Breads, Biscuits & Scones – The Fancy Pants Kitchen

Carrot Focaccia with Honey and Thyme

Francine — Sat, 16 Nov 2024 17:15:36 +0000

Carrot Focaccia with Honey and Thyme is a deliciously beautiful addition to any holiday menu! The bright orange color is enough to grab attention but the flavor and texture will have folks swooning! The crispy ribbons of carrots on the top take this to another level altogether.

Using instant dry yeast takes the first proofing away so it’s a relatively quick way to make focaccia. I say “relatively” because you will still need to give it a few hours of proofing, but it’s better than 6 or more hours!

Combine flour, yeast and salt in a bowl and stir to combine. Make a well in the middle and pour warm carrot juice and honey into it. Stir will until the dough is shaggy. Stir in the olive oil and cover with plastic wrap. Set aside for 30 minutes.

After 30 minutes, pick up one side of the dough, stretch it, and fold it over the dough. Turn the bowl 1/4-turn and repeat the stretch and fold. Do this 3-4 more times. It’s really important if you want to get those pretty artisan air pockets in the bread. Cover the bowl and let the dough rise for 1 hour.

After one hour, divide the dough into two prepared pans. Use the same stretch and fold method to form each ball of dough into a rough circle. Flatten the dough into the pans. It won’t cover the entire pan but flatten as much as you can, then cover with plastic wrap. Set aside for one more hour.

During this hour, prep the carrots. Use a vegetable peeler to cut thin strips of carrots. Combine olive oil and seasoning salt in a microwavable bowl. Place all of the carrot strips in the bowl and microwave on high for one minute. Set aside to cool.

When the hour of rise-time is done, use your fingers to press the dough toward the edges of the pan, dimpling as you go. Once you’ve dimpled the dough and pressed it to the edges, let the dough rise for 30 more minutes.

Add the carrot ribbons in a decorative pattern. Drizzle each pan with olive oil and tap water. Bake in a preheated oven for 10 minutes and then cover with foil and bake another 10 minutes until nicely browned.

Cool on a wire rack.

Drizzle with honey and fresh thyme leaves before serving.

Share Your Thoughts...

Lastly, if you make Carrot Focaccia with Honey and Thyme, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Carrot Focaccia with Honey and Thyme

Makes: 16 servings

Prep Time: 20 minutes

Bake Time: 20 minutes

Total Time: 40 minutes plus rise time 2 hours 30 minutes

Ingredients

For the Dough:

3 & 1/2 cups bread flour
2 & 1/4 tsp instant dry yeast
1 & 1/2 tsp kosher salt
1 & 3/4 cups carrot juice, maybe a bit more
2 tbsp honey
2 tbsp extra virgin olive oil

For the Carrots:

2 large carrots
1 tsp extra virgin olive oil
1/2 tsp seasoning salt

To Finish and Bake:

2 tbsp extra virgin olive oil
2 tbsp water

Instructions

For the Dough:

Place the carrot juice in a medium microwave-safe bowl. Microwave on high power for 1 minute or until nice and warm (not hot).

Combine the flour, yeast and salt in a large bowl. Stir to combine. Make a well in the center of the flour mixture and add the warm carrot juice and the honey. Stir well, until the dough is shaggy and there is no more dry flour. Add the olive oil and stir until combined. The surface will be a slick with oil.

Cover the boil tight with plastic wrap or a large plate. Set aside for 30 minutes.

After 30 minutes, remove the cover and, using either a large spatula or slightly we hands, pick up one side of the dough, stretch it, and then fold it over the dough, tucking it down on the other side. Turn the bowl one-quarter turn and repeat the stretch and fold. Repeat the stretch and fold 3-4 more times, turning the bowl one-quarter each time. (Don’t skip this step! This helps aerate the dough which creates those beautiful artisan air pockets.) Cover the bowl and let the dough rise for one hour.

During the one-hour rise, use a piece of paper toweling and rub 1 teaspoon of butter over the interior of 2 9-inch round baking pans. Line the bottom of each pan with a round of parchment paper. Rub 1/2 teaspoon of butter over the parchment paper in each pan. Drizzle each pan with 1 tablespoon extra virgin olive oil. Set aside.

After the one-hour rise, divide the dough into the two prepared pans, flipping once to coat the dough with the oil. Use the same stretching and folding described above to form each ball of dough into a rough circle. Flip the dough so the folded sides are down. Flatten the dough with your hands in the pans. It won’t cover the entire pan at this point but flatten it out as much as you can. Then cover the pans with the plastic wrap or 2 plates. Set aside to rise again for one more hour.

For the Carrots:

During this one-hour rise, prepare the carrots. Lay a carrot on your work surface with the pointy flip facing you. Starting at the top (stem end) use a vegetable peeler to thinly shave the first strip of carrot. I usually discard this first strip. Continue to shave the carrot into long strips until you can’t go any further. Discard the remaining scrap of carrot.

In a medium-size microwave-safe bowl, combine 1 tablespoon of extra virgin olive oil and 1/4 teaspoon seasoning salt. Stir to combine.

