Breakfast Pastries | Saveur

Croissants au Beurre

Chad Robertson — Mon, 18 Mar 2019 22:25:35 +0000

Emma Star Jensen

The croissant is the most celebrated member of the family of butter- and sugar-enriched, yeasted pastries known as viennoiseries. They obtain their signature flaky texture through lamination, the process of coating a dough with fat and repeatedly folding and rolling it to create layers. Tartine owner Chad Robertson insists on an unsalted, high-fat butter with at least 80 percent fat for laminating his straight-armed versions.

Recipe times may vary drastically depending on environmental factors, so be sure to mind the visual cues before moving on to the next step. If possible, use a scale to measure your ingredients and work in a cool room.

Featured in “How to Make the Best Ultra-Buttery Croissants,” by Kat Craddock.

Ingredients

For the Preferment:

³⁄₄ cup (200 g) 2% milk
¹⁄₂ tsp. (2 g) active dry yeast (not instant)
1 ¹⁄₄ cups (175 g) bread flour

For the Dough:

2 tsp. (8 g) active dry yeast (not instant)
1 ³⁄₄ cups (425 g) 2% milk
5 ¹⁄₄ cups (800 g) bread flour, plus more as needed
¹⁄₃ cup (70 g) sugar
1 tbsp. plus 1 tsp. (22 g) fine sea salt
1 tbsp. (12 g) unsalted butter, melted
5 sticks (585 g) high-fat unsalted butter (look for European-style brands like Plugra, President, or Kerrygold) at room temperature
3 large egg yolks
2 tbsp. heavy cream

Instructions

Make the preferment: In a small saucepan over low heat, warm the milk just enough to take the chill off. (The milk should not feel warm or cold to the touch, 80°–90°.)
Pour the milk into a large bowl, then sprinkle in the yeast and stir to dissolve. Add the flour and mix with a wooden spoon until a smooth batter forms. Cover the bowl with a clean, dry kitchen towel and let the mixture rise until almost doubled in volume, 2½–3 hours at room temperature or overnight in the refrigerator.
Make the dough: Transfer the preferment to the large bowl of a stand mixer fitted with the dough hook. Set the milk, flour, sugar, salt, and melted butter nearby. Add the yeast to the preferment and mix on low speed, stopping to scrape down the sides of the bowl and bring together the ingredients as needed, until the yeast is incorporated and the mixture is an even, well-mixed mass, about 2 minutes. Raise the speed to medium, and while mixing, slowly add half of the milk. Continue to mix until fully incorporated. Turn off the mixer, then add the flour, sugar, salt, melted butter, and the remaining half of the milk. Mix on low speed until a loose dough forms, about 2 minutes. Return the speed to medium and mix until the dough is smooth and cohesive, 2 minutes more. Remove the hook and cover the bowl with a clean, dry kitchen towel. Let rise in a cool place until the volume has increased by nearly half, about 1½ hours.
Transfer the dough to a lightly floured work surface and form it into a rough rectangle about 2 inches thick. Wrap tightly in plastic wrap and refrigerate until chilled through, 3–4 hours.
One hour before laminating the dough, make your butter sheet. Place a large sheet of parchment paper or plastic wrap on a work surface. Add the butter to the center in a neat pile, then cover with a second sheet. Use a rolling pin to flatten and form the butter into a 12×18½-inch rectangle, peeling back the top sheet to manipulate the butter into shape as needed. Refrigerate to lightly chill but not fully resolidify, 5–10 minutes.
Laminate the dough: Lightly flour a work surface. Retrieve and unwrap the dough, then roll it out to a 28×12-inch rectangle. With a long side facing you, peel the top sheet away from the butter and flip it over to cover the left two-thirds of the rectangle. Peel away the other sheet. Fold the uncovered third of the dough over the butter, then fold the left-hand third over the center, as if folding a business letter. With your fingers, push down along the seams on the top and the bottom to seal in the butter. Give the dough a quarter turn so that the seams are perpendicular to you. Roll out the dough once more into a 28×12-inch rectangle, and fold again in the same manner (no need to pinch the seams again). Wrap in plastic wrap and refrigerate for 1 hour to relax the gluten in the dough.
Clean the work surface, dust again lightly with flour, and retrieve the dough. Unwrap and again roll out into a rectangle 28×12 inches. Fold into thirds so that the rectangle measures 9×12 inches and 1½–2 inches thick. Wrap in plastic and immediately freeze on a flat surface for at least 1 hour or up to 1 week. (if frozen for more than an hour, transfer the dough to the refrigerator to thaw overnight before using in the morning.)
Three hours before you are ready to serve, form and proof the croissants: Remove the thawed dough from the refrigerator. Line 3 baking sheets with parchment paper and set aside. Lightly dust a work surface with flour and roll into a 12×40-inch rectangle about 1⁄8 inch thick. Use a straight edge and a paring knife or pizza cutter to carefully trim 1 inch from each of the long sides; save for another use. Cut the remaining dough into 14 triangles, 4 inches at the base and 10 inches tall. Working one at a time, stretch the triangles slightly to extend them to 11 inches. Then, starting at the base, roll each tightly all the way to the tip to form an even, straight-armed croissant shape. Press slightly at the tip to adhere and to make a slightly flattened base for the croissant to rest on. Continue rolling the croissants in this manner, then transfer them, spaced evenly apart and flattened side down on the prepared baking sheets (no more than 6 croissants per baking sheet).
Preheat the oven to 400° and set the racks at least 4 inches apart. (If you only have room for 2 racks, the croissants should be baked in 2 rounds.) Set a large, wide baking dish filled with water on the floor of the oven. Place the baking sheets in a warm, preferably humid spot and let rise until the croissants are puffed, very gassy, and about doubled in size (they should slowly spring back when poked with your fingertip and jiggle slightly like gelatin when the tray is shaken), 60–80 minutes.
In a small bowl, beat the yolks and heavy cream. Brush the risen croissants evenly with the mixture and bake, without opening the oven, until the croissants begin to color, 20–22 minutes. Rotate the pans and continue cooking until evenly golden, 6–8 minutes more. Let cool slightly before serving.

