Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1/4 cup tequila
- 1/4 cup orange juice
- 2 tablespoons grenadine syrup
- 1/2 cup sweetened shredded coconut
- 1/2 cup dried cranberries
- 1/2 cup chopped pecans
Special Equipment Needed:
- Stand mixer
- Baking sheet
- Parchment paper
Step-by-Step Instructions:
1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In the bowl of a stand mixer, cream together the butter and sugars until light and fluffy.
4. Add the eggs one at a time, mixing until fully incorporated.
5. Add the vanilla extract, tequila, orange juice, and grenadine syrup and mix until combined.
6. Slowly add the dry ingredients to the wet ingredients and mix until just combined.
7. Fold in the coconut, cranberries, and pecans.
8. Drop the dough by the tablespoonful onto the prepared baking sheet.
9. Bake for 12-15 minutes, or until the edges are lightly golden brown.
10. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Time:
Preparation Time: 15 minutes
Cooking Time: 12-15 minutes
Temperature: 350°F
Serving Size: Makes about 24 buns
Nutritional Information:
Calories: 150
Fat: 8g
Carbohydrates: 17g
Protein: 2g
Substitutions for Ingredients
- Unsalted butter: Margarine or coconut oil
- Granulated sugar: Coconut sugar or maple syrup
- Light brown sugar: Dark brown sugar or coconut sugar
- Tequila: Vodka or rum
- Orange juice: Pineapple juice or apple juice
- Grenadine syrup: Pomegranate juice or raspberry syrup
- Sweetened shredded coconut: Unsweetened shredded coconut or chopped nuts
- Dried cranberries: Dried cherries or raisins
- Chopped pecans: Chopped walnuts or almonds
Variations:
- Add 1/2 cup of white chocolate chips for a sweeter treat.
- Substitute the tequila for 1/4 cup of rum for a more tropical flavor.
- Add 1/2 cup of chopped dried apricots for a hint of tartness.
Tips and Tricks:
- Make sure the butter is softened before creaming with the sugars.
- Use a light hand when mixing the dry ingredients into the wet ingredients.
- Use a cookie scoop to make sure the buns are all the same size.
Storage Instructions:
Store in an airtight container at room temperature for up to 5 days.
Reheating Instructions:
Reheat in the microwave for 10-15 seconds.
Presentation Ideas:
Serve the buns on a platter with a pitcher of tequila sunrise cocktails for a festive presentation.
Garnishes:
Garnish with a sprinkle of shredded coconut and a slice of orange.
Pairings:
Pair with a tequila sunrise cocktail for a fun brunch treat.
Suggested Side Dishes:
Serve with a side of scrambled eggs and bacon for a complete breakfast.
Troubleshooting Advice:
- If the buns are too dry, add a tablespoon of orange juice to the batter.
- If the buns are too crumbly, add a tablespoon of melted butter to the batter.
Food Safety Advice:
- Store the buns in an airtight container at room temperature.
- Do not leave the buns out at room temperature for more than 2 hours.
Food History:
Tequila sunrise buns are a modern twist on the classic tequila sunrise cocktail. The cocktail was invented in the 1930s and has since become a popular brunch drink.
Flavor Profiles:
Tequila sunrise buns have a sweet and nutty flavor with a hint of tequila and orange.
Serving Suggestions:
Serve the buns warm with a dollop of whipped cream and a sprinkle of cinnamon sugar.
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