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      Orange Bubble Bread

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      Orange Bubble Bread will be the latest and greatest addition to your brunch menu. This yeasted pull-apart loaf is infused with a triple dose of zesty orange flavor.

      Here’s something different for your breakfast or brunch lineup. Orange Bubble Bread. It’s a yeasty loaf of pull-apart bread ‘bubbles’ made of orange sugar-coated dough. I first saw this recipe in an old Cooking Light ‘Best Of‘ cookbook. It was formulated for use in a bread machine. Because I don’t have the counterspace or room in my cabinets to store a bread machine, this recipe sat bookmarked for about 8 years. As I’ve searched for new spring recipes with bright flavors, this bread came to mind. I decided it was time to re-work the recipe sans bread machine.
      Honestly, I don’t know why I waited so long! It wasn’t that hard to figure out following the basics of blooming yeast and mixing dough. Because of its interactive pull-apart nature, it’s perfect for informal get-togethers where sticky fingers and hands-on enjoyment are all part of the fun. (Such as a lazy Sunday brunch with friends and family.) And it’s so deliciously soft and yeasty! In the words of my BFF “It tastes like an orange sugar doughnut!”.

      What is Bubble Bread?
      Bubble bread, much like its cousin monkey bread, is a sweet yeasted loaf that’s baked to golden brown perfection in a tube or bundt pan. It’s composed of small pieces of dough rolled into balls. Which creates a bubbled look when baked. Each dough ball is rolled in melted butter and coated in a flavorful orange sugar mixture. The baked loaf is covered with a simple orange confectioners’ glaze while still warm. Speaking of, it’s best served warm, because that’s when it’s at peak flavor and soft texture.

      Make the Yeast Dough
      Bloom the yeast in a mixture of warm milk, water, melted butter, and a touch of sugar. This creates the perfect environment for the yeast to activate and work its magic. Once frothy, add in additional sugar, eggs, flour, and a generous amount of orange zest for that citrusy punch. I used my stand mixer and dough hook, but if you prefer the therapeutic act of kneading by hand, then that works too. Knead until the dough is soft yet elastic.

      Shape the Dough
      Divide the dough into 24 equally sized pieces. Then, roll each piece into a ball (see video for technique). I will admit, not all of my dough balls were exactly even. But everything turned out alright in the end. (No perfectionism necessary!) Cover the dough balls in plastic wrap so they don’t dry out.

      Make the Orange Sugar Coating
      The signature flavor of Orange Bubble Bread comes from its irresistible orange sugar coating. Mix together freshly grated orange zest with sugar until thoroughly combined. Large navel oranges are ideal for this recipe, because they provide ample skins for zesting. But you can use whatever orange variety you have on hand. Rub the zest into the sugar using your fingertips to really disperse the orange oil into the sugar. It smells so good! Just like aromatherapy in the kitchen.

      Coat the Dough Balls in Orange Sugar
      One by one, dip each dough ball in melted butter. Then dip it into the orange sugar mixture. This double-dipping ensures that the sugar sticks to the dough. The result is a caramelized, golden exterior once baked. Arrange the coated dough balls snugly in the tube pan or bundt pan. I used an 8-inch angel food cake pan but you can also use a bundt pan. If using a bundt pan, then choose one without a lot of detail. A plain fluted one will work just fine.

      Rise and Bake
      Cover the pan with plastic wrap. Allow the assembled dough balls to rise until doubled in size. Then, bake at 350°F for 40-45 minutes, or until the bread is golden brown and an instant-read thermometer registers 190°F for the internal temperature.

      Make the Orange Glaze
      In a small bowl, combine powdered sugar, freshly squeezed orange juice, and more orange zest. Whisk together until well combined. Drizzle the warm loaf with the glaze, allowing it to seep into every crevice. Use a pastry brush to coat the entire bread loaf with the orange glaze.

      Serving Suggestions
      Once glazed you can pick off individual dough pieces for bite-sized treats. Or you can cut the bread into slices. Here are some ways I like to enjoy this bread:

      Breakfast: Serve warmed pieces of Orange Bubble Bread alongside a cup of freshly brewed coffee or a glass of freshly squeezed orange juice. Pair it with scrambled eggs and crispy bacon for a bountiful and satisfying breakfast. My husband loves a slice covered with salted butter and drizzled with honey for both breakfast and dessert.
      Brunch: Serve the loaf as the table centerpiece alongside savory fare. It’s something sweet to offer instead of waffles or cinnamon rolls. You can also arrange slices on a platter alongside assorted jams and jellies (and of course, marmalade!) Complement the citrusy flavors with a pitcher of mimosas or a refreshing citrus salad.
      Dessert: For a decadent dessert, serve slices of Orange Bubble Bread warm with a scoop of vanilla ice cream. The contrast of warm, citrus-infused bread with cold ice cream is SO GOOD!

      We’ve really enjoyed eating this bread for practically every meal! Breakfast and dessert especially, but also whenever we’ve craved a sweet bite. I’m almost certain it will be making an appearance later this year, when winter citrus is at its most sparkling. But for now, it’s a real contender for Mother’s Day brunch!

      Related recipe: Pepperoni Pizza Monkey Bread

      Orange Bubble Bread

      Heather Baird

      This Orange Bubble Bread is bursting with citrus flavor, and it’s bound to become your new favorite brunch addition. Baked to golden perfection and drizzled with a zesty orange glaze, this sweet yeasted bread is perfect for breakfast, brunch, or dessert. It can be eaten as pull-apart bread or you can slice it into pieces. This recipe requires lots of orange zest! Purchase 3 large navel oranges to cover all of your zest and juice requirements for this bread. If available, choose unwaxed organic oranges. Use a microplane grater or the smallest holes on a box grater to get the finest shreds of orange zest for this recipe.

