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These mini versions of classic Italian panettone are bursting with citrusy flavor and packed with chewy dried fruit. Soaking the fruit in aromatic orange liqueur plumps and softens it, which also improves the bread’s texture. Anise seeds add a distinctive sweet and slightly licorice-like flavor profile, enhancing the buns’ complexity and depth. Their charming individual […] LEGGI TUTTO
These buns procure their magical power from Tangzhong, a paste or roux made from milk and flour. It has two essential purposes: lock in moisture while keeping your buns light and bouncy and keep them fresher longer. With decadent chocolate and tart cherries folded into soft, buttery-rich brioche, these buns are both elegant and comforting. […] LEGGI TUTTO
Note: There are many varieties and blends of gluten-free flours; gluten-free all-purpose flour is different from a gluten-free cup-for- cup substitution, which does not work well for yeasted products. For this recipe, it’s important to use gluten-free all-purpose flour with a base of rice flour. LEGGI TUTTO
Many bread recipes call for adding a pan of water to the oven while baking. The steam from the water keeps the surface of your dough moist and flexible, delaying the crust formation during the early stages of baking so it can rise beautifully. This creates a more open interior and a crisper crust. Cranberry-Walnut […] LEGGI TUTTO
Though focaccia is traditionally topped with just olive oil and herbs, we’ve found our new favorite breakfast bread by swapping savory for sugar and spice.
Cinnamon Roll Focaccia
Makes 1 (13×9-inch) loaf
1¾ cups (420 grams) water, room temperature (70°F/21°C to 75°F/24°C)4 tablespoons (56 grams) extra-virgin olive oil, divided4¼ cups (540 grams) bread flour3½ teaspoons (10.5 grams) kosher salt1 tablespoon (12 grams) granulated sugar1 (0.25-ounce) package (7 grams) instant yeast*⅓ cup (73 grams) firmly packed light brown sugar2 tablespoons (12 grams) ground cinnamon3 tablespoons (42 grams) unsalted butter, melted2 ounces (57 grams) cream cheese, room temperature⅓ cup (40 grams) confectioners’ sugar2 tablespoons (30 grams) whole milk
In a large bowl, combine 1¾ cups (420 grams) room temperature water and 2 tablespoons (28 grams) oil; add flour, salt, granulated sugar, and yeast. Stir with a rubber spatula or wooden spoon until a cohesive dough forms. (Dough will be shaggy and tacky.) Cover and let rise in a warm, draft-free place (75°F/24°C) for 1½ hours, folding dough in bowl every 30 minutes. (To fold, use wet or oiled hands to reach under one side of dough; gently stretch up, and fold over center; repeat on all sides of dough. (See more below))Line a 13×9-inch baking pan with parchment paper, letting excess extend over sides of pan. Brush remaining 2 tablespoons (28 grams) oil onto parchment.Turn out dough into prepared pan; using just your fingertips, gently stretch dough to about a 10×8-inch rectangle. (If dough is tight and will not stretch completely, let stand for 5 to 10 minutes and then try again.)In a small bowl, stir together brown sugar and cinnamon. Sprinkle half of sugar mixture (about ¼ cup or 43 grams) onto dough. Starting at one short side, carefully roll up dough into a log. Place dough lengthwise, seam side down, in pan. Let stand for 10 minutes. Using your fingertips, gently stretch dough to fill pan. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size and jiggly, 45 minutes to 1 hour.Preheat oven to 425°F (220°C).Dimple dough using your fingertips, touching pan through dough without tearing dough.Add melted butter to remaining brown sugar mixture, whisking until combined. Spoon onto dough.Bake until golden brown and an instant-read thermometer inserted in center registers 190°F (88°C), 15 to 20 minutes. Let cool in pan for 10 minutes. Using excess parchment as handles, remove from pan.In another bowl, whisk together cream cheese and confectioners’ sugar; whisk in milk until smooth. Drizzle onto warm focaccia. Serve warm. Store in an airtight container for up to 3 days.
NO NEED TO KNEAD
The traditional practice of kneading is replaced with a simple folding technique in focaccia dough
Oil a large bowl. Place dough in bowl. Cover and let rise in a warm, draft-free place (75°F/24°C) for 1½ hours, folding dough in bowl every 30 minutes. As the name implies, a high-hydration dough is relatively wet, so before folding, wet or oil your hands to prevent sticking. Reach under one side of dough, and gently stretch the edge of the dough as high as you can without tearing. Once you reach the top, fold the dough over the center. This motion strengthens the gluten network and is the preferred method to build elasticity for doughs that have high hydration levels. Repeat three more times around bowl to complete one round of folding. Fold the dough in the bowl every 30 minutes for a total of 1½ hours. By the last fold, you should notice the dough has become smooth and elastic. LEGGI TUTTO
The soft and chewy interior makes this loaf perfect for an afternoon snack or even as a sandwich bread. Drizzled with hot honey, this cheesy focaccia is bursting with rich, spicy flavor in every bite.
