Meyer Lemon & Orange Twist Bread

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:

  1. 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.
  2. In the bowl of a stand mixer with the dough hook attached, or a large bowl, combine the remaining sugar, flour, and salt.
  3. 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.) 
  4. 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.
  5. Once the dough is fully incorporated, gather it into a neat ball and place in a lightly greased bowl.
  6. 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:

  1. 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.)
  2. 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.
  3. Spread the filling evenly over the surface of the bread.
  4. Starting from one of the long ends, roll the dough up into a tight coil. Pinch the ends to seal the roll.
  5. Using a sharp knife, cut the dough in half lengthwise.
  6. 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.
  7. Coil the twist around to make a wreath and connect the ends, making sure to continue the twisting pattern.
  8. 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.
  9. Towards the end of the rise time, preheat the oven to 375°F, preferably on convection.
  10. Carefully brush the wreath with the egg wash.
  11. 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.
  12. Transfer the wreath to a rack to cool slightly. Serve warm or at room temperature with a light dusting of confectioners’ sugar.

Notes:

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.

Glazed Chocolate Cake Donuts

My kids haven’t had a snow day in a couple of years, but today we had our second snow day of the season. We were very happy for the break from reality. 🙂 Everyone slept in this morning and then my daughter made this special breakfast. ❤

These baked donuts were quite a treat- I had to post them right away. The recipe was adapted from bunsinmyoven.com. They were very light, tender, and moist. The batter would also be great to bake in mini-bundt pans. Next time!

I’m looking forward to another indulgent breakfast tomorrow morning… We just found out that my kids have another snow day! 🙂

Yield: 12 mini donuts

For the Donuts:

  • 1 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1/4 cup cocoa powder, sifted
  • 1/4 cup mini chocolate chips
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon coarse salt
  • 1/2 teaspoon pure vanilla extract
  • 1 large egg
  • 6 tablespoons sour cream or Greek yogurt
  • 1/4 cup milk (preferably whole milk)
  • 1/4 cup vegetable oil

For the Glaze:

  • 1 1/2 cups powdered sugar
  • 1/4 cup milk (preferably whole milk)
  • 1 teaspoon pure vanilla extract
  • pinch of coarse salt

To Make the Donuts:

  1. Preheat oven to 375 degrees, preferably on convection. Coat two mini-donut pans with cooking oil spray.
  2. In a medium mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
  3. Whisk in the mini chocolate chips.
  4. In a small bowl, using a hand-held mixer, beat together the vanilla, egg, sour cream, milk, and oil.
  5. Stir the wet ingredients into the dry until just combined.
  6. Using a small cookie scoop or spoon, distribute the dough into two greased mini-donut pans.
  7. Bake for 7 to 9 minutes or until the tops spring back when you touch them and a toothpick inserted into the center comes out with only a few moist crumbs.
  8. Let the donuts cool in the pan for 5 minutes before inverting onto a wire rack.
  9. Let the donuts cool completely before glazing.
To Make the Glaze:
  1. Place a piece of plastic wrap, parchment paper, wax paper, or newspaper under a wire rack to catch drips of glaze.
  2. In a small bowl, whisk together the powdered sugar, milk, vanilla, and salt until smooth.
  3. Dunk the donuts in the glaze to fully coat and place on the wire rack to set, about 5 minutes.

Browned Butter Crumb Cake Muffins

These New York crumb cake muffins have a few qualities that elevate them a step above others. They not only incorporate lemon zest and browned butter, they also have additional crunchy crumbs hidden inside each muffin. Genius.

The recipe was adapted from The New York Times, contributed by Melissa Clark. I used the zest of an entire lemon and modified the baking time for a convection oven. They were quite large but baked perfectly in a standard muffin tin. Great.

Yield: 12 muffins

For the Topping:

  • 1/2 cup/115 grams unsalted butter (1 stick)
  • 1 1/3 cups/165 grams all-purpose flour
  • 1/2 cup/110 grams dark brown sugar, packed
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground allspice or cardamom
  • 1/4 teaspoon fine sea salt

For the Batter:

  • 3/4 cup/180 milliliters sour cream
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon almond extract
  • 1/2 teaspoon finely grated lemon zest (I used the zest of 1 large lemon)
  • 1 1/2 cups/190 grams all-purpose flour
  • 2/3 cup/135 grams granulated sugar
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 1/2 cup/115 grams unsalted butter (1 stick), cut into 1-inch slices and softened
  1. Heat oven to 375 degrees, preferably on convection, and line a 12-cup muffin tin with liners.

Make the Topping:

  1. In a medium saucepan over medium-high heat, melt butter, then let it simmer until the foam on top falls to the bottom of the pot and turns brown, 4 to 6 minutes. It will smell nutty when it’s ready. Immediately pour butter into a small bowl to keep it from getting any browner, and let cool for 5 minutes.
  2. Whisk together flour, sugar, spices and salt in a medium bowl.
  3. Pour in the brown butter and stir, pinching the mixture together, until crumbs form. Set aside.