Place all of the carrot strips in the bowl with the oil mixture and toss with your hand. Microwave the carrots on high power for one minute. Set aside to cool.

To Finish and Bake:

When the one-hour rise in the pan is completed, oil your fingers and start at the center of the dough, dimpling and gently pushing it towards one end of the pan. You’re trying to evenly fill the pan to the edge and into the corners. Return to the center and dimple and push the dough out towards the opposite edge. If the dough seems resistant at any point, let it rest for a few minutes then try again. (Don’t be afraid to be aggressive with your dimpling. You need to reach your fingers down to the bottom of the pan. Deep dimpling creates focaccias signature peaks and valleys and prevents the texture from disappearing during the baking time.)

Once you’ve completed the dimpling, set the pans aside to rise for 30 minutes.

Add the carrot ribbons to the top of the dough in the pans, tucking them into the dough and arranging them in a decorative pattern.

With one rack in the center position, preheat the oven to 450°F. Once the oven reaches 450˚F, drizzle each pan with 1 tablespoon extra virgin olive oil and one tablespoon of room temperature tap water. Gently tuck any errant carrots back into the dough.

Bake for 10 minutes then cover with foil and bake for another 10-12 minutes until the top is a nice golden color. Remove from the oven to a metal cooling rack for 5 minutes then remove the dough from the pans and continue cooling on the metal rack.

To Serve:

Drizzle with honey and sprinkle with fresh thyme leaves before serving.

Recipe from The Cafe Sucre Farine

Easy Rosemary Bread

Francine — Mon, 07 Oct 2024 23:23:43 +0000

This Easy Rosemary Bread takes just 5 minutes to prep, 10 minutes to shape and it looks like it came from an artisan bakery! Now that’s something special!

It takes very little effort to combine the flour, salt, yeast, rosemary and water. Stir it well, cover it and go to bed. In the morning, you will have a nicely risen ball of dough that is ready to shape!

Once the dough has risen, dump the dough onto a floured surface and turn it several times to coat it in flour. Knead the dough for only a minute and then divide it into 2 or 3 pieces.

Shape each piece into a round ball, brush with melted butter and sprinkle with rosemary and sea salt.

Allow the dough to rise while the oven is preheating. Once hot, bake the bread for about 25 minutes. Transfer the bread to a wire rack to cool. Serve it with softened butter and enjoy!

Share Your Thoughts...

Lastly, if you make Easy Rosemary Bread, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Easy Rosemary Bread

Makes: 12 servings

Prep Time: 15 minutes

Bake Time: 28 minutes

Total Time: 43 minutes plus rise time 8-12 hours

Ingredients

4 cups bread flour, plus extra for shaping
2 tsp kosher salt
1 tsp active dry yeast
1 tbsp fresh finely chopped rosemary
2 cups tap water, room temperature
1 tbsp unsalted butter, melted
1 tsp flaky sea salt for topping
2 teaspoons finely chopped fresh rosemary, for topping

Instructions

In a medium-large bowl, whisk together the bread flour, salt, yeast and rosemary. Make a well in the center and add the water. Mix with a sturdy rubber spatula until all flour is incorporated. Don’t worry, the dough will be wet and sticky, that’s how it should be. Cover the bowl with plastic wrap and leave to rise at room temperature overnight or for up to 12 hours.

The following morning (or after 8-12 hours), the dough will have risen, but it may still look shaggy and its surface will be covered with bubbles. Line a sheet pan with parchment paper. Preheat the oven to 425°F.

Spread a generous 1/4 cup of flour on a work surface. Dump the dough out onto the floured surface and turn it several times to coat with flour. I like to use a bench or baker’s scraper for this. Knead the dough for one minute, adding more flour to the work surface as needed.

Divide the dough into 2 or 3 fairly equal portions, turning each piece in the flour to coat. (The bench scraper is also great for cutting the dough).

Shape each piece into a ball, pulling edges under and pinching together to make a smooth rounded top. Place loaves on prepared pan, smooth side up. If the dough is sticky as you’re shaping, just roll the piece in more of the flour.

Brush each loaf all over with melted butter. Sprinkle generously with finely chopped rosemary and sea salt.

Allow bread to rise for about 20 minutes while the oven is preheating. Don’t worry if the dough flattens a little while it’s resting. It will puff up nicely in the oven.

Transfer pan to the oven. Bake 23-28 minutes or until nicely golden. Transfer bread to a cooling rack to cool completely.

Chef’s Notes:

If making in advance, remove from oven when pale golden brown (about 3-4 minutes less). Cool completely, then freeze on a baking sheet. Once frozen, transfer each loaf to a large ziplock bag and store in the freezer.

To serve, allow bread to thaw, then heat for 8-10 minutes at 325˚F or until nicely golden brown.

Recipe by The Cafe Sucre Farine

Harvest Apple Challah

Francine — Tue, 24 Sep 2024 19:02:50 +0000

Harvest Apple Challah is a beautifully delicious challah that nods to many traditions of the Jewish holiday, Rosh Hashanah.

