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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
This Caprese Pull-Apart Loaf is a savory sensation. The word “caprese” instantly denotes the trio of sliced fresh tomato, whole basil leaves, and fresh mozzarella served as an appetizer or salad. This iteration makes use of soft oil-packed sun-dried tomatoes, chopped basil, and shredded fresh mozzarella layered between thin pieces of dough that bake golden […] LEGGI TUTTO
These Rice Fritters, aka Sweet Calas, are a southern fried doughnut famous in New Orleans. Crispy on the outside, soft and tender on the inside, coated with powdered sugar!
This recipe was developed in partnership with my friends at Imperial Sugar. CLICK HERE FOR THE FULL RECIPE.
Sweet Rice Fritters Are A Classic Creole Recipe
Rice Fritters are a classic southern recipe. The sweet yeast batter is mixed with mashed rice to create a tender fritter-style doughnut that is fried until golden and coated with powdered sugar. Calas used to be a popular street food in New Orleans, much like Zeppole or beignets.
Sweet Calas – What To Expect:
These little rice fritters are crispy on the outside and soft and tender on the inside. The yeast dough is flavorful and airy, while the mashed rice adds texture. Grab a napkin because you’re sure to get powdered sugar all over your shirt!The subtle cinnamon flavor in the batter really makes these little doughnuts unique! You could even add small diced apples into the batter to create a rice apple fritter!Make ahead! Start the batter the night before, and in the morning it will be ready to fry for a special breakfast!
Ingredients:
For the full list of ingredients with measurements CLICK HERE
Cooked rice. You will want to use soft rice, and mash it up well! If using leftover rice, reheat it with a bit of water to steam it. You don’t want the rice to have any “bite”Active Dry Yeast. You can also use Rapid Yeast as well!Warm water Large eggsGranulated sugarKosher saltGround cinnamonAll purpose flourVegetable oil for fryingPowdered sugar for coating
How To Make Rice Fritters (Step by Step):
Place the mashed rice into a medium bowl and set aside. Do your best to mash the rice as best you can. The rice adds texture, but you don’t want whole grains of rice in the fritter.
2. Sprinkle yeast into warm water and allow it to dissolve, until foamy, 10 – 15 minutes.
3. Pour the yeast mixture into the mashed rice and stir to combine. Cover the bowl with plastic wrap and place in the refrigerator for 8 hours or overnight.
4. Remove the rice mixture from the refrigerator and add in the whisked eggs, sugar, salt, and cinnamon. Stir to combine. Add in the flour and stir until evenly incorporated.
5. Cover the bowl with a towel and place in a warm, draft-free place for 1 hour, until the mixture is bubbly and slightly airy. It will increase in size slightly. This isn’t a typical yeast dough. It will be thinner and more “batter-like”.
6. Heat oil in a medium Dutch oven, or electric fryer until it reaches 365°F. Drop the fritter batter by the heaping tablespoon into the oil and fry until golden brown, turning once, to brown evenly. Remove the fritters from the oil with a slotted spoon and transfer to a paper towel lined plate or baking sheet to absorb excess oil. Work in batches of 4 – 5 fritters at a time.
7. Place the powdered sugar in a large zip-top or brown paper bag. Add in half the fritter and shake to coat. Repeat with the remaining fritters.
Tips:
I own a small electric fryer, which is what I used for this. It’s a recent purchase that I decided upon after years of HATING the way frying foods made my house smell! It is an inexpensive item that I use on the rare occasions I deep fry anything, and actually plug it in in my garage or out back. It’s an easy little appliance to store (I bought a small 1.1 Liter fryer) and having the ability to fry things outdoors keeps that stale fried smell out of my house! I wish I had purchased this years ago!If you don’t have an electric fryer, use a Dutch Oven or a heavy bottomed pan.Using a small scoop (1.5 tablespoon) makes portioning out the batter MUCH easier! Here’s the one I use.The batter expands a bit while frying, so work in batches! Serve these warm or at room temperature. They are best served the same day they are made.
How To Store:
Like I mentioned above, I don’t recommend storing these for any length of time. Like any doughnut, they are best if served the day they are made…and if they’re warm, even better!
For the FULL RECIPE hop over to Imperial Sugar and print it out! LEGGI TUTTO
Learn how to make bakery-style French Bread from the comfort of your home! This soft homemade bread is SO easy and can be used in so many meals, appetizers, and snacks!
