Ragamuffins Recipes

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SUGAR BUNS



Sugar Buns image

These simple but fun sugar buns taste best when they're still warm from the oven.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pastry Dessert Recipes

Yield Makes 12 sugar buns

Number Of Ingredients 6

1/2 cup (1 stick) unsalted butter, room temperature, plus more for muffin tins
1 cup sugar
1 1/2 teaspoons ground cinnamon
1/4 teaspoon salt
AP flour, for rolling
1 3/4 pounds Yeast Dough, room temperature

Steps:

  • Generously grease one 12-cup muffin tin with softened butter. Set aside. In medium bowl, combine sugar, cinnamon, and salt, and mix until well blended. Set aside.
  • Turn yeast dough out onto a lightly floured work surface and roll into an 18-by-10-inch rectangle. Brush dough with 2 tablespoons unsalted butter and liberally sprinkle with one-third of the cinnamon-sugar mixture.
  • Beginning with the long side facing you, tightly roll dough away from you into a log; pinch edge of dough to seal. Cut dough crosswise into 1 1/2-inch pieces. Place each cross-sectional piece into prepared muffin cup and lightly cover with plastic wrap. Place muffin tins in warm place until buns double in size, about 45 to 60 minutes.
  • Preheat oven to 350 degrees.
  • Once dough has doubled in size, remove plastic wrap and place on middle rack in oven. Bake until golden and puffed, about 22 to 24 minutes.
  • Remove from oven and cool slightly on wire rack. In the meantime, melt the remaining 6 tablespoons butter in a small saucepan over medium-low heat. Remove buns from muffin tins. Brush liberally with melted butter and gently roll in remaining cinnamon-sugar mixture. Serve warm.

RAGAMUFFINS



Ragamuffins image

These warm little nuggets of deliciousness are made with crumbs!! They're so quick and easy you won't believe it. And it's a lovely way to put fresh, warm, home-made "bread" on the table. The recipe is very basic, so the muffins go well with lots of different dishes. With a little shmear of butter -- YUM!

Provided by Tam D

Categories     Savory Breads

Time 35m

Number Of Ingredients 9

1 large egg, lightly beaten
1 c milk or milk alternative
1/4 c butter, melted
1 c dry bread crumbs* (see alternate suggestion)
1 c flour*
1 Tbsp sugar
1/2 tsp salt
1 Tbsp baking powder
1 tsp mixed herbs, dried (optional)

Steps:

  • 1. Melt the butter in a microwave safe mixing bowl.
  • 2. While the butter is melting, in another mixing bowl, sift together with a whisk the flour, sugar, salt, baking powder, and herbs, if desired, until thoroughly combined. Set aside.
  • 3. Add milk and egg to the melted butter. Whisk together slightly until blended. Stir bread crumbs into the milk mixture. Set aside to soak a few minutes.
  • 4. Fold the dry ingredients into the milk and crumb mixture, stirring just until all is moistened and combined.
  • 5. Fill muffin cups, that have been prepared with food release spray, about 2/3 full. Bake 25 minutes at 375*.
  • 6. NOTES: Use whatever herbs you like, or none at all. I've even crunched up French Fried Onions in them :) Keep bread heels in a bag in the freezer, for a quick whirl in the food processor -- any combination will do! Or just defrost slightly and cube them. Use about three heels for 2 c. of cubes. I like to keep dry stuffing mix on hand. When I'm in a hurry I sub 2 c. of the croutons for the bread crumbs -- and they're already seasoned :) Why not try them using leftover dressing or stuffing? Don't forget to adjust the amount of milk and butter. So wonderful with a bowl of soup! I use my DeMarle muffin trays, for super easy release. If you don't have one -- I highly recommend it! *This recipe is easily made gluten free by using GF bread crumbs or cubes, and GF all purpose baking flour.

MAPLE SUGAR RAGAMUFFINS



Maple Sugar Ragamuffins image

Categories     Bread     Breakfast     Brunch     Dessert     Bake     Thanksgiving     Quick & Easy     Mother's Day     Back to School     Fall     Winter     Shower     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 12 servings

Number Of Ingredients 12

For dough
2 cups all-purpose flour
1 tablespoon granulated maple sugar (see cooks' note, below)
1 tablespoon baking powder
1/2 teaspoon salt
5 tablespoons cold unsalted butter, cut into small pieces
3/4 cup whole milk
For filling
3/4 stick (6 tablespoons) unsalted butter, well softened
1 cup granulated maple sugar (6 ounces)
Special Equipment
parchment paper

Steps:

  • Make dough:
  • Put oven rack in middle position and preheat oven to 400°F. Line a large (17- by 14-inch) baking sheet with parchment.
  • Whisk together flour, maple sugar, baking powder, and salt in a large bowl. Blend in butter with a pastry blender or your fingertips until most of mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Add milk and stir with a fork until a shaggy dough forms. Gently knead dough 8 to 10 times with floured hands on a lightly floured surface.
  • Roll out and fill dough:
  • Roll out dough on a lightly floured surface with a floured rolling pin into a 13- by 11-inch rectangle. Spread softened butter evenly over dough and sprinkle all over with maple sugar, pressing firmly to help adhere. Beginning with one long side, roll up dough snugly, jelly-roll style. Cut roll crosswise into 12 slices with a sharp knife. Arrange slices, cut sides down, 2 inches apart on baking sheet. Gather any maple sugar from work surface and sprinkle on top of rolls. Bake until rolls are puffed and golden, 18 to 20 minutes. Transfer to a rack to cool until warm, about 15 minutes.

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