Baking for Breakfast: Sweet and Savory Treats for Mornings at Home: A Chef's Guide to Breakfast with...

BakingforBreakfast:SweetandSavoryTreatsforMorningsatHomeAChef’sGuidetoBreakfastwithOver130Delicious,

Easy-to-FollowRecipesforDonuts,MuffinsandMoreByDonnaLeahy

PhotographybyRobertLeahy

FoodArtsFusionLLC

ISBN978-1-942118-14-5

©2015,DonnaLeahyALLRIGHTSRESERVED.Anyunauthorizedreprintoruseofthismaterialisprohibited.Nopartofthisbookmaybereproducedor

transmittedinanyformorbyanymeans,electronicormechanical,includingphotocopying,recordingorbyanyinformationstorageandretrievalsystem,withoutthewrittenpermissionoftheauthor,exceptwherepermittedbylaw.

Disclaimer

The information contained in this book is based on research and personalexperience unless otherwise stated. While every care has been taken incompilingtherecipesforthisbook,FoodArtsFusionLLCoranyotherpersonswho have been involved in working on this publication cannot acceptresponsibilityforanyerrorsoromissions,inadvertentornot,thatmaybefoundin the recipes or text, nor for any problems that may arise as a result ofpreparing one of these recipes. Health-related information provided in thisbook is for educational and entertainment purposes only. The author andpublisher disclaim responsibility for any adverse effects thatmay result fromthe use or application of the recipes and information within this book. Thepublisherand theauthormakenorepresentationsorwarrantieswith respectto theaccuracyorcompletenessof thecontentsof thiswork,andspecificallydisclaim all warranties, including, without limitation, warranties of fitness orhealth foraparticularpurpose.Thiswork is soldwith theunderstanding thatthe publisher and author are not engaged in rendering medical or otherprofessionaladvice,andthatneitherisliablefordamagesarisingfromit.

AlsobyDonnaLeahy

FrenchToast,WafflesandPancakesforBreakfast:ComfortFoodforLeisurelyMornings

EggsforBreakfast:Delicious,HealthyRecipestoJump-StartYourDay

MorningGlories:RecipesforBreakfast,BrunchandBeyondfromanAmericanCountryInn

RecipeforaCountryInn

Cover-CinnamonRollsRecipep.290

Thankyou!

Iappreciateyourpurchaseofthisbookandhopeyouwillenjoytheserecipes.Iknow you could have picked dozens of other cookbooks, so to show myappreciationI’d liketoofferyouabonus:TenDeliciousDonutRecipes.Simplysign up on my website www.donnaleahy.com to receive my monthlynewsletter,andIwillsendyouthePDF.

Finally, I need to ask you a favor. If youhave amoment to post anonlinereviewonabookretailersite,I’dreallyappreciateit.Thistypeoffeedbackwillhelpmecontinuetowritethekindofcookbooksthatyouwanttouse. Ifyouhaveanydirectfeedback,pleasecontactmethroughmywebsite.

Thanksagain.Ilookforwardtohearingfromyou.

ChefDonna

http://www.donnaleahy.com

TableofContents

DisclaimerThankyou!TableofContentsIntroductionCHAPTERONEMuffins,SconesandQuickBreads

ApricotMuffinswithAlmondStreusel

StrawberryButtermilkMuffins

AppleCrumbMuffins

CoconutMuffinswithPineappleGlaze

PeanutCrumbChocolateChipMuffins

OatmealWhiteChocolateMuffins

BlueberryMuffinswithCinnamonSugar

PumpkinCoconutStreuselMuffins

CitrusYogurtMuffins

HoneyRaisinBranMuffins

CoffeeChocolatePecanPopovers

GoatCheeseHerbMuffins

SweetCorn,BaconandJalapenoMuffins

LemonCurrantScones

CranberryGingerCreamScones

BlueberryScones

CherryCrumbScones

IrishRaisinScones

PecanChocolateChipScones

PumpkinGingerScones

HamandCheeseScones

OrangePoppySeedBread

ChocolateCherryHazelnutBread

BlueberryStreuselBread

CranberryPecanBread

PumpkinBreadwithWalnutStreusel

WalnutBread

StrawberryBalsamicBread

RaspberryAlmondBread

CHAPTERTWOCoffeecakes,SweetRollsandDanishRaspberryCreamCoffeecake

CrumbCoffeecake

PeachStreuselCoffeecake

AppleCrumbSourCreamCoffeecake

AlmondFigCoffeecake

BlueberryButterCoffeecake

RicottaandChocolateCoffeecake

AppleWalnutStreuselCoffeecake

PlumSourCreamCoffeecake

SpiceCoffeecake

HoneyPecanMonkeyBread

MonkeyBreadwithCaramelGlaze

PecanStickyBuns

MapleCaramelStickyBuns

CroissantCinnamonRolls

AlmondCroissantRolls

RaisinCreamCroissantRolls

ApricotOrangeSweetRolls

HoneyAlmondCrescents

CheeseDanish

CoconutAlmondBearClawDanish

MixedBerryBraid

CherryStrudel

ApricotCheesePastryRing

CinnamonPecanPastryRing

CrescentswithPecansandCoconut

CHAPTERTHREECobblers,Crisps,TartsandTurnoversBlueberryPeachCobbler

AppleBuckle

AppleCranberryCrisp

PeachPecanCrumble

ApricotBuckle

BlackberryCobbler

RaspberryLemonBuckle

StrawberryRhubarbCrumble

ApricotSourCreamCrumble

CherryWalnutCrumble

AppleRaisinSourCreamCrumble

PearRaisinCobbler

MixedBerryCrisp

PearCranberryTartwithAlmond

BlackberryShortbreadTart

RusticStrawberryRicottaTart

RaspberryCreamTart

BlueberryLemonTart

CranberryRaisinTart

PlumCustardTart

AppleSourCreamTart

PearSourCreamTurnovers

MixedBerryTurnovers

CherryCreamTurnovers

ApricotRaisinTurnovers

CHAPTERFOURDonuts,Biscotti,BarsandGranolaYeastDonuts

ButtermilkDonuts

PumpkinDonutswithMapleGlaze

ChocolateDonutswithChocolateGlaze

AppleSpiceDonuts

CoconutDonutswithLemonGlaze

PowderedSugarDonuts

CoffeeChocolateChunkBiscottiwithCaramelGlaze

Apricot,GingerandWalnutBiscotti

AlmondBiscotti

CinnamonBiscotti

PeanutButterOatmealBiscotti

OrangeHazelnutBiscotti

Cranberry,PistachioandWhiteChocolateBiscotti

AniseAlmondBiscotti

Sun-DriedTomatoandGoatCheeseBiscotti

FruitandNutBars

FigAlmondBars

StrawberryBars

PeanutCoconutBars

GranolaBars

ApricotPecanBars

GranolaTwoWays

PumpkinSpiceGranola

CherryPistachioGranola

CHAPTERFIVEClassicBakedGoods,BreadsandDoughsTraditionalEnglishMuffins

SimpleEnglishMuffins

Crumpets

TraditionalBagels

SimpleBagels

ButtermilkBiscuits

CinnamonBread

PanettoneLoaf

SweetRollDough

SweetTartDough

CreamCheesePastryDough

SourCreamPastryDough

TraditionalBrioche

SimpleBrioche

DanishPastryDough

TraditionalPuffPastry

SimplePuffPastry

TraditionalCroissantDough

SimpleCroissantDough

CHAPTERSIXPantryAlmondPaste

ApricotFruitSpread

RaspberryJam

Applesauce

CreamCheeseGlaze

LemonGlaze

VanillaGlaze

ChocolateGlaze

ChocolateGanache

PeanutButterGlaze

SaltedCaramelGlaze

MapleGlaze

PeanutCrunchTopping

BONUSCHAPTERSEVENDonutsDonutMakingTips

ButterPecanCrunchCakeDonuts

GlazedVanillaYeastDonuts

BeignetFritters

Crullers

RaspberryJelly-FilledDonuts

WhiteCream-FilledDonuts

PeanutButterCream-FilledDonuts

LemonCream-FilledDonuts

Maple-GlazedBaconFritters

Vanilla-GlazedChocolateCakeDonuts

Thankyou!

Introduction

What could be more comforting than waking up to the fragrant aroma offreshly baked coffeecake or muffins? Spending a leisurely morning at home,sippingasteamingcoffeeorteaandnibblingonawarm-from-the-ovenpastryconjures the very essence of relaxation and renewal. Breakfast is ameal forsavoring time alone or enjoying casual interactions with family and friends,where comfy pajamas and cozy robes are standard dress code. For me,breakfasthasalwayshadaspecialmeaning,bothasaloverofgoodfoodandasa culinary professional. In my years as a chef at our country inn, baking forbreakfastwasthestartingpointforthedelicious,nourishingmorningmealthatwouldfollow.Itwasthefirststeptohelpingourguestsbegintheirdayhappyandcontent.

Baking is actually quite an amazing accomplishment, much like creating awork of art. Bakers combine various ingredients that turn into somethingcompletelydifferentandunique—ideally,somethingdelicious. Inrecentyearstherehasbeenatrendinbakingtomakeitlessofanartandmoreofascience.There isnodoubtthatbakingrequiresaccuracy,butaccuracy isthemeanstoanend,atoolthatisusedtocreate.Inthisbook,Iwantyoutobeabletosharethe happiness of baking for breakfast, with creative recipes that are easy toprepareandshare.Nowheredidmyprofessionalbakingbringmorehappinessthanfirstthinginthemorning.

Asachef,makingbreakfastwasalwaysmy favorite timeat the inn.Duringour dinner service, there was off-the-wall pressure to get 10 things right atonce. Executing a multitude of different menu items at once could be adaunting task. Since one mistake could ruin someone’s evening, I felt anincredible amount of responsibility for making that experience perfect. Incontrast,breakfastwaslikeadeepbreathoffreshair.ThemenusIcreatedforbreakfast were simpler, but still interesting and inventive. Compared to thehecticsceneintherestaurantkitcheneachnight,morningsinthatsamekitchenfeltleisurely.

Peopleexpectdinneratafinediningrestauranttobeperfect.Buttheyoftendon’texpect that samecareandconsideration in themorning.Breakfastwas

mychancetotakethembysurprise.Ourbreakfastmenualwaysincludedonespecialbakeditem,presentedtotheguestsattheonsetofthemealservice.Italwaysbroughtasmiletotheirfaces,andoftenagaspof“wow!”Sharingthejoyofbakingisapowerfulfeeling.Withthatkindofreaction,it’snowonderIlovebreakfast.

In larger restaurants, there is a dichotomy between the line chefs and thebakers.Bakersarriveintheearlyhoursbeforethemealprepbegins,sometimesonlyafewhoursafterthelinechefshaveleftoncedinnerserviceiscomplete.Butinourcountryinnrestaurant,Ididallthecooking.Istartedbakingearlyinthemorningaspartof thebreakfastmenu.Bakingcontinued later in thedayfor afternoon tea service, plus breads and desserts for the full-service fi nedining restaurant. So as a chef, bakingwasnot a separate activity forme—itwas part of my daily cooking routine. Today, I continue to develop newbreakfast baking recipes for clients, as well as for sharing with friends andfamily.

If you’re imagining having to get up in themiddle of the night to enjoy abaked good at home for breakfast, I want to reassure you that, for theserecipes, that won’t be necessary. From juggling many aspects of cookingthroughoutmy career, I’ve learned todividemore complexpreparations intomanageable steps. Many of these recipes, like Blueberry Peach Cobbler orStrawberryMuffins,areeasytoassembleandcanbeonyourbreakfasttableinunderonehour.Whentherecipesarealittlemoreinvolved,liketheCroissantCinnamon Rolls or Coconut Almond Bear Claw Pastries, I’ve noted special“make ahead tips” at the bottom of the recipe so you can spread out thepreparationoverafewdays.

When possible, the number of servings is kept as low as possible toaccommodatebakingathome,althoughinsomecasesitissimplynotpracticaltoreducetheyields.Ialsoknowthatthetimewespendathomeisbestspentwith thosewe love. The point ofmaking these comfort foods at home is toallowyouleisurelytimetoenjoythemwithfamilyandfriends,nottospendthemorning hours alone in the kitchen. These recipes are designed so you canenjoybreakfasttreatsalongwithyourguests.

Although Ibaked inaprofessionalcapacity,mybakingwasmuchmore likeyourbakingathome.Maybeyou’remakingaholidaydinnerandyouwanttobakebiscuitsaspartofthemenu.Perhapsyouaresendingyourkidsatcollegea care package with the cookies they loved as children. Ormaybe you have

company for theweekendandwant tomakemuffins forbreakfast.There’sagood chance you don’t have time to work out the kinks in a recipe. Youprobablyhavea limitedamountof time toget thebakingdone, soyouneedthoserecipestoturnout100%ofthetime.

When I arrived inmy restaurant kitchen to begin prepping for breakfast, Ineededmybakedgoodstoturnoutaswell.HowcouldIstartbreakfastservicebytellingmygueststherewerenocroissantsthatmorningbecausetheydidn’trise? I had to be fairly certain a recipewouldwork, so Iwouldwork out thedetailsofrecipesinbetweenotherthingsthroughouttheday.Iwasconstantlycomingupwithnewideasandrecipes,ensuringthatmyreturningguestswouldbeabletoenjoytheir favoritesaswellas indulge innewtreats.Seeingsmilesontheirfaceseachmorningmadeitallworthwhile.

Inthechaptersthatfollow,therearearangeofrecipesforbreakfasttreatsthat will suit every schedule and time constraint. From muffins to cobblers,manyoftherecipescanbeeasilyassembledandbakedoffthesamemorning.Coffeecakesandtartscanoftenbemadeadayortwoahead,sothereislittletodo in themorningexcept toenjoy themwithguests.Biscotti,barsandbakeddonuts are delicious portable baked goods, able to be enjoyed at homeby aglowing fi reoroutdoorsata sunrisepicnic,dependingon the season.Whilesomeclassicbreakfasttreatslikecroissantsandbriochemayinvolveafewextradaysofpreplanning,I’vealsodevelopedsomesimplerversionsthatrequirelesstimetoprepare.Eitherway,theywillbeworththeeffort.Inthepantrysection,therearerecipesforcomponentsofdisheslikeapplesauceandjams,andalsosomealternateglazesandtoppings.Whilethisbookconcentratesonbakingforbreakfast,I’vealsoincludedsomerecipesforfrieddonutsinabonuschapter.

Mornings at home should be a time for leisure and enjoyment. Theseappetizingrecipeswill inspireyoutocreatebreakfasttreatsthatwillbringjoytoyourfamilyandfriends.Comeintomykitchenandlet’sgetstarted.

MEASURINGAccuratelymeasuring ingredients is imperative to successfulbaking.Althoughthere has been a recent trend among some home bakers towards weighingingredients,moststillmeasureinvolume,suchascups.SowhileIhaveincludedweights for the dry ingredients, these recipes were tested specifically withmeasuredones.Duringthistesting,Ifoundtheuseofmeasuringscoopstobe

themostaccuratefordryingredients.Becausethescoopsareeasytoleveloff,theygivethemostconsistentresult.But ifyoudon’thavethescoops,doublecheck yourmeasures in a cup. (There is a saying inwoodworking—measuretwice,cutonce.Thesameideaapplieshere.)

Measuring spoons in various sizes (¼ tsp. to 1 tbsp.) also ensure greateraccuracy.Dryingredientslikeflourshouldbesiftedaftermeasuring.Becauseitispronetoclumping,brownsugarshouldbepackedintothemeasuringscooporcupbeforelevelingtoeliminateairspaces.Forwetingredients,Iuse1-and2-cupPyrexglassmeasuringcups.Beextracarefulmeasuringwet ingredientsbysettingthecuponthecountersotheliquidlevels.Donotmeasurespoonsofliquidingredientsoverthebowltoavoidsplashingextraintothemix.

INGREDIENTSWhere specific ingredients are called for, they are described in detail in therecipes. However, here are some general guidelines for the more genericingredientsused.

FlourProfessional bakers keep a larger variety of flours on hand. They can beconfident they are used consistently and maintain freshness, but that’s notalways practical at home. For this reason, the recipes were developed usingunbleached, all-purpose flour (with a few exceptions). Some recipes includebread flour (whichhasahigheramountofgluten), important inyeastbreadsandsomebakedgoodslikebagels.Youcanalsopurchaseglutenseparatelyandaddittoyourall-purposetouptheglutenratio.(Ifyougothisroute,followthedirections on the gluten you purchase for howmuch to add.) Since I almostneverhavepastryflouron-hand,Iaddcornstarchtoall-purposetosoftenitforcertainrecipes.This isnoted inthosespecificrecipes,but ifyouprefertousepastryflour,substituteitforanequalvolumeofall-purpose.

SugarandSweetenersTheserecipesweretestedwithgranulatedsugar(inlieuofsuperfine,whichisoftenusedbyprofessionalbakers),becauseitisreadilyavailable.Ialsolikethetexture itgives to the finishedproduct (basically,whencombininggranulated

sugarwithbutter, ithelpsincorporatemoreairandallowsthebutterto“fluffup”). I typically use light brown sugar because it has lessmolasses (strictly amatter of taste), but if you only have dark on hand, it won’t affect the endresultsotherthanbyalteringtheflavorprofile.Ihavepurposelynotusedcornsyrupintheserecipestoavoidthehighfructosetype.Incaseswherehoneyisused, please invest in a good quality product (my favorite is Savannah BeeTupelo because of its delicious taste, and because it doesn’t crystallize). Lowquality, commercial honey can add an off -flavor to baked goods. Ditto onmaple syrup—buy thebest you canafford (I like thedarkerGradeBKirklandbrandfromCostcoforitsrichflavor).

DairyWherebutter isused,therecipes includeunsaltedsweetbutter,thestandardtype available in U.S. groceries. In certain recipes that require laminating orlayeringbutter(forexample,croissantsorDanishpastrydough),theamountofbutterfatinthebuttercanmakeabigdifferenceintheliftofthedoughlayers.Sometimes thisbutter is referred to as European-stylebecause theEuropeanstandardfortheminimumamountofbutterfatishigherthanthatintheU.S.Inshort, less butterfatmeansmore water. Flavor, however, is less amatter ofbutterfatandmoredependentonthequalityofthecream.Flavorisincreasedthroughaprocess called culturing, theadditionofwhichallows thebutter toferment before churning. I like this added richness, so I recommend using acultured butter, especially for laminating (if possible). Kerrygold is my firstchoice for laminating (also from Costco), and I also love the cultured butterVermont Butter and Cheese (it is not as widely available, but is just plaindelicious). If youare fortunate tohaveaccess toa localdairy, check to see iftheyproduceahigherfat,culturedbutter.ThemostcommonbrandofhigherbutterfatbutterinU.S.supermarketsisPlugra.Ifyoudon’thaveaccesstoanyof these, the recipeswill stillwork. I recommend tossing the lower fatbutterwithafewtablespoonsofflourwhenlaminatingtoabsorbsomeoftheexcessmoisture.

Whendairyproducts likemilk,sourcream,yogurtandricottaare included,they are full-fat. Cream cheese is the dense version (not the whipped), andbuttermilk is by nature lower in fat—although I use theminimally processed2%.

EggsThe recipeswere testedwith large eggs and yolks from large eggs. The eggswerefromchickensthatwerecage-freebutnotfreerangetokeepthecoloroftheyolksconsistent.(Ifyouneedamoredetailedexplanationofthenuancesofhoweggsareproduced,pleasecheckoutmyEggsforBreakfastbook.Youwillbeamazed,as Iwaswhen researching it,onwhat the labelingoneggs reallymeans.)

ShorteningandOilSolid shorteninghasanegative reputationbecause it typically contains trans-fats, also called partially hydrogenated oils,which have been associatedwithincreased health risks. Trans-fats are created when hydrogen is added tovegetable oil to make it more solid. There are now many brands of solidshortening available that don’t include trans-fats, even the old standards likeCrisco.Nutiva-brandcoconutandpalmoil-basedsolidshorteningwasusedfortesting (it has a natural golden color that adds a nice, natural hue to bakedgoods).Oliveoilusedinbakingshouldbealighterstyle(althoughnot“light”),not an extra virgin oil, so as to not dominate the flavor profile.When liquidvegetableshorteningiscalledfor,whetherforbakingorfrying,canolaoilwasused.

SaltFinelyground sea salt isused in these recipes.Anequal amountof table saltmayalsobesubstituted.AlthoughIprefernottobakewithkoshersaltbecausethecoarsergrainsdonotalwaysdissolve,useaconversionchartifyouchoosetosubstitutekosher.

YeastInstant dry yeast was used for all recipes that call for yeast. I prefer it overactiveorfreshyeast,mainlyforitsversatilityandaddedfermentationqualities(i.e., faster risewith instantyeast,althoughactivedryeventuallycatchesup).Instantyeastcanbeaddeddirectlytothemix,withnoproofingorrehydrationrequired.However,itshouldnotcontactcoldingredientsdirectly,soIgenerallywhiskitintotheflourtodistributeitevenly,and/orslightlywarmanyliquidsin

the recipe before combining them with a dry ingredient/yeast mixture. TherecipesweretestedwiththeSAFbrand,whichIpurchaseinthevacuum-sealedpackageandkeepintherefrigerator(itcanalsobefrozen).TheirRedLabel isthestandardinstantdryyeast.

IalsosometimesusetheSAFGoldLabel(osmotolerant)forsweetbreadslikeDanish pastry. The sugar in sweet breads attracts water and can starve theyeast,essentially inhibitingtherise.SAFGoldworksbestwhentheamountofsugar is between10%and30%of the amountof the flour. If you commit tobakinganumberofthesweetyeastrecipes,purchasingtheosmotolerantyeastisaworthy investment.However, it isnotnecessary.TherecipesweretestedwiththestandardRedLabel.

Ifyouareanexperiencedbakerandprefertosubstitutefreshyeast,instantdry yeast is used at 33–40% of the weight of fresh (check with themanufacturer’srecommendations). Instantyeastandactiveyeastaretypicallysubstituted on a 1:1 ratio. Keep inmind that there aremany variableswhendoughisrising,sotimingislessimportantthanhowmuchithasactuallyrisen.Ambient temperature, barometric pressure, how you knead the dough andmanyotherfactorsaffectdoughrisingtimes.Asmentionedearlier,thisispartoftheartofbakingthatIhopeyou’llembrace.

ChocolateWhen a recipe calls for cocoa powder, I prefer Valrhona Dutch-processunsweetenedcocoapowder.Fordarkchocolate,therecipesweretestedwithGuittard bittersweet and semi-sweet chocolate baking wafers and chips. Forwhitechocolate,Ghiradelliwastested(mypersonalfavoriteisCallebaut,butIcan’tgetitreliablyshippedtomeinsouthernFlorida).Substituteyourfavoritebrands.

NutsandDriedFruitFreshnessisreallyimportantwithnuts,soifyouhavesomehangingoutinyourpantrythatyoudon’trememberpurchasing,throwthemout!Thedriedfruitintheserecipeshasnoaddedsugar,comesinasealedpouchandismoist.Ifyourdriedfruitisnotmoist,submergeitinwarmwaterfor10-15minutestosoftenthe fruit and drain off the water before using. (Note: There is a recipe forcandiedcitruspeel,whichisnotdried,onp.73.)

SPECIALINGREDIENTSDiastaticmaltpowderisthenot-sosecretingredientcommercialbakersusetopromoteastrongriseandevengolden-browncrust inbreadsandbagels.Theactive enzymes in diastaticmalt improve the yeast’s efficiency, allowing it togrow for the duration of the fermentation period and improving oven-springand texture.A littlegoesa longway (about1 tsp.per3cups flour), so if youdecide to invest in some,purchasea smallamount toensure freshness. IusetheHoosierHillFarmbrand,butotherbrandspackageitinsmallerquantities.However,itisnotrequiredforanyoftherecipes.

Espresso powder is a dried powder made from brewed coffee made withspecially selected beans (note that it is NOT ground coffee, nor is it instantcoffee,althoughinstantcoffeemaybeusedasasubstitute).Thepowderisveryfine,so itdissolveseasily,enhancingtheflavorofchocolate inarecipe(muchlikeaddingvanillaextract).Whenusedinmoderation(typicallyunder2tsps.),itdoesnotaddanycoffeeflavorofitsown.Ifyouwanttheaddedcoffeeflavor,addit insmall incrementsabovetherecommendedamount.Espressopowderis always listed as optional, but is invaluable as a way to intensify chocolateand/oraddcoffeeflavor.IusetheespressopowderfromKingArthurFlourorJavaandCo.,bothavailableonAmazon.

MIXINGI indicateusing a standmixerwhenevermixing and kneading is involved in arecipe,butitisnotnecessary.Iusedthestandardpaddleorflexbeater(whicheliminatestheneedtoscrapedownthebowlasoften)onmyKitchenaid6qt.standmixerformixing(unlessnoted).Anyrecipeindicatingtheuseofastandmixercanbemixedwithahandmixerorbyhand.Mixingtimesareimportantand are detailed in each recipe. Overmixing in certain baked goods such asquick breads will result in overdeveloped gluten and sometimes createunwantedairpockets. Incontrast, somerecipes that requiremoredevelopedglutenwillalsorequirekneading(seethenotebelow)inadditiontomixing.Ingeneral, ingredients should be as close to the same temperature as possiblebeforemixing.

Apastryblender(atoolwithseveralnarrowstripsofstainlesssteel,joinedatahandle)isusefulforblendingbutterorsolidshorteningintodryingredients.A

foodprocessorcanalsoaccomplishthis,althoughitisnotnecessary.Iusea14-cupCuisinart forsome large jobs likemixingdoughforpastrycrusts,anda3-cup“mini-processor”forsmalltaskslikefinelychoppingnuts.Ifyouchoosetouseafoodprocessor,usethepulsebuttontopreventover-mixing.

Abenchscraperisaninvaluabletoolforgatheringandmixingdoughonaboardor work surface. It’s also handy for transferring individual items intact (likedonutsorDanishpastry)beforetheyarecooked.Althoughit’snotessential,abenchscraperisonekitchenitemI’drecommendyoupurchase(under$10)tomakeyourbakinglifeeasier.

KNEADINGKneading helps develop the gluten in bread and some pastry doughs.Developing gluten is especially important for bread, because it will hold thegassesthattheyeastproduces,whichinturnhelpsthebreadtorise.Glutenwilldevelop naturally to a certain extent, but kneading accelerates the process.There are recommended kneading times in those recipes that require glutendevelopment,butbecausetherearesomanyvariablesinvolved,youmayneedto adjust the amount of time. I suggest hand-kneading even after using thedoughhookonthemixertoensurethedoughisthepropertexture.

Sohowdoyouknowhow long toknead?Even if youusea standmixer toknead, you will need to evaluate the gluten development using your ownsenses. The first way is to judge the appearance and texture of the dough.Whendoughhasbeenkneadedadequately,itwillhaveasoft,silkytextureandwillspringbackwhenpokedwithafinger.Inaddition,youwillwanttousethestandardmethodtotestthedough,calledthewindowpanetest.Simplypulloffa small piece of dough and stretch it in each direction. If it forms a thin,translucent membrane (like a windowpane), your dough has been kneadedenough.Ifitbreaksorcracks,youshouldcontinuekneading.

GREASINGTHEPANVSUSINGLINERSItypicallyuseparchmentpaperforeaseofcleanupanditseasyrelease,butitisnot necessary. If youdonot haveparchment, greasing thepan is the easiestalternative. A Silpat or other silicone linermay also be substituted on bakingsheets.Forbakedgoodsthatmightbehardtoremovefromthepan,liningthe

panwith foil andgreasing itwill substitute forparchment. I oftenusemuffinliners to reduce the amount of cleanup (there are also stand-alone siliconeliners available for these). I sometimes use stand-alone paper molds forindividual muffins and monkey breads (I like the mini-panettone molds—mainlyforpresentation),butagain,theyarenotnecessary.Flouringapanafterbutteringorgreasing is important forquickbreadsso that theyriseevenly. Italsocreatesabarrierbetweenthebutterandthebattertopreventthebutterfrom melting into the batter. If you’re making a chocolate bread or muffinwhere the flour might affect the appearance, you can use cocoa powderinsteadofflourforcoatingthepan.

CHAPTERONE

Muffins,SconesandQuickBreads

■ApricotMuffinswithAlmondStreusel

■StrawberryButtermilkMuffins

■AppleCrumbMuffins

■CoconutMuffinswithPineappleGlaze

■PeanutCrumbChocolateChipMuffins

■OatmealWhiteChocolateMuffins

■BlueberryMuffinswithCinnamonSugar

■PumpkinCoconutStreuselMuffins

■CitrusYogurtMuffins

■HoneyRaisinBranMuffins

■CoffeeChocolatePecanPopovers

■GoatCheeseHerbMuffins

■SweetCorn,BaconandJalapenoMuffins

■LemonCurrantScones

■CranberryGingerCreamScones

■BlueberryScones

■CherryCrumbScones

■IrishRaisinScones

■PecanChocolateChipScones

■PumpkinGingerScones

■HamandCheeseScones

■OrangePoppySeedBread

■ChocolateCherryHazelnutBread

■BlueberryStreuselBread

■CranberryPecanBread

■PumpkinBreadwithWalnutStreusel

■WalnutBread

■StrawberryBalsamicBread

■RaspberryAlmondBread

ApricotMuffinswithAlmondStreusel

I like the flavorcombinationofapricotandalmond,butany flavor jamwouldworkinthesefruit-filledmuffins.

MAKES12MUFFINS

2¼cups(10oz.)all-purposeflour

2tbsps.lightbrownsugar

8tbsps.unsaltedbutter,softened

½cup(1.9oz.)slicedalmonds

1tbsp.bakingpowder

½tsp.bakingsoda

½tsp.salt

2/3cup(4.7oz.)granulatedsugar

2largeeggs

1tsp.almondextract

1cup(8.1oz.)sourcream

½cup(5.6oz.)apricotfruit

spread(seerecipep.305)

Preheattheovento375degreesF.Grease12standardmuffintinsorlinewithpaperliners.Inasmallbowl,combine¼cup(1.1oz.)flourandbrownsugar.Cut2tbsps.butter into the mixture with a pastry blender until crumbly. Stir in thealmondsandsetaside.Combinetheremaining2cupsflour,bakingpowder,bakingsodaandsaltina medium bowl. In a separate medium bowl, beat the remaining 6 tbsps.butterandgranulatedsugaruntillightandlemony.Beatintheeggs,almond

extractandsourcreamuntil smooth.Stir thewet ingredients into the flourmixtureuntiljustcombined.Spoon half the batter evenly among the muffin tins. Drop a heapingteaspoonofapricotfruitspreadintothecenterofeachmuffin.Topwiththeremaining batter, covering the fruit. Divide the almond mixture evenlyamongthemuffins.Bake for20–25minutes,until the topsaregoldenandspringy to the touch(and a toothpick inserted into the center comes out clean). Cool for 5minutesbeforeserving.

StrawberryButtermilkMuffins

When strawberries are abundant in season, baking them into these muffinstoppedwithacrispbutter-sugartoppingisagreatwaytoenjoythesurplus.

MAKES12MUFFINS

1cup(7oz.)granulatedsugar

2½cups(11oz.)plus3tbsps.all-purposeflour

7tbsps.unsaltedbutter,melted

1tsp.bakingpowder

½tsp.bakingsoda

¼tsp.salt

1cup(8fl.oz.)buttermilk

1¼tsps.vanillaextract

1largeegg

2cups(11oz.)freshstrawberries,

hulledandcoarselychopped

Preheat the oven to 350degreesF.Grease 12 standardmuffin cups or usepaperlinersandsetaside.Tomakethe topping,combine⅓cup(2.3oz.)sugarand3 tbsps. flour inasmallbowl.Stirin2tbsps.meltedbutter.Setaside.Combine the remaining 2 ½ cups flour, remaining ⅔ cup (4.7 oz.) sugar,bakingpowder,bakingsodaandsalt ina largebowl.Whiskthebuttermilk,vanilla,eggandremaining5tbsps.butterinaseparatemediumbowl.Makeawellinthecenterofthedryingredientsandpourinthebuttermilkmixture.Stiruntiljustcombined.Foldinthestrawberries.Dividethebatteramongthe12muffincups.Spoonthetoppingevenlyover

themuffins.Bake for25–30minutes,until the topsaregoldenandspringy to the touch(andatoothpickinsertedintothecentercomesoutclean).

AppleCrumbMuffins

These simple-to-make muffins are moistened with sour cream and dicedapples,andfinishedwithacrumbtopping.

MAKES12MUFFINS

2¼cups(10oz.)all-purpose•1tsp.bakingpowderflour

½tsp.bakingsoda

¼cup(2oz.)lightbrownsugar

1½tsps.groundcinnamon

½tsp.groundcinnamon

½cup(4oz.)sourcream

1½tsps.salt

1largeegg

8tbsps.unsaltedbutter,cut

1tsp.vanillaextractintobits

2largebakingapples,peeled,

½cup(3.5oz.)granulatedsugarcoredandfinelydiced

Preheattheovento350degreesF.Lightlygrease12standardmuffintinsorusepaperlinersandsetaside.Makethecrumbtoppingbycombining½cup(2.2oz.)flour,brownsugar,½tsp.cinnamonandsaltinamediumbowl.Cut3tbsps.butterpiecesintothemixturewithapastryblenderuntilmixtureiscrumbly.Combinetheremaining1¾cups(7.7oz.)flour,granulatedsugar,remaining1 tsp.salt,bakingpowder,bakingsodaandremaining1 tsp.cinnamon inalarge bowl. Add the remaining 5 tbsps. butter pieces and combine with apastry blender until mixture is crumbly. Whisk the sour cream, egg and

vanillatogetherinameasuringcup.Addthesourcreammixturetotheflourmixtureandmixuntiljustsmooth.Foldinthedicedapple.Evenly divide the batter among the muffin cups. Sprinkle topping evenlyover themuffins.Bakethemuffins for20–25minutes,until topsaregoldenandspringytothetouch(andatoothpickinsertedintothecentercomesoutclean).Coolslightlybeforeserving.

CoconutMuffinswithPineappleGlaze

Thesecoconut-filledmuffinshaveamoisttexture.Thepineappleglazeaddsatropicalflair,buttheyarealsodeliciouswithasimpledustingofconfectioners’sugar.

MAKES12MUFFINS

1½cups(6.6oz.)all-purposeflour

1tsp.bakingpowder

¼tsp.salt


¾cup(5.3oz.)granulatedsugar

2largeeggs

½cup(4fl.oz.)wholemilk

¼tsp.coconutextract(optional)

11/3cups(4.4oz.)sweetenedshreddedcoconut

1½cups(6.4oz.)confectioners’sugar

½cup(4.3oz.)crushedpineapple

Preheat the oven to 350 degrees F. Grease 12 standardmuffin tins or usepaperlinersandsetaside.Combine the flour, baking powder and salt in a large bowl. In a separatebowl, beat 4 tbsps. butter and granulated sugar until fluff y, about 3–4minutes.Whisktheeggs,milkandextract(ifusing)togetherandpourthemintotheflourmixture.Mixuntiljustcombined.Stirinthecoconut.Divide the batter evenly among themuffin cups. Bake for 20–25minutes,untiltopsaregoldenandspringytothetouch(andatoothpickinsertedintothecentercomesoutclean).

To make the glaze, combine the remaining 2 tbsps. butter, confectioners’sugar, 1 tbsp. water and pineapple until smooth. After the muffins havecooled for 5 minutes, spoon the glaze evenly over the muffins. Allow theglazetosetfor5minutesbeforeserving.

PeanutCrumbChocolateChipMuffins

Peanut butter and chocolate chips come together in these not overly sweetmuffins.Thecrunchypeanuttoppingisatreat,butthechocolatechipmuffinsarealsodeliciousplain.

MAKES12MUFFINS

9tbsps.unsaltedbutter

2½cups(11oz.)all-purposeflour

¼cup(2oz.)plus2tbsps.Lightbrownsugar

2tbsps.peanutbutter

1/3cup(1.7oz.)peanuts,coarselychopped

½cup(3.5oz.)granulatedsugar

2tsps.bakingpowder

½tsp.bakingsoda

¼tsp.salt

2/3cup(5.3fl.oz.)buttermilk

2largeeggs

1tsp.vanillaextract

1½cups(7oz.)semi-sweetchocolatechips

Preheat the oven to 350 degrees F. Grease 12 standardmuffin tins or usepaperlinersandsetaside.Melt8tbsps.butterandallowtocoolslightly.Setaside.Combine½cup (2.2oz.) flourand2 tbsps.brownsugar inamediumbowl.Cuttheremaining1tbsp.butterintotheflourmixture.Useaforktocutthepeanutbutterintotheflouruntilmixtureiscrumbly.Stirinthepeanutsandsetaside.

Combine the remaining 2 cups (8.75 oz.) flour,¼ cup (2 oz.) brown sugar,granulatedsugar,bakingpowder,bakingsodaandsaltinalargebowl.Inaseparatebowl,whisktogetherthemeltedbutter,buttermilk,eggsandvanilla.Make a well in the center of the dry ingredients and pour in the buttermixture.Mixuntiljustcombined.Foldinthechocolatechips.Dividethebatterevenlyamongthemuffincups.Dividethepeanuttoppingevenly over themuffins. Bake for 20–25minutes, until the tops are goldenandspringytothetouch(andatoothpickinsertedintothecentercomesoutclean).Coolslightlybeforeserving.