Love making bread? Try My Homemade Brioche too! It’s SO good!
The Best French Bread
When it comes to baking bread, you don’t have to be an experienced baker! Of course I most often make a quick bread, like my famous banana bread, but, recently I decided to switch it up with some Homemade French Bread, and boy am I glad that I did!
These fresh loaves of chewy French bread are completely addicting. I know the sugar content of the recipe is generally a little higher when I make statements like that, but it holds true here too. The crust/exterior of this homemade baguette is the perfect level of crispy, and the inside is pillowy-soft. Words cannot describe, my friends.
Making your own French bread sounds like a lot of work, but it’s actually super easy. (And here I’ve been going to the store weekend after weekend!) So, if you’re a first-time bread-maker, no worries. The process is really simple and totally within your grasp!
What Makes This Recipe Work
Simplicity is the key to success here. Keeping it simple means less work for you, and more time to do whatever else you need to get done today! This French bread is made with only 6 ingredients, and you can have the bread in and out of the oven and cooling on the counter within a couple of hours. What’s more, you probably already have everything you need for homemade French bread in your pantry, which is always a plus.
What You’ll Need
Alright, let’s talk real quick about those 6 ingredients! Here’s what you’re going to need to round up:
Warm Water: Make sure that the temperature is somewhere between 110°F – 120°F.Sugar: Just regular-old granulated sugar is perfect for this recipe.Yeast: Active dry yeast will help your loaves of bread rise up nice and tall. You can also use Instant Yeast (Rapid Rise Yeast) which will only require one rise, not two!Flour: You can use any kind of bread flour that you like for this French bread. You will use about 6 cups flour in this recipe.Salt: I like to use kosher salt in my bread. One tablespoon of salt might seem like a lot, but it’s really the only flavor addition to the bread and without it it’d be very bland.Canola Oil: You can also use olive oil or vegetable oil as a substitution if needed.
Do You Have To Use Bread Flour?
The recipe will work with all purpose flour, but you won’t get that chewy bread texture unless you use bread flour. Bread flour has a higher protein content (usually 11% – 13%). The protein in the flour is what produces lots of gluten, which is what gives you that chewy bread texture. Bread flour can be found in white and whole wheat varieties.
How to Make French Bread
Like I mentioned above, making your own French bread is no sweat. And you don’t even need a bread maker to do it! The process breaks down into four basic parts: forming the dough, letting it rise, shaping it into loaves, and baking. Here’s the more detailed description:
Dissolve the Yeast: Add the water, sugar, and yeast to the bowl of your stand mixer fitted with the dough hook attachment (or mixing bowl if doing by hand). Allow the yeast to dissolve and become foamy, approximately 5 minutes.
Form the Dough: Add in the flour, salt, and oil. Turn the mixer to low and mix for 30 seconds to combine the ingredients. Turn the mixer up to medium speed and mix for 8-10 minutes total, until the dough becomes smooth and elastic.
Let the Dough Rise: Place the dough into a lightly greased bowl and cover with a towel. Place the bowl in a draft-free, warm place to rise for 1-2 hours, or doubled in size. My oven has a “proof” setting that works amazingly well for yeast bread recipes. Alternately you can allow the dough to rise slowly overnight in the refrigerator.
Form the Loaves: Once the dough has risen, sprinkle some flour onto a clean counter and place the dough onto the lightly floured surface. Divide the bread dough in half and roll into a 12-inch long log. No rolling pin needed! You could certainly make more smaller loaves. Just note the bake time will be decreased. Place the dough into a greased or parchment paper lined baking sheet (or a french bread pan). Cover with a towel and allow to rise in a warm, draft-free place for an additional 30 minutes, or until doubled in size.
Preheat the Oven to 375°F: Then, when the dough has risen, use a sharp knife to cut slits into the top of the dough.
Bake: Bake for 20-25 minutes until the bread is golden brown.
Getting That Golden Crust
The best part of French bread? The crispy golden-brown crust of course! A really easy way to ensure that you get a perfectly golden crust on your bread is to use some egg wash. Before you put your bread in the oven, whip together an egg and some water and lightly brush this mixture on top of the loaves. Then bake, and prepare to be excited.