Harissa and Brie Focaccia
Makes 1 (13×9-inch) loaf
1¾ cups (420 grams) water, room temperature (70°F/21°C to 75°F/24°C)6 tablespoons (84 grams) extra-virgin olive oil, divided4¼ cups (540 grams) bread flour3½ teaspoons (10.5 grams) kosher salt1 (0.25-ounce) package (7 grams) instant yeast*½ cup (120 grams) harissa paste½ cup (80 grams) ¼-inch-sliced onion4 ounces (113 grams) Brie cheese, cut into small wedgesFlaked sea salt, for sprinkling¼ cup (85 grams) honey1 teaspoon (5 grams) apple cider vinegar¼ teaspoon crushed red pepper
In a large bowl, combine 1¾ cups (420 grams) room temperature water and 2 tablespoons (28 grams) oil. Add flour, kosher salt, and yeast. Stir with a large rubber spatula or wooden spoon until a cohesive dough forms. (Dough will be shaggy and tacky.) Cover and let rise in a warm, draft-free place (75°F/24°C) for 1½ hours, folding dough in bowl every 30 minutes. (To fold, use wet or oiled hands to reach under one side of dough; gently stretch up, and fold over center; repeat on all sides of dough. (See more below))Line a 13×9-inch baking pan with parchment paper, letting excess extend over sides of pan. Brush 2 tablespoons (28 grams) oil onto parchment.Turn out dough into prepared pan; using just your fingertips, gently stretch dough to about a 10×8-inch rectangle. (If dough is tight and will not stretch completely, let stand for 5 to 10 minutes and then try again.) Spread harissa onto dough. Starting at one short side, carefully roll up dough into a log. Place dough lengthwise, seam side down, in pan. Let stand for 10 minutes. Using your fingertips, gently stretch dough to fill pan. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size and puffed, 45 minutes to 1 hour.Preheat oven to 425°F (220°C).Dimple dough using your fingertips, touching pan through dough without tearing dough. Drizzle with remaining 2 tablespoons (28 grams) oil. Top with onion and cheese; sprinkle with sea salt.Bake until golden brown and an instant-read thermometer inserted in center registers 190°F (88°C), about 20 minutes. Let cool in pan for 10 minutes. Using excess parchment as handles, remove from pan.In a small microwave-safe bowl, heat honey, vinegar, and red pepper on high in 10-second intervals, stirring between each, until honey is fluid. Drizzle onto warm focaccia. Serve warm. Store in an airtight container for up to 3 days.
NO NEED TO KNEAD
The traditional practice of kneading is replaced with a simple folding technique in focaccia dough
Oil a large bowl. Place dough in bowl. Cover and let rise in a warm, draft-free place (75°F/24°C) for 1½ hours, folding dough in bowl every 30 minutes. As the name implies, a high-hydration dough is relatively wet, so before folding, wet or oil your hands to prevent sticking. Reach under one side of dough, and gently stretch the edge of the dough as high as you can without tearing. Once you reach the top, fold the dough over the center. This motion strengthens the gluten network and is the preferred method to build elasticity for doughs that have high hydration levels. Repeat three more times around bowl to complete one round of folding. Fold the dough in the bowl every 30 minutes for a total of 1½ hours. By the last fold, you should notice the dough has become smooth and elastic. LEGGI TUTTO
Known as pflaumenkuchen or zwetschgenkuchen depending on what variety of plums are used, this coffee cake-meets-flatbread is popular throughout Germany, Austria, and Switzerland, and it’s frequently served with a cup of strong coffee for breakfast, a sweet wine for dessert, or a spiced beer for an afternoon snack. Peaches, plumcots, and apricots all work well in place of plums. LEGGI TUTTO
For dough: In a small saucepan, heat milk and ½ cup (120 grams) water over medium heat until bubbles begin to form around sides of pan and an instant-read thermometer registers 180°F (82°C). Remove from heat, and add butter. Let cool, stirring occasionally, until butter is melted and an instant-read thermometer registers 120°F (49°C) to 130°F (54°C).In the bowl of a stand mixer fitted with the paddle attachment, combine 2 cups (250 grams) flour, granulated sugar, salt, and yeast. Add warm milk mixture, and beat at low speed until combined. Add egg, beating until combined. With mixer on low speed, gradually add 2 cups (250 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, slightly sticky dough forms, about 24 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. Turn out dough onto a clean surface; knead 5 to 6 times, 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, 