OatmealWhiteChocolateMuffins

Whitechocolateaddsasubtlevanilla-scentedsweetnesstotheseoatmeal-filledmuffins.

MAKES12MUFFINS


2cups(6.7oz.)old-fashionedoats

½cup(4oz.)plus2tbsps.Lightbrownsugar

1¼cups(5.5oz.)all-purposeflour

1tsp.bakingpowder

½tsp.bakingsoda

¼tsp.salt

1tsp.groundginger

1¼tsps.groundcinnamon

½tsp.groundnutmeg

1largeegg

1cup(8.6oz.)applesauce(seerecipep.309)


1cup(5oz.)whitechocolatechips

3tbsps.granulatedsugar

Preheat theovento350degreesF.Line12standardmuffin tinswithpaperliners.Melt2tbsps.butter.Combine½cup(0.9oz.)oatsand2tbsps.brownsugarinasmallbowl.Addthemeltedbutteranduseaforktocombine.Setaside.Whisk the remaining 1½ cups (2.7 oz.) oats, flour, baking powder, baking

soda, salt, ginger, cinnamon and nutmeg together in a medium bowl.Combine the remaining3 tbsps.butterand remaining½cup (4oz.)brownsugarinthebowlofastandmixer.Creamuntillightandfluffy.Addtheeggandbeattocombine.Addhalftheflourmixtureandmixtocombine.Stirinthe applesauce and milk. Mix in the remaining flour mixture until justcombined.Stirinthewhitechocolate.Dividethebatteramongthe12muffintins.Sprinklethereservedoatmixtureevenlyoverthemuffins.Bake for25–30minutes,until the topsaregoldenandspringy to the touch(and a toothpick inserted into the center comes out clean). Cool slightlybeforeserving.

Blueberry Muffins with CinnamonSugar

I prefer to use frozen Maine blueberries which are smaller and often moreflavorful than cultivated berries in these muffins to prevent the blueberriesfromstreakingthebatter.Substitutelocalseasonalberriesifavailable.

MAKES12MUFFINS

2cups(8.75oz.)plus2tbsps.allpurposeflour

2tsps.bakingpowder

½tsp.salt



2largeeggs

1cup(8fl.oz.)wholemilk

1½cups(7.8oz.)blueberries

1tbsp.cinnamon

Preheat the oven to 375 degrees F. Grease 12 standardmuffin tins or usepaperlinersandsetaside.Combine2 cups (8.75oz.) flour,bakingpowderandsalt inamediumbowlandsetaside.Combine8tbsps.butterand⅔cup(4.7oz.)granulatedsugarinthebowlofastandmixeruntilfluffy.Addtheeggsoneatatimeandbeattocombine.Addhalf the flourmixture andmix to combine.Add the buttermilk andmix tocombine.Mix in the remaining flourmixtureuntil just combined.Toss theblueberrieswith the remaining 2 tbsps. flour. Fold the blueberries into thebatter.

Dividethebatteramongthe12muffintins.Bakefor20–25minutes,untilthetopsaregoldenandspringytothetouch(andatoothpickinsertedintothecentercomesoutclean).Combinetheremaining⅔cup(4.7oz.)sugarandcinnamoninasmallbowl.Melt the remaining4 tbsps.butterandbrush itevenlyover the topsof thewarmmuffins.Sprinkle thecinnamonsugarevenlyover themuffin tops tocoat.Allowthemuffinstocoolfor5minutesbeforeserving.

PumpkinCoconutStreuselMuffins

Pumpkin and coconut are a complementary pairing in this moist streusel-toppedmuffin.

MAKES12MUFFINS


¼cup(2oz.)plus3tbsps.Lightbrownsugar


¼cup(0.8oz.)sweetenedflakecoconut

1tsp.bakingpowder

½tsp.bakingsoda

¼tsp.salt

1tsp.groundcinnamon

½tsp.groundginger

½tsp.groundnutmeg

¼tsp.groundcloves


1cup(8.6oz.)pumpkinpuree

2largeeggs

½cup(4fl.oz.)buttermilk

Preheatovento350degreesF.Grease12standardmuffintinsorusepaperlinersandsetaside.Make the streusel toppingby combining½ cup (2.2 oz.) flour and 3 tbsps.brownsugarinamediumbowl.Cut3tbsps.butter intobits.Cutthebutterpiecesintothemixturewithapastryblenderuntilmixtureiscrumbly.Fold

inthecoconutandsetaside.Inamediumbowl,sifttogethertheremaining2cups(8.75oz.)flour,bakingpowder,bakingsoda,salt,cinnamon,ginger,nutmegandcloves.Combinetheremaining5tbsps.butter,remaining¼cup(2oz.)brownsugarandgranulatedsugarinthebowlofastandmixer.Beatuntilfluffy.Addthepumpkinandeggsandbeatuntilsmooth.Stirinhalfoftheflourmixtureandbeatuntilsmooth.Mixinthebuttermilk.Mixintheremainingflourmixtureuntil just combined. Evenly divide the batter among the muffin cups.Sprinklethestreuseltoppingevenlyoverthemuffins.Bakefor20–25minutes,untiltopsaregoldenandspringytothetouch(andatoothpick inserted into the center comes out clean). Cool slightly beforeserving.

CitrusYogurtMuffins

Orangeandlemonbalancethetangofyogurtinthesemoistmuffins,flavoredwithpoppyseeds.

MAKES12MUFFINS

2cups(8.75oz.)all-purposeflour

1tsp.bakingpowder

½tsp.bakingsoda

½tsp.salt



2largeeggs

1cup(8.6oz.)plainyogurt

1tsp.lemonzest

1tsp.orangezest

1cup(4.23oz.)confectioners’sugar

1tsp.lemonjuice

2tsps.orangejuice

2tsps.poppyseeds

Preheat the oven to 350 degrees F. Grease 12 standardmuffin tins or usepaperlinersandsetaside.Whisktheflour,bakingpowder,bakingsodaandsalttogetherinamediumbowl and set aside. Combine the butter and sugar in the bowl of a standmixer.Creamuntil lightandfluffy.Addtheeggsoneata timeandbeat tocombine.Addhalftheflourmixtureandmixtocombine.Addtheyogurtandmixtocombine.Mixintheremainingflourmixtureuntiljustcombined.Stir

in½tsp.lemonzestand½tsp.orangezest.Dividethebatteramongthe12muffintins.Bakefor20–25minutes,untilthetopsaregoldenandspringytothetouch(andatoothpickinsertedintothecentercomesoutclean).Whisktogethertheconfectioners’sugar, lemonjuiceandorangejuiceuntilsmooth.Stirtheremaining½tsp.lemonzest,orangezestandpoppyseeds.Allow the muffins to cool for 5 minutes. Transfer the muffins to a rack.Dividetheglazeevenlyamongthewarmmuffins.Allowtheglazetosetupfor5minutesbeforeserving.

HoneyRaisinBranMuffins

Thedense,moisttextureoftheseflavorfulmuffinsissimilartoastickypudding.

MAKES12MUFFINS

2cups(11.6oz.)darkraisins



1/2cup(4oz.)lightbrownsugar

2tbsps.molasses


¾cup(2.7oz.)wheatbran

1½tsps.bakingsoda

½tsp.salt

1tsp.finelygratedorangezest

1/3cup(4oz.)honey

2largeeggs


2tsps.vanillaextract

Soaktheraisins for10minutes inboilingwater.Drain thewaterandpureetheraisinsinafoodprocessor(ormincebyhand)andsetaside.Preheattheovento350degreesF.Combine 4 tbsps. butter, granulated sugar andbrown sugar andbeat untilfluffy. Add the molasses and 1 tbsp. warm water. Brush the insides of 12standardmuffintinswiththebuttermixture,reservingtherest.Setaside.Combine the flour,bran,bakingsoda, saltandorangezest ina largebowl.

Melttheremaining6tbsps.butterandwhiskinthehoneyuntilsmooth.Inaseparate bowl, whisk together the eggs, buttermilk and vanilla untilcombined. Stir in the butter-honey mixture and pureed raisins untilcombined.Make a well in the center of the dry ingredients and pour in the raisinmixture.Mixuntiljustcombined.Dividethebatteramongthe12muffin tins.Bakefor15minutes.Brushanyremaining glaze over the tops of the muffins and bake for 5–8 minuteslonger,untilatoothpickinsertedintothecentercomesoutclean.Allowthemuffins to cool in thepan for 3minutes.Transfer themuffins to a rack tofinishcoolingbeforeserving.

CoffeeChocolatePecanPopovers

While thesearenotmuffins, theyare so good forbreakfast that I had to fi tthem in here. The key to great popovers is getting the pan very hot beforeaddingthebatterandthennotopeningtheovendoorexcepttorotatethepan.

MAKES6LARGEPOPOVERS


3largeeggs

1½cups(12oz.)wholemilk,warmed(about110–115degreesF)

1tsp.espressopowder(orsubstitute1tsp.instantcoffee)

¼cup(1oz.)finelygroundpecans

1cup(4.4oz.)all-purposeflour

¼tsp.salt

¼cup(1.2oz.)bittersweetchocolateshavings

Preheattheovento400degreesF.Whisk together 1 tbsp. butter, eggs and milk in a large bowl. Add theespressopowder,pecansandflourandbeatuntilsmooth,thensetaside.Grease6popovertins(orusemuffintins)withtheremaining1tbsp.meltedbutterandplacethepanintheovenfor3–4minutes.Remove the pan from the oven and fill the cups about¾ full with batter.Divide the chocolate evenly among the tins and top with the remainingbatter. Bake for 15 minutes. Rotate the pan 180 degrees and bake for 30minutes longerwithout opening the oven. The popovers should be puffedandgoldenontop.Removefromtheovenandserveimmediately.

GoatCheeseHerbMuffins

Savory muffins flavored with goat cheese and herbs are reminiscent of theflavors of the south of France. Add chopped Kalamata olives, sun-driedtomatoesorroastedredpeppersforinterestingvariations.

MAKES12MUFFINS


1tsp.granulatedsugar

1tbsp.bakingpowder

½tsp.bakingsoda

½tsp.salt

1tsp.choppedfreshthyme

¼tsp.choppedfreshsage

1tsp.herbsdeProvence(orsubstitutedriedsage)


2largeeggs

1tsp.Dijonmustard

1cup(8.6oz.)plainfullfatyogurt

½cup(2oz.)crumbledfreshgoatcheese

Preheat the oven to 375 degrees F. Grease 12 standardmuffin tins or usepaperlinersandsetaside.Combinetheflour,sugar,bakingpowder,bakingsoda,salt,thyme,sageandherbsdeProvence in a largebowl.Cut in thebutterwith apastryblenderuntilcrumbly.Whisktogethertheeggs,mustardandyogurtinameasuringcup.Makeawellinthecenterofthedryingredientsandpourintheyogurtmixture.Stiruntil justcombined.Fold in thecrumbledgoatcheese.Divide

themixtureevenlyamongthe12muffintins.Bakefor20–25minutes,untilthetopsaregoldenandfirmtothetouch.Coolfor5minutesbeforeserving.

Sweet Corn, Bacon and JalapenoMuffins

These cornmeal muffins with a Southwest twist make a deliciousaccompanimenttoeggs.Slicetheminhalfandservethemtoasted,toppedwithpoachedeggs,foraspecialbreakfasttreat.

MAKES12MUFFINS

6slicesbacon


1cup(5.6oz.)cornmeal,whiteoryellow

1tbsp.bakingpowder

½tsp.salt

1tsp.crushedredpepper

2/3cup(5.4oz.)sourcream

¾cup(6fl.oz.)wholemilk


1largeegg

2tsps.mincedjalapeno

3scallions,trimmedandminced

½cup(2.9oz.)cookedcorn

2tsps.choppedcilantro(optional)

Preheattheovento375degrees.Grease12standardmuffintinsorlinewithpaperliners.Place the bacon in a large skillet. Cook overmedium-low heat until crisp,draining off excess fat as necessary, about 4–5minutes per side. Drain on

papertowelsandallowtocool.Crumblethebaconintoasmallbowlandsetaside.Combinetheflour,cornmeal,bakingpowder,saltandredpepperinalargebowl.Inaseparatemediumbowl,whisktogetherthesourcream,milk,butterandegg.Makeawellinthecenterofthedryingredientsandpourinthesourcream mixture. Stir until just combined. Fold in the crumbled bacon,jalapeno, scallions, corn and cilantro (if using). Divide themixture evenlyamongthe12muffintins.Bakefor20–25minutes,untilthetopsaregoldenandfirmtothetouch.Coolfor5minutesbeforeserving.

LemonCurrantScones

Lemon-scentedsconesstuddedwithcurrantsareawonderfulbreakfast treat.Thedoughshouldbejustmoist,sobecarefulnottoovermixitafteraddingtheliquid. These scones (along with some of the recipes to follow) are cut intolargerwedges,butcanbemadeintosmallersconesaccordingtotaste(seetheChef’sTip).Sconedoughmayalsobeshapedandthenfrozenpriortobaking,makingiteasytobakeoffafewwarm-from-the-ovensconesatatime.

MAKES10–12SCONES


¼cup(1.8oz.)granulatedsugar

2½tsps.bakingpowder

½tsp.bakingsoda

½tsp.salt

1tbsp.finelygratedlemonzest

6tbsps.unsaltedbutter,cutintobits

½cup(2.9oz.)currants(reconstitutedinwarmwaterifdesired)

1largeegg

2/3cup(5.3oz.)buttermilk


2tbsps.lemonjuice

Preheattheovento375degreesF.Lineabakingsheetwithparchmentpaperorlightlygrease.Combinetheflour,sugar,bakingpowder,bakingsoda,saltandlemonzestina largebowl.Cut thebutter into the flourmixturewithapastryblender toform a coarsemixture. Stir in the currants.Whisk the egg and buttermilk

together in ameasuring cup and pour it into the flour buttermixture. Stiruntiljustcombined.Turn the dough onto a lightly floured surface and press it into an 8” diskabout½”thick.Cutthedoughinhalf.Cuteachhalfinto5–6eventrianglesand place them on the baking sheet at least 1” apart. Bake 12–15minutes,untilthetopsaregoldenbrown.Transferthesconestoaracktocoolslightly.Whisk together the confectioners’ sugar and lemon juice to form a glaze.Drizzle the glaze evenly over the scones. Allow the glaze to set up to 5minutesbeforeserving.

Chef’sTip:Tomake20–24smallerscones,dividethedoughinhalf. Formeach half into a disk about 4” in diameter and cuteach disk in half. Cut each half into 5–6 even triangles andproceedwithbaking.

CranberryGingerCreamScones

Creamsconeshavea tender, cake-likecrumbwith flaky layers.Here theyareformed into the traditional triangle scones. Because the dough is so tender,thesemayalsobecutoutwitharoundcookiecutterorothershape,gatheringandreshapingthescrapsasnecessarywithouttougheningthescones.

MAKES10–12SCONES

12/3(7.3oz.)cupsall-purposeflour

1/3cup(1.9oz.)whitecornmeal


2tsps.bakingpowder

¼tsp.salt


¾cup(6fl.oz.)heavycream

¾cup(4.4oz.)driedcranberries

¼cup(1.5oz.)dicedcandiedginger

1largeegg

2tsps.sandingsugar

Preheat the oven to 375 degrees F. Line a baking sheet with parchmentpaper.Combinetheflour,cornmeal,sugar,bakingpowderandsaltinalargebowl.Cut the butter in with a pastry blender until crumbly. Form a well in thecenteroftheflourmixtureandpourinthecream.Stirthemixtureuntiljustcombined.Stirinthecranberriesandginger.Formthedoughintoaballandtransferittoalightlyflouredworksurface.Kneadthedoughfor1minute.Press the dough into a 10” x 15” rectangle about¼” thick. Using the long

side,rollthedoughupasifmakingajellyroll.Flattenthedoughandfolditupinhalf.Pressthedoughintoan8”diskabout½”thick.Cutthedoughinhalf. Cut each half into 5–6 even triangles and place them on the bakingsheet at least 1” apart.Whisk the eggwith a pinchof salt in a small bowl.Brushthetopsofthesconeswitheggandsprinklethesandingsugarevenlyovertop.Bake for 15–18minutes, until golden brown. Cool for 5minutes on a rackbeforeserving.Storecompletelycooledsconesinanairtightcontainerforupto3days.

BlueberryScones

These sconeshold their shapebetter after freezing, so they are anatural formakingahead.Keepastashinyourfreezer(aswedidattheinn)foraquicklybakedbreakfasttreat.

MAKES10–12SCONES



1tbsp.bakingpowder

1tsp.bakingsoda

½tsp.salt


¾cup(6fl.oz.)buttermilk

1cup(5.2oz.)blueberries,frozen

2tbsps.heavycream

1tsp.sandingsugar

Combine the flour, sugar, baking powder, baking soda and salt in a largebowl.Cutinthebutterwithapastryblenderuntilthemixtureiscrumbly.Stirin the buttermilk. Fold in the blueberries. Form the dough into a ballwithlightlyflouredhands.Dividethedoughinhalfandpresseachhalfintoa4”disk.Wrapthedoughinplasticwrapandfreezeforatleast30minutesorupto3days.Preheat the oven to 375 degrees F. Line a baking sheet with parchmentpaper.Press1pieceofthedoughintoan8”circle.Cutthedoughinhalf.Cuteachhalf into5–6even trianglesandplace themon thebakingsheetat least 1”apart.Brushthetopsofthesconeswithcreamandsprinklethesugarevenly

overthetops.Bake for 18–20 minutes, until golden brown. Cool for 5 minutes beforeserving.Storecompletelycooledscones inanairtightcontainer forupto3days.

CherryCrumbScones

CherryCrumbScones

Theseroundsconesareflavoredwithorangezestanddriedcherries,andbakedwithacrunchycrumbtopping.

MAKES8LARGEROUNDSCONES



¼tsp.groundcinnamon




½tsp.salt


½cup(2.9oz.)driedtartcherries

¾cup(6fl.oz.)buttermilk

1largeegg

Preheatovento375degreesF.Lineabakingsheetwithparchment.Inasmallbowl, combine½cup (2.2oz.) flour,brownsugarandcinnamon.Cut3tbsps.butterintothemixturewithapastryblenderuntilcrumbly.Setaside.Combine the remaining 2 ½ cups flour (11 oz.), granulated sugar, bakingpowder, salt and orange zest in a large bowl. Cut the remaining 8 tbsps.butterintotheflourmixturewithapastryblenderuntilcrumbly.Whisktheeggandbuttermilktogetherinameasuringcup.Stirthewetingredientsintotheflourmixtureuntiljustcombined.Formthedoughintoaballandtransfer it toa lightly flouredworksurface.

Kneadthedoughfor1minute.Pressthedoughintoa9”diskabout1”thick.Usingafloured3”biscuitcutter,cutthedoughintorounds.Foldtheexcessdoughtogether,reshapeandcontinuetocutcirclesuntil8areformed.Placethemonthebakingsheetatleast2”apart.Dividethetoppingevenlyamongtheroundscones,pressingitdownlightly.Bakefor18–20minutes,untilgoldenbrownontop.Coolfor5minutesbeforeserving.

IrishRaisinScones

Thisismyrecollectionofwhatasconewasasakid:lightlysweetenedbutterydough,shapedlikeabiscuit,studdedwithraisinsandtheperfectfoilforcreamyIrishbutterandjam.Thesesconesaremoremuffin-likethanthedensersconesthathavebecomepopularinAmerica.Addingcornstarchsoftensthedoughforalightercrumb.

MAKES8LARGEROUNDSCONES

1¾cups(7.7oz.)all-purposeflour


2tsps.bakingpowder

½tsp.salt

2tbsps.cornstarch,optional(seeChef’sTip)


½cup(2.9oz.)raisins


1largeegg

2tbsps.heavycream

2tbsps.sandingsugar

Preheattheovento425degreesF.Lineabakingsheetwithparchment.Combine the flour, sugar, bakingpowder and salt in a large bowl.Cut thebutter in with a pastry blender until crumbly. Stir in the raisins. In ameasuringcup,whiskthemilkandeggtogether.Makeawellinthecenterofthedryingredientsandpourinthebuttermilkmixture.Mixjustuntilasoftdoughforms.Turnthedoughontoalightflouredworksurface.Patthedoughintoacircle

about1½”thick.Cutthedoughintoroundswithafloured3”biscuitcutter,placingthem1½”apartonthebakingsheet.Reformthedoughandcontinueuntil 8 scones are formed. Place the baking sheet in the refrigerator for 15minutes.Brush the tops of the scones with cream and sprinkle the sanding sugarevenlyovertop.Bakeuntiltopsaregoldenbrown,about15–18minutes,rotatingpanhalfwaythroughbaking.Transferthesconestoabakingracktocookfor5minutesbeforeserving.

PecanChocolateChipScones

I lovethecombinationofmeltedchocolateandtoastedpecans inthiscookie-likescone.

MAKES10–12SCONES


1/3cup(2.6oz.)lightbrownsugar

1tbsp.bakingpowder

½teaspoonsalt


½cupunsaltedbutter,cutintobits

¾cup(6fl.oz.)heavycream

½cup(1.9oz.)choppedtoastedpecans

½cup(2.3oz.)semi-sweetchocolatechips

1largeegg

2tbsps.sandingsugar

Preheat the oven to 375 degrees F. Line a baking sheet with parchmentpaper.Combinetheflour,brownsugar,bakingpowder,saltandcinnamoninalargebowl.Cutthebutterinwithapastryblenderuntilcrumbly.Formawellinthecenteroftheflourmixtureandpourinthecream.Stirthemixtureuntil justcombined.Stirinthepecansandchocolatechips.Formthedoughintoaballandtransfer it toa lightly flouredworksurface.Knead the dough for 1 minute. Press the dough into an 8” disk about ½”thick.Cut the dough in half.Cut each half into 5–6 evenpieces andplacethemonthebakingsheetatleast1”apart.Whisktheeggwithapinchofsalt

in a small bowl. Brush the tops of the scones with egg and sprinkle thesandingsugarevenlyovertop.Bake for 15–18minutes, until golden brown. Cool for 5minutes on a rackbeforeserving.Storecompletelycooledsconesinanairtightcontainerforupto3days.

PumpkinGingerScones

Fresh-from-the-oven spice-scented scones are topped with white chocolateglazeforasweettreat.

MAKES10–12SCONES



2tsps.bakingpowder

½tsp.bakingsoda

¼tsp.salt

1tsp.groundcinnamon

¼tsp.groundcloves

½tsp.groundginger

½tsp.groundnutmeg


½cup(4.3oz.)pumpkinpuree

3tbsps.wholemilk

1largeegg

2teaspoonsvanillaextract

¼cup(1.5oz.)crystallizedginger,finelychopped

1cup(5oz.)choppedwhitechocolate

3tbsps.heavycream

¼cupconfectioners’sugar

Combine the flour, brown sugar, baking powder, salt, cinnamon, cloves,groundgingerandnutmeg ina largebowl.Cut thebutter inwithapastry

blenderuntilcrumbly.Whiskthepumpkin,milk,eggandvanillatogetherina smallbowl.Formawell in the centerof the flourmixtureand stir in thepumpkinmixtureuntiljustcombined.Foldinthecrystallizedginger.Formthedoughintoaballandtransfer it toa lightly flouredworksurface.Knead the dough for 1 minute. Press the dough into an 8” disk about ½”thick.Coverandrefrigeratethedoughforatleast30minutes.Whenreadytobake,preheattheovento400degreesF.Lineabakingsheetwithparchmentpaper.Cutthedoughinhalf.Cuteachhalfinto5–6eventrianglesandplacethemonthebakingsheetatleast1”apart.Bakefor15–18minutes,untilgoldenbrown.Inthemeantime,combinethewhitechocolateandheavycreaminabowlsetoversimmeringwater(oruseadoubleboiler).Stiruntilchocolateismelted.Removefromtheheatandwhiskintheconfectioners’sugaruntilsmooth.Cool the scones for 5minutes on a rack.Drizzle theglaze evenlyover thescones.Allowtheglazetosetfor5minutesbeforeserving.Thesesconesarebesteatenthedaytheyaremade.

HamandCheeseScones

Thisisanall-purposerecipeforasavoryscone,abletobeadaptedaccordingtotaste. Some interesting combinations include serrano ham with Manchego,cooked bacon with cheddar and prosciutto with fontina. The addition ofdifferentherbsandspiceswouldalsomakeinterestingvariations.

MAKES10–12SCONES


1tbsp.bakingpowder


½tsp.salt


6thinslicesham,coarselychopped(about3oz.)

1cup(4oz.)gratedGruyerecheese

1cup(8fl.oz.)heavycream

1largeegg

Preheat theoven to400degreesF.Lightlygreaseabakingsheetor line itwithparchment.Whisktogethertheflour,bakingpowder,sugarandsaltinalargebowl.Cutthebutterintotheflourmixturewithapastryblenderuntilcrumbly.Foldinthe ham and cheese until evenly distributed. Stir in the cream. Form themixtureintoaballandtransferittoalightlyflouredworksurface.Withlightlyflouredhands,patthedoughintoan8”diskabout½”thick.Cutthedough inhalf.Cuteachhalf into5–6even trianglesandplace themonthe baking sheet at least 1” apart.Whisk the eggwith a pinch of salt in asmallbowl.Brushthetopsofthesconeswiththeeggwash.Bake for 20–25minutes,untilgoldenbrown.Allow the scones to cool for 5

minutesbeforeserving.

OrangePoppySeedBread

This isoneofmy favoritebreakfast treatsbecause it is somoist,unlikemanyquickbreads. It’s simple toassembleandstays freshanddelicious forseveraldaysafterbaking.Thinslicesof thisbread layeredwithcreamcheesemakeadelicioustea-timesandwich.

MAKES1LOAF



2largeeggs


2tsps.bakingpowder

½tsp.salt

4tsps.finelygratedorangezest

3tbsps.poppyseeds


1tsp.orangeextract

¼cup(1.5oz.)candiedorangepeel,finelychopped(optional—seeChef’sTip)

2tbsps.orangejuice


Preheatovento350degreesF.Greaseandflouralarge(9”x5”x3”)loafpan(orgreasethepan,linewithparchment,greaseagainanddustwithflour).Combinethebutterandsugarinthebowlofastandmixeruntilfluffy.Addthe eggs one at a time and mix to combine. Combine the flour, bakingpowder,salt,3tsps.orangezestandpoppyseedsinamediumbowl.Addhalf

theflourmixturetothebuttermixtureandmixuntiljustcombined.Addthesour cream and orange extract and mix until just combined. Fold in thecandiedorangepeel.Spoonthebatterintotheloafpan.Bakeuntilgoldenbrownandatoothpickinsertedintothecentercomesoutclean,about55–60minutes.Cool5minutesintheloafpan.Inthemeantime,combinetheremaining1tsp.orangezest,orangejuiceandconfectioners’sugarinamediumbowl.Transferthebreadtoacoolingrack.Useaforktoprickthetopofthebreadalloverabout1”deep.Pourtheglazeevenlyandslowlyover thebread,allowing the top toabsorb it.Cool foratleast15minutes,untilglazeisset.

Chef’sTip:HowtoMakeCandiedOrangePeel—Slicetheendsoff theorange (or lemon for lemonpeel), thenscore thepeelfrom one end to the other into 4 vertical segments. Removeeachsegment(includingwhitepith)in1piece.Cutinto¼”-widestrips.Cookinlargepotofboilingwaterfor15minutes;drain,rinseanddrainagain.Removethepeelsinlargesections.Slicethepeelsintothin¼”-widestrips.Bring3incheswatertoaboilin amedium saucepan. Place the peels into the boilingwaterand blanch them for 5 minutes. Drain the peels and repeat.Drain the peels again. In amedium saucepan, combine 1 cupgranulatedsugarwith1cupwater.Bringtoasimmerandcookfor8–9minutes,untiltemperaturereaches230–235degreesF.Add the peels and reduce the heat to retain a simmer. Cookuntil thepeelsbecometranslucent,about45minutes. Ifusingthe peels in bread, simply drain them and allow them to drycompletely. Ifusingforsnackingordipping inchocolate,drainthem, then roll them in granulated sugar and allow them tocool.

ChocolateCherryHazelnutBread

Chocolateandcherrieshaveanaturalaffinityforeachother,andareespeciallytastyinthisrichbreadtoppedwithahazelnutcrumbmixture.

MAKES1LOAF

½cup(4oz.)lightbrownsugar

2cups(8.75oz.)plus2tbsps.allpurposeflour


¼cup(1oz.)hazelnuts,peeledandchopped(seeChef’sTip)

1tsp.bakingsoda

½tsp.salt

½tsp.espressopowder(optional)

1/3cup(2.6fl.oz.)canolaorcoconutoil


1largeegg


1tsp.vanillaextract

½cup(2.9oz.)driedtartcherries

1cup(4.6oz.)minibittersweetchocolatechips(orfinelychoppedbittersweetchocolate)

Preheattheovento350degreesF.Greaseandflouralarge(9”x5”x3”)loafpan (or grease the pan, line with parchment, grease again and dust withflour)andsetaside.Combine¼ cup (2 oz.) brown sugar, 1 tbsp. flour and butterwith a pastryblenderorforkinamediumbowl.Stirinthehazelnutsandsetaside.

Combinetheremaining2cups(8.75oz.)flour,bakingsoda,saltandespressopowder (if using) in amediumbowl.Combine theoil, remaining¼cup (2oz.)brownsugarandgranulatedsugarinthebowlofastandmixer.Beatinthe egg. Add half the flour mixture to the oil mixture and mix until justcombined.Addthebuttermilkandvanillaandmixuntiljustcombined.Addtheremainingflourmixtureandmixuntil justcombined.Toss thecherriesandchocolatechipswiththeremaining1tbsp.flourtocoat.Stirthecoatedcherriesandchipsintothebatter.Spoonthebatterintotheloafpan.Sprinklethehazelnuttoppingevenlyovertop.Bakeuntilgoldenbrownandatoothpickinsertedintothecentercomesoutclean,about55–60minutes.Coolfor5minutesintheloafpan,thenremovetoaracktofinishcooling.

Chef’s Tip: To peel the hazelnuts, preheat the oven to 350degreesF. Spread thenuts ina single layeronabaking sheetandtoastuntil theskinsaremostlysplit,about8–10minutes.Rubthenutswithdoublepapertowelsuntilskinsareremoved.

BlueberryStreuselBread

One of our favorite summer outings when we had ourMaine B & B was towander the barren hillsides, looking for secret patches ofwild blueberries tocollect and serve at breakfast. Often the extra bounty became part of ourbreakfastbaking,asinthisdeliciousquickbread.

MAKES1LOAF




2tsps.groundcinnamon


2largeeggs

2tsps.bakingpowder

¼tsp.salt

2tsps.finelygratedlemonzest

1/3cup(2.7fl.oz.)wholemilk

1tsp.vanillaextract

1 cup (5.2 oz.) fresh or frozen wild blueberries (or substitutecultivatedberries)

Preheattheovento350degreesF.Greaseandflouralarge(9”x5”x3”)loafpan (or grease the pan, line with parchment, grease again and dust withflour)andsetaside.Combine¼cup(1.25oz.)flour,¼cup(1.8oz.)granulatedsugar,brownsugarandcinnamoninamediumbowl.Cutin2tbsps.butterwithapastryblenderuntilcrumbly.Setaside.

In thebowlofastandmixer,combine the remaining4 tbsps.butterand½cup (3.5 oz.) granulated sugar until light and fluffy.Add the eggs one at atimeuntilcombined.Combinetheremaining2cups(8.75oz.) flour,bakingpowder, saltand lemonzest inamediumbowl.Addhalftheflourmixturetothebuttermixtureandmixuntiljustcombined.Addthemilkandvanillaandmixuntil just combined.Add the remaining flourmixtureandmixuntiljustcombined.Foldintheblueberriesandsetaside.Spoonhalf of the batter into the pan. Sprinkle half of the cinnamon sugarmixtureovertop.Withabutterknife,swirlthecinnamonsugarmixtureintothebatterabout1”deep.Spoontheremainingbatterontop.Sprinkleontheremainingcinnamonsugarmixture.Bakeuntilgoldenbrownandatoothpickinsertedintothecentercomesoutclean,about55–60minutes.Coverthetopwithfoilforthelast10–15minutesifnecessarytopreventover-browning.Cool5minutes inthe loafpan, thenremovetoaracktofinishcooling.

CranberryPecanBread

The flavor of dried cranberries is enhanced by orange zest and cardamom inthisdeliciouslymoistbread.

MAKES1LOAF


2tsps.bakingpowder

½tsp.bakingsoda

½tsp.salt

¼tsp.groundcardamom




3oz.creamcheese,softened

2largeeggs


1tsp.vanillaextract

1cup(5.8oz.)driedcranberries

½cup(1.9oz.)finelychoppedpecans

1tbsp.sandingsugar

Preheattheovento350degreesF.Greaseandflouralarge(9”x5”x3”)loafpan (or grease the pan, line with parchment, grease again and dust withflour)andsetaside.Combinetheflour,bakingpowder,bakingsoda,salt,cardamomandorangezestinamediumbowlandsetaside.

Combine thebutter, sugar andcreamcheese in thebowlof a standmixer.Beatuntilfluffy.Addtheeggsoneatatimeuntilcombined.Addhalfoftheflourmixtureandbeatuntil just combined.Add thebuttermilkandvanillaandmixuntiljustcombined.Addtheremainingflourmixtureandbeatuntiljustcombined.Stirinthecranberriesandpecans.Sprinklethesandingsugarevenlyoverthetopoftheloaf.Bakefor50–60minutes,untiltopisgoldenandatoothpickinsertedintothecentercomesoutclean.Coolinthepanfor5minutes.Removefromthepanandtransfertheloaftoaracktocoolcompletely.

PumpkinBreadwithWalnutStreusel

Thesmellofthisspice-scentedpumpkinbreadbakingisasuresignthatautumnhas arrived. The simple walnut streusel topping adds texture and a littlesophistication.

MAKES1LOAF


1cup(7.76oz.)lightbrownsugar


½cup(2oz.)choppedwalnuts


½cupcanolaorcoconutoil

½cup(4.3oz.)applesauce(seerecipep.309)

2largeeggs

¾cup(6.5oz.)pumpkinpuree

1tsp.bakingsoda

½tsp.salt

1tsp.groundall-spice

¼tsp.groundcloves

1tsp.groundnutmeg

Preheattheovento350degreesF.Greaseandflouralarge(9”x5”x3”)loafpan (or grease the pan, line with parchment, grease again and dust withflour)andsetaside.Combine½cup (2.2oz.) flourand½cup (4oz.)brownsugar inamediumbowl. Cut the butter in with a pastry blender until crumbly. Stir in thechoppedwalnutsandsetaside.

Combinetheremaining½(4oz.)brownsugar,granulatedsugar,canolaoilandapplesauceinamediumbowl.Whiskintheeggsuntilcombined.Whiskinthepumpkinpuree.Combinetheremaining2cups(8.75oz.)flour,bakingpowder, salt, all-spice, clovesandnutmeg ina separate largebowl.Stir thewetingredientsintotheflourmixtureuntil justcombined.Spoonthebatterintotheloafpan.Sprinklethestreuselevenlyovertop.Bakeuntilgoldenbrownandatoothpickinsertedintothecentercomesoutclean,about55–60minutes.Coverthetopwithfoilforthelast10–15minutesifnecessarytopreventover-browning.Cool5minutes inthe loafpan, thenremovetoaracktofinishcooling.

WalnutBread

Thisdeliciousbread is justslightlysweet,so itcanbeservedwithavarietyofbreakfastentrees.Ioftenmakethisrecipeinminiloafpansforgiftingovertheholidays.

MAKES1LOAF



1tbsp.bakingpowder

1tsp.salt

1largeegg



1tsp.vanillaextract

1cup(4.1oz.)choppedwalnuts

Preheattheovento350degreesF.Greaseandflouralarge(9”x5”x3”)loafpan (or grease the pan, line with parchment, grease again and dust withflour)andsetaside.Combine the flour, sugar, baking powder and salt in a large bowl. In aseparatebowl,whisktogethertheegg,meltedbutter,milkandvanillaextractuntilcombined.Makeawellinthecenterofthedryingredientsandpourinthewetingredients.Mixuntiljustcombined.Foldinthewalnuts.Spoonthebatterintotheloafpan.Bakeuntilgoldenbrownandatoothpickinsertedintothecentercomesoutclean,about55–60minutes.Coverthetopwithfoilforthelast10–15minutesifnecessarytopreventover-browning.Cool5minutes inthe loafpan, thenremovetoaracktofinishcooling.

StrawberryBalsamicBread

Balsamic vinegar enhances the sweetness of strawberries and brightens theirflavor.The topof thisbreadwill sinkas itcools,butdon’t let it scareyou—itsimplybecomesmorefirmanddecadentintheprocess.

