutes per additional pound.

ingredients

for the prime rib

• 1 bone-in prime rib roast, 4 to 5 lbs
• 1/2 cup whole grain dijon mustard
• 2 tablespoons fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 4 cloves of garlic, minced
• 2 teaspoons kosher salt
• 2 teaspoons freshly cracked black pepper
• 1 cup beef stock, storebought or homemade

for the gravy

• 2 medium shallots, finely chopped
• 1 clove of garlic, minced
• 3 tablespoons all-purpose flour
• 1/2 cup cabernet wine
• 2 1/2 cups beef broth, store bought or homemade
• salt & freshly cracked black pepper, to taste

directions

• two hours before you plan to start the roast, remove it from the fridge. using the twine, tightly tie the rib bones to the meat.
• in a small mixing bowl, stir together the mustard, rosemary, thyme, garlic, salt & pepper until well combined.
• rub the mixture generously over the roast, covering each side with the mustard mixture.
• when ready to roast, preheat the oven to 500 degrees. transfer roast to desired cooking pan. for a small roast, an oven safe frying pan will do the trick! for a larger roast, use a roasting pan.
• place the roast in the oven for 15 minutes, this will "sear" the outside. add the beef stock to the roasting pan & reduce the heat to 325. cook for an additional hour, until the center of the roast reads 115 degrees on the thermometer. during this hour, use the baster to baste the roast 2 to 3 times. if you prefer the meat more well done, cook until the center reaches desired temperature.
• remove roast from oven & strain out the liquid using the fat separater. cover roast with foil & let stand for 30 minutes at room temperature.
• as the prime rib rests, make the gravy. place roasting pan on the stovetop over medium heat. add the liquid back to the pan, discarding any additional fat (save this for yorkshire pudding if desired).
• add the shallots & garlic. cook until translucent, about 5 minutes.
• whisk in the flour & wine. cook until the wine reduced by half. add the beef broth & whisk until mixture thickens. season with salt & pepper. transfer gravy to desired serving vessle.
• remove the twine & the ribs. slice meat with the bone & serve with gravy!