hey guys I’m April Bloomfield I’m going
to do some new recipes from my book with
david loftus taking photographs okay
lovely debut April April April tell us
what you are doing today in the kitchen
today I am recipe testing and doing
photography with you right but this is a
morning bun and basically a morning bun
is a croissant dough that you make if
you roll out and then we’re going to add
some broccoli rabe spread it all out
we’re going to roll this into a little
roulade dowel slice it into two inch
slices and then we cook them until they
get golden brown delicious so what we’re
going to do is just going to take off
the excess flour and it’s super easy
we’re just going to kind of throw that
on like this and just spread it around
so you can see the chili you can see
some of the cheese the broccoli rabe
almost like a pesto yeah it’s basically
a pesto so this is just raw broccoli and
it’s just pureed in a machine or you can
just trust it right now yes brother yeah
maybe it’s you know super delicious ice
you just do that like that and you just
roll it up like a roulade this is made
with butter flour and yeast so it’ll get
really puffy and it will start to proof
and it’ll make it really nice and crispy
and fluffy at the same time try and get
it a little tight and it’s a savory is
that something you’ve invented really
yeah you know I first had a more I never
had a morning run until I moved to
America and I had these things and they
just blew my mind so I woke up one day
and I think I was just partying around
up here and I was trying to make sweet
sweet ones then I came up with this idea
to make a broccoli rabe yeah so that’s
how I came up with this so we’re going
to chill this and we can slice it
so this just come out of the fridge tip
you know just firms up a little bit it’s
just easier to cut you just want to do
an inch to an inch and a half thickness
look at that it’s almost perfect little
swirl it almost almost perfect so we can
just pop these in like this and just
give them a little squidge in it doesn’t
matter if they don’t sit in there
perfectly because they’ll kind of fill
that form and then we’re going to let
these proof these are proved for about
20 minutes 25 minutes yeah and they’re
going to cook for about 25 to 35 minutes
come on April show me your buns oh I’ll
show you my buns all right baby look
what about these what do you think
isn’t it amazing or amazing but look all
they’re all a little bit gooey inside
there’s a chill e hot steamy bun that
looks pretty amazing right there so good
it’s so buttery and look how moist it is
it’s so good
who wouldn’t want to make those
to do some new recipes from my book with
david loftus taking photographs okay
lovely debut April April April tell us
what you are doing today in the kitchen
today I am recipe testing and doing
photography with you right but this is a
morning bun and basically a morning bun
is a croissant dough that you make if
you roll out and then we’re going to add
some broccoli rabe spread it all out
we’re going to roll this into a little
roulade dowel slice it into two inch
slices and then we cook them until they
get golden brown delicious so what we’re
going to do is just going to take off
the excess flour and it’s super easy
we’re just going to kind of throw that
on like this and just spread it around
so you can see the chili you can see
some of the cheese the broccoli rabe
almost like a pesto yeah it’s basically
a pesto so this is just raw broccoli and
it’s just pureed in a machine or you can
just trust it right now yes brother yeah
maybe it’s you know super delicious ice
you just do that like that and you just
roll it up like a roulade this is made
with butter flour and yeast so it’ll get
really puffy and it will start to proof
and it’ll make it really nice and crispy
and fluffy at the same time try and get
it a little tight and it’s a savory is
that something you’ve invented really
yeah you know I first had a more I never
had a morning run until I moved to
America and I had these things and they
just blew my mind so I woke up one day
and I think I was just partying around
up here and I was trying to make sweet
sweet ones then I came up with this idea
to make a broccoli rabe yeah so that’s
how I came up with this so we’re going
to chill this and we can slice it
so this just come out of the fridge tip
you know just firms up a little bit it’s
just easier to cut you just want to do
an inch to an inch and a half thickness
look at that it’s almost perfect little
swirl it almost almost perfect so we can
just pop these in like this and just
give them a little squidge in it doesn’t
matter if they don’t sit in there
perfectly because they’ll kind of fill
that form and then we’re going to let
these proof these are proved for about
20 minutes 25 minutes yeah and they’re
going to cook for about 25 to 35 minutes
come on April show me your buns oh I’ll
show you my buns all right baby look
what about these what do you think
isn’t it amazing or amazing but look all
they’re all a little bit gooey inside
there’s a chill e hot steamy bun that
looks pretty amazing right there so good
it’s so buttery and look how moist it is
it’s so good
who wouldn’t want to make those
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