Plump little suckers, aren’t they? They contain 2-3x the pulp of any other vanilla bean. Beanilla describes them as having a floral aroma with tones of ripe fruit and flavor rich with chocolate, licorice and caramel. I wanted their flavor to shine through so I used them in two different ways: bread and butter. Sounds boring, but it isn’t.
Note: Ree’s original recipe calls for melting the butter for the filling and brushing it on the dough before sprinkling on the cinnamon-sugar mixture. I was looking for pockets of ooey-gooey goodness reminiscent of a cinnamon bread my family gets every year at Christmas, so that is why I went with the chunkier butter method.
Verdict: Yum, yum, yum. The bread? Delicious and perfect. The butter? Very, very, very bad if you’re on a diet. You’ll want to spread this stuff on in a thick layer. Husband’s take: Him: “May I take this to work?” Me: “You’ll have to pry it out of my cold dead fingers first.” Him: “Okay, well can you recreate the whole thing for me to take to work?” Me: “Buy me a KitchenAid stand mixer and you’ll get way more bread like this.” Him: “Okay!” (1 minute of silence) Him: “What’s a KitchenAid?” Difficulty: I’m a bread newbie (in fact, this was my first loaf of bread…ever!), so I’m going to call this moderate in difficulty–especially if you don’t have a stand mixer. Changes I would make: None.
Disclaimer: I received free products and was compensated for this post but all opinions of the vanilla are 100% my own. As always. I’m really crazily in love with vanilla beans and Beanilla is the only place I buy them.