Cinnamon-Date Sticky Buns with Vanilla Glaze

The photo of this special breakfast is on the cover of the April issue of Bon Appétit. I made it almost immediately after seeing the magazine! I really liked the idea of using dates in the filling to add a little bit of natural sweetness and fiber- and to reduce the amount of sugar. Yum.

This recipe is from Bon Appétit, contributed by Molly Baz, Sohla El-Waylly, and Sarah Jampel. It was included in an article titled, “Butter, Sugar, Flour, Magic: A Basically Guide to Better Baking.” There are a lot of other delicious treats included in the article. 🙂 I made the dough and the date filling the day before assembling and baking.

It would be a lovely breakfast to serve on Easter morning.

Yield: 9 sticky buns

For the Dough:

  • 3/4 cup buttermilk or whole-milk plain yogurt
  • 7 T vegetable oil, divided
  • 1 large egg
  • 1/4 cup (50 g) packed dark brown sugar
  • 1/4-oz (2 1/4 tsp) envelope active dry yeast
  • 3 cups (375 g) all-purpose flour
  • 1/4 tsp baking soda
  • 1 tsp kosher salt

For the Filling and Assembly:

  • 1 cup (180 g) packed Medjool dates, halved, pitted
  • 2 tsp ground cinnamon
  • 1/2 tsp kosher salt
  • 3 T vegetable oil, divided
  • 1/4 cup (50 g) packed dark brown sugar
  • 3/4 cup (83 g) Confectioners’ sugar
  • 3 T buttermilk or plain whole-milk yogurt
  • 1 tsp vanilla paste or extract

To Make the Dough:

  1. Combine the buttermilk and 6 tablespoons of oil in a small microwave-safe bowl. (It won’t get smooth.) Heat in the microwave in three 10-second intervals until just about body temperature, or when it registers 98°F with an instant-read thermometer. (Alternatively, the mixture can be heated in a small saucepan on medium-low for about 1 minute.)
  2. Whisk egg, brown sugar, and yeast in a liquid measuring cup to combine, then whisk in the buttermilk mixture.
  3. Pulse the flour, baking soda, and salt in a food processor to combine.
  4. With the motor running, stream in the buttermilk mixture. Process until about 80% of the dough comes together in a ball, about 2 minutes. (The mixture will look very wet at first, then the sides will begin to pull away.)
  5. Using a bowl scraper or rubber spatula, scrape the dough onto an unfloured surface. (It will be wet and sticky.)
  6. Knead, pushing it away from you, then pulling it back toward you, until a smooth ball forms, about 3 minutes. (You can lightly oil your hands if the dough is too sticky.) The dough will grow silkier, tighter, and easier to work with as you knead.
  7. Roll out the dough into a rough 8-inch square.
  8. Fold dough over onto itself to make and 8×4-inch rectangle, then flatten it slightly and fold over once more to make a 4-inch square.
  9. Roll dough back out into an 8-inch square.
  10. Repeat the folding process (Step 8); you will finish with a 4-inch square.
  11. Pour remaining 1 tablespoon of oil into a medium bowl and add dough (still folded); turn to coat.
  12. Cover bowl tightly and chill dough until doubled in volume, at least 8 hours and up to 1 day. (I refrigerated my dough overnight.)

To Make the Filling and Assemble:

