SUGAR & STILETTOS RECIPES
Nanci Christopher
March 23, 2009
 SOUR CREAM BREAKFAST BUNS
From THE MAGNOLIA BAKERY COOKBOOK
Ingredients:
Bun:
3 cups all-purpose flour
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
¾ cup (1 ½ sticks) unsalted butter, softened
1 ½ cups sugar
3 large eggs, at room temperature
1 ½ teaspoons vanilla extract
1 ½ cups sour cream
Topping:
1 1/3 cups firmly packed light brown sugar
2 cups coarsely chopped pecans
2 teaspoons cinnamon
¼ cup chocolate sprinkles*
*This is my own addition because I love chocolate sprinkles!
MAKES APPROXIMATELY 18 BUNS.
PREHEAT oven to 350F degrees.
GREASE 18 large muffin cups.
BUNS:
IN A MEDIUM-SIZE BOWL, sift together the flour, the baking powder, and the baking soda. Set aside.
IN A LARGE BOWL, on the low speed of an electric mixer, cream the butter with the sugar until fluffy, about 3 minutes. ADD the eggs one at a time, beating well after each addition. BEAT in the vanilla extract. ADD the dry ingredients and mix until just combined. MIX in the sour cream.
SPOON THE BATTER into the muffin cups.
TOPPING:
IN A SMALL BOWL, mix the brown sugar, the pecans, the cinnamon and the chocolate sprinkles (if using). SPRINKLE the topping evenly and generously over the buns.
BAKE for 20-25 minutes or until a cake tester inserted into the center of bun comes out clean.
| ***These breakfast buns are like individual pieces of coffee cake. They are big and have a light crumb. The combination of the brown sugar, cinnamon, pecans and, yes, those wonderful chocolate sprinkles, make this one of my favorite morning treats. |
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