Breads, Biscuits & Scones – The Fancy Pants Kitchen

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!

Share Your Thoughts...

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

Seeded Challah

Francine — Sat, 09 Sep 2023 22:01:44 +0000

The Jewish New Year (Rosh Hashana) is quickly approaching and to begin the holiday, start with this round Seeded Challah. It’s gorgeous, it’s delicious and it also serves as a wonderful vessel for honey to complement apples, the traditional way to wish folks a sweet new year!

In last year’s post on Black & White Seeded Round Challah, I explained some of the reasons why we serve a round challah at this holiday, but to recap:

It’s traditional to serve a round challah on Erev Rosh Hashana (the night before Rosh Hashana begins). There are many reasons but a couple that I love are as follows:

The round challahs have no end, symbolizing (and actualizing) our wish for a year in which life and blessings continue without end.
The round shape is a reflection of the continuing cycle of years and seasons.
A round challah represents a crown, reminding us of the sovereignty of G-d.
At this time of year, when our thoughts turn to repentance and resolutions of self-improvement, the round challah reminds us that the opportunity for repentance is never-ending.

Whichever reason appeals to you, the result is that this stunning seeded crown is a beautiful tribute to these solemn and deeply holy days.

This particular challah recipe is a bit easier to make than the Black & White Seeded Round Challah, but will still take a bit of time, so plan accordingly!

By using active dry yeast, you can mix all of the dough ingredients together without waiting for the yeast to “bloom”. Add the yeast into the cool water along with flour, eggs, sugar, salt and oil.

Using a mixer with the dough hook, mix the dough for a few minutes until it comes together. Continue on a higher speed for another 4 minutes or until the dough becomes a bit firmer.

Transfer the dough to a floured work surface and stretch and fold the dough, per the recipe, and then pull the dough into a round ball.

Let the dough rise in the bowl for about 40 minutes until it is about 70% larger than it began.

Transfer the dough to a work surface and pull it into a rectangular shape. Divide it into three pieces horizontally.

Flatten each piece into a rectangle and fold the top portion over and press that edge into the flat portion of the dough. Continue folding and pressing 3 more times. You will end up with a cylinder about 7 inches long.

Roll it back and forth to form a rope about 14 inches long. Repeat with the remaining two cylinders.

Pinch the three strands together and braid the strand, pinching together the opposite end and forming it into a circle. For a great look, place an oven-safe bowl in the middle of the circle. This will be a perfect place to add honey!

For the seeded look that I have photographed, brush each piece of the braid with egg wash, one at a time, and sprinkle seeds over that part. Then, brush the next part of the braid, brush with egg wash and sprinkle another type of seed. I find that if I brush one portion at a time with egg wash, the seeds that might not stick to the wash don’t get stuck on another part of the challah.

Bake the challah for about 35 minutes until nicely browned.

I changed the bowl that I used to bake the bread with to a more decorative one but that’s entirely up to you.

One final hack: many of you already have your favorite challah dough recipe. Feel free to use that one vs mine. Just follow the technique for seeding the top, and the finished product will be similar! Happy baking!

Share Your Thoughts...

Lastly, if you make Seeded 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!

Seeded Challah

Makes: 1 large challah

Prep Time: 45 minutes

Bake Time: 25-35 minutes

Total Time: 1 hour & 20 minutes plus rise time 80 minutes

Ingredients

Dough:

3/4 cup plus 2 tbsp (200 grams) room-temperature water
1/2 tbsp plus 3/4 tsp (7.5 grams) active dry yeast
3 & 1/2 cups (500 grams) all-purpose flour (sifted, 11.7%), plus extra for shaping
1 large egg
1/4 cup (50 grams) granulated sugar
1/2 tbsp (7.5 grams) fine salt
2 & 1/2 tbsp (37.5 grams) sunflower oil, canola oil, or unsalted butter (at room temperature)

Egg Wash and Topping:

1 large egg
1 tablespoon water
Pinch of fine salt
1/3 cup (45 grams) nigella, poppy, or sesame seeds (or a combination)

Instructions

Make the Dough:

Pour the cool water into the bowl of a stand mixer fitted with the bread hook. Crumble the yeast into the water and use your fingers to rub and dissolve it; if using active dry yeast, whisk the yeast into the water. Add the flour, eggs, sugar, salt, and oil.

