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Maximum flavor and a soft texture for days were our top goals for this bread, and we more than succeeded. In addition to the fragrant blend of cinnamon, ginger, nutmeg, and cloves that comprises pumpkin pie spice, a pinch of black pepper adds a faintly lingering touch of heat. Dark brown sugar’s higher molasses content […] LEGGI TUTTO
In a medium saucepan, heat milk and 1⁄2 cup (120 grams) water over medium heat to scalding. (An instant-read thermometer should register 180°F/82°C.) Remove from heat, and add cubed butter; stir 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, beat 2 cups (250 grams) flour, sugar, salt, and yeast at low speed until combined. Add warm milk mixture, and beat until combined. Add 1 egg (50 grams), beating until combined. With mixer on low speed, gradually add 2 cups (250 grams) flour, beating just until a shaggy dough comes together, stopping to scrape sides of bowl.Switch to the dough hook attachment. Beat at low speed until a soft, somewhat sticky dough forms, about 24 minutes, stopping to scrape bottom and 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, about 1 hour. LEGGI TUTTO
Preheat oven to 325°F (170°C). Spray an 8½x4½-inch loaf pan with baking spray with flour. Line pan with parchment paper, letting excess extend over sides of pan.For filling: In a small bowl, stir together flour, brown sugar, and cinnamon. Using your fingers, cut in butter until mixture is well combined and sandy.For batter: In a medium bowl, whisk together flour, salt, baking soda, and baking powder.In a large bowl, whisk together banana, brown sugar, oil, sour cream, eggs, melted butter, and vanilla bean paste. Gradually stir in flour mixture just until combined. Spread one-third of batter (about 1 cup or 280 grams) into prepared pan. Sprinkle with half of filling (about 2½ packed tablespoons or 30 grams), leaving a 1⁄8- to 1⁄4-inch border around edges. Spread one-third of batter on top of filling in pan, and sprinkle with remaining filling, leaving a 1⁄8- to 1⁄4-inch border around edges. Dollop remaining batter on top, and spread in an even layer. Sprinkle with Cinnamon Sugar Topping.Bake for 40 minutes. Rotate pan, and bake until a wooden pick inserted in center comes out clean and an instant-read thermometer inserted in center registers 200°F (93°C) to 205°F (96°C), 26 to 32 minutes more, loosely covering with foil during final 10 to 12 minutes of baking to prevent excess browning. Let cool in pan on a wire rack for 10 minutes. Remove from pan, and let cool on wire rack for 10 minutes. Serve warm, or let cool completely. LEGGI TUTTO
In the bowl of a stand mixer fitted with the paddle attachment, combine 1½ cups (188 grams) flour, sugar, yeast, and kosher salt.In a medium saucepan, heat 1 cup (240 grams) water, sour cream, and 1⁄4 cup (57 grams) melted butter over medium heat until an instant-read thermometer registers 120°F (49°C) to 130°F (54°C). Add warm sour cream mixture to flour mixture, and beat at medium speed until combined. Beat in 1 egg (50 grams) until combined. With mixer on low speed, gradually add 3¼ cups (406 grams) flour, chives, and dill, beating just until a shaggy dough forms.Switch to the dough hook attachment. Beat at low speed until a soft, somewhat sticky dough forms, 7 to 8 minutes, stopping to scrape sides of bowl and dough hook. Add up to remaining 1⁄4 cup (31 grams) flour, 1 tablespoon (8 grams) at a time, if dough is too sticky. Cover and let stand in a warm, draft-free place (75°F/24°C) for 10 minutes. (Dough will puff slightly.)Line a 13×9-inch baking sheet with parchment paper.Divide dough into 12 portions (about 93 grams each). With lightly floured hands, roll 1 portion into a 12-inch-long rope. (Keep remaining dough covered to prevent it from drying out.) Tie a loose knot toward one end of rope, leaving about 1 inch on one end. Pinch together both ends of dough under knot, forming a knotted ball. Place, seam side down, on prepared pan. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 20 to 30 minutes.Preheat oven to 375°F (190°C).In a small bowl, whisk together remaining 1 egg (50 grams) and remaining 1 tablespoon (15 grams) water. Brush tops of dough with egg wash.Bake until golden brown and an instant-read thermometer inserted in center registers 190°F (88°C), 20 to 25 minutes, covering with foil to prevent excess browning, if necessary.In a small bowl, stir together garlic salt and remaining 2 tablespoons (28 grams) melted butter; brush onto rolls. Serve warm. LEGGI TUTTO
With summer winding down and kids going back to school, mornings are sure to get busier and it can be tough to find time to sit down for a proper breakfast. These delicious handheld breads are the perfect solution! Whether you’re reaching for a classic cinnamon roll or cutting a slice from our savory Breakfast Braid, let’s make mornings a little brighter with these amazing recipes.
The stickier, the better with this timeless treat. One of our favorite comfort foods, the recipe originated in Sweden, where they actually observe a Cinnamon Roll Day (Kanelbullens dag) on October 4, but we recommend celebrating these rolls every chance you get.
Rich, buttery, and flaky, Brian’s go-to Buttermilk Biscuits are an ode to the perfect Southern biscuit.
Some recipes are humble yet so reassuring that they need not change. They are kept in your pocket, ready for the moment you crave comfort and simplicity. Aunt Cheryl’s Home EC Muffins is one of those recipes.
Introducing our new and improved way to croissant! Made with the same ingredients as the traditional but with a less-fussy, beginner-friendly method, these Genius (Quick) Croissants are the gateway baked good to the world of lamination.
The Club in Birmingham, Alabama, has a famed orange roll that has inspired many a baker to try making their own at home. Our version brings all the original zesty enjoyment with a tropical coconut twist added in for fun.
Looking for ways to use up your sourdough discard? This easy biscuit recipe is great for quick breakfasts for any size group. The biscuits are light, flaky, and best enjoyed with a drizzle of syrup or a bit of jam. Once you try making them with discard, you might never go back!
Bake these fluffy Apple Muffins for a quick breakfast on the go or a midday snack. The pumpkin spice streusel topping will keep you coming back for more.
As they say, presentation is everything, and this Breakfast Braid delivers brunch-time wow. We wrapped some of our favorite breakfast foods like eggs (sunny side up!), ham, and cheese in a to-die-for homemade pizza dough.
Featuring a lightly crisp exterior and an airy, chewy interior, this English Muffin Loaf is everything you love about English muffins. Top toasted slices with butter and jam for breakfast, or layer on ingredients for your best-ever sandwich.
Hazelnut and almond flours give this gluten-free banana bread a complex, earthy flavor. We love the addition of chopped hazelnuts, in lieu of pecans or walnuts, for a twist on the original. 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
