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Simple Samoa Cookie Bars

These Samoa Cookie Bars are the essence of minimum work for maximum flavor. A melt in your mouth shortbread crust topped with homemade caramel (you can do it, it's foolproof) chock full of toasted coconut with the bottoms dipped in chocolate. Just like the Girl Scout cookie version but in a much simpler form.

A stack of Samoa Bars sits on a cream colored plate.

This bar version is so much easier to make than the cookies. I just don't have the patience it takes to fiddle with cutting out those small cookies, patiently arranging the caramel coconut filling on them and then dipping them. I saw one person said it took her 4 hours. No thanks! These can be whipped up in no time and you have way more Samoa Bars than little cookies. One bar is at least 2 cookies. How could you not love that?

I love brownies and bar cookies because they are generally so easy to make and you get a sizeable amount for the time invested. Here are a few others you should look into: Cocoa Brownies, Pecan Bars, Mocha Kahlua Brownies (these are still the most sought after brownie I made - we also cut them smaller for petit fours), Mexican Brownies, and from down under, Spice Bars.

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Tell me about the coconut

Sweetened coconut and dessicated coconut site on a gray tray.

The coconut on the left is the one most used in baking. The shreds are longer and it's moist and sweetened. The coconut on the right is desiccated coconut.

For desiccated coconut the meat is shredded and then dehydrated to remove most of its moisture. It is usually unsweetened. Unsweetened desiccated coconut is most important to the Samoa Bars. Additionally, it is important to toast it to give it the same flavor as the Girl Scout cookies. Otherwise, it is just a coconut cookie.

Be careful when toasting coconut as it can burn easily. I find desiccated coconut easier to toast than the sweetened. You will see in the photos below how beautiful it is. I didn't need to stir it at all, I just turned the tray around about ¾ of the way through and it browned evenly. The key here is to make sure it is in single layer and any stray shreds are scooted into the edges or they will burn on their own.

Do I have to make the caramel?

I am a firm believer that this homemade caramel is better than anything you can buy. So I encourage you to take a flyer and give it a try.

It is true you need candy thermometer but they are inexpensive and the results are very worth the investment. My recipe, Caramel - A building Block of Pastry shows you how to make caramel for any need you will have from a caramel sauce to hard caramels from the same recipe.

Having said that, you can substitute 8 ounces of Werther's soft caramels if need be. I don't suggest any other caramel because they don't have the same buttery taste. Werther's is the closest to mine that I've found.

What's Not to Love about Samoa Bars

  • The Girl Scout Cookies are an all time favorite and these are a super easy way to make them.
  • While I prefer the homemade caramel, Werther's soft caramels can be used for a shortcut.
  • Imagine a 9" square pan of these little marvels instead of the few that come in a package.
  • Nothing tastes as good as homemade cookies and these are no exception.

Recipe Ingredients

Coconut Caramel

Ingredients for the coconut caramel include, unsalted butter, vanilla extract,granulated sugar, corn syrup, water, desiccated coconut,and heavy cream.

FRONT ROW: Unsalted Butter

MIDDLE ROW: Vanilla extract, granulated sugar, corn syrup

BACK ROW: Water, desiccated coconut, heavy cream

Shortbread Crust

Ingredients for the shortbread crust are all-purpose flour, powdered sugar and unsalted butter.

FRONT ROW: Unsalted butter

BACK ROW: All-purpose flour, powdered sugar

Chocolate Finish

Semisweet chocolate and a small amount of cristo are used to finish the Samoa Bars.

Left to Right: Semisweet chocolate, crisco

Be sure to see the recipe card below for the full ingredients & instructions.

Step by Step Instructions

Coconut Caramel

The collagel for the caramel shows the sugar, corn syrup and water in a saucepan, thel id on the pan, the syrup boiling and the golden color of the syrup when it is done.

Heat the cream until hot. Set aside. Step 1. Place the water, corn syrup and sugar in a saucepan about 3 times larger than the ingredients. Step 2. When the syrup comes to a rolling boil, place a lid on the pan to wash down the side so no sugar remains stuck on it. Alternatively, dip a clean pastry brush in cold water and wash down the side of the pan. Step 3. Continue boiling hard. Step 4. The syrup becomes a deep golden brown. This sets the taste for the caramel.

This caramel collages shows the butter melting in the syrup, the cram being stirred in, the mixture returned to a boil and the finished caramel.

Step 5. Off heat, stir in the butter until it melts. Step 6. Add the cream and vanilla. If the cream lumps up, don't worry about it, the next step will fix that. Step 7. Return the mixture to the heat and boil to a temperature of 230°F. Step 8. Remove from the heat and cool.

Samoa Bars

The first collage for the shortbread base shows the pan lined with parchment paper paper, the untoasted coconut on a tray , the coconut toasted and the dry ingredients for the crust in the processor.

Step 1. Line a 9x9 inch pan with parchment paper allowing the sides to extend to make a sling. Set aside. Step 2. Place the desiccated coconut on a tray in a single layer. Make sure there are no stray shreds on either side. Step 3. Place it in 350°F oven for about 8 minutes turning ¾ of the way through. I did not have to stir mine but if you notice yours is baking unevenly, stir it. Cool the coconut. Reserve ½ cup and set aside. Step 4. Place the flour and powdered sugar in the bowl of a processor. Process with a few pulses to mix.

This collage shows the base being madre with the butter added to the processor, every9ing processed to large chunks, placed in the baking pan and pressed out.

Step 5. Add the cold, cut up butter to the processor. Step 6. Process until large chunks form. Step 7. Place chunks of the dough evenly around the bottom of the baking pan. Step 8. Press the dough together to make the base. Make sure no seams show. It should be one solid sheet of dough.

This collage shows the base bakes, the caramel in a bowl, the toasted coconut added and it distributed over the base.

Step 9. Bake the base as called for until a light golden brown. Cool the base. Step 10. Place the cooled caramel in a medium size bowl. If it has set up, microwave it briefly to loosen it up. If using the caramels, unwrap them and microwave to soften them to a near liquid state. Step 11. Add 1 ½ cups coconut and stir to mix completely. Step 12. Distribute the coconut over the base.

The last collage shows the caramel-coconut spread evenly over the base, the reserved coconut pressed into the caramel, chocolate is stripped on the diagonal across the bars and the bottom of one of the bars i chocolate.

Step 13. Spread the caramel-coconut mixer evenly over the base with a small offset spatula. Remove the bars from the pan. Remove the parchment paper and set the Samoas on a cake board or a cutting board as long as it doesn't harbor strong smells. Step 14. Immediately, sprinkle the reserved coconut evenly over the caramel mixture. Press it in lightly so it adheres. Step 15. Melt 6 ounces of chocolate with 1 to 2 teaspoons of crisco to loosen it. Place a small amount in a piping bag fitted with a small plain writing tip and pipe diagonal lines across the bars. Cut 7 across one side and 3 down for a total of 21 bars. Step 16. Place the rest of the chocolate in a bowl just big enough to hold the bar, bottom side down. Dip the bottom of one bar at a time into the chocolate and place on waxed paper or parchment paper to firm up. These can be refrigerated briefly to set the chocolate.

Recipe FAQS

When were Samoa cookies added to the Girl Scout Cookies?

Samoa (or Caramel deLites) Girl Scout Cookies were introduced in 1975.

Why were they called Samoa cookies?

The name "Samoa" is believed to be inspired by the island nation of Samoa which is half way between Hawaii and New Zealand. The cookies are names after Samoa because It is a major coconut exporter.

Why are they called Caramel deLites in some areas?

The cookies are made by different manufacturers in different areas It depends on how the bakers are licensed.

Expert Tips

  • Toasting the coconut to a deep golden brown is key to the taste of the Samoa Bars.
  • Watch the coconut carefully - it goes from just right to good grief I burned it in a flash towards the end.
  • Using powdered sugar in the base gives it a melt in your mouth texture as opposed to granulated sugar which gives a snappier texture.
  • Unsweetened desiccated coconut is the way to go here.
  • 8 ounces of Werther's soft caramels can be subbed if not making the caramel.
A stack of Samoa Bars sits on a cream colored plate.

Looking for more bar cookies? Look no longer!

A lot of work goes into each of my recipes and my only ask is that if you like these Samoa Bars or any other recipe or even the looks of it, please leave me a star rating to help me rank better.  It’s important. 

A stack of Samoa Bars sits on a cream colored plate.

Simple Samoa Cookie Bars

Helen S Fletcher
These Samoa Bars are the essence of minimum work for maximum flavor. A melt in your mouth shortbread crust topped with homemade caramel (you can do it, it's foolproof) chock full of toasted coconut with the bottoms dipped in chocolate.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 1 hour
Total Time 1 hour
Course Bar Cookies, Cookies
Cuisine American
Servings 21 bars
Calories 217 kcal

Equipment

  • 9x9 inch square baking pan

Ingredients

Coconut Caramel - this makes a small amount so watch it carefully as it comes to a boil.

  • 2 cups desiccated coconut
  • ½ cup water
  • ¼ cup corn syrup
  • ½ cup granulated sugar (100 grams)
  • 2 tablespoons unsalted butter (30 grams)
  • ½ cup heavy cream
  • 1 teaspoon vanilla extract
  • OR
  • 8 ounces Werther caramels if not making the caramel

Shortbread Base

  • 1 ⅛ cups all-purpose flour (160 grams)
  • ⅓ cup powdered sugar (45 grams)
  • ½ cup butter, refrigerator cold (114 grams or 1 stick)

Chocolate Finish

  • 6 ounces semisweet chocolate (170 grams)
  • 1 to 2 teaspoons crisco

Instructions
 

Coconut Caramel

  • Preheat the oven to 350°F. Arrange 2 cups of desiccated coconut in a single layer in a sheet pan. Make sure there are no stray shreds of coconut at the edges. Just scoot them into the pile. Toast the coconut until uniformly medium brown. I did not need to stir mine but I did turn it front to back about ¾ through baking. If the coconut is not baking uniformly, then stir as needed. Set aside to cool.
    Reserve ½ cup of the coconut.
  • Heat the cream until hot. Set aside,
  • Bring to a hard rolling boil and boil until the syrup turns a medium golden brown. (see the photo in the step by step photos)
  • Remove from the heat and add the butter Stir until it has melted. Add the cream and vanilla extract, stirring to combine. If the cream seizes, it will be corrected in the next step.
  • Return the pan to the heat and bring back to a boil. Boil to a temperature of 230°F. Pour into a medium size bowl and cool.

Shortbread Base

  • Line a 9x9 inch baking pan with parchment paper letting the excess hang over the edges to form a sling. Set aside. Preheat the oven to 350°F.
  • Combine the flour and powdered sugar in the bowl of a processor. Pulse several times to mix.
  • Cut the cold butter in smallish pieces. Add to the flour mixture and process until it forms large crumbs.
  • Arrange the shortbread crumbs evenly over the bottom of the pan. Push them together to form an even solid pastry base. Make sure there are no seams showing as they make crack when baked.
  • Bake for about 25 minutes until an even golden brown, turning halfway through. Cool.

Assembly

  • Add the 1 ½ cups of coconut to the caramel, stirring to blend well. Spread this evenly over the shortbread base. If the caramel has set up too hard, microwave it briefly before adding the coconut.
  • If using the Werther caramels, unwrap them, place them in a microwave dish and microwave to melt. Proceed as above.
  • Spread the Coconut Caramel evenly over the shortbread base. Sprinkle the remaining ½ cup of toasted coconut on top, pressing it lightly into the coconut caramel. Cool completely.
  • Remove the Samoas from the pan, lay the sling flat.

Chocolate Finish

  • Combine the chocolate and 1 teaspoon crisco in a small bowl wide enough to dip the bottom of a bar in. Microwave to melt. Stir to combine. If the chocolate is still really thick, add the second teaspoon of crisco. The chocolate should be thick enough to coat with the excess barely running off.
  • Place a small amount in a pastry bag fitted with a small writing tip. Alternatively, use a heavy plastic bag and cut a very little off the tip. Do not make it too big.
  • Pipe diagonal lines over the top of the coconut. Let it set up. To speed it along, place it in the fridge for a few minutes. Cut 7 across and 3 down for 21 bars or cut any size you wish.
  • Dip the bottoms in the chocolate. Holding the bar just above the rim of the bowl, lightly swipe the excess chocolate off. Place it on a piece of waxed or parchment paper. Let the chocolate set up. Again, pop them in the fridge for a few minutes to harden. After that they will hold at room temperature
  • These hold well at room temperature lightly covered or even in an uncovered container.

Notes

There is always an abundance of photos to guide you in the post above.  If you have questions, look at the photos or read the header of the article.  Many of them will be answered there. 
 As always, I recommend using a scale for accuracy and consistency.  Flour, in particular, is difficult to measure by volume.  For my recipes, I use 140 grams per cup of unsifted  all-purpose, bread or whole wheat flour and 125 grams of cake flour. Others may use different weights so use whatever they suggest.
_____________________________________________
Toasting the coconut to a deep golden brown is key to the taste of the Samoa Bars.
Watch the coconut carefully - it goes from just right to good grief I burned it in a flash towards the end.
Using powdered sugar in the base gives it a melt in your mouth texture as opposed to granulated sugar which gives a snappier texture.
Unsweetened desiccated coconut is the way to go here. 
8 ounces of Werther's soft caramels can be subbed if not making the caramel.
 

Nutrition

Serving: 21barsCalories: 217kcalCarbohydrates: 25gProtein: 2gFat: 13gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 19mgSodium: 69mgPotassium: 83mgFiber: 2gSugar: 18gVitamin A: 223IUVitamin C: 0.2mgCalcium: 24mgIron: 1mg
Tried this recipe?Mention @helensfletcher or tag #pastrieslikeapro!

Caramelized Peach Tart with Brown Sugar Crumble

This amazing Caramelized Peach Tart combines a creamy pastry cream, caramelized peaches, and a brown sugar crumble made with almond paste in an easy pastry crust. The brown sugar crumble is worth everything all by itself. Don't be put off because this recipe contains several component parts. All of them can be made ahead and the tart assembled on the day of serving.

Caramelized Peach Tart

But don't wait until peach season is gone - this  is truly worth making.  From the press in cookie crust, to the creamy pastry cream,  the intensely flavored peach filling, and finally a bake alone crispy crumble topping that is good on ice cream, fresh fruit, and myriad other things, including snacking I am told, this is a summer winner for sure.

Other fruit offerings include: Blueberry Crumb Muffins, Two Step Banana Bread, No Churn Peach Swirl Ice Cream, Mini Pineapple Upside Down Cakes, and Plum Crisp

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Baked Brown Sugar Crumble

Years ago when I wrote European Tarts, I included this as the topping for the Apricot Crumble Tart.  Because this is baked on a sheet pan, it can be cooled and kept as a final flourish to anything requiring a bit of crunch and extra flavor.

The almond paste and brown sugar work well together.  When I went to make this I didn't have any almond paste.  What I did have was a lot of almond flour.  In a matter of minutes I made a batch of almond paste which I used here.  When you go to the post there are two versions.  I used the one with the simple syrup.

I will say the brown sugar crumble came out of the food processor in crumbs but baked up in a solid sheet. So I used a fork to pull the mass of baked "crumble" into crumbs while hot. When they cool, they are crisp and if not small enough, just break them up between your hands.

Caramelized Peach Tart

As mentioned above this dessert requires a number of parts but all of them can be done ahead.   Here's how that looks.

9" Plain Press in Shell

This can be made weeks, even months ahead and frozen unbaked in its tin.  It can be baked from the freezer when needed.  Go to the Easy Almond Raspberry Tart for how to photos .

This is a photo of the baked press in tart shell for the Caramelized Peach Tart.

Pastry Cream

Just like the shell above, the pastry cream can be frozen for a month or two.  Just thaw it in the refrigerator up to 5 days before using.  The whipped cream should be added after it has thawed but can be done several days ahead..  Please see Pastry Cream Filling for how to photos of this pastry staple.

This is a bowl of pastry cream.

Almond Paste

This almond paste can be made months ahead and stored in the freezer  or it can be stored in the refrigerator for a couple of weeks.  You can also buy almond paste if desired.  For  how to photos go to How to Make Almond Paste.

There are two methods on the post. I use the one with the simple syrup.

This photo shows a roll of freshly made almond paste.

Recipe Ingredients

Press in Crust Ingredients

The ingredients for the press in crust include unsalted butter, all-purpose flour, cake flour, baking powder, granulated sugar and an egg.

COUNTER CLOCKWISE: Unsalted butter, all-purpose flour, cake flour, baking powder, granulated sugar. Egg in the middle

Pastry Cream

Ingredients for the Pastry Cream include milk, egg yolks, granulated sugar, flour, vanilla and heavy cream.

FRONT ROW: Gelatin

MIDDLE ROW: All-purpose flour, vanilla, water

BACK ROW: Egg yolks, granulated sugar, milk

Almond Paste

Ingredients for the Almond Paste are: Almond flour, powdered sugar, simple syrup and almond extrract.

FRONT ROW: Simple Syrup, almond extract

BACK ROW: Almond Flour, powdered sugar

Brown Sugar Crumble

Ingredients for the Brown Sugar Crumble are flour, brown sugar, salt, unsalted butter and almond paste.

FRONT ROW: Salt, unsalted butter

BACK ROW: All-purpose flour, almond paste, dark brown sugar

Be sure to see the recipe card below for the full ingredients & instructions.

Step by Step Instructions

Brown Sugar Crumble

This can be made a week or so ahead. Store in a covered container at room temperature.

This collages shows the brown sugar crumble being made. The ingredients are in the processor, processed, poured out into a baking sheet and baked.

Step 1. Place all the ingredients in a food processor. Step 2. Process until crumbs form. Step 3. Pour out onto a parchment line half sheet pan and spread out evenly. Step 4. If they bake up in a sheet, use a fork to pull the dough away to make crumbs while it is still hot.  Cool.  If the crumbs are too big, smash them between your hands.

Caramelized Peaches

The peach filling is made by cutting up the peeled peaches, bringing the butter and sugar to a hard boil and then cooking the peaches until most of the liquid is gone.

Step 5. Peel the peaches. For the easiest way see my post, All About Peaches. Cut them in about ½" pieces. They shoudn't be too thin or they will reduce in size as they cook. Set aside. Step 6. Place the all the ingredients except the peaches in a skillet large enough to hold the peaches. Step 7. Bring to a boil and boil  for several minutes to reduce the mixture. Step 8. Add the peaches and continue boiling until the syrup is reduced and the peaches have softened. This can be done a day ahead and refrigerated.

Assembly

Step 9. Spread the pastry cream evenly in the pastry shell. Step 10. Add the peach filling. Step 11. Top with the brown sugar crumbles. Step 12. If you wish to finish the tart with powdered sugar, cut strips of paper about ¾" wide.  Arrange them on top of the tart. Sprinkle heavily with powdered sugar.  Carefully remove the paper strips.

Recipe FAQS

What is the difference between a freestone and a cling peach?

The stones or pits of a freestone peach release very easily from the flesh. A cling or clingstone peach is one where the stone or pit is difficult to remove as it clings to the flesh of the peach.

What's the difference between a pie and a tart?

A pie has a crust, a filling and some kind of top be it a pie crust, crumb or streusel. It is deeper than a tart. A tart has a crust and a filling but not necessarily a top. It is made in a pan with rippled edges and is shorter than a pie.

What flavors enhance peaches?

Almond or vanilla extract or a bit of both as well as amaretto, peach schnapps, bourbon or orange liqueur all go well with peaches.

Expert Tips

  • Have the crust, pastry cream, almond paste (if making) and peach filling made ahead as stated in the recipe.
  • Reduce the liquid in the cooked peaches enough to coat them generously but remember they will thicken more upon chilling.
  • The assembly of the finished tart can be done the day ahead.
  • Serve the slightly cool but not cold.  It can also be served at room temperature as long as the room is cool.
  • Store any leftovers in the refrigerator.
A slice of the Caramelized Peach Tart sits on a antique plate with more plates and the tart in the background

Other Marvelous Fruit Desserts

A lot of work goes into each of my recipes and my only ask is that if you like the recipe or even the looks of it, please leave me a star rating to help me rank better.  It’s important. 

A slice of the Caramelized Peach Tart sits on a antique plate with more plates and the tart in the background.

Caramelized Peach Tart with Brown Sugar Crumble

Helen S Fletcher
This amazing Caramelized Peach Tart combines a creamy pastry cream, caramelized peaches, and a brown sugar crumble made with almond paste in an easy pastry crust. The brown sugar crumble is worth everything all by itself. While this recipe contains several component parts all of them can be made ahead and the tart assembled on the day of serving.
5 from 4 votes
Print Recipe Pin Recipe
Prep Time 2 hours
Total Time 2 hours
Course Dessert, Tarts
Cuisine American
Servings 10 servings
Calories 434 kcal

Equipment

  • 9x1 inch Tart Pan with removable bottom

Ingredients

9" Pastry Shell

  • 1 cup all-purpose flour (140 grams)
  • ¼ cup cake flour (25 grams)
  • ⅓ teaspoon baking powder
  • 6 tablespoons unsalted butter, cold
  • 3 tablespoons granulated sugar (35 grams)
  • 1 large egg

Pastry Cream

  • ⅞ cup milk, hot* (1 cup less 2 tablespoons)
  • 3 large egg yolks
  • ⅓ cup granulated sugar (65 grams)
  • 2 tablespoons all-purpose flour (17 grams)
  • 1 teaspoon pure vanilla
  • ⅓ cup heavy cream
  • *Whole or 2% milk may be used.

Almond Paste Simple Syrup

  • ¼ cup water
  • 1 tablespoon light corn syrup
  • 3 tablespoons granulated sugar (42 grams)

Almond Paste

  • ½ cup + 1 tablespoon almond flour (70 grams)
  • ½ cup + 1 tablespoon powdered sugar (70 grams)
  • 1 ½ tablespoons simple syrup from above
  • 1 ½ teaspoon almond extract

Brown Sugar Crumble

  • ⅓ cup all-purpose flour (45grams)
  • ⅓ cup dark brown sugar, packed (65 grams)
  • ½ teaspoon salt
  • 3 tablespoons unsalted butter, cold (45 grams)
  • 2 ounces almond paste (60 grams)

Caramelized Peaches

  • 3 cups peaches*
  • 4 tablespoons butter (58 grams)
  • ½ cup granulated sugar (100 grams)
  • 2 tablespoons corn syrup
  • 2 tablespoons amaretto liqueur**
  • *About 3 medium peaches slightly underripe
  • **substitute 1 teaspoon almond extract if desired

Instructions
 

9" Pastry Shell - please see photos for making the shell at Almond Raspberry Tart.

  • To make in a processor:   Place the flours and baking powder in the food processor.   Process to mix briefly.  Cut the cold butter into pieces. Place the butter in a circle over the flours.  Process until finely cut in.  Add the sugar; process briefly.  Add the egg and yolk and process until a ball forms.
  • To make in a mixer: Combine the flours, baking powder and butter in mixer bowl. Beat with the paddle attachment until the butter is cut in very finely.  Add the sugar; mix briefly.  Add the egg and yolk; mix on medium speed until it comes together in a ball.
  • Spray only the center bottom of the pan only with a releasing spray.
  • Save a small piece of dough about the size of a large marble in case the crust needs to be patched.  Divide the remaining dough in half (175 grams or 6 ounces).  Divide one piece in half again (85 grams or 3 ounces).  Roll one quarter of the dough (85 grams or 3 ounces) evenly into a rope.  Lay against one half edge of the pan.  Repeat with the other quarter, overlapping the pieces slightly. Press into the side of the shell, sealing the two pieces together. 
  • Flatten the remaining half of the dough into a circle.  Place it in the bottom of the pan.  With the heel of your hand, press the dough outward toward the edge.  Continue to work the dough outward with your fingers and lastly, seal the seam.  Be sure to seal the seam well where the edge and the bottom meet so it does not crack when baked.  
  • Prick the tart bottom with a fork.  Place on a baking sheet and bake for 12 to 15 minutes if partially baking or 18 to 22 minutes until a rich golden brown if fully baking.  Cool; fill and finish as directed.
  • If cracks appear, use the reserved dough to patch them with a small spatula while the pastry is hot. There is no need to bake it again.
  • The unbaked pastry shell can be made several months in advance, frozen in its pan, and wrapped well in foil. Bake as directed adding a bit more time to account for the freezing. Cool before using.

Pastry Cream - step by step photos can be found on Pastry Cream using the ingredients in this recipe.

  • Whisk the egg yolks and sugar together in a bowl.  Whisk in the flour.
  • Add the milk slowly, whisking well and scraping the corners of the bowl with a rubber spatula to make sure all of the egg yolk mixture is incorporated.
  • Strain the mixture into a saucepan and place over medium heat.
  • Stirring constantly, bring to a boil.  Boil for 1 minute.  Remove from the heat and add the vanilla.  Pour into a storage container, cover the surface with plastic wrap, poke a few holes in it and let it cool.  Refrigerate overnight to chill or it can be frozen for several months. Thaw in the refrigerator where it can be held for 3 or 4 days.
  • When ready to use, whip the cream to medium stiff peaks.   Remove to a bowl.  Place the pastry cream in the mixing bowl and beat with a paddle until smooth.  Fold in the cream.

Almond Paste - see step by step photos at my post Almond Paste.

  • Simple Syrup: Combine the water and corn syrup in a small saucepan. Add the sugar and stir to combine. Bring to a boil oil and boil for 2 minutes. Remove from the heat and cool.
  • Almond Paste: Combine the almond flour and powdered sugar in the processor bowl.  Process briefly to mix well.
  • Combine the simple syrup and almond extract.  Stir well.  Pour over the dry ingredients in the processor in a circle.  Process until it just starts to come together. However, it should come together when a small amount is pinched.  If it is too dry, add more simple syrup very sparingly, just a a teaspoon at a time.  If too wet, add a bit more almond flour.
  • Combine the simple syrup and almond extract.  Stir well.  Pour over the dry ingredients in the processor in a circle.  Process until it appears like sand.  However, it should come together when a small amount is pinched.  If it is too dry, add more simple syrup very sparingly, just a bit at a time.  If too wet, add a bit more almond flour.
  • Pour it our onto a work area and push it together.  Knead it several times; then shape into a log.  Wrap in film and refrigerate for about an hour.
  • This can be made a week ahead and refrigerated or frozen for months well wrapped. Thaw to use.

Baked Brown Sugar Crumble

  • Preheat oven to 350°F. Line a baking sheet with parchment paper.  Set aside.
  • Place everything in the processor bowl and pulse just until crumbly.  Do not overprocess.  You want fairly large crumbs. 
  • Spread the crumbs out.  Bake about 7 to 10 minutes or until golden.
  • If they bake up in a sheet, use a fork to pull the dough away to make crumbs while it is still hot.  Cool.  If the crumbs are too big, smash them between your hands.
  • Store in an airtight container at room temperature. for up to a week at room temperature. Try not to eat them.

Caramelized Peaches

  • Peel the peaches or blanch them in boiling water to loosen the skin.  My preferred way to place them in boiling water for 30 seconds or more until the skins will slip off. The riper the peach, the easier the skin comes off. Run under cold water and just pull the peels off. For a complete discussion of peaches with photos, please see my post All About Peaches  
  • Cut the peaches in about ½" pieces. They shoudn't be too thin or they will reduce in size as they cook.
  • Place the all the ingredients except the peaches in a skillet large enough to hold the peaches.Bring to a boil and  boil  for several minutes to reduce the mixture. Add the peaches and continue boiling until the syrup is reduced and the peaches have softened.
  • Cool Completely. This may be made a day or two ahead and stored in the refrigerator.

Assembly

  • If the tart shell has not been baked, bake it now and cool it completely.
  • After combining the pastry cream with the whipped cream, Spread it into the bottom of the baked tart shell.
  • Spread the caramelized peaches over the pastry cream and top with the brown sugar crumble.
  • If you wish to finish the tart with powdered sugar, cut strips of paper about ¾" wide.  Arrange them on top of the tart. Sprinkle heavily with powdered sugar.  Carefully remove the paper strips.
  • Store the tart in the refrigerator. Allow the tart to sit at room temperature for about 20 to 30 minutes to take the chill off.

Notes

There is always an abundance of photos to guide you in the post above.  If you have questions, look at the photos or read the header of the article.  Many of them will be answered there. 
 As always, I recommend using a scale for accuracy and consistency.  Flour, in particular, is difficult to measure by volume.  For my recipes, I use 140 grams per cup of unsifted  all-purpose, bread or whole wheat flour and 125 grams of cake flour. Others may use different weights so use whatever they suggest.
______________________________________________
Have the crust, pastry cream, almond paste (if making) brown sugar crumble, and peach filling made ahead as stated in the recipe.
Reduce the liquid in the cooked peaches enough to coat them generously but remember they will thicken more upon chilling.
The assembly of the finished tart can be done the day ahead. 
Serve the slightly cool but not cold.  It can also be served at room temperature as long as the room is cool.
Store any leftovers in the refrigerator.

Nutrition

Serving: 10servingsCalories: 434kcalCarbohydrates: 62gProtein: 7gFat: 19gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 103mgSodium: 414mgPotassium: 131mgFiber: 3gSugar: 44gVitamin A: 612IUVitamin C: 2mgCalcium: 288mgIron: 2mg
Tried this recipe?Mention @helensfletcher or tag #pastrieslikeapro!

A Summer Roundup of Sweet & Savory

I wanted to highlight some of the best Sweet and Savory recipes on this site for the summer months. Many are no bake recipe, others feature the abundant fruits and vegetables coming from gardens or markets. I trust you will find a few to perk up your summer meals.

