Easiest Way to Prepare Tasty MOMI NUTMEG BUN FOR BRUNCH

MOMI NUTMEG BUN FOR BRUNCH. These classic buns are as good for brunch as they are mid-afternoon with a cup of joe. Just the smell of these buns cooking brings me back to chilly fall afternoons, getting home from school and walking into a house filled with the smell of cinnamon, sugar, and toasted nuts. This is the closest and best substitute for nutmeg.

Whether you're running low on nutmeg or just don't enjoy the flavor, you may wonder about suitable replacements. Buns on buns on buns for brunch. I've been eating traditional hot cross buns since I was in diapers (almost). You can have MOMI NUTMEG BUN FOR BRUNCH using 23 ingredients and 5 steps. Here is how you achieve that.

Ingredients of MOMI NUTMEG BUN FOR BRUNCH

1. Prepare of STEP 1.
2. Prepare 1 cup of WARM MILK.
3. Prepare 2 tbsp of DRY YEAST.
4. It's 1 tbsp of ICING.
5. Prepare of BOWL 1.
6. Prepare 2 of EGGS.
7. Prepare 1/2 cup of SALTED BUTTER / MARGARINE.
8. It's 3 tbsp of VEGE OIL.
9. You need 1 tbsp of SHORTENING.
10. It's 5 cup of FLOUR.
11. Prepare 1 tbsp of NUTMEG POWDER.
12. Prepare 1/4 cup of ICING.
13. Prepare 1/4 cup of BROWN SUGAR.
14. Prepare 1/2 tsp of FINE SALT.
15. It's of EGG WASH.
16. It's 1 of EGG.
17. Prepare 1 tsp of NUTMEG POWDER.
18. It's 2 tbsp of WARM WATER.
19. You need 1 tsp of MUSTARD.
20. It's 1 tsp of STOCK POWDER.
21. Prepare of SPRINKLE ON TOP OF EGG WASH.
22. Prepare 1 of SOME THYME.
23. It's 1 of NUTMEG POWDER.

Some plump sultanas and other raisins along with a heavy dose of spices is all I look for…wait I almost forgot to mention the cross. If it's made with frosting I'll steer clear of it. With buns arriving on bakery shelves nearly four months ahead of Easter, the Hot Cross Bun eating experience is not only prolongated but also I froze a big batch (like I always do! Because hot cross bun cravings can also strike post-Easter) and with the rest, I created this beautiful Nutmeg Tray Bake.

MOMI NUTMEG BUN FOR BRUNCH step by step

1. Warm up fresh milk then add into the mixing bowl. Add in the icing and dry yeast, give them a little whisk to simply get them desolved. Cover with kitchen towel and let them rest around 10 minutes to bubble.
2. Once done, mix the flour and the salt then add into the yeast follows by the rest of the ingredients. Knead them to mix all. Stuff them into a plastict bag and close them tight. Let them sit to raise double for about 60 minutes.
3. Preheat oven to 190/380, on a floured surface, knead them onto small balls weight to 50gm each and arrange on a floured pan. Cover them again with a plastict wrap and let them sit again for 15 minutes to reraise double.
4. Once done, make couple of cut with a scissor (should set sort of horns) spread the egg wash all over them and sprinkle with some nutmeg powder and thyme then bake them at 190/380 for 15 minutes or until they turn golden brownish.
5. Serve with some gravy or they would work just fine with butter and jem.

A must-read guide to the classic brunch orders that every person loves. With a perfect balance between sweet and savory, you can never go The ideal brunch plate contains a side of potatoes. Roasted or fried, they are made to perfection. You can choose from hash browns, home fries, french. But sometimes the reality of that French toast (coupled with a mimosa or two) sends us right back to bed.

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