To welcome in a sweet new year, apples and honey are served or incorporated into many recipes. Honey is used to sweeten this challah and chopped apples are woven through the dough.

The round shape symbolizes the cycle of one year’s passing and the beginning of the next.

There are a few more steps than making a traditional challah, but they aren’t difficult steps and it’s well worth it!

To make the dough, combine all of the ingredients and knead in a mixer for 6 minutes. Place the dough in an oiled bowl and let rise for 2 hours. Deflate the dough and flatten it into a rectangle.

Make the filling by tossing the apple chunks with cinnamon and sugar.

Begin to assemble by spreading half of the apples in the middle of the dough rectangle.

Fold one third of the dough up over the top of the apples and press down. Spread the remaining apples on the top of the dough that has the apples below it. Then fold up the last third over those apples. Press to seal the edges as best as possible.

Using a large sharp knife or a bench scraper, cup the dough in half lengthwise and then cut it in 8 strips going the other directions. It will be messy and some apples will fall out. That’s okay!

Transfer the portions of apple-filled dough into a prepared cake pan, adding any apples that may have fallen out. Line the bottom of the pan and then add any extra portions to the top.

Cover with plastic wrap and let rise for an hour. Brush it with a beaten egg and sprinkle coarse sugar over the top.

Bake the challah in a preheated oven for 55-65 minutes or until it’s a golden brown.

Remove from the oven and remove it from the pan. Let it cool and then serve with additional honey.

Share Your Thoughts...

Lastly, if you make Harvest Apple Challah, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Harvest Apple Challah

Makes: one 9-inch round challah

Prep Time: 35 minutes

Bake Time: 55 minutes

Total Time: 4 hours & 30 minutes

Ingredients

Dough:

1/2 cup water, lukewarm
6 tablespoons vegetable oil, safflower preferred
1/4 cup honey
2 large eggs
4 cups (480g) unbleached all-purpose flour
1 & 1/2 tsp kosher salt
1 tbsp instant yeast or active dry yeast

Filling:

3 cups (340g) apples, cored but unpeeled, cut in 3/4 ̋ chunks
1/2 tsp cinnamon
1/4 cup granulated sugar

Topping:

1 large egg beaten with 1 tablespoon water
coarse sparkling sugar, optional
honey for drizzling, optional

Instructions

To make the dough, weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Mix together all of the dough ingredients. Knead the dough in your mixer at medium-low speed for 6 minutes, or by hand for 8 minutes. The dough should be soft and elastic.

Place the dough in a greased bowl, cover, and let it rise for 2 hours, or until puffy; when you poke the dough with your finger, the dent will remain and not bounce back. If you’ve made the dough in a bread machine, allow it to rise in the machine for an extra hour after the dough cycle is completed.

Lightly grease a 9″ round cake pan that’s at least 2″ deep, or a 9″ or 10″ tube pan.

Gently deflate the risen dough, transfer it to a lightly greased work surface, and flatten it into an 8″ x 10″ rectangle.

To make the filling, toss the apple chunks with the cinnamon and sugar.

To assemble, spread half the apple mixture in the center of the dough. Fold one short edge over the apples to cover them, patting the edges firmly to seal the apples inside. Spread the remaining filling on top of the folded-over dough. Cover with the other side of the dough, again patting firmly and pinching the edges to seal.

Using a bench knife or long sharp knife, cut the apple-filled dough in half lengthwise, then in eight strips across the short length. This will be messy, with some apples falling out.

Transfer the portions of dough and any stray apples to the prepared pan, forming a single layer across the bottom. Stack more dough on top of the first layer if needed to fit them all in.

Cover with greased plastic wrap or the reusable wrap of your choice, and let rise for about 1 hour, until puffy looking. Toward the end of the rise time, preheat your oven to 325°F with a rack in the lower third.

When the dough has risen, uncover it and brush with the beaten egg. Sprinkle with coarse sugar. Bake the challah for 55 to 65 minutes, until it’s a deep golden brown. Some of the top pieces may caramelize; that’s OK.

Remove the challah from the oven and place it (still in the pan) on a rack for 5 minutes. After this rest, remove the challah from the pan and return it to the rack. Serve warm, drizzled with honey.

Store covered at room temperature for up to three days; freeze for longer storage.

Chef’s Note:

Be sure to use good-quality honey and oil in this recipe. Since they play such a major part, they have to taste good. We prefer safflower oil, as it’s neutral-flavored. Canola oil can produce off flavors in baking, so best not to use it here.

Recipe from King Arthur Baking

Crunchy Zucchini Muffins

Francine — Tue, 17 Sep 2024 18:09:03 +0000

Crunchy Zucchini Muffins are my dream breakfast sweet! Even though I prefer savory breakfast baked goods, if I’m going for the sweet one, this is it!

This recipe makes me very happy…I used to have a great zucchini muffin recipe but lost it years before the computer came along to categorize and save all of my recipes (yes, there was life, albeit not as efficient, prior to the computer!). So, I’ve been trying to replicate that recipe for years and finally hit on this!

