Pear Streusel Breakfast Buns Food

PEAR STREUSEL BREAKFAST BUNS

Steps:

• Grease and lightly flour 12 large muffin cups.
• To make the topping: in a mixing bowl, combine the brown sugar and cinnamon.
• Using a pastry blender, cut the butter into the brown sugar mixture until mixture resembles coarse crumbs.
• Add in the walnuts; using your hands, toss until the ingredients are well combined; set aside.
• To make the buns: in a small mixing bowl, combine the flour, baking soda, and salt; set aside.
• In a larger mixing bowl, cream the butter, using an electric mixer, until smooth.
• Add in the sugar gradually and beat about 3 minutes or until fluffy.
• Add in the eggs, one at a time, beating well after each addition.
• Add in the dry ingredients in two parts, alternating with the milk and vanilla, beating after each addition until well incorporated.
• Stir in the pears.
• Spoon batter into the muffin cups.
• Sprinkle the streusel topping over the top of the buns, being sure to keep the crumbs within the muffin cups (or the buns will be difficult to remove from the pan).
• Bake in a 350° oven for 20-25 minutes or until pick comes out clean.

PEAR STREUSEL

Steps:

• Make the crust: Roll out dough to a 1/8-inch thickness on a lightly floured surface. Fit dough into a 9-inch pie plate. Crimp edges. Freeze until firm, about 30 minutes.
• Meanwhile, make the cranberry sauce: Bring cranberries, granulated sugar, water, and cinnamon stick to a simmer in a pot. Cook until cranberries are tender and start to burst and sauce is thick, about 25 minutes. Discard cinnamon stick. Let cool completely.
• Preheat oven to 375 degrees. Make the streusel: Whisk together flour, brown sugar, oats, ground cinnamon, and 1/2 teaspoon salt. Cut in butter with a pastry cutter or rub in with your fingers until combined and mixture resembles coarse meal with some large pieces remaining. Refrigerate.
• Make the filling: Mix together pears, granulated sugar, 1/4 teaspoon salt, the flour, and lemon juice. Stir in cooled cranberry sauce.
• Transfer filling to crust; top with streusel. Bake until filling is bubbling in the center and top is golden, about 1 hour and 30 minutes. Let cool.

CHEESY BREAKFAST BUNS

Steps:

• Heat the oil in a frypan and saute the mushrooms for about 3-5 minutes or until softened, then stir in the spinach and allow to wilt and set aside mushroom mixtue.
• Cut the top 1/4 off each roll and hollow out the roll, being careful not to break roll, and leave a 2cm thick crust. Reserve the tops and crumbs for another use. (Maybe breadcrumbs.).
• Place the rolls on a baking tray then fold and lay a slice of ham in each roll, then divide 1/2 a cup of the cheese (leaving a 1/4 cup cheese) between each roll. Divide the mushroom mixture between the rolls, crack an egg into each roll and sprinkle over the remaining 1/4 cup cheese.
• Bake rolls in a moderate oven 180oC for 10-12 minutes or until the egg is cooked.
• Sprinkle with pepper and top with finely chopped spring onions and serve immediately.