Mix the dough on low speed to combine the ingredients, stopping the mixer if the dough climbs up the hook or if you need to work in dry ingredients that have settled on the bottom of the bowl. Scrape the bottom and sides of the bowl as needed. It should take about 2 minutes for the dough to come together. If there are lots of dry bits in the bottom of the bowl that just aren’t getting worked in, add a tablespoon or two of water. On the other hand, if the dough looks softer than in the photo opposite, add a few pinches of flour. (Eventually you’ll be able to feel the dough and know if you need to add water or flour; it’s always better to adjust the ratios when the dough is first coming together at the beginning of mixing rather than wait until the end of the kneading process, since it takes longer for ingredient additions to get worked into the dough mass at this later point and you risk overworking the dough.)

Increase the speed to medium and knead until a smooth dough forms, about 4 minutes. You want the dough to be a bit firm.

Stretch and Fold the Dough:

Lightly dust your work surface with a little flour, and use a dough scraper to transfer the dough from the mixing bowl to the floured surface. Use your palms to push and tear the top of the dough away from you in one stroke, and then fold that section onto the middle of the dough. Give the dough a quarter turn and repeat the push/tear/fold process for about 1 minute. Then push and pull the dough against the work surface to round it into a ball.

Lightly dust a bowl with flour, add the dough, sprinkle just a little flour on top of the dough, and cover the bowl with plastic wrap. Set the bowl aside at room temperature until the dough has risen by about 70%, about 40 minutes (this will depend on how warm your room is—when the dough proofs in a warmer room it will take less time than in a cooler room).

Use a plastic dough scraper to gently lift the dough out of the bowl and transfer it to a lightly floured work surface (take care not to press out the trapped gas in the dough). Gently pull the dough into a rectangular shape. Use a bench scraper or a chef’s knife to divide the dough into 3 equal horizontal strips (you can use a kitchen scale to weigh each piece if you want to be exact).

(Note: It is best not to have an overly floured work surface when rolling dough into cylinders, since the flour makes it hard for the dough to gain enough traction to be shaped into a rope.)

Set a piece of dough lengthwise on your work surface. Use the palm of your hand to flatten the dough into a flat rectangle; then fold the top portion over and use your palm to press the edge into the flat part of the dough. Fold and press 3 more times—the dough will end up as a cylinder about 7 inches long. Set this piece aside and repeat with the other 2 pieces.

Return to the first piece of dough and use both hands to roll the cylinder back and forth to form a long rope, pressing down lightly when you get to the ends of the rope so they are flattened. The rope should be about 14 inches long with tapered ends. Repeat with the remaining 2 cylinders. Lightly flour the long ropes (this allows for the strands of the braid to stay somewhat separate during baking; otherwise, they’d fuse together).

Pinch the ends of 3 ropes together at the top (you can place a weight on top of the ends to hold them in place) and lightly flour the dough. Braid the dough, lifting each piece up and over so the braid is more stacked than it is long; you also want it to be fatter and taller in the middle, and more tapered at the ends. When you get to the end of the ropes and there is nothing left to braid, use your palm to press and seal the ends together, or, for a round festive challah, join both ends of the challah together to form a circle, then flip over so the more attractive side is showing. Place the challah on a parchment paper–lined rimmed sheet pan, cover it with a kitchen towel (or place it inside an unscented plastic bag), and set it aside in a warm, draft-free spot to rise until the loaf has doubled in volume, about 40 minutes (depending on how warm the room is).

Adjust the oven racks to the middle position and preheat the oven to 425°F.

Once the challah loaf has roughly doubled in size, do the press test: Press your finger lightly into the dough, remove it, and see if the depression fills in by half. If the depression fills back in quickly and completely, the dough needs more time to rise; if you press the dough and it slightly deflates, the dough has overproofed and will be heavier and less airy after baking.

