Brioche Buns (and a bit about blogging)



I had an idea stuck in my head and decided to run with it. Those things you see above are a mash up of morning buns, kouign amann, and brioche. I left them in the oven a tad too long (curse my windowless oven!) and baking them in a dark pan didn’t help, but I’m happy that they turned out just like I’d hoped for! The outside was covered in lightly crisped caramelized sugar while the inside was as soft and supple with a swirl of orange and cinnamon sugar.¬† And maybe it’s just me, but I love the tiniest hint of burnt flavor in my food. Like, two seconds past caramelized, not bitter or anything.

I debated not sharing these photos because they aren’t the prettiest of baked goods but thought I’d give you a glimpse of what I’ve been up to. Lately I’ve been thinking about the purpose of this blog and realized that I don’t want to be considered a food blogger. I don’t have the desire to consistently share recipes, so if that’s what you’re looking for you’re at the wrong place. Almost every single recipe I’ve been writing¬† and testing the past few weeks are for my online shop relaunch or catering business. What I do hope for instead is to give you a peek into the person behind the business (me!). The blogs I enjoy reading the most give me a chance to learn about the maker and I hope to do the same.

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