baking for breakfast: sweet and savory treats for mornings at home: a chef's guide to breakfast...
Post on 11-Sep-2021
4 Views
Preview:
TRANSCRIPT
BakingforBreakfast:SweetandSavoryTreatsforMorningsatHomeAChef’sGuidetoBreakfastwithOver130Delicious,
Easy-to-FollowRecipesforDonuts,MuffinsandMoreByDonnaLeahy
PhotographybyRobertLeahy
FoodArtsFusionLLC
ISBN978-1-942118-14-5
©2015,DonnaLeahyALLRIGHTSRESERVED.Anyunauthorizedreprintoruseofthismaterialisprohibited.Nopartofthisbookmaybereproducedor
transmittedinanyformorbyanymeans,electronicormechanical,includingphotocopying,recordingorbyanyinformationstorageandretrievalsystem,withoutthewrittenpermissionoftheauthor,exceptwherepermittedbylaw.
Disclaimer
The information contained in this book is based on research and personalexperience unless otherwise stated. While every care has been taken incompilingtherecipesforthisbook,FoodArtsFusionLLCoranyotherpersonswho have been involved in working on this publication cannot acceptresponsibilityforanyerrorsoromissions,inadvertentornot,thatmaybefoundin the recipes or text, nor for any problems that may arise as a result ofpreparing one of these recipes. Health-related information provided in thisbook is for educational and entertainment purposes only. The author andpublisher disclaim responsibility for any adverse effects thatmay result fromthe use or application of the recipes and information within this book. Thepublisherand theauthormakenorepresentationsorwarrantieswith respectto theaccuracyorcompletenessof thecontentsof thiswork,andspecificallydisclaim all warranties, including, without limitation, warranties of fitness orhealth foraparticularpurpose.Thiswork is soldwith theunderstanding thatthe publisher and author are not engaged in rendering medical or otherprofessionaladvice,andthatneitherisliablefordamagesarisingfromit.
AlsobyDonnaLeahy
FrenchToast,WafflesandPancakesforBreakfast:ComfortFoodforLeisurelyMornings
EggsforBreakfast:Delicious,HealthyRecipestoJump-StartYourDay
MorningGlories:RecipesforBreakfast,BrunchandBeyondfromanAmericanCountryInn
RecipeforaCountryInn
Cover-CinnamonRollsRecipep.290
Thankyou!
Iappreciateyourpurchaseofthisbookandhopeyouwillenjoytheserecipes.Iknow you could have picked dozens of other cookbooks, so to show myappreciationI’d liketoofferyouabonus:TenDeliciousDonutRecipes.Simplysign up on my website www.donnaleahy.com to receive my monthlynewsletter,andIwillsendyouthePDF.
Finally, I need to ask you a favor. If youhave amoment to post anonlinereviewonabookretailersite,I’dreallyappreciateit.Thistypeoffeedbackwillhelpmecontinuetowritethekindofcookbooksthatyouwanttouse. Ifyouhaveanydirectfeedback,pleasecontactmethroughmywebsite.
Thanksagain.Ilookforwardtohearingfromyou.
ChefDonna
TableofContents
DisclaimerThankyou!TableofContentsIntroductionCHAPTERONEMuffins,SconesandQuickBreads
ApricotMuffinswithAlmondStreusel
StrawberryButtermilkMuffins
AppleCrumbMuffins
CoconutMuffinswithPineappleGlaze
PeanutCrumbChocolateChipMuffins
OatmealWhiteChocolateMuffins
BlueberryMuffinswithCinnamonSugar
PumpkinCoconutStreuselMuffins
CitrusYogurtMuffins
HoneyRaisinBranMuffins
CoffeeChocolatePecanPopovers
GoatCheeseHerbMuffins
SweetCorn,BaconandJalapenoMuffins
LemonCurrantScones
CranberryGingerCreamScones
BlueberryScones
CherryCrumbScones
IrishRaisinScones
PecanChocolateChipScones
PumpkinGingerScones
HamandCheeseScones
OrangePoppySeedBread
ChocolateCherryHazelnutBread
BlueberryStreuselBread
CranberryPecanBread
PumpkinBreadwithWalnutStreusel
WalnutBread
StrawberryBalsamicBread
RaspberryAlmondBread
CHAPTERTWOCoffeecakes,SweetRollsandDanishRaspberryCreamCoffeecake
CrumbCoffeecake
PeachStreuselCoffeecake
AppleCrumbSourCreamCoffeecake
AlmondFigCoffeecake
BlueberryButterCoffeecake
RicottaandChocolateCoffeecake
AppleWalnutStreuselCoffeecake
PlumSourCreamCoffeecake
SpiceCoffeecake
HoneyPecanMonkeyBread
MonkeyBreadwithCaramelGlaze
PecanStickyBuns
MapleCaramelStickyBuns
CroissantCinnamonRolls
AlmondCroissantRolls
RaisinCreamCroissantRolls
ApricotOrangeSweetRolls
HoneyAlmondCrescents
CheeseDanish
CoconutAlmondBearClawDanish
MixedBerryBraid
CherryStrudel
ApricotCheesePastryRing
CinnamonPecanPastryRing
CrescentswithPecansandCoconut
CHAPTERTHREECobblers,Crisps,TartsandTurnoversBlueberryPeachCobbler
AppleBuckle
AppleCranberryCrisp
PeachPecanCrumble
ApricotBuckle
BlackberryCobbler
RaspberryLemonBuckle
StrawberryRhubarbCrumble
ApricotSourCreamCrumble
CherryWalnutCrumble
AppleRaisinSourCreamCrumble
PearRaisinCobbler
MixedBerryCrisp
PearCranberryTartwithAlmond
BlackberryShortbreadTart
RusticStrawberryRicottaTart
RaspberryCreamTart
BlueberryLemonTart
CranberryRaisinTart
PlumCustardTart
AppleSourCreamTart
PearSourCreamTurnovers
MixedBerryTurnovers
CherryCreamTurnovers
ApricotRaisinTurnovers
CHAPTERFOURDonuts,Biscotti,BarsandGranolaYeastDonuts
ButtermilkDonuts
PumpkinDonutswithMapleGlaze
ChocolateDonutswithChocolateGlaze
AppleSpiceDonuts
CoconutDonutswithLemonGlaze
PowderedSugarDonuts
CoffeeChocolateChunkBiscottiwithCaramelGlaze
Apricot,GingerandWalnutBiscotti
AlmondBiscotti
CinnamonBiscotti
PeanutButterOatmealBiscotti
OrangeHazelnutBiscotti
Cranberry,PistachioandWhiteChocolateBiscotti
AniseAlmondBiscotti
Sun-DriedTomatoandGoatCheeseBiscotti
FruitandNutBars
FigAlmondBars
StrawberryBars
PeanutCoconutBars
GranolaBars
ApricotPecanBars
GranolaTwoWays
PumpkinSpiceGranola
CherryPistachioGranola
CHAPTERFIVEClassicBakedGoods,BreadsandDoughsTraditionalEnglishMuffins
SimpleEnglishMuffins
Crumpets
TraditionalBagels
SimpleBagels
ButtermilkBiscuits
CinnamonBread
PanettoneLoaf
SweetRollDough
SweetTartDough
CreamCheesePastryDough
SourCreamPastryDough
TraditionalBrioche
SimpleBrioche
DanishPastryDough
TraditionalPuffPastry
SimplePuffPastry
TraditionalCroissantDough
SimpleCroissantDough
CHAPTERSIXPantryAlmondPaste
ApricotFruitSpread
RaspberryJam
Applesauce
CreamCheeseGlaze
LemonGlaze
VanillaGlaze
ChocolateGlaze
ChocolateGanache
PeanutButterGlaze
SaltedCaramelGlaze
MapleGlaze
PeanutCrunchTopping
BONUSCHAPTERSEVENDonutsDonutMakingTips
ButterPecanCrunchCakeDonuts
GlazedVanillaYeastDonuts
BeignetFritters
Crullers
RaspberryJelly-FilledDonuts
WhiteCream-FilledDonuts
PeanutButterCream-FilledDonuts
LemonCream-FilledDonuts
Maple-GlazedBaconFritters
Vanilla-GlazedChocolateCakeDonuts
Thankyou!
Introduction
What could be more comforting than waking up to the fragrant aroma offreshly baked coffeecake or muffins? Spending a leisurely morning at home,sippingasteamingcoffeeorteaandnibblingonawarm-from-the-ovenpastryconjures the very essence of relaxation and renewal. Breakfast is ameal forsavoring time alone or enjoying casual interactions with family and friends,where comfy pajamas and cozy robes are standard dress code. For me,breakfasthasalwayshadaspecialmeaning,bothasaloverofgoodfoodandasa culinary professional. In my years as a chef at our country inn, baking forbreakfastwasthestartingpointforthedelicious,nourishingmorningmealthatwouldfollow.Itwasthefirststeptohelpingourguestsbegintheirdayhappyandcontent.
Baking is actually quite an amazing accomplishment, much like creating awork of art. Bakers combine various ingredients that turn into somethingcompletelydifferentandunique—ideally,somethingdelicious. Inrecentyearstherehasbeenatrendinbakingtomakeitlessofanartandmoreofascience.There isnodoubtthatbakingrequiresaccuracy,butaccuracy isthemeanstoanend,atoolthatisusedtocreate.Inthisbook,Iwantyoutobeabletosharethe happiness of baking for breakfast, with creative recipes that are easy toprepareandshare.Nowheredidmyprofessionalbakingbringmorehappinessthanfirstthinginthemorning.
Asachef,makingbreakfastwasalwaysmy favorite timeat the inn.Duringour dinner service, there was off-the-wall pressure to get 10 things right atonce. Executing a multitude of different menu items at once could be adaunting task. Since one mistake could ruin someone’s evening, I felt anincredible amount of responsibility for making that experience perfect. Incontrast,breakfastwaslikeadeepbreathoffreshair.ThemenusIcreatedforbreakfast were simpler, but still interesting and inventive. Compared to thehecticsceneintherestaurantkitcheneachnight,morningsinthatsamekitchenfeltleisurely.
Peopleexpectdinneratafinediningrestauranttobeperfect.Buttheyoftendon’texpect that samecareandconsideration in themorning.Breakfastwas
mychancetotakethembysurprise.Ourbreakfastmenualwaysincludedonespecialbakeditem,presentedtotheguestsattheonsetofthemealservice.Italwaysbroughtasmiletotheirfaces,andoftenagaspof“wow!”Sharingthejoyofbakingisapowerfulfeeling.Withthatkindofreaction,it’snowonderIlovebreakfast.
In larger restaurants, there is a dichotomy between the line chefs and thebakers.Bakersarriveintheearlyhoursbeforethemealprepbegins,sometimesonlyafewhoursafterthelinechefshaveleftoncedinnerserviceiscomplete.Butinourcountryinnrestaurant,Ididallthecooking.Istartedbakingearlyinthemorningaspartof thebreakfastmenu.Bakingcontinued later in thedayfor afternoon tea service, plus breads and desserts for the full-service fi nedining restaurant. So as a chef, bakingwasnot a separate activity forme—itwas part of my daily cooking routine. Today, I continue to develop newbreakfast baking recipes for clients, as well as for sharing with friends andfamily.
If you’re imagining having to get up in themiddle of the night to enjoy abaked good at home for breakfast, I want to reassure you that, for theserecipes, that won’t be necessary. From juggling many aspects of cookingthroughoutmy career, I’ve learned todividemore complexpreparations intomanageable steps. Many of these recipes, like Blueberry Peach Cobbler orStrawberryMuffins,areeasytoassembleandcanbeonyourbreakfasttableinunderonehour.Whentherecipesarealittlemoreinvolved,liketheCroissantCinnamon Rolls or Coconut Almond Bear Claw Pastries, I’ve noted special“make ahead tips” at the bottom of the recipe so you can spread out thepreparationoverafewdays.
When possible, the number of servings is kept as low as possible toaccommodatebakingathome,althoughinsomecasesitissimplynotpracticaltoreducetheyields.Ialsoknowthatthetimewespendathomeisbestspentwith thosewe love. The point ofmaking these comfort foods at home is toallowyouleisurelytimetoenjoythemwithfamilyandfriends,nottospendthemorning hours alone in the kitchen. These recipes are designed so you canenjoybreakfasttreatsalongwithyourguests.
Although Ibaked inaprofessionalcapacity,mybakingwasmuchmore likeyourbakingathome.Maybeyou’remakingaholidaydinnerandyouwanttobakebiscuitsaspartofthemenu.Perhapsyouaresendingyourkidsatcollegea care package with the cookies they loved as children. Ormaybe you have
company for theweekendandwant tomakemuffins forbreakfast.There’sagood chance you don’t have time to work out the kinks in a recipe. Youprobablyhavea limitedamountof time toget thebakingdone, soyouneedthoserecipestoturnout100%ofthetime.
When I arrived inmy restaurant kitchen to begin prepping for breakfast, Ineededmybakedgoodstoturnoutaswell.HowcouldIstartbreakfastservicebytellingmygueststherewerenocroissantsthatmorningbecausetheydidn’trise? I had to be fairly certain a recipewouldwork, so Iwouldwork out thedetailsofrecipesinbetweenotherthingsthroughouttheday.Iwasconstantlycomingupwithnewideasandrecipes,ensuringthatmyreturningguestswouldbeabletoenjoytheir favoritesaswellas indulge innewtreats.Seeingsmilesontheirfaceseachmorningmadeitallworthwhile.
Inthechaptersthatfollow,therearearangeofrecipesforbreakfasttreatsthat will suit every schedule and time constraint. From muffins to cobblers,manyoftherecipescanbeeasilyassembledandbakedoffthesamemorning.Coffeecakesandtartscanoftenbemadeadayortwoahead,sothereislittletodo in themorningexcept toenjoy themwithguests.Biscotti,barsandbakeddonuts are delicious portable baked goods, able to be enjoyed at homeby aglowing fi reoroutdoorsata sunrisepicnic,dependingon the season.Whilesomeclassicbreakfasttreatslikecroissantsandbriochemayinvolveafewextradaysofpreplanning,I’vealsodevelopedsomesimplerversionsthatrequirelesstimetoprepare.Eitherway,theywillbeworththeeffort.Inthepantrysection,therearerecipesforcomponentsofdisheslikeapplesauceandjams,andalsosomealternateglazesandtoppings.Whilethisbookconcentratesonbakingforbreakfast,I’vealsoincludedsomerecipesforfrieddonutsinabonuschapter.
Mornings at home should be a time for leisure and enjoyment. Theseappetizingrecipeswill inspireyoutocreatebreakfasttreatsthatwillbringjoytoyourfamilyandfriends.Comeintomykitchenandlet’sgetstarted.
MEASURINGAccuratelymeasuring ingredients is imperative to successfulbaking.Althoughthere has been a recent trend among some home bakers towards weighingingredients,moststillmeasureinvolume,suchascups.SowhileIhaveincludedweights for the dry ingredients, these recipes were tested specifically withmeasuredones.Duringthistesting,Ifoundtheuseofmeasuringscoopstobe
themostaccuratefordryingredients.Becausethescoopsareeasytoleveloff,theygivethemostconsistentresult.But ifyoudon’thavethescoops,doublecheck yourmeasures in a cup. (There is a saying inwoodworking—measuretwice,cutonce.Thesameideaapplieshere.)
Measuring spoons in various sizes (¼ tsp. to 1 tbsp.) also ensure greateraccuracy.Dryingredientslikeflourshouldbesiftedaftermeasuring.Becauseitispronetoclumping,brownsugarshouldbepackedintothemeasuringscooporcupbeforelevelingtoeliminateairspaces.Forwetingredients,Iuse1-and2-cupPyrexglassmeasuringcups.Beextracarefulmeasuringwet ingredientsbysettingthecuponthecountersotheliquidlevels.Donotmeasurespoonsofliquidingredientsoverthebowltoavoidsplashingextraintothemix.
INGREDIENTSWhere specific ingredients are called for, they are described in detail in therecipes. However, here are some general guidelines for the more genericingredientsused.
FlourProfessional bakers keep a larger variety of flours on hand. They can beconfident they are used consistently and maintain freshness, but that’s notalways practical at home. For this reason, the recipes were developed usingunbleached, all-purpose flour (with a few exceptions). Some recipes includebread flour (whichhasahigheramountofgluten), important inyeastbreadsandsomebakedgoodslikebagels.Youcanalsopurchaseglutenseparatelyandaddittoyourall-purposetouptheglutenratio.(Ifyougothisroute,followthedirections on the gluten you purchase for howmuch to add.) Since I almostneverhavepastryflouron-hand,Iaddcornstarchtoall-purposetosoftenitforcertainrecipes.This isnoted inthosespecificrecipes,but ifyouprefertousepastryflour,substituteitforanequalvolumeofall-purpose.
SugarandSweetenersTheserecipesweretestedwithgranulatedsugar(inlieuofsuperfine,whichisoftenusedbyprofessionalbakers),becauseitisreadilyavailable.Ialsolikethetexture itgives to the finishedproduct (basically,whencombininggranulated
sugarwithbutter, ithelpsincorporatemoreairandallowsthebutterto“fluffup”). I typically use light brown sugar because it has lessmolasses (strictly amatter of taste), but if you only have dark on hand, it won’t affect the endresultsotherthanbyalteringtheflavorprofile.Ihavepurposelynotusedcornsyrupintheserecipestoavoidthehighfructosetype.Incaseswherehoneyisused, please invest in a good quality product (my favorite is Savannah BeeTupelo because of its delicious taste, and because it doesn’t crystallize). Lowquality, commercial honey can add an off -flavor to baked goods. Ditto onmaple syrup—buy thebest you canafford (I like thedarkerGradeBKirklandbrandfromCostcoforitsrichflavor).
DairyWherebutter isused,therecipes includeunsaltedsweetbutter,thestandardtype available in U.S. groceries. In certain recipes that require laminating orlayeringbutter(forexample,croissantsorDanishpastrydough),theamountofbutterfatinthebuttercanmakeabigdifferenceintheliftofthedoughlayers.Sometimes thisbutter is referred to as European-stylebecause theEuropeanstandardfortheminimumamountofbutterfatishigherthanthatintheU.S.Inshort, less butterfatmeansmore water. Flavor, however, is less amatter ofbutterfatandmoredependentonthequalityofthecream.Flavorisincreasedthroughaprocess called culturing, theadditionofwhichallows thebutter toferment before churning. I like this added richness, so I recommend using acultured butter, especially for laminating (if possible). Kerrygold is my firstchoice for laminating (also from Costco), and I also love the cultured butterVermont Butter and Cheese (it is not as widely available, but is just plaindelicious). If youare fortunate tohaveaccess toa localdairy, check to see iftheyproduceahigherfat,culturedbutter.ThemostcommonbrandofhigherbutterfatbutterinU.S.supermarketsisPlugra.Ifyoudon’thaveaccesstoanyof these, the recipeswill stillwork. I recommend tossing the lower fatbutterwithafewtablespoonsofflourwhenlaminatingtoabsorbsomeoftheexcessmoisture.
Whendairyproducts likemilk,sourcream,yogurtandricottaare included,they are full-fat. Cream cheese is the dense version (not the whipped), andbuttermilk is by nature lower in fat—although I use theminimally processed2%.
EggsThe recipeswere testedwith large eggs and yolks from large eggs. The eggswerefromchickensthatwerecage-freebutnotfreerangetokeepthecoloroftheyolksconsistent.(Ifyouneedamoredetailedexplanationofthenuancesofhoweggsareproduced,pleasecheckoutmyEggsforBreakfastbook.Youwillbeamazed,as Iwaswhen researching it,onwhat the labelingoneggs reallymeans.)
ShorteningandOilSolid shorteninghasanegative reputationbecause it typically contains trans-fats, also called partially hydrogenated oils,which have been associatedwithincreased health risks. Trans-fats are created when hydrogen is added tovegetable oil to make it more solid. There are now many brands of solidshortening available that don’t include trans-fats, even the old standards likeCrisco.Nutiva-brandcoconutandpalmoil-basedsolidshorteningwasusedfortesting (it has a natural golden color that adds a nice, natural hue to bakedgoods).Oliveoilusedinbakingshouldbealighterstyle(althoughnot“light”),not an extra virgin oil, so as to not dominate the flavor profile.When liquidvegetableshorteningiscalledfor,whetherforbakingorfrying,canolaoilwasused.
SaltFinelyground sea salt isused in these recipes.Anequal amountof table saltmayalsobesubstituted.AlthoughIprefernottobakewithkoshersaltbecausethecoarsergrainsdonotalwaysdissolve,useaconversionchartifyouchoosetosubstitutekosher.
YeastInstant dry yeast was used for all recipes that call for yeast. I prefer it overactiveorfreshyeast,mainlyforitsversatilityandaddedfermentationqualities(i.e., faster risewith instantyeast,althoughactivedryeventuallycatchesup).Instantyeastcanbeaddeddirectlytothemix,withnoproofingorrehydrationrequired.However,itshouldnotcontactcoldingredientsdirectly,soIgenerallywhiskitintotheflourtodistributeitevenly,and/orslightlywarmanyliquidsin
the recipe before combining them with a dry ingredient/yeast mixture. TherecipesweretestedwiththeSAFbrand,whichIpurchaseinthevacuum-sealedpackageandkeepintherefrigerator(itcanalsobefrozen).TheirRedLabel isthestandardinstantdryyeast.
IalsosometimesusetheSAFGoldLabel(osmotolerant)forsweetbreadslikeDanish pastry. The sugar in sweet breads attracts water and can starve theyeast,essentially inhibitingtherise.SAFGoldworksbestwhentheamountofsugar is between10%and30%of the amountof the flour. If you commit tobakinganumberofthesweetyeastrecipes,purchasingtheosmotolerantyeastisaworthy investment.However, it isnotnecessary.TherecipesweretestedwiththestandardRedLabel.
Ifyouareanexperiencedbakerandprefertosubstitutefreshyeast,instantdry yeast is used at 33–40% of the weight of fresh (check with themanufacturer’srecommendations). Instantyeastandactiveyeastaretypicallysubstituted on a 1:1 ratio. Keep inmind that there aremany variableswhendoughisrising,sotimingislessimportantthanhowmuchithasactuallyrisen.Ambient temperature, barometric pressure, how you knead the dough andmanyotherfactorsaffectdoughrisingtimes.Asmentionedearlier,thisispartoftheartofbakingthatIhopeyou’llembrace.
ChocolateWhen a recipe calls for cocoa powder, I prefer Valrhona Dutch-processunsweetenedcocoapowder.Fordarkchocolate,therecipesweretestedwithGuittard bittersweet and semi-sweet chocolate baking wafers and chips. Forwhitechocolate,Ghiradelliwastested(mypersonalfavoriteisCallebaut,butIcan’tgetitreliablyshippedtomeinsouthernFlorida).Substituteyourfavoritebrands.
NutsandDriedFruitFreshnessisreallyimportantwithnuts,soifyouhavesomehangingoutinyourpantrythatyoudon’trememberpurchasing,throwthemout!Thedriedfruitintheserecipeshasnoaddedsugar,comesinasealedpouchandismoist.Ifyourdriedfruitisnotmoist,submergeitinwarmwaterfor10-15minutestosoftenthe fruit and drain off the water before using. (Note: There is a recipe forcandiedcitruspeel,whichisnotdried,onp.73.)
SPECIALINGREDIENTSDiastaticmaltpowderisthenot-sosecretingredientcommercialbakersusetopromoteastrongriseandevengolden-browncrust inbreadsandbagels.Theactive enzymes in diastaticmalt improve the yeast’s efficiency, allowing it togrow for the duration of the fermentation period and improving oven-springand texture.A littlegoesa longway (about1 tsp.per3cups flour), so if youdecide to invest in some,purchasea smallamount toensure freshness. IusetheHoosierHillFarmbrand,butotherbrandspackageitinsmallerquantities.However,itisnotrequiredforanyoftherecipes.
Espresso powder is a dried powder made from brewed coffee made withspecially selected beans (note that it is NOT ground coffee, nor is it instantcoffee,althoughinstantcoffeemaybeusedasasubstitute).Thepowderisveryfine,so itdissolveseasily,enhancingtheflavorofchocolate inarecipe(muchlikeaddingvanillaextract).Whenusedinmoderation(typicallyunder2tsps.),itdoesnotaddanycoffeeflavorofitsown.Ifyouwanttheaddedcoffeeflavor,addit insmall incrementsabovetherecommendedamount.Espressopowderis always listed as optional, but is invaluable as a way to intensify chocolateand/oraddcoffeeflavor.IusetheespressopowderfromKingArthurFlourorJavaandCo.,bothavailableonAmazon.
MIXINGI indicateusing a standmixerwhenevermixing and kneading is involved in arecipe,butitisnotnecessary.Iusedthestandardpaddleorflexbeater(whicheliminatestheneedtoscrapedownthebowlasoften)onmyKitchenaid6qt.standmixerformixing(unlessnoted).Anyrecipeindicatingtheuseofastandmixercanbemixedwithahandmixerorbyhand.Mixingtimesareimportantand are detailed in each recipe. Overmixing in certain baked goods such asquick breads will result in overdeveloped gluten and sometimes createunwantedairpockets. Incontrast, somerecipes that requiremoredevelopedglutenwillalsorequirekneading(seethenotebelow)inadditiontomixing.Ingeneral, ingredients should be as close to the same temperature as possiblebeforemixing.
Apastryblender(atoolwithseveralnarrowstripsofstainlesssteel,joinedatahandle)isusefulforblendingbutterorsolidshorteningintodryingredients.A
foodprocessorcanalsoaccomplishthis,althoughitisnotnecessary.Iusea14-cupCuisinart forsome large jobs likemixingdoughforpastrycrusts,anda3-cup“mini-processor”forsmalltaskslikefinelychoppingnuts.Ifyouchoosetouseafoodprocessor,usethepulsebuttontopreventover-mixing.
Abenchscraperisaninvaluabletoolforgatheringandmixingdoughonaboardor work surface. It’s also handy for transferring individual items intact (likedonutsorDanishpastry)beforetheyarecooked.Althoughit’snotessential,abenchscraperisonekitchenitemI’drecommendyoupurchase(under$10)tomakeyourbakinglifeeasier.
KNEADINGKneading helps develop the gluten in bread and some pastry doughs.Developing gluten is especially important for bread, because it will hold thegassesthattheyeastproduces,whichinturnhelpsthebreadtorise.Glutenwilldevelop naturally to a certain extent, but kneading accelerates the process.There are recommended kneading times in those recipes that require glutendevelopment,butbecausetherearesomanyvariablesinvolved,youmayneedto adjust the amount of time. I suggest hand-kneading even after using thedoughhookonthemixertoensurethedoughisthepropertexture.
Sohowdoyouknowhow long toknead?Even if youusea standmixer toknead, you will need to evaluate the gluten development using your ownsenses. The first way is to judge the appearance and texture of the dough.Whendoughhasbeenkneadedadequately,itwillhaveasoft,silkytextureandwillspringbackwhenpokedwithafinger.Inaddition,youwillwanttousethestandardmethodtotestthedough,calledthewindowpanetest.Simplypulloffa small piece of dough and stretch it in each direction. If it forms a thin,translucent membrane (like a windowpane), your dough has been kneadedenough.Ifitbreaksorcracks,youshouldcontinuekneading.
GREASINGTHEPANVSUSINGLINERSItypicallyuseparchmentpaperforeaseofcleanupanditseasyrelease,butitisnot necessary. If youdonot haveparchment, greasing thepan is the easiestalternative. A Silpat or other silicone linermay also be substituted on bakingsheets.Forbakedgoodsthatmightbehardtoremovefromthepan,liningthe
panwith foil andgreasing itwill substitute forparchment. I oftenusemuffinliners to reduce the amount of cleanup (there are also stand-alone siliconeliners available for these). I sometimes use stand-alone paper molds forindividual muffins and monkey breads (I like the mini-panettone molds—mainlyforpresentation),butagain,theyarenotnecessary.Flouringapanafterbutteringorgreasing is important forquickbreadsso that theyriseevenly. Italsocreatesabarrierbetweenthebutterandthebattertopreventthebutterfrom melting into the batter. If you’re making a chocolate bread or muffinwhere the flour might affect the appearance, you can use cocoa powderinsteadofflourforcoatingthepan.
CHAPTERONE
Muffins,SconesandQuickBreads
■ApricotMuffinswithAlmondStreusel
■StrawberryButtermilkMuffins
■AppleCrumbMuffins
■CoconutMuffinswithPineappleGlaze
■PeanutCrumbChocolateChipMuffins
■OatmealWhiteChocolateMuffins
■BlueberryMuffinswithCinnamonSugar
■PumpkinCoconutStreuselMuffins
■CitrusYogurtMuffins
■HoneyRaisinBranMuffins
■CoffeeChocolatePecanPopovers
■GoatCheeseHerbMuffins
■SweetCorn,BaconandJalapenoMuffins
■LemonCurrantScones
■CranberryGingerCreamScones
■BlueberryScones
■CherryCrumbScones
■IrishRaisinScones
■PecanChocolateChipScones
■PumpkinGingerScones
■HamandCheeseScones
■OrangePoppySeedBread
■ChocolateCherryHazelnutBread
■BlueberryStreuselBread
■CranberryPecanBread
■PumpkinBreadwithWalnutStreusel
■WalnutBread
■StrawberryBalsamicBread
■RaspberryAlmondBread
ApricotMuffinswithAlmondStreusel
I like the flavorcombinationofapricotandalmond,butany flavor jamwouldworkinthesefruit-filledmuffins.
MAKES12MUFFINS
2¼cups(10oz.)all-purposeflour
2tbsps.lightbrownsugar
8tbsps.unsaltedbutter,softened
½cup(1.9oz.)slicedalmonds
1tbsp.bakingpowder
½tsp.bakingsoda
½tsp.salt
2/3cup(4.7oz.)granulatedsugar
2largeeggs
1tsp.almondextract
1cup(8.1oz.)sourcream
½cup(5.6oz.)apricotfruit
spread(seerecipep.305)
Preheattheovento375degreesF.Grease12standardmuffintinsorlinewithpaperliners.Inasmallbowl,combine¼cup(1.1oz.)flourandbrownsugar.Cut2tbsps.butter into the mixture with a pastry blender until crumbly. Stir in thealmondsandsetaside.Combinetheremaining2cupsflour,bakingpowder,bakingsodaandsaltina medium bowl. In a separate medium bowl, beat the remaining 6 tbsps.butterandgranulatedsugaruntillightandlemony.Beatintheeggs,almond
extractandsourcreamuntil smooth.Stir thewet ingredients into the flourmixtureuntiljustcombined.Spoon half the batter evenly among the muffin tins. Drop a heapingteaspoonofapricotfruitspreadintothecenterofeachmuffin.Topwiththeremaining batter, covering the fruit. Divide the almond mixture evenlyamongthemuffins.Bake for20–25minutes,until the topsaregoldenandspringy to the touch(and a toothpick inserted into the center comes out clean). Cool for 5minutesbeforeserving.
StrawberryButtermilkMuffins
When strawberries are abundant in season, baking them into these muffinstoppedwithacrispbutter-sugartoppingisagreatwaytoenjoythesurplus.
MAKES12MUFFINS
1cup(7oz.)granulatedsugar
2½cups(11oz.)plus3tbsps.all-purposeflour
7tbsps.unsaltedbutter,melted
1tsp.bakingpowder
½tsp.bakingsoda
¼tsp.salt
1cup(8fl.oz.)buttermilk
1¼tsps.vanillaextract
1largeegg
2cups(11oz.)freshstrawberries,
hulledandcoarselychopped
Preheat the oven to 350degreesF.Grease 12 standardmuffin cups or usepaperlinersandsetaside.Tomakethe topping,combine⅓cup(2.3oz.)sugarand3 tbsps. flour inasmallbowl.Stirin2tbsps.meltedbutter.Setaside.Combine the remaining 2 ½ cups flour, remaining ⅔ cup (4.7 oz.) sugar,bakingpowder,bakingsodaandsalt ina largebowl.Whiskthebuttermilk,vanilla,eggandremaining5tbsps.butterinaseparatemediumbowl.Makeawellinthecenterofthedryingredientsandpourinthebuttermilkmixture.Stiruntiljustcombined.Foldinthestrawberries.Dividethebatteramongthe12muffincups.Spoonthetoppingevenlyover
themuffins.Bake for25–30minutes,until the topsaregoldenandspringy to the touch(andatoothpickinsertedintothecentercomesoutclean).
AppleCrumbMuffins
These simple-to-make muffins are moistened with sour cream and dicedapples,andfinishedwithacrumbtopping.
MAKES12MUFFINS
2¼cups(10oz.)all-purpose•1tsp.bakingpowderflour
½tsp.bakingsoda
¼cup(2oz.)lightbrownsugar
1½tsps.groundcinnamon
½tsp.groundcinnamon
½cup(4oz.)sourcream
1½tsps.salt
1largeegg
8tbsps.unsaltedbutter,cut
1tsp.vanillaextractintobits
2largebakingapples,peeled,
½cup(3.5oz.)granulatedsugarcoredandfinelydiced
Preheattheovento350degreesF.Lightlygrease12standardmuffintinsorusepaperlinersandsetaside.Makethecrumbtoppingbycombining½cup(2.2oz.)flour,brownsugar,½tsp.cinnamonandsaltinamediumbowl.Cut3tbsps.butterpiecesintothemixturewithapastryblenderuntilmixtureiscrumbly.Combinetheremaining1¾cups(7.7oz.)flour,granulatedsugar,remaining1 tsp.salt,bakingpowder,bakingsodaandremaining1 tsp.cinnamon inalarge bowl. Add the remaining 5 tbsps. butter pieces and combine with apastry blender until mixture is crumbly. Whisk the sour cream, egg and
vanillatogetherinameasuringcup.Addthesourcreammixturetotheflourmixtureandmixuntiljustsmooth.Foldinthedicedapple.Evenly divide the batter among the muffin cups. Sprinkle topping evenlyover themuffins.Bakethemuffins for20–25minutes,until topsaregoldenandspringytothetouch(andatoothpickinsertedintothecentercomesoutclean).Coolslightlybeforeserving.
CoconutMuffinswithPineappleGlaze
Thesecoconut-filledmuffinshaveamoisttexture.Thepineappleglazeaddsatropicalflair,buttheyarealsodeliciouswithasimpledustingofconfectioners’sugar.
MAKES12MUFFINS
1½cups(6.6oz.)all-purposeflour
1tsp.bakingpowder
¼tsp.salt
6tbsps.unsaltedbutter,softened
¾cup(5.3oz.)granulatedsugar
2largeeggs
½cup(4fl.oz.)wholemilk
¼tsp.coconutextract(optional)
11/3cups(4.4oz.)sweetenedshreddedcoconut
1½cups(6.4oz.)confectioners’sugar
½cup(4.3oz.)crushedpineapple
Preheat the oven to 350 degrees F. Grease 12 standardmuffin tins or usepaperlinersandsetaside.Combine the flour, baking powder and salt in a large bowl. In a separatebowl, beat 4 tbsps. butter and granulated sugar until fluff y, about 3–4minutes.Whisktheeggs,milkandextract(ifusing)togetherandpourthemintotheflourmixture.Mixuntiljustcombined.Stirinthecoconut.Divide the batter evenly among themuffin cups. Bake for 20–25minutes,untiltopsaregoldenandspringytothetouch(andatoothpickinsertedintothecentercomesoutclean).
To make the glaze, combine the remaining 2 tbsps. butter, confectioners’sugar, 1 tbsp. water and pineapple until smooth. After the muffins havecooled for 5 minutes, spoon the glaze evenly over the muffins. Allow theglazetosetfor5minutesbeforeserving.
PeanutCrumbChocolateChipMuffins
Peanut butter and chocolate chips come together in these not overly sweetmuffins.Thecrunchypeanuttoppingisatreat,butthechocolatechipmuffinsarealsodeliciousplain.
MAKES12MUFFINS
9tbsps.unsaltedbutter
2½cups(11oz.)all-purposeflour
¼cup(2oz.)plus2tbsps.Lightbrownsugar
2tbsps.peanutbutter
1/3cup(1.7oz.)peanuts,coarselychopped
½cup(3.5oz.)granulatedsugar
2tsps.bakingpowder
½tsp.bakingsoda
¼tsp.salt
2/3cup(5.3fl.oz.)buttermilk
2largeeggs
1tsp.vanillaextract
1½cups(7oz.)semi-sweetchocolatechips
Preheat the oven to 350 degrees F. Grease 12 standardmuffin tins or usepaperlinersandsetaside.Melt8tbsps.butterandallowtocoolslightly.Setaside.Combine½cup (2.2oz.) flourand2 tbsps.brownsugar inamediumbowl.Cuttheremaining1tbsp.butterintotheflourmixture.Useaforktocutthepeanutbutterintotheflouruntilmixtureiscrumbly.Stirinthepeanutsandsetaside.
Combine the remaining 2 cups (8.75 oz.) flour,¼ cup (2 oz.) brown sugar,granulatedsugar,bakingpowder,bakingsodaandsaltinalargebowl.Inaseparatebowl,whisktogetherthemeltedbutter,buttermilk,eggsandvanilla.Make a well in the center of the dry ingredients and pour in the buttermixture.Mixuntiljustcombined.Foldinthechocolatechips.Dividethebatterevenlyamongthemuffincups.Dividethepeanuttoppingevenly over themuffins. Bake for 20–25minutes, until the tops are goldenandspringytothetouch(andatoothpickinsertedintothecentercomesoutclean).Coolslightlybeforeserving.
OatmealWhiteChocolateMuffins
Whitechocolateaddsasubtlevanilla-scentedsweetnesstotheseoatmeal-filledmuffins.
MAKES12MUFFINS
5tbsps.unsaltedbutter
2cups(6.7oz.)old-fashionedoats
½cup(4oz.)plus2tbsps.Lightbrownsugar
1¼cups(5.5oz.)all-purposeflour
1tsp.bakingpowder
½tsp.bakingsoda
¼tsp.salt
1tsp.groundginger
1¼tsps.groundcinnamon
½tsp.groundnutmeg
1largeegg
1cup(8.6oz.)applesauce(seerecipep.309)
½cup(4fl.oz.)wholemilk
1cup(5oz.)whitechocolatechips
3tbsps.granulatedsugar
Preheat theovento350degreesF.Line12standardmuffin tinswithpaperliners.Melt2tbsps.butter.Combine½cup(0.9oz.)oatsand2tbsps.brownsugarinasmallbowl.Addthemeltedbutteranduseaforktocombine.Setaside.Whisk the remaining 1½ cups (2.7 oz.) oats, flour, baking powder, baking
soda, salt, ginger, cinnamon and nutmeg together in a medium bowl.Combine the remaining3 tbsps.butterand remaining½cup (4oz.)brownsugarinthebowlofastandmixer.Creamuntillightandfluffy.Addtheeggandbeattocombine.Addhalftheflourmixtureandmixtocombine.Stirinthe applesauce and milk. Mix in the remaining flour mixture until justcombined.Stirinthewhitechocolate.Dividethebatteramongthe12muffintins.Sprinklethereservedoatmixtureevenlyoverthemuffins.Bake for25–30minutes,until the topsaregoldenandspringy to the touch(and a toothpick inserted into the center comes out clean). Cool slightlybeforeserving.
Blueberry Muffins with CinnamonSugar
I prefer to use frozen Maine blueberries which are smaller and often moreflavorful than cultivated berries in these muffins to prevent the blueberriesfromstreakingthebatter.Substitutelocalseasonalberriesifavailable.
