Cinnamon Buns Topped with Candied Chanterelle Mushrooms
Traditional, sweet, soft cinnamon buns topped with the smokey earthy balance of candied chanterelle mushrooms. You’ll be pleasantly surprised how fabulous candied mushrooms are.
I like to think of it as another way to add veggies to the breakfast table too!
Cinnamon Buns Topped with Candied Chanterelle Mushrooms
Candied Chanterelles
To make the candied chanterelles, follow this recipe.
Cinnamon Buns
1 large Yukon Gold potato (cooked until fork tender)
1 cup milk
½ cup butter
2 eggs
4 ½ cups flour
1 tsp salt
2 tbsp white sugar
20g fresh yeast (or 10g dry active)
Filling
Place ingredients in a bowl and cut butter with fork until mixture is formed.
1 cup brown sugar
2 tbsp ground cinnamon
½ cup butter, room temperature
Cream Cheese Topping
Place ingredients in a bowl and combine using an electric beater.
250 g cream cheese
2 cups icing sugar powder
2 tsp vanilla
1 tbsp lemon juice
Make the candied chanterelle mushrooms ahead of time.
Cook and drain potato. Let cool.
In a large bowl, add the potato and mash until smooth. Next add milk, butter and eggs, stir until combined. In another bowl, add flour, salt, sugar and yeast (be sure to crumble fresh yeast into flour). Add potato mixture to the flour mixture; combine until a shaggy dough forms. Pour dough onto a clean counter and kneed into a smooth ball. Place ball back in a bowl and cover. Let rise for 1 hour.
Traditional cut: Roll out dough into a large rectangle and spread the filling evenly over the dough, leaving a 1 inch boarder of dough uncovered. Roll and cut.
Rose shape: If you are feeling a little more adventurous, as I was, follow the directions from one of my favourite bloggers, Stems and Forks, to create a fun rose-shaped bun.
Place shaped buns on a parchment paper lined baking dish, or pizza pan for rose cut, and let rise for another 45 minutes.
While the buns are rising/baking, make the cream cheese topping.
Preheat oven to 350°F.
Bake for 25-30 minutes, until tops are golden. Remove from oven and sprinkle with candied mushrooms (be sure to drizzle with some of the syrup too). Add cream cheese topping as desired.
