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11 Bakery Favorites You Can Make at Home

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Bakery Favorites – Breakfast lovers, listen up. We’ve figured out a way for you to enjoy show-stopping scones, sticky buns, Bundt cakes, and pastries without ever getting out of your pajamas. This collection of recipes is visually stunning, but easy for even the most novice bakers to master. That’s because we took shortcuts that don’t sacrifice on flavor, such as using prepared pizza dough to make sticky buns and chopping pre-shelled pistachios for baklava. What we didn’t omit? All the expert tips that ensure these come out perfectly every time, such as how to tell when an English muffin is done cooking (golden brown and firm), and resisting the urge to handle dough too much so your scones don’t become tough. We’ve also included simple tips along the way that will take these baked goods from good to great, such as soaking raisins in rum for juicier, plumper dried fruit, and using jam instead of jelly in a puff pastry braid so that you don’t end up with a sticky mess in your oven. We also hope these recipes encourage you to try making treats at home that you’ve only ever thought to buy. Popovers, for example, may look intimidating, but you’ll quickly see they’re as simple as combining ingredients in a blender. Make a few of these for Mother’s Day, try your hand at them throughout the summer, or bake one up on a lazy Sunday. Whatever the case, you’ll be glad you made them at home instead of taking a trip to the bakery.

Rum-Raisin Apple 
Bundt Cake

This beautiful cake is similar to a pound cake, with a subtle rum flavor and a delightful cardamom glaze. You’ll be happy to hear it’s best eaten for breakfast, so feel free to dig in as soon as you wake up. Though the process is simple, there are a few key steps to ensure it’s the best it can be. First, soaking the raisins in the warm rum plumps them and makes for a juicier raisin in the cake. Secondly, piercing the bottom and top of the warm cake infuses the insides of the cake with glaze. If desired, slice leftovers and toast before serving.

These two-bite treats are crispy and flaky, with a strong orange flavor and a sweet touch of honey. To save time, buy pre-shelled pistachios, or put the kids to work shelling them as you prepare the other ingredients. Frozen pastry sheets are an easy and delicious ways to create desserts, whether rolled and sliced into cookies or cut and filled as a pastry, like this one. The trick to these beauties is keeping the pastry cold—if it gets too warm, you won’t be able to form the nests. We suggest cutting the strips with a pizza cutter for even edges. Edges that are pressed with a dull knife will stick together and not get as flakey and crisp.

Blueberry Cornbread 
With Ginger-Honey Butter

Though there’s great honey flavor in the cake itself, spreading each slice with the homemade ginger and honey compound butter really kicks up the flavor. Another tip for added texture and flavor? Cooking the cake in the cast iron skillet. It makes for an unbeatable crust you can’t achieve with a cake pan, and will have your guests wondering what your secret is. Serve it at a brunch party alongside eggs, bacon and coffee, or wrap it up as a gift and pair it with the compound butter. It’s delicious served warm or at room temperature.

Herb and Goat Cheese Popovers

Popovers are one of our best party tricks. A simple egg batter is poured into a warm pan, and they magically puff up in the oven to create a crispy, airy treat. The best part about this particular recipe is that they maintain they’re beautiful appearance for well up to 30 minutes (most deflate almost immediately after baking). They have a crisp exterior with a cheesy crunch, and the moist interior bursts with herby flavor. The batter can be made in advance—in fact, letting it sit helps create a tender popover. Be sure to preheat your popover man or muffin tin, which allows the pan to get hot enough to cause the batter to rise quickly.

Chocolate Coconut-Almond Sticky Buns

These decadent buns taste just like an Almond Joy for breakfast, complete with chopped almonds, sweetened coconut, and chocolate. To prevent the rolls from becoming tough, allow the dough to rest while rolling it out, and handle it as little as possible to keep them tender. If you’ve never made homemade sticky buns before, this is the perfect recipe to start with. You’ll roll out the dough, brush it with melted butter, then sprinkle it with coconut and chocolate. Now for the fun part: rolling it up, pinching the seams, then cutting the roll into individual slices. As they bake, they’ll become deliciously golden brown and puffed.

Honey Whole-Wheat English Muffins

This easy-to-follow recipe will make you feel like a pro, even if you’ve never made English muffins before. In fact, after just one batch you’ll understand the appeal, and find it difficult to go back to store-bought. Luckily, you can freeze these for later, so you’ll always have a homemade breakfast on hand. Be sure to use instant dry yeast and not rapid rise. You want the dough to proof slowly, which enhances the flavor. Be sure to split the muffins with a fork and not with a knife, which keeps the signature nooks and crannies open. Serve toasted with butter and jam.

Everything-Bagel Oat Scones

Forget the overly-sweet blueberry or chocolate chip scones from the bakery. These supremely savory beauties are salty, garlicky, onion-y, and oh-so-satisfying. As a shortcut, feel free to use store-bought Everything Bagel seasoning, which is sold by King Arthur and Trader Joe’s. Otherwise, purchase the seasonings (sesame seeds, dried garlic, dried onion, and poppy seeds) in the bulk bins at your grocery store, so you can buy just enough for this recipe. To ensure the scones are flaky and not tough, be sure not to overwork the dough. Serve warm with butter, or a smear of cream cheese, of course.

Crumb Cake

This moist cake has just the right amount of tart raspberry flavor, and is topped with a crunchy, nutty mixture that sends it over the top. However, you can use any flavor of preserves you desire: blackberry or blueberry would be tasty, too. To ensure the layer of fruit doesn’t sink to the bottom of the pan, you’ll combine the preserves with ½ cup of the cake batter (genius!). Speaking of the pan, you want to make sure it’s well greased and floured, or you’ll be stuck with, well, a stuck cake. Serve warm for breakfast, with a large mug of coffee.

Breakfast Wreath

This savory, festive wreath is a delicious combination of bacon, egg, and cheese. It’s everyone’s favorite flavors, baked into a stunning presentation¬—making it a wonderful breakfast for guests. The combination of the hearty fillings with the golden-brown pastry is simply delightful. Feel free to switch up the veggies and cheese to please your crowd. Cheddar, Gouda, and Swiss would all be tasty, and adding jalapeño would be great for a spicy kick. A final piece of advice: don’t overcook the eggs in the pan (pull them when they are still a little shiny), which ensures they won’t overcook in the oven.

Peanut Butter and Jelly Puff Pastry Braids

These braids are a grown up version of your favorite childhood lunchbox sammie. The pastry is flaky, the peanut butter is creamy and smooth, and the jam brings the two together for pure deliciousness in every bite. Though you may be tempted to use grape jelly for a nostalgia factor, you’ll want to use jam or preserves to prevent leakage. To take this to an extra-sweet place, drizzle the baked pastry with a quick powdered sugar icing—although it’s delicious on its own, topped with salty roasted peanuts. Serve warm or at room temperature.

Kamut-Banana Walnut Muffins

If you’re looking for a new twist on the classic banana muffin, this one’s for you. Kamut flour is made from the kamut grain, which has a buttery flavor, is easy to digest, and is high in protein and fiber. You can find it at Whole Foods, or online from Bob’s Red Mill. These are a great on-the-go option for breakfast, or packed with lunch for a slightly sweet midday snack. If you’re serving it to guests as part of a sit-down meal, pair with scrambled eggs and bacon, or a simple frittata or quiche.

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