I had been away for a while and it was good to be back. To celebrate this occasion, I baked three kinds of breakfast breads.
Raisin Scones. These are a classic staple whenever I host Coffee hour. Made with buttermilk, butter, flour, raisins and a hint of sugar, they are always popular. Rich in flavour, but yet fluffy.
The French sure know how to make bread. Brioche is a rich bread made with lots of butter and eggs and a hint of pure vanilla. This bread is shaped into small buns. Each one contains half and ounce of semi sweet chocolate in the centre. This is a very delectable treat.
Cinnamon Buns are also another favourite of mine. I like to be generous with the butter and brown sugar filling. When these come out of the oven, I like to flip them over and serve them as Sticky Buns. All the gooey caramel that sticks to your fingers.
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