There’s lots of components to building a blog post. It starts with a recipe idea, which you hope will be so unique that it gets pinned a gazillion times on Pinterest, to making said recipe idea, styling, photographing, editing and then writing.
It’s that last part, the writing that sometimes keeps me up into the wee small hours. Struggling to come up with content that I hope will keep my readers entertained and thirsty for more. The truth is for a long time I’ve wondered just how much anyone cares about the writing. There’s so many food porn sites where only amazing pictures of food exist and no writing is needed to capture an audience. People seem to have less time nowadays and are far more visual hungry.
So when I saw a friend of mine post something today about this same topic I felt some relief knowing that it wasn’t only me that was struggling. Jennifer from Savory Simple explains it well, pay her a visit and see what I’m talking about. To be honest, I wouldn’t mind if Jenn didn’t write any posts because her photography is so amazing I could feast on that alone and would continue to visit Savory Simple, text or no text.
So I hope these Triple Berry White Chocolate Breakfast Buns speak for themselves. They’re made the same way as traditional cinnamon buns but full of raspberries, blackberries and blueberry. Oh yeah and I snuck in some white chocolate chips too! Topped with a white chocolate and cream cheese frosting, these might be my new favorite breakfast treat.
Triple Berry White Chocolate Breakfast Buns
- For The Dough:
- Stage 1
- 1 cup lukewarm water
- 3 1/2 tsp Red Star Quick Rising Yeast
- 3 Tbsp granulated sugar
- 1/3 cup dry milk powder
- 1 large egg
- 1 1/2 cups all purpose flour
- Stage 2
- 3 Tbsp olive oil
- 1 tsp salt
- 1 cup all purpose flour
- Extra flour for kneading
- For The Filling:
- 1 cup fresh raspberries
- 1 cup fresh blackberries
- 1 1/2 Tbsp granulated sugar
- 1/2 tsp ground cinnamon
- 1 cup blueberry preserves
- 1/3 cup white chocolate chips
- For The Crumble:
- 1/4 cup all purpose flour
- 1 Tbsp cold butter
- For The Frosting:
- 1/4 cup cream cheese at room temperature
- 1/2 cup plus 1 Tbsp powdered sugar
- 1/4 cup white chocolate melted
- 1 Tbsp heavy cream
Grease a 13 x 9 inch baking tray with butter and set aside.
In a large bowl, dissolve the yeast in the water. Add the sugar, egg and milk powder and stir to combine.
Add the 1 1/2 cups of flour and mix briskly with a wooden spoon until you end up with a smooth batter.
Cover the bowl and let rise for 30 minutes.
After 30 minutes, add the oil and salt and fold in. Add the next 1 cup of flour and fold through with a wooden spoon until the dough comes together and away from the sides of the bowl.
Dump the dough on to a clean work area dusted with some extra flour. The dough will be sticky so use plenty of dusting flour and handle it quickly, kneading it for 3-4 minutes finally finishing with a ball shape.
Place the dough into a clean bowl which has been lightly greased with olive oil. Cover and let rise for another 40 minutes.
Place the raspberries, blackberries, sugar and cinnamon in a small bowl roughly smashing the berries with a fork. Combine well with the sugar and spice and set aside.
After 40 minutes, dust the work area heavily with flour and place the dough onto it. Punch the dough down forming it into a rectangle 13 inches by 10.
Gently spread the blueberry preserves onto the dough covering the whole area. Spread the berries on top of the preserves and then the chocolate chips.
Starting at the top end of the dough tuck it in and start to roll it towards you keeping it as tight as you can. You should finish with a long tube-like shape with the seam at the bottom.
Divide the rolled up dough into 12 pieces, transferring each piece to the prepared pan in a 3 x 4 pattern with the swirl side facing up. Cover and let rise for 20-30 minutes.
While the dough is rising, preheat the oven to 375 degrees F and ake the crumble topping.
Make the crumble by combining the butter and flour until it looks like breadcrumbs. set aside.
Once the buns are ready, sprinkle the crumble over them and bake in the oven for 25 minutes.
Let cool while you make the frosting.
In a bowl using a stiff whisk, combine the softened cream cheese, powdered sugar and cream and beat until sooth. Add the melted chocolate and whisk to combine.
Spread the frosting evenly over the buns and serve at once.
This is a soft dough so make sure to use plenty of extra flour when handling it or on the work surface.
From The Tassajara Bread Book