Happy Belated Easter! I made this elegant citrus twist bread for breakfast over Easter weekend. My daughter described it as similar to panettone but without the dried fruit. My son agreed but stated that this was much better. 🙂 It was very moist and tender.
This recipe was adapted from Food 52.com, contributed by Samantha Seneviratne. I used Meyer lemon zest and omitted the grapefruit zest. I also modified the method.
Because of the rise times, I prepared the dough through the first rise two days in advance and completed the second rise and baked it one day prior to serving. We ate it reheated- which was essential. The original recipe suggests sprinkling the top with confectioners’ sugar or drizzling it with glaze. I opted for the simple sprinkling of confectioners’ sugar but know it would also be delicious with the glaze. Lovely.
Yield: 8 servings
For the Dough:
1/3 cup warm whole milk (110°F) (I used whole milk)
2 teaspoons active dry yeast
5 tablespoons granulated sugar, divided
2 cups all-purpose flour
1/2 teaspoon kosher salt
1 large egg, plus 1 large egg yolk, lightly beaten, at room temperature
4 tablespoons(1/2 stick) butter, at room temperature, cut into cubes
For the Filling and to Finish the Bread:
freshly grated orange zest from 3 to 4 oranges (about 3 tablespoons)
freshly grated zest from 3 Meyer lemons (about 2 tablespoons)
6 tablespoons granulated sugar
3 tablespoons unsalted butter, cut into cubes, at room temperature
1 pinch kosher salt
1 large egg, beaten
confectioners’ sugar, for dusting, optional
To Make the Dough:
In a small bowl or liquid measuring cup, combine the warm milk, yeast, and 1 teaspoon of the granulated sugar. Set aside until foamy, about 5 minutes.
In the bowl of a stand mixer with the dough hook attached, or a large bowl, combine the remaining sugar, flour, and salt.
With the mixer on low, add the yeast mixture, the egg, and the egg yolk, and mix until smooth and elastic, about 5 minutes. (Alternatively, knead this mixture by hand on a clean work surface.)
Add the butter, a bit at a time, and continue to mix or knead the dough until the butter is fully incorporated and the dough is smooth, another 5 minutes. The dough will be sticky. If you’re doing this by hand, you can use a bench scraper to help scoop the dough up as you knead it. It may look like it’s never going to incorporate, but keep kneading and it will.
Once the dough is fully incorporated, gather it into a neat ball and place in a lightly greased bowl.
Cover the bowl with plastic wrap or a kitchen towel and set aside to rise in a warm place until doubled, about 1 to 2 hours. (I used a proofing oven.) After the dough has doubled, you can punch it down, wrap it well and refrigerate for up to 2 to 3 days. (I refrigerated it overnight.)
To Make the Filling and to Finish the Bread:
In a small bowl, combine the citrus zest, sugar, and salt together using your fingers to release some of the citrus oils. Add the butter and mix until well combined. (I reserved the soft room-temperature butter and spread it over the rolled out dough instead.)
Tip the dough out onto a very lightly floured surface and knead it once or twice to expel the air. Roll it out into an 8-inch by 17-inch rectangle.
Spread the filling evenly over the surface of the bread.
Starting from one of the long ends, roll the dough up into a tight coil. Pinch the ends to seal the roll.
Using a sharp knife, cut the dough in half lengthwise.
Transfer the two pieces of dough to a piece of parchment paper, cut sides up. Pinch the two pieces together at one end and then carefully twist the two pieces of dough together. Take care not to stretch the dough and to keep the cut sides up.
Coil the twist around to make a wreath and connect the ends, making sure to continue the twisting pattern.
Transfer the wreath, on the parchment, to a rimmed baking sheet. Cover lightly with plastic wrap and set aside in a warm place to rise. (I used a proofing oven.) It could take up to 2 hours for the wreath to puff so it’s better to keep an eye on the dough rather than the clock. You’ll know it’s ready when it looks puffed and and it rises back slowly when you gently press it with your finger.
