Italian Easter Bread Wreath

Happy Easter! I made this sweet and tender orange-scented bread to serve for breakfast with our hard-boiled Easter eggs. The texture was similar to panettone without the dried fruit.

As an aside, I have to share a photo of my Easter cat with his catnip carrot. ❤ We are all very festive in my house!

Because I live in fear of overbaking my sweets, I was disappointed that this loaf was slightly overdone after I had already significantly reduced the baking time in the original recipe. :/ Don’t worry! We still gobbled it up, but, I modified the recipe below. The sweet orange glaze made it a crowd-pleaser.

This recipe was adapted from King Arthur Flour. I weighed all of the dry ingredients and used vanilla and orange extract instead of Fiori di Sicilia. I also reduced the baking time and tented the loaf during baking. Pretty.

Yield: One 10-inch round loaf

For the Starter:

  • 120 g (1 cup) Unbleached All-Purpose Flour
  • 1/2 cup (113 g) cool water
  • 1/8 teaspoon instant yeast

For the Dough:

  • 269 g (2 1/4 cups) Unbleached All-Purpose Flour
  • 1 1/4 teaspoons coarse salt
  • 2 teaspoons instant yeast
  • 67 g (1/3 cup) granulated sugar
  • 4 tablespoons (57 g) unsalted butter, at room temperature
  • 2 large eggs
  • 1 large egg yolk
  • 1/4 teaspoon Fiori di Sicilia or 2 teaspoons vanilla extract + 1/4 teaspoon orange extract or orange oil
  • 1/4 teaspoon ground anise seed, optional (I omitted it)
  • grated peel of 1 large orange

For the Glaze:

  • 113 g (1 cup) confectioners’ sugar, sifted
  • 2 to 3 tablespoons freshly squeezed orange juice
  • sprinkles or nonpareils, for decorating
  1. To make the bread: Mix together the starter ingredients, cover the bowl, and let rest at room temperature overnight, or for up to 15 hours.
  2. Next day, combine the bubbly starter with all the remaining dough ingredients. Mix and knead, using a mixer or bread machine, until the dough is elastic and satiny. We don’t recommend preparing this dough by hand, as it’s quite sticky and challenging to bring together. (I used the beater until the dough came together and the dough hook for about 7 minutes on medium speed to knead the dough.)
  3. Grease a large bowl and let the dough rise for 1 to 2 hours, until it’s noticeably puffy. (I used a proofing oven.)
  4. Turn the dough out onto a lightly greased surface, divide it into three pieces, and shape each piece into an 18″-long rope. Braid the ropes together, and connect the two ends to form a wreath.
  5. Cover the wreath and allow it to rise until puffy, about 1 to 2 hours. Towards the end of the rising time, preheat the oven to 375°F, preferably on convection.
  6. Bake the wreath for 10-15 minutes, then tent the loaf with aluminum foil and reduce the oven heat to 350°F and bake for an additional 8-15 minutes. The finished loaf will be golden brown, and an instant-read thermometer inserted into the center will register at least 190°F. (I baked it at 375°F for 15 minutes, and 350°F for 10 minutes and the internal temperature of the loaf was 205°F.)
  7. Remove the wreath from the oven, and transfer it to a rack to cool.
  8. To make the glaze: Stir together the sugar and 2 tablespoons of the milk or orange juice. Add more liquid 1/4 teaspoon at a time, until the glaze is thin and pourable.
  9. Drizzle the glaze onto the cooled braid, then decorate with sprinkles, if desired.

Streusel Banana Bread

As my son said after gobbling up his first piece, “This is GOOD banana bread!” 🙂 Really good. It’s probably because it’s actually more of a banana coffee cake. The streusel was amazing.

This recipe was adapted from Martha Stewart Living. I incorporated whole wheat flour. It made a very special breakfast but would also be a wonderful snack or dessert.