Tips for Success
I’ve got a couple more tips to share with you before you get started, if you don’t mind. Here are a couple of other important French-bread-making tricks:
Can I Make This Bread Ahead? Yes! In fact, I like to make this bread ahead and reheat it right before serving. To do this, preheat the oven to 375° and bake for 5-7 minutes to lightly toast the outside. This gives the bread a crusty exterior with a soft, warm center.How to Know When the Bread is Done: The exterior should be a golden-brown as mentioned above, but also, when the crust is tapped it should sound hollow.Do I Need a Stand Mixer? No, you can stir and mix the dough together by hand. It’ll take a while longer, but you’ll get a good workout in! Stir the ingredients together with a wooden spoon and then knead on a floured surface with your hands.Where Should I Let the Dough Rise? In front of a window is a good place, as is near the preheating stove. Can I Mix in Some Whole Wheat Flour? Sure. I don’t recommend completely substituting the bread flour with whole wheat flour, but an even mix of the two should turn out well.
Ways to Use Your Bread
You can use/serve French bread in so many ways! These are some of my favorite ideas:
Make French Bread Pizza: And add your own toppings! This dinner is always a hit with the kiddos. Serve with Soup: Butter up a slice of toasted French bread and dunk it in your favorite soup. Make Garlic Bread: Or homemade cheesy breadsticks… it’s up to you!For Sandwiches: This is probably the number one way we consumer French bread in my house. For Toast: Pile on the honey, butter, and/or jelly and jam!Make Croutons: All you need are a few seasonings and some olive oil and you’re good to go!
How to Store French Bread
I usually store this French bread in a tightly-sealed Ziploc bag for a couple of days at room temperature. You could also wrap it in plastic wrap instead, if you like.
Can I Freeze This?
Yes! Store your French bread in the freezer in an airtight container (or a few tight layers of plastic wrap). It should keep for about 3 months this way.
Here Are Some More Easy Bread Recipes:
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Easy Homemade French Bread
Description:
Learn how to make bakery-style French Bread from the comfort of your home! This soft homemade bread is SO easy and can be used in so many meals, appetizers, and snacks!
Ingredients:
2 1/2 cups warm water (110°F – 120°F)
2 tablespoons granulated sugar
2 tablespoons active dry yeast
6 cups bread flour
1 tablespoon kosher salt
2 tablespoons canola oil
Instructions
Add the water, sugar, and yeast to the bowl of your stand mixer fitted with the dough hook. Allow the yeast to dissolve and become foamy, approximately 5 minutes.
Add in the flour, salt, and oil. Turn the mixer to low to mix for 30 seconds to combine the ingredients. Turn the mixer up to medium speed and mix for 8 – 10 minutes total, until the dough becomes smooth and elastic.
Place the dough into a lightly greased bowl and cover with a towel. Place the bowl in a warm, draft-free place to rise for 1 – 2 hours, or doubled in size.
Once the dough has risen, place it onto a lightly floured surface. Divide the dough in half and roll into a 12- inch long log. Place the dough into a greased or parchment lined baking sheet (or a french bread pan). Cover with a towel and allow to rise in a warm, draft-free place for an additional 30 minutes, or until doubled in size.
Preheat the oven to 375°F.
When the dough has risen use a sharp knife to cut slits into the top of the dough.
Bake for 20 – 25 minutes until golden brown and when the crust is tapped it sounds hollow.
Notes:
Can I Make This Bread Ahead? Yes! In fact, I like to make this bread ahead and reheat it right before serving. To do this, preheat the oven to 375° and bake for 5-7 minutes to lightly toast the outside. This gives the bread a crusty exterior with a soft, warm center.
How to Know When the Bread is Done: The exterior should be a golden-brown as mentioned above, but also, when the crust is tapped it should sound hollow.
Do I Need a Stand Mixer? No, you can mix the dough together by hand. It’ll take a while longer, but you’ll get a good workout in!
Where Should I Let the Dough Rise? In front of a window is a good place, as is near the preheating stove.
Can I Mix in Some Whole Wheat Flour? Sure. I don’t recommend completely substituting the bread flour with whole wheat flour, but an even mix of the two should turn out well.
Storage: I usually store this French bread in a tightly-sealed Ziploc bag for a couple of days at room temperature.
Keywords:: french baguette, how to make french bread, homemade baguette
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Monkey Bread is a sweet, pull-apart, pastry-style bread. Each piece is coated in melted butter and cinnamon sugar and baked to perfection in a bundt pan! I top mine with an out of control praline style-brown sugar icing that is to die for!
If you love Monkey Bread, try my Cheese Stuffed Garlic Pull-Apart Bread for a savory option!
My Monkey Bread Recipe Is A Family Favorite!
