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Our buttery Cranberry Danish pastry gets layered with a rich cream cheese spread and a deep red berry jam and drizzled with a sweet orange glaze, creating a delectable fruit-filled treat. These are best served the day they’re made, but we doubt you’ll have leftovers anyway! Cranberry Danish Line 2 baking sheets with parchment paper. […] LEGGI TUTTO
In the bowl of a stand mixer, whisk together 1 cup (125 grams) flour, sugar, salt, yeast, and baking soda by hand.In a small saucepan, heat 3⁄4 cup(180 grams) water and 3 tablespoons (42 grams) butter over medium-low heat until butter is melted and an instant-read thermometer registers 120°F (49°C) to130°F (54°C). Add warm butter mixture and ricotta to flour mixture; using the paddle attachment, beat at medium-low speed until combined, about 1 minute, stopping to scrape sides of bowl. With mixer on low speed, gradually add 2 1⁄4 cups (281 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, 12 to 15 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. (Dough will mostly pull away from sides of bowl.) Turn out dough onto a lightly floured surface, and 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, 30 to 45 minutes.Punch down dough; cover and let stand for 10 minutes.In a small microwave-safe bowl, heat remaining 5 tablespoons (71 grams) butter on high in 10-second intervals until melted. In another small bowl, stir together provolone and Parmesan.Spray a 12-cup muffin pan with baking spray with flour.On a lightly floured surface, divide dough in half. Roll half of dough into a 12-inch square. (Keep remaining dough covered with plastic wrap.) Brush 1 tablespoon (14 grams) melted butter onto dough. Cut dough into 12 (6×2-inch) strips. Sprinkle 1 tablespoon (8 grams) cheese mixture onto each of 10 strips. Stack 5 strips, cheese side up, on top of each other; place 1 plain strip, butter side down, on top. Repeat with remaining 6 strips of dough. Using a floured serrated knife, cut each dough stack crosswise into 3 (2-inch) squares. Place dough squares, cut side up, in prepared muffin cups. Repeat procedure with remaining dough, 1 tablespoon (14 grams) melted butter, and cheese mixture. Sprinkle any remaining cheese mixture onto dough in cups. Loosely cover dough with plastic wrap, and let rise in a warm, draft-free place (75°F/24°C) until dough fills cups, 15 to 25 minutes.Preheat oven to 375°F (190°C).In a small bowl, whisk together egg and remaining 1 tablespoon (15 grams) water; brush onto dough.Bake until lightly browned,12 to 15 minutes. Let cool in pan on a wire rack for 10 minutes. Stir parsley into remaining melted butter; brush onto rolls. Serve warm. LEGGI TUTTO
The most important step to your best “Bakes-giving”? The bread basket, of course! From warm rolls to blissful browned butter biscuits and everything in between, these nine breads will take center stage at your holiday table! 1. Sage Browned Butter Biscuits These aren’t your average buttermilk biscuits. This Sage Browned Butter Biscuits recipe is the […] LEGGI TUTTO
These aren’t your average buttermilk biscuits. This Sage Browned Butter Biscuits recipe is the ultimate savory bake. Using browned butter infused with sage to create flaky, fluffy layers and cold buttermilk for a tangy richness, these biscuits are a perfect side for any meal. Top the golden-brown rounds with flaked sea salt and slather with […] LEGGI TUTTO
The origin of Hungarian coffee cake is a true masterpiece called aranygaluska, which translates as “golden dumpling.” The recipe can be traced back to the 1880s in Hungarian literature. By the mid-20th century, it began popping up as Hungarian and Hungarian Jewish immigrant bakers and home cooks migrated and introduced it to the US. In […] LEGGI TUTTO
The history of mincemeat itself is as rich as this fruit-filled bread. Mincemeat was first created as a method of preserving meat, but around the 19th century, the meat was left out, and eventually, it became the fruity mixture known today. The history of mince wreaths and pies can be traced back to the Crusades, […] LEGGI TUTTO
There’s nothing like the aroma of warm spices filling the kitchen during the holidays. Sweet strands weave together in these sophisticated Spiced Sugar Twists that elevate simple flavors into eye-catching treats. Spiced Sugar Twists In a small bowl, whisk together cinnamon, nutmeg, cardamom, and allspice. In a medium bowl, stir together brown sugar and room […] LEGGI TUTTO
Every year in Mexico during or Day of the Dead, the country enlivens with vivid color and festive flourish as people dress in vibrant costumes, embellish their hair with flowers, and paint their faces to resemble smiling skeletons. They gather for dancing and parades in town plazas and bake a bread that has become one […] LEGGI TUTTO