MAKES12MUFFINS
2cups(8.75oz.)plus2tbsps.allpurposeflour
2tsps.bakingpowder
½tsp.salt
12tbsps.unsaltedbutter,softened
11/3cup(9.4oz.)granulatedsugar
2largeeggs
1cup(8fl.oz.)wholemilk
1½cups(7.8oz.)blueberries
1tbsp.cinnamon
Preheat the oven to 375 degrees F. Grease 12 standardmuffin tins or usepaperlinersandsetaside.Combine2 cups (8.75oz.) flour,bakingpowderandsalt inamediumbowlandsetaside.Combine8tbsps.butterand⅔cup(4.7oz.)granulatedsugarinthebowlofastandmixeruntilfluffy.Addtheeggsoneatatimeandbeattocombine.Addhalf the flourmixture andmix to combine.Add the buttermilk andmix tocombine.Mix in the remaining flourmixtureuntil just combined.Toss theblueberrieswith the remaining 2 tbsps. flour. Fold the blueberries into thebatter.
Dividethebatteramongthe12muffintins.Bakefor20–25minutes,untilthetopsaregoldenandspringytothetouch(andatoothpickinsertedintothecentercomesoutclean).Combinetheremaining⅔cup(4.7oz.)sugarandcinnamoninasmallbowl.Melt the remaining4 tbsps.butterandbrush itevenlyover the topsof thewarmmuffins.Sprinkle thecinnamonsugarevenlyover themuffin tops tocoat.Allowthemuffinstocoolfor5minutesbeforeserving.
PumpkinCoconutStreuselMuffins
Pumpkin and coconut are a complementary pairing in this moist streusel-toppedmuffin.
MAKES12MUFFINS
2½cups(11oz.)all-purposeflour
¼cup(2oz.)plus3tbsps.Lightbrownsugar
8tbsps.unsaltedbutter,softened
¼cup(0.8oz.)sweetenedflakecoconut
1tsp.bakingpowder
½tsp.bakingsoda
¼tsp.salt
1tsp.groundcinnamon
½tsp.groundginger
½tsp.groundnutmeg
¼tsp.groundcloves
½cup(3.5oz.)granulatedsugar
1cup(8.6oz.)pumpkinpuree
2largeeggs
½cup(4fl.oz.)buttermilk
Preheatovento350degreesF.Grease12standardmuffintinsorusepaperlinersandsetaside.Make the streusel toppingby combining½ cup (2.2 oz.) flour and 3 tbsps.brownsugarinamediumbowl.Cut3tbsps.butter intobits.Cutthebutterpiecesintothemixturewithapastryblenderuntilmixtureiscrumbly.Fold
inthecoconutandsetaside.Inamediumbowl,sifttogethertheremaining2cups(8.75oz.)flour,bakingpowder,bakingsoda,salt,cinnamon,ginger,nutmegandcloves.Combinetheremaining5tbsps.butter,remaining¼cup(2oz.)brownsugarandgranulatedsugarinthebowlofastandmixer.Beatuntilfluffy.Addthepumpkinandeggsandbeatuntilsmooth.Stirinhalfoftheflourmixtureandbeatuntilsmooth.Mixinthebuttermilk.Mixintheremainingflourmixtureuntil just combined. Evenly divide the batter among the muffin cups.Sprinklethestreuseltoppingevenlyoverthemuffins.Bakefor20–25minutes,untiltopsaregoldenandspringytothetouch(andatoothpick inserted into the center comes out clean). Cool slightly beforeserving.
CitrusYogurtMuffins
Orangeandlemonbalancethetangofyogurtinthesemoistmuffins,flavoredwithpoppyseeds.
MAKES12MUFFINS
2cups(8.75oz.)all-purposeflour
1tsp.bakingpowder
½tsp.bakingsoda
½tsp.salt
8tbsps.unsaltedbutter,softened
¾cup(5.3oz.)granulatedsugar
2largeeggs
1cup(8.6oz.)plainyogurt
1tsp.lemonzest
1tsp.orangezest
1cup(4.23oz.)confectioners’sugar
1tsp.lemonjuice
2tsps.orangejuice
2tsps.poppyseeds
Preheat the oven to 350 degrees F. Grease 12 standardmuffin tins or usepaperlinersandsetaside.Whisktheflour,bakingpowder,bakingsodaandsalttogetherinamediumbowl and set aside. Combine the butter and sugar in the bowl of a standmixer.Creamuntil lightandfluffy.Addtheeggsoneata timeandbeat tocombine.Addhalftheflourmixtureandmixtocombine.Addtheyogurtandmixtocombine.Mixintheremainingflourmixtureuntiljustcombined.Stir
in½tsp.lemonzestand½tsp.orangezest.Dividethebatteramongthe12muffintins.Bakefor20–25minutes,untilthetopsaregoldenandspringytothetouch(andatoothpickinsertedintothecentercomesoutclean).Whisktogethertheconfectioners’sugar, lemonjuiceandorangejuiceuntilsmooth.Stirtheremaining½tsp.lemonzest,orangezestandpoppyseeds.Allow the muffins to cool for 5 minutes. Transfer the muffins to a rack.Dividetheglazeevenlyamongthewarmmuffins.Allowtheglazetosetupfor5minutesbeforeserving.
HoneyRaisinBranMuffins
Thedense,moisttextureoftheseflavorfulmuffinsissimilartoastickypudding.
MAKES12MUFFINS
2cups(11.6oz.)darkraisins
10tbsps.unsaltedbutter,softened
1/2cup(3.5oz.)granulatedsugar
1/2cup(4oz.)lightbrownsugar
2tbsps.molasses
1¼cups(5.5oz.)all-purposeflour
¾cup(2.7oz.)wheatbran
1½tsps.bakingsoda
½tsp.salt
1tsp.finelygratedorangezest
1/3cup(4oz.)honey
2largeeggs
½cup(4fl.oz.)buttermilk
2tsps.vanillaextract
Soaktheraisins for10minutes inboilingwater.Drain thewaterandpureetheraisinsinafoodprocessor(ormincebyhand)andsetaside.Preheattheovento350degreesF.Combine 4 tbsps. butter, granulated sugar andbrown sugar andbeat untilfluffy. Add the molasses and 1 tbsp. warm water. Brush the insides of 12standardmuffintinswiththebuttermixture,reservingtherest.Setaside.Combine the flour,bran,bakingsoda, saltandorangezest ina largebowl.
Melttheremaining6tbsps.butterandwhiskinthehoneyuntilsmooth.Inaseparate bowl, whisk together the eggs, buttermilk and vanilla untilcombined. Stir in the butter-honey mixture and pureed raisins untilcombined.Make a well in the center of the dry ingredients and pour in the raisinmixture.Mixuntiljustcombined.Dividethebatteramongthe12muffin tins.Bakefor15minutes.Brushanyremaining glaze over the tops of the muffins and bake for 5–8 minuteslonger,untilatoothpickinsertedintothecentercomesoutclean.Allowthemuffins to cool in thepan for 3minutes.Transfer themuffins to a rack tofinishcoolingbeforeserving.
CoffeeChocolatePecanPopovers
While thesearenotmuffins, theyare so good forbreakfast that I had to fi tthem in here. The key to great popovers is getting the pan very hot beforeaddingthebatterandthennotopeningtheovendoorexcepttorotatethepan.
MAKES6LARGEPOPOVERS
2tbsps.unsaltedbutter,melted
3largeeggs
1½cups(12oz.)wholemilk,warmed(about110–115degreesF)
1tsp.espressopowder(orsubstitute1tsp.instantcoffee)
¼cup(1oz.)finelygroundpecans
1cup(4.4oz.)all-purposeflour
¼tsp.salt
¼cup(1.2oz.)bittersweetchocolateshavings
Preheattheovento400degreesF.Whisk together 1 tbsp. butter, eggs and milk in a large bowl. Add theespressopowder,pecansandflourandbeatuntilsmooth,thensetaside.Grease6popovertins(orusemuffintins)withtheremaining1tbsp.meltedbutterandplacethepanintheovenfor3–4minutes.Remove the pan from the oven and fill the cups about¾ full with batter.Divide the chocolate evenly among the tins and top with the remainingbatter. Bake for 15 minutes. Rotate the pan 180 degrees and bake for 30minutes longerwithout opening the oven. The popovers should be puffedandgoldenontop.Removefromtheovenandserveimmediately.
GoatCheeseHerbMuffins
Savory muffins flavored with goat cheese and herbs are reminiscent of theflavors of the south of France. Add chopped Kalamata olives, sun-driedtomatoesorroastedredpeppersforinterestingvariations.
MAKES12MUFFINS
2cups(8.75oz.)all-purposeflour
1tsp.granulatedsugar
1tbsp.bakingpowder
½tsp.bakingsoda
½tsp.salt
1tsp.choppedfreshthyme
¼tsp.choppedfreshsage
1tsp.herbsdeProvence(orsubstitutedriedsage)
8tbsps.unsaltedbutter,softened
2largeeggs
1tsp.Dijonmustard
1cup(8.6oz.)plainfullfatyogurt
½cup(2oz.)crumbledfreshgoatcheese
Preheat the oven to 375 degrees F. Grease 12 standardmuffin tins or usepaperlinersandsetaside.Combinetheflour,sugar,bakingpowder,bakingsoda,salt,thyme,sageandherbsdeProvence in a largebowl.Cut in thebutterwith apastryblenderuntilcrumbly.Whisktogethertheeggs,mustardandyogurtinameasuringcup.Makeawellinthecenterofthedryingredientsandpourintheyogurtmixture.Stiruntil justcombined.Fold in thecrumbledgoatcheese.Divide
themixtureevenlyamongthe12muffintins.Bakefor20–25minutes,untilthetopsaregoldenandfirmtothetouch.Coolfor5minutesbeforeserving.
Sweet Corn, Bacon and JalapenoMuffins
These cornmeal muffins with a Southwest twist make a deliciousaccompanimenttoeggs.Slicetheminhalfandservethemtoasted,toppedwithpoachedeggs,foraspecialbreakfasttreat.
MAKES12MUFFINS
6slicesbacon
1cup(4.4oz.)all-purposeflour
1cup(5.6oz.)cornmeal,whiteoryellow
1tbsp.bakingpowder
½tsp.salt
1tsp.crushedredpepper
2/3cup(5.4oz.)sourcream
¾cup(6fl.oz.)wholemilk
4tbsps.unsaltedbutter,melted
1largeegg
2tsps.mincedjalapeno
3scallions,trimmedandminced
½cup(2.9oz.)cookedcorn
2tsps.choppedcilantro(optional)
Preheattheovento375degrees.Grease12standardmuffintinsorlinewithpaperliners.Place the bacon in a large skillet. Cook overmedium-low heat until crisp,draining off excess fat as necessary, about 4–5minutes per side. Drain on
papertowelsandallowtocool.Crumblethebaconintoasmallbowlandsetaside.Combinetheflour,cornmeal,bakingpowder,saltandredpepperinalargebowl.Inaseparatemediumbowl,whisktogetherthesourcream,milk,butterandegg.Makeawellinthecenterofthedryingredientsandpourinthesourcream mixture. Stir until just combined. Fold in the crumbled bacon,jalapeno, scallions, corn and cilantro (if using). Divide themixture evenlyamongthe12muffintins.Bakefor20–25minutes,untilthetopsaregoldenandfirmtothetouch.Coolfor5minutesbeforeserving.
LemonCurrantScones
Lemon-scentedsconesstuddedwithcurrantsareawonderfulbreakfast treat.Thedoughshouldbejustmoist,sobecarefulnottoovermixitafteraddingtheliquid. These scones (along with some of the recipes to follow) are cut intolargerwedges,butcanbemadeintosmallersconesaccordingtotaste(seetheChef’sTip).Sconedoughmayalsobeshapedandthenfrozenpriortobaking,makingiteasytobakeoffafewwarm-from-the-ovensconesatatime.
MAKES10–12SCONES
2cups(8.75oz.)all-purposeflour
¼cup(1.8oz.)granulatedsugar
2½tsps.bakingpowder
½tsp.bakingsoda
½tsp.salt
1tbsp.finelygratedlemonzest
6tbsps.unsaltedbutter,cutintobits
½cup(2.9oz.)currants(reconstitutedinwarmwaterifdesired)
1largeegg
2/3cup(5.3oz.)buttermilk
1cup(4.2oz.)confectioners’sugar
2tbsps.lemonjuice
Preheattheovento375degreesF.Lineabakingsheetwithparchmentpaperorlightlygrease.Combinetheflour,sugar,bakingpowder,bakingsoda,saltandlemonzestina largebowl.Cut thebutter into the flourmixturewithapastryblender toform a coarsemixture. Stir in the currants.Whisk the egg and buttermilk
together in ameasuring cup and pour it into the flour buttermixture. Stiruntiljustcombined.Turn the dough onto a lightly floured surface and press it into an 8” diskabout½”thick.Cutthedoughinhalf.Cuteachhalfinto5–6eventrianglesand place them on the baking sheet at least 1” apart. Bake 12–15minutes,untilthetopsaregoldenbrown.Transferthesconestoaracktocoolslightly.Whisk together the confectioners’ sugar and lemon juice to form a glaze.Drizzle the glaze evenly over the scones. Allow the glaze to set up to 5minutesbeforeserving.
Chef’sTip:Tomake20–24smallerscones,dividethedoughinhalf. Formeach half into a disk about 4” in diameter and cuteach disk in half. Cut each half into 5–6 even triangles andproceedwithbaking.
CranberryGingerCreamScones
Creamsconeshavea tender, cake-likecrumbwith flaky layers.Here theyareformed into the traditional triangle scones. Because the dough is so tender,thesemayalsobecutoutwitharoundcookiecutterorothershape,gatheringandreshapingthescrapsasnecessarywithouttougheningthescones.
MAKES10–12SCONES
12/3(7.3oz.)cupsall-purposeflour
1/3cup(1.9oz.)whitecornmeal
1/3cup(2.3oz.)granulatedsugar
2tsps.bakingpowder
¼tsp.salt
5tbsps.unsaltedbutter,cutintobits
¾cup(6fl.oz.)heavycream
¾cup(4.4oz.)driedcranberries
¼cup(1.5oz.)dicedcandiedginger
1largeegg
2tsps.sandingsugar
Preheat the oven to 375 degrees F. Line a baking sheet with parchmentpaper.Combinetheflour,cornmeal,sugar,bakingpowderandsaltinalargebowl.Cut the butter in with a pastry blender until crumbly. Form a well in thecenteroftheflourmixtureandpourinthecream.Stirthemixtureuntiljustcombined.Stirinthecranberriesandginger.Formthedoughintoaballandtransferittoalightlyflouredworksurface.Kneadthedoughfor1minute.Press the dough into a 10” x 15” rectangle about¼” thick. Using the long
side,rollthedoughupasifmakingajellyroll.Flattenthedoughandfolditupinhalf.Pressthedoughintoan8”diskabout½”thick.Cutthedoughinhalf. Cut each half into 5–6 even triangles and place them on the bakingsheet at least 1” apart.Whisk the eggwith a pinchof salt in a small bowl.Brushthetopsofthesconeswitheggandsprinklethesandingsugarevenlyovertop.Bake for 15–18minutes, until golden brown. Cool for 5minutes on a rackbeforeserving.Storecompletelycooledsconesinanairtightcontainerforupto3days.
BlueberryScones
These sconeshold their shapebetter after freezing, so they are anatural formakingahead.Keepastashinyourfreezer(aswedidattheinn)foraquicklybakedbreakfasttreat.
MAKES10–12SCONES
3cups(13.2oz.)all-purposeflour
½cup(3.5oz.)granulatedsugar
1tbsp.bakingpowder
1tsp.bakingsoda
½tsp.salt
8tbsps.unsaltedbutter,cutintobits
¾cup(6fl.oz.)buttermilk
1cup(5.2oz.)blueberries,frozen
2tbsps.heavycream
1tsp.sandingsugar
Combine the flour, sugar, baking powder, baking soda and salt in a largebowl.Cutinthebutterwithapastryblenderuntilthemixtureiscrumbly.Stirin the buttermilk. Fold in the blueberries. Form the dough into a ballwithlightlyflouredhands.Dividethedoughinhalfandpresseachhalfintoa4”disk.Wrapthedoughinplasticwrapandfreezeforatleast30minutesorupto3days.Preheat the oven to 375 degrees F. Line a baking sheet with parchmentpaper.Press1pieceofthedoughintoan8”circle.Cutthedoughinhalf.Cuteachhalf into5–6even trianglesandplace themon thebakingsheetat least 1”apart.Brushthetopsofthesconeswithcreamandsprinklethesugarevenly
overthetops.Bake for 18–20 minutes, until golden brown. Cool for 5 minutes beforeserving.Storecompletelycooledscones inanairtightcontainer forupto3days.
CherryCrumbScones
CherryCrumbScones
Theseroundsconesareflavoredwithorangezestanddriedcherries,andbakedwithacrunchycrumbtopping.
MAKES8LARGEROUNDSCONES
3cups(13.2oz.)all-purposeflour
3tbsps.lightbrownsugar
¼tsp.groundcinnamon
11tbsps.unsaltedbutter,cutintobits
¼cup(1.8oz.)granulatedsugar
2½tsps.bakingpowder
½tsp.salt
1tsp.finelygratedorangezest
½cup(2.9oz.)driedtartcherries
¾cup(6fl.oz.)buttermilk
1largeegg
Preheatovento375degreesF.Lineabakingsheetwithparchment.Inasmallbowl, combine½cup (2.2oz.) flour,brownsugarandcinnamon.Cut3tbsps.butterintothemixturewithapastryblenderuntilcrumbly.Setaside.Combine the remaining 2 ½ cups flour (11 oz.), granulated sugar, bakingpowder, salt and orange zest in a large bowl. Cut the remaining 8 tbsps.butterintotheflourmixturewithapastryblenderuntilcrumbly.Whisktheeggandbuttermilktogetherinameasuringcup.Stirthewetingredientsintotheflourmixtureuntiljustcombined.Formthedoughintoaballandtransfer it toa lightly flouredworksurface.
Kneadthedoughfor1minute.Pressthedoughintoa9”diskabout1”thick.Usingafloured3”biscuitcutter,cutthedoughintorounds.Foldtheexcessdoughtogether,reshapeandcontinuetocutcirclesuntil8areformed.Placethemonthebakingsheetatleast2”apart.Dividethetoppingevenlyamongtheroundscones,pressingitdownlightly.Bakefor18–20minutes,untilgoldenbrownontop.Coolfor5minutesbeforeserving.
IrishRaisinScones
Thisismyrecollectionofwhatasconewasasakid:lightlysweetenedbutterydough,shapedlikeabiscuit,studdedwithraisinsandtheperfectfoilforcreamyIrishbutterandjam.Thesesconesaremoremuffin-likethanthedensersconesthathavebecomepopularinAmerica.Addingcornstarchsoftensthedoughforalightercrumb.
MAKES8LARGEROUNDSCONES
1¾cups(7.7oz.)all-purposeflour
¼cup(1.8oz.)granulatedsugar
2tsps.bakingpowder
½tsp.salt
2tbsps.cornstarch,optional(seeChef’sTip)
5tbsps.unsaltedbutter,cutintobits
½cup(2.9oz.)raisins
½cup(4fl.oz.)wholemilk
1largeegg
2tbsps.heavycream
2tbsps.sandingsugar
Preheattheovento425degreesF.Lineabakingsheetwithparchment.Combine the flour, sugar, bakingpowder and salt in a large bowl.Cut thebutter in with a pastry blender until crumbly. Stir in the raisins. In ameasuringcup,whiskthemilkandeggtogether.Makeawellinthecenterofthedryingredientsandpourinthebuttermilkmixture.Mixjustuntilasoftdoughforms.Turnthedoughontoalightflouredworksurface.Patthedoughintoacircle
about1½”thick.Cutthedoughintoroundswithafloured3”biscuitcutter,placingthem1½”apartonthebakingsheet.Reformthedoughandcontinueuntil 8 scones are formed. Place the baking sheet in the refrigerator for 15minutes.Brush the tops of the scones with cream and sprinkle the sanding sugarevenlyovertop.Bakeuntiltopsaregoldenbrown,about15–18minutes,rotatingpanhalfwaythroughbaking.Transferthesconestoabakingracktocookfor5minutesbeforeserving.
PecanChocolateChipScones
I lovethecombinationofmeltedchocolateandtoastedpecans inthiscookie-likescone.
MAKES10–12SCONES
2cups(8.75oz.)all-purposeflour
1/3cup(2.6oz.)lightbrownsugar
1tbsp.bakingpowder
½teaspoonsalt
½tsp.groundcinnamon
½cupunsaltedbutter,cutintobits
¾cup(6fl.oz.)heavycream
½cup(1.9oz.)choppedtoastedpecans
½cup(2.3oz.)semi-sweetchocolatechips
1largeegg
2tbsps.sandingsugar
Preheat the oven to 375 degrees F. Line a baking sheet with parchmentpaper.Combinetheflour,brownsugar,bakingpowder,saltandcinnamoninalargebowl.Cutthebutterinwithapastryblenderuntilcrumbly.Formawellinthecenteroftheflourmixtureandpourinthecream.Stirthemixtureuntil justcombined.Stirinthepecansandchocolatechips.Formthedoughintoaballandtransfer it toa lightly flouredworksurface.Knead the dough for 1 minute. Press the dough into an 8” disk about ½”thick.Cut the dough in half.Cut each half into 5–6 evenpieces andplacethemonthebakingsheetatleast1”apart.Whisktheeggwithapinchofsalt
in a small bowl. Brush the tops of the scones with egg and sprinkle thesandingsugarevenlyovertop.Bake for 15–18minutes, until golden brown. Cool for 5minutes on a rackbeforeserving.Storecompletelycooledsconesinanairtightcontainerforupto3days.
PumpkinGingerScones
Fresh-from-the-oven spice-scented scones are topped with white chocolateglazeforasweettreat.
MAKES10–12SCONES
2cups(8.75oz.)all-purposeflour
1/3cup(2.6oz.)lightbrownsugar
2tsps.bakingpowder
½tsp.bakingsoda
¼tsp.salt
1tsp.groundcinnamon
¼tsp.groundcloves
½tsp.groundginger
½tsp.groundnutmeg
8tbsps.unsaltedbutter,cutintobits
½cup(4.3oz.)pumpkinpuree
3tbsps.wholemilk
1largeegg
2teaspoonsvanillaextract
¼cup(1.5oz.)crystallizedginger,finelychopped
1cup(5oz.)choppedwhitechocolate
3tbsps.heavycream
¼cupconfectioners’sugar
Combine the flour, brown sugar, baking powder, salt, cinnamon, cloves,groundgingerandnutmeg ina largebowl.Cut thebutter inwithapastry
blenderuntilcrumbly.Whiskthepumpkin,milk,eggandvanillatogetherina smallbowl.Formawell in the centerof the flourmixtureand stir in thepumpkinmixtureuntiljustcombined.Foldinthecrystallizedginger.Formthedoughintoaballandtransfer it toa lightly flouredworksurface.Knead the dough for 1 minute. Press the dough into an 8” disk about ½”thick.Coverandrefrigeratethedoughforatleast30minutes.Whenreadytobake,preheattheovento400degreesF.Lineabakingsheetwithparchmentpaper.Cutthedoughinhalf.Cuteachhalfinto5–6eventrianglesandplacethemonthebakingsheetatleast1”apart.Bakefor15–18minutes,untilgoldenbrown.Inthemeantime,combinethewhitechocolateandheavycreaminabowlsetoversimmeringwater(oruseadoubleboiler).Stiruntilchocolateismelted.Removefromtheheatandwhiskintheconfectioners’sugaruntilsmooth.Cool the scones for 5minutes on a rack.Drizzle theglaze evenlyover thescones.Allowtheglazetosetfor5minutesbeforeserving.Thesesconesarebesteatenthedaytheyaremade.
HamandCheeseScones
Thisisanall-purposerecipeforasavoryscone,abletobeadaptedaccordingtotaste. Some interesting combinations include serrano ham with Manchego,cooked bacon with cheddar and prosciutto with fontina. The addition ofdifferentherbsandspiceswouldalsomakeinterestingvariations.
MAKES10–12SCONES
2cups(8.75oz.)all-purposeflour
1tbsp.bakingpowder
1tsp.granulatedsugar
½tsp.salt
4tbsps.unsaltedbutter,cutintobits
6thinslicesham,coarselychopped(about3oz.)
1cup(4oz.)gratedGruyerecheese
1cup(8fl.oz.)heavycream
1largeegg
Preheat theoven to400degreesF.Lightlygreaseabakingsheetor line itwithparchment.Whisktogethertheflour,bakingpowder,sugarandsaltinalargebowl.Cutthebutterintotheflourmixturewithapastryblenderuntilcrumbly.Foldinthe ham and cheese until evenly distributed. Stir in the cream. Form themixtureintoaballandtransferittoalightlyflouredworksurface.Withlightlyflouredhands,patthedoughintoan8”diskabout½”thick.Cutthedough inhalf.Cuteachhalf into5–6even trianglesandplace themonthe baking sheet at least 1” apart.Whisk the eggwith a pinch of salt in asmallbowl.Brushthetopsofthesconeswiththeeggwash.Bake for 20–25minutes,untilgoldenbrown.Allow the scones to cool for 5
minutesbeforeserving.
OrangePoppySeedBread
This isoneofmy favoritebreakfast treatsbecause it is somoist,unlikemanyquickbreads. It’s simple toassembleandstays freshanddelicious forseveraldaysafterbaking.Thinslicesof thisbread layeredwithcreamcheesemakeadelicioustea-timesandwich.
MAKES1LOAF
12tbsps.unsaltedbutter,softened
¾cup(5.3oz.)granulatedsugar
2largeeggs
2cups(8.75oz.)all-purposeflour
2tsps.bakingpowder
½tsp.salt
4tsps.finelygratedorangezest
3tbsps.poppyseeds
½cup(4oz.)sourcream
1tsp.orangeextract
¼cup(1.5oz.)candiedorangepeel,finelychopped(optional—seeChef’sTip)
2tbsps.orangejuice
1cup(4.23oz.)confectioners’sugar
Preheatovento350degreesF.Greaseandflouralarge(9”x5”x3”)loafpan(orgreasethepan,linewithparchment,greaseagainanddustwithflour).Combinethebutterandsugarinthebowlofastandmixeruntilfluffy.Addthe eggs one at a time and mix to combine. Combine the flour, bakingpowder,salt,3tsps.orangezestandpoppyseedsinamediumbowl.Addhalf
theflourmixturetothebuttermixtureandmixuntiljustcombined.Addthesour cream and orange extract and mix until just combined. Fold in thecandiedorangepeel.Spoonthebatterintotheloafpan.Bakeuntilgoldenbrownandatoothpickinsertedintothecentercomesoutclean,about55–60minutes.Cool5minutesintheloafpan.Inthemeantime,combinetheremaining1tsp.orangezest,orangejuiceandconfectioners’sugarinamediumbowl.Transferthebreadtoacoolingrack.Useaforktoprickthetopofthebreadalloverabout1”deep.Pourtheglazeevenlyandslowlyover thebread,allowing the top toabsorb it.Cool foratleast15minutes,untilglazeisset.
Chef’sTip:HowtoMakeCandiedOrangePeel—Slicetheendsoff theorange (or lemon for lemonpeel), thenscore thepeelfrom one end to the other into 4 vertical segments. Removeeachsegment(includingwhitepith)in1piece.Cutinto¼”-widestrips.Cookinlargepotofboilingwaterfor15minutes;drain,rinseanddrainagain.Removethepeelsinlargesections.Slicethepeelsintothin¼”-widestrips.Bring3incheswatertoaboilin amedium saucepan. Place the peels into the boilingwaterand blanch them for 5 minutes. Drain the peels and repeat.Drain the peels again. In amedium saucepan, combine 1 cupgranulatedsugarwith1cupwater.Bringtoasimmerandcookfor8–9minutes,untiltemperaturereaches230–235degreesF.Add the peels and reduce the heat to retain a simmer. Cookuntil thepeelsbecometranslucent,about45minutes. Ifusingthe peels in bread, simply drain them and allow them to drycompletely. Ifusingforsnackingordipping inchocolate,drainthem, then roll them in granulated sugar and allow them tocool.
ChocolateCherryHazelnutBread
Chocolateandcherrieshaveanaturalaffinityforeachother,andareespeciallytastyinthisrichbreadtoppedwithahazelnutcrumbmixture.
MAKES1LOAF
½cup(4oz.)lightbrownsugar
2cups(8.75oz.)plus2tbsps.allpurposeflour
2tbsps.unsaltedbutter,cutintobits
¼cup(1oz.)hazelnuts,peeledandchopped(seeChef’sTip)
1tsp.bakingsoda
½tsp.salt
½tsp.espressopowder(optional)
1/3cup(2.6fl.oz.)canolaorcoconutoil
½cup(3.5oz.)granulatedsugar
1largeegg
1cup(8fl.oz.)buttermilk
1tsp.vanillaextract
½cup(2.9oz.)driedtartcherries
1cup(4.6oz.)minibittersweetchocolatechips(orfinelychoppedbittersweetchocolate)
Preheattheovento350degreesF.Greaseandflouralarge(9”x5”x3”)loafpan (or grease the pan, line with parchment, grease again and dust withflour)andsetaside.Combine¼ cup (2 oz.) brown sugar, 1 tbsp. flour and butterwith a pastryblenderorforkinamediumbowl.Stirinthehazelnutsandsetaside.
Combinetheremaining2cups(8.75oz.)flour,bakingsoda,saltandespressopowder (if using) in amediumbowl.Combine theoil, remaining¼cup (2oz.)brownsugarandgranulatedsugarinthebowlofastandmixer.Beatinthe egg. Add half the flour mixture to the oil mixture and mix until justcombined.Addthebuttermilkandvanillaandmixuntiljustcombined.Addtheremainingflourmixtureandmixuntil justcombined.Toss thecherriesandchocolatechipswiththeremaining1tbsp.flourtocoat.Stirthecoatedcherriesandchipsintothebatter.Spoonthebatterintotheloafpan.Sprinklethehazelnuttoppingevenlyovertop.Bakeuntilgoldenbrownandatoothpickinsertedintothecentercomesoutclean,about55–60minutes.Coolfor5minutesintheloafpan,thenremovetoaracktofinishcooling.
Chef’s Tip: To peel the hazelnuts, preheat the oven to 350degreesF. Spread thenuts ina single layeronabaking sheetandtoastuntil theskinsaremostlysplit,about8–10minutes.Rubthenutswithdoublepapertowelsuntilskinsareremoved.
BlueberryStreuselBread
One of our favorite summer outings when we had ourMaine B & B was towander the barren hillsides, looking for secret patches ofwild blueberries tocollect and serve at breakfast. Often the extra bounty became part of ourbreakfastbaking,asinthisdeliciousquickbread.
MAKES1LOAF
2¼cups(10oz.)all-purposeflour
¾cup(5.3oz.)granulatedsugar
¼cup(2oz.)lightbrownsugar
2tsps.groundcinnamon
6tbsps.unsaltedbutter,softened
2largeeggs
2tsps.bakingpowder
¼tsp.salt
2tsps.finelygratedlemonzest
1/3cup(2.7fl.oz.)wholemilk
1tsp.vanillaextract
1 cup (5.2 oz.) fresh or frozen wild blueberries (or substitutecultivatedberries)
Preheattheovento350degreesF.Greaseandflouralarge(9”x5”x3”)loafpan (or grease the pan, line with parchment, grease again and dust withflour)andsetaside.Combine¼cup(1.25oz.)flour,¼cup(1.8oz.)granulatedsugar,brownsugarandcinnamoninamediumbowl.Cutin2tbsps.butterwithapastryblenderuntilcrumbly.Setaside.
In thebowlofastandmixer,combine the remaining4 tbsps.butterand½cup (3.5 oz.) granulated sugar until light and fluffy.Add the eggs one at atimeuntilcombined.Combinetheremaining2cups(8.75oz.) flour,bakingpowder, saltand lemonzest inamediumbowl.Addhalftheflourmixturetothebuttermixtureandmixuntiljustcombined.Addthemilkandvanillaandmixuntil just combined.Add the remaining flourmixtureandmixuntiljustcombined.Foldintheblueberriesandsetaside.Spoonhalf of the batter into the pan. Sprinkle half of the cinnamon sugarmixtureovertop.Withabutterknife,swirlthecinnamonsugarmixtureintothebatterabout1”deep.Spoontheremainingbatterontop.Sprinkleontheremainingcinnamonsugarmixture.Bakeuntilgoldenbrownandatoothpickinsertedintothecentercomesoutclean,about55–60minutes.Coverthetopwithfoilforthelast10–15minutesifnecessarytopreventover-browning.Cool5minutes inthe loafpan, thenremovetoaracktofinishcooling.
CranberryPecanBread
The flavor of dried cranberries is enhanced by orange zest and cardamom inthisdeliciouslymoistbread.
MAKES1LOAF
2cups(8.75oz.)all-purposeflour
2tsps.bakingpowder
½tsp.bakingsoda
½tsp.salt
¼tsp.groundcardamom
1tsp.finelygratedorangezest
8tbsps.unsaltedbutter,softened
1cup(7oz.)granulatedsugar
3oz.creamcheese,softened
2largeeggs
½cup(4fl.oz.)buttermilk
1tsp.vanillaextract
1cup(5.8oz.)driedcranberries
½cup(1.9oz.)finelychoppedpecans
1tbsp.sandingsugar
Preheattheovento350degreesF.Greaseandflouralarge(9”x5”x3”)loafpan (or grease the pan, line with parchment, grease again and dust withflour)andsetaside.Combinetheflour,bakingpowder,bakingsoda,salt,cardamomandorangezestinamediumbowlandsetaside.
Combine thebutter, sugar andcreamcheese in thebowlof a standmixer.Beatuntilfluffy.Addtheeggsoneatatimeuntilcombined.Addhalfoftheflourmixtureandbeatuntil just combined.Add thebuttermilkandvanillaandmixuntiljustcombined.Addtheremainingflourmixtureandbeatuntiljustcombined.Stirinthecranberriesandpecans.Sprinklethesandingsugarevenlyoverthetopoftheloaf.Bakefor50–60minutes,untiltopisgoldenandatoothpickinsertedintothecentercomesoutclean.Coolinthepanfor5minutes.Removefromthepanandtransfertheloaftoaracktocoolcompletely.
PumpkinBreadwithWalnutStreusel
Thesmellofthisspice-scentedpumpkinbreadbakingisasuresignthatautumnhas arrived. The simple walnut streusel topping adds texture and a littlesophistication.
MAKES1LOAF
2½cups(11oz.)all-purposeflour
1cup(7.76oz.)lightbrownsugar
5tbsps.unsaltedbutter,cutintobits
½cup(2oz.)choppedwalnuts
¾cup(5.3oz.)granulatedsugar
½cupcanolaorcoconutoil
½cup(4.3oz.)applesauce(seerecipep.309)
2largeeggs
¾cup(6.5oz.)pumpkinpuree
1tsp.bakingsoda
½tsp.salt
1tsp.groundall-spice
¼tsp.groundcloves
1tsp.groundnutmeg
Preheattheovento350degreesF.Greaseandflouralarge(9”x5”x3”)loafpan (or grease the pan, line with parchment, grease again and dust withflour)andsetaside.Combine½cup (2.2oz.) flourand½cup (4oz.)brownsugar inamediumbowl. Cut the butter in with a pastry blender until crumbly. Stir in thechoppedwalnutsandsetaside.
Combinetheremaining½(4oz.)brownsugar,granulatedsugar,canolaoilandapplesauceinamediumbowl.Whiskintheeggsuntilcombined.Whiskinthepumpkinpuree.Combinetheremaining2cups(8.75oz.)flour,bakingpowder, salt, all-spice, clovesandnutmeg ina separate largebowl.Stir thewetingredientsintotheflourmixtureuntil justcombined.Spoonthebatterintotheloafpan.Sprinklethestreuselevenlyovertop.Bakeuntilgoldenbrownandatoothpickinsertedintothecentercomesoutclean,about55–60minutes.Coverthetopwithfoilforthelast10–15minutesifnecessarytopreventover-browning.Cool5minutes inthe loafpan, thenremovetoaracktofinishcooling.
WalnutBread
Thisdeliciousbread is justslightlysweet,so itcanbeservedwithavarietyofbreakfastentrees.Ioftenmakethisrecipeinminiloafpansforgiftingovertheholidays.
MAKES1LOAF
2cups(8.75oz.)all-purposeflour
¾cup(5.3oz.)granulatedsugar
1tbsp.bakingpowder
1tsp.salt
1largeegg
6tbsps.unsaltedbutter,melted
1cup(8fl.oz.)wholemilk
1tsp.vanillaextract
1cup(4.1oz.)choppedwalnuts
Preheattheovento350degreesF.Greaseandflouralarge(9”x5”x3”)loafpan (or grease the pan, line with parchment, grease again and dust withflour)andsetaside.Combine the flour, sugar, baking powder and salt in a large bowl. In aseparatebowl,whisktogethertheegg,meltedbutter,milkandvanillaextractuntilcombined.Makeawellinthecenterofthedryingredientsandpourinthewetingredients.Mixuntiljustcombined.Foldinthewalnuts.Spoonthebatterintotheloafpan.Bakeuntilgoldenbrownandatoothpickinsertedintothecentercomesoutclean,about55–60minutes.Coverthetopwithfoilforthelast10–15minutesifnecessarytopreventover-browning.Cool5minutes inthe loafpan, thenremovetoaracktofinishcooling.
StrawberryBalsamicBread
Balsamic vinegar enhances the sweetness of strawberries and brightens theirflavor.The topof thisbreadwill sinkas itcools,butdon’t let it scareyou—itsimplybecomesmorefirmanddecadentintheprocess.
MAKES1LOAF
2cups(10.7oz.)strawberries,hulledandchopped
1¼cups(8.8oz.)granulatedsugar
1tsp.lemonjuice
1tbsp.balsamicvinegar
2cups(8.75oz.)all-purposeflour
½tsp.bakingpowder
1tsp.groundcinnamon
½tsp.salt
2/3cup(5.2fl.oz.)canolaoil
2largeeggs
¼cup(2fl.oz.)buttermilk
1tsp.vanillaextract
Combine½cup(2.7oz.)strawberries,½cupsugar(3.5oz.)andlemonjuicein a small saucepan. Bring the mixture to a boil over medium-high heat.Simmeruntilthickened,about6–8minutes(untilitreachesatemperatureof220degreesF).Allowtocoolcompletely.In themeantime, combine the remaining 1½cups (8oz.) strawberriesandbalsamic vinegar in a small bowl. Allow the mixture to macerate for 20minutes.Drainofftheexcessbalsamicvinegar.Preheattheovento350degreesF.Greaseandflouralarge(9”x5”x3”)loaf
pan (or grease the pan, line with parchment, grease again and dust withflour)andsetaside.Whisk the flour, baking powder, cinnamon and salt in a large bowl. In aseparatebowl,whisktheremaining¾cup(5.3oz.)sugar,oil,eggs,buttermilkandvanilla.Pour thewet ingredients into thedry ingredientsandstiruntiljust combined.Fold in the remaining 1½ cups (8 oz.) strawberries. Spreadthebatterintothepan.Spoonthecooledstrawberrymixtureoverthetopandswirl intothebatterabout1”deep.Bakefor1¼-1½hoursuntil firmandatoothpick inserted in the middle comes out clean. Cool in the pan for 5minutes.Transfertoaracktocoolcompletelybeforeserving.
RaspberryAlmondBread
While the fresh raspberry preserves are best made ahead, feel free to usewhateverjamorpreserveyouhaveonhandinthiseasy-to-makebread.
MAKES1LOAF
2¼(10oz.)cupsall-purposeflour
¼cup(2oz.)lightbrownsugar
¾cup(5.3oz.)granulatedsugar
¼cup(.80oz.)old-fashionedoats
2tsps.groundcinnamon
8tbsps.unsaltedbutter,softened
½cup(2oz.)slicedalmonds
2largeeggs
2tsps.bakingpowder
¼tsp.salt
2tsps.finelygratedlemonzest
1/3cup(2.6fl.oz.)wholemilk
1tsp.almondextract
1cup(11.3oz.)raspberryjam(seerecipep.307)
Preheattheovento350degreesF.Greaseandflouralarge(9”x5”x3”)loafpan (or grease the pan, line with parchment, grease again and dust withflour)andsetaside.Combine¼cup(1.25oz.)flour,brownsugar,¼cup(1.8oz.)granulatedsugar,oats and cinnamon in amediumbowl.Cut in 4 tbsps. butterwith apastryblenderuntilcrumbly.Stirinthealmondsandsetaside.