Time To Make The Dough

Making the Dough Christina Holmes

Lead viennoisier, Fausto Echeverria, uses a high-fat, European-style butter from Oregon to laminate Tartine’s croissant dough. First, a thin sheet of butter is laid on top of the dough before it is folded into thirds (1). Then, Echeverria rolls the dough out a second time (2), before folding it again in thirds like a letter (3, 4). After a short rest in the fridge, the folding process is repeated once more. The dough is then rested again for several hours to relax the gluten. After the final rest, the dough can be sheeted out and shaped into croissants, danish, and morning buns.

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Gluten-Free Ham and Cheddar Scones

Lea Schleimer — Mon, 19 Dec 2022 21:50:40 +0000

Photography by Belle Morizio

At Sonoma County’s Farmhouse Restaurant, this gluten-free scone recipe is the base for a range of impossibly buttery, wheat-free breakfast pastries. We love this sweet-savory version, which is generously studded with smoky ham, cheddar cheese, and fresh chives. Rich and moist enough to serve on their own, we also love them with a smear of grainy mustard. Pastry chef Lea Schleimer recommends using Thomas Keller’s gluten-free all-purpose baking blend, Cup4Cup, which is available nationally in Whole Foods or online. If you like an extra-cheesy scone, brush each triangle with cream and top with a big pinch of shredded cheddar immediately before baking.

Featured in: “The Best Christmas Breakfast and Brunch Recipes.”

Yield: Makes 14 scones

Time: 2 hours 30 minutes

3 cups (15 oz.) all-purpose gluten-free flour, plus more for dusting
1 cup sugar
1 Tbsp. baking powder
1 Tbsp. finely grated lemon zest
1 tsp. kosher salt
12 Tbsp. (6 oz.) cold butter, cut in small cubes
1 cup (5 oz.) ham, cut in ½-in. cubes
1 cup (3½ oz.) coarsely grated cheddar cheese
½ cup finely chopped fresh chives
¾ cups half & half