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      Prep Time 30 minutes minsCook Time 40 minutes mins90 minutes rise time 1 hour hr 30 minutes minsTotal Time 2 hours hrs 40 minutes mins

      Course Bread, Breakfast, BrunchCuisine American

      Servings 12

      Equipment8 or 9 inch nonstick tube pan or bundt pan
      Ingredients US CustomaryMetric Bloomed yeast mixture1 cup whole milk1/4 cup water4 tablespoons unsalted butter1 tablespoon granulated sugar2 1/4 teaspoons active dry yeastYeast dough1 large egg1/2 cup granulated sugar1 teaspoon fine grain sea salt1 tablespoons grated orange zest4 cups all-purpose flourOrange sugar coating1/2 cup granulated sugar1 tablespoon grated orange zest1/4 cup unsalted butter meltedOrange glaze1 cup powdered sugar3 tablespoons orange juice freshly squeezed2 teaspoons grated orange zest
      Instructions Bloomed yeast mixturePlace the milk, water, and butter in a small saucepan and heat until melted. Let cool to 110°-115°F. Pour the mixture into the large bowl of an electric mixer fitted with the paddle attachment. Add the granulated sugar and stir with a spoon to combine. Stir in the yeast. Let stand until bloomed and foamy, 5-7 minutes.Yeast doughTo the bloomed yeast mixture, add the egg, sugar, and salt. Mix until combined. Mix in the orange zest. Add half of the flour and stir with the paddle attachment to form shaggy dough. Add about 1/2 cup flour more to the bowl and switch to the dough hook. Knead until the dough is consistent and elastic. If dough is lax and very sticky, add more flour a little at a time. You may not need to use all of the flour. Knead for 5 minutes. The dough should be soft and elastic, and just a little sticky. Place the dough into a greased bowl and turn over to coat. Cover with plastic wrap and let rise in a warm place until doubled, about 45 minutes.Deflate dough and turn out onto a lightly floured surface. Cut into 24 even pieces. (To do this, I shape the dough into a round disk, and then cut into four pieces. Cut each quarter in half, and then each half into 3 pieces for 24 portions. See video for technique.) Roll each dough piece under a cupped hand into balls; cover dough with plastic wrap so the balls don’t dry out.Orange sugar coatingIn a medium bowl, combine the granulated sugar and orange zest. Mix well using your fingertips to rub the zest into the sugar. The sugar should turn orange from the orange oil in the zest.Grease an 8 or 9-inch nonstick tube pan or bundt pan with cooking spray.Place the bowl of melted butter in close proximity to the bowl of orange sugar. Dip each dough ball first into the melted butter, then into the orange sugar. Roll until the ball is coated and transfer to a greased tube pan. Repeat the process, arranging the balls in an even layer in the bottom of the pan, and then arranging a ring of dough balls on top of the first layer. Cover and let rise in a warm place free from drafts, about 45 minutes, or until doubled in size.Preheat the oven to 350°F.Bake the bread for 40-50 minutes, or until golden brown. You can check done-ness with an instant read thermometer, which registers an internal temperature of 190°F when cooked through. Keep in mind that baking times will vary according to the size pan you use. Using an 8-inch pan will take closer to 50 minutes, whereas a 9-inch bundt pan will bake slightly quicker.Cool in the pan 5 minutes. Turn the bread out of the pan and then stand it back upright. Cool 15 minutes.Orange glazeCombine the powdered sugar, orange juice, and orange zest in a small bowl and whisk to combine. Pour the glaze over the warm bread. Brush excess glaze over the outside of the bread using a pastry brush. Serve the bread warm. See notes for re-heating instructions.
      NotesWhat to expect: This bread has an orange zest-speckled interior that is soft and lightly sweet. The exterior has a caramelized orange sugar coating. The entire loaf is glazed with a zesty orange glaze made with orange juice and orange zest. It’s a bright-tasting loaf that makes a wonderful breakfast or brunch. Serve it warm for best flavor and texture.
      Baking Pan: If you use an angel food cake pan with a removable bottom as I did, place the pan on a parchment-covered baking sheet and bake the bread on the baking sheet. This will catch any oil or sugar that may seep out (this was minimal). A better choice is a standard-size 9-inch nonstick bundt pan. The bread can also be baked in one even layer in a 10-inch round cake pan, however the baking time will be much reduced (30-35 minutes).
      Reheating Instructions
      Microwave Method: Place individual slices of Orange Bubble Bread on a microwave-safe plate and cover them loosely with a damp paper towel. Microwave on high for 20-30 seconds, or until warmed through. Be careful not to overheat, as this can make the bread tough or dry.
      Oven Method: For larger portions or the entire loaf, preheat your oven to 350°F (175°C). Wrap the bread loosely in aluminum foil to prevent it from drying out and place it on a baking sheet. Heat in the oven for 10-15 minutes, or until warmed through. This method ensures even heating and helps to retain moisture.

      Keyword active dry yeast, all purpose flour, brunch recipe, bubble bread, confectioners’ sugar, dessert bread, monkey bread variation, mother’s day brunch, orange bubble bread, pull-apart bread, whole milk, yeasted bread recipe

      You may also enjoy: LEGGI TUTTO

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      Our 12 Best Bakes for Easter Weekend

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      Easter weekend is almost upon us and we’re egg-cited to share 12 marvelous bakes perfect for any gathering. Whether you’re gearing up to host a lavish Easter feast, searching for a standout recipe to impress your family, or simply eager to try something new, we’ve got you covered. These bakes are guaranteed to steal the spotlight at any celebration, be it brunch, lunch, dinner, or even a simple snack time. With flavors that sing of spring and festive touches like colorful mini eggs, get ready to discover a new recipe that will become a cherished tradition in your holiday lineup for years to come.

      There’s no reinventing the lemon meringue pie, so why not reimagine it—as Lemon Meringue Nests? Taking flavor cues from its classic inspiration, this recipe puts delicate, crunchy meringue in the spotlight with a sweet-tart lemon curd centerpiece.

      Yes, from its banana-and-Vanilla Wafer base to its toasted Swiss Meringue topping, this decadent Chocolate-Hazelnut-Banana Pudding is made completely from scratch—but with a chocolate-hazelnut twist.

      If you love lemon bars, you will LOVE this Meyer Lemon-Olive Oil Coffee Cake. Meyer lemons are less acidic and slightly sweeter than the standard lemons found in the grocery store, and provide a perfect balance against the tart lemon curd swirled into this silky batter.