  1. Place dates in a small bowl and pour in 1 1/2 cups hot water to cover. Let soak until softened, about 10 minutes.
  2. Drain dates and transfer to a food processor; discard soaking liquid.
  3. Add cinnamon, salt, and 2 tablespoons of oil.
  4. Purée, scraping down sides as needed, until smooth, about 4 minutes. (You should have about 1/2 cup purée.)
  5. Grease a 10-inch cast-iron skillet with remaining 1 tablespoon of oil.
  6. Transfer dough to a clean, unfloured surface and roll out to an 8-inch square.
  7. Fold in half into an 8×4-inch rectangle, then fold rectangle over itself to form a 4-inch square. If dough feels tough and uncooperative, let it sit for about 5 minutes to relax and try again.
  8. Roll out dough into a 12-inch square, about 1/4-inch thick.
  9. Dollop date purée all over. Using a small offset spatula, spread evenly over dough, leaving a 1/2-inch border without purée along edge farthest from you.
  10. Sprinkle brown sugar over purée.
  11. Starting at the edge closest to you, roll up dough into a tight log.
  12. Using a sharp serrated knife and long sawing motions, trim about 1/2-inch of dough from both ends. (These ends can be discarded, but I baked them in a separate small ramekin.)
  13. Slice log crosswise into 3 sections, wiping knife clean between cuts.
  14. Slice each section crosswise into 3 buns. (I used a ruler.) You should have 9 buns total that are each about 1-inch thick. Transfer buns to prepared pan as you go.
  15. Cover pan tightly with plastic wrap or foil. Place in a warm, dry spot. (I used plastic wrap so that I could monitor the rising process. I also placed the pan in a warming drawer.)
  16. Let buns rise until they’re doubled in volume and spring back when poked, leaving only a small indentation, 1 to 1 1/2 hours, depending on the humidity and warmth of your kitchen.
  17. Remove plastic wrap, if using, and cover pan with foil.
  18. Place a rack in the middle of the oven; preheat to 350°F, preferably on convection.
  19. Bake buns, still covered, until puffed, pale, and mostly set, about 20 minutes. (I baked the small ramekin with the extra end pieces, covered with foil, at the same time.)
  20. Remove foil and continue to bake until golden brown, about 15 minutes if you prefer a soft and squishy bun and up to 25 minutes for a more toasted bun. Let cool slightly. (I baked the small ramekin with the extra end pieces at this point for about 5 minutes- uncovered.)
  21. Meanwhile, whisk powdered sugar, buttermilk, and vanilla in a medium bowl to combine.
  22. Brush glaze over warm buns and serve in skillet.

Do Ahead: Purée can be made 3 days ahead. Place in an airtight container, cover and chill. Bring to room temperature before using.

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.

Irish Soda Scones with Orange Glaze

Happy St. Patrick’s Day! I like to try a new version of soda bread as part of our celebration. 🙂 This version was great- light and fluffy with sweetness from the glaze. Everyone really enjoyed them.

This recipe was adapted from Martha Stewart Living. I used raisins instead of currants, reduced the size and baking time, and made half of the batch with caraway seeds (for me) and half of the batch without seeds (kids!). We ate them for breakfast but they would be wonderful with a cup of afternoon tea as well.

Yield: 18 to 20 scones

  • 2 cups unbleached all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 cup granulated sugar
  • 1/2 teaspoon kosher salt
  • 1 stick cold unsalted butter
  • 1/2 cup dried currants or raisins
  • 2 teaspoons caraway seeds
  • 1 cup cold buttermilk
  • 1 cup confectioners’ sugar
  • 2 tablespoons whole milk
  • 1/4 teaspoon grated orange zest
  1. Preheat oven to 425 degrees, preferably on convection.
  2. Whisk together flour, baking powder, baking soda, granulated sugar, and salt.
  3. Cut butter into small pieces; work into flour mixture with your fingers or a pastry cutter until dough resembles coarse meal.
  4. Add currants/raisins, caraway seeds, and buttermilk; stir until just combined.
  5. Using a large cookie scoop, scoop mounds of dough onto a parchment-lined baking sheet, spaced 3 inches apart.
  6. Bake until bottoms are golden, about 12 minutes.
  7. Let cool completely on baking sheet.
  8. Meanwhile, combine confectioners’ sugar, milk, and orange zest. Drizzle over scones; serve.

One Year Ago: Irish Soda Bread Muffins

Two Years Ago: Irish Soda Bread Buns

Three Years Ago: Skillet Irish Soda Bread

Four Years Ago:

Five Years Ago:

German Lebkuchen

I love having at least one spice cookie in my Christmas cookie assortment. This year, I selected Lebkuchen because I know my mom is a fan of them. I only made one batch- what a mistake! I should have doubled it (at least)… Next time. 😉

This recipe is from Hannah of the beautiful blog Domestic Gothess. I glazed the finished cookies and omitted dipping them in chocolate. I weighed the dry ingredients and freshly ground the spices in the dough. They were wonderful!