Towards the end of the rise time, preheat the oven to 375°F, preferably on convection.
Carefully brush the wreath with the egg wash.
Bake until puffed and golden brown, 18 minutes, on convection, or up to 30 minutes in a standard oven. A thermometer inserted into the thickest part of the bread should register between 190°F and 200°F.
Transfer the wreath to a rack to cool slightly. Serve warm or at room temperature with a light dusting of confectioners’ sugar.
The twist bread can also be drizzled with a simple glaze of room temperature cream cheese mixed with some warm milk and confectioners’ sugar.
The bread can be stored at room temperature in an airtight container for 2 days or frozen for up to 1 month.
I kept seeing various versions of this pretty pull-apart star bread and had to make one for myself. 😉 It’s so pretty and deceptively simple.
There are savory versions out there, but this variation of a classic cinnamon bun was the first choice for my crowd. The recipe is from King Arthur Flour. I weighed the dry ingredients and used fine sea salt. I made the loaf a day in advance and it was still tender, moist, and delicious.
Yield: One Star Loaf, about 8 servings
For the Dough:
2 cups (241g) unbleached all-purpose flour
1/4 cup (46g) potato flour (I used Bob’s Red Mill) or 1/2 cup (46g) dried potato flakes
1/4 cup (28g) nonfat dry milk
3/4 cup + 2 to 4 tablespoons (198g to 227g) lukewarm water, enough to make a soft, smooth dough
4 tablespoons (57g) unsalted butter, at room temperature
1 teaspoon vanilla extract
2 teaspoons instant yeast
2 tablespoons (25g) granulated sugar
1 teaspoon (6g) fine sea salt
For the Filling:
1 large egg, beaten
1/2 cup (99g) granulated sugar
1 tablespoon cinnamon
To Make the Dough:
Sift the flour, potato flour, and dry milk through a strainer; this is an important step to prevent lumps in the dough. (If you’re using instant mashed potatoes rather than potato flour you can skip this sifting step.)
Combine all of the dough ingredients and mix and knead — by hand, mixer, or bread machine — to make a soft, smooth dough.
Place the dough in a lightly greased bowl, cover, and let it rise for 60 minutes, until it’s nearly doubled in bulk. (I used a proofing oven.)
To Shape and Bake the Loaf:
Divide the dough into four equal pieces. (I used a scale.) Shape each piece into a ball, cover the balls, and allow them to rest for 15 minutes.
On a lightly greased or floured work surface, roll one piece of dough into a 10″ circle.
Place the circle on a piece of parchment, brush a thin coat of beaten egg on the surface, then evenly sprinkle with 1/3 of the cinnamon-sugar, leaving 1/4″ of bare dough around the perimeter.
Roll out a second circle the same size as the first, and place it on top of the filling-covered circle. Repeat the layering process — egg, cinnamon sugar, dough circle — leaving the top circle bare.
Place a 2 1/2″ to 3″ round cutter in the center of the dough circle as a guide. With a bench knife or sharp knife, cut the circle into 16 equal strips, from the cutter to the edge, through all the layers.
Using two hands, pick up two adjacent strips and twist them away from each other twice so that the top side is facing up again. Repeat with the remaining strips of dough so that you end up with eight pairs of strips.
Pinch the pairs of strips together to create a star-like shape with eight points. Remove the cutter. ( Removed the cutter before joining the strips, which may have given the star an uneven appearance.)
Transfer the star on the parchment to a baking sheet.
Cover the star and let it rise until it becomes noticeably puffy, about 45 minutes. (I used a proofing oven.)
While the star is rising, preheat the oven to 400°F, preferably on convection.
Brush the star with a thin coat of the beaten egg.
Bake it for 12 to 15 minutes, until it’s nicely golden with dark brown cinnamon streaks; the center should register 200°F on a digital thermometer.
Remove the loaf from the oven and allow it to cool for about 10 minutes before serving.