Make the egg wash by mixing the egg, water, and salt together in a small bowl. Gently brush one section of the loaf with egg wash, taking care not to let it pool in the creases of the braids. You want a nice thin coating. Generously sprinkle that portion of the loaf with the seeds. It’s important to heavily coat the bread. If you just sprinkle a few pinches over the top, it won’t look very generous or appealing after the bread has expanded and baked, so be generous with the seeds whether sprinkling or rolling.

This will help to keep the seeds from sticking to unwanted sections of challah. Repeat with the remaining sections of dough. I also placed an oven-safe small bowl in the middle of the circle so that I could fill it with honey for Rosh Hashana.

Bake until the loaves are golden brown, about 25-35 minutes . Remove the loaves from the oven and set them aside to cool completely on the sheet pans.

Recipe from Epicurious

Easy Peach Crumble Muffins

Francine — Thu, 03 Aug 2023 15:00:28 +0000

These Easy Peach Crumble Muffins are, well, easy, peachy, crumbly and delicious!! Encase them in a pretty muffin liner and they are also summery and show-stopping!

While we still have beautiful summer stonefruit, let’s make these amazing muffins. You can use nectarines if you prefer…either will work!

I love that this recipe doesn’t require a mixer. Just combine the melted butter and sugar in a large bowl. Add the eggs and then the buttermilk and vanilla. Stir until all of the ingredients are well mixed.

Sprinkle all of the dry ingredients over the top and combine with the sugar mixture. Fold in the peaches and divide between the muffin cups.

To make the crumble, combine all of the ingredients in a medium bowl and mix with a fork until the crumble forms.

Sprinkle each muffin with some of the crumble. Add a few extra pieces of diced peach on the top if you feel like it. Sit tight for about 10 minutes to let the muffins settle into the liners and then pop them into the oven.

Immediately lower the temperature to 375°F and bake the muffins until they are golden brown, about 15-18 minutes.

Let them cool for a bit and either serve them warm or room temperature.

Enjoy beautiful summer peaches while you can!

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Lastly, if you make Easy Peach Crumble 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!

Easy Peach Crumble Muffins

Makes: 15 muffins

Prep Time: 20 minutes

Bake Time: 15 minutes

Total Time: 35 minutes

Ingredients

For the Muffins:

1/2 cup unsalted butter, melted and cooled
1 cup sugar
2 large eggs
3/4 cup buttermilk
2 tsp vanilla extract
2 & 1/2 cups all-purpose flour
1 tbsp baking powder
1 tsp baking soda
1/2 tsp kosher salt
1 cup diced peaches or nectarines, about ¼-inch pieces, plus extra for garnish, if desired

For the Crumble:

1/4 cup light brown sugar, packed
1/2 tsp cinnamon
1/2 cup all-purpose flour
4 tbsp unsalted butter, very soft

Instructions

Preheat oven to 425˚F. Spray 15 muffin cups generously with non-stick spray or line with muffin liners.

In a medium-large bowl, whisk the melted butter with the sugar until well combined. Add the eggs and stir. Add buttermilk and vanilla. Stir until all ingredients are well combined.

Sprinkle the flour, baking powder, baking soda and salt evenly over the top and stir with a folding motion until most of the flour mixture is incorporated. Gently fold in the diced peaches or nectarines using a rubber spatula. Scoop the batter into the prepared muffin cups , filling about 3/4 full.

Combine all crumble ingredients in a medium-size bowl (you can just wipe out the muffin bowl and use the same bowl if you want). Mix with a fork until crumbles form. (If crumble seems too wet and crumbs don’t form, add another tablespoon of flour and mix again with a fork.)

Sprinkle each muffin with a rounded teaspoon of the crumble. Wait 10 minutes before baking muffins.

Place muffins in the oven and immediately reduce the heat to 375˚F. Bake 12-18 minutes or until muffins are light golden brown and a toothpick inserted into the center comes out clean. Muffins will also spring back when lightly touched on the top when done.

