With special guest writer Sarah Friday!
Our culinary queen, Caitlin, in her natural habitat, showing us how to get knotty with this dough.
Welcome back, Spiderfriends! Things are heating up in the Wake & Bake kitchen, so get your legs movin’ and your hips shakin’, ‘cause today we’re bringing you Knotty Buns! I’m Sarah Friday and I’m filling in for Storie to walk your through this easy Sunday morning and how we prepared (and then devoured) a multitude of soft and squishy, sweet and savory, sexy little buns. We are knot kidding around here. Along for this warm, doughy ride was our Songwriting Scholarship recipient Rachel Weaver (who was producing some meditative sounds in the Shiny Sound Recording Studio with Corbin Childs and Jacob Greenan), Nina Chantanapumma and Jordan Desmarais, who were busily snacking and working on our newest zine: Reasons to F@*&ing Vote: Vol. 1 (which will be available at this weekend’s Denton Zine & Art Party), and of course our curious and creative co-founders, courtney marie and Conor Wallace.
FACT: buns are always better with friends!
Alright, now that we’ve introduced ourselves, let’s get into all the knotty details! We had a hard a time deciding between all the knotty things we could do to these buns, but it’s all good dough because our resident pastry chef Caitlin Childs is just as extra as these buns and agreed to create three different flavors. Featured today is a sexy cinnamon sugar crunch bun, a savory garlic gouda bun, and a rich and creamy hazelnut nutella bun. But of course, we all know that before any good bun exercise you gotta start with a warm-up, and for ours we got busy with notta frittata, but a strata (inspired by the linked recipe, but you know we like to wing it here)- ours was packed with mozzarella cheese, bell pepper, onion, potatoes, and a day old baguette from Ravelin bakery!
Cute little pre-baked knots.
Now, back to our knotty little buns…which you can get the dough recipe for right here, courtesy of Caitlin’s culinary expertise.
Our buns turned out knottier than we could have ever imagined. Twisted and twirled, stretched and curled, these are knot your average buns. Our finished products were warm and comforting, perfect for your brunch (or dinner!) party, depending on if you go the sweet or savory route. The tantalizing cinnamon sugar bun had the perfect combination of smooth buttery dough and sweet crunchy topping. The nutella bun swirled with rich, chocolaty, hazelnutty goodness, and the gouda garlic bun packed with butter, garlic, and melty cheese served as the perfect savory wild card. 11/10 would eat again.
PROOF THAT THIS IS KNOT YOUR AVERAGE DOUGH PARTY