Savoury Morning Buns - April bloomfield - The spotted pig nyc

Hey guys I'm April Bloomfield. I'm gonna do some new recipes from my book with David Loftus taking photographs. Lovely April. Lovely Davey Wavey. April, tell us what you are doing 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 and you roll out. And then we're gonna add some broccoli rabe, spread it all out. We're gonna roll this into a little roulade dowel, slice it into two inch slices and then we cook them until they go golden brown. Delicious. So what we're gonna do is gonna just take off the excess flour and its super easy. We're just gonna kinda throw that on like this and just spread it around. So you can see the chilli, you can see some of the cheese, the broccoli rabe. It's almost like a pesto isn't it? Yeah, it's basically a pesto. So this is just raw broccoli and it's just pureed in a machine. Or you can just chop it by... Oh I can smell it now. Yeah, it smells good right. Yeah, amazing. Super delicious. Right so 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'll 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 is the savoury, is that something you've invented already. Yeah, you know I first had a morning bun, I never had a morning bun 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 pottering around up here and I was trying to make sweet ones and 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 gonna chill this and we can slice it. So this has just come out of the fridge. It just, you know, firms up a little bit. It's just easier to cut. You just wanna do an inch to an inch and a half thickness. So look at that, it's almost perfect. Little swirl of... Almost perfect?! Almost perfect. Hahaha. 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 will kind of fill their form. And then we're gonna let these proof. These have proofed for about 20 minutes, 25 minutes and they are gonna cook for about 25/35 minutes. Come on April, show me your buns. Oh I'll show you my buns alright baby. Look, what about these, what do you think? Isn't it amazing? They are amazing. But look. they're all like a little bit gooey inside, there's some chilli. Hot steamy bun. Ooooh. That looks pretty amazing right? They're so good, it's so buttery and look how moist it is. It's so good. Who wouldn't want to make those?