I am SO excited to share this recipe with you! It’s a recipe that I shared in my book that is such a favorite I decided it needed a permanent place here on my site! It’s a Praline Pull Apart Monkey Bread that is ridiculously decadent and delicious.
What makes this monkey bread so special is that it is 100% from scratch. The dough is a simple yeast dough that makes all the difference in the world. Of course there are so many monkey bread recipes out there that used canned biscuit dough, but the homemade dough is what sets this recipe apart.
What Is Monkey Bread?
Monkey Bread is a pastry that you pull apart and eat with your fingers (like a monkey I guess?). I didn’t create the name! What you generally have is cinnamon-coated dough pieces that are baked together in a larger pan, creating a cobbly-looking bread.
I used to make Monkey Bread growing up with my grandma. We would bake it and take it over to her friend’s houses for their “coffee hour”. We always made the shortcut version with canned biscuits, but oh how I loved dipping each biscuit piece into melted butter first, and then that sweet cinnamon-sugar mixture. Sometimes we would add nuts, other times we would leave them out, but the addition of chopped pecans adds a little extra texture and flavor that I love.
When I decided to create a homemade version of my childhood favorite for my book I wanted to have all the elements of the nostalgia, but make it a little more indulgent! That’s where the chopped pecans and brown sugar, praline-style, icing comes in! You can absolutely skip this step, but it sure does make it extra delish!
Ingredients:
There are a few steps to this recipe, but don’t let that intimidate you! Everything is easy to do, and it’s also a great make ahead recipe!
Dough:
Dry active yeast. You can also use Instant or “Rapid Rise” yeast as well. If you do use Instant, the rise time will be about 45 minutes to 1 hour, as opposed to 2 hours.granulated sugarwarm watervegetable oilkosher saltall purpose flour
Coating:
light brown sugarmelted butterchopped pecans – you can omit the nuts if you have an allergy or just prefer no nuts!
Icing:
butterlight brown sugarheavy creampowdered sugar
Tips On How To Make Monkey Bread:
The full recipe is below in the printable recipe card, but I definitely want to share some of my favorite tips so your Monkey Bread turns out perfectly!
Make sure to grease your bundt pan well. This is kind of a no-brainer, but there is always that moment when you invert the bundt pan and pray that nothing sticks! Luckily Monkey Bread is a pretty “rustic” looking bread, so imperfections will never be noticed! Plus you’re covering the top in icing!Allow the dough to rise in a warm, draft-free place. My oven has a “proof” setting which I use all the time and really love. But if you don’t have that on your oven, just try to place your bowl of dough in the warmest part of your kitchen. Another trick I have used in the past if you don’t have a proof setting on your oven is before you start making the dough, turn the oven on to the lowest temperature. Allow it to preheat, then turn the oven off. Start making your dough and by the time you’re ready to allow it to rise, the oven will have cooled down enough that it will be the perfect place to let your dough rise. Make sure the oven isn’t too warm. You just want it to be a little warmer than room temp!Leave out the nuts if you aren’t a fan…same with the frosting. You can easily make this “plain” and it’s still great!Serving this warm is a NEXT LEVEL experience. Highly recommend!
Do You Have To Use A Bundt Pan?
You don’t have to, but it sure is pretty! You can make this recipe in 2, 8×4 loaf pans if that’s what you have!
Do You Have To Make the Icing?
Nope! The bread on its own is sweet, but the addition of that brown sugar praline icing is really outstanding!!!
Can You Make the Dough Ahead?
Absolutely! I have included in the recipe that if you would prefer to make the dough ahead you can! Allow the dough to rise in the refrigerator instead of at room temperature. You can do this overnight or up to 3 days!
Can You Use Canned Biscuits For This Monkey Bread Recipe?
If you love the idea of this recipe but just don’t have the time to make your own dough, I totally get it. You can use 2 (16- ounce) cans of canned biscuits.(I recommend the Grands! Flaky Biscuits). Cut each biscuit into 4 equal pieces and dip each piece in your melted butter, then cinnamon sugar mixture!
How To Store:
Honestly, this bread is best is enjoyed the same day, but you can absolutely store it if you just can’t finish it! I don’t recommend more than 2 days though for freshness. Just store it airtight at room temperature!
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Pull Apart Praline Monkey Bread
Description:
This Monkey bread is out of control delicious! It’s the perfect breakfast or brunch recipe for special occasions.
