Morning Sun Recipes
MORNING SUN
Provided by Sarma Melngailis
Categories Non-Alcoholic Juicer Citrus Fruit Ginger Breakfast Brunch Vegetarian Orange Apple Tropical Fruit Pineapple Spice Raw Drink Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 2
Number Of Ingredients 9
Steps:
- Run the oranges, apple, pear, pineapple, and ginger through the juicer.
- Pour a few tablespoons of the juice into a small bowl and whisk in the honey until completely smooth.
- Pour this mixture back into the juice, shake to combine, and pour over ice to serve. Garnish with the orange slices.
SUNNY MORNING MUFFINS
Steps:
- Preheat oven to 350 degrees F.
- In a small bowl, mix together strawberries and 2 tablespoons sugar. Let sit 15 minutes until strawberries give off juices.
- In a small bowl, mix together flour, cinnamon, baking soda, nutmeg and salt.
- In a large bowl, whisk together the mashed banana, eggs, oil, 1 cup sugar, strawberries, and lemon zest.
- Mix the dry ingredients into the wet ingredients until combined. Do not over mix. Fold in blueberries and walnuts.
- Scoop batter evenly into muffin cups. Bake until a toothpick inserted in center of muffin comes out with a few crumbs but not wet, about 30 minutes. Cool on a rack to room temperature.
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- Whisk yeast, 1 cup warm milk, and 1 tsp. honey in the bowl of an electric mixer fitted with paddle attachment to combine, then let sit until foamy, about 5 minutes. Add egg whites, 2 cups bread flour, and remaining ¼ cup honey and beat with paddle on medium-high speed until mixture is very light and thick, about 3 minutes. Remove paddle, scrape mixture back into bottom of bowl, and sprinkle whole wheat flour and 1½ cups bread flour over top (do not stir). Place bowl in a warm spot and let sit uncovered until mixture is bubbling up around flour, 30–40 minutes.
- Add salt, orange zest (if using), vanilla extract, 5 egg yolks, and remaining ¼ cup cold milk to mixture and mix with dough hook on low speed until a shaggy dough forms. Increase speed to medium and work dough until it is smooth, soft, and elastic and climbing up the hook, 8–10 minutes (it will clear the sides of the bowl but still stick slightly to the bottom; if after 5 minutes the dough is still very sticky, add bread flour a tablespoonful at a time until dough is just tacky). Reduce mixer speed to medium-low and add butter pieces one at a time, letting dough absorb butter completely before adding the next piece. This part takes a while, so be patient. Dough should be very smooth and slightly tacky and have a soft, buoyant texture. Cover and chill at least 8 hours and up to 16 hours.
- Cook brown sugar, cinnamon, cardamom, ¼ cup honey, and 8 Tbsp. butter in a small saucepan over low heat, stirring constantly, just until butter is melted and mixture is smooth. Let cool.
- Punch down dough and turn out onto a lightly floured surface. Divide in half, place 1 piece back into bowl, cover, and chill while you work. Roll out remaining piece of dough on a sheet of lightly floured parchment paper to roughly a 16x12" rectangle. Spread half of brown sugar mixture over dough. Starting at side closest to you (make sure it’s a long side) and using the parchment paper to help you, roll dough into a tight log. If dough gets too warm or sticky to work with, slide (with parchment) onto a baking sheet and chill until firm, then proceed. Place log, seam side down, on a rimmed baking sheet. Chill until firm, 20–30 minutes.
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- 1. In a large bowl of a stand mixer, whisk together the warm milk, egg, egg yolk, and instant yeast. Add the sugar, flour, and salt to the mixture, and beat on low speed with the dough hook attachment until dough starts to form. With the mixer running on low speed, add butter one tablespoon at a time. Once all the butter has been added, increase speed to medium and knead until dough is smooth and combined, about 3–5 minutes. 2. Transfer dough to a large greased bowl. Cover with plastic wrap and let the dough rise in a warm place for about 1 hour until doubled in size. 3. Punch down the risen dough and transfer to a floured work surface. Using a rolling pin, shape the dough into a rectangle, about 8 by 10 inches. Place on a parchment lined baking sheet and wrap tightly with plastic wrap. Let chill in the fridge overnight.
- 1. Trace an 8 by 11-inch rectangle on parchment paper, flip the paper over. Slice cold butter into tablespoons and arrange within the traced rectangle. Cover butter with a second sheet of parchment paper. Using a rolling pin, beat butter until pliable. Use a knife or bench scraper to trim butter that goes beyond the 8x11 inch rectangle. 2. Keep beating and reshaping the butter, until a flat, even rectangle block has formed. Cover butter with parchment paper and plastic wrap. Keep chilled overnight in the fridge on a baking sheet.
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