      With spring officially sprung, there’s no better recipe to celebrate with than this light yet luscious Hummingbird Pie with Pecan Crust. This pie’s crust may look like any other, but it packs a surprising punch of Schermer Pecans, lending a light, toasted crunch to the deliciously flaky and buttery base of this pie. The nutty, slightly rich notes of pecan act as the perfect counterpoint to the sweet, fruity flavors of the filling. Slices of fresh banana are layered on top of the crisp pecan crust and then blanketed in a smooth pineapple coconut cream. Topped with a cloud of light and fluffy Whipped Cream, this pie is a cool treat sure to satisfy all through spring and even into the dog days of summer.

      Simple, elegant, and a touch whimsical, this Almond Bundt Cake with Coconut Glaze was made with Easter in mind. Nordic Ware’s 6 Cup Heritage Bundt Pan lends a mesmerizing swirl to this sour cream pound cake, forming the perfect canvas for our rich Coconut Glaze. Plus, the pan’s 6-cup capacity also offers a perfect portion of cake for a cozy family dinner. Finish the cake off with toasted coconut and candied chocolate eggs to make a centerpiece-worthy Easter egg nest.

      With just a touch of aromatic orange zest mixed in with the creamy condensed milk and flaked coconut base, these classic macaroons pair notes of chocolate and citrus within their sweet snowball packages.

      This sheet cake is our answer to those Italian Cream Cake cravings when time is short. Each bite crunches with buttery pecans and sweet coconut flakes, complemented by a swooping layer of whipped cream on top. 

      Triple your berry intake in the morning with these richly frosted buns. Slathered with Strawberry Cream Cheese Frosting and packed with poppy seeds and Strawberry Cream Cheese, these Strawberry Poppy Seed Buns are the splurge that you—and your strawberries—deserve.

      Who needs cream cheese frosting when you’ve got a layer of cheesecake filling? These bars combine two of our favorite cakes in one: crumbly chunks of carrot cake baked into a velvety layer of cheesecake. Fair warning: you may not be able to have one without the other again.

      A nostalgic ode to Easter candy, this Cadbury egg-studded cookie is all about the texture. Crispy on the outside, chewy on the inside, and with a boost of crunch from the candy-coated chocolate eggs, it’s a new and improved way to indulge in the iconic Easter treat.

      A true Easter delight, these Resurrection Rolls are meant to represent the empty tomb of Christ after being resurrected. The magic of these rolls lies in the marshmallow. Surrounded by a soft, sweet dough, as these rolls bake, the cinnamon sugar-coated marshmallow placed inside melts away, leaving a pocket of air in its place. They’re sweet, warmly spiced with cinnamon, and incredibly fun to bake for adults and kids alike.

      This recipe for Chocolate Cherry Hot Cross Buns supports the claim that chocolate does, in fact, make everything better. Add in tangy dried cherries, apple juice, and a finishing touch of our just-tart-enough apricot glaze, and this chocolate twist on the hot cross bun gives a whole new meaning to the word “irresistible.” LEGGI TUTTO

    • in Recipes

      Classic Carrot Cake

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      With its moist crumb and creamy frosting, Classic Carrot Cake is a beloved dessert that’s perfect for celebrating the arrival of spring.

      Skies are bluer, grass is greener, and I think we all can let out a collective sigh that winter is in the rear-view. In fact, there’s been a real spring-fling happening in my kitchen already! This Classic Carrot Cake has been on the agenda for a while, and I’m so happy to finally share it with you. It’s absolutely loaded with sweet grated carrots and chopped walnuts. It also has a little crushed pineapple in the batter. Which, along with the grated carrots, makes for a truly moist crumb. It’s an anytime kind of cake, but especially good for spring occasions.
      And what about those cute candy carrots on top!? If ever there was a time to break out the marzipan, it is now just in time for Easter (one of the more important candy holidays, second only to Halloween). The carrots are fun to make and not difficult at all! See the video a little further down, just before the recipe, for the carrot-making technique in action.

      The Origins of Carrot Cake
      So, how did we get here, putting carrots into cake? I think we can all agree that the natural sweetness of carrots has an affinity for confections. Putting them into cake just makes sense. Which is probably why it has been a practice since the middle ages when carrots were used in place of expensive sugar. The more modern version of carrot cake gained popularity during World War II, when rationing made sugar scarce. Although, some wartime carrot cakes were more scone-like than the moist tender cakes we know and love today. No doubt the cake reached its full potential (and deliciousness!) in more plentiful times.

      Make the Carrot Cake batter
      Begin by adding vegetable oil (I like sunflower oil) to the bowl of an electric mixer. This cake is oil-based, which helps it retain its moist crumb. Add granulated sugar, salt, eggs, ground cinnamon and ground ginger, baking powder and baking soda. Beat it all together (with a paddle attachment, if you have one) until the mixture is smooth. Then, add in all-purpose flour and mix until well blended.
      Now, for the carrots! Grate carrots finely to feather-like shreds on a box grater. Or, you can use the grater attachment on your food processor to make speedy work of it. This cake requires 3 cups of grated carrots, or about 8 whole medium carrots (326g, if you’d like to weigh them). At this stage, also add in 1 cup of toasted chopped walnuts (or pecans), and 1/2 cup drained crushed pineapple. Mix them in on low speed until dispersed throughout the batter.

      Divide the batter between three round 8″ pans. Or you could use two 9″ round cake pans if you prefer. Bake the cakes for 35-40 minutes, or until a toothpick tester inserted near the center comes out clean, or with a few moist crumbs attached. Cool for 7-10 minutes in the pans.

      Turn the cakes out on wire racks to cool completely. This is important! Because cream cheese frosting is extremely meltable. Even if the cake is just barely warm, it will loosen the consistency of the frosting.

      Make the Cream Cheese Frosting
      You may recognize the cream cheese frosting from my Italian Cream Cake recipe. It’s my favorite cream cheese frosting recipe, because it tastes delicious and holds its shape for spreading and piping. Beat together 16 oz. cream cheese, 1/2 cup of butter and 8 cups confectioners’ sugar. Add a splash of vanilla extract and beat until smooth – that’s it!

      Frost the Cake
      Once the cake layers have cooled completely, it’s time to frost! Place one layer on a cake board or serving plate and spread a generous amount of cream cheese frosting on top. Carefully place the second layer on top and add more frosting; spread evenly. Frost the top and sides of the cake until fully covered with a thin crumb coat of frosting. Chill 20 minutes, and then cover the cake with a second coat of frosting.