Dust with confectioners’ sugar, if desired, and serve warm or at room temperature. (It could also be served drizzled with a confectioners’ sugar glaze, if desired.)
Store any leftover bread, well wrapped in plastic, at room temperature for several days. Freeze for longer storage.
Note: To reheat bread for serving, place it on a baking sheet and tent it loosely with aluminum foil. Place in a preheated 350°F oven, and warm for about 15 minutes, or until it’s as hot as you like.
I love a quick cake. I have made this one on a couple of occasions! It is a wonderful seasonal treat. Apparently, it is named a “dapple” cake because the apple chunks create a rippled effect on the surface of the cake where the glaze can settle. The coffee in the batter balances the sweetness and gives it a beautiful brown color.
This recipe is from Midwest Made: Big, Bold Baking from the Heartland by Shauna Sever. I weighed the ingredients and used heavy cream in the glaze. We ate it for dessert but it could also be served as a coffee cake. Super moist and yummy.
Yield: One 9×13 cake, about 12 to 15 servings
For the Cake:
nonstick cooking for pan
320 g (2 1/2 cups) unbleached all-purpose, spooned and leveled
1 tsp baking soda
1 tsp fine sea salt
1 tsp ground cinnamon
1/2 tsp freshly grated nutmeg
113 g (1/2 cup) unsalted butter, at room temperature
150 g (3/4 cup) granulated sugar
170 g (3/4 cup) firmly packed light brown sugar
2 tsp pure vanilla extract
1/4 cup (4 T, 57 g) canola or vegetable oil
2 large eggs, cold
3/4 cup (170 g) lukewarm brewed coffee
4 cups peeled, cored, and chopped Honeycrisp apples (cut into 1/2-inch/1.25 cm pieces)(I used 2 very large apples)
For the Glaze:
170 g (3/4 cup) firmly packed light brown sugar
4 T (57 g) unsalted butter, cut into small pieces
1/4 cup (57 g) whole milk or heavy cream
1/4 tsp fine sea salt
1/2 tsp pure vanilla extract
To Make the Cake:
Position a rack in the center of the oven and preheat to 350 degrees (180 C), preferably on convection.
Spray a 9×13-inch light-colored metal baking pan with nonstick cooking spray and line it with parchment paper. (I use binder clips to hold the parchment overhang in place to prevent it from falling onto the surface of the cake.)
In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter on medium-high speed until creamy.
Add the granulated and brown sugars and vanilla; beat until light and fluffy, about 3 minutes.
Reduce the speed to medium-low and slowly stream in the oil until well blended.
One at a time, beat in the eggs.
On low-speed, spoon in half of the flour mixture.
Slowly pour in the coffee.
Stir in the remaining flour until the batter is smooth.
Fold in the apples by hand.
Scrape the batter into the prepared pan and smooth evenly.
Bake until the cake is deeply golden all over, begins to pull away from the sides of the pan, and a toothpick inserted into the center comes out clean, 40 to 50 minutes. (I baked mine for 40 minutes but may check it even earlier next time.)
Let cool slightly in the pan set on a wire rack.
To Make the Glaze:
In a 1 to 1 1/2-quart (1 to 1.4 L) saucepan over high heat, combine the brown sugar, butter, milk, and salt.
Bring to a full rolling boil, stirring often, and boil until you can see it has thickened slightly, 2 to 3 minutes depending on your pan.
Remove the pan from the heat and stir in the vanilla. (I forgot to do this every time- by accident, of course )
Let the glaze cool just until it stops bubbling.
Pour the hot glaze over the still-warm cake. Working quickly, use a spatula to spread the glaze so thinly and evenly that it covers the entire the surface of the cake.
Let the cake cool completely, uncovered, on the rack.
Note: Leftover cake can be stored loosely covered at room temperature for up to 3 days.
I do have a favorite pumpkin loafbut I can’t resist trying another recipe- especially if it involves cinnamon-sugar. 🙂 This one incorporated lovely spices as well.
