tierra reina

Olivia•21•Celtic Pagan•Gardening

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Sunlight by Hozier except on your kitchen radio while you make breakfast; you live in a small cottage in the forest where you keep bees, watch birds, and try not to think about the fact that the forest is slowly dying around you.

[kitchenwitchtingss-deactivated2]

♥ 𝔸 ℝ𝕖𝕔𝕚𝕡𝕖 𝕗𝕣𝕠𝕞 𝕞𝕪 𝕂𝕚𝕥𝕔𝕙𝕖𝕟 𝕎𝕚𝕥𝕔𝕙 𝕁𝕠𝕦𝕣𝕟𝕒𝕝 #𝟛 ♥

Sweet Cream Buns

This recipe was given to me by a friend awhile ago, and I feel it needs a little more appreciation. They’re super easy to make and are tasty too!

I feel one thing a kitchen witch has to master is their ability to make all sorts of bread. It’s such a staple, and is so versatile. Not to mention how much of a crowd pleaser it is.

This recipe is a tasty bun, that when bitten into, oozes vanilla custard. Whenever I make these, they are gone in the first ten minutes. I tweaked this recipe from one of my good friends who enlightened me on this yummy recipe. I highly recommend you to try these for yourself!

Now in this recipe I will be showing you three fillings that I’m sure you will love!

- Vanilla Custard

- Chocolate coffee cream

- Brown sugar maple custard

Ingredients

For the Dough

½ cup all-purpose flour

½ cup bread flour

1 cup cake flour

A sprinkle of sea salt

1/3 cup sugar

1 packet of dry yeast

½ cup warm almond milk (Or any type of milk)

2 tbsp heavy cream

1 egg

3 tbsp butter

For the Vanilla Custard

5 tbsp sugar

2 ½ tbsp flour

3 egg yolks

1 cup whole milk

1 Tablespoon butter

Vanilla Bean

Vanilla Extract 

For the Chocolate Coffee Cream

6 tbsp sugar

3 tbsp flour

3 egg yolks

½ cup whole milk

1 Tablespoon butter

¼ cup expresso/ brewed coffee

Milk chocolate/ dark chocolate/ Semi-sweet chocolate (Its up to you)

For the Maple Syrup Custard

5 tbsp brown sugar

3 tbsp maple syrup

2 ½ tbsp flour

3 egg yolks

1 cup whole milk

1 Tablespoon butter

Directions

To prepare: Set your butter and eggs out 10 minutes before you start so they enough time to come to room temperature. 

Start by filling a measuring cup with your milk and heat in your microwave for about 20 seconds, or until when you stick a (clean) finger in, it is just warm. If it is too hot, it will kill your yeast mixture. Add your dry yeast in and stir. Let it sit for 10 minutes to bloom.

Next, in a kitchen aid (If you have one) attach the dough hook and mix your flour, salt and sugar together. Now crack an egg into the yeast mixture and add it to the kitchen aid bowl on low speed. Add in warmed cream. Let the dough hook do its magic on medium low speed until the dough is very smooth and elastic.

Add in your butter 1 tablespoon at a time and let it mix until completely smooth. About 4-5 minutes.

Oil a bowl with some neutral oil, or with some butter and place the kneaded dough ball into the bowl. Cover with plastic wrap and place in oven with the light on, or in a warm area.

Leave it to rise for 2 hours, or until doubled in size. 

Ok, so now poke your dough and let the gas leak out from the dough. Cut it into equal sized pieces and place cling wrap on it and let it rise for another 15 minutes or more.

In the 15 minutes, now is the time to make your custard cream. On high heat, add your milk and butter and let it come to a boil. Then turn down your heat and whisk in sugar, egg, and flour. Add in your additives (Vanilla, maple syrup. etc.) and mix on low heat until it has reached a thick pudding like consistency. About 6-12 minutes. If you are doing chocolate, here is the time to melt your chocolate in, when it is off the heat. Let it cool completely.

With a rolling pin roll out the pieces of dough and place a dollop of custard in the center. Fold them over and press/pinch the sides together. Repeat the process until all of them are like this.

Place them on a tray and wrap cling wrap over them. Let them proof for about an hour, or until they’ve doubled in size again.

Now with a nonstick pan on medium low heat, place the bun in the pan and cover with lid. Cook each side for about 5 minutes, or until it is a nice golden brown. You can also cook this in an oven. 400 F for 8-15 minutes.

Now your done! Enjoy this hot and cold, they are tasty either way. It will be a little crispy when hot and soft when cold. 

I hope you enjoy this recipe!

[marie-toh]

[thecornercoffeeshop]

That was probably my fifth cup of coffee today, tbh.

[fleurison-deactivated20190824]

you’re entering a season of receiving. you’ll start to notice things working out for you. it’s a great time of abundance, breakthroughs, and miracles. be open and stay grateful.

[hell0euphoria]

Throwing this into existence right the fuck now

[thewitchystuff]

Mabon A super cute tutorial that will leave your home smelling deliciously and with the best autumn vibes! (ﾉ^ヮ^)ﾉ*:・ﾟ✧

[pipistrellus]

when ppl act like leaving gifts for fairies is to get the fairies’ attention so they’ll be kind to you~~ when really leaving gifts for fairies is the supernatural equivalent of a mafia protection racket

[hellenhighwater]

gotta pay off the Mab

[thesugarhole]

if we are talking in person and i accidentally spit dont even call out i saw it and im dead inside

[so1987-deactivated20230102]

[eating-rocks]

I'm replaying skyrim and I always forget the the default face and the guy that greets you when you wake up is the same

And it's so fucking funny to me because all I can think of is them just

[gaygaara]

[buddhaprayerbeads]

It’s so important to make sure you take good care of your body, mind, and soul every day, not just when you get sick.

[trasemc]

[cmykflowers-archived]

Some celestial friends!

[illumeow-deactivated20191001]

Farnese stopping Calcium Knight of interrupting another gutsca moment

[tea-andtar0t]

[thestrawberrynight]

I wanna have a big garden, where i can grow my vegetables, fruits and herbs, spend the whole night looking after my flowers and harvesting apples, listen to the bird's singing and relax under shade of trees

[snootyfoxfashion]

The Lovely Omens Tarot Deck from KeelyElleWorks

[soft-witchy-things]

I want this soooo bad!