Allow muffins to cool for 5 minutes then remove from pan to a cooling rack.

Recipe by The Cafe Sucre Farine

One-Bowl Homemade Naan

Francine — Tue, 20 Jun 2023 00:08:44 +0000

How about treating yourself to One-Bowl Homemade Naan? Everything you need to know is in the title of this recipe…one bowl (yippee!), homemade (fresh, delicious, inexpensive), naan (soft Indian flatbread, perfect for mopping up a yummy curry).

This recipe is so easy, you’ll only need one bowl and a handful of ingredients like flour, yeast, sugar, salt, baking powder, baking soda, yogurt, milk, and oil. Simply mix everything together, let it rest, and roll it out. You don’t even have to knead it! Cook it on a skillet and, voila! You’ve got fresh and scrumptious naan bread ready to be served with your favorite spicy dish.

No need to break the bank at a restaurant when you can be your own chef at home. Impress your friends and family with your culinary skills and enjoy warm and fresh naan anytime you want!

My favorite part about this recipe is for those people that are unfamiliar or uncomfortable with yeast doughs. Using instant yeast, you can mix all he ingredients together, starting with the dry ingredients and then adding in the butter, milk and Greek yogurt and not even have to knead the dough.

Once combined, cover the dough with plastic wrap and let it sit until it doubles in size. This can take up to 90 minutes.

Divide the dough into 8 equal pieces and form each piece into a ball and let them all rest for another 15 minutes. Then roll each portion into an oval and stack them up.

It’s helpful to set up a work station prior to cooking the naan. Have a bowl with melted butter in it, a small pastry brush, herbs, a small bowl of water and another brush, a clean kitchen towel and a spatula.

I also like to have oil and paper towels close by.

Heat up a large nonstick pan and add a bit of olive oil. Use a paper towel and wipe the oil around the pan (you just want a light coating).

Brush one side of the naan with water and place it in the pan, wet side down. Cover it immediately and allow the naan to cook for 30 seconds or so. Uncover and flip the naan over and cook for another 20 seconds or so until there are bubbles on the bottom and it’s a deep golden brown.

Remove the naan from the pan to a kitchen towel, brush with butter and sprinkle with herbs and flaky sea salt.

Repeat with the remaining naan. Serve the naan immediately or allow to cool and rewarm in a hot oven.

The naan are delicious for mopping up curry or alongside a bowl of soup or chili.

Share Your Thoughts...

Lastly, if you make One-Bowl Homemade Naan, 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!

One-Bowl Homemade Naan

Makes: 6-8 servings

Prep Time: 25 minutes

Bake Time: 10 minutes

Total Time: 3 hours & 5 minutes

Ingredients

For the Dough:

2 cups all-purpose flour
2 & 1/2 tsp (1 packet) instant dry yeast, not active dry yeast
1 tbsp sugar
1 tsp baking powder
1/2 tsp baking soda
1 tsp kosher salt
2 tbsp butter
2/3 cup whole milk
1/2 cup full fat plain greek yogurt, cold

To Finish:

2 tbsp melted butter
1/4 cup finely chopped fresh cilantro or parsley, optional
flaky sea salt, optional

Instructions

For the Dough:

Combine the flour, instant yeast, sugar, baking powder, baking soda and salt in a large bowl. Stir well to combine.

Combine 2 tablespoons butter and the milk in a microwave-safe, measuring cup. Microwave on high power for 1-1 & 1/2 minutes or until butter is almost completely melted. Whisk in the Greek yogurt until well combined.

Make a well in the middle of the flour and add the yogurt mixture. Stir with a sturdy spoon or rubber spatula until all of the flour is incorporated and the dough comes together. Drizzle a little oil over the dough and turn to coat. Cover tightly with plastic wrap and place in a warm spot to rise until doubled in bulk, 60-90 minutes.