MAKES1LOAF

2cups(10.7oz.)strawberries,hulledandchopped

1¼cups(8.8oz.)granulatedsugar

1tsp.lemonjuice

1tbsp.balsamicvinegar


½tsp.bakingpowder

1tsp.groundcinnamon

½tsp.salt

2/3cup(5.2fl.oz.)canolaoil

2largeeggs

¼cup(2fl.oz.)buttermilk

1tsp.vanillaextract

Combine½cup(2.7oz.)strawberries,½cupsugar(3.5oz.)andlemonjuicein a small saucepan. Bring the mixture to a boil over medium-high heat.Simmeruntilthickened,about6–8minutes(untilitreachesatemperatureof220degreesF).Allowtocoolcompletely.In themeantime, combine the remaining 1½cups (8oz.) strawberriesandbalsamic vinegar in a small bowl. Allow the mixture to macerate for 20minutes.Drainofftheexcessbalsamicvinegar.Preheattheovento350degreesF.Greaseandflouralarge(9”x5”x3”)loaf

pan (or grease the pan, line with parchment, grease again and dust withflour)andsetaside.Whisk the flour, baking powder, cinnamon and salt in a large bowl. In aseparatebowl,whisktheremaining¾cup(5.3oz.)sugar,oil,eggs,buttermilkandvanilla.Pour thewet ingredients into thedry ingredientsandstiruntiljust combined.Fold in the remaining 1½ cups (8 oz.) strawberries. Spreadthebatterintothepan.Spoonthecooledstrawberrymixtureoverthetopandswirl intothebatterabout1”deep.Bakefor1¼-1½hoursuntil firmandatoothpick inserted in the middle comes out clean. Cool in the pan for 5minutes.Transfertoaracktocoolcompletelybeforeserving.

RaspberryAlmondBread

While the fresh raspberry preserves are best made ahead, feel free to usewhateverjamorpreserveyouhaveonhandinthiseasy-to-makebread.

MAKES1LOAF

2¼(10oz.)cupsall-purposeflour



¼cup(.80oz.)old-fashionedoats



½cup(2oz.)slicedalmonds

2largeeggs

2tsps.bakingpowder

¼tsp.salt

2tsps.finelygratedlemonzest


1tsp.almondextract

1cup(11.3oz.)raspberryjam(seerecipep.307)

Preheattheovento350degreesF.Greaseandflouralarge(9”x5”x3”)loafpan (or grease the pan, line with parchment, grease again and dust withflour)andsetaside.Combine¼cup(1.25oz.)flour,brownsugar,¼cup(1.8oz.)granulatedsugar,oats and cinnamon in amediumbowl.Cut in 4 tbsps. butterwith apastryblenderuntilcrumbly.Stirinthealmondsandsetaside.

In thebowlofastandmixer,combine the remaining4 tbsps.butterand½cup (3.5 oz.) granulated sugar until light and fluffy.Add the eggs one at atimeuntilcombined.Combinetheremaining2cups(8.75oz.) flour,bakingpowder,saltandlemonzestinamediumbowl.Addhalftheflourmixturetothe buttermixture andmixuntil just combined.Add themilk and almondextract andmix until just combined.Add the remaining flourmixture andmixuntiljustcombined.Spoon half of the batter into the pan. Divide the preserves in half. Dropteaspoonsofhalfthepreservesovertop.Spoontheremainingbatterontop.Dropteaspoonsoftheremainingpreservesontop.Withabutterknife,swirlthe cinnamon sugarmixture into thebatter about 1” deep. Sprinkle on thealmondmixture.Bakeuntilgoldenbrownandatoothpickinsertedintothecentercomesoutclean,about55–60minutes.Coverthetopwithfoilforthelast10–15minutesifnecessarytopreventover-browning.Cool5minutes inthe loafpan, thenremovetoaracktofinishcoolingcompletely.

CHAPTERTWO

Coffeecakes,SweetRollsandDanish

■RaspberryCreamCoffeecake

■CrumbCoffeecake

■PeachStreuselCoffeecake

■AppleCrumbSourCreamCoffeecake

■AlmondFigCoffeecake

■BlueberryButterCoffeecake

■RicottaandChocolateCoffeecake

■AppleWalnutStreuselCoffeecake

■PlumSourCreamCoffeecake

■SpiceCoffeecake

■HoneyPecanMonkeyBread

■MonkeyBreadwithCaramelGlaze

■PecanStickyBuns

■MapleCaramelStickyBuns

■CroissantCinnamonRolls

■AlmondCroissantRolls

■RaisinCreamCroissantRolls

■ApricotOrangeSweetRolls

■HoneyAlmondCrescents

■CheeseDanish

■CoconutAlmondBearClawDanish

■MixedBerryBraid

■CherryStrudel

■ApricotCheesePastryRing

■CinnamonPecanPastryRing

■CrescentswithPecansandCoconut

RaspberryCreamCoffeecake

This is one ofmy favorite foolproof coffeecakes, featuring an almond creamcenterandtendercrumbtopping.

SERVES8–10

8oz.creamcheese

1cup(8oz.)sourcream

2largeeggs


2tsps.almondextract



1tsp.bakingpowder

½tsp.salt

4tbsps.heavycream

1cup(11.3oz.)raspberryjam(seerecipep.307)

Preheattheovento350degreesF.Greasea9–10”springformpanandsetitonarimmedbakingsheet.Combine the cream cheese and¼ cup (2 oz.) sour cream in the bowl of astandmixeruntilsmooth.Add1eggandmixuntilcombined.Mixin¼cup(1.8oz.)sugarand1 tsp.almondextractuntilcombined.Spoonthemixtureintoasmallbowlandsetaside.Combinetheflour,remaining½cup(3.5oz.)sugar,bakingpowderandsaltina largebowl.Cut thebutter into themixturewithapastryblenderuntilcrumbly.Reserve1cup(5oz.)ofthismixtureforthetopping.Inaseparatemediumbowl,whisktogethertheremaining½cup(4oz.)sour

cream,remainingegg,1 tsp.almondextractandheavycream.Stir thesourcreammixtureintotheremainingflour-buttermixtureuntilcombined.Spreadthebatterevenlyinthepreparedpan.Spreadthealmondcreamoverthebatter.Spoontheraspberryjamevenlyoverthecreamlayer.Sprinklethereservedflour-buttermixtureovertop.Bake for40–45minutes,until firmand lightlybrowned.Allow tocool for 5minutes.Removethecoffeecakefromthespringformandtransfertoarack.Cool15–20minuteslongerbeforeserving.

MakeAheadTip:Mix the crust, topping and cream filling thenight before and refrigerate for easy assembly and baking inthemorning.

CrumbCoffeecake

This New York-style coffeecake (code for heavy on the crumb topping!) isdelicious warm from the oven, but can also be made several days beforeserving.

SERVES8–10



5tsp.bakingpowder

1tsp.salt

2largeeggs


2tbsps.canolaoil



2tsps.cinnamon

16tbsps.butter,meltedandcooled

Placetherackinthecenteroftheovenandpreheattheovento325degreesF.Lightlygreasea9”x13”bakingpan,dustwithflourandsetaside.Inamediumbowl,sifttogether3cups(13.2oz.)flour,thegranulatedsugar,bakingpowderandsalt. Inasecondbowl,whisk together theegg,milk,oiland vanilla. Pour the wet ingredients into the dry and mix until justcombined.Spreadthebatterevenlyintothepreparedpan.In a medium bowl, combine the remaining 2 ½ cups (11 oz.) flour, brownsugar and cinnamon. Pour themelted butter over the dry ingredients andtosswithaforktocombine.Pressthemixturetogethertoformlargecrumbs.Sprinklethecrumbsevenlyoverthebatter.

Placepanintheovenandbake30–35minutes,untilatoothpickinsertedintothecentercomesoutclean.Allowtocoolonabakingrack,thencutinto3”squares.Storeinanairtightcontainerforupto3days.

MakeAheadTip:Makethecoffeecakeupto3daysbeforeforserving. Freezewhatever cake is not consumed to enjoy overthenextfewweeks.

PeachStreuselCoffeecake

Wewere fortunate tohaveanamazingpeachorchardnearbyatour inn, so Ihadmanyopportunitiestocreatedeliciousbreakfasttreatswithfreshpeaches.This versatile peach coffeecake is best served warm from the oven. If yourpeaches are not sweet and ripe, toss themwith 1–2 tbsps. granulated sugarbefore assembling the tart. This recipemay also bemade in 4 individual tartpans.

SERVES8–10

3largepeaches,peeled,pittedandthinlysliced(about2cups)

2tsps.lemonjuice

12/3(7.3oz.)cupsall-purposeflour






½tsp.salt

¼cup(2fl.oz.)wholemilk

1largeegg

1tsp.vanillaextract

Preheattheovento400degreesF.Greaseandfloura9–10”springformpanandsetonarimmedbakingsheet.Tossthepeacheswiththelemonjuiceinamediumbowlandsetaside.Combine⅓cup (1.5oz.) flour,brownsugarandcinnamon ina smallbowl.Cutin2tbsps.butterwithapastryblenderuntilcrumbly.Setaside.

Combine the remaining 1 ⅓ cups (5.8 oz.) flour, granulated sugar, bakingpowderandsaltinalargebowl.Cutintheremaining4tbsps.butterwithapastryblenderuntilcrumbly.Whiskthemilk,eggandvanillatogether inameasuringcup.Stir themilkmixture intotheflour-buttermixtureuntil justcombined.Spread the batter in the prepared pan. Arrange the peaches in anoverlappingcircularpattern.Sprinklethetoppingevenlyoverthepeaches.Bakefor35–40minutes,untilthepeachesaretenderandatoothpickinsertedinto thecenter comesoutclean.Allow tocool for5minutes.Remove fromthespringformandservewarm.

MakeAheadTip:Cutfruitmayberefrigeratedovernightforupto 8 hours in a solution of Fruit Fresh, or other ascorbic acidfruitpreserver.Makethestreuseltoppingthenightbeforeandrefrigerateuntilreadytofinishthetart.

AppleCrumbSourCreamCoffeecake

Deliciousfreshfromtheoven,theadditionofsourcreamandchoppedapplesalsokeepsthiscoffeecakemoistforseveraldaysafterbaking.

SERVES10–12

3largebakingapples,peeled,coredandchopped(about2cups)

2tsps.lemonjuice




1¼cups(9.7oz.)lightbrownsugar


¾tsp.bakingpowder

1tsp.bakingsoda

½tsp.salt

1tsp.groundcinnamon

2largeeggs

1cup(8oz.)sourcream

1tsp.vanillaextract

Preheattheovento350degrees.Greaseandfloura9”x13”bakingpan.Tosstheapplesandlemonjuiceinamediumbowlandsetaside.To make the crumb topping, melt 10 tbsps. butter and allow it to coolslightly. In a medium bowl, combine 1 ½ cups (6.6 oz.) flour, granulatedsugar,¼cup(2oz.)brownsugarandcinnamon.Pourthemeltedbutteroverthedryingredientsandtosswithaforkuntilcrumbsform.Setaside.

Combinetheremaining2cups(8.75oz.)flour,bakingpowder,bakingsoda,salt and cinnamon in amedium bowl and set aside.Mix the remaining 8tbsps.butterand1cup(7.7oz.)brownsugarinthebowlofastandmixeruntilfluffy.Add the eggs, one at a time, andbeatuntil smooth.Mix in the sourcreamandvanilla.Addthedryingredientsandmixuntiljustcombined.Foldintheapples.Spreadtheapplebatterintothepreparedbakingpan.Sprinkleonthecrumbtopping.Bakefor35–40minutes,untilgoldenbrownandatoothpickinsertedintothemiddlecomesoutclean.Coolfor15minutesbeforeserving.

MakeAheadTip:Makethecrumbtoppingthenightbeforeandrefrigerate until ready to assemble. Cut fruit may berefrigerated overnight for up to 8 hours in a solution of FruitFresh,orotherascorbicacidfruitpreserver.

AlmondFigCoffeecake

This recipe produces two loaves filledwith almond paste and chopped driedfruit.ItremindsmeofalessdenseversionofthetraditionalGermanChristmascakeknownasstollen.Heretheyeastisfermentedbeforemixingthedoughforaddedflavor.

MAKES2LOAVES

¾cup(4oz.)driedfigs,coarselychopped

¼cup(1.5oz.)goldenraisins

3cups(13.2oz.)plus3–5tbsps.all-purposeflour


3tsps.instantyeast


1tsp.vanillaextract

1largeegg

1largeeggyolk

1tsp.finelygratedlemonzest

½tsp.salt

½tsp.groundall-spice


½cup(1.6oz.)choppedalmonds

2logsalmondpaste,about6oz.(seerecipep.304)

¼cup(1.05oz.)confectioners’sugar

Placethefigsandraisinsinasmallbowlormeasuringcup.Addwarmwaterjusttocover.Coverwithplasticwraporfoilandallowthefigstosoakforatleast30minutes,orovernight.

Combine1cup(4.4oz.)flour,milk,¼cup(2fl.oz.)warmwaterandyeastinthebowlofastandmixerandmixuntilsmooth,about3–4minutes.Transferthemixturetoamediumbowl,coverandallowtoriseandfermentfor1houratroomtemperature.Draintheliquidfromthedriedfigsandraisinsandsetaside.Placethefermentedmixtureintothebowlofastandmixer.Add2cups(8.75oz.) flour,sugar,vanilla,egg,eggyolk, lemonzest,saltandall-spice.Mixatlowspeeduntilthedoughpullstogether,about3–4minutes.Addthebutter1tbsp.ata time, fully incorporatingeach tablespoonbeforeadding thenext.Beat the mixture on medium-low speed for 2 minutes. Gradually add theremainingflour1tbsp.atatimeuntilthedoughbeginstopullawayfromthesides of the bowl. Switch to the dough hook. Continue to add flour 1tablespoonatatimeuntilthedoughjustformsaball.Knead4–5minutesonmedium-low speed, until the dough is smooth and supple, but still sticky.Addthefigs,raisinsandalmondsandkneaduntilallareevenlyincorporatedinto thedough.Place thedough intoanoiledbowlandturn tocoat.Coverwith plastic wrap and let rise until doubled, about 1 ½–2 hours, or in therefrigeratorovernight.Turnthedoughoutontoalightlyflouredpieceofparchmentanddivideitinhalf. With lightly floured hands, press the dough into 2 (7” x 9”) ovals.Crumble1almondlogpastedownthecenterofeachloaf.Lightlypressthecrumbledalmondpaste into thedough.Foldonesideof thedoughover tocover it. Carefully lift the dough onto a parchment-lined baking sheet,placing the loavesat least4”apart.Press lightlyon the foldedside tohelpthe loaf keep its shape. Cover with plastic wrap and let rise until almostdoubledinsize,about30–40minutes.Inthemeantime,preheattheovento350degreesF.Bake the loaves until golden brown, about 40–45minutes (tent the loaveswithfoiliftheybrowntooquickly).Removefromtheovenandimmediatelysprinkleonhalf theconfectioner’ssugar.Placethe loavesonaracktocoolslightly.Turntheloavesoverandsprinklewiththeremainingconfectioners’sugar.

Make Ahead Tip: Allow the dough to ferment in therefrigeratorovernight.Assembletheloaveswiththefillingand

give them the final rise just before baking them off in themorning.

Thisrecipealsofreezeswellforupto1month.Iffreezingit,donot sprinklewith confectioners’ sugar. If youwant to enjoy afewslicesatatime,slicetheloafintoquartersbeforefreezing.To serve it, first thaw the bread. Preheat the oven to 375degreesFandplacetheloafonaparchment-linedbakingsheet.Bakefor5minutesuntiljustheatedthrough,thensprinklewithconfectioners’sugartoserve.

BlueberryButterCoffeecake

A trip to Brittany, France, inspired this thin butter coffeecake topped withblueberries.Thiseasy-to-assemblerecipeisquicklypreparedwhiletheovenisheating, and is best eaten warm. When local berries are unavailable, I usefrozenwildMaineblueberriesfortheirsweetblueberryflavor.

SERVES6–8


1cup(7oz.)plus1tbsp.granulatedsugar

2largeeggs

1cup(4.4oz.)plus1tbsp.allpurposeflour

1tsp.bakingpowder

¼tsp.salt

1cup(5.2oz.)blueberries,freshorfrozen

Confectioners’sugarfordusting

Preheattheovento350degrees.Lightlygreasea9”or10”springformpan.Beatthebutterand1cup(7oz.)sugarwithamixeruntillightandfluffy.Addtheeggs1atatimeandmixuntilcombined.Inaseparatebowl,combine1cup (4.4oz.) flour, bakingpowder and salt.Add the flourmixture andbeatuntil just combined. Spread the batter in the prepared pan. Toss theblueberries with the remaining 1 tbsp. flour and 1 tbsp. sugar. Spread theblueberries evenly over the top of the batter. Bake until center is set andgolden, about 35–45minutes, until golden and toothpick inserted into thecentercomesoutclean.Coolslightly, thenremove frompan.Sprinklewithconfectioners’sugartoserve.

RicottaandChocolateCoffeecake

ThiscombinationofricottaandchocolateisreminiscentofItaliancannoli.Thecrumbtoppingaddsasweetfinishingtouch.

SERVES10–12



¼tsp.salt


2tsps.finelygratedorangezest

2tsps.bakingpowder

3largeeggs



1½cups(12oz.)wholemilkricotta


¼cup(1.2oz.)coarselychoppedbittersweetchocolate

Preheattheovento350degreesF.Greasea9”x13”bakingpan.Combinetheflour,brownsugarandsaltinalargebowl.Cutthebutterintotheflourmixturewithapastryblenderuntilcrumbly.Reserve1cup(5oz.)ofthemixture for the topping.Stir 1 tsp.orangezestandbakingpowder intotheremainingflourmixture.Whisktwoeggs,milkandvanillatogetherinameasuringcupandstirintotheflourmixture.Setaside.Whisk the ricotta, granulated sugar, remaining egg and remaining 1 tsp.orangezestinamediumbowl.Foldinthechocolate.Spreadthebatterinthebottomofthepan.Spoonthericottamixtureevenly

overtop.Spoonthereservedcrumbmixtureevenlyovertop.Bakefor40–45minutes,untilgoldenandatoothpickinsertedintothecentercomesoutclean.Allowthecoffeecaketocoolfor10minutesbeforecuttingintosquarestoserve.

MakeAheadTip:Thecreamfillingandcrumbtoppingmaybemade and refrigerated the night before assembling thecoffeecake.

AppleWalnutStreuselCoffeecake

Thisdeliciouscoffeecake,filledwithapplesandscentedwithcinnamon,isbestmadeatleastonedaybeforeserving,makingitperfectforentertaining.

SERVES8–10

3largebakingapples,peeled,coredandthinlysliced

2tsps.lemonjuice

2cups(14.1oz.)granulatedsugar


3½(15.4oz.)cupsall-purposeflour



½cup(2oz.)choppedwalnuts

4largeeggs


½cup(4fl.oz.)orangejuice

1tbsp.bakingpowder

½tsp.salt

Preheattheovento350degreesF.Greaseandfloura10”tubeorcoffeecakepan.Inamediumbowl,tosstheapplesliceswithlemonjuiceandsetaside.Tomakethestreusel,combine½cup(3.5oz.)granulatedsugar,brownsugar,½cup(2.2oz.)flourandcinnamoninamediumbowl.Cut3tbsps.butterintothemixturewithapastryblenderuntilcrumbly.Foldinthewalnutsandsetaside.Cream the remaining 12 tbsps. butter and 1 ½ cups (10.6 oz.) granulated

sugar in thebowlof a standmixeruntil fluffy, about3–4minutes.Add theeggs,oneatatime,andmixuntilsmooth.Addthevanillaandorangejuiceandmixuntilsmooth.In a separate bowl, combine the remaining 3 cups (13.2 oz.) flour, bakingpowderandsalt.Addtheflourmixtureandmixuntiljustcombined.Spoonhalf thebatter into thepan.Sprinklewithhalfof the streusel.Layerthe apples on evenly. Spoon the rest of the batter over the apples andsprinkletheremainingstreuselontop.Bakefor1½hoursminutes,untilfirmand golden (a toothpick inserted into the center should come out clean).Cool for 5minutes in the pan, then invert onto a rack to cool completelybeforeserving.

Make Ahead Tip: Make this coffeecake up to 2 days aheadbeforeserving.

PlumSourCreamCoffeecake

Sweetplumsadddepthofflavortothistendercrumbcake.

SERVES8–10

5plums,peeled,pittedandthinlysliced

1½cups(10.6oz.)plus2tbsps.granulatedsugar

1tsp.lemonjuice



2tsps.bakingpowder

½tsp.bakingsoda

¼tsp.salt

3largeeggs

1cup(8oz.)sourcream


Preheattheovento350degreesF.Greaseandfloura9–10”springformpan.Inasmallbowl,combinetheplums,2tbsps.sugarandlemonjuiceandtosstocoat.Setaside.Inasmallbowl,combine1cup(4.4oz.) flour,½cup(3.5oz.)sugarandthemeltedbutter.Stirwithaforkuntilthemixtureformscrumbs.Setaside.Combinetheremaining2¼cups(10oz.)flour,1cup(7oz.)granulatedsugar,baking powder, baking soda and salt in a large bowl.Whisk together theeggs,sourcreamandvanillainameasuringcup.Makeawellinthecenteroftheflourmixtureandaddthesourcreammixture.Beatfor2–3minutes,untilsmooth.Spoonthebatter intothepreparedpanandspreadevenly.Spoontheplum

slicesoninasinglelayer.Sprinklethecrumbtoppingevenlyovertop.Bake for45–50minutes,until the topping isgoldenbrownanda toothpickinserted into thecenterof thecakecomesout clean.Transfer thepan toawirerackandletcool for5minutes.Removethespringformringandcoolfor15minuteslongerbeforeserving.

MakeAheadTip:Cutfruitmayberefrigeratedovernightforupto 8 hours in a solution of Fruit Fresh, or other ascorbic acidfruit preserver. The crumb topping may be made andrefrigeratedthenightbeforeassemblingthecoffeecake.

SpiceCoffeecake

Spice cake is one of my favorite autumn desserts. This crumb-toppedcoffeecakeisn’ttoosweet,butpacksalotofflavor.

SERVES8–10


¾cup(5.8oz.)lightbrownsugar




½tsp.cinnamon

½tsp.freshlygratednutmeg

½tsp.groundginger

¼tsp.groundcloves

2tsps.bakingpowder

¼tsp.salt


3largeeggwhites

Preheatovento350degreesF.Greasean8”x8”bakingdishandsetaside.Combine½ cup (2.2 oz.) flour, brown sugar and orange zest in amediumbowl.Cutin6tbsps.butterwithapastryblenderuntilcrumbly.Setaside.Combinetheremaining8tbsps.butterandgranulatedsugarinthebowlofastand mixer. Mix until light and fluffy, about 3–4 minutes. Combine theremaining1¾cups(7.8oz.) flour,cinnamon,nutmeg,ginger,clove,bakingpowderandsalt ina separate largebowl.Addhalf the flourmixture to thebuttermixtureandmixtocombine.Stirinthebuttermilk.Addtheremaining

flourandmixuntil justcombined.Whisk theeggwhites tosoftpeaks inaseparatebowl.Foldtheeggwhitesintothebatter.Spreadthebatterintothebakingdish.Sprinklethetoppingevenlyoverthebatter.Bakefor35–40minutes,untilgoldenbrownandatoothpickinsertedintothecentercomesoutclean.Allowthecaketocoolfor5minutesbeforecuttingintosquarestoserve.

Make Ahead Tip: Make the crumb topping the night beforeassemblingthecoffeecake.

HoneyPecanMonkeyBread

Monkeybreadtypicallyfeaturesballsofyeastdoughdippedinmeltedbutter,rolledincinnamon-sugarandbakedinaflutedpanorinindividualmolds(seeinstructionsonp.113).Thisversionusessweetrolldoughforaddedflavor.

SERVES8–10




½recipeSweetRollDough(seep.280),refrigerated

1/3cup(4oz.)honey


2cups(7.7oz.)choppedpecans

Greaseandfloura10-to12-cupBundtpanandsetaside.Combine the brown sugar and cinnamon in a shallow dish and set aside.Melt8tbsps.butterandpouritintoashallowbowl.Setaside.Turn thedoughout onto a lightly flouredwork surface andpress it into aroughly6”x10”rectangle.Cutthedoughinto1”squares,forming60piecestotal. Roll each piece of dough into a ball with lightly floured hands,stretchingandtuckingthedoughasnecessarytomaketheballsassmoothaspossible.Diptheballs,oneatatime,intomeltedbutter,allowingexcessbuttertodripback into thedish.Roll thedippeddoughball in thebrown sugarmixtureandplaceitintotheBundtpan.Continuedippingandlayeringtheballsuntilallcoatedballsareinthepan.Cover the panwith plasticwrap and let themonkeybread rise until puffyanddoubledinsize,about1–1½hours.

Inthemeantime,combinetheremaining8tbsps.butter,honeyandsugarina small saucepan. Bring the mixture to a boil over medium heat, stirringconstantly.Stirinthepecansandremovethepanfromtheheat.Setaside.Preheattheovento350degreesF.Bake forabout30–35minutes,until thedough iscooked through.Cool themonkeybreadinthepanfor5minutes,thenturnitoutonaplatterorlargeplate.Pourthepecanglazeevenlyoverthemonkeybread.Allowtheglazetosetfor4–5minutesandservewarm.

MonkeyBreadwithCaramelGlaze

This version of monkey bread is made in individual molds, perfect forentertainingorabuffet-stylepresentation.Therecipeiseasilydividedinhalfifyouneedtoservelesspeople.Iliketousepanettonepapermoldsforthesetomake individual servings. Please note that papermolds are not the same aspaper liners—theyaredesigned to replacepans and standaloneonabakingsheet. If you don’t have themolds and still want tomake individual breads,greaseastandardmuffintinorlineitwithpaperliners.

MAKES12INDIVIDUALBREADS

½recipeTraditionalBrioche(seerecipep.284)or1RecipeSimpleBrioche(seerecipep.288)




½cup(4oz.)crèmefraiche


1tsp.vanillaextract

Removethebriochedoughfromtherefrigerator(ifit’sfrozen,defrostintherefrigeratorovernight).Line a baking sheet with parchment paper. Set 12 individual panettone orcupcakemoldsonthebakingsheetandsetaside.Turn thedoughout onto a lightly flouredwork surface andpress it into aroughly6”x10”rectangle.Cutthedoughinto1”squares,forming60piecestotal. Roll each piece of dough into a ball with lightly floured hands,stretchingandtuckingthedoughasnecessarytomaketheballsassmoothaspossible.Whisk ¾ cup (5.7 oz.) brown sugar, ¼ cup (1.8 oz.) granulated sugar and

cinnamontogether inamediumbowl.Reserve2 tbsps.of themixture.Addthecrème fraiche to the remainingcinnamonsugarandwhisk tocombine.Toss fivepiecesofdough in thecrème fraichemixtureuntil thepiecesarewell coated and place them in one of the individual panettone molds.Continueuntilall12monkeybreadsarecomplete.Setthefilledlinersonthebaking sheet. Cover with a tented, unscented plastic bag. Allow to rise atroom temperatureuntil thedoughhasalmostdoubled in size, about 1–1½hoursorintherefrigeratorovernight.Preheattheovento350degreesF.Sprinkletheremainingcinnamonsugarevenlyoverthemonkeybreads.Bakefor20–25minutes,untilgoldenbrownandslightlyfirmtothetouch.While the breads are baking, heat the butter in a medium saucepan overmediumheat.Stirintheremaining½cup(4oz.)brownsugar,¼cup(1.8oz.)granulated sugar and vanilla. Bring themixture just to a boil, whisking tomelt the sugar. Spoon the warm sauce evenly over themonkey breads toserve.

MakeAheadTip:Make thebrioche ahead and keep it frozenuntil ready tomake themonkeybreads.Assemble thebreadsthenightbeforeyouwanttoservethemandallowthemtorisein the refrigerator overnight. Allow them to come to roomtemperaturewhilepreheatingtheoven.

PecanStickyBuns

Thesegooeystickybunsmadewithbutterybriochedougharebestwarmfromtheoven,butarealso tasty thenextday.However,because I don’tuse cornsyrupintheglaze,thecoatingwillcrystallizeslightlyasthebunscool.Toenjoydelicious buns the next day, simply reheat them briefly in themicrowave oroven tomelt thesugarcrystals.Youcanalsouse theSweetRollDoughonp.280insteadofthebrioche.

MAKES12BUNS




1cup(3.8oz.)choppedpecans


½recipeTraditionalBrioche(seerecipep.284)or1recipeSimpleBrioche(p.288)

Lightly grease 12 individualmuffin tins or a 9” x 13” baking dish and setaside.Combine the brown sugar, granulated sugar and cinnamon in a mediumbowl.Place½cupof themixture in a separatebowl and stir inhalf of thepecans.Setaside.Melt thebutter inamediumsaucepanovermediumheat.Reserve2 tbsps.meltedbutterandsetaside.Addtheremainingbrownsugarmixturetothesaucepan, whisking until smooth and just bubbling. Divide the mixtureevenlyamongthemuffincups(orpourevenlyintothebakingdish).Sprinklethe remaining chopped pecans evenly over themuffin cups (alternatively,youcanplace3–4pecanhalvesinacircularpatternineachcup).Turn dough out onto a lightly floured surface and roll into a 16” x 12”

rectangle (longside facingyou).Brush thedoughevenlywith the reservedmeltedbutter.Sprinkleonthebrownsugarandpecanmixture, leavinga1”borderuncoveredalongthetop.Startingatthelongsideclosetoyou,tightlyroll the dough up. Press on the seam to seal. Cut into 12 even pieces andplacecutsidedowninthemuffintins.Coverandletrisefor1–1½hoursuntilalmostdoubled,orrefrigerateovernight.Preheattheovento350degreesF.Bakeinpreheatedovenfor25–30minutes,untilgoldenbrown.Ifnecessary,tenttherollswithfoilhalfwaythroughbakingtopreventover-browning.Letcoolinpanfor3minutes,theninvertontoasecondbakingsheetorservingplatter.Scrapeany remaining filling from thepanonto the rolls.Allow therolls to cool slightly and the glaze to set up, about 10–15 minutes, beforeserving.

Make Ahead Tip: Assemble the buns and allow them to riseovernight in the refrigerator. Bring the buns to roomtemperaturebeforebakingoffinthemorning.

MapleCaramelStickyBuns

Sweetrolldoughcoatedwithmaplecaramelglazemakesadeliciouspull-apartstickybun.

MAKES8BUNS

¼cup(2.8oz.)maplesyrup





1tbsp.all-purposeflour

½recipeSweetRollDough(seerecipep.280)

Greasea9”cakepanandsetaside.Combinethemaplesyrup,3tbsps.meltedbutterandbrownsugarinasmallsaucepan over medium heat. Stir until the sugar is melted, about 3–4minutes.Pourthemixtureintothebottomofthepanandcoolcompletelytoroomtemperature.Combine the granulated sugar, cinnamon and flour in a small bowl ormeasuringcup.Turndoughoutontoalightlyflouredsurfaceandrollintoa12”x12”squareabout¼”thick.Brushthedoughevenlywiththeremaining2tbsps.meltedbutter. Sprinkle on the cinnamon sugar mixture, leaving a 1” borderuncovered along the top. Starting at the bottom, tightly roll the doughup.Press on the seam to seal. Cut into 8 even pieces. Place 7 pieces evenlyaroundtheouteredgeofthepan,cutsidedown.Placetheremainingpieceinthecenter.Coverandletrisefor1–1½hoursoruntildoubledinvolumeandbunsaretouching.

Preheattheovento375degreesF.Bakefor25–30minutes,untilgoldenbrownanddoughiscookedthrough.Ifnecessary, tent the rolls with foil halfway through baking to prevent over-browning.Let cool in pan for 3 minutes, then invert onto a second baking sheet orservingplatter.Scrapeanyremainingfillingfromthepanontothebuns(usecaution,as thehotglazecancausea seriousburn).Allow thebuns tocoolslightlyandtheglazetosetupbeforeserving,about15–20minutes.

Make Ahead Tip: Shape the buns and place them in the panwith theglaze thenightbefore serving.Refrigerateovernight.Allow the buns to come to room temperature and rise untildoubledbeforebaking.

CroissantCinnamonRolls

Thefinalriseoftheserollstakesatleast2hours,soifyouwanttoservethemfirstthinginthemorning,youwillneedtoplanahead.Whenweservedtheseforbreakfastattheinn,oneofuswouldgetovertotherestaurantkitchenearlyandplacetherefrigeratedbunsintheovenwithapanofboilingwatertojump-starttherise.Youcanalsomakemini-cinnamonrollsbyrollingthedoughintoan8”x24”rectangleanddividingeachrollinto20–24pieces.

MAKES12ROLLS



1 recipe Traditional (p. 296) or Simple Croissant Dough (p. 300),refrigerated

1largeegg

Line 2 baking sheetswith parchment.Mix the brown sugar and cinnamontogetherandsetaside.Removethedoughfromtherefrigeratorandrollouttoarectangleabout10”x15”.Spreadthecinnamon-sugarevenlyoverthedough,leavinga1”borderuncovered along the top. Starting at the side close to you, tightly roll thedough up. Press on the seam to seal. Trim off the ends.Wrap the log inplasticwrapandrefrigeratefor30minutes.Line2bakingsheetswithparchment.Slicethedoughinto¾”pieces.Placethepiecescutsidedownontothebakingsheet, leaving2–3”betweeneach.Tucktheendofeachpastryunderneathtopreventitfromunravelling.Coverloosely and allow thebuns to rise about 2–2½hoursuntil they arepuffedand almost double in size (if you press on the dough, the imprint willremain).Preheattheovento375degreesF.Whisktheeggwithapinchofsalt.Brushthebunsalloverwiththeeggwash.Bakethebunsfor10minutes.Sprinkle

the remaining brown sugarmixture evenly over the tops of the buns andbakethemfor5–8minuteslonger,untiltheyareevenlybrowned.Allowthebuns to cool 5 minutes, then transfer the rolls to a baking rack. Cool 5minuteslongerbeforeserving.

MakeAheadTip:Makethecroissantdoughandfreezeituntil2days before assembling the rolls. Defrost it overnight in therefrigerator before rolling out. The individual buns may befrozenonabaking sheetandplaced inaZip-lockbag tobakeoff at a later time.Defrost the frozenbuns in the refrigeratorovernight,thenallowtoriseasdescribedabovebeforebaking.

AlmondCroissantRolls

Thisisavariationonthecinnamonrollsfilledwithalmondcream,whichhasathickconsistencysoitwillnotrunoutofthecroissantrollsduringbaking.Theserollsrequireatleast2hoursforthefinalrise,soplanaccordinglyifyouwanttoservethemearlyinthemorning.

MAKES12ROLLS



1cup(3.35oz.)almondflour

1largeegg

¼cup(1.1oz.)all-purposeflour

1 recipe Simple (p. 300) or Traditional Croissant Dough (p. 296),refrigerated

Combinethebutter,sugarandalmondflourinthebowlofastandmixerandbeatuntillightandfluffy,about5minutes.Addtheeggandmixuntillightand creamy, about 3–4minutes.Add the all-purpose flour andbeat on lowuntiljustincorporated,about30seconds.Setaside.Removethedoughfromtherefrigeratorandrollouttoarectangleabout10”x 15”.Spread thealmond fillingevenlyover thedough, leavinga 1”borderuncovered along the top. Starting at the side close to you, tightly roll thedough up. Press on the seam to seal. Trim off the ends.Wrap the log inplasticwrapandrefrigeratefor30minutes.Line2bakingsheetswithparchment.Slicethedoughinto¾”pieces.Placethepiecescutsidedownontothebakingsheet, leaving2–3”betweeneach.Tucktheendofeachpastryunderneathtopreventitfromunravelling.Coverloosely and allow thebuns to rise about 2–2½hoursuntil they arepuffedand almost double in size (if you press on the dough, the imprint will

remain).Preheattheovento375degreesF.Bakefor12–15minutes,untilgoldenbrown.Allowtherollstocool5minutes,thentransferthemtoabakingrack.Cool5minuteslongerbeforeserving.

MakeAheadTip:Makethecroissantdoughandfreezeituntil2days before assembling the rolls. Defrost it overnight in therefrigeratorbeforerollingout.Thealmondfillingmaybemadeup to 5 days in advance and refrigerated until ready toassembletherolls.

RaisinCreamCroissantRolls

Avariationon traditional raisincroissants, these rolls requireat least2hoursfor the final rise. As with the other croissant recipes, you will need to planaccordinglyifyouwanttoservethemfirstthinginthemorning.