      Make the Marzipan Carrots
      For an extra-special touch, make some homemade marzipan carrots. They’re not only cute, but they’re tasty, too! You’ll need 8 oz. of ready-made marzipan, which can be found at most grocery stores in the baking aisle. Or, if you can’t find marzipan, almond paste will work (such as Solo brand).
      With gloved hands, tint the marzipan with orange gel food color and knead together to combine. Divide the marzipan into 8 equal balls, 1 oz. each. Next, roll each ball into a carrot shape under your palm. See the video just before the recipe card for the technique. Use the back of a butter knife to lightly press lines onto the surface of the marzipan carrot. Lastly, poke a hole in the blunt end of the carrot and insert a stem of fresh flat-leaf parsley for the carrot tops.

      If you’re making this cake in advance, wait to garnish the marzipan carrots with the parsley until just before serving. The parsley looks best fresh because it does wilt a little over time (curly parsley would also work, and may stay fresher longer). Affix each carrot on top of the cake with a little leftover cream cheese frosting.

      How to Store the Carrot Cake
      To keep your carrot cake fresh and moist, store it in an airtight container in the refrigerator. Or well-covered with plastic wrap. Make sure to let it come to room temperature before serving for the best taste and texture.
      Freezing Instructions
      This Classic Carrot Cake can also be frozen for longer storage (without the marzipan carrots). Just wrap the frosted chilled cake in plastic wrap and then aluminum foil before placing it in the freezer. It will keep for 3 months. To thaw, transfer the wrapped frozen cake to the refrigerator and let thaw overnight. Slow is the way to go here. Because the cream cheese frosting can become a little runny if it thaws too fast at room temperature. Also, if you’re planning to freeze the cake – do not substitute nonfat or low fat cream cheeses (also Neufchatel cheese) for the frosting. The high fat content in regular cream cheese is what helps it keep well in the freezer.

      If you’re looking for the quintessential Classic Carrot Cake recipe with cream cheese frosting – this may be your winner. It’s timeless, and always a crowd-pleaser. The supremely moist crumb holds a wealth of carrots, nuts, and crushed pineapple. However, if you’d like to mix things up, you can find instructions for adding raisins and shredded coconut in the recipe notes. Happy Spring!

      Related recipe: Carrot Cake Cupcakes

      Classic Carrot Cake

      Heather Baird

      This traditional carrot cake is a timeless favorite with a moist crumb and flavor bursting with the natural sweetness of grated carrots. Topped with a decadent cream cheese frosting, a slice is the perfect accompaniment to a cup of coffee or tea. I’ve used English walnuts in this recipe, but pecans could also be used. The crushed pineapple can be replaced with an equal amount of raisins, if you prefer. See recipe notes for other variations and substitutions.

      #wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #5A822B; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #5A822B; }No ratings yet

      Prep Time 45 minutes minsCook Time 35 minutes minsTotal Time 1 hour hr 20 minutes mins

      Course DessertCuisine American

      Servings 12

      Equipment8 inch cake pans, 3
      Ingredients US CustomaryMetric Carrot cake layers1 1/2 cups vegetable oil or sunflower oil2 cups granulated sugar1 teaspoon fine grain sea salt4 large eggs1 tablespoon ground cinnamon1/2 teaspoon ground ginger1/4 teaspoon ground cloves1 1/2 teaspoons baking powder1/2 teaspoon baking soda2 cups all-purpose flour1 cup chopped toasted walnuts1/2 cup drained crushed pineappleCream cheese frosting16 oz. cream cheese at room temperature1/2 cup unsalted butter at room temperature8 cups confectioners’ sugar2 teaspoons vanilla extract1/2 cup chopped walnuts toastedMarzipan carrot decors8 oz. prepared marzipanOrange gel food color8 sprigs flat leaf parsley with long stems
      Instructions Carrot cake layersPreheat the oven to 350°F. Lightly grease three 9” round cake pansIn the bowl of an electric mixer, combine the oil, sugar, salt, eggs, cinnamon, ginger, cloves, baking powder, and baking soda. Mix well to combine. Add the flour and mix until just combined.Add in the grated carrot, nuts, and crushed pineapple. Mix until just blended.Divide the batter between the three pans. Bake for 35-45 minutes, or until a toothpick tester inserted near their centers comes out clean, or with a few moist crumbs attached. Allow the cakes to cool 7-10 minutes in the pans, and then turn out to a wire rack to cool completely.Cream cheese frostingCream together the cream cheese and butter in the bowl of an electric mixer. Add the powdered sugar in two additions. Beat until smooth.Add vanilla extract. Scrape down the sides and bottom of the bowl and beat again until combined. Cover frosting with a damp towel to keep it from drying out while you work.Place a cake layer on a serving plate or cake stand. Top with a generous layer of frosting; stack another layer and frost. Top with the third cake layer. Apply a thin crumb coat of frosting to the outside of the cake. Refrigerate until set, about 15 minutes. Cover the cake with the remaining frosting. Smooth top and sides using a cake smoother or bench scraper. Immediately press the chopped walnuts onto the bottom edge of the cake. Reserve any small amount of leftover frosting for attaching marzipan carrots to the top of the cake.Marzipan carrotsPlace the marzipan in a bowl and add in 1/4 teaspoon of orange gel food color. Knead with gloved hands until the marzipan is consistently orange. If the color is not rich enough, knead in a little more color. The marzipan should not be sticky because of the naturally present almond oil in the dough, but if you find the mixture sticky, knead in a little powdered sugar.Roll the orange marzipan into 8 equal walnut-sized balls (1 oz. each). Place a ball on a flat work surface, from the center of the ball, roll it under your palm until one side becomes cone-shaped/pointed. Roll into a carrot shape to 4” length. Use the back of a butter knife to make lines in the marzipan carrot (see video for method). Repeat with remaining marzipan balls.Use a toothpick to make a small deep hole in the blunt end of each marzipan carrot. Insert a sprig of parsley into each hole for the carrot greens.Use leftover frosting, to attach the carrots to the top of the cake. Place carrots around the top edge of the cake in a radiating fashion with the pointed ends of the carrots meeting in the center of the cake.
      NotesWhat to expect: This cake is supremely moist with the classic carrot cake texture, lightly spiced flavor, and sweetness from grated carrots. The cream cheese frosting is a wonderful creamy contrast to the textured interior. 