In thebowlofastandmixer,combine the remaining4 tbsps.butterand½cup (3.5 oz.) granulated sugar until light and fluffy.Add the eggs one at atimeuntilcombined.Combinetheremaining2cups(8.75oz.) flour,bakingpowder,saltandlemonzestinamediumbowl.Addhalftheflourmixturetothe buttermixture andmixuntil just combined.Add themilk and almondextract andmix until just combined.Add the remaining flourmixture andmixuntiljustcombined.Spoon half of the batter into the pan. Divide the preserves in half. Dropteaspoonsofhalfthepreservesovertop.Spoontheremainingbatterontop.Dropteaspoonsoftheremainingpreservesontop.Withabutterknife,swirlthe cinnamon sugarmixture into thebatter about 1” deep. Sprinkle on thealmondmixture.Bakeuntilgoldenbrownandatoothpickinsertedintothecentercomesoutclean,about55–60minutes.Coverthetopwithfoilforthelast10–15minutesifnecessarytopreventover-browning.Cool5minutes inthe loafpan, thenremovetoaracktofinishcoolingcompletely.
CHAPTERTWO
Coffeecakes,SweetRollsandDanish
■RaspberryCreamCoffeecake
■CrumbCoffeecake
■PeachStreuselCoffeecake
■AppleCrumbSourCreamCoffeecake
■AlmondFigCoffeecake
■BlueberryButterCoffeecake
■RicottaandChocolateCoffeecake
■AppleWalnutStreuselCoffeecake
■PlumSourCreamCoffeecake
■SpiceCoffeecake
■HoneyPecanMonkeyBread
■MonkeyBreadwithCaramelGlaze
■PecanStickyBuns
■MapleCaramelStickyBuns
■CroissantCinnamonRolls
■AlmondCroissantRolls
■RaisinCreamCroissantRolls
■ApricotOrangeSweetRolls
■HoneyAlmondCrescents
■CheeseDanish
■CoconutAlmondBearClawDanish
■MixedBerryBraid
■CherryStrudel
■ApricotCheesePastryRing
■CinnamonPecanPastryRing
■CrescentswithPecansandCoconut
RaspberryCreamCoffeecake
This is one ofmy favorite foolproof coffeecakes, featuring an almond creamcenterandtendercrumbtopping.
SERVES8–10
8oz.creamcheese
1cup(8oz.)sourcream
2largeeggs
¾cup(5.3oz.)granulatedsugar
2tsps.almondextract
2½cups(10oz.)all-purposeflour
12tbsps.unsaltedbutter,cutintobits
1tsp.bakingpowder
½tsp.salt
4tbsps.heavycream
1cup(11.3oz.)raspberryjam(seerecipep.307)
Preheattheovento350degreesF.Greasea9–10”springformpanandsetitonarimmedbakingsheet.Combine the cream cheese and¼ cup (2 oz.) sour cream in the bowl of astandmixeruntilsmooth.Add1eggandmixuntilcombined.Mixin¼cup(1.8oz.)sugarand1 tsp.almondextractuntilcombined.Spoonthemixtureintoasmallbowlandsetaside.Combinetheflour,remaining½cup(3.5oz.)sugar,bakingpowderandsaltina largebowl.Cut thebutter into themixturewithapastryblenderuntilcrumbly.Reserve1cup(5oz.)ofthismixtureforthetopping.Inaseparatemediumbowl,whisktogethertheremaining½cup(4oz.)sour
cream,remainingegg,1 tsp.almondextractandheavycream.Stir thesourcreammixtureintotheremainingflour-buttermixtureuntilcombined.Spreadthebatterevenlyinthepreparedpan.Spreadthealmondcreamoverthebatter.Spoontheraspberryjamevenlyoverthecreamlayer.Sprinklethereservedflour-buttermixtureovertop.Bake for40–45minutes,until firmand lightlybrowned.Allow tocool for 5minutes.Removethecoffeecakefromthespringformandtransfertoarack.Cool15–20minuteslongerbeforeserving.
MakeAheadTip:Mix the crust, topping and cream filling thenight before and refrigerate for easy assembly and baking inthemorning.
CrumbCoffeecake
This New York-style coffeecake (code for heavy on the crumb topping!) isdelicious warm from the oven, but can also be made several days beforeserving.
SERVES8–10
5½cups(24.2oz.)all-purposeflour
1cup(7oz.)granulatedsugar
5tsp.bakingpowder
1tsp.salt
2largeeggs
1cup(8fl.oz.)wholemilk
2tbsps.canolaoil
4tsps.vanillaextract
1cup(7.76oz.)lightbrownsugar
2tsps.cinnamon
16tbsps.butter,meltedandcooled
Placetherackinthecenteroftheovenandpreheattheovento325degreesF.Lightlygreasea9”x13”bakingpan,dustwithflourandsetaside.Inamediumbowl,sifttogether3cups(13.2oz.)flour,thegranulatedsugar,bakingpowderandsalt. Inasecondbowl,whisk together theegg,milk,oiland vanilla. Pour the wet ingredients into the dry and mix until justcombined.Spreadthebatterevenlyintothepreparedpan.In a medium bowl, combine the remaining 2 ½ cups (11 oz.) flour, brownsugar and cinnamon. Pour themelted butter over the dry ingredients andtosswithaforktocombine.Pressthemixturetogethertoformlargecrumbs.Sprinklethecrumbsevenlyoverthebatter.
Placepanintheovenandbake30–35minutes,untilatoothpickinsertedintothecentercomesoutclean.Allowtocoolonabakingrack,thencutinto3”squares.Storeinanairtightcontainerforupto3days.
MakeAheadTip:Makethecoffeecakeupto3daysbeforeforserving. Freezewhatever cake is not consumed to enjoy overthenextfewweeks.
PeachStreuselCoffeecake
Wewere fortunate tohaveanamazingpeachorchardnearbyatour inn, so Ihadmanyopportunitiestocreatedeliciousbreakfasttreatswithfreshpeaches.This versatile peach coffeecake is best served warm from the oven. If yourpeaches are not sweet and ripe, toss themwith 1–2 tbsps. granulated sugarbefore assembling the tart. This recipemay also bemade in 4 individual tartpans.
SERVES8–10
3largepeaches,peeled,pittedandthinlysliced(about2cups)
2tsps.lemonjuice
12/3(7.3oz.)cupsall-purposeflour
2tbsps.lightbrownsugar
½tsp.groundcinnamon
6tbsps.unsaltedbutter,softened
¼cup(1.8oz.)granulatedsugar
1½tsps.bakingpowder
½tsp.salt
¼cup(2fl.oz.)wholemilk
1largeegg
1tsp.vanillaextract
Preheattheovento400degreesF.Greaseandfloura9–10”springformpanandsetonarimmedbakingsheet.Tossthepeacheswiththelemonjuiceinamediumbowlandsetaside.Combine⅓cup (1.5oz.) flour,brownsugarandcinnamon ina smallbowl.Cutin2tbsps.butterwithapastryblenderuntilcrumbly.Setaside.
Combine the remaining 1 ⅓ cups (5.8 oz.) flour, granulated sugar, bakingpowderandsaltinalargebowl.Cutintheremaining4tbsps.butterwithapastryblenderuntilcrumbly.Whiskthemilk,eggandvanillatogether inameasuringcup.Stir themilkmixture intotheflour-buttermixtureuntil justcombined.Spread the batter in the prepared pan. Arrange the peaches in anoverlappingcircularpattern.Sprinklethetoppingevenlyoverthepeaches.Bakefor35–40minutes,untilthepeachesaretenderandatoothpickinsertedinto thecenter comesoutclean.Allow tocool for5minutes.Remove fromthespringformandservewarm.
MakeAheadTip:Cutfruitmayberefrigeratedovernightforupto 8 hours in a solution of Fruit Fresh, or other ascorbic acidfruitpreserver.Makethestreuseltoppingthenightbeforeandrefrigerateuntilreadytofinishthetart.
AppleCrumbSourCreamCoffeecake
Deliciousfreshfromtheoven,theadditionofsourcreamandchoppedapplesalsokeepsthiscoffeecakemoistforseveraldaysafterbaking.
SERVES10–12
3largebakingapples,peeled,coredandchopped(about2cups)
2tsps.lemonjuice
18tbsps.unsaltedbutter
3½cups(15.35oz.)all-purposeflour
¼cup(1.8oz.)granulatedsugar
1¼cups(9.7oz.)lightbrownsugar
2tsps.groundcinnamon
¾tsp.bakingpowder
1tsp.bakingsoda
½tsp.salt
1tsp.groundcinnamon
2largeeggs
1cup(8oz.)sourcream
1tsp.vanillaextract
Preheattheovento350degrees.Greaseandfloura9”x13”bakingpan.Tosstheapplesandlemonjuiceinamediumbowlandsetaside.To make the crumb topping, melt 10 tbsps. butter and allow it to coolslightly. In a medium bowl, combine 1 ½ cups (6.6 oz.) flour, granulatedsugar,¼cup(2oz.)brownsugarandcinnamon.Pourthemeltedbutteroverthedryingredientsandtosswithaforkuntilcrumbsform.Setaside.
Combinetheremaining2cups(8.75oz.)flour,bakingpowder,bakingsoda,salt and cinnamon in amedium bowl and set aside.Mix the remaining 8tbsps.butterand1cup(7.7oz.)brownsugarinthebowlofastandmixeruntilfluffy.Add the eggs, one at a time, andbeatuntil smooth.Mix in the sourcreamandvanilla.Addthedryingredientsandmixuntiljustcombined.Foldintheapples.Spreadtheapplebatterintothepreparedbakingpan.Sprinkleonthecrumbtopping.Bakefor35–40minutes,untilgoldenbrownandatoothpickinsertedintothemiddlecomesoutclean.Coolfor15minutesbeforeserving.
MakeAheadTip:Makethecrumbtoppingthenightbeforeandrefrigerate until ready to assemble. Cut fruit may berefrigerated overnight for up to 8 hours in a solution of FruitFresh,orotherascorbicacidfruitpreserver.
AlmondFigCoffeecake
This recipe produces two loaves filledwith almond paste and chopped driedfruit.ItremindsmeofalessdenseversionofthetraditionalGermanChristmascakeknownasstollen.Heretheyeastisfermentedbeforemixingthedoughforaddedflavor.
MAKES2LOAVES
¾cup(4oz.)driedfigs,coarselychopped
¼cup(1.5oz.)goldenraisins
3cups(13.2oz.)plus3–5tbsps.all-purposeflour
½cup(4fl.oz.)wholemilk
3tsps.instantyeast
¼cup(1.8oz.)granulatedsugar
1tsp.vanillaextract
1largeegg
1largeeggyolk
1tsp.finelygratedlemonzest
½tsp.salt
½tsp.groundall-spice
8tbsps.unsaltedbutter,softened
½cup(1.6oz.)choppedalmonds
2logsalmondpaste,about6oz.(seerecipep.304)
¼cup(1.05oz.)confectioners’sugar
Placethefigsandraisinsinasmallbowlormeasuringcup.Addwarmwaterjusttocover.Coverwithplasticwraporfoilandallowthefigstosoakforatleast30minutes,orovernight.
Combine1cup(4.4oz.)flour,milk,¼cup(2fl.oz.)warmwaterandyeastinthebowlofastandmixerandmixuntilsmooth,about3–4minutes.Transferthemixturetoamediumbowl,coverandallowtoriseandfermentfor1houratroomtemperature.Draintheliquidfromthedriedfigsandraisinsandsetaside.Placethefermentedmixtureintothebowlofastandmixer.Add2cups(8.75oz.) flour,sugar,vanilla,egg,eggyolk, lemonzest,saltandall-spice.Mixatlowspeeduntilthedoughpullstogether,about3–4minutes.Addthebutter1tbsp.ata time, fully incorporatingeach tablespoonbeforeadding thenext.Beat the mixture on medium-low speed for 2 minutes. Gradually add theremainingflour1tbsp.atatimeuntilthedoughbeginstopullawayfromthesides of the bowl. Switch to the dough hook. Continue to add flour 1tablespoonatatimeuntilthedoughjustformsaball.Knead4–5minutesonmedium-low speed, until the dough is smooth and supple, but still sticky.Addthefigs,raisinsandalmondsandkneaduntilallareevenlyincorporatedinto thedough.Place thedough intoanoiledbowlandturn tocoat.Coverwith plastic wrap and let rise until doubled, about 1 ½–2 hours, or in therefrigeratorovernight.Turnthedoughoutontoalightlyflouredpieceofparchmentanddivideitinhalf. With lightly floured hands, press the dough into 2 (7” x 9”) ovals.Crumble1almondlogpastedownthecenterofeachloaf.Lightlypressthecrumbledalmondpaste into thedough.Foldonesideof thedoughover tocover it. Carefully lift the dough onto a parchment-lined baking sheet,placing the loavesat least4”apart.Press lightlyon the foldedside tohelpthe loaf keep its shape. Cover with plastic wrap and let rise until almostdoubledinsize,about30–40minutes.Inthemeantime,preheattheovento350degreesF.Bake the loaves until golden brown, about 40–45minutes (tent the loaveswithfoiliftheybrowntooquickly).Removefromtheovenandimmediatelysprinkleonhalf theconfectioner’ssugar.Placethe loavesonaracktocoolslightly.Turntheloavesoverandsprinklewiththeremainingconfectioners’sugar.
Make Ahead Tip: Allow the dough to ferment in therefrigeratorovernight.Assembletheloaveswiththefillingand
give them the final rise just before baking them off in themorning.
Thisrecipealsofreezeswellforupto1month.Iffreezingit,donot sprinklewith confectioners’ sugar. If youwant to enjoy afewslicesatatime,slicetheloafintoquartersbeforefreezing.To serve it, first thaw the bread. Preheat the oven to 375degreesFandplacetheloafonaparchment-linedbakingsheet.Bakefor5minutesuntiljustheatedthrough,thensprinklewithconfectioners’sugartoserve.
BlueberryButterCoffeecake
A trip to Brittany, France, inspired this thin butter coffeecake topped withblueberries.Thiseasy-to-assemblerecipeisquicklypreparedwhiletheovenisheating, and is best eaten warm. When local berries are unavailable, I usefrozenwildMaineblueberriesfortheirsweetblueberryflavor.
SERVES6–8
8tbsps.unsaltedbutter,softened
1cup(7oz.)plus1tbsp.granulatedsugar
2largeeggs
1cup(4.4oz.)plus1tbsp.allpurposeflour
1tsp.bakingpowder
¼tsp.salt
1cup(5.2oz.)blueberries,freshorfrozen
Confectioners’sugarfordusting
Preheattheovento350degrees.Lightlygreasea9”or10”springformpan.Beatthebutterand1cup(7oz.)sugarwithamixeruntillightandfluffy.Addtheeggs1atatimeandmixuntilcombined.Inaseparatebowl,combine1cup (4.4oz.) flour, bakingpowder and salt.Add the flourmixture andbeatuntil just combined. Spread the batter in the prepared pan. Toss theblueberries with the remaining 1 tbsp. flour and 1 tbsp. sugar. Spread theblueberries evenly over the top of the batter. Bake until center is set andgolden, about 35–45minutes, until golden and toothpick inserted into thecentercomesoutclean.Coolslightly, thenremove frompan.Sprinklewithconfectioners’sugartoserve.
RicottaandChocolateCoffeecake
ThiscombinationofricottaandchocolateisreminiscentofItaliancannoli.Thecrumbtoppingaddsasweetfinishingtouch.
SERVES10–12
3cups(13.2oz.)all-purposeflour
2/3cup(5.2oz.)lightbrownsugar
¼tsp.salt
12tbsps.unsaltedbutter,cutintobits
2tsps.finelygratedorangezest
2tsps.bakingpowder
3largeeggs
¾cup(6fl.oz.)wholemilk
2tsps.vanillaextract
1½cups(12oz.)wholemilkricotta
3tbsps.granulatedsugar
¼cup(1.2oz.)coarselychoppedbittersweetchocolate
Preheattheovento350degreesF.Greasea9”x13”bakingpan.Combinetheflour,brownsugarandsaltinalargebowl.Cutthebutterintotheflourmixturewithapastryblenderuntilcrumbly.Reserve1cup(5oz.)ofthemixture for the topping.Stir 1 tsp.orangezestandbakingpowder intotheremainingflourmixture.Whisktwoeggs,milkandvanillatogetherinameasuringcupandstirintotheflourmixture.Setaside.Whisk the ricotta, granulated sugar, remaining egg and remaining 1 tsp.orangezestinamediumbowl.Foldinthechocolate.Spreadthebatterinthebottomofthepan.Spoonthericottamixtureevenly
overtop.Spoonthereservedcrumbmixtureevenlyovertop.Bakefor40–45minutes,untilgoldenandatoothpickinsertedintothecentercomesoutclean.Allowthecoffeecaketocoolfor10minutesbeforecuttingintosquarestoserve.
MakeAheadTip:Thecreamfillingandcrumbtoppingmaybemade and refrigerated the night before assembling thecoffeecake.
AppleWalnutStreuselCoffeecake
Thisdeliciouscoffeecake,filledwithapplesandscentedwithcinnamon,isbestmadeatleastonedaybeforeserving,makingitperfectforentertaining.
SERVES8–10
3largebakingapples,peeled,coredandthinlysliced
2tsps.lemonjuice
2cups(14.1oz.)granulatedsugar
¼cup(2oz.)lightbrownsugar
3½(15.4oz.)cupsall-purposeflour
2tsps.groundcinnamon
15tbsps.unsaltedbutter,softened
½cup(2oz.)choppedwalnuts
4largeeggs
2tsps.vanillaextract
½cup(4fl.oz.)orangejuice
1tbsp.bakingpowder
½tsp.salt
Preheattheovento350degreesF.Greaseandfloura10”tubeorcoffeecakepan.Inamediumbowl,tosstheapplesliceswithlemonjuiceandsetaside.Tomakethestreusel,combine½cup(3.5oz.)granulatedsugar,brownsugar,½cup(2.2oz.)flourandcinnamoninamediumbowl.Cut3tbsps.butterintothemixturewithapastryblenderuntilcrumbly.Foldinthewalnutsandsetaside.Cream the remaining 12 tbsps. butter and 1 ½ cups (10.6 oz.) granulated
sugar in thebowlof a standmixeruntil fluffy, about3–4minutes.Add theeggs,oneatatime,andmixuntilsmooth.Addthevanillaandorangejuiceandmixuntilsmooth.In a separate bowl, combine the remaining 3 cups (13.2 oz.) flour, bakingpowderandsalt.Addtheflourmixtureandmixuntiljustcombined.Spoonhalf thebatter into thepan.Sprinklewithhalfof the streusel.Layerthe apples on evenly. Spoon the rest of the batter over the apples andsprinkletheremainingstreuselontop.Bakefor1½hoursminutes,untilfirmand golden (a toothpick inserted into the center should come out clean).Cool for 5minutes in the pan, then invert onto a rack to cool completelybeforeserving.
Make Ahead Tip: Make this coffeecake up to 2 days aheadbeforeserving.
PlumSourCreamCoffeecake
Sweetplumsadddepthofflavortothistendercrumbcake.
SERVES8–10
5plums,peeled,pittedandthinlysliced
1½cups(10.6oz.)plus2tbsps.granulatedsugar
1tsp.lemonjuice
3¼cups(14.4oz.)all-purposeflour
8tbsps.unsaltedbutter,melted
2tsps.bakingpowder
½tsp.bakingsoda
¼tsp.salt
3largeeggs
1cup(8oz.)sourcream
2tsps.vanillaextract
Preheattheovento350degreesF.Greaseandfloura9–10”springformpan.Inasmallbowl,combinetheplums,2tbsps.sugarandlemonjuiceandtosstocoat.Setaside.Inasmallbowl,combine1cup(4.4oz.) flour,½cup(3.5oz.)sugarandthemeltedbutter.Stirwithaforkuntilthemixtureformscrumbs.Setaside.Combinetheremaining2¼cups(10oz.)flour,1cup(7oz.)granulatedsugar,baking powder, baking soda and salt in a large bowl.Whisk together theeggs,sourcreamandvanillainameasuringcup.Makeawellinthecenteroftheflourmixtureandaddthesourcreammixture.Beatfor2–3minutes,untilsmooth.Spoonthebatter intothepreparedpanandspreadevenly.Spoontheplum
slicesoninasinglelayer.Sprinklethecrumbtoppingevenlyovertop.Bake for45–50minutes,until the topping isgoldenbrownanda toothpickinserted into thecenterof thecakecomesout clean.Transfer thepan toawirerackandletcool for5minutes.Removethespringformringandcoolfor15minuteslongerbeforeserving.
MakeAheadTip:Cutfruitmayberefrigeratedovernightforupto 8 hours in a solution of Fruit Fresh, or other ascorbic acidfruit preserver. The crumb topping may be made andrefrigeratedthenightbeforeassemblingthecoffeecake.
SpiceCoffeecake
Spice cake is one of my favorite autumn desserts. This crumb-toppedcoffeecakeisn’ttoosweet,butpacksalotofflavor.
SERVES8–10
2¼cups(10oz.)all-purposeflour
¾cup(5.8oz.)lightbrownsugar
1tsp.finelygratedorangezest
14tbsps.unsaltedbutter,cutintobits
¾cup(5.3oz.)granulatedsugar
½tsp.cinnamon
½tsp.freshlygratednutmeg
½tsp.groundginger
¼tsp.groundcloves
2tsps.bakingpowder
¼tsp.salt
2/3cup(5.3fl.oz.)buttermilk
3largeeggwhites
Preheatovento350degreesF.Greasean8”x8”bakingdishandsetaside.Combine½ cup (2.2 oz.) flour, brown sugar and orange zest in amediumbowl.Cutin6tbsps.butterwithapastryblenderuntilcrumbly.Setaside.Combinetheremaining8tbsps.butterandgranulatedsugarinthebowlofastand mixer. Mix until light and fluffy, about 3–4 minutes. Combine theremaining1¾cups(7.8oz.) flour,cinnamon,nutmeg,ginger,clove,bakingpowderandsalt ina separate largebowl.Addhalf the flourmixture to thebuttermixtureandmixtocombine.Stirinthebuttermilk.Addtheremaining
flourandmixuntil justcombined.Whisk theeggwhites tosoftpeaks inaseparatebowl.Foldtheeggwhitesintothebatter.Spreadthebatterintothebakingdish.Sprinklethetoppingevenlyoverthebatter.Bakefor35–40minutes,untilgoldenbrownandatoothpickinsertedintothecentercomesoutclean.Allowthecaketocoolfor5minutesbeforecuttingintosquarestoserve.
Make Ahead Tip: Make the crumb topping the night beforeassemblingthecoffeecake.
HoneyPecanMonkeyBread
Monkeybreadtypicallyfeaturesballsofyeastdoughdippedinmeltedbutter,rolledincinnamon-sugarandbakedinaflutedpanorinindividualmolds(seeinstructionsonp.113).Thisversionusessweetrolldoughforaddedflavor.
SERVES8–10
1cup(7.7oz.)lightbrownsugar
2tsps.groundcinnamon
16tbsps.unsaltedbutter
½recipeSweetRollDough(seep.280),refrigerated
1/3cup(4oz.)honey
1/3cup(2.35oz.)granulatedsugar
2cups(7.7oz.)choppedpecans
Greaseandfloura10-to12-cupBundtpanandsetaside.Combine the brown sugar and cinnamon in a shallow dish and set aside.Melt8tbsps.butterandpouritintoashallowbowl.Setaside.Turn thedoughout onto a lightly flouredwork surface andpress it into aroughly6”x10”rectangle.Cutthedoughinto1”squares,forming60piecestotal. Roll each piece of dough into a ball with lightly floured hands,stretchingandtuckingthedoughasnecessarytomaketheballsassmoothaspossible.Diptheballs,oneatatime,intomeltedbutter,allowingexcessbuttertodripback into thedish.Roll thedippeddoughball in thebrown sugarmixtureandplaceitintotheBundtpan.Continuedippingandlayeringtheballsuntilallcoatedballsareinthepan.Cover the panwith plasticwrap and let themonkeybread rise until puffyanddoubledinsize,about1–1½hours.
Inthemeantime,combinetheremaining8tbsps.butter,honeyandsugarina small saucepan. Bring the mixture to a boil over medium heat, stirringconstantly.Stirinthepecansandremovethepanfromtheheat.Setaside.Preheattheovento350degreesF.Bake forabout30–35minutes,until thedough iscooked through.Cool themonkeybreadinthepanfor5minutes,thenturnitoutonaplatterorlargeplate.Pourthepecanglazeevenlyoverthemonkeybread.Allowtheglazetosetfor4–5minutesandservewarm.
MonkeyBreadwithCaramelGlaze
This version of monkey bread is made in individual molds, perfect forentertainingorabuffet-stylepresentation.Therecipeiseasilydividedinhalfifyouneedtoservelesspeople.Iliketousepanettonepapermoldsforthesetomake individual servings. Please note that papermolds are not the same aspaper liners—theyaredesigned to replacepans and standaloneonabakingsheet. If you don’t have themolds and still want tomake individual breads,greaseastandardmuffintinorlineitwithpaperliners.
MAKES12INDIVIDUALBREADS
½recipeTraditionalBrioche(seerecipep.284)or1RecipeSimpleBrioche(seerecipep.288)
1¼cups(9.7oz.)lightbrownsugar
½cup(3.6oz.)granulatedsugar
2tsps.groundcinnamon
½cup(4oz.)crèmefraiche
8tbsps.unsaltedbutter
1tsp.vanillaextract
Removethebriochedoughfromtherefrigerator(ifit’sfrozen,defrostintherefrigeratorovernight).Line a baking sheet with parchment paper. Set 12 individual panettone orcupcakemoldsonthebakingsheetandsetaside.Turn thedoughout onto a lightly flouredwork surface andpress it into aroughly6”x10”rectangle.Cutthedoughinto1”squares,forming60piecestotal. Roll each piece of dough into a ball with lightly floured hands,stretchingandtuckingthedoughasnecessarytomaketheballsassmoothaspossible.Whisk ¾ cup (5.7 oz.) brown sugar, ¼ cup (1.8 oz.) granulated sugar and
cinnamontogether inamediumbowl.Reserve2 tbsps.of themixture.Addthecrème fraiche to the remainingcinnamonsugarandwhisk tocombine.Toss fivepiecesofdough in thecrème fraichemixtureuntil thepiecesarewell coated and place them in one of the individual panettone molds.Continueuntilall12monkeybreadsarecomplete.Setthefilledlinersonthebaking sheet. Cover with a tented, unscented plastic bag. Allow to rise atroom temperatureuntil thedoughhasalmostdoubled in size, about 1–1½hoursorintherefrigeratorovernight.Preheattheovento350degreesF.Sprinkletheremainingcinnamonsugarevenlyoverthemonkeybreads.Bakefor20–25minutes,untilgoldenbrownandslightlyfirmtothetouch.While the breads are baking, heat the butter in a medium saucepan overmediumheat.Stirintheremaining½cup(4oz.)brownsugar,¼cup(1.8oz.)granulated sugar and vanilla. Bring themixture just to a boil, whisking tomelt the sugar. Spoon the warm sauce evenly over themonkey breads toserve.
MakeAheadTip:Make thebrioche ahead and keep it frozenuntil ready tomake themonkeybreads.Assemble thebreadsthenightbeforeyouwanttoservethemandallowthemtorisein the refrigerator overnight. Allow them to come to roomtemperaturewhilepreheatingtheoven.
PecanStickyBuns
Thesegooeystickybunsmadewithbutterybriochedougharebestwarmfromtheoven,butarealso tasty thenextday.However,because I don’tuse cornsyrupintheglaze,thecoatingwillcrystallizeslightlyasthebunscool.Toenjoydelicious buns the next day, simply reheat them briefly in themicrowave oroven tomelt thesugarcrystals.Youcanalsouse theSweetRollDoughonp.280insteadofthebrioche.
MAKES12BUNS
1¼cups(9.7oz.)lightbrownsugar
½cup(3.5oz.)granulatedsugar
2tsps.groundcinnamon
1cup(3.8oz.)choppedpecans
8tbsps.unsaltedbutter
½recipeTraditionalBrioche(seerecipep.284)or1recipeSimpleBrioche(p.288)
Lightly grease 12 individualmuffin tins or a 9” x 13” baking dish and setaside.Combine the brown sugar, granulated sugar and cinnamon in a mediumbowl.Place½cupof themixture in a separatebowl and stir inhalf of thepecans.Setaside.Melt thebutter inamediumsaucepanovermediumheat.Reserve2 tbsps.meltedbutterandsetaside.Addtheremainingbrownsugarmixturetothesaucepan, whisking until smooth and just bubbling. Divide the mixtureevenlyamongthemuffincups(orpourevenlyintothebakingdish).Sprinklethe remaining chopped pecans evenly over themuffin cups (alternatively,youcanplace3–4pecanhalvesinacircularpatternineachcup).Turn dough out onto a lightly floured surface and roll into a 16” x 12”
rectangle (longside facingyou).Brush thedoughevenlywith the reservedmeltedbutter.Sprinkleonthebrownsugarandpecanmixture, leavinga1”borderuncoveredalongthetop.Startingatthelongsideclosetoyou,tightlyroll the dough up. Press on the seam to seal. Cut into 12 even pieces andplacecutsidedowninthemuffintins.Coverandletrisefor1–1½hoursuntilalmostdoubled,orrefrigerateovernight.Preheattheovento350degreesF.Bakeinpreheatedovenfor25–30minutes,untilgoldenbrown.Ifnecessary,tenttherollswithfoilhalfwaythroughbakingtopreventover-browning.Letcoolinpanfor3minutes,theninvertontoasecondbakingsheetorservingplatter.Scrapeany remaining filling from thepanonto the rolls.Allow therolls to cool slightly and the glaze to set up, about 10–15 minutes, beforeserving.
Make Ahead Tip: Assemble the buns and allow them to riseovernight in the refrigerator. Bring the buns to roomtemperaturebeforebakingoffinthemorning.
MapleCaramelStickyBuns
Sweetrolldoughcoatedwithmaplecaramelglazemakesadeliciouspull-apartstickybun.
MAKES8BUNS
¼cup(2.8oz.)maplesyrup
5tbsps.unsaltedbutter,melted
1/3cup(2.6oz.)lightbrownsugar
1/3cup(2.35oz.)granulatedsugar
2tsps.groundcinnamon
1tbsp.all-purposeflour
½recipeSweetRollDough(seerecipep.280)
Greasea9”cakepanandsetaside.Combinethemaplesyrup,3tbsps.meltedbutterandbrownsugarinasmallsaucepan over medium heat. Stir until the sugar is melted, about 3–4minutes.Pourthemixtureintothebottomofthepanandcoolcompletelytoroomtemperature.Combine the granulated sugar, cinnamon and flour in a small bowl ormeasuringcup.Turndoughoutontoalightlyflouredsurfaceandrollintoa12”x12”squareabout¼”thick.Brushthedoughevenlywiththeremaining2tbsps.meltedbutter. Sprinkle on the cinnamon sugar mixture, leaving a 1” borderuncovered along the top. Starting at the bottom, tightly roll the doughup.Press on the seam to seal. Cut into 8 even pieces. Place 7 pieces evenlyaroundtheouteredgeofthepan,cutsidedown.Placetheremainingpieceinthecenter.Coverandletrisefor1–1½hoursoruntildoubledinvolumeandbunsaretouching.
Preheattheovento375degreesF.Bakefor25–30minutes,untilgoldenbrownanddoughiscookedthrough.Ifnecessary, tent the rolls with foil halfway through baking to prevent over-browning.Let cool in pan for 3 minutes, then invert onto a second baking sheet orservingplatter.Scrapeanyremainingfillingfromthepanontothebuns(usecaution,as thehotglazecancausea seriousburn).Allow thebuns tocoolslightlyandtheglazetosetupbeforeserving,about15–20minutes.
Make Ahead Tip: Shape the buns and place them in the panwith theglaze thenightbefore serving.Refrigerateovernight.Allow the buns to come to room temperature and rise untildoubledbeforebaking.
CroissantCinnamonRolls
Thefinalriseoftheserollstakesatleast2hours,soifyouwanttoservethemfirstthinginthemorning,youwillneedtoplanahead.Whenweservedtheseforbreakfastattheinn,oneofuswouldgetovertotherestaurantkitchenearlyandplacetherefrigeratedbunsintheovenwithapanofboilingwatertojump-starttherise.Youcanalsomakemini-cinnamonrollsbyrollingthedoughintoan8”x24”rectangleanddividingeachrollinto20–24pieces.
MAKES12ROLLS
1cup(7.76oz.)lightbrownsugar
2tsps.groundcinnamon
1 recipe Traditional (p. 296) or Simple Croissant Dough (p. 300),refrigerated
1largeegg
Line 2 baking sheetswith parchment.Mix the brown sugar and cinnamontogetherandsetaside.Removethedoughfromtherefrigeratorandrollouttoarectangleabout10”x15”.Spreadthecinnamon-sugarevenlyoverthedough,leavinga1”borderuncovered along the top. Starting at the side close to you, tightly roll thedough up. Press on the seam to seal. Trim off the ends.Wrap the log inplasticwrapandrefrigeratefor30minutes.Line2bakingsheetswithparchment.Slicethedoughinto¾”pieces.Placethepiecescutsidedownontothebakingsheet, leaving2–3”betweeneach.Tucktheendofeachpastryunderneathtopreventitfromunravelling.Coverloosely and allow thebuns to rise about 2–2½hoursuntil they arepuffedand almost double in size (if you press on the dough, the imprint willremain).Preheattheovento375degreesF.Whisktheeggwithapinchofsalt.Brushthebunsalloverwiththeeggwash.Bakethebunsfor10minutes.Sprinkle
the remaining brown sugarmixture evenly over the tops of the buns andbakethemfor5–8minuteslonger,untiltheyareevenlybrowned.Allowthebuns to cool 5 minutes, then transfer the rolls to a baking rack. Cool 5minuteslongerbeforeserving.
MakeAheadTip:Makethecroissantdoughandfreezeituntil2days before assembling the rolls. Defrost it overnight in therefrigerator before rolling out. The individual buns may befrozenonabaking sheetandplaced inaZip-lockbag tobakeoff at a later time.Defrost the frozenbuns in the refrigeratorovernight,thenallowtoriseasdescribedabovebeforebaking.
AlmondCroissantRolls
Thisisavariationonthecinnamonrollsfilledwithalmondcream,whichhasathickconsistencysoitwillnotrunoutofthecroissantrollsduringbaking.Theserollsrequireatleast2hoursforthefinalrise,soplanaccordinglyifyouwanttoservethemearlyinthemorning.
MAKES12ROLLS
9tbsps.unsaltedbutter,softened
½cup(3.5oz.)granulatedsugar
1cup(3.35oz.)almondflour
1largeegg
¼cup(1.1oz.)all-purposeflour
1 recipe Simple (p. 300) or Traditional Croissant Dough (p. 296),refrigerated
Combinethebutter,sugarandalmondflourinthebowlofastandmixerandbeatuntillightandfluffy,about5minutes.Addtheeggandmixuntillightand creamy, about 3–4minutes.Add the all-purpose flour andbeat on lowuntiljustincorporated,about30seconds.Setaside.Removethedoughfromtherefrigeratorandrollouttoarectangleabout10”x 15”.Spread thealmond fillingevenlyover thedough, leavinga 1”borderuncovered along the top. Starting at the side close to you, tightly roll thedough up. Press on the seam to seal. Trim off the ends.Wrap the log inplasticwrapandrefrigeratefor30minutes.Line2bakingsheetswithparchment.Slicethedoughinto¾”pieces.Placethepiecescutsidedownontothebakingsheet, leaving2–3”betweeneach.Tucktheendofeachpastryunderneathtopreventitfromunravelling.Coverloosely and allow thebuns to rise about 2–2½hoursuntil they arepuffedand almost double in size (if you press on the dough, the imprint will
remain).Preheattheovento375degreesF.Bakefor12–15minutes,untilgoldenbrown.Allowtherollstocool5minutes,thentransferthemtoabakingrack.Cool5minuteslongerbeforeserving.
MakeAheadTip:Makethecroissantdoughandfreezeituntil2days before assembling the rolls. Defrost it overnight in therefrigeratorbeforerollingout.Thealmondfillingmaybemadeup to 5 days in advance and refrigerated until ready toassembletherolls.
RaisinCreamCroissantRolls
Avariationon traditional raisincroissants, these rolls requireat least2hoursfor the final rise. As with the other croissant recipes, you will need to planaccordinglyifyouwanttoservethemfirstthinginthemorning.
MAKES12ROLLS
2½tbsps.all-purposeflour
1tbsp.cornstarch
1cup(8fl.oz.)halfandhalf
1largeegg,lightlybeaten
¼cup(1.8oz.)granulatedsugar
½tsp.vanillabeanpaste
1 recipe Simple (p. 300) or Traditional Croissant Dough (p. 296),refrigerated
Setabowloverasecondbowlfilledwithiceandwater.Inasmallmixingbowl,whisktheflour,cornstarchand¼cup(2fl.oz.)halfandhalfuntilsmooth.Whiskintheeggandsetaside.Combinetheremaining¾cup(6fl.oz.)halfandhalf,sugarandvanillabeanpaste in a medium saucepan. Stir over medium heat until the sugar hasdissolvedandthemixturecomestoaboil.Addtheflourmixtureandwhiskvigorously.Whiskuntilmixturehas thickened,about2–3minutes.Removefromtheheatandtransferthecustardtoabowl.Placeplasticwrapdirectlyontopofthecustardtopreventaskinfromforming.Letcoolandrefrigerateuntilneeded.Removethedoughfromtherefrigeratorandrollouttoarectangleabout10”x 15” (long edge toward you). Spread the custard filling evenly over thedough, leaving a 1” border uncovered along the top. Sprinkle the raisinsevenly over the custard. Starting at the side close to you, tightly roll the
dough up. Press on the seam to seal. Trim off the ends.Wrap the log inplasticwrapandrefrigeratefor30minutes.Line2bakingsheetswithparchment.Slicethedoughinto¾”pieces.Placethepiecescutsidedownontothebakingsheet, leaving2–3”betweeneach.Tucktheendofeachpastryunderneathtopreventitfromunravelling.Coverloosely and allow thebuns to rise about 2–2½hoursuntil they arepuffedand almost double in size (if you press on the dough, the imprint willremain).Preheat the oven to 375 degrees F. Bake for 12–15 minutes, until goldenbrown.
MakeAheadTip:Makethecroissantdoughandfreezeituntil2days before assembling the rolls. Defrost it overnight in therefrigerator before rolling out. The custardmay bemade thedaybeforeandrefrigeratedupto24hours.
ApricotOrangeSweetRolls
I love the combinationof apricot filling encased in sweet roll dough, finishedwith anorange-scented creamcheese glaze. You canalsomake thiswith theSimpleBriocheDoughfoundonp.288.