Ingredients:
Dough:
2 teaspoons dry active yeast
1 teaspoon granulated sugar
1 1/3 cups warm water
2 tablespoons vegetable oil
2 teaspoons kosher salt
3 1/2 – 4 cups all purpose flour
Coating:
1 1/4 cup light brown sugar, packed
1/2 cup butter, melted
3/4 cup chopped pecans
Icing:
4 tablespoons butter
1 cup light brown sugar, packed
1/4 cup heavy cream
1 cup powdered sugar
Instructions
Dough: Mix the yeast, sugar and water together in a bowl and allow the mixture to sit for 4 minutes until the yeast is dissolved.
In the bowl of the stand mixer fitted with the dough hook attachment mix 3 ½ cups flour, salt and oil together on low speed. Stir the yeast mixture and then slowly add it to the bowl with the flour. Mix this on medium speed for 5- 6 minutes. If the dough is excessively sticky add the remaining flour 1 tablespoon at a time until it becomes it becomes smooth.
Spray the inside of a large bowl with cooking spray and transfer the dough into the bowl, cover with a clean dish cloth, place in a warm place and allow it to raise for 2 hours or until it has doubled in size. Alternately you can place the dough into a sprayed gallon sized zip-top bag and allow it to rise in the refrigerator overnight (you get the same results and the dough is ready in the morning for breakfast).
Coating and Assembly: Preheat your oven to 350°F/175°C
Spray a bundt pan with cooking spray. Sprinkle half of the pecans into the bottom of the pan evenly and it set aside.
Place the brown sugar and melted butter in a small bowl and stir to combine.
Punch the risen dough down and tear pieces of the dough off and roll into 1- inch balls. Dip each dough ball into the brown sugar/butter mixture and place in the prepared pan. Continue this with all the dough, placing it in the pan evenly. Drizzle any remaining brown sugar/butter mixture on top of the dough and finally sprinkle on the remaining pecans.
Bake the bread for 30- 35 minutes until it’s risen and lightly golden.
Remove the pan from the oven and place on a wire rack to cool slightly.
Icing: While the bread is cooling make your icing by combining the butter, brown sugar and heavy cream into a medium saucepan. Cook the mixture, stirring frequently, until it comes to a boil and boil for one minute. Remove from the heat immediately and whisk in the powdered sugar.
Invert the bundt pan onto a cake stand or serving platter. Drizzle the icing evenly on top of the bread.
Serve warm.
Notes:
Store airtight at room temperature for up to 2 days
Keywords:: cookies and cups, monkey bread, pull apart bread, yeast dough, bundt pan, breakfast, brunch
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This English Muffins recipe is cooked on a skillet and makes fluffy English Muffins full of the signature nooks and crannies we love.My Favorite English Muffins Recipe!When you’ve got four kids, you become a pro at quick and easy meals. Back in the day, I found myself going through loads of store bought English muffins because they make for a yummy, filling, and deliciously easy breakfast. Simply toast them and slather them up with butter and jam. Or, turn them into a breakfast sandwich with a fried egg and sausage patty. At dinnertime, well, my family is all about English muffin pizzas.It wasn’t long before I realized I’d have some major savings by making my English muffins at home! But, I psyched myself out. They’ve got to be hard to make, right?Wrong! They are so easy to make. They are lightly kneaded, only rise once, AND you won’t even need to turn on your oven. What Are English Muffins?When you think of English muffins, I’d bet you picture the signature nooks and crannies. I could just drool thinking about melted butter pooling in the large nooks and crannies. I bet you can, now, too. Are you picturing it? But, aside from nooks and crannies, what makes an English muffin an English muffin? Well, they’re not made in a cupcake or muffin tin. That’s it, really.If you go to England, they’re simply called muffins. And, what we call muffins are called American muffins or sweet muffins. Weird, right?!? Recipe IngredientsDon’t let these English muffins fool you! Aside from buttermilk and yeast, I’ll bet you’ve got everything you need at home right now!buttermilkbutterbread flourInstant Yeast saltsugareggcorn mealHow to Make English MuffinsMelt: In a microwave safe bowl heat the buttermilk and butter together in 30- second increments until the buttermilk is warm, reaching a temperature of 120°F – 130°F on an instant read thermometer. The buttermilk might separate and look curdled. Don’t worry, this is okay.Mix: Add the flour, yeast, salt, sugar, and egg into the bowl of your stand mixer fitted with the paddle attachment. Pour in the buttermilk mixture and mix on low until combined. This should take about 1 minute. Remove the paddle attachment