Running Again and Morning Glory Bun Recipe

It feels good to get up and run again.  My hamstring is still telling me more time is needed but for the most part, it holds up pretty well.  I’m thinking of getting some compression shorts. Anyone use them?

Monday:  6.8 mile run, half of that was done on the treadmill.  Shane was starved for attention after being without us for 4 days so I hopped off the mill, ran with him then did a 40 minute leg workout.  The leg workout was tough after running.  My hamstrings were so tight, I couldn’t touch my toes.

Tuesday(today):  30 minute elliptical warm up.  Chest and arms with dumbbells and the cable machine.  Still trying to wear the dog down so I ran him 4 1/4 miles.  Another good run. 

A Quote by Dean Karnazes, Ultra runner and author: 

Pain and suffering are often the catalysts for life’s most profound lessons.

FINALLY!  Here is the glorious winning, whoops!  FINALIST recipe for Morning Glory Buns.

The inspiration behind the bun:  All the goodness of a breakfast in a bun.  Oatmeal, maple syrup, eggs, milk, banana, orange, ginger (stomach calming spice), and of course California Dark and Golden Raisins.

Makes 20 – 24 Buns (Ingredients listed in the way you will prepare the recipe)

• 4 tsp Active Dry Yeast
• 8 TBS Warm Water
• 3/4 cup Reduced 2% Milk – room temperature
• 2 whole eggs –room temperature
• 4 TBS 100% Maple Syrup
• 4 3/4 cup bread flour
• 1 cup Instant Oatmeal (dry)
• 1 tsp salt
• 1 1/2 cup Promise Healthy Heart Margarine (or other 0% TRANS FAT)– room temperature to slightly melted

Filling:

• 1 cup over ripe bananas, mashed (about 2 large)
• 1 cup sugar
• 1 TBS orange zest (zest from one large orange)
• 1 tsp ginger
• 2 1/2 cups dark raisins
• 1 1/2 cups Golden Raisins

Add the yeast to warm water and let sit for 10 minutes.

Mix the milk, eggs and syrup.  Stir in the yeast and water.

Mix flour, oats, and salt. 

In a mixer with a dough hook, add the flour mix and pour on the milk mixture while blending slowly.  Gradually add the margarine and knead using dough hook until the dough is forming a ball, about 10 minutes.  It will be a wet dough. Don’t worry.

Transfer dough to an oiled bowl.  Brush the dough with oil or melted margarine and cover, allowing to rest (proof) at room temperature (about 72 deg. F) for 1 1/2 hours.

In the meantime, combine ALL the filling ingredients in a large bowl. 

Prepare an 11 x 15 cake pan by coating really well with the 0% Trans Fat FREE margarine.  now put about 1/3 of the filling mixture on the bottom of the prepared pan.

When the dough has increased in size, flour a surface so you can roll out the dough into about a 11 x 15 or so rectangle,  or about 1/3” thick.

Spread the filling over the dough and roll up.  Begin rolling from the long side farthest from you, rolling towards you.  Using a bread knife, cut the dough into 20 to 24 pieces, or bun sizes and put them on top of the filling in the pan.  You want the “spiral” sides facing up as well as on top of the filling.  Cover and allow to rest another 1 1/2 hours.

Preheat oven to 350 F and bake 30 minutes.

Make a batch and let me know if you think it’s a winner.

What is the most unique blend of flavors you have tasted in bread? 

Joanne