Filled with shredded zucchini and flavored with brown sugar and cinnamon, these muffins get their crunch from the coarse sugar that covers the top of the muffin. The original recipe said that it was optional but I say, “NO WAY”! You must have the coarse sugar on top. That’s all there is to it!

Line a muffin tin with paper liners. Whisk together flour, salt, baking powder, baking soda and cinnamon and set aside.

In another bowl, whisk the eggs, oil, sugars and vanilla.

Add the wet ingredients to the dry ingredients and mix until just combined. Fold in the shredded zucchini. I love, by the way, that you don’t need to wring out the shredded zucchini. Usually recipes with zucchini include that step so that the zucchini doesn’t make the finished result soggy, but in this case, the wetness of the zucchini has been accounted for in the science!

Fill the muffin cups 2/3 full and sprinkle the tops with coarse sugar. I use a pretty heavy hand when I sprinkle as I adore the crunch that the coarse sugar produces!

Bake at 425°F for 10 minutes and then drop the temperature to 350°F. Bake for another 6 or 7 minutes until the tops are golden brown and the muffin is cooked through.

Let the muffins cool for a few minutes and then transfer to a wire rack to cool completely. The muffins can be frozen for 3 months if you have any leftovers, which I doubt!

Share Your Thoughts...

Lastly, if you make Crunchy Zucchini Muffins, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Crunchy Zucchini Muffins

Makes: 24 muffins

Prep Time: 20 minutes

Bake Time: 17 minutes

Total Time: 37 minutes

Ingredients

3 cups all-purpose flour
1 tsp kosher salt
2 tsp baking powder
1 tsp baking soda
1 tbsp ground cinnamon
3 large eggs
1 cup vegetable oil
1 cup granulated sugar
3/4 cup light brown sugar, lightly packed
1 tbsp vanilla extract
2 cups finely grated zucchini (no need to wring out)
coarse sugar, for topping

Instructions

Preheat oven to 425°F. Line 24 muffin cups with paper liners, or spray with nonstick cooking spray.

In a large bowl, whisk together the flour, salt, baking powder, baking soda and cinnamon. Set aside.

In a medium bowl, whisk together the eggs, oil, sugars and vanilla. Gradually add the wet ingredients to the dry ingredients and mix until just combined. Fold in the zucchini until evenly incorporated.

Fill liners 2/3 full with batter and sprinkle with coarse sugar.

Place muffins in preheated oven and bake at 425°F for 10 minutes. Leave the muffins in the oven and the oven door closed and reduce the heat to 350°F and continue baking for an additional 6-7 minutes or until the muffins are golden brown and cooked through. Allow the muffins to cool in the pan for 5 minutes then place the muffins on a wire rack to cool completely.

Recipe by My Baking Addiction

Easy Feta Flatbread

Francine — Wed, 29 May 2024 19:10:32 +0000

Easy Feta Flatbread is a wonderful addition to any meal. Feta and mozzarella cheese are combined into a bread dough that doesn’t require yeast or kneading. My kinda bread!

This bread is light and moist, cheesy and crunchy. You are going to love it, especially when you see how quickly it comes together and bakes up!

Whisk flour, baking powder and salt and then add in milk, eggs and oil. Lastly fold in the shredded mozzarella and crumbled feta cheese until it is uniformly distributed.

Transfer the dough to a prepared baking dish and spread it out evenly.

Sprinkle sesame seeds on the top and bake for 45 to 50 minutes. The top should be golden.

Let the bread sit in the dish to cool off for about 10 minutes and then serve. Enjoy!

Share Your Thoughts...

Lastly, if you make Easy Feta Flatbread, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Easy Feta Flatbread

Makes: 8 servings

Prep Time: 5 minutes

Bake Time: 45 minutes

Total Time: 50 minutes

Ingredients

1 cup all-purpose flour
1 tsp baking powder
1/2 tsp salt
1 cup milk of choice
2 eggs, lightly beaten
1/4 cup olive oil (or butter)
4 ounces mozzarella cheese, shredded
7 ounces feta cheese, crumbled
2 tbsp sesame seeds

Instructions

Preheat your oven to 375°F. Lightly oil a 7×10″ baking dish with olive oil or butter.

In a large bowl, whisk together your flour, baking powder and salt. Add in the milk, eggs and oil and mix. Lastly fold in the shredded mozzarella and crumbled feta until uniform. Transfer the batter to your baking dish and spread out evenly. Evenly sprinkle the top with the sesame seeds and bake for 45-50 minutes. Top should be just golden. Allow to cool in the pan for 10 minutes prior to slicing.

Chef’s Notes:

Store leftovers in an air tight container in your fridge.

Recipe from Hungry Happens

Leek and Potato Galette with Pistachio Crust

Francine — Thu, 04 Apr 2024 14:17:33 +0000

For a lovely light lunch, appetizer or side dish, this Leek and Potato Galette with Pistachio Crust is the answer! Crushed pistachio nuts make the crust more substantial (and colorful) and the filling of goat cheese, sautéed leeks, dill and Yukon Gold potatoes really defines this simple galette. Drizzle a little honey over the top and you will fall in love!