A slice of No Bake Strawberry Pie finished with whipped cream, sits on a white plate with a yellow gingham background.
(Almost) No Bake Strawberry Pie
Looking for that spectacular summer pie with practically no work?  Well, this No Bake Strawberry Pie is it! Easy, delectable and made in minutes, this will have you out of the kitchen in no time.
Check out this recipe
Summer Vegetable Tart
The thing I most like about this Vegetable Tart is how easy it is to put it on the table. It can even sit in the refrigerator fully made for a day until it is heated and served.  After the vegetables are sautéed, a splash of balsamic vinegar boosts their flavor while a sprinkling of hot pepper flakes leaves a nice tingle when eating.
Check out this recipe
a Slice of Summer Vegetable Tart on a white plate
L'Opera Ice Cream Cake
L'Opera Ice Cream Cake
Layers of coffee liqueur soaked almond sponge cake, chocolate ganache, and coffee ice cream are the component parts of this exquisite ice cream cake.  It definitely conjures up thoughts of something special and it won’t disappoint.  While this may look formidable, every part is made ahead and can be done at different times so it is very doable.
Check out this recipe
Homemade Pizza Dough
By far and away this is the most flavorful Homemade Pizza Dough I have ever found. It takes minutes to make in the processor, rises in jiffy quick time and makes, pizza and flatbread crusts as well as an outstanding pocket bread discovered by accident. This is a great start for novices and not to be missed by any baker.
Check out this recipe
This photo shows a variety of round pizza crusts and a flatbread crust with a tomato and sauteed veggies in the background.
A slice of Pina Colada cheesecake with caramelized pineapple sits on a tan plate.
Easy Pina Colada No Bake Cheesecake
What if I told you this cool, creamy Easy Pina Colada No Bake Cheesecake can be made with no water bath, sour cream, eggs or condensed milk. Well, it can! It has all the flavors of a pina colada in a smooth, velvety dessert that can quickly be whipped up in the processor in a matter of minutes.
Check out this recipe
Caramel Cone Ice Cream ala Häagen-Dazs®
This Caramel Cone Ice Cream from Häagen-Dazs® instantly became my favorite ice cream.  Caramel ice cream, swirled with caramel and then loaded with chocolate sugar cone bits, is my idea of a summer dessert.
Check out this recipe
Caramel Cone Ice Cream
A slice of Banoffee Pie with coffee whipped cream sits on a white plate.
Amazing Banoffee Pie Recipe
My amazing no bake Banoffee PIe is comprised of a vanilla layer crust, a toffee filling, bananas, chocolate mousse sprinkled with Heath bar bits, and coffee whipped cream to top it all off. Easy to make, easier to eat!!
Check out this recipe
Dutch Peach Pie
Fresh summer peaches just beg to be made into this amazing looking Dutch Peach Pie, which is one of the most sensational tasting pies around. While this is not a recipe that you'll make in twenty minutes, it's worth every second it takes.
Check out this recipe
A slice of Dutch Peach Pie on a white lace plate with a fork beside it.
Strawberry salad with basil vinaigrette.
Strawberry Salad with Basil Vinaigrette
Spring greens, fresh strawberries, pungent bleu cheese, and chunky pecans make this one of the most flavorful summer salads to be found.  The basil vinaigrette dressing originally came from the Missouri Governor's kitchen.  This is not only an unusual vinaigrette but one of the best if you love basil.
Check out this recipe
Chocolate Strawberry Pie
If you love chocolate covered strawberries (and who doesn't) this Chocolate Strawberry Pie is for you. Gorgeous looking and delicious, it's a snap to make.
Check out this recipe
A slice of the Chocolate Strawberry Pie on a white plate.
Peach Jam sits on a biscuit with a bowl of peaches and a container of jam behind it.
Peach Amaretto Jam
This Peach Amaretto Jam is the perfect recipe if you've never made jam before. I've reduced the sugar to allow the peach flavor to come through and added a bit of amaretto to enhance it. This is a refrigerator or freezer jam that doesn't require canning with the large pot of boiling water and all that comes with it. 
Check out this recipe
Smoked Turkey Salad
As much as I love cooking, the summer months of high 90's have me looking for easy options to feed us. This Smoked Turkey Salad, which came from my take out shop, fills that need. A few easy to get ingredients with the star being the smoked turkey are easily assembled into this winner of an entree salad.
Check out this recipe
The Smoked Turkey Salad is served in a lettuce cup on a green plate with a fork.
Buttermilk flatbreds on a colorful plate with a bowl of salsa.
Buttermilk Flatbreads
Buttermilk Flatbreads are just the thing when you're looking for a quick, tasty, bread with only 5 basic ingredients doesn't go in the oven, is endlessly changeable and versatile.
Check out this recipe
Streusel Topped Blueberry Cobbler
A biscuit bottom with a juicy blueberry filling topped with a walnut streusel is as good as summer desserts go with a minimum of effort.
Check out this recipe
Streusel Topped Blueberry Cobbler
A bowl of Tuscan Vegetable Stew
Tuscan Vegetable Stew
A quick, easy summer laden dish that goes together in a matter of minutes.
Check out this recipe
Easy Skillet Turtle Brownies
These Skillet Turtle Brownies are a fun way to make a decadent turtle brownie. The caramel is made using purchased caramels After the caramel has been made in the skillet, a simple brownie batter is whisked together and poured over the caramel.  No need to break out the mixer.
Check out this recipe
Skillet Brownies with vanilla ice cream on white and orange plates.
A slice of the French Onion Tart showing the tomatoes and olives in the yeasted crust with a sprig of basil.
French Onion Tart
With tomatoes practically falling off the vines, this is the perfect time to make aFrench Onion Tart which is a cousin to the French Pissaladiere. When I had the take out shop, this was a huge hit.  Fresh tomatoes, caramelized onions, guyere cheese, calamata olives and basil nestle in an easy yeast dough crust for the best of summers bounty.
Check out this recipe
Plum Crisp
This easy Plum Crisp recipe uses readily available fresh plums and is ideal for beginners.  It’s much like a pie but with no crust.  A heavy dose of vanilla, turns a ho-hum crisp into a delicious dessert.
Check out this recipe
Plum Crisp ready to eat with a spoon in a white bowl.
Lemonade Cake with blueberry sauce on a green plate wiht a yellow napkin.
Lemonade Cake with Blueberry Sauce
A tart lemon curd is tempered with whipped cream and a meringue and poured over a vanilla wafer crust. And that blueberry sauce is one you will make over and over to serve with pancakes and waffles as well as over ice cream. As I said, just made for summer!!
Check out this recipe
Greek Tomato Salad
This is super easy salad to put together and while, best the first day, I have been known to eat leftovers a couple of days later. The feta cheese and calamata olives give it a distinct Greek influence and the simple dressing doesn't overtake the other ingredients. It's just made for those abundant tomatoes of summer.
Check out this recipe
Greek Tomato Salad with tomatoes, feta, basil, red onion, calamata olives
Magic Shell
Magic Shell for Ice Cream
If you've ever had a soft serve ice cream dipped in chocolate that forms a hard shell, magic shell is it. Two ingredients and 5 minutes makes this perfect addition to ice cream.
Check out this recipe
Strawberry Bread
You don't want to miss this really fast Strawberry Bread which is permeated with fresh, ripe strawberries in every bite. This is a quick bread that needs only a bowl, a whisk, and a few measuring utensils, this goes together in literally minutes.
Check out this recipe
Slices of Strawberry Bread on a lattice plate.
Strawberry Granita
Strawberry Balsamic Black Pepper Granita
Granita is an Italian specialty and is simply an ice that is scraped with a fork to fluff it up and make it melt in your mouth. Frozen strawberries on a hot summers day. What could be more comforting? How about an easy strawberry granita with a bit of black pepper and balsamic vinegar to add a bit of zip to it.
Check out this recipe
No Churn Peach Swirl Ice Cream
There's a funny story attached to this recipe. One of my sons was visiting and I had this in the freezer. After dinner, he asked what was for dessert, a carry over from childhood when there was always dessert. I told him peach ice cream. His reaction was muted, definitely not excited. He told me peaches weren't his favs but he'd have a little. Well, long story short, a little turned into several more trips to the freezer as he magically turned into a peach lover - or at least a Peach Swirl Ice cream lover.
Check out this recipe
No Churn Peach Swirl Ice Cream
Finished Phot
Goat Cheese Pesto Tart
An asiago cheese crust holds roasted red and yellow peppers topped with a basil pesto goat cheese and cream cheese filling. It's simplicity emphasizes the fresh flavors.
Check out this recipe
Roasted Peaches with Amaretti Crisp
This simply couldn't be easier. Peach halves are roasted and filled with a crisp made of amaretti cookies, almonds, a bit of butter and brown sugar for one of the fastest, easiest desserts around.
Check out this recipe
Roasted Peaches with Amaretti Crisp
Nutella Ice Cream for No Churn Nutella Ice Cream
No Churn Nutella Ice Cream
With its mere four ingredients this No Churn Nutella Ice Cream is a snap to make and a treat to eat.  
Check out this recipe
Mayfair Salad Dressing - Better than Caesar
Mayfair Salad Dressing has long been a favorite in St.Louis where it was the house salad dressing for the Mafair Hotel.  Think of it as a better version of Caesar dressing.  It is thick and creamy, encasing the ingredients so every bite includes the dressing. Celery thickens it and anchovies are the ingredient most people can't identify but make all the difference in the world.
Check out this recipe
This Mayfair Salad Dressing features, lettuce, swiss cheese and ham strips, croutons and Mayfair dressing.
Quick Hawaiian Sundae
Easy Hawaiian Sundae
This Easy Hawaiian Sundae, is a special  endding for a grilled dinner.  Fresh pineapple and a coconut cream chocolate sauce are topped with salted, toasted macadamia nuts which can be found in the snack aisle of my grocery store.
Check out this recipe
Caramelized Peach Tart with Brown Sugar Crumble
This amazing Caramelized Peach Tart combines a creamy pastry cream, caramelized peaches, and a brown sugar crumble made with almond paste in an easy pastry crust.
Check out this recipe
Caramelized Peach Tart

Peanut Butter Ice Cream Pie Recipe

This Peanut Butter Ice Cream Pie would be perfect anytime but during the summer months it's the perfect end to a BBQ. It's a do ahead, no bake recipe that is easy as can be with a chocolate rice crispy crust that stays pliable even in the freezer.

A super smooth and easy homemade no churn peanut butter ice cream fills the chocolate crust in this extravaganza.

A slice of the Peanut Butter Ice Cream Pie sits on a clear plate over a lattice trivet with the pie in the background and a glass of ice tea nearby .

A crunchy crust is juxtaposed with the smoothest ice cream you'll ever make. And it's all so quick and easy.

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Chocolate Rice Krispies crust

I've added a couple of ingredients to the chocolate crust to make it a better eating experience. By adding a bit of honey to the crust and reducing the chocolate just a little, it's more like rice krispie treats and who doesn't like those? The crust retains its crunchy texture even if completely thawed. Crushed up honey roasted peanuts adds another flavor ingredient.

When pressing it into a well sprayed pie plate, it's easiest to use nitrite or vinyl gloves. Latex gloves are not recommended as some people are allergic to them and handling the food with them can trigger a reaction. Lacking gloves, use a plastic bag as a glove. The crust is very sticky so you can use a little non-stick spray on them which helps.

No churn, no machine ice cream

This is so easy, it's like falling off a log. Truly! The key ingredients are whipped cream and condensed milk. After that, the sky's the limit. In this case we used peanut butter and vanilla extract but that's it. And a smoother, creamier ice cream you won't find. It can get a tad hard in the freezer so it's best to take it out about 10 to 15 minutes to let it soften a bit.

I have several more on my blog including: No Churn Caramel Brickle Ice Cream, No Churn Peach Swirl Ice Cream, No Churn Nutella Ice Cream, and Double Chocolate No Churn Ice Cream. Other cold and frosty treats are the L'Opera Ice Cream Cake and the very exciting Strawberry Balsamic Granita which is the easiest dessert ever.

Why you want to make this recipe

  • It's so easy you won't believe it.
  • Everyone will be impressed.
  • A crunchy crust and a velvety ice cream make a great team.
  • It's perfect anytime but especially during the summer heat.
  • Who doesn't like peanut butter and chocolate (Don't tell me, I don't want to know!)

Recipe Ingredients

Chocolate Rice Krispie Crust

Ingredients for the chocolate rice krispie crust are rice crispies, semisweet chocolate, butter, honey roasted peanuts and honey.

FRONT ROW: Unsalted butter, honey roasted peanuts, honey

BACK ROW: Rice Krispies, semi-sweet chocolate

Peanut Butter Ice Cream

The peanut butter ice cream is made with peanut buttter, heavy cream, condensed milk and vanilla.

FRONT ROW: Vanilla extract, creamy peanut butter

BACK ROW: Condensed milk, heavy cream

The ingredients to finish the pie include honey roasted peanuts, powdered sugar, semi-sweet chocolate and heavy cream.

FRONT ROW: Honey roasted peanuts, powdered sugar, semisweet chocolate

BACK ROW: Heavy Cream

Key Ingredients

  • Any crisped rice cereal can be subbed as long as it's like Rice Krispies
  • The semisweet chocolate I used is Callebaut Callets #811. The callets look like chocolate chips but they are pure chocolate. However, any good chocolate is fine.
  • A basic raw honey is best here.
  • Be sure to use sweetened condensed milk and not evaporated milk which is a different product.
  • A commercial brand of peanut butter butter is better than natural for the smoothest ice cream
  • Heavy cream or 40% cream should be used due to its viscosity.

Be sure to see the recipe card below for the full ingredients & instructions.

Step by Step Instructions

This collage shows the honey roasted peanuts in a food processor, processed to fine crumbs and added to the rice krispies, the chocolate, butter and honey in a small saucepan and melted together.

Step 1. Place the peanuts in a processor and process fairly finely. Reserve 2 tablespoons. Step 2. Add them to the bowl of rice krispies. Step 3. Combine the chocolate, butter and honey in a small saucepan. Step 4. Place over low heat to melt the chocolate and butter, stirring frequently. This can also be done in a microwave at half power to prevent the chocolate from burning.

Step 5. Pour the chocolate over the rice krispie mixture. Step 6. Stir the mixture together until everything is evenly coated. Step 7. Spray the pie pan well with a non-stick baking spray. The mixture is very sticky. It is best to use nitrite or vinyl gloves to press the crust in or simply use a plastic bag as a glove. Spraying them lightly with a non-stick baking release will help keep the crust from sticking to the gloves. Use a table knife to press the sides securely around the rim of the pan. Step 8 Place in the freezer while preparing the ice cream.

This collage shows making the ice cream. The condensed milk and peanut butter together, the cream whipped, the first addition of the peanut butter to the whipped cream and the finished ice cream.

Step 9. Stir together the condensed milk and the peanut butter until smooth. Step 10. Fit the mixer with the whisk attachment. Whip the cream to fairly stiff peaks. Don't get it too stiff or it will be difficult to mix in the thick peanut butter mixture. Step 11. Add half of peanut butter mixture and beat it in on low. Step 12. Add the remaining peanut butter mixture in and beat in on low. If it is still lumpy, raise the speed and beat until smooth.

The last collage shows the ice cream in the crust, chocolate drizzled over top, cream whipped stiff and a double ruffle of whipped cream around the edge finished with the reserved peanuts.

Step 13. Pour the ice cream into the crust and freeze. Step 14. Melt the chocolate at half power in the microwave and drizzle it over the top of the frozen pie. Step 15. Whip the cream stiffly. Step 16. Fit a pastry bag with a #4 open star and pipe the cream to around the edge of the pie. Pipe a second ruffle inside of that one. Sprinkle the reserved ground peanuts on top of the cream. Store in the freezer.

NOTE: To release the pie, leave it at room temperature for about 15 minutes. Go between the pie and the pie plate with a small metal spatula. You probably can't go all the way to the bottom of the pie plate but just loose the top edge. At this point the entire pie should be able to be removed and placed on a cake board by simply placing a cake server under the bottom crust where it can be lifted out. This will make cutting it much easier. Cut into small slices as this is extremely rich.

Recipe FAQS

How can this ice cream be made softer?

Depending upon what the other ingredients are, if the cream is not whipped quite so stiff, that helps when it freezes. However ingredients such as chocolate and peanut butter will make it harder. The other option is to add a couple of tablespoons of alcohol such as vodka, rum or a liqueur to the recipe. The alcohol will prevent it from freezing hard.

What's the difference between condensed and evaporated milk?

Both evaporated and condensed milk start with cow's milk and are made by removing about sixty percent of the water to form a concentrated, shelf-safe form of milk. Evaporate milk is unsweetened but condensed milk has about 55% sugar added which acts as a natural preservative. All condensed milk is sweetened.

Are Ice Cream Pies Hard to Make?

On the contrary they are one of the easiest desserts to make. A simple graham cracker crust can be filled with a purchased ice cream and voila - ice cream pie!

Expert Tips

  • Make sure to use sweetened condensed milk.
  • There will be some peanut butter ice cream left over for a treat another day.
  • Serve this in small pieces as it is very rich.
A slice of the Peanut Butter Ice Cream Pie sits on a clear plate over a lattice trivet with the pie in the background and a glass of ice tea nearby .

More glorious no bake desserts

A lot of work goes into each of my recipes and my only ask is that if you like the recipe or even the looks of it, please leave me a star rating to help me rank better.  It’s important. 

A slice of the Peanut Butter Ice Cream Pie sits on a clear plate over a lattice trivet with the pie in the background and a glass of ice tea nearby .

Peanut Butter Ice Cream Pie Recipe

Helen S Fletcher
A crispy chocolate rice krispie crust holds a velvety smooth peanut butter ice cream in this easy no bake fantastic dessert that anyone can make.
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 30 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 12 servings
Calories 546 kcal

Equipment

  • 9" Pie plate

Ingredients

Chocolate Rice Krispie Crust

  • ½ cup honey roasted peanuts
  • 5 ounces semisweet chocolate (140 grams)
  • ⅓ cup honey
  • 4 tablespoons unsalted butter (58 grams)
  • 2 ½ cups rice krispies (62 grams)

Peanut Butter Ice Cream

  • 2 cups heavy cream
  • 1 tablespoon vanilla
  • 1 14 oz can sweetened condensed milk
  • 1 cup creamy peanut butter

Finishing the Ice Cream Pie

  • 1 cup heavy cream
  • ¼ cup powdered sugar (30 grams)
  • 1 ounce semisweet chocolate (28 grams)
  • ¼ teaspoon vegetable oil
  • 2 tablespoons reserved chopped honey roasted peanutss

Instructions
 

Chocolate Rice Krispies Crust

  • Spray a 9" pie pan with non-stick baking release. Set aside.
  • Place the peanuts in the bowl of a food processor and process until finely ground. Set aside 2 tablespoons to use with the finish.
  • Combine the rice krispies and ground peanuts in a medium size bowl.
  • Place the semisweet chocolate, honey and butter in a small saucepan. Heat over low, stirring frequently until smooth and the chocolate and butter are melted. Cool if hot.
  • Pour the chocolate over the rice krispie mix and stir until everything is completely coated.
  • Using a nitrite, vinyl glove or just a plastic bag as a glove press the crust evenly on the bottom and up the sides of the pie pan. Use a table knife to press the crumbs against the side of the plate. Lightly spraying you gloves with a non-stick release will help keep the crust from sticking.
  • Place in the freezer while you make the ice cream.

Peanut Butter Ice Cream

  • Mix the condensed milk and peanut butter completely.
  • Whip the heavy cream and vanilla to medium peaks. Add half the peanut butter mixture and beat on low to combine.
  • Add the remaining peanut butter and beat on medium to mix. If it is not smooth, raise the speed to high and beat briefly to smooth out. All lumps should be gone.
  • Pour into the chocolate pie crust and freeze until hard.

Finishing the Ice Cream Pie

  • Whip the cream and powdered sugar to firm peaks.
  • Melt the chocolate and oil together at half power in the microwave. Stir together.
  • Drizzle the top of the frozen pie in several directions with the chocolate.
  • Fit a piping bag with a #4 open star. Pipe a ruffle around the outer edge. Pipe a second ruffle next to the first on the inside. Sprinkle the reserved peanuts over the whipped cream.
  • Store in the freezer.
  • NOTE: To release the pie, leave it at room temperature for about 15 minutes. Go between the pie and the pie plate with a small metal spatula. You probably can't go all the way to the bottom of the pie plate but just loosen the top edge. At this point the entire pie should be able to be removed and placed on a cake board by simply placing a cake server under the bottom crust where it can be lifted out. This will make cutting it much easier. Cut into small slices as this is extremely rich.

Notes

Any crisped rice cereal can be subbed as long as it's like Rice Krispies.
The semisweet chocolate I used is Callebaut Callets #811. The callets look like chocolate chips but they are pure chocolate. However, any good chocolate is fine. 
A basic raw honey is best here. 
Be sure to use sweetened condensed milk and not evaporated milk which is a different product. 
Heavy cream  should be used due to its viscosity.
There will be some peanut butter ice cream left over for a treat another day.
Serve this in small pieces as it is very rich.
Use a commercial brand of peanut butter such as Jif or Peter Pan.  A natural peanut butter isn't recommended. 
 

Nutrition

Serving: 12servingsCalories: 546kcalCarbohydrates: 30gProtein: 9gFat: 45gSaturated Fat: 22gPolyunsaturated Fat: 5gMonounsaturated Fat: 15gTrans Fat: 0.2gCholesterol: 78mgSodium: 143mgPotassium: 319mgFiber: 3gSugar: 20gVitamin A: 1387IUVitamin C: 4mgCalcium: 67mgIron: 3mg
Tried this recipe?Mention @helensfletcher or tag #pastrieslikeapro!

Cream Biscuits

Cream Biscuits with only four ingredients are the simplest ever to make. Gone is the trepidation about cutting the butter in and worrying about handling the dough too much, activating the gluten making a tough biscuit as with buttermilk biscuits. One change in the ingredients makes this almost fool proof. High, light, tender and so easy to make, it's a great biscuit recipe for beginners.

A basket lined wth a yellow napkin is filled with Cream Biscuits.

And forgetting about having to make them at the moment. To make these even more tempting, they can be made, cut out, frozen and stored in an airtight freezer bag to be baked from the freezer for fresh biscuits anytime. Imagine the surprise of eating warm biscuits anytime with any meal or just because.

I am also giving you two different baking temperatures and times depending upon if you like your biscuits with a softer top and bottom or a crisper one.

Biscuits and scones are very close cousins and each are enhanced with jams. Try these with the Strawberry Balsamic Jam that is truly unusual. Several scones come to mind including the luscious Cinnamon Filled Buttermilk Scones, Breakfast Scones featuring hot sausage and cheddar cheese right in the Scone and the sugar topped Scone with Cranberry Strawberry Jam.

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No butter in cream biscuits?

This is the really magical thing about these scones. Heavy whipping cream replaces the butter. How? Think of how butter is made - by churning heavy cream until it makes butter. It's easy to do in a mixer. Just keep beating past the whipped cream stage and it will separate into the whey (the liquid) and the butter.

It's the fat content that is important and the heavy cream has that in spades! Heavy cream has a higher fat content than regular whipping cream so that's the one you want. Heavy cream has a butterfat content of no less than 36% to 40% which is the best if it can be found. This cream whips and holds as a decoration or to finish a cake with no stabilization. It can also be frozen on a cake and thawed with no change. Regular whipping cream is 30% to 35% and doesn't hold as well so requires some kind of stabilization.

What makes these special?

These cream biscuits have only 4 ingredients and have a softer texture inside making them ideal to serve with any meal. And don't forget the dessert - adding a bit of sugar to lightly sweeten them and they are the best for a great strawberry, peach or mixed fruit shortcake.

Speaking of adding things, add a cup or so of any cheese of your choice. If you're going to use these for sandwiches, add a teaspoon or so of black pepper to give them a bit of a kick.

Why cake flour?

This is a key ingredient and I don't suggest substituting all-purpose flour for it. Of all the wheat flours, cake flour has the lowest amount of protein or gluten. As such, it's really, really hard to overwork the dough and it ensures a tender, fluffy biscuit even when made in a mixer.

Why you'll love this recipe

  • It's super easy.
  • It's super good.
  • It's super variable - use it for any meal or a snack, for a sandwich, for the base of a shortcake.

Recipe Ingredients

Ingredients for the Cream Biscuits are cake flour, heavy cream, salt and baking powder.

CLOCKWISE: Cake flour, heavy cream, baking powder, salt

Be sure to see the recipe card below for the full list of ingredients & instructions.

Step by Step Instructions

The first collage for these Cream biscuits shows the dry ingredients in the bowl of a mixer, the cream added, the dough made and then shaped into a ball.

Step 1. Place the cake flour, salt and baking powder in the bowl of a mixer. Step 2. Mix for a few seconds to blend then slowly pour the heavy cream into the mixer while it is running. Step 3. Beat just until it comes together. Step 4. Remove from the mixer and, on a lightly floured surface, shape into a smooth ball by kneading a few times.

This collage shows the dough being pressed about ¾" thick, the cutter cutting out a buiscuits then brushing with cream.

Step 5. Press the dough out with the palm of your hand. No need to roll out. Step 6. It should be ¾" thick. Step 7. Using a 3" round cutter or a biscuit cutter the desired size, cut the biscuits. When cutting, do not twist the cutter. Cut straight down then remove the cutter for straight biscuits. If you twist the cutter, the biscuits can come out lopsided. Place them on a parchment paper lined baking sheet pan. Re-roll the scraps as necessary Step 8. Just before putting them in the preheated oven brush them with a bit of additional cream. Bake as called for until just golden brown. Do not over bake. These can also be cut out, frozen hard, then stored in a freezer bag. Add a few minutes additional baking time.

Recipe FAQS

What is the secret to the best biscuits?

The butter and liquid should both be cold. The second secret is the dough should be almost almost wet and sticky.

Where did heavy cream originate?

According to history, it originated with the Romans in the 9th century. However, the Viennese have been using it lavishly for 300 years are are credited its current popularity.

Where did biscuits come from?

There is a fascinating article on how the beginning of our biscuits came from Europe in King Arthur's, Rise the History of America's Biscuits

Expert Tips

Cake flour is important to the soft, fluffy outcome of these biscuits.  It has the lowest protein or gluten count of the white wheat flours.

Heavy cream with  36 to 40 percent butterfat is used here.

Beat just until the dough comes together.  It does not form a ball.  

To re-roll  push the dough together or knead it lightly.

How to store the biscuits

While the biscuits are best warm out of the oven, they can be kept for several days well covered at room temperature. They also freeze really well. I prefer to freeze them before baking and adding a few minutes to the baking time, but they can also be frozen baked. Thaw and refresh in a 350° oven for about 10 minutes. In any case, serve them warm.

This photo of the biscuits show one cut open with jam on it on a wicker placemat with a basket of biscuits in the background.

Check out these easy quick breads

Love this Cream Biscuits?  It would be hugely helpful and so appreciated it if you would take a moment to leave a star rating. Thank you.

A basket lined wth a yellow napkin is filled with Cream Biscuits.

Cream Biscuits

Misty Eilar
Cream Biscuits with only four ingredients are the simplest ever to make. High, light, tender and so easy to make, it's a great biscuit recipe for beginners.
No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Course Biscuits
Cuisine American
Servings 9 Biscuits
Calories 326 kcal

Equipment

  • 2 ¾" Round cutter or whatever size and shape you desire.

Ingredients

  • 2 ½ cups cake flour (300 grams)
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 ½ to 1 ⅔ cups heavy cream
  • 1 to 3 tablespoons granulated sugar for sweetened biscuits

Instructions
 

  • Two baking times are given depending upon how you like your biscuits. Preheat
  • For a softer top and bottom preheat the oven to 350° F.
  • For a crisper top and bottom, preheat the oven to 450°F.
  • Place the flour, baking powder, salt and sugar if using in a mixing bowl.  Blend together.  
  • With the machine running, pour the cream in a steady stream.  The dough should be somewhat sticky.  If it is not, add more cream.
  • On a lightly floured surface, knead the dough 5 or 6 times to bring together, then pat or roll the dough to about ¾ inch thick.  Cut out desired shape and size. I used a 2 ¾" round cutter.   Re-roll as necessary. Place on a parchment lined sheet and bake as directed below.
  • Cut the out in desired shape and size. I used a 2 ¾" round cutter.   When cutting the biscuits cut straight down and bring it straight up. Do not twist it or the biscuits will be lopsided. Re-roll as necessary. Place on a parchment lined sheet and bake as directed below.
  • If you bake the biscuits at 350 degrees for 15 to 18 minutes they will have a softer top and bottom.
  • If you bake them at 450 degrees for 8 to 10 minutes they will have a browner and crisper top and bottom.
  • The biscuits are best served warm from the oven but will keep for a couple of days under a cover.
  • Unbaked biscuits can be frozen and then stored in a freezer bag to be baked off as needed. They can also be frozen baked and stored in a freezer bag. Thaw at room temperature then refresh in a 350°F oven for 10 to 12 minutes. Serve warm.

Notes

There are always an abundance of photos to guide you in the post above.  If you have questions, look at the photos or read the header of the article.  Many of them will be answered there. 
As always, I recommend using a scale for accuracy and consistency.  Flour, in particular, is difficult to measure by volume.  For my recipes, I use 140 grams per cup of unsifted  all-purpose, bread or whole wheat flour and 125 grams of unsifted cake flour. Others may use different weights so use whatever they suggest.
_______________________________________________
Cake flour is important to the soft, fluffy outcome of these biscuits.  It has the lowest protein or gluten count of the white wheat flours.
Heavy cream with  36 to 40 percent butterfat is used here.
Beat just until the dough comes together.  It does not form a ball.  
To re-roll  push the dough together or knead it lightly.
 

Nutrition

Serving: 9biscuitsCalories: 326kcalCarbohydrates: 29gProtein: 6gFat: 21gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 65mgSodium: 416mgPotassium: 90mgFiber: 1gSugar: 3gVitamin A: 843IUVitamin C: 0.3mgCalcium: 122mgIron: 1mg
Tried this recipe?Mention @helensfletcher or tag #pastrieslikeapro!

Strawberry Surprise Cupcake Recipe

Strawberry Surprise Cupcakes encompass strawberries in two ways with the surprise tucked inside. Lucious fresh strawberries as well as intense freeze dried strawberries ensure all the flavor is delivered.

An open Strawberry Surprise Cupcake is cut open to display the chocolate inside with more cupcakes in the background.

Two thoughts going forward. I didn't add red food coloring to the cupcake batter and I should have. Unfortunately, pureed fresh fruit in baked cakes, cupcakes, etc. comes out with a grayish color. It tastes great but falls a bit short in the looks department.

The second thought is that I should have made them in the regular size pans not the jumbo. Why? Because then you could get a bite of everything, cake, filling and buttercream at once.

Several recipes on my blog also feature the Strawberry Buttercream including: Banana Split Cupcakes and Strawberry Cake - A Little Slice of Heaven.

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Why You'll Love This Recipe

  • This is really easy to make.
  • A bowl, a whisk and a few measuring utensils are all that is need to make the batter.
  • It will travel to picnics. If it's hot outside, I'd freeze them and let them thaw at the picnic.
  • I posted the Strawberry Buttercream earlier and there is nothing that tastes more like fresh strawberries when baking than this buttercream.
  • It's just packed with flavor you don't want to miss.

Recipe Ingredients

Strawberry Batter

The ingredients for the Strawberry Batter are: All-purpose flour, fresh strawberries, vegetable oil, red food coloring, egg, egg yolk, granulated sugar, baking soda, baking powder, and salt.

FRONT ROW: Baking soda, baking powder, salt

MIDDLE ROW: Red food coloring, eggs & yolk, granulated sugar

BACK ROW: All-purpose flour, fresh strawberries, vegetable oil

Chocolate Ganache

Ingredients for the chocolate ganache are heavy cream and semisweet chocolate.

Heavy cream, semisweet chocolate

Strawberry Buttercream

Ingredients for the Strawberry Cupcakes batter include powdered sugar, freeze dried strawberries, unsalted butter, milk, almond extract and ref food coloring.

FRONT ROW: Milk, almond extract

MIDDLE ROW: Unsalted butter,

BACK ROW: Powdered sugar, red food coloring and freeze dried strawberries

Important Ingredients

  • Red food coloring is listed as optional. I feel very important for visual appeal to the batter and the frosting.
  • The ripest strawberries will give the most taste to the batter.
  • Vegetable oil is listed. I use canola oil.
  • Heavy cream is important to how the ganache sets up.
  • The chocolate I use is Callebaut Callets #811. While they look like chocolate chips, they are pure chocolate in a shape that is easy to melt.
  • Freeze dried strawberries can be found in many stores. Trader Joe's has them at the best price I've found. They are essential to the Strawberry Buttercream.

Be sure to see the recipe card below for the full ingredients & instructions.

Step by Step Instructions

Strawberry Batter

The first collage shows batter for the cupcakes being made iwth the fresh strawberries in the processor, processed, in a measuring cup and the oil and sugar mixed.

Step 1. Place the strawberries in the bowl of a processor. Step 2. Puree until smooth. Step 3. Measure 1 cup and set aside. Step 4. Whisk together the oil sugar and almond extract in a medium size bowl.

These photos show the egg and yolk added to the oil mixture, then the strawberry puree, all mixed together and the flour added.

Step 5. Whisk in the whole egg and the yolk to the bowl. Step 6. Add the strawberry puree. Step 7. Whisk all together to mix well. Step 8. Combine the flour, baking powder, baking soda and salt. Add to the liquid.

This collage shows the batter being whisked together, red coloring added, six jumbo muffin cups filled and the baked cupcakes.

Step 9. Whisk together the ingredients. Step 10. Add the food coloring if using. Step 11. Fill the muffin papers ¾ full (about ⅓ cup). Step 12. Bake as called for.

Chocolate Ganache

The chocolate ganache collage shows the chocolate added to the very hot cream, submerged beneath the cream, being whisked and then finished.

Step 13. Heat the cream until very, very hot but do not let it boil. Step 13. Add the chocolate. Step 14. Submerge the chocolate under the cream and let it sit for 3 or 4 minutes. Step 15. Start whisking the ganache pulling the cream into the center of the bowl. Step 16. Whisk until all of the cream and chocolate are one. Cool until thick. If it gets too thick, microwave for a few seconds.

Filling the cupcakes

The photos show the hole being cut in the top of the cupcake, filled with the ganache, the top put back on and the cupcake topped with the strawberry buttercream.

Step 17. After the cupcakes have cooled completely, cut a hole in the top. Using a small knife pointed down and towards the center, go around the center of the cupcake to remove some of the cupcake to make room for the ganache. Be sure to save that piece to replace it. Step 18. Fill the hole with the ganache pretty much up to the top. Step 19. I forgot to do this but you should cut away the pointed end of the piece you removed. You only need a thin piece of cake to go seal the top. Step 20. After the tops have been replaced, pipe on the strawberry buttercream below.

Strawberry Buttercream

This last collage shows the bag of freeze dried strawberries, the berries and powdered sugar processed, being beaten in a mixer and the final buttercream.

Step 21. A package of the freeze dried strawberries. Be sure to take the desicant out of the package before processing. Step 22. Place the strawberries and powdered sugar in the bowl of a processor. Process until they are a powder. Step 23. Combine the powder, butter and extract in a mixing bowl. Mix on low to blend. Step 24. Raise the speed to medium or medium high and until very light. Add food coloring at the end. Use a #6 open star tip in a pastry bag to pipe the buttercream on top of the cupcakes.

Recipe FAQS

Can fresh fruit be added to cupcakes, muffins or coffee cakes?

Sure but it's how they are added that is important. Most fruit if pureed will turn the batter an off color, usually grayish which is why food coloring is often recommended. If whole fruit is used, it is best to freeze it (cut it up prior to if necessary) and add it to the batter frozen. That way very little juice escapes to color the batter.

Can dried strawberries be used for the strawberry buttercream?

No. They do not have the intensity of taste nor the properW consistency.

What is the difference between dried strawberries and freeze dried?

The main differences are how they are dried and what they taste like. Dehydrated strawberries (dried) use a process that dries them in ovens over along period of time removing some, but not all of the moisture. This method produces a leather like fruit with some taste of strawberries but not like fresh.

Freeze dried strawberries freeze the fruit first and then by placing them in a vacuum chamber the frozen water is turned into a vapor without becoming liquid. The result is crisp, crunchy texture that is airy, light and which tastes even more like fresh strawberries due to the concentration. They are perfect for baking as they don't add liquid to the recipe. The shelf life of these is almost indefinite. Freeze dried food was originally made for astronauts in space.

Expert Tips

  • The freshest, darkest red strawberries will yield the most taste in the batter.
  • Freeze dried strawberries are key to the strawberry buttercream.
  • 100% chocolate is best for the ganache. I don't recommend chocolate chips.
  • While red food coloring is optional, it sure makes the batter and buttercream look more vibrant and inviting.
  • Don't whisk the chocolate ganache too enthusiastically or you will get air bubbles.
An open Strawberry Surprise Cupcake is cut open to display the chocolate inside with more cupcakes in the background.

Other Tasty Fruit Forward Recipes

Love these Strawberry Surprise Cupcakes? It would be hugely helpful and so appreciated it if you would take a moment to leave a star rating. Thank you.

An open Strawberry Surprise Cupcake is cut open to display the chocolate inside with more cupcakes in the background.

Strawberry Surprise Cupcakes

Helen S Fletcher
Strawberry Surprise Cupcakes encompass strawberries in two ways with the surprise tucked inside. Lucious fresh strawberries as well as intense freeze dried strawberries ensure tremendous flavor is delivered.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 45 minutes
Baking Time 25 minutes
Total Time 1 hour 10 minutes
Course Cupcakes
Cuisine American
Servings 6 cupcakes
Calories 858 kcal

Equipment

  • 6 well jumbo muffin pan or 12 well regular muffin pan.