Turn out the dough onto a generously floured work surface. Flip the dough over several times to coat it completely with flour. Divide the dough into 6-8 equal pieces (depending on how large you want your finished naans) and form each one into a ball on the floured work surface. Cover the dough balls with a clean kitchen towel and let them rest for 15 minutes.

To Finish:

Roll out each portion into an oval, approximately 4×6 inches (for 8 naans) or 5×7 inches (for 6 naans). If the dough is sticky, dust it with a bit more flour. Keep your rolling pin, lightly coated with flour. Stack the naan on top of each other as you roll them.

Set up a work area with the stack of naan, a cup or bowl with 2 tablespoons melted butter and a small pastry brush, the chopped herbs (if desired), a small bowl of water and a second pastry brush (or you can use your fingers here), a clean kitchen towel and a metal spatula for flipping.

Heat a 9-12-inch nonstick sauté pan over medium heat. When the pan is hot, add a 1/2 teaspoon of olive oil. Wad up a few paper towels and wipe the oil around the pan. You want the pan to be just very lightly coated with oil.

When the pan is heated, brush one side of one naan with water (or use your fingers to lightly coat one surface with water) and place it in the pan, wet side down. Immediately cover the pan and allow the naan to cook for about 30-40 seconds or until bubbles appear over the top surface and the bottom is golden brown. Uncover and flip the naan to the opposite side. Cook for another 20-30 seconds (uncovered) until there are bubbles on the bottom or deep golden brown. (You may have to adjust your heat a bit, up or down, so that the bubbles appear by 20-30 seconds.)

Remove the naan from the pan to the towel, brush lightly with butter (and sprinkle with fresh herbs and flaky sea salt, if desired). Repeat for remaining naan, stacking them on top of each other, covered with the other half of the towel. (You can also stack them between pieces of parchment paper, if desired.) If the pan seems to be accumulating flour, repeat the oiling and wiping with a wad of paper towels.

Serve immediately or allow to cool and reheat when desired. Naan can also be frozen.

Recipe from The Cafe Sucre Farine

Citrus Poppy Seed Twists

Francine — Fri, 17 Feb 2023 16:07:50 +0000

Citrus Poppy Seed Twists are a wonderful way to incorporate citrus into a sweet roll. These light twists are delicately flavored with orange and grapefruit zest and drizzled with an orange flavored glaze. Yum!

The orange-flavored dough comes together easily in a stand mixer fitted with a dough hook. The dough is rolled out into small rectangles and topped with a citrus butter-sugar mixture. It’s rolled up, split in half and twisted into knots and baked. Once warm from the oven, drizzle the citrus glaze over and say “hello, breakfast”!

The process to make these buns includes making a yeast dough. Which isn’t hard, even though you might be thinking “no way”! I would never suggest that you knead dough by hand (I don’t except at the very end sometimes) but if you have a stand mixer with a dough attachment, you’re good to go.

It’s not necessary to proof the yeast (which means combining yeast and warm liquid like water or milk and a touch of sugar and waiting for the yeast to puff up or bloom). The yeast gets combined with the flour and dry ingredients (along with the orange zest). Milk is warmed with butter and added to the flour mixture and combined.

Add eggs and vanilla and mix until a shaggy dough forms. Now, switch to the dough hoo and knead for 12 to 15 minutes until it comes together nicely. Knead by hand a few times and then shape into a ball and let it rise in an oiled, covered bowl until the dough has doubled in size. This can take 45 minutes to one hour.

To make the poppy seed filling, combine the poppy seeds with flour and salt and set aside.

Beat grapefruit and orange zest with sugar and butter in the bowl of a stand mixer. Once combined, add the poppy seed mixture and blend. Set aside the filling.

Once the dough is ready, punch it down (it will deflate) and divide it into 10 equal portions. I weigh the whole dough, divide by 10 and that’s how much each twist should weigh. I switch my scale to grams to get a more accurate reading and I pinch off bits if I have too much or add if too little.

Then, roll each piece into an 8- x 5- inch rectangle. Spread about 3 tablespoons of filling on each rectangle and roll up into a log. Slice the log into two pieces lengthwise and lay each piece with the filling up. Pinch together the top of the pieces and then twist the pieces together, trying to keep the filling exposed on the top of the twist.