I love a good galette, especially because the dough is typically so easy to make. It all comes together in the food processor with very little effort.

Pulse the pistachios until they are coarsely ground. Add flour, salt and sugar and pulse to combine. Add the butter and continue to pulse until a coarse meal forms and then slowly add in ice water and process until the dough comes together.

Flatten the dough into a disc and wrap in plastic and refrigerate for at least 30 minutes. That’s it for the dough for now!

Meanwhile, sauté the leeks until soft.

In a bowl, mix the cream cheese, heavy cream and garlic together.

Remove the dough from the fridge and divide it into four pieces. Roll each one into an 8-inch round.

Spread the cream cheese over each piece leaving a 1-inch border. Scatter dill over and then top with a thin layer of potatoes. Follow that with the sautéed leeks and fold up the edges around the filling, tucking and overlapping as necessary. Brush the top of the dough with the beaten egg.

Bake the galettes until the crusts are golden brown and the potatoes are soft.

To serve, drizzle the tops with honey and sprinkle dill over. Finally, sprinkle a little pink peppercorn over and serve.

Share Your Thoughts...

Lastly, if you make Leek and Potato Galette with Pistachio Crust, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Leek and Potato Galette with Pistachio Crust

Makes: 4 6-inch galettes

Prep Time: 10 minutes

Bake Time: 45 minutes

Total Time: 55 minutes

Ingredients

Dough:

1/2 cup raw pistachios
2 & 1/2 cups all-purpose flour
1 tsp kosher salt
1 tsp sugar
1 cup (2 sticks) chilled unsalted butter, cut into pieces

Filling and assembly:

1 tbsp olive oil, plus more for drizzling
1 large leek, white and pale-green parts only, halved lengthwise, thinly sliced
4 ounces fresh goat cheese
5 tbsp heavy cream
2 garlic cloves, finely chopped
Kosher salt, freshly ground pepper
All-purpose flour (for surface)
4 tbsp coarsely chopped dill, divided, plus sprigs for serving
2 large Yukon Gold potatoes, thinly sliced
1 large egg, beaten to blend
Crushed pink peppercorns (for serving; optional)

Instructions

Dough:

Pulse pistachios in a food processor until coarsely ground. Add flour, salt, and sugar and pulse to combine. Add butter and pulse just until a coarse meal forms. With motor running, gradually stream in 1/2 cup ice water and process until dough comes together. Transfer dough to a work surface; form into a ball, then flatten into a disk. Wrap in plastic and chill at least 30 minutes.

Filling and Assembly:

Preheat oven to 400°F. Heat 1 tablespoon oil in a small skillet over medium-low. Cook leek, stirring occasionally, until softened but without taking on any color, about 5 minutes. Transfer to a plate.

Mix goat cheese, cream, and garlic in a medium bowl to combine; season with salt and black pepper.

Divide dough into 4 pieces. Roll out 1 piece of dough on a lightly floured surface to an 8-inch round; transfer to a parchment-lined baking sheet. Using an offset spatula, spread one-quarter of goat cheese mixture over dough, leaving a 1-inch border. Scatter 1 tablespoon dill evenly over, then top with a thin layer of potato slices. Drizzle with oil; season with salt. Scatter one-quarter of leeks over potatoes. Fold edges of dough over filling, tucking and overlapping slightly as needed. Repeat with remaining dough, goat cheese mixture, chopped dill, potatoes, and leeks and more oil and salt to make 3 more galettes. Brush top of dough with egg.

Bake galettes until crusts are golden brown and potatoes are soft, 30–40 minutes. Drizzle with honey and top with dill sprigs. Sprinkle with pink peppercorns, if using; season with salt and black pepper.

Chef’s Note:

Dough can be made 1 day ahead. Keep chilled.

Recipe from Epicurious

Cruffins

Francine — Fri, 23 Feb 2024 18:45:45 +0000

It’s hard to believe that 4 simple ingredients can produce these crazy delicious Cruffins! Yes, it’s a cross between a croissant and a muffin, but they also remind me of cinnamon-sugar donuts! So tasty, so easy and so quick!

The trick to these mouthwatering treats is using refrigerated crescent roll sheets. You don’t have to make your own dough and it’s forgiving to work with. And, the cruffins don’t have to be perfect. In my opinion, the more rustic they look, the better!

To begin making Cruffins, roll out one tube of dough at a time. The crescent rolls can come in sheets or pre-perforated triangles. I prefer the sheets but if you can’t find them, use the triangles but pinch the seams of the triangles together before you roll the dough.

Roll the dough to a rectangle about 12- x 16 inches. Spread some of the softened butter over the top and sprinkle with cinnamon sugar, gently pressing it into the dough.

Now, begin at the long end and roll up the dough into a tight cylinder. It will be 16 inches long. Cut it in half crosswise to make two 8-inch logs.

