In the spirit of embracing the flavour that is vanilla (and the featured Daily Special on FoodBuzz this Thursday), I wanted to make something that shouted vanilla. But not cake or cookies, since I was still catering to the slight post-vacation guilt that was hovering over the house's "eaters". Instead, I whipped up a quick batch of what I like to call "breakfast buns" - essentially a type of soda bread, slightly sweet, very vanilla and studded with poppy seeds, with just a touch of almond extract to play off the added nuttiness.
Vanilla-Almond Poppyseed Buns
1 1/3 cups buttermilk
1/4 cup melted butter
3 tbsp (yes, tablespoons!) pure vanilla extract
1 tsp almond extract
1/4 cup sugar
1 tsp salt
3 cups flour + extra for kneading
1 1/2 cups whole wheat flour
1 tbsp baking powder
1/2 tsp baking soda
1 tbsp poppy seeds
- Preheat oven to 400F, line a baking sheet with parchment or lightly grease.
- In a bowl, whisk together buttermilk, butter, vanilla, almond extract, sugar and salt together.
- Add flours, baking powder, baking soda and poppyseeds and beat with a wooden spoon for 5 minutes.
- Let rest 5 minutes, then divide into 10 balls and place on the sheets.
- Bake 30 minutes, then cool oh the sheets 5 minutes before moving to a rack to cool completely.
Total Fat: 6.3 g
Cholesterol: 13.5 mg
Sodium: 68.9 mg
Total Carbs: 49.6 g
Dietary Fiber: 3.3 g
Protein: 8.7 g
What do you do with vanilla? Do you shell out for the pure extract? Buy whole beans? Or do you not use it enough to make it worth the extra money (especially in the current climate)?