MAKES12ROLLS

2½tbsps.all-purposeflour

1tbsp.cornstarch

1cup(8fl.oz.)halfandhalf

1largeegg,lightlybeaten


½tsp.vanillabeanpaste

1 recipe Simple (p. 300) or Traditional Croissant Dough (p. 296),refrigerated

Setabowloverasecondbowlfilledwithiceandwater.Inasmallmixingbowl,whisktheflour,cornstarchand¼cup(2fl.oz.)halfandhalfuntilsmooth.Whiskintheeggandsetaside.Combinetheremaining¾cup(6fl.oz.)halfandhalf,sugarandvanillabeanpaste in a medium saucepan. Stir over medium heat until the sugar hasdissolvedandthemixturecomestoaboil.Addtheflourmixtureandwhiskvigorously.Whiskuntilmixturehas thickened,about2–3minutes.Removefromtheheatandtransferthecustardtoabowl.Placeplasticwrapdirectlyontopofthecustardtopreventaskinfromforming.Letcoolandrefrigerateuntilneeded.Removethedoughfromtherefrigeratorandrollouttoarectangleabout10”x 15” (long edge toward you). Spread the custard filling evenly over thedough, leaving a 1” border uncovered along the top. Sprinkle the raisinsevenly over the custard. Starting at the side close to you, tightly roll the

dough up. Press on the seam to seal. Trim off the ends.Wrap the log inplasticwrapandrefrigeratefor30minutes.Line2bakingsheetswithparchment.Slicethedoughinto¾”pieces.Placethepiecescutsidedownontothebakingsheet, leaving2–3”betweeneach.Tucktheendofeachpastryunderneathtopreventitfromunravelling.Coverloosely and allow thebuns to rise about 2–2½hoursuntil they arepuffedand almost double in size (if you press on the dough, the imprint willremain).Preheat the oven to 375 degrees F. Bake for 12–15 minutes, until goldenbrown.

MakeAheadTip:Makethecroissantdoughandfreezeituntil2days before assembling the rolls. Defrost it overnight in therefrigerator before rolling out. The custardmay bemade thedaybeforeandrefrigeratedupto24hours.

ApricotOrangeSweetRolls

I love the combinationof apricot filling encased in sweet roll dough, finishedwith anorange-scented creamcheese glaze. You canalsomake thiswith theSimpleBriocheDoughfoundonp.288.

MAKES12ROLLS

1cup(11.3oz.)apricotfruitspread(seerecipep.305)orpreserves

3tbsps.GrandMarnierorCointreau(orsubstituteorangejuice)


1tbsp.unsaltedbutter,softened

2tbsps.orangejuice

1tsp.vanillaextract


1cup(4.23oz.)confectioner’ssugar

1recipeSweetRollDough(seerecipep.280)

1largeegg

In a small saucepan, combine the apricot spread with the GrandMarnier.Bringjusttoaboilovermediumheatandstirfor1minute.Removefromtheheatandallowtocoolcompletely.Blend the cream cheese, butter, orange juice, vanilla, orange zest andconfectioner’s sugar inamediumbowlandwhiskuntil smooth.Coverandsetaside.Lightly grease a 9” spring-form pan (or use a 3”-deep tart pan with aremovablebottom)andplaceitonabakingsheet.Turn the dough out onto a lightly floured surface and press it into arectangle. Roll the dough out into a 15” x 9” rectangle.With the long sidetoward you, spread the apricot orange mixture evenly over the dough,

leavinga 1”border at the topuncovered.Startingat the long side close toyou, tightly roll the doughup. Press on the seam to seal.Cut into 12 evenpieces.Place9piecesevenlyaroundtheouteredgeofthepan,cutsidedown.Arrange the remaining 3 pieces in the center about 1” apart. Cover withplastic wrap and let rise for 1 ½ –2 hours, until doubled in volume, orovernightintherefrigerator.Preheat theoven to 350degreesF.Remove theplasticwrap from thepan.Whisk together theeggwith1 tbsp.water.Brush theeggwashallover therolls.Bakefor25–30minutesuntilgoldenbrown.Coverthepanlooselywithfoil for the last 10minutes ifnecessary topreventover-browning.Allow tocoolfor5minutes,thentransfertherollstoabakingrack.Drizzlewiththecreamcheeseglaze.Allowtheglazetosetupfor5minutesbeforeserving.

MakeAheadTip:MaketheSweetRollDoughandglaze2daysbefore and refrigerate until ready to assemble the rolls. Therollsmay also be assembled the night before and allowed toriseintherefrigeratorovernight.

HoneyAlmondCrescents

These sweet crescents look similar to croissants, but without the extra timerequired tomake thecroissantdough.Thehoneycreamcheese fillingaddsarichflavor.

MAKES8LARGECRESCENTS


¼cup(3oz.)plus3tbsps.honey




½recipeSweetRollDough(seerecipep.280)

Lineabakingsheetwithparchmentandgreasetheparchment.Combinethebutter,¼cup(3oz.)honeyandgranulatedsugarinamediumsaucepan.Bring to aboil overmediumheat, stirring todissolve the sugar.Pour the mixture into a heatproof measuring cup or bowl and coolcompletely.Refrigerateuntilreadytouse.Combinethecreamcheeseandremaining3tbsps.honeyinasmallbowl(oruseanelectricmixer).Stirin¼cup(1oz.)almonds.Turnthedoughontoalightlyflouredsurface.Rollthedoughintoa16”x14”rectangle with the long edge facing you.Measure across the bottom edgeandmarkevery4”.Cutthedoughinto4evenrectangles,4”x14”.Cuteachrectangleinhalfdiagonally,forming2eventriangles(8intotal).Spreadthecreamcheesemixtureevenlyoverthetriangles.Roll the dough up, lightly pressing outward as you roll so that the sidesextend slightly. Place the rolleddoughonaparchment-linedbaking sheet,tucking the pointed tip underneath (you can tuck the pointed ends intogetherifyoupreferatightercrescentshape).Pressdownlightlytosecure

thetipunderneathandflattenthebottom.Repeatwiththeremainingpiecesofdough,placingeight finished rolls at least 2” aparton thebakingsheet.Cover and let rise for 1–1 ½ hours, until almost doubled in volume, orovernightintherefrigerator.Preheattheovento350degreesF.Bakefor20–25minutes,untilgoldenbrownandthedoughisfirmandbakedthrough. Transfer the crescents to a rack and allow them to cool slightly.Warmtheglazeslightlyanddrizzleitevenlyoverthecrescents.Sprinkletheremaining¼cupalmondsovertheglazedcrescents.Allowtheglazetosetupfor5minutesbeforeserving.

MakeAheadTip:Thefillingmaybecombinedandrefrigeratedthe day before assembly. The rolled crescents may berefrigerated overnight and brought to room temperaturebeforebakingoff.

CheeseDanish

MAKES4PASTRIES

ThisisabasiccheeseDanishthat’sdeliciousasdescribed,butcanbeenhancedwith the additionof fruit spreadsor even chocolate chips according to taste.ThisDanishisasimplefoldedpattern,butanyvariationmaybeusedtoenclosethefilling.Therecipeiseasilyconvertedformoreservings.

¼recipeDanishPastryDoughrecipe(seerecipep.290)



1largeeggyolk

½tsp.vanillaextract

1tbsp.sourcream


1largeegg

Preheattheovento375degreesF.Lineabakingsheetwithparchmentandlightlygreasethepaper.Roll out the pastry dough on a lightly floured surface to form a 16” x 16”squareabout¼”thick.Dividethedoughinto4(4”x4”)squares.Beatthecreamcheese,sugar,eggyolkandvanillabyhandorwithamixeruntilsmooth.Mixinthesourcreamandlemonzest.Dividethefillingevenlyamongthe4squares.Whisktheeggwith1tbsp.waterandbrushthemixtureon the edges of the pastry. Fold in 2 opposite corners of each square tooverlap in the center, pressing the 2 ends together. Brush the tops of thepastrieswiththeremainingeggwash.Place theDanishon thebakingsheetandbake for15–18minutes,until thefilling is firm and the pastries are golden brown. Cool the pastries on abakingrackuntilreadytoserve.

MakeAheadTip:MaketheDanishPastryDoughandfreeze ituntil2daysbeforeassemblingtherolls.Defrostitovernightinthe refrigerator before rolling out. The cheese filling may bemadethedaybeforeandrefrigeratedupto24hours.

CoconutAlmondBearClawDanish

MAKES6DANISH

2logsAlmondPaste,about6oz.(seerecipep.304)

¼cup(0.82oz.)sweetenedshreddedcoconut

1cup(3.8oz.)vanillacakecrumbs(optional)—seeChef’sTip

1largeegg

½recipeDanishPastryDough(seerecipep.290)

¼cup(1oz.)slicedalmonds

Divide the almond paste logs to form 6 (4”) pieces, pressing the piecestogetherasnecessary.Combinethecoconutandcakecrumbs(ifusing)onaplateorshallowdishandrolleachloginthemixture,pressingtocoat.Whisktheeggwith1 tbsp.water inameasuringcuporsmallbowl.Lineabakingsheetwithparchmentpaper.Placethedoughonalightlyflouredworksurfaceandrolloutintoa10”x15”rectangle.Cutthedoughinto6(5”)squares.Placealogneartheedgeof1ofthesquares,leavingabouta½”edge.Lightlybrushtheedgewitheggwash.Foldthedoughoverthefilling,leavingabout⅓ofthedoughstilllyingflatonthebottom.Make3(1”to2”)slashesevenlyalongthebottomedgeoftheremainingdough.Bend the filledendof thedough intoacrescent toopenthespaceupbetween theslashes.Place thepastryon thepreparedbakingsheet and continue until all 6 are formed. Refrigerate the remaining eggwash.Cover the pan looselywith plasticwrap (or use an unscented plastic bag)andallowtoriseatroomtemperatureuntilthepastriesarepuffy,about1½–2hours.Brushthetopsofthepastrieslightlywiththeeggwashandsprinkleontheslicedalmonds.Bake until golden brown, about 18–20 minutes, turning the pans halfway

throughbaking.Transfertoarackandcoolfor10minutesbeforeserving

Chef’s Tip:You can add cake crumbs to the filling to give it alittlemorebody,butit’snotnecessary.Ifyoudochoosetoaddthecrumbs,2unfrostedvanillacupcakeswillyieldabout1cup(4oz.).

MakeAheadTip:MaketheDanishPastryDoughandfreeze ituntil2daysbeforeassemblingtherolls.Defrostitovernightintherefrigeratorbeforerollingout.

MixedBerryBraid

Berriesandcreamcheesefillthislovelybraideddough,whichisactuallyquiteeasytoassemble.Makesureyouplacethedoughontheparchment-linedsheetbeforefilling,asit’sdifficulttomoveoncefilled.

SERVES8–10

1cup(4.3oz.)blackberries

1cup(4.3oz.)raspberries

½cup(3.5oz.)plus2tbsps.granulatedsugar

1tbsp.lemonjuice


1tsp.lemonzest

1largeeggyolk


1largeegg


1tsp.vanillaextract


Combinetheblackberries,raspberries,½cup(3.5oz.)granulatedsugarandlemonjuiceinamediumsaucepan.Crushtheberrieswithapotatomashertorelease their juices. Bring to a boil over medium-high heat, stirring todissolvethesugar.Cookfor6–8minutes,untilthemixtureisthickened(thetemperatureshouldreach220degreesF).Coolcompletely.Combinethecreamcheese,remaining2tbsps.granulatedsugarandlemonzest inamediumbowl(oruseanelectricmixer).Beat intheeggyolkuntiljustsmooth.Setaside.

Roll the dough into a 12” x 12” square, about ¼” thick. Score the dough(withoutcuttingthrough)into3evensections,4”x12”each.Lineabakingsheetwithparchmentandlightlygreasetheparchment.Placethesquareddoughonto theparchment.Slice theouter thirdsof thedoughinto ¾” strips at a slight angle. (These thin strips will be folded over thefillingtoformthebraid).Spoon thecreamcheese fillingdown thesolidcenterof thepastry.Spreadtheberry fillingevenlyover top.Fold the leftbottomstripupandover thefilling at an angle.Repeatwith the right bottom strip, slightly overlappingthefirst.Repeatwiththeremainingstripsallthewayup.Tucktheendsintosealthefilling.Coverthedoughwithplasticwrapandallowittorestfor30minutes.In themeantime,preheat theoven to375degreesF.Whisk theeggwithapinchofsalt.Brushitalloverthebraid.Bakefor15–20minutes,untilgoldenbrown.Transferthebraidontheparchmenttoaracktocoolcompletely.Combine the confectioners’ sugar, vanilla and butter in a medium bowl.Whisk in 2 tbsps. water to form a glaze.Drizzle the glaze evenly over thebraid.Allowtheglazetosetupfor5minutesbeforeserving.

MakeAheadTip:MaketheSweetPastryDoughandfillingsthenightbeforeandrefrigerate.Assemblethebraidinthemorningbeforebakingoff.

CherryStrudel

Instead of the traditional strudel apple raisin filling, this sweet cherry fillingmakes this a seasonal summer treat. The additionof green teabrightens theflavor of the cherries. Making strudel involves stretching the dough till it’salmosttranslucent.However,don’tbeintimidated—it’sactuallyaveryforgivingdough.Becausethisstrudelisabouthalfthesizeofatraditionalone,it’smoremanageabletomakeinanysizekitchen.

SERVES6–8

2cups(16oz.)sweetcherries,stemmedandpitted


3tbsps.brewedgreentea

1tsp.cornstarch

1tsp.lemonjuice


¼tsp.salt

1½tbsps.canolaoil


1tbsp.sandingsugar

Combine the cherries, sugar and green tea in a medium saucepan overmediumheat.Stiruntilthesugariscompletelydissolved.Bringthemixtureto a boil and cook for 4–5 minutes, until slightly thickened. Whisk thecornstarch with 1 tbsp. water in a small bowl or measuring cup. Stir thecornstarch into the cherries and simmer, stirring constantly, until themixtureisthickenedandtheliquidisclear.Removefromtheheatandstirinthelemonjuice.Coolcompletely.Combine the flourandsalt in thebowlofastandmixer.Stir theoiland⅓

cup(2.6fl.oz.)waterintotheflour.Mixonlowuntildoughpullsawayfromthe sides of the bowl. Switch to the dough hook and knead until smooth,about5–6minutes.Turn thedoughontoa lightly flouredworksurfaceandknead for 2 minutes longer. Place the dough into a lightly greased bowl,coverandallowittorestfor1hour.Preheattheovento400degreesF.Lineabakingsheetwithparchment.Lay a large (at least 12” x 18”), smooth kitchen towel on a work surface.Sprinkle the cloth with flour and place the dough in the center. Roll thedough out to a square 10” x 10”, flipping the dough and adding flour asnecessarysothatitdoesn’tsticktothecloth.Pickupthedoughbyanedgeandallowtheweightofthedoughtostretchit.Placeitonthetowelandcontinuepullingandstretchingfromthecenteroutto the edges, until the dough is tissue thin (the edgeswill be thicker) andmeasuresabout12”x18”.Trimanddiscardthethickeredgesofthedough.Brush thedoughwithhalf themeltedbutter. Spoon the cherry fillingontothedough,leavinga3”edgealong1ofthelongersidesand2”ontheshortends,withoutfilling.Usethetoweltofoldthe3”edgeofthedoughontothefilling. Continue to roll the strudel over, using the towel. About halfwaythroughtherolling,tucktheendsundertosealthem.Continuerollinguntilitformsalog.Transferthestrudeltotheparchmentseamsidedown.Brushthe dough with the remaining melted butter and sprinkle on the sandingsugar.Bake for 25–30 minutes, until deep golden brown. Slide the strudel andparchmentontoarackandcoolfor30minutesbeforeserving.

MakeAheadTip:Thecherryfillingmaybemadethedaybeforeandrefrigerateduntilreadytoassemblethestrudel.

ApricotCheesePastryRing

Thistastypastryroundissimilartotherecipeonp.139,butwithouttheaddedeffortofbraidingthedough.

SERVES8–10



1tsp.sourcream



1cup(11.3oz.)apricotfruitspread(seerecipep.305)orpreserves


2tbsps.wholemilk

Lineabakingsheetwithparchmentandlightlygreasetheparchment.Combinethecreamcheeseandgranulatedsugarinamediumbowl(oruseanelectricmixer).Beatinthesourcreamand1tsp.vanillaextractuntiljustsmooth.Setaside.Rollthedoughintoa10”x16”rectangle,about¼”thick.Positionthelongsidetowardyou.Spreadthecheesemixtureevenlyoverthedough,leavinga1” border at the top. Spoon the apricot spread evenly over the cheese.Startingwith the longendat thebottom, roll thedoughup into a log andpress the edge to seal. Stretch the ends of the dough, curving them into aring. Seal the ends together. Place the ring seam-side down on theparchment-linedsheet.Cut⅔ofthewaythroughtheloafatabout1”intervalsaroundtheringwithkitchenshears.Twistthesectionsslightlytoexposethecutsides.Covertheringwithplasticwrapandallowthedoughtorisefor45minutes.

Preheattheovento350degreesF.Baketheringfor25–30minutes,untilthetopisgoldenbrownandthefillingisbeginningtobubble.Transfertheringtoarackandcoolcompletely.Combinetheconfectioners’sugar, remaining1 tsp.vanillaextractandmilkinamediumbowluntilsmooth.Drizzletheglazeevenlyoverthering.Allowtheglazetosetupfor5minutesbeforeserving.

MakeAheadTip:Makethesweetpastrydoughandfillingsthenightbeforeandrefrigerate.Assembletheringinthemorningbeforebakingoff.

CinnamonPecanPastryRing

This pastry ring is delicious any time of the year, but is an especially lovelyadditiontoaholidaybreakfastmenu.

SERVES8–10




½cup(2oz.)finelychoppedpecans




1tsp.vanillaextract

2tbsps.wholemilk

Lineabakingsheetwithparchmentandlightlygreasetheparchment.Combinethebrownsugar,cinnamonandflourinamediumbowl.Stirinthepecansandsetaside.Roll thedough intoa 10”x 16” rectangle,about¼” thick.Position the longsidetowardyou.Brushthemeltedbutterevenlyoverthedough.Sprinklethecinnamon-sugar evenly over the dough, leaving a 1” border at the top.Startingwiththelongendatthebottom,tightlyrollthedoughupintoalogandpresstheedgetoseal.Stretchtheendsofthedough,curvingthemintoaring. Seal the ends together. Place the ring seam-side down on theparchment-linedsheet.Cover the ring with plastic wrap and allow the dough to rise for 45–60minutes,untilaboutdoubleinsize.Preheattheovento350degreesF.

Baketheringfor25–30minutes,untilthetopisgoldenbrown.Transfertheringtoarackandcoolfor5minutes.Combinetheconfectioners’sugar,vanillaextractandmilkinamediumbowluntil smooth.Brush theglazeevenlyover thebraid.Allow the ring to coolbeforeserving.

MakeAheadTip:MaketheSweetPastryDoughandfillingthenightbeforeandrefrigerate.Assembletheringinthemorningbeforebakingoff.

CrescentswithPecansandCoconut

Thesecrescentsusecreamcheesedoughandaresimilartotraditionalrugelach.They are terrific for a breakfast buffet when guests want to try a variety oftreats or for a coffee reception, since they are much smaller than a typicalcroissant. You can also use the Sour Cream Dough (p. 283) to make thecrescents.

MAKES24




½cup(1.6oz.)sweetenedshreddedcoconut

¼cup(1oz.)pecans,finelychopped

1 recipe Cream Cheese Pastry Dough (see recipe p. 282),refrigerated

1largeegg

2tbsps.sanding(decorating)sugar

Tomakethefilling,combinethegranulatedsugar,brownsugar,cinnamon,coconutandpecans.Line2bakingsheetswithparchment.Onalightlyflouredsurface,roll1pieceof thedough into a 10” to 11” circle. Sprinkleonhalf of the coconutpecanmixture.Gentlypressthefillingintothedoughwiththebackofaspoon.Cut the circle into quarters, then each quarter into thirds to form 12 equaltriangles.Startingat thebaseof each triangle, roll thedoughup to formacrescent.Arrangetheroll-upson1bakingsheet,tuckingthepointsunderthecrescents, and refrigerate for at least 30 minutes. Repeat with the secondpacketofdough.

Preheattheovento350degreesF.Whisktheeggwith1tbsp.waterinasmallbowlormeasuringcup.Brushtheeggwashoverthecrescentsandsprinkleonthesandingsugar.Bakefor18–25minutes,untilpuffedandgoldenbrown.Transferthecrescentstoaracktocool.

MakeAheadTip:The fillinganddoughmaybemadeup to2days ahead before assembling the crescents. The unbakedcrescentsmaybecoveredandrefrigeratedovernightorfrozenforupto2months.Thecrescentsmayalsobeassembledandbakedoffupto3daysbeforeserving.

CHAPTERTHREE

Cobblers,Crisps,TartsandTurnovers

■BlueberryPeachCobbler

■Cobblers,Crisps,CrumblesandBuckles:What’sinaName?

■AppleBuckle

■AppleCranberryCrisp

■PeachPecanCrumble

■ApricotBuckle

■BlackberryCobbler

■RaspberryLemonBuckle

■StrawberryRhubarbCrumble

■ApricotSourCreamCrumble

■CherryWalnutCrumble

■AppleRaisinSourCreamCrumble

■PearRaisinCobbler

■MixedBerryCrisp

■PearCranberryTartwithAlmond

■BlackberryShortbreadTart

■RusticStrawberryRicottaTart

■RaspberryCreamTart

■BlueberryLemonTart

■CranberryRaisinTart

■PlumCustardTart

■AppleSourCreamTart

■PearSourCreamTurnovers

■MixedBerryTurnovers

■CherryCreamTurnovers

■ApricotRaisinTurnovers

BlueberryPeachCobbler

I can’tevencounthowmany times I’vemade this simplydeliciouscobbleratourMaine B& B, and later at our country inn. It’s so easy tomake andwilldelightyourguestsasmuchasitdidmine.

SERVES6

granulatedsugar


1tsp.salt

2cups(10.5oz.)blueberries

3largepeaches,peeled,pittedandsliced(about1½cups)

2tbsps.lemonjuice

2tsps.bakingpowder



1largeegg

2tbsps.confectioners’sugar

Preheattheovento400degreesF.Greasea9”x9”bakingdish(orgrease6individualramekinsandplacethemonabakingsheet).Mix¼cup (1.8oz.) sugar,¼cup (1.1oz.) flourand½tsp.salt inamediumbowl.Addtheblueberries,peachesandlemonjuiceandtossthemixturetocoatthefruitevenly.Spoonthemixtureintothebakingdish.Bakefor15–18minutes,untilfruitishotandbubbling.In the meantime, sift together the remaining 1 cup (4.4 oz.) flour, bakingpowder,2tbsps.sugarand½tsp.salt.Cutthebutterintothedryingredientswith a pastry blender until themixture resembles coarsemeal.Whisk themilk and egg together in a measuring cup or small bowl. Pour the milk

mixtureintotheflourmixtureandstirwithaforkuntiljustblended.Removethe hot mixture from the oven. Drop the topping in heaping tablespoonsonto the hot filling. Bake until the topping is golden brown, about 12–15minuteslonger.Allowthecobblertocool5minutes.Sprinkleontheconfectioners’sugartoserve.

Cobblers,Crisps,CrumblesandBuckles:What’sinaName?

Although often used interchangeably, these terms originally referred to aspecifictypeofbakedgood.

Cobblers are typically bubbling, lightly sugared fruit toppedwithindividuallydroppedtablespoonsofdoughthatformrounds.Thebiscuit-likeappearanceisthoughttoresemblecobblestones.

Crisps are bubbling, lightly sugared fruit topped with a butterystreuselmixturecontainingoats.

Crumblesarebubbling,lightlysugaredfruittoppedwithastreuselmixturethatdoesnotcontainoats.

Buckles,whichareactuallyquitedifferentfromtherest,typicallybeginwithabasemadeofsweetenedbatterandaretoppedwiththefreshfruit.Asthefruitandcakecook, thecakerises,causingthefruittosinktothebottom,or“buckle.”

AppleBuckle

Thisbucklewill challengeeverythingyou thinkyouknowaboutbaking.Here,someofthecakeingredientsarefoldedinwiththeapples,andhotsugarsyrupis poured over top. The result is a sweet, baked apple casserolewith a crisptoppingthat’sgreatforfamily-styleorbuffetservice.

SERVES6



2tsps.bakingpowder

½tsp.salt

½tsp.groundnutmeg


1tsp.vanillaextract

3largeapples,peeled,seededandthinlysliced(about3cups)



Preheattheovento400degreesF.Greasean8”x8”bakingdish.Combinetheflour,½cup(3.5oz.)granulatedsugar,bakingpowder,saltandnutmeg.Stir inthemilkandvanillaextractuntil justcombined.Foldintheapples.Spreadthemixtureinthebakingdishandsetaside.Combine1½cups(12fl.oz.)water,theremaining½cup(3.5oz.)granulatedsugar, brown sugar and butter in a large saucepan. Bring to boil overmedium-high heat, stirring until sugars are dissolved. Pour the hot liquidovertheapplemixture.Bakefor45–50minutes,untilfillingisbubblyandatoothpick inserted into the center comes out clean. Allow to cool slightlybeforeserving.

AppleCranberryCrisp

Theadditionofoatstothestreuseltoppinggivesitapleasant,crunchytexture.Thecombinationofapplesandcranberriesmakes itperfect foranautumnorholidaybreakfast.

SERVES6





1tsp.freshlygratedginger


1cup(3.5oz.)freshcranberries

¾cup(2.5oz.)old-fashionedoats


½tsp.salt

Preheattheovento350degreesF.Greasea9”x9”bakingdish(orgrease6individualramekinsandplacethemonbakingsheet).Combinetheapples,granulatedsugar, lemonzest,¼cup(1.1oz.) flourandfreshgingerinamediumbowlandtosstocoat.Melt4tbsps.butterinalargeskillet over medium heat and add the apple mixture. Cook for 5 minutes,stirring often. Add the cranberries and cook for 3–4 minutes longer, untilcranberriesjustbegintopop.Spoonthemixtureintothebakingdish.Combinetheremaining¾cup(3.3oz.)flour,oats,brownsugarandsaltinamedium bowl. Cut the remaining 8 tbsps. butter into bits and cut in themixture with a pastry blender until crumbly. Sprinkle the mixture evenlyoverthefruit.

Bakefor25–30minutesuntiltoppingisgoldenbrownandfruitisbubbling.Allowtocoolfor5minutesbeforeserving.

PeachPecanCrumble

Herethepeachesarelightlycaramelizedtoaccenttheirfreshseasonalflavor.

SERVES6

4largepeaches,peeled,pittedandslicedthinly

1/3cup(2.6oz.)plus2tbsps.Lightbrownsugar




1largeeggyolk


½cup(2oz.)choppedpecans

Preheatthebroileronhighandpositionarackabout4”fromtheheat.Linearimmedbakingsheetwith foiland lightlygrease.Greasean8”x8”bakingdish(orgrease6individualramekinsandplacethemonabakingsheet)andsetaside.Combinethepeachesand2tbsps.brownsugarinamediumbowl.Placethepeachesinasinglelayerontothebakingsheet.Broilthepeachesforabout5minutes. Turn the peaches and broil for 4–5 minutes longer, until justcaramelized. Spoon the peaches into the baking dish. Lower the oventemperatureto375degreesF.Combinetheflour,granulatedsugarandremaining⅓cupbrownsugarinamedium bowl.Whisk the butter, egg yolk and vanilla together in a smallbowl. Pour the mixture into the dry ingredients, stirring with a fork tocombine. Cut in the butter until crumbly. Stir in the pecans. Sprinkle thecrumbtoppingevenlyoverthepeaches.Bake until the topping is golden and the fruit is bubbling, about 25–30

minutes.Letcoolfor5minutesbeforeserving.

ApricotBuckle

This traditional Southern-style buckle gets an update with the addition ofcornmeal.Thebatterwillrisetothetopduringbaking,formingagoldencrust.

SERVES6–8


¾cup(3.3oz.)all-purposeflour

¼cup(1.4oz.)cornmeal,yelloworwhite


1½cups(10.5oz.)granulatedsugar

½tsp.salt




1tsp.vanillaextract

10apricots,peeled,pittedandthinlysliced

Preheattheovento375degreesF.Pourthemeltedbutterintoan8”x8”bakingdishorpan.Combine flour, cornmeal, bakingpowder,½cup (3.5 oz.) granulated sugar,salt,nutmegandlemonzest inamediumbowl.Stir inthemilkandvanillauntiljustcombined.Pourthemixtureintothepanwithoutstirring.Combine the remaining 1 cup (7 oz.) sugar and apricots in a mediumsaucepanovermediumheat.Bringtoaboilandstiruntilallofthesugarismelted.Spoontheapricotsoverthebatter(again,donotstir).Bakefor35–40minutes,untilthetoppingisgolden.Letcoolfor5minutesbeforeserving.

BlackberryCobbler

We lived on Whidbey Island in the Puget Sound for several years, wheresummer timemeant sunnyweather andwild blackberries growing along thehillsidesdown to thewater.Thisquicklyassembledcobblerwas thedeliciousresultofabountyoffreshberries.

SERVES6

3cups(13oz.)blackberries

1¼cups(8.8oz.)plus2tbsps.granulatedsugar

1tbsp.lemonjuice

3tbsps.cornstarch

1tsp.groundcinnamon


1¼tsps.bakingpowder

½tsp.salt

½tsp.bakingsoda



1tsp.vanillaextract

Preheattheovento375degreesF.Greasea9”x9”bakingpan.Combinetheblackberries,¾cup(5.3oz.)sugar,lemonjuice,cornstarchandcinnamoninamediumbowl.Pourthemixtureintothebakingpanandbakeuntilthefruitbeginstobubble,about15minutes.Inthemeantime,combinetheflour,remaining¼cup(1.8oz.)sugar,bakingpowder, salt and baking soda in amedium bowl. Cut in the butter with apastry blender until crumbly. Stir in the buttermilk and vanilla until just

combined.Removethepanfromtheovenanddropthebatter inheapingtablespoonsevenly on top of the blackberries. Bake until the topping is golden brown,about15–20minuteslonger.

RaspberryLemonBuckle

In this lemon-scented buckle, some of the raspberrieswill still show throughthe crust. Fresh raspberries make a lovely appearance, but frozen ones willtastedeliciousaswell.

SERVES6–8

2cups(8.6oz.)raspberries

1tbsp.lemonjuice




3largeeggs


1tsp.bakingpowder

½tsp.salt

1tsp.lemonzest

Preheattheovento350degreesF.Greasean8”x8”bakingdishorpan.Combine the raspberries, lemon juice and granulated sugar in a mediumbowlandtosstocombine.Setaside.Combine the butter andbrown sugar in the bowl of a standmixer.Creamuntil fluffy, about 3–4 minutes. Add the eggs one at a time and beat tocombine. Ina largebowl,whisk together the flour,bakingpowder, saltandlemon zest.Add the flourmixture to the buttermixture andmix until justcombined.Spread the batter in the baking dish. Scatter the raspberries on top. Bakeuntilatoothpickinsertedincenterofthecakecomesoutcleanandthetopisgoldenbrown,about45–50minutes.Letcoolfor5minutesbeforeserving.

StrawberryRhubarbCrumble

Thisclassicspringcombinationbalancessweetandtartineverybite.

SERVES6–8

2rhubarbstalks,cutinto

½”pieces(about2cups)


3cups(16oz.)strawberries,hulledandquartered

2tbsps.cornstarch

2tsps.lemonjuice


1½cups(11.6oz.)lightbrownsugar

1½tsps.groundcinnamon

½tsp.salt


Preheattheovento375degreesF.Greasean8”x8”bakingdish(orgrease6individualramekinsandplacethemonabakingsheet).Combine the rhubarbwith⅓ cup (2.35 oz.) granulated sugar in amediumbowlandallowthepiecestomaceratefor10minutes.Inaseparatemediumbowl, toss the strawberries with the remaining⅓ cup (2.35 oz.) sugar andallow them tomacerate for 10minutes.Drainany liquidoffof the rhubarbanddiscard.Stirtherhubarbintothestrawberries.Whiskthecornstarchandlemon juice together and stir it into the fruit. Spoon the mixture into thebakingdish.Coverwithfoilandbakefor15minutes.In themeantime, combine the flour, brown sugar, cinnamon and salt in alarge bowl. Cut in the butter with a pastry blender until the mixture iscrumbly.Sprinklethetoppingevenlyoverthefilling.

Bake for 20–25minutes longer, until the topping is golden and the fruit isbubbling.Allowthecobblertocoolfor5minutesbeforeserving.

ApricotSourCreamCrumble

Adding sour cream to the standard fruit filling gives this apricot crumble aunique,creamytexture.

SERVES6


¼cup(2oz.)sourcream

1largeeggyolk

1tsp.vanillaextract

6apricots,pittedandthinlysliced

1tbsp.lemonjuice


3tbsps.cornmeal,whiteoryellow


¼tsp.freshlygratednutmeg

1tsp.groundcinnamon

8tbsps.unsaltedbutter,cold

Preheat the oven to 375 degrees F. Butter an 8” x 8” baking dish (or useindividualramekins).Whisktogether¼cup(1.8oz.)sugar,sourcream,eggyolkandvanilla inamediumbowl.Stirintheapricotsandlemonjuice.Spoontheapricotmixtureinto the baking dish. Mix the flour, cornmeal, remaining ½ cup (3.5 oz.)sugar, lemon zest, nutmeg and cinnamon in a medium bowl. Cut in thebutter until the mixture is crumbly. Spoon the topping over the apricots.Bakefor25minutesoruntilthetopisgoldenbrown.Coolfor10–15minutesbeforeserving.

CherryWalnutCrumble

Thiscrisptoppingwithahintoforangeandginger istheperfectfoiltosweetdarkcherries.

SERVES6

3cups(24oz.)darkcherries,pitted

2tbsps.honey

1tsp.vanillabeanpaste


¾cup(3.3oz.)all-purposeflour



1tsp.finelygratedginger

¼cup(1oz.)coarselychoppedwalnuts


Preheattheovento375degreesF.Greasean8”x8”bakingdish(orgrease6individualramekinsandplacethemonabakingsheet).Combine the cherries, honey and vanilla bean paste in a medium bowl.Spoonthemixtureintothebakingdish.Combinethesugar,flour,brownsugar,orangezest,gingerandwalnuts.Stirin the melted butter. Press the topping into clumps. Sprinkle the toppingoverthecherries.Bakefor25–30minutes,untilgoldenbrownandbubbling.Allowtocoolfor5minutesbeforeserving.

AppleRaisinSourCreamCrumble

ThefillingofthiscrumbleisreminiscentofDutchapplepie.

SERVES6



1tsp.vanilla

3bakingapples,peeled,coredandthinlysliced

¼cup(1.5oz.)darkraisins

1tbsp.lemonjuice



1tsp.groundcinnamon


Preheat the oven to 375 degrees F. Butter an 8” x 8” baking dish (or useindividualramekins).Whisktogether¼cupsugar,sourcreamandvanillainamediumbowl.Stirin the apples, raisins and lemon juice. Spoon the apple mixture into thebakingdish.Bakefor15minutes.In themeantime,mix the flour, remaining½ cup sugar, brown sugar andcinnamoninamediumbowl.Cutinthebutterwithapastryblenderuntilthemixtureiscrumbly.Spoonthetoppingovertheapplefilling.Bakefor15–20minuteslonger,untilthetopisgoldenbrownandthefruitisbubbling.Coolfor5minutesbeforeserving.

PearRaisinCobbler

Slices of pear balance nicely with the flavor of raisins in this biscuit-toppedbreakfasttreat.

SERVES6

4largepears,peeled,coredandthinlysliced

½cup(2.9oz.)goldenraisins

1½cups(6.6.oz.)plus2tbsps.all-purposeflour


1tsp.groundall-spice

½tsp.groundginger


½tsp.salt



1largeegg

Preheattheovento350degreesF.Greasean8”x8”bakingdish(orgrease6individualramekinsandplacethemonabakingsheet).Combine thepears, raisins, 2 tbsps. flour,¼ cup (1.8 oz.) granulated sugar,all-spice andginger in amediumbowl. Spoon themixture into thebakingdish.Dotthetopwith2tbsps.butter.Coverwithfoilandbakefor10minutes.Inthemeantime,combinetheremaining1½cupsflour(6.6.oz.),¼cup(1.8oz.)granulatedsugar,bakingpowderandsaltinamediumbowl.Cutintheremaining 6 tbsps. butter with a pastry blender until crumbly. Whisktogether the buttermilk and egg in a measuring cup. Stir the buttermilkmixtureintothedryingredientswithaforkuntiljustcombined.Removethefruitfromtheovenanddropthebatterovertopinheapingtablespoons.

Bake for 25–30minutes longer, until the topping is golden brown and thefruitisbubbling.Allowtocoolfor5minutesbeforeserving.

MixedBerryCrisp

Themixtureofberriesbalances the crunchyoat topping in this easy-to-makecrisp.

SERVES6–8

1cup(5.2oz.)blueberries

1cup(4.3oz.)blackberries

1cup(4.3oz.)raspberries

2tbsps.lemonjuice


1cup(4.4.oz.)all-purposeflour

½cup(1.7oz.)old-fashionedoats

½cup(4oz.)brownsugar


Preheatovento400degreesF.Greasean8”x8”bakingdish.Combine the blueberries, blackberries, raspberries, lemon juice andgranulated sugar in amediumbowl and toss to combine. Pour the berriesintothebakingdish.Combine the flour, oats and brown sugar in a medium bowl. Pour in thebutterandcombine the ingredientswitha forkuntilclumps form.Sprinklethetoppingevenlyovertheberries.Bake 20–25 minutes until the berries are bubbling and topping is goldenbrown.Coolfor5minutesbeforeserving.

PearCranberryTartwithAlmond

Alayerofcreamyalmondcustardislayeredinabutterycrustandtoppedwithslicesofpearandtartcranberries.