MAKES12ROLLS
1cup(11.3oz.)apricotfruitspread(seerecipep.305)orpreserves
3tbsps.GrandMarnierorCointreau(orsubstituteorangejuice)
2oz.creamcheese,softened
1tbsp.unsaltedbutter,softened
2tbsps.orangejuice
1tsp.vanillaextract
1tsp.finelygratedorangezest
1cup(4.23oz.)confectioner’ssugar
1recipeSweetRollDough(seerecipep.280)
1largeegg
In a small saucepan, combine the apricot spread with the GrandMarnier.Bringjusttoaboilovermediumheatandstirfor1minute.Removefromtheheatandallowtocoolcompletely.Blend the cream cheese, butter, orange juice, vanilla, orange zest andconfectioner’s sugar inamediumbowlandwhiskuntil smooth.Coverandsetaside.Lightly grease a 9” spring-form pan (or use a 3”-deep tart pan with aremovablebottom)andplaceitonabakingsheet.Turn the dough out onto a lightly floured surface and press it into arectangle. Roll the dough out into a 15” x 9” rectangle.With the long sidetoward you, spread the apricot orange mixture evenly over the dough,
leavinga 1”border at the topuncovered.Startingat the long side close toyou, tightly roll the doughup. Press on the seam to seal.Cut into 12 evenpieces.Place9piecesevenlyaroundtheouteredgeofthepan,cutsidedown.Arrange the remaining 3 pieces in the center about 1” apart. Cover withplastic wrap and let rise for 1 ½ –2 hours, until doubled in volume, orovernightintherefrigerator.Preheat theoven to 350degreesF.Remove theplasticwrap from thepan.Whisk together theeggwith1 tbsp.water.Brush theeggwashallover therolls.Bakefor25–30minutesuntilgoldenbrown.Coverthepanlooselywithfoil for the last 10minutes ifnecessary topreventover-browning.Allow tocoolfor5minutes,thentransfertherollstoabakingrack.Drizzlewiththecreamcheeseglaze.Allowtheglazetosetupfor5minutesbeforeserving.
MakeAheadTip:MaketheSweetRollDoughandglaze2daysbefore and refrigerate until ready to assemble the rolls. Therollsmay also be assembled the night before and allowed toriseintherefrigeratorovernight.
HoneyAlmondCrescents
These sweet crescents look similar to croissants, but without the extra timerequired tomake thecroissantdough.Thehoneycreamcheese fillingaddsarichflavor.
MAKES8LARGECRESCENTS
6tbsps.unsaltedbutter
¼cup(3oz.)plus3tbsps.honey
¼cup(1.8oz.)granulatedsugar
4oz.creamcheese,softened
½cup(2oz.)slicedalmonds
½recipeSweetRollDough(seerecipep.280)
Lineabakingsheetwithparchmentandgreasetheparchment.Combinethebutter,¼cup(3oz.)honeyandgranulatedsugarinamediumsaucepan.Bring to aboil overmediumheat, stirring todissolve the sugar.Pour the mixture into a heatproof measuring cup or bowl and coolcompletely.Refrigerateuntilreadytouse.Combinethecreamcheeseandremaining3tbsps.honeyinasmallbowl(oruseanelectricmixer).Stirin¼cup(1oz.)almonds.Turnthedoughontoalightlyflouredsurface.Rollthedoughintoa16”x14”rectangle with the long edge facing you.Measure across the bottom edgeandmarkevery4”.Cutthedoughinto4evenrectangles,4”x14”.Cuteachrectangleinhalfdiagonally,forming2eventriangles(8intotal).Spreadthecreamcheesemixtureevenlyoverthetriangles.Roll the dough up, lightly pressing outward as you roll so that the sidesextend slightly. Place the rolleddoughonaparchment-linedbaking sheet,tucking the pointed tip underneath (you can tuck the pointed ends intogetherifyoupreferatightercrescentshape).Pressdownlightlytosecure
thetipunderneathandflattenthebottom.Repeatwiththeremainingpiecesofdough,placingeight finished rolls at least 2” aparton thebakingsheet.Cover and let rise for 1–1 ½ hours, until almost doubled in volume, orovernightintherefrigerator.Preheattheovento350degreesF.Bakefor20–25minutes,untilgoldenbrownandthedoughisfirmandbakedthrough. Transfer the crescents to a rack and allow them to cool slightly.Warmtheglazeslightlyanddrizzleitevenlyoverthecrescents.Sprinkletheremaining¼cupalmondsovertheglazedcrescents.Allowtheglazetosetupfor5minutesbeforeserving.
MakeAheadTip:Thefillingmaybecombinedandrefrigeratedthe day before assembly. The rolled crescents may berefrigerated overnight and brought to room temperaturebeforebakingoff.
CheeseDanish
MAKES4PASTRIES
ThisisabasiccheeseDanishthat’sdeliciousasdescribed,butcanbeenhancedwith the additionof fruit spreadsor even chocolate chips according to taste.ThisDanishisasimplefoldedpattern,butanyvariationmaybeusedtoenclosethefilling.Therecipeiseasilyconvertedformoreservings.
¼recipeDanishPastryDoughrecipe(seerecipep.290)
4oz.creamcheese,softened
3tbsps.granulatedsugar
1largeeggyolk
½tsp.vanillaextract
1tbsp.sourcream
1tsp.finelygratedlemonzest
1largeegg
Preheattheovento375degreesF.Lineabakingsheetwithparchmentandlightlygreasethepaper.Roll out the pastry dough on a lightly floured surface to form a 16” x 16”squareabout¼”thick.Dividethedoughinto4(4”x4”)squares.Beatthecreamcheese,sugar,eggyolkandvanillabyhandorwithamixeruntilsmooth.Mixinthesourcreamandlemonzest.Dividethefillingevenlyamongthe4squares.Whisktheeggwith1tbsp.waterandbrushthemixtureon the edges of the pastry. Fold in 2 opposite corners of each square tooverlap in the center, pressing the 2 ends together. Brush the tops of thepastrieswiththeremainingeggwash.Place theDanishon thebakingsheetandbake for15–18minutes,until thefilling is firm and the pastries are golden brown. Cool the pastries on abakingrackuntilreadytoserve.
MakeAheadTip:MaketheDanishPastryDoughandfreeze ituntil2daysbeforeassemblingtherolls.Defrostitovernightinthe refrigerator before rolling out. The cheese filling may bemadethedaybeforeandrefrigeratedupto24hours.
CoconutAlmondBearClawDanish
MAKES6DANISH
2logsAlmondPaste,about6oz.(seerecipep.304)
¼cup(0.82oz.)sweetenedshreddedcoconut
1cup(3.8oz.)vanillacakecrumbs(optional)—seeChef’sTip
1largeegg
½recipeDanishPastryDough(seerecipep.290)
¼cup(1oz.)slicedalmonds
Divide the almond paste logs to form 6 (4”) pieces, pressing the piecestogetherasnecessary.Combinethecoconutandcakecrumbs(ifusing)onaplateorshallowdishandrolleachloginthemixture,pressingtocoat.Whisktheeggwith1 tbsp.water inameasuringcuporsmallbowl.Lineabakingsheetwithparchmentpaper.Placethedoughonalightlyflouredworksurfaceandrolloutintoa10”x15”rectangle.Cutthedoughinto6(5”)squares.Placealogneartheedgeof1ofthesquares,leavingabouta½”edge.Lightlybrushtheedgewitheggwash.Foldthedoughoverthefilling,leavingabout⅓ofthedoughstilllyingflatonthebottom.Make3(1”to2”)slashesevenlyalongthebottomedgeoftheremainingdough.Bend the filledendof thedough intoacrescent toopenthespaceupbetween theslashes.Place thepastryon thepreparedbakingsheet and continue until all 6 are formed. Refrigerate the remaining eggwash.Cover the pan looselywith plasticwrap (or use an unscented plastic bag)andallowtoriseatroomtemperatureuntilthepastriesarepuffy,about1½–2hours.Brushthetopsofthepastrieslightlywiththeeggwashandsprinkleontheslicedalmonds.Bake until golden brown, about 18–20 minutes, turning the pans halfway
throughbaking.Transfertoarackandcoolfor10minutesbeforeserving
Chef’s Tip:You can add cake crumbs to the filling to give it alittlemorebody,butit’snotnecessary.Ifyoudochoosetoaddthecrumbs,2unfrostedvanillacupcakeswillyieldabout1cup(4oz.).
MakeAheadTip:MaketheDanishPastryDoughandfreeze ituntil2daysbeforeassemblingtherolls.Defrostitovernightintherefrigeratorbeforerollingout.
MixedBerryBraid
Berriesandcreamcheesefillthislovelybraideddough,whichisactuallyquiteeasytoassemble.Makesureyouplacethedoughontheparchment-linedsheetbeforefilling,asit’sdifficulttomoveoncefilled.
SERVES8–10
1cup(4.3oz.)blackberries
1cup(4.3oz.)raspberries
½cup(3.5oz.)plus2tbsps.granulatedsugar
1tbsp.lemonjuice
4oz.creamcheese,softened
1tsp.lemonzest
1largeeggyolk
1recipeSweetRollDough(seerecipep.280)
1largeegg
1cup(4.23oz.)confectioners’sugar
1tsp.vanillaextract
2tbsps.unsaltedbutter,softened
Combinetheblackberries,raspberries,½cup(3.5oz.)granulatedsugarandlemonjuiceinamediumsaucepan.Crushtheberrieswithapotatomashertorelease their juices. Bring to a boil over medium-high heat, stirring todissolvethesugar.Cookfor6–8minutes,untilthemixtureisthickened(thetemperatureshouldreach220degreesF).Coolcompletely.Combinethecreamcheese,remaining2tbsps.granulatedsugarandlemonzest inamediumbowl(oruseanelectricmixer).Beat intheeggyolkuntiljustsmooth.Setaside.
Roll the dough into a 12” x 12” square, about ¼” thick. Score the dough(withoutcuttingthrough)into3evensections,4”x12”each.Lineabakingsheetwithparchmentandlightlygreasetheparchment.Placethesquareddoughonto theparchment.Slice theouter thirdsof thedoughinto ¾” strips at a slight angle. (These thin strips will be folded over thefillingtoformthebraid).Spoon thecreamcheese fillingdown thesolidcenterof thepastry.Spreadtheberry fillingevenlyover top.Fold the leftbottomstripupandover thefilling at an angle.Repeatwith the right bottom strip, slightly overlappingthefirst.Repeatwiththeremainingstripsallthewayup.Tucktheendsintosealthefilling.Coverthedoughwithplasticwrapandallowittorestfor30minutes.In themeantime,preheat theoven to375degreesF.Whisk theeggwithapinchofsalt.Brushitalloverthebraid.Bakefor15–20minutes,untilgoldenbrown.Transferthebraidontheparchmenttoaracktocoolcompletely.Combine the confectioners’ sugar, vanilla and butter in a medium bowl.Whisk in 2 tbsps. water to form a glaze.Drizzle the glaze evenly over thebraid.Allowtheglazetosetupfor5minutesbeforeserving.
MakeAheadTip:MaketheSweetPastryDoughandfillingsthenightbeforeandrefrigerate.Assemblethebraidinthemorningbeforebakingoff.
CherryStrudel
Instead of the traditional strudel apple raisin filling, this sweet cherry fillingmakes this a seasonal summer treat. The additionof green teabrightens theflavor of the cherries. Making strudel involves stretching the dough till it’salmosttranslucent.However,don’tbeintimidated—it’sactuallyaveryforgivingdough.Becausethisstrudelisabouthalfthesizeofatraditionalone,it’smoremanageabletomakeinanysizekitchen.
SERVES6–8
2cups(16oz.)sweetcherries,stemmedandpitted
1/3cup(2.35oz.)granulatedsugar
3tbsps.brewedgreentea
1tsp.cornstarch
1tsp.lemonjuice
1cup(4.4oz.)all-purposeflour
¼tsp.salt
1½tbsps.canolaoil
3tbsps.unsaltedbutter,melted
1tbsp.sandingsugar
Combine the cherries, sugar and green tea in a medium saucepan overmediumheat.Stiruntilthesugariscompletelydissolved.Bringthemixtureto a boil and cook for 4–5 minutes, until slightly thickened. Whisk thecornstarch with 1 tbsp. water in a small bowl or measuring cup. Stir thecornstarch into the cherries and simmer, stirring constantly, until themixtureisthickenedandtheliquidisclear.Removefromtheheatandstirinthelemonjuice.Coolcompletely.Combine the flourandsalt in thebowlofastandmixer.Stir theoiland⅓
cup(2.6fl.oz.)waterintotheflour.Mixonlowuntildoughpullsawayfromthe sides of the bowl. Switch to the dough hook and knead until smooth,about5–6minutes.Turn thedoughontoa lightly flouredworksurfaceandknead for 2 minutes longer. Place the dough into a lightly greased bowl,coverandallowittorestfor1hour.Preheattheovento400degreesF.Lineabakingsheetwithparchment.Lay a large (at least 12” x 18”), smooth kitchen towel on a work surface.Sprinkle the cloth with flour and place the dough in the center. Roll thedough out to a square 10” x 10”, flipping the dough and adding flour asnecessarysothatitdoesn’tsticktothecloth.Pickupthedoughbyanedgeandallowtheweightofthedoughtostretchit.Placeitonthetowelandcontinuepullingandstretchingfromthecenteroutto the edges, until the dough is tissue thin (the edgeswill be thicker) andmeasuresabout12”x18”.Trimanddiscardthethickeredgesofthedough.Brush thedoughwithhalf themeltedbutter. Spoon the cherry fillingontothedough,leavinga3”edgealong1ofthelongersidesand2”ontheshortends,withoutfilling.Usethetoweltofoldthe3”edgeofthedoughontothefilling. Continue to roll the strudel over, using the towel. About halfwaythroughtherolling,tucktheendsundertosealthem.Continuerollinguntilitformsalog.Transferthestrudeltotheparchmentseamsidedown.Brushthe dough with the remaining melted butter and sprinkle on the sandingsugar.Bake for 25–30 minutes, until deep golden brown. Slide the strudel andparchmentontoarackandcoolfor30minutesbeforeserving.
MakeAheadTip:Thecherryfillingmaybemadethedaybeforeandrefrigerateduntilreadytoassemblethestrudel.
ApricotCheesePastryRing
Thistastypastryroundissimilartotherecipeonp.139,butwithouttheaddedeffortofbraidingthedough.
SERVES8–10
4oz.creamcheese,softened
2tbsps.granulatedsugar
1tsp.sourcream
2tsps.vanillaextract
1recipeSweetRollDough(seerecipep.280)
1cup(11.3oz.)apricotfruitspread(seerecipep.305)orpreserves
1cup(4.23oz.)confectioners’sugar
2tbsps.wholemilk
Lineabakingsheetwithparchmentandlightlygreasetheparchment.Combinethecreamcheeseandgranulatedsugarinamediumbowl(oruseanelectricmixer).Beatinthesourcreamand1tsp.vanillaextractuntiljustsmooth.Setaside.Rollthedoughintoa10”x16”rectangle,about¼”thick.Positionthelongsidetowardyou.Spreadthecheesemixtureevenlyoverthedough,leavinga1” border at the top. Spoon the apricot spread evenly over the cheese.Startingwith the longendat thebottom, roll thedoughup into a log andpress the edge to seal. Stretch the ends of the dough, curving them into aring. Seal the ends together. Place the ring seam-side down on theparchment-linedsheet.Cut⅔ofthewaythroughtheloafatabout1”intervalsaroundtheringwithkitchenshears.Twistthesectionsslightlytoexposethecutsides.Covertheringwithplasticwrapandallowthedoughtorisefor45minutes.
Preheattheovento350degreesF.Baketheringfor25–30minutes,untilthetopisgoldenbrownandthefillingisbeginningtobubble.Transfertheringtoarackandcoolcompletely.Combinetheconfectioners’sugar, remaining1 tsp.vanillaextractandmilkinamediumbowluntilsmooth.Drizzletheglazeevenlyoverthering.Allowtheglazetosetupfor5minutesbeforeserving.
MakeAheadTip:Makethesweetpastrydoughandfillingsthenightbeforeandrefrigerate.Assembletheringinthemorningbeforebakingoff.
CinnamonPecanPastryRing
This pastry ring is delicious any time of the year, but is an especially lovelyadditiontoaholidaybreakfastmenu.
SERVES8–10
½cup(4oz.)lightbrownsugar
2tsps.groundcinnamon
1tbsp.all-purposeflour
½cup(2oz.)finelychoppedpecans
1recipeSweetRollDough(seerecipep.280)
2tbsps.unsaltedbutter,melted
1cup(4.23oz.)confectioners’sugar
1tsp.vanillaextract
2tbsps.wholemilk
Lineabakingsheetwithparchmentandlightlygreasetheparchment.Combinethebrownsugar,cinnamonandflourinamediumbowl.Stirinthepecansandsetaside.Roll thedough intoa 10”x 16” rectangle,about¼” thick.Position the longsidetowardyou.Brushthemeltedbutterevenlyoverthedough.Sprinklethecinnamon-sugar evenly over the dough, leaving a 1” border at the top.Startingwiththelongendatthebottom,tightlyrollthedoughupintoalogandpresstheedgetoseal.Stretchtheendsofthedough,curvingthemintoaring. Seal the ends together. Place the ring seam-side down on theparchment-linedsheet.Cover the ring with plastic wrap and allow the dough to rise for 45–60minutes,untilaboutdoubleinsize.Preheattheovento350degreesF.
Baketheringfor25–30minutes,untilthetopisgoldenbrown.Transfertheringtoarackandcoolfor5minutes.Combinetheconfectioners’sugar,vanillaextractandmilkinamediumbowluntil smooth.Brush theglazeevenlyover thebraid.Allow the ring to coolbeforeserving.
MakeAheadTip:MaketheSweetPastryDoughandfillingthenightbeforeandrefrigerate.Assembletheringinthemorningbeforebakingoff.
CrescentswithPecansandCoconut
Thesecrescentsusecreamcheesedoughandaresimilartotraditionalrugelach.They are terrific for a breakfast buffet when guests want to try a variety oftreats or for a coffee reception, since they are much smaller than a typicalcroissant. You can also use the Sour Cream Dough (p. 283) to make thecrescents.
MAKES24
2tbsps.granulatedsugar
2tbsps.lightbrownsugar
½tsp.groundcinnamon
½cup(1.6oz.)sweetenedshreddedcoconut
¼cup(1oz.)pecans,finelychopped
1 recipe Cream Cheese Pastry Dough (see recipe p. 282),refrigerated
1largeegg
2tbsps.sanding(decorating)sugar
Tomakethefilling,combinethegranulatedsugar,brownsugar,cinnamon,coconutandpecans.Line2bakingsheetswithparchment.Onalightlyflouredsurface,roll1pieceof thedough into a 10” to 11” circle. Sprinkleonhalf of the coconutpecanmixture.Gentlypressthefillingintothedoughwiththebackofaspoon.Cut the circle into quarters, then each quarter into thirds to form 12 equaltriangles.Startingat thebaseof each triangle, roll thedoughup to formacrescent.Arrangetheroll-upson1bakingsheet,tuckingthepointsunderthecrescents, and refrigerate for at least 30 minutes. Repeat with the secondpacketofdough.
Preheattheovento350degreesF.Whisktheeggwith1tbsp.waterinasmallbowlormeasuringcup.Brushtheeggwashoverthecrescentsandsprinkleonthesandingsugar.Bakefor18–25minutes,untilpuffedandgoldenbrown.Transferthecrescentstoaracktocool.
MakeAheadTip:The fillinganddoughmaybemadeup to2days ahead before assembling the crescents. The unbakedcrescentsmaybecoveredandrefrigeratedovernightorfrozenforupto2months.Thecrescentsmayalsobeassembledandbakedoffupto3daysbeforeserving.
CHAPTERTHREE
Cobblers,Crisps,TartsandTurnovers
■BlueberryPeachCobbler
■Cobblers,Crisps,CrumblesandBuckles:What’sinaName?
■AppleBuckle
■AppleCranberryCrisp
■PeachPecanCrumble
■ApricotBuckle
■BlackberryCobbler
■RaspberryLemonBuckle
■StrawberryRhubarbCrumble
■ApricotSourCreamCrumble
■CherryWalnutCrumble
■AppleRaisinSourCreamCrumble
■PearRaisinCobbler
■MixedBerryCrisp
■PearCranberryTartwithAlmond
■BlackberryShortbreadTart
■RusticStrawberryRicottaTart
■RaspberryCreamTart
■BlueberryLemonTart
■CranberryRaisinTart
■PlumCustardTart
■AppleSourCreamTart
■PearSourCreamTurnovers
■MixedBerryTurnovers
■CherryCreamTurnovers
■ApricotRaisinTurnovers
BlueberryPeachCobbler
I can’tevencounthowmany times I’vemade this simplydeliciouscobbleratourMaine B& B, and later at our country inn. It’s so easy tomake andwilldelightyourguestsasmuchasitdidmine.
SERVES6
granulatedsugar
1¼cups(5.5oz.)all-purposeflour
1tsp.salt
2cups(10.5oz.)blueberries
3largepeaches,peeled,pittedandsliced(about1½cups)
2tbsps.lemonjuice
2tsps.bakingpowder
4tbsps.unsaltedbutter,cutintobits
1/3cup(2.6fl.oz.)wholemilk
1largeegg
2tbsps.confectioners’sugar
Preheattheovento400degreesF.Greasea9”x9”bakingdish(orgrease6individualramekinsandplacethemonabakingsheet).Mix¼cup (1.8oz.) sugar,¼cup (1.1oz.) flourand½tsp.salt inamediumbowl.Addtheblueberries,peachesandlemonjuiceandtossthemixturetocoatthefruitevenly.Spoonthemixtureintothebakingdish.Bakefor15–18minutes,untilfruitishotandbubbling.In the meantime, sift together the remaining 1 cup (4.4 oz.) flour, bakingpowder,2tbsps.sugarand½tsp.salt.Cutthebutterintothedryingredientswith a pastry blender until themixture resembles coarsemeal.Whisk themilk and egg together in a measuring cup or small bowl. Pour the milk
mixtureintotheflourmixtureandstirwithaforkuntiljustblended.Removethe hot mixture from the oven. Drop the topping in heaping tablespoonsonto the hot filling. Bake until the topping is golden brown, about 12–15minuteslonger.Allowthecobblertocool5minutes.Sprinkleontheconfectioners’sugartoserve.
Cobblers,Crisps,CrumblesandBuckles:What’sinaName?
Although often used interchangeably, these terms originally referred to aspecifictypeofbakedgood.
Cobblers are typically bubbling, lightly sugared fruit toppedwithindividuallydroppedtablespoonsofdoughthatformrounds.Thebiscuit-likeappearanceisthoughttoresemblecobblestones.
Crisps are bubbling, lightly sugared fruit topped with a butterystreuselmixturecontainingoats.
Crumblesarebubbling,lightlysugaredfruittoppedwithastreuselmixturethatdoesnotcontainoats.
Buckles,whichareactuallyquitedifferentfromtherest,typicallybeginwithabasemadeofsweetenedbatterandaretoppedwiththefreshfruit.Asthefruitandcakecook, thecakerises,causingthefruittosinktothebottom,or“buckle.”
AppleBuckle
Thisbucklewill challengeeverythingyou thinkyouknowaboutbaking.Here,someofthecakeingredientsarefoldedinwiththeapples,andhotsugarsyrupis poured over top. The result is a sweet, baked apple casserolewith a crisptoppingthat’sgreatforfamily-styleorbuffetservice.
SERVES6
1cup(4.4oz.)all-purposeflour
1cup(7oz.)granulatedsugar
2tsps.bakingpowder
½tsp.salt
½tsp.groundnutmeg
½cup(4fl.oz.)wholemilk
1tsp.vanillaextract
3largeapples,peeled,seededandthinlysliced(about3cups)
½cup(4oz.)lightbrownsugar
2tbsps.unsaltedbutter
Preheattheovento400degreesF.Greasean8”x8”bakingdish.Combinetheflour,½cup(3.5oz.)granulatedsugar,bakingpowder,saltandnutmeg.Stir inthemilkandvanillaextractuntil justcombined.Foldintheapples.Spreadthemixtureinthebakingdishandsetaside.Combine1½cups(12fl.oz.)water,theremaining½cup(3.5oz.)granulatedsugar, brown sugar and butter in a large saucepan. Bring to boil overmedium-high heat, stirring until sugars are dissolved. Pour the hot liquidovertheapplemixture.Bakefor45–50minutes,untilfillingisbubblyandatoothpick inserted into the center comes out clean. Allow to cool slightlybeforeserving.
AppleCranberryCrisp
Theadditionofoatstothestreuseltoppinggivesitapleasant,crunchytexture.Thecombinationofapplesandcranberriesmakes itperfect foranautumnorholidaybreakfast.
SERVES6
3largebakingapples,peeled,coredandthinlysliced
½cup(3.5oz.)granulatedsugar
1tsp.finelygratedlemonzest
1cup(4.4oz.)all-purposeflour
1tsp.freshlygratedginger
12tbsps.unsaltedbutter
1cup(3.5oz.)freshcranberries
¾cup(2.5oz.)old-fashionedoats
¼cup(2oz.)lightbrownsugar
½tsp.salt
Preheattheovento350degreesF.Greasea9”x9”bakingdish(orgrease6individualramekinsandplacethemonbakingsheet).Combinetheapples,granulatedsugar, lemonzest,¼cup(1.1oz.) flourandfreshgingerinamediumbowlandtosstocoat.Melt4tbsps.butterinalargeskillet over medium heat and add the apple mixture. Cook for 5 minutes,stirring often. Add the cranberries and cook for 3–4 minutes longer, untilcranberriesjustbegintopop.Spoonthemixtureintothebakingdish.Combinetheremaining¾cup(3.3oz.)flour,oats,brownsugarandsaltinamedium bowl. Cut the remaining 8 tbsps. butter into bits and cut in themixture with a pastry blender until crumbly. Sprinkle the mixture evenlyoverthefruit.
Bakefor25–30minutesuntiltoppingisgoldenbrownandfruitisbubbling.Allowtocoolfor5minutesbeforeserving.
PeachPecanCrumble
Herethepeachesarelightlycaramelizedtoaccenttheirfreshseasonalflavor.
SERVES6
4largepeaches,peeled,pittedandslicedthinly
1/3cup(2.6oz.)plus2tbsps.Lightbrownsugar
1½cups(6.6oz.)all-purposeflour
1/3cup(2.35oz.)granulatedsugar
8tbsps.unsaltedbutter,melted
1largeeggyolk
½tsp.vanillaextract
½cup(2oz.)choppedpecans
Preheatthebroileronhighandpositionarackabout4”fromtheheat.Linearimmedbakingsheetwith foiland lightlygrease.Greasean8”x8”bakingdish(orgrease6individualramekinsandplacethemonabakingsheet)andsetaside.Combinethepeachesand2tbsps.brownsugarinamediumbowl.Placethepeachesinasinglelayerontothebakingsheet.Broilthepeachesforabout5minutes. Turn the peaches and broil for 4–5 minutes longer, until justcaramelized. Spoon the peaches into the baking dish. Lower the oventemperatureto375degreesF.Combinetheflour,granulatedsugarandremaining⅓cupbrownsugarinamedium bowl.Whisk the butter, egg yolk and vanilla together in a smallbowl. Pour the mixture into the dry ingredients, stirring with a fork tocombine. Cut in the butter until crumbly. Stir in the pecans. Sprinkle thecrumbtoppingevenlyoverthepeaches.Bake until the topping is golden and the fruit is bubbling, about 25–30
minutes.Letcoolfor5minutesbeforeserving.
ApricotBuckle
This traditional Southern-style buckle gets an update with the addition ofcornmeal.Thebatterwillrisetothetopduringbaking,formingagoldencrust.
SERVES6–8
5tbsps.unsaltedbutter,melted
¾cup(3.3oz.)all-purposeflour
¼cup(1.4oz.)cornmeal,yelloworwhite
1½tsps.bakingpowder
1½cups(10.5oz.)granulatedsugar
½tsp.salt
½tsp.freshlygratednutmeg
1tsp.finelygratedlemonzest
¾cup(6fl.oz.)wholemilk
1tsp.vanillaextract
10apricots,peeled,pittedandthinlysliced
Preheattheovento375degreesF.Pourthemeltedbutterintoan8”x8”bakingdishorpan.Combine flour, cornmeal, bakingpowder,½cup (3.5 oz.) granulated sugar,salt,nutmegandlemonzest inamediumbowl.Stir inthemilkandvanillauntiljustcombined.Pourthemixtureintothepanwithoutstirring.Combine the remaining 1 cup (7 oz.) sugar and apricots in a mediumsaucepanovermediumheat.Bringtoaboilandstiruntilallofthesugarismelted.Spoontheapricotsoverthebatter(again,donotstir).Bakefor35–40minutes,untilthetoppingisgolden.Letcoolfor5minutesbeforeserving.
BlackberryCobbler
We lived on Whidbey Island in the Puget Sound for several years, wheresummer timemeant sunnyweather andwild blackberries growing along thehillsidesdown to thewater.Thisquicklyassembledcobblerwas thedeliciousresultofabountyoffreshberries.
SERVES6
3cups(13oz.)blackberries
1¼cups(8.8oz.)plus2tbsps.granulatedsugar
1tbsp.lemonjuice
3tbsps.cornstarch
1tsp.groundcinnamon
1cup(4.4oz.)all-purposeflour
1¼tsps.bakingpowder
½tsp.salt
½tsp.bakingsoda
4tbsps.unsaltedbutter,cutintobits
2/3cup(5.3fl.oz.)buttermilk
1tsp.vanillaextract
Preheattheovento375degreesF.Greasea9”x9”bakingpan.Combinetheblackberries,¾cup(5.3oz.)sugar,lemonjuice,cornstarchandcinnamoninamediumbowl.Pourthemixtureintothebakingpanandbakeuntilthefruitbeginstobubble,about15minutes.Inthemeantime,combinetheflour,remaining¼cup(1.8oz.)sugar,bakingpowder, salt and baking soda in amedium bowl. Cut in the butter with apastry blender until crumbly. Stir in the buttermilk and vanilla until just
combined.Removethepanfromtheovenanddropthebatter inheapingtablespoonsevenly on top of the blackberries. Bake until the topping is golden brown,about15–20minuteslonger.
RaspberryLemonBuckle
In this lemon-scented buckle, some of the raspberrieswill still show throughthe crust. Fresh raspberries make a lovely appearance, but frozen ones willtastedeliciousaswell.
SERVES6–8
2cups(8.6oz.)raspberries
1tbsp.lemonjuice
2tbsps.granulatedsugar
8tbsps.unsaltedbutter,softened
1cup(7.76oz.)lightbrownsugar
3largeeggs
1cup(4.4oz.)all-purposeflour
1tsp.bakingpowder
½tsp.salt
1tsp.lemonzest
Preheattheovento350degreesF.Greasean8”x8”bakingdishorpan.Combine the raspberries, lemon juice and granulated sugar in a mediumbowlandtosstocombine.Setaside.Combine the butter andbrown sugar in the bowl of a standmixer.Creamuntil fluffy, about 3–4 minutes. Add the eggs one at a time and beat tocombine. Ina largebowl,whisk together the flour,bakingpowder, saltandlemon zest.Add the flourmixture to the buttermixture andmix until justcombined.Spread the batter in the baking dish. Scatter the raspberries on top. Bakeuntilatoothpickinsertedincenterofthecakecomesoutcleanandthetopisgoldenbrown,about45–50minutes.Letcoolfor5minutesbeforeserving.
StrawberryRhubarbCrumble
Thisclassicspringcombinationbalancessweetandtartineverybite.
SERVES6–8
2rhubarbstalks,cutinto
½”pieces(about2cups)
2/3cup(4.7oz.)granulatedsugar
3cups(16oz.)strawberries,hulledandquartered
2tbsps.cornstarch
2tsps.lemonjuice
1½cups(6.6oz.)all-purposeflour
1½cups(11.6oz.)lightbrownsugar
1½tsps.groundcinnamon
½tsp.salt
8tbsps.unsaltedbutter,softened
Preheattheovento375degreesF.Greasean8”x8”bakingdish(orgrease6individualramekinsandplacethemonabakingsheet).Combine the rhubarbwith⅓ cup (2.35 oz.) granulated sugar in amediumbowlandallowthepiecestomaceratefor10minutes.Inaseparatemediumbowl, toss the strawberries with the remaining⅓ cup (2.35 oz.) sugar andallow them tomacerate for 10minutes.Drainany liquidoffof the rhubarbanddiscard.Stirtherhubarbintothestrawberries.Whiskthecornstarchandlemon juice together and stir it into the fruit. Spoon the mixture into thebakingdish.Coverwithfoilandbakefor15minutes.In themeantime, combine the flour, brown sugar, cinnamon and salt in alarge bowl. Cut in the butter with a pastry blender until the mixture iscrumbly.Sprinklethetoppingevenlyoverthefilling.
Bake for 20–25minutes longer, until the topping is golden and the fruit isbubbling.Allowthecobblertocoolfor5minutesbeforeserving.
ApricotSourCreamCrumble
Adding sour cream to the standard fruit filling gives this apricot crumble aunique,creamytexture.
SERVES6
¾cup(5.3oz.)granulatedsugar
¼cup(2oz.)sourcream
1largeeggyolk
1tsp.vanillaextract
6apricots,pittedandthinlysliced
1tbsp.lemonjuice
1cup(4.4oz.)all-purposeflour
3tbsps.cornmeal,whiteoryellow
1tsp.finelygratedlemonzest
¼tsp.freshlygratednutmeg
1tsp.groundcinnamon
8tbsps.unsaltedbutter,cold
Preheat the oven to 375 degrees F. Butter an 8” x 8” baking dish (or useindividualramekins).Whisktogether¼cup(1.8oz.)sugar,sourcream,eggyolkandvanilla inamediumbowl.Stirintheapricotsandlemonjuice.Spoontheapricotmixtureinto the baking dish. Mix the flour, cornmeal, remaining ½ cup (3.5 oz.)sugar, lemon zest, nutmeg and cinnamon in a medium bowl. Cut in thebutter until the mixture is crumbly. Spoon the topping over the apricots.Bakefor25minutesoruntilthetopisgoldenbrown.Coolfor10–15minutesbeforeserving.
CherryWalnutCrumble
Thiscrisptoppingwithahintoforangeandginger istheperfectfoiltosweetdarkcherries.
SERVES6
3cups(24oz.)darkcherries,pitted
2tbsps.honey
1tsp.vanillabeanpaste
¼cup(1.8oz.)granulatedsugar
¾cup(3.3oz.)all-purposeflour
¼cup(2oz.)lightbrownsugar
1tsp.finelygratedorangezest
1tsp.finelygratedginger
¼cup(1oz.)coarselychoppedwalnuts
6tbsps.unsaltedbutter,melted
Preheattheovento375degreesF.Greasean8”x8”bakingdish(orgrease6individualramekinsandplacethemonabakingsheet).Combine the cherries, honey and vanilla bean paste in a medium bowl.Spoonthemixtureintothebakingdish.Combinethesugar,flour,brownsugar,orangezest,gingerandwalnuts.Stirin the melted butter. Press the topping into clumps. Sprinkle the toppingoverthecherries.Bakefor25–30minutes,untilgoldenbrownandbubbling.Allowtocoolfor5minutesbeforeserving.
AppleRaisinSourCreamCrumble
ThefillingofthiscrumbleisreminiscentofDutchapplepie.
SERVES6
¾cup(5.3oz.)granulatedsugar
¼cup(2oz.)sourcream
1tsp.vanilla
3bakingapples,peeled,coredandthinlysliced
¼cup(1.5oz.)darkraisins
1tbsp.lemonjuice
1cup(4.4oz.)all-purposeflour
½cup(4oz.)lightbrownsugar
1tsp.groundcinnamon
8tbsps.unsaltedbutter,cutintobits
Preheat the oven to 375 degrees F. Butter an 8” x 8” baking dish (or useindividualramekins).Whisktogether¼cupsugar,sourcreamandvanillainamediumbowl.Stirin the apples, raisins and lemon juice. Spoon the apple mixture into thebakingdish.Bakefor15minutes.In themeantime,mix the flour, remaining½ cup sugar, brown sugar andcinnamoninamediumbowl.Cutinthebutterwithapastryblenderuntilthemixtureiscrumbly.Spoonthetoppingovertheapplefilling.Bakefor15–20minuteslonger,untilthetopisgoldenbrownandthefruitisbubbling.Coolfor5minutesbeforeserving.
PearRaisinCobbler
Slices of pear balance nicely with the flavor of raisins in this biscuit-toppedbreakfasttreat.
SERVES6
4largepears,peeled,coredandthinlysliced
½cup(2.9oz.)goldenraisins
1½cups(6.6.oz.)plus2tbsps.all-purposeflour
½cup(3.5oz.)granulatedsugar
1tsp.groundall-spice
½tsp.groundginger
1½tsps.bakingpowder
½tsp.salt
8tbsps.unsaltedbutter,cutintobits
½cup(4fl.oz.)buttermilk
1largeegg
Preheattheovento350degreesF.Greasean8”x8”bakingdish(orgrease6individualramekinsandplacethemonabakingsheet).Combine thepears, raisins, 2 tbsps. flour,¼ cup (1.8 oz.) granulated sugar,all-spice andginger in amediumbowl. Spoon themixture into thebakingdish.Dotthetopwith2tbsps.butter.Coverwithfoilandbakefor10minutes.Inthemeantime,combinetheremaining1½cupsflour(6.6.oz.),¼cup(1.8oz.)granulatedsugar,bakingpowderandsaltinamediumbowl.Cutintheremaining 6 tbsps. butter with a pastry blender until crumbly. Whisktogether the buttermilk and egg in a measuring cup. Stir the buttermilkmixtureintothedryingredientswithaforkuntiljustcombined.Removethefruitfromtheovenanddropthebatterovertopinheapingtablespoons.
Bake for 25–30minutes longer, until the topping is golden brown and thefruitisbubbling.Allowtocoolfor5minutesbeforeserving.
MixedBerryCrisp
Themixtureofberriesbalances the crunchyoat topping in this easy-to-makecrisp.
SERVES6–8
1cup(5.2oz.)blueberries
1cup(4.3oz.)blackberries
1cup(4.3oz.)raspberries
2tbsps.lemonjuice
¼cup(1.8oz.)granulatedsugar
1cup(4.4.oz.)all-purposeflour
½cup(1.7oz.)old-fashionedoats
½cup(4oz.)brownsugar
10tbsps.unsaltedbutter,melted
Preheatovento400degreesF.Greasean8”x8”bakingdish.Combine the blueberries, blackberries, raspberries, lemon juice andgranulated sugar in amediumbowl and toss to combine. Pour the berriesintothebakingdish.Combine the flour, oats and brown sugar in a medium bowl. Pour in thebutterandcombine the ingredientswitha forkuntilclumps form.Sprinklethetoppingevenlyovertheberries.Bake 20–25 minutes until the berries are bubbling and topping is goldenbrown.Coolfor5minutesbeforeserving.
PearCranberryTartwithAlmond
Alayerofcreamyalmondcustardislayeredinabutterycrustandtoppedwithslicesofpearandtartcranberries.
SERVES8–10
1recipeSweetTartDough(seep.281)
¾cup(2.5oz.)finelygroundalmondsoralmondflour
1/3cup(2.35oz.)granulatedsugar
½tsp.almondextract
2largeeggs
4tbsps.unsaltedbutter,melted
¼cup(1.1.oz.)all-purposeflour
1tsp.finelygratedlemonzest
2Bartlettorotherlargepears,peeled,coredandthinlysliced
¼ cup (.8 oz.) fresh cranberries (or substitute defrosted frozencranberries)
½cup(5.6oz.)apricotfruitspreadorpreserves(seerecipep.305)
Lightlygreasea9”tartpanwitharemovablebottom(oraspringformpan)andsetitonabakingsheet.Ona lightly flouredworksurface, roll thedough intoa 12”circleabout⅛”thick. Press the dough firmly around the sides andbottomof the tart pan.Trimoffanyexcessdoughbyrunningarollingpinacrossthetopofthepan.Press thedough into the sides to extend it slightly above the rim tooffsetanyshrinkageduringbaking.Placeintherefrigeratorfor30minutes.Preheattheovento375degreesF.Linethebottomofthepastryshellwitha9”to10”roundofparchmentpaper
and fill with pie weights. Bake for 20 minutes. Remove the weights andparchmentandbakefor10–12minuteslonger,untillightlygolden.Setaside.Combinethegroundalmondsandsugar in thebowlofastandmixer.Addthealmondextractand1eggandmixuntilfrothyandlight-colored.Addthemeltedbutterandbeatuntilsmooth.Addtheremainingeggandbeatuntilsmooth.Addtheflourandmixuntiljustcombined.Spread themixtureevenly in the tartshell.Arrange thepearslicesslightlyoverlappinginacircularpatternandpressthemintothefilling.Arrangethecranberriesevenlyovertheexposedareasofalmondfilling.Bakethetartuntil thefillingis firmtothetouchinthecenter,about40–45minutes.Transfertoaracktocool.Inasmallsaucepanoverlowheat,warmtheapricotspreaduntilitliquefies.Pourthroughafine-meshsievesetoverasmallbowlormeasuringcupanddiscard anypieces. Brush the top of the tart evenlywith the apricot glaze.Allowtheglazetosetcompletelybeforeserving.