Instructions

Line a small, rimmed baking sheet with plastic wrap and set aside. In a large bowl, stir together the gluten-free flour, sugar, baking powder, lemon zest, and salt. Add the butter and, using your hands, squeeze the cubes to incorporate into the dry ingredients until the butter has broken down and the mixture has the consistency of coarse meal. Toss in the ham, cheese, and chives, then, working in two stages, add the half & half, tossing the mixture gently with your hands just until all the dry ingredients are moistened and a loose dough begins to form. Transfer the dough to the lined baking sheet and press down into an even, 1-inch-thick rectangle. Freeze until solid, at least 2 hours or up to 24 hours. (If freezing the dough longer than 2 hours, wrap tightly with plastic wrap.)
When you are ready to bake the scones, preheat the oven to 375°F. Line a large rimmed baking sheet with parchment paper.
Lightly flour a clean work surface. Retrieve and unwrap the frozen dough and turn it out onto the work surface. Using a large chef’s knife, cut into fourteen 1-inch-thick triangles. Arrange the triangles on the prepared baking sheet and bake, turning once halfway through cooking, until lightly browned along the bottom, about 16 minutes (the scones will still be soft in the center while hot). Set aside at room temperature to cool slightly. Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 2 days.

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Sweet Caraway Scones with Salted Butter and Figs

Majed Ali — Fri, 07 Oct 2022 20:45:01 +0000

Photography by Majed Ali

I never cared much for fresh fruit growing up in Dubai. My mother grew pomegranates, guava, and figs in our backyard and I clearly remember her spending warm summer afternoons looking over her crop, picking only the most perfectly ripe specimens to adorn our living room table.

Back then, I didn’t so much consider fruit to be a “snack.” Even now, I tend to seek out sugary, often chocolate-covered treats over those “healthier” fresh options. I found figs, with their leathery skins and seedy interiors, especially unappealing. Whenever my mom bit into one of her freshly picked figs with joy, I crinkled my nose in disdain.

But Arab moms have a knack for persuading their sons to eat just about anything, eventually. One day, after hours spent playing outside in the neighborhood gardens, I rushed into the house, hungry for a snack. Mom urged me to wash up in a hurry so she could make me a jam sandwich, one of my favorite treats. When I sat down at the table, I was so ravenous I didn’t even look at what was wrapped inside the soft pita she put in front of me.

From the first bite, I was overwhelmed. A deep and figgy sweetness contrasted against a buttery layer; a sprinkling of crunchy seeds shone through all the richness with a distinctly warm and earthy aroma. This was no simple jam sandwich. I gazed up at my mom with wonder and asked what she had fed me.

With a twinkle in her eye, she calmly replied, “Salted butter, caraway seeds…and figs.” I was stunned.

Since then, these three ingredients make up one of my all-time favorite flavor combinations, which I even love to incorporate into—you guessed it—sweet baked treats. If you’re a fig lover (or are on the fence about this magnificent fruit), I encourage you to try this simple yet elegant fig scone recipe. When fresh figs are not in season, feel free to substitute dried ones which have been soaked in warm water or tea for 30 minutes.

Time: 35 minutes

2¾ cup all-purpose flour, plus more for dusting
1 Tbsp. baking powder
1 Tbsp. finely grated lemon zest
2 tsp. caraway seeds, lightly toasted in a dry skillet
½ tsp. fine sea salt
¼ cup sugar
8 Tbsp. salted butter, cut into small cubes
5½ oz. fresh figs, stemmed and cut into quarters
¾ cup heavy cream
2 large eggs, divided
½ tsp. vanilla extract.
Turbinado sugar, for topping (optional)

Instructions

Preheat the oven to 400°F. Line a large baking sheet with parchment paper and set aside.
In a medium bowl, whisk together the flour, baking powder, lemon zest, caraway seeds, salt, and sugar. Add the cold butter and, using your fingertips or a pastry blender, quickly work the butter pieces into the dry ingredients until it has broken down to the size of small peas. Add the figs and toss gently to coat them in the flour mixture.
In a medium bowl, whisk together the cream, one of the eggs, and the vanilla. Pour the liquid into the flour mixture, then, using a silicone spatula, fold until a shaggy dough just comes together (do not overmix). (Add more flour, 1 tablespoon at a time and no more than ¼ cup, if the dough seems very sticky.)
Lightly flour a clean work surface and turn the dough out onto it. Lightly flour the surface of the dough, then use your hands to shape it into a tidy circle, 8 inches in diameter. Using a long knife, slice the circle into 8 even wedges. Transfer the scones to the prepared baking sheet, leaving at least 2 inches between each piece.
In a small bowl, beat the remaining egg with a teaspoon of water. Lightly brush the top of each scone with the egg wash and sprinkle evenly with turbinado sugar. Bake until very light golden brown, 16-20 minutes. Serve warm or at room temperature. Leftover scones keep well in an airtight container at room temperature for up to 3 days.

