Lemon Yogurt Blueberry Muffins

It is a great pleasure to wake up in the morning and have something baked and ready to eat--these muffins are quick to put together, and the lemon flavor builds the next day. 2 cups (272 grams) all-purpose flour 2¼ teaspoons baking powder ¼ teaspoon baking soda ¼ teaspoon fine sea salt ⅔ cup (133 grams) sugar Finely grated zest of 1 lemon ¾ cup (180 ml) plain yogurt, not straight from the fridge 2 large eggs, at room temperature 1 stick (8 tablespoons; 4 ounces; 113 grams) unsalted butter, melted and cooled 1½ cups (360 ml) blueberries (optional) Center a rack in the oven and preheat it to 400 degrees F. Line a regular-size muffin tin with cupcake papers (first choice, especially if you’re including the blueberries) or coat the cups with baker’s spray. Whisk the flour, baking powder, baking soda and salt together in a large bowl. Put the sugar and lemon zest in a medium bowl and, using your fingers, press and mash them together until the sugar is moist and fragrant. Whisk the sugar into the flour mixture. Scrape the yogurt into the bowl you used for the sugar, add the eggs and whisk to blend. Whisk in the melted butter—the mixture may look slightly curdled, but it will be fine. Pour the wet ingredients over the dry and, using a flexible spatula and a few brisk strokes, stir and fold until most of the flour is moistened. You might have a few patches of dry flour here and there, and that’s okay. Add the berries, if you’re using them, and stir to incorporate. Don’t overmix—a bit of negligence yields a nicer texture. Divide the batter evenly among the muffin cups. Bake for 18 to 20 minutes, or until the muffins are golden brown and a tester inserted into the center of one comes out clean. Transfer the tin to a rack and let the muffins rest for 5 minutes, then lift them out of the tin and onto the rack.

Quick Cinnamon Rolls

These cinnamon rolls are surprisingly good considering there is no yeast, and you can literally go from waking up to eating them in less than an hour, and you ware likely to have everything on hand if you bake in general. Defintiely the best conamon roll per minute of effort! ½ cup/113 grams unsalted butter, very soft, plus more for greasing the pan ½ packed cup/110 grams light brown sugar 1 ½ teaspoons cinnamon ¾ cup/90 grams chopped pecans, toasted (see Tip) FOR THE ROLLS: 2 cups/256 grams all-purpose flour, plus more for work surface 1 tablespoon baking powder 1 teaspoon fine salt ¼ teaspoon baking soda ¼ cup/54 grams canola oil ¾ cup/180 grams buttermilk FOR THE GLAZE: 4 ounces/113 grams cream cheese, very soft 1/2-3/4 cup/51-76 grams confectioners’ sugar 1 teaspoon whole milk or heavy cream ½ teaspoon vanilla extract Heat oven to 400 degrees. Lightly grease a 9-inch round cake pan. Make the filling: In a medium bowl, using a flexible spatula or wooden spoon, mix butter, brown sugar and cinnamon until smooth, 2 to 3 minutes. Stir in the pecans. Set aside. Make the rolls: In a large bowl, whisk together the flour, baking powder, salt and baking soda. Add the oil and, using a flexible spatula or wooden spoon, mix until incorporated. (It might be a little lumpy. That’s OK!) Stir in the buttermilk until just blended. Gather the dough into a ball and knead on a lightly floured surface until smooth, about 1 minute. Roll out the dough into a 15-by-8-inch rectangle. Gently spread the filling evenly over the dough, leaving a ¼-inch border all around. Starting from one of the long sides, roll up the dough into a tight cylinder. Rotate the roll so that the seam is against the work surface. Using a serrated knife, cut the roll crosswise into eight equal slices. Transfer the rolls to the prepared pan, spacing them evenly. (At this point, you can wrap with plastic wrap and refrigerate for a day or 2, or freeze for up to 3 months. Allow to come to room temperature before proceeding.) Bake for 20 to 25 minutes, or until golden. While the rolls bake, make the glaze: In a medium bowl, using a rubber spatula or wooden spoon, beat the cream cheese until smooth, 1 to 2 minutes. Add the confectioners’ sugar and beat well. Add the milk and vanilla, and beat until smooth and creamy. Set aside. Remove the rolls from the oven and allow to cool for 3 to 4 minutes before coating with the glaze. Serve warm.