Ingredients

Strawberry Batter for Cupcakes

  • 8 ounces strawberries (1 cup pureee)
  • 1 cup sugar (200 grams)
  • ½ cup vegetable or canola oil
  • 1 large egg
  • 1 large egg yolk
  • ½ teaspoon baking soda
  • ¼ teaspoon baking powder
  • ¼ teaspoon table salt
  • 1 ½ cups all-purpose flour (210 grams)
  • Red Food coloring as needed, optional

Chocolate Ganache

  • ⅓ cup heavy cream
  • 3 ounces semisweet chocolate (85 grams)

Strawberry Buttercream

  • 1.2 ounce package freeze dried strawberries
  • 1 ¾ cup powdered sugar (200 grams)
  • ½ cup unsalted butter, softened (114 grams or 1 stick)
  • ½ teaspoon almond extract
  • red food coloring, optional but suggested

Instructions
 

Strawberry Batter for Cupcakes

  • Preheat oven to 325 degrees.  Line a jumbo muffin tin or a regular muffin tin with paper cups. Set aside.
  • Rinse the strawberries and trim the tops off. Place them in a blender or processor and puree. There should be 1 cup of puree.
  • Whisk sugar and oil until combined.  Add egg and yolk, whisking to combine.
  • Add the strawberry puree.  
  • Combine the salt, baking soda, baking powder and flour. Whisk together. Add to the above.  
  • Fill the cups about ¾ full.
  • Bake for aboutr 25 minutes or until a tester comes out clean. Cool before continuing or these may be frozen for later.

Chocolate Ganache

  • While the cupcakes are cooling, heat the cream until it is very hot but do not boil it.
  • Add the chocolate and submerge it under the cream. Let it sit for 3 or 4 minutes, then whisk it to combine completely.
  • Cool the ganache but don't let it set up. Set aside.

Strawberry Buttercream

  • Be sure to remove the desicant from the package. Combine the freeze dried strawberries and powdered sugar in the bowl of a processor. Process until they are a pink powder.
  • Place the butter, almond extract and the strawberry powdered sugar in the bowl of a mixer. Mix on low until it comes together, then raise to medium or medium high and beat until it is light and the volume has increased. Add the food coloring if using and mix in, scraping as necssary.

Assembly

  • After the cupcakes have cooled completely, cut a hole in the top. Using a small knife pointed down and towards the center, go around the center of the cupcake to remove some of the cupcake to make room for the ganache. Be sure to save that piece to replace it.
  • Cut away the pointed end of the piece you removed. You only need a thin piece of cake to go seal the top.
  • Fill the hole with the ganache pretty much up to the top. Place the top over the ganache and press down slightly to make a flat top.
  • Use a #6 open star tip in a pastry bag to pipe the buttercream on top of the cupcakes.
  • The cupcakes can remain at room temperature for a couple of days. They can also be frozen. Freeze them until hard, then wrap individually in foil. Freeze up to 2 months. To thaw, unwrap them and thaw in the refrigerator for best results or at room temperature where they will, most likely, condensate a bit more but be fine.

Notes

There is always an abundance of photos to guide you in the post above.  If you have questions, look at the photos or read the header of the article.  Many of them will be answered there. 
 As always, I recommend using a scale for accuracy and consistency.  Flour, in particular, is difficult to measure by volume.  For my recipes, I use 140 grams per cup of unsifted  all-purpose, bread or whole wheat flour and 125 grams of cake flour. Others may use different weights so use whatever they suggest.
_______________________________________________
The cupcakes can be frozen after baking or after completion.  Freeze hard, then wrap individually in foil and freeze up to 2 months. To thaw, unwrap them and thaw in the refrigerator for best results or at room temperature where they will, most likely, condensate a bit more but be fine.
The freshest, darkest red strawberries will yield the most taste in the batter.
Freeze dried strawberries are key to the strawberry buttercream. 
100% chocolate is best for the ganache. I don't recommend chocolate chips.
While red food coloring is optional, it sure makes the batter and buttercream look more vibrant and inviting. 
Don't whisk the chocolate ganache too enthusiastically or you will get air bubbles.

Nutrition

Serving: 6cupcakesCalories: 858kcalCarbohydrates: 108gProtein: 6gFat: 46gSaturated Fat: 19gPolyunsaturated Fat: 12gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 118mgSodium: 228mgPotassium: 281mgFiber: 3gSugar: 79gVitamin A: 765IUVitamin C: 92mgCalcium: 53mgIron: 4mg
Tried this recipe?Mention @helensfletcher or tag #pastrieslikeapro!

Easy English Muffin Bread

Easy English Muffin Bread is possibly the easiest, fastest bread you can make. But the best part is its chewy texture and it tastes just like an English muffin. Slice and toast and you have a breakfast, brunch or an anytime treat.

Slices of English Muffin Bread on a white plate with orange juice, honey and jam with a blue and white napkin in the background.

The original recipe comes from Fleischmann's Yeast. I found it in the early 1980's. I recently found it again but they have reduced the flour to make more of a batter than a dough. In any case it's a quick yeast dough and a great way to start if you're a novice.

Kathy shared, This is an excellent bread! I’m enjoying a slice now."

One of the best ways to eat the toasted bread is with my Strawberry Balsamic Jam, the Peach Amaretto Jam or the Cranberry Strawberry Jam (use frozen cranberries). All of these require no canning and are very easy to make.

Here are a few other breakfast/brunch recipes you are sure to enjoy: Homemade Breakfast Stromboli, Bacon and Cheddar Cheese Popovers, Apple Fritters, Best of All Strawberry Muffins, Date Nut Bread, and Breakfast Scones.

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Are English Muffins from England?

Nope! According to research they were actually invented by Samuel Bath Thomas around 1880. Thomas was a British immigrant who made them on the griddle as we do today. He may have been influenced by British breakfast breads as well as the English crumpet, a close cousin to the English muffin. One of the more interesting aspects of the name is that in England they are referred to as simply "muffin.

How to serve English Muffin Bread

Slice the bread and toast it lightly. It's great just buttered or with jam or honey. Even better, make a breakfast sandwich with bacon or sausage, eggs and cheese. Or use it for the traditional eggs benedict using Canadian bacon, poached eggs and an easy Hollandaise sauce. Simply melt the butter, until it just comes to a boil, put the rest of the ingredients in a food processor, pulse to mix then pour the hot butter down the feed tube slowly while running the processor. Do not use the milky residue at the bottom of the pan. That's it.

Why you'll love this recipe.

  • It's sooooo easy with just a few pantry ingredients.
  • This yeast bread is perfect for beginner bread makers especially if they are intimidated by yeast.
  • Start to finish it takes about 90 minutes - super fast for a yeast bread.
  • It's not only easy and fast - it tastes like English muffins only easier to make.

Recipe Ingredients

Ingredients for the English Muffins include, all-purpose flour, milk, yeast, water, salt, sugar, yeast and cornmeal to dust the pan.

FRONT ROW: Salt, baking soda, granulated sugar

MIDDLE ROW: Instant yeast, water

BACK ROW: Cornmeal (to dust the pan), all-purpose flour, milk

Be sure to see the recipe card below for the full ingredients & instructions.

Step by Step Instructions

This collage for the English Muffin Bread includes the yeast sprinkled over the milk, then stirred in, the flour on top and the batter completed.

Step 1. Heat the milk to about 120°F. Place the milk and water in the bowl of a mixer. Sprinkle the yeast over the milk. Step 2. Stir the mixture and let it sit while preparing the remainder of the ingredients. Step 3. Combine the flour, sugar, salt and baking soda and pour over the milk mixture in the mixer. Step 4. Beat the mixture for 2 minutes on medium, scraping down as necessary.

This collages shows the baking pan prepared with cornmeal, the batter poured in, plastic wrap sprayed with a non-stick bakng release and the batter risen in the pan.

Step 5. Spray the 8x 4 ¼ inch pan with a non-stick baking release and sprinkle heavily with cornmeal. Step 6. Scrape the batter into the pan and level it. It will be very sticky. The easiest way to level it is to wet your hands, shake them off and press the dough as evenly as possible in the pan. Step 7. Spray a piece of film with non-stick spray and place it over the pan. I don't normally like plastic wrap covering rising dough because I think it can constrict it. However, this dough is sticky and would stick to a tea towel.

The last collage shows the bread risen, baked in the pan, cooling on a rack and sliced.

Step 9. Remove the plastic wrap and place in a 400°F oven. Bake as called for. Step 10. Remove it from the oven after baking. Place the pan on a cooling rack. Step 11. Turn the bread out immediately and cool on the rack. Step 12. Slice the bread when cooled.

Recipe FAQS

Why does the bread have holes in it?

These are the same "nooks and crannies" as in English muffins. They hold butter, jam, honey etc.

Why is baking soda used in the yeast bread?

The baking soda is what makes the "nooks and crannies" in the bread. Without it, the texture would be closed like most breads.

Why is mostly milk used instead of water?

Milk makes a softer bread with longer shelf life.

Expert Tips

  • Be sure not to overheat the liquid.  
  • I prefer to presoak my instant yeast to make sure it is completely dissolved in the batter.  I have in the past had undissolved yeast so this is just a precaution I take.  
  • Dusting the pan with cornmeal will ensure the loaf comes out easily as this is a sticky batter and not a firm dough. 
Slices of English Muffin Bread on a white plate with orange juice, honey and jam with a blue and white napkin in the background.

Other Easy Breads

Love this English Muffin Bread? It would be hugely helpful and so appreciated it if you would take a moment to leave a star rating. Thank you.

Slices of English Muffin Bread on a white plate with orange juice, honey and jam with a blue and white napkin in the background.

Easy English Muffin Bread

Helen S Fletcher
Easy English Muffin Bread is possibly the easiest, fastest bread you can make. But the best part is its chewy texture and it tastes just like an English muffin.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Rising Time 40 minutes
Total Time 1 hour 25 minutes
Course Breakfast/brunch
Cuisine American
Servings 10 slices
Calories 140 kcal

Equipment

  • 8 1 /4 x 4 ¼" loaf pan

Ingredients

  • 1 cup milk - 2% or whole
  • ¼ cup water
  • 2 ¼ teaspoons instant yeast
  • 2 ½ cups all-purpose flour (350 grams)
  • 2 teaspoons sugar
  • 1 teaspoon salt
  • ¼ teaspoon baking soda
  • cornmeal to dust pan

Instructions
 

  • Spray the loaf pan with a non-stick baking release and dust well with cornmeal. Set aside.
  • Combine the milk and water in a microwave container and heat to about 110°F. Pour it into the bowl of mixer.
  • Sprinkle the yeast over the liquid and whisk it in. Set it aside while you gather the rest of the ingredients.
  • Whisk together the flour, sugar, salt and baking soda.
  • Add it to the liquid in the mixing bowl. Beat for 2 minutes, scraping as needed.
  • Pour it into the prepared pan and smooth out. The batter will be very sticky so the best way to smooth it out is to wet your hands, shake off most of the water and then smooth out the batter.
  • Spray a piece of plastic wrap with baking spray and cover the pan lightly. Let it rise for 30 to 40 minutes until it comes slightly over the top of the pan. While I don't usually recommend plastic wrap for covering rising dough, I do here because a towel would stick to the dough.
  • Towards the end of the dough rising, heat the oven to 400°F. Bake for 20 to 30 minutes until the top is browned and it sounds hollow when tapped.
  • After removing from the oven wait for 5 minutes and turn the bread out onto a cooling rack. Slice it when it is completely cooled.
  • The bread should be lightly toasted before serving with jams or honey or just buttered.

Notes

There is always an abundance of photos to guide you in the post above.  If you have questions, look at the photos or read the header of the article.  Many of them will be answered there. 
 As always, I recommend using a scale for accuracy and consistency.  Flour, in particular, is difficult to measure by volume.  For my recipes, I use 140 grams per cup of unsifted  all-purpose, bread or whole wheat flour and 125 grams of cake flour. Others may use different weights so use whatever they suggest.
__________________________________________________
This is the perfect bread for a beginner.
With just a few ingredients and a short amount of time, success is quickly achieved.
Be sure not to overheat the liquid.  
I prefer to presoak my instant yeast to make sure it is completely dissolved in the batter.  I have in the past had undissolved yeast so this is just a precaution I take.  
Dusting the pan with cornmeal will ensure the loaf comes out easily as this is a sticky batter and not a firm dough. 

Nutrition

Serving: 10slicesCalories: 140kcalCarbohydrates: 27gProtein: 5gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.3gCholesterol: 3mgSodium: 271mgPotassium: 96mgFiber: 2gSugar: 2gVitamin A: 40IUVitamin C: 0.01mgCalcium: 36mgIron: 2mg
Tried this recipe?Mention @helensfletcher or tag #pastrieslikeapro!

Updating Millionaire's Shortbread

This Millionaire's Shortbread Tart is a modern take on a classic bar cookie made of shortbread and caramel covered with chocolate. For this bar I've added crunch to the caramel layer and a bit of heat and salt to the chocolate.

A Millionaires Shortbread bar sits on a white plate with a fork and a tray of bars behind it.

The origin of this bar has said to come from Australia, Scotland and Great Britian. So take your choice Wherever it came from it is luxurious and rich, hence the name Millionaire's Shortbread which has been accredited to Scotland because of its indulgent layers. Other names such as caramel square, caramel slice or caramel shortbread have been attributed to other countries.

Here are some other bar cookies you're sure to enjoy: Mexican Chocolate Brownies, Easy Brookie Recipe, Mocha Kahlua Brownies (The frosting is worth the whole recipe), Hazelnut Crunch Bars, and the always popular Pecan Bars. These were a favorite at the bakery. We would cut them in half for petit four trays.

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Why are Millionaire's Shortbreads so loved?

Basically each component part can stand on its own but when combined they make an unbelievably opulent cookie. The butter-rich shortbread base melts in your mouth while the homemade caramel is the definition of decadence and the smooth chocolate ganache glides across your tongue. Why have them individually when you can put them together in one outstanding bar.

What does short mean in cookies and crusts?

Short refers to the large amount of some kind of fat (think butter or shortening) in these recipes making them very tender. The fat surrounds the gluten strands preventing them from becoming long and stretchy and/or absorbing water which makes the dough chewy such as in bread. A short dough is tender, breaks easily and is crumbly with limited gluten development giving them a melt-in-your-mouth texture. Shortbread cookies and crusts such as Pâte Sucrée  and Pâte Sablée are perfect examples of short crusts.

The classics shortbread cookie consists of only 3 ingredients - sugar, butter and flour in a 1,2 3 formula. 1 part sugar, two parts butter and 3 parts flour. That it!

Don't fear making caramel

There are building blocks or base recipes that are used over and over in baking and pastry. Caramel is one of them. It goes from a sauce to a hard candy in a matter of minutes and is invaluable. Caramel can make a sauce, soft or hard candy, coat a cake or top a tart. For a complete tutorial please see my post Caramel - A Building Block of Pastry.

As long as a few simple rules are followed, it is so easy to make and any store bought caramel pales next to it. The biggest problem is caramel turning grainy after making. In my recipe I have reduced that possibility by substituting corn syrup for part of the sugar. Corn syrup is an invert sugar which helps control the sugar returning to a granular state after cooling or if stirring at the wrong time.

The only thing you need for success is a few simple ingredients and a candy thermometer to make sure the temperature is what is needed for whatever recipe is being used.

Why you'll love this recipe

  • Each part pf this millionaire's shortbread recipe is simple to make.
  • When combined there are few recipes as indulgent and luxurious as this one.
  • The ingredients are probably on hand or easily obtained.
  • My additions to update this can be omitted if you want the classic version.

Recipe Ingredients

Shortbread Crust

Only three ingredients make up the traditional shortbread, all-purpose flour, granulated sugar, unsalted butter.

FRONT ROW: Unsalted Butter

BACK ROW: All-purpose flour, granulated sugar

Caramel

Caramel ingredients include water, granulated sugar, heavy cream, corn syrup, rice krispies, butter and vanilla.

FRONT ROW: Unsalted butter, vanilla extract

MIDDLE ROW: For this bar I've added a bit crunch to the caramel layer and a bit of heat and salt to the chocolate. Light Corn Syrup, Rice Krispies

BACK ROW: Water, granulated sugar, heavy cream

Hot Honey Ganache

Hot Honey Ganache consists of semisweet chocoalte, heavy cream, honey, unsalted butter and cayenne pepper.

FRONT ROW: Cayenne peper, unsalted butter and honey

BACK ROW: Semisweet chocolate, heavy cream

Important Ingredients

  • Unsalted Butter is key to the taste of the shortbread crust.
  • Heavy Cream is thicker than regular whipping cream.
  • Raw Honey is used but a flavored one can be used.
  • Although the chocolate looks like chocolate chips it is not. My chocolate of choice is Callebaut Calets #811. At the time of writing this post, this was the best buy.

Be sure to see the recipe card below for the full ingredients & instructions.

Step by Step Instructions

Caramel

The first collage for Millionaires Shortbread shows the caramel - sugar and water in saucepan, the saucepan covered, the syrup at a rolling boil and the bronze color of the sugar syrup.

Step 1. Microwave the cream to hot. Set aside. Combine the water, granulated sugar and corn syrup in a medium size saucepan. Step 2. When the mixture comes to a boil, cover the pan with a tight fitting lid for 3 to 4 minutes to make sure there are no sugar crystals clinging to the side of the pan. Alternatively, (this is my favorite way), Wash the sides of the pan down with a brush dipped in cold water. Step 3. Bring to a rolling boil. Step 4. Boil hard until the syrup changes a bronze color.

The second caramel collages shows the butter added to the bronze syrup, the cream and vanilla added, the caramel brought to a hard boil again and the finished caramel in a bowl.

Step 5. Remove pan from the head and add the butter to hot syrup. Stir until it melts. Stir in the hot cream and vanilla. Step 7. Return the caramel to the heat, clip on a thermometer if possible, bring to a rolling boil and take to 228°F. Remove from the heat and let it cool while preparing the rest of the recipe.

Shortbread Crust

The steps for the shortbread crust show the butter in the processor along wtiht the flour. the butter cut into the flour, the sugar added and the dough completed on a work surface.

Step 9. Cut the cold butter into small pieces and add it to the flour in the bowl of a processor. Step 10. Process until it it indistinguishable. Step 11. Add the sugar to the bowl and process until it comes together. It won't form a ball. Step 12. Pour it out on a work surface and push it together.

The shortbread is in the pan in pieces, pushed together to form a smooth crust, the crust is docked and baked.

Step 13. Distribute the dough evenly in the pan. Step 14. Press it into a smooth, even crust. Step 15. Dock the crust with a fork to keep it from rising too much or bubbling up. Step 16. Bake it to a medium brown.

This collage shows the rice krispies added to the caramel, it being spread over the crust, the cream, butter, honey and cayenne in a small sauce pan for the ganache, and then melted together

Step 17. Add the rice krispies to the caramel. Step 18. Spread it over the cooled shortbread crust in an even layer. Step 19. Place the heavy cream, unsalted butter, honey and cayenne pepper in a small saucepan. Step 20. Heat it over medium heat to very hot but not boiling.

The last collage shows the chocolate added to the saucepan, the ganache finished, spread over the caramel and a box of Maldon Salt Flakes.

Step 21. Off heat, add the dark chocolate to the hot mixture. Stir to mix completely. Be careful if using a whisk as it is easy to incorporate air bubbles. Step 23. Spread the ganache over the caramel layer with a small offset spatula. Let set up at room temperature or chill it in the fridge briefly, Use a small straight metal spatula to release the two uncovered side. Remove the bars from the pan and cut as desired. I cut 6 across and 3 down for a total of 18 bars. Step 24. Sprinkle lightly with flaky sea salt. I used Maldon but any good brand will do.

Recipe FAQS

Can shortbread be used with a cheesecake?

It can. In fact we used a shortbread crust for our cheesecakes at the bakery because it held up better than a graham cracker crust when held in the refrigertor.

Is caramel hard to make?

Caramel has an undeserved reputation of being hard to make. There are two ways to make it - the wet method which combines sugar and liquid. The mixture is cooked at a rolling bowl until it is deeply colored. Off heat, butter, cream and vanilla are added. It is brought to a boil again and a thermometer is used to obtain the desired temperature. The dry method simply puts sugar directly in a heavy, wide shallow pan such as cast iron and heating it until it melts and colors which is the tricky part. Then the cream and butter are added. The wet method is more dependable for most people as it is easier to control.

What is a ganache

Ganache is a rich mixture of cream and chocolate. The chocolate can be dark, milk or white. It can be used in various thickness such as for a sauce, which is pourable, a thicker version using less cream and more chocolate for filling and frosting cakes as well as the thickest version used for truffles. It is endlessly variable with liqueurs often added for flavor, honey substituted for sweeteners, hot pepper, etc.

Expert Tips

  • When making the caramel, the color to which the sugar syrup is taken will determine the depth of flavor. The darker the color (within reason), the deeper the taste.
  • The possibility of the caramel becoming grainy is reduced with the addition of corn syrup. The consumer corn syrup in the grocery stores is not the same as the high fructose corn syrup used commercially.
  • As long as attention is paid to the few steps and the caramel is taken to the temperature required for the recipe is is quite easy and so much better than store bought caramel.
  • Bake the shortbread base to a medium brown to ensure flavor and so it is not too crumbly,
  • I have given instructions for making the shortbread in the food processor as well as the mixer.
Another view of the bar on the white plate with a fork and more bars in the backgrouns.

Be sure to check out these other bar cookies

Love these Millionaires Shortbreads? It would be hugely helpful and so appreciated it if you would take a moment to leave a star rating. Thank you.

A Millionaires Shortbread bar sits on a white plate with a fork and a tray of bars behind it.

Updating Millionaire's Shortbread

Helen S Fletcher
This Millionaire's Shortbread Tart is a modern take on a classic bar cookie made of shortbread and caramel covered with chocolate. For this bar I've added a bit crunch to the caramel layer and a bit of heat and salt to the chocolate.
No ratings yet
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 35 minutes
Total Time 1 hour 35 minutes
Course Bars
Cuisine American
Servings 16 servings
Calories 453 kcal

Equipment

  • 9x9 inch square pan

Ingredients

Caramel

  • 1 cup water
  • ½ cup corn syrup
  • 1 cup granulated sugar (200 grams)
  • 4 tablespoons unsalted butter (60 grams)
  • 1 cup heavy cream
  • 2 teaspoon vanilla
  • 1-1 ½ cups rice krispies

Shortbread Crust

  • 1 cup unsalted butter (225 grams)
  • 2 ½ cups all-purpose flour (350 grams)
  • ½ cup granulated sugar (100 grams)

Hot Honey Ganache

  • ¼ cup heavy cream
  • 2 tablespoons honey
  • 1 tablespoon unsalted butter (15 grams)
  • ⅛ - ¼ teaspoon cayenne pepper
  • 5 ounces semisweet chocolate (140 grams)
  • sea salt flakes as desired

Instructions
 

Caramel

  • Heat the cream until hot to make it easier to mix with the sugar syrup. Set aside.
  • Place the water, sugar, and corn syrup in a 2 quart saucepan.
  • Stir over heat until the sugar is dissolved completely. Bring to a boil. Cover the pan with a tight fitting lid for 3 minutes. Alternatively, brush the sides down with a pastry brush dipped in cold water.
  • Boil without stirring until the mixture becomes a medium golden color.
  • Off heat, immediately add the butter to the saucepan and stiruntil it is melted.
  • Pour the cream and vanilla in all at once and stir. If some of the cream lumps up, don't worry. The next step will melt it.
  • Clip a thermometer the side of the pan if possible. Otherwise, have one on standby.
  • Return to medium high heat and bring to a hard boil.
  • Cook to 230°F. Cool in the pan.
  • When cool, stir in the rice krispies and set aside.

Shortbread Crust

    Processor Method

    • For both methods Preheat the oven to 350°F. Line a 9x9" square pan with parchment paper, leaving the excess extend over the sides to make a sling.
    • The butter needs to be refrigerator cold. Cut it into small pieces.
    • Place the flour in the bowl of a processor and pulse a couple of times to mix it.
    • Add the cold, cut up butter and process until the butter is indistinguishable.
    • Add the sugar and process until thoroughly mixed. It need not ball up as long as it is in large pieces and mixed.

    Mixer Method

    • For this method the butter needs to be softened.
    • Cream the butter and sugar in the bowl of a mixer. Beat until light. Add the flour and mix until combined.

    Assembling the Crust for either method

    • Pour the crust into the prepared pan and press it out evenly over the bottom. Bake for 25 to 30 minutes until golden brown. Cool in pan.
    • Pour the caramel over the crust and set aside. If the caramel has set up too much, microwave it briefly just to soften it enough to spread.

    Hot Honey Ganache

    • Combine the cream, honey, butter and cayenne in a small saucepan. Heat until steamy but to not boil. 
    • Remove from the heat and submerge the chocolate under the liquid. Let it sit for about 5 minutes. Stir it gently to combine so air bubbles don't form. Do not whisk as they creates air bubbles. 
    • Pour the ganache over the caramel layer. Let it set up at room temperature or refrigerate for a few minutes to speed things along.
    • After the ganache is set, release the ganache from the pan on the two sides without the parchment paper using a small straight metal spatula. Lift the bars from the pan using the extended parchment paper. Sprinkle lightly with flaked sea salt.
    • Cut as desired. I cut 6 across and 3 down for 18 bars.
    • The bars can be held at room temperature for a day or so after which they should be stored in the fridge or the freezer. If frozen, thaw in the fridge overnight. Bring to room temperature for serving.

    Notes

    There is always an abundance of photos to guide you in the post above.  If you have questions, look at the photos or read the header of the article.  Many of them will be answered there. 
     As always, I recommend using a scale for accuracy and consistency.  Flour, in particular, is difficult to measure by volume.  For my recipes, I use 140 grams per cup of unsifted  all-purpose, bread or whole wheat flour and 125 grams of cake flour. Others may use different weights so use whatever they suggest.
    _______________________________________________
    When making the caramel, the color to which the sugar syrup is taken will determine the depth of flavor. The darker the color (within reason), the deeper the taste.
    The possibility of the caramel becoming grainy is reduced with the addition of corn syrup. The consumer corn syrup in the grocery stores is not the same as the high fructose corn syrup used commercially.
    As long as attention is paid to the few steps and the caramel is taken to the temperature required for the recipe is is quite easy and so much better than store bought caramel.
    Bake the shortbread base to a medium brown to ensure flavor and so it is not too crumbly, 
    I have given instructions for making the shortbread in the food processor as well as the mixer.
     

    Nutrition

    Serving: 18barsCalories: 453kcalCarbohydrates: 55gProtein: 3gFat: 26gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 61mgSodium: 120mgPotassium: 99mgFiber: 1gSugar: 36gVitamin A: 923IUVitamin C: 2mgCalcium: 28mgIron: 2mg
    Tried this recipe?Mention @helensfletcher or tag #pastrieslikeapro!

    Summer Vegetable Tart

    This Summer Vegetable Tart takes advantage of the abundance of fresh local veggies coming to market. They can be sautéed and when combined with cheese in an easy to make crust, it's perfect for brunch, lunch or dinner. A splash of white balsamic vinegar red pepper flakes add a bit of zip to the crust.

    A slice of the Summer Vegetable Tart sits on a white plate with a fork on a green background.

    It can be endlessly altered by adding whatever you like fresh herbs,  olives, different vegetables or cheese, whatever you like.  I have given measurements but nothing is set in stone.  Just remember that when you saute the vegetables, they will reduce considerably.  So whether you pick them from your garden or buy them at the store, you're sure to add this to your summer rotation.

    Other summer dishes you may enjoy include: Strawberry Salad with Basil Vinaigrette, Goat Cheese Pesto Tart, Southwestern Vegetable Couscous Salad, or the Southwestern Seafood Tart.

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    What to Have with a Vegetable Tart

    Salads are a great choice. Try a simple cucumber salad with a sour cream and dill dressing, or a cucumber, feta and tomato salad. A Mediterranean type salad with olives, feta, pepperoncini, a simple crisp lettuce salad or my favorite Greek Tomato Salad.

    Recipe Ingredients

    Parmesan Herb Crust

    Ingredients for the Summer Vegetable Tart include flour, oregano, basil, thyme, salt, cayenne pepper, parmesan cheese butter and water.

    FRONT ROW: Salt, oregano, basil

    MIDDLE ROW: Unsalted butter, thyme, cayenne pepper

    BACK ROW: All-purpose flour, parmesan cheese, water

    Summer Vegetable Tart

    Ingredients for the vegetable filling are red and yellow peppers, zucchini, yellow squash, red onion, canola oil, balsamic vinegar, artichoke quarters, provolone cheese ad crush red pepper flakes.

    FRONT ROW: Canola oil, white balsamic vinegar, red pepper flakes

    MIDDLE ROW: Red onion, artichoke heart quarters, provolone cheese

    BACK ROW: Yellow pepper, red pepper, yellow squash, zucchini

    Be sure to see the recipe card below for the full ingredients & instructions.

    Step by Step Instructions

    The first collage shows the flour, parmesan cheese and herbs in the processor.

    Step 1. Place the all-purpose flour, parmesan cheese and herbs in the food processor. Step 2. Process until combined. Step 3. Cut the cold butter up into pieces and add to the processor. Step 4. Process until the butter is indistinguishable.

    Step 5. Add the water as called for and process until a ball forms. Step 6. Remove fro the processor and divide into two equal pieces (about 145 grams each). Divide one of the balls into half again (about 70 grams each). Step 7. Remove a little of each piece of dough to make a walnut size piece of dough. Wrap in plastic wrap and set aside. This will be used to patch the crust if it separates. Step 8. Using one of the smaller pieces of dough, roll it to a 15 inch rope.

    The rope of dough is place against the rim of the tart pan, the second rope is placed on the other side, the edges are pinched together and the dough is pressed against the rim.

    Step 9. Place the rope against one side of the rim. Step 10. Roll the second smaller piece of dough into a 15" rope and place it on the opposite side with the ends of the dough overlapping. Step 11. Pinch the ends securely together, Step 12. Press the ropes firmly into the rim.

    This collage shows the dough for the bottom of the crust press out, put in the tart tin, the edges of the dough slightly above the rim , and the finished crust.

    Step 13. Press the remaining large piece of dough into a round to fit the bottom of the pan. I didn't need any flour, but lightly flour the board if you do. Step 14. Place it into the pan. Step 15. Lightly moisten the bottom of the crust that has been pressed into the rim of the pan. Press the bottom crust up to edge and firmly into the crust on the rim. Seal the edges well. Step 16. Press the crust slightly over the rim of the tart pan.

    This collage shows foil being place in the tart pan, beans poured into the foil, the crust separated, and the patch in place

    Step 17. Spray a large piece of foil with a non-stick baking release. Make sure the foil extends over the edge of the pan. Setep 18. Fill the foil to the very top of the pan with dry beans or pie weights. Bake as called for. Step 19. The crust may crack along the joint. Step 20. If the crust separates as soon as it comes from the oven, pinch off a small piece of the reserved walnut size piece of dough and roll it into a thin mini-rope Place it over the separation.

    The separation has been filled in, the raw vegetables cut up, then sauted and cheese placed in the bottom of the baked shell.

    Step 21. Smooth out the patch to seal the separation. Be careful the pan and crust are hot. This is best done with a small pointed offset spatula or small metal spatula. Step 22. Cut the peppers into strips, then cross 3 or 4 times, but the zucchini and yellow squash into rounds, then quarter them, cut the onions into half moons. Step 23. Place in a large skillet and been sauté until somewhat softened or grill or roast. Add the remaining ingredients. Cool. Step 24. Place 5 or 6 pieces of provolone on the bottom of the crust.

    The last collage shows the prepared veggies in the crust, the cheese on the top, the tart placed on a half sheet pan and then baked.

    Step 25. Place the prepared filling into the crust. Step 26. Cover it with 5 or 6 slices of cheese. Step 27. Place the tart on a half sheet pan covered with parchment paper. Step 28. Bake as called for. Cool slightly, remove from the pan and the metal bottom, slice and serve.

    Recipe FAQS

    What is the difference between a tart and a pie?

    The main difference is the size of the shape. Pie pans are deeper and generally have smooth as well as slightly slanted sides. The crusts are generally of the American type which are thicker and pies most often have a pastry or crumb top. Tarts on the other hand are shorter, the sides are straight and generally rippled. Tart pans also are made in two pieces, the rim and the bottom making them very easy to release and serve. They usually don't have a topping and the crusts are butter crusts and thinner. Either one can be sweet or savory.

    How do you blind bake a crust?

    Blind baking refers to baking an empty pastry crust. After the crust is placed in the pan, a large piece of foil is sprayed with a non-stick baking release. The foil is placed, sprayed side down on the crust and filled with weights such as beans or pie weights. It is important to fill the foil to the top of the tart.

    Why is a crust blind baked?

    A crust is blind baked either partially or completely because it either won't be baked additionally for a long enough time to completely bake it or because the filling won't be baked at all. This applies to either a pie or tart crust.

    Expert Tips

    • Add just enough water to make the dough workable. Too much water will make the crust shrink excessively.
    • The crust should be completely baked but not over baked. The longer it bakes the more the chances of the crust cracking.
    • Don't worry if the crust cracks, it can be easily patched.
    • The crust can be made ahead of time and frozen unbaked. Bake from the freezer.
    • Sauté the veggies until tender crisp. This can be done the day ahead if helpful.
    • Bake the tart just to heat the veggies and melt the cheese.
    • If the tart is hot but the cheese is pale, place it under the broiler but watch it so it doesn't burn. Just brown it enough to give it some color.
    This picture of the Summer Vegetable Tart shows a slice of the tart on a white daisy plate on a green background with a fork.

    Other Tasty Summer Dishes

    Love this Summer Vegetable Tart? It would be hugely helpful and so appreciated it if you would take a moment to leave a star rating. Thank you.

    A slice of the Summer Vegetable Tart sits on a white plate with a fork on a green background.