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Kaya Toast

Megan Zhang — Tue, 13 Sep 2022 23:56:03 +0000

Photography by Paola + Murray; Food Styling by Olivia Mack McCool; Prop Styling by Sophie Strangio

Kaya toast is a sweet and decadent breakfast staple first popularized in the traditional coffee shops, known as kopitiams, of Malaysia, Singapore, and other parts of Southeast Asia. Two pieces of toasted bread sandwich a slice of cold salted butter and a generous portion of kaya jam, a sweet, custardy spread made from coconut cream, sugar, and egg yolks. Though cooking techniques vary across the region, many iterations include pandan, a tropical herb that lends the jam a grassy, slightly nutty aroma. Dip these sweet, aromatic sandwiches into runny eggs seasoned with soy sauce and white pepper to start your day on the most luscious of notes.

Look for pandan leaves in the freezer section of your local Asian grocery store, or substitute with 1 teaspoon of pandan extract at the end of the cooking process.

Leftover kaya jam makes a lovely filling for pastries, cakes, or French toast.

Featured in “Meet the Coffee-Shop Staple Serving Up Coconutty Vibes Around the World,” by Megan Zhang.

Yield: 2

Time: 50 minutes

Ingredients

For the jam (see headnote):

¾ cup unsweetened coconut cream
¼ cup sugar
3 Tbsp. palm sugar (1½ oz.)
¼ tsp. kosher salt
4 pandan leaves, tied into knots
4 large egg yolks

For the toast:

4 slices white bread, toasted
2 Tbsp. cold salted butter, cut into ⅛-in.-thick pats

For the eggs:

2 large eggs
1 tsp. light soy sauce
Pinch white pepper

Instructions

Make the jam: Bring a medium pot filled with 2 inches of water to a boil. In a medium heatproof bowl, whisk together the coconut cream, sugar, palm sugar, and salt. Add the pandan leaves. Place the bowl on top of the pot (ensuring the water does not touch the bottom of the bowl), turn the heat to low, and cook, whisking frequently, until the sugar has dissolved, about 8 minutes. Turn off the heat, and remove and discard the pandan leaves.
In a small bowl, lightly beat the egg yolks. Whisking continuously, gradually pour in 1 cup of the coconut milk mixture, then add the tempered yolk mixture to the coconut mixture on the stove and whisk to combine. Turn the heat to medium-low and cook, using a silicone spatula to occasionally scrape the sides of the bowl, until it has a pudding-like consistency, 12–15 minutes. (If using, add the pandan extract and stir to combine.) Remove the bowl from the pot, cover the surface with plastic wrap, and refrigerate until ready to use.
Make the toast: Onto two of the bread slices, spread 2 tablespoons of the kaya jam, then top evenly with the butter, and sandwich with the remaining bread slices.
Make the eggs: Bring a medium pot filled with 4 inches of water to a boil. Remove from the heat and use a slotted spoon to lower the eggs into the water. Cover and set aside for 6 minutes, then crack into a small bowl.
To serve, top the eggs with the soy sauce and white pepper. Slice the kaya toast on the bias and serve hot alongside the eggs for dipping.

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Maritozzi: The Age-Old Roman Breakfast Pastry That’s Easily Made at Home

Rebecca Firkser — Wed, 10 Feb 2021 18:46:14 +0000

Rebecca Firkser

Let’s imagine that we’re traveling again. You’re in Rome. The pastry cases you see as you meander the streets likely show preference toward cornetti—Italian variations on croissants that have become standard breakfast fare—which have most likely been delivered from a larger, third-party distributor, leaving something to be imagined. But were you to stumble upon a pasticceria that bakes in-house, you must order maritozzi. Lightly sweetened brioche-style buns in the shape of a football, split and filled with whipped cream, maritozzi are the kind of breakfast that encourages you to slow down for a moment. To slowly sip your espresso, licking cream from fingers as you people-watch.

A Pastry Worthy of A Proposal?

Dating back as far as the Middle Ages, so the stories go, maritozzi apparently served two purposes. The simple buns, enriched with honey and olive oil, studded with pine nuts and dried fruit, were a treat during Lent (not too sweet, no animal fat). Keeping in mind that “marito” is Italian for “husband,” legend also has it that by the 18th century, to propose marriage, a man would give his intended one of these buns, perhaps even having a ring or another token of affection baked inside—thus earning the maritozzi their name (though whether the practice or name came first is a chicken-or-the-egg situation).

