Makes 12 Buns

Ingredients:

For the Dough

1 package instant or active dry yeast, approximately 2 1/4 teaspoons
1 cup buttermilk, milk or water, warmed to the touch but not burn-your-finger hot
4 cups all-purpose flour, plus additional flour for dusting your surfaces (use as little extra flour as possible)
1 stick (4 ounces) unsalted butter, melted and cooled
1/4 cup granulated sugar
3 large egg yolks, room temperature
1 1/2 teaspoons sea salt
1 teaspoon cinnamon
1 tablespoon vegetable oil, for the bowl

For the Quick Jam

1 pint strawberries, cleaned and halved
1/4 cup granulated sugar
1 tablespoons each zest + juice (about 1 lemon)

For the Filling

Quick strawberry jam (recipe above)
1/2 pint fresh strawberries; cleaned + chopped
1 cup brown sugar, packed
2 teaspoons ground cinnamon

For the Icing

3 cups powdered sugar
4 tablespoons crème fraîche
2 or more tablespoons of fresh lemon juice to thin
1 tablespoon lemon zest

Directions:

In an electric stand mixer fitted with the dough hook attachment, mix the yeast and buttermilk and let sit for 15 minutes. Then add in the flour, melted butter, egg yolks, sugar, sea salt and cinnamon and knead on medium-high for about 15 minutes or until the dough ball becomes smooth. Swirl 1 tablespoon of oil around a large bowl. Set the dough inside, turning to coat completely with the oil. Cover the bowl tightly with plastic wrap and set in the fridge for at least 12 hours and up to several days.

To make the strawberry jam, add the strawberries, 1/3 cup granulated sugar and 1 tablespoon each lemon juice and zest to a medium-size saucepan. Bring to a boil, mashing the berries with the tip of a wooden spoon. Continue to boil for 10-15 minutes minutes or until when you drag a spoon across the bottom of the pan it leaves a track. Let the jam cool a bit and then transfer to a lidded container and stash in the fridge until ready to assemble and bake your buns.

When ready to assemble take the dough out of the fridge and let it sit at room temperature for about 45 minutes to 1 hour. Then turn the dough onto a lightly floured surface and shape it into a 18X12-inch rectangle. You may or may not need a rolling pin to nudge it into shape. Make sure the corners are as close to 90-degree angles as possible (this will make it easy to roll the buns up). Smear the strawberry jam over the top, leaving about 1/2 half-inch clean along the longer edges. Note you won’t use all of the jam…just get a nice coating over the top and reserve the rest for later use. Sprinkle with 1 cup of brown sugar, 2 teaspoons of cinnamon and then finish with the remaining 1/2 pint fresh cut strawberries. Starting with the long edge farthest from you, start rolling the dough into a log towards you. When you get to the end, pinch the dough together to form a seam and roll the seam side underneath. Using a very sharp knife (I like a serrated for this) cut 12 buns about 1 1/2-inch wide each.

Bring a pot of water to a boil. Butter or spray non-stick on your baking dish; I like to use several large casserole dishes so they have lots of room to grow and rise.

Place the buns cut-side up in the baking dishes, allowing several inches in between buns for rising. Place a skillet on the bottom rack of the oven, put the dishes with the buns on the top rack of the oven and pour the boiling water in the skillet on the bottom rack. Quickly shut the door and let the dough rise for about 30 minutes or until double in size. Take the buns and the skillet out of the oven.

Preheat your oven to 350 degrees F and bake the buns in the middle of the oven for 20-25 minutes or until lightly bronzed and an internal temperature reaches 190 degrees F.

While the buns cool, whisk together the powdered sugar, crème fraîche and lemon juice + zest. You want the glaze to be thick enough to stay on top of the buns, but thin enough to drip down the sides. Spoon the glaze over the tops of the buns and serve! Buns are best the day they are made but I’ve never turned one down that was stored in an airtight container overnight.

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Luscious homemade strawberry jam, wrapped up in a pillowy soft dough and topped with lemon crème frâiche icing; these Overnight Strawberry Jam Buns would be the perfect addition to your next Sunday Brunch! To find more great recipes by Rebecca of @displacedhousewife, check out her website here!

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Serve at room temperature."]}],["block_type",2]]}]}],["pivot",{"__iterable":"Map","data":[["feed_id",734],["post_id",12322415],["priority",42],["created_at","2023-04-10 12:14:05"],["updated_at","2023-04-17 03:31:31"]]}],["urls",{"__iterable":"Map","data":[["main","christinefiorentino_/video/smoked-salmon-croissant-sandwiches"]]}],["priority",42],["flags",12],["serving_amount_measurement",null],["created_at","2023-04-10 12:14:05"],["recipe_link",null],["recipe_type",4],["serving_amount","4 Sandwiches"],["nutrition_facts_text",null],["text","These Smoked Salmon Croissant Sandwiches provide an elegant yet easy weeknight meal the entire family can enjoy. 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$\"\"$

\n\n

Driscoll’s Raspberry Brioche Braid

\n\n

1 pound brioche dough (I used the brioche dough from The New Artisan Bread in Five Minutes a Day , but you could also use Challah dough or one of the enriched doughs from our The New Healthy Bread in Five Minutes a Day book or even Gluten-Free Artisan Bread in Five Minutes a Day )