Make the Batter:

  1. Whisk together sour cream, eggs, vanilla, almond extract and lemon zest in a mixing bowl.
  2. In a large bowl, using a stand mixer fitted with the paddle attachment or a handheld electric mixer, mix together flour, sugar, baking soda, baking powder and salt until combined, about 10 seconds.
  3. Add softened butter and beat for 20 seconds to work it into the flour.
  4. Add egg mixture and continue beating until the batter is very smooth, about 1 minute.
  5. Sprinkle a scant tablespoon of the topping crumbs into the bottom of each muffin liner. (I used a cookie scoop.)
  6. Spoon the batter on top of the crumbs, dividing it evenly. (I used a large cookie scoop- plus a little bit extra- per well.
  7. Bake muffins for 5 minutes to firm up the tops so the crumbs don’t sink into the batter. Remove muffin pan from the oven and lower heat to 350 degrees.
  8. Sprinkle the remaining crumbs on top of each muffin. (I used 1 tablespoon per muffin, rationed with a cookie scoop.)
  9. Continue to bake until the muffins are springy to the touch and a toothpick inserted into the center comes out clean, 17 on convection or up to 30 minutes longer.
  10. Cool on a rack for 15 minutes.
  11. Use an offset spatula or butter knife to lift the muffins out of the pan. Finish cooling muffins on a rack.

Cinnamon Star Bread

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:

  1. 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.)
  2. Combine all of the dough ingredients and mix and knead — by hand, mixer, or bread machine — to make a soft, smooth dough.
  3. 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: 

  1. 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.
  2. On a lightly greased or floured work surface, roll one piece of dough into a 10″ circle.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.)
  8. Transfer the star on the parchment to a baking sheet.
  9. Cover the star and let it rise until it becomes noticeably puffy, about 45 minutes. (I used a proofing oven.)
  10. While the star is rising, preheat the oven to 400°F, preferably on convection.
  11. Brush the star with a thin coat of the beaten egg.
  12. 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.
  13. Remove the loaf from the oven and allow it to cool for about 10 minutes before serving.
  14. 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.)
  15. 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.

Apple-Cinnamon Oatmeal Pancakes

These wonderful pancakes were a nice seasonal alternative to our usual blueberry buttermilk pancakes. They had a fabulous texture from the oats and were very light and fluffy.

The recipe was adapted from Gourmet via Epicurious.com. I used rolled oats instead of quick-cooking oats and Juici apples instead of Granny Smith. I also doubled the recipe.

We ate them topped with maple syrup and fresh apple chunks but they would also be delicious with sautéed apples. I may also use all whole wheat pastry flour next time and omit the all-purpose flour completely.

Yield: Serves 4 to 6

  • 2 1/2 cups buttermilk, divided
  • 1 1/3 cups rolled oats (not instant)
  • 2 large eggs, beaten lightly
  • 4 tablespoons firmly packed light brown sugar
  • 1 1/3 cups firmly packed peeled and coarsely grated Granny Smith apple, excess juice squeezed out (I used a 1 3/4 Juici apples)
  • 3/4 cup all-purpose flour (can substitute whole wheat pastry flour)
  • 3/4 cup whole wheat or whole wheat pastry flour
  • 2 teaspoons baking soda
  • 1 teaspoon coarse salt
  • 2 teaspoons ground cinnamon
  • 4 tablespoons vegetable oil plus additional for brushing the griddle (I used cooking oil spray on the griddle)
  • maple syrup, for serving
  • apple chunks or sautéed apples, for serving, optional
  1. In a bowl whisk together 2 cups of the buttermilk and the oats and let the mixture stand for 15 minutes.
  2. While the oats are soaking, peel and grate the apples. (I squeezed out the juice according to the original recipe but may skip this step next time.)
  3. In a large bowl, whisk together the eggs, brown sugar, and the grated apple.
  4. Stir in the flours, baking soda, salt, cinnamon, 4 tablespoons of oil, the oats mixture, and the remaining 1/2 cup buttermilk; mix well.
  5. Heat a griddle over moderate heat until it is hot enough to make drops of water scatter over its surface. Brush it with the additional oil, or spray with cooking oil spray, and drop the batter by half-filled 1/4-cup measures onto it.
  6. Cook the pancakes for 1 to 2 minutes on each side, or until they are golden and cooked through. Serve the pancakes with syrup and apple garnishes, as desired.

Pumpkin Muffins with Cinnamon-Sugar Topping

I do have a favorite pumpkin loaf but 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)
  1. Heat oven to 350 degrees F, preferably on convection.
  2. 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.)
  3. In a large bowl, whisk together pumpkin, butter or oil, eggs and sugar until smooth.
  4. Sprinkle baking powder, baking soda, salt, cinanmon, nutmeg, ginger and cloves over batter and whisk until well-combined.
  5. Add flour and stir with a spoon or rubber spatula, just until mixed.
  6. Using a 3 tablespoon scoop, ration the batter into prepared muffin wells, or scrape into a loaf pan, and smooth the top(s).
  7. 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.)
  8. 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.
  9. 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.

Pumpkin Crumb Cake

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:

  1. In a medium-sized mixing bowl, whisk together the brown sugar, flour, salt, and cinnamon.
  2. Melt the butter in the microwave or small saucepan.
  3. 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:

  1. Preheat oven to 350˚F. Grease or spray preferred baking pan, line with parchment paper, lightly spray parchment; set aside.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and ginger.
  3. In a medium bowl, whisk the oil, eggs, sugar, and pumpkin puree, blending everything well.
  4. Add the wet ingredients to the dry flour mixture, stirring until just combined.
  5. Spread batter into the prepared pan.
  6. Crumble the crumb mixture over the top, until the batter is completely covered.
  7. 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.) 
  8. 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.)

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