      Grate Fresh Carrots: For the best flavor and moisture, use freshly grated carrots rather than pre-packaged ones. This ensures that the carrots are at their peak freshness and will impart the best flavor to the cake.
      Inclusions and Substitutions: In place of the walnuts and crushed pineapple, which equals 1 1/2 cups combined, you may add in any combination of add-ins you like, such as raisins, coconut, and nuts. Just keep all the add-ins to 1 1/2 cups total.
      Drain Excess Liquid from Pineapple: If using canned crushed pineapple, drain it first, then measure to 1/2 cup before adding it to the batter. Too much liquid can make the cake soggy.
      Toast the Walnuts: Toasting the walnuts before adding them to the batter enhances their nutty flavor and adds a delightful crunch to the cake. Simply spread the walnuts on a baking sheet and bake at 350°F in a preheated oven until fragrant, about 5-7 minutes.
      Chill the Cake Before Frosting: For easier assembly and frosting, chill the cake layers in the refrigerator for about 30 minutes before adding the cream cheese frosting. This helps firm up the cake and prevents the frosting from melting.
      Add the Parsley to the Marzipan Carrots Last: The marzipan carrots can be sculpted and pierced with their toothpick holes then assembled on top of the cake in advance. But hold off inserting the parsley stems for the carrot greens until just before serving the cake. The parsley will wilt slightly over the course of about 2 hours.

      See blog post for freezing and thawing instructions.
      The cake layers for this recipe were adapted from King Arthur’s Carrot Cake. 

      Keyword carrot cake, classic carrot cake, cream cheese frosting, crushed pineapple, english walnuts, grated carrots, homemade carrot cake, marzipan carrots, spring dessert, traditional dessert

      You may also enjoy: LEGGI TUTTO

    • in Recipes

      Our Best Breads for Your Easter Celebrations

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      Looking for the perfect roll or biscuit to complement your Easter meal this year? We’ve rounded up a list of our best breads to fill your table’s bread basket. From our classic Parker House rolls to crave-worthy cheddar-and-garlic drop angel biscuits, these bread recipes are the finishing touch you need for your Easter menu. 

      Legend has it that Parker House rolls were created by accident as a disgruntled baker slammed a tray of rolls in the oven. The jolted rolls emerged with their signature folded appearance, and the guests raved about them. It’s that pocket-like fold that creates a crispy golden exterior with a steaming hot and tender interior.

      A cross between a buttermilk biscuit and a Parker House roll, these Angel Biscuits will impress any and all at the dinner table. With its pillowy softness and golden buttery top, take one bite and you’ll never question its name again.

      Literally translated as “Easter Bread,” the Pane di Pasqua with its colorful eggs is Italy’s signature version of the holiday staple. Sometimes designed to resemble a doll or newborn, the intricately braided loaf symbolizes the rebirth of the spring season and Christ’s resurrection. This soft, slightly sweet bread with its iconic brightly colored eggs (we used blue) can be found well beyond the borders of Italy as a symbol of the season. 

      This recipe is a breezy wonder, with craggy peaked tops that offer a bit of crunch with the signature soft interior. The final brush with butter? Consider that its brush with greatness.

      In our sweet rendition of Parker House rolls, rectangular pieces of the enriched dough are brushed with orange-honey butter and rolled into spirals. This creates sweetly laminated layers and mesmerizing swirls. Once the hot rolls leave the oven, a final brush of honey-orange butter gives the bread a sweet, glossy sheen.

      Similar to those of a seafood chain favorite, these Cheddar-and-Garlic Drop Angel Biscuits are every bit as light and fluffy as they are flavorful. Seasoned with garlic powder and ground black pepper, mixed with a healthy helping of Cheddar cheese, and brushed with warm garlic butter, they’re sure to become a new wintertime favorite.

      If you’re on the hunt for pillowy-soft, tenderly sweet rolls, look no further than these Honey Butter Yeast Rolls. These rolls are simple and light yet incredibly flavorful, with the perfect amount of buttery richness and honeyed sweetness, just like the O’Charley’s rolls they were inspired by. Baked to a gorgeous golden brown, the rolls are then coated with a final brush of melted butter for a glistening finish. LEGGI TUTTO

    • in Recipes

      10 Sweet Treats to Bake for Spring

      ha scritto per te

      March 19th marks the official first day of spring in the U.S., and we’re welcoming in the new season with 10 spring-inspired bakes that will brighten any day. From the zing of lemon to the burst of fresh berries, each recipe is crafted to infuse your kitchen with the vibrant essence of spring. So, grab your apron and embark on a flavorful journey that promises to bring the joys of the new season, no matter what the weather outside may hold.

      Sticky-sweet strawberry filling is smeared, rolled, and twisted into a buttery brioche dough, and a final sprinkling of pearl sugar offers an element of elegant crunch to this loaf.

      With spring officially sprung, there’s no better recipe to celebrate with than this light yet luscious Hummingbird Pie with Pecan Crust. This pie’s crust may look like any other, but it packs a surprising punch of Schermer Pecans, lending a light, toasted crunch to the deliciously flaky and buttery base of this pie. The nutty, slightly rich notes of pecan act as the perfect counterpoint to the sweet, fruity flavors of the filling. Slices of fresh banana are layered on top of the crisp pecan crust and then blanketed in a smooth pineapple coconut cream. Topped with a cloud of light and fluffy Whipped Cream, this pie is a cool treat sure to satisfy all through spring and even into the dog days of summer.

      Who needs cream cheese frosting when you’ve got a layer of cheesecake filling? These bars combine two of our favorite cakes in one: crumbly chunks of carrot cake baked into a velvety layer of cheesecake. Fair warning: you may not be able to have one without the other again.

      By swapping the traditional cream cheese filling with vanilla bean-scented Mascarpone Cream and replacing the congealed topping with fresh strawberries, we’ve given this classic pastry a modern salty-sweet makeover.

      These party-perfect bars are creamy, crumbly, and crispy all at once. For the best results, we suggest refrigerating overnight. But if you’re in a hurry, you can cut that time down to at least 1 hour before serving.

