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    Lemon-Poppy Seed Doughnuts

    These light and fluffy doughnuts are bursting with the bright flavor of lemon and the satisfying crunch of poppy seeds. A simple lemon glaze adds the perfect finishing touch. Lemon-Poppy Seed Doughnuts Proceed with Do-It-All Dough recipe, adding poppy seeds and lemon zest with yeast. Cut 8 (5-inch) squares of parchment paper, and place on […] LEGGI TUTTO

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    Browned Butter Sweet Potato Biscuits

    Using buttermilk in your biscuits helps the dough rise and creates taller, fluffier biscuits. The subtle tang from the buttermilk pairs beautifully with the browned butter, sage, and sweet potato for a harmony of flavors perfect for fall. Browned Butter Sweet Potato Biscuits In a light-colored medium saucepan, melt butter over medium heat. Add sage; […] LEGGI TUTTO

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    Maple Cream-Filled Crème Brûlée Buns

    Buttery-rich brioche bread meets pillowy doughnuts and cracked-top crème brûlée in this one decadent treat. Golden-hued pure maple syrup adds caramel sweetness to the slightly tangy cream filling that is revealed after biting into the satisfyingly crunchy candied sugar glaze. Maple Cream-Filled Crème Brûlée Buns In a small bowl, stir together warm milk, yeast, and […] LEGGI TUTTO

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    Milk Bread Cinnamon Rolls

    These cinnamon rolls are a labor of love, but the results are undeniably worth it. With a rich, buttery dough, a generous swirl of cinnamon and brown sugar, and a creamy cream cheese icing, these rolls are a true indulgence for any breakfast or afternoon snack.
    The tangzhong method ensures a soft, tender crumb, while the homemade cream cheese icing provides a simple yet delicious complement to the sweet rolls. And with Red Star Active Dry Yeast, you can be sure of a robust rise for perfectly fluffy cinnamon rolls.
    Get ready to savor the aroma of freshly baked cinnamon rolls and treat yourself to a taste of pure bliss.

    Milk Bread Cinnamon Rolls

    Makes 12 rolls

    1 cup (240 grams) whole milk5 tablespoons (60 grams) granulated sugar, divided1 (0.25-ounce) package (7 grams) Red Star® Active Dry Yeast3¾ to 4 cups (476 to 508 grams) bread flour, divided1 tablespoon (9 grams) kosher saltTangzhong (recipe follows)1 large egg (50 grams), room temperature1/2 cup (113 grams) plus 5 tablespoons (70 grams) unsalted butter, room temperature and divided2/3 cup (145 grams) firmly packed light brown sugar1 tablespoon (6 grams) ground cinnamon1/4 cup (60 grams) heavy whipping creamCream Cheese Icing (recipe follows)

    In a small saucepan, heat milk over medium heat until scalding. (An instant-read thermometer should register 180°F/82°C.) Let cool until an instant-read thermometer registers 110°F (43°C) to 115°F (46°C).In a small bowl, whisk together warm milk, 1 teaspoon (4 grams) granulated sugar, and yeast. Let stand until foamy, 5 to 10 minutes.In the bowl of a stand mixer, whisk together 2 cups (254 grams) flour, salt, and remaining 4 tablespoons plus 2 teaspoons (56 grams) granulated sugar by hand. Add warm yeast mixture, Tangzhong, and egg; using the paddle attachment, beat at low speed until well combined. With mixer on low speed, gradually add 1¾ cups (222 grams) flour, beating just until a shaggy dough comes together and stopping to scrape bottom and sides of bowl.Switch to the dough hook attachment. Beat at low speed until dough is tacky, elastic, and slightly smooth, about 8 minutes; add up to remaining 1⁄4 cup (32 grams) flour, 1 tablespoon (8 grams) at a time, if dough is too sticky. Add 5 tablespoons (70 grams) butter, 1 tablespoon (14 grams) at a time, beating until combined after each addition (about 5 minutes total). Scrape bottom and sides of bowl and dough hook. Beat until dough is completely smooth and passes the windowpane test, about 12 minutes. (See Note.) Turn out dough onto a clean 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, 45 minutes to 1 hour.In another small bowl, stir together brown sugar, cinnamon, and remaining 1⁄2 cup (113 grams) butter.Spray a 13×9-inch baking pan with baking spray with flour. Line pan with parchment paper, letting excess extend over long sides of pan.Turn out dough onto a lightly floured surface, and roll dough into a 18×12-inch rectangle with one long side closest to you. Spread brown sugar mixture on dough in an even layer, leaving a 1⁄4-inch border on long side closest to you. Starting with long side opposite border, roll dough up into a log, pinching seams to seal. Trim ends, and cut log into 12 (1½-inch-thick) slices. Place slices, cut side down, in prepared pan. Cover with plastic wrap, and let rise in a warm, draft-free place (75°F/24°C) until puffed, 45 minutes to 1 hour.Preheat oven to 350°F (180°C).Pour cream evenly all over rolls.Bake until golden brown and an instant-read thermometer inserted in center registers at least 190°F (88°C), 30 to 35 minutes. Let cool in pan for 10 to 15 minutes. Using excess parchment as handles, remove from pan. Spread Cream Cheese Icing on rolls, and serve warm or at room temperature. Refrigerate in an airtight container for up to 3 days.