Raspberry French Toast Bake

I was recently at a large family gathering, where sixteen vaccninated members of my husbands family gathered together to celebrate his eldest sister turning sixty. It happened a year ago, yet another event that was delayed by COVID, and when it happened, we were all ready to be together. Admittedly, it was not completely safe despiete vaccines. We were nine separate bubbles, some of whom had traveled with others, but if not now, when? In any case, my SIL did a bang up job of cooking for us all, and this was one of the breakfast dishes she put together using leftover challah dibs and dabs that she had frozen from previous celebrations. She told me that this is emblematic of Ina Garten recipes she has used before--easy, delicious comfort food that feeds a crowd without a fuzz. If you are not a fan of fruit leave the raspberrys out or make a compote and have them on the side. 1 tablespoon unsalted butter, at room temperature 10 extra-large eggs 2 3/4 cups half-and-half 1/3 cup plus 2 tablespoons granulated sugar 1/3 cup light brown sugar, lightly packed 1 tablespoon pure vanilla extract 1 teaspoon grated orange zest, plus extra for serving 1/2 teaspoon kosher salt 10 cups (1-inch-diced) day-old challah bread 12 ounces fresh raspberries Confectioners' sugar, for serving Pure maple syrup, for serving Grease a 9 x 13 x 2-inch oval baking dish with the butter and set aside. In a large bowl, whisk together the eggs, half-and-half, 1/3 cup of granulated sugar, the brown sugar, vanilla, orange zest, and salt. Spread half of the diced bread in the prepared baking dish. Sprinkle on the raspberries in one layer. Top with the rest of the bread and pour on the egg mixture, pressing down lightly to moisten the bread. Sprinkle with the remaining 2 tablespoons of sugar, cover with plastic wrap, and refrigerate for 1 hour. Preheat the oven to 350 degrees. Place the baking dish on a sheet pan and bake it for 60 to 70 minutes, until the custard is set and the top is puffed and browned. Check after 45 minutes; if the top is getting too browned, cover it lightly with aluminum foil. Cool for 10 minutes, sprinkle with confectioners' sugar, dust with extra orange zest, and serve warm with maple syrup.

Cream Scones

My spouse decided that he wanted to recapture a travel experience we had had long ago. We were traveling in Cornwall after attending a wedding in Ireland and we stopped at a small seaside town and had tea with scones and clotted cream and jam that were so delicious as to make your mouth water for them a quarter century later. We have had egregiously over-priced high tea both in London and in San Francisco but the scones and clotted cream of that day were not to be recaptured. These scones, from the King Arthur web site, are exactly that. Sadly I ruined the clotted cream by not getting cream, but the scones held up none-the-less. 3 cups (361g) King Arthur Unbleached All-Purpose Flour 1 tablespoon baking powder 1 teaspoon salt 1/4 to 1/3 cup (50g to 67g) granulated sugar, to taste 1 teaspoon vanilla extract 1 1/3 to 1 1/2 cups (301g to 340g) heavy or whipping cream additional heavy cream, for brushing on scones coarse sparkling sugar, for topping Preheat the oven to 425°F. Line a baking sheet with parchment paper (or not; it helps with cleanup, but isn't necessary to prevent sticking). Whisk together the flour, baking powder, salt, and sugar. Combine the vanilla with 1 1/3 cups cream. Drizzle the liquid mixture over the dry ingredients, tossing and stirring gently all the while. Add enough cream to make a cohesive dough, using up to 3 additional tablespoons if necessary. There shouldn't be any dry flour in the bottom of the bowl, but the dough shouldn't be particularly sticky, either. Lightly flour a clean work surface. Divide the dough in half, and gently pat each half into a 5 1/2" circle about 3/4" thick. We made ours smaller, but still triangles.

