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Instructions. Mix 1/2 cup of sugar and 2 tablespoons of instant yeast with 3 cups of warm water and let it sit until the top starts to look frothy. While you are waiting for the yeast to froth, mix 7 cups of flour, 1 1/2 teaspoons of salt, 1/3 cup of oil and 2 eggs (beaten in a separate bowl first) on low speed.

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Trace a 8×11 inch rectangle on a parchment paper, turn paper over. Slice butter into tablespoons and arrange within traced rectangle. Cover butter with a second sheet of parchment paper. Use a small rolling pin to beat butter pliable. Use a bench scraper to scoop up butter that goes beyond the 8×11 inch rectangle.

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Customer Service 503-283-8843. 9100 N Vancouver Ave., Portland OR 97217. Seattle. Main Office 253-395-9695. Customer Service 253-872-8390. 19249 84th Ave., Kent WA 98032. Explore our 51190 Merendine Bun-standard - 6ct section for the delightful world of Marsee Baking, the leading wholesale bakery in Portland and Seattle. Contact us to order.

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Hot Cross Bun Ingredients: all-purpose flour, whole milk (milk, vitamin D), currants, granulated sugar, orange juice, egg, unsalted butter (cream, all-natural flavor),. Merendine Bun Ingredients: unbromated & unbleached wheat flour (niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid, malted barley flour),.

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The merendine bun, a flaky croissant dough rolled in melted European butter and generous amounts of sugar and vanilla! 朗 Open till 4:00 today! Murphy's Bistro - New bakery case item!

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Oil and line a 39.5 X 27 cm baking sheet with baking paper. Set aside. In a large mixing bowl, mix together the flour, cornflour, baking powder, baking soda and salt. Set aside. • In another bowl, add in the eggs and the sugar and use an electric whisk to beat the eggs and the sugar until the mixture becomes thick, fluffy, and triples in size.

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Step 1. 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.

FileCocktail Bun fancy.JPG Wikipedia, the free encyclopedia

Step 1. 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.

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Brioche Bun with Breakfast Sausage, Cage-Free Eggs, Pepper Jack Cheese, and Chipotle Mayo. Bacon Omelet Melt. $6.75. A golden ciabatta bun topped with cage-free eggs, a generous helping of bacon, white cheddar cheese and roasted garlic aioli. Beyond Breakfast Burrito. $6.75 Out of stock.

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50105 Marionberry Empanada - 12ct. 50305 Apple Empanada - 12ct. 51000 Pecan Sticky Bun-banquet - 12ct. 51015 Assorted Gourmet Danish-standard-3ea marion cc cup, merendine bun - 6ct. 51020 Assorted Gourmet Danish-standard-3ea cinnrollcc-pecanstickybun - 6ct. 51040 Assorted Gourmet Danish - standard - 3ea Merendine, marionfaz - 6ct.

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two teaspoons of vanilla extract, two teaspoons Kosher salt, this is Diamond, so if you're using Morton's, which is saltier, go with one teaspoon. I really like the way orange plays. with the.

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The Toppings. A coating of honey butter and a sprinkling of fine sanding sugar at the end add crunch and sheen. The Flavor. Magic happens when you combine vanilla, citrus zest, and warm spices.

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Defrost overnight in the refrigerator before using.) Mix granulated sugar, brown sugar, cinnamon, and salt in a bowl and set aside. Butter a 12-cup muffin tin, generously, with melted butter and set aside. Flour your surface and roll the dough into a 12 x 18 inch (30 x 45 cm) rectangle.

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The Merendine Bun has returned!!!!! 朗 Flaky croissant dough rolled in melted European butter and generous amounts of sugar and pure vanilla. Available daily while they last!

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Merendine Bun. Flaky croissant dough rolled in melted European butter and generous amounts of sugar and pure vanilla. The next available pickup date is highlighted below. Orders require a minimum of 3 days to process. We're located at 104 W. Caroline at River in downtown Fenton, 48430. Here's a map. We hope you make us your destination.

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Make the croissant dough. Butter a large bowl. In a small bowl or liquid measuring cup, stir together the water and yeast and let sit until dissolved, about 5 minutes. In the bowl of a stand mixer fitted with the hook, mix together 4 cups (568 g) of the flour, sugar, and salt. Start the mixer on low speed and add the water yeast mixture.