Cut each of those logs lengthwise down the middle to create 4 sections of dough that show the layers (see my photo above). You’ll repeat that with the remaining two tubes of dough so that you have 12 pieces.

Tightly roll up each piece of dough into a cinnamon roll shape. Make sure the cut side is up (it will also be on the outside of the roll). Tuck in the end piece and place each cruffin into a sprayed muffin tin.

Bake for 18-20 minutes until they are golden brown. Remove them from the oven, roll them in additional cinnamon sugar and enjoy!

They can be stored at room temperature in an airtight container for a few days or in the freezer for up to 2 months. That’s if there’s any left!

Share Your Thoughts...

Lastly, if you make Cruffins, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Cruffins

Makes: 12 servings

Prep Time: 20 minutes Bake Time: 20 minutes

Total Time: 40 minutes

Ingredients

3 tubes (8 ounces each) refrigerated crescent roll sheets
6 tbsp unsalted butter, softened, divided
1 cup granulated sugar
1 tbsp ground cinnamon

Instructions

Preheat oven to 350°F. Lightly spray a standard 12-cup muffin tin with nonstick cooking spray. Set asideWorking on a lightly floured work surface, roll out each tube of dough to a 12×16-inch rectangle. (I used crescent roll sheets; if you are using perforated crescent roll dough, be sure to pinch the seams to seal.)

Spread 2 tablespoons of softened butter evenly over each sheet of dough.

In a small bowl, whisk together the sugar and cinnamon. Sprinkle 1/4 cup of the cinnamon-sugar mixture evenly over the top of each buttered dough sheet, gently pressing it into the dough. Set aside the remaining cinnamon-sugar mixture to use for topping later.

Starting on the long end of the dough sheet, tightly roll it up into a log. Cut the log in half, creating two shorter logs. Cut each of those shorter logs in half lengthwise, giving you four sections of dough.

Repeat with the remaining two sheets of dough. You will have 12 sections of dough.

Working one section of dough at a time with the cut layered side facing out and up, roll it tightly into a cinnamon roll shape, tucking in the end piece of dough. Place into the prepared muffin tin. Repeat with the remaining 11 sections.

Bake for 18-20 minutes, or until golden brown. Remove rolls from the oven and immediately roll each cruffin in the remaining cinnamon sugar mixture. Enjoy!

Recipe from I Am Baker

Easy Gruyere Croissants

Francine — Tue, 19 Dec 2023 19:18:47 +0000

Easy Gruyere Croissants take the hard work out of making traditional croissants and produce a flaky, buttery Gruyère cheese-filled treat! Topped with cranberry-honey butter, this is a must for Christmas morning or any other morning!

Traditionally, croissants take pass after pass of rolling the dough, adding butter, folding and repeating many times. With this recipe, we do that only twice. Works for me!

The buttery dough also has gruyère cheese mixed into it so it has a bit of a salty, nutty flavor. Counter that with a little honey and you’ve got a delicious dough to turn into delicious croissants.

I know that many of you won’t even try to make a yeast dough, but I’m telling you, this one is simple! If you have a stand mixer with a dough hook, you can make it. We’re using rapid rise or instant yeast so you don’t have to “proof” it ahead of time. Just combine it with the flour, cheese, warm milk, honey, egg and butter. With the dough hook, mix for about 4-5 minutes. Let the dough sit for a minimum of 15 minutes. That doesn’t sound too hard, right?

Once the dough is ready, roll it out into a large rectangle. Spread butter slices over the middle third of the dough and fold it like an envelope. Roll it again and fold it into thirds and then roll it into a large rectangle.

Cut the dough into thin triangles, sprinkle with remaining gruyère chese and roll each triangle up.

Place the croissants on a baking sheet and freeze for 15 minutes. Brush the croissants with an egg wash and bake for about 20 minutes or until golden brown.

Top the warm croissants with butter combined with honey and dried cranberries. Serve and enjoy!

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Lastly, if you make Easy Gruyere Croissants, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Easy Gruyere Croissants

Makes: 14 croissants

Prep Time: 45 minutes

Bake Time: 20 minutes

Total Time: 1 hour & 5 minutes plus rest time 30 minutes

Ingredients

3 & 1/2 cups all-purpose flour (add up to 1/2 cup more, if necessary)
2 & 1/4 tsp (1 packet) Rapid Rise yeast
1/2 tsp kosher salt
2 cups Gruyère cheese, grated
1 cup warm whole milk
2 tsp honey
4 tbsp salted butter, at room temperature
1 large egg
1 & 1/2 sticks (3/4) cup cold salted butter, sliced into thin pieces
1 egg + 1 egg yolk, beaten together, for brushing

Cranberry Honey Butter:

6 tablespoons salted butter, at room temperature
1/3 cup dried cranberries
1 tablespoon honey

Instructions

In the bowl of a stand mixer, combine the flour, yeast, and salt. Add 1 cup of cheese. Mix with a fork to combine. Pour in the warm milk, honey, 1 egg, and butter. Using the dough hook, mix until the flour is incorporated, 4-5 minutes. If the dough seems sticky, add the remaining 1/4 -1/2 cup of flour. Cover the bowl and let sit at room temperature for 15 minutes or up to a few hours at room temperature.