MakeAheadTip:The tartdoughmaybemade2daysahead.The pastry shell may be assembled and baked off the nightbeforeserving.
BlackberryShortbreadTart
Stripsofbutteryshortbreadarewovenovera freshberry filling in thissimplyassembledtart.
SERVES8–10
3cups(13oz.)blackberries
1cup(7oz.)granulatedsugar
2tsps.lemonjuice
16tbsps.unsaltedbutter
2eggyolks
1tsp.finelygratedlemonzest
2½cups(11oz.)all-purposeflour
2tsps.bakingpowder
¼tsp.salt
Combine the blackberries, ½ cup (3.5 oz.) sugar and 2 tbsps. water in amediumsaucepan.Crushtheberrieslightlytoreleasetheirjuices.Bringtoaboilovermediumheat.Reduceheattoasimmerandcookfor8–10minutes,until mixture has thickened (temperature should reach 220 degrees F).Remove from the heat and stir in the lemon juice.Cool completely.Coverandrefrigerateuntilreadytouse.Lightlygreasea9”tartpanwitharemovablebottom(oraspringformpan)andsetitonabakingsheet.Combine the butter and remaining½ cup (3.5 oz.) sugar in the bowl of astandmixeruntilfluffy,about3–4minutes.Addtheeggyolksandmixuntilsmooth.Mixinthelemonzest,flour,bakingpowderandsaltuntildoughjustcomestogether.Gatherthedoughintoaballandplaceonalightlyflouredworksurface.Dividethedoughintotwopieces,oneslightlylarger.Wrapthe
smaller piece in plastic wrap and refrigerate for 30 minutes or until firm.Placethelargerpieceofdoughandpressitevenlyintothebottomandsidesof the pan. Cover with plastic wrap and place in the refrigerator for 30minutes.Preheattheovento350degreesF.Spread the blackberry mixture over the bottom of the crust. Roll theremainingdoughintoa12”square.Cutthepastryinto¾”strips.Layhalfthestripsacross the filling,evenlyspaced.Turnthepanaquarter turnand laythe remaining strips across the first strips. If desired,weave the top stripsover and under the bottom strips. Press and seal the edges into the crust,trimmingoffanyexcess.Bakefor30–35minutes,untilcrustisgoldenbrown.Coolfor5minutes,thentransfertoacoolingrack.Coolfor5minuteslonger.Dustwithconfectioners’sugartoserve.
MakeAheadTip:Make theblackberry fillingand thecrustupto2daysbeforeservingandrefrigerate.Assemblethetartthenight before and refrigerate. Bring the tart to roomtemperaturebeforebaking.
RusticStrawberryRicottaTart
Rustic tarts aremade without tart pans andmay bemade with a variety offillings. Here ricotta and sweet strawberries combine for a deliciousmorningtreat.
MAKES1LARGE12”TARTOR2SMALL6”TARTS
1½cup(6.6.oz.)all-purposeflour
¼cup(1.8oz.)plus6tbsps.granulatedsugar
½tsp.salt
8tbsps.unsaltedbutter
2cups(8.7oz.)strawberries,hulledandquartered
1tbsp.lemonjuice
1½tbsps.cornstarch
1¼cups(12.2oz.)ricottacheese
1tsp.finelygratedorangezest
1tbsp.orangejuice
2tbsps.groundwalnuts
1largeegg
1tbsp.sandingsugar
Inalargebowl,combinetheflour,2tbsps.sugarandsalt.Cutinthebutterusingapastryblenderuntilthebutterisevenlydistributedbutstillinlargepieces. Add ¼ cup ice water and mix until the dough just pulls together.Gather the dough into a ball andwrap in plastic. Refrigerate for at least 1hour.Combinethe½cup(2.7oz.)strawberries,theremaining¼cup(1.8oz.)sugar,lemonjuiceand1tbsp.waterinamediumsaucepan.Bringthemixturetoa
boilovermediumheat.Whiskthecornstarchand3tbsps.watertogetherinasmallbowl.Pourthemixtureintothestrawberriesandbringtoaboil.Cook,stirringconstantly,untiltheliquidisclear,about3–4minutes.Removefromtheheatandallowthemixturetocool.Stirintheremainingstrawberries.Preheattheovento400degreesF.Lineabakingsheetwithparchment.Combine the ricotta, 2 tbsps. sugar, orange zest and orange juice in amediumbowl.Combinetheremaining2tbsps.sugarandwalnutsinasmallbowl.Whisktheeggwithapinchofsaltinaseparatebowl.On a lightly floured surface, roll the dough into a 16” round (alternatively,divide it into2piecesandrolleachout toaboutan8”round).Transfer thedoughbyfoldingitinhalfandunfoldingitonthelinedbakingsheet.Spoonthestrawberrymixtureontothepastry,leavinga2”border.Foldtheedgeofthedoughinwardtowardthefilling,pleatingtheedgestoseal.Sprinklethewalnutmixtureoverthestrawberries.Brushtheedgeofthedoughwiththeeggwashandsprinkleonthesandingsugar.Bakeuntilthecrustislightlybrowned,about25–35minutes.Allowtocool for 5 minutes, then transfer to a rack for 10 minutes longer beforeserving.
Make Ahead Tip: Make the crust and filling the day beforeservingandrefrigerate.
RaspberryCreamTart
Fresh seasonal raspberries make this simple fruit tart shine at the breakfasttable.Thisrecipewillalsomake4individual4”tarts.
SERVES6–8
1recipeSweetTartDough(seerecipep.281)
1cup(8fl.oz.)wholemilk
1tsp.vanillabeanpaste
1/3cup(2.35oz.)granulatedsugar
1½tbsps.all-purposeflour
3largeeggyolks
4tsps.unsaltedbutter
½cup(5.6oz.)raspberryjam(seerecipep.307)
3cups(13oz.)freshraspberries
Preheattheovento350degreesF.Linethebottomofthepastryshellwitha9”to10”roundofparchmentpaperand fill with pie weights. Bake 20 minutes. Remove the weights andparchment. Bake until lightly golden, about 8–10minutes longer. Cool theshellcompletely.Tomake the pastry cream, combine themilk and vanilla bean paste in asmallsaucepanovermediumheat.Bringjusttoaboil,thenremovefromtheheatandsetaside.Whiskthesugarandflourtogetherinamediumbowl.Addtheeggyolksandbeat until pale yellow and frothy.Whisking constantly, addhalf of the hotmilktotheeggmixturetotemperit.Pourthemixtureintothesaucepanwiththeremainingmilk.Heatthemixtureovermediumheat,whiskingconstantlyuntilthickened,about3–5minuteslonger.Removefromtheheatandstrain
throughafinemeshstrainerintoacleanbowl.Stirinthebutter.Coverwithplastic wrap, pressing down against the surface to prevent a skin fromforming.Refrigerateuntilcompletelycool,atleast2hours.Inasmallsaucepan,heatthejamuntilliquefied.Removefromtheheatandpourthroughastrainertoremovetheseeds.Allowthestrainedjamtocoolslightly.Spread the pastry cream evenly over the pastry crust. Arrange theraspberriesinacircularpatternoverthecreamandbrushthemlightlywiththejamglaze.Lettheglazecoolandsetupfor10minutesbeforeserving.
MakeAhead Tip:Make the pastry cream the day before andrefrigerateituntilreadytoassemblethetart.Makethepastrydoughthedaybeforeandtransfer ittothepan.Bakethetartshelloffthedaybefore.
BlueberryLemonTart
This simple-to-assemble tart features a creamy lemon filling and freshblueberries.Therecipewillalsomake4individual4”tarts.
SERVES6–8
12tbsps.unsaltedbutter
¾cups(5.3oz.)granulatedsugar
1largeegg
2largeeggyolks
1/3cup(2.6fl.oz.)lemonjuice
1tsp.finelygratedlemonzest
1¼cups(5.5.oz.)all-purposeflour
1tsp.bakingpowder
¼tsp.salt
3cups(15.7oz.)freshblueberries
Ina largebowl,beat4 tbsps.butterand¼cup(1.8oz.)sugaruntilsmooth,about 2–3minutes. Add the egg and 1 egg yolk and beat until combined,about1minute.Stirinthelemonjuice.(Themixturewillappearcurdledbutwillsmoothoutasthebuttermelts.)Inamediumsaucepan,cook themixtureover lowheat, stirringconstantly,until the mixture thickens and coats the back of a spoon, about 10–12minutes.Pour themixture intoabowlandallow tocool completely.Coverwith plastic wrap, pressing the wrap against the surface to prevent a skinfromforming,andrefrigerateuntilreadytouse.Lightlygreasea9”tartpanwitharemovablebottom(orusea9”piedish).Combinetheremaining8tbsps.butterand½cup(3.5oz.)sugarinthebowlofastandmixeruntilfluffy,about3–4minutes.Addtheremainingeggyolk
andmixuntilsmooth.Mix in the lemonzest, flour,bakingpowderandsaltuntildoughjustcomestogether.Gatherthedoughintoaballandplaceonalightly flouredwork surface.Roll thedough into a 12”circle about⅛” thickand press it evenly into the bottom and sides of the pan, trimming anyexcess.Coverwithplasticwrapandchillintherefrigeratorfor30minutes.Preheattheovento350degreesF.Linethebottomofthepastryshellwitha9”to10”roundofparchmentpaperand fill with pie weights. Bake 20 minutes. Remove the weights andparchment.Bakeuntillightlygolden,about8–10minuteslonger.Cool theshellcompletely.Stir theblueberries intothe lemonfilling.Spoonthelemonblueberryfillingintotheshelltoserve.
MakeAheadTip:Make thedoughandbakeoff the tart shellthe day before serving. Make the filling the day before andrefrigerateuntilreadytoassemble.
CranberryRaisinTart
This tart has a buttery, maple-scented filling studded with dried fruit andwalnuts.Therecipemayalsobemadeintofourindividualtarts.
SERVES6–8
1recipeSweetTartDough(seerecipep.281)
½cup(5.6oz.)maplesyrup
1cup(7.76oz.)lightbrownsugar
6tbsps.unsaltedbutter
3largeeggs
1cup(5.8oz.)driedcranberries
1cup(5.8oz.)raisins,darkorgolden
1tsp.orangezest
½cupchoppedwalnuts
Lightlygreasea9”tartpanwitharemovablebottom(orusea9”piedish).Ona lightly flouredworksurface, roll thedough intoa 12”circleabout⅛”thick.Pressthedoughfirmlyaroundthesidesandbottomofthepan.Trimoff any excess dough by running a rolling pin across the top of the pan.Coverwithplasticwrapandchillfor30minutes.In the meantime, combine the maple syrup and brown sugar in a smallsaucepan.Bringtoaboilandstirtodissolvethesugar.Removefromtheheatand stir in thebutter. In amediumbowl,whisk the eggs. Stir in the syrupmixtureuntil justcombined.Stirinthecranberries,raisins,orangezestandwalnuts.Preheattheovento400degreesF.Pourthefillingintotheshell.Bakefor30–35minutes,untilthecenterisjustset.Coolonarackbeforeserving.
MakeAheadTip:Make thedoughandbakeoff the tart shellthedaybefore.Makethefillingthedaybeforeandrefrigerateuntilreadytoassembleandbake.
PlumCustardTart
Any variety of sweetplumswillwork in this delicious tart. In this version, anearlyvarietyofgolden-huedplumswereinseason.
SERVES6–8
1recipeSweetTartDough(seerecipep.281)
8plums,pittedandsliced
3largeeggs
¾cup(5.3oz.)granulatedsugar
3tbsps.heavycream
1tbsp.unsaltedbutter,melted
3tbsps.all-purposeflour
Lightlygreasea9”tartpanwitharemovablebottom(orusea9”piedish).Ona lightly flouredworksurface, roll thedough intoa 12”circleabout⅛”thick.Pressthedoughfirmlyaroundthesidesandbottomofthepan.Trimoff any excess dough by running a rolling pin across the top of the pan.Coverwithplasticwrapandchillfor30minutes.Preheattheovento350degreesF.Spreadtheplumsinthebottomofthetartshell.Whisktogethertheeggsandsugaruntil lightand lemony.Whisk in theheavycreamandbutter.Stir intheflouruntiljustcombined.Pourthecustardovertheplums.Bakefor45–50minutesuntilcenterisjustfirm.Coolonarackbeforeserving.
MakeAheadTip:Makethetartdoughandpressitintothepanthedaybeforebaking.
AppleSourCreamTart
SERVES6–8
1recipeSweetTartDough(seerecipep.281)
3largeeggs
1¼cups(8.8oz.)granulatedsugar
¾cup(6oz.)sourcream
¾cup(3.3.oz.)plus3tbsps.allpurposeflour
3largebakingapples,peeled,coredandthinlysliced
4tbsps.unsaltedbutter,cutintobits
Lightlygreasea9”tartpanwitharemovablebottom(orusea9”piedish).Ona lightly flouredworksurface, roll thedough intoa 12”circleabout⅛”thick.Pressthedoughfirmlyaroundthesidesandbottomofthepan.Trimoff any excess dough by running a rolling pin across the top of the pan.Coverwithplasticwrapandchillfor30minutes.Preheattheovento350degreesF.Whisk together theeggsand½cup (3.5oz.) sugar inamediumbowluntillight and lemony. Whisk in the sour cream. Stir in the flour until justcombined.Stirintheapplestocoat.Spreadtheapplesinthebottomofthetartshell.Inasmallbowl,combinetheremaining¾cup(5.3oz.)sugarand¾cup(3.3.oz.)flour.Cutinthebutterwithapastryblenderuntilcrumbly.Sprinklethecrumbtoppingevenlyoverthecustard.Bakefor50–55minutes,untilgoldenbrownandcenterisset.Coolonarackbeforeserving.
MakeAheadTip:Make the tart dough thedaybeforebakingandserving.
PearSourCreamTurnovers
Turnovers are perfect for buffet and family-style service, and are easy toprepare.Heretheyareformedintosquaresforeasypreparation,butthedoughmay be also cut into rounds to form a half-moon shape. Sour cream adds amoist,creamytexturetothispearfilling.
MAKES6TURNOVERS
2largeeggs
¼cup(1.8oz.)granulatedsugar
1tbsp.all-purposeflour
¼cup(2oz.)sourcream
½tsp.vanillaextract
¼tsp.nutmeg
¼tsp.salt
½tsp.finelygratedlemonzest
2largepears,peeled,coredandcutinto½”dice
1recipeSimplePuffPastryDough(seerecipep.295)
1tbsp.sandingsugar
Preheattheovento375degreesF.Lineabakingsheetwithparchmentandlightlygrease.Inalargebowl,whisktogether1eggwiththesugaruntilthemixtureislightandlemony.Addtheflour,sourcream,vanilla,nutmeg,saltandlemonzestandwhisktocombine.Foldinthepearstoevenlycoatthem.Setaside.Whisktheremainingeggwithapinchofsaltinasmallbowlormeasuringcup.Rolloutthepastrydoughintoa12”x18”rectangle.Cutthedoughinto6(6”)squares.Brushtheedgesofeachsquarewith theeggwash.Divide thepear mixture evenly among the pastry squares. Fold the dough over
diagonally to enclose the filling on each square and transfer them to thebakingsheet.Useaforktopresstheedgesofthedoughtogether,completelysealingthem.Refrigeratethepastriesonthebakingsheetfor15minutes.Brushthepastrieswiththeremainingeggwash.Sprinklethesandingsugarevenlyoverthepastries.Bakefor20–25minutesuntilthepastriesaregoldenand the filling isbubblingslightly through theholes.Allow thepastries tocoolonthebakingsheetfor5minutes.Transferthepastriestoacoolingrackfor5–10minutesbeforeserving.
Make Ahead Tip: Make the puff pastry ahead of time andfreezeit.Defrostthepastryovernightintherefrigeratoradaybeforeassemblingtheturnovers.Cutfruitmayberefrigeratedovernightforupto8hoursinasolutionofFruitFresh,orotherascorbicacidfruitpreserver.
MixedBerryTurnovers
Thisversionofturnovers featuressimple-to-preparepastrydough,a little lessbutterythanthepuffpastrytypicallyusedinturnovers.
MAKES6TURNOVERS
1½cups(6.6.oz.)all-purposeflour
¼tsp.salt
7tbsps.granulatedsugar
5tbsps.unsaltedbutter,cutintobits
½cup(2.6oz.)blueberries
2tsps.lemonjuice
2tbsps.cornstarch
½cup(2.2oz.)raspberries
½cup(2.2oz.)blackberries
1largeegg
1tsp.sandingsugar
Combinetheflour,saltand2tbsps.sugarinalargebowl.Cutinthebutterwithapastryblenderuntilthemixtureiscrumbly.Addwater1tbsp.atatimeuntil themixturecanbe formed intoaball.Wrap thedough inplasticandrefrigerateitfor30minutes.In the meantime, combine the remaining 5 tbsps. sugar, blueberries andlemon juice in a medium saucepan. Heat over medium until the sugar ismeltedandthemixtureisbeginningtoboil.Whisktogetherthecornstarchand 2 tbsps. water in ameasuring cup. Add the cornstarchmixture to theblueberriesandbringtoaboil.Cookfor2–3minutesuntiltheliquidisclearandthemixture isslightly thickened.Removefromtheheatandstir in theraspberriesandblackberries.Allowtocool.
Preheattheovento425degreesF.Lineabakingsheetwithparchmentandlightlygrease.Whisktogethertheeggandapinchofsaltinasmallbowl.Dividethedoughinto6balls.Lightlyflouraworksurface.Rolloutthedoughinto3½”circles.Brushtheedgesofthepastrywiththeeggwash.Dividethefilling evenly among the centers of each round of dough. Fold the pastryoverandseal theedges.Transfer the folded turnovers to thebakingsheet.Useaforktocompletelysealtheedges.Prickthetopsoftheturnoverswiththe fork toallow the filling tovent.Brush the topswith the remainingeggwash.Sprinklethesandingsugarevenlyovertheturnovers.Bake for 18–20 minutes, until tops are golden and filling is beginning tobubblethroughthevents.Allowtheturnoverstocoolonthebakingsheetfor5minutes. Transfer to a cooling rack and allow to cool 10minutes longerbeforeserving.
Make Ahead Tip: Make the pastry dough and filling the daybeforeserving.
CherryCreamTurnovers
Inthisturnover,sourcreampastryencasesasweetfillingofcherriesandcreamcheese.
MAKES6TURNOVERS
1cup(4.4.oz.)all-purposeflour
½tsp.bakingpowder
¼tsp.salt
8tbsps.unsaltedbutter
¼cup(2oz.)sourcream
3cups(24oz.)cherries,pittedandhalved
¼cup(1.8oz.)plus2tbsps.granulatedsugar
2tsps.lemonjuice
1tsp.cornstarch
3oz.creamcheese
1largeegg
1tsp.sandingsugar
Combinetheflour,bakingpowderandsaltinalargebowl.Cutinthebutterwithapastryblenderuntilcrumbly.Stirinthesourcream.Gatherthedoughbyhandintoaball.Turnthedoughontoalightlyflouredworksurface.Patthedoughintoarectangleandrollitto8”x10”.Foldthe2shortendsofthedoughintothecenter, leavingasmall(about¼”)spacebetweenthem.Foldonehalfovertheotherhalf.Lightlyflourandrollitoutagaintoabout8”x10”.Brushoff theexcess flourandrepeat the folding.Wrap thedough inplasticwrapandrefrigeratefor30minutes.Inthemeantime,combinethecherries,¼cup(1.8oz.)granulatedsugarand
lemon juice in a medium saucepan. Bring to a boil over medium heat.Simmer for 5minutes, until the cherries have released their juices.Whisktogetherthecornstarchwith1tbsp.wateruntilcombined.Stirthecornstarchmixtureintothecherriesandcookfor2–3minutelonger,untilthickenedandtheliquidisclear.Pourthecherriesintoaheat-proofbowlormeasuringcupandcoolcompletely.Combine the cream cheese and remaining 2 tbsps. granulated sugar untilsmooth.Preheat the oven to 400 degrees F. Line a baking sheet with parchmentpaper.Roll the dough into a 10” x 15” rectangle. Cut the rectangle into 6 (5”)squares.Dividethecreamcheesefillingamongthesquares.Dividethecherryfillingamongthesquares.Foldthedoughoverdiagonallytoenclosethefillingoneachsquareand transfer them to thebakingsheet.Usea fork topress theedges of the dough together, completely sealing them. Refrigerate thepastriesonthebakingsheetfor15minutes.Whisktheeggwithapinchofsaltinasmallbowlormeasuringcup.Brushthepastrieswith theeggwash.Sprinkle thesandingsugarevenlyover thepastries.Bakefor20–25minutesuntilthepastriesaregoldenandthefillingis bubbling slightly through the holes. Allow the pastries to cool on thebakingsheet for5minutes.Transfer thepastries toacooling rack for5–10minutesbeforeserving.Bake the turnovers for 18–20 minutes, until golden brown and cookedthrough.Coolfor15minutesbeforeserving.
Make Ahead Tip: Make the dough and fruit filling the daybeforeandrefrigerate.
ApricotRaisinTurnovers
Driedapricotsandraisinsareblendedwithcreamcheeseandbakedinaflakybuttercrust.
MAKES6TURNOVERS
1recipeSimplePuffPastry(seerecipep.295)
4oz.creamcheese
2tbsps.granulatedsugar
1tsp.lemonzest
½cup(3.4oz.)driedapricots,coarselychopped
¼cup(1.5oz.)raisins,darkorgolden
1largeegg
1cup(4.23oz.)confectioners’sugar
1tbsp.lemonjuice
Preheat the oven to 400 degrees F. Line a baking sheet with parchmentpaper.Roll the dough into a 10” x 15” rectangle. Cut the rectangle into 6 (5”)squares.Combine2oz.creamcheese,sugarandlemonzestuntilsmooth.Dividethecreamcheesefillingamongthesquares.Tossthedriedapricotsandraisinstogetherinasmallbowlanddivideamongthesquares.Foldthedoughoverdiagonally to enclose the filling on each square and transfer them to thebakingsheet.Useaforktopresstheedgesofthedoughtogether,completelysealingthem.Refrigeratethepastriesonthebakingsheetfor15minutes.Whisktheeggwithapinchofsaltinasmallbowlormeasuringcup.Brushthepastrieswiththeeggwash.Bakefor20–25minutesuntilthepastriesaregolden.Allowthepastriestocoolonthebakingsheetfor5minutes.
Combinetheremaining2oz.creamcheese,confectioners’sugarandlemonjuiceuntilsmooth.Drizzletheglazeovertheturnovers.Transferthepastriestoacoolingrackfor5–10minutesbeforeserving.
MakeAheadTip:Makethedoughandglazethedaybeforeandrefrigerate.Assemblethepastriesthenightbefore,refrigerateandbakeoffinthemorning.
CHAPTERFOUR
Donuts,Biscotti,BarsandGranola
■YeastDonuts
■ButtermilkDonuts
■PumpkinDonutswithMapleGlaze
■ChocolateDonutswithChocolateGlaze
■AppleSpiceDonuts
■CoconutDonutswithLemonGlaze
■PowderedSugarDonuts
■CoffeeChocolateChunkBiscottiwithCaramelGlaze■ApricotGingerWalnutBiscotti
■AlmondBiscotti
■CinnamonBiscotti
■PeanutButterOatmealBiscotti
■OrangeHazelnutBiscotti
■Cranberry,PistachioandWhiteChocolateBiscotti
■AniseAlmondBiscotti
■Sun-DriedTomatoandGoatCheeseBiscotti
■FruitandNutBars
■FigAlmondBars
■StrawberryBars
■PeanutCoconutBars
■GranolaBars
■ApricotPecanBars
■GranolaTwoWays
■PumpkinSpiceGranola
■CherryPistachioGranola
YeastDonuts
Frieddonutsaresoverydelicious,buttheycanbetime-consumingandalittlemessy. To enjoy fresh donuts at home, bakingmay be an easier alternative.These baked yeast donuts are slightly denser than their fried counterparts.Dippingtheminchocolateganache(seerecipep.312)andsprinklingthemwithpeanutsisoneofmyfavoritevariations.
MAKES12DONUTS
1cup(8fl.oz.)wholemilk
2tbsps.unsaltedbutter
3cups(13.2oz.)plus3–5tbsps.all-purposeflour
1½tsps.instantyeast
1/3cup(2.35oz.)granulatedsugar
½tsp.salt
1tsp.groundcinnamon
2largeeggs
1cup(4.23oz.)confectioners’sugar
1tsp.vanillaextract
Warmthemilkinasmallsaucepanovermediumheat.Stirinthebutteruntilmelted,andsetaside.Combine3cups(13.2oz.)flour,yeast,granulatedsugar,saltandcinnamoninthe bowl of a standmixer.Mix in themilkmixture until smooth. Add theeggsoneatatimeandbeatuntilcombined.Addtheremainingflour1tbsp.atatimeuntilthedoughpullsawayfromthesidesofthebowl.Switchtothedoughhookandkneaduntil smooth,about3–4minutes.Gather thedoughintoaball.Transferthedoughtoalargegreasedbowlandcover.Allowthedoughtoriseuntildoubled insize,about1–1½hoursor in therefrigerator
foratleast8hours(orovernight).Line2bakingsheetswithparchmentandgreasetheparchment.Transferthedough to a floured work surface and roll it to ½ ” thickness (about a 10”circle).Floura3”donutcutter(ora3”roundand½”roundpastrycutter)andcutoutasmanydonutsaspossible.Transfer the donuts to the baking sheets with a spatula. Gather up theremaining dough and roll it out again to ½” thickness. Continue to cutroundswithholesuntil12donutsareformed.Coverwithalargeunscentedplasticbagandallow thedonuts to rise for 30–40minutes, until puffy andalmostdoubled.Inthemeantime,preheattheovento375degreesF.Bake until the bottom of the donuts are just golden, about 8–10 minutes.Whisk theconfectioners’ sugar,vanillaand1 tbsp.water inashallowbowl.Dip the donuts in the glaze, allowing any excess to drain off . Place thedonutsonarackandallowtheglazetoset10minutesbeforeserving.
ButtermilkDonuts
To get a true donut shape for many baked donut recipes, a donut pan isrequired. As with fried donuts, toppings for these are limited only to yourimagination—lemon glaze, cinnamon sugar and maple glaze with crumbledbaconarejustafewideasforvariations.ThereareavarietyofrecipeoptionsinthePantrychapter.
MAKES12DONUTS
2cups(8.75oz.)all-purposeflour
½cup(3.5oz.)granulatedsugar
1tbsp.bakingpowder
½tsp.groundnutmeg
1tsp.salt
½cup(4fl.oz.)buttermilk
1largeegg
5tbsps.unsaltedbutter,melted
1cup(4.23oz.)confectioners’sugar
Combinetheflour,sugar,bakingpowder,nutmegandsaltinalargebowl.Ina separate bowl, whisk together the buttermilk, egg and 3 tbsps. meltedbutter. Pour the wet ingredients into the dry and mix till just combined.Coverandrefrigeratethedoughfor30minutes.Preheattheovento400degreesF.Lightlygrease2standarddonutpans.Fill each donut cup⅔ full. (You can use a pastry bagwith a round tip orplasticbagwiththeendsnippedofftomakeiteasiertofillthepans).Bake15–17minutesuntilthetopofthedonutsarelightlybrownedandspringback when touched. Let cool for 3–4 minutes before removing from pan.Placeonawirecoolingrackandcool5minuteslonger.
In the meantime, whisk together the remaining 2 tbsp. butter with theconfectioners’ sugar and 1 tbsp. water. Drizzle the glaze evenly over thedonutsandallowtheglazetosetforafewminutesbeforeserving.
PumpkinDonutswithMapleGlaze
Thesespice-scentedbakeddonutsarefinishedwithasweetmapleglaze.
MAKES12DONUTS
1¾cups(7.7oz.)all-purposeflour
2tsps.bakingpowder
½tsp.salt
¾tsp.groundcinnamon
¼tsp.groundnutmeg
6tbsps.canolaoil
3largeeggs
1½cups(10.6oz.)granulatedsugar
1½cups(13oz.)pumpkinpurée
2tbsps.wholemilk
1cup(4.23oz.)confectioners’sugar
1tsp.vanillaextract
2tbsps.maplesyrup
Preheattheovento350degreesF.Lightlygrease2standarddonutpans.Combine the flour, baking powder, salt, cinnamon and nutmeg in a largebowl. In a separatemediumbowl,whisk the oil, eggs, sugar, pumpkin andmilkuntilsmooth.Stirthepumpkinmixtureintotheflourmixtureuntiljustcombined. Divide the batter evenly among the donut pans (each will beabout¾full).Bake the donuts for 12–15 minutes, until the top of the donuts are lightlybrowned and springbackwhen touched (or until a toothpick inserted intothe center of one comes out clean). Cool the donuts in the pans for 3–4
minutesbeforetransferringtoarack.Whisk together the confectioners’ sugar, vanilla, 1 tbsp. water and maplesyrupinamediumshallowbowl.Dipthedonuts in theglaze,allowinganyexcesstodrainoff.Placethedonutsonarackandallowtheglazetoset10minutesbeforeserving.
ChocolateDonutswithChocolateGlaze
Thesemoist and tenderdonutswith rich chocolate glazemaybemy favoritebakeddonut.
MAKES12DONUTS
2cups(8.75oz.)all-purposeflour
½cup(1.5oz.)Dutchprocesscocoapowder
½cup(4oz.)lightbrownsugar
½cup(3.5oz.)granulatedsugar
1tsp.bakingpowder
½tsp.bakingsoda
¼tsp.salt
1tsp.espressopowder(optional)
2largeeggs
1cup(8fl.oz.)buttermilk
6tbsps.unsaltedbutter,melted
1tsp.vanillabeanpaste
6oz.bittersweetchocolate,finelychopped
1cup(4.23oz.)confectioners’sugar
1tsp.vanillaextract
4tbsps.heavycream
Preheattheovento350degreesF.Lightlygrease2standarddonutpans.Combine the flour, cocoa, brown sugar, granulated sugar, baking powder,bakingsoda,saltandespressopowder(ifusing)inalargebowl.Inaseparatemediumbowl,whisktogethertheeggs,buttermilk,4tbsps.butterandvanilla
bean paste. Pour the wet ingredients into the flour mixture and stir tocombine.Foldin2oz.chocolate.Dividethebatterevenlyamongthedonutpans(eachwillbeabout¾full).Bakethedonutsuntilpuffed,about10–12minutes,untilthetopofthedonutsare lightlybrownedandspringbackwhen touched.Cool thedonuts in thepanfor3–4minutesbeforetransferringtoarack.Combine the remaining 2 tbsps. butter and 4 oz. chocolate in a mediumsaucepanovermediumheat.Stiruntilthechocolateismelted.Removefromtheheatandstirintheconfectioners’sugar,vanillaandheavycream.Dipthedonutsintothechocolateglazetocoatoneside,allowinganyexcesstodrainoff.Placethedonutsonarackandallowtheglazetoset10minutesbeforeserving.
AppleSpiceDonuts
These spiceddonutsare theperfect comfort foodaddition toa coolweatherbreakfast.
MAKES12DONUTS
2cups(8.75oz.)all-purposeflour
¾cup(5.8oz.)lightbrownsugar
1½tsps.bakingpowder
½tsp.bakingsoda
1tsp.groundcinnamon
½tsp.groundginger
¼tsp.groundcloves
½tsp.salt
2largeeggs
½cup(4.3oz.)applesauce(seerecipep.309)
4tbsps.wholemilk
4tbsps.unsaltedbutter,melted
½cup(2.11oz.)confectioners’sugar
Preheattheovento350degreesF.Lightlygrease2standarddonutpans.Combinetheflour,½cup(4oz.)brownsugar,bakingpowder,bakingsoda,cinnamon,ginger,clovesandsaltinalargebowl.Inaseparatemediumbowl,whisktogether theeggs,applesauce,2 tbsps.milkand2 tbsps.butter.Pourthe wet ingredients into the flourmixture and stir to combine. Divide thebatterevenlyamongthedonutpans,fillingeachabout¾full.Bake the donuts for 12–15 minutes until the top of the donuts are lightlybrowned and springbackwhen touched (or until a toothpick inserted into
the center of one comes out clean). Cool the donuts in the pans for 3–4minutesbeforetransferringtoarack.Combinetheremaining¼cup(2oz.)brownsugar,2tbsps.milkand2tbsps.butter in a small saucepan. Bring to a boil over medium heat and stir todissolvethesugar.Removefromtheheatandstirintheconfectioners’sugar.Dip the donuts in the glaze, allowing any excess to drain off . Place thedonutsonarackandallowtheglazetoset10minutesbeforeserving.
CoconutDonutswithLemonGlaze
I love the combination of coconut and lemon in these baked treats. Sprinklesometoastedcoconutflakesontotheglazeforevenmorecoconutflavor.Theyarealsodeliciouswiththevanillaglazeonp.311accordingtopreference.
MAKES12DONUTS
1¾cups(7.7oz.)all-purposeflour
2cups(8.46oz.)confectioners’sugar
2tsps.bakingpowder
½tsp.bakingsoda
¼tsp.salt
½cup(1.6oz.)sweetenedshreddedcoconut
2largeeggs
½cup(4fl.oz.)buttermilk
6tbsps.unsaltedbutter,melted
1tsp.lemonzest
2tbsps.largetoastedcoconutflakes
Preheattheovento350degreesF.Lightlygrease2standarddonutpans.Combine the flour, 1 cup (4.23 oz.) confectioners’ sugar, baking powder,baking soda and shredded coconut in a large bowl. In a separatemediumbowl, whisk together the eggs, buttermilk and butter. Pour the wetingredients into the flour mixture and stir to combine. Divide the batterevenlyamongthedonutpans(eachwillbeabout¾full).Bakethedonutsfor12–15minutes,oruntilthetopofthedonutsarelightlybrowned and springbackwhen touched (or until a toothpick inserted intothe center of one comes out clean). Cool the donuts in the pans for 3–4minutesbeforetransferringtoarack.
Whisk together the remaining 1 cup (4.23 oz.) confectioners’ sugar, lemonzestand2½tbsps.water inamediumshallowbowl.Dipthedonuts in theglaze, allowing any excess to drain off . Place the donuts on a rack andsprinkle on the coconut flakes. Allow the glaze to set 10 minutes beforeserving.
PowderedSugarDonuts
These nutmeg-scented donuts have an old-fashioned flavor that’s perfect forthemorningmeal.Dippingthewarmdonuts ingranulatedsugarwillhelp theconfectioners’sugarstickwhenthedonutscool.
MAKES12DONUTS
2¾cups(12.2oz.)all-purposeflour
1½tsps.bakingpowder
½tsp.bakingsoda
½tsp.freshlygratednutmeg
½tsp.salt
8tbsps.unsaltedbutter
¾cup(5.3oz.)granulatedsugar
1/3cup(2.6oz.)lightbrownsugar
2largeeggs
1cup(8fl.oz.)wholemilk
1tsp.vanillaextract
1cup(4.23oz.)confectioners’sugar
Preheattheovento425degreesF.Lightlygrease2standarddonutpans.Combine the flour, baking powder, baking soda, nutmeg and salt in amediumbowlandsetaside.Combinethebutter,½cup(3.5oz.)granulatedsugarandbrownsugarinthebowlofastandmixer.Beatuntil fluffy.Beat intheeggsoneatatime.Addhalftheflourmixtureandbeattocombine.Stirinthemilkandvanillauntilsmooth.Beatintheremainingflourmixtureuntiljustcombined.Bake the donuts for 10–12 minutes until the top of the donuts are lightly
browned and springbackwhen touched (or until a toothpick inserted intothe center of one comes out clean). Cool the donuts in the pans for 3–4minutesbeforeturningthemontoarack.Dipthedonutsintheremaining¼cupgranulatedsugarandplacethemonaracktocoolcompletely.Dipthecooleddonutsintheconfectioners’sugartocoat.
Coffee Chocolate Chunk Biscotti withCaramelGlaze
Biscottiareeasytomakeaheadandaretheperfectbreakfastaccompanimentto coffee.Here the flavorof coffee is alsohighlighted in these cocoa-scentedbiscotti.Thecreamyglazeaddsasweettouch.Iprefertomakebiscottismaller(3-4”), but there are also directions on how to form the logs tomake largerbiscottiaccordingtopreference.
MAKES36–40SMALLBISCOTTI
2cups(8.75oz.)all-purposeflour
¾cup(5.3oz.)granulatedsugar
2tsps.bakingpowder
½tsp.salt
1tbsp.cocoapowder
2tsps.espressopowder(orsubstituteinstantcoffee)
8tbsps.unsaltedbutter
8oz.bittersweetchocolate,choppedintochunks
2largeeggs
½cup(4oz.)lightbrownsugar
¼cup(2fl.oz.)heavycream
1½cups(6.35oz.)confectioners’sugar
Preheat the oven to 350 degrees F. Line 2 baking sheets with parchmentpaperorlightlygrease.Combine the flour, sugar, baking powder, salt, cocoa powder and espressopowderinalargebowl.Cut4tbsps.butterintobitsandmixthebutterintothe flourmixturewith apastryblenderuntil crumbly. Stir in the chocolate
chunks.Whisktheeggsand1tsp.vanillainameasuringcuporsmallbowlandpourthemintotheflourmixture.Stiruntiljustcombined.Turnthedoughontoalightlyflouredworksurface.Dividethedoughinto4balls.Formeachballintoaloafapproximately10”longand1½”wide.(Forlargerbiscotti,dividethedoughinhalfandformtheloaves10”x3”.)Placelogs at least 3” apart on baking sheets and press down slightly to flattenthem.Bakefor25–30minutesuntillogsaregoldenbrown.Removethelogsfromtheovenandlowertheovento325degreesF.Allowthelogstocoolfor10minutes.Slice each of the logs into ½” thick pieces and lay the slices flat on theparchment-linedbakingsheets.Placeintheovenfor8–10minutes,untiltheyarejustturninggolden.Turnthecookiesoverandbakeuntilgoldenbrown,about8–10minuteslonger.Coolthebiscottionbakingracks.In themeantime,make thecaramelglaze. Inamediumsaucepan,melt theremaining 4 tbsps. butter overmediumheat. Stir in the brown sugar untilmelted.Stirinthecreamandbringjusttoaboil.Removefromtheheatandstir intheremaining1 tsp.vanilla.Cool toroomtemperature.Whisk intheconfectioners’sugartoformaglaze.Diponesideofeachcooledbiscottiintotheglazetocoat.Allowtheglazetosetbeforeserving,atleast15minutes.
MakeAheadTip: Storebakedbiscotti in an airtight containerforupto3days.
Apricot,GingerandWalnutBiscotti
Tender, moist apricots and spicy-sweet ginger combine in these crunchybiscotti.
MAKESABOUT36–40SMALLBISCOTTI.