Finally, shape the twist into a knot. Place the twists on a parchment-lined sheet pan, and let them rise for about 45 minutes.

Brush an egg wash over each twist and bake for about 30 minutes or until the twists are puffed and golden.

Make a glaze from confectioners’ sugar and orange juice and drizzle over cooled twists.

Enjoy these twists for breakfast, brunch or snack time!

Share Your Thoughts...

Lastly, if you make Citrus Poppy Seed Twists, 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!

Citrus Poppy Seed Twists

Makes: 10 buns

Prep Time: 1 hour

Bake Time: 33 minutes

Total Time: 1 hour & 45 minutes plus rise time 2 hours

Ingredients

5 & 1/2 cups (688grams) all-purpose flour, divided
1 & 3/4 cups granulated sugar, divided
1 tbsp plus 1 tsp tightly packed orange zest, divided
2 & 1/4 tsp instant yeast
1 & 1/2 tsp kosher salt, divided
1 cup whole milk
1 & 1/4 cup unsalted butter, softened and divided
3 large eggs, room temperature and divided
1/2 tsp vanilla extract
1/4 cup poppy seeds
2 tbsp tightly packed grapefruit zest
1 tbsp water
1 cup confectioners’ sugar
2 tbsp fresh orange juice

Instructions

In the bowl of a stand mixer, whisk together 4 & 3/4 cups (594 grams) flour, 3/4 cup sugar, 1 teaspoon orange zest, yeast, and 1 teaspoon kosher salt until combined.

In a small saucepan, heat milk and 1/2 cup butter over medium heat until butter is melted and an instant-read thermometer registers 120°F to 130°F. Add warm milk mixture to flour mixture; using the paddle attachment, beat at low speed until combined. Add 2 eggs and vanilla; beat until a wet, shaggy dough forms.

Switch to the dough hook attachment. Beat at medium speed until dough is smooth and elastic, 12 to 15 minutes; add up to 1/4 cup (31 grams) flour, 1 tablespoon at a time, if dough is too sticky. Turn out dough onto a lightly floured surface, and knead 5 to 8 times; shape into a smooth round.

Lightly oil a large bowl. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place until doubled in size, 45 minutes to 1 hour.

In a small bowl, whisk together poppy seeds, remaining 1/2 cup (63 grams) flour, and remaining 1/2 teaspoon salt.

Clean bowl of stand mixer and paddle attachment. Using the paddle attachment, beat grapefruit zest, remaining 1 cup granulated sugar, remaining 3/4 cup unsalted butter, and remaining 1 tablespoon orange zest at medium speed until combined, about 2 minutes. Beat in poppy seed mixture until just combined.

Line 2 rimmed baking sheets with parchment paper. Punch down dough, and let stand for 10 minutes. Divide dough into 10 portions (about 120 grams each). On a clean surface, roll each portion into an 8×5-inch rectangle, one long side facing you. Spread about 3 tablespoons grapefruit zest mixture on each rectangle, leave a 1/4-inch border along one long side. Staring with long side opposite border, roll up each rectangle into a log, pinching seam to seal. Place 1 log seam side down, and cut in half lengthwise. Pinch one end together, and twist halves together, cut side up. Pinch remaining end, and bring into a knot, tucking ends under each other. Repeat with remaining logs. Place about 2 inches apart on prepared pans. Cover and let rise in a warm- draft-free place until puffy, about 45 minutes.

Preheat oven to 350°F. In a small bowl, whisk together 1 tablespoon water and remaining 1 egg. Lightly brush over each bun. Bake until puffed and golden and an instant-read thermometer inserted in center registers 190F, 30-33 minutes. Let cool on pans for 10 minutes. Remove from pans, and let cool completely on a wire rack.

In a small bowl, whisk together confectioners’ sugar and orange juice until smooth. Drizzle over cooled buns. Best served same day.

Recipe by Bake from Scratch