No Knead Brioche Buns

Brioche Bun, No-Knead

This recipe came through my feed the other day and since I was experiencing some back pain I thought I would give it a go! Not having to knead the dough was a back-saver. Now, I will tell you that I melted my butter…DO NOT… do it! Use softened butter as directed and you will get better results! I was rushing against the clock, trying to get the prep dishes washed up before we lost sunlight on the solar panels!  Next time? I would just let the dough rest overnight, I reckon and do them up properly!

For all the fancy photos, but no video, hop on over to Jo’s page! <a href=”” target=_blank”> Jo’s</a>

Brioche Buns

1 cup water, lukewarm
2 Tbsp Sugar, divided
1 Tbsp Active Dry Yeast
1 cup Milk, lukewarm
1/2 cup Butter, melted
2 large Eggs, room temperature, separated
1 tsp Salt
4-6 cups Flour
6 Tbsp Butter, softened

Sesame Seeds, Poppy Seeds, Everything Bagel Seasoning, optional


To large mixing bowl add your lukewarm water along with one Tablespoon of the sugar and the active dry yeast. Give it a stir and let rest for about 10 minutes, until frothy.

Next, sprinkle 2 cups of flour over the liquid.
Then add the remaining sugar, milk, melted butter, salt, egg whites and roughly stir everything together.
Add more flour, a cup at a time, until the dough comes together but is still a bit sticky and soft. I ended up using about 4 cups of flour as it is super dry out where I live.  You are looking for a sticky, elastic dough that will spring back when poked.
Use hand to roughly form a ball, gathering up any loose flour, then turn out onto work surface for a brief moment while you oil your mixing bowl well. Return dough to the oiled bowl, cover (I use an oiled pizza pan) and let rise in a warm, draft free place until doubled in size, about 1 to 2 hours.

Preheat oven to 375F.
Line two baking trays with parchment paper and set aside.

Punch down dough to release air and turn out onto lightly floured work surface. Spread the dough with your hands or roll out (I prefer using a rolling pin) dough into a rectangle, approximately 20x16inches.
Spread about half the softened butter over the entire surface of the dough. Fold in thirds, then roll the dough out a bit, maintaining a rectangular shape. Spread about 2 tablespoons of the remaining butter over the new rectangle, and fold it in thirds again, just like folding a letter. Roll the dough out a bit again then spread remaining butter over the top. Fold in thirds one last time. Roll dough so it is about 12x8inches.  All this folding creates layers like in croissants.
Using sharp knife cut the dough into 8 long strips, each strip about 1 1/2 inches wide. Fold each rope in two and twist it, then bring the ends together and pinch them to connect the rope. If your hands stick to the dough, just rub a little bit of oil on your hands..
Place the formed buns on the prepared baking trays, four to each tray.
Whisk egg yolks with about a tablespoon of water and brush each bun, generously. Sprinkle with topping of your choice; I highly recommend Everything Bagel Seasoning.
Bake in preheated oven for 20 – 25 minutes, rotating trays after 10 minutes. Allow buns to cool on baking trays for 10 minutes before transferring to wire racks to cool completely.

Enjoy the same day you baked them! You may store leftovers for up to three days in an airtight container.
They may also be frozen for up to three months.

Copy Cat Lofthouse Sugar Cookies

Another Hayley and Michael fave! Gotta admit, I love ’em too!

Copy Cat Lofthouse Cookies

1/2 c (1 c) Butter, softened
1/2 c (1c) Sour Cream
12 oz (6 oz) Granulated Sugar
     [1 3/4 c  is 12 oz , I just don’t like messing around halving it, 6 oz is                easier)
1 (2) Eggs
1 (2) teaspoons Vanilla
1/4 (1/2) teaspoon Almond extract
3 c (6 c) Flour
3/4 (1 1/2)  teaspoons Baking Powder
1/2 (1 ) teaspoon Baking Soda
1/4 (1/2) teaspoon Salt

1/2c (1c) Butter
1/2 (1) teaspoon Vanilla
2c (4c) Powdered Sugar
2 1/2 Tbsp (5 TBSP) Milk
Food Colouring and Sprinkles, if desired

Preheat oven to 400F.
Line baking trays with parchment paper, set aside.