and replace it with the dough hook attachment. Turn mixer up to medium-high and mix for 5 minutes, until the dough is smooth and elastic. If you don’t have a dough hook attachment, you can knead the dough by hand on a lightly floured surface for 5-6 minutes. It will take about the same amount of time and you know your dough is ready when it’s smooth, elastic and bounces back when pressed lightly with 2 fingers.Rise: Form the dough into a ball, and cover the bowl with a towel. Place the bowl in a warm, draft free place in your kitchen and allow the dough to double in size. This will take 1-2 hours, depending on the warmth of your kitchen. If your oven has a proof setting, this can be used as well.Prep: Prepare a large baking pan by sprinkling it liberally with corn meal. Once you’ve done this, set the pan aside.Divide: Once the dough has doubled in size, remove it from the bowl and divide it into 16 pieces. Roll each piece into a ball and flatten the ball until it’s about 3- inches in diameter. Place each into the prepared pan. Sprinkle the tops of the muffins with more corn meal. Cover the pan and let the dough rest for 20 minutes.Heat: Spray a griddle or large skillet lightly with nonstick spray, or coat it lightly with oil. Heat the pan on low and place the muffins onto the pan, working in batches, carefully transferring the muffins onto the griddle. You don’t want to handle them too much. This will cause them to deflate. Cook: Cook the muffins on each side for 7-10 minutes, until the crust on each side is golden brown and the center of the muffin reaches 180°F on an instant-read thermometer. If you don’t have an instant read thermometer, don’t stress! If your muffins cook in the skillet for 7-10 minutes on each side and are golden brown, they are pretty much guaranteed to be cooked. If the muffins are browning too quickly, place them in a 325°F oven on a parchment lined pan for 10 minutes, or until cooked thoroughly. Depending on the pan you use, this can happen and is not a problem at all!Cool: Allow the muffins to cool completely on a wire rack before using a fork to split them.Why Buttermilk?I get – hands down – the best English muffins using buttermilk. I’ve tried alllll the other options: whole milk, 2% milk, combinations of milk and water. Take it from me, buttermilk gets the best results. I really like the texture and flavor that buttermilk adds to my English muffins. The acidity in the buttermilk works really well with the yeast to rise and create a nice, airy dough. This is what gives my homemade English muffins the signature nooks and crannies we all loveDon’t worry if you don’t have buttermilk. You can quickly and easily make a buttermilk substitute right at home!What Happens If Your English Muffins Brown Too Quickly In Your Skillet?If the muffins are browning too quickly, don’t panic! Depending on the pan you use, this can happen and is not a problem at all! Simply, place them in a 325°F oven on a parchment lined pan for 10 minutes, or until cooked thoroughly. This can happen for loads of different reasons, but these are the most common:A dark pan like a cast iron skillet distributes and holds heat, which can lead to it getting too hot too quickly.Stove tops can heat on low at different temperatures. You might have an electric stove top, or a gas stove top…there’s no set temperature for “low” and temperatures may vary.If you’re working in batches, your skillet will be hotter on the second or third batch than the first, creating varying cook times.Tips for the Best English MuffinsIf you’re looking for my top tips for the best English muffins, I’ve got you, girl. Here are my suggestions:Allow the dough to rise to at least double in size. If the dough isn’t rising, just give it more time, and make sure it’s in a warm, draft-free place in your kitchen.Does your oven have a proof setting? If yes, this works great with this dough. Let that dough rest. Once you’ve allowed your dough to rest for 20- minutes after you’ve formed them into flattened balls try not to handle them too much. They will rise slightly and this is when all the air pockets form giving you the distinct interior texture of an English Muffin.Both kinds of yeast work. You can use regular yeast instead of instant yeast, you just need to give it more time to rise!If your English Muffins are browning too quickly on the stove top, just place them on a parchment lined baking sheet in a 325°F oven for 10 minutes to bake them.How To Fork Split An English MuffinPlease! Never cut an English muffin with a knife! When you do this, you lose all of the nooks and crannies. Instead, you should ALWAYS fork split your English muffins. Here’s how:Hold your English muffin in one hand and your fork in the other hand.Insert your fork into the side of the English muffin.Spin your