SERVES8–10

1recipeSweetTartDough(seep.281)

¾cup(2.5oz.)finelygroundalmondsoralmondflour


½tsp.almondextract

2largeeggs


¼cup(1.1.oz.)all-purposeflour


2Bartlettorotherlargepears,peeled,coredandthinlysliced

¼ cup (.8 oz.) fresh cranberries (or substitute defrosted frozencranberries)

½cup(5.6oz.)apricotfruitspreadorpreserves(seerecipep.305)

Lightlygreasea9”tartpanwitharemovablebottom(oraspringformpan)andsetitonabakingsheet.Ona lightly flouredworksurface, roll thedough intoa 12”circleabout⅛”thick. Press the dough firmly around the sides andbottomof the tart pan.Trimoffanyexcessdoughbyrunningarollingpinacrossthetopofthepan.Press thedough into the sides to extend it slightly above the rim tooffsetanyshrinkageduringbaking.Placeintherefrigeratorfor30minutes.Preheattheovento375degreesF.Linethebottomofthepastryshellwitha9”to10”roundofparchmentpaper

and fill with pie weights. Bake for 20 minutes. Remove the weights andparchmentandbakefor10–12minuteslonger,untillightlygolden.Setaside.Combinethegroundalmondsandsugar in thebowlofastandmixer.Addthealmondextractand1eggandmixuntilfrothyandlight-colored.Addthemeltedbutterandbeatuntilsmooth.Addtheremainingeggandbeatuntilsmooth.Addtheflourandmixuntiljustcombined.Spread themixtureevenly in the tartshell.Arrange thepearslicesslightlyoverlappinginacircularpatternandpressthemintothefilling.Arrangethecranberriesevenlyovertheexposedareasofalmondfilling.Bakethetartuntil thefillingis firmtothetouchinthecenter,about40–45minutes.Transfertoaracktocool.Inasmallsaucepanoverlowheat,warmtheapricotspreaduntilitliquefies.Pourthroughafine-meshsievesetoverasmallbowlormeasuringcupanddiscard anypieces. Brush the top of the tart evenlywith the apricot glaze.Allowtheglazetosetcompletelybeforeserving.

MakeAheadTip:The tartdoughmaybemade2daysahead.The pastry shell may be assembled and baked off the nightbeforeserving.

BlackberryShortbreadTart

Stripsofbutteryshortbreadarewovenovera freshberry filling in thissimplyassembledtart.

SERVES8–10

3cups(13oz.)blackberries


2tsps.lemonjuice


2eggyolks



2tsps.bakingpowder

¼tsp.salt

Combine the blackberries, ½ cup (3.5 oz.) sugar and 2 tbsps. water in amediumsaucepan.Crushtheberrieslightlytoreleasetheirjuices.Bringtoaboilovermediumheat.Reduceheattoasimmerandcookfor8–10minutes,until mixture has thickened (temperature should reach 220 degrees F).Remove from the heat and stir in the lemon juice.Cool completely.Coverandrefrigerateuntilreadytouse.Lightlygreasea9”tartpanwitharemovablebottom(oraspringformpan)andsetitonabakingsheet.Combine the butter and remaining½ cup (3.5 oz.) sugar in the bowl of astandmixeruntilfluffy,about3–4minutes.Addtheeggyolksandmixuntilsmooth.Mixinthelemonzest,flour,bakingpowderandsaltuntildoughjustcomestogether.Gatherthedoughintoaballandplaceonalightlyflouredworksurface.Dividethedoughintotwopieces,oneslightlylarger.Wrapthe

smaller piece in plastic wrap and refrigerate for 30 minutes or until firm.Placethelargerpieceofdoughandpressitevenlyintothebottomandsidesof the pan. Cover with plastic wrap and place in the refrigerator for 30minutes.Preheattheovento350degreesF.Spread the blackberry mixture over the bottom of the crust. Roll theremainingdoughintoa12”square.Cutthepastryinto¾”strips.Layhalfthestripsacross the filling,evenlyspaced.Turnthepanaquarter turnand laythe remaining strips across the first strips. If desired,weave the top stripsover and under the bottom strips. Press and seal the edges into the crust,trimmingoffanyexcess.Bakefor30–35minutes,untilcrustisgoldenbrown.Coolfor5minutes,thentransfertoacoolingrack.Coolfor5minuteslonger.Dustwithconfectioners’sugartoserve.

MakeAheadTip:Make theblackberry fillingand thecrustupto2daysbeforeservingandrefrigerate.Assemblethetartthenight before and refrigerate. Bring the tart to roomtemperaturebeforebaking.

RusticStrawberryRicottaTart

Rustic tarts aremade without tart pans andmay bemade with a variety offillings. Here ricotta and sweet strawberries combine for a deliciousmorningtreat.

MAKES1LARGE12”TARTOR2SMALL6”TARTS

1½cup(6.6.oz.)all-purposeflour

¼cup(1.8oz.)plus6tbsps.granulatedsugar

½tsp.salt


2cups(8.7oz.)strawberries,hulledandquartered

1tbsp.lemonjuice

1½tbsps.cornstarch

1¼cups(12.2oz.)ricottacheese


1tbsp.orangejuice

2tbsps.groundwalnuts

1largeegg

1tbsp.sandingsugar

Inalargebowl,combinetheflour,2tbsps.sugarandsalt.Cutinthebutterusingapastryblenderuntilthebutterisevenlydistributedbutstillinlargepieces. Add ¼ cup ice water and mix until the dough just pulls together.Gather the dough into a ball andwrap in plastic. Refrigerate for at least 1hour.Combinethe½cup(2.7oz.)strawberries,theremaining¼cup(1.8oz.)sugar,lemonjuiceand1tbsp.waterinamediumsaucepan.Bringthemixturetoa

boilovermediumheat.Whiskthecornstarchand3tbsps.watertogetherinasmallbowl.Pourthemixtureintothestrawberriesandbringtoaboil.Cook,stirringconstantly,untiltheliquidisclear,about3–4minutes.Removefromtheheatandallowthemixturetocool.Stirintheremainingstrawberries.Preheattheovento400degreesF.Lineabakingsheetwithparchment.Combine the ricotta, 2 tbsps. sugar, orange zest and orange juice in amediumbowl.Combinetheremaining2tbsps.sugarandwalnutsinasmallbowl.Whisktheeggwithapinchofsaltinaseparatebowl.On a lightly floured surface, roll the dough into a 16” round (alternatively,divide it into2piecesandrolleachout toaboutan8”round).Transfer thedoughbyfoldingitinhalfandunfoldingitonthelinedbakingsheet.Spoonthestrawberrymixtureontothepastry,leavinga2”border.Foldtheedgeofthedoughinwardtowardthefilling,pleatingtheedgestoseal.Sprinklethewalnutmixtureoverthestrawberries.Brushtheedgeofthedoughwiththeeggwashandsprinkleonthesandingsugar.Bakeuntilthecrustislightlybrowned,about25–35minutes.Allowtocool for 5 minutes, then transfer to a rack for 10 minutes longer beforeserving.

Make Ahead Tip: Make the crust and filling the day beforeservingandrefrigerate.

RaspberryCreamTart

Fresh seasonal raspberries make this simple fruit tart shine at the breakfasttable.Thisrecipewillalsomake4individual4”tarts.

SERVES6–8

1recipeSweetTartDough(seerecipep.281)




1½tbsps.all-purposeflour

3largeeggyolks

4tsps.unsaltedbutter

½cup(5.6oz.)raspberryjam(seerecipep.307)

3cups(13oz.)freshraspberries

Preheattheovento350degreesF.Linethebottomofthepastryshellwitha9”to10”roundofparchmentpaperand fill with pie weights. Bake 20 minutes. Remove the weights andparchment. Bake until lightly golden, about 8–10minutes longer. Cool theshellcompletely.Tomake the pastry cream, combine themilk and vanilla bean paste in asmallsaucepanovermediumheat.Bringjusttoaboil,thenremovefromtheheatandsetaside.Whiskthesugarandflourtogetherinamediumbowl.Addtheeggyolksandbeat until pale yellow and frothy.Whisking constantly, addhalf of the hotmilktotheeggmixturetotemperit.Pourthemixtureintothesaucepanwiththeremainingmilk.Heatthemixtureovermediumheat,whiskingconstantlyuntilthickened,about3–5minuteslonger.Removefromtheheatandstrain

throughafinemeshstrainerintoacleanbowl.Stirinthebutter.Coverwithplastic wrap, pressing down against the surface to prevent a skin fromforming.Refrigerateuntilcompletelycool,atleast2hours.Inasmallsaucepan,heatthejamuntilliquefied.Removefromtheheatandpourthroughastrainertoremovetheseeds.Allowthestrainedjamtocoolslightly.Spread the pastry cream evenly over the pastry crust. Arrange theraspberriesinacircularpatternoverthecreamandbrushthemlightlywiththejamglaze.Lettheglazecoolandsetupfor10minutesbeforeserving.

MakeAhead Tip:Make the pastry cream the day before andrefrigerateituntilreadytoassemblethetart.Makethepastrydoughthedaybeforeandtransfer ittothepan.Bakethetartshelloffthedaybefore.

BlueberryLemonTart

This simple-to-assemble tart features a creamy lemon filling and freshblueberries.Therecipewillalsomake4individual4”tarts.

SERVES6–8


¾cups(5.3oz.)granulatedsugar

1largeegg

2largeeggyolks

1/3cup(2.6fl.oz.)lemonjuice


1¼cups(5.5.oz.)all-purposeflour

1tsp.bakingpowder

¼tsp.salt

3cups(15.7oz.)freshblueberries

Ina largebowl,beat4 tbsps.butterand¼cup(1.8oz.)sugaruntilsmooth,about 2–3minutes. Add the egg and 1 egg yolk and beat until combined,about1minute.Stirinthelemonjuice.(Themixturewillappearcurdledbutwillsmoothoutasthebuttermelts.)Inamediumsaucepan,cook themixtureover lowheat, stirringconstantly,until the mixture thickens and coats the back of a spoon, about 10–12minutes.Pour themixture intoabowlandallow tocool completely.Coverwith plastic wrap, pressing the wrap against the surface to prevent a skinfromforming,andrefrigerateuntilreadytouse.Lightlygreasea9”tartpanwitharemovablebottom(orusea9”piedish).Combinetheremaining8tbsps.butterand½cup(3.5oz.)sugarinthebowlofastandmixeruntilfluffy,about3–4minutes.Addtheremainingeggyolk

andmixuntilsmooth.Mix in the lemonzest, flour,bakingpowderandsaltuntildoughjustcomestogether.Gatherthedoughintoaballandplaceonalightly flouredwork surface.Roll thedough into a 12”circle about⅛” thickand press it evenly into the bottom and sides of the pan, trimming anyexcess.Coverwithplasticwrapandchillintherefrigeratorfor30minutes.Preheattheovento350degreesF.Linethebottomofthepastryshellwitha9”to10”roundofparchmentpaperand fill with pie weights. Bake 20 minutes. Remove the weights andparchment.Bakeuntillightlygolden,about8–10minuteslonger.Cool theshellcompletely.Stir theblueberries intothe lemonfilling.Spoonthelemonblueberryfillingintotheshelltoserve.

MakeAheadTip:Make thedoughandbakeoff the tart shellthe day before serving. Make the filling the day before andrefrigerateuntilreadytoassemble.

CranberryRaisinTart

This tart has a buttery, maple-scented filling studded with dried fruit andwalnuts.Therecipemayalsobemadeintofourindividualtarts.

SERVES6–8


½cup(5.6oz.)maplesyrup



3largeeggs


1cup(5.8oz.)raisins,darkorgolden

1tsp.orangezest

½cupchoppedwalnuts

Lightlygreasea9”tartpanwitharemovablebottom(orusea9”piedish).Ona lightly flouredworksurface, roll thedough intoa 12”circleabout⅛”thick.Pressthedoughfirmlyaroundthesidesandbottomofthepan.Trimoff any excess dough by running a rolling pin across the top of the pan.Coverwithplasticwrapandchillfor30minutes.In the meantime, combine the maple syrup and brown sugar in a smallsaucepan.Bringtoaboilandstirtodissolvethesugar.Removefromtheheatand stir in thebutter. In amediumbowl,whisk the eggs. Stir in the syrupmixtureuntil justcombined.Stirinthecranberries,raisins,orangezestandwalnuts.Preheattheovento400degreesF.Pourthefillingintotheshell.Bakefor30–35minutes,untilthecenterisjustset.Coolonarackbeforeserving.

MakeAheadTip:Make thedoughandbakeoff the tart shellthedaybefore.Makethefillingthedaybeforeandrefrigerateuntilreadytoassembleandbake.

PlumCustardTart

Any variety of sweetplumswillwork in this delicious tart. In this version, anearlyvarietyofgolden-huedplumswereinseason.

SERVES6–8


8plums,pittedandsliced

3largeeggs


3tbsps.heavycream

1tbsp.unsaltedbutter,melted

3tbsps.all-purposeflour

Lightlygreasea9”tartpanwitharemovablebottom(orusea9”piedish).Ona lightly flouredworksurface, roll thedough intoa 12”circleabout⅛”thick.Pressthedoughfirmlyaroundthesidesandbottomofthepan.Trimoff any excess dough by running a rolling pin across the top of the pan.Coverwithplasticwrapandchillfor30minutes.Preheattheovento350degreesF.Spreadtheplumsinthebottomofthetartshell.Whisktogethertheeggsandsugaruntil lightand lemony.Whisk in theheavycreamandbutter.Stir intheflouruntiljustcombined.Pourthecustardovertheplums.Bakefor45–50minutesuntilcenterisjustfirm.Coolonarackbeforeserving.

MakeAheadTip:Makethetartdoughandpressitintothepanthedaybeforebaking.

AppleSourCreamTart

SERVES6–8


3largeeggs


¾cup(6oz.)sourcream

¾cup(3.3.oz.)plus3tbsps.allpurposeflour



Lightlygreasea9”tartpanwitharemovablebottom(orusea9”piedish).Ona lightly flouredworksurface, roll thedough intoa 12”circleabout⅛”thick.Pressthedoughfirmlyaroundthesidesandbottomofthepan.Trimoff any excess dough by running a rolling pin across the top of the pan.Coverwithplasticwrapandchillfor30minutes.Preheattheovento350degreesF.Whisk together theeggsand½cup (3.5oz.) sugar inamediumbowluntillight and lemony. Whisk in the sour cream. Stir in the flour until justcombined.Stirintheapplestocoat.Spreadtheapplesinthebottomofthetartshell.Inasmallbowl,combinetheremaining¾cup(5.3oz.)sugarand¾cup(3.3.oz.)flour.Cutinthebutterwithapastryblenderuntilcrumbly.Sprinklethecrumbtoppingevenlyoverthecustard.Bakefor50–55minutes,untilgoldenbrownandcenterisset.Coolonarackbeforeserving.

MakeAheadTip:Make the tart dough thedaybeforebakingandserving.

PearSourCreamTurnovers

Turnovers are perfect for buffet and family-style service, and are easy toprepare.Heretheyareformedintosquaresforeasypreparation,butthedoughmay be also cut into rounds to form a half-moon shape. Sour cream adds amoist,creamytexturetothispearfilling.

MAKES6TURNOVERS

2largeeggs





¼tsp.nutmeg

¼tsp.salt

½tsp.finelygratedlemonzest

2largepears,peeled,coredandcutinto½”dice

1recipeSimplePuffPastryDough(seerecipep.295)

1tbsp.sandingsugar

Preheattheovento375degreesF.Lineabakingsheetwithparchmentandlightlygrease.Inalargebowl,whisktogether1eggwiththesugaruntilthemixtureislightandlemony.Addtheflour,sourcream,vanilla,nutmeg,saltandlemonzestandwhisktocombine.Foldinthepearstoevenlycoatthem.Setaside.Whisktheremainingeggwithapinchofsaltinasmallbowlormeasuringcup.Rolloutthepastrydoughintoa12”x18”rectangle.Cutthedoughinto6(6”)squares.Brushtheedgesofeachsquarewith theeggwash.Divide thepear mixture evenly among the pastry squares. Fold the dough over

diagonally to enclose the filling on each square and transfer them to thebakingsheet.Useaforktopresstheedgesofthedoughtogether,completelysealingthem.Refrigeratethepastriesonthebakingsheetfor15minutes.Brushthepastrieswiththeremainingeggwash.Sprinklethesandingsugarevenlyoverthepastries.Bakefor20–25minutesuntilthepastriesaregoldenand the filling isbubblingslightly through theholes.Allow thepastries tocoolonthebakingsheetfor5minutes.Transferthepastriestoacoolingrackfor5–10minutesbeforeserving.

Make Ahead Tip: Make the puff pastry ahead of time andfreezeit.Defrostthepastryovernightintherefrigeratoradaybeforeassemblingtheturnovers.Cutfruitmayberefrigeratedovernightforupto8hoursinasolutionofFruitFresh,orotherascorbicacidfruitpreserver.

MixedBerryTurnovers

Thisversionofturnovers featuressimple-to-preparepastrydough,a little lessbutterythanthepuffpastrytypicallyusedinturnovers.

MAKES6TURNOVERS

1½cups(6.6.oz.)all-purposeflour

¼tsp.salt



½cup(2.6oz.)blueberries

2tsps.lemonjuice

2tbsps.cornstarch

½cup(2.2oz.)raspberries

½cup(2.2oz.)blackberries

1largeegg

1tsp.sandingsugar

Combinetheflour,saltand2tbsps.sugarinalargebowl.Cutinthebutterwithapastryblenderuntilthemixtureiscrumbly.Addwater1tbsp.atatimeuntil themixturecanbe formed intoaball.Wrap thedough inplasticandrefrigerateitfor30minutes.In the meantime, combine the remaining 5 tbsps. sugar, blueberries andlemon juice in a medium saucepan. Heat over medium until the sugar ismeltedandthemixtureisbeginningtoboil.Whisktogetherthecornstarchand 2 tbsps. water in ameasuring cup. Add the cornstarchmixture to theblueberriesandbringtoaboil.Cookfor2–3minutesuntiltheliquidisclearandthemixture isslightly thickened.Removefromtheheatandstir in theraspberriesandblackberries.Allowtocool.

Preheattheovento425degreesF.Lineabakingsheetwithparchmentandlightlygrease.Whisktogethertheeggandapinchofsaltinasmallbowl.Dividethedoughinto6balls.Lightlyflouraworksurface.Rolloutthedoughinto3½”circles.Brushtheedgesofthepastrywiththeeggwash.Dividethefilling evenly among the centers of each round of dough. Fold the pastryoverandseal theedges.Transfer the folded turnovers to thebakingsheet.Useaforktocompletelysealtheedges.Prickthetopsoftheturnoverswiththe fork toallow the filling tovent.Brush the topswith the remainingeggwash.Sprinklethesandingsugarevenlyovertheturnovers.Bake for 18–20 minutes, until tops are golden and filling is beginning tobubblethroughthevents.Allowtheturnoverstocoolonthebakingsheetfor5minutes. Transfer to a cooling rack and allow to cool 10minutes longerbeforeserving.

Make Ahead Tip: Make the pastry dough and filling the daybeforeserving.

CherryCreamTurnovers

Inthisturnover,sourcreampastryencasesasweetfillingofcherriesandcreamcheese.

MAKES6TURNOVERS

1cup(4.4.oz.)all-purposeflour

½tsp.bakingpowder

¼tsp.salt



3cups(24oz.)cherries,pittedandhalved

¼cup(1.8oz.)plus2tbsps.granulatedsugar

2tsps.lemonjuice

1tsp.cornstarch

3oz.creamcheese

1largeegg

1tsp.sandingsugar

Combinetheflour,bakingpowderandsaltinalargebowl.Cutinthebutterwithapastryblenderuntilcrumbly.Stirinthesourcream.Gatherthedoughbyhandintoaball.Turnthedoughontoalightlyflouredworksurface.Patthedoughintoarectangleandrollitto8”x10”.Foldthe2shortendsofthedoughintothecenter, leavingasmall(about¼”)spacebetweenthem.Foldonehalfovertheotherhalf.Lightlyflourandrollitoutagaintoabout8”x10”.Brushoff theexcess flourandrepeat the folding.Wrap thedough inplasticwrapandrefrigeratefor30minutes.Inthemeantime,combinethecherries,¼cup(1.8oz.)granulatedsugarand

lemon juice in a medium saucepan. Bring to a boil over medium heat.Simmer for 5minutes, until the cherries have released their juices.Whisktogetherthecornstarchwith1tbsp.wateruntilcombined.Stirthecornstarchmixtureintothecherriesandcookfor2–3minutelonger,untilthickenedandtheliquidisclear.Pourthecherriesintoaheat-proofbowlormeasuringcupandcoolcompletely.Combine the cream cheese and remaining 2 tbsps. granulated sugar untilsmooth.Preheat the oven to 400 degrees F. Line a baking sheet with parchmentpaper.Roll the dough into a 10” x 15” rectangle. Cut the rectangle into 6 (5”)squares.Dividethecreamcheesefillingamongthesquares.Dividethecherryfillingamongthesquares.Foldthedoughoverdiagonallytoenclosethefillingoneachsquareand transfer them to thebakingsheet.Usea fork topress theedges of the dough together, completely sealing them. Refrigerate thepastriesonthebakingsheetfor15minutes.Whisktheeggwithapinchofsaltinasmallbowlormeasuringcup.Brushthepastrieswith theeggwash.Sprinkle thesandingsugarevenlyover thepastries.Bakefor20–25minutesuntilthepastriesaregoldenandthefillingis bubbling slightly through the holes. Allow the pastries to cool on thebakingsheet for5minutes.Transfer thepastries toacooling rack for5–10minutesbeforeserving.Bake the turnovers for 18–20 minutes, until golden brown and cookedthrough.Coolfor15minutesbeforeserving.

Make Ahead Tip: Make the dough and fruit filling the daybeforeandrefrigerate.

ApricotRaisinTurnovers

Driedapricotsandraisinsareblendedwithcreamcheeseandbakedinaflakybuttercrust.

MAKES6TURNOVERS

1recipeSimplePuffPastry(seerecipep.295)

4oz.creamcheese


1tsp.lemonzest

½cup(3.4oz.)driedapricots,coarselychopped

¼cup(1.5oz.)raisins,darkorgolden

1largeegg


1tbsp.lemonjuice

Preheat the oven to 400 degrees F. Line a baking sheet with parchmentpaper.Roll the dough into a 10” x 15” rectangle. Cut the rectangle into 6 (5”)squares.Combine2oz.creamcheese,sugarandlemonzestuntilsmooth.Dividethecreamcheesefillingamongthesquares.Tossthedriedapricotsandraisinstogetherinasmallbowlanddivideamongthesquares.Foldthedoughoverdiagonally to enclose the filling on each square and transfer them to thebakingsheet.Useaforktopresstheedgesofthedoughtogether,completelysealingthem.Refrigeratethepastriesonthebakingsheetfor15minutes.Whisktheeggwithapinchofsaltinasmallbowlormeasuringcup.Brushthepastrieswiththeeggwash.Bakefor20–25minutesuntilthepastriesaregolden.Allowthepastriestocoolonthebakingsheetfor5minutes.

Combinetheremaining2oz.creamcheese,confectioners’sugarandlemonjuiceuntilsmooth.Drizzletheglazeovertheturnovers.Transferthepastriestoacoolingrackfor5–10minutesbeforeserving.

MakeAheadTip:Makethedoughandglazethedaybeforeandrefrigerate.Assemblethepastriesthenightbefore,refrigerateandbakeoffinthemorning.

CHAPTERFOUR

Donuts,Biscotti,BarsandGranola

■YeastDonuts

■ButtermilkDonuts

■PumpkinDonutswithMapleGlaze

■ChocolateDonutswithChocolateGlaze

■AppleSpiceDonuts

■CoconutDonutswithLemonGlaze

■PowderedSugarDonuts

■CoffeeChocolateChunkBiscottiwithCaramelGlaze■ApricotGingerWalnutBiscotti

■AlmondBiscotti

■CinnamonBiscotti

■PeanutButterOatmealBiscotti

■OrangeHazelnutBiscotti

■Cranberry,PistachioandWhiteChocolateBiscotti

■AniseAlmondBiscotti

■Sun-DriedTomatoandGoatCheeseBiscotti

■FruitandNutBars

■FigAlmondBars

■StrawberryBars

■PeanutCoconutBars

■GranolaBars

■ApricotPecanBars

■GranolaTwoWays

■PumpkinSpiceGranola

■CherryPistachioGranola

YeastDonuts

Frieddonutsaresoverydelicious,buttheycanbetime-consumingandalittlemessy. To enjoy fresh donuts at home, bakingmay be an easier alternative.These baked yeast donuts are slightly denser than their fried counterparts.Dippingtheminchocolateganache(seerecipep.312)andsprinklingthemwithpeanutsisoneofmyfavoritevariations.

MAKES12DONUTS




1½tsps.instantyeast


½tsp.salt

1tsp.groundcinnamon

2largeeggs


1tsp.vanillaextract

Warmthemilkinasmallsaucepanovermediumheat.Stirinthebutteruntilmelted,andsetaside.Combine3cups(13.2oz.)flour,yeast,granulatedsugar,saltandcinnamoninthe bowl of a standmixer.Mix in themilkmixture until smooth. Add theeggsoneatatimeandbeatuntilcombined.Addtheremainingflour1tbsp.atatimeuntilthedoughpullsawayfromthesidesofthebowl.Switchtothedoughhookandkneaduntil smooth,about3–4minutes.Gather thedoughintoaball.Transferthedoughtoalargegreasedbowlandcover.Allowthedoughtoriseuntildoubled insize,about1–1½hoursor in therefrigerator

foratleast8hours(orovernight).Line2bakingsheetswithparchmentandgreasetheparchment.Transferthedough to a floured work surface and roll it to ½ ” thickness (about a 10”circle).Floura3”donutcutter(ora3”roundand½”roundpastrycutter)andcutoutasmanydonutsaspossible.Transfer the donuts to the baking sheets with a spatula. Gather up theremaining dough and roll it out again to ½” thickness. Continue to cutroundswithholesuntil12donutsareformed.Coverwithalargeunscentedplasticbagandallow thedonuts to rise for 30–40minutes, until puffy andalmostdoubled.Inthemeantime,preheattheovento375degreesF.Bake until the bottom of the donuts are just golden, about 8–10 minutes.Whisk theconfectioners’ sugar,vanillaand1 tbsp.water inashallowbowl.Dip the donuts in the glaze, allowing any excess to drain off . Place thedonutsonarackandallowtheglazetoset10minutesbeforeserving.

ButtermilkDonuts

To get a true donut shape for many baked donut recipes, a donut pan isrequired. As with fried donuts, toppings for these are limited only to yourimagination—lemon glaze, cinnamon sugar and maple glaze with crumbledbaconarejustafewideasforvariations.ThereareavarietyofrecipeoptionsinthePantrychapter.

MAKES12DONUTS



1tbsp.bakingpowder

½tsp.groundnutmeg

1tsp.salt


1largeegg



Combinetheflour,sugar,bakingpowder,nutmegandsaltinalargebowl.Ina separate bowl, whisk together the buttermilk, egg and 3 tbsps. meltedbutter. Pour the wet ingredients into the dry and mix till just combined.Coverandrefrigeratethedoughfor30minutes.Preheattheovento400degreesF.Lightlygrease2standarddonutpans.Fill each donut cup⅔ full. (You can use a pastry bagwith a round tip orplasticbagwiththeendsnippedofftomakeiteasiertofillthepans).Bake15–17minutesuntilthetopofthedonutsarelightlybrownedandspringback when touched. Let cool for 3–4 minutes before removing from pan.Placeonawirecoolingrackandcool5minuteslonger.

In the meantime, whisk together the remaining 2 tbsp. butter with theconfectioners’ sugar and 1 tbsp. water. Drizzle the glaze evenly over thedonutsandallowtheglazetosetforafewminutesbeforeserving.

PumpkinDonutswithMapleGlaze

Thesespice-scentedbakeddonutsarefinishedwithasweetmapleglaze.

MAKES12DONUTS


2tsps.bakingpowder

½tsp.salt

¾tsp.groundcinnamon

¼tsp.groundnutmeg

6tbsps.canolaoil

3largeeggs


1½cups(13oz.)pumpkinpurée

2tbsps.wholemilk


1tsp.vanillaextract

2tbsps.maplesyrup

Preheattheovento350degreesF.Lightlygrease2standarddonutpans.Combine the flour, baking powder, salt, cinnamon and nutmeg in a largebowl. In a separatemediumbowl,whisk the oil, eggs, sugar, pumpkin andmilkuntilsmooth.Stirthepumpkinmixtureintotheflourmixtureuntiljustcombined. Divide the batter evenly among the donut pans (each will beabout¾full).Bake the donuts for 12–15 minutes, until the top of the donuts are lightlybrowned and springbackwhen touched (or until a toothpick inserted intothe center of one comes out clean). Cool the donuts in the pans for 3–4

minutesbeforetransferringtoarack.Whisk together the confectioners’ sugar, vanilla, 1 tbsp. water and maplesyrupinamediumshallowbowl.Dipthedonuts in theglaze,allowinganyexcesstodrainoff.Placethedonutsonarackandallowtheglazetoset10minutesbeforeserving.

ChocolateDonutswithChocolateGlaze

Thesemoist and tenderdonutswith rich chocolate glazemaybemy favoritebakeddonut.

MAKES12DONUTS


½cup(1.5oz.)Dutchprocesscocoapowder



1tsp.bakingpowder

½tsp.bakingsoda

¼tsp.salt

1tsp.espressopowder(optional)

2largeeggs




6oz.bittersweetchocolate,finelychopped


1tsp.vanillaextract

4tbsps.heavycream

Preheattheovento350degreesF.Lightlygrease2standarddonutpans.Combine the flour, cocoa, brown sugar, granulated sugar, baking powder,bakingsoda,saltandespressopowder(ifusing)inalargebowl.Inaseparatemediumbowl,whisktogethertheeggs,buttermilk,4tbsps.butterandvanilla

bean paste. Pour the wet ingredients into the flour mixture and stir tocombine.Foldin2oz.chocolate.Dividethebatterevenlyamongthedonutpans(eachwillbeabout¾full).Bakethedonutsuntilpuffed,about10–12minutes,untilthetopofthedonutsare lightlybrownedandspringbackwhen touched.Cool thedonuts in thepanfor3–4minutesbeforetransferringtoarack.Combine the remaining 2 tbsps. butter and 4 oz. chocolate in a mediumsaucepanovermediumheat.Stiruntilthechocolateismelted.Removefromtheheatandstirintheconfectioners’sugar,vanillaandheavycream.Dipthedonutsintothechocolateglazetocoatoneside,allowinganyexcesstodrainoff.Placethedonutsonarackandallowtheglazetoset10minutesbeforeserving.

AppleSpiceDonuts

These spiceddonutsare theperfect comfort foodaddition toa coolweatherbreakfast.

MAKES12DONUTS


¾cup(5.8oz.)lightbrownsugar


½tsp.bakingsoda

1tsp.groundcinnamon

½tsp.groundginger

¼tsp.groundcloves

½tsp.salt

2largeeggs

½cup(4.3oz.)applesauce(seerecipep.309)

4tbsps.wholemilk


½cup(2.11oz.)confectioners’sugar

Preheattheovento350degreesF.Lightlygrease2standarddonutpans.Combinetheflour,½cup(4oz.)brownsugar,bakingpowder,bakingsoda,cinnamon,ginger,clovesandsaltinalargebowl.Inaseparatemediumbowl,whisktogether theeggs,applesauce,2 tbsps.milkand2 tbsps.butter.Pourthe wet ingredients into the flourmixture and stir to combine. Divide thebatterevenlyamongthedonutpans,fillingeachabout¾full.Bake the donuts for 12–15 minutes until the top of the donuts are lightlybrowned and springbackwhen touched (or until a toothpick inserted into

the center of one comes out clean). Cool the donuts in the pans for 3–4minutesbeforetransferringtoarack.Combinetheremaining¼cup(2oz.)brownsugar,2tbsps.milkand2tbsps.butter in a small saucepan. Bring to a boil over medium heat and stir todissolvethesugar.Removefromtheheatandstirintheconfectioners’sugar.Dip the donuts in the glaze, allowing any excess to drain off . Place thedonutsonarackandallowtheglazetoset10minutesbeforeserving.

CoconutDonutswithLemonGlaze

I love the combination of coconut and lemon in these baked treats. Sprinklesometoastedcoconutflakesontotheglazeforevenmorecoconutflavor.Theyarealsodeliciouswiththevanillaglazeonp.311accordingtopreference.

MAKES12DONUTS


2cups(8.46oz.)confectioners’sugar

2tsps.bakingpowder

½tsp.bakingsoda

¼tsp.salt


2largeeggs



1tsp.lemonzest

2tbsps.largetoastedcoconutflakes

Preheattheovento350degreesF.Lightlygrease2standarddonutpans.Combine the flour, 1 cup (4.23 oz.) confectioners’ sugar, baking powder,baking soda and shredded coconut in a large bowl. In a separatemediumbowl, whisk together the eggs, buttermilk and butter. Pour the wetingredients into the flour mixture and stir to combine. Divide the batterevenlyamongthedonutpans(eachwillbeabout¾full).Bakethedonutsfor12–15minutes,oruntilthetopofthedonutsarelightlybrowned and springbackwhen touched (or until a toothpick inserted intothe center of one comes out clean). Cool the donuts in the pans for 3–4minutesbeforetransferringtoarack.

Whisk together the remaining 1 cup (4.23 oz.) confectioners’ sugar, lemonzestand2½tbsps.water inamediumshallowbowl.Dipthedonuts in theglaze, allowing any excess to drain off . Place the donuts on a rack andsprinkle on the coconut flakes. Allow the glaze to set 10 minutes beforeserving.

PowderedSugarDonuts

These nutmeg-scented donuts have an old-fashioned flavor that’s perfect forthemorningmeal.Dippingthewarmdonuts ingranulatedsugarwillhelp theconfectioners’sugarstickwhenthedonutscool.

MAKES12DONUTS



½tsp.bakingsoda


½tsp.salt




2largeeggs


1tsp.vanillaextract


Preheattheovento425degreesF.Lightlygrease2standarddonutpans.Combine the flour, baking powder, baking soda, nutmeg and salt in amediumbowlandsetaside.Combinethebutter,½cup(3.5oz.)granulatedsugarandbrownsugarinthebowlofastandmixer.Beatuntil fluffy.Beat intheeggsoneatatime.Addhalftheflourmixtureandbeattocombine.Stirinthemilkandvanillauntilsmooth.Beatintheremainingflourmixtureuntiljustcombined.Bake the donuts for 10–12 minutes until the top of the donuts are lightly

browned and springbackwhen touched (or until a toothpick inserted intothe center of one comes out clean). Cool the donuts in the pans for 3–4minutesbeforeturningthemontoarack.Dipthedonutsintheremaining¼cupgranulatedsugarandplacethemonaracktocoolcompletely.Dipthecooleddonutsintheconfectioners’sugartocoat.

Coffee Chocolate Chunk Biscotti withCaramelGlaze

Biscottiareeasytomakeaheadandaretheperfectbreakfastaccompanimentto coffee.Here the flavorof coffee is alsohighlighted in these cocoa-scentedbiscotti.Thecreamyglazeaddsasweettouch.Iprefertomakebiscottismaller(3-4”), but there are also directions on how to form the logs tomake largerbiscottiaccordingtopreference.

MAKES36–40SMALLBISCOTTI



2tsps.bakingpowder

½tsp.salt

1tbsp.cocoapowder

2tsps.espressopowder(orsubstituteinstantcoffee)


8oz.bittersweetchocolate,choppedintochunks

2largeeggs


¼cup(2fl.oz.)heavycream


Preheat the oven to 350 degrees F. Line 2 baking sheets with parchmentpaperorlightlygrease.Combine the flour, sugar, baking powder, salt, cocoa powder and espressopowderinalargebowl.Cut4tbsps.butterintobitsandmixthebutterintothe flourmixturewith apastryblenderuntil crumbly. Stir in the chocolate

chunks.Whisktheeggsand1tsp.vanillainameasuringcuporsmallbowlandpourthemintotheflourmixture.Stiruntiljustcombined.Turnthedoughontoalightlyflouredworksurface.Dividethedoughinto4balls.Formeachballintoaloafapproximately10”longand1½”wide.(Forlargerbiscotti,dividethedoughinhalfandformtheloaves10”x3”.)Placelogs at least 3” apart on baking sheets and press down slightly to flattenthem.Bakefor25–30minutesuntillogsaregoldenbrown.Removethelogsfromtheovenandlowertheovento325degreesF.Allowthelogstocoolfor10minutes.Slice each of the logs into ½” thick pieces and lay the slices flat on theparchment-linedbakingsheets.Placeintheovenfor8–10minutes,untiltheyarejustturninggolden.Turnthecookiesoverandbakeuntilgoldenbrown,about8–10minuteslonger.Coolthebiscottionbakingracks.In themeantime,make thecaramelglaze. Inamediumsaucepan,melt theremaining 4 tbsps. butter overmediumheat. Stir in the brown sugar untilmelted.Stirinthecreamandbringjusttoaboil.Removefromtheheatandstir intheremaining1 tsp.vanilla.Cool toroomtemperature.Whisk intheconfectioners’sugartoformaglaze.Diponesideofeachcooledbiscottiintotheglazetocoat.Allowtheglazetosetbeforeserving,atleast15minutes.

