40 salicylic acid topical ointment for corns: Beer and Vanilla Bun Recipes

Beer and Vanilla Bun Recipes

Beer and vanilla might sound like an unusual pairing, but when used creatively in baking, these two ingredients can create complex, rich flavors that elevate traditional buns to a gourmet experience. Whether you prefer fluffy rolls for breakfast or sticky treats with a hint of spice, these three beer and vanilla bun recipes will surprise your taste buds and expand your baking repertoire.

1. Golden Vanilla Ale Sweet Buns

Overview:

These soft, pillowy buns are lightly sweet with hints of malt and vanilla. Perfect for breakfast or an afternoon treat with tea or coffee.

Ingredients (makes 12 buns):

1 ¼ cups golden ale (room temperature)

2 ¼ tsp active dry yeast

¼ cup granulated sugar

3 ½ cups all-purpose flour

1 tsp salt

2 tsp pure vanilla extract

1 large egg

¼ cup unsalted butter (softened)

For the glaze:

1 tbsp beer

½ tsp vanilla extract

½ cup powdered sugar

Instructions:

In a bowl, warm the golden ale slightly (not hot), and sprinkle yeast over it. Let sit for 5–10 minutes until foamy.

Stir in sugar, egg, vanilla, and softened butter. Mix until smooth.

Add flour and salt gradually, mixing to form a soft dough.

Knead the dough for about 8 minutes on a floured surface or use a stand mixer with a dough hook.

Place in a greased bowl, cover, and let rise for 1 to 1.5 hours or until doubled.

Punch down the dough and divide into 12 balls. Shape and place in a greased baking dish.

Cover and let rise for another 30–40 minutes.

Bake at 375°F (190°C) for 18–22 minutes or until golden brown.

While warm, whisk together glaze ingredients and drizzle over buns.

Flavor Tip: The subtle sweetness of golden ale pairs beautifully with the warmth of real vanilla extract, creating a bun that’s moist, aromatic, and slightly malty.

2. Dark Stout and Vanilla Sticky Buns

Overview:

This recipe infuses classic sticky buns with dark stout beer and vanilla bean paste, adding depth to the caramel topping and richness to the dough.

Ingredients (makes 10–12 buns):

For the dough:

¾ cup stout beer (like Guinness)

2 tsp dry yeast

¼ cup brown sugar

3 cups bread flour

1 tsp salt

1 egg

3 tbsp unsalted butter, softened

1 tbsp vanilla bean paste or extract

For the filling:

½ cup brown sugar

1 tbsp ground cinnamon

¼ cup softened butter

For the sticky topping:

½ cup butter

¾ cup brown sugar

2 tbsp dark stout beer

1 tsp vanilla extract

Pinch of salt

½ cup chopped pecans (optional)

Instructions:

Warm the stout and mix with yeast. Let sit until foamy.

Add sugar, vanilla bean paste, egg, and softened butter.

Gradually add flour and salt. Knead until smooth.

Let dough rise in a greased bowl for 1–1.5 hours.

For the topping, melt butter with brown sugar, salt, and beer in a saucepan. Stir until smooth. Remove from heat, add vanilla, and pour into a greased baking pan. Sprinkle with pecans if using.

Roll out dough into a rectangle. Spread with softened butter and sprinkle with sugar and cinnamon.

Roll into a log, slice into 1-inch rounds, and place on top of the caramel topping.

Let rise again for 30 minutes.

Bake at 350°F (175°C) for 25–30 minutes until golden brown.

Invert the pan onto a tray while warm so the sticky topping coats the buns.

Flavor Tip: The stout adds bitterness and roasted flavor that contrasts the caramel sweetness, while vanilla bean paste brings intense floral notes that linger on the palate.

3. Vanilla Porter Glazed Cinnamon Buns

Overview:

These cinnamon buns get a boost of flavor from a rich porter beer and a sweet vanilla glaze, making them a decadent choice for brunch or dessert.

Ingredients (makes 10 buns):

For the dough:

1 cup porter beer (like a chocolate or vanilla porter)

2 ¼ tsp dry yeast

2 tbsp white sugar

3 ½ cups all-purpose flour

1 tsp salt

1 egg

¼ cup melted butter

1 tbsp vanilla extract

For the filling:

½ cup brown sugar

1 tbsp cinnamon

¼ cup butter, melted

For the vanilla glaze:

1 cup powdered sugar

2 tbsp porter beer

1 tsp vanilla extract

Instructions:

Slightly warm the porter and mix with yeast and sugar. Let stand until foamy.

Stir in melted butter, egg, and vanilla extract.

Gradually add flour and salt, mixing to form dough.

Knead until elastic and smooth. Let rise until doubled.

Roll dough out to a rectangle, brush with butter, and sprinkle with brown sugar and cinnamon.

Roll, slice into buns, and arrange in a greased pan. Let rise again.

Bake at 350°F (175°C) for 20–25 minutes.

Mix glaze ingredients until smooth and drizzle over warm buns.

Flavor Tip: Porters often have chocolate and coffee undertones that pair well with vanilla and cinnamon, making these buns rich, sweet, and comforting.

The Magic Behind Beer and Vanilla in Baking

Beer in Baking:

Beer introduces yeast, carbonation, and malty complexity to doughs. Depending on the type of beer, you can add everything from light, floral notes (with a pale ale) to deep, roasted bitterness (with a stout or porter). The alcohol typically cooks off, but the flavor lingers.

Vanilla’s Role:

Vanilla rounds out the bitterness of beer and sweetens the overall flavor profile. Using both extract and bean paste in baking adds a luxurious aroma and richness that works especially well in enriched doughs.

Combining beer and vanilla in baking might not be traditional, but it opens up a whole new world of flavor possibilities. From the light and fluffy golden ale buns to the deeply satisfying stout sticky buns and the dessert-worthy porter cinnamon rolls, these recipes offer something for every mood and moment.

You can customize further—try adding dried fruit soaked in beer, a vanilla sugar sprinkle, or even a drizzle of chocolate for an extra indulgent twist.

40 salicylic acid topical ointment for corns

Saturday, 3 May 2025

Beer and Vanilla Bun Recipes

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