\n\n

Quick Raspberry Jam

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12 ounces Driscoll’s raspberries

\n\n

1/3 cup sugar

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1 teaspoon lemon juice

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Cream Cheese Filling

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4 ounces cream cheese

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1/2 teaspoon lemon zest

\n\n

1 tablespoon sugar

\n\n

Egg wash (1 egg mixed with 1 tablespoon water) for topping braid

\n\n

Raspberry Icing

\n\n

1/2 cup powdered sugar

\n\n

1 raspberry

\n\n

2 tablespoons heavy cream (maybe more to reach proper consistency)

\n\n

6 ounces Driscoll’s raspberries for garnish

\n\n

To make the jam:

\n\n

Place the raspberries, sugar and lemon juice into a pan and use a fork to break up the raspberries just enough to produce a bit of juice. Simmer over a medium/low heat for about 30 minutes, stirring often.

\n\n

The jam will cling to the spoon when it is done. Allow to cool before filling the braid.

\n\n

To make the cream cheese filling, mix the cream cheese, zest and sugar in a bowl until smooth.

\n\n

Take a one pound piece of dough, weighing on a scale is the easiest way, but if you don’t have one, a grapefruit-sized piece will do.

\n\n

Roll a 1-pound piece of dough into a 10 x 12-inch rectangle. Make sure to use enough flour that the dough doesn’t stick to the surface or the rolling pin. TRANSFER THE ROLLED OUT DOUGH TO A SHEET OF PARCHMENT (I didn’t do that, because it was easier to photograph on the counter, but building the braid on the parchment will make your life much easier). Spread the cream cheese filling down the center of the dough, not more than 1 1/2 inches wide.

\n\n

Top the cream cheese with about 3/4 cup of the raspberry jam. You can add more, but some may leak out of the braid as it is baking. There may be a little jam left over to serve with the baked braid.

\n\n

Cut 1/2-inch thick strips of dough with a pastry or pizza cutter. Try to get an even amount on both sides, but it’s okay if it doesn’t happen.

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Lightly twist the top two strips of dough….

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Then cross them over the top of the filling. Do not pull the dough too thin or it may break as it rises and bakes.

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Continue that same routine of twisting the pieces and crossing them over each other on top of the filling, until you are at the bottom. If you find an odd piece of the dough, that doesn’t have a mate, just twist it and place it over the filling. That happened to me here and I bet you have a hard time telling!

\n\n

When you get to the end, just tuck the loose ends under the loaf, so they are secure and won’t pop out when baking.

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Place the braid and parchment onto a baking sheet, cover loosely with plastic and allow to rest for about 1 1/2 hours.

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Preheat the oven to 350°F

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Just before baking, brush the loaf gently with the egg wash.

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Bake the loaf for about 30 minutes or until golden brown.

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Allow to cool before topping with the icing.

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To make the icing: mix the powdered sugar, raspberry and cream together in a small bowl.

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If it is too thick to drizzle, add more cream. It should come off a spoon in a thin ribbon.

\n\n

Once the braid is cool, drizzle with half the icing.

\n\n

Top with raspberries, drizzle with the remaining icing and serve.

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Peanut Butter and Chocolate Mousse Pie

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By @thesweetandsimplekitchen, our Community Manager and resident baking guru!
You can't beat the classic combination of peanut butter and chocolate! This show-stopping pie is easy to pull together and requires only 15 minutes prep time followed by a few hours of hands off chilling time.

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Ingredients Needed:

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1 ½ cups chocolate cookie crumbs
2 tbsp brown sugar
5 tbsp melted butter
½ cup smooth peanut butter
8 oz dark chocolate chips

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2 cups whipping cream
2 tbsp granulated sugar
1 tsp pure vanilla extract
½ cup hot fudge sauce

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Get Full Recipe Here

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Looking for more Chocolate recipes? Check out a few of our favorites from our Chocolate feed!

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Chocolate Covered Clementines by @bos.kitchen

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Peanut Butter And Dark Chocolate Cookies by @mjnoboa

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Salted Chocolate Banana Bundt Cake by @avantgardevegan

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Get 50+ Chocolate Pie Recipes

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Get 50+ More Recipes Featuring Peanut Butter & Chocolate

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Get 50+ More Recipes Featuring Chocolate

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Be sure to follow our ALL chocolate instagram account @thefeedfeed.chocolate for your daily chocolate fix!

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Remember to add #feedfeed to your cooking, baking & drink making social media posts for a chance to be featured on our Instagram feed & on the site.

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Welcome to the Feedfeed + Eggland’s Best hub with our favorite recipes featuring eggs! Serving ordinary eggs can feel, well, a bit ordinary. Serving up Eggland’s Best will make you feel like you’re doing something special. Eggland’s Best is perfect for a nutritious diet with more than double the omega-3s and vitamin B12, along with 6x more vitamin D compared to ordinary eggs!

\n\n

Learn more about Eggland's Best here.

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Whether you’re a lifelong Vegan or are looking to incorporate more plant-based foods into your diet, we have tons of recipes from the feedfeed community to inspire you. With everything from vegan desserts to pastas, and even tacos, you’re bound to find a new favorite vegan recipe! Craving some vegan sweets? Check out our 5 favorite vegan desserts here.

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