1 to 2 hours.Preheat oven to 375°F (190°C).For strawberries: On a small rimmed baking sheet, stir together strawberries, 2 tablespoons (24 grams) granulated sugar, and salt until well combined; spread in a single layer.Bake until berries are very soft and fragrant and have released ample juices, about 30 minutes, stirring every 10 minutes. Strain strawberries and juices through a fine-mesh sieve set over a small saucepan. Let strawberries cool for 15 to 20 minutes. Cut into ¼-inch pieces. Transfer any additional berry juices to saucepan.In a medium bowl, stir together chopped strawberries, ¼ cup (57 grams) melted butter, and vanilla bean paste.In a small bowl, place ½ cup plus 2 tablespoons (124 grams) granulated sugar.Add 3 tablespoons (45 grams) water, remaining ¼ cup (57 grams) melted butter, and remaining ¼ cup (50 grams) granulated sugar to juice in saucepan.Lightly punch down dough. Cover and let stand for 10 minutes. Spray a 3-quart baking dish with baking spray with flour.Turn out dough onto a lightly floured surface, and divide in half (about 495 grams each). Roll each portion into a 30-inch rope. Cut each rope into 1-inch-long pieces (about 16 grams each). Working in batches, dip dough pieces in strawberry mixture; dredge in granulated sugar, gently shaking off excess. Place dough pieces in pan in even layers. Pour remaining strawberry mixture all over dough. 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).Bring juice mixture in saucepan to a boil over medium-high heat, stirring occasionally until butter is melted and sugar dissolves; cook for 2 to 3 minutes. Pour all over dough.Bake until golden brown and an instant-read thermometer inserted in center registers 190°F (88°C), 30 to 35 minutes, loosely covering with foil to prevent excess browning, if necessary. Let cool on a wire rack for 20 minutes.For glaze: In another medium bowl, whisk together confectioners’ sugar, milk, melted butter, and vanilla bean paste until smooth. Drizzle all over warm bread. Serve immediately. Cover and refrigerate for up to 3 days. LEGGI TUTTO
For garlic: In a small saucepan, place garlic. Add enough olive oil to submerge garlic. Bring to a boil over medium heat; reduce heat, and simmer, stirring frequently, until garlic is very soft, about 30 minutes. Let cool completely.Crush roasted garlic in oil; transfer mixture to a resealable jar, and refrigerate for up to 2 weeks.For onions: In a small skillet, melt butter over medium heat. Add onion, sugar, and kosher salt; cook, stirring frequently, until onion is soft and translucent, about 10 minutes. Reduce heat to medium-low; cook, stirring frequently, until golden brown, 25 to 35 minutes. Let cool completely. Refrigerate in an airtight container for up to 3 days.For dough: In the bowl of a stand mixer, combine 1 cup plus 3 tablespoons (270 grams) room temperature water and 1½ tablespoons (21 grams) extra-virgin olive oil. Add flour, kosher salt, and yeast. Using the paddle attachment, beat at low speed until combined, about 1 minute; scrape sides of bowl and paddle. Beat at medium-low speed until dough pulls away from sides of bowl and forms a smooth ball on paddle, 3 to 4 minutes, stopping to scrape sides of bowl.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) for 1½ hours, folding dough in bowl every 30 minutes. (To fold, use wet or oiled hands to reach under one side of dough; gently stretch up, and fold over center. Repeat 3 more times around bowl.)Spray a 12-cup muffin pan with cooking spray.Turn out dough onto a lightly floured surface, and divide into 12 portions (about 58 grams each). Place each portion into a prepared muffin cup. Cover with plastic wrap, and let rise in a warm, draft-free place (75°F/24°C) until puffed and dough just reaches top of muffin cups, about 20 minutes.Preheat oven to 425°F (220°C).Drizzle remaining 1½ tablespoons (21 grams) extra-virgin olive oil onto rolls. Using your fingers, dimple dough, touching pan through dough without tearing dough.Dot or spread about 1 crushed roasted garlic clove on each roll. Season with sea salt (if using).Bake until tops are lightly browned and almost set, about 5 minutes. Top rolls with caramelized onion as desired. Bake until rolls are golden brown and an instant-read thermometer inserted in center registers 190°F (88°C), 6 to 7 minutes more. Let cool in pan on a wire rack for 10 minutes. Brush warm rolls with oil from roasted garlic. Garnish with rosemary, if desired. Serve warm. Store in an airtight container for up to 3 days. LEGGI TUTTO