    Note: To use the windowpane test to check dough for proper gluten development, lightly flour hands and pinch off (don’t tear) a small piece of dough. Slowly pull the dough out from the center. If the dough is ready, you will be able to stretch it until it’s thin and translucent like a windowpane. If the dough tears, it’s not quite ready. Beat for 1 minute, and test again.

    Tangzhong

    Makes about 1⁄2 cup

    9 tablespoons (135 grams) whole milk1/4 cup (32 grams) bread flour

    In a small saucepan, whisk together milk and flour. Cook over medium-low heat, whisking constantly, until thickened, whisk leaves lines on bottom of pan, and an instant-read thermometer registers 150°F (66°C). (Mixture will look like mashed potatoes.) Transfer to a small bowl, and let cool until an instant-read thermometer registers 130°F (54°C)or until room temperature.

    Cream Cheese Icing

    Makes about 1 cup

    4 ounces (113 grams) cream cheese, softened1/4 cup (57 grams) unsalted butter, room temperature1 teaspoon (4 grams) vanilla extract1 cup (120 grams) confectioners’ sugar2 tablespoons (30 grams) whole milk

    In a medium bowl, fold together cream cheese and butter with a rubber spatula until smooth. Stir in vanilla. Add confectioners’ sugar, and fold until combined. Add milk, and stir until icing is smooth and spreadable. Use immediately, or cover and refrigerate until ready to use. Let soften before using if refrigerated longer than overnight. LEGGI TUTTO

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    The Best Breads to Bake This Fall

    As the leaves change and the air grows crisp, there’s nothing quite like the comforting aroma of freshly baked bread. From classic loaves to seasonal specialties, autumn is the perfect time to indulge in your favorite baked goods. Make the most of this delicious season with these bread recipes. Get ready to savor the flavors of fall with every bite. LEGGI TUTTO

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    Streusel-Topped Baked Sweet Potato Loaf

    Do yourself a favor and bake several sweet potatoes at once so you can whip up this loaf in record time when the craving strikes. Streusel-Topped Baked Sweet Potato Loaf Preheat oven to 350°F (180°C). Spray a 9×5-inch loaf pan with baking spray with flour. Line pan with parchment paper, letting excess extend over sides […] LEGGI TUTTO

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    Apple Cider Doughnut Loaf

    A crunchy sprinkle of cinnamon sugar simply but elegantly finishes this fragrant Apple Cider Doughnut Loaf bread. Apple Cider Doughnut Loaf In a large saucepan, bring cider to a boil over medium-high heat; cook, stirring occasionally, until reduced to ¾ cup (205 grams), 45 minutes to 1 hour. Remove from heat, and let cool completely. […] LEGGI TUTTO

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    Cranberry-Walnut Bread

    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