Sticky Buns (Possibly The Best)

We have been in pursuit of the perfect sticky bun recipe this whole pandemic (truthfully, my spouse has been doing the baking, and has a greater love of sticky buns than I do, but I have been an avid eater of the buns and I do like them alot).  This Food Lab recipe might be the best.  I ate two of them the morning they were made, which in and of itself is unusual and therefore indicative of a good recipe.  They are also easier than some.

For the Dough

• 3 large eggs
• 1/3 cup light brown sugar, packed
• 3/4 cup buttermilk, well-shaken
• 2 teaspoons kosher salt (or 1 teaspoon table salt)
• 2 teaspoons instant yeast
• 6 tablespoons unsalted butter, melted
• 4 cups (20 ounces) unbleached, all-purpose flour

For the Pecan-Caramel Sauce

• 4 tablespoons unsalted butter
• 2/3 cup light brown sugar, packed
• 3 tablespoons buttermilk, well-shaken
• 4 ounces (1 cup) toasted pecans, roughly chopped
• Pinch of kosher salt

For the Filling

• 2/3 cup light brown sugar, packed
• 1 tablespoon cinnamon
• 2 tablespoons unsalted butter, melted

The Recipe

1.  To make the dough:  Whisk the eggs in a large bowl well. Add the sugar, buttermilk, salt, yeast and melted butter and whisk until well mixed--it may be clumpy but this is OK. Now use a wooden spoon to mix in the flour until there is a well-formed ball of dough. Turn the dough out onto a lightly floured board or countertop and knead for about 2 minutes, until the dough is smooth and silky. Place the dough back in the bowl, cover with plastic wrap and leave at room temperature for about 2 hours, until roughly doubled in volume.

2.  Meanwhile make the pecan-caramel sauce:  Place the butter and brown sugar in a small saucepan over medium-high heat, stirring every now and then, until sugar is totally dissolved and the mixture is bubbling. This should take about 2 minutes. Add in the buttermilk, pecans and salt and mix well and pour into a 9x13-inch glass baking dish. Set aside.

3.  To make the filling:  Mix the sugar and cinnamon together in a small bowl and set aside.

4.  Once the dough has risen, turn out onto a floured surface and lightly sprinkle flour on top of it as well. Push the dough into a rough rectangle with your hands and then use a rolling pin to roll it into a 16 x12-inch rectangle with the short end facing you. Use a pastry brush to brush the melted butter all over the dough, leaving about a 1-inch border along the top edge. Sprinkle the cinnamon sugar mixture all over the dough and use your hands to push it into the butter a bit and make sure it's spread evenly. Roll the dough up jelly-roll-style into a tight cylinder, using a bench scraper to help release the dough from the surface and allow you to make the roll tight. Pinch the seam shut and turn the dough so that it's seam side down. If you need to even out the shape a bit.

5.  Use a sharp knife to cut the roll into 12 even slices. The easiest way to do this is to cut the log in half and then cut each half in half, and then cut those into thirds. Place each roll on top of the sauce in the dish with the swirl side facing up, nestling the rolls together. Make sure the end slices go cut side down. Cover with plastic wrap and either leave at room temperature for about 2 hours until doubled in volume, the rolls should be well puffed and pressed tightly against each other or place in the fridge overnight to proof for up to 12 hours.

5.  In either case, before baking, preheat oven to 350ºF. If rolls have chilled overnight, take them out of the fridge when you start the oven so that they can warm up a bit. Bake for about 30 minutes until buns are golden brown and well puffed, turning the dish halfway through the baking process so that they cook evenly. Let the buns rest for about 5 minutes, then invert the buns onto plates and scrape out excess sauce and nuts and spoon over the buns. Serve immediately.