“Maritozzi is a very Roman pastry, and some outside the city hardly even know about it,” Saghar Setareh, a Rome-based food photographer and writer who hosts food tours and cooking classes, told me. It’s for that reason that he always makes a point to bring his groups for maritozzi before a morning tour of the city. “My favorite place is Pasticceria Barberini…they slice and stuff the maritozzo when you order.”

A Somewhat Elusive Treat

Cookbook author and photographer Kristina Gill, who’s also based in Rome, explains that word-of-mouth is the best way to find pasticcerie that make their own maritozzi. “Some places who have external suppliers don’t offer maritozzi at all,” she says, adding that she’s had luck at Bar Benaco, Pasticceria Linari, and Pasticceria Regoli (the latter is mentioned in her cookbook, Tasting Rome).

Over the past few years, Rome has hosted maritozzi festivals as part of an attempt to embrace the pastry as part of its unique cultural tradition. Food tour company Tavole Romane hosts an annual Maritozzo Day, where local shops are invited to participate. The buns can be sweet or savory; you can find them filled with everything from gianduja and zabaglione custard to eggplant caponata, meatballs, and mortadella. Vegan and gluten-free versions also appear to be growing in popularity.

Why Not Make It Yourself?

Since it’s unlikely you’ll travel to Rome anytime soon, now’s a good time to make maritozzi at home. The technique is straightforward and the ingredient list relatively short. Gill noted that when developing the recipe featured in Tasting Rome, she wanted the buns to be quite similar to a classic brioche, which would call for all-purpose flour, but after recipe testing, she found that higher-protein bread flour worked as well, “I’d say a reader could use either with great results.”

Stephanie Tantillo, an Educational Chef at Eataly in New York, offered yet another option: 00 flour. Tantillo, who learned to make maritozzi while working as a baker at Fedora in Florence, found that most Italian enriched doughs, including maritozzi, were made with soft wheat 00 flour, which produces a finely textured bun. “Italian flour has different classifications than American. All-purpose is the most similar to 00,” she added. “The big difference is 00 is only soft wheat, whereas all-purpose is a mixture of soft and hard.” That said, it’s clear that the buns are wildly adaptable to whatever the home baker has on hand.

On the matter of the historical practice of folding nuts or dried fruit into the dough: “I am one of those people who discards candied fruit,” said Gill, on her decision to omit them in her recipe. Setareh said “maritozzi are supposed to be like soft clouds, not dense with dry fruits,” but adds that she wouldn’t mind finding a raisin or two in a bun. While Fedora serves versions both with and without dried fruit, Tantillo says that the plain option is more popular.

Yield: makes 10 buns

Time: 4 hours 15 minutes

Ingredients

For the buns:

2 tsp. active dry yeast
1 Tbsp. (21 g) honey
2 ¹⁄₂ cups plus 2 Tbsp. (330 g) all-purpose flour, divided
¹⁄₃ cup (40 g) bread flour
¹⁄₃ cup (66 g) sugar
¹⁄₂ tsp. kosher salt
4 Tbsp. (57 g) unsalted butter, cut into small pieces and softened
2 Tbsp. (53 g) olive oil, plus more for bowl
3 large eggs
2 tsp. finely grated orange or lemon zest

For the syrup and filling:

3 Tbsp. (40 g) sugar, optional
1 ¹⁄₄ cups heavy cream, whipped to stiff peaks* and sweetened to taste with confectioner’s sugar