This recipe was adapted from Smitten Kitchen.com. I increased the amount of cinnamon-sugar topping and baked the batter as muffins rather than a loaf. I love the portion control of a muffin.
Makes: 18 standard muffins or 1 large 9×5-inch loaf
For the Batter:
1 15-ounce can (1 3/4 cups) pumpkin puree
1/2 cup (120 ml) vegetable or another neutral cooking oil or melted butter (115 grams)
3 large eggs
1 2/3 (330 grams) cups granulated sugar
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
3/4 teaspoon fine sea or table salt
3/4 teaspoon ground cinnamon
heaped 1/4 teaspoon fresh grated nutmeg
heaped 1/4 teaspoon ground ginger
two pinches of ground cloves
2 1/4 cups (295 grams) all-purpose flour
For the Cinnamon-Sugar Topping:
2 tablespoons (24 grams) granulated sugar (use 1 T for a loaf)
2 teaspoons ground cinnamon (use 1 tsp for a loaf)
Heat oven to 350 degrees F, preferably on convection.
Butter 18 muffins wells or a 6-cup loaf pan or coat it with nonstick spray. (I used 8 outer wells in one pan and 10 in another.)
In a large bowl, whisk together pumpkin, butter or oil, eggs and sugar until smooth.
Sprinkle baking powder, baking soda, salt, cinanmon, nutmeg, ginger and cloves over batter and whisk until well-combined.
Add flour and stir with a spoon or rubber spatula, just until mixed.
Using a 3 tablespoon scoop, ration the batter into prepared muffin wells, or scrape into a loaf pan, and smooth the top(s).
In a small dish, whisk or stir sugar and cinnamon together. Sprinkle over top of batter. (I sprinkled 1/2 teaspoon over each muffin top.)
Bake muffins for 15 to 17 minutes, and a loaf for 55 to 75 minutes, or until a tester poked into all parts of cake (both the top and center will want to hide pockets of uncooked batter) come out batter-free, rotating the pans once during the baking time for even coloring. (I rotated the oven racks between the two muffin pans as well.
Cool in the pan(s) for 10 minutes and then remove, or cool completely in the pan(s). The latter provides the advantage of letting more of the loose cinnamon sugar on top adhere before being knocked off.
Note: The muffins (or loaf) keep well at room temperature. The original recipe recommends covering the cut edge of the loaf with a piece of foil or plastic and leaving the top exposed to best keep the lid crisp as long as possible.
I have made this sweet treat on a couple of occasions. I love skillet desserts! This one is perfect for fall or even in the winter. It has an amazing texture.
This recipe was adapted from The New York Times, contributed by Erin Jeanne McDowell. I used a browned butter glaze from our favorite apple pie bars instead of the salted caramel frosting suggested in the original recipe. I also modified the method. Yum.
Yield: One 10-inch round cake, about 10 to 12 servings
For the Caramel Apples:
4tablespoons/55 grams unsalted butter
2large baking apples (about 12 to 16 ounces/340 to 454 grams), such as Honeycrisp, Gala, Granny Smith or Braeburn, peeled, cored and diced into 1/2-inch pieces
1/2cup/110 grams dark brown sugar
1/4teaspoon fine sea salt
For the Cake:
1/2cup/115 grams unsalted butter (1 stick), at room temperature
1 1/3cup/290 grams dark brown sugar
1 1/2teaspoons vanilla extract
1 2/3cup/215 grams all-purpose flour
3/4teaspoon baking powder
1/2teaspoon fine sea salt
1/2teaspoon ground cinnamon
1/4teaspoon freshly grated nutmeg
For the Browned Butter Glaze:
1 tablespoon unsalted butter, melted
1/2 cup confectioners’ sugar
milk or heavy cream, as necessary, to achieve desired consistency
pinch of coarse salt or fine sea salt
Make the Caramel Apples: In a 10-inch cast iron skillet, melt the butter over medium heat.
Add the apples, brown sugar and salt, and cook, stirring occasionally, until the sugar dissolves and the apples soften slightly, 4 to 5 minutes. Set aside and let cool to room temperature.