English muffin while simultaneously moving your fork in and out until it arrives back at the place you started.The two sides should completely separate. Serving IdeasEnglish muffins make for a great breakfast. They’re super simple to toast and serve with butter or jam. You can also use them as the bread on your breakfast sandwich – egg and cheese; egg, cheese, and bacon; egg, cheese, and sausage – on an English muffin. Scrambled eggs, over easy eggs, I’ve even been known to sandwich an omelette filled with cheese between two slices of English muffin. YUM!My kids have always enjoyed them as mini pizzas, too. All you have to do is fork split them, spoon on your favorite sauce, and top with shredded mozzarella. Then pop them in the oven until toasted and the cheese is melted. You could use your English muffins as the bread for any sandwich, really. Peanut butter and jelly? Sure! BBQ pulled pork? Yep! Burger?How to Store English MuffinsNow, it’s not likely that I’ll eat 16 English muffins in one sitting. Hey, I said it’s not likely, but it’s definitely not impossible. If you do end up needing to store your English muffins, you have two options. First, you can store them in an airtight container at room temperature for 3 days. Or, you can freeze your leftover English muffins in a ziptop bag for 30 days. Don’t forget to label your freezer bag so you are sure when to use them. Allow them to thaw to room temperature before using them. PrintEnglish Muffins Description:Making English Muffins at home is so rewarding…and delicious! This easy English Muffins recipe will have you enjoying homemade muffins in no time.Ingredients:1 3/4 cups buttermilk1/4 cup butter, cubed4 1/2 cups bread flour1 (0.25- ounce) packet Instant Yeast (2 teaspoons)1 teaspoon kosher salt2 tablespoons granulated sugar1 large egg, lightly whiskedCorn Meal for sprinkling on panInstructionsIn a microwave safe bowl heat the buttermilk and butter together in 30- second increments until buttermilk is warm, reaching a temperature of 120°F – 130°F on an instant read thermometer. Buttermilk might separate and look curdled. This is ok.Add the flour, yeast, salt, sugar, and egg into the bowl of your stand mixer fitted with the paddle attachment. Pour in the buttermilk mixture and mix on low for 1 minute until combined. Remove the paddle attachment, replacing it with the dough hook attachment. Turn mixer up to medium-high and mix for 5 minutes, until the dough is smooth and elastic. Alternately, you can knead the dough by hand on a lightly floured surface for 5-6 minutes.Form the dough into a ball, and cover the bowl with a towel. Place the bowl in a warm, draft free place in your kitchen and allow the dough to double in size. This will take 1-2 hours, depending on the warmth of your kitchen. If your oven has a proof setting, this can be used as well.Prep a large baking pan by sprinkling it liberally with corn meal. Set aside.Once the dough is doubled, remove it from the bowl and divide it into 16 pieces. Roll each piece into a ball and flatten the ball until it’s 3- inches in diameter. Place each into the prepared pan. Sprinkle the tops of the muffins with more corn meal. Cover the pan and let the dough rest for 20 minutes.Spray a griddle or large skillet lightly with nonstick spray, or coat lightly with oil. Heat the pan on low and place muffins onto pan, working in batches, carefully transferring the muffins onto the griddle. You don’t want to handle them too much, causing them to deflate. Cook the muffins on each side for 7-10 minutes, until the crust on each side is golden brown and the center of the muffin reaches 180°F on an instant-read thermometer. If the muffins are browning too quickly, place them in a 325°F oven on a parchment lined pan for 10 minutes, or until cooked thoroughly. Depending on the pan you use, this can happen and is not a problem at all!Allow the muffins to cool completely on a wire rack before using a fork to split them.Notes:Store airtight at room temperature for up to 3 days. Freeze in a zip-top bag for up to 30 days. Allow English Muffins to thaw at room temperature.Here’s the link to my Buttermilk Substitute in case you’re all out! Keywords:: english muffins recipe, homemade english muffins, how to make english muffins, english muffins pizza Want To Save This Recipe?PIN for later: LEGGI TUTTO