MakeAheadTip: Storebakedbiscotti in an airtight containerforupto3days.

Apricot,GingerandWalnutBiscotti

Tender, moist apricots and spicy-sweet ginger combine in these crunchybiscotti.

MAKESABOUT36–40SMALLBISCOTTI.



1¼tsps.bakingpowder

½tsp.bakingsoda

½tsp.salt

1tsp.groundcinnamon

2tsps.groundginger

¼tsp.groundnutmeg

¼tsp.groundcloves

½cup(2.5oz.)driedapricots,coarselychopped

1cup(4oz.)walnuts,coarselychopped

¼cup(1.5oz.)choppedcrystallizedginger

2largeeggs

¼cup(3oz.)unsulphureddarkmolasses

Preheattheovento350degreesF.Linealargecookiesheetwithparchment.In a large bowl (or use a stand mixer), combine the flour, brown sugar,bakingpowder,bakingsoda,salt,cinnamon,ginger,nutmegandcloves.Stirintheapricots,walnutsandcrystallizedginger.Inameasuringcuporsmallbowl, whisk the eggs until frothy. Whisk in the molasses. Add the eggmixturetothedryingredientsandmixuntiljustcombined.Turnthedoughontoalightlyflouredworksurface.Dividethedoughinto4

balls.Formeachballintoaloafapproximately10”longand1½”wide.(Forlargerbiscotti,dividethedoughinhalfandformtheloaves10”x3”).Placelogs at least 3” apart on baking sheets and press down slightly to flattenthem.Bakefor25–30minutesuntillogsaregoldenbrown.Removethelogsfromtheovenandlowertheovento325degreesF.Allowthelogstocoolfor10minutes.Slice each of the logs into ½” thick pieces and lay the slices flat on theparchment-linedbakingsheets.Placeintheovenfor8–10minutes,untiltheyarejustturninggolden.Turnthebiscottioverandbakeuntilgoldenbrown,about8–10minuteslonger.Coolthebiscottionbakingracksbeforeserving.


AlmondBiscotti

Groundalmondsgivethesebiscottiasofter,slightlycrumblytexture.


2¾(12.2.oz.)cupsall-purposeflour

1¼cups(5.5.oz.)granulatedsugar

½cup(1.7oz.)finelygroundalmonds(oralmondmeal)

2tsps.bakingpowder

½tsp.salt


2largeeggs

2largeeggyolks

1tsp.vanillaextract

1tsp.almondextract

1cup(3.8oz.)slicedalmonds

Preheat the oven to 350 degrees F. Line 2 baking sheets with parchmentpaperorsetaside.In a largemixing bowl, combine the flour, sugar, ground almonds, bakingpowderandsalt.Cut inthebutterwithapastryblenderuntilcrumbly. Inaseparate bowl, whisk together the eggs, egg yolks, vanilla and almondextracts.Mix the eggmixture into thedry ingredientsuntil just combined.Stirintheslicedalmonds.Turnthemixtureontoalightlyflouredworksurface.Kneadfor2–3minutes,addingflouralittleatatimeasnecessary,untilthedoughisstillstickybuteasier to handle.Divide the dough into 4 balls. Form each ball into a loafapproximately10”longby1½”wide.(Forlargerbiscotti,dividethedoughinhalf and form the loaves 10” x 3”). Place logs at least 3” apart on baking

sheets.Bakefor25–30minutesuntillogsaregoldenbrown.Removethelogsfromtheovenandlowertheovento325degreesF.Allowthelogstocoolfor10minutes.Sliceeachofthelogsintoabout½”thickpiecesandlaytheslicesflatontheparchment-lined baking sheets. Bake for 8–10 minutes, until they are justturninggolden.Turnthebiscottiandcookfor8–10minuteslonger,untiljustgolden.Coolthebiscottionbakingracksbeforeserving.


CinnamonBiscotti

Inadditiontobeingtwice-baked,theseeasy-to-makebiscottiarebrushedwithbutteranddippedincinnamonsugarforaddedflavor.





1tsp.bakingpowder

¼tsp.salt


2largeeggs

1tsp.vanillaextract

Preheat the oven to 350 degrees F. Line 2 large baking sheets withparchment.Combine the flour, 1cup(7oz.)sugar, 1 tsp.cinnamon,bakingpowderandsalt ina largebowlandsetaside.Cut4 tbsps.butter intothe flourmixturewith a pastry blender until crumbly.Whisk together the eggs and vanilla.Addthewetingredientstotheflourmixtureandstiruntiljustcombined.Turnthedoughontoalightlyflouredworksurface.Dividethedoughinto4balls.Formeachballintoaloafapproximately10”longand1½”wide.(Forlargerbiscotti,dividethedoughinhalfandformtheloaves10”x3”).Placelogs at least 3” apart on baking sheets and press down slightly to flattenthem. Inashallowbowlorplate,combine the remaining½cupgranulatedsugar with the remaining 1 tsp. cinnamon. Sprinkle a little of themixtureevenlyoverthelogs,reservingtheremainderforthedipping.Bakefor25–30minutes until logs are golden brown. Remove the logs from the oven andlowertheovento325degreesF.Allowtheloavestocoolfor10minutes.

Use a serrated knife to cut the loaves into about ½ ” thick slices. Placebiscotti cut side down on parchment-lined baking sheets. Bake for 8–10minutes,untiltheyarejustturninggolden.Turnthebiscottiandcookfor8–10minuteslonger,untiljustgolden.Allowthelogstocoolfor10minutes.Melttheremaining3tbsps.butterandbrushitoverthetopsofthebiscotti.Dipthebutteredsideofthebiscottiintothesugarmixturetocoat.Allowthebiscottitodryontherack,sugarsideup,for5minutesbeforeserving.


PeanutButterOatmealBiscotti

Peanut butter and oatmeal come together in these peanut-studded cookies.Diponesideofthesebiscottiinmelteddarkchocolateforadecadenttreat.




2tsps.bakingpowder

½tsp.salt

3largeeggs





½cup(4.55oz.)smoothpeanutbutter

1cup(5.15oz.)roastedpeanuts,finelychopped

Preheat the oven to 350 degrees F. Line 2 baking sheets with parchmentpaper,orlightlygrease.Combinetheflour,oats,saltandbakingpowderinalargebowl.Inaseparatebowl,whisktogethertheeggsandvanillaextract.Whiskinthegranulatedsugaruntilmixtureislightandpaleyellow.Whiskinthebrownsugaruntilcombined.Whiskinthemeltedbutter,vanillaandpeanutbutter.Stirtheeggmixtureintothedryingredientsuntiljustcombined.Foldinthepeanuts.Turnthedoughontoalightlyflouredworksurface.Dividethedoughintof4balls.Formeachballintoaloafapproximately10”longand1½”wide.(For

largerbiscotti,dividethedoughinhalfandformtheloaves10”x3”).Placelogs at least 3” apart on baking sheets and press down slightly to flattenthem.Bakefor25–30minutesuntillogsaregoldenbrown.Removethelogsfromtheovenandlowertheovento325degreesF.Allowthelogstocoolfor10minutes.Slice each of the logs into ½” thick pieces and lay the slices flat on theparchment-linedbakingsheets.Placeintheovenfor8–10minutes,untiltheyarejustturninggolden.Turnthebiscottioverandbakeuntilgoldenbrown,about8–10minuteslonger.Coolthebiscottionbakingracksbeforeserving.


OrangeHazelnutBiscotti

Using olive oil instead of butter gives these orange biscotti a unique flavor.Licorice-scented anise seeds add a unique twist, but feel free to omit themaccordingtotaste.




2tsps.bakingpowder

½tsp.salt

1tbsp.finelygratedorangezest

1 cup (4.76 oz.) hazelnuts, skinned and coarsely chopped (seeChef’sTipp.75)

3largeeggs

5tbsps.oliveoil

2tbsps.freshorangejuice

1tsp.aniseseeds(optional)

Preheat the oven to 350 degrees F. Line 2 baking sheets with parchmentpaper,orlightlygrease.Combinetheflour,sugar,bakingpowder,salt,orangezestandhazelnutsinalargebowl.Inaseparatebowl,whisktogethertheeggs,oliveoilandorangejuice.Pourthe wet ingredients into the center of the dry ingredients and mix tocombine.Turnthedoughontoalightlyflouredworksurface.Dividethedoughinto4balls.Formeachballintoaloafapproximately10”longand1½”wide.(Forlargerbiscotti,dividethedoughinhalfandformtheloaves10”x3”).Place

logs at least 3” apart on baking sheets and press down slightly to flattenthem.Bakefor25–30minutesuntillogsaregoldenbrown.Removethelogsfromtheovenandlowertheovento325degreesF.Allowthelogstocoolfor10minutes.Slice each of the logs into ½” thick pieces and lay the slices flat on theparchment-linedbakingsheets.Placeintheovenfor8–10minutes,untiltheyarejustturninggolden.Turnthecookiesoverandbakeuntilgoldenbrown,about8–10minuteslonger.Coolthebiscottionbakingracks.


Cranberry, Pistachio and WhiteChocolateBiscotti

White chocolate chips add a subtle sweetness to these pistachio-studdedbreakfastcookies.




2largeeggs

1tsp.vanillaextract


2tsps.bakingpowder

¼tsp.salt

1cup(4oz.)unsaltedpistachionuts

¾cupdriedcranberries

½cup(3oz.)whitechocolatechips

Preheat the oven to 350 degrees F. Line 2 baking sheets with parchmentpaper.Combine thebutter and sugar in thebowlof a standmixeruntil light andfluffy,about3–4minutes.Mixintheeggsandvanillauntilsmooth.Combinetheflour,bakingpowderandsaltuntiljustcombined.Addtheflourmixtureto the wet ingredients. Fold in the pistachios, cranberries and whitechocolate.Turnthedoughontoalightlyflouredworksurface.Dividethedoughinto4balls.Formeachballintoaloafapproximately10”longand1½”wide.(Forlargerbiscotti,dividethedoughinhalfandformtheloaves10”x3”).Place

logs at least 3” apart on baking sheets and press down slightly to flattenthem.Bakefor25–30minutesuntillogsaregoldenbrown.Removethelogsfromtheovenandlowertheovento325degreesF.Allowthelogstocoolfor10minutes.Slice each of the logs into ½”-thick pieces and lay the slices flat on theparchment-linedbakingsheets.Placeintheovenfor8–10minutes,untiltheyarejustturninggolden.Turnthecookiesoverandbakeuntilgoldenbrown,about8–10minuteslonger.Coolthebiscotticompletelyonbakingracks.


AniseAlmondBiscotti

Unlikemost of my biscotti recipes, which include shortening to soften themslightly,thesetraditionalbiscotti (similartotheItaliancookiecantucci)haveacrunchiertextureandareperfectfordipping.





¼tsp.salt

2tsps.aniseseeds,crushed

2tsps.lemonzest

2largeeggs

2largeeggyolks

1tsp.vanillaextract

1tbsp.anisette,Sambucaorotheraniseliqueur(optional)

1cup(3.8oz.)almonds,chopped

1largeeggwhite

Preheat the oven to 350 degrees F. Line 2 baking sheets with parchmentpaperorsetaside.Combinetheflour,sugar,bakingpowder,salt,aniseseedsandlemonzestinalargebowl.Inaseparatebowl,whisktogethertheeggs,eggyolks,vanillaextractandanisette(ifusing).Mixtheeggmixtureintothedryingredientsuntiljustcombined.Foldinthealmonds.Turnthemixtureontoalightlyflouredworksurface.Kneadfor2–3minutes,addingflouralittleatatimeasnecessaryuntilthedoughisstillstickybut

easier to handle.Divide the dough into 4 balls. Form each ball into a loafapproximately10”longby1½”wide.(Forlargerbiscotti,dividethedoughinhalf and form the loaves 10” x 3”). Place logs at least 3” apart on bakingsheets,asthedoughwillspreadasitcooks.Whisktheeggwhitelightlyandbrushitoverthetopsoftheloaves.Bake for25–30minutesuntil logsaregoldenbrown.Removethe logs fromtheovenandlowertheovento325degreesF.Allowthelogstocoolfor10minutes.Sliceeachofthelogsintoabout½”-thickpiecesandlaytheslicesflatontheparchment-lined baking sheets. Bake for 8–10 minutes, until they are justturninggolden.Turnthebiscottiandcookfor8–10minuteslonger,untiljustgolden.Coolthebiscottionbakingracksbeforeserving.


SunDried Tomato and Goat CheeseBiscotti

These savory biscotti are delicious paired with omelets and are perfect fordippingintosoft-cookedeggs.

MAKES24–30BISCOTTISMALLBISCOTTI


1tbsp.herbsdeProvence


¾tsp.salt


4tbsps.extravirginoliveoil

2oz.goatcheese,crumbled

1tbsp.granulatedsugar

2largeeggs

1/3cupslicedoil-packedsundriedtomatoes,drainedandcoarselychopped

Preheattheovento350degreesF.Lineabakingsheetwithparchmentpaperandsetaside.In a medium bowl, whisk together the flour, herbs de Provence, bakingpowderandsalt.Setaside.Inamediumbowl (orwithanelectricmixer),beat thebutter,oliveoil andgoat cheese together until smooth.Whisk in the sugar and eggs. Add thebuttermixturetothedryingredientsandmixuntiljustcombined.Foldinthesundriedtomatoes.Turnthedoughontoalightlyflouredworksurface.Dividethedoughinto4

balls.Formeachballintoaloafapproximately10”longand1½”wide.(Forlargerbiscotti,dividethedoughinhalfandformtheloaves10”x3”).Placelogs at least 3” apart on baking sheets and press down slightly to flattenthem.Bakefor25–30minutesuntillogsaregoldenbrown.Removethelogsfromtheovenandlowertheovento325degreesF.Allow the logs to cool for 5 minutes. Slice each of the logs into ¾”-thickpiecesandlaytheslicesflatontheparchment-linedbakingsheets.Placeinthe oven for 8–10 minutes, until they are just turning golden. Turn thebiscottioverandbakeuntilgoldenbrown,about8–10minuteslonger.Coolthebiscottionbakingracksbeforeserving.


FruitandNutBars

Thesefruit-andnut-studdedbarsaredeliciousaspartofabreakfastbuffetorasasatisfyingmealonthego.

MAKES8BARSOR16SQUARES


¼cup(1.1oz.)all-purposeflour

½cup(1.67oz.)finelygroundalmonds(oralmondmeal)

½tsp.bakingpowder

¼tsp.salt

1tsp.groundginger

¼cup(1.1oz.)driedapricots,finelychopped

¼cup(1.5oz.)driedcranberries

¼cup(1oz.)hazelnuts,peeledandchopped(seeChef’sTiponp.75)

¼cup(3oz.)honey

2largeeggwhites

Preheat theoven to250degreesF.Greasean8”x8”bakingpan, linewithparchmentandgreaseagain.Combine theoats, flour, almondmeal, bakingpowder, salt andginger inalargebowl.Stirintheapricots,cranberriesandhazelnuts.Stirinthehoney.Whisktheeggwhitestosoftpeaks.Foldintheeggwhites.Pressthemixtureintothepreparedpan.Bakefor1hour,untilfirmandgoldenbrown.Coolfor10minutes.Cutinto2”x4”barsor2”squaresandcoolcompletely.

MakeAheadTip:Storebarsinanairtightcontainerforuptoaweek.

FigAlmondBars

These layered bars are a wholesome, home-baked version of fi g bars.Substitutedriedcherriesforthefigsforatastyvariation.

MAKES8BARS(OR16SQUARES)


¼cup(.83oz.)finelygroundalmonds(oralmondmeal)


½tsp.bakingsoda

½tsp.salt


¼cup(3oz.)honey


1cup(5.25oz.)finelychoppeddriedfigs

½cup(2.9oz.)choppedalmonds

Preheatovento350degreesF.Greasean8”x8”bakingdishorpan,linewithparchmentandgreaseagain.Combinetheflour,almonds,brownsugar,bakingsodaandsaltinlargebowl.Cutinthebutterwithapastryblenderuntilcrumbly.Stir inthehoneyandmilk. Press half the mixture in the baking pan. Combine the figs andchopped almonds in a small bowl and press themixture evenly over top.Press the remaining flourmixture over the fig almond filling. Bake for 20minutes,untilfirmandlightlybrowned.Allowthebarstocoolinthepanfor20minutes,thencutinto2”x4”barsor2”squarestoserve.


StrawberryBars

These easy-to-make fruit bars are topped with a crumbly streusel. A goodqualitystrawberryjammaybesubstitutedforthestrawberryfilling.


2cups(10.7oz.)freshstrawberries,hulledandquartered


1tbsp.lemonjuice



½tsp.salt




Tomake the strawberry filling, combine the strawberries, ⅓ cup (2.35 oz.)granulatedsugarandlemonjuiceinamediumbowl.Mashthestrawberriesslightlyandallowthemtomacerateandreleasetheir juicesfor20minutes.Bringthestrawberrymixturetoaboil inamediumsaucepanovermediumheat. Allow the mixture to bubble until thickened, about 8–10 minutes.Removefromtheheatandpourintoaheat-proofmeasuringcuptocool.Preheattheovento375degreesF.Greasean8”x8”bakingdishorpan,linewithparchmentandgreaseagain.Combinetheflour,remaining⅓cup(2.35oz.)granulatedsugarandsaltinalargebowl.Cutin8tbsps.butterwithapastryblenderuntilcrumbly.Reserve½cup(2.5oz.)ofthemixtureforthetopping.Presstheremainingflourmixtureevenlyintobottomofpreparedpan.Bakefor15–18minutes,untiledgesbegintobrownlightly.Leavetheovenon.

Inthemeantime,combinethereservedflourmixture,brownsugarandoatsinamediumbowl.Cutintheremaining2tbsps.butterwithapastryblenderuntilcrumbly.Spread the strawberries evenly over the crust. Sprinkle on the streuseltopping.Bakeuntiltoppingisdeepgoldenbrownandfillingisbubbling,22–25minutes.Allowthebarstocoolinthepanfor20minutes,thencutinto2”x4”barsor2”squarestoserve.

Make Ahead Tip: Store bars in an airtight container in therefrigeratorfor1–2days.

PeanutCoconutBars

Bakingthesebarsatalowtemperatureresultsinacrunchytexture.


½cup(4fl.oz.)heavycream(or

½cupevaporatedmilk)


¼cup(2.3oz.)smoothpeanutbutter

1½cups(5oz.)old-fashionedoats

1cup(3.28oz.)shreddedsweetenedcoconut

1cup(5.15oz.)unsaltedpeanuts

½cup(3oz.)pepitas(optional)

Combinethecreamandsugar inasmallsaucepanandbring just toaboil.Remove from theheatandallow themixture tocool slightly.Whisk in thepeanutbutterandsetaside.Preheattheovento250degreesF.Lightlygreasean8”x8”bakingdish,linewithparchmentandgreaseparchment.Combinetheoats,coconut,peanutsandpepitas(ifusing)inamediumbowl.Stir inthewarmcreammixtureandmixtocombine.Spreadthemixture inthebakingdishandpressdownevenly.Bakefor1hour.Removefromtheovenandallowtocoolfor5minutes.Cutinto 2” x 4” bars or 2” squares and transfer to a rack to finish coolingcompletely.


GranolaBars

Bakinggranola intobarsmakesanon-the-gobreakfast that satisfies. You canmakethebarsuptooneweekahead,butdon’tbesurprisediftheydon’tlastthatlong.


2cups(6.7oz.)old-fashionedoats

½cup(3oz.)pepitas

1cup(3.8oz.)slicedalmonds

½cup(1.6oz.)unsweetenedcoconutflakes

½cup(6oz.)honey




½tsp.salt

1cup(5.8oz.)driedblueberriesorotherdriedfruit

Preheat the oven to 350 degrees F.Grease an 8” x 8” baking dish and setaside.Lineabakingsheetwithparchment.Spread the oats, pepitas and almonds on the baking sheet and toast for 7minutes.Stirinthecoconutandtoastfor7–8minuteslonger,untilcoconutisjustgolden.Inthemeantime,combinethehoney,brownsugar,butter,vanillaandsaltina medium saucepan.Whisk over medium heat until the brown sugar hascompletelydissolved.Stirintheblueberries.Pourintoalargebowl.Reducetheoventemperatureto300degreesF.Stir theoatmealmixture into thehoneymixture tocombine.Spread it into

thepreparedbakingdishandpressdown,evenlydistributingthemixtureinthedish.Bakefor25minutes.Allowtocoolfor10minutes.Cutinto2”x4”barsor2”squaresandallowtocoolcompletely.


ApricotPecanBars

These easy-to-make-ahead bars are an excellent addition to a breakfast orbrunchbuffet.Agoodqualityapricotpreservemaybesubstitutedforthefruitspread.



1½cups(5oz.)old-fashionedoats


1tsp.bakingpowder

½tsp.salt


1cup(11.3oz.)apricotfruitspread(seerecipep.305)

½cup(2oz.)choppedpecans

Preheattheovento350degreesF.Greasean8”x8”bakingdishorpan,linewithparchmentandgreaseagain.Combinetheflour,oats,sugar,bakingpowderandsaltinalargebowl.Cutinthebutterwithapastryblenderuntilcrumbly.Presshalfthemixtureintothepreparedpan.Spoontheapricotspreadevenlyoverthecrust.Sprinkleonthepecans.Spoonontheremainingflour-buttermixtureandpress lightlywiththebackofaspoon.Bakefor25–30minutes,untilgoldenbrown.Coolcompletely.Cutinto2”x4”barsor2”squares.


GranolaTwoWays

Granola recipesoftenused to includebutter anda lotof sugar—perhapsnotthehealthiestwayofeating toastedoatsandnuts.However, thereare timeswhenIfindthatachunkytextureisdesirable,whichdoesrequireaddingsugar.I’ve developed a two-step approach that results in half of the granola beinglowersugarandmorecrumbly,andthesecondhalfbeingmoreinthechunkystyle.Botharedelicious.Ifyoupreferallofthegranolainthecrumbly,lower-sugarstyle,thensimplyskipthelaststep.

MAKESABOUT7CUPS

2½cups(8.5oz.)old-fashionedoats

½cup(2.8oz.)steelcutoats

1cup(3.28oz.)largeunsweetenedcoconutflakes

½cup(2.9oz.)slicedalmonds

1cup(5.8oz.)pecanhalves

½cup(2.9oz.)coarselychoppedwalnuts

¼cup(1.5oz.)pistachios

3tbsps.chia,flaxorpumpkinseed

1eggwhite,whippedtosoftpeaks

2tbsps.coconutoilorotherneutraloil

½tsp.salt

¼–½cup(2–4oz.)lightbrownsugar

¼cup(3oz.)honey

¼–½(2.8–5.6oz.)cupmaplesyrup


¼tsp.groundallspice

1tsp.vanillaextract

½cup(3oz.)driedcherries

½cup(2.9oz.)driedcurrantsorcranberries

Preheat the oven to 300 degrees F. Line 2 large baking sheets withparchmentoraluminumfoilandlightlygrease.Combine the old-fashioned oats, steel cut oats, coconut flakes, almonds,pecans,walnuts,pistachiosandchiainalargebowl.Foldintheeggwhite.Inamediumsaucepan, stir together thecoconutoil, salt,¼cup (2oz.)brownsugar, honey, ¼ cup (2.8 oz.)maple syrup, cinnamon, allspice and vanilla.Bringtoasimmerovermediumheat,thenpouroverthedryingredientsandstirtocoat.Spreadthemixtureoutevenlyonthebakingsheets.Bakeinthepreheatedovenfor20minutes,thenstirthemixturesoitbrownsevenly. Continue cooking for 15 minutes longer, until mixture is evenlygoldenbrownandcrisp.Removethepansfromtheovenandplacethemoncooling racks. Allow themixture to cool. If you are not proceeding to thechunkystep,tossthemixturewiththecherriesandcurrantsandstoreinanairtight container. If you are proceeding below, divide the cherries andcurrantsinhalfandtossthemwithhalfthemixture.Storethishalfcrumblymixtureinaseparateairtightcontainer.Reservetheremainingcherriesandcurrantsforthesecondbatch.Tomakethechunkygranola, leavetheovenon.Combinetheremaining¼cup(2oz.)brownsugarand¼cup(2.8oz.)maplesyrupovermediumheat.Pour the second half of the toasted granola into a large bowl. Toss themixturewiththemaplesyrupandbrownsugarmixtureandspreaditoutontheparchment.Bakefor12–15minuteslongerwithoutstirring,untilmixturelooksglossyandevenlydarkbrownbutnotburnt.Thegranolawillnotbecrunchy when it’s done baking, but will set and harden as it cools. Coolslightly thenbreak intobitsaccording toyourpreference.Coolcompletelyandthenstirinthecherriesandcurrants.

MakeAheadTip:Storegranolainanairtightcontainerforuptoaweek.

PumpkinSpiceGranola

Spicesandpumpkinpureecombineinthisgranolaforatastybreakfasttreat.Ifyoupreferachunkiertexture,pressthegranolabyhandorusetongstoformclustersbeforebaking.

MAKESABOUT7CUPS

3cups(10oz.)old–fashionedoats

¾cup(4.2oz.)steelcutoats

1cup(3.3oz.)largeunsweetenedcoconutflakes


1cup(3.8oz.)pecanhalves

½cup(2oz.)coarselychoppedwalnuts

¼cup(1oz.)pepitas

2eggwhites,whippedtosoftpeaks

1/3cupcoconutoilorotherneutraloil

1tsp.salt


3tbsps.honey

½cup(5.6oz.)maplesyrup

1tsp.vanilla


1tsp.groundallspice

1tsp.groundnutmeg

1tsp.groundginger

½tsp.groundcloves

¾cuppumpkinpuree


Preheat the oven to 300 degrees F. Line 2 large baking sheets withparchmentoraluminumfoilandlightlygrease.Combine the old-fashioned oats, steel cut oats, coconut flakes, almonds,pecans, walnuts and pepitas in a large bowl. Fold in the egg white. In amedium saucepan, stir together the coconut oil, salt, brown sugar, honey,maple syrup, vanilla, cinnamon, allspice, nutmeg, ginger and cloves. Bringjust to a simmer over medium heat. Remove from heat and whisk in thepumpkin puree until combined. Pour the wet ingredients over the dryingredients and stir to coat. Spread themixture out evenly on the bakingsheets.Bakeinthepreheatedovenfor20minutes,thenstirthemixturesoitbrownsevenly. Continue cooking for 20 minutes longer, until mixture is evenlygoldenbrownandcrisp.Removethepansfromtheovenandplacethemoncooling racks. Allow the mixture to cool. Toss the mixture with thecranberries.


CherryPistachioGranola

Crystallizedgingeraddsaspicyaccenttothisdelicioustakeongranola.

MAKESABOUT7CUPS

3cups(10oz.)old-fashionedoats

1cup(5.8oz.)pistachios,coarselychopped

¾cup(2.5oz.)largeunsweetenedcoconutflakes

½cup(2.9oz.)pepitas

1eggwhite,whippedtosoftpeaks

1/3cup(2.6fl.oz.)coconutoil

¼cup(1.8oz.)lightbrownsugar

1/3cupmaplesyrup

½tsp.salt


½tsp.groundcardamom

1tsp.vanillaextract

1cup(6oz.)driedcherries,coarselychopped

¼cup(1.5oz.)choppedcrystallizedginger

Preheattheovento300°F.Line2largebakingsheetswithparchmentorfoilandlightlygrease.Combinetheold-fashionedoats,pistachios,coconutflakesandpepitasinalargebowl.Fold in the eggwhite. In amediumsaucepan, stir together thecoconut oil, brown sugar, maple syrup, salt, cinnamon, cardamom andvanilla. Bring to a simmer over medium heat, then pour over the dryingredients and stir to coat. Spread themixture out evenly on the bakingsheets.

Bakeinthepreheatedovenfor20minutes,thenstirthemixturesoitbrownsevenly. Continue cooking for 15 minutes longer, until mixture is evenlygoldenbrownandcrisp.Removethepansfromtheovenandplacethemoncooling racks.Allow themixture to cool. Add the cherries and ginger andtosstocombine.


CHAPTERFIVE

ClassicBakedGoods,BreadsandDoughs

■TraditionalEnglishMuffins

■SimpleEnglishMuffins

■Crumpets

■TraditionalBagels

■SimpleBagels

■ButtermilkBiscuits

■CinnamonBread

■PanettoneLoaf

■SweetRollDough

■SweetTartDough

■CreamCheesePastryDough

■SourCreamPastryDough

■TraditionalBrioche

■SimpleBrioche

■DanishPastryDough

■TraditionalPuffPastry

■SimplePuffPastry

■TraditionalCroissantDough

■SimpleCroissantDough

TraditionalEnglishMuffins

Somethinghappenedtostore-boughtEnglishmuffins—somethingverywrong.They last for weeks. So even if you never thought of making them before,pleasedo.Thismuffinrecipe featuresaverysoftbatter thatrequiresringstoformthe traditional roundshape.The ringsgive themuffinsa littleextra riseandthetextureissomewhatlighterthantherecipeforSimpleEnglishMuffins.Both are delicious. Splitting them with a fork highlights the bounty of holescreatedbyusingbothyeastandbakingsodainthebatter.

MAKE6MUFFINS

¾cup(6fl.oz.)wholemilk,warmed

1tbsp.unsaltedbutter

1tbsp.granulatedsugar

1largeegg

2 cups (8.75 oz.) all-purpose flour (or substitute 2 cups/9.6 oz.breadflour)

1tsp.instantyeast

½tsp.salt

½tsp.bakingsoda

¼cup(1.4oz.)cornmeal(optional)

Combinethemilk,butterandgranulatedsugarinthebowlofastandmixer.Whiskintheegg.Combinetheflour,yeastandsaltinaseparatebowl.Addtheflourmixtureandbeattocombine.Continuetobeatthemixtureonlowfor4minutes.Placethedoughinagreasedbowlandcoverwithplasticwrap.Allow the dough to rise until doubled, about 1–1 ½ hours (or refrigerateovernight).Stirthebakingsodainto1tbsp.warmwater.Addthebakingsodamixturetothebatter.

Grease6(3–4”)ringsandgreasealargebakingsheet.Heatagriddleorlargeskilletovermediumheatandbrush thesurfacewithoil.Place the ringsonthegriddletoheatup.Lowertheheattolowandspoonbatterintotheringsabout½”deep.Sprinklethetopslightlywithcornmeal(ifusing).Covertheringswithabakingsheet.Cookthebatterintheringsfor5–6minutes,untilgoldenbrown.Loosen themuffins from the ringswitha thinknifeand setthe rings aside. Turn the muffins and cook for 5–6 minutes longer, untilgoldenbrownandcookedthrough.Ifyourmuffinsbrowntooquickly,placethemonarackinapreheatedovenat350degreesFtocookthrough.

SimpleEnglishMuffins

Thisisasimpleversionofmuffinsthatdoesn’trequirerings.Eventhoughtheyareeasytoprepare,thedoughhasarich,complexflavor.

MAKES6MUFFINS



¼tsp.salt


½tsp.granulatedsugar

¼tsp.bakingsoda

Mix together the flour, sugar, salt,yeastandbakingsoda in thebowlofanelectric mixer. On low speed, mix in the butter and buttermilk until theingredients form a ball. Switch to the dough hook (or use lightly flouredhands)andkneadfor10minutes.Formthedoughintoaball,addingalittleflourifnecessary.Lightlygreasealargebowlandplacethedoughballintothe bowl. Turn the dough to coat it with oil and cover with plastic wrap.Leaveinawarmplacetorisefor1½hours,untildoughisdoubledinsize.Divide thedough into6equalpieceswith lightly flouredhands.Shape thepiecesintoballs.Lineasheetpanwithbakingparchmentandlightlygreasetheparchment. Spreadhalf the cornmealonto theparchment.Transfer theballsofdoughtothesheetpanatleast2inchesapart.Presstheballsdowntoform3½” rounds.Sprinkle them looselywith the remainingcornmeal andcoverthepanlooselywithplasticwrap.Allowthemuffinstoriseinawarmplacefor1hour,oruntilpiecesarealmostdoubleinsize.Heatagriddleorlargeskilletovermedium-lowheat.Preheattheovento350degreesF.Brush the griddle with a little oil. Uncover the muffin rounds and gently

transfer them to the griddle at least 1” apart.Cover any remaining roundswithplasticwrapwhilecooking.Cook themuffins for5–8minutes,oruntilthebottomsaregoldenbrown.Turnthemuffinsoverandcookontheotherside for 5–8 minutes longer, until just golden. Immediately transfer themuffins to a baking sheet. Bake for 5–8 minutes, until the muffins springback and are cooked through. Continue until all muffins are complete.Transferthebakedmuffinstoacoolingrackandcoolforatleast30minutesbeforeslicingorserving.

Crumpets

Crumpets haveholes on the top sides (which arenot browned), and are lessbreadythanEnglishmuffins.Thethinbatteriscookedonthestovetopinringstopreventthedoughfromspreading,andtomaximizethebubblesthat formthroughoutthebatter. Ifyouonlyhaveafewrings,youcanremovetheringsafterthefirstcrumpetssetup,andstartasecondbatch.Keeptheheatonthelowestsettingtoavoidoverbrowningthebottoms.Youcanalsomakeasinglecrumpetinasmall8”skilletandcutitintowedgesforsharing.

MAKES6–8CRUMPETS



¼tsp.salt


½tsp.granulatedsugar

¼tsp.bakingsoda

Combine the flour, yeastandsalt ina largebowl.Heat themilk ina smallsaucepanuntilitsteamsbutisnotboiling.Stirthesugarintothewarmmilk.Stir⅓cup(2.6fl.oz.)waterintothemilk.Makeawellinthecenterandpourin the warmmilkmixture. Stir themixture until it forms a smooth batter,about3–4minutes.Coverandallowthemixturetoriseinawarmplaceuntilalmostdoubled(itmaybegintofallbutthat’sOK),about1hour.Mix the baking soda with 2 tbsps. warm water. Stir the mixture into thebatter.Coverandallowthedoughtorestfor20minutes.In themeantime, grease 6 (3–4”) rings.Heat a griddle or large skillet overmediumheatandbrushthesurfacewithoil.Placetheringsonthegriddletoheatup.Lowertheheattolow.Spoonbatterintotheringsnomorethan½”deep. Cook the batter in the rings for 10–12 minutes, until the bottom is

golden brown and the top surface is no longer wet or glossy and is justcookedthrough.Loosenthecrumpetsfromtheringswithathinknifeandsetthe rings aside. If you are planning to serve them immediately, turn thecrumpetsandbrownthetopslightlyfor2–3minutes.Forbestresults,letthecrumpetscoolandsetcompletely,thentoastthemtoserve.

TraditionalBagels

ThisovernightversionismyfirstchoiceforthemostauthenticNY-stylebagelstomakeathome.Theyarefoolproofas longasyoufollowthedirectionsandonlyallowthemtorise for20minutesbeforerefrigeratingthem(imaginemysadness the next morning when my over-risen bagels had become hockeypucks!).Bakingsodaisusedhereasasaferhomealternativetothesolutionoffood-gradelyebagelsaretypicallydippedinto.

MAKES8LARGEBAGELS(5–6”),12MEDIUMBAGELS(3–4”)OR24MINIBAGELS(1–2”).

3½cups(16.9oz.)breadflourorhigh-glutenflour

1tsp.instantyeast

1tsp.salt

1tsp.diastaticmalt(optional)

3tbsps.bakingsoda

Lineabakingsheetwithparchmentandgreasetheparchment.Combinethebreadflour,1cup(8fl.oz.)warmwater, instantyeast,saltanddiastaticmalt(ifusing)intothebowlofastandmixerandmixonlowspeedfor 3 4 minutes, until combined. Stop the mixer and gather the doughtogether,addingwater1tsp.atatimeifdoughseemstoodry.Switchtothedoughhookandkneadfor9–10minutesuntilthedoughisstiffbutsmooth.Placethedoughonalightlyflouredworksurfaceandcontinuetokneadbyhand for 3 minutes longer. The dough should be stiff and smooth on thesurface.Ifthedoughseemstoosoftoroverlytacky,mixorkneadinalittlemoreflour.Cleanany flouroff theworksurfaceanddivide thedough into thedesirednumberofbagels.Shapeeachpieceintoasmoothball.Coverthepieceswithplasticwrapandallowthemtorestfor20minutes.