For the Lebkuchen:

  • 150 g (1/2 + 1/3 cup) dark brown soft sugar
  • 150 g (5.3oz) runny honey
  • 50 g (4 T,  1/4 cup) unsalted butter, softened
  • finely grated zest of 1 naval orange
  • 300 g (2 1/2 cups) all-purpose flour
  • 150 g (1 1/4 cups) ground almonds
  • 1 T cocoa powder
  • 2 1/2 tsp ground ginger
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp freshly ground allspice
  • 1/4 tsp freshly ground cloves
  • 1/4 tsp freshly grated nutmeg
  • 1/2 tsp coarse salt
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 2 large eggs

For the Glaze:

  • 150 g (1 1/2 cups) Confectioners’ sugar, sifted
  • 2 T water

  1. Put the sugar, honey, butter and orange zest in a large bowl and beat with an electric mixer until smooth, about 2 minutes.
  2. In a separate bowl sift together the flour, ground almonds, cocoa powder, spices, salt, baking powder and baking soda; set aside.
  3. Beat the eggs into the sugar mixture one at a time, mixing well after each addition.
  4. In two or three additions, mix in the flour mixture until well combined.
  5. Cover the bowl with plastic wrap and place in the fridge for at least half an hour or (ideally) up to overnight.
  6. To Bake: Preheat the oven to 180C/350F/gas mark 4 (on convection) and line three baking sheets with parchment paper.
  7. Scoop out portions of the dough using a large cookie scoop (1 1/2″ in diameter) or measuring spoon (about 1 1/2 tbsp at a time), and roll between slightly damp hands into smooth balls.
  8. Place them well spaced apart on the baking sheets and flatten them slightly with your fingers.
  9. Bake for about 12 to 15 minutes until firm and lightly browned and a toothpick inserted into the centre comes out clean.
  10. Transfer the Lebkuchen to a wire rack and leave to cool completely.
  11. To Make the Glaze: Place the confectioners’ sugar in a small bowl and gradually mix in enough of the water to form a slightly runny icing – not too wet though or it will all run off. Place a wire rack on a baking sheet.
  12. Dip the tops of the Lebkuchen in the glaze, allow the excess to drip off then place them right-side up on the wire rack to set.
  13. Once set, store in an airtight container. The cookies improve over time. An apple placed in the container may keep them more fresh.

One Year Ago:

Two Years Ago:

Three Years Ago:

Four Years Ago:

Lemony Butter Cookies

My daughter asks to eat every lemon garnish on the table- yes– off of everyone’s plate. She LOVES lemons!! I made these cookies just for her. ❤

I love cookies that incorporate confectioners’ sugar because they have such a light and wonderful texture. The grated lemon zest over the top of the glaze made them pretty as well. This recipe is from Food and Wine, contributed by Kristen Stevens. I refrigerated the dough overnight but brought it to room temperature prior to baking. The recipe made exactly three dozen cookies (a dozen on each cookie sheet) – that never happens! (to me, anyway :/ ) Great!

Bringing this tasty treat to share at Angie’s Fiesta Friday #67 @Fiesta Friday.net. Enjoy!!

Yield: 3 dozen cookies

For the Cookies:

  • 2 sticks unsalted butter, softened
  • 1 cup confectioners’ sugar
  • 1 tablespoon finely grated lemon zest
  • 1 1/2 tablespoons fresh lemon juice
  • 2 cups all-purpose flour
  • 3/4 teaspoon kosher salt

For the Glaze:

  • 1/2 cup plus 2 tablespoons confectioners’ sugar
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon unsalted butter, softened
  • Finely grated lemon zest, for garnish

Make the Cookies:

  1. Preheat the oven to 350° (on convection) and position racks in the upper and lower thirds. (I used 3 racks.)
  2. In the bowl of a stand mixer, beat the butter with the confectioners’ sugar until very smooth, about 2 minutes.
  3. Beat in the lemon zest and juice, then beat in the flour and salt until just incorporated; scrape down the side of the bowl as necessary.
  4. Roll the dough into 1-inch balls. Arrange the balls 1 inch apart on 3 baking sheets and, using your fingers, gently flatten each cookie.
  5. Bake for 12 to 14 minutes, until the cookies are lightly browned on the bottom and just firm; rotate the baking sheets from top to bottom and front to back halfway through baking.
  6. Let the cookies cool on the baking sheets for 2 minutes, then transfer them to a rack to cool completely.

Make the Glaze:

  1. In a bowl, whisk the confectioners’ sugar with the lemon juice and butter until smooth.
  2. Spread (I used a butter knife) the lemon glaze on the cooled cookies and garnish with finely grated lemon zest.
  3. Let stand until the glaze is set, about 15 minutes.

Note: The cookies can be stored in an airtight container for up to 2 days.

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