      A tender almond cake speckled with earthy poppy seeds and a strawberry-dappled top dusted with confectioners’ sugar, this simple yet chic one-layer stunner embodies the flavors of spring. We call it “a counter cake” because you’ll want to keep it on your counter all season long as a sweet treat for impromptu guests (and yourself).

      Inspired by the busy bees of spring, we paired chopped honeycomb and orange blossom water to create a delicate floral and honey scone. Crowned with golden honeycomb chunks and a generous drizzle of white chocolate, these baked goods offer a surprising flavor combination you didn’t know you needed until now.

      Cheesecake is a dessert for all seasons, but this one is geared directly toward spring. We traded the traditional graham cracker crust for a spicy gingersnap crumb base that complements a sunny citrus cheesecake filling. But the coup de grâce is the bright and beautiful blueberry topping, a glistening crown that offers jammy berries in every bite.

      Combining a double-dose of zippy lemon flavor in both the cookie and the glaze tastes like spring baking at it’s finest. Add the crunchy finish of sweet sparkling sugar and you’ve got one knockout cookie. LEGGI TUTTO

    • in Recipes

      Honey-Orange Parker House Rolls

      ha scritto per te

      In the bowl of a stand mixer fitted with the paddle attachment, beat 1⅓ cups (167 grams) flour, sugar, 1 tablespoon (9 grams) salt, and yeast at medium-low speed until well combined.In a medium saucepan, heat milk, ⅔ cup (160 grams) water, and ¼ cup (56.5 grams) butter over medium heat until butter is melted and an instant-read thermometer registers 120°F (49°C) to 130°F (54°C). Add warm milk mixture to flour mixture; beat at medium-low speed for 2 minutes, stopping to scrape sides of bowl. Add 1 egg (50 grams); beat at medium-high speed for 2 minutes, stopping to scrape sides of bowl. With mixer on low speed, gradually add 2⅔ cups (333 grams) flour, beating just until combined and stopping to scrape sides of bowl.Switch to the dough hook attachment. Beat at medium-low speed until a soft, somewhat sticky dough forms, 6 to 8 minutes, stopping to scrape sides of bowl and dough hook; add up to remaining ¼ cup (31 grams) flour, 1 tablespoon (8 grams) at a time, if dough is too sticky. (Dough should pass the windowpane test [see Note on page 85] but may still stick slightly to sides of bowl.) Turn out dough onto a very lightly floured surface, and gently shape into a ball.Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 35 to 50 minutes.Preheat oven to 350°F (180°C). Line 2 (17½×12½-inch) rimmed baking sheets with parchment paper.In a medium saucepan, heat honey, orange zest, remaining ¼ cup (56.5 grams) butter, and remaining ¼ teaspoon salt over medium heat, stirring frequently, until butter is melted and mixture is well combined. Remove from heat; stir in almond extract. Set aside.Punch down dough; cover and let stand for 5 minutes. Divide dough in half, covering 1 portion with plastic wrap. On a lightly floured surface, roll uncovered half into a 10×9-inch rectangle. Turn dough so smoothest side is facing downward, and reroll into a 10×9-inch rectangle, if necessary. Using a pastry wheel or pizza cutter, cut dough into 10 (4½×2-inch) rectangles, trimming edges slightly, if necessary. Brush each rectangle with honey mixture, leaving a ¾-inch border on one short side. Starting with short side opposite border, roll up strips, jelly roll style, and pinch seam to seal. Place, seam side down, at least 1½ inches apart on a prepared pan. Repeat procedure with remaining dough. Reserve remaining honey mixture. Cover dough, and let rise in a warm, draft-free place (75°F/24°C) until nearly doubled in size and dough holds an indentation when poked, about 25 minutes.In a small bowl, whisk remaining 1 egg (50 grams). Brush top of dough with egg wash.Bake, one batch at a time, until light golden brown, 13 to 16 minutes, loosely covering with foil to prevent excess browning, if necessary. Brush and serve with any remaining honey mixture. LEGGI TUTTO

    • in Recipes

      Lemon Raspberry Cheesecake

      ha scritto per te

      This layered Lemon Raspberry Cheesecake is bursting with tart citrus and sweet red raspberry flavors. It’s perfect for a springtime soiree or any special occasion.

      This layered cheesecake has been in development for a long time – more than a year, actually! It’s inspired by Cheesecake Factory’s Lemon Cream Cheesecake, but it’s not an exact copycat recipe (like this one, for example). The flavors are much the same as the inspiration cake, but it’s pared down in size and more manageable for the home baker. I’ve made three different versions of it, and had even teased one iteration ‘coming soon’ on Instagram stories months ago. However, after a little more scrutinizing, I decided it still wasn’t exactly right. The first version was too tart. The second one was too tall to fit in a standard 9×3-inch springform pan. It’s like they say, third time’s a charm!
      Yes – at long last! I’m ready to share this Lemon Raspberry Cheesecake just in time for spring holidays and warm weather. It isn’t hard to make, but it does take some time to put together. Start a couple of days ahead, because the cheesecake layer needs to chill overnight. And then the assembled cake also needs to chill overnight. So the most time-consuming part is the hands-off, waiting around!

      This cheesecake-cake is made of one vanilla cake layer, raspberry coulis-dipped lady fingers, zesty lemon cheesecake, and lemon whipped cream. The recipe is designed to have leftover raspberry-coulis, which should be served in a pitcher for drizzling on each cheesecake slice.

      Make the Raspberry Coulis
      Mix together 12 oz. raspberries (fresh or frozen and thawed) and granulated sugar. Cook for 2 minutes in the microwave and stir until the sugar is melted. You can also do this on the stove top. When the sugar is melted, let it cool slightly, then transfer it to a food processor or blender. Process until the mixture is pureed. There will be seeds visible in the mixture.
      Next, pour the mixture through a sieve. Use the back of a spatula to press the pulp through the screen, leaving only the seeds behind. And just like that, you’ve just made raspberry coulis! Cover the bowl with plastic wrap and store in the refrigerator for later use.