Takeapieceofdoughandrollitoutbyhandtoformalogapproximately¾”thickand7–8”long,makingtheendsslightlythickerthanthecenter.Makearingwiththedougharoundyourhandandpinchtheendstogether.Rollthedoughslightlytosecurethe2endstogether.Placethebagelonthepreparedsheetandrepeatuntilallareformed.Cover the sheet panwith plasticwrap, forming a tent (or place it inside alargeunscentedplasticbag).Allowthebagelstoriseatroomtemperaturefor20 minutes. Drop 1 bagel into a bowl of cold water. If it floats within 10seconds, thebagels are ready for the overnight rise. Pat thebagel dry andreturnittothepan.Ifitdoesn’tfloatwithin10seconds,patitdry,returnittothepanandtestitagainevery5minutesuntilitfloats.Placethebagelsonthebakingsheetintotherefrigeratoratleast8hours,orupto2days.Preheat the oven to 450 degrees F. Allow the bagels to sit at roomtemperaturefor30minutes.Combine6cupswaterandbakingsodatogetherin a large stockpot or Dutch oven and bring to a boil. Lower the heat tobarely a simmer.Dropbagels 2–3 at a time into the simmeringwater for 1minute.Thebagelsshouldfloatatthetopofthewater.Turnthemoverandletsimmerfor30secondslonger.Removethebagels,allowingwatertodrainoff,andplacethemonaracktodrain.Ifusingtoppings(suchassesameorpoppyseeds), immediatelysprinkle thetopsof thebagelswiththetoppingwhilethebagelsarestillmoist.Placebagelsonthebakingsheetandbakefor5minutes.Rotatethepanandlower the heat to 400 degrees F. Continue baking for 10–15minutes, untilgoldenbrown.Coolforatleast10minutesbeforeserving.Freezeanybagelsnoteatenthesamedayforupto1month.

Chef’s Tip: For cinnamon raisin bagels, soak ¾ cup raisins inwarmwater for10minutes.Drain theraisinsandroll them inpaper towels to dry them. Add 2 tsps. ground cinnamon, 2tbsps. granulated sugar and the raisins to the other doughingredientsandproceedasabove.

SimpleBagels

Ifyouwanttomakethebagelsallinoneday,thisversionisatastychoice.Ifindthe dough is a little more temperamental because of the added yeast, sohandleitcarefullythroughouttherising,shapingandboiling.

MAKES8LARGEBAGELS(5–6”),12MEDIUMBAGELS(3–4”)OR24MINIBAGELS(1–2”).

3½cups(16.9oz.)breadflourorhigh-glutenflour

2tsps.instantyeast

1tsp.salt


2tbsps.bakingsoda

Placebreadflour,1cup(8fl.oz.)warmwater,instantyeast,saltanddiastaticmalt(ifusing)intothebowlofastandmixerandmixonlowspeedfor3–4minutes, until combined. Stop the mixer and gather the dough together,addingwater 1 tsp. at a time if dough seems too dry. Switch to the doughhookandkneadfor9–10minutes,untilthedoughisstiffbutsmooth.Placethedoughonalightlyflouredworksurfaceandcontinuetokneadbyhandfor3minutes longer.Formdoughintoaball.Placethedoughinagreasedbowlandturnittocoat.Coverwithplasticwrapandallowittorisefor1hour.Punchthedoughdownandletitrestfor10minutes.Lineabakingsheetwithparchmentandlightlygreasetheparchment.Dividethedoughinto12equalpieces.Shapeeachpieceintoaball.Takeapieceofdoughandrollitoutusingyourhandstoformalogapproximately¾” thick and 7–8” long,making the ends just a bit thicker than the center.Makearingwiththedougharoundyourhandandpinchtheendstogether.Rollthedoughslightlytosecurethe2endstogether.Placethebagelonthepreparedsheet. (Alternately,pokeahole in thecenterof theballandwork

thedoughintoaringfromtheinside.)Repeatuntilallareformed.Cover the sheet panwith plasticwrap, forming a tent (or place it inside alargeunscentedplasticbag).Allow thebagels to rest at room temperaturefor10minutes.Inthemeantime,preheattheovento450degreesF.Allowthebagelstositatroom temperature for 30minutes.Combine 6 cupswater andbaking sodatogetherinalargestockpotorDutchovenandbringtoaboil.Lowertheheattobarelyasimmer.Dropbagels3ata time into thesimmeringwater for 1minute(thebagelsshouldfloatonthetopofthewater).Turnthemoverandletsimmer for30seconds.Remove thebagels,allowingwater todrainoff .Place themon a rack todrain. If using toppings such as sesameor poppyseeds,immediatelysprinklethetopsofthebagelswiththetoppingwhilethebagelsarestillmoist.Greasetheparchmentonthebakingsheetagain.Transferthebagelstothebakingsheetandbake for5minutes.Rotate thepanand lower theheat to400degreesF.Continuebakingfor10–15minutes,untilgoldenbrown.Coolforatleast10minutesbeforeserving.Freezeanybagelsnoteatenthesamedayforupto1month.

Chef’s Tip: For cinnamon raisin bagels, soak ¾ cup raisins inwarmwater for10minutes.Drain theraisinsandroll them inpaper towels to dry them. Add 2 tsps. ground cinnamon, 2tbsps. granulated sugar and the raisins with the other doughingredientsandproceedasabove.

ButtermilkBiscuits

Buttermilk biscuits are a joy—buttery, flaky and slightly sour from thebuttermilk. They are perfect foil for scrambled eggs and bacon, or simplyslatheredwithbutterandjam.Plantoconsumethemthesamedayyoumakethem.

MAKES8BISCUITS


1tsp.salt

4tsps.bakingpowder

½tsp.bakingsoda

3tbsps.vegetableshortening,chilled



Preheattheovento425degreesF.Lineabakingsheetwithparchmentandsetaside.Whisk the flour, salt, baking powder and baking soda in a medium bowl.Usingapastryblender, cut in the shorteninguntil themixture is crumbly.Cut in 5 tbsps. butterwith thepastryblender.Press thedough intoadisk,coverwithplasticwrapandplacethebowlintothefreezerfor15minutes.Stir the buttermilk into the dough. Transfer the dough to a lightly flouredwork surface andpress into a 6” x 9” rectangle, about¾” thick. Fold the 2short endsof thedough into the center, leaving a small (about¼ ”) spacebetweenthem.Foldonehalfovertheother.Reshapetheedgesofthedoughinto an even rectangle.Repeat this stepof rolling and folding, dusting thedoughwithalittleflourasnecessaryandscrapinganydoughofftherollingpinandworksurface.Rollthedoughintoacircleabout1”thick.Usinga3”roundcutter,cut4biscuitsandplacethemonthebakingsheet.Gatherthe

remaining dough and roll it out to 1” thick. Cut 4more biscuits from theremainingdough,gatheringandreshapingitasnecessary.Placethebiscuitsonthebakingsheet.Melttheremaining2tbsps.butterandbrushitoverthetopsofthebiscuits.Bakeuntilgolden,about15–18minutes.

CinnamonBread

Thisbread isdelicious fresh fromtheoven, lightly toastedorasFrenchtoast.Add ½ cup reconstituted raisins to the cinnamon filling for cinnamon raisinbread.

MAKESONELOAF




½tsp.salt



2largeeggs

1tbsp.groundcinnamon

Bringthemilk justtoaboil inamediumsaucepanovermedium-highheatandremovefromtheheat.Add3tbsps.butter,¼cup(1.8oz.)sugarandsaltandstiruntilthebutterismelted.Add¼cup(2fl.oz.)watertothemixture.Combinetheyeastwith2cups(8.75oz.)flourinalargebowl.Whenthemilkmixturehascooledtolukewarm(about110–115degreesF),whiskintheeggs.Pourthemilkintotheflour-yeastmixtureandstirtocombine(oruseastandmixer).Turnthedoughontoalightlyflouredworksurface(orswitchtothedoughhookonthestandmixer)andaddtheremainingflouralittleatatimeuntilasoftdoughforms.Kneadthedoughfor5minutes,untilthesurfaceissmooth.Placethedoughintoagreasedbowl,turningittocoverthetopwithgrease. Cover and let rise in a warm place until double in size, about 1½hours.Punchdownthedoughandreturnittothebowl.Letthedoughriseatroomtemperatureuntilnotquitedoubledinvolume,about1½hours.Greasea9”x5”x3”loafpan.Rolloutthedoughintoa12”x17”rectangleon

alightlyflouredworksurface.Combinetheremaining¼cupsugarwiththecinnamonandreserve1tbsp.ofthemixture.Melt1tbsp.butterandbrushitalloverthedough.Sprinklethemixtureevenlyoverthedough.Rollupthedough like a jellyroll, starting at thenarrowend. Seal thedoughalong theedgeandtucktheendsunder.Place thedough, sealed edgedown, into thepan.Cover and let thedoughriseuntilalmostdoubled,about1–1½hours.Preheattheovento350degreesF.Brush the top of the loaf with the remaining butter and sprinkle with thereservedcinnamonsugar.Bakefor40–45minutes,coveringtheloafwithfoilifthetopstartstogettoobrown.Allowthebreadtocoolonarack,thenstoreinaZip-lockbaguntilreadytouse.

PanettoneLoaf

This loaf is reminiscent of the traditional egg-based Italian Christmas cake,scentedwithcitrusandstuddedwithgoldenraisins.IoriginallydevelopedittouseasFrenchtoastorinbreadpudding.Makingitinaloafpanmakesitperfectfortoasting.

MAKESONELOAF

3½tsps.instantdryyeast

3½cups(17.6oz.)plus3–5tbsps.all-purposeflour


1tsp.salt

¼cup(2fl.oz.)warmwholemilk(110–115degreesF)

2largeeggs

3largeeggyolks

1tsp.vanillaextract


1tsp.gratedlemonzest

1tsp.gratedorangezest

½cup(2.9oz.)goldenraisins

½cup(2.9oz.)candiedlemonandorangepeel(seeChef’sTiponp.73)

Pour¼cup(2fl.oz.)warmwaterintoasmallbowlandsprinkle2tsps.yeastover it.Whisk in½cup (2.2oz.) flour.Cover looselywithplasticwrapandallowtoriseuntildoubled,about1hour.Whisk together the remaining yeast, sugar, salt,milk, eggs, egg yolks andvanillainalargebowl(oruseastandmixer).Stirintheyeastmixtureuntil

combined.Inamediumbowl,cutthebutterinto3cups(13.2oz.)flouruntilcrumbly.Addtheflourmixturetothemilkyeastmixtureand stir until dough is combined. Turn the dough onto a lightly flouredsurfaceandknead,addingflour1tbsp.atatimeasnecessary,untildoughissmoothbutstillslightlysticky,about10minutes(orusethedoughhookonastandmixer).Placedoughinlarge,lightlybutteredbowl.Coverwithplasticwrapandallowthedoughtoriseuntildoubled,about2–2½hours.Lightlygreasea9”x5”x3”loafpan,linewithparchmentandgreaseagain.Turnoutdoughontoalightlyflouredworksurfaceandkneadinthelemonzest, orange zest, raisins and citrus peel evenly. Pat the dough into arectangleapproximately10”x20”,foldthelongsidestothemiddleandfoldtheendsundertoformaloaf.Placethelogintothepreparedloafpan.Coverandallowdoughtoriseuntildoubled,about1½–2hours.Preheatovento400degreesFandsettherackincenteroftheoven.Bakefor10minutes.Reduce temperature to 375degreesF andbake for 10minuteslonger. Reduce temperature to 350 degrees F and bake for 25–30minutes,until loaf is baked through (a toothpick inserted should come out clean).Cooltheloafbrieflyandunmolditontoaracktocoolcompletely.

SweetRollDough

This simple, easy-to-handle dough is perfect for baking off first thing in themorning.

MAKES12–16ROLLS

2½cups(11oz.),plus1–4tbsps.all-purposeflour


½tsp.salt

1tbsp.instantyeast



1largeegg


Combine 2½ cups (11 oz.) flour, granulated sugar, salt, yeast anddiastaticmalt (if using) in the bowl of a stand mixer until the yeast is evenlydispersed, about 2 minutes. Whisk together the buttermilk and egg untilcombined. Add the buttermilk-eggmixture to the flour andmix on low tocombine.Withthemixerrunning,addthebutter,1tbsp.atatime,untileachiscombined.Mixuntil thedoughpullsaway fromthesideofbowl,addingadditionalflour1tbsp.atatimeifnecessary.Switch to the dough hook and knead for 5–7 minutes, until the dough issmoothandslightlyelastic.Withlightlyflouredhands,kneadthedoughfor1minute(doughshouldbesoftandslightlytackybutholdingitsshape).Formthedoughintoaball.Placethedoughalightlygreasedbowl,turnandcoverwithplasticwrap.Letthedoughrisefor2hours.Thedoughmaybecoveredandrefrigeratedfor8hours(orovernight)beforeshapingandsecondrise.

SweetTartDough

Thisbutterydoughmakestheperfectcrustforfruittarts.

MAKES 1 LARGE 9-10” TART CRUST OR 4INDIVIDUAL3”CRUSTS

1eggyolk

1tsp.vanillaextract



¼tsp.salt


Inasmallbowlormeasuringcup,whisktogethertheeggyolk,2tbsps.coldwaterandvanilla.Setaside.Combine the flour, sugar and salt in a largebowl.Cut in thebutterwithapastry blender until crumbly (you can also use a food processor—just becareful to not over-process). Stir in the eggmixture until the dough pullstogether.Transferthedoughtoalightlyflouredworksurfaceandpatintoaball.Placethedoughonapieceofplasticwrapand flatten intoadisk.Cover the topwithplasticwrapandrefrigerateforatleast30minutesbeforeusing,orupto3days.Thetartdoughmaybefrozenforupto1month.

CreamCheesePastryDough

Two-bitecrescentsmadefromthisdougharegreatforbuffetswhereyouareservingalotofdifferentthings.Bakedcrescentsstayfreshandcrispforupto5days,sotheyareperfectformakingaheadoftime.

MAKES36SMALLPASTRIESORCRESCENTS




¼tsp.salt

1tsp.vanillaextract


Combinethecreamcheeseandbutterinthebowlofastandmixer.Addthesugar,saltandvanillaandmixuntilfluffyandcombined.Addtheflourandmixuntiljustcombined.Dividethedoughinhalfandwrapitinplasticwrap.Refrigerate for at least 2 hours, or overnight. The dough will keep in therefrigeratorforupto3days.

SourCreamPastryDough

A variation on the cream cheese dough for making individual crescents andpastries.

MAKES36SMALLPASTRIESORCRESCENTS



½tsp.salt



Combinetheflour,sugarandsaltinamediumbowl.Cutthebutterintotheflourmixtureusingapastryblender(alternatively,useafoodprocessorandpulse until it forms a coarsemeal).Add the sour creamandmix until justcombined.Dividethedoughinhalfandwrapit inplasticwrap.Refrigerateforatleast2hours,orovernight.Thedoughwillkeepintherefrigeratorforupto3days.

TraditionalBrioche

Buttery,flakybriocheisanenricheddoughthatrequiresafewdaysofadvancepreparation, but is easy to make. The dough may be frozen for up to onemonth.Ifyou’dliketoenjoybriochewarmfromtheoven,leavethefinalrisingforthemorningyouplantoserveit.Thereareinstructionstoshapethedoughintotraditionalindividualbrioche,orseetheChef’sTipbelowifyouwouldliketomakethedoughintoloaves.

MAKES 1 RECIPE BRIOCHE DOUGH OR 20-24BRIOCHESATETE

1cup(8fl.oz.)wholemilk,warmed

1½tbsps.instantyeast



1tsp.salt

4largeeggs

1largeeggyolk


Combine themilk,yeastand 1 cup (4.4oz.) flour inamediumbowl.Coverwithplasticwrapandallowittofermentandrisefor30minutes.Place the remaining 3 cups (13.2 oz.) flour, sugar and salt in the bowl of astandmixerandmixtocombine.Whisktogether3eggsandtheeggyolkina measuring cup. Add the yeast mixture and whisked eggs and mix tocombine(thedoughwillbeverysticky).Withthemixerrunningonlow,addthebutter1tbsp.atatimeuntilallisincorporated.Switchtothedoughhook.Mixthedoughonmedium,addingflour1tbsp.ata time, until the dough releases from the sides of the bowl, about 7–8

minutes.Thedoughshouldbesmooth,glossybutstillverysoft,andslightlysticky.With lightly flouredhands,gather thedough intoaballandplace it intoalightlygreasedbowl.Turnthedoughandcoverthebowlwithplasticwrap.Allowthedoughtoriseuntildoubled,about1hour.Patthedoughdownwithlightlyflouredhands,stretchonesideandfoldthestretcheddoughovertherest, likefoldinga letter.Stretchtheothersideandfold itover inthesamemanner.Repeat thisentireprocessandtuck thedoughendsunderneath toformaround.Coverandallowthedoughtorisefor1morehour.Press the dough to deflate it, then refrigerate for at least 6 hours, orovernight. Press thedoughdownonce after about anhour to keep it fromrising too quickly. The dough is now ready to be shaped into traditionalbriocheorusedinotherrecipes.Itmayberefrigeratedforupto24hoursorfrozen for 1 month. Remove the dough from the refrigerator 20 minutesbeforeshaping.For traditionalbriochea tete (basicallya rollwitha smaller top-knot), turnhalf the dough onto a lightly floured surface and press it into a 12” x 12”square.Dividethesquareinhalf.Divideeachhalfinto6equalpieces,foratotalof12piecesofdough.Coverthedoughwithplastictoprevent it fromdryingoutwhileyourolloutthebriocheintoballs.Placeapieceofthedoughontotheworksurfaceandrollitintoaball.Formthetop-knotbypressingdownontotheballwiththesideofyourhandabout⅓ofthewayfromoneoftheedgesofthedoughball.Gentlyrollbackandforthuntil the shape resembles abowlingpin (little ball on top, thinneck,largeballonthebottom).Pickupthedoughbythethinendandpressitintothethickerend(thiswillformthetraditional“tete”ortop-knot).Placeitintoabriochepanwiththetop-knotcentered.Pressdownlightlyaroundthetop-knottocenterit.Repeatwiththeremainingdough.Transferthemoldstoalargerimmedbakingsheet.Inasmallbowl,whisktheremainingeggwith1tsp.waterandapinchofsalt.Lightlybrushthetopofthebriocheswiththeeggwash,beingcarefultonotdripanyexcessdownintothepans(thiswillmakethemdifficulttogetoutofthepansafterbaking).Coverandallowthemtoriseuntilpuffyanddoubledinsize,about1hour.Reservetheremainingeggwashintherefrigerator.Preheattheovento375degreesF.

Uncover thebriocheand lightlybrush themagainwith the remainingeggwash.Use lightlyoiledkitchen shears to sniparound thebasesof the top-knots.Bakeuntilgolden-brownontopandgoldenonthesides,about18–20minutes.Coolonawirerackfor10minutesbeforeunmoldingandserving.

Chef’s Tip: To make this dough into loaves, divide it into 20piecesandrolleachpieceintoaball.Grease2largeloafpans.Place 2 rows of 5 pieces in each loaf pan and continue withproofingandbaking.

TraditionalBrioche

SimpleBrioche

ThisversionofbriochehasbeensimplifiedforuseasacomponentindisheslikeFrenchtoastorbreadpudding.Hereitisbakedinastandardloafpan,butitcanalsobebakedintraditionalbriochetins.

MAKES1LOAF



¼tsp.salt

3largeeggs




1eggyolk

Heat the milk just to a boil in a small saucepan over medium-high heat.Remove fromtheheat, stir in thesugarandsaltandstir todissolve.Allowthemixture to cool to lukewarm. Pour themilkmixture into the bowl of astandmixer.Addtheeggsandmixuntilsmooth.Inaseparatebowl,combine3cups flourwith theyeast so that theyeast isevenlydistributed.Pour theflour andyeast into themilkmixture andbeaton lowuntil just combined,scraping dough together as necessary.Add the pieces of butter a few at atimeuntilallisincorporated.Switchtothedoughhookandkneadfor10minutes,addingflour1tbsp.atatime,until thedough is smoothbut still very sticky.Lightlygreasea largebowl.Withflouredhands,gatherthedoughintoaball.Turnthedoughoutontoalightlyflouredworksurfaceandkneadbyhandfor3minutes,addingonlyenoughflourtobeabletohandleitifnecessary.Formthedoughintoaroundmoundandplaceitintothebowl.Coverthebowllooselywithplastic

wrap and let it rise until about doubled, about 1½–2hours. Pat the doughdownandtransferittotheflouredworksurface.Withlightlyflouredhands,stretch one side and fold the stretched dough over the rest, like folding aletter.Stretchtheothersideandfolditoverinthesamemanner.Repeatthisentireprocessandtuckthedoughendsunderneathtoformaround.Returnthedoughtothebowlandcoveritwithplasticwrap.Placethebowlintotherefrigeratorforatleast6hours,orideallyovernight.Removethedoughfromtherefrigeratorfor20minutesbeforeshaping.Placeitonalightlyflouredworksurface.Lightlygreasea9”x5”x3”loafpan.Patthedoughintoarectangleapproximately10”x20”,foldthelongsidestothemiddleandfoldtheendsundertoformaloaf.Placeintheloafpanandcoverlooselywithplasticwrap.Allowthedoughtoriseuntilitreachesthetopofthepan, about 1½–2hours.Preheat theoven to375degreesF.Whisk theeggyolkwith1tsp.waterandbrushthetopoftheloaf,beingcarefultonotlet the eggwashdripdown the sides.Bake for 25–30minutesuntil goldenbrownandloafisbakedthrough(awoodenskewerinsertedshouldcomeoutclean). Cool the brioche loaf briefly and unmold onto a rack to coolcompletely.

DanishPastryDough

Layeringbutterbetweenlayersofdough—knownaslaminating—yieldsaflakypastry perfect for crescents and Danish pastries. This Danish dough includesyeasttohelpthelayersseparateastheyrise.Plantogiveyourselfafewdaystogettothefinishline,asthestepsinvolvedcannotberushedwithoutsacrificingthe flakyquality youwant.This recipeyieldsprofessional resultswith simple,easy-to-followsteps.Usingbutterwithhigherbutterfatcontentforlayeringwillresultinanevenflakierpastry(seethenoteonButteronp.20).SeetheChef’sTip below for how to assemble a quick version of cinnamon rolls with thisdoughlikethoseonthecover.

MAKES12–24PASTRIES,DEPENDINGONSIZEANDSHAPE


1tbsp.instantyeast


2largeeggs

1tsp.salt


22tbsps.unsaltedbutter(11oz.)

Combinetheflourwiththeyeastinalargebowlandmixtodistributeyeastevenly.Combine¼cup(2fl.oz.)warmwater,sugar,eggs,saltandthemilkinthebowlofastandmixer.Addtheflour-yeastmixtureand2tbsps.butter.Mixonlowuntilcombined,about3minutes.Switchtothedoughhookandmixonmediumfor2–3minuteslonger,untildoughpullstogetherintoaball.Placethedoughintoalightlygreasedlargebowlandturnitovertocoatthetop. Cover the bowl with plastic wrap and allow the dough to rise andferment at room temperature for 1 hour. Loosely shape the dough into a

rectangle about 6” x 10”, place it on a parchment-lined baking sheet andcoverwithplasticwrap.Refrigeratefor4hours,orovernight.Inthemeantime,lay2piecesofparchmentpaper(atleast10”x12”)ontopofeachother.Foldthesheetsinoneachsidetoforma6”x8”rectangleinthecenter.(Thefoldswillmakeiteasiertoformthebutterblockintothepropersize.)Openthefoldsandremovethetopsheet.Placetheremaining20tbsps.butter inthecenterof thebottomsheetandplacethesecondsheetontop.Usingarollingpin,poundoutthebutterwithinthecenterrectangleabout4”widex6” long,usingabenchscraper to trimandshapeasnecessary.Foldtheedgesoftheparchmenttoformthe6”x8”enclosurearoundthebutter.Continue pounding out the butter to fill the enclosure in an even layer.Refrigeratefor4hours,orovernight.Lightlyflouraworksurface.Pressthedoughintoaroughrectangle,thenrollitouttoa8”x16”rectangle.Removethebutterblockfromtherefrigerator.Lightlypoundthebutterblockwitharollingpintomakeitpliable.(Checktosee if the butter is pliable by trying to bend the parchment-covered blockovertheedgeofthecounter.Itshouldbendbutnotbreak.)Placethebutterinthecenterofthedough,leaving4inchesoneithersideofit.Foldeachsideoverthebuttertocompletelyencaseitwithdough.Pinchtheseamtogethertosealit.Rotatethedoughsotheseamisgoingacrossinsteadoftoptobottom.Rollthedoughoutintoan8”x16”(toptobottom)rectangle.Trimtheshortendswithasharpknifeorpastrywheel.Turnthedoughsothatthelongersideisfacingyou.Fold⅓ofthedoughtowardsthecenter.Foldtheotherthirdintothecenter,asiffoldingaletter.(Ifanybutterbreaksthroughthesurfaceasyou are rolling, lightly flour the spot and place the dough into therefrigerator for 30 minutes.) Repeat this step, then cover the dough withplasticwrapandplacethedoughintothefreezerfor30minutes.Repeattheprocessathirdandfinaltime.Coverwithplasticwrapandfreezethedoughblockfor30minutes.Movethedoughtotherefrigeratorforatleast8hours,or overnight. The dough may now be rolled out for baking or frozen forfutureuse.

Chef’sTip:Tomake6cinnamonrolls,greasea9”x13”bakingdish.Combine2 tbsps.unsaltedbutterand½cup lightbrownsugarinamediumbowl.Stirin1tbsp.cinnamonand1tbsp.all-

purposeflour.

Removehalf thedoughfromtherefrigeratorandrollout toarectangleabout6”x15”withthelongsidetowardsyou.Spreadthecinnamonsugarevenlyoverthedough,leavinga1”borderuncovered along the top. Starting at the side close to you,tightlyrollthedoughup.Pressontheseamtoseal.Trimofftheends. Wrap the log in plastic wrap and refrigerate for 30minutes.Slicethedoughinto6pieces.Placethepiecescutsidedown into the baking pan. Tuck the end of each pastryunderneathtopreventitfromunravelling.

Preheat the oven to 350 degrees F.Whisk a large eggwith apinchofsalt.Brushthebunsalloverwiththeeggwash.Bakeuntil golden brown, about 18–20 minutes, turning the panshalfway through baking. Transfer to a rack and cool for 10minutesbeforeglazing.

DanishPastryDough

TraditionalPuffPastry

Traditional puff pastry is laminated dough (similar to the process for Danishpastrydough,exceptitdoesnotcontainyeast).

MAKESTWO10”X14”X¼”SHEETS



1tsp.salt

Combinetheflour,4tbsps.buttercutintobitsandthesaltinamediumbowl.Use a pastry blender to cut the butter into the flour until it’s completelyincorporated.Pour1¼cups(10fl.oz.)waterintothebowlofastandmixer.Addtheflourmixtureandmixuntiljustcombined.Switchtothedoughhookand knead for 4–5 minutes, until the dough forms a smooth ball. Looselyshapethedoughintoarectangle,placeitonaparchment-linedbakingsheetandcoverwithplasticwrap.Refrigeratefor8hours,orovernight.Inthemeantime,lay2piecesofparchmentpaper(atleast10”x12”)ontopofeachother.Foldthesheetsinoneachsidetoforma6”x8”rectangleinthecenter.(Thefoldswillmakeiteasiertoformthebutterblockintothepropersize.)Openthefoldsandremovethetopsheet.Placetheremaining20tbsps.butter inthecenterof thebottomsheetandplacethesecondsheetontop.Usingarollingpin,poundoutthebutterwithinthecenterrectangleabout4”widex6” long,usingabenchscraper to trimandshapeasnecessary.Foldthe edges of the parchment to form a 6” x 8” enclosure around the butter.Continue pounding out the butter to fill the enclosure in an even layer.Refrigerateatleast1hour,orovernight.Lightlyflouraworksurface.Pressthedoughintoaroughrectangle,thenrollitouttoa8”x16”rectangle.Removethebutterblockfromtherefrigerator.Lightlypoundthebutterblockwitharollingpintomakeitpliable.(Checktosee if the butter is pliable by trying to bend the parchment-covered block

overtheedgeofthecounter.Itshouldbendbutnotbreak.)Placethebutterinthecenterofthedough,leaving4inchesoneithersideofit.Foldeachsideoverthebuttertocompletelyencaseitwithdough.Pinchtheseamtogethertosealit.Lightlyflourthesurfaceofthedoughandrollitintoarectanglemeasuringabout12”x20”.Brushoffanyexcessflour.Foldthe2shortendsofthedoughinto the center, leaving a small (about¼ ”) space between them. Fold onehalfovertheotherhalf.Lightlyflourandrollitoutagaintoabout12”x20”.Brush off the excess flour and repeat the folding. Place the dough on abakingsheet,coveritwithaplasticbagandrefrigeratefor20–30minutes.Repeatthisstepofrollingandfolding3moretimes,refrigeratingthedoughat least1hour inbetween.After thefinal fold,coverthedoughwithplasticwrap and refrigerate at least 4 hours, or overnight. The dough may berefrigeratedforupto3daysandfrozenforupto1month.

SimplePuffPastry

This quick version of puff pastry will not rise as much as a traditional puffpastry,butfeaturesthesamecrisp,butterytexture.Abenchscraperisahelpfultoolformakingthisrecipe.

MAKESONE10”X14”X¼”SHEET

16tbsps.coldunsaltedbutter,cutinto½”dice

12/3cups(7.3oz.)all-purposeflour

½tsp.salt

Placethebuttercubesonalightlyflouredworksurface.Sprinkleontheflourandsaltandtosstocoat.Cutthebutterintotheflourwithabenchscraperorchef’sknifeuntiljustcrumbly.Add⅓cup(2.3fl.oz.)ice-coldwateralittleata timeuntil thedough justhangstogether.Shapetheshaggydoughintoarough rectangle about 6” x 18” and ½” thick. (Making the dough theapproximatewidthof thebenchscraperwillmake iteasier touse it to foldthedough.Youcanalsouseawidespatula).Usingthebenchscraper,foldthe2shortendsofthedoughintothecenter,leaving a small (about¼ ”) space between them (thiswill be verymessy).Foldonehalfover theother.Reshape theedgesof thedough intoanevenrectangle.Repeat thisstepof rollingand folding,dusting thedoughwithalittleflourasnecessaryandscrapinganydoughofftherollingpinandworksurface.Repeattherollingandfolding2moretimes,thencoverwithplasticwrap and refrigerate for at least 2 hours before using. Dough may berefrigeratedforupto2daysorfrozenforupto1month.

TraditionalCroissantDough

OurMaineB&BwaslocatedonthebeautifulPassamaquoddyBay,partoftheecosystemof theBayofFundy.Theareawasprone tosomewicked fog,andone summer it never left. Literally. That summer I dedicated myself tomastering the art of croissant dough. Later, at our Pennsylvania inn, thecroissantsusuallytooktheformoftheCroissantCinnamonRollsonp.121,andoccasionallytheRaisinBunsonp.127.Irecentlyrevisitedthedoughrecipeinan effort to make it foolproof but not overly complicated. This recipe alsoincludestheinstructionsforshapingthisdoughintotraditionalcroissants.

MAKES24TRADITIONAL-SHAPEDCROISSANTSOR1RECIPECROISSANTDOUGH




1tbsp.instantyeast


1tsp.salt


Melt3tbsps.butterinasmallsaucepanoverlowheat.Removefromtheheatandstirinthemilk.Combine3cups(13.2oz.)flour,yeast,sugar,saltanddiastaticmalt(ifusing)in thebowlofa standmixeruntilyeast inevenlydispersed.Add themilk-buttermixtureandmix tocombine, adding flour 1 tbsp. at a timeuntil thedoughcomestogether.Knead the dough for about 1minutewith lightly flouredhands, stretchingonesideandfoldingthestretcheddoughovertherest, likefoldinga letter.Stretchtheothersideandfolditoverinthesamemanner.Repeatthisentire

processonemoretimeandtuckthedoughendsunderneathtoformaround.Place thedough intoa lightlygreasedbowlandcover itwithplasticwrap.Allow thedough to ferment and rise for 2hours. Loosely shape thedoughintoa rectangleabout6” x 12”, place it onaparchment-linedbaking sheetandcoverwithplasticwrap.Refrigerateforatleast4hours,orovernight.Inthemeantime,lay2piecesofparchmentpaper(atleast10”x12”)ontopofeachother.Foldthesheetsinoneachsidetoforma6”x8”rectangleinthecenter.(Thefoldswillmakeiteasiertoformthebutterblockintothepropersize.)Openthefoldsandremovethetopsheet.Placetheremaining20tbsps.butter inthecenterof thebottomsheetandplacethesecondsheetontop.Usingarollingpin,poundoutthebutterwithinthecenterrectangleabout4”widex6” long,usingabenchscraper to trimandshapeasnecessary.Foldthe edges of the parchment to form a 6” x 8” enclosure around the butter.Continue pounding out the butter to fill the enclosure in an even layer.Refrigerateatleast1hour,orovernight.Lightlyflouraworksurface.Pressthedoughintoaroughrectangle,thenrollitouttoan8”x16”rectangle.Removethebutterblockfromtherefrigerator.Lightlypoundthebutterblockwitharollingpintomakeitpliable.(Checktosee if the butter is pliable by trying to bend the parchment-covered blockovertheedgeofthecounter.Itshouldbendbutnotbreak.)Placethebutterinthecenterofthedough,leaving4inchesoneithersideofit.Foldeachsideoverthebuttertocompletelyencaseitwithdough.Pinchtheseamtogetherto seal it. Rotate the dough so the seam is going across instead of top tobottom.Rollthedoughoutintoan8”x16”(toptobottom)rectangle,about½”thick.Trim theshortendswithasharpknifeorpastrywheel.Turn thedoughsothat the longerside is facingyou.Fold⅓of thedough towards thecenter.Fold the other third over to cover the center, as if folding a letter. (If anybutterbreaksthroughthesurfaceasyouarerolling,lightlyflourthespotandplace the dough in the refrigerator for 30 minutes before continuing.)Position thedoughso that the fold isonyour left.Lightlypress thedoughoutwiththerollingpin,thenfinishrollingintoarectangle8”x16”.Foldthe2short endsof thedough into the center, leaving a small (about¼ ”) spacebetweenthem.Foldonehalfovertheotherhalf.Coverthedoughwithplasticwrap and place the dough in the freezer for 30 minutes. Refrigerate thedoughforatleast2hours,orovernight.

Rollthedoughintoa9”x18”rectangle(thisslightlylargersizewillmakeiteasiertomeasureformakingindividualcroissants).Trimtheshortendswitha sharp knife or pastry wheel. Turn the dough so that the longer side isfacingyou.Fold⅓ofthedoughtowardsthecenter.Foldtheotherthirdovertocoverthecenter,asiffoldingaletter.Coverwithplasticwrapandfreezethedoughblockfor15minutes.Cutthedoughinhalf,forming2rectangles4½”x6”.Placeparchmentpaperbetween the 2 blocks and wrap them loosely in plastic wrap. Place in therefrigeratorforatleast2hours,orovernight(upto24hours).Doughmaybekept in the freezer for up to 1 week. Thaw the dough overnight in therefrigerator before using. The doughmay now be rolled out for baking orfrozenforfutureuse.Toshapethedoughfortraditionalcroissants,placehalfofthedoughontoalightly flouredworksurface.Roll thedough intoa9”x 18” rectangle.Placethedoughsothelongedgeisfacingyou.Measureacrossthebottomdoughandmarkevery3”.Cut thedough into6evenrectangles,3”x9”.Cuteachrectangleinhalfdiagonally,forming2eventriangles(12intotal).Line2bakingsheetswithparchmentpaper.Hold1doughtriangleupatthewideendandgentlystretch thedough1–2” longer.Place thedoughontoawork surface with the wide end facing you. Roll the dough up, lightlypressingoutwardasyourollsothatthesidesextendslightly.Placetherolleddough on a parchment-lined baking sheet, tucking the pointed tipunderneath (you can tuck the points in together if you prefer a tightercrescentshape).Pressdownlightlytosecurethetipunderneathandflattenthebottom.Repeatwith the remainingpiecesofdough,placing6 finishedrollsatleast3”apartoneachbakingsheet.Whisk together the egg with 1 tsp. water and the remaining ½ tsp. salt.Lightly brush the croissants all over with the egg wash. Refrigerate theremaining egg wash. Place the sheet pans inside unscented plastic bags,placingemptyglassesorcupsonitasnecessarytopreventtheplasticfromtouching the croissants. Allow the croissants to proof and rise for 2–2 ½hours, until croissants are puffy. (When you lightly press the dough, youshouldstillseetheimpression.)Preheattheovento375degreesF.Lightlybrushthecroissantwitheggwashandbakefor15minutes.Rotatethepansandbrushthecroissantsagainwith

eggwash.Bakefor5–10minuteslonger,untilgoldenbrownallover.Coolthecroissantsonarackatleast5minutesbeforeserving.

Chef’sTip:Forchocolatecroissants,rollthedoughalittlelargerthana20”x20”square(soyoucantrimofftheedgesandstillhavea20”x20”square).Trimthesidestoformstraightedges.Cutthedough into4 (10”)squares.Cuteachofthosesquaresinto3rectangles(about10”x3¼”each)toformatotalof12rectangles.Placeabout½ tablespoonof choppedchocolate intheupperthirdofeachone.Foldthatthirdofthedoughoverthe chocolate. Place about another ½ tablespoon of thechocolatealongoneseamofthefoldeddough.Brushtheedgeofthedoughwitheggwash.Foldthebottomthirdofthedoughoverthechocolateandsealtheedge.

Transfertothepreparedbakingsheetsseam-sidedown,brushwitheggwashandproceedwithproofingandbakingasabove.