Instructions

Make the buns: In a medium bowl, whisk together ⅓ cup lukewarm water, the honey, and yeast, and set aside until the mixture is foamy, about 10 minutes. Stir in ½ cup of the all-purpose flour, cover with a clean kitchen towel or plastic wrap, and set aside in a warm place until the mixture is bubbly and starts to rise, about 20 minutes.
To the bowl of a stand mixer fitted with the paddle attachment, add the remaining all-purpose flour, the bread flour, sugar, and salt. Mix on low speed until combined, then add the eggs, lemon or orange zest, and the reserved yeast mixture, and continue mixing until smooth and combined. Using a plastic bowl scraper or silicone spatula, scrape down the bottom and sides of the bowl and the paddle attachment. Turn the mixer up to medium-low speed, then add half of the butter, and mix, stopping to scrape down the bowl and paddle occasionally, until the butter is completely incorporated into the dough. Add the remaining butter and continue mixing and scraping until completely incorporated, then, with the mixer still running, slowly drizzle in the olive oil. Turn the mixer up to medium speed and continue mixing until the dough is very smooth, elastic, and slightly sticky, 8–10 minutes.
Lightly oil a large bowl, transfer the dough into it, then cover with the kitchen towel or plastic wrap. Set aside to rise in a warm place until doubled in size, 1–1½ hours.
Line two large rimmed baking sheets with parchment paper and set aside. Turn the dough out onto a clean work surface. Using a large chef’s knife or bench knife, divide the dough into 10 equal pieces (about 70–75 grams each). Round each piece into a smooth balI by using the palm of your hand to roll it against the work surface in a circular motion, then, working with one ball at a time, use both hands to roll each piece back and forth against the work surface while using the outsides of your hands to put gentle pressure on two sides of the ball, creating a tapered oval shape, about 5 inches long. Transfer the buns to the lined baking sheets, leaving at least 2 inches between each bun. Cover each pan with a clean towel or plastic wrap and let rise in a warm place until the buns are puffed, very soft, and not quite doubled in size, 30–45 minutes.
Meanwhile, preheat the oven (with one of its racks positioned in the center) to 350ºF. Working with one tray at a time, bake the buns, rotating the tray halfway through cooking, until golden brown, 15–17 minutes.
While the buns are baking, make the syrup: In a small pot over medium heat, combine the sugar and 3 tablespoons water. Cook, stirring frequently, just until the sugar is dissolved, about 2 minutes, then remove from heat and set aside.
As soon as the buns come out of the oven, brush them generously with the syrup, then cool completely.
Using a serrated knife, split the buns vertically down the center without cutting all the way through, leaving the two halves connected (like hot dog buns); fill with sweetened whipped cream and serve immediately.

*Find our how-to video guide to perfect whipped cream here.

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Classic Blueberry Muffins

SAVEUR Editors — Thu, 12 Nov 2020 20:51:07 +0000

Photography by Kelly Campbell

Sweet, fresh blueberries are complemented by a generous hit of fresh lemon zest in this quintessential muffin recipe. Overmixing the batter will result in a tough muffin, so stir only until most of the flour is moistened.

Equipment

Yield: makes 12 muffins

Time: 30 minutes

3 cups all-purpose flour
1 Tbsp. baking powder
1⁄2 tsp. kosher salt
1 cup fresh blueberries
1 cup plus 1 Tbsp. sugar, divided
3⁄4 cups whole milk
12 tbsp. unsalted butter, melted
3 large eggs
1 tbsp. finely grated lemon zest

Instructions

Preheat the oven to 375°F. Line a 12-cup muffin tin with paper liners and set aside.
In a large bowl, whisk together the flour, baking powder, and salt. Gently toss in the blueberries. In a medium bowl, whisk together 1 cup sugar, the milk, butter, eggs, and lemon zest to combine, then pour the liquids into the flour mixture, and stir until just combined.
Divide the batter evenly among muffin cups and sprinkle with the remaining sugar. Bake until golden brown, 18-24 minutes.

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Mallorcas

SAVEUR Editors — Mon, 02 Dec 2019 16:39:27 +0000

These Puerto Rican breakfast buns are delicious on their own, or split and turned into sweet-and-savory ham, egg, and cheese sandwiches. Eva Kolenko

Fluffy, eggy, buttery, sweet, coiled like a snail’s shell, and generously dusted with powdered sugar, pan de Mallorca is named for its land of origin, in Spain.

Featured in: The Journey of Mallorcas, Puerto Rico’s Legendary Breakfast Buns

Equipment

Yield: serves 6

Time: 3 hours 20 minutes

1 (¼-oz.) package active dry yeast
½ cup whole milk
6 Tbsp. unsalted butter, melted and divided, plus more for greasing
3 large egg yolks, lightly beaten
2½ cups all-purpose flour, plus more for dusting
¼ cup granulated sugar
1 tsp. kosher salt
Confectioners' sugar, for dusting