    Summer Vegetable Tart

    Helen S Fletcher
    Summer Veggies in a herb cheese crust is perfect for brunch,lunch, or dinner and comes together quickly. A splash of white balsamic vinegar and hot pepper flakes makes this very now.
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 45 minutes
    Cook Time 20 minutes
    Total Time 1 hour 5 minutes
    Course Entree tart
    Cuisine American
    Servings 6 servings
    Calories 314 kcal

    Equipment

    • 9" tart pan with removable bottom

    Ingredients

    Tart Crust

    • 1 cup all-purpose flour (140 grams)
    • ¾ teaspoon dried oregano
    • ¾ teaspoon dried basil
    • ½ teaspoon dried thyme
    • ½ teaspoon salt
    • ⅛ to ¼ teaspoon cayenne pepper
    • ⅓ cup parmesan cheese, grated (35 grams)
    • 5 tablespoons unsalted butter, refrigerator cold (75 grams)
    • 3 to 4 tablepoons ice cold water

    Summer Vegetable Filling

    • 1 medium red pepper
    • 1 medium yellow pepper
    • 1 small zucchini
    • 1 small yellow squash
    • ½ medium red onion
    • 2 tablespoons canola or olive oil
    • 2 tablespoons white balsamic vinegar
    • 1 7.5 oz. jar marinated artichoke quarters
    • 10 to 12 slices provolone cheese (about ½ pound)
    • crushed red pepper flakes

    Instructions
     

    Tart Crust - please see the Step by Step photos.

    • Preheat the oven to 400°F. Set aside a 9" tart pan with a removable bottom
    • Combine the flour, herbs, salt, cayenne pepper, and cheese in the bowl of a processor.  Pulse several times to mix.
    • Add the cold butter and process until it is indistinguishable.
    • Starting with the lesser amount of water, pour it in a circle over the dry ingredients and process until a ball forms.  If it doesn't form a ball or seems a bit dry, add the remainder of the water 1 teaspoon at a time.
    • Divide the pastry in half (about 145 grams each).  Divide one half into half again (about 70 grams each).  Take a little pastry from each of the three pieces to form a ball about the size of a walnut.  Wrap in film and set aside.
    • Roll one of the smaller pieces of dough into a 15” rope.  Place it along the edge of half of the pan.  Repeat with the second piece.  The edges should overlap.  Wet the edge of both pieces of overlapping dough and press together.  Repeat on the other side.  Press the crust into the side of the pan.
    • Shape the larger piece of pastry into a ball, flatten it and press it into the bottom of the pan.  Moisten the edge of dough on the side of the pan. Join the seam between the edge of the pan and the bottom. Press well together.  Prick the bottom of the crust well with a fork. Freeze until hard.
    • Spray a large piece of foil on the shiny side in the middle.  Place that on top of the pastry in the pan.  Press the edges of the foil into the edges of the crust.  Fill the foil with pie weights or beans to the top.
    • Place on a parchment lined baking sheet.  Bake for 20 minutes.  Remove the foil and beans and bake for another 5 to 8 minutes until completely baked. Do not over bake.
    • If the shell has cracked during baking, immediately upon removing from the oven use the reserved dough to patch the cracks with an offset spatula.  Cool the shell.

    Summer Vegetable Filling

    • Cut the peppers into strips, cross cut into thirds.  Cut the squash into ¼ to ⅓ inch rounds.  Cut the rounds in half or 4ths.  Cut the onion in half. Cut the half into ¼ inch slices and then in half to make half moons.
    • Heat the oil in a large sauté pan.  Place the vegetables in the pan and sauté until somewhat caramelized, stirring often.
    • Toward the end of the cooking, add the balsamic vinegar and saute until the liquid is evaporated.  Cool. Add the drained artichokes.
    • Place 5 or 6 slices of provolone on the bottom of the crust or half the grated cheese.  Place the filling over the cheese, top with 5 or 6 more slices of provolone.
    • Preheat the oven to 400°F.  Place the tart on a parchment lined baking sheet and bake for 15 to 20 minutes if room temperature.  The cheese may benefit from being placed under the broiler for a few minutes.  Be careful not to place the tart so close to the hot coils that the paper catches on fire. Watch it carefully, it can go from browned to burned in a hurry.
    • Cool for a few minutes, release the tart and cut into 4 to 6 pieces.
    • Refrigerate any leftovers.

    Notes

    Notes on Recipe Cards
    There is always an abundance of photos to guide you in the post above.  If you have questions, look at the photos or read the header of the article.  Many of them will be answered there. 
     As always, I recommend using a scale for accuracy and consistency.  Flour, in particular, is difficult to measure by volume.  For my recipes, I use 140 grams per cup of unsifted  all-purpose, bread or whole wheat flour and 125 grams of cake flour. Others may use different weights so use whatever they suggest.
    __________________________________________________
    Add just enough water to make the dough workable. Too much water will make the crust shrink excessively.
    The crust should be completely baked but not over baked. The longer it bakes the more the chances of the crust cracking.
    Don't worry if the crust cracks, it can be easily patched.
    The crust can be made ahead of time and frozen unbaked. Bake from the freezer. 
    Sauté the veggies until tender crisp. This can be done the day ahead if helpful.
    Bake the tart just to heat the veggies and melt the cheese. 
    If the tart is hot but the cheese is pale, place it under the broiler but watch it so it doesn't burn. Just brown it enough to give it some color. 
     

    Nutrition

    Serving: 6servingsCalories: 314kcalCarbohydrates: 22gProtein: 13gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.4gCholesterol: 51mgSodium: 519mgPotassium: 282mgFiber: 2gSugar: 2gVitamin A: 1379IUVitamin C: 69mgCalcium: 331mgIron: 2mg
    Tried this recipe?Mention @helensfletcher or tag #pastrieslikeapro!

    Caramel Hot Fudge Brownie Sundae

    You're going to love the ease of making this Caramel Hot Fudge Brownie Sundae. A couple of bowls, a whisk, and some measuring cups are all you need for this all in one treat. Instead of making brownies, this recipe is based on Hershey’s Hot Fudge Pudding Cake.  There is no need to make a brownie and a hot fudge sauce. This is an all in one recipe with very little prep time.

    This Caramel Hot Fudge Sundae sits in a clear glass with a container with a scoop of vanilla ice cream with a cherry on top.

    I have made chocolate pudding cakes before and they always lacked the punch my Lemon Raspberry Pudding cake has. But this recipe is more of a warm brownie sundae with hot fudge sauce on the bottom and it is outstanding. By adding a few caramels it takes it over the top.

    Other ice cream confections make the Easy Hawaiian Sundae, Magic Shell for Ice Cream, Meringue Shells to hold your ice cream, and the zippy Hot, Hot Fudge Sauce.

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    What is a Pudding Cake?

    Pudding cakes are like magic.  A batter is put in the bottom of a pie plate or bowl and then a topping is added and the whole thing is covered in really hot water.  For the caramel version, 4 Werther’s Soft Caramels are placed on top of each cup before really hot water is poured over everything.

    Then the magic happens. After baking for a few minutes  the fudgy brownie comes to the top and the hot fudge and caramel sauce are on the bottom.   It should be served warm with a big scoop of vanilla ice cream.  The ice cream will melt just enough to make a second sauce.  

    While I made these ice cream sundaes in individual containers it can also be made in a 9” pie pan.  I give you both options.

    Why You'll Want to Make this Recipe

    • It's full of chocolatey, caramel goodness.
    • There's no mixer or processor just a couple of bowls, whisk and utensils.
    • It can be made in individual containers or in a 9" pie plate.
    • It's super easy and quick to make.
    • It's super delicious with very little work.
    • Any typical brownie sundae toppings can be added.

    Recipe Ingredients

    Ingredients for for the Brownie Sundae include sugar, flour, cocoa, baking soda, salt,milk, butter, vanilla, brown suar, hot water, caramels vanilla ice cream and marachino cherries.

    FRONT ROW: Marachino cherries, salt, baking soda, natural cocoa powder, vanilla, unsalted butter.

    MIDDLE ROW: Granulated sugar, brown sugar, all-purpose flour, milk

    BACK ROW: Vanilla ice cream, Werther's caramels, water.

    Important Ingredients

    Werther's Carmels are as close as I can get to my homemade and best ever Caramel. Brach's just isn't the same.

    Natural cocoa such as Hershey's or Ghiradelli 100% Cocoa is what you need for this recipe. Do not use Dutch cocoa.

    Baking Soda is the leavening agent when using natural cocoa.

    If the caramels are difficult to unwrap, place them in the freezer for a few minutes and the papers will come off very easily.

    Be sure to see the recipe card below for the full ingredients & instructions.

    Step by Step Instructions

    Unwrap all of the caramels first. Set aside.

    The first collage for the Brownie Sundae shows the cocoa, flour, baking soda and salt in a bowl, then whisked together, another bowl with brown sugar, cocoa and granulated sugar.

    Step 1. In a medium size bowl, combine ¾ cup granulated sugar, all-purpose flour, baking soda, salt and ¼ cup natural cocoa. Step 2. Whisk them together and set aside. This is bowl #1. Step 3. In a second bowl, combine the brown sugar, the remaining ¾ cup granulated sugar and remaining ¼ cup natural cocoa Whisk together, making sure to get all the lumps of cocoa incorporated, and set aside. This is bowl 2.

    This collage shows the butter and milk in a 1 cup measure, then melted with the vanilla, the batter made and added to the cups.

    Step 5. Put the unsalted butter and milk in a 1 cup measuring cup or small bowl. Microwave just to melt the butter. Step 6. Stir in the vanilla and let cool to lukewarm. Step 7. When cooled, pour it over the bowl #1 with the flour in it. Whisk until smooth. Step 8. Place ⅓ cup of batter in each of 7 cups. I used a regular measuring cup for this.

    The last collages shows the second dry mixture placed over t he batter, 4 caramels on top of that, hot water poured over the caramels and the baked brownie,

    Step 9. Add 2 tablespoons +1 teaspoon of the mixture in bowl #2 over the batter in each cup. If there is any leftover, just add it to the cups. Step 10. Place 4 caramels in each cup. Step 11. Pour 2 tablespoons + 1 teaspoon boiling water into each cup. Step 12. Bake as called for. The brownie should be set around the edges but the middle should still be wiggly. Cool slightly before serving. Top with scoops of ice cream and a cherry. Store leftovers in the fridge.

    Make Ahead Notes

    • Prep all the ingredients as called for and unwrap all the caramels. Cover bowl #2. Refrigerate the caramels if it's warm to keep them from sticking together.
    • Assemble the cups through Step 8. Refrigerate, covered, up to 2 days ahead.
    • Shortly before serving add the 2 tablespoons +1 teaspoon of the #2 bowl to each of the cups.
    • Add the caramels.
    • Pour the 2 tablespoons +1 teaspoon hot water over and bake as called for.
    • Cool for about 20 minutes, top with ice cream and a cherry and serve.

    Recipe FAQS

    Who invented the brownie?

    Bertha Palmer of the The Palmer House Hotel in Chicago is credited with inventing the brownie in 1893. She wanted a portable, chocolate cake-like dessert for boxed lunches at the World's Columbian Exposition. It is not known who invented the brownie sundae.

    What does they typical brownie sundae consist of?

    While it can vary, the basics are a chocolate brownie, vanilla ice cream, chocolate or hot fudge sauce with a cherry on top. Variations include chopped nuts on top, caramel sauce along with chocolate or instead of the chocolate.

    Why is the Chocolate Pudding Cake version easier?

    Because it is all made together, the brownie and the fudge sauce. No need to make them separately.

    Expert Tips

    • Make sure the water is boiling when you pour it over the top of the ingredients.
    • Making it in individual bowls ensures that everyone gets the same amount of the fudge on the bottom.
    • Chill the caramels briefly if they are warm and difficult to unwrap.
    • Hershey's regular cocoa or Ghiradelli 100% cocoa are both natural cocoas.
    • Dark brown sugar provides the most taste.
    Bowl of the hot fudge sundae with vanilla ice cream and a cherry sundae with a napkin and other cups in the background.

    Great Summer Desserts

    Love these Caramel Hot Fudge Brownie Sundaes? It would be hugely helpful and so appreciated it if you would take a moment to leave a star rating. Thank you.

    This Caramel Hot Fudge Sundae sits in a clear glass with a container with a scoop of vanilla ice cream with a cherry on top.

    Caramel Hot Fudge Brownie Sundae

    Helen S Fletcher
    You're going to love the ease of making this Caramel Hot Fudge Brownie Sundae. A couple of bowls, a whisk, and some measuring cups are all you need for this all in one treat.
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 30 minutes
    Cook Time 25 minutes
    Total Time 55 minutes
    Course Dessert, Ice Cream
    Cuisine American
    Servings 7 servings
    Calories 362 kcal

    Equipment

    • 7 1 cup ramekins or pudding cups
    • OR
    • 1 9" ple plate

    Ingredients

    • 1 ¼ cup granulated sugar, divided (250 grams)
    • 1 cup all-purpose flour (140 grams)
    • ½ cup natural cocoa* divided (50 grams)
    • ¼ teaspoon baking soda
    • ¼ teaspoon salt
    • ½ cup brown sugar (100 grams)
    • ½ cup milk, whole or 2%
    • 5 tablespoons butter (75 grams)
    • 2 teaspoons vanilla extract
    • 1 ¼ cup boiling water
    • 28 Werther's soft caramels
    • vanilla ice cream
    • Marachino cherries
    • Hershey's or Ghiradelli 100% cocoa are natural

    Instructions
     

    • Preheat the oven to 350°F. Place seven 1 cup ramekins or pudding cups on a rimmed half sheet baking pan. Set aside.
    • Unwrap all of the caramels and set aside. If they are warm and difficult to unwrap, place in the freezer for about 5 minutes. Set aside in a single layer.
    • Whisk together in a medium bowl half the granulated sugar ¾ cup (150 grams), the flour, half the cocoa, ¼ cup cocoa (25 grams), baking soda and salt. Set aside.
    • In a second bowl, whisk together the remaining ½ cup granulated sugar (100 grams), the remaining ¼ cup cocoa (25 grams) and the brown sugar. Make sure the cocoa is mixed in completely. Set aside.
    • In a 1 cup container, microwave the milk and butter just to melt the butter. Cool to lukewarm if necessary. Add the vanilla and whisk together. Pour this over the flour mixture and whisk to make a smooth batter.
    • Place ⅓ cup batter in each ramekin. Alternatively, spread all of the batter into a 9" pie pan.
    • Spoon 2 tablespoons +1 teaspoon of the brown sugar mixture into each other the ramekins over the batter. Alternatively add all of the brown sugar mixture of the batter in the 9" pie pan. Shake the ramekins or pie plate to even out the dry ingredients.
    • Place 4 caramels in each ramekin or all of them in the 9" pie plate on top of the dry ingredients.
    • Boil 1 ¼ cup water. Spoon 2 tablespoons +1 teaspoon over the caramels in the ramekins or all of it over in the pie pan.
    • Bake for about 17 to 19 minutes just until the brownie is set around the edges but the middle is still wiggly. Do not over bake or there won't be any fudge sauce. The 9" pie pan may take longer.
    • Cool about 20 or 30 minutes. Serve with a scoop of vanilla ice cream and top with a cherry.

    Notes

    There is always an abundance of photos to guide you in the post above.  If you have questions, look at the photos or read the header of the article.  Many of them will be answered there. 
     As always, I recommend using a scale for accuracy and consistency.  Flour, in particular, is difficult to measure by volume.  For my recipes, I use 140 grams per cup of unsifted  all-purpose, bread or whole wheat flour and 125 grams of cake flour. Others may use different weights so use whatever they suggest.
    _______________________________________________
    Make Ahead Notes
    1. Prep all the ingredients as called for and unwrap all the caramels. Cover bowl #2. Refrigerate the caramels if it's warm to keep them from sticking together. 
    2. Assemble the cups through Step 8. Refrigerate, covered, up to 2 days ahead.
    3.  Shortly before serving add the 2 tablespoons +1 teaspoon of the #2 bowl to each of the cups.
    4. Add the caramels.
    5.  Pour the 2 tablespoons +1 teaspoon hot water over and bake as called for.
    6.  Cool for about 20 minutes, top with ice cream and a cherry and serve. 
    Notes:
    Make sure the water is boiling when you pour it over the top of the ingredients.
    Making it in ramekins ensures that everyone gets the same amount of the fudge on the bottom. 
    Chill the caramels briefly if they are warm and difficult to unwrap. 
    Hershey's regular cocoa or Ghiradelli 100% cocoa are both natural cocoas.
    Dark brown sugar provides the most taste.
     

    Nutrition

    Serving: 7gCalories: 362kcalCarbohydrates: 69gProtein: 4gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 24mgSodium: 200mgPotassium: 164mgFiber: 3gSugar: 52gVitamin A: 278IUCalcium: 48mgIron: 2mg
    Tried this recipe?Mention @helensfletcher or tag #pastrieslikeapro!

    Strawberry Buttercream Frosting

    This is the Strawberry Buttercream you have always wanted and searched for. Fresh strawberries or strawberry jams are no comparison to this intensely flavored buttercream. This truly is a party in your mouth.  A full pound of fresh strawberries are reduced to 1.2 ounces when freeze dried. Added to a simple buttercream the result is just short of amazing for a recipe that takes only 30 minutes. I am not shy in saying this is the best strawberry buttercream you will ever make.

    Cupcakes are finished with a swirl of Strawberry Buttercream.

    The recipe calls for freeze-dried strawberries - the kind the astronauts took with them. A 1.2 ounce package equals a full pound of strawberries without the juice making them ideal to introduce into a strawberry frosting. 

    A couple of other recipes frosting recipes using freeze dried strawberries include my Strawberry Cake - A Little Slice of Heaven of Heaven, Banana Split Cupcakes and the elegant Chocolate Strawberry Ruffle Cake.

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    What are Freeze-Dried Strawberries

    This photo is a package of freeze dried strawberries with the strawberries flowing out.

    These are the most intensely flavored strawberries you can eat. All of the moisture has been taken out of them leaving only the shape, color and pure strawberry taste. Originally developed for astronauts all manner of food was freeze dried. One of my favorites was the ice cream. Today there are all kinds of freeze dried fruits. Trader Joe's has the best price I can find a large variety of flavors. The only one I don't like is the red raspberry. When those are ground, the seeds seem to stay very noticeable.

    A single 1.2 ounce package makes about ½ cup when processed to strawberry powder in the processor which makes for a real strawberry flavor. The strong strawberry flavor keeps the sweetness of the buttercream in check.

    Why You'll Love this Recipe

    • First off, it's quick and easy to make.
    • It truly does taste like strawberries. Strawberry jam or even fresh strawberries can't give buttercream that burst of flavor everyone loves but freeze dried strawberries can.
    • It can be used anywhere frosting is needed. The Strawberry Cake is a perfect example.
    • With the exception of the freeze dried strawberries, this frosting uses simple ingredients which you probably have on hand.

    Variations

    Any flavor of freeze dried fruit can be substituted.....blueberry, raspberry, mango - you get the idea.

    Recipe Ingredients

    Ingredients for the Strawberry Buttercream Frosting include powdered sugar, red food coloring, freeze dried strawberries, butter, milk, and almond extract.

    BACK ROW: Powdered sugar, red food coloring, freeze dried strawberries

    MIDDLE ROW: Unsalted butter

    FRONT ROW: Milk, almond extract

    Be sure to see the recipe card below for the full ingredient list and instructions.

    Step by Step Instructions

    A package of freeze dried strawberries.

    Step 1. Make sure to get freeze dried strawberries and not dried strawberries. Remove the little package of desiccant that may be in the package to keep the strawberries dry.

    Half of the strawberries and powdered sugar are placed in the processor bowl.

    Step 2. Place half of the strawberries and half of the powdered sugar in the bowl of a processor.

    The strawberries and powdered sugar are processed to a fine powder.

    Step 3. Process the powdered sugar and strawberries to a fine powder. Remove and repeat with the second half.

    All of the ingredients have been placed in the bowl of a mixer.

    Step 4. Place all of the ingredients in the bowl of a mixer fitted with the paddle attachment. Whip on low to bring together

    The strawberry buttercream is completely mixed.

    Step 5. Beat the ingredients on medium until they are light and fluffy. Scrape often. Add the red food coloring at the end to the desired red or pink color.

    Recipe FAQs

    Why use freeze dried strawberries?

    Because they introduce the most strawberry flavor to the buttercream. Because they have no juice, just pure flavor, the flavor of the buttercream is more intense.

    What kind of buttercream is this?

    This is an American buttercream which means it is based on powdered sugar and butter as its main ingredients. American buttercream is especially good if the cupcake or cake has to hold up in a warm environment.

    Can granulated sugar be used instead of powdered sugar?

    No. The final product will be grainy. Powdered sugar is just that, powdered. It is made to dissolve completely with no trace of graininess.

    Expert Tips

    • The temperature of the butter is important when making and American buttercream like this. The ideal temperature of the butter to cream or mix well with the powdered sugar is 72° to 75°F. This ensure that the powdered sugar will dissolve easily and completely.
    • If the butter is warmer than this, extra powdered sugar will have to be added to make it stiff enough. This will dilute the flavor.
    • If the buttercream becomes airy while sitting, just stir it vigorously to smooth it out again.
    • Add a little red food coloring at the end of beating to get an attractive bright red. Without the coloring, the buttercream is rather insipid looking.
    Strawberry Buttercream tops cupcakes with fest ribbons around,

    Other Buttercream Recipes You'll Love

    If you tried this Strawberry Buttercream recipe or any other recipe on my website, please leave a 🌟 star rating in the recipe card and let me know how it goes in the 📝 comments below. I love hearing from you!

    Cupcakes are finished with a swirl of Strawberry Buttercream.

    Strawberry Buttercream Frosting

    Helen S Fletcher
    This is the Strawberry Buttercream you have always wanted. This truly is a party in your mouth.  A full pound of strawberries are added to a simple buttercream and the result is just short of amazing for a recipe that takes only 30 minutes.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 30 minutes
    Total Time 30 minutes
    Course Dessert
    Cuisine American
    Servings 10 cupcakes
    Calories 85 kcal

    Ingredients

    • 1.2 oz pkg freeze dried strawberries (2 cups unprocessed)
    • 1 ¾ cup powdered sugar (200 grams or 7 ounces)
    • ½ cup unsalted butter, softened (114 grams or 4 ounces)
    • ½ teaspoon almond extract
    • 3 to 4 tablespoons milk
    • Red Food coloring as needed, optional

    Instructions
     

    • Remove the package of desiccant in the package if there is one. Place half the strawberries and half the powdered sugar in the bowl of a food processor or blender. Stop several times and stir the ingredients being sure to get to the bottom.
    • Process until completely powdered. Remove from the bowl and repeat with the second half of the strawberries and powdered sugar.
    • Place the ingredients including 3 tablespoons of milk in the bowl of mixer. Mix on low to combine then raise the speed to medium and beat until light and fluffy, scraping often.
    • Add the red food coloring if using to the desired color. Use immediately.

    Notes

    • The buttercream can be used anywhere frosting is needed. The Strawberry Cake is a perfect example.
    • The temperature of the butter is important when making and American buttercream like this. The ideal temperature of the butter to cream or mix well with the powdered sugar is 72° to 75°F. This ensure that the powdered sugar will dissolve easily and completely.
    • If the butter is warmer than this, extra powdered sugar will have to be added to make it stiff enough. This will dilute the flavor.
    • If the buttercream becomes airy while sitting, just stir it vigorously to smooth it out again.
    • Add a little red food coloring at the end of beating to get an attractive bright red. Without the coloring, the buttercream is rather insipid looking
    • With the exception of the freeze dried strawberries, this frosting uses everyday ingredients which you probably have on hand.
     

    Nutrition

    Serving: 10servingsCalories: 85kcalCarbohydrates: 21gProtein: 0.1gFat: 0.1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.01gMonounsaturated Fat: 0.03gCholesterol: 1mgSodium: 2mgPotassium: 7mgSugar: 21gVitamin A: 7IUCalcium: 6mgIron: 0.01mg
    Tried this recipe?Mention @helensfletcher or tag #pastrieslikeapro!

    My Best Banana Cake Recipe

    My Best Banana Cake Recipe forgoes the heavier banana cakes laden with substantial buttercreams in favor of a light cake filled with caramelized pineapple and topped with fresh strawberries and whipped cream. It's the perfect summer dessert. I have included a Make Ahead Schedule for your convenience.

    A slice of My Best Banana Cake Recipe sits on a white plate which is on a yellow gingham plate on a blue background.

    This cake is unusual in that it uses both butter and oil, each one serving its own purpose. Although lighter in texture it is loaded with banana flavor.

    A few other great lighter cakes include: A Quick and Easy Summer Tea Cake, Strawberry Cake - A Little Slice of Heaven, Lemonade Cake with Blueberry Sauce, Mini Pineapple Upside Down Cakes, and one of the quickest, easiest cakes ever the Orange Almond Teacake. You might also want to take a look at my Two Step Banana Bread. It is truly the easiest and the best.

    This post is a complete redo of the Fruit Basket Banana Cake originally posted on May 11, 2015. It features a completely updated recipe, new photography and ton of new information to ensure your success.

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    Why Butter and Oil?

    While most cakes use one or the other there are definite benefits to using both. The butter is used for flavor while the oil is used to keep the cake moist.

    When I had my bakery, I thought I had to use butter cakes since we were upscale. The problem was they dry out faster than those made with oil, such as chiffon cakes. However, combining the two makes a perfectly balanced cake - flavor and longevity.

    The Caramelized Pineapple Filling

    This recipe starts with fresh pineapple. I was astounded by the high price of fresh pineapple chunks at my grocery store and quickly switched to a whole fresh pineapple which was about a third of the price. I'm going to show you how easy it is to clean and cut the pineapple in just a few minutes.

    It is important use underripe but not totally green pineapple because they don't exude as much juice as ripe pineapple when caramelized. Larger chunks are also recommended so they don't break down when caramelizing.

    One of my favorite ingredients, Golden Syrup, is used to ensure the syrup doesn't granulate and become grainy as it can if just sugar is used. There are several brands of Golden Syrup but Lyle's Golden Syrup is the one I prefer and is easily found on Amazon or in International Food Stores.

    This photo is of Lyle's Golden syrup.

    The Uncooked Fresh Strawberry Topping

    Have you ever marveled at the glossy fresh fruit toppings in stores and wondered how they did it? It's Instant Clearjel! Using Instant Clearjel is an easy way to thicken fresh fruit without cooking it which I believe changes its taste. I'm not a fan of using strawberry jello as it uses artificial flavors which tastes - well, artificial. While I usually go to Amazon for a lot of products, I find their offerings for this product confusing and use Nuts.com to purchase this. Whatever you decide to use make sure it is INSTANT.

    There are two types of Clearjel so it is important to use the correct one. Clearjel has to be cooked to gel and breaks down if frozen and thawed, Instant clear gel does not. It can be frozen and thawed with the item kept in tact. I have used it in several recipes including: Almost No Bake Strawberry Pie which has detailed information on the two types of gel, and the naturally gluten free Lemon Strawberry Cake.

    My Mistake When Finishing the Cake

    I made a rookie mistake and should have known better. I often freeze the layers of a cake before assembling to make it easier or when made ahead. However, they should be thawed to where only the edges remain a bit firm. Consequently, after the cake was assembled the top layer of whipped cream poked out because the cake settled when thawed. So the lesson here is don't do this.

    Also, if making this the day before, the strawberries can bleed into the whipped cream. So finish the cake with whipped cream. Then make the strawberries as called for, putting them in a bowl and covering with plastic wrap. Add to the middle of the cake shortly before serving if you don't want them to bleed.

    The finished cake with the divide between the layers poking out.

    What Makes this Banana Cake Special

    • It's such a great combination of flavors - bananas, strawberries and pineapple - it's hard to go wrong.
    • The cake is light and very easy to make
    • The cake layers can be made ahead of time and frozen for several months, well wrapped,
    • Caramelized Pineapple can be made a week ahead and refrigerated - ready when you are.
    • The fresh strawberry topping requires no cooking.
    • Assembly is simple.

    Make Ahead Schedule

    • Make the caramelized pineapple up to a week ahead and refrigerate. It must be made at least the day before using.
    • Bake the banana cake layers, freeze them, wrap the well in foil and freeze for up to two months.
    • Make the strawberry filling the day ahead of assembling the cake. Place it in a covered container and refrigerate.
    • Whip the cream and refrigerate up to a day ahead of assembling.
    • Fill the cake with the caramelized pineapple.
    • Frost and edge it with the whipped cream. Refrigerate overnight.
    • Several hours before serving, fill the center with the strawberries.

    Recipe Ingredients

    Caramelized Pineapple Filling

    The ingredients for the Caramelized Pineapple are golden syrup, unsalted butter, brown sugar and fresh pineapple.

    Ingredients are: Golden Syrup , unsalted butter, brown sugar, and fresh pineapple.

    Banana Cake

    Ingredients for My Best Banana Cake Recipe are cake flour, baking soda, baking powder, salt, banana puree, buttermilk, oil, unsalted butter, granulated sugar and eggs.

    Ingredients for the Banana Cake include: Cake Flour, granulated sugar, ripe bananas, oil, buttermilk, eggs, unsalted butter, baking powder, salt and baking powder.

    Filling and Finishing the Banana Cake

    Ingredients to finish the cake are caramelized pineapple, cut strawberries, heavy cream, granulated sugar, powdered sugar, clearjel, water, red food coloring,

    The ingredients are: Caramelized pineapple, fresh strawberries, heavy cream, granulated sugar, powdered sugar, water, red food coloring (optional) and clearjel.

    Key Ingredients

    • Under ripe fresh pineapple is a necessity for this recipe. Canned pineapple does not have the same flavor.
    • Golden Syrup is recommended for the flavor it adds but corn syrup may be substituted.
    • Dark Brown Sugar has a deeper flavor than light brown sugar.
    • Cake Flour is used for its low protein count yielding a lighter cake than using all-purpose flour. I don't recommend using all-purpose flour.
    • Make sure the bananas are ripe. The skins should be speckled or marked heavily with brown. However, do not let the skins become black.
    • The oil can be canola oil or vegetable oil. Olive oil is too strong. The oil helps keep the cake moist.
    • Buttermilk adds moisture to the cake batter.
    • Instant Clearjel is used to set the strawberries and give them a glossy finish as well as sweeten them.
    • Gel Food Coloring works better than the liquid food coloring. It doesn't add additional liquid into the recipe,
    • Heavy Cream is used for its ability to hold its shape without stabilizing it in any way - no cornstarch, no gelatin, no anything. This is how we did it at the bakery.

    Be sure to see the recipe card below for the full ingredients and instructions.

    Step by Step Instructions

    Preparing the Fresh Pineapple

    This collages shows the top and bottom cut from the pineapple, the outside cut away, the pineapple cut from the core and a pile of pineapple chunks.

    Step 1. Cut the top and bottom off the pineapple. Step 2. Stand the cleaned pineapple up. Step 3. Slice the pineapple away from the core one side at a time leaving only the hard core standing. Step 4. Cut the pineapple spears into large chunks. Set aside. This step can be done the day before if desired.

    Caramelized Pineapple

    This should be made at least a day before using so it can set up in the fridge.

    Caramelizing the pineapple shows the butter, golden syrup and brown sugar in a skillet, brought to a boil, the pineapple added to the pan and the caramelized pineapple finished.

    Step 1. Add the butter, brown sugar and golden syrup to a skillet large enough to hold all the pineapple in one layer. Step 2. Bring the mixture to a rolling boil. Step 3. Add the pineapple chunks. Step 4. Cook over medium heat until most the liquid of the syrup and juice from the pineapple are reduced to a thick syrup that stays apart briefly when separated with a spoon. Cool, place in a container and refrigerate until cold or up to a week ahead of time.

    Banana Cake

    The layers can be made ahead, wrapped and frozen for several months.

    The first collage for My Best Banana Cake Recipe shows the dry ingredients whisked together, The bananas, buttermilk and oil in the processor bowl, processed and the sugar and butter for the cake in a mixing bowl.

    Step 1. Whisk together the dry ingredients - cake flour, baking powder, baking soda and salt. Set aside. Step 2. Break up the bananas and place in the food processor along with the buttermilk and oil. Step 3. Process until liquid. Step 4. Place the softened butter and sugar in the bowl of a mixer.

    This collage shows the butter and sugar creamed, the first egg added, and mixed in, and the first addition of flour.

    STep 5. Cream the butter and sugar together until light and fluffy Scrape the bowl as necessary. Step 6. Add the first egg. Step 7. Beat to combine. Add the second egg and beat to mix well. It may curdle at this point but it will be corrected in the next step. See my post, How to Avoid Curdled Batters for more information. Step 8. Add the first of 3 additions of the flour mixture.

    This collages shows the first addition of flour beaten in, the first addition of banana puree added and beaten in and the second addition of flour added.

    Step 9. Mix the flour in. Step 10. Add the first of two additions of the banana puree. Step 11. Blend completely. Add the second addition of flour and mix completely. Step 12. Add the last addition of banana puree on medium.

    The last addition of flour is added, the batter is finished, then divided between the two pans and the baked layer is being released from the pan.

    Step 13. Add the last addition of the flour mixture. Step 14. Mix on medium, scraping as necessary to make a smooth batter. Step 15. Divide between the two pans. Bake as called for. Cool. Step 16. To release the cake from the pan, place a small, flexible metal spatula between the cake and the edge of the pan. Go around the edge of the pan keeping the spatula pressed against the side of the pan and not the cake. For more information on releasing the cake please see my post, How to Bake a Flat Cake Layer or Cake Pan Prep.

    This collage s hows the sugar and clearjel in a bowl, the water added and then mixed with the cut strawberries mixed with the clearjel.

    Step 17. Combine the sugar and the clear jel in a large bowl. Step 18. Add the ¼ cup water. Step 19. Stir everything together. Step 20. Add the strawberries, stirring to coat them. Set aside.

    This collage shows the powdered sugar and heavy cream in a mixing bowl, the cream whipped, the caramelized pineapple on the cake then spread out evenly.

    Step 21. Combine the powdered sugar and heavy cream in mixing bowl. Step 22. Whip to stiff peaks. Step 23. Place about ¾ of the caramelized pineapple on top of the bottom layer. Step 24. Spread it to within 1" of the edges of the cake.

    The last collage shows the top layer of the cake put on, the cake covered in whipped cream, the bottom being channeled and the top edged with whipped cream and the strawberries in the middle.