Heat the oven to 350 degrees, preferably on convection.
Make the Cake: In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and brown sugar until light and fluffy, 4 to 5 minutes.
Add the eggs one at a time, beating well after each addition, and mix to combine.
Scrape the bowl well, then beat in the vanilla.
In a medium bowl, whisk the flour, baking powder, salt, cinnamon and nutmeg to combine.
Add the flour mixture to the mixer and mix just until incorporated. Scrape the bowl well.
With a rubber spatula, gently fold the apple mixture (including all of the caramel-like liquid in the pan) into the batter. Mix just until incorporated.
Pour the batter into the prepared skillet and spread into an even layer. Bake until the surface is evenly golden brown and appears set – a toothpick inserted into the center should have a few moist crumbs clinging to it, 30 to 40 minutes. Let cool completely. (I baked it on convection for 30 minutes but may add a couple of minutes onto the baking time next time.)
Make the Glaze: In a small pot or pan, melt the butter. Continue to cook until browned and fragrant.
In a small bowl, whisk together browned butter, powdered sugar, a splash of milk, and a pinch of salt. Whisk until smooth. Add milk as needed until drizzling consistency is achieved.
Spoon into a ziplock bag and cut a tiny tip off one corner of the bag.
I woke up on a cold and rainy morning and read a post about this delicious coffee cake…had to have it. 🙂 My daughter and I started making it almost immediately.
The recipe was adapted from Nancy-C.com. She makes all sorts of crowd-pleasers. I modified the technique used to make the streusel topping, making it with melted butter to replicate my favorite New York-style crumb cake. The original recipe makes one 8 x 8-inch coffee cake. I doubled the recipe and baked it in a 9 x 13-inch pan. Next time, I may make two 8 or 9-inch rounds so that I could freeze one to enjoy later.
Yield: One 9 x 13-inch cake or Two 8 or 9-inch cakes, about 16 to 20 servings (see note)
For the Coffee Cake:
3 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon fine sea salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
2/3 cup canola oil
4 large eggs
1 1/2 cups light brown sugar, packed
15 oz can pumpkin purée
For the Crumb Topping:
1 1/2 cups light brown sugar, packed
1 1/3 cups all-purpose flour
1/4 teaspoon sea salt
1 teaspoon cinnamon
8 T (1 stick) unsalted butter, melted
powdered sugar, for serving
To Make the Crumb Topping:
In a medium-sized mixing bowl, whisk together the brown sugar, flour, salt, and cinnamon.
Melt the butter in the microwave or small saucepan.
Pour the butter mixture and mix until all the butter is absorbed and you have a uniformly moistened crumb mixture. Set aside while you make the cake batter.
To Make the Cake Batter:
Preheat oven to 350˚F. Grease or spray preferred baking pan, line with parchment paper, lightly spray parchment; set aside.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and ginger.
In a medium bowl, whisk the oil, eggs, sugar, and pumpkin puree, blending everything well.
Add the wet ingredients to the dry flour mixture, stirring until just combined.
Spread batter into the prepared pan.
Crumble the crumb mixture over the top, until the batter is completely covered.
Bake at 350˚F for 20 to 25 minutes for 8 or 9-inch rounds, 30 to 35 minutes for a 9 x 13-inch pan, or until lightly browned on top and a toothpick inserted in center comes out clean or almost clean. (I rotated the pan halfway through the baking time.)
Remove the cake from the oven and cool on a rack; dust the top with confectioners’ sugar, if desired. (I let the cake cool completely before dusting with confectioners’ sugar.)
Note: Half the recipe will fill an 8×8-inch pan. Use 1 cup of pumpkin purée. (Refer to the link above to the original recipe for proportions.)