Instructions

In a large bowl, add the yeast and ¼ cup warm water (115°F). Set aside until foamy, about 10 minutes, then using a fork or wooden spoon, stir in the milk, 4 tablespoons melted butter, and the egg yolks until smooth. Turn the dough out onto a lightly floured work surface and knead until the dough is smooth and elastic, about 8 minutes. Grease a separate large bowl with melted butter and transfer the dough into it. Cover loosely with plastic wrap and set aside in a warm place until just about doubled in size, 50–60 minutes.
Butter a large baking sheet and set aside. Turn the dough out onto a lightly floured work surface, and using a lightly floured rolling pin, roll the dough out to an 18-by-8-inch rectangle. Brush the surface of the dough evenly with the remaining 2 tablespoons melted butter, then starting at one of the short ends, roll the rectangle up into a tight cylinder. Slice the cylinder crosswise into 6 equal pieces, then transfer to the prepared baking sheet, spacing at least 3 inches apart. Cover loosely with plastic wrap, then set aside until puffed and nearly doubled in size, 1½–2 hours.
Preheat the oven to 375°F, with a rack in the center. Uncover the rolls and bake until lightly browned and cooked through, 15–18 minutes. Let cool slightly, then dust generously with confectioners’ sugar. Serve warm or at room temperature.

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Kale, Pear and Brie Turnovers

Organic — Mon, 18 Mar 2019 22:48:15 +0000

MAKES 12 TURNOVERS

INGREDIENTS

¼ cup olive oil
4 cloves garlic, finely chopped
½ small leek, finely chopped
1 bunch kale, stemmed and finely chopped
1 tbsp. fresh thyme leaves
Kosher salt and freshly ground black pepper, to taste
2 ripe pears, stemmed, seeded and finely chopped
2 9″ x 11″ sheets store-bought frozen puff pastry, thawed
18 oz. brie cheese, room temperature
2 eggs, beaten

INSTRUCTIONS

1. Heat an oven to 375°. Heat oil in a 4-qt. saucepan over medium-high heat. Add garlic and leek; cook, stirring occasionally, until soft, about 3 minutes. Add kale, thyme, and season with salt and pepper; cook stirring occasionally until kale is wilted and tender, 3-4 minutes. Stir in pears; set aside.

2. On a lightly floured surface, place one sheet of puff pastry; cut into 6 squares and roll each into “x” squares. Place __ cup filling in the center of each piece, place __oz cheese, and brush the edges with egg wash; fold in half, forming a triangle. Using the tines of a fork, seal the edges; brush the tops with egg. Transfer turnovers to parchment paper lined baking sheets. Repeat with remaining puff pastry, filling, and cheese. Bake until pastry is golden brown and cooked through, about 25 minutes; serve hot or at room temperature.

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Carrot Cake Muffin Tops

Organic

Traditional carrot cake flavor, consistency of a muffin, and the shape of a cookie, makes for a breakfast game changer. This delicious, on-trend muffin top recipe, provided by Nielsen-Massey Vanillas, is a sweet way to start your day.

Yield: makes 1 Dozen

¹⁄₂ cup raisins
1 tbsp. Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
¹⁄₂ tsp. Nielsen-Massey Pure Almond Extract
2 cups unbleached all-purpose flour
2 tsp. ground cinnamon
1 tsp. baking soda
³⁄₄ tsp. salt
3 large eggs
¹⁄₂ cup canola oil
1 cup firmly packed dark brown sugar
2 cups coarsely shredded carrot (about 3 carrots)
1 cup chopped pecans
¹⁄₃ cup crushed pineapple
¹⁄₄ cup sweetened shredded coconut
1 tbsp. Nielsen-Massey Madagascar Bourbon Pure Vanilla Sugar

Instructions

Preheat oven to 350⁰F. Lightly coat a non-stick muffin top tin with cooking spray.
To a small bowl, add raisins, vanilla and almond extracts; stir to coat and set aside.
Then to a medium bowl, add flour, cinnamon, baking soda and salt; whisk to blend and set aside.
To a large bowl, add eggs and whisk. Add oil and brown sugar; whisk until blended. Add dry ingredients one half at a time; gently stir after each addition. Add carrots, pecans, pineapple, coconut and raisins; stir until just combined.
Evenly spread about 1⁄3 cup batter into each muffin top cup. Sprinkle 1⁄4 teaspoon of vanilla sugar evenly over each muffin top before baking. Bake one batch at a time until done, about 15-18 minutes. Cool on a wire rack. Store in an airtight container.