2¼cups(10oz.)all-purposeflour
1¼cups(9.7oz.)lightbrownsugar
1¼tsps.bakingpowder
½tsp.bakingsoda
½tsp.salt
1tsp.groundcinnamon
2tsps.groundginger
¼tsp.groundnutmeg
¼tsp.groundcloves
½cup(2.5oz.)driedapricots,coarselychopped
1cup(4oz.)walnuts,coarselychopped
¼cup(1.5oz.)choppedcrystallizedginger
2largeeggs
¼cup(3oz.)unsulphureddarkmolasses
Preheattheovento350degreesF.Linealargecookiesheetwithparchment.In a large bowl (or use a stand mixer), combine the flour, brown sugar,bakingpowder,bakingsoda,salt,cinnamon,ginger,nutmegandcloves.Stirintheapricots,walnutsandcrystallizedginger.Inameasuringcuporsmallbowl, whisk the eggs until frothy. Whisk in the molasses. Add the eggmixturetothedryingredientsandmixuntiljustcombined.Turnthedoughontoalightlyflouredworksurface.Dividethedoughinto4
balls.Formeachballintoaloafapproximately10”longand1½”wide.(Forlargerbiscotti,dividethedoughinhalfandformtheloaves10”x3”).Placelogs at least 3” apart on baking sheets and press down slightly to flattenthem.Bakefor25–30minutesuntillogsaregoldenbrown.Removethelogsfromtheovenandlowertheovento325degreesF.Allowthelogstocoolfor10minutes.Slice each of the logs into ½” thick pieces and lay the slices flat on theparchment-linedbakingsheets.Placeintheovenfor8–10minutes,untiltheyarejustturninggolden.Turnthebiscottioverandbakeuntilgoldenbrown,about8–10minuteslonger.Coolthebiscottionbakingracksbeforeserving.
MakeAheadTip: Storebakedbiscotti in an airtight containerforupto3days.
AlmondBiscotti
Groundalmondsgivethesebiscottiasofter,slightlycrumblytexture.
MAKES36–40SMALLBISCOTTI
2¾(12.2.oz.)cupsall-purposeflour
1¼cups(5.5.oz.)granulatedsugar
½cup(1.7oz.)finelygroundalmonds(oralmondmeal)
2tsps.bakingpowder
½tsp.salt
4tbsps.unsaltedbutter,cutintobits
2largeeggs
2largeeggyolks
1tsp.vanillaextract
1tsp.almondextract
1cup(3.8oz.)slicedalmonds
Preheat the oven to 350 degrees F. Line 2 baking sheets with parchmentpaperorsetaside.In a largemixing bowl, combine the flour, sugar, ground almonds, bakingpowderandsalt.Cut inthebutterwithapastryblenderuntilcrumbly. Inaseparate bowl, whisk together the eggs, egg yolks, vanilla and almondextracts.Mix the eggmixture into thedry ingredientsuntil just combined.Stirintheslicedalmonds.Turnthemixtureontoalightlyflouredworksurface.Kneadfor2–3minutes,addingflouralittleatatimeasnecessary,untilthedoughisstillstickybuteasier to handle.Divide the dough into 4 balls. Form each ball into a loafapproximately10”longby1½”wide.(Forlargerbiscotti,dividethedoughinhalf and form the loaves 10” x 3”). Place logs at least 3” apart on baking
sheets.Bakefor25–30minutesuntillogsaregoldenbrown.Removethelogsfromtheovenandlowertheovento325degreesF.Allowthelogstocoolfor10minutes.Sliceeachofthelogsintoabout½”thickpiecesandlaytheslicesflatontheparchment-lined baking sheets. Bake for 8–10 minutes, until they are justturninggolden.Turnthebiscottiandcookfor8–10minuteslonger,untiljustgolden.Coolthebiscottionbakingracksbeforeserving.
MakeAheadTip: Storebakedbiscotti in an airtight containerforupto3days.
CinnamonBiscotti
Inadditiontobeingtwice-baked,theseeasy-to-makebiscottiarebrushedwithbutteranddippedincinnamonsugarforaddedflavor.
MAKES36–40SMALLBISCOTTI
2¾cups(12.2oz.)all-purposeflour
1½cups(10.6oz.)granulatedsugar
2tsps.groundcinnamon
1tsp.bakingpowder
¼tsp.salt
7tbsps.unsaltedbutter,cutintobits
2largeeggs
1tsp.vanillaextract
Preheat the oven to 350 degrees F. Line 2 large baking sheets withparchment.Combine the flour, 1cup(7oz.)sugar, 1 tsp.cinnamon,bakingpowderandsalt ina largebowlandsetaside.Cut4 tbsps.butter intothe flourmixturewith a pastry blender until crumbly.Whisk together the eggs and vanilla.Addthewetingredientstotheflourmixtureandstiruntiljustcombined.Turnthedoughontoalightlyflouredworksurface.Dividethedoughinto4balls.Formeachballintoaloafapproximately10”longand1½”wide.(Forlargerbiscotti,dividethedoughinhalfandformtheloaves10”x3”).Placelogs at least 3” apart on baking sheets and press down slightly to flattenthem. Inashallowbowlorplate,combine the remaining½cupgranulatedsugar with the remaining 1 tsp. cinnamon. Sprinkle a little of themixtureevenlyoverthelogs,reservingtheremainderforthedipping.Bakefor25–30minutes until logs are golden brown. Remove the logs from the oven andlowertheovento325degreesF.Allowtheloavestocoolfor10minutes.
Use a serrated knife to cut the loaves into about ½ ” thick slices. Placebiscotti cut side down on parchment-lined baking sheets. Bake for 8–10minutes,untiltheyarejustturninggolden.Turnthebiscottiandcookfor8–10minuteslonger,untiljustgolden.Allowthelogstocoolfor10minutes.Melttheremaining3tbsps.butterandbrushitoverthetopsofthebiscotti.Dipthebutteredsideofthebiscottiintothesugarmixturetocoat.Allowthebiscottitodryontherack,sugarsideup,for5minutesbeforeserving.
MakeAheadTip: Storebakedbiscotti in an airtight containerforupto3days.
PeanutButterOatmealBiscotti
Peanut butter and oatmeal come together in these peanut-studded cookies.Diponesideofthesebiscottiinmelteddarkchocolateforadecadenttreat.
MAKES36–40SMALLBISCOTTI
2¼cups(10oz.)all-purposeflour
½cup(1.7oz.)old-fashionedoats
2tsps.bakingpowder
½tsp.salt
3largeeggs
2tsps.vanillaextract
¾cup(5.3oz.)granulatedsugar
½cup(4oz.)lightbrownsugar
10tbsps.unsaltedbutter,melted
½cup(4.55oz.)smoothpeanutbutter
1cup(5.15oz.)roastedpeanuts,finelychopped
Preheat the oven to 350 degrees F. Line 2 baking sheets with parchmentpaper,orlightlygrease.Combinetheflour,oats,saltandbakingpowderinalargebowl.Inaseparatebowl,whisktogethertheeggsandvanillaextract.Whiskinthegranulatedsugaruntilmixtureislightandpaleyellow.Whiskinthebrownsugaruntilcombined.Whiskinthemeltedbutter,vanillaandpeanutbutter.Stirtheeggmixtureintothedryingredientsuntiljustcombined.Foldinthepeanuts.Turnthedoughontoalightlyflouredworksurface.Dividethedoughintof4balls.Formeachballintoaloafapproximately10”longand1½”wide.(For
largerbiscotti,dividethedoughinhalfandformtheloaves10”x3”).Placelogs at least 3” apart on baking sheets and press down slightly to flattenthem.Bakefor25–30minutesuntillogsaregoldenbrown.Removethelogsfromtheovenandlowertheovento325degreesF.Allowthelogstocoolfor10minutes.Slice each of the logs into ½” thick pieces and lay the slices flat on theparchment-linedbakingsheets.Placeintheovenfor8–10minutes,untiltheyarejustturninggolden.Turnthebiscottioverandbakeuntilgoldenbrown,about8–10minuteslonger.Coolthebiscottionbakingracksbeforeserving.
MakeAheadTip: Storebakedbiscotti in an airtight containerforupto3days.
OrangeHazelnutBiscotti
Using olive oil instead of butter gives these orange biscotti a unique flavor.Licorice-scented anise seeds add a unique twist, but feel free to omit themaccordingtotaste.
MAKES36–40SMALLBISCOTTI
2¾cups(12.2oz.)all-purposeflour
1½cups(10.6oz.)granulatedsugar
2tsps.bakingpowder
½tsp.salt
1tbsp.finelygratedorangezest
1 cup (4.76 oz.) hazelnuts, skinned and coarsely chopped (seeChef’sTipp.75)
3largeeggs
5tbsps.oliveoil
2tbsps.freshorangejuice
1tsp.aniseseeds(optional)
Preheat the oven to 350 degrees F. Line 2 baking sheets with parchmentpaper,orlightlygrease.Combinetheflour,sugar,bakingpowder,salt,orangezestandhazelnutsinalargebowl.Inaseparatebowl,whisktogethertheeggs,oliveoilandorangejuice.Pourthe wet ingredients into the center of the dry ingredients and mix tocombine.Turnthedoughontoalightlyflouredworksurface.Dividethedoughinto4balls.Formeachballintoaloafapproximately10”longand1½”wide.(Forlargerbiscotti,dividethedoughinhalfandformtheloaves10”x3”).Place
logs at least 3” apart on baking sheets and press down slightly to flattenthem.Bakefor25–30minutesuntillogsaregoldenbrown.Removethelogsfromtheovenandlowertheovento325degreesF.Allowthelogstocoolfor10minutes.Slice each of the logs into ½” thick pieces and lay the slices flat on theparchment-linedbakingsheets.Placeintheovenfor8–10minutes,untiltheyarejustturninggolden.Turnthecookiesoverandbakeuntilgoldenbrown,about8–10minuteslonger.Coolthebiscottionbakingracks.
MakeAheadTip: Storebakedbiscotti in an airtight containerforupto3days.
Cranberry, Pistachio and WhiteChocolateBiscotti
White chocolate chips add a subtle sweetness to these pistachio-studdedbreakfastcookies.
MAKES36–40SMALLBISCOTTI
6tbsps.unsaltedbutter,softened
¾cup(5.3oz.)granulatedsugar
2largeeggs
1tsp.vanillaextract
2cups(8.75oz.)all-purposeflour
2tsps.bakingpowder
¼tsp.salt
1cup(4oz.)unsaltedpistachionuts
¾cupdriedcranberries
½cup(3oz.)whitechocolatechips
Preheat the oven to 350 degrees F. Line 2 baking sheets with parchmentpaper.Combine thebutter and sugar in thebowlof a standmixeruntil light andfluffy,about3–4minutes.Mixintheeggsandvanillauntilsmooth.Combinetheflour,bakingpowderandsaltuntiljustcombined.Addtheflourmixtureto the wet ingredients. Fold in the pistachios, cranberries and whitechocolate.Turnthedoughontoalightlyflouredworksurface.Dividethedoughinto4balls.Formeachballintoaloafapproximately10”longand1½”wide.(Forlargerbiscotti,dividethedoughinhalfandformtheloaves10”x3”).Place
logs at least 3” apart on baking sheets and press down slightly to flattenthem.Bakefor25–30minutesuntillogsaregoldenbrown.Removethelogsfromtheovenandlowertheovento325degreesF.Allowthelogstocoolfor10minutes.Slice each of the logs into ½”-thick pieces and lay the slices flat on theparchment-linedbakingsheets.Placeintheovenfor8–10minutes,untiltheyarejustturninggolden.Turnthecookiesoverandbakeuntilgoldenbrown,about8–10minuteslonger.Coolthebiscotticompletelyonbakingracks.
MakeAheadTip: Storebakedbiscotti in an airtight containerforupto3days.
AniseAlmondBiscotti
Unlikemost of my biscotti recipes, which include shortening to soften themslightly,thesetraditionalbiscotti (similartotheItaliancookiecantucci)haveacrunchiertextureandareperfectfordipping.
MAKES36–40SMALLBISCOTTI
2½cups(11oz.)all-purposeflour
1cup(7oz.)granulatedsugar
1½tsps.bakingpowder
¼tsp.salt
2tsps.aniseseeds,crushed
2tsps.lemonzest
2largeeggs
2largeeggyolks
1tsp.vanillaextract
1tbsp.anisette,Sambucaorotheraniseliqueur(optional)
1cup(3.8oz.)almonds,chopped
1largeeggwhite
Preheat the oven to 350 degrees F. Line 2 baking sheets with parchmentpaperorsetaside.Combinetheflour,sugar,bakingpowder,salt,aniseseedsandlemonzestinalargebowl.Inaseparatebowl,whisktogethertheeggs,eggyolks,vanillaextractandanisette(ifusing).Mixtheeggmixtureintothedryingredientsuntiljustcombined.Foldinthealmonds.Turnthemixtureontoalightlyflouredworksurface.Kneadfor2–3minutes,addingflouralittleatatimeasnecessaryuntilthedoughisstillstickybut
easier to handle.Divide the dough into 4 balls. Form each ball into a loafapproximately10”longby1½”wide.(Forlargerbiscotti,dividethedoughinhalf and form the loaves 10” x 3”). Place logs at least 3” apart on bakingsheets,asthedoughwillspreadasitcooks.Whisktheeggwhitelightlyandbrushitoverthetopsoftheloaves.Bake for25–30minutesuntil logsaregoldenbrown.Removethe logs fromtheovenandlowertheovento325degreesF.Allowthelogstocoolfor10minutes.Sliceeachofthelogsintoabout½”-thickpiecesandlaytheslicesflatontheparchment-lined baking sheets. Bake for 8–10 minutes, until they are justturninggolden.Turnthebiscottiandcookfor8–10minuteslonger,untiljustgolden.Coolthebiscottionbakingracksbeforeserving.
MakeAheadTip: Storebakedbiscotti in an airtight containerforupto7days.
SunDried Tomato and Goat CheeseBiscotti
These savory biscotti are delicious paired with omelets and are perfect fordippingintosoft-cookedeggs.
MAKES24–30BISCOTTISMALLBISCOTTI
2¼cups(10oz.)all-purposeflour
1tbsp.herbsdeProvence
1½tsps.bakingpowder
¾tsp.salt
4tbsps.unsaltedbutter,softened
4tbsps.extravirginoliveoil
2oz.goatcheese,crumbled
1tbsp.granulatedsugar
2largeeggs
1/3cupslicedoil-packedsundriedtomatoes,drainedandcoarselychopped
Preheattheovento350degreesF.Lineabakingsheetwithparchmentpaperandsetaside.In a medium bowl, whisk together the flour, herbs de Provence, bakingpowderandsalt.Setaside.Inamediumbowl (orwithanelectricmixer),beat thebutter,oliveoil andgoat cheese together until smooth.Whisk in the sugar and eggs. Add thebuttermixturetothedryingredientsandmixuntiljustcombined.Foldinthesundriedtomatoes.Turnthedoughontoalightlyflouredworksurface.Dividethedoughinto4
balls.Formeachballintoaloafapproximately10”longand1½”wide.(Forlargerbiscotti,dividethedoughinhalfandformtheloaves10”x3”).Placelogs at least 3” apart on baking sheets and press down slightly to flattenthem.Bakefor25–30minutesuntillogsaregoldenbrown.Removethelogsfromtheovenandlowertheovento325degreesF.Allow the logs to cool for 5 minutes. Slice each of the logs into ¾”-thickpiecesandlaytheslicesflatontheparchment-linedbakingsheets.Placeinthe oven for 8–10 minutes, until they are just turning golden. Turn thebiscottioverandbakeuntilgoldenbrown,about8–10minuteslonger.Coolthebiscottionbakingracksbeforeserving.
MakeAheadTip: Storebakedbiscotti in an airtight containerforupto3days.
FruitandNutBars
Thesefruit-andnut-studdedbarsaredeliciousaspartofabreakfastbuffetorasasatisfyingmealonthego.
MAKES8BARSOR16SQUARES
½cup(1.7oz.)old-fashionedoats
¼cup(1.1oz.)all-purposeflour
½cup(1.67oz.)finelygroundalmonds(oralmondmeal)
½tsp.bakingpowder
¼tsp.salt
1tsp.groundginger
¼cup(1.1oz.)driedapricots,finelychopped
¼cup(1.5oz.)driedcranberries
¼cup(1oz.)hazelnuts,peeledandchopped(seeChef’sTiponp.75)
¼cup(3oz.)honey
2largeeggwhites
Preheat theoven to250degreesF.Greasean8”x8”bakingpan, linewithparchmentandgreaseagain.Combine theoats, flour, almondmeal, bakingpowder, salt andginger inalargebowl.Stirintheapricots,cranberriesandhazelnuts.Stirinthehoney.Whisktheeggwhitestosoftpeaks.Foldintheeggwhites.Pressthemixtureintothepreparedpan.Bakefor1hour,untilfirmandgoldenbrown.Coolfor10minutes.Cutinto2”x4”barsor2”squaresandcoolcompletely.
MakeAheadTip:Storebarsinanairtightcontainerforuptoaweek.
FigAlmondBars
These layered bars are a wholesome, home-baked version of fi g bars.Substitutedriedcherriesforthefigsforatastyvariation.
MAKES8BARS(OR16SQUARES)
1½cups(6.6oz.)all-purposeflour
¼cup(.83oz.)finelygroundalmonds(oralmondmeal)
1/3cup(2.6oz.)lightbrownsugar
½tsp.bakingsoda
½tsp.salt
4tbsps.unsaltedbutter,softened
¼cup(3oz.)honey
¼cup(2fl.oz.)wholemilk
1cup(5.25oz.)finelychoppeddriedfigs
½cup(2.9oz.)choppedalmonds
Preheatovento350degreesF.Greasean8”x8”bakingdishorpan,linewithparchmentandgreaseagain.Combinetheflour,almonds,brownsugar,bakingsodaandsaltinlargebowl.Cutinthebutterwithapastryblenderuntilcrumbly.Stir inthehoneyandmilk. Press half the mixture in the baking pan. Combine the figs andchopped almonds in a small bowl and press themixture evenly over top.Press the remaining flourmixture over the fig almond filling. Bake for 20minutes,untilfirmandlightlybrowned.Allowthebarstocoolinthepanfor20minutes,thencutinto2”x4”barsor2”squarestoserve.
MakeAheadTip:Storebarsinanairtightcontainerforuptoaweek.
StrawberryBars
These easy-to-make fruit bars are topped with a crumbly streusel. A goodqualitystrawberryjammaybesubstitutedforthestrawberryfilling.
MAKES8BARSOR16SQUARES
2cups(10.7oz.)freshstrawberries,hulledandquartered
2/3cup(4.7oz.)granulatedsugar
1tbsp.lemonjuice
1¼cups(5.5oz.)all-purposeflour
2/3cup(4.7oz.)granulatedsugar
½tsp.salt
10tbsps.unsaltedbutter,cutintobits
¼cup(2oz.)lightbrownsugar
½cup(1.7oz.)old-fashionedoats
Tomake the strawberry filling, combine the strawberries, ⅓ cup (2.35 oz.)granulatedsugarandlemonjuiceinamediumbowl.Mashthestrawberriesslightlyandallowthemtomacerateandreleasetheir juicesfor20minutes.Bringthestrawberrymixturetoaboil inamediumsaucepanovermediumheat. Allow the mixture to bubble until thickened, about 8–10 minutes.Removefromtheheatandpourintoaheat-proofmeasuringcuptocool.Preheattheovento375degreesF.Greasean8”x8”bakingdishorpan,linewithparchmentandgreaseagain.Combinetheflour,remaining⅓cup(2.35oz.)granulatedsugarandsaltinalargebowl.Cutin8tbsps.butterwithapastryblenderuntilcrumbly.Reserve½cup(2.5oz.)ofthemixtureforthetopping.Presstheremainingflourmixtureevenlyintobottomofpreparedpan.Bakefor15–18minutes,untiledgesbegintobrownlightly.Leavetheovenon.
Inthemeantime,combinethereservedflourmixture,brownsugarandoatsinamediumbowl.Cutintheremaining2tbsps.butterwithapastryblenderuntilcrumbly.Spread the strawberries evenly over the crust. Sprinkle on the streuseltopping.Bakeuntiltoppingisdeepgoldenbrownandfillingisbubbling,22–25minutes.Allowthebarstocoolinthepanfor20minutes,thencutinto2”x4”barsor2”squarestoserve.
Make Ahead Tip: Store bars in an airtight container in therefrigeratorfor1–2days.
PeanutCoconutBars
Bakingthesebarsatalowtemperatureresultsinacrunchytexture.
MAKES8BARSOR16SQUARES
½cup(4fl.oz.)heavycream(or
½cupevaporatedmilk)
¾cup(5.3oz.)granulatedsugar
¼cup(2.3oz.)smoothpeanutbutter
1½cups(5oz.)old-fashionedoats
1cup(3.28oz.)shreddedsweetenedcoconut
1cup(5.15oz.)unsaltedpeanuts
½cup(3oz.)pepitas(optional)
Combinethecreamandsugar inasmallsaucepanandbring just toaboil.Remove from theheatandallow themixture tocool slightly.Whisk in thepeanutbutterandsetaside.Preheattheovento250degreesF.Lightlygreasean8”x8”bakingdish,linewithparchmentandgreaseparchment.Combinetheoats,coconut,peanutsandpepitas(ifusing)inamediumbowl.Stir inthewarmcreammixtureandmixtocombine.Spreadthemixture inthebakingdishandpressdownevenly.Bakefor1hour.Removefromtheovenandallowtocoolfor5minutes.Cutinto 2” x 4” bars or 2” squares and transfer to a rack to finish coolingcompletely.
MakeAheadTip:Storebarsinanairtightcontainerforuptoaweek.
GranolaBars
Bakinggranola intobarsmakesanon-the-gobreakfast that satisfies. You canmakethebarsuptooneweekahead,butdon’tbesurprisediftheydon’tlastthatlong.
MAKES8BARSOR16SQUARES
2cups(6.7oz.)old-fashionedoats
½cup(3oz.)pepitas
1cup(3.8oz.)slicedalmonds
½cup(1.6oz.)unsweetenedcoconutflakes
½cup(6oz.)honey
3tbsps.lightbrownsugar
2tbsps.unsaltedbutter
2tsps.vanillaextract
½tsp.salt
1cup(5.8oz.)driedblueberriesorotherdriedfruit
Preheat the oven to 350 degrees F.Grease an 8” x 8” baking dish and setaside.Lineabakingsheetwithparchment.Spread the oats, pepitas and almonds on the baking sheet and toast for 7minutes.Stirinthecoconutandtoastfor7–8minuteslonger,untilcoconutisjustgolden.Inthemeantime,combinethehoney,brownsugar,butter,vanillaandsaltina medium saucepan.Whisk over medium heat until the brown sugar hascompletelydissolved.Stirintheblueberries.Pourintoalargebowl.Reducetheoventemperatureto300degreesF.Stir theoatmealmixture into thehoneymixture tocombine.Spread it into
thepreparedbakingdishandpressdown,evenlydistributingthemixtureinthedish.Bakefor25minutes.Allowtocoolfor10minutes.Cutinto2”x4”barsor2”squaresandallowtocoolcompletely.
MakeAheadTip:Storebarsinanairtightcontainerforuptoaweek.
ApricotPecanBars
These easy-to-make-ahead bars are an excellent addition to a breakfast orbrunchbuffet.Agoodqualityapricotpreservemaybesubstitutedforthefruitspread.
MAKES8BARSOR16SQUARES
1½cups(6.6oz.)all-purposeflour
1½cups(5oz.)old-fashionedoats
1cup(7.76oz.)lightbrownsugar
1tsp.bakingpowder
½tsp.salt
14tbsps.unsaltedbutter,softened
1cup(11.3oz.)apricotfruitspread(seerecipep.305)
½cup(2oz.)choppedpecans
Preheattheovento350degreesF.Greasean8”x8”bakingdishorpan,linewithparchmentandgreaseagain.Combinetheflour,oats,sugar,bakingpowderandsaltinalargebowl.Cutinthebutterwithapastryblenderuntilcrumbly.Presshalfthemixtureintothepreparedpan.Spoontheapricotspreadevenlyoverthecrust.Sprinkleonthepecans.Spoonontheremainingflour-buttermixtureandpress lightlywiththebackofaspoon.Bakefor25–30minutes,untilgoldenbrown.Coolcompletely.Cutinto2”x4”barsor2”squares.
MakeAheadTip:Storebarsinanairtightcontainerforuptoaweek.
GranolaTwoWays
Granola recipesoftenused to includebutter anda lotof sugar—perhapsnotthehealthiestwayofeating toastedoatsandnuts.However, thereare timeswhenIfindthatachunkytextureisdesirable,whichdoesrequireaddingsugar.I’ve developed a two-step approach that results in half of the granola beinglowersugarandmorecrumbly,andthesecondhalfbeingmoreinthechunkystyle.Botharedelicious.Ifyoupreferallofthegranolainthecrumbly,lower-sugarstyle,thensimplyskipthelaststep.
MAKESABOUT7CUPS
2½cups(8.5oz.)old-fashionedoats
½cup(2.8oz.)steelcutoats
1cup(3.28oz.)largeunsweetenedcoconutflakes
½cup(2.9oz.)slicedalmonds
1cup(5.8oz.)pecanhalves
½cup(2.9oz.)coarselychoppedwalnuts
¼cup(1.5oz.)pistachios
3tbsps.chia,flaxorpumpkinseed
1eggwhite,whippedtosoftpeaks
2tbsps.coconutoilorotherneutraloil
½tsp.salt
¼–½cup(2–4oz.)lightbrownsugar
¼cup(3oz.)honey
¼–½(2.8–5.6oz.)cupmaplesyrup
½tsp.groundcinnamon
¼tsp.groundallspice
1tsp.vanillaextract
½cup(3oz.)driedcherries
½cup(2.9oz.)driedcurrantsorcranberries
Preheat the oven to 300 degrees F. Line 2 large baking sheets withparchmentoraluminumfoilandlightlygrease.Combine the old-fashioned oats, steel cut oats, coconut flakes, almonds,pecans,walnuts,pistachiosandchiainalargebowl.Foldintheeggwhite.Inamediumsaucepan, stir together thecoconutoil, salt,¼cup (2oz.)brownsugar, honey, ¼ cup (2.8 oz.)maple syrup, cinnamon, allspice and vanilla.Bringtoasimmerovermediumheat,thenpouroverthedryingredientsandstirtocoat.Spreadthemixtureoutevenlyonthebakingsheets.Bakeinthepreheatedovenfor20minutes,thenstirthemixturesoitbrownsevenly. Continue cooking for 15 minutes longer, until mixture is evenlygoldenbrownandcrisp.Removethepansfromtheovenandplacethemoncooling racks. Allow themixture to cool. If you are not proceeding to thechunkystep,tossthemixturewiththecherriesandcurrantsandstoreinanairtight container. If you are proceeding below, divide the cherries andcurrantsinhalfandtossthemwithhalfthemixture.Storethishalfcrumblymixtureinaseparateairtightcontainer.Reservetheremainingcherriesandcurrantsforthesecondbatch.Tomakethechunkygranola, leavetheovenon.Combinetheremaining¼cup(2oz.)brownsugarand¼cup(2.8oz.)maplesyrupovermediumheat.Pour the second half of the toasted granola into a large bowl. Toss themixturewiththemaplesyrupandbrownsugarmixtureandspreaditoutontheparchment.Bakefor12–15minuteslongerwithoutstirring,untilmixturelooksglossyandevenlydarkbrownbutnotburnt.Thegranolawillnotbecrunchy when it’s done baking, but will set and harden as it cools. Coolslightly thenbreak intobitsaccording toyourpreference.Coolcompletelyandthenstirinthecherriesandcurrants.
MakeAheadTip:Storegranolainanairtightcontainerforuptoaweek.
PumpkinSpiceGranola
Spicesandpumpkinpureecombineinthisgranolaforatastybreakfasttreat.Ifyoupreferachunkiertexture,pressthegranolabyhandorusetongstoformclustersbeforebaking.
MAKESABOUT7CUPS
3cups(10oz.)old–fashionedoats
¾cup(4.2oz.)steelcutoats
1cup(3.3oz.)largeunsweetenedcoconutflakes
½cup(2oz.)slicedalmonds
1cup(3.8oz.)pecanhalves
½cup(2oz.)coarselychoppedwalnuts
¼cup(1oz.)pepitas
2eggwhites,whippedtosoftpeaks
1/3cupcoconutoilorotherneutraloil
1tsp.salt
½cup(4oz.)lightbrownsugar
3tbsps.honey
½cup(5.6oz.)maplesyrup
1tsp.vanilla
2tsps.groundcinnamon
1tsp.groundallspice
1tsp.groundnutmeg
1tsp.groundginger
½tsp.groundcloves
¾cuppumpkinpuree
1cup(5.8oz.)driedcranberries
Preheat the oven to 300 degrees F. Line 2 large baking sheets withparchmentoraluminumfoilandlightlygrease.Combine the old-fashioned oats, steel cut oats, coconut flakes, almonds,pecans, walnuts and pepitas in a large bowl. Fold in the egg white. In amedium saucepan, stir together the coconut oil, salt, brown sugar, honey,maple syrup, vanilla, cinnamon, allspice, nutmeg, ginger and cloves. Bringjust to a simmer over medium heat. Remove from heat and whisk in thepumpkin puree until combined. Pour the wet ingredients over the dryingredients and stir to coat. Spread themixture out evenly on the bakingsheets.Bakeinthepreheatedovenfor20minutes,thenstirthemixturesoitbrownsevenly. Continue cooking for 20 minutes longer, until mixture is evenlygoldenbrownandcrisp.Removethepansfromtheovenandplacethemoncooling racks. Allow the mixture to cool. Toss the mixture with thecranberries.
MakeAheadTip:Storegranolainanairtightcontainerforuptoaweek.
CherryPistachioGranola
Crystallizedgingeraddsaspicyaccenttothisdelicioustakeongranola.
MAKESABOUT7CUPS
3cups(10oz.)old-fashionedoats
1cup(5.8oz.)pistachios,coarselychopped
¾cup(2.5oz.)largeunsweetenedcoconutflakes
½cup(2.9oz.)pepitas
1eggwhite,whippedtosoftpeaks
1/3cup(2.6fl.oz.)coconutoil
¼cup(1.8oz.)lightbrownsugar
1/3cupmaplesyrup
½tsp.salt
½tsp.groundcinnamon
½tsp.groundcardamom
1tsp.vanillaextract
1cup(6oz.)driedcherries,coarselychopped
¼cup(1.5oz.)choppedcrystallizedginger
Preheattheovento300°F.Line2largebakingsheetswithparchmentorfoilandlightlygrease.Combinetheold-fashionedoats,pistachios,coconutflakesandpepitasinalargebowl.Fold in the eggwhite. In amediumsaucepan, stir together thecoconut oil, brown sugar, maple syrup, salt, cinnamon, cardamom andvanilla. Bring to a simmer over medium heat, then pour over the dryingredients and stir to coat. Spread themixture out evenly on the bakingsheets.
Bakeinthepreheatedovenfor20minutes,thenstirthemixturesoitbrownsevenly. Continue cooking for 15 minutes longer, until mixture is evenlygoldenbrownandcrisp.Removethepansfromtheovenandplacethemoncooling racks.Allow themixture to cool. Add the cherries and ginger andtosstocombine.
MakeAheadTip:Storegranolainanairtightcontainerforuptoaweek.
CHAPTERFIVE
ClassicBakedGoods,BreadsandDoughs
■TraditionalEnglishMuffins
■SimpleEnglishMuffins
■Crumpets
■TraditionalBagels
■SimpleBagels
■ButtermilkBiscuits
■CinnamonBread
■PanettoneLoaf
■SweetRollDough
■SweetTartDough
■CreamCheesePastryDough
■SourCreamPastryDough
■TraditionalBrioche
■SimpleBrioche
■DanishPastryDough
■TraditionalPuffPastry
■SimplePuffPastry
■TraditionalCroissantDough
■SimpleCroissantDough
TraditionalEnglishMuffins
Somethinghappenedtostore-boughtEnglishmuffins—somethingverywrong.They last for weeks. So even if you never thought of making them before,pleasedo.Thismuffinrecipe featuresaverysoftbatter thatrequiresringstoformthe traditional roundshape.The ringsgive themuffinsa littleextra riseandthetextureissomewhatlighterthantherecipeforSimpleEnglishMuffins.Both are delicious. Splitting them with a fork highlights the bounty of holescreatedbyusingbothyeastandbakingsodainthebatter.
MAKE6MUFFINS
¾cup(6fl.oz.)wholemilk,warmed
1tbsp.unsaltedbutter
1tbsp.granulatedsugar
1largeegg
2 cups (8.75 oz.) all-purpose flour (or substitute 2 cups/9.6 oz.breadflour)
1tsp.instantyeast
½tsp.salt
½tsp.bakingsoda
¼cup(1.4oz.)cornmeal(optional)
Combinethemilk,butterandgranulatedsugarinthebowlofastandmixer.Whiskintheegg.Combinetheflour,yeastandsaltinaseparatebowl.Addtheflourmixtureandbeattocombine.Continuetobeatthemixtureonlowfor4minutes.Placethedoughinagreasedbowlandcoverwithplasticwrap.Allow the dough to rise until doubled, about 1–1 ½ hours (or refrigerateovernight).Stirthebakingsodainto1tbsp.warmwater.Addthebakingsodamixturetothebatter.
Grease6(3–4”)ringsandgreasealargebakingsheet.Heatagriddleorlargeskilletovermediumheatandbrush thesurfacewithoil.Place the ringsonthegriddletoheatup.Lowertheheattolowandspoonbatterintotheringsabout½”deep.Sprinklethetopslightlywithcornmeal(ifusing).Covertheringswithabakingsheet.Cookthebatterintheringsfor5–6minutes,untilgoldenbrown.Loosen themuffins from the ringswitha thinknifeand setthe rings aside. Turn the muffins and cook for 5–6 minutes longer, untilgoldenbrownandcookedthrough.Ifyourmuffinsbrowntooquickly,placethemonarackinapreheatedovenat350degreesFtocookthrough.
SimpleEnglishMuffins
Thisisasimpleversionofmuffinsthatdoesn’trequirerings.Eventhoughtheyareeasytoprepare,thedoughhasarich,complexflavor.
MAKES6MUFFINS
1cup(4.4oz.)all-purposeflour
1½tsps.instantyeast
¼tsp.salt
1/3cup(2.6fl.oz.)wholemilk
½tsp.granulatedsugar
¼tsp.bakingsoda
Mix together the flour, sugar, salt,yeastandbakingsoda in thebowlofanelectric mixer. On low speed, mix in the butter and buttermilk until theingredients form a ball. Switch to the dough hook (or use lightly flouredhands)andkneadfor10minutes.Formthedoughintoaball,addingalittleflourifnecessary.Lightlygreasealargebowlandplacethedoughballintothe bowl. Turn the dough to coat it with oil and cover with plastic wrap.Leaveinawarmplacetorisefor1½hours,untildoughisdoubledinsize.Divide thedough into6equalpieceswith lightly flouredhands.Shape thepiecesintoballs.Lineasheetpanwithbakingparchmentandlightlygreasetheparchment. Spreadhalf the cornmealonto theparchment.Transfer theballsofdoughtothesheetpanatleast2inchesapart.Presstheballsdowntoform3½” rounds.Sprinkle them looselywith the remainingcornmeal andcoverthepanlooselywithplasticwrap.Allowthemuffinstoriseinawarmplacefor1hour,oruntilpiecesarealmostdoubleinsize.Heatagriddleorlargeskilletovermedium-lowheat.Preheattheovento350degreesF.Brush the griddle with a little oil. Uncover the muffin rounds and gently
transfer them to the griddle at least 1” apart.Cover any remaining roundswithplasticwrapwhilecooking.Cook themuffins for5–8minutes,oruntilthebottomsaregoldenbrown.Turnthemuffinsoverandcookontheotherside for 5–8 minutes longer, until just golden. Immediately transfer themuffins to a baking sheet. Bake for 5–8 minutes, until the muffins springback and are cooked through. Continue until all muffins are complete.Transferthebakedmuffinstoacoolingrackandcoolforatleast30minutesbeforeslicingorserving.
Crumpets
Crumpets haveholes on the top sides (which arenot browned), and are lessbreadythanEnglishmuffins.Thethinbatteriscookedonthestovetopinringstopreventthedoughfromspreading,andtomaximizethebubblesthat formthroughoutthebatter. Ifyouonlyhaveafewrings,youcanremovetheringsafterthefirstcrumpetssetup,andstartasecondbatch.Keeptheheatonthelowestsettingtoavoidoverbrowningthebottoms.Youcanalsomakeasinglecrumpetinasmall8”skilletandcutitintowedgesforsharing.
MAKES6–8CRUMPETS
1cup(4.4oz.)all-purposeflour
1½tsps.instantyeast
¼tsp.salt
1/3cup(2.6fl.oz.)wholemilk
½tsp.granulatedsugar
¼tsp.bakingsoda
Combine the flour, yeastandsalt ina largebowl.Heat themilk ina smallsaucepanuntilitsteamsbutisnotboiling.Stirthesugarintothewarmmilk.Stir⅓cup(2.6fl.oz.)waterintothemilk.Makeawellinthecenterandpourin the warmmilkmixture. Stir themixture until it forms a smooth batter,about3–4minutes.Coverandallowthemixturetoriseinawarmplaceuntilalmostdoubled(itmaybegintofallbutthat’sOK),about1hour.Mix the baking soda with 2 tbsps. warm water. Stir the mixture into thebatter.Coverandallowthedoughtorestfor20minutes.In themeantime, grease 6 (3–4”) rings.Heat a griddle or large skillet overmediumheatandbrushthesurfacewithoil.Placetheringsonthegriddletoheatup.Lowertheheattolow.Spoonbatterintotheringsnomorethan½”deep. Cook the batter in the rings for 10–12 minutes, until the bottom is
golden brown and the top surface is no longer wet or glossy and is justcookedthrough.Loosenthecrumpetsfromtheringswithathinknifeandsetthe rings aside. If you are planning to serve them immediately, turn thecrumpetsandbrownthetopslightlyfor2–3minutes.Forbestresults,letthecrumpetscoolandsetcompletely,thentoastthemtoserve.
TraditionalBagels
ThisovernightversionismyfirstchoiceforthemostauthenticNY-stylebagelstomakeathome.Theyarefoolproofas longasyoufollowthedirectionsandonlyallowthemtorise for20minutesbeforerefrigeratingthem(imaginemysadness the next morning when my over-risen bagels had become hockeypucks!).Bakingsodaisusedhereasasaferhomealternativetothesolutionoffood-gradelyebagelsaretypicallydippedinto.
MAKES8LARGEBAGELS(5–6”),12MEDIUMBAGELS(3–4”)OR24MINIBAGELS(1–2”).
3½cups(16.9oz.)breadflourorhigh-glutenflour
1tsp.instantyeast
1tsp.salt
1tsp.diastaticmalt(optional)
3tbsps.bakingsoda
Lineabakingsheetwithparchmentandgreasetheparchment.Combinethebreadflour,1cup(8fl.oz.)warmwater, instantyeast,saltanddiastaticmalt(ifusing)intothebowlofastandmixerandmixonlowspeedfor 3 4 minutes, until combined. Stop the mixer and gather the doughtogether,addingwater1tsp.atatimeifdoughseemstoodry.Switchtothedoughhookandkneadfor9–10minutesuntilthedoughisstiffbutsmooth.Placethedoughonalightlyflouredworksurfaceandcontinuetokneadbyhand for 3 minutes longer. The dough should be stiff and smooth on thesurface.Ifthedoughseemstoosoftoroverlytacky,mixorkneadinalittlemoreflour.Cleanany flouroff theworksurfaceanddivide thedough into thedesirednumberofbagels.Shapeeachpieceintoasmoothball.Coverthepieceswithplasticwrapandallowthemtorestfor20minutes.