6.  Leftovers can be refrigerated and popped into the microwave for a quick reheat.

 

Sticky Buns a la Bravetart

We had these over the weekend and they were the best sticky buns I have had in a very long time.  Today is the birthday of my second middle child, and these seem very celebratory indeed.

Filling:

• 4 ounces unsalted butter
• 6 ounces light brown sugar
• 1/4 ounce ground cinnamon (about 1 tablespoon; 7g)
• 1/2 teaspoon grated nutmeg
• 1/4 teaspoon (1g) kosher salt
  

• For the Dough:
• 16 ounces all-purpose flour (about 3 1/2 cups, spooned; 450g)
• 3 1/2 ounces sugar
• 2 teaspoons instant yeast
• 1 3/4 teaspoons (7g) kosher salt
• 1/4 teaspoon baking soda
• 4 ounces unsalted butter (8 tablespoons; 115g)
• 4 ounces milk (8 tablespoons; 115g)
• 8 ounces plain Greek yogurt (about 1 cup; 225g)
• 4 ounces toasted pecan halves, roughly chopped (a shy cup; 115g), or more to taste

• For the Caramel Topping:
• 12 ounces light brown  sugar
• 4 ounces heavy cream
• 1/4 teaspoon kosher salt

1. For the Filling: In the bowl of a stand mixer fitted with a paddle attachment, combine butter,  sugar, cinnamon, nutmeg, and salt. Mix on low speed until moistened, then increase to medium and beat the dark paste until creamy, light in color, and very soft, about 5 minutes. Transfer to a zip-top bag or disposable pastry bag and set aside until needed, up to 24 hours at room temperature.
2. For the Dough: Wipe the bowl with a paper towel, then whisk together flour, sugar, yeast, salt, and baking soda until thoroughly combined. Melt butter in a 2-quart saucier over low heat, then stir in milk and yogurt, warming to about 80°F (27°C). Add to flour and stir to form a very dry and shaggy dough. With the hook attachment, knead on low until silky-smooth and elastic, so that it can be gently stretched into a thin but rough sheet without tearing, about 20 minutes.
3. First Rise: Cover bowl with plastic and set dough to rise until puffy, light, and doubled in bulk, about 90 minutes at roughly 70°F (21°C). If the dough feels dense, firm, or overly resilient, rest 15 minutes before testing again (this is more likely in chilly months).
4. For the Caramel Topping: Just before shaping the dough, line a 9- by 13- by 2-inch aluminum baking pan with parchment (or use two parchment-lined 8-inch by 3-inch round cake pans). Add the  sugar to the pan, along with the salt and plain or toasted cream (or divide these evenly between the two pans). Mash with a fork to roughly combine.
5. Shaping: Turn dough onto a lightly floured surface, dust with flour, and roll into a 13-inch square. Snip a corner from the bag of cinnamon filling, squeeze over the dough, and spread into an even layer with an offset spatula. Sprinkle pecans on top and roll to form a 12-inch log, ending seam side down.
6. Slide an 8-inch strand of thread, unflavored dental floss, or butcher's twine under the dough until you reach the middle. Cross the ends over the top and pull tight to divide the log in two. Cut each half into six 1-inch slices and arrange in the prepared pan(s).
7. Second Rise: Cover rolls with foil and refrigerate overnight, or up to 48 hours. Adjust oven rack to middle position and preheat to 350°F (180°C); meanwhile, let the pan(s) stand at room temperature until oven is hot.
8. To Bake and Serve: Bake, covered, until the rolls are puffed and firm but pale, about 40 minutes. (If using dark pans, check on the cinnamon rolls after 25 minutes.) Remove the foil and continue baking until lightly browned, about 10 minutes more. Loosen rolls from the edge of a pan with a dull knife, then invert onto a serving plate (or plates). Serve immediately.