SimpleCroissantDough

Thissimplerrecipeforcroissantdoughinvolvesspreadingthesoftenedbutteronthedoughforlayeringinsteadofincorporatingitasablock.Youwillstillgetaflakycroissant,butnotquitetheliftofthetraditionalrecipe.

MAKES 24 SMALL TRADITIONALSHAPEDCROISSANTSOR1RECIPEOFCROISSANTDOUGH

3½cups(15.4oz.)plus2tbsps.all-purposeflour

2tsps.instantyeast


1tsp.salt

1¼cups(10fl.oz.)wholemilk


Combine3½cups (15.4oz.) flour, yeast, sugarand salt inamediumbowl.Pourthemilkintothebowlofastandmixer.Addtheflourmixtureandmixatlowspeeduntilaballofdoughforms.Add2tbsps.butter,1tbsp.atatime,tothedoughandmixtocombine.Switchtothedoughhookandkneadfor4–5minutes,untilthedoughformsaballandclearsthesidesofthebowl.Placethedoughinabowlandcoverwithplasticwrap.Allowthedoughtoriseatroomtemperaturefor1hour,thenrefrigeratethedoughforatleast2hours,orovernight.Cuttheremainingbutterinto1”pieces.Tossthebutterwith2tbsps.flourinamediumbowl.Flattenthepiecesofbutter intodisks.Turnthedoughoutontoa flouredwork surface.Rolldoughout intoa9”x 18” rectangle, shortendsattopandbottom.Sprinklethebutterpiecesevenlyoverthebottom⅔ofthedough.Foldtheunbutteredthirdoverthecentertoencasethebutter.Then fold the remainingbuttered thirdupover the center, likea foldingaletter.Presstheseamtogether.

Rollthedoughintoa9”x18”inchrectangle.Trimtheshortends.Foldoneshort end⅔of thewayup.Foldup theother short endover top.Turn thedough so a short end is facing you. Repeat the rolling and folding. If anybutterbreaksthrough,lightlydustthespotwithflour.Coverthedoughwithplasticwrapandfreezeitfor20minutes.Repeattherollingandfoldingafinaltime.Wrapthedoughlooselyinplasticwrap.Placethedoughinthefreezerfor1hour,thenmovetotherefrigeratorforatleast1hour(upto24hours).Doughcanbekeptinfreezerforupto1week.Thawthedoughovernightintherefrigeratorbeforeusing.

CHAPTERSIX

Pantry

■AlmondPaste

■ApricotFruitSpread

■RaspberryJam

■Applesauce

■CreamCheeseGlaze

■LemonGlaze

■VanillaGlaze

■ChocolateGlaze

■ChocolateGanache

■PeanutButterGlaze

■SaltedCaramelGlaze

■MapleGlaze

■PeanutCrunchTopping

AlmondPaste

YIELDS1CUP

1cup(4oz.)almonds,finelyground


1largeeggwhite

1tsp.almondextract

Combinealmonds,sugar,eggwhiteandalmondextractinafoodprocessororwithamixeruntilsmooth.Dividethedoughinhalf.Formeachhalfintoalog1”x12”andwrapinplasticwrap.Storeintherefrigeratorforupto1weekorinthefreezerforupto1month.

ApricotFruitSpread

MAKES1CUP

1lb.ripeapricots,peeled,pittedandquartered(about8)


1tsp.lemonjuice

In a medium saucepan or Dutch oven, combine the apricots, sugar and 1tbsp.water. Bring to a simmer overmedium-high heat, stirring to dissolvethesugar.Simmerthejamuntilthickenedbutsomechunksoffruitremain,10–12minutes(oruntiltemperaturereaches220degreesF).Stirinthelemonjuice and remove the pan from the heat. Let cool, transfer to a plasticcontainerwithatightfittinglidandrefrigerate.

Chef’sTip:Topeeltheapricots,fillalargesaucepanwithwaterandbringtoaboil.Fillalargebowlwithiceandwater.MakeanXinthebottomofeachapricotwithasharpparingknife.Turnofftheheatandsubmergetheapricotsintheboilingwaterfor30seconds.Transfertheapricotstotheicebathtocoolquickly.Peelofftheskins.

RaspberryJam

MAKES1½CUPS

2cups(9.2oz.)freshraspberries

2cups(14.1oz.)granulatedsugar

1tbsp.lemonjuice

Combine the raspberries, sugarand lemon juice ina largesaucepan.Mashtheberrieslightlytoreleasetheirjuices.Cookthemixtureovermediumheat,stirringuntil thesugar ismelted.Bringthemixture toaboilovermedium-highheat.Simmer,stirringoften,untilthemixturereaches220–225degreesFandthejamisslightlythickened,about6–7minutes(orusetheplatetestbelow).Removefromtheheatandallowtocool.Refrigerateforupto1week.

Chef’s Tip: To check for the proper consistency without athermometer,placeasmallplateinthefreezerfor20minutes.Pourasmallamountoftheboilingjamontothisplateandletitsit in the refrigerator for 1 minute. If the mixture gels andwrinkles when you push it with your finger, it’s done. If itdoesn’t, thencontinue to cook the jam for fewmoreminutesandrepeat.

Applesauce

MAKES2CUPS

6 largeGrannySmithorother cookingapples,peeled, coredandcoarselychopped

2tbsps.lemonjuice

¼cupgranulatedsugar

½tsp.groundcinnamon(optional)

In a large saucepan, combine apples, lemon juice,¾ cupwater, sugar andcinnamon(ifusing).Coverandcookovermediumheatfor20–25minutes,oruntil apples are soft, stirring occasionally. Allow themixture to cool, thenmash to the desired consistency or puree in a food processor or blender.Refrigerateforupto1week.

CreamCheeseGlaze

MAKES½CUP

2tbsps.creamcheese


1tbsp.heavycream

1tsp.vanillaextract

Combinethecreamcheeseandhalfoftheconfectioners’sugarinamediumbowl. Beat in the heavy cream and vanilla. Stir in the remainingconfectioners’sugaruntilsmooth.Refrigerateuntilreadytouse.

LemonGlaze

MAKES1CUP

2tbsps.lemonjuice


1tbsp.unsaltedbutter,melted


Combine the lemon juice, confectioners’ sugarand1 tbsp.warmwater inamediumbowl.Whiskuntilsmooth.Stirinthebutterandlemonzest.

VanillaGlaze

MAKES1CUP


2tbsps.wholemilk


Whisktogetherallingredientsuntilsmooth.

ChocolateGlaze

MAKES1CUP


3tbsps.Dutchprocesscocoapowder

¼tsp.espressopowder(optional)

3tbsps.wholemilk


Whiskalltheingredientstogetheruntilsmooth.

ChocolateGanache

Thicker and richer than the chocolate glaze, this ganache is delicious as atoppingorservedwarmfordipping.

MAKES1CUP

½cupheavycream

8oz.choppedbittersweetchocolate

1tsp.espressopowder(optional)

Heat theheavycreamuntilhotbutnotboiling.Remove fromtheheatandstirinthechocolateuntilit’scompletelymelted.Stirintheespressopowderifusing.Ifalightertextureisdesired,coolthemixturecompletelyandwhipitfor3–4minutes.

PeanutButterGlaze

MAKES1CUP


4tbsps.creamypeanutbutter


1tbsp.wholemilk

Melt the butter in a small saucepan overmedium heat. Stir in the peanutbutteruntilmelted.Removefromtheheatandstirinthesugarandmilkuntilsmooth.

SaltedCaramelGlaze

MAKES1CUP

¼cupgranulatedsugar


1tsp.vanilla

¾cupheavycream

1tsp.coarseseasalt

1cupconfectioners’sugar

Combine the granulated sugar and 1 tbsp. water in a medium saucepan.Bring to a boil overmedium-high heat and simmer, without stirring, untilmedium golden brown, about 5–7 minutes (temperature should read 360degreesF). Ifsugarcrystals formon thesidesof thepan,wash themdownwithawetpastrybrush.Swirlthepangentlytomakesurethecoloriseventhroughout, then remove from the heat. Carefully stir in the butter (usecaution, as themixturewill bubble up and is extremely hot).Whisk in thevanilla,creamandsalt.Stirintheconfectioners’sugaruntilsmooth.

MapleGlaze

Sprinklecookedcrumbledbaconoverthisglazeforasweetandsaltytreat.

MAKES1½CUPS

4tbsps.maplesyrup



2tbsps.heavycream

Warmthemaplesyrupandbutteroverlowheatinasmallsaucepanuntilthebutter ismelted.Remove fromtheheatandstir in theconfectioners’ sugaruntil dissolved. Stir in the cream until smooth. Refrigerate if not usingimmediately.

PeanutCrunchTopping

Hereisasweetpeanuttoppingthat’sdeliciousondonutsandmuffins.


2cups(8.8oz.)saltedroastedpeanuts

Greaseabakingsheetandsetaside.Combine the sugar and ¾ cup water in a medium saucepan. Bring themixturetoaboil.Lowertoasimmerandcookwithoutstirringuntilmediumgolden brown, about 5–7minutes (temperature of 360 degrees F). If sugarcrystals form on the sides of the pan, wash them down with a wet pastrybrush.Removefromtheheatandstirinthepeanuts.Spreadthemixtureontothebakingsheetandcoolcompletely.Breakthebrittleintosmallpiecesandprocessinafoodprocessoruntilcrumbled.

BONUSCHAPTERSEVEN

Donuts

■DonutMakingTips

■ButterPecanCrunchCakeDonuts

■GlazedVanillaYeastDonuts

■BeignetFritters

■Crullers

■RaspberryJelly-FilledDonuts

■WhiteCream-FilledDonuts

■PeanutButterCream-FilledDonuts

■LemonCream-FilledDonuts

■Maple-GlazedBaconFritters

■Vanilla-GlazedChocolateCakeDonuts

DonutMakingTipsAlthough this started out strictly as a baking book, I couldn’t imagine acomprehensivecookbook forbreakfast treats thatdidn’t include frieddonuts.SothisBONUSchapterincludesavarietyofrecipes.

Herearesometipsforsuccessfuldonutmaking:

Donut dough should be sticky, even for fried donuts. Don’t overwork thedoughoraddtoomuchflour.

Chooseaneutral vegetableoil likecanola for frying.Youcanalsouse solidshortening,preferablytrans-fatfree.

Consistentoil temperature is thekeytohavingyourdonutsnotabsorbtheoil. Use a deep fry/candy thermometer to ensure your oil is at a constanttemperature,andtomakesuretheoildoesnotexceeditssmokepoint,whereitbecomesflammable(400degreesFforcanola).

Totransferthedonutstothefryingoil,slideabenchscraperorthinspatulaunderneath. Slide the donut from the bench scraper onto the palm of yourotherhand,withouttouchingthetop.Forverysoftdoughs,placeeachdonutonanindividualsquareoffoil.Placethedonutfoil-sideupintothehotoil.Thefoilshouldeasilyreleasefromthedough,keepingtheshapeintact.Removethefoilwithtongsanddiscard.

Only add 2–3 donuts to the hot oil at a time to keep the oil temp fromdroppingexcessively.

Always keep a kitchen fire extinguisher on hand whenever you are deep-fryingdonuts.

The dough for many of these recipes may be allowed to rise in therefrigerator overnight, making morning prep easier. Yeast donuts typicallyrequirea secondrising in themorningbefore frying, soplanonextra time. Ifyouwant to be able to shape and fry the donuts first thing in themorning,choosearecipeforcakedonutsinstead.

Theserecipesincludespecifictoppingsandglazes,butfeelfreetomakeyourownvariations.RecipesforavarietyofglazesandtoppingsareincludedinthePantrysection.

ButterPecanCrunchCakeDonuts

Toppedwithacrunchytopping,thesefrieddonutsarebestconsumedthedaytheyaremade.

MAKES12DONUTS





½cup(2oz.)finelychoppedpecans

4tsps.bakingpowder

1tsp.salt

½tsp.groundnutmeg


4tbsps.solidshortening

1largeegg

1largeeggyolk


Canolaoilforfrying


Tomake thecoating,preheatoven to400degreesF.Linea9”x9”bakingpanwithparchmentandlightlygreasetheparchment.Combine6tbsps.butter,brownsugar,¾cup(3.3oz.)flourandcoconutinamediumbowl.Stirinthepecans.Spreadthemixtureinanevenlayerontheparchment.Bakefor12–15minutes,untilthemixtureislightlybrownedand

bubbling. Allow to cool completely. Combine the coconut mixture andpecansinafoodprocessorandpulseuntiljustcrumbly.Combine the remaining 3 cups (13.2 oz.) flour, baking powder, salt andnutmeginamediumbowlandsetaside.Combinethegranulatedsugarandshorteninginthebowlofastandmixer.Beat for 1minute.Add theegg,eggyolkand1 tsp.vanillaextractandmixuntil fluffy and lemony, about 1–2minutes.Addhalf the flourmixture andbeat to combine. Add the buttermilk and beat to combine. Mix in theremainingflouruntiljustcombined.Coverthedoughwithplasticwrapandrefrigerate for 1 hour, or overnight. (The dough may also be shaped andrefrigeratedonbakingsheetsovernight.)Turnthedoughontoaflouredsurfaceandrollitoutto½”thickness(abouta10”circle),addingflourasnecessary.Floura3”donutcutter(ora3”roundand½” roundpastrycutter)andcutoutasmanydonutsaspossible.Placethe donuts on a floured surface. Reshape and roll out the dough until 12donutsarecomplete.Pouratleast2”oilintoadeep-fryerorDutchoven.Heatuntiltheoilreaches370degreesF.Lineacoolingrackorbakingsheetwithpapertowels.Addthedonuts2–3atatimeandfryuntilgoldenbrown,about1½minutes.Turnthedonutsandfry1–2minuteslongeruntilgoldenbrownallover.Transferthedonutstothepapertowelsandcontinueuntilallarefried.Allowthedonutstocool.Whisk the confectioners’ sugar with 1 tbsp. water to make a glaze in ashallowbowl.Spreadthebutterpecanmixtureonaplateorshallowdish.Dipthetopofeachdonutintotheglaze,allowinganyexcesstodripoff.Diptheglazedsideofthedonutinthebutterpecanmixturetocoat.Setthedonutswiththetoppinguponaracktoallowtheglazetosetbeforeserving.

MakeAheadTip:The toppingmaybemadeadayaheadandstoredinanairtightcontainer.Thedoughmayberefrigeratedtoriseovernightandthenshapedinthemorning.

GlazedVanillaYeastDonuts

Therecipeforthesefrieddonutsfeaturesasimpleglaze,butyourimaginationisthelimitforhowtotopthem.

MAKES12DONUTS




1tbsp.instantyeast


½tsp.salt

1tsp.freshlygroundnutmeg

2largeeggs

Canolaoilforfrying


1tsp.vanillaextract

Warmthemilkinasmallsaucepanovermediumheat.Stirintheshorteninguntilmelted,thensetaside.Combine3cups(13.2oz.) flour,yeast,granulatedsugar,saltandnutmeginthe bowl of a standmixer.Mix in themilkmixture until smooth. Add theeggs1atatimeandbeatuntilcombined.Addflour1tbsp.atatimeuntilthedough justbeginstopullawayfromthesidesof thebowlbut isstill tacky.Turn the dough onto a lightly floured work surface and knead for 3–4minutes,untilsmooth.Gatherthedoughintoaball.Transferthedoughtoalargegreasedbowlandcover.Allowthedoughtoriseuntildoubledinsize,about 1–1½hours,or in the refrigerator for at least 8hours (orovernight).(The doughmay also be allowed to rise, then shaped and refrigerated on

bakingsheetsovernight.)Turnthedoughontoaflouredsurfaceandrollitoutto½”thickness(abouta 10” circle). Flour a 3” donut cutter (or a 3” round and½ ” round pastrycutter)andcutoutasmanydonutsaspossible.Placethedonutsonaflouredsurface.Reshapeandrolloutthedoughuntil12donutsarecomplete.Coverthedonutswithplasticwraporalargeunscentedbagandallowthemtoriseinawarmplaceuntilsoftandpuffy,about1hour.Pouratleast2”oilintoadeep-fryerorDutchoven.Heatuntiltheoilreaches360degreesF.Linea cooling rackorbaking sheetwithpaper towels.Addthedonuts2–3atatimeandfryuntilgoldenbrown,about1½minutes.Turnthedonutsandfry1–2minuteslongeruntilgoldenbrownallover.Transferthedonutstothepapertowelsandcontinueuntilallarefried.Whisk the confectioners’ sugar, vanilla and 1 tbsp. water together in ashallowbowl.Dip thedonuts into theglaze tocoat,allowinganyexcess todrainoff .Placethedonutsonarackandallowtheglazetoset10minutesbeforeserving.

MakeAheadTip:Thedoughmaybeplacedintherefrigeratorovernightandthenshapedinthemorningforthefinalrise.

BeignetFritters

Thesefrittersaremadewithyeastdough intheNewOrleansstyle. IfyouarelookingfortheFrench-stylemadewiththelighterchouxpastry,seetherecipeforCrullersonp.327.

MAKES24–30FRITTERS


1tbsp.instantyeast


¼tsp.salt

½cup(4fl.oz.)evaporatedmilk(orheavycream)

1largeegg

1tsp.vanilla


Canolaoilforfrying

½cupconfectioners’sugar

Combine3cups(13.2oz.)flour,yeast,sugarandsaltinalargebowlandsetaside.Combinethemilk,½cup(4fl.oz.)water,eggandvanillainthebowlofastandmixer.Addhalftheflourmixtureandbeatuntilcombined.Addtheshortening and beat to combine. Beat in the remaining flourmixture.Addflour1tbsp.atatimeuntilthedoughpullsawayfromthesidesofthebowl.Switchtothedoughhookandkneaduntilsmooth,about3–4minutes.Gatherthe dough into a ball. Transfer it to a lightly greased bowl and coverwithplasticwrap.Refrigeratethedoughatleast1hour,orovernight.(Thedoughmayalsobeshapedandrefrigeratedonbakingsheetsovernight.)Transferthedoughtoaflouredworksurfaceandpatitintoarectangleabout22”x15”and¼”thick.Sliceitonthediagonaltoform2”strips.Sliceagainon

theoppositediagonalinto2”strips,toformdiamonds.Pouratleast2”oilintoadeep-fryerorDutchoven.Heatuntiltheoilreaches360degreesF.Linea cooling rackorbaking sheetwithpaper towels.Addthe beignets 2–3 at a time and fry until golden brown, about 1½minutes.Turn the beignets and fry 1–2minutes longer until golden brown all over.Transfer the beignets to the paper towels and continue until all are fried.Placetheconfectioners’sugarinapaperbagandtossthewarmbeignetstocoat.Servewarm.

Crullers

Thesedonutsaremadewith chouxpastryandhaveadelightful, airy texture.Becausethedoughisverysoft,brieflyfreezingthedoughbeforefryingmakestheshapedcrullerseasiertohandle.

MAKES8–10CRULLERS



½tsp.salt

½cup(2.2oz.)all-purposeflour

2largeeggs


3tbsps.wholemilk

Canolaoilforfrying

Combine½cup(4 fl.oz.)water,butter,sugar,andsalt ina largesaucepan.Bringtoaboilovermedium-highheat.Immediatelyremovethepanfromtheheat and stir in the flour all at once, stirring until the dough forms a ball.Returnthepanto lowheatandstir toevaporateexcessmoisture,about3-4minutes.Transferthemixtureintothebowlofastandmixer.Withthemixerrunningonlow,addtheeggs1atatime.Increasethespeedtomediumandmixuntilthedoughisjustsmoothandglossy,about1–2minutes.Lineabakingsheetwithparchment.Usingapastrybag fittedwitha largestar tip, pipe thedough into 2½” ringson the sheetpan (you canalsodothese in twists).Freeze theringsonthepanfor15minutes tohardenthemslightly.In themeantime, stir together theconfectioners’ sugarandmilk ina small

bowltomakeaglaze.Pouratleast2”oilintoadeep-fryerorDutchoven.Heatuntiltheoilreaches375degreesF.Lineacoolingrackorbakingsheetwithpapertowels.Addthecrullers2–3atatimeandfryuntilgoldenbrown,about1½minutes.Turnthecrullersand fry 1–2minutes longeruntilpuffedandgoldenbrownallover.Transferthedonutstothepapertowelsandcontinueuntilallarefried.Dipthecrullers in theglaze tocompletelycoat them.Transfer thecrullers toabakingrackandallowtheglazetoset,about5minutes.

RaspberryJelly-FilledDonuts

I vary the dough for filled donuts to balance the filling, instead of using thesamedoughforall filleddonuts.This jelly-filledversion is lightandnotoverlysweet. Frying filled donuts at a slightly lower temperature for a longer timeallowsthecenterstocookallthewaythrough.Ilikefilleddonutstohavefillingineverybite!Ifyoupreferlessfilling,simplyadjusttheamountused.

MAKES12DONUTS


½cup(3.5oz.)plus3tbsps.granulatedsugar

1tsp.salt


¾cup(6fl.oz.)wholemilk,warmed

2largeeggs


Canolaoilforfrying

1½cupsraspberryjam(seerecipep.307)

Combine3cups(13.2oz.)flour,3tbsps.sugar,saltandyeastinthebowlofastandmixer. In a separate bowl, whisk together themilk, eggs and butter.Add themilkmixture to the dry ingredients andmix until just combined.Addflour1tbsp.atatimeuntilthedoughjustpullsawayfromthesidesofthe bowl but is still slightly tacky. Transfer the dough to a floured worksurfaceandkneaduntilthedoughissmooth,about3–4minutes.Transferthedough to a large greased bowl and cover. Allow the dough to rise untildoubledinsize,about1–1½hours,orintherefrigeratorforatleast8hours(or overnight). (The dough may also be allowed to rise, then shaped andrefrigeratedonbakingsheetsovernight.)

Lineabakingsheetwithparchmentandgreasetheparchment.Transferthedoughtoa lightlyflouredworksurfaceandroll it to½”thickness.Usea3”round pastry cutter to cut out as many rounds as possible. Transfer thedonuts to thebakingsheetwitha spatula.Gatherup the remainingdoughandrollitoutagainto½”thickness.Continuetocutroundsuntil12donutsareformed.Coverwithalargeunscentedplasticbagandallowthedonutstoriseuntilpuffyandsoft,about1hour.Pouratleast2”oilintoadeep-fryerorDutchoven.Heatuntiltheoilreaches350degreesF.Lineacoolingrackorbakingsheetwithpapertowels.Addthedonuts2–3atatimeandfryuntilgoldenbrown,about2–3minutes.Turnthedonutsandfry2–3minuteslongeruntilgoldenbrownallover.Transferthedonutstothepapertowelsandcontinueuntilallarefried.Spreadtheremaining½cup(3.5oz.)sugaronaplateorshallowbowl.Rollthedonutsinsugartocoatbothsides.Allowthedonutstocoolcompletelybeforefilling.Spoonthejellyintoapastrybagfittedwitha¼”roundtip.Makeasmall(½”)slitinthesideofadonut.Placetheendofthetipinsidetheslitandpipeinfilling.Continueuntilalldonutsarefilled.Serveimmediately.

Make Ahead Tip: Make the dough the day before andrefrigerateovernighttorisebeforecutting.

WhiteCream-FilledDonuts

Also known as Holland cream, this white cream filling is sweet and buttery.SinceIprefermyfilleddonutscompletelyfilled,IcutthesefriedbeautiesinhalfsoIcansandwichthefillingintoeverybite.

MAKES12DONUTS




1¼cups(10fl.oz.)plus1tbsp.wholemilk,warmed




½tsp.salt



2largeeggs


Canolaoilforfrying

Tomakethefilling,blendtheshortening,4tbsps.butterand2cups(8.5oz.)confectioners’sugarinamediumbowl.Add1tbsp.milkandvanillaandbeatuntilsmooth.Refrigerateuntilreadytouse.Combine3cups(13.2oz.) flour,sugar,saltandyeast inthebowlofastandmixer. In a separate bowl, whisk together themilk, eggs and remaining 4tbsps.butter.Addthemilkmixturetothedryingredientsandmixuntiljustcombined.Addflour1tbsp.atatimeuntilthedoughjustpullsawayfromthe

sidesof thebowlbut is still slightly tacky.Transfer thedough toa flouredwork surface and knead until the dough is smooth, about 3–4 minutes.Transfer thedough toa largegreasedbowl andcover.Allow thedough toriseuntildoubledinsize,about1–1½hours,orintherefrigeratorforatleast8hours(orovernight).(Thedoughmayalsobeallowedtorise,thenshapedandrefrigeratedonbakingsheetsovernight.)Lineabakingsheetwithparchmentandgreasetheparchment.Transferthedough to a floured work surface and roll it to ½ ” thickness (about a 10”circle).Usea3” roundpastrycutter tocutoutasmanyroundsaspossible.Transfer the donuts to the baking sheet with a spatula. Gather up theremaining dough and roll it out again to ½” thickness. Continue to cutroundsuntilallthedoughisused.Coverwithalargeunscentedplasticbagandallowthedonutstorisefor1–1½hours,untilsoftandpuffy.Pouratleast2”oilintoadeep-fryerorDutchoven.Heatuntiltheoilreaches350degreesF.Lineacoolingrackorbakingsheetwithpapertowels.Addthedonuts2–3atatimeandfryuntilgoldenbrown,about2–3minutes.Turnthedonutsandfry2–3minuteslongeruntilgoldenbrownallover.Transferthedonutstothepapertowelsandcontinueuntilallare fried.Tossthedonutswiththeremaining¼cupgranulatedsugar(thiswillhelptheconfectioners’sugartosticktothefilleddonut).Allow the donuts to cool completely before filling. Slice a donut in half toformatopandbottom.Spoon2tbsps.fillingintothebottomhalf.Placethesecondhalfontopandpresstoflattenthefilling.Continueuntilalldonutsare filled. Dip the donuts in the remaining ½ cup (2.1 oz.) confectioners’sugartocoat.Serveimmediately.

MakeAheadTip:Makethecreamfillingupto2daysaheadandrefrigerate.Thedoughmaybeplacedintherefrigeratortoriseovernightandthenshapedinthemorningforthefinalrise.

PeanutButterCream-FilledDonuts

Richpeanutbuttercreamfills thesefrieddonuts.Diptheminchocolateglaze(seerecipep.311)foranevenmoredecadenttreat.

MAKES12DONUTS

1cup(8fl.oz.)halfandhalf

½tsp.vanillabeanpaste

3largeeggyolks


2tbsps.cornstarch


2tbsps.creamypeanutbutter



3½(15.4oz.)cupsplus3–5tbsps.all-purposeflour

½tsp.salt


Tomake the filling, combine thehalf andhalf andvanilla beanpaste in amediumsaucepanandheatonlowuntiljuststeaming.Whisktheyolksand¼cup(1.8oz.)sugarinthebowlofastandmixeruntilfluffyandlemony.Stirinthecornstarch.Withthemixerrunning,pourabout⅓ofthehothalfandhalfmixture into the egg.Whisk the tempered eggmixture back into theremaining hot mixture and return the saucepan to medium heat. Lightlywhiskthemixtureuntilitcomestotheboil.Reducetheheatandsimmerforabout 1–2minutes until thickened,whisking constantly. Remove fromheatand whisk in 2 tbsps. butter and peanut butter. Spoon the mixture into asmallbowlandallowtocoolslightly.Placeplasticwraponthesurfaceand

chillcompletely.Tomake the dough, combine themilk and remaining 3 tbsps. butter in asmallsaucepan.Heatover lowuntilmilk is justwarmandbutter ismelted.Setaside.Combine3½cups(15.4oz.)flour,½cup(3.5oz.)sugar,saltandyeastinthebowlofastandmixer.Addthemilkmixtureandbeatuntilcombined.Addflour1tbsp.atatimeuntildoughjustbeginstopullawayfromthesidesofthebowlbutisstilltacky.Transferthedoughtoaflouredworksurfaceandkneaduntilthedoughissmooth,about3–4minutes.Transferthedoughintoalargelightlygreasedbowlandcoverwithplasticwrap.Allowthedoughtoriseuntilalmostdoubledinsize,about1–1½hours,orintherefrigeratorforatleast8hours(orovernight).(Thedoughmayalsobeallowedtorise,thenshapedandrefrigeratedonbakingsheetsovernight.)Lineabakingsheetwithparchmentandgreasetheparchment.Transferthedough to a floured work surface and roll it to ½ ” thickness (about a 10”circle).Usea3” roundpastrycutter tocutoutasmanyroundsaspossible.Transfer the donuts to the baking sheet with a spatula. Gather up theremaining dough and roll it out again to ½” thickness. Continue to cutroundsuntilallthedoughisused.Coverwithalargeunscentedplasticbagandallowthedonutstorisefor1–1½hours,untilsoftandpuffy.Pouratleast2”oilintoadeep-fryerorDutchoven.Heatuntiltheoilreaches350degreesF.Lineacoolingrackorbakingsheetwithpapertowels.Addthedonuts2–3atatimeandfryuntilgoldenbrown,about2–3minutes.Turnthedonutsandfry2–3minuteslongeruntilgoldenbrownallover.Transferthedonutstothepapertowelsandcontinueuntilallare fried.Tossthedonutswiththeremaining½cup(3.5oz.)sugartocoatbothsides.Allowthedonutstocoolcompletelybeforefilling.Spoonthefillingintoapastrybagfittedwitha¼”roundtip.Makeasmall(½”)slitinthesideofadonut.Placetheendofthetipinsidetheslitandpipeinfilling.Continueuntilalldonutsarefilled.Serveimmediately.

MakeAheadTip:Makethecreamfillingupto2daysaheadandrefrigerate.Thedoughmaybeplacedintherefrigeratortoriseovernightandthenshapedinthemorningforthefinalrise.

LemonCream-FilledDonuts

Theseroundbite-sizedonutsarefilledwithaslightlytartcreamyfilling.Asinallfilleddonuts,allowthedonutstocoolcompletelybeforefilling.

MAKES24–30DONUTS


5largeeggyolks

3tbsps.cornstarch

1cup(8fl.oz.)plus2tbsps.lemonjuice

3tsps.lemonzest


8tbsps.unsaltedbutter,atroomtemperature,cutintobits


2tsps.bakingpowder

¼tsp.salt

½cup(4fl.oz.)sourcream

2largeeggs

1tbsp.solidshortening

½cup(4fl.oz.)heavycream

Tomakethefilling,whisktogether¾cup(5.3oz.)sugarandeggyolksinamedium bowl until light and lemony.Whisk in the cornstarch. Combine 1cup(8fl.oz.) lemonjuice,1tsp. lemonzestandvanillainasmallsaucepanovermedium-highheat.Bringjusttoaboil.Whiskinhalfofthewarmjuicetotempertheegg-yolkmixture,thenpourallthetemperedmixturebackintothe saucepan. Heat themixture over low, whisking constantly for about 5minutes,until themixture thickens to theconsistencyofpudding.Remove

fromtheheat.Add the butter 1 tbsp. at a time, whisking to thoroughly incorporate eachaddition.Placeplasticwrapdirectlyon thesurfaceof the lemonfillingandrefrigerateuntilreadytouse.Combinetheflour,bakingpowderandsaltinamediumbowlandsetaside.Inaseparatemediumbowl,whisk½cup(3.5oz.)sugar,sourcream,eggs,theremaining2tbsps. lemonjuice,1tsp.zestandshorteninguntilsmooth.Stirintheflourmixtureuntilcombined.Cover the bowl with plastic wrap and refrigerate for at least 1 hour, orovernight.Pouratleast2”oilintoadeep-fryerorDutchoven.Heatuntiltheoilreaches350degreesF.Lineacoolingrackorbakingsheetwithpapertowels.Drop1tbsp. batter into the oil. Repeat until 3–4 more donuts are formed. Fry,turning as necessary, until golden brown on all sides, about 3–4 minutes.Drain on paper towels and continue until all the batter is used. Toss thedonutswiththeremaining¼cupgranulatedsugartocoat.Coolcompletelybeforefilling.Whiptheheavycreamtostiffpeaks.Foldtheheavycreamintothechilledlemon custard. Spoon the lemon filling into a pastry bag fitted with a ¼”roundtip.Makeasmall(½”)slitinthesideofadonut.Placetheendofthetipinsidetheslitandpipeinfilling.Continueuntilalldonutsarefilled.Serveimmediately.

MakeAhead Tip:Make the lemon cream the day before andrefrigerate. Make the dough the day before and refrigerateovernight.

Maple-GlazedBaconFritters

Thesweetandsaltycombinationofmapleandbaconaredeliciousinthisfrieddonut. The batter for fritters requires little planning ahead, since it can bemixedandfriedrightaway.

MAKES20–24FRITTERS


1/3cupgranulatedsugar

2tsps.bakingpowder

½tsp.salt

½tsp.groundnutmeg

8slicesbacon,cookedcrispandcrumbled


1largeegg


½cup(5.6oz.)plus1tbsp.maplesyrup

Canolaoilforfrying

2cups(8.46oz.)confectioners’sugar

Combine the flour, granulated sugar, bakingpowder, salt andnutmeg in amediumbowl.Stirinthebacon.Inaseparatemediumbowl,whisktogetherthemilk,egg,2tbsps.meltedbutterand1tbsp.maplesyrup.Pourthemilkmixtureintothedryingredientsuntiljustcombined.Stirinthebacon.Pouratleast2”oilintoadeep-fryerorDutchoven.Heatuntiltheoilreaches360degreesF.Lineacoolingrackorbakingsheetwithpapertowels.Dropaheapingtablespoonofbatterintothehotoil.Repeattoadd3–4morefritters.Fry until golden brown, about 1 ½ minutes. Turn the fritters and fry 1–2

minuteslongeruntilgoldenbrownallover.Transferthefritterstothepapertowelsandcontinueuntilallarefried.Allowthefritterstocool.Tomake theglaze,heat the remaining6 tbsps. butter in a small saucepanovermedium heat until the butter just turns brown and fragrant. Removefromheatandallowtocool.Combinetheconfectioners’sugarandbutterinamediumbowl.Whisk in the remaining½cupmaple syrup.Dip the frittersintotheglazeandturntocoat.Transfertheglazedfritterstoaracktoallowtheglazetosetfor5minutesbeforeserving.

Make Ahead Tip: Make the bacon the day before andrefrigerate.

Vanilla-GlazedChocolateCakeDonuts

Thesetastychocolatecakedonutsarefriedandthenglazedwithvanilla.

MAKES12DONUTS


½cup(1.5oz.)Dutch-processcocoapowder

½tsp.espressopowder(optional)

1¾tsps.bakingpowder

¼tsp.salt

2largeeggs





Canolaoilforfrying

3tbsps.heavycream


Combinetheflour,cocoapowder,espressopowder(ifusing),bakingpowderandsaltinamediumbowlandsetaside.Whisktheeggsandsugartogetherin a large bowl until fluffy and lemony.Whisk the milk, butter and 1 tsp.vanillauntilcombined.Pourthemilkmixtureintotheeggmixtureandbeattocombine.Addthe flourmixtureandbeatuntilasoftdoughforms.Placethe dough in a greased bowl, cover and refrigerate for at least 1 hour, orovernight.Turnthedoughontoaflouredsurfaceandrollitoutto½”thickness(abouta10”circle).Usea3”donutcutter(ora3”roundand½”roundpastrycutter)

tocutoutasmanydonutsaspossible.Reshapeandrolloutthedoughuntil12donutsarecomplete.Lightlybrushthetopsofthedonutstoremoveanyexcessflour.Pouratleast2”oilintoadeep-fryerorDutchoven.Heatuntiltheoilreaches350degreesF.Lineacoolingrackorbakingsheetwithpapertowels.Addthedonuts2–3atatimeandfryuntilgoldenbrown,about1½minutes.Turnthedonutsandfry1–2minuteslongeruntilgoldenbrownallover.Transferthedonutstothepapertowelsandcontinueuntilallarefried.Tomaketheglaze,combinetheremaining1tsp.vanillaandheavycreamina small saucepan. Heat the mixture over low until steaming but notsimmering.Whisk in theconfectioners’sugaruntil smooth.Dip thedonutsin the glaze and place them on a rack to allow the glaze to set up beforeserving.

MakeAheadTip:Thedoughmaybeplacedintherefrigeratorovernightandthenshapedinthemorning.

Thankyou!

I appreciateyoupurchasing thisbookandhopeyou’veenjoyed the recipes. Iknow you could have picked dozens of other cookbooks, so to show myappreciationI’d liketoofferyouabonus:TenDeliciousDonutRecipes.Simplysignuponmywebsitewww.donnaleahy.comandIwillsendyouthePDF.Iwillalso include youonmy list for free stuff, and periodically send you exclusivespecialofferings.

Finally,Ineedtoaskyouforafavor.Ifyouhaveamomenttopostanonlinereviewofthisbookonabookretailersite,I’dreallyappreciateit.Thistypeoffeedbackwillhelpmecontinuetowritethekindofcookbooksthatyouwanttouse.Thanksagain,Ilookforwardtohearingfromyou.

ChefDonna

http://www.donnaleahy.com

Baking for Breakfast: Sweet and Savory Treats for Mornings at Home: A Chef's Guide to Breakfast with...

Documents

Transcript of Baking for Breakfast: Sweet and Savory Treats for Mornings at Home: A Chef's Guide to Breakfast with...