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These 13 Baked Goods are Perfect with a Mug of Coffee

SAVEUR Editors — Mon, 18 Mar 2019 22:41:58 +0000

Parisian chef Paule Caillat melts butter in the oven for a fast, versatile tart crust with intense nutty flavor that pairs beautifully with pastry cream and fresh berries. Ingalls Photography

You may not always have time to indulge in a full-on, crazy-extravagant breakfast in the morning. Sometimes, what you want—or, depending on your caffeine dependency, what you need—is just something to go along with a good strong cup of coffee in the morning (heck, you can even try some of these with a strong cup of tea, if that’s more your thing). We’re right there with you. That’s why we’ve come up with this list of breakfast pastries that make a perfect pair with a hot (or iced) cup of joe. Make a batch one evening, and you’ll have breakfast for the next week. From simple biscuits and the best croissants to every kind of sticky bun, here are our favorite pastries to match your favorite morning beverage.

Brown Butter Tart with Blackberries

Melt butter in the oven for a fast, versatile tart crust with intense nutty flavor that pairs beautifully with pastry cream and fresh berries. For easy serving, prepare the tarts in individual aluminum cups. Get the recipe for Brown Butter Tart with Blackberries »

Treated like puff pastry, the dough for these buttery biscuits is rolled and folded several times to create multiple flaky layers. Get the recipe for Nancy Silverton’s All-Butter Biscuits »

Bacon, Egg, and Cheese Calzone

The classic combination of bacon, egg, and cheese gets folded inside flaky pastry for a breakfast variation on the calzone. Get the recipe for Bacon, Egg, and Cheese Calzone »

Hazelnut Cream Sandwich Cookies (La Deliziosa)

These crumbly, buttery cookies are filled with a luscious hazelnut-flavored pastry cream. Get the recipe for Hazelnut Cream Sandwich Cookies (La Deliziosa) »

Bacon and Egg Pie

This New Zealand combination of flaky pastry, canary-yellow yolks, and salty bacon has cross-cultural appeal. Get the recipe for Bacon and Egg Pie »

Almond-Cream Tartlets

Frozen raspberries or lingonberries top whipped cream and an almond pastry crust for these delicate, bite-sized tartlets. Get the recipe for Almond-Cream Tartlets »

Small Pastry Puffs with Chocolate Sauce and Vanilla Ice Cream

Don’t let the appearance of these cream puffs intimidate you; this dessert is both fun and easy to make at home. Get the recipe for Small Pastry Puffs with Chocolate Sauce and Vanilla Ice Cream »

Sarikopitakia (fried mizithra cheese pastries)

These savory fried cheese pies are named for their spiral shapes. Sariki, a Turkish word meaning “turban,” is also the name of a traditional headdress still worn by Cretan men at celebrations. Tsikoudia, a grape-based spirit from Crete, is used in the dough, likely for making it easier to roll out into thin sheets. Get the recipe for Cretan Fried Cheese Pastries (Sarikopitakia) »

The croissant’s perfection is twofold: an interior of infinitely spiraling paper-thin layers and a shatteringly flaky crust.

The croissant’s perfection is twofold: an interior of infinitely spiraling paper-thin layers and a shatteringly flaky crust. Get the recipe for The Best Croissants »

Get the recipe for Sour Cherry and Pistachio Danish »

Layers of buttery, flaky laminated pastry are swirled around a lightly spiced, pleasantly gooey cherry compote, then brushed with orange liqueur and sprinkled with pulverized pistachios after baking. For an alcohol-free alternative, swap out the liqueur for a mixture of honey and fresh orange juice. Get the recipe for Sour Cherry and Pistachio Danish »

Sweet Cream Scones

These delicate pastries start with butter and flour, then get a hit of cream for a sublimely tender morning treat. Get the recipe for Sweet Cream Scones »

Sage and Coconut Caramel Sticky Buns

Jonathan Brooks of Milktooth bakes these extreme pecan sticky buns atop a caramel sauce made with coconut milk, ale, coffee, and barley malt syrup—the bitterness of the sauce balances the sweet buns. Get the recipe for Sage and Coconut Caramel Sticky Buns »

Pecan Sticky Buns

Three types of sugar sweeten this recipe for sticky buns swirled with cinnamon and drizzled with pecan sauce. Get the recipe for Pecan Sticky Buns »

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