Takeapieceofdoughandrollitoutbyhandtoformalogapproximately¾”thickand7–8”long,makingtheendsslightlythickerthanthecenter.Makearingwiththedougharoundyourhandandpinchtheendstogether.Rollthedoughslightlytosecurethe2endstogether.Placethebagelonthepreparedsheetandrepeatuntilallareformed.Cover the sheet panwith plasticwrap, forming a tent (or place it inside alargeunscentedplasticbag).Allowthebagelstoriseatroomtemperaturefor20 minutes. Drop 1 bagel into a bowl of cold water. If it floats within 10seconds, thebagels are ready for the overnight rise. Pat thebagel dry andreturnittothepan.Ifitdoesn’tfloatwithin10seconds,patitdry,returnittothepanandtestitagainevery5minutesuntilitfloats.Placethebagelsonthebakingsheetintotherefrigeratoratleast8hours,orupto2days.Preheat the oven to 450 degrees F. Allow the bagels to sit at roomtemperaturefor30minutes.Combine6cupswaterandbakingsodatogetherin a large stockpot or Dutch oven and bring to a boil. Lower the heat tobarely a simmer.Dropbagels 2–3 at a time into the simmeringwater for 1minute.Thebagelsshouldfloatatthetopofthewater.Turnthemoverandletsimmerfor30secondslonger.Removethebagels,allowingwatertodrainoff,andplacethemonaracktodrain.Ifusingtoppings(suchassesameorpoppyseeds), immediatelysprinkle thetopsof thebagelswiththetoppingwhilethebagelsarestillmoist.Placebagelsonthebakingsheetandbakefor5minutes.Rotatethepanandlower the heat to 400 degrees F. Continue baking for 10–15minutes, untilgoldenbrown.Coolforatleast10minutesbeforeserving.Freezeanybagelsnoteatenthesamedayforupto1month.
Chef’s Tip: For cinnamon raisin bagels, soak ¾ cup raisins inwarmwater for10minutes.Drain theraisinsandroll them inpaper towels to dry them. Add 2 tsps. ground cinnamon, 2tbsps. granulated sugar and the raisins to the other doughingredientsandproceedasabove.
SimpleBagels
Ifyouwanttomakethebagelsallinoneday,thisversionisatastychoice.Ifindthe dough is a little more temperamental because of the added yeast, sohandleitcarefullythroughouttherising,shapingandboiling.
MAKES8LARGEBAGELS(5–6”),12MEDIUMBAGELS(3–4”)OR24MINIBAGELS(1–2”).
3½cups(16.9oz.)breadflourorhigh-glutenflour
2tsps.instantyeast
1tsp.salt
1tsp.diastaticmalt(optional)
2tbsps.bakingsoda
Placebreadflour,1cup(8fl.oz.)warmwater,instantyeast,saltanddiastaticmalt(ifusing)intothebowlofastandmixerandmixonlowspeedfor3–4minutes, until combined. Stop the mixer and gather the dough together,addingwater 1 tsp. at a time if dough seems too dry. Switch to the doughhookandkneadfor9–10minutes,untilthedoughisstiffbutsmooth.Placethedoughonalightlyflouredworksurfaceandcontinuetokneadbyhandfor3minutes longer.Formdoughintoaball.Placethedoughinagreasedbowlandturnittocoat.Coverwithplasticwrapandallowittorisefor1hour.Punchthedoughdownandletitrestfor10minutes.Lineabakingsheetwithparchmentandlightlygreasetheparchment.Dividethedoughinto12equalpieces.Shapeeachpieceintoaball.Takeapieceofdoughandrollitoutusingyourhandstoformalogapproximately¾” thick and 7–8” long,making the ends just a bit thicker than the center.Makearingwiththedougharoundyourhandandpinchtheendstogether.Rollthedoughslightlytosecurethe2endstogether.Placethebagelonthepreparedsheet. (Alternately,pokeahole in thecenterof theballandwork
thedoughintoaringfromtheinside.)Repeatuntilallareformed.Cover the sheet panwith plasticwrap, forming a tent (or place it inside alargeunscentedplasticbag).Allow thebagels to rest at room temperaturefor10minutes.Inthemeantime,preheattheovento450degreesF.Allowthebagelstositatroom temperature for 30minutes.Combine 6 cupswater andbaking sodatogetherinalargestockpotorDutchovenandbringtoaboil.Lowertheheattobarelyasimmer.Dropbagels3ata time into thesimmeringwater for 1minute(thebagelsshouldfloatonthetopofthewater).Turnthemoverandletsimmer for30seconds.Remove thebagels,allowingwater todrainoff .Place themon a rack todrain. If using toppings such as sesameor poppyseeds,immediatelysprinklethetopsofthebagelswiththetoppingwhilethebagelsarestillmoist.Greasetheparchmentonthebakingsheetagain.Transferthebagelstothebakingsheetandbake for5minutes.Rotate thepanand lower theheat to400degreesF.Continuebakingfor10–15minutes,untilgoldenbrown.Coolforatleast10minutesbeforeserving.Freezeanybagelsnoteatenthesamedayforupto1month.
Chef’s Tip: For cinnamon raisin bagels, soak ¾ cup raisins inwarmwater for10minutes.Drain theraisinsandroll them inpaper towels to dry them. Add 2 tsps. ground cinnamon, 2tbsps. granulated sugar and the raisins with the other doughingredientsandproceedasabove.
ButtermilkBiscuits
Buttermilk biscuits are a joy—buttery, flaky and slightly sour from thebuttermilk. They are perfect foil for scrambled eggs and bacon, or simplyslatheredwithbutterandjam.Plantoconsumethemthesamedayyoumakethem.
MAKES8BISCUITS
2cups(8.75oz.)all-purposeflour
1tsp.salt
4tsps.bakingpowder
½tsp.bakingsoda
3tbsps.vegetableshortening,chilled
7tbsps.unsaltedbutter
1cup(8fl.oz.)buttermilk
Preheattheovento425degreesF.Lineabakingsheetwithparchmentandsetaside.Whisk the flour, salt, baking powder and baking soda in a medium bowl.Usingapastryblender, cut in the shorteninguntil themixture is crumbly.Cut in 5 tbsps. butterwith thepastryblender.Press thedough intoadisk,coverwithplasticwrapandplacethebowlintothefreezerfor15minutes.Stir the buttermilk into the dough. Transfer the dough to a lightly flouredwork surface andpress into a 6” x 9” rectangle, about¾” thick. Fold the 2short endsof thedough into the center, leaving a small (about¼ ”) spacebetweenthem.Foldonehalfovertheother.Reshapetheedgesofthedoughinto an even rectangle.Repeat this stepof rolling and folding, dusting thedoughwithalittleflourasnecessaryandscrapinganydoughofftherollingpinandworksurface.Rollthedoughintoacircleabout1”thick.Usinga3”roundcutter,cut4biscuitsandplacethemonthebakingsheet.Gatherthe
remaining dough and roll it out to 1” thick. Cut 4more biscuits from theremainingdough,gatheringandreshapingitasnecessary.Placethebiscuitsonthebakingsheet.Melttheremaining2tbsps.butterandbrushitoverthetopsofthebiscuits.Bakeuntilgolden,about15–18minutes.
CinnamonBread
Thisbread isdelicious fresh fromtheoven, lightly toastedorasFrenchtoast.Add ½ cup reconstituted raisins to the cinnamon filling for cinnamon raisinbread.
MAKESONELOAF
½cup(4fl.oz.)wholemilk
6tbsps.unsaltedbutter
½cup(3.5oz.)granulatedsugar
½tsp.salt
2½tsps.instantyeast
3cups(13.2oz.)all-purposeflour
2largeeggs
1tbsp.groundcinnamon
Bringthemilk justtoaboil inamediumsaucepanovermedium-highheatandremovefromtheheat.Add3tbsps.butter,¼cup(1.8oz.)sugarandsaltandstiruntilthebutterismelted.Add¼cup(2fl.oz.)watertothemixture.Combinetheyeastwith2cups(8.75oz.)flourinalargebowl.Whenthemilkmixturehascooledtolukewarm(about110–115degreesF),whiskintheeggs.Pourthemilkintotheflour-yeastmixtureandstirtocombine(oruseastandmixer).Turnthedoughontoalightlyflouredworksurface(orswitchtothedoughhookonthestandmixer)andaddtheremainingflouralittleatatimeuntilasoftdoughforms.Kneadthedoughfor5minutes,untilthesurfaceissmooth.Placethedoughintoagreasedbowl,turningittocoverthetopwithgrease. Cover and let rise in a warm place until double in size, about 1½hours.Punchdownthedoughandreturnittothebowl.Letthedoughriseatroomtemperatureuntilnotquitedoubledinvolume,about1½hours.Greasea9”x5”x3”loafpan.Rolloutthedoughintoa12”x17”rectangleon
alightlyflouredworksurface.Combinetheremaining¼cupsugarwiththecinnamonandreserve1tbsp.ofthemixture.Melt1tbsp.butterandbrushitalloverthedough.Sprinklethemixtureevenlyoverthedough.Rollupthedough like a jellyroll, starting at thenarrowend. Seal thedoughalong theedgeandtucktheendsunder.Place thedough, sealed edgedown, into thepan.Cover and let thedoughriseuntilalmostdoubled,about1–1½hours.Preheattheovento350degreesF.Brush the top of the loaf with the remaining butter and sprinkle with thereservedcinnamonsugar.Bakefor40–45minutes,coveringtheloafwithfoilifthetopstartstogettoobrown.Allowthebreadtocoolonarack,thenstoreinaZip-lockbaguntilreadytouse.
PanettoneLoaf
This loaf is reminiscent of the traditional egg-based Italian Christmas cake,scentedwithcitrusandstuddedwithgoldenraisins.IoriginallydevelopedittouseasFrenchtoastorinbreadpudding.Makingitinaloafpanmakesitperfectfortoasting.
MAKESONELOAF
3½tsps.instantdryyeast
3½cups(17.6oz.)plus3–5tbsps.all-purposeflour
½cup(3.5oz.)granulatedsugar
1tsp.salt
¼cup(2fl.oz.)warmwholemilk(110–115degreesF)
2largeeggs
3largeeggyolks
1tsp.vanillaextract
8tbsps.unsaltedbutter,softened
1tsp.gratedlemonzest
1tsp.gratedorangezest
½cup(2.9oz.)goldenraisins
½cup(2.9oz.)candiedlemonandorangepeel(seeChef’sTiponp.73)
Pour¼cup(2fl.oz.)warmwaterintoasmallbowlandsprinkle2tsps.yeastover it.Whisk in½cup (2.2oz.) flour.Cover looselywithplasticwrapandallowtoriseuntildoubled,about1hour.Whisk together the remaining yeast, sugar, salt,milk, eggs, egg yolks andvanillainalargebowl(oruseastandmixer).Stirintheyeastmixtureuntil
combined.Inamediumbowl,cutthebutterinto3cups(13.2oz.)flouruntilcrumbly.Addtheflourmixturetothemilkyeastmixtureand stir until dough is combined. Turn the dough onto a lightly flouredsurfaceandknead,addingflour1tbsp.atatimeasnecessary,untildoughissmoothbutstillslightlysticky,about10minutes(orusethedoughhookonastandmixer).Placedoughinlarge,lightlybutteredbowl.Coverwithplasticwrapandallowthedoughtoriseuntildoubled,about2–2½hours.Lightlygreasea9”x5”x3”loafpan,linewithparchmentandgreaseagain.Turnoutdoughontoalightlyflouredworksurfaceandkneadinthelemonzest, orange zest, raisins and citrus peel evenly. Pat the dough into arectangleapproximately10”x20”,foldthelongsidestothemiddleandfoldtheendsundertoformaloaf.Placethelogintothepreparedloafpan.Coverandallowdoughtoriseuntildoubled,about1½–2hours.Preheatovento400degreesFandsettherackincenteroftheoven.Bakefor10minutes.Reduce temperature to 375degreesF andbake for 10minuteslonger. Reduce temperature to 350 degrees F and bake for 25–30minutes,until loaf is baked through (a toothpick inserted should come out clean).Cooltheloafbrieflyandunmolditontoaracktocoolcompletely.
SweetRollDough
This simple, easy-to-handle dough is perfect for baking off first thing in themorning.
MAKES12–16ROLLS
2½cups(11oz.),plus1–4tbsps.all-purposeflour
¼cup(1.8oz.)granulatedsugar
½tsp.salt
1tbsp.instantyeast
1tsp.diastaticmalt(optional)
½cup(4fl.oz.)buttermilk
1largeegg
5tbsps.unsaltedbutter,softened
Combine 2½ cups (11 oz.) flour, granulated sugar, salt, yeast anddiastaticmalt (if using) in the bowl of a stand mixer until the yeast is evenlydispersed, about 2 minutes. Whisk together the buttermilk and egg untilcombined. Add the buttermilk-eggmixture to the flour andmix on low tocombine.Withthemixerrunning,addthebutter,1tbsp.atatime,untileachiscombined.Mixuntil thedoughpullsaway fromthesideofbowl,addingadditionalflour1tbsp.atatimeifnecessary.Switch to the dough hook and knead for 5–7 minutes, until the dough issmoothandslightlyelastic.Withlightlyflouredhands,kneadthedoughfor1minute(doughshouldbesoftandslightlytackybutholdingitsshape).Formthedoughintoaball.Placethedoughalightlygreasedbowl,turnandcoverwithplasticwrap.Letthedoughrisefor2hours.Thedoughmaybecoveredandrefrigeratedfor8hours(orovernight)beforeshapingandsecondrise.
SweetTartDough
Thisbutterydoughmakestheperfectcrustforfruittarts.
MAKES 1 LARGE 9-10” TART CRUST OR 4INDIVIDUAL3”CRUSTS
1eggyolk
1tsp.vanillaextract
1½cups(6.6oz.)all-purposeflour
1/3cup(2.35oz.)granulatedsugar
¼tsp.salt
8tbsps.unsaltedbutter,cutintobits
Inasmallbowlormeasuringcup,whisktogethertheeggyolk,2tbsps.coldwaterandvanilla.Setaside.Combine the flour, sugar and salt in a largebowl.Cut in thebutterwithapastry blender until crumbly (you can also use a food processor—just becareful to not over-process). Stir in the eggmixture until the dough pullstogether.Transferthedoughtoalightlyflouredworksurfaceandpatintoaball.Placethedoughonapieceofplasticwrapand flatten intoadisk.Cover the topwithplasticwrapandrefrigerateforatleast30minutesbeforeusing,orupto3days.Thetartdoughmaybefrozenforupto1month.
CreamCheesePastryDough
Two-bitecrescentsmadefromthisdougharegreatforbuffetswhereyouareservingalotofdifferentthings.Bakedcrescentsstayfreshandcrispforupto5days,sotheyareperfectformakingaheadoftime.
MAKES36SMALLPASTRIESORCRESCENTS
4oz.creamcheese,softened
4tbsps.unsaltedbutter,softened
2tbsps.granulatedsugar
¼tsp.salt
1tsp.vanillaextract
1cup(4.4oz.)all-purposeflour
Combinethecreamcheeseandbutterinthebowlofastandmixer.Addthesugar,saltandvanillaandmixuntilfluffyandcombined.Addtheflourandmixuntiljustcombined.Dividethedoughinhalfandwrapitinplasticwrap.Refrigerate for at least 2 hours, or overnight. The dough will keep in therefrigeratorforupto3days.
SourCreamPastryDough
A variation on the cream cheese dough for making individual crescents andpastries.
MAKES36SMALLPASTRIESORCRESCENTS
1½cups(6.6oz.)all-purposeflour
2tbsps.granulatedsugar
½tsp.salt
14tbsps.unsaltedbutter,cutintobits
½cup(4oz.)sourcream
Combinetheflour,sugarandsaltinamediumbowl.Cutthebutterintotheflourmixtureusingapastryblender(alternatively,useafoodprocessorandpulse until it forms a coarsemeal).Add the sour creamandmix until justcombined.Dividethedoughinhalfandwrapit inplasticwrap.Refrigerateforatleast2hours,orovernight.Thedoughwillkeepintherefrigeratorforupto3days.
TraditionalBrioche
Buttery,flakybriocheisanenricheddoughthatrequiresafewdaysofadvancepreparation, but is easy to make. The dough may be frozen for up to onemonth.Ifyou’dliketoenjoybriochewarmfromtheoven,leavethefinalrisingforthemorningyouplantoserveit.Thereareinstructionstoshapethedoughintotraditionalindividualbrioche,orseetheChef’sTipbelowifyouwouldliketomakethedoughintoloaves.
MAKES 1 RECIPE BRIOCHE DOUGH OR 20-24BRIOCHESATETE
1cup(8fl.oz.)wholemilk,warmed
1½tbsps.instantyeast
4cups(17.6oz.)plus3–5tbsps.all-purposeflour
3tbsps.granulatedsugar
1tsp.salt
4largeeggs
1largeeggyolk
12tbsps.unsaltedbutter,cutintobits
Combine themilk,yeastand 1 cup (4.4oz.) flour inamediumbowl.Coverwithplasticwrapandallowittofermentandrisefor30minutes.Place the remaining 3 cups (13.2 oz.) flour, sugar and salt in the bowl of astandmixerandmixtocombine.Whisktogether3eggsandtheeggyolkina measuring cup. Add the yeast mixture and whisked eggs and mix tocombine(thedoughwillbeverysticky).Withthemixerrunningonlow,addthebutter1tbsp.atatimeuntilallisincorporated.Switchtothedoughhook.Mixthedoughonmedium,addingflour1tbsp.ata time, until the dough releases from the sides of the bowl, about 7–8
minutes.Thedoughshouldbesmooth,glossybutstillverysoft,andslightlysticky.With lightly flouredhands,gather thedough intoaballandplace it intoalightlygreasedbowl.Turnthedoughandcoverthebowlwithplasticwrap.Allowthedoughtoriseuntildoubled,about1hour.Patthedoughdownwithlightlyflouredhands,stretchonesideandfoldthestretcheddoughovertherest, likefoldinga letter.Stretchtheothersideandfold itover inthesamemanner.Repeat thisentireprocessandtuck thedoughendsunderneath toformaround.Coverandallowthedoughtorisefor1morehour.Press the dough to deflate it, then refrigerate for at least 6 hours, orovernight. Press thedoughdownonce after about anhour to keep it fromrising too quickly. The dough is now ready to be shaped into traditionalbriocheorusedinotherrecipes.Itmayberefrigeratedforupto24hoursorfrozen for 1 month. Remove the dough from the refrigerator 20 minutesbeforeshaping.For traditionalbriochea tete (basicallya rollwitha smaller top-knot), turnhalf the dough onto a lightly floured surface and press it into a 12” x 12”square.Dividethesquareinhalf.Divideeachhalfinto6equalpieces,foratotalof12piecesofdough.Coverthedoughwithplastictoprevent it fromdryingoutwhileyourolloutthebriocheintoballs.Placeapieceofthedoughontotheworksurfaceandrollitintoaball.Formthetop-knotbypressingdownontotheballwiththesideofyourhandabout⅓ofthewayfromoneoftheedgesofthedoughball.Gentlyrollbackandforthuntil the shape resembles abowlingpin (little ball on top, thinneck,largeballonthebottom).Pickupthedoughbythethinendandpressitintothethickerend(thiswillformthetraditional“tete”ortop-knot).Placeitintoabriochepanwiththetop-knotcentered.Pressdownlightlyaroundthetop-knottocenterit.Repeatwiththeremainingdough.Transferthemoldstoalargerimmedbakingsheet.Inasmallbowl,whisktheremainingeggwith1tsp.waterandapinchofsalt.Lightlybrushthetopofthebriocheswiththeeggwash,beingcarefultonotdripanyexcessdownintothepans(thiswillmakethemdifficulttogetoutofthepansafterbaking).Coverandallowthemtoriseuntilpuffyanddoubledinsize,about1hour.Reservetheremainingeggwashintherefrigerator.Preheattheovento375degreesF.
Uncover thebriocheand lightlybrush themagainwith the remainingeggwash.Use lightlyoiledkitchen shears to sniparound thebasesof the top-knots.Bakeuntilgolden-brownontopandgoldenonthesides,about18–20minutes.Coolonawirerackfor10minutesbeforeunmoldingandserving.
Chef’s Tip: To make this dough into loaves, divide it into 20piecesandrolleachpieceintoaball.Grease2largeloafpans.Place 2 rows of 5 pieces in each loaf pan and continue withproofingandbaking.
TraditionalBrioche
SimpleBrioche
ThisversionofbriochehasbeensimplifiedforuseasacomponentindisheslikeFrenchtoastorbreadpudding.Hereitisbakedinastandardloafpan,butitcanalsobebakedintraditionalbriochetins.
MAKES1LOAF
¼cup(2fl.oz.)wholemilk
3tbsps.granulatedsugar
¼tsp.salt
3largeeggs
3cups(13.2oz.)plus3–5tbsps.all-purposeflour
2½tsps.instantyeast
5tbsps.unsaltedbutter,cutintobits
1eggyolk
Heat the milk just to a boil in a small saucepan over medium-high heat.Remove fromtheheat, stir in thesugarandsaltandstir todissolve.Allowthemixture to cool to lukewarm. Pour themilkmixture into the bowl of astandmixer.Addtheeggsandmixuntilsmooth.Inaseparatebowl,combine3cups flourwith theyeast so that theyeast isevenlydistributed.Pour theflour andyeast into themilkmixture andbeaton lowuntil just combined,scraping dough together as necessary.Add the pieces of butter a few at atimeuntilallisincorporated.Switchtothedoughhookandkneadfor10minutes,addingflour1tbsp.atatime,until thedough is smoothbut still very sticky.Lightlygreasea largebowl.Withflouredhands,gatherthedoughintoaball.Turnthedoughoutontoalightlyflouredworksurfaceandkneadbyhandfor3minutes,addingonlyenoughflourtobeabletohandleitifnecessary.Formthedoughintoaroundmoundandplaceitintothebowl.Coverthebowllooselywithplastic
wrap and let it rise until about doubled, about 1½–2hours. Pat the doughdownandtransferittotheflouredworksurface.Withlightlyflouredhands,stretch one side and fold the stretched dough over the rest, like folding aletter.Stretchtheothersideandfolditoverinthesamemanner.Repeatthisentireprocessandtuckthedoughendsunderneathtoformaround.Returnthedoughtothebowlandcoveritwithplasticwrap.Placethebowlintotherefrigeratorforatleast6hours,orideallyovernight.Removethedoughfromtherefrigeratorfor20minutesbeforeshaping.Placeitonalightlyflouredworksurface.Lightlygreasea9”x5”x3”loafpan.Patthedoughintoarectangleapproximately10”x20”,foldthelongsidestothemiddleandfoldtheendsundertoformaloaf.Placeintheloafpanandcoverlooselywithplasticwrap.Allowthedoughtoriseuntilitreachesthetopofthepan, about 1½–2hours.Preheat theoven to375degreesF.Whisk theeggyolkwith1tsp.waterandbrushthetopoftheloaf,beingcarefultonotlet the eggwashdripdown the sides.Bake for 25–30minutesuntil goldenbrownandloafisbakedthrough(awoodenskewerinsertedshouldcomeoutclean). Cool the brioche loaf briefly and unmold onto a rack to coolcompletely.
DanishPastryDough
Layeringbutterbetweenlayersofdough—knownaslaminating—yieldsaflakypastry perfect for crescents and Danish pastries. This Danish dough includesyeasttohelpthelayersseparateastheyrise.Plantogiveyourselfafewdaystogettothefinishline,asthestepsinvolvedcannotberushedwithoutsacrificingthe flakyquality youwant.This recipeyieldsprofessional resultswith simple,easy-to-followsteps.Usingbutterwithhigherbutterfatcontentforlayeringwillresultinanevenflakierpastry(seethenoteonButteronp.20).SeetheChef’sTip below for how to assemble a quick version of cinnamon rolls with thisdoughlikethoseonthecover.
MAKES12–24PASTRIES,DEPENDINGONSIZEANDSHAPE
4cups(17.6oz.)all-purposeflour
1tbsp.instantyeast
¼cup(1.8oz.)granulatedsugar
2largeeggs
1tsp.salt
1cup(8fl.oz.)wholemilk
22tbsps.unsaltedbutter(11oz.)
Combinetheflourwiththeyeastinalargebowlandmixtodistributeyeastevenly.Combine¼cup(2fl.oz.)warmwater,sugar,eggs,saltandthemilkinthebowlofastandmixer.Addtheflour-yeastmixtureand2tbsps.butter.Mixonlowuntilcombined,about3minutes.Switchtothedoughhookandmixonmediumfor2–3minuteslonger,untildoughpullstogetherintoaball.Placethedoughintoalightlygreasedlargebowlandturnitovertocoatthetop. Cover the bowl with plastic wrap and allow the dough to rise andferment at room temperature for 1 hour. Loosely shape the dough into a
rectangle about 6” x 10”, place it on a parchment-lined baking sheet andcoverwithplasticwrap.Refrigeratefor4hours,orovernight.Inthemeantime,lay2piecesofparchmentpaper(atleast10”x12”)ontopofeachother.Foldthesheetsinoneachsidetoforma6”x8”rectangleinthecenter.(Thefoldswillmakeiteasiertoformthebutterblockintothepropersize.)Openthefoldsandremovethetopsheet.Placetheremaining20tbsps.butter inthecenterof thebottomsheetandplacethesecondsheetontop.Usingarollingpin,poundoutthebutterwithinthecenterrectangleabout4”widex6” long,usingabenchscraper to trimandshapeasnecessary.Foldtheedgesoftheparchmenttoformthe6”x8”enclosurearoundthebutter.Continue pounding out the butter to fill the enclosure in an even layer.Refrigeratefor4hours,orovernight.Lightlyflouraworksurface.Pressthedoughintoaroughrectangle,thenrollitouttoa8”x16”rectangle.Removethebutterblockfromtherefrigerator.Lightlypoundthebutterblockwitharollingpintomakeitpliable.(Checktosee if the butter is pliable by trying to bend the parchment-covered blockovertheedgeofthecounter.Itshouldbendbutnotbreak.)Placethebutterinthecenterofthedough,leaving4inchesoneithersideofit.Foldeachsideoverthebuttertocompletelyencaseitwithdough.Pinchtheseamtogethertosealit.Rotatethedoughsotheseamisgoingacrossinsteadoftoptobottom.Rollthedoughoutintoan8”x16”(toptobottom)rectangle.Trimtheshortendswithasharpknifeorpastrywheel.Turnthedoughsothatthelongersideisfacingyou.Fold⅓ofthedoughtowardsthecenter.Foldtheotherthirdintothecenter,asiffoldingaletter.(Ifanybutterbreaksthroughthesurfaceasyou are rolling, lightly flour the spot and place the dough into therefrigerator for 30 minutes.) Repeat this step, then cover the dough withplasticwrapandplacethedoughintothefreezerfor30minutes.Repeattheprocessathirdandfinaltime.Coverwithplasticwrapandfreezethedoughblockfor30minutes.Movethedoughtotherefrigeratorforatleast8hours,or overnight. The dough may now be rolled out for baking or frozen forfutureuse.
Chef’sTip:Tomake6cinnamonrolls,greasea9”x13”bakingdish.Combine2 tbsps.unsaltedbutterand½cup lightbrownsugarinamediumbowl.Stirin1tbsp.cinnamonand1tbsp.all-
purposeflour.
Removehalf thedoughfromtherefrigeratorandrollout toarectangleabout6”x15”withthelongsidetowardsyou.Spreadthecinnamonsugarevenlyoverthedough,leavinga1”borderuncovered along the top. Starting at the side close to you,tightlyrollthedoughup.Pressontheseamtoseal.Trimofftheends. Wrap the log in plastic wrap and refrigerate for 30minutes.Slicethedoughinto6pieces.Placethepiecescutsidedown into the baking pan. Tuck the end of each pastryunderneathtopreventitfromunravelling.
Preheat the oven to 350 degrees F.Whisk a large eggwith apinchofsalt.Brushthebunsalloverwiththeeggwash.Bakeuntil golden brown, about 18–20 minutes, turning the panshalfway through baking. Transfer to a rack and cool for 10minutesbeforeglazing.
DanishPastryDough
TraditionalPuffPastry
Traditional puff pastry is laminated dough (similar to the process for Danishpastrydough,exceptitdoesnotcontainyeast).
MAKESTWO10”X14”X¼”SHEETS
3½cups(15.4oz.)all-purposeflour
22tbsps.unsaltedbutter
1tsp.salt
Combinetheflour,4tbsps.buttercutintobitsandthesaltinamediumbowl.Use a pastry blender to cut the butter into the flour until it’s completelyincorporated.Pour1¼cups(10fl.oz.)waterintothebowlofastandmixer.Addtheflourmixtureandmixuntiljustcombined.Switchtothedoughhookand knead for 4–5 minutes, until the dough forms a smooth ball. Looselyshapethedoughintoarectangle,placeitonaparchment-linedbakingsheetandcoverwithplasticwrap.Refrigeratefor8hours,orovernight.Inthemeantime,lay2piecesofparchmentpaper(atleast10”x12”)ontopofeachother.Foldthesheetsinoneachsidetoforma6”x8”rectangleinthecenter.(Thefoldswillmakeiteasiertoformthebutterblockintothepropersize.)Openthefoldsandremovethetopsheet.Placetheremaining20tbsps.butter inthecenterof thebottomsheetandplacethesecondsheetontop.Usingarollingpin,poundoutthebutterwithinthecenterrectangleabout4”widex6” long,usingabenchscraper to trimandshapeasnecessary.Foldthe edges of the parchment to form a 6” x 8” enclosure around the butter.Continue pounding out the butter to fill the enclosure in an even layer.Refrigerateatleast1hour,orovernight.Lightlyflouraworksurface.Pressthedoughintoaroughrectangle,thenrollitouttoa8”x16”rectangle.Removethebutterblockfromtherefrigerator.Lightlypoundthebutterblockwitharollingpintomakeitpliable.(Checktosee if the butter is pliable by trying to bend the parchment-covered block
overtheedgeofthecounter.Itshouldbendbutnotbreak.)Placethebutterinthecenterofthedough,leaving4inchesoneithersideofit.Foldeachsideoverthebuttertocompletelyencaseitwithdough.Pinchtheseamtogethertosealit.Lightlyflourthesurfaceofthedoughandrollitintoarectanglemeasuringabout12”x20”.Brushoffanyexcessflour.Foldthe2shortendsofthedoughinto the center, leaving a small (about¼ ”) space between them. Fold onehalfovertheotherhalf.Lightlyflourandrollitoutagaintoabout12”x20”.Brush off the excess flour and repeat the folding. Place the dough on abakingsheet,coveritwithaplasticbagandrefrigeratefor20–30minutes.Repeatthisstepofrollingandfolding3moretimes,refrigeratingthedoughat least1hour inbetween.After thefinal fold,coverthedoughwithplasticwrap and refrigerate at least 4 hours, or overnight. The dough may berefrigeratedforupto3daysandfrozenforupto1month.
SimplePuffPastry
This quick version of puff pastry will not rise as much as a traditional puffpastry,butfeaturesthesamecrisp,butterytexture.Abenchscraperisahelpfultoolformakingthisrecipe.
MAKESONE10”X14”X¼”SHEET
16tbsps.coldunsaltedbutter,cutinto½”dice
12/3cups(7.3oz.)all-purposeflour
½tsp.salt
Placethebuttercubesonalightlyflouredworksurface.Sprinkleontheflourandsaltandtosstocoat.Cutthebutterintotheflourwithabenchscraperorchef’sknifeuntiljustcrumbly.Add⅓cup(2.3fl.oz.)ice-coldwateralittleata timeuntil thedough justhangstogether.Shapetheshaggydoughintoarough rectangle about 6” x 18” and ½” thick. (Making the dough theapproximatewidthof thebenchscraperwillmake iteasier touse it to foldthedough.Youcanalsouseawidespatula).Usingthebenchscraper,foldthe2shortendsofthedoughintothecenter,leaving a small (about¼ ”) space between them (thiswill be verymessy).Foldonehalfover theother.Reshape theedgesof thedough intoanevenrectangle.Repeat thisstepof rollingand folding,dusting thedoughwithalittleflourasnecessaryandscrapinganydoughofftherollingpinandworksurface.Repeattherollingandfolding2moretimes,thencoverwithplasticwrap and refrigerate for at least 2 hours before using. Dough may berefrigeratedforupto2daysorfrozenforupto1month.
TraditionalCroissantDough
OurMaineB&BwaslocatedonthebeautifulPassamaquoddyBay,partoftheecosystemof theBayofFundy.Theareawasprone tosomewicked fog,andone summer it never left. Literally. That summer I dedicated myself tomastering the art of croissant dough. Later, at our Pennsylvania inn, thecroissantsusuallytooktheformoftheCroissantCinnamonRollsonp.121,andoccasionallytheRaisinBunsonp.127.Irecentlyrevisitedthedoughrecipeinan effort to make it foolproof but not overly complicated. This recipe alsoincludestheinstructionsforshapingthisdoughintotraditionalcroissants.
MAKES24TRADITIONAL-SHAPEDCROISSANTSOR1RECIPECROISSANTDOUGH
23tbsps.unsaltedbutter(14oz.)
1cup(2fl.oz.)wholemilk
3cups(13.2oz.)plus3–5tbsps.all-purposeflour
1tbsp.instantyeast
¼cup(1.8oz.)granulatedsugar
1tsp.salt
1tsp.diastaticmalt(optional)
Melt3tbsps.butterinasmallsaucepanoverlowheat.Removefromtheheatandstirinthemilk.Combine3cups(13.2oz.)flour,yeast,sugar,saltanddiastaticmalt(ifusing)in thebowlofa standmixeruntilyeast inevenlydispersed.Add themilk-buttermixtureandmix tocombine, adding flour 1 tbsp. at a timeuntil thedoughcomestogether.Knead the dough for about 1minutewith lightly flouredhands, stretchingonesideandfoldingthestretcheddoughovertherest, likefoldinga letter.Stretchtheothersideandfolditoverinthesamemanner.Repeatthisentire
processonemoretimeandtuckthedoughendsunderneathtoformaround.Place thedough intoa lightlygreasedbowlandcover itwithplasticwrap.Allow thedough to ferment and rise for 2hours. Loosely shape thedoughintoa rectangleabout6” x 12”, place it onaparchment-linedbaking sheetandcoverwithplasticwrap.Refrigerateforatleast4hours,orovernight.Inthemeantime,lay2piecesofparchmentpaper(atleast10”x12”)ontopofeachother.Foldthesheetsinoneachsidetoforma6”x8”rectangleinthecenter.(Thefoldswillmakeiteasiertoformthebutterblockintothepropersize.)Openthefoldsandremovethetopsheet.Placetheremaining20tbsps.butter inthecenterof thebottomsheetandplacethesecondsheetontop.Usingarollingpin,poundoutthebutterwithinthecenterrectangleabout4”widex6” long,usingabenchscraper to trimandshapeasnecessary.Foldthe edges of the parchment to form a 6” x 8” enclosure around the butter.Continue pounding out the butter to fill the enclosure in an even layer.Refrigerateatleast1hour,orovernight.Lightlyflouraworksurface.Pressthedoughintoaroughrectangle,thenrollitouttoan8”x16”rectangle.Removethebutterblockfromtherefrigerator.Lightlypoundthebutterblockwitharollingpintomakeitpliable.(Checktosee if the butter is pliable by trying to bend the parchment-covered blockovertheedgeofthecounter.Itshouldbendbutnotbreak.)Placethebutterinthecenterofthedough,leaving4inchesoneithersideofit.Foldeachsideoverthebuttertocompletelyencaseitwithdough.Pinchtheseamtogetherto seal it. Rotate the dough so the seam is going across instead of top tobottom.Rollthedoughoutintoan8”x16”(toptobottom)rectangle,about½”thick.Trim theshortendswithasharpknifeorpastrywheel.Turn thedoughsothat the longerside is facingyou.Fold⅓of thedough towards thecenter.Fold the other third over to cover the center, as if folding a letter. (If anybutterbreaksthroughthesurfaceasyouarerolling,lightlyflourthespotandplace the dough in the refrigerator for 30 minutes before continuing.)Position thedoughso that the fold isonyour left.Lightlypress thedoughoutwiththerollingpin,thenfinishrollingintoarectangle8”x16”.Foldthe2short endsof thedough into the center, leaving a small (about¼ ”) spacebetweenthem.Foldonehalfovertheotherhalf.Coverthedoughwithplasticwrap and place the dough in the freezer for 30 minutes. Refrigerate thedoughforatleast2hours,orovernight.
Rollthedoughintoa9”x18”rectangle(thisslightlylargersizewillmakeiteasiertomeasureformakingindividualcroissants).Trimtheshortendswitha sharp knife or pastry wheel. Turn the dough so that the longer side isfacingyou.Fold⅓ofthedoughtowardsthecenter.Foldtheotherthirdovertocoverthecenter,asiffoldingaletter.Coverwithplasticwrapandfreezethedoughblockfor15minutes.Cutthedoughinhalf,forming2rectangles4½”x6”.Placeparchmentpaperbetween the 2 blocks and wrap them loosely in plastic wrap. Place in therefrigeratorforatleast2hours,orovernight(upto24hours).Doughmaybekept in the freezer for up to 1 week. Thaw the dough overnight in therefrigerator before using. The doughmay now be rolled out for baking orfrozenforfutureuse.Toshapethedoughfortraditionalcroissants,placehalfofthedoughontoalightly flouredworksurface.Roll thedough intoa9”x 18” rectangle.Placethedoughsothelongedgeisfacingyou.Measureacrossthebottomdoughandmarkevery3”.Cut thedough into6evenrectangles,3”x9”.Cuteachrectangleinhalfdiagonally,forming2eventriangles(12intotal).Line2bakingsheetswithparchmentpaper.Hold1doughtriangleupatthewideendandgentlystretch thedough1–2” longer.Place thedoughontoawork surface with the wide end facing you. Roll the dough up, lightlypressingoutwardasyourollsothatthesidesextendslightly.Placetherolleddough on a parchment-lined baking sheet, tucking the pointed tipunderneath (you can tuck the points in together if you prefer a tightercrescentshape).Pressdownlightlytosecurethetipunderneathandflattenthebottom.Repeatwith the remainingpiecesofdough,placing6 finishedrollsatleast3”apartoneachbakingsheet.Whisk together the egg with 1 tsp. water and the remaining ½ tsp. salt.Lightly brush the croissants all over with the egg wash. Refrigerate theremaining egg wash. Place the sheet pans inside unscented plastic bags,placingemptyglassesorcupsonitasnecessarytopreventtheplasticfromtouching the croissants. Allow the croissants to proof and rise for 2–2 ½hours, until croissants are puffy. (When you lightly press the dough, youshouldstillseetheimpression.)Preheattheovento375degreesF.Lightlybrushthecroissantwitheggwashandbakefor15minutes.Rotatethepansandbrushthecroissantsagainwith
eggwash.Bakefor5–10minuteslonger,untilgoldenbrownallover.Coolthecroissantsonarackatleast5minutesbeforeserving.
Chef’sTip:Forchocolatecroissants,rollthedoughalittlelargerthana20”x20”square(soyoucantrimofftheedgesandstillhavea20”x20”square).Trimthesidestoformstraightedges.Cutthedough into4 (10”)squares.Cuteachofthosesquaresinto3rectangles(about10”x3¼”each)toformatotalof12rectangles.Placeabout½ tablespoonof choppedchocolate intheupperthirdofeachone.Foldthatthirdofthedoughoverthe chocolate. Place about another ½ tablespoon of thechocolatealongoneseamofthefoldeddough.Brushtheedgeofthedoughwitheggwash.Foldthebottomthirdofthedoughoverthechocolateandsealtheedge.
Transfertothepreparedbakingsheetsseam-sidedown,brushwitheggwashandproceedwithproofingandbakingasabove.