In a medium mixing bowl combine dry ingredients: flour, baking powder, baking soda, salt; set aside.
In stand mixer fitted with the paddle attachment or in a large bowl using a hand mixer, cream together the butter and sour cream until smooth and light in colour.
Add in the sugar, egg(s), vanilla and almond extract. Mix until just combined.
Add the dry ingredients to the wet ingredients, stirring well after each addition.
To form drop cookies: using damp hands, roll dough into 2″ balls and place 2″ apart  on the prepared cookie sheet. Using a flat-bottomed glass dipped in sugar, press the cookie balls flat.
If preferred, you can roll out the dough after chilling the dough for 30 minutes.. Roll dough out on a lightly floured surface until 1/4″ thick. Using a biscuit cutter, cut cookies and place 2″ apart on the prepared cookie sheets.
Bake cookies in preheated 400F oven for 5 -7 minutes, The rolled cookies will take a lil longer, 8 – 10 minutes, baking just until the cookies being to set up and the bottoms are lightly brown. Immediately remove from cookie sheet and let cool completely on a cooling rack before frosting.

In stand mixer fitted with paddle attachment or in a large mixing bowl, using a hand mixer, cream together the butter and extract until smooth.
Add in the powdered sugar, 1 cup at a time, mixing until smooth after each addition. Add in the milk and food colouring, and beat until fluffy and smooth. Spread onto cooled cookies and immediately sprinkle on the sprinkles, if using.

Just a note: Watch them carefully when they are baking! The minute you see them turning golden brown on the bottom, remove them from the oven and let sit for 5 – 10minutes before transferring to a wire rack to cool completely.

Copy Cat Lofthouse Sugar Cookies!

Hayley’s Fave Mac&Cheese

Just about every time I go to stay with Michael and Hayley I get a request to make Mac&Chz! I wrote the recipe out on a bit of paper and tucked it under something I knew would not likely be used before I got back…there was the recipe! But now, for safe keeping, I am going to add it here!

Hayley’s Mac&Chz
12 oz (24oz) Pasta of your choice: elbow, penne, cavatappi
1/2c (1c)  cButter
2/3c (1 1/3c) Flour
1 1/2 (3) litres Milk
400 g (800g) Cheddar Cheese, grated
170g (340g) Strong Cheese, grated – Gruyere, Swiss, Asiago, Parmesan
1 tsp (2tsp) Salt
1/2 tsp (1 tsp) Chili Powder
1 Tbsp (2Tbsp) Djon Mustard
1/2 tsp (1tsp) Garlic Powder

S&P, to taste

2oz (4oz) Grated Cheddar Cheese
1tsp (2 tsp) Chili Powder

Preheat oven to 350F
Lightly spray 9×13 casserole(s) with Veg oil spray; set aside.
12 oz (24 oz) Pasta noodles of your choice

Cook pasta according to package directions.
When cooked to desired doneness, drain and set aside.

In pot used to cook pasta, melt butter over med-low heat, whisk in flour and cook for 1 minute.
Add a bit of the milk and whisk until no lumps remain; add a bit more milk, whisking until no lumps remain; add  a bit more milk, whisking in until no lumps remain and heat bubbles begin to form before adding more milk, whisking until no lumps remain and cook until those little heat bubbles appear on the surface of the mixture.
Add remaining milk, and stir frequently until mixture thickens and starts to bubble on top.
(you are going to want to stir quite a bit ensuring the mixture does not stick or start to burn)
Remove from heat and season with djon mustard, garlic powder, salt and pepper, chili powder stirring until well combined.
Begin to add cheeses, a handful at a time,  whisking until completely melted before adding more. Continue until all of the cheese has been melted into the sauce. If the sauce becomes too cold to melt the cheese, place it over low heat but only briefly, to continue melting the cheese.
Overheating the sauce can cause it to break and become grainy.
Add cooked and drained pasta to the pot with the cheese sauce and stir to combine.
Pour into prepared casserole(s), top with second amount of grated cheese and season with a sprinkle of chili powder, salt and pepper.
Bake in preheated 350F oven for 20-25 minutes or until bubbly and golden brown.

Serves 8 (16)