I am going to take a break from my quick weeknight dinner posts (I have several more) to post a few sweet treats. Back to school treats are very important in our house. 🙂
This cake can be served for dessert or as a very special snack or breakfast. We ate it for breakfast. I recommend eating it as soon as possible 😉 , but, it should keep fresh for several days in an airtight container at room temperature. I made it in a standard loaf pan this time, but I plan to make it in my fluted loaf pan on the next occasion.
The recipe was adapted from Bon Appétit, contributed by Sarah Jampel. I weighed the dry ingredients and reduced the baking time. Just as yummy as a farmstand apple cider doughnut!
Yield: One 9-inch loaf
For the Cake:
8 T (1 stick) unsalted butter, plus more for pan
1 1/2 cups apple cider
1/2 cup sour cream or buttermilk
1 tsp pure vanilla extract
1 1/4 cups plus 2 T (172 g) all-purpose flour (can substitute 63 g with whole wheat flour)
2 T (15 g) cornstarch
1 1/4 tsp baking powder
1/2 tsp baking soda
1 tsp Diamond Crystal or 1/2 tsp Morton kosher salt
1/2 tsp ground cinnamon
1/4 tsp freshly grated nutmeg
2 large eggs, at room temperature
3/4 cup (150 g) granulated sugar
For the Topping:
big pinch of kosher salt
1/4 cup (50 g) granulated sugar
1/2 tsp ground cinnamon
1/4 tsp freshly grated nutmeg
1 T unsalted butter, melted
1 T reserved reduced apple cider (from above)
Place a rack in middle of oven; preheat to 325°, preferably on convection.
Lightly butter an 8½ x 4½” or 9×5″ loaf pan. Line with parchment paper, leaving overhang on both long sides. Lightly butter the parchment. (I used cooking oil spray and a metal loaf pan.)
Bring cider to a boil in a medium saucepan over medium-high heat. Reduce heat and simmer until cider is reduced to ¾ cup, 8–10 minutes.
Pour ¼ cup reduced cider into a small measuring glass or bowl and set aside.
Transfer remaining reduced cider to a small bowl or glass measuring cup and let cool 5 minutes. Stir in sour cream and vanilla and set aside.
Melt 8 tablespoons of butter in same saucepan (no need to clean) over low heat. Let cool slightly.
Whisk flour, cornstarch, baking powder, baking soda, salt, 1/2 teaspoon cinnamon, and 1/4 teaspoon nutmeg in a medium bowl to combine.
Vigorously whisk eggs and 3/4 cup (150 g) sugar in a large bowl until pale, voluminous, and frothy, about 2 minutes. (I used a stand mixer with the paddle attachment.)
Whisking constantly (with the mixer on low-speed), gradually add melted butter in a steady stream; continue to whisk until fully combined and emulsified (no spots of fat should remain). Reserve saucepan (no need to clean).
Whisk dry ingredients into egg mixture in 3 additions, alternating with reserved sour cream mixture in 2 additions; whisk just until no lumps remain. Batter will be thin.
Scrape into pan and set on a rimmed baking sheet.
Bake cake, rotating halfway through, until deep golden brown and a tester inserted into the center comes out clean, 50–80 minutes. (I baked mine for 55 minutes.)
Transfer pan to a wire rack and poke top of cake all over with a toothpick.
Spoon 3 tablespoons of the reserved reduced cider over; let cool 10 minutes.
Meanwhile, make the topping: Mix a big pinch of salt, remaining 1/4 cup (50 g) sugar, 1/2 tsp cinnamon, and 1/4 teaspoon nutmeg in a small bowl. Melt remaining 1 tablespoon butter in reserved saucepan and mix into remaining 1 tablespoon reduced cider.
Using parchment paper, lift cake onto rack and set rack inside rimmed baking sheet. Peel away parchment from sides.
Brush warm butter-cider mixture over top and sides of cake.
Sprinkle generously with sugar mixture to coat every surface (use parchment to help rotate cake and collect any excess sugar).
Remove parchment and let cool completely before slicing.
Do ahead: Cake can be made 4 days ahead. Store tightly wrapped or in an airtight container at room temperature.