679 SharesHot Cross Buns are a soft, sweet bread roll made with a vanilla icing cross on the top, traditionally eaten on Good Friday in some countries, but they should definitely be enjoyed all year long!If you’re new to yeast baking make sure to try my Cinnamon Rolls Recipe! They’re amazing and easy enough for beginners!Hot Cross Buns Are A Classic Easter RecipeHot Cross Buns are a treat I grew up eating on Easter morning. I know there are lots of different traditions when it comes to Hot Cross Buns, but I always looked forward to having them once a year. Honestly, though, there is no reason why these can’t be enjoyed all year long! They are a sweet bread, usually made with dried currants or raisins (I used Craisins), and topped with a sweet icing. We always had them warm with a nice spread of butter too. SO good!Baking With Yeast Is Easy!I have been on a roll lately baking with yeast, and I am not about to stop anytime soon. My Sweet Dinner Rolls have been a weekly recipe! To imagine there was a time when the idea of baking bread from scratch made me a little nervous is crazy! It’s actually very easy and using Rapid Rise (Instant) Yeast makes it quick too!Honestly, if you think about yeast as just another ingredient it takes the worry out of it. AND once you do it once, you will see how uncomplicated the process really is. You can make bread by hand, or if you have a mixer with a hook attachment that works for the kneading portion too!My Main Bread Making TipKnowing when to be done kneading is the question I get most. So here’s my PRO TIP: After you knead the dough for the recommended period of time, press it gently with two fingers, and it springs back, you’re done kneading! It should be smooth and elastic to the touch.What Are Hot Cross Buns?I did a little research to find out the history of Hot Cross Buns and found lots of interesting facts. They say that the cross on the bun represents…well, a cross, and the bread represents the end of Lent. There are also many theories on the origin of Hot Cross Buns.One of the interesting myths behind the recipe is that buns baked and served on Good Friday will not spoil or grow moldy during the subsequent year. Another myth is if the buns are hung in the kitchen, they are supposed to protect against fires and ensure that all your bread turns out perfectly! I kind of like that idea!!Anyhow, there are countless stories and traditions around Hot Cross Buns, but what I know is that they are delicious!How Do You Make Hot Cross Buns?Working with RapidRise® Yeast makes the process easy! The dough comes together very quickly, and requires about 4-6 minutes of knead time, which you can do with your hands, or with the dough hook attachment on your stand mixer!The dough will be soft for these, so add your flour in small increments, to make sure you don’t add too much!Allow 350-45 minutes for the dough to rise. I like to cover the dough and put into an oven that was heated just to warm, and then turned off.Hot Cross Buns should be soft, and chewy, like any good bread. You have the subtle sweetness from the dried fruit, and the icing on top, paired with that distinct yeast flavor.I hope these become a tradition in your house too!Looking for More Yeast Bread Recipes? Try These:PrintHot Cross Buns Description:Easy, classic Hot Cross Buns RecipeIngredients:1/2 cup dried cranberries or currants3-1/4 to 3-3/4 cups all-purpose flour3 tablespoons granulated sugar1 (1/4- ounce) envelope Fleischmann’s® RapidRise Yeast1 teaspoon kosher salt1/4 teaspoon ground cinnamon1/2 cup milk1/4 cup water1/4 cup butter 2 eggs1 egg white, lightly beatenIcingInstructionsPlace dried cranberries in a small bowl. Cover with boiling water and let sit for 5-10 minutes, or until plumped. Drain and set aside.Combine 1 cup flour, sugar, undissolved yeast, salt, and cinnamon in the bowl of your stand mixer fitted with the paddle attachment.In a microwave-safe bowl heat the milk, water and butter for 30 – 45 seconds until very warm (120° to 130°F). Stir this into the flour mixture.Mix the eggs, cranberries, and enough remaining flour to make soft dough (I generally use 3 1/2 cups total). Replace the paddle attachment with a dough hook and knead on medium speed for 4-6 minutes. Alternately, you can knead the dough on a lightly floured surface until smooth and elastic, 4-6 minutes. Cover the dough with a clean dish towel and let it rest for 10 minutes.Line a large baking sheet parchment paper and coat lightly with nonstick spray.Divide the dough into 12 equal pieces. Form each piece into a ball and place 3- inches apart on prepared sheet. Cover and let rise in warm, draft-free place until doubled in size, about 35 to 50 minutes.Preheat oven to 375°F.With a sharp knife, cut a shallow cross in top of each bun. Brush egg white over tops and bake for 15-18 minutes until golden brown. Allow the buns to cool before icing.For the icing, mix together the powdered sugar, vanilla, and cream in a bowl until smooth. Place the icing in small zip-top bag with a corner snipped off and pipe the icing onto the buns in a cross shape.Notes:Store airtight at room temperature for up to a day. Best served same day.Keywords:: hot cross buns, bread, yeast, rapid rise yeast, quick yeastWant To Save This Recipe?PIN for later: LEGGI TUTTO