Roll the dough out onto a lightly floured surface, creating a large rectangle that’s about 12×18 inches. Layer the thin slices of cold butter down the middle 1/3 of the dough, creating a rectangle of butter (see above photo).

Fold 1/3 of the dough over the butter, then fold the other 1/3 over top of the first layer so you have 3 dough layers (like an envelope). Roll the dough out again into a large rectangle, fold into thirds.

Next, roll the dough out in a large, long 25×9 inch rectangle (it does not need to be exact/perfect). Using a pizza cutter or sharp knife cut the dough into 14-16 long triangles, about 3 inches wide. Sprinkle each triangle with the remaining cheese. Roll the croissants up. Place on a parchment-lined baking sheet, 2-3 inches apart. Cover and freeze 15-20 minutes. Alternatively, you can let the rolls sit in the fridge overnight.

Preheat the oven to 400°F. Brush with the rolls with the beaten egg. Bake the croissants for 16-20 minutes, until deeply golden. Serve the croissant warm, with cranberry butter and sea salt.

Cranberry Honey Butter:

Combine the butter, cranberries, honey, and a pinch of salt together in a small bowl.

Chef’s Notes:

To Use Active Dry Yeast: Mix 1 packet (2 & 1/4 teaspoons) active dry yeast with the warm milk and honey. Let sit 5-10 minutes, until bubbly and foamy on top. Add the flour and follow the directions as listed for the remainder of the recipe.

Recipe from Half Baked Harvest

Banana Bread Scones

Francine — Tue, 28 Nov 2023 00:35:47 +0000

This delicious Banana Bread Scone is a wonderful addition to your scone choices! The scone is a cross between banana bread and a muffin with dark brown sugar and walnuts adding to the deliciousness of it. And while the brown butter icing is optional, do NOT pass on it! It makes the scone, IMHO!

And, these are quick to make. In under 45 minutes, you can have warm scones ready to serve!

For the holidays or any day, serve these tasty scones!

To make the batter, mash the banana with a fork in a measuring cup. You will need about 1/2 of a cup.

To the measuring cup, add a large egg and whisk until it is well combined with the banana.

Finally, add enough heavy cream to reach the one-cup level. Add the vanilla extract to the mixture and place the measuring cup in the freezer for 10 minutes.

Melt the butter in the microwave and let it cool a bit.

In a bowl, combine the flour, brown sugar, baking powder, salt and walnuts. Make a well in the center of the mix.

After the cream has been in the freezer, pull it out and add the butter to the cream mixture and stir it until it gets lumpy.

Now, pour that into the well created with the dry ingredients and stir, mixing from the bottom, to be sure that all of the flour gets mixed into the liquid.

Pour the batter onto a work surface and knead it a bit to bring it all together into a 6-inch disc. Cut it into 8 equal triangles and place them on a sheet pan.

Brush the tops of the scones with cream and sprinkle coarse sugar over the tops.

Bake for about 20 to 25 minutes. Let them cool a bit.

If you are making the icing, brown the butter in a saucepan and combine it with the milk, powdered sugar, and vanilla. Drizzle the icing over the scones and enjoy!

Share Your Thoughts...

Lastly, if you make Banana Bread Scones, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Banana Bread Scones

Makes: 8 scones

Prep Time: 20 minutes

Bake Time: 22 minutes

Total Time: 42 minutes

Ingredients

For the Scones:

1/2 cup unsalted butter (1 stick)
1 medium-size very ripe banana
1 large egg
1/3 cup heavy cream, plus more for brushing
1 tsp pure vanilla extract
2 cups all-purpose flour
1/2 cup packed dark brown sugar
2 & 1/2 tsp baking powder
1/2 tsp kosher salt
1/4 cup chopped walnuts
raw turbinado or sanding sugar for sprinkling

For the Icing: (optional)

2 tbsp unsalted butter
3-4 tbsp milk
1/2 tp pure vanilla extract
1 cup powdered sugar

Instructions

For the Scones:

Preheat the oven to 400°F. Line a sheet pan with parchment paper.

Mash banana with a fork until fairly smooth and no lumps are left. Add 1/2 cup of the banana to a 2-cup measuring cup. Add the egg to the cup with the banana and whisk with a fork until well combined.

Add enough heavy cream to reach the 1-cup measuring line (the total amount for the banana, egg and cream will be 1 cup). Add the vanilla and stir well with the fork. Place the cup in the freezer for 10 minutes.

Place the butter in a microwave-safe bowl and cover it with a damp paper towel. Cook on high power for 50-60 seconds or just until melted. Remove from microwave and set aside to cool a bit.

In a medium-large bowl, combine the flour, brown sugar, baking powder, salt and walnuts. Make a well in the center.

After the cream has been in the freezer for 10 minutes remove and add the butter to the cream mixture, stirring with a fork until the mixture is lumpy.