SimpleCroissantDough
Thissimplerrecipeforcroissantdoughinvolvesspreadingthesoftenedbutteronthedoughforlayeringinsteadofincorporatingitasablock.Youwillstillgetaflakycroissant,butnotquitetheliftofthetraditionalrecipe.
MAKES 24 SMALL TRADITIONALSHAPEDCROISSANTSOR1RECIPEOFCROISSANTDOUGH
3½cups(15.4oz.)plus2tbsps.all-purposeflour
2tsps.instantyeast
¼cup(1.8oz.)granulatedsugar
1tsp.salt
1¼cups(10fl.oz.)wholemilk
22tbsps.unsaltedbutter(11oz.)
Combine3½cups (15.4oz.) flour, yeast, sugarand salt inamediumbowl.Pourthemilkintothebowlofastandmixer.Addtheflourmixtureandmixatlowspeeduntilaballofdoughforms.Add2tbsps.butter,1tbsp.atatime,tothedoughandmixtocombine.Switchtothedoughhookandkneadfor4–5minutes,untilthedoughformsaballandclearsthesidesofthebowl.Placethedoughinabowlandcoverwithplasticwrap.Allowthedoughtoriseatroomtemperaturefor1hour,thenrefrigeratethedoughforatleast2hours,orovernight.Cuttheremainingbutterinto1”pieces.Tossthebutterwith2tbsps.flourinamediumbowl.Flattenthepiecesofbutter intodisks.Turnthedoughoutontoa flouredwork surface.Rolldoughout intoa9”x 18” rectangle, shortendsattopandbottom.Sprinklethebutterpiecesevenlyoverthebottom⅔ofthedough.Foldtheunbutteredthirdoverthecentertoencasethebutter.Then fold the remainingbuttered thirdupover the center, likea foldingaletter.Presstheseamtogether.
Rollthedoughintoa9”x18”inchrectangle.Trimtheshortends.Foldoneshort end⅔of thewayup.Foldup theother short endover top.Turn thedough so a short end is facing you. Repeat the rolling and folding. If anybutterbreaksthrough,lightlydustthespotwithflour.Coverthedoughwithplasticwrapandfreezeitfor20minutes.Repeattherollingandfoldingafinaltime.Wrapthedoughlooselyinplasticwrap.Placethedoughinthefreezerfor1hour,thenmovetotherefrigeratorforatleast1hour(upto24hours).Doughcanbekeptinfreezerforupto1week.Thawthedoughovernightintherefrigeratorbeforeusing.
CHAPTERSIX
Pantry
■AlmondPaste
■ApricotFruitSpread
■RaspberryJam
■Applesauce
■CreamCheeseGlaze
■LemonGlaze
■VanillaGlaze
■ChocolateGlaze
■ChocolateGanache
■PeanutButterGlaze
■SaltedCaramelGlaze
■MapleGlaze
■PeanutCrunchTopping
AlmondPaste
YIELDS1CUP
1cup(4oz.)almonds,finelyground
½cup(2.11oz.)confectioners’sugar
1largeeggwhite
1tsp.almondextract
Combinealmonds,sugar,eggwhiteandalmondextractinafoodprocessororwithamixeruntilsmooth.Dividethedoughinhalf.Formeachhalfintoalog1”x12”andwrapinplasticwrap.Storeintherefrigeratorforupto1weekorinthefreezerforupto1month.
ApricotFruitSpread
MAKES1CUP
1lb.ripeapricots,peeled,pittedandquartered(about8)
½cup(3.5oz.)granulatedsugar
1tsp.lemonjuice
In a medium saucepan or Dutch oven, combine the apricots, sugar and 1tbsp.water. Bring to a simmer overmedium-high heat, stirring to dissolvethesugar.Simmerthejamuntilthickenedbutsomechunksoffruitremain,10–12minutes(oruntiltemperaturereaches220degreesF).Stirinthelemonjuice and remove the pan from the heat. Let cool, transfer to a plasticcontainerwithatightfittinglidandrefrigerate.
Chef’sTip:Topeeltheapricots,fillalargesaucepanwithwaterandbringtoaboil.Fillalargebowlwithiceandwater.MakeanXinthebottomofeachapricotwithasharpparingknife.Turnofftheheatandsubmergetheapricotsintheboilingwaterfor30seconds.Transfertheapricotstotheicebathtocoolquickly.Peelofftheskins.
RaspberryJam
MAKES1½CUPS
2cups(9.2oz.)freshraspberries
2cups(14.1oz.)granulatedsugar
1tbsp.lemonjuice
Combine the raspberries, sugarand lemon juice ina largesaucepan.Mashtheberrieslightlytoreleasetheirjuices.Cookthemixtureovermediumheat,stirringuntil thesugar ismelted.Bringthemixture toaboilovermedium-highheat.Simmer,stirringoften,untilthemixturereaches220–225degreesFandthejamisslightlythickened,about6–7minutes(orusetheplatetestbelow).Removefromtheheatandallowtocool.Refrigerateforupto1week.
Chef’s Tip: To check for the proper consistency without athermometer,placeasmallplateinthefreezerfor20minutes.Pourasmallamountoftheboilingjamontothisplateandletitsit in the refrigerator for 1 minute. If the mixture gels andwrinkles when you push it with your finger, it’s done. If itdoesn’t, thencontinue to cook the jam for fewmoreminutesandrepeat.
Applesauce
MAKES2CUPS
6 largeGrannySmithorother cookingapples,peeled, coredandcoarselychopped
2tbsps.lemonjuice
¼cupgranulatedsugar
½tsp.groundcinnamon(optional)
In a large saucepan, combine apples, lemon juice,¾ cupwater, sugar andcinnamon(ifusing).Coverandcookovermediumheatfor20–25minutes,oruntil apples are soft, stirring occasionally. Allow themixture to cool, thenmash to the desired consistency or puree in a food processor or blender.Refrigerateforupto1week.
CreamCheeseGlaze
MAKES½CUP
2tbsps.creamcheese
½cup(2.11oz.)confectioners’sugar
1tbsp.heavycream
1tsp.vanillaextract
Combinethecreamcheeseandhalfoftheconfectioners’sugarinamediumbowl. Beat in the heavy cream and vanilla. Stir in the remainingconfectioners’sugaruntilsmooth.Refrigerateuntilreadytouse.
LemonGlaze
MAKES1CUP
2tbsps.lemonjuice
1cup(4.3oz.)confectioners’sugar
1tbsp.unsaltedbutter,melted
1tsp.finelygratedlemonzest
Combine the lemon juice, confectioners’ sugarand1 tbsp.warmwater inamediumbowl.Whiskuntilsmooth.Stirinthebutterandlemonzest.
VanillaGlaze
MAKES1CUP
1cup(4.3oz.)confectioners’sugar
2tbsps.wholemilk
½tsp.vanillaextract
Whisktogetherallingredientsuntilsmooth.
ChocolateGlaze
MAKES1CUP
1cup(4.3oz.)confectioners’sugar
3tbsps.Dutchprocesscocoapowder
¼tsp.espressopowder(optional)
3tbsps.wholemilk
2tbsps.unsaltedbutter,melted
Whiskalltheingredientstogetheruntilsmooth.
ChocolateGanache
Thicker and richer than the chocolate glaze, this ganache is delicious as atoppingorservedwarmfordipping.
MAKES1CUP
½cupheavycream
8oz.choppedbittersweetchocolate
1tsp.espressopowder(optional)
Heat theheavycreamuntilhotbutnotboiling.Remove fromtheheatandstirinthechocolateuntilit’scompletelymelted.Stirintheespressopowderifusing.Ifalightertextureisdesired,coolthemixturecompletelyandwhipitfor3–4minutes.
PeanutButterGlaze
MAKES1CUP
2tbsps.unsaltedbutter
4tbsps.creamypeanutbutter
1cup(4.3oz.)confectioners’sugar
1tbsp.wholemilk
Melt the butter in a small saucepan overmedium heat. Stir in the peanutbutteruntilmelted.Removefromtheheatandstirinthesugarandmilkuntilsmooth.
SaltedCaramelGlaze
MAKES1CUP
¼cupgranulatedsugar
4tbsps.unsaltedbutter,melted
1tsp.vanilla
¾cupheavycream
1tsp.coarseseasalt
1cupconfectioners’sugar
Combine the granulated sugar and 1 tbsp. water in a medium saucepan.Bring to a boil overmedium-high heat and simmer, without stirring, untilmedium golden brown, about 5–7 minutes (temperature should read 360degreesF). Ifsugarcrystals formon thesidesof thepan,wash themdownwithawetpastrybrush.Swirlthepangentlytomakesurethecoloriseventhroughout, then remove from the heat. Carefully stir in the butter (usecaution, as themixturewill bubble up and is extremely hot).Whisk in thevanilla,creamandsalt.Stirintheconfectioners’sugaruntilsmooth.
MapleGlaze
Sprinklecookedcrumbledbaconoverthisglazeforasweetandsaltytreat.
MAKES1½CUPS
4tbsps.maplesyrup
2tbsps.unsaltedbutter
1½cups(6.35oz.)confectioners’sugar
2tbsps.heavycream
Warmthemaplesyrupandbutteroverlowheatinasmallsaucepanuntilthebutter ismelted.Remove fromtheheatandstir in theconfectioners’ sugaruntil dissolved. Stir in the cream until smooth. Refrigerate if not usingimmediately.
PeanutCrunchTopping
Hereisasweetpeanuttoppingthat’sdeliciousondonutsandmuffins.
1½cups(10.6oz.)granulatedsugar
2cups(8.8oz.)saltedroastedpeanuts
Greaseabakingsheetandsetaside.Combine the sugar and ¾ cup water in a medium saucepan. Bring themixturetoaboil.Lowertoasimmerandcookwithoutstirringuntilmediumgolden brown, about 5–7minutes (temperature of 360 degrees F). If sugarcrystals form on the sides of the pan, wash them down with a wet pastrybrush.Removefromtheheatandstirinthepeanuts.Spreadthemixtureontothebakingsheetandcoolcompletely.Breakthebrittleintosmallpiecesandprocessinafoodprocessoruntilcrumbled.
BONUSCHAPTERSEVEN
Donuts
■DonutMakingTips
■ButterPecanCrunchCakeDonuts
■GlazedVanillaYeastDonuts
■BeignetFritters
■Crullers
■RaspberryJelly-FilledDonuts
■WhiteCream-FilledDonuts
■PeanutButterCream-FilledDonuts
■LemonCream-FilledDonuts
■Maple-GlazedBaconFritters
■Vanilla-GlazedChocolateCakeDonuts
DonutMakingTipsAlthough this started out strictly as a baking book, I couldn’t imagine acomprehensivecookbook forbreakfast treats thatdidn’t include frieddonuts.SothisBONUSchapterincludesavarietyofrecipes.
Herearesometipsforsuccessfuldonutmaking:
Donut dough should be sticky, even for fried donuts. Don’t overwork thedoughoraddtoomuchflour.
Chooseaneutral vegetableoil likecanola for frying.Youcanalsouse solidshortening,preferablytrans-fatfree.
Consistentoil temperature is thekeytohavingyourdonutsnotabsorbtheoil. Use a deep fry/candy thermometer to ensure your oil is at a constanttemperature,andtomakesuretheoildoesnotexceeditssmokepoint,whereitbecomesflammable(400degreesFforcanola).
Totransferthedonutstothefryingoil,slideabenchscraperorthinspatulaunderneath. Slide the donut from the bench scraper onto the palm of yourotherhand,withouttouchingthetop.Forverysoftdoughs,placeeachdonutonanindividualsquareoffoil.Placethedonutfoil-sideupintothehotoil.Thefoilshouldeasilyreleasefromthedough,keepingtheshapeintact.Removethefoilwithtongsanddiscard.
Only add 2–3 donuts to the hot oil at a time to keep the oil temp fromdroppingexcessively.
Always keep a kitchen fire extinguisher on hand whenever you are deep-fryingdonuts.
The dough for many of these recipes may be allowed to rise in therefrigerator overnight, making morning prep easier. Yeast donuts typicallyrequirea secondrising in themorningbefore frying, soplanonextra time. Ifyouwant to be able to shape and fry the donuts first thing in themorning,choosearecipeforcakedonutsinstead.
Theserecipesincludespecifictoppingsandglazes,butfeelfreetomakeyourownvariations.RecipesforavarietyofglazesandtoppingsareincludedinthePantrysection.
ButterPecanCrunchCakeDonuts
Toppedwithacrunchytopping,thesefrieddonutsarebestconsumedthedaytheyaremade.
MAKES12DONUTS
6tbsps.unsaltedbutter,melted
¼cup(2oz.)lightbrownsugar
3¾cups(16.5oz.)all-purposeflour
½cup(1.6oz.)sweetenedshreddedcoconut
½cup(2oz.)finelychoppedpecans
4tsps.bakingpowder
1tsp.salt
½tsp.groundnutmeg
1cup(7oz.)granulatedsugar
4tbsps.solidshortening
1largeegg
1largeeggyolk
1cup(8fl.oz.)buttermilk
Canolaoilforfrying
1cup(4.23oz.)confectioners’sugar
Tomake thecoating,preheatoven to400degreesF.Linea9”x9”bakingpanwithparchmentandlightlygreasetheparchment.Combine6tbsps.butter,brownsugar,¾cup(3.3oz.)flourandcoconutinamediumbowl.Stirinthepecans.Spreadthemixtureinanevenlayerontheparchment.Bakefor12–15minutes,untilthemixtureislightlybrownedand
bubbling. Allow to cool completely. Combine the coconut mixture andpecansinafoodprocessorandpulseuntiljustcrumbly.Combine the remaining 3 cups (13.2 oz.) flour, baking powder, salt andnutmeginamediumbowlandsetaside.Combinethegranulatedsugarandshorteninginthebowlofastandmixer.Beat for 1minute.Add theegg,eggyolkand1 tsp.vanillaextractandmixuntil fluffy and lemony, about 1–2minutes.Addhalf the flourmixture andbeat to combine. Add the buttermilk and beat to combine. Mix in theremainingflouruntiljustcombined.Coverthedoughwithplasticwrapandrefrigerate for 1 hour, or overnight. (The dough may also be shaped andrefrigeratedonbakingsheetsovernight.)Turnthedoughontoaflouredsurfaceandrollitoutto½”thickness(abouta10”circle),addingflourasnecessary.Floura3”donutcutter(ora3”roundand½” roundpastrycutter)andcutoutasmanydonutsaspossible.Placethe donuts on a floured surface. Reshape and roll out the dough until 12donutsarecomplete.Pouratleast2”oilintoadeep-fryerorDutchoven.Heatuntiltheoilreaches370degreesF.Lineacoolingrackorbakingsheetwithpapertowels.Addthedonuts2–3atatimeandfryuntilgoldenbrown,about1½minutes.Turnthedonutsandfry1–2minuteslongeruntilgoldenbrownallover.Transferthedonutstothepapertowelsandcontinueuntilallarefried.Allowthedonutstocool.Whisk the confectioners’ sugar with 1 tbsp. water to make a glaze in ashallowbowl.Spreadthebutterpecanmixtureonaplateorshallowdish.Dipthetopofeachdonutintotheglaze,allowinganyexcesstodripoff.Diptheglazedsideofthedonutinthebutterpecanmixturetocoat.Setthedonutswiththetoppinguponaracktoallowtheglazetosetbeforeserving.
MakeAheadTip:The toppingmaybemadeadayaheadandstoredinanairtightcontainer.Thedoughmayberefrigeratedtoriseovernightandthenshapedinthemorning.
GlazedVanillaYeastDonuts
Therecipeforthesefrieddonutsfeaturesasimpleglaze,butyourimaginationisthelimitforhowtotopthem.
MAKES12DONUTS
¾cup(6fl.oz.)wholemilk
3tbsps.solidshortening
3cups(13.2oz.)plus3–5tbsps.all-purposeflour
1tbsp.instantyeast
1/3cup(2.35oz.)granulatedsugar
½tsp.salt
1tsp.freshlygroundnutmeg
2largeeggs
Canolaoilforfrying
1cup(4.23oz.)confectioners’sugar
1tsp.vanillaextract
Warmthemilkinasmallsaucepanovermediumheat.Stirintheshorteninguntilmelted,thensetaside.Combine3cups(13.2oz.) flour,yeast,granulatedsugar,saltandnutmeginthe bowl of a standmixer.Mix in themilkmixture until smooth. Add theeggs1atatimeandbeatuntilcombined.Addflour1tbsp.atatimeuntilthedough justbeginstopullawayfromthesidesof thebowlbut isstill tacky.Turn the dough onto a lightly floured work surface and knead for 3–4minutes,untilsmooth.Gatherthedoughintoaball.Transferthedoughtoalargegreasedbowlandcover.Allowthedoughtoriseuntildoubledinsize,about 1–1½hours,or in the refrigerator for at least 8hours (orovernight).(The doughmay also be allowed to rise, then shaped and refrigerated on
bakingsheetsovernight.)Turnthedoughontoaflouredsurfaceandrollitoutto½”thickness(abouta 10” circle). Flour a 3” donut cutter (or a 3” round and½ ” round pastrycutter)andcutoutasmanydonutsaspossible.Placethedonutsonaflouredsurface.Reshapeandrolloutthedoughuntil12donutsarecomplete.Coverthedonutswithplasticwraporalargeunscentedbagandallowthemtoriseinawarmplaceuntilsoftandpuffy,about1hour.Pouratleast2”oilintoadeep-fryerorDutchoven.Heatuntiltheoilreaches360degreesF.Linea cooling rackorbaking sheetwithpaper towels.Addthedonuts2–3atatimeandfryuntilgoldenbrown,about1½minutes.Turnthedonutsandfry1–2minuteslongeruntilgoldenbrownallover.Transferthedonutstothepapertowelsandcontinueuntilallarefried.Whisk the confectioners’ sugar, vanilla and 1 tbsp. water together in ashallowbowl.Dip thedonuts into theglaze tocoat,allowinganyexcess todrainoff .Placethedonutsonarackandallowtheglazetoset10minutesbeforeserving.
MakeAheadTip:Thedoughmaybeplacedintherefrigeratorovernightandthenshapedinthemorningforthefinalrise.
BeignetFritters
Thesefrittersaremadewithyeastdough intheNewOrleansstyle. IfyouarelookingfortheFrench-stylemadewiththelighterchouxpastry,seetherecipeforCrullersonp.327.
MAKES24–30FRITTERS
3cups(13.2oz.)plus3–5tbsps.all-purposeflour
1tbsp.instantyeast
3tbsps.granulatedsugar
¼tsp.salt
½cup(4fl.oz.)evaporatedmilk(orheavycream)
1largeegg
1tsp.vanilla
3tbsps.solidshortening
Canolaoilforfrying
½cupconfectioners’sugar
Combine3cups(13.2oz.)flour,yeast,sugarandsaltinalargebowlandsetaside.Combinethemilk,½cup(4fl.oz.)water,eggandvanillainthebowlofastandmixer.Addhalftheflourmixtureandbeatuntilcombined.Addtheshortening and beat to combine. Beat in the remaining flourmixture.Addflour1tbsp.atatimeuntilthedoughpullsawayfromthesidesofthebowl.Switchtothedoughhookandkneaduntilsmooth,about3–4minutes.Gatherthe dough into a ball. Transfer it to a lightly greased bowl and coverwithplasticwrap.Refrigeratethedoughatleast1hour,orovernight.(Thedoughmayalsobeshapedandrefrigeratedonbakingsheetsovernight.)Transferthedoughtoaflouredworksurfaceandpatitintoarectangleabout22”x15”and¼”thick.Sliceitonthediagonaltoform2”strips.Sliceagainon
theoppositediagonalinto2”strips,toformdiamonds.Pouratleast2”oilintoadeep-fryerorDutchoven.Heatuntiltheoilreaches360degreesF.Linea cooling rackorbaking sheetwithpaper towels.Addthe beignets 2–3 at a time and fry until golden brown, about 1½minutes.Turn the beignets and fry 1–2minutes longer until golden brown all over.Transfer the beignets to the paper towels and continue until all are fried.Placetheconfectioners’sugarinapaperbagandtossthewarmbeignetstocoat.Servewarm.
Crullers
Thesedonutsaremadewith chouxpastryandhaveadelightful, airy texture.Becausethedoughisverysoft,brieflyfreezingthedoughbeforefryingmakestheshapedcrullerseasiertohandle.
MAKES8–10CRULLERS
4tbsps.unsaltedbutter
1tsp.granulatedsugar
½tsp.salt
½cup(2.2oz.)all-purposeflour
2largeeggs
1cup(4.23oz.)confectioners’sugar
3tbsps.wholemilk
Canolaoilforfrying
Combine½cup(4 fl.oz.)water,butter,sugar,andsalt ina largesaucepan.Bringtoaboilovermedium-highheat.Immediatelyremovethepanfromtheheat and stir in the flour all at once, stirring until the dough forms a ball.Returnthepanto lowheatandstir toevaporateexcessmoisture,about3-4minutes.Transferthemixtureintothebowlofastandmixer.Withthemixerrunningonlow,addtheeggs1atatime.Increasethespeedtomediumandmixuntilthedoughisjustsmoothandglossy,about1–2minutes.Lineabakingsheetwithparchment.Usingapastrybag fittedwitha largestar tip, pipe thedough into 2½” ringson the sheetpan (you canalsodothese in twists).Freeze theringsonthepanfor15minutes tohardenthemslightly.In themeantime, stir together theconfectioners’ sugarandmilk ina small
bowltomakeaglaze.Pouratleast2”oilintoadeep-fryerorDutchoven.Heatuntiltheoilreaches375degreesF.Lineacoolingrackorbakingsheetwithpapertowels.Addthecrullers2–3atatimeandfryuntilgoldenbrown,about1½minutes.Turnthecrullersand fry 1–2minutes longeruntilpuffedandgoldenbrownallover.Transferthedonutstothepapertowelsandcontinueuntilallarefried.Dipthecrullers in theglaze tocompletelycoat them.Transfer thecrullers toabakingrackandallowtheglazetoset,about5minutes.
RaspberryJelly-FilledDonuts
I vary the dough for filled donuts to balance the filling, instead of using thesamedoughforall filleddonuts.This jelly-filledversion is lightandnotoverlysweet. Frying filled donuts at a slightly lower temperature for a longer timeallowsthecenterstocookallthewaythrough.Ilikefilleddonutstohavefillingineverybite!Ifyoupreferlessfilling,simplyadjusttheamountused.
MAKES12DONUTS
3cups(13.2oz.)plus3–5tbsps.all-purposeflour
½cup(3.5oz.)plus3tbsps.granulatedsugar
1tsp.salt
2½tsps.instantyeast
¾cup(6fl.oz.)wholemilk,warmed
2largeeggs
4tbsps.unsaltedbutter,melted
Canolaoilforfrying
1½cupsraspberryjam(seerecipep.307)
Combine3cups(13.2oz.)flour,3tbsps.sugar,saltandyeastinthebowlofastandmixer. In a separate bowl, whisk together themilk, eggs and butter.Add themilkmixture to the dry ingredients andmix until just combined.Addflour1tbsp.atatimeuntilthedoughjustpullsawayfromthesidesofthe bowl but is still slightly tacky. Transfer the dough to a floured worksurfaceandkneaduntilthedoughissmooth,about3–4minutes.Transferthedough to a large greased bowl and cover. Allow the dough to rise untildoubledinsize,about1–1½hours,orintherefrigeratorforatleast8hours(or overnight). (The dough may also be allowed to rise, then shaped andrefrigeratedonbakingsheetsovernight.)
Lineabakingsheetwithparchmentandgreasetheparchment.Transferthedoughtoa lightlyflouredworksurfaceandroll it to½”thickness.Usea3”round pastry cutter to cut out as many rounds as possible. Transfer thedonuts to thebakingsheetwitha spatula.Gatherup the remainingdoughandrollitoutagainto½”thickness.Continuetocutroundsuntil12donutsareformed.Coverwithalargeunscentedplasticbagandallowthedonutstoriseuntilpuffyandsoft,about1hour.Pouratleast2”oilintoadeep-fryerorDutchoven.Heatuntiltheoilreaches350degreesF.Lineacoolingrackorbakingsheetwithpapertowels.Addthedonuts2–3atatimeandfryuntilgoldenbrown,about2–3minutes.Turnthedonutsandfry2–3minuteslongeruntilgoldenbrownallover.Transferthedonutstothepapertowelsandcontinueuntilallarefried.Spreadtheremaining½cup(3.5oz.)sugaronaplateorshallowbowl.Rollthedonutsinsugartocoatbothsides.Allowthedonutstocoolcompletelybeforefilling.Spoonthejellyintoapastrybagfittedwitha¼”roundtip.Makeasmall(½”)slitinthesideofadonut.Placetheendofthetipinsidetheslitandpipeinfilling.Continueuntilalldonutsarefilled.Serveimmediately.
Make Ahead Tip: Make the dough the day before andrefrigerateovernighttorisebeforecutting.
WhiteCream-FilledDonuts
Also known as Holland cream, this white cream filling is sweet and buttery.SinceIprefermyfilleddonutscompletelyfilled,IcutthesefriedbeautiesinhalfsoIcansandwichthefillingintoeverybite.
MAKES12DONUTS
4tbsps.solidshortening
8tbsps.unsaltedbutter,melted
2½cups(10.6oz.)confectioners’sugar
1¼cups(10fl.oz.)plus1tbsp.wholemilk,warmed
½tsp.vanillaextract
3cups(13.2oz.)plus3–5tbsps.all-purposeflour
¼cup(1.8oz.)granulatedsugar
½tsp.salt
2½tsps.instantyeast
¾cup(6fl.oz.)wholemilk
2largeeggs
4tbsps.unsaltedbutter,melted
Canolaoilforfrying
Tomakethefilling,blendtheshortening,4tbsps.butterand2cups(8.5oz.)confectioners’sugarinamediumbowl.Add1tbsp.milkandvanillaandbeatuntilsmooth.Refrigerateuntilreadytouse.Combine3cups(13.2oz.) flour,sugar,saltandyeast inthebowlofastandmixer. In a separate bowl, whisk together themilk, eggs and remaining 4tbsps.butter.Addthemilkmixturetothedryingredientsandmixuntiljustcombined.Addflour1tbsp.atatimeuntilthedoughjustpullsawayfromthe
sidesof thebowlbut is still slightly tacky.Transfer thedough toa flouredwork surface and knead until the dough is smooth, about 3–4 minutes.Transfer thedough toa largegreasedbowl andcover.Allow thedough toriseuntildoubledinsize,about1–1½hours,orintherefrigeratorforatleast8hours(orovernight).(Thedoughmayalsobeallowedtorise,thenshapedandrefrigeratedonbakingsheetsovernight.)Lineabakingsheetwithparchmentandgreasetheparchment.Transferthedough to a floured work surface and roll it to ½ ” thickness (about a 10”circle).Usea3” roundpastrycutter tocutoutasmanyroundsaspossible.Transfer the donuts to the baking sheet with a spatula. Gather up theremaining dough and roll it out again to ½” thickness. Continue to cutroundsuntilallthedoughisused.Coverwithalargeunscentedplasticbagandallowthedonutstorisefor1–1½hours,untilsoftandpuffy.Pouratleast2”oilintoadeep-fryerorDutchoven.Heatuntiltheoilreaches350degreesF.Lineacoolingrackorbakingsheetwithpapertowels.Addthedonuts2–3atatimeandfryuntilgoldenbrown,about2–3minutes.Turnthedonutsandfry2–3minuteslongeruntilgoldenbrownallover.Transferthedonutstothepapertowelsandcontinueuntilallare fried.Tossthedonutswiththeremaining¼cupgranulatedsugar(thiswillhelptheconfectioners’sugartosticktothefilleddonut).Allow the donuts to cool completely before filling. Slice a donut in half toformatopandbottom.Spoon2tbsps.fillingintothebottomhalf.Placethesecondhalfontopandpresstoflattenthefilling.Continueuntilalldonutsare filled. Dip the donuts in the remaining ½ cup (2.1 oz.) confectioners’sugartocoat.Serveimmediately.
MakeAheadTip:Makethecreamfillingupto2daysaheadandrefrigerate.Thedoughmaybeplacedintherefrigeratortoriseovernightandthenshapedinthemorningforthefinalrise.
PeanutButterCream-FilledDonuts
Richpeanutbuttercreamfills thesefrieddonuts.Diptheminchocolateglaze(seerecipep.311)foranevenmoredecadenttreat.
MAKES12DONUTS
1cup(8fl.oz.)halfandhalf
½tsp.vanillabeanpaste
3largeeggyolks
1¼cups(8.8oz.)granulatedsugar
2tbsps.cornstarch
5tbsps.unsaltedbutter
2tbsps.creamypeanutbutter
¼cup(2fl.oz.)wholemilk
5tbsps.unsaltedbutter,softened
3½(15.4oz.)cupsplus3–5tbsps.all-purposeflour
½tsp.salt
2½tsps.instantyeast
Tomake the filling, combine thehalf andhalf andvanilla beanpaste in amediumsaucepanandheatonlowuntiljuststeaming.Whisktheyolksand¼cup(1.8oz.)sugarinthebowlofastandmixeruntilfluffyandlemony.Stirinthecornstarch.Withthemixerrunning,pourabout⅓ofthehothalfandhalfmixture into the egg.Whisk the tempered eggmixture back into theremaining hot mixture and return the saucepan to medium heat. Lightlywhiskthemixtureuntilitcomestotheboil.Reducetheheatandsimmerforabout 1–2minutes until thickened,whisking constantly. Remove fromheatand whisk in 2 tbsps. butter and peanut butter. Spoon the mixture into asmallbowlandallowtocoolslightly.Placeplasticwraponthesurfaceand
chillcompletely.Tomake the dough, combine themilk and remaining 3 tbsps. butter in asmallsaucepan.Heatover lowuntilmilk is justwarmandbutter ismelted.Setaside.Combine3½cups(15.4oz.)flour,½cup(3.5oz.)sugar,saltandyeastinthebowlofastandmixer.Addthemilkmixtureandbeatuntilcombined.Addflour1tbsp.atatimeuntildoughjustbeginstopullawayfromthesidesofthebowlbutisstilltacky.Transferthedoughtoaflouredworksurfaceandkneaduntilthedoughissmooth,about3–4minutes.Transferthedoughintoalargelightlygreasedbowlandcoverwithplasticwrap.Allowthedoughtoriseuntilalmostdoubledinsize,about1–1½hours,orintherefrigeratorforatleast8hours(orovernight).(Thedoughmayalsobeallowedtorise,thenshapedandrefrigeratedonbakingsheetsovernight.)Lineabakingsheetwithparchmentandgreasetheparchment.Transferthedough to a floured work surface and roll it to ½ ” thickness (about a 10”circle).Usea3” roundpastrycutter tocutoutasmanyroundsaspossible.Transfer the donuts to the baking sheet with a spatula. Gather up theremaining dough and roll it out again to ½” thickness. Continue to cutroundsuntilallthedoughisused.Coverwithalargeunscentedplasticbagandallowthedonutstorisefor1–1½hours,untilsoftandpuffy.Pouratleast2”oilintoadeep-fryerorDutchoven.Heatuntiltheoilreaches350degreesF.Lineacoolingrackorbakingsheetwithpapertowels.Addthedonuts2–3atatimeandfryuntilgoldenbrown,about2–3minutes.Turnthedonutsandfry2–3minuteslongeruntilgoldenbrownallover.Transferthedonutstothepapertowelsandcontinueuntilallare fried.Tossthedonutswiththeremaining½cup(3.5oz.)sugartocoatbothsides.Allowthedonutstocoolcompletelybeforefilling.Spoonthefillingintoapastrybagfittedwitha¼”roundtip.Makeasmall(½”)slitinthesideofadonut.Placetheendofthetipinsidetheslitandpipeinfilling.Continueuntilalldonutsarefilled.Serveimmediately.
MakeAheadTip:Makethecreamfillingupto2daysaheadandrefrigerate.Thedoughmaybeplacedintherefrigeratortoriseovernightandthenshapedinthemorningforthefinalrise.
LemonCream-FilledDonuts
Theseroundbite-sizedonutsarefilledwithaslightlytartcreamyfilling.Asinallfilleddonuts,allowthedonutstocoolcompletelybeforefilling.
MAKES24–30DONUTS
1½cups(10.6oz.)granulatedsugar
5largeeggyolks
3tbsps.cornstarch
1cup(8fl.oz.)plus2tbsps.lemonjuice
3tsps.lemonzest
½tsp.vanillaextract
8tbsps.unsaltedbutter,atroomtemperature,cutintobits
2cups(8.75oz.)all-purposeflour
2tsps.bakingpowder
¼tsp.salt
½cup(4fl.oz.)sourcream
2largeeggs
1tbsp.solidshortening
½cup(4fl.oz.)heavycream
Tomakethefilling,whisktogether¾cup(5.3oz.)sugarandeggyolksinamedium bowl until light and lemony.Whisk in the cornstarch. Combine 1cup(8fl.oz.) lemonjuice,1tsp. lemonzestandvanillainasmallsaucepanovermedium-highheat.Bringjusttoaboil.Whiskinhalfofthewarmjuicetotempertheegg-yolkmixture,thenpourallthetemperedmixturebackintothe saucepan. Heat themixture over low, whisking constantly for about 5minutes,until themixture thickens to theconsistencyofpudding.Remove
fromtheheat.Add the butter 1 tbsp. at a time, whisking to thoroughly incorporate eachaddition.Placeplasticwrapdirectlyon thesurfaceof the lemonfillingandrefrigerateuntilreadytouse.Combinetheflour,bakingpowderandsaltinamediumbowlandsetaside.Inaseparatemediumbowl,whisk½cup(3.5oz.)sugar,sourcream,eggs,theremaining2tbsps. lemonjuice,1tsp.zestandshorteninguntilsmooth.Stirintheflourmixtureuntilcombined.Cover the bowl with plastic wrap and refrigerate for at least 1 hour, orovernight.Pouratleast2”oilintoadeep-fryerorDutchoven.Heatuntiltheoilreaches350degreesF.Lineacoolingrackorbakingsheetwithpapertowels.Drop1tbsp. batter into the oil. Repeat until 3–4 more donuts are formed. Fry,turning as necessary, until golden brown on all sides, about 3–4 minutes.Drain on paper towels and continue until all the batter is used. Toss thedonutswiththeremaining¼cupgranulatedsugartocoat.Coolcompletelybeforefilling.Whiptheheavycreamtostiffpeaks.Foldtheheavycreamintothechilledlemon custard. Spoon the lemon filling into a pastry bag fitted with a ¼”roundtip.Makeasmall(½”)slitinthesideofadonut.Placetheendofthetipinsidetheslitandpipeinfilling.Continueuntilalldonutsarefilled.Serveimmediately.
MakeAhead Tip:Make the lemon cream the day before andrefrigerate. Make the dough the day before and refrigerateovernight.
Maple-GlazedBaconFritters
Thesweetandsaltycombinationofmapleandbaconaredeliciousinthisfrieddonut. The batter for fritters requires little planning ahead, since it can bemixedandfriedrightaway.
MAKES20–24FRITTERS
2cups(8.75oz.)all-purposeflour
1/3cupgranulatedsugar
2tsps.bakingpowder
½tsp.salt
½tsp.groundnutmeg
8slicesbacon,cookedcrispandcrumbled
½cup(4fl.oz.)wholemilk
1largeegg
8tbsps.unsaltedbutter,melted
½cup(5.6oz.)plus1tbsp.maplesyrup
Canolaoilforfrying
2cups(8.46oz.)confectioners’sugar
Combine the flour, granulated sugar, bakingpowder, salt andnutmeg in amediumbowl.Stirinthebacon.Inaseparatemediumbowl,whisktogetherthemilk,egg,2tbsps.meltedbutterand1tbsp.maplesyrup.Pourthemilkmixtureintothedryingredientsuntiljustcombined.Stirinthebacon.Pouratleast2”oilintoadeep-fryerorDutchoven.Heatuntiltheoilreaches360degreesF.Lineacoolingrackorbakingsheetwithpapertowels.Dropaheapingtablespoonofbatterintothehotoil.Repeattoadd3–4morefritters.Fry until golden brown, about 1 ½ minutes. Turn the fritters and fry 1–2
minuteslongeruntilgoldenbrownallover.Transferthefritterstothepapertowelsandcontinueuntilallarefried.Allowthefritterstocool.Tomake theglaze,heat the remaining6 tbsps. butter in a small saucepanovermedium heat until the butter just turns brown and fragrant. Removefromheatandallowtocool.Combinetheconfectioners’sugarandbutterinamediumbowl.Whisk in the remaining½cupmaple syrup.Dip the frittersintotheglazeandturntocoat.Transfertheglazedfritterstoaracktoallowtheglazetosetfor5minutesbeforeserving.
Make Ahead Tip: Make the bacon the day before andrefrigerate.
Vanilla-GlazedChocolateCakeDonuts
Thesetastychocolatecakedonutsarefriedandthenglazedwithvanilla.
MAKES12DONUTS
2¼cups(10oz.)all-purposeflour
½cup(1.5oz.)Dutch-processcocoapowder
½tsp.espressopowder(optional)
1¾tsps.bakingpowder
¼tsp.salt
2largeeggs
1cup(7oz.)granulatedsugar
¼cup(4fl.oz.)wholemilk
4tbsps.unsaltedbutter,melted
2tsps.vanillaextract
Canolaoilforfrying
3tbsps.heavycream
1cup(4.23oz.)confectioners’sugar
Combinetheflour,cocoapowder,espressopowder(ifusing),bakingpowderandsaltinamediumbowlandsetaside.Whisktheeggsandsugartogetherin a large bowl until fluffy and lemony.Whisk the milk, butter and 1 tsp.vanillauntilcombined.Pourthemilkmixtureintotheeggmixtureandbeattocombine.Addthe flourmixtureandbeatuntilasoftdoughforms.Placethe dough in a greased bowl, cover and refrigerate for at least 1 hour, orovernight.Turnthedoughontoaflouredsurfaceandrollitoutto½”thickness(abouta10”circle).Usea3”donutcutter(ora3”roundand½”roundpastrycutter)
tocutoutasmanydonutsaspossible.Reshapeandrolloutthedoughuntil12donutsarecomplete.Lightlybrushthetopsofthedonutstoremoveanyexcessflour.Pouratleast2”oilintoadeep-fryerorDutchoven.Heatuntiltheoilreaches350degreesF.Lineacoolingrackorbakingsheetwithpapertowels.Addthedonuts2–3atatimeandfryuntilgoldenbrown,about1½minutes.Turnthedonutsandfry1–2minuteslongeruntilgoldenbrownallover.Transferthedonutstothepapertowelsandcontinueuntilallarefried.Tomaketheglaze,combinetheremaining1tsp.vanillaandheavycreamina small saucepan. Heat the mixture over low until steaming but notsimmering.Whisk in theconfectioners’sugaruntil smooth.Dip thedonutsin the glaze and place them on a rack to allow the glaze to set up beforeserving.
MakeAheadTip:Thedoughmaybeplacedintherefrigeratorovernightandthenshapedinthemorning.
Thankyou!
I appreciateyoupurchasing thisbookandhopeyou’veenjoyed the recipes. Iknow you could have picked dozens of other cookbooks, so to show myappreciationI’d liketoofferyouabonus:TenDeliciousDonutRecipes.Simplysignuponmywebsitewww.donnaleahy.comandIwillsendyouthePDF.Iwillalso include youonmy list for free stuff, and periodically send you exclusivespecialofferings.
Finally,Ineedtoaskyouforafavor.Ifyouhaveamomenttopostanonlinereviewofthisbookonabookretailersite,I’dreallyappreciateit.Thistypeoffeedbackwillhelpmecontinuetowritethekindofcookbooksthatyouwanttouse.Thanksagain,Ilookforwardtohearingfromyou.
ChefDonna
top related