For the Streusel:

  • 6 T unsalted butter, room temperature, plus more for the pan
  • 1/2 cup all-purpose flour
  • 1/4 cup white whole wheat flour
  • 1/3 cup packed light brown sugar
  • 1 tsp ground cinnamon
  • 1/2 tsp Kosher salt
  • 1/2 cup chopped pecans

For the Cake:

  • 1 cup all-purpose flour
  • 1/2 cup white whole wheat flour
  • 3/4 tsp baking soda
  • 1/4 tsp Kosher salt
  • 1 stick unsalted butter, melted
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 tsp pure vanilla extract
  • 1/3 cup buttermilk
  • 1 cup banana purée from 2-3 very ripe bananas, mashed
  1. Place an oven rack in the lower third. Preheat the oven to 350 degrees, preferably on convection.
  2. Coat a 9-by-5-inch loaf pan with butter or cooking oil spray; line with parchment, leaving a 1-inch overhang on long sides.
  3. Make the Streusel: In a bowl, combine flours, brown sugar, cinnamon and salt. Stir in the butter and pecans until small clumps form and mixture is evenly moistened. (I used a pastry blender.) Set aside.
  4. Make the Cake Batter: In a large bowl, whisk together flours, baking soda, and salt.
  5. In another bowl, whisk together butter, granulated sugar, eggs, vanilla, and buttermilk; stir in mashed bananas.
  6. Make a well in the flour mixture and pour banana mixture in. Stir together until just combined making sure not to overmix.
  7. Spoon half of the batter into the prepared pan.
  8. Sprinkle half of the streusel evenly over the batter.
  9. Add the remaining batter, then sprinkle remaining streusel over the top.
  10. Bake until golden brown and a tester inserted in the center comes out clean, about 1 hour 20 minutes, tenting with foil after 1 hour if browning too quickly.
  11. Let cool in pan 20 minutes, then transfer to a wire rack. Let cool completely before serving.

Irish Soda Bread with Raisins

Happy St. Patrick’s Day! Irish Soda Bread is a must-have celebratory breakfast in our house. This version was delicious slathered with butter.

The recipe was adapted from Food 52, contributed by Pegeen. I incorporated whole wheat flour and golden raisins. I baked the bread in a 10-inch ceramic baking dish. It was very tender- perfect with a cup of coffee. 🙂

Yield: One 10 or 11-inch round loaf

  • 1 1/2 cups buttermilk, cold (you may need a little less or more)
  • large eggs, cold
  • teaspoon baking soda
  • 2 cups all-purpose flour, plus more for dusting
  • 2 cups white whole wheat flour
  • teaspoons baking powder
  • 1/4 cup granulated sugar
  • teaspoon coarse salt
  • tablespoons (3/4 stick) unsalted butter, COLD, cut into smaller chunks, plus more for greasing the baking dish
  • cup dark seedless raisins
  • 1/2 cup golden raisins

Meyer Lemon Breakfast Cake

I made this super moist and tender breakfast cake with my precious Meyer lemons. It could be made with regular lemons too, of course. I did think that the tangy glaze was a little over the top, so I modified the recipe to make half of the amount next time.

This recipe was adapted from Bon Appétit, via The View from the Great Island.com. I incorporated whole wheat pastry flour in addition to cake flour and baked the bread on convection in a Pullman loaf pan. Special and tasty. 🙂

For the Cake:

  • zest of 1 Meyer lemon
  • 1 cup granulated sugar
  • 2 sticks unsalted butter, at room temperature
  • 3 large eggs, at room temperature
  • 3/4 cup whole wheat pastry flour
  • 1 cup cake flour or all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp coarse salt
  • 1/2 cup buttermilk
For the Glaze:
  • 3/4 cups powdered sugar
  • freshly squeezed Meyer lemon juice to thin, start with 1 tablespoon and add more as necessary
  1. Preheat oven to 350 degrees, preferably on convection.
  2. Lightly butter (or spray with cooking oil spray) a Pullman loaf pan or 9×5 loaf pan and line it with parchment paper with long ends so you can lift the bread out later for glazing and slicing. Crease the ends so that they do not fold over onto the cake while it is baking.
  3. Remove the peel from the lemon with a vegetable peeler. A serrated peeler works best for this. You want to remove just the yellow part of the peel, with little of the bitter white part.
  4. Put the sugar and lemon peelings in a food processor and process until the peels are completely incorporated into the sugar.
  5. Put the lemon sugar and butter into a stand mixer and cream until light and fluffy ~ a full 5 minutes.
  6. Beat in each of the eggs, one by one, making sure each egg is fully incorporated before adding the next one. Continue beating for another 2-3 minutes.
  7. Whisk together the flours, baking powder, and salt and add to the mixer, alternately with the buttermilk, beginning and ending with dry ingredients. Finish mixing by hand, to make sure everything is thoroughly mixed, but don’t over beat.
  8. Turn the batter into the prepared pan, spread out evenly, and bake on the center rack for about 40 minutes in a Pullman pan, or up to 50-55 minutes in a standard loaf pan, or until fully risen and a toothpick inserted near the center comes out without wet batter clinging to it (moist crumbs are fine).
  9. Let the bread cool in the pan for 10 minutes, then remove, using the parchment paper handles, and let fully cool on a rack.
  10. Meanwhile whisk together the sugar with enough lemon juice to make a thick glaze. Spread the glaze over the cooled bread.