      Make the Vanilla Cake Layer
      This layered cheesecake starts with a vanilla cake layer. Mix all of the ingredients up in a bowl with a hand mixer. Grease and flour your most reliable 9-inch springform pan with high sides (at least 3″ tall). Why? Because we’ll be using the same springform pan to bake and assemble the layers. Pour the batter into the springform pan and bake for about 18 minutes. At the end you should have a tender cake layer that requires no leveling. It bakes up perfectly flat and that’s just what we need.
      Allow it to cool completely an then cover it in plastic wrap and store in the refrigerator until needed. This will firm the crumb and it will be easier to handle.

      Make the Lemon Cheesecake Layer
      Wash the springform pan you used to bake the cake in and line the bottom with a parchment paper round. Mix up the crustless cheesecake ingredients (which includes tangy lemon zest- yum!) and pour the batter into the springform pan. Place a pan of hot water on the bottom rack of the oven and place the cheesecake on the center rack above it. This steams the cheesecake as it cooks. And helps it develop a smooth surface. I like this technique because it’s a little less messy that immersing the pan directly into a water bath.
      After an hour or so, when the timer sounds, prop open the oven door with a wooden spoon and let the cheesecake stay in the oven while it cools. This will prevent the cheesecake from having high edges with a deeply sunken center. After another hour, remove it from the oven. Refrigerate the cheesecake overnight. Then remove it from the pan and onto a plate; cover and keep refrigerated.

      Assemble the Layers
      In the same springform pan (once again!) begin assembly. Place the vanilla cake layer in the bottom of the pan. Remember that raspberry coulis? Grab a package of crisp lady fingers, and dip each one into the coulis. Then, line them up over the cake. You may have to trim some of the cookies to cover the entire cake. You can see how I arrange them in the video before the recipe card a little further down.

      Add the lemon cheesecake layer. Turn it upside down over the lady fingers and gently press down. Then, cover and refrigerate the entire thing overnight. This gives the lady fingers a chance to soften and become cake-like. Like I said before, this cheesecake isn’t complicated, but it does take some time.

      Lemon Cream Topping
      This Lemon Raspberry Cheesecake has a double dose of lemon, thanks to the lemon cream topping. After the cheesecake has chilled overnight, gently press the cheesecake layer down evenly with a flat hand. This will compress the lady finger layer slightly and make room in the pan for the lemon cream layer.
      Combine heavy cream and sugar in a mixer fitted with a whip attachment, and beat until soft peaks form. Add just a kiss of lemon extract, and beat in some bloomed and melted unflavored gelatin. This stabilizes the whipped cream and gives it a mousse-like texture which slices cleanly. Spread the whipped lemon cream over the cheesecake and refrigerate for one hour.

      After the cheesecake is chilled, remove the springform collar and transfer to a cake plate or stand. All that’s left? Scatter a few fresh raspberries on top and a couple of lemon slices, if you like. I added a few ribbons of lemon zest as well.

      Transfer the leftover coulis to a small pitcher and serve it alongside the cheesecake. An extra drizzle makes it so nice!
      I think this is a wonderful dessert to welcome the spring season. And it will also be a much appreciated cold and creamy treat throughout summer months, too. Enjoy!

      Related recipe: Chocolate-Raspberry Bavarian Torte

      Lemon Raspberry Cheesecake

      Heather Baird

      This layered confection stars with a base of vanilla cake and raspberry coulis-dipped lady fingers. It’ stopped with a tangy lemon cheesecake layer, followed by a fluffy lemon whipped cream topping. The flavors and some components of this cake are inspired by The Cheesecake Factory’s famous Lemon Raspberry Cream Cheesecake.Begin this cake 2 days ahead of serving, as the lemon cheesecake layer by itself needs to firm overnight. The assembled cheesecake will also benefit from an overnight chill.

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      Prep Time 45 minutes minsCook Time 1 hour hr 25 minutes minsChill overnight twice, 48 hours 2 days dTotal Time 2 days d 2 hours hrs 10 minutes mins

