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      SOUR CREAM-AND-CHIVE CLOVER ROLLS

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      Achieve professional-quality breads at home with the new Ooni Halo Pro Spiral Mixer. Its unique dual function of mixing and kneading efficiently creates a strong gluten network within dough, enabling these savory dinner rolls to bake up full and high on the outside with a soft, fluffy crumb on the inside.

      Sour Cream-and-Chive Clover Rolls

      Rolls3¼ to 3½ cups (406 to 438 grams) all-purpose flour, divided3 tablespoons (36 grams) granulated sugar1 tablespoon (9 grams) kosher salt2¼ teaspoons (7 grams) instant yeast1 teaspoon (2 grams) ground black pepper½ cup (120 grams) plus 1 tablespoon (15 grams) water, divided½ cup (120 grams) sour cream¼ cup (57 grams) unsalted butter, cubed2 large eggs (100 grams), room temperature and divided3 tablespoons (9 grams) finely chopped fresh chivesGarlic-Chive Butter (recipe follows)Garlic-Chive Butter1 cup (227 grams) unsalted butter, room temperature2 tablespoons (6 grams) finely chopped fresh chives2 cloves garlic (6 grams), grated1 teaspoon (3 grams) kosher salt½ teaspoon (1 gram) ground black pepper

      RollsIn the bowl of the Ooni Halo Pro Spiral Mixer, whisk together 1½ cups (188 grams) flour, sugar, salt, yeast, and pepper by hand until combined. Attach dough hook and breaker bar.In a medium saucepan, heat ½ cup (120 grams) water, sour cream, and butter over medium-low heat, stirring frequently, until butter is melted and an instant-read thermometer registers 120°F (49°C) to 130°F (54°C). Add sour cream mixture and 1 egg (50 grams) to flour mixture; beat at medium-low speed, 30%, until combined, 1 to 2 minutes, stopping to scrape sides of bowl. With mixer on medium-low speed, 30%, gradually add 1¾ cups (219 grams) flour and chives, beating just until combined and stopping to scrape sides of bowl. Slowly increase mixer speed to medium, 50%. Beat until a soft, elastic dough forms, 6 to 10 minutes. Dough will pull away from sides of bowl and gather around the dough hook, and a small piece of dough will stretch until thin and translucent without tearing. Add up to remaining ¼ cup (31 grams) flour, 1 tablespoon (8 grams) at a time, if dough is too sticky.Lightly 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.Spray a 12-cup muffin pan with cooking spray.Turn out dough onto a clean surface, and divide into 36 portions (about 21 grams each). Shape each portion into a ball; place 3 dough balls in each prepared muffin cup. Cover and let rise in a warm, draft-free place (75°F/24°C) until puffed, about 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 onto dough.Bake until golden brown and an instant-read thermometer inserted in center registers at least 190°F (88°C), 10 to 12 minutes. Brush Garlic-Chive Butter onto hot rolls; serve warm with remaining butter.Garlic-Chive Butter LEGGI TUTTO

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      Edd Kimber’s Small-Batch Pretzel Buns

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      Photography, recipe development, and styling by Edd Kimber Small-Batch Pretzel Buns To make the baked baking soda: Line a baking sheet with foil and weigh this, noting the number. Add the weight of the foil-lined pan to the weight of the baking soda, and note that number. Spread the baking soda out into an even […] LEGGI TUTTO

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      Strawberry-Ricotta Muffins

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      Topped with a crunchy streusel, these muffins aren’t just a great on-the-go breakfast; they’re an indulgent snack, a fruity dessert, or a simply elegant brunch bread. A combination of melted butter and oil create a moist crumb, creamy ricotta cheese adds richness, and sweet strawberries provide a burst of fresh flavor to every bite. Strawberry-Ricotta […] LEGGI TUTTO

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      Kulich

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      #image_title Rooted in a beautiful history and unmistakable flavor and texture, the Kulich, also known as “Paska,” is a Russian classic bread of the highest order. Customarily used to break the fast in Russian Orthodox Easter traditions, this Easter bread has taken on a number of forms as wide and far-ranging as the Motherland itself. The […] LEGGI TUTTO

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      Hummingbird Scones

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      As simple as they are delicious, these Southern classic-inspired scones include every flavor of the beloved cake but in quick bread form. Bursting with fruity banana, lightly tangy pineapple, and toasted, crunchy pecans, these scones balance perfectly between decadence and light, fresh flavors. Finished with a classic Vanilla Cream Cheese Glaze, it’ll almost be like […] LEGGI TUTTO

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      Chocolate Peanut-Swirled Banana Bread

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      This chocolate peanut-swirled banana bread is irresistibly moist and soft, thanks to ripe bananas and sour cream. A generous swirl of Bonne Maman® Peanut Chocolate Spread adds rich, nutty sweetness to every bite. Easy to whip up and guaranteed to be a crowd-pleaser, this loaf is perfect for any occasion.

      Chocolate Peanut-Swirled Banana Bread

      1⅔ cups (208 grams) all-purpose flour¾ teaspoon (2.25 grams) kosher salt½ teaspoon (2.5 grams) baking soda¼ teaspoon (1.25 grams) baking powder1 cup (240 grams) mashed ripe banana (3 to 4 medium bananas)¾ cup (165 grams) firmly packed light brown sugar¼ cup (56 grams) neutral oil¼ cup (60 grams) sour cream, room temperature2 large eggs (100 grams), room temperature2 tablespoons (28 grams) unsalted butter, melted1½ teaspoons (6 grams) vanilla extract¼ cup (66 grams) plus 2 tablespoons (33 grams) Bonne Maman® Peanut Chocolate Spread

      Preheat oven to 350°F (180°C). Spray an 8½x4½-inch loaf pan with baking spray with flour. Line pan with parchment paper, letting excess extend over sides of pan.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. Gently stir in flour mixture just until combined and no dry spots remain.Transfer one-third of batter (about 1 cup or 281 grams) to a small bowl; stir in ¼ cup (66 grams) peanut chocolate spread. Using a 1½-tablespoon spring-loaded scoop, scoop batters into prepared pan in alternating pattern. Spoon remaining 2 tablespoons (33 grams) spread on top of batter; using a skewer or wooden pick, gently swirl spread into batter.Bake until a wooden pick inserted in center comes out clean, 1 hour to 1 hour and 10 minutes, loosely covering with foil during final 15 minutes of baking to prevent excess browning. Let cool in pan on a wire rack for 10 minutes. Using excess parchment as handles, remove from pan, and let cool completely on a wire rack. Store in an airtight container for up to 3 days. LEGGI TUTTO

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      Paska Easter Bread

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      Paska Easter Bread is a centuries-old Ukrainian tradition, baked for Easter to celebrate renewal and spring. This rich, buttery bread is infused with bright citrus flavors, making it a fragrant and festive treat. There’s something so special about the tradition of baking bread for Easter (hello, !). But especially when it’s as beautiful and delicious […] LEGGI TUTTO

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      Lemon Blueberry Baked French Toast

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      Lemon Blueberry Baked French Toast is bursting with bright lemon flavor and juicy blueberries, making it the perfect spring breakfast or Easter brunch dish. The best part is how easy it is to make ahead and bake in the morning! If you’re looking for an easy spring breakfast or hosting an Easter brunch, this Lemon […] LEGGI TUTTO