    Step 25. Place the top layer on the cake. Step 26. Cover the top and sides with about ⅔ of the whipped cream. Step 27. Make a channel at the bottom of the cake by carefully removing the cream at the bottom of the cake leaving about ⅛" exposed. This will make it much easier to move the cake without damaging the finish. Use 2 pancake turners to lift the cake and place it the serving plate. Step 28. Fit a pastry bag with a #5 open star tip. Fill the bag with the remaining cream. Pipe a wreath around the edge of the cake. Fill the center with the strawberries. Refrigerate for at least 4 hours or overnight.

    Recipe FAQS

    What is the cup measurement of a banana?

    1 large bananas will make ½ cup. The key is large. If in doubt buy 2.

    Why do bananas have to be really ripe for banana cake or bread?

    Really ripe bananas will puree smoothly and have more flavor than under ripened bananas. If the bananas are really firm, they don't puree as smoothly or impart the same level of flavor.

    How can you tell when a banana is ready for baking?

    The skin of the banana will be heavily speckled with brown or will be turning brown. It should not be black just really brown. At that point it's at its maximum flavor.

    Expert Tips

    • Have the cake pans prepped before starting so the batter doesn't sit. This banana cake is leavened with baking powder which is double acting. It starts rising as soon as liquid is added to it which is why looks airy if it the unbaked batter sits too long. The second part acts with heat.
    • Follow my instructions for preparing the cake pans. They will bake into flat layers. See my post on baking flat layers and cake pan prep.
    • Do not bake the layers until they pull away from the pan. At that point they are over baked. Remove them when a cake tester comes out cleanly or the center springs back when lightly touched.
    • Fresh pineapple is key to the caramelized pineapple.
    • Cake flour is necessary for the lightest cake layers.
    • If using red food coloring, use gel colors. They won't add liquid to the recipe.
    • Channneling the bottom of a cake refers to removing the frosting at the bottom of the cake on the cake board. It is easily done by slipping a metal spatula under the cream on the cake board and angling it very slightly to remove the cream leaving an open are in which to insert two pancake turners to move the cake. The channel should be unnoticeable.
    A slice of My Best Banana Cake Recipe sits on a white plate which is on a yellow gingham plate on a blue background.

    More Fruit Oriented Recipes

    Love this My Best Banana Cake Recipe? It would be hugely helpful and so appreciated it if you would take a moment to leave a star rating. Thank you.

    A slice of My Best Banana Cake Recipe sits on a white plate which is on a yellow gingham plate on a blue background.

    My Best Banana Cake Recipe

    Helen S Fletcher
    My Best Banana Cake Recipe forgoes the heavier banana cakes laden with substantial buttercreams in favor of a light cake filled with caramelized pineapple and topped with fresh strawberries and whipped cream. It's the perfect summer cake.
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 2 hours 30 minutes
    Cook Time 20 minutes
    Total Time 2 hours 50 minutes
    Course Cake
    Cuisine American
    Servings 12 servings
    Calories 677 kcal

    Equipment

    • 2 9 x 2" Round Cake pans

    Ingredients

    Caramelized Pineapple - This should be made at least the day ahead and refrigerated.

    • 1 large pineapple (4 to 4 ½ cups)
    • 3 tablespoons unsalted butter (45 grams)
    • ⅓ cup golden syrup or corn syrup
    • 3 tablespoons brown sugar, packed (25 grams)

    Banana Cake Recipe

    • 1 ½ cups +2 tablespoon cake flour (200 grams)
    • 1 teaspoon baking soda
    • ¾ teaspoon bakng powder
    • ¼ teaspoon salt
    • 1 cup banana puree (from 2 large bananas)
    • ⅓ cup buttermilk
    • ⅓ cup oil
    • ½ cup butter, softened (114 grams or 1 stick)
    • 1 ¼ cups granulated sugar (250 grams)
    • 2 large eggs

    Strawberry Topping and Whipped Cream

    • 1 quart strawberries
    • ½ cup granulated sugar (100 grams)
    • 4 teaspoons instant clearjel
    • ¼ cup water
    • red food coloring, optional
    • 1 cup powdered sugar, divided (130 grams)
    • 2 cups heavy cream

    Assembly

    • Banana cake layers
    • Caramelized pineapple
    • Strawberry Topping
    • Whipped Cream

    Instructions
     

    Caramelized Pineapple - this must be made at least a day ahead of using. See the photos visual instructions.

    • If cleaning a fresh pineapple, cut the top and bottom off. Stand the pineapple up and cut the sides off to expose the flesh. Cut the flesh off on each side. Cut the pineapple into 1 to 1 /2 inch chunks.
    • Place the butter, golden syrup or corn syrup and the brown sugar in a skillet large enough to hold the pineapple in a single layer. Bring the ingredients to a hard boil.
    • Add the pineapple, stirring to coat all of it. Over medium heat, continue to boil the liquid ingredients to reduce them until they just coat the fruit. A spoon run through the pineapple should show the mixture separated and not coming together. Monitor the heat so the pineapple and sauce do not burn.
    • Remove the caramelized pineapple from the pan and cool it. Place in the bowl of a processor and pulse 3 or 4 times. Leave little pieces of pineapple in it. Refrigerate for up to a week. There should be about 2 cups of the filling.

    Banana Cake

    • Preheat the oven to 350°F. Line two 9x2 inch round cake pans with parchment paper. Spray only the middle of the paper. Do not spray the sides. See my post on How to Bake a Flat Cake Layer.
    • Combine the flour, baking soda, baking powder and salt. Whisk to combine. Set aside.
    • Break the bananas up in and place them in the bowl of a processor. Add the buttermilk and oil. Process until smooth, scraping down if necessary.
    • Cream the butter and sugar in the bowl of a mixer until light and fluffy. Add the eggs, one at a time. The mixture may curdle. It will be corrected in the next step.
    • Alternate adding the flour and banana puree starting and ending with the flour. I generally use 3 additions of flour and 2 of banana puree. Mix on low completely each time.
    • Divide among the two cake pans (about 475 grams per pan).
    • Bake for 20 to 22 minutes until a cake tester comes out clean or the center springs back when lightly touched. The layers should not come away from the sides. They are over baked at that point. The layers will be an even medium golden brown.
    • Cool completely in the pans. To release, use a small, flexible, metal spatula and go around the edge of the pan. Keep the spatula to the edge of the pan and not the cake. Turn the layers out.
    • If using immediately, it will be easier to assemble if they are frozen just until firm. Do not let them freeze hard. If using from frozen, thaw jut until firm. Do not use frozen hard.

    Strawberry Topping and Whipped Cream

    • Wash the strawberries and dry them. Cut them into medium size pieces. Set aside.
    • Whisk the Instant Clearjel and sugar together in a large bowl. Whisk in the water. If using the food coloring, add it now. Add the strawberries and stir to coat all of them. Set aside or place in a covered container and refrigerate for use the next day.
    • Combine the whipped cream and powdered sugar in the bowl of a mixer. Beat until stiff peaks just start to form.

    Assembly - See the photos above for additional help.

    • Place about ¾ of the caramelized filling in the middle of the bottom layer of cake. Spread to about 1" in from the edge of the cake layer. The filling should be about ¾" thick. If it is thinner use the remainder of the filling.
    • Place the remaining layer of cake on top. Frost the sides and top of the cake with about ⅔ of the whipped cream. Make sure to force the whipped cream into the open are of the side of the cake.
    • Make a channel on the bottom of the cake by placing a metal spatula on the bottom of the cake board and removing about ⅛" of the whipped cream. This will make it easier to transfer the cake to a serving plate.
    • Fit a piping bag with a #5 open star tip and pipe a wreath around the edge of the cake extending in about 2" in from the edge. Refrigerate overnight or at least 4 to 6 hours before serving.
    • About 2 hours before serving, fill the center of the cake with the strawberry topping. This will keep it from bleeding into the whipped cream. Refrigerate until serving.
    • This cake cuts beautifully when cold. Cut with a serrated knife run under really hot water and dried immediately. Rinse the knife and reheat for each cut.
    • Leftover cake will hold in the refrigerator for a day or two. To keep the cake from drying out, fold a piece of plastic wrap a little higher than the cake and long enough to be pressed against the cut edges.

    Notes

    There is always an abundance of photos to guide you in the post above.  If you have questions, look at the photos or read the header of the article.  Many of them will be answered there. 
    As always, I recommend using a scale for accuracy and consistency.  Flour, in particular, is difficult to measure by volume.  For my recipes, I use 140 grams per cup of unsifted  all-purpose, bread or whole wheat flour and 125 grams of cake flour. Others may use different weights so use whatever they suggest.
    ____________________________________________
    Have the cake pans prepped before starting so the batter doesn't sit. This banana cake is leavened with baking powder which is double acting. It starts rising as soon as liquid is added to it which is why looks airy if it the unbaked batter sits too long. The second part acts with heat.
    Follow my instructions for preparing the cake pans. They will bake into flat layers. See my post on baking flat layers and cake pan prep.
    Do not bake the layers until they separate from the pan. At that point they are over baked. Remove them when a cake tester comes out cleanly or the center springs back when lightly touched. 
    Fresh pineapple is key to the caramelized pineapple.
    Cake flour is necessary for the lightest cake layers. 
    If using red food coloring, use gel colors. They won't add liquid to the recipe. 
    Channneling the bottom of a cake refers to removing the frosting at the bottom of the cake on the cake board. It is easily done by slipping a metal spatula under the cream on the cake board and angling it very slightly to remove the cream leaving an open are in which to insert two pancake turners to move the cake. The channel should be unnoticeable.
    Make Ahead Schedule
    1. Make the caramelized pineapple up to a week ahead and refrigerate. It must be made at least the day before using.
    2. Bake the banana cake layers, freeze them, wrap the well in foil and freeze for up to two months.
    3. Make the strawberry filling the day ahead of assembling the cake. Place it in a covered container and refrigerate. 
    4. Whip the cream and refrigerate up to a day ahead of assembling.
    5. Fill the cake with the caramelized pineapple.
    6. Frost and edge it with the whipped cream. Refrigerate overnight.
    7. Several hours before serving, fill the center with the strawberries. 
     

    Nutrition

    Serving: 12servingsCalories: 677kcalCarbohydrates: 92gProtein: 7gFat: 33gSaturated Fat: 17gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 0.5gCholesterol: 104mgSodium: 234mgPotassium: 344mgFiber: 4gSugar: 64gVitamin A: 1025IUVitamin C: 84mgCalcium: 72mgIron: 1mg
    Tried this recipe?Mention @helensfletcher or tag #pastrieslikeapro!

    Crumbed Baked Cake Donuts Recipe

    This Crumbed Baked Cake Donuts Recipe is not only super easy but fantastically good! It requires no special ingredients, is made in minutes and bakes even faster. They are light as a feather and freeze for later. Anyone can make these they are so simple. This is a recipe you don't want to pass up.

    Five Crumbed Baked Donuts sit on a bright yellow and olive green plate covered in powdered sugar.

    Even better, if you don't have a donut pan a regular size muffin pan will do. I'll show you both.

    Interested in more donuts? Check out these recipes: Pumpkin Cake Donut Recipe, Irresistible French Beignets, Apple Cake Doughnuts, Apple Fritters with Speculaas Spice, Carrot Cake Baked Doughnuts, or the best yeasted doughnuts around Fresh as a Daisy Doughnuts.

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    So Where are the Crumbs?

    When I initially made these, I put crumbs on the top and on the bottom of the pans. The crumbs on the top just mostly sank into the batter as it rose. But the ones on the bottom were perfect. So they are technically on the bottom but when turned out cover the doughnut perfectly, just in a packed form.

    What if I Don't Have a Donut Pan?

    No worries. A regular size muffin pan works well and the holes are optional.

    What if I Don't Have?

    • If you don't have or don't like nutmeg, substitute cinnamon, cardamom would be super, grate a lemon or orange into the batter, add mini chocolate chips or finely cut nuts. The variations are endless.
    • No cake flour? Sub all-purpose.
    • Out of dark brown sugar? Use light brown sugar.
    • No unsalted butter? Use salted butter and cut the salt in the recipes in half.

    Recipe Ingredients

    Crumb Ingredients

    Ingredients for the crumbs include butter, granulated sugar, dark brown sugar, salt, and cake flour

    Ingredients for the Crumb Mixture include: Cake flour, brown sugar, unsalted butter, salt and granulated sugar.

    Donut Batter

    Ingredients for the Crumbed Baked Donuts Recipe include all-purpose flour, baking powder baking soda, nutmeg, salt, butter, granulated sugar, brown sugar, egg, vanilla and milk.

    Ingredients for the Donut Batter are: All-purpose flour, brown sugar, milk (whole or 2%), unalted butter, egg, granulated sugar, baking soda, nutmeg, baking powder, vanilla and salt.

    Be sure to see the recipe card below for the ingredients and instructions.

    Step by Step Instructions

    The Crumbs

    The first collage shows the butter, granulated sugar, and brown sugar in a mixing bowl, creamed, scraped down and the crumbs made.

    Step 1. Place the butter, granulated and brown sugars in the bowl of a mixer. Step 2. Cream them together until light. Step 3. Because this is a small mixture, scrape often to keep it at the bottom of the bowl and not stuck to the side of the bowl. Step 4. Add the flour and mix only until crumbs form. Do not over mix and make a paste. Store the crumbs in the fridge while making the batter.

    The second collages shows the butter and sugars creamed, curdled in the mixing bowl. flour added and the batter coming together.

    Step 5. Place the butter, granulated and brown sugars together. Scrape down into the bottom of the bowl. Step 6. Add the egg and vanilla. Beat, scraping down as necessary. It will most like curdle. See my post on How to Avoid Curdled Cake Batter for detailed information. Step 7. Add the first of three additions of flour. Step 8. Beat it on low to bring it together.

    The third collages shows the first addition of millk to the batter, the finished batter, the donut pan and the pan filled with batter.

    Step 9. Add the first of two additions of milk. Mix it in on low then continue with the second addition of flour, the last of the milk and the last of the flour. Scrape down as necessary. Step 10. The finished batter will be very thick. At this point fit a pastry bag with a ¾" plain tip. Step 11. Spray a donut pan or a regular size muffin pan well with a non-stick baking release. Step 12. Divide the crumbs (about 2 tablespoons each) between 9 wells of either pan. Press them firmly down.

    The last collage shows the crumbs in a muffin pan, the donut pan with the batter piped over the crumbs, the baked donuts and then powdered sugared.

    Step 13. Press about 2 tablespoons of crumbs firmly into the bottom of a regular size muffin tin if not using the donut pan. Step 14. Fill the piping bag with the batter and pipe it to cover the crumbs in whichever pan you are using. Step 15. Bake as directed. Cool completely. To easily release them, go around the outer edge with a small, flexible spatula, to lift them out. Place them on a rack over parchment paper. Step 16. Sprinkle heavily with powdered sugar.

    Recipe FAQS

    What's the difference between a regular and cake donut?

    The regular donut is made with yeast and fried and the cake donut uses baking powder or baking soda and is baked. Cake donuts are often smaller also.

    How Long Does it Take to Make Cake donuts?

    They are quite fast since they don't have to rise a couple of times as do yeasted donuts. They can normally be made and baked in about 30 to 40 minutes.

    Which is better - the cake or the regular donut?

    The cake donut is better since it is baked. The yeasted donuts are generally fried which adds many more calories.

    Expert Tips

    • When adding the flour to the crumb mixture do not over-mix or it will form a paste. Stop as soon as the crumbs form.
    • Whole or 2% milk can be used in the batter.
    • Change out the nutmeg for cinnamon, cardamom, or a combination. This is quite variable. Add mini chocolate chips or even finely ground nuts.
    • Press the crumbs firmly into the molds so they stick to the batter.
    • If you don't have a donut pan use a regular muffin pan. They taste just as good without a hole.
    Three donuts made in muffin pasn are on on a yellow plate with olive green trim.

    Other Tasty Treats to Try

    Love this Crumb Baked Cake Donuts Recipe?  It would be hugely helpful and so appreciated it if you would take a moment to leave a star rating. Thank you.

    Five Crumbed Baked Donuts sit on a bright yellow and olive green plate covered in powdered sugar.

    Crumbed Baked Cake Donuts Recipe

    Helen S Fletcher
    This Crumbed Baked Cake Donuts Recipe is not only super easy but fantastically good! It requires no special ingredients, is made in minutes and bakes even faster. They are light as a feather and freeze perfectly.
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 25 minutes
    Cook Time 12 minutes
    Total Time 37 minutes
    Course Donuts
    Cuisine American
    Servings 9 donuts
    Calories 261 kcal

    Equipment

    • Donut pans or regular size muffin tins

    Ingredients

    Crumb Topping Ingredients

    • 4 tablespoons unsalted butter, softened (60 grams or ½ stick)
    • 2 tablespoons granulated sugar (28 grams)
    • 2 tablespoons dark brown sugar (28 grams)
    • ⅛ teaspoon salt
    • ¾ cup cake flour (90 grams)

    Donut Batter Ingredients

    • 1 cup all-purpose flour (140 grams)
    • 1 ½ teaspoon baking powder
    • ¼ teaspoon baking soda
    • ¼ - ½ teaspoon nutmeg
    • ¼ teaspoon salt
    • 4 tablespoons unsalted butter, softened (60 grams or ½ stick)
    • ¼ cup granulated sugar (50 grams)
    • ¼ cup dark brown sugar (50 grams)
    • 1 large egg
    • 1 teaspoon vanilla
    • ½ cup milk, whole or 2%
    • Powdered sugar as needed

    Instructions
     

    Crumb Topping

    • Combine the butter,, granulated and dark brown sugars in the bowl of a mixer. Cream until very light.
    • Combine the salt and cake flour; add it all at once and mix on medium just until crumbs form. Scrape the sides down and the bottom. Mix briefly.
    • Do not over mix or it will form a paste. Store the crumbs in the fridge while you make the donutbatter.

    Donut Batter

    • Preheat the oven to 350°F. Spray 9 donut wells in the pans with a non-stick baking release or use regular size muffin tins. Set aside,
    • Whisk together the flur, baking powder, baking soda, nutmeg and salt. Set aside.
    • Beat the butter granulated and brown sugars until very light. Mix in the egg and vanilla. It will probably curdle but that's fine. See my post on How to Avoid Curdled Cake Batter for detailed information.
    • Alternate the flour and sugar starting with the flour. Add the flour 3 times and 2 times for the milk. Add ⅓ of the flour mixture and mix it into the creamed mixture. Follow by half the milk. Then another ⅓ of the flour and the rest of the milk. Add the remaining flour, incorporating everything completely. The batter will be very thick.
    • Remove the crumbs from the fridge and divide them between 9 donut or muffin wells using about 2 tablespoons per well. Press them into the bottoms firmly.
    • Fit a piping bag with a ¾" plain pastry tip. Pipe the batter over the crumbs coming to the top of the donut pan. Divide equally if using the muffin tins.
    • Bake for 12 to 15 minutes until a tester comes out clean and the edges of the donuts are browning.
    • Cool completely in the pans. Place the cooling rack over a piece of parchment or waxed paper. To keep the crumbs in tact, carefully go around the edges of the wells with a small flexible metal spatula. Lift each donut out of its well and place bottom side up on a cooling rack whic
    • To keep the crumbs in tact, carefully go around the edges of the wells with a small flexible metal spatula. Lift each donut out of its well and place bottom side up on a cooling rack. The crumbs are now on top. Dust heavily with powdered sugar.
    • These will keep for several days if covered. They will need to be redusted with powdered sugar. Freeze without the powdered sugar, well wrapped for several months. Thaw on a cooling rack and sprinkle with powdered sugar.

    Notes

    There is always an abundance of photos to guide you in the post above.  If you have questions, look at the photos or read the header of the article.  Many of them will be answered there. 
    As always, I recommend using a scale for accuracy and consistency.  Flour, in particular, is difficult to measure by volume.  For my recipes, I use 140 grams per cup of unsifted  all-purpose, bread or whole wheat flour and 125 grams of cake flour. Others may use different weights so use whatever they suggest.
    ________________________________________________
    What if I Don't Have a Donut Pan?  No worries. A regular size muffin pan works well and the holes are optional. 
    If you don't have or don't like nutmeg, substitute cinnamon, cardamom would be super, grate a lemon or orange into the batter, add mini chocolate chips or finely cut nuts. The variations are endless.
    No cake flour? Sub all-purpose.
    Out of dark brown sugar? Use light brown sugar.
    No unsalted butter? Use salted butter and cut the salt in the recipes in half.
    When adding the flour to the crumb mixture do not over-mix or it will form a paste. Stop as soon as the crumbs form.
    Whole or 2% milk can be used in the batter.
    Press the crumbs firmly into the molds so they stick to the batter. 

    Nutrition

    Serving: 9donutsCalories: 261kcalCarbohydrates: 36gProtein: 4gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 49mgSodium: 215mgPotassium: 69mgFiber: 1gSugar: 18gVitamin A: 363IUVitamin C: 0.003mgCalcium: 73mgIron: 1mg
    Tried this recipe?Mention @helensfletcher or tag #pastrieslikeapro!

    Asparagus Tart

    With Asparagus season roaring along, this Asparagus Tart is the perfect recipe for the season. An easy cream cheese pastry, holds a pound of roasted asparagus highlighted with lemon in a low fat quiche mixture topped with parmesan cheese.

    A slice of the Asparagus Tart on a white plate with a colorful napkin and fork in the background.

    For more information on Asparagus, including the different grades see my post, Asparagus Season is Here,

    This is a perfect brunch, lunch or dinner choice and can be made a couple of days ahead of time.

    Be sure to check out other savory tarts on my blog including: the very impressive Tourte Milanese, the every popular Italian Torta Rustica, Greece's favorite Spanokopita as well as one of the favorites from my take out shop, Goat Cheese Pesto Tart.

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    Why You'll Love this Recipe

    • It comes together quickly.
    • The cream cheese crust is so easy to make and goes into the shell with no rolling.
    • The tart can be made a couple of days ahead and reheated.
    • It's so versatile with it being served for brunch, lunch or a light dinner.
    • It is low fat with no cream being used.

    Recipe Ingredients

    Cream Cheese Crust

    The ingredients for the cream cheese crust are all-purpose flour, cream cheese, butter and salt.

    Ingredients are: Unsalted Butter, salt, cream cheese and all-purpose flour.

    For the Filling

    Ingredients for the Asparagus Tart filling are cornstarch, lemon zest, black pepper, eggs, low fat yogurt, cottage cheese, asparagus and parmean cheese.

    The filling for the tart include: Parmesan cheese, roasted asparagus, cottage cheese, eggs, low fat yogurt, cornstarch or swee rice flour, lemon zest and black pepper.

    Be sure to see the recipe card below for the full ingredients & instructions.

    Step by Step Instructions

    The first collages shows the roasted asparagus, the flour and salt mixed in the processor, the ubtter and cream cheese added and the crust dough balled up.

    Step 1. Trim the hard stems off the asparagus and toss with a bit of oil. Salt and pepper them and bake at 350°F for exactly 8 minutes. Remove from the oven and cool. Step 2. Place the flour and salt in the processor bowl and pulse several times to mix, Step 3. Add the cut up butter and cream cheese. Step 4. Process until it forms a ball. Divide the ball in 3 or 4 pieces and process again to make sure it is all combined.

    This collage shows the dough being rolled into a rope and lining the side of the tart tin, pressed against the the side and then extended out toward the center.

    Step 5. Divide the dough into 3 parts, 90 grams each. Remove a teaspoon from each part, combine, wrap in film and set aside. This will be used if the crust needs to be patched. Roll two of the pieces into 14 inch legnths. Step 6. Spray the bottom of a 9" quiche or tart pan with a removable bottom with a non-stick baking release. Do not spray the sides. Place the rolls along the sides of the pan with the edges overlapping. Step 7. Moisten the ends of the overlapping dough and press the rolls into the sides of the pan. Step 8. Extend the dough from the sides of the pan into to middle by pushing the dough on the sides down toward the center of the pan as shown.

    These four photos depict the last piece of dough in a circle, the extended dough in the pan moistened, the round of dough placed in the center of the pan and the crust finished.

    Step 9. Using the last piece of dough, form a circle by pressing it out between your hands then placing it on the lightly floured work surface and patting it out large enough to partially cover the extended dough. Step 10. Wet the extension. Step 11. Place the circle of dough over the extension. Step 12. Press the circle over the moistened dough and seal it to the edge of the crust. Chill to firm it.

    This collages hows apiece of foil sprayed with a non-stick baking release, covering the crust with beans inside it, the processor wiped clean and the asparagus cut.

    Step 13. Spray a large piece of of foil with a non-stick baking release. Step 14. Place the sprayed side down over the crust, making sure it fits into the side. Bake as directed and cool. If the crust separates anywhere along the joined line, use the reserved little pastry ball to patch it after it cools. Do not bake again. Step 15. Wipe the inside of the processor bowl out. There is no need to wash it. Step 16. Cut the asparagus into about 1 inch pieces.

    The last collages shows the liquid ingredients in the processor, the asparagus in the crust, the liquid filling poured into the crust and the tart baked.

    Step 17. Place all the ingredients for the filling, except the asparagus and parmesan cheese, in the bowl of the processor. Process until smooth and liquid. Step 18. Put the asparagus filled crust in a rimmed baking sheet covered with parchment paper. Step 18. Pour the liquid over the asparagus and top with the parmesan cheese. Bake as directed. If the top has not browned, place it under the broiler for a few minutes. Watch it carefully as the cheese can go from golden to burned quickly.

    Recipe FAQS

    What are the three grades of asparagus?

    Pencil thin - about as thin as a pencil - blanch these do not roast or grilll. Standard - the stalk is about ½ inch or slightly more at the bottom - great for roasting or grilling. Jumbo - these are really fat stalks. They need to be peeled with a vegetable peeler to get rid of the toughest part and make them edible. These can be roasted or grillled. See my post, Asparagus Season is Here for in depth information about this vegetable.

    Can I use another cheese?

    Absolutely. Cheddar, fontina, provolone, pepperjack. Swiss gets really stringy and can be difficult to eat as can mozzerlla and the bleu cheese or really strong cheeses are not the best choices.

    What to look for when buying asparagus?

    The stalks should be firm, bright green with tips that are compact and tightly closed. Wilted, dried out, or blemished stalks or the bottom of stalks should be avoided. The ends should be moist and plump.

    Expert Tips

    • Trim any woody stems from the bottom of the asparagus before roasting.
    • The cream cheese crust requires no liquid and is especially easy to work with.
    • Be sure to spray foil and place the sprayed side on top of the crust before filling it with weights. Make sure the weights come to the top of the pan and into to corners. Parchment can tear when lifting the weights from the crust.
    • There is no need to wash the processor between making the crust and making the filling. Just wipe it out.
    This photo shows a slice of the Asparagus tart on a white plate with a colorful napkin and fork behind it.

    Other Savory Items for your Enjoyment

    Love this Asparagus Tart? It would be hugely helpful and so appreciated it if you would take a moment to leave a star rating. Thank you.

    A slice of the Asparagus Tart on a white plate with a colorful napkin and fork in the background.

    Asparagus Tart

    Helen S Fletcher
    An easy cream cheese pastry, holds a pound of roasted asparagus highlighted with lemon in a low fat quiche mixture topped with parmesan cheese.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 40 minutes
    Cook Time 25 minutes
    Total Time 1 hour 5 minutes
    Course Main Dish
    Cuisine American
    Servings 6
    Calories 418 kcal

    Equipment

    • 9" tart pan with removable bottom

    Ingredients

    Cream Cheese Pastry

    • ¾ cup +1T all-purpose flour (114 grams)
    • ½ teaspoon salt
    • 5 tablespoons unsalted butter (75 grams)
    • 3 ounces cream cheese (85 grams)

    Asparagus Tart Filling

    • 1 pound fresh asparagus (454 grams)
    • 2 tablespoons vegetable or olive oil
    • ½ cup low fat cottage cheese
    • 1 cup low fat plain yogurt
    • 3 large eggs
    • 1 ½ teaspoon cornstarch or sweet rice flour
    • ½ to 1 teaspoon salt
    • 1 tablespoon lemon zest
    • ½ teaspoon salt
    • ¼ - ½ teasp cayenne pepper
    • OR
    • ½ teaspoon black pepper
    • 4 ounces parmesan cheese, grated

    Instructions
     

    Asparagus

    • Preheat the oven to 350°F. Spray a 9" tart pan with removable bottom with a non-stick baking spray. Set aside.
    • Trim the bottoms of the asparagus of any woody stalks. Toss the asparagus with the oil making sure all of it is covered.
    • Line a half sheet pan with foil and place the asparagus in a single layer in the pan. Salt and pepper to taste.
    • Bake 8 minutes. Remove and cool.

    Cream Cheese Crust - see the photos in the Step by Step instructions.

    • Place the flour and salt in the bowl of a processor. Pulse several times to blend.
    • Cut the butter into pieces as well as the cream cheese. Add to the processor, placing them in a circle over the flour. Process until a ball forms.
    • Remove from the process and divide into 3 pieces about 90 grams each. Remove 1 teaspoon from each piece, shape into a ball and wrap in plastic wrap. Set the little piece aside.
    • Roll two of the balls into 14" lengths. Place each of them around the rim of the pan with the ends overlapping.
    • Wet the ends lightly and press together. Press the ropes firmly into the sides of the pan. Extend the dough for about 1 ½" from the sides of the pan into to middle by pushing some of the dough on the sides down toward the center of the pan, If this seems confusing - see the pictures.
    • Shape the remaining piece of dough into a round large enough to cover the exposed part of the pan and go over the dough by a couple of inches. i shaped the dough between my hands and then placed it on a lightly floured surface and pushed it out from the center.
    • Moisten the existing dough on the bottom of the tart pan. Place the round over it and press the dough up to the edge of the pan. Make the bottom as even as you can. Freeze for about 10 minutes.
    • Preheat the oven to 400°F.
    • Spray a large piece of foil with a non-stick-baking release. Line the pastry shell with the foil, sprayed side down on top of the pastry. Make sure it fits into the corners well. Pour weights up to the rim of the shell.
    • Bake for 25 minutes on the middle rack of the oven. Remove from the oven and carefully remove the weights by bringing the four corners of the foil together in the middle and lifting them out.
    • Immediately place the tart shell back in the oven on the bottom rack for about 5 minutes more until the crust is set. It does not have to be browned as long as it is firm. If the crust separates at any point, use the small of reserved pastry to patch the cracks after it cools.. Do not bake again.

    Filling

    • Cut the asparagus into ½ to ¾ inch pieces. If any are woody, do not use them.
    • Place them in the bottom of the par-baked pastry shell. Place the tart pan on a half sheet pan lined with parchment paper.
    • Wipe out the processor bowl. There is no need to wash it. Combine all the filling ingredients except the parmesan in the processor bowl. Process until smooth. Taste for salt and either cayenne or pepper. Adjust if necessary.
    • Top the filling with the grated parmesan cheese. Place in the oven and bake for 20 to 25 minutes until it is set or just very slightly jiggly. If the top has not taken on any color, move the sheet pan to under the broiler. Broil until the parmesan browns. Watch it carefully as it can go from golden to burned quidkly.
    • Let it cool to warm on a cooling rack. Serve warm or room temperature with a squeeze of lemon juice over the top.
    • Store any leftovers in the refrigerator. Slices of the tart can be microwaved briefly to warm.

    Notes

    There is always an abundance of photos to guide you in the post above.  If you have questions, look at the photos or read the header of the article.  Many of them will be answered there. 
    As always, I recommend using a scale for accuracy and consistency.  Flour, in particular, is difficult to measure by volume.  For my recipes, I use 140 grams per cup of unsifted  all-purpose, bread or whole wheat flour and 125 grams of cake flour. Others may use different weights so use whatever they suggest.
    _______________________________________________
    Trim any woody stems from the bottom of the asparagus before roasting.
    The cream cheese crust requires no liquid and is especially easy to work with. 
    Be sure to spray foil and place the sprayed side on top of the crust before filling it with weights. Make sure the weights come to the top of the pan and into to corners. Parchment can tear when lifting the weights from the crust.
    There is no need to wash the processor between making the crust and making the filling. Just wipe it out.
     

    Nutrition

    Serving: 6servingsCalories: 418kcalCarbohydrates: 33gProtein: 16gFat: 25gSaturated Fat: 13gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gTrans Fat: 0.4gCholesterol: 59mgSodium: 1065mgPotassium: 358mgFiber: 3gSugar: 5gVitamin A: 1282IUVitamin C: 6mgCalcium: 295mgIron: 3mg
    Tried this recipe?Mention @helensfletcher or tag #pastrieslikeapro!

    Lemon Sugar Buns

    These Lemon Sugar Buns are just in time for Mother's day breakfast in bed or brunch. An enriched European type yeast dough is flavored with lemon zest and takes minutes to make.

    A single Lemon Sugar Bun sits on a white laced edged plate with a platter of more buns in the background.

    Not only does the dough go together quickly but shaping them is just as fast. If the dough rests overnight in the fridge, it is sooooo easy to roll out with no springing back. The Swedish Pearl Sugar lends a crunchy finish and stays white and crunchy even after baking and if frozen and thawed.

    Here are a few sweet roll recipes that also use Swedish Pearl Sugar. Conchas -A Mexican Sweet Roll, Pumpkin Dinner Rolls Two Ways, and, Twice Baked Brioche - A Breakfast Treat

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    What is Enriched Dough?

    In baking, there are lean and enriched doughs. Breads are great examples of lean doughs using water, flour, yeast and salt for the most part. Enriched doughs have sugar, eggs or egg yolks, butter or oil and often milk, sour cream or buttermilk to create softer, more flavorful doughs. Examples of these include brioche, challah, and sweet breads and rolls.

    What is Swedish Pearl Sugar?

    A package of Lars Swedish Sugar.

    Swedish Pearl Sugar is one of my favorite ways to finish baked goods.