      Course DessertCuisine American

      Servings 12

      Equipment9×3-inch springform pan
      Ingredients  Raspberry coulis12 oz. frozen raspberries thawed3/4 cup granulated sugarVanilla cake layer1/2 cup plus 2 tablespoons granulated sugar1 large egg1/2 teaspoon vanilla extract3 tablespoons vegetable oil2/3 cup all-purpose flour1/2 teaspoon baking powder1/8 teaspoon salt1/4 cup whole milkLemon cheesecake16 oz. cream cheese at room temperature1/2 cup granulated sugar1/4 cup heavy cream2 tablespoons lemon juice1 tablespoon all-purpose flour1 tablespoon grated lemon zest1 teaspoon lemon extract5 drops yellow food color optional3 large eggs at room temperatureAssembly and lemon cream topping12 crisp lady fingers1 tablespoon cold water1 teaspoon unflavored powdered gelatin1 cup heavy whipping cream1/4 cup granulated sugar1 teaspoon lemon extractAdditional toppingsFresh raspberriesLemon slicesLemon zest ribbons
      Instructions Raspberry coulisCombine the berries and sugar in a microwave-safe bowl. Cook at 100% power in the microwave for 2 minutes. Stir well until the sugar is completely melted. You may also do this in a saucepan on the stove top. Allow the mixture to cool slightly. At this stage, give the cooked mixture a taste-test. If it is very tart, add up to 1/4 cup of sugar and cook again. (Berries vary in sweetness.)Place the mixture in the bowl of a food processor or the pitcher of a blender. Puree until smooth. Pass the mixture through a fine mesh sieve into a bowl; discard the seeds and solids.Cover the bowl with plastic wrap and store in the refrigerator until ready to use.Vanilla cake layerPreheat the oven to 350°F. Grease and line the bottom of a 9-inch springform pan with parchment paper.Beat the sugar, egg, vanilla, and oil in a large bowl using an electric mixer on medium-high speed. In a small bowl, whisk together the flour, baking powder, and salt. Beat in half of the flour mixture into the wet ingredients.Add all of the milk and mix until combined. Add the remaining flour and beat until incorporated. Pour the batter into the prepared pan and bake for 18 minutes or until a toothpick tester inserted near the center comes out clean. Cool in the pan 5 minutes. Turn out onto a wire rack to cool completely.When the cake is completely cool, cover it with plastic wrap and refrigerate until ready to use.Lemon CheesecakePreheat the oven to 325°F. Set a 9×13-inch pan filled half full of water on the bottom rack of your oven.Grease and line the same springform pan used for the cake layer; set aside.In the bowl of an electric mixer, beat together the cream cheese and sugar until smooth. Beat in the cream, lemon juice, flour, lemon zest, lemon extract, and food color if using. Add the eggs; beat on low speed until well combined.Pour the batter into the prepared pan and place on the middle rack of the oven above the pan of water. Bake for 65 minutes. When the timer sounds, turn the oven off and prop open the oven door with a wooden spoon. Let the cheesecake stand in the oven for an hour. Remove the cheesecake in the pan to a wire rack to cool completely, then cover and refrigerate in the pan overnight.Assembly and lemon cream toppingRemove the springform collar and carefully transfer the cheesecake to a plate; do not remove the parchment paper. Keep refrigerated.Wash and dry the springform pan. Place the vanilla cake layer in the springform pan. Quickly dip each lady finger in the raspberry coulis, and cover the vanilla cake with the cookies (see video for technique). You may have to trim the lady fingers to evenly cover all of the cake. Reserve the leftover coulis in a small pitcher for serving with slices of cheesecake.Carefully transfer the cheesecake layer, upside-down (parchment bottom-up) onto the layer of lady fingers. Press down gently then remove the parchment paper round from the cheesecake. Cover with plastic wrap and refrigerate overnight.The next day, with the pan still covered in plastic wrap, gently press the cheesecake down to slightly compress the lady fingers layer (it will have softened) and to make room for the lemon cream topping.For the lemon cream topping, place the cold water in a small microwave-safe condiment cup and sprinkle the gelatin evenly over the surface. Let stand until the gelatin is bloomed.Whip the heavy cream in a large bowl of an electric mixer until slightly thickened, and then gradually add in the granulated sugar. When soft peaks form, beat in the lemon extract.Microwave the gelatin for 10 seconds, or until liquid. While beating the cream, pour in the gelatin. Whip until stiff peaks form. Immediately top the cheesecake with the cream. Refrigerate for one hour.Remove the collar from the springform pan and transfer the cake to a cake stand or serving plate. Top with fresh berries, lemon slices, and lemon zest ribbons, if desired.Store the cheesecake covered in plastic wrap in the refrigerator. Serve slices of cheesecake with an additional drizzle of raspberry coulis.
      NotesWhat to expect: This cheesecake has bright, fresh flavors with citrus and raspberries. It has tart-tangy elements that are well balanced with sweet, creamy elements. It is reminiscent of The Cheesecake Factory’s Lemon Raspberry Cream Cheesecake.
      Fresh or frozen: Use fresh or frozen raspberries for the coulis. 
      Spread out the work: As I’ve mentioned in the post, this cheesecake is not difficult to make. But it requires a lot of hands-off time and overnight chilling. Make the cake layer, coulis, and the cheesecake layer on the first day. Then assemble the cake, lady fingers, and cheesecake the second day. On the day of serving, top with the lemon cream and decorate.
      Extra coulis: If you’re serving this cheesecake buffet-style to a crowd, you may want to double the coulis recipe. Having extra will allow guests to have a little drizzle or more to taste.
      Gelatin: You may omit adding the bloomed and melted gelatin to the lemon cream if you prefer. The gelatin stabilizes the whipped cream and makes it more mousse-like. Without the gelatin added, it will just be lemon whipped cream (but still tasty!).

      Keyword cheesecake cake, freeze dried raspberries, fresh lemon, lemon cheesecake filling, Lemon cream cheesecake, lemon juice, lemon raspberry cheesecake, lemon zest, raspberry coulis, spring dessert, springform pan, stabilized whipped cream, The Cheesecake Factory Copycat Cheesecake, vanilla cake

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    • in Recipes

      Sesame-and-Green Onion Knots

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      In the bowl of a stand mixer, whisk together 2 cups (254 grams) flour, sugar, 1 tablespoon (9 grams) salt, and yeast by hand.In a medium saucepan, heat milk, 1⁄2 cup (120 grams) water, and butter over medium heat until an instant-read thermometer registers 120°F (49°C) to 130°F (54°C). Add hot milk mixture to flour mixture; using the paddle attachment, beat at medium speed until combined. Add 1 egg (50 grams), beating until combined. With mixer on low speed, gradually add 2 cups (254 grams) flour, beating just until a shaggy dough comes together and stopping to scrape sides of bowl.Switch to the dough hook attachment. Beat at low speed until a soft, smooth, somewhat sticky dough forms, 20 to 23 minutes; add up to remaining 1⁄4 cup (32 grams) flour, 1 tablespoon (8 grams) at a time, if dough is too sticky. Turn out dough onto a lightly floured surface, and shape into a smooth round.Lightly oil a large bowl. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 40 minutes to 1 hour.Spray a 12-cup muffin pan with baking spray with flour.Punch down dough, and let stand for 5 minutes. On a lightly floured surface, roll dough into an 18×12-inch rectangle, one long side facing you.In a small bowl, stir together green onion, sesame oil, garlic, and remaining 1⁄4 teaspoon salt.Using a pastry brush, brush melted butter onto dough. Sprinkle green onion mixture evenly onto bottom half of dough, leaving a 1⁄2-inch border along bottom long side. Fold top half down, lightly pressing to adhere. Trim 1⁄8 to 1⁄4 inch off short sides of dough; cut crosswise into 12 strips (about 1½ inches wide each).Leaving 1⁄2 inch intact at folded end, cut 1 dough strip into 3 strands. Loosely braid strands, pinching end to adhere. Carefully tuck loose end of braid under to create a knot. Place in a prepared muffin cup. Repeat with remaining dough strips. Cover and let rise in a warm, draft-free place (75°F/24°C) until puffed, 30 to 45 minutes.Preheat oven to 375°F (190°C).In another small bowl, whisk together remaining 1 egg (50 grams) and remaining 1 tablespoon (15 grams) water. Using a pastry brush, gently brush egg wash onto rolls; sprinkle with sesame seeds.Bake until golden brown and an instant-read thermometer inserted in center registers at least 190°F (88°C), about 20 minutes. Let cool in pan on a wire rack for 10 minutes. Serve warm. Store in an airtight container for up to 3 days. LEGGI TUTTO