Pour the banana mixture into the well in the flour bowl. Stir from the bottom up, with a sturdy spatula or large spoon, just until all of the flour is mixed in. The dough with be a little crumbly and a bit stiff.

Tip out the mixture onto a work surface knead it 2-3 times to bring it together. Pat the dough into a 6-inch circle. Using a sharp knife or a bench scraper, cut the circle into 8 equal triangles. (At this point, you could freeze the triangles well-wrapped on their sheet for another day. Then bake them from frozen.)

Place the triangles onto the prepared sheet pan, spacing them with several inches in between. Brush the tops with the cream and sprinkle with sanding (or raw or turbinado) sugar. Place scones in the oven and immediately reduce the temperature to 375˚F. Bake until the scones are golden brown and set, about 20-25 minutes. A toothpick inserted into the center of a scone should come out clean.

Transfer the scones to a wire rack to cool. Serve warm or at room temperature. Drizzle with the Brown Butter Icing, if desired, before serving.

For the Icing: (optional)

Place butter in a small saucepan and melt over medium-low heat. Continue to cook until butter starts to froth and turn brown. This will only take a few minutes so watch carefully. Allow it to cool for 10 minutes.

Add 3 tablespoons of the milk and the vanilla to the butter and 1 cup of the powdered sugar. Stir with a whisk until smooth.

Drizzle over the scones as desired. You may have extra icing.

Recipe from The Cafe Sucre Farine

Seeded Pumpkin Breadsticks

Francine — Wed, 15 Nov 2023 17:32:37 +0000

Thanksgiving breads are such a treat and these Seeded Pumpkin Breadsticks are no exception. Crunchy on the outside, soft and pumpkin-y on the inside, these will become your new favorite for the holiday!

The breadsticks only take 45 minutes plus rise time and are so good. Serve them with a side of whipped honey butter and life doesn’t get much better!

Combine pumpkin purée, yeast, honey, water, vegetable oil and 1 cup of flour in a mixing bowl. Stir in the seeds and salt and use the kneading hook to combine.

Add the remaining flour gradually and knead the dough to incorporate. You may have to add extra flour so that the dough isn’t too sticky. I added about 1/3 of a cup more.

Transfer to a greased bowl and let it rise until double the size, about 90 minutes.

On a floured surface, divide the dough into six pieces and roll each piece into a log that is 1.5 inches by 12 inches long. Place them on 2 lightly greased baking sheets a few inches apart. Cover with clean dish towel and let them rise for 30-45 minutes.

Brush the rolls with beaten egg and sprinkle pepitas, poppyseeds and sunflower seeds over and bake until golden and crispy.

Serve with honey butter.

Share Your Thoughts...

Lastly, if you make Seeded Pumpkin Breadsticks, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Seeded Pumpkin Breadsticks

Makes: 6 breadsticks

Prep Time: 20 minutes

Bake Time: 25 minutes

Total Time: 45 minutes plus rise time 90 minutes

Ingredients

For the Bread:

1 & 1/2 cups pumpkin purée
2 tsp instant yeast (or active yeast, but see Chef’s Note below)
2 tbsp honey
1/2 cup lukewarm water
2 tbsp vegetable oil
3 & 1/2 cups all-purpose flour, plus more as needed
1/2 cup sunflower seeds
2 tbsp sesame seeds
1 tbsp flax seeds
2 tsp salt

For the Topping:

1 egg, lightly beaten
1/4 cup pepitas, pumpkin seeds
1 tbsp poppy seeds
2 tbsp sunflower seeds

Instructions

In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, combine the pumpkin puree, instant yeast, honey, water, vegetable oil and 1 cup of the flour. Mix until combined. Stir in the seeds and salt, then switch to the kneading hook.

Gradually add 2 & 1/2 cups more flour, kneading to incorporate and adding more as needed until you have a smooth and moist dough, that is not sticky or too dry (I used an addition 1/3 cup flour). Remove dough to a greased bowl, cover with plastic wrap and allow to rise until doubled, about 60-90 minutes.

Remove dough to a floured surface and gently deflate. Divide dough into 6 equal portions and form into a log 1 & 1/2 inches wide and 12 inches long. Place onto a large, lightly greased baking sheet (I used two baking sheets to give the breadsticks room to spread out). Repeat with remaining dough pieces, placing sticks a couple of inches apart on the sheet. Cover with a clean tea towel and allow to rise until doubled, about 30-45 minutes.

Preheat oven to 400°F. Brush rolls with lightly beaten egg, then sprinkle with pepitas, poppy seed and sunflower seeds. Bake in preheated oven for about 25 minutes, or until golden and hollow-sounding when tapped. Remove to a cooling rack to cool.

Chef’s Note:

If using Active Dry yeast, you can’t add it directly to the flour as it must be proofed in warm water. So add the Active Dry yeast directly to the lukewarm water, let stand 5 minutes, then add that mixture to the dough ingredients when yeast is specified.

Recipe from Seasons and Suppers