    Swedish pearl sugar is made from granulated sugar that is processed by compressing the sugar into larger, round particles that won't dissolve in baked goods, after which they are polished which gives them their name Pearl sugar. These chunky bits of sugar are used mostly for topping baked goods such as Danish pastries, sweet breads, cookies and pastries. Essentially, it's just compressed sugar that doesn't melt in the oven or after freezing. It stays beautifully white and crunchy.

    Belgian sugar is the same thing only much larger. It is used mostly in Liege waffles. They are not interchangeable for decorating.

    There are several Swedish Pearl sugars available. I have always used Lars Swedish Pearl Sugar because it is made in Sweden. It can be found on Amazon as well as other online stores. I am not an affiliate.

    Can I Make These a Different Size?

    Absolutely! You can use a smaller or larger cutter and also vary the thickness. These Lemon Sugar Buns are not only easy but very adaptable. There is no right or wrong.

    This photo shows two different sizes of the buns - one taller than the other.

    A Little Difference Makes a Big Difference

    Some time ago I made a yeast dough and noticed little bumps in it after it was mixed. It was undissolved instant yeast. Ever since I add the instant yeast to whatever liquid is being used while I prep the other ingredients and it dramatically adds to the expansion of the dough.

    Why These will Become a Favorite

    • The recipe is so easy to make.
    • I have included a little trick I have found that makes the yeast more effective.
    • These are very adaptable as far as size and thickness.
    • Despite the sugar topping, they aren't too sweet.
    • The lemon adds a freshness to this yeast bun.
    • They freeze and thaw perfectly and are great to have on hand.
    • They are perfect with a cup of coffee or tea as a breakfast or snack treat.
    • While best the first day as are most yeast products, these are delicious for several days.

    Recipe Ingredients

    Yeast Dough

    Ingredients for the Lemon Sugar buns include instant yeast, milk, unsalted butter, granulated sugar, lemon zest, vanilla, salt,eggs, egg yolks and all-purpose flour.

    Ingredients for the Lemon Sugar Buns include: Lemon zest, vanilla, salt, instant yeast, egg yolks, whole eggs, unsalted butter, granulated sugar, all purpose flour, and milk.

    Finishing

    ingredients for the wash are egg white and Swedish Pearl Sugar.

    Ingredients for the egg wash are egg white and Swedish Pearl Sugar.

    Key Ingredients

    • Milk can be whole or 2%. I generally use 2% since that is what I have on hand.
    • Both whole eggs and egg yolks are used to add richness to the dough
    • Use an egg white from one of the yolks.
    • Instant yeast is used for it's ability to lift heavy doughs.

    Be sure to see the recipe card below for the full ingredients & instructions.

    Step by Step Instructions

    The first collages shows the yeast in the milk, the sugar, vanilla and lemon zest in a mixing bowl, creamed together and the eggs and yolks added.

    Step 1. Add the instant yeast to room temperature milk while prepping the other ingredients. Step 2. Place the sugar, softened butter, lemon zest, salt and vanilla in mixing bowl of a mixer fit with the paddle attachment. Step 3. Cream the mixture until light. Step 4. Add the eggs and yolks.

    This collage shows the mixture has curdled, the first addition of flour,it beaten in and the second addition added.

    Step 5. Beat the eggs and yolks in on medium, then high scraping often. Mix in the milk/yeast mixture. It most likely will curdle. See my post How to Avoid Curdled Cake Batter for more information. Step 6. Switch to the dough hook and add half the flour. Step 7. Beat on medium to bring the dough together. Step 8. Add the remaining flour.

    The third collage shows the dough completed, in a container, covered and then risen.

    Step 9. Mix the flour in to complete the dough. Continue beating for 3 to 4 minutes to knead. Step 10. Place it in a large container sprayed with a non-stick baking release. Step 11. Cover the top of the dough with plastic wrap. Step 12. Let the dough rise at room temperature or in the oven with the light turned on for several hours until more than doubled in bulk. It is best to refrigerate it overnight to make rolling out and cutting easier.

    The last collage shows the dough rolled out and chilled, the buns cut out, egg washed and covered with Swedish Pearl sugar then baked.

    Step 13. On a lightly floured work surface roll the dough to the desired thickness. Here it is about ⅓" for thinner buns. Chill the dough or freeze it briefly to firm it up for better cutting. Step 14. Cut rounds from the dough the desired size. I used a 3 ½" round cutter. Cover the rolls and allow them to double in size. Step 15. Beat an egg to combine completely and brush the tops of the risen rolls. Sprinkle heavily with Swedish Pearl Sugar. Press in lightly to make sure they stick. The photo does not show it, but it should be double panned before baking to prevent over browning of the bottom. This often happens with enriched doughs due to the butter, eggs and sugar. Step 16. Bake until lightly browned. Cool.

    Recipe FAQS

    Why do people use Swedish Pearl Sugar?

    It is used for several reasons. Among them is the beautiful white crunchiness of the sugar. It is perfect as a decoration to cookies, sweet buns and rolls, and pastries because it retains it looks and crunchiness after baking. It doesn't melt under high heat or after thawed from the freezer.

    Is there a bigger sugar like the Swedish Pearl Sugar?

    Yes, it is Belgian Sugar and is larger, sometimes as big as a peanut. It's primary use is for Belgian Liege Waffles. Swedish Pearl Sugar is smaller and lighter.

    Is there a substitute for the Swedish Pearl Sugar?

    Sanding sugar can add sweetness but isn't as white or crunchy as the pearl sugar.

    Expert Tips

    • Soak the yeast while prepping the rest of the ingredients to make sure it dissolves in the dough and also increase the height of the baked goods.
    • Refrigerate the dough overnight. The chilled dough will be easy to roll out with no spring back.
    • Chill the dough after first rolling it out to make cutting the rounds easier with cleaner edges.
    • Press the Swedish Pearl Sugar lightly into the egg washed buns to ensures it sticks when baking.
    • If changing the size of the cutters or the thickness of the dough, make sure to adjust the baking time up or down as needed.
    This photo shows a Lemon Sugar Bun opened with more in the background.

    More Fantastic Sweet Rolls

    Love these Lemon Sugar Buns? It would be hugely helpful and so appreciated it if you would take a moment to leave a star rating. Thank you.

    A single Lemon Sugar Bun sits on a white laced edged plate with a platter of more buns in the background.

    Lemon Sugar Buns

    Helen S Fletcher
    These Lemon Sugar Buns are just in time for Mother's day breakfast in bed or brunch. An enriched European type yeast dough is flavored with lots of lemon zest and takes minutes to make.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 20 minutes
    Cook Time 18 minutes
    Rising 4 hours
    Total Time 4 hours 38 minutes
    Course Sweet Rolls
    Cuisine American
    Servings 18 servings
    Calories 222 kcal

    Ingredients

    Lemon Sugar Bun Dough

    • ¾ cup milk, whole or 2%
    • 2 ¼ teaspoons instant yeast
    • ½ cup butter, softened (114 grams or 1 stick)
    • ½ cup + 1 Tablespoon granulated sugar (145) grams
    • 2 to 3 tablespoons lemon zest
    • 2 teaspoons vanilla extract
    • ½ teaspoon salt
    • 3 large eggs
    • 3 large egg yolks
    • 4 ½ cups all-purpose flour (630 grams)

    Sugar Topping

    • 1 large egg white
    • Swedish Pearl Sugar as needed

    Instructions
     

    Lemon Sugar Buns

    • Bring milk to room temperature. Stir in the yeast and set aside while you prep the rest of the ingredients. .
    • In the bowl of a mixer fit with the paddle attachment, cream the butter, sugar, lemon zest, vanilla and salt until fluffy. Scrape the bowl down.
    • Add the whole eggs and egg yolks all at once. Mix on medium speed and then on high until combined, scraping down often. Incorporate the milk/yeast mixture. It will, most likely, curdle.
    • Switch to the dough hook attachment and add half the flour. Mix on the suggested speed of the mixer until the flour is all incorporated. Add the remainder of the flour and mix to blend and then mix for 3 to 4 minutes to knead.
    • Spray a container at least 3 times as big as the dough with a non-stick baking release. Add the dough, turn it over and cover the top with plastic warp. Place the lid on or cover with a towel and mark the time on it. Let it rise until about 2 to 2 ½ times as large. It is best to refrigerate it overnight at this point to make it easier to roll out.
    • When ready to finish, divide the dough in half (about 620 grams). Roll it ⅓ to ½" for thinner rolls and about ¾" for thicker rolls. Place the dough on a parchment paper lined baking sheet and refrigerate or freeze briefly to firm up. Do not freeze hard.
    • Cut out the rounds the size you want. I used a 3 ¾" round cutter. Place them on parchment lined baking sheets leaving at least 1 ½" between them. Cover with a towel and let rise until doubled, about 1 ½ to 2 hours.
    • Preheat the oven to 350°F.
    • Beat the egg white until foamy. Brush 2 or 3 rounds at a time and cover heavily with the Swedish Pearl sugar. Press the sugar in lightly to make sure it adheres. Do not brush more as the sugar won't stick. Double pan the rolls to prevent them from getting too brown on the bottom.
    • Bake for 15 to 18 minutes for the thinner rolls. For thicker rolls about 20 to 22 minutes. They should be golden brown but still soft when removed from the oven.
    • Cool completely. These can be frozen hard, then wrapped individually to keep the sugar intact. Carefully place them in a freezer proof bag where they will keep for several months. Thaw at room temperature and heat briefly at 350° F.
    • The yield depends upon the size of the cutter and the thickness to which the buns have been rolled. Using a 3 ¾" cutter and rolling the dough ⅓" thick yielded about 18 to 20 buns.

    Notes

    There is always an abundance of photos to guide you in the post above.  If you have questions, look at the photos or read the header of the article.  Many of them will be answered there. 
    As always, I recommend using a scale for accuracy and consistency.  Flour, in particular, is difficult to measure by volume.  For my recipes, I use 140 grams per cup of unsifted  all-purpose, bread or whole wheat flour and 125 grams of cake flour. Others may use different weights so use whatever they suggest.
    ________________________________________________
    Soak the yeast while prepping the rest of the ingredients to make sure it dissolves in the dough and also increase the height of the baked goods.
    Refrigerate the dough overnight. The chilled dough will be easy to roll out with no spring back.
    Chill the dough after first rolling it out to make cutting the rounds easier with cleaner edges.
    Press the Swedish Pearl Sugar lightly into the egg washed buns to ensures it sticks when baking.
    If changing the size of the cutters or the thickness of the dough, make sure to adjust the baking time up or down as needed.
     

    Nutrition

    Serving: 18bunsCalories: 222kcalCarbohydrates: 33gProtein: 6gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 76mgSodium: 62mgPotassium: 84mgFiber: 1gSugar: 8gVitamin A: 260IUVitamin C: 1mgCalcium: 29mgIron: 2mg
    Tried this recipe?Mention @helensfletcher or tag #pastrieslikeapro!

    Café au Lait Chocolate Tart

    This Café au Lait Chocolate Tart is smooth, rich, sophisticated and is the perfect finish to any meal from BBQ to a formal sit down dinner. No baking is involved and it can be made surprisingly quickly and easily. Inspired by the coffee drink, this evolved from a series of truffles I made when I had the bakery. This coffee flavored tart is the perfect blend of milk chocolate, cream and coffee. Because it is au lait, it is mildly flavored with coffee.

    A slice of the Cafe au Lait tart sits on a white plate that is on a tan plate with a napkin and fork behind it.

    A simple chocolate press in crust is filled with a milk chocolate truffle filling and topped with a wreath of whipped cream finished with cinnamon. It doesn't get easier or better!

    Other tarts you may enjoy include: Individual Brown Butter Tarts, Honey-Thyme Apple Tart, the Chocolate Glazed Bakewell Tart, and No Bake Mini Chocolate Caramel Tarts.

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    Why You'll Want to Make This

    • It is sooo good. It's like eating a truffle in a pie wedge.
    • This simple tart is so easy to make but looks so grand - like you spent a lot of time on it.
    • There's just a few ingredients in each part of this - only 4 in the crust, 3 in the filling, and 3 in the topping - all easily accessible.
    • It goes with the most casual to the most elegant of meals.
    • It can be done ahead of time either refrigerated or frozen.

    Recipe Ingredients

    Chocolate Crust

    The crust ingredients include graham crackers, powdered sugar, cocoa powder and unsalted butter.

    The ingredients for the crust include: Graham crackers, powdered sugar, unsalted butter and cocoa powder.

    Café au Lait Truffle Filling

    The chocolate fiillig includes, milk chocolate, cream and instant coffee.

    The filling includes: Milk Chocolate, heavy cream and instant coffee.

    Whipped Cream Finish

    The Whipped Cream Topping includes, heavy cream, powdered sugar, and cinnamon.

    Main Ingredients

    Different Graham Crackers can absorb more or less butter from 8 to 10 tablespoons of butter.

    Either Dutch or Natural cocoa powder can be used. The Dutch cocoa will make a darker crust.

    The quality of the Milk Chocolate is important to the taste of the tart. I use Trader Joe's Pound Plus. It is Belgian chocolate which is among the best in the world and is reasonably priced.

    Heavy Cream should be used for the proper consistency and taste.

    Instant Coffee is used in this recipe. If espresso is substituted, it should be reduced. This tart is not meant to be coffee forward as the coffee drink is equal portions of milk and coffee.

    Korintje Cinnamon is my choice of cinnamon but any can be substituted.

    Be sure to see the recipe card below for the full ingredients & instructions.

    Step by Step Instructions

    Chocolate Crust

    The first collages shows the graham crackers in the processor, with the powdered sugar and cocoa powder, then ground up and the melted butter added.

    Step 1. Crush the graham crackers and place in the bowl of a food processor. Step 2. Add the powdered sugar and cocoa powder. Step 3. Process to make crumbs. Step 4. Transfer the crumbs to a bowl and add the melted butter.

    This collages shows the crumbs and butter mixed in a bowl, the edges of the tart pan with the crumbs pressed iin, the crumbs in the bottom of the pan and then pressed in.

    Step 5. Start with 8 tablespoons, and using a fork, toss the crumbs and the butter together until completely mixed. Take a small amount and press it together between your fingers. If it sticks together without falling apart, it is fine. Otherwise, add the remaining butter. Step 6. Spray the bottom of the tart pan with a non-stick baking spray and press ⅔ of the crumbs evenly and firmly around the edges of the pan. Step 7. Spread the remainder of the crumbs evenly on the bottom of the pan. Step 8. Press them in firmly and make sure they are attached to the sides of the crumbs. Set aside.

    Café au Lait Filling

    The first collage for the Cafe au Lait Tart shows the cream and coffee in a pot, heated to combine, the chocolate submerged under the hot cream and the filling finished.

    Step 1. Place the heavy cream and coffee in a medium size pan. Step 2. Heat together until steaming, but do not boil. Step 3. Remove from the heat and submerge the chocolate under the cream. Leave it there for 4 or 5 minutes. Step 4. Stir together with a spoon until blended. Do not use a whisk as it will make too many air bubbles that are hard to get out.

    This collage shows the filling poured ito the crust and after chilling the edges of the tart being heated with a blow dryer, release from the pan by sitting on a can to elevated it and then sliding the side down.

    Step 5. Pour the filling into the prepared shell and refrigerate. Step 6. To release the tart from the pan, place a blow dryer about ¼ to ½ inch away from the edge and go around the entire tart to heat the crust. Just slowly turn the tart while heating it. Step 7. Place the tart on a large can to elevate it. Step 8. A gentle tug on the rim of the pan will release it.

    This last collage shows the bottom of the tart being released, the texture of the whipped cream and the cream piped onto the tart.

    Step 9. To release the bottom, place a flat, metal spatula between the bottom of the crust and the metal base of the pan. Go around the entire base and then lift it onto a cardboard circle or plate. Step 10. Place the cream and powdered sugar in the bowl of a mixer. Step 11. Whip until stiff. Step 12. Pipe a wreath of cream around the edge of the tart. At this point, it should be chilled or frozen. If frozen, it is easier to leave the cream off until a day or two before serving. It can be thawed in the refrigerator and then the wreath can be added. Just before serving, sprinkle cinnamon over the whipped cream with a fine meshed strainer.

    Recipe FAQS

    Does this tart have to be baked?

    No, there is no baking anywhere in this tart since it doesn't contain eggs.

    What does Café au Lait mean?

    Coffee with milk.

    Can I use dark chocolate?

    Not if you want it to be a Café au Lait chocolate tart. The Café au Lait drink that his tart refers to is equal parts of coffee and chocolate. As such, darker chocolate would be the predominant taste.

    Storage and Freezer Instructions

    This tart will hold in the refrigerator for several days. It can also be frozen. If freezing, omit the whipped cream finish. Freeze the tart, in its shell, wrap it well in foil and freeze for several months. Thaw in the refrigerator. Then finish with the whipped cream. This can then be held for several days. Store any leftovers in the fridge.

    However, to serve, let it sit at room temperature for a bit while eating. It is best served at room temperature or the coffee flavor is pronounced.

    Expert tips

    • Use a fork to mix the crumbs to keep them fluffy. A spoon tamps them together making it more difficult to distribute them evenly.
    • Do not use all the melted butter at once. Some graham crackers absorb more or less. Start with 8 tablespoons and test it by taking a small amount and squeezing it between your fingers. If it sticks together without being dry or falling apart it is ready. Otherwise, add the remainder of the butter. Instant espresso can be used but only about 1 tablespoon.
    • This tart is lightly coffee flavored and isn't meant to be overwhelmingly coffee flavored.
    • Use a good milk chocolate - Trader Joe's is my go to but Ghiradelli, Callebaut or Guittard or any 55 to 60% fine chocolate is good. Hershey's is not.
    • A 9"x ¾ or 1" tart or quiche pan with a removable bottom is best for this recipe.
    • Do not over heat the cream. Over heating results in a dull chocolate
    • To Cut the Tart, dip the knife in really hot water or run it under really hot water, wipe it off quickly and cut straight down. Repeat for each cut.
    Cafe au lait tart on a white plate that sits on a beige plate with a fork and napkin in the background.

    Other Inviting Tarts for you to Enjoy

    Love this Café au Lait Chocolate Tart? It would be hugely helpful and so appreciated it if you would take a moment to leave a star rating. Thank you.

    A slice of the Cafe au Lait tart sits on a white plate that is on a tan plate with a napkin and fork behind it.

    Café au Lait Chocolate Tart

    Helen S Fletcher
    This Café au Lait Chocolate Tart is rich, sophisticated and the perfect finish to any meal from BBQ to a formal sit down dinner. No baking is involved and it can be made surprisingly quickly and easily.
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 55 minutes
    Total Time 55 minutes
    Course Dessert
    Cuisine American, French
    Servings 12 servings
    Calories 438 kcal

    Equipment

    • 9" tart or quiche pan with removable bottom

    Ingredients

    Chocolate Crust

    • 1 ⅓ cups graham cracker crumbs (170 grams)
    • ¼ cup cocoa powder (23 grams)
    • ½ cup powdered sugar (65 grams)
    • 10 tablespoons unsalted butter, melted (150 grams)

    Café au Lait Truffle Filling

    • 1 ¼ cup heavy cream
    • 1 ½ tablespoons instant coffee
    • 15 ounces milk chocolate (430 grams)

    Whipped Cream Finish

    • 1 cup whipped cream
    • ⅓ cup powdered sugar (35 grams)
    • cinnamon as needed

    Instructions
     

    Chocolate Crust

    • Please see the photos above to see the steps to make this tart.
    • Place the graham crackers in the bowl of a food processor. Add the cocoa powder and powdered sugar.
    • Process until crumbs form. Pour into a bowl.
    • Add 8 tablespoons (½ cup) of melted butter to the crumbs and toss with a fork. Do not use a spoon as it packs the crumbs too tightly. You want them to stay fluffy.
    • Test the crumbs by taking a few between you fingers and pressing them tightly together. If they stay together firmly without being dry or crumbling, you're done. If not, stir in the additional butter.
    • Spray the bottom of the tart pan with a non-stick baking spray. Press ⅔ of the crumbs (about 210 grams) equally around the sides of the tart pan. Press them in firmly.
    • Pour the remaining crumbs into the bottom of the pan and press in well, making sure they are attached to the sides. Set aside.

    Café au Lait Truffle Filling

    • Chop the chocolate into pieces.
    • Heat the cream and coffee in a medium size saucepan until steaming. Do not let it get any hotter.
    • Submerge the chocolate under the cream and let it sit for 4 or 5 minutes. Stir together with a spoon to mix completely. Do not use a whisk as it will incorporate too many air bubbles which are difficult to remove.
    • Pour it into the reserved shell, breaking any air bubbles with a toothpick. Refrigerate to set up, preferably overnight.
    • When the tart is set, use a blow dryer placed about ¼ to ½ inches from the edge of the tart pan. Go around the entire rim briefly to heat it. Place it on top of a large can and gently pull the rim off. If it is stuck, go around it again with the dryer.
    • To release the bottom, place a medium size metal spatula between the bottom of the crust and the metal bottom of the pan. Go around the entire bottom. Lift it off to a cardboard round or a serving dish.

    Whipped Cream Finish

    • Place the cream and powdered sugar into the bowl of a mixer fitted with the whisk attachment. Beat on medium until it starts to thicken then raise to high. Beat until it is stiff.
    • Fit a pastry bag with a number 5 or 6 open star tip and pipe a wreath around the edge of the tart. Refrigerate.
    • When ready to serve, take it out of the fridge and let it sit at room temperature or the coffee flavor is not pronounced. . Using a fine meshed strainer, dust the cream with cinnamon.
    • To Cut the Tart, dip the knife in really hot water or run it under really hot water, wipe it off quickly and cut straight down. Repeat for each cut.

    Notes

    There is always an abundance of photos to guide you in the post above.  If you have questions, look at the photos or read the header of the article.  Many of them will be answered there. 
     As always, I recommend using a scale for accuracy and consistency.  Flour, in particular, is difficult to measure by volume.  For my recipes, I use 140 grams per cup of unsifted  all-purpose, bread or whole wheat flour and 125 grams of cake flour. Others may use different weights so use whatever they suggest.
    _______________________________________________
    Use a fork to mix the crumbs to keep them fluffy. A spoon tamps them together making it more difficult to distribute them evenly.
    Do not use all the melted butter at once. Some graham crackers absorb more or less. Start with 8 tablespoons and test it by taking a small amount and squeezing it between your fingers. If it sticks together without being dry or falling apart it is ready. Otherwise, add the remainder of the butter.
    Instant espresso can be used but only ab0ut 1 tablespoon  This tart is lightly coffee flavored and isn't meant to be overwhelmingly coffee flavored.
    Use a good milk chocolate - Trader Joe's is my go to but Ghiradelli, Callebaut or Guittard or any 55 to 60% fine chocolate is good. Hershey's is not. 
    A 9"x ¾ or 1" tart or quiche pan with a removable bottom is best for this recipe. 
    Do not over heat the cream. Over heating results in a dull chocolate finish. Just bring it to the point it steams which is just under a simmer.
    To Cut the Tart, dip the knife in really hot water or run it under really hot water, wipe it off quickly and cut straight down. Repeat for each cut.
     

    Nutrition

    Serving: 12servingsCalories: 438kcalCarbohydrates: 40gProtein: 3gFat: 33gSaturated Fat: 20gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gTrans Fat: 0.4gCholesterol: 57mgSodium: 76mgPotassium: 195mgFiber: 3gSugar: 30gVitamin A: 690IUVitamin C: 0.1mgCalcium: 43mgIron: 2mg
    Tried this recipe?Mention @helensfletcher or tag #pastrieslikeapro!

    Asparagus Season is Here

    Asparagus Season is here and the freshest and best asparagus spears can be found in April through June. As a precursor to my Spring Tart coming up, I thought this would be a good time to write a short tutorial about this best of all vegetables. Did I mention that roasting asparagus takes a mere 8 to 10 minutes ?

    Fresh asparagus spears on a foil lined pan seasoned with salt and pepper.

    Simply roasted asparagus with salt and black pepper is one of the easiest and most versatile vegetables to be had. From Asparagus soup or Potato Salad to an Asparagus Quiche to a simple sprinkling of parmesan cheese and lemon juice, this vegetables goes from the simplest of meals to the most elaborate.

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    Three Grades of Asparagus

    All asparagus is not equal. There are three grades of asparagus and personal taste is the guide here. There is no right or wrong.

    • Pencil Thin - these spears are literally as thin as a pencil. They are the most tender.
    • Standard - This is the best one for roasting. Generally, it doesn't have to be peeled. It will tender all the way down after trimming. This is the one I seek out.
    • Jumbo - These are the fattest spears and need to be peeled to remove the tough outside of the stalks.

    Varieties Of Asparagus

    Green - this is the one most commonly found in grocery stores and the variety most familiar.

    White asparagus is more tender than green. It is actually green asparagus that has deprived of the sunlight. It is actually grown under the soil to deprive it of chlorophyll that makes plants green. It is considered a delicacy.

    Violet or Purple - this variety can be found mostly in Italy and the United Kingdom. The stalks are quite thick.

    How To Cook Asparagus

    In the past, asparagus was blanched or poached, usually in water. This has pretty much gone out of style and for good reason. The water turns green having leached out some of the flavor, minerals, and vitamins.

    Today, the favored method is roasting or grilling. When asparagus was in season, we sold what seemed like an endless number of stalks. We simply trimmed them, tossed them in oil, salted and peppered then roasted them just to bring out the flavor but not to make them limp or char them. No matter how many times I told people what we did, they always thought I was holding back some secret. Actually, roasting concentrates the flavor which is I guess the "secret".

    A third way is to steam it.

    Step by Step Instructions

    This collage shows the asparagus being held in water in the fridge, the three types of asparagus, trimming it and cutting it.

    Photo 1. The best way to ensure the crispest asparagus is to trim ¼ to ½ inch off the bottoms of the bunch of asparagus and stand them up in water. Store them in the fridge where they will stay crisp for days. When ready to use the, release the rubber bands, rinse the spears, and snap the woody ends off where they naturally break apart. Photo 2. On the plate are the three grades. From left to right are the pencil, standard and jumbo. Photo 3. This photo illustrates the jumbo asparagus being peeled with a vegetable peeler to remove the tough outer skin. Photo 4. The easiest way to cut the asparagus, either raw or roasted is to line them up and just cut across all of them at once.

    This collage shows the asparagus being oiled, on a foil lined sheet pan and baked with salt and pepper,

    Photo 5. Olive oil or canola oil is being poured over the trimmed spears. Photo 6. Each spear is coated in the oil. This is important to the flavor and outcome. Photo 7. A rimmed baking sheet is lined with foil (for easy clean up) and the spears are laid in single layer with none overlapping. Step 8. They are sprinkled with salt and pepper just before going into the oven.

    Recipe FAQS

    Fresh asparagus spears on a foil lined pan seasoned with salt and pepper.

    Asparagus Season is Here

    Helen S Fletcher
    Simply roasted asparagus with salt and black pepper is one of the easiest and most versatile vegetables that goes from the simplest of meals to the most elaborate.
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 11 minutes
    Total Time 26 minutes
    Course Vegetable
    Cuisine American
    Servings 6 servings
    Calories 77 kcal

    Ingredients

    • 1 pound asparagus (454 grams)
    • 3 tablespoons olive or canola oil
    • salt and pepper to taste

    Instructions
     

    • Preheat the oven to 350°F. Line a rimmed baking sheet with foil. Set aside.
    • Rinse the asparagus in cold water and pat dry with paper towels. Place in the prepared pan.
    • Pour the oil over the spears and make sure every stalk is oiled, top to bottom. Salt and pepper to taste.
    • Bake for about 10 minutes until bright green and tender crisp. Pencil thin will take less time, jumbo more time.
    • Serve immediately or use as desired.
    • Leftover asparagus can be stored in the refrigerator.

    Nutrition

    Serving: 6servingsCalories: 77kcalCarbohydrates: 3gProtein: 2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.03gSodium: 2mgPotassium: 153mgFiber: 2gSugar: 1gVitamin A: 572IUVitamin C: 4mgCalcium: 18mgIron: 2mg
    Tried this recipe?Mention @helensfletcher or tag #pastrieslikeapro!

    Mille-Feuille (Napoleon Pastry)

    Mille-Feuille (Napoleon Pastry) contains two building blocks of classic French Pastry - Puff Pastry (Mille-Feuille - pronounced meel-foy) and Crème Pâtissière or pastry cream for one elegant dessert. While puff pastry can be daunting to make at home, it needn't be. See my post on Pithiviers Made with Blitz Puff Pastry, featuring a quicker way to make it.

    A slice of Mille-Feuille (Napoleon Pastry) with its white fondant and chocolate chevron desigh sits on a marble late with other slices in the background.

    While Mille-Feuille (Napoleon Pastry) may look daunting, you absolutely can do this and I'll show you how.  To make things easier I use an all butter purchased puff pastry which makes everything go much easier and faster.  Puff pastry is baked until it is crisp and then sandwiched with a creamy Diplomat Cream which is simply lightened pastry cream.

    To make this more inviting, the pastry can be frozen completely with the mock fondant top in place.

    However, to speed things along without sacrificing quality, I chose a premade all butter puff pastry for this post. The key word here is all butter. There are other versions made with special shortenings that ensure a high puff but the shortening used coats the mouth and is unpleasant ruining your beautiful Napolean.

    I used Dufour All Butter Puff Pastry which I found at Whole Foods. The single sheet just needs a few turns of the rolling pin to make it the perfect size for this particular method. Alternatively, feel free to make your own.

    The pastry cream is a snap to make and can be made months ahead and stored in the freezer, something that is impossible with cornstarch based pastry cream. It can also be stored in the refrigerator a couple of days ahead.

    A couple of other posts about puff pastry include: A Discussion of Laminated Doughs, Sunny Side Up Apricot Pastries, and Chocolate Marshmallow Cream Horns.

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    What is Mille-Feuille?

    Mille-Feuille is a French pastry made from puff pastry and means a thousand leaves due to many layers when it is baked. The butter which is incorporated between many layers of dough (1000 leaves) creates steam when it is baked and causes the dough to rise to great heights, hence the name puff pastry.

    The photos below will guide you through the process and when finished it will impress even the most discerning dessert lovers.

    How My Version Differs

    Long ago when I wrote my first book, The New Pastry Cook, I featured a chapter on puff pastry. In the book I had a revolutionary way of making the puff pastry, much as I do for my Croissants. It took the time down from days to hours. I still use it today.

    How to Stop the Pastry from Shrinking

    When it came to Mille-Feuille (I called it Napoleons in the book) I found a way to stop the the pastry from shrinking as it normally does when baked. I simply hung it upside down over the back of a jelly roll pan and weighted it down. It seems everyone writing about Mille-Feuille is using the weighting down part but the upside down part is just as ihelpful. See the photos below.

    Docking the Pastry

    It is important to dock the pastry (docking is the technical term bakers use for making small holes in the pastry) This prevents the pastry from rising too much by letting the steam escape or bubbling up and it also helps keep it flat which is important for this recipe. This is easily done at home with a fork.

    Recipe Ingredients

    Pastry Cream

    Ingredients for the pastry cream include egg yolks, granulated sugar, milk, flour, vanilla, water and vanilla.

    Ingredients for the Pastry Cream include: Egg yolks, granulated sugar, milk, all-purpose flour, pure vanilla extract, water and gelatin.

    Mille-Feuille

    A box of Dufour All Butter Puff Pastry.

    Dufour all Butter Puff Pastry

    Mock Fondant

    Ingredients for the mock fondant are powdered sugar, milk, cocoa, and corn syrup.

    Ingredients for the Mock Fondant include powdered sugar, cocoa powder, milk and corn syrup.

    Key Ingredients

    • While I often recommend using McCormicks Imitation Vanilla for some recipes, this is one recipe where I recommend pure vanilla. If you have Tahitian vanilla, it lends an exquistite flavor to the pastry cream.
    • All Butter Puff pastry is a must for this recipe. Those using other shortenings are not comparible.
    • The Mock fondant is a thick powdered sugar glaze that is made with milk and a bit of corn syrup, both of which ensure a shiny finish that will not turn dull as will water. It is the traditional finish to Mille-Feuille and easy to make. The chocolate chevron design is made by adding cocoa to a small amount of the mock fondant.

    Be sure to see the recipe card below for t he full ingredients & instructions.

    Step by Step Instructions

    Pastry Cream

    Please see my post on Pastry Cream Filling for the full set of photographs.

    Mille-Feuille

    The first collage shows the box of pastry pastry, a jelly roll pan turned upside down, the pastry rolled out and the place on the pan and docked with a fork to prevent it from rising too much.

    Step 1. The pastry comes frozen and needs to be thawed. Dufour suggests 3 hours in the refrigerator. I usually put it in the night before but it is a bit soft and care has to be taken to unfold it. Step 2. Turn a jelly roll pan (10x15 inches) upside down. Alternatively place the rolled out dough in a half sheet pan and continue with the same directions. Step 3. Roll the pastry into an 11 x 16 inch rectangle. Step 4. Place it over the back of the jelly roll pan with about 1" hanging down the sides. Dock the pastry with a fork all up and down the pastry about an inch or two apart. Freeze until the pastry is hard.

    This collage shows a pan on top of the pastry to prevent shrinkage, the baked pastry, the pastry turned upside down and the mock fondant made.

    Step 5. Place a sheet of parchment paper on top of the pastry or spray the bottom of the top jelly roll pan with a non-stick baking release and place it on top of the paper or pastry. Step 6. Bake on the lowest rung of the oven as directed. Step 7. When the pastry comes from the oven, carefully turn it over and bake for 5 to 8 minutes more to bake that side. Cool on a wire rack. With a serrated knife, trim the overhanging pastry off. Cut the pastry into 3 equal pieces legnthwise (about 3" each). Step 8. Combine the ingredients for the Mock Fondant adding additional milk if necessary but keep it thick. It should flow but not run down the sides.

    One piece of pastry is covered with the mock fondant and the cocoa enhanced fondant is piped on across the pastry abut 1" apart, the chilled pastry cream is broken up and then whisked smooth.