Lighter Pear Crumble

By using maple syrup and brown sugar as sweeteners as well as whole wheat pastry flour, oats and almonds in the topping, this recipe succeeds as a lighter version of this classic comfort food dessert. We indulged a little and ate it with vanilla ice cream, of course. 😉 Without the ice cream, this dish could actually be served for breakfast.

This recipe was adapted from The Washington Post, contributed by nutritionist and cookbook author Ellie Krieger. Lovely.

Yield: 8 servings

For the Topping:

  • 1/4 cup canola oil or other neutral-tasting oil
  • 1/2 cup plus 1 T almond meal or slivered almonds
  • 1/2 cup old-fashioned rolled oats
  • 1/4 cup whole wheat pastry flour (whole wheat flour may be substituted)
  • 1/4 cup packed light brown sugar
  • 1/4 tsp ground cinnamon
  • 1/4 tsp coarse salt

For the Filling:

  • 3 pounds ripe but firm pears, peeled, cored, cut into 1/4-inch slices (I used 6 Bartlett pears)
  • 1/4 cup pure maple syrup
  • freshly squeezed juice from 1/2 of a lemon
  • 1 T cornstarch
  • 3/4 tsp ground cinnamon
  • 1/4 tsp ground ginger
  1. Preheat the oven to 350 degrees, preferably on convection.
  2. Spray a 10×9-inch (can also use an 8×8-inch or 9×9-inch) baking dish with cooking oil spray, or brush lightly with oil.

To Make the Topping:

  1. If using slivered almonds, process them in a food processor until finely ground; alternatively use almond meal. Transfer to a medium bowl.
  2. Add the oats, flour, brown sugar, cinnamon and salt to the ground almonds.
  3. Drizzle the mixture with 1/4 canola oil; stir until well incorporated. Set aside.

To Make the Filling & Finish the Dish:

  1. Combine the pears, maple syrup and lemon juice in a large bowl.
  2. Sprinkle the fruit mixture with the cornstarch, cinnamon and ginger; stir until the pears are evenly coated.
  3. Transfer to the prepared baking dish.
  4. Crumble the topping over the pears.
  5. Bake for 40 to 50 minutes, until bubbling and the topping is lightly browned.
  6. Let cool for 10 minutes before serving. Serve with ice cream, if desired.

Baked Cinnamon Sugar Donuts

My daughter is obsessed with donuts- specifically donuts with pink icing and sprinkles. Her new bicycle bell is a life-size pink frosted donut with sprinkles! 🙂

I must say that she was quite pleased with this cinnamon sugar variation. When we debated over whether or not they were too heavily coated with cinnamon sugar, both of my kids informed me that such a problem was not even possible. 😉

This recipe is from Sally’s Baking Addiction. Using my mini donut pans, this recipe made 12 donuts. I substituted 1/2 cup of buttermilk instead of a combination of yogurt and milk and I reduced the amount of butter in the topping. They made a very special breakfast.

Yield: 8 standard size donuts or 12 mini donuts

For the Donuts:

  • 1 cup (125g) all-purpose flour, spooned and leveled
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1 large egg, at room temperature
  • 1/3 cup (65g) packed light brown sugar
  • 1/4 cup (60ml) buttermilk (or skim, 1%, 2%, or whole milk, almond milk, soy milk, or coconut milk), at room temperature
  • 1/4 cup (60g) yogurt or sour cream (nonfat, low-fat, vanilla, plain, Greek or regular yogurt), at room temperature (I used another 1/4 cup of buttermilk)
  • 2 T (30g) unsalted butter, melted
  • 1 1/2 tsp pure vanilla extract

For the Coating:

  • 1 cup (200g) granulated sugar
  • 1 teaspoon ground cinnamon
  • 4-5 T unsalted butter, melted

To Make the Donuts:

  1. Preheat oven to 350°F (177°C), preferably on convection. Spray a donut pan with non-stick spray. Set aside.
  2. Whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a medium bowl. Set aside.
  3. Whisk the egg, brown sugar, milk, and yogurt together until smooth. Add the melted butter and vanilla, whisking until fully combined.
  4. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix. The batter will be very thick.
  5. Spoon the batter into the donut cavities—I highly recommend using a large zipped-top bag for ease. Cut a corner off the bottom of the bag and pipe the batter into each donut cup, filling 2/3 to 3/4 of the way full.
  6. Bake for 9–10 minutes or until the edges are lightly browned. Allow to cool for about two minutes and transfer to a wire rack set on a large piece of parchment paper or on a large baking sheet.
  7. Bake the remaining donut batter and transfer to the wire rack. Allow donuts to cool down until you can handle them.

To Coat with Cinnamon Sugar:

  1. Combine the sugar and cinnamon in a medium bowl.
  2. Brush the melted butter, on the top or on the top and bottom, as desired; dunk into the cinnamon sugar mixture coating all sides.
  3. Donuts are best served immediately.

Notes:

  • Leftovers keep well covered tightly at room temperature for up to 2 days.
  • You can freeze the donuts for up to 2 months. Thaw overnight in the refrigerator and warm up to your liking in the microwave, usually a few seconds.

Raspberry Crumb Muffins

A couple of my friends thought that I was joking when I told them that I try not to bake that much! I am trying not to… 😉

That being said, I was dying to make these as soon as I saw them on Marisa’s Italian Kitchen.  She made them in the most darling muffin pan too. This recipe was adapted from New York City’s Clinton Street Baking Company Cookbook, via Marisa’s Italian Kitchen. I incorporated white whole wheat flour, modified the proportions, and reduced the baking time.

They were a very special breakfast. 🙂

Yield: 10 muffins

For the Crumb Topping:

  • ¼ cup all-purpose flour
  • ¼ cup granulated sugar
  • ¼ teaspoon grated lemon zest
  • 1/8 tsp cinnamon
  • 2 T unsalted butter, cubed

For the Muffin Batter:

  • 4 tablespoons unsalted butter, softened
  • ½ cup granulated sugar
  • ½ tsp vanilla extract
  • 1 large egg
  • a teaspoon grated lemon zest
  • ½ cup all-purpose flour
  • ½ cup white whole wheat flour
  • ½ tsp baking powder
  • ¼ tsp baking soda
  • ½ cup sour cream
  • 1 cup fresh or frozen raspberries or blueberries, plus 10 additional raspberries for topping (or 20+ blueberries)
  • Crumb Topping (above)
  1. In a small bowl, mix together all the Crumb Topping ingredients using a pastry blender, until the mixture resembles coarse crumbs. Refrigerate the crumb mixture until your ready to use it. (This can be prepared in advance.)
  2. Preheat the oven to 350 F, preferably on convection.
  3. Line a muffin pan with 10 paper muffin cups or coat with cooking oil spray.
  4. Using an electric mixer, cream together the butter, sugar and vanilla until light and fluffy, about 3 minutes.
  5. Add the egg and the lemon zest to the mixture and blend until combined.
  6. Whisk the flour, baking powder and baking soda in a separate bowl.
  7. Mix in ¼ cup of the sour cream into the butter mixture, then half of the flour mixture and repeat with the rest of the sour cream and flour mixture. Do not over mix!
  8. Gently fold in the 1 cup of raspberries with a rubber spatula until evenly distributed.
  9. Scoop the batter into the muffin cups and top each muffin with 1 tablespoon of the Crumb Mix and a raspberry.
  10. Bake for 20 to 30 minutes, on a middle rack, until a toothpick inserted in the middle of a muffin comes out clean.
  11. Allow to cool, then serve.

One Year Ago: Crisp Toffee Bars

Three Years Ago: Tate’s Shortbread and Gooey Cinnamon Squares

Four Years Ago:

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