    Step 9. Place one of the puff pastry layers on a rack in a sheet pan or over parchment or waxed paper. Reserving about 3 tablespoons of the fondant, spread the remainder over the pastry with an offset spatula, covering it completely as evenly as possible. Immediately, before the fondant sets, add 1 tablespoon of cocoa powder to the reserved fondant, stirring it in well. You will probably need to thin it to piping consistency with a bit of milk. Place the cocoa fondant in a pastry bag fitted with a small open tip (a # 4 or 5) and pipe straight lines across the fondant about an inch apart. Step 10. Using a toothpick, draw a straight line all the way down the fondant. Move over about an inch and make another straight line up the pastry. Repeat twice more. This will give you the traditional chevron design. Allow the fondant to set up 10 to 15 minutes before continuing. Step 11. Remove the pastry cream from the fridge and break it up with a whisk. Step 12. Whisk it until it is smooth. It will be very thick, just keep whisking.

    The last collage shows the whipped cream on top of the pastry cream, piped onto a strip of pastry, the mille-feuille assembled and a shot of the pastry from the bottom showing the layers.

    Step 13. Whip the cream stiffly and fold it into the smoothed out pastry cream to make Diplomat cream.  Step 14. Place the pastry cream into a piping bag fitted with a ½" plain tip and pipe half over each of the two remaining strips of pastry. Alternatively, spoon it on. Step 15. Assemble the pastry by placing the filled pastry strips on top of each other and the fondant finished strip on top. Step 16. If the fondant is not firm, let it set up until it is. Chill the pastry. To cut it, use a serrated knife and saw through the pastry layers about 1 ½" apart. Do not cut straight down. The pastry can also be frozen, entirely finished with the fondant. When the fondant is completely set it will be firm all the way through. Place a piece of plastic wrap directly on top and freeze it whole. When it is frozen, wrap it in foil where it can be stored for a month or so. Remove the foil, leaving the plastic wrap on top. Thaw it in the fridge overnight. Remove the plastic wrap and cut when it is cold or partially thawed for the best slices.

    A note about serving. This is a plated dessert and should be served with a fork. The filling will squish out when cut but it does that with all mille-feuille.

    Recipe FAQS

    Is Mille-Feuille always filled with pastry cream?

    While vanilla pastry cream is traditional, other flavors of pastry cream can be used as well as fruit topping the pastry cream can be used.

    Why is it called Mock Fondant?

    Traditional fondant is made of powdered sugar, water, corn syrup, gelatin and glycerin. It is actually a dough and can be rolled out to cover cakes. Mock Fondant uses powdered sugar, water or milk and corn syrup. It can be used in various thicknesses and poured on. It will dry very firm, almost hard.

    Why is Mille-Feuille referred to as 1000 leaves?

    Puff pastry is a laminated dough meaning it is rolled out with butter between the layers, which when baked, melt, causing steam which pushes the dough upwards. Puff pastry is folded upon itself many times and if made correctly the math says it has over 1000 layers. In fact, the classic French method results in a pastry with approximately 1,500 layers.

    Expert Tips

    • This is one place I definitely recommend pure vanilla. If you have Tahitian, it makes the best pastry cream.
    • For the best results, roll the pastry to the correct size. It will be thin but that is as it should be.
    • Keep the pastry chilled to work with it. Freeze it hard before baking.
    • Some recipes add pie weights to the pan weighing down the pastry. I don't find that necessary, especially with purchased all butter puff pastry.
    • Be sure to flip the pastry over after the initial baking to make sure the underside is baked. If not, return it to the oven for 5 to 10 minutes to bake it.
    • if the Mille-Feuille is refrigerated for several days the pastry will loose some of its crispness but it will still be very good.
    • Freezing and thawing seems to retain the crispness.
    • The pastry cream will be very stiff after it has been chilled. That is how it should be.
    The final photo of the Mille-Feuille shows a slice of the pastry with other slices behind it.

    Other French Pastries for You

    Love this Mille-Feuille? It would be hugely helpful and so appreciated it if you would take a moment to leave a star rating. Thank you.

    A slice of Mille-Feuille (Napoleon Pastry) with its white fondant and chocolate chevron desigh sits on a marble late with other slices in the background.

    Mille-Feuille (Napoleon Pastry)

    Helen S Fletcher
    While Mille-Feuille (Napoleon Pastry) may look daunting, you absolutely can do this.  To make things easier I use an all butter purchased puff pastry which makes everything go much easier and faster. 
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 1 hour
    Cook Time 25 minutes
    Chilling time 4 hours
    Total Time 5 hours 25 minutes
    Course Dessert
    Cuisine French
    Servings 9 servings
    Calories 207 kcal

    Equipment

    • 2 Jelly Roll Pans (10x15) or 2 half sheet pans

    Ingredients

    Pastry Cream

    • t teaspoon unflavored gelatin
    • 1 tablespoon cold water
    • 1 ⅓ cups milk
    • 4 large egg yolks
    • ½ cup granulated sugar (100 grams)
    • 3 tablespoons all-purpose flour
    • 1 teaspoon vanilla
    • ½ cup heavy cream

    Mille-Feuille (Napoleon Pastry)

    • 1 14 ounce package Dufour All-Butter Puff Pastry

    Mock Fondant

    • 1 cup powdered sugar (130 grams)
    • 3 to 4 tablespoons milk
    • 1 tablespoon corn syrup
    • 1 tablespoon cocoa

    Instructions
     

    Pastry Cream

    • Before you start, I encourage you to look at the photos in the post which serve as a guide to make this extraordinary pastry.
    • In a very small bowl, add the gelatin to the water, stirring to combine. Set aside.
    • In a small saucepan, heat the milk until very hot but not boiling.
    • In a medium size bowl, whisk the egg yolks and sugar together. Whisk in the flour followed by the hot milk. Pour the mixture through a fine mesh strainer into a saucepan.
    • Place over medium heat and, stirring continuously, bring it to a boil. Cook for 1 minutes, still stirring.
    • Remove from the heat, tear the gelatin into pieces and add to the pastry cream. There is no need to liquify them as the hot pastry cream will melt them. Stir them in after they have melted.
    • Transfer to a storage container, cover the top with plastic wrap, poke a few holes in it and let it come to room temperature. Place a lid on the container. Store in the refrigerator for 3 or 4 days or freeze for several months. Thaw in the refrigerator overnight to use.

    Diplomat Cream or Lightened Pastry Cream

    • To make the Diplomat Cream or Lightened Pastry Cream, beat the ½ cup cream until stiff peaks form.
    • Remove the pastry cream from the fridge and break it up with a whisk. It will be very firm and that is how it should be. Whisk until smooth. Fold in the whipped cream. This can be made ahead of time and stored in the refrigerator for a day or two before using.

    Mille-Feuille (Napoleon Pastry)

    • I encourage you to see the photos above to clarify these instructions as they are different from most.
    • Thaw the puff pastry as directed. Dufour recommends 3 hours in the refrigerator and it's ready. I usually thaw mine overnight but that can make it softer so care needs to be taken to unwrap it, remove the paper and flatten it out.
    • On a lightly floured surface, roll the pastry into a an 11x14 inch rectangle.
    • Turn the jelly roll pan upside down and place the puff pastry on it. It should overhang the pan on every side. Alternatively, use two half sheet pans, placing the pastry rolled as called for in the pan. Continue as directed.
    • Dock the pastry about every inch or so with the tines of a fork. This is important to prevent it from rising excessively. Freeze till rock hard. Place the pan inside of a half sheet pan to easily move it in and out of the oven.
    • Place the oven rack on the lowest rung. Preheat the oven to 400°F.
    • Place a piece of parchment paper on top of the frozen pastry and place another jelly roll pan on top of the paper to weight the dough down.
    • Bake for 10 minutes. Remove the top pan and paper and continue baking for about 15 minutes more until golden brown and baked through.
    • Remove from the oven and very carefully, turn the jelly roll pan right side up. If the pastry has not baked through, return it to the oven for about 5 more minutes until golden brown.
    • Cool completely. When cool, trim the overhanging pastry so you have a flat piece of pastry. Cut it lengthwise into equal parts - about 3 inches each.
    • Place one piece on a cooling rack either in a half sheet pan or over a piece of parchment paper or waxed paper.

    Finishing and Assembly

    • Combine the ingredients for the mock fondant starting with the powdered sugar, corn syrup and 2 tablespoons of milk. Stir with a spoon (don't use a whisk as it incorporates too many air bubbles) until very thick but pourable. Add additonal milk, a bit at a time to thin it out if necesssary.
    • Reserve about ¼ cup of the fondant. Spread the remainder evenly on top of the strip of pastry.
    • Immediately, add the cocoa to the reserved fondant, thinning it with additional milk about ½ teaspoon at a time. It should be of piping consistency.
    • Fit a pastry bag with a medium size writing tip and pipe straight lines across the fondant topped pastry strip. With a toothpick, draw a straight line DOWN the side of the pastry. Move over about 1/12 inches and draw a line straight UP the side of the pastry. Continue across the strip. This forms the traditional chevron design. Let the pastry dry for 20 to 30 minutes.
    • Remove the Diplomat cream from the fridge and place it in a pastry bag fitted with a ½ inch plain tip.
    • Pipe half the pastry cream as shown in the photo to cover each of the 2 remaining strips of pastry. Place one of the pastry cream topped strips on top of the other and place the fondant covered one on top.
    • At this point, there are several options. Refrigerate for a few hours until serving. This will keep the puff pastry crisp. Refrigerate overnight or up to several days but the puff pastry will soften somewhat. The third option is to freeze the assembled pastry but covering the top with plastic wrap directly on top of the fondant. Freeze. Wrap the sides in foil and freeze for a month. Remove the foil but leave the plastic wrap on top. Thaw in the fridge overnight. Remove the plastic wrap to cut. If the fondant has been dried sufficiently, it won't be damaged at all.
    • To cut: Use a serrated knife and cut through each layer of the puff pastry with a sawing motion. Do not cut straight down or the filling can squish out the sides. It is actually easiest to cut this partially frozen. I usually cut the pieces about 1 ½" wide.
    • Be aware that when the mille-feuille is cut with a fork, the filling will squish out because it's very soft and the layers of puff pastry are firm. But I can guarantee after one bit, no one will care.

    Notes

    There is always an abundance of photos to guide you in the post above.  If you have questions, look at the photos or read the header of the article.  Many of them will be answered there. 
     As always, I recommend using a scale for accuracy and consistency.  Flour, in particular, is difficult to measure by volume.  For my recipes, I use 140 grams per cup of unsifted  all-purpose, bread or whole wheat flour and 125 grams of cake flour. Others may use different weights so use whatever they suggest.
    _____________________________________________
    This is one place I definitely recommend pure vanilla. If you have Tahitian, it makes the best pastry cream.
    For the best results, roll the pastry to the correct size. It will be thin but that is as it should be.
    Keep the pastry chilled to work with it. Freeze it hard before baking.
    Some recipes add pie weights to the pan weighing down the pastry. I don't find that necessary, especially with purchased all butter puff pastry.
    Be sure to flip the pastry over after the initial baking to make sure the underside is baked. If not, return it to the oven for 5 to 10 minutes to bake it. 
    if the pastry is refrigerated for several days the pastry will loose some of its crispness but it will still be very good.
    Freezing and thawing seems to retain the crispness.
    The pastry cream will be very stiff after it has been chilled. That is how it should be.
    While I often recommend using McCormicks Imitation Vanilla for some recipes, this is one recipe where I recommend pure vanilla. If you have Tahitian vanilla, it lends an exquistite flavor to the pastry cream.
    All Butter Puff pastry is a must for this recipe. Those using other shortenings are not comparible.
    The Mock fondant is a thick powdered sugar glaze that is made with milk and a bit of corn syrup, both of which ensure a shiny finish that will not turn dull as will water. It is the traditional finish to Mille-Feuille and easy to make. The chocolate chevron design is made by adding cocoa to a small amount of the mock fondant.
     

    Nutrition

    Serving: 9servingsCalories: 207kcalCarbohydrates: 31gProtein: 3gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 101mgSodium: 25mgPotassium: 95mgFiber: 0.3gSugar: 28gVitamin A: 370IUVitamin C: 0.1mgCalcium: 71mgIron: 0.4mg
    Tried this recipe?Mention @helensfletcher or tag #pastrieslikeapro!

    Pastry Cream Filling (Crème Pâtissière)

    Pastry Cream is one of the most important building blocks of French pastry and can be made in less than 30 minutes. From cream puffs to eclairs, mille-feuille (Napolean pastry), fruit tarts and cake fillings like my American favorite Boston Cream Pie. While basically a thick vanilla custard or pudding, it can be flavored almost any way you can think of.

    This is a deep dive into the fascinating French filling that serves so many purposes.

    Swirls of Pastry Cream on an Orange Tart.
    Swirls of Lightened Pastry Cream highlight an Orange Blossom Tart.

    Cooked on the stove using milk, sugar, egg yolks and a thickener, it becomes a thick, smooth and glossy vanilla pastry cream that is a blank canvas to be used in countless applications.

    For other uses for pastry cream please see: Double Banana Cream Pie, Coconut Cream Pie, Caramelized Peach Tart with Brown Sugar Crumble, Banana Caramel Tarts with Rum Pastry Cream, Sunny Side Up Apricot Pastries, Coconut Cream Pie with a Difference, and The Fruit Basket Cake.

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    Why Make Pastry Cream

    All pastry cream is not created equal. Some pastry creams will not survive freezing. This one will. Some have a starchy, off putting taste, this one doesn't. Some are soft to the point they won't hold a ridge when piped, this one will. Some pastry creams will not hold up at room temperature, this one will. I wanted to come up with a pastry cream that did everything I said and this one will.

    Bo Friberg, the noted PastryChef/Instructor describes pastry cream in his book, The Professional Pastry Chef, as: "Making pastry cream is one of the basic techniques that anyone involved with cooking (pastry shop or otherwise) should master, because pastry cream has so many applications. In an emergency, it can be thinned and used as a sauce; it is a base for soufflé, it is filling and flavoring for cakes; and it can be used as a topping for Danish or other pastries. In the pastry kitchen, there should always be a supply of pastry cream in the refrigerator."

    Can it Freeze? Mine Can!

    It depends upon the recipe. Most recipes specify cornstarch instead of the original thickener, flour, citing a pasty, floury after taste with which I agreed. However, cornstarch breaks down if frozen and thawed. So the answer is no if you're using cornstarch as your starch.

    Because we froze many of the items we sold wholesale to restaurants, hotels and caterers, we needed to find an answer to this problem. What I ended up doing was cutting the flour way back and using gelatin to complete the thickening. As a result, this pastry cream freezes and thaws beautifully taking all the last minute work out of it and allowing us to sell desserts with pastry cream as a component.

    The gelatin serves two purposes. It held the pastry cream at room temperature plus when caterers and hotels plated desserts ahead of time it didn't break down. So my recipe includes some flour and gelatin in proportions that make a smooth, rich pastry cream without a rubbery texture that either one alone can produce.

    Basic Ingredients

    The basic ingredients for my pastry cream recipe include egg yolks, sugar, milk (whole or 2%), flour, gelatin and vanilla. Other flavors may be substituted. That's it for mine. I have seen recipes that add a bit of butter although it is not one of the original ingredients and I don't.

    What Cooking Pot to Use

    It is important to make pastry cream in any pot other than aluminum or cast iron which can discolor the final result producing a grayish pastry cream that is not very appealing.

    Storing

    After the pastry cream is made it should be covered directly which simply means placing plastic wrap on top of the pastry cream so it doesn't form a skin. Poke a few holes in it. Cool to room temperature and then chill or freeze it. It will last about 5 days in the refrigerator or it will freeze for months if put in a freezer proof container. Thaw in the refrigerator to use.

    Flavors of Pastry Cream

    Pastry Cream can be flavored many different ways including melted white, milk or dark chocolate, coffee, with liqueurs, citrus zest or any extracts, although vanilla remains the most common. soufflé This is one place I recommend using really good vanilla. If you want to flavor yours like professionals, use tahitian vanilla with its light, floral essence.

    Why You Should Make This Pastry Cream

    • The most important difference is that this pastry cream can be frozen and thawed without harm to the product.
    • The recipe can be increased in direct proportion which means just multiply the ingredients - no changes are necessary.
    • Super easy is an understatement. Just follow the pictures and the instructions and you'll be an expert in no time.
    • This is so much better than taking a shortcut and using a mix.
    • It takes less than 30 minutes.

    Variations

    • Lemon, Lime or Orange - Peel the rind of a lemon or orange, cut it into large pieces and place it in a pan with the milk. Bring it to a simmer, turn off the heat and bring it to room temperature. Remove the rind and use the milk which is now flavored. For extra flavor, refrigerate the milk and rind overnight. This will give a lot of flavor without making bumps in your pastry cream as adding the grated zest of the fruit.
    • Coffee - Add a tablespoon of instant coffee or a couple of teaspoons of expresso to the milk when heating it.
    • Cinnamon - Either steep several cinnamon sticks in the hot milk or add a teaspoon of ground cinnamon to the pastry cream when making it.
    • Liqueur - Omit the vanilla and add 2 tablespoons of any liqueur to the finished pastry cream.
    • Extracts - Whisk in ½ to 1 teaspoon of any extract into the hot, finished pastry cream. Taste and add more to taste. Remember it will not taste as strong when cold.
    • Chocolate - Add 3 ounces of white, dark or milk chocolate.
    • Crème Légère or Lightened Pastry Cream is pastry cream that has whipped cream added to it. While the traditional proportions are 2 parts pastry cream to 1 part whipping cream, less whipped cream is often used.
    • Diplomat Cream is a mix of pastry cream and whipped cream that has been stabalized with gelatin. It’s lighter than pastry cream, and richer than whipped cream. Since my pastry cream already has gelatin in it, adding whipped cream to it makes it Diplomat Cream.

    Recipe Ingredients

    Basic Pastry Cream

    Ingredients for the pastry cream include egg yolks, granulated sugar, milk, flour, vanilla, water and vanilla.

    Ingredients for the Basic Pastry Cream include: Egg yolks, granulated sugar, milk, water, vanilla, all-purpose flour and gelatin.

    Lightened Pastry Cream

    Lightened pastry cream ingredients are pastry cream in a bowl and heavy cream in a measuring cup.

    The ingredients are: Pastry Cream and heavy cream

    Be sure to see the recipe card below for the full ingredients& instructions.

    Step by Step Instructions

    The first collage for Pastry Cream shows the egg hyolks and sugar in a bowl, whisked together, the flour added and all whisked.

    Before starting, combine the gelatin and water in a small bowl. Set aside. Heat the milk with the split vanilla bean pod if using to a simmer. Set aside. Step 1. Combine the egg yolks and sugar together in a medium bowl. Step 2. Immediately whisk the together. Step 3. Add the flour. Step 4. Whisk everything until smooth.

    The second collages shows the milk being added, a strainer over a pot and the mixture poured through the strainer to catch anything that has not been incorporated.

    Step 5. Add the hot milk to the egg mixture. Step 6.Whisk it in making sure to get into all of the corners until it is all combined. Step 7. Place a fine mesh strainer over a medium saucepan. Step 8. Pour the mixture through the strainer. You can see some of the unincorporated egg yolk which would have caused lumps had they not been strained out.

    This collage features the strained pastry cream in the saucepan, cooked, and the vanilla added

    Step 9. Place the pan over medium heat. Step 10. Stir constantly until the pastry cream comes to a boil. Boil 1 minute. Step 11. Remove from the heat and add the vanilla. Step 12. Stir it in completely.

    This collages shows the gelatin congealed in a bowl, removed from the bowl, added to the hot pastry cream and put in a container to cool,

    Step 13. The gelatin in the bowl and bloomed and is a flexible blob at this time. Step 14. When the pastry cream is finished, remove the gelatin from the bowl. Step 15. Tear it into small pieces and add it to the hot pastry cream. Let it melt and then stir it in. Step 16. Pour it into a container, cover the top with plastic wrap and poke a few holes in it. Let it come to room temperature; then refrigerate or freeze.

    Lightened Pastry Cream (Diplomat Cream)

    The Lightened Pastry Cream collage shows the pastry cream in a bowl, being whisked, the whipped cream on top and the finished lightened pastry cream.

    Step 17. Place the cold pastry cream in a bowl. Step 18. Whisk it until it is smooth. It will be very chunky in the beginning, just keep whisking. Step 19. Whip the cream until stiff. Add it to the pastry cream. Step 20. Fold it in until it is all incorporated and smooth. This can be stored in the refrigerator for 2 or 3 days before using.

    Recipe FAQS

    Is pastry cream hard to make?

    Absolutely not. It is simply egg yolks and sugar mixed together, milk is added along with flour or cornstarch and it is heated until it thickens. Vanilla or other flavoring is added, then chilled.

    Why do some recipes call for whipped cream?

    Stiffly whipped cream is added to lighten the pastry cream and add another dimension to it.

    What is pastry cream?

    Pastry cream is actually a thick custard that is made on the stove top. It's versatility as to flavoring and uses is many fold including cream puffs, eclairs, St.Honore, cakes, tarts, and just about anything that needs a smooth, luscious filling.

    Expert Tips

    • It is most important to mix sugar and egg yolks together immediately or they can clump together and become small hard blobs. This happens because sugar is hygroscopic, and as such, it attracts the water from the egg yolks and makes it gelatinize. Once this happens the mixture cannot be reversed and the only option is to throw them away and start over.
    • Pastry cream needs to be made in any pot that is not aluminum or cast iron unless it is coated.
    • Using flour and gelatin as the thickening agents in pastry cream allows the cream to be frozen.
    • In the olden days, pastry cream would be made and then it would be shoved through a chinois or strainer. This is actually backwards. Strain it before it is cooked to make your life easier.
    A bowl of pastry cream sits on a white background.

    A Few Other Pastry Cream Desserts

    Love this Pastry Cream? It would be hugely helpful and so appreciated it if you would take a moment to leave a rating. Thank you.

    Swirls of Pastry Cream on an Orange Tart.

    Pastry Cream

    Helen S Fletcher
    Pastry Cream is one of the most important building blocks of French pastry. From cream puffs to eclairs, mille-feuille (Napolean pastry), fruit tarts and our American favorite Boston Cream Pie.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 15 minutes
    Total Time 30 minutes
    Course Pastry
    Cuisine French
    Servings 2 cups
    Calories 681 kcal

    Ingredients

    Pastry Cream

    • 1 teaspoons gelatin
    • 1 tablespoon cold water
    • 1 teaspoon pure vanilla extract or 1 vanilla bean split
    • 1 ⅓ cup very hot milk
    • 4 large egg yolks
    • ½ cup sugar (100 grams)
    • 3 tablespoons flour (26 grams)

    Diplomat Cream

    • 1 recipe pastry cream
    • ½ cup heavy cream

    Instructions
     

    • Soften the gelatin in the water and set aside.
    • If using the vanilla bean, scrape out the seeds and add to the milk along with the pod; heat the milk until hot but not boiling.
    • Whisk the egg yolks and sugar together in a non-reactive saucepan. Whisk in the flour. Remove the pod from the milk. Add the milk slowly, whisking well and scraping the corners of the pan with a rubber spatula to make sure all of the egg yolk mixture is incorporated.
    • Place over medium heat and, stirring constantly, bring to a boil. Boil for 1 minute, stirring constantly. Remove from the heat and add the vanilla (if using extract). Tear the dissolved gelatin into small pieces and stir it into the hot liquid (there is no need to liquefy it, the heat of the mixture will do this for you).
    • Pour into a storage container, cover the surface with plastic wrap, poke a few holes in it and refrigerate overnight to chill or freeze.
    • Yield: about 2 cups (490 grams)

    Notes

    There is always an abundance of photos to guide you in the post above.  If you have questions, look at the photos or read the header of the article.  Many of them will be answered there. 
    As always, I recommend using a scale for accuracy and consistency.  Flour, in particular, is difficult to measure by volume.  For my recipes, I use 140 grams per cup of unsifted  all-purpose, bread or whole wheat flour and 125 grams of cake flour. Others may use different weights so use whatever they suggest.
    _______________________________________________
    It is most important to mix sugar and egg yolks together immediately or they can clump together and become small hard blobs. This happens because sugar is hygroscopic, and as such, it attracts the water from the egg yolks and makes it gelatinize. Once this happens the mixture cannot be reversed and the only option is to throw them away and start over.
    Pastry cream needs to be made in any pot that is not aluminum or cast iron until it is coated. 
    Using flour and gelatin as the thickening agents in pastry cream allows the cream to be frozen.
    In the olden days, pastry cream would be made and then it would be shoved through a chinois or strainer. This is actually backwards. Strain it before it is cooked to make your life easier.
    Variations
    Lemon, Lime or Orange - Peel the rind of a lemon or orange, cut it into large pieces and place it in a pan with the milk. Bring it to a simmer, turn off the heat and bring it to room temperature. Remove the rind and use the milk which is now flavored. For extra flavor, refrigerate the milk and rind overnight. This will give a lot of flavor without making bumps in your pastry cream as adding the grated zest of the fruit.
    Coffee - Add a tablespoon of instant coffee or a couple of teaspoons of expresso to the milk when heating it. 
    Cinnamon - Either steep several cinnamon sticks in the hot milk or add a teaspoon of ground cinnamon to the pastry cream when making it.
    Liqueur - Omit the vanilla and add 2 tablespoons of any liqueur to the finished pastry cream.
    Extracts -  Whisk in ½ to 1 teaspoon of any extract into the hot, finished pastry cream. Taste and add more to taste. Remember it will not taste as strong when cold. 
    Chocolate - Add 3 ounces of white, dark or milk chocolate.
    Crème Légère or Lightened Pastry Cream is pastry cream that has whipped cream added to it. While the traditional proportions are 2 parts pastry cream to 1 part whipping cream, less whipped cream is often used. 
    Diplomat Cream is a mix of pastry cream and whipped cream that has been stabalized with gelatin. It’s lighter than pastry cream, and richer than whipped cream. Since my pastry cream already has gelatin in it, adding whipped cream to it makes it Diplomat Cream.
     
     
     
     
     
     

    Nutrition

    Calories: 681kcalCarbohydrates: 73gProtein: 17gFat: 37gSaturated Fat: 20gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gCholesterol: 476mgSodium: 102mgPotassium: 361mgFiber: 0.4gSugar: 60gVitamin A: 1657IUVitamin C: 0.4mgCalcium: 291mgIron: 2mg
    Tried this recipe?Mention @helensfletcher or tag #pastrieslikeapro!

    My Easter Bread

    Easter Bread is traditional in many European countries including Russia, Greece, Poland and more. Usually a slightly sweet bread filled with dried or candied fruit, it can be glazed or not.

    These are easy to make rich in butter and eggs and area the focus of the breakfast or brunch table. This is my version of a European Easter Bread.

    Easter Bread sits on a peach rimmed plate with a green plant in the background.

    Usually made in tall molds, I did not have one but I did have a French Charlotte Mold which I took when we left our house - and am very glad I did. Any 8 to 9 cup pan will do such as a bundt pan, angel food pan, or deep pan - the shape isn't as important as what is in it.

    The dried fruit can be anything you wish. I used raisins, dried cranberries and dried apricots.

    [feast_advanced_jump_to]

    Why You'll Want to Make this Easter Bread

    • It goes together really fast.
    • It just might become an Easter tradition in your house.
    • Easter Bread is a great center piece - it's as delicious as it is beautiful.
    • The bread can be made ahead.
    • It has minimal ingredients and maximum flavor.

    Variations

    Arlene, one of my readers was thoughtful enough to send this to me and I want to share it with you. Here are Easter breads from different parts of the world. Thank you Arlene.

    1. for Paska (Easter Bread from the Canadian Prairie regions), omit the fruit, but add the juices and zests of a lemon and an orange
    2. for Italian Columbo di Pasqua, go plain, or add candied fruit, or chocolate chips, zest and juice of lemons and oranges, and top the loaf with almonds
    3. for Portuguese Folar de Pascoa -- add a little anise seed
    The variations are endless, but this recipe will provide the foundation for your creativity in the kitchen.

    Recipe Ingredients

    Bread Ingredients

    The Easter Bread contains unsalted butter, yeast, water, milk, sugar, salt, egggs, vanilla, lemon zest, bread flour raisins, dried cranberries and dried apricots.

    The Easter Bread contains, unsalted butter, yeast, milk, granulate sugar, salt, eggs, vanilla, lemon zest, bread flur, raisins, dried cranberries, dried apricots.

    Glaze Ingredients

    Ingredients for the glaze are powdered sugar, milk and corn syrup.

    Glaze ingredients are powedered sugar, milk and corn syrup

    Important ingredients

    • Unsalted butter
    • Whole or 2% milk can be used.
    • Any combination of dried or candied fruit can be used.
    • I use instant yeast, but active dry yeast can be used also.
    • For the Glaze milk and corn syrup is used to give the bread a shiny finish that lasts and won't become dull.

    Be sure to see the recipe card below for the full ingredients & instructions.

    Step by Step Instructions

    The first collage shows the raisins in hot water, the butter, milk and sugar in a small saucepan, the melted butter mixture in the mixing bowl and the eggs, vanilla and lemon zest added.

    Step 1. Soak the raisins and cranberries in really hot water while the rest of the recipe is prepared. Step 2. Place the milk, sugar and butter in a small saucepan. Heat to melt the butter and cool to lukewarm. Step 3. Pour the liquid into a mixing bowl. Step 4. Add the eggs, vanilla, yeast, and lemon zest.

    This collages shows the dgg mixture beaten, half the flour added, and mixed and the raisins draining.

    Step 5. Whisk together the egg mixture in the mixing bowl. Step 6. Add half the flour Step 7. Beat on medium until combined. Step 8. Drain the raisins then squeeze all the water from them.

    In this collage the raisins have been added to the mixed fruit, the al added to the mixing bowl, the remainder of the four added and the completed bread dough.

    Step 9. Add the raisins to the cranberries and apricots. Step 10. Pour the fruit into the mixing bowl. Step 11. Add the remainder of the flour. Step 12. Add the fruit to the mixing bowl and beat on medium until it is mixed in.

    The last collages shows the risen dough in a container, the shaped dough in small bake proof cups, the whole dough in a charlotte pan and the dough risen.

    Step 13. Place the dough in a sparyed container at least 3 times the size of the dough, cover it with film and place the top on. Mark the time on it and allow it to rise until doubled in bulk, about 2 hours. At this point it can be shaped immediately or refrigerated up to 3 days before shaping and baking. Step. 14. The dough is shaped into balls of different sizes to fit into bake-proof cups. Step 15. The dough is formed into a ball and placed in a container that has been sprayed with a non-stick baking release. Step 16. The dough is risen and ready for the oven. After baking, it is cooled and the glaze is applied.

    Recipe FAQS

    Why is yeast dissolved in liquid before using?

    Before instant yeast, active dry yeast was dissolved in liqiud to soften it so it would become one with the rest of the ingredients. While it is technically not necessary to dissolve instant yeast, I still add it to liquid to give it a good start.

    Is bread flour always used with yeast?

    Not always, but it is often specified because it is stronger than all-purpose flour, it rises higher when baked.

    Does dried fruit always have to be soaked.

    It depends upon how dry it is. Generally, raisins are always soaked but other dried fruit such as dried cranberries and dried cherries can be or not, depending upon their moisture content.

    Expert Tips

    • Use Bread flour to get the highest rise and lightest texture.
    • As a rich dough (one that has butter, eggs and sugar), this can be a slow riser. If it is, put in an oven with the light turned on. Place an instant thermometer in the oven with the bread. Check it in about 45 to 60 minutes to make sure it is not too hot. It should not be hotter than about 80° to 85°F. If it is, prop the door open with a wood spoon.
    • Any 8 to 9 cup bake-proof container can be used, especially if it is tall. If the pan is shorter, like a bundt pan, the baking time may have to be reduced.
    Small rolls in colorful bake-proof paper containers in front of a green plant.

    Other Special Breads

    Love this Easter Bread? It would be hugely helpful and so appreciated it if you would take a moment to leave a rating. Thank you.

    Easter Bread sits on a peach rimmed plate with a green plant in the background.

    My Easter Bread

    Helen S Fletcher
    Easter Bread is traditional in many European countries including Russia, Greece, Poland and more. Usually a slightly sweet bread filled with dried or candied fruit, it can be glazed or not.
    4.34 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 25 minutes
    Cook Time 40 minutes
    Rising time 2 hours
    Total Time 3 hours 5 minutes
    Course Bread
    Cuisine American
    Servings 12
    Calories 367 kcal

    Ingredients

    Easter Bread

    • 1 cup milk*
    • ½ cup unsalted butter (114 grams or 1 stick)
    • ½ cup granulated sugar (100 grams)
    • ½ teaspoon salt
    • 3 large eggs
    • 1 teaspoon vanilla
    • Zest from 1 medium lemon
    • 2 ¼ teaspoons instant yeast
    • 4 cups bread flour (560 grams)
    • 1 ½ cups dried or candied fruit**
    • *if using active dry yeast, dissolve it in ¼ cup water and use ¾ cup milk
    • **I used ½ cup raisins, ½ cup dried cranberries and ½ cup dried apricots

    Glaze

    • 1 ½ cup powdered sugar (200 grams)
    • 1 tablespoon corn syrup
    • 3 to 4 tablespoons milk
    • Multi colored nonpareils as needed.

    Instructions
     

    Easter Bread

    • If using dried fruit such as raisins, dried cranberries, dried cherries soaked in them in really hot water while preparing the rest of the recipe.
    • If using active dry yeast, add it to ¼ cup warm water and reduce the milk to ¾ cup adding it where called.
    • If using instant yeast, use 1 cup of milk.
    • Heat the milk, butter, sugar and salt in a small saucepan until the butter is melted. Cool to lukewarm and pour it into a mixing bowl fitted with a douogh hook. .
    • Whisk the yeast, eggs, vanilla and lemon zest into the milk mixture.
    • Add half the flour and beat on medium until completely combined and smooth.
    • Drain the soaked fruit very well and squeeze out any water. Mix it with the other fruit. Add the fruit to the batter along with the remaining flour. Beat until smooth; beat for 3 minutes more.
    • Spray a container at least 3 times as big as the bread. Spray it with a non-stick baking release and put the dough in. Cover with plastic wrap and cover the container, marking the time on it. Allow it to rise until at least doubled,
    • This is a rich dough and, as such, can be a slow riser if the room is cool. If so, place the container in the oven with the light on and an instant thermometer. Check in about 45 to 60 minutes to make sure the temperature is no higher than 85*F. If it is, prop the oven door open with a wooden spoon.
    • At this point the dough can be worked right away or it can be refrigerated for up to 3 days.
    • When ready to shape, spray your pan well. Shape the dough into a ball and place it in the pan, pressing it down to flatten it. The dough should come up about half way or a bit more. Cover and let it rise for about 1 to ½ hours or until it is light and risen.
    • For the small individual Easter Bread I used 40 grams for a 2 ounce container and 90 grams for the 5 ounce container, Be sure to spray the containers. Cover and let rise for about 1 ½ hours.
    • Preheat the oven to 350°F. Bake the large Easter Bread for 35 to 40 minutes until deeply browned. Cover the top loosely with foil if it browns too quickly. Bake the smaller breads about 20 to 25 minutes. Cool before glazing.

    To Glaze

    • Mix the ingredients together with a spoon A whisk incorporates too many air bubbles. You want this to run down the sides of the bread, but still be decently thick on top. Add milk sparingly if needed.
    • To finish the large bread, pour the glaze in the middle and push it over the edge so it runs down the sides a bit. Sprinkle with the nonpareils immediately,
    • Do the same, in smaller amounts for the small ones. Springle with the nonpareils immediately.
    • Allow the glaze to dry.

    Notes

    There is always an abundance of photos to guide you in the post above.  If you have questions, look at the photos or read the header of the article.  Many of them will be answered there. 
    As always, I recommend using a scale for accuracy and consistency.  Flour, in particular, is difficult to measure. For my recipes, I use 140 grams per cup of unsifted  all-purpose, bread or whole wheat flour and 125 grams of cake flour. Others may use different weights so use whatever they suggest.
    ________________________________________________
    Use Bread flour to get the highest rise and lightest texture. 
    As a rich dough (one that has butter, eggs and sugar), this can be a slow riser. If it is, put in an oven with the light turned on. Place an instant thermometer in the oven with the bread. Check it in about 45 to 60 minutes to make sure it is not too hot. It should not be hotter than about 80° to 85°F. If it is, prop the door open with a wood spoon. 
    Any 8 to 9 cup bake-proof container can be used, especially if it is tall. If the pan is shorter, like a bundt pan, the baking time may have to be reduced. 
     

    Nutrition

    Serving: 12servingsCalories: 367kcalCarbohydrates: 60gProtein: 9gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 70mgSodium: 129mgPotassium: 154mgFiber: 2gSugar: 28gVitamin A: 344IUVitamin C: 0.1mgCalcium: 54mgIron: 1mg
    Tried this recipe?Mention @helensfletcher or tag #pastrieslikeapro!

    Mexican Chocolate Brownies

    These irrestible Mexican Chocolate Brownies are easy enough to whip up on the spur of the moment and are sure to please chocolate lovers. Brimming with flavor these are neither fudgy brownies nor cakey. They are the perfect brownie to top with the Hot Honey Ganache. These brownies are rich with the warmth of cinnamon and cayenne pepper that enhance the chocolate and guarantee a kick of flavor in every bite.

    Multiple Mexican Chocolate Browines sit on a white lattice tray with more on a white cake stand with a glass of milk in an orange glass.

    Inspired by Mexican Hot Chocolate, these sophisticated brownies contain both cocoa powder and semisweet chocolate for a deeply chocolate flavor that are best enjoyed in small squares. Although they could be served plain, the Hot Honey Ganache takes them to another level and makes these stand out brownies like no other.

    if you're looking for more delicious brownies and bars, see: Bajadera-A no Bake Cookie Bar, Quick, Easy, Versatile Rugelach Bars, Cocoa Brownies, No-Bake Peanut Butter Bars, Mocha Kahlua Brownies, Snicker Brownies, Santa Fe Brownies or Caramel Hot Fudge Brownie Sundaes.

    [feast_advanced_jump_to]

    Why You'll Love This Recipe

    • It uses a few simple ingredients that are probably in your pantry.
    • They taste incredible.
    • Although packed with flavor, they are easy to make.
    • They are perfect for snacking or gifting.
    • These show stoppers are boldly flavored.
    • The Mexican Chocolate Brownies are an indulgent treat with a delicious twist.

    Variations

    • A half cup of toasted pecans or walnuts can be added.
    • Certainly chocolate or cinnamon chips work well here.
    • The spice level can be adjusted by adding more or less cayenne pepper. As the recipe is written, you know the cayenne pepper is there but it doesn't overwhelm or set your mouth on fire.
    • If you're not into heat, omit the cayenne pepper.
    • The ganache can be omitted if desired for a simpler brownie.

    Recipe Ingredients

    Mexican Chocolate Brownies

    Ingredients for the brownies include, granulated sugar, eggs, semisweet chocolate, unsalted butter, all-purpose flour, cocoa powder, cayenne pepper, vanilla extract, and cinnamon.

    Hot Honey Ganache

    Ingredients for the Hot Honey Ganache include semisweet hocoalte, heavy cream, cayenne pepper, butter and honey.

    Ingredients for the Hot Honey Ganache are semisweet chocolate, heavy cream, cayenne pepper, unsalted butter and honey.

    Key Ingredients

    • My go to all-purpose chocolate is the one I used in my professional baking career - Callebaut #811 Semisweet Chocolate Callets. They look like chocolate chips but are pure chocolate with no stablizers as are found in regular chocolate chips.
    • Size large eggs are used.
    • Regular honey, often referred to as "Raw" is used.
    • The cinnamon I use is Korinje for its intense flavor. However, if you can't find it use what you have.

    Be sure to see the recipe card below for the full ingredients and instructions.

    Step by Step Instructions

    Mexican Chocolate Brownies

    The first collage for the Mexican Chocolate Brownies includes the 9" square pan lined wih parchment, a bowl with chocolate and butter, then melted and the dry ingredients in a strainer.

    Step 1. Line a 9" square pan with parchment paper allowing overhang as shown. Spray the paper and the sides of the pan with a non-stick baking release. Set aside. Step 2. Combine the butter and the chocolate in a bowl. Step 3. Melt the butter and chocolate at half power in the microwave for about 3 minutes depending upon the microwave. Stir to combine. Step 4. Place the flour, cocoa powder, cinnamon and cayenne in a strainer.

    The second collages shows the dry ingredients sifted, unsifted cocoa in the strainer, everything but the flour in the bowl of a mixer and beaten smooth.

    Step 5. Sift the dry ingredients into a bowl on onto a piece of waxed paper. Step 6. Cocoa has a tendency to cake up as show. Push those through the strainer with the back of a spoon onto the dry ingredients. Step 7. Combine the chocolate/butter granulated sugar, vanilla and eggs in the bowl of a mixer. Step 8. Mix on medium until everything is combined.

    The flour is added to the mixer, the thick batter is poured into the pan and the last photo is of the baked brownies

    Step 9. Add the flour to the chocolate mixture in the mixing bowl. Step 10. Beat on low to mix in the flour and then on medium high to incorporate everything The brownie batter will be very thick. Step 11. Spoon the batter into the pan and level it. Bake as directed. Test for doneness using a toothpick inserted in the middle of the chocolatey Mexican brownies. A few moist crumbs should stick to the toothpick. Step 12. Cool the brownies before glazing with the ganache.

    Hot Honey Ganache

    The last collage shows the Hot Honey Ganache being made with the buttter, cream, honey, and cayenne pepper in a saucepan and heated, the chocolate is added to the pan to melt, it is stirred smooth and finally tops the brownies.

    Step 13. Place the cream, butter, honey and cayenne pepper in a small saucepan. Heat until steaming but do not let it boil. Step 14. Remove the pan from the heat and add the chocolate. Submerge it under the cream and let it sit for about 5 minutes. Step 15. Stir gently with a spoon until smooth and everything is completely combined. Do not use a whisk as air bubbles can form which will ruin the look of the ganache on the brownies. Step 16. Remove the brownies from the pan and the parchment paper. Turn it bottom side up on a cooling rack over wax paper or parchment paper. Pour the ganache into the center of the brownies and smooth out with an offset spatula to cover. Let the ganache set up for a couple of hours before cutting. It will become firm. If you're in a hurry, place it in the fridge for 30 or 40 minutes. Bring it to room temperature. It may not be as shiny when removed but it will be just as good. Cut it 4 across and 4 down with a serrated knife dipped in hot water and dried off quickly for the cleanest cuts. Repeat for each cut.

    Recipe FAQS

    Why are these called Mexican Brownies?

    They are based on the flavors of Mexican Hot Chocolate which includes mexican
    chocolate, cinnamon and cayenne pepper.

    Which makes a recipe taste more chocolatey? Cocoa or chocolate?

    While it would seem that chocolate would, actually cocoa makes a darker baked item as well as one that has a deeper chocolate taste.

    Which cocoa should I use, Dutch or natural?

    Dutch cocoa bakes up darker than natural cocoa. If which cocoa is not specified in a recipe either one can be used. However if a chemical leavening agent is used it is important to use baking powder with Dutch cocoa or baking soda with natural cocoa.

    Expert Tips

    • Beat the brownies only until everything is completely combined.
    • Don't over bake them. A few moist crumbs should adhere to the tester when done.
    • The ganache will set up firmly is left for a few hours. Chill briefly to hurry it along.
    • Bittersweet chocolate can be used if desired.
    • Be sure to sift the dry ingredients because cocoa is often lumpy and those lumps don't always mix well in the finished dish.
    • Either Dutch or natural cocoa can be used. Dutch cocoa will make a darker brownie.
    Several Mexican Chocolate brownies sit on a white lattice plate with a white cake plate with more brownies behind it and an orange glass of milk.

    More Bars and Brownies to Tempt You

    Love this Decadent Chocolate Snack Cake? It would be hugely helpful and so appreciated it if you would take a moment to leave a rating. Thank you.

    Multiple Mexican Chocolate Browines sit on a white lattice tray with more on a white cake stand with a glass of milk in an orange glass.

    Mexican Chocolate Brownies

    Helen S Fletcher
    These irresitible Mexican Chocolate Brownies are easy enough to whip up on the spur of the moment. Brimming with flavor these are neither fudgy nor cakey. They are the perfect brownie to top with the Hot Honey Ganache.
    4.50 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 30 minutes
    Cook Time 30 minutes
    Ganache 20 minutes
    Total Time 1 hour 20 minutes
    Course Brownies
    Cuisine American
    Servings 16
    Calories 349 kcal

    Equipment

    • 9x9 inch square pan

    Ingredients

    Mexican Chocolate Brownies

    • 7 ounces semisweet chocolate (200 grams)
    • ¾ cup unsalted butter (170 grams or 1 ½ sticks)
    • 3 tablespoons cocoa (Dutch or natural)
    • 1 teaspoon cinnamon
    • ¼ teaspoon cayenne pepper
    • 1 ½ cups granulated sugar (300 grams)
    • 2 teaspoons vanilla
    • 4 large eggs
    • 1 cup all-purpose flour (140 grams)

    Hot Honey Ganache

    • ¼ cup heavy cream
    • 2 tablespoons honey
    • 1 tablespoon unsalted butter
    • ⅛ teaspoon cayenne pepper
    • 5 ounces semisweet chocolate (140 grams)

    Instructions
     

    Mexican Chocolate Brownies

    • Preheat the oven to 350°F. Line a 9x9" square pan with parchment paper, allowing the sides of the paper to overhang the pan. Spray the paper and the pan with a non-stick baking spray. Set aside.
    • Melt the chocolate and butter together in the microwave or in a pan on top of the stove. If melting on the stove, it is best to use a double boiler. Stir to mix throughly. Cool to lukewarm.
    • In the meantime, sift the flour, cocoa, cinnamon and cayenne pepper together.
    • Place the chocolate mixture, granulated sugar, vanilla and eggs in the bowl of a mixer fitted with the paddle attachment. Beat on medium low to mix completely.
    • Add the flour mixture and beat on medium to blend, scraping down as necessary. After removing the bowl from the mixer, use a plastic spatula to stir from the bottom up to make sure everything is well mixed. This is a very thick batter.
    • Scoop the batter into the prepared pan and smooth it out. Bake for about 30 minutes until a tester inserted in the center comes out with just a bit of moist crumbs clinging to it.
    • Cool completely before glazing.

    Hot Honey Ganache

    • Combine the cream, honey, butter and cayenne in a small saucepan. Heat until steamy but to not boil.
    • Remove from the heat and submerge the chocolate under the liquid. Let it sit for about 5 minutes. Stir it gently to combine so air bubbles don't form. Do not whisk as they creates air bubbles.
    • Release the brownies from the pan and turn them upside down on a cooling rack that is placed over waxed paper. This will make the flatest layer for glazing.
    • Pour the glaze in the center of the brownies and spread it to the edges with an offset spatula. Allow it to set up for several hours. If in a hurry, place it in the fridge for 30 or so minutes until set. It may not be as shiny as letting it sit at room temperature but it will still look good and taste the same.
    • The ganache will set up firmly and stay that way. Cut 4 across and 4 down for 16 brownies.
    • Store covered, in a single row. They will last for 4 days at room temperature.
    • It is best to freeze the brownies whole. Wrap well and freeze for several months. Thaw at room temperature and finish with the ganache.

    Notes

    There is always an abundance of photos to guide you in the post above.  If you have questions, look at the photos or read the header of the article.  Many of them will be answered there. 
    As always, I recommend using a scale for accuracy and consistency.  Flour, in particular, is difficult to measure by volume.  For my recipes, I use 140 grams per cup of unsifted  all-purpose, bread or whole wheat flour and 125 grams of cake flour. Others may use different weights so use whatever they suggest.
    _____________________________________________
    Beat the brownies only until everything is completely combined.
    Don't over bake them. A few moist crumbs should adhere to the tester when done. 
    The ganache will set up firmly is left for a few hours. Chill briefly to hurry it along.
    Bittersweet chocolate can be used if desired. 
    Be sure to sift the dry ingredients because cocoa is often lumpy and those lumps don't always mix well in the finished dish. 
    Either Dutch or natural cocoa can be used. Dutch cocoa will make a darker brownie.
    A half cup of toasted pecan pieces can be added.
    Certainly chocolate or cinnamon chips work well here.
    The spice level can be adjusted by adding more or less cayenne pepper. As the recipe is written, you know the cayenne pepper is there but it doesn't overwhelm or set your mouth on fire.
    If you're not into heat, omit the cayenne pepper.
    The ganache can be omitted if desired for a more plain brownie.
     

    Nutrition

    Serving: 16servingsCalories: 349kcalCarbohydrates: 39gProtein: 4gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.4gCholesterol: 77mgSodium: 23mgPotassium: 171mgFiber: 2gSugar: 29gVitamin A: 440IUVitamin C: 0.1mgCalcium: 29mgIron: 2mg
    Tried this recipe?Mention @helensfletcher or tag #pastrieslikeapro!

    Simple Strawberry Rhubarb Crisp

    Simple Strawberry Rhubarb Crisp heralds the beginning of Spring. This super easy dessert goes together in minutes. If you're not familiar with rhubarb it is actually a vegetable with long red stalks used most often in pies, jams, cobblers, sauces and the like. The one thing to keep in mind is the leaves are poisonous to eat. However, they are usually cut off in the grocery stores.

    A potion of Strawberry Rhubarb Crisp sits in a white bowl on a hellow gingham plate with the white pan in the backgournd.

    If you've never worked with rhubarb before this is a great place to start. It's almost impossible to go wrong. This dessert is like a strawberry rhubarb pie with no crust. How easy is that?

    There's a great article on rhubarb in Southern Living that tells you all you need to know about this vegetable that is treated like a fruit.

    Looking for more easy spring desserts? Here are a few to get you going: Orange Chiffon Cake, How to Make a S'Mores Tart, Mini Upside Down Pineapple Cakes, Rhubarb Cream Tart with Strawberry Sauce, and the irresistible Carrot Cake Baked Doughnuts.

    [feast_advanced_jump_to]

    Why You'll Love This Recipe

    • It's super easy. Who doesn't like that?
    • With the exception of the fruit, the rest of the simple ingredients are most likely in your pantry.
    • This is a great last minute dessert.
    • It's perfectly balanced between sweet and tart.
    • The combination of strawberries and rhubarb is a classic combination and with good reason.
    • It's a great beginner's recipe.

    Recipe Ingredients

    Strawberry Rhubarb Filling

    The ingredients for the Strawberry Rhubarb filling include, strawberries,rhubarb, granulated sugar, all-purpose flour, salt, vanilla and almond extract.

    FRONT ROW: Table salt, vanilla, almond extracts

    MIDDLE ROW: Fresh strawberries, granulated sugar, all-purpose flour

    BACK ROW: Rhubarb stalks

    Crisp Topping

    Ingredients for the crisp topping are: all-purpose flour, brown sugar, old fashioned oats, unsalted butter, baking powder, and baking soda,

    FRONT ROW: Baking powder, baking soda

    MIDDLE ROW: Unsalted butter

    BACK ROW: All-purpose flour, brown sugar, old fashioned oats (not quick)

    Be sure to see the recipe card below for the full ingredients & instructions.

    Step by Step Instructions

    The first collage for the Strawberry Rhubarb crisp shows the rhubarb stalks, the rhubaarb cut, the strawberries and rhubarb combined in a bowl and the sugar, salt and flour mixed for the thickener and sweetner.

    Step 1. Stalks of red rhubarb waiting to be cut. If there is a choice, pick the reddest stalks for the sweetest, deepest flavor. Step 2. Wash the stalks and cut them into about ½" to ¾" pieces. Step 4. Combine the sugar, flour and salt in a bowl.

    This collage shows the dry ingredients beinga added to the cut fruit, everything stirred together, the brown sugar, cutter, oats, flour baking powder and baking soda in the mixing bowl, then mixed into crumbs.

    Step 5. Add the dry ingredients to the fruit. Step 6. Stir it in well and let it sit while you prepare the rest of the recipe - at least 10 to 15 minutes stirring from time to time. Step 7. Add all of crisp ingredients to a mixing bowl. Step 8. Mix on low to bring together and then raise to medium high and mix until crumbs form. Do not over mix.

    The last collage shows the fruit in the baking pan, covered with the crisp topping, and baked with the juices bubbling out.

    Step 9. Arrange the fruit and juices in the prepared pan. Step 10. Cover the fruit evenly with the crisp mixture. Step 11. Bake the Strawberry Rhubarb crisp until the crumbs are nicely browned and the fruit is tender. Step 12. When the crisp is done, the juices will bubble out from the edges of the pan.

    Recipe FAQS

    What does rhubarb taste like?

    Rhubarb is quite tart and crunchy with some saying it's sour. Tart apples, lemons, and sour cherries are often suggested. However, it has a very distinct taste of its own. It isn't usually eaten raw but cooked or baked with sugar to balance the tartness.

    Why is rhubarb considered poisonous?

    The leaves contain a chemical called oxalic acid, and ingesting even a small amount can lead to some unpleasant side effects, like nausea and vomiting. Grocery stores usually cut the leaves off before selling. But if buying from a farmer's market, make sure to cut the leaves off and throw them away.

    What is used for?

    First and foremost is used with pies, on its own or combined with strawberries, or other fruits. It is popular for crisps, cobblers, crumbles, and bars as well as sweet and savory sauces.

    Expert Tips

    • Buy the reddest rhubarb you can find. Avoid green stalks as they are not as tasty.
    • The peak season for rhubarb is in April and it is in its prime then.
    • Don't be fooled by large strawberries. The smaller ones have the most flavor and the best texture.
    • Make sure to use old fashioned oats. The quick oats are precooked and don't taste the same in the crisp.
    • Be sure to put the unbaked pan on a parchment lined half sheet pan. This makes it much safer to remove from the oven when it is hot and the juices are bubbling over. It also helps keep the oven clean.
    This photo of the Strawberry Rhubarb Crisp shows it in a white bowl with a scoop of ice cream which sits on a yellow bowl

    Other Fruit Recipes You're Sure to Enjoy

    Love this Simple Strawberry Rhubarb Crisp? It would be hugely helpful and so appreciated it if you would take a moment to leave a rating. Thank you.

    A potion of Strawberry Rhubarb Crisp sits in a white bowl on a hellow gingham plate with the white pan in the backgournd.

    Strawberry Rhubarb Crisp

    Helen S Fletcher
    This Simple Strawberry Rhubarb Crisp heralds the beginning of Spring. This super easy dessert goes together in minutes. You're sure to add this to your spring favorites.
    4 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 25 minutes
    Cook Time 35 minutes
    Total Time 1 hour
    Course Dessert
    Cuisine American
    Servings 8
    Calories 418 kcal

    Ingredients

    Strawberry Rhubarb Prep

    • 1 ½ pounds strawberries (680 grams)
    • 1 ½ pounds rhubarb (680 grams)
    • ⅔ to ¾ cup granulated sugar (130 to 150 grams)
    • 3 to 4 tablespoons all-purpose flour
    • ¼ teaspoon salt
    • ½ teaspoon almond extract
    • ½ teaspoon vanilla extract

    Crisp Topping

    • ¾ cup Old fashioned oats (not quick oats) (75 grams)
    • ¾ cup brown sugar (150 grams)
    • ¾ cup all-purpose flour (105 grams)
    • ¼ teaspoon baking soda
    • ¼ teaspoon baking powder
    • 6 tablespoons unsalted butter, softened (85 grams)

    Instructions
     

    Strawberry Rhubarb Filling

    • Preheat the oven to 375°F. Spray a 9x9" square baking pan with a non-stick baking release. Set aside.
    • Rinse the strawberries and rhubarb. Cut the strawberries into quarters or more if they are large. Cut the rhubarb into ½" to ¾" pieces. Combine in a large bowl. Add the almond and vanilla extracts.
    • Combine the granulated sugar, flour, and salt. Add it to the fruit, stirring it well to coat all of the fruit. Allow to sit about 15 minutes to juice, stirring several times.

    Crisp Topping

    • Made sure the butter is softened. Combine all the ingredients in the bowl of a mixer. Mix on low speed to bring together and then raise to medium to medium high speed and mix until crumbs form.

    Assembly

    • Stir the fruit well and spread it evenly into the prepared baking dish. Spread the crisp evenly over the fruit.
    • Place the pan on a parchment lined baking dish. Bake for 35 to 40 minutes until the crumbs are browned, the fruit is soft and juices are bubbling out. This makes it much safer to remove from the oven when it is hot and the juices are bubbling over. It also helps keep the oven clean.
    • Cool to warm to serve. If it is room temperature, microwave each portions to warm or warm the whole in a 350°F oven for 15 to 20 minutes.
    • The crisp can be stored at room temperature overnight or refrigerated as you chose.

    Notes

    There is always an abundance of photos to guide you in the post above.  If you have questions, look at the photos or read the header of the article.  Many of them will be answered there. 
    As always, I recommend using a scale for accuracy and consistency.  Flour, in particular, is difficult to measure by volume.  For my recipes, I use 140 grams per cup of unsifted  all-purpose, bread or whole wheat flour and 125 grams of cake flour. Others may use different weights so use whatever they suggest.
    _________________________________________________
    Buy the reddest rhubarb you can find. Avoid green stalks as they are not as tasty.
    The peak season is in April and it is in its prime then.
    Don't be fooled by large strawberries. The smaller ones have the most flavor and the best texture. 
    Be sure to use old fashioned oats. The quick oats are precooked and don't taste the same in the crisp.
    Be sure to put the unbaked pan on a parchment lined half sheet pan. This makes it much safer to remove from the oven when it is hot and the juices are bubbling over. It also helps keep the oven clean.
     
     

    Nutrition

    Serving: 8servingsCalories: 418kcalCarbohydrates: 82gProtein: 4gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 23mgSodium: 132mgPotassium: 450mgFiber: 4gSugar: 61gVitamin A: 359IUVitamin C: 57mgCalcium: 120mgIron: 2mg
    Tried this recipe?Mention @helensfletcher or tag #pastrieslikeapro!

    Best Cinnamon Crunch Rolls Recipe

    These really are the Best Cinnamon Crunch Rolls Recipe. Why? Because I've added a Cinnamon Crunch topping (think Cinnamon Crunch Bagels) which takes this way over the top! Combining these two makes a completely new and different roll that's easy to make. These are perfect for an Easter Brunch.

    This amazing dough is a marvel. It is more of a batter and, as such, has to be refrigerated to roll it. Here is the really good news. If you've ever worked with yeast doughs that spring back constantly when rolling them out, you know what a pain it is to wait 10 minutes while the relax. Well there is no waiting and no springing back with this recipe. It stays where you roll it.

    An open Cinnamon Roll sits on a flowral plate with a plate of rolls behind it and a blue dotted cup and saucer are off to the side.

    While any yeasted product is best the day it is made, these last with great results for several days. More good news! I have included a traditional vanilla glaze as well as the cinnamon crunch topping. Both freeze beautifully. The rolls with the cinnamon crunch topping thaw with the topping still crunchy. The rolls with the vanilla glaze should be frozen without the glaze for the best results.

    Everyone loves a sweet roll - here are a few other to try: Orange Macadamia Rolls, Cinnamon Filled Buttermilk Scones, Lemon Sugar Rolls, and German Chocolate Sweet Rolls.

    [feast_advanced_jump_to]

    What Makes This Recipe Doable

    • It has a couple of steps but they are all very easy.
    • The dough goes together effortlessly as well as quickly.
    • The dough is a dream to roll out. With no spring back filling goes on quickly.
    • Baking these in jumbo paper liners ensures the cinnamon crunch topping doesn't get stuck to the pan.
    • It is super easy to remove the rolls from the paper with the topping intact.

    Recipe Ingredients

    Cinnamon Crunch Rolls Dough

    The ingredients for the Best Cinnamon Crunch Rolls Recip include, all-purpose flour, sour cream, water, unsalted butter, eggs, granulated sugar, salt, yeast, and vanilla.

    FRONT ROW: Salt, yeast, vanilla

    MIDDLE ROW: Unsalted butter, eggs, granulated sugar

    BACK ROW: Sour cream, all-purpose flour, water

    Cinnamon Crunch Topping

    The ingredients for the cinnamon sugar filling are brown sugar, granulated sugar, vanilla, unsalted butter and cinnamon.

    FRONT ROW: Vanilla, unsalted butter and cinnamon

    BACK ROW: Brown sugar, granulated sugar

    Vanilla Glaze

    Ingredients for the vanilla glaze are powdered sugar, butter, vanilla and milk

    FRONT ROW: Milk, unsalted butter, vanilla

    BACK ROW: Powdered sugar

    Important Ingredients

    • All-purpose flour is the flour of choice for this particular recipe.
    • While the recipe uses instant yeast, it is still added to the liquid ingredients.
    • Korinje cinnamon is my choice for its bold, intense flavor.
    • The Sour Cream adds softness to the final, baked dough and enhances its shelf life.
    • Dark Brown Sugar is preferred over light for its more intense flavor.

    Be sure to see the recipe card below for the full ingredients & instructions.

    Step by Step Instructions

    Cinnamon Crunch Rolls

    The first collage shows the paper liners for the pans, the sour cream added to the melted butter, and the flour in the mixing bowl.

    Step 1. Line jumbo muffin tins with one of the paper liners. This will make removing the rolls easier and keep the crunch in tact. Spray them with a non-stick baking release and set aside. Step 2. Melt the butter, sugar and salt in a small sauce pan. Heat it until the butter melts. Alternatively, it can be done in a microwave. Cool to lukewarm. When it comes to temperature, whisk in the sour cream and vanilla. Step 3. Whisk in the eggs, yeast and water. Step 4. Place the flour in the bowl of a mixer.

    The liquid ingredients are added to the flour, the finished dough, the dough in a container and the time marked on top.

    Step 5. Add the liquid to the flour in the mixing bowl. Step 6. Fit the mixer with a dough hook if possible. Beat until it comes together then knead in the mixer for 3 minutes, turning in the bowl after about 1 ½ minutes as the dough will adhere to the top of the dough hook and not get kneaded. The dough will be very soft and more of a batter. Step 7. Spray a container at lest 3 times as big as the dough with a non-sick baking release. Place the dough in it and cover with film. Step 8. Place the cover on the container (or cover with a tea towel) and mark the time on it. It should take about 2 to 2 ½ hours to nearly triple. Deflate the dough and refrigerate overnight or up to 3 days. It may or may not rise again in the fridge. It doesn't matter either way,

    Assembling the rolls

    This collage shows the dough in a rectangle ready to be rolled, rolled and buttered, filled with the cinnamon filling and the far edge wet.

    Step 9. Prior to rolling out the dough combine the ingredients for the cinnamon filling, cover with plastic wrap and set aside. Remove the dough from the fridge and shape into a thick rectangle. Step 10. Roll the dough into an 22" x 13" rectangle, keeping the long side horizontal on the table. Brush with the melted butter. Step 11. Spread the filling evenly over the dough to within ½ inch of the far edge. Step 12. Wet the far end of the dough lightly with water.

    The dough rolled up, the seam sealed, thread under the roll at 1 ½" and the thread brought to the top and crossed.

    Step 13. Roll the dough up completely making sure the seam is on top. Step 14 . Using your finger, seal the seam by smearing the dough down. Step 15. Mark the dough into 1 12" pieces. The cleanest cuts can be made by putting a long piece of thread under the marked piece of dough. Step 16. Bring the thread up to the top, cross it over and pull to make a clean cut. The filling will be loose so pick the roll up carefully keeping the filling intact and place it in a paper round. Repeat with the rest of the rolls.

    Cinnamon Crunch Topping

    This collages shows the dry ingredients for the crunch topping in a bowl, mixed, the butter and vanilla mixed and added to the dry ingredients.

    Step 17. Place the dry ingredients in a bowl. Step 18. Mix them thoroughly. Step 19. Combine the melted butter and the vanilla. Step 20. Add the liquid to the dry ingredients and mix with a fork. They will not form crumbs and be slightly wet.

    In the last collage of the Cinnamon Crunch Rolls, the rolls are brushed with egg white, the crunch is placed on top, then after baking, the paper liner, is carefully removed from the roll.

    Step 21. Brush the risen rolls with beaten egg white to hold the crunch in place. Step 22. Cover the top of the rolls with about a slightly heaping tablespoon of topping each. Press lightly into the egg white. Step 23. A few minutes after pulling them from the oven, carefully lift the papers, with the rolls, out of the pans. Step 24. Carefully, pull the paper down to release the rolls and topping. Place on a cooling rack to cool completely.

    Recipe FAQS

    What is the best way to cut cinnamon rolls?

    By using thread or thin dental floss placed under the roll and brought to the top then crossed and pulled quickly the rolls will be perfectly cut without altering the roundness of the roll.

    Why not cut cinnamon rolls with a knife?

    Because the dough is soft, a knife will squash the rolls and get them out of shape.

    What makes a soft yeast dough?

    Milk, sour cream or buttermilk will all help soften the dough as well as add flavor. Having a batter, which is looser, instead of a more firm dough also contributes to a softer roll with a longer shelf life.

    Storage and Freezing

    The rolls, fully baked, can be well wrapped and frozen. The rolls with the cinnamon crunch can be baked as is. If the rolls are to be finished with the Vanilla Glaze, they should be frozen without the glaze. Thaw at room temperature. To freshen preheat the oven to 350°F, place them in a sheet pan and cover with foil. Heat for about 15 minutes.

    Make the vanilla glaze and glaze the rolls after they have cooled. They can also be served without the cinnamon crunch or glaze.

    Expert Tips

    • The dough can refrigerated up to 3 days.
    • I often bake individual rolls in Jumbo muffin pans lined with large muffin papers. Doing it this way avoids the rolls sticking as they sometimes can and they bake up with softer sides.
    • Be sure to spray the paper lines for easier releasing.
    • Do not be tempted to add additional flour. The dough should remain a batter. Chilling it overnight will firm it up and make it easy to handle.
    • Be sure to make the filling ahead of rolling out the dough so it won't warm up and become soft.
    The open cinnamon crunch roll is on a white plate with flowers on the edge. A plate of rolls is in the background and a blue dotted cup and saucer are on the right.

    Here are some other amazing sweet breads

    Love this Best Cinnamon Crunch Rolls Recipe It would be hugely helpful and so appreciated it if you would take a moment to leave a rating. Thank you.

    An open Cinnamon Roll sits on a flowral plate with a plate of rolls behind it and a blue dotted cup and saucer are off to the side.

    Best Cinnamon Crunch Rolls Recipe

    Helen S Fletcher
    These really are the Best Cinnamon Crunch Rolls Recipe. Why? Because I've added a Cinnamon Crunch topping (think Cinnamon Crunch Bagels) which takes this way over the top!
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 2 hours
    Chilling Time 1 day
    Total Time 1 day 2 hours
    Course Breakfast/brunch
    Cuisine American
    Servings 14 rolls
    Calories 504 kcal

    Equipment

    • Jumbo Muffin Pans

    Ingredients

    Cinnamon Roll Dough

    • ½ cup unsalted butter (114 grams or 1 stick)
    • ½ cup granulated sugar (100 grams)
    • 1 teaspoon salt
    • 1 cup sour cream (225 grams)
    • 1 teaspoon vanilla extract
    • 2 ¼ teaspoons instant yeast (1 packet)
    • ½ cup water, lukewarm
    • 2 large eggs
    • 4 cups all-purpose flour (560 grams)

    Cinnamon Filling

    • 3 tablespoons unsalted butter, melted (45 grams)
    • 1 cup dark brown sugar (200 grams)
    • 2 +1 tablespoon + teaspoon cinnamon

    Cinnamon Crunch Topping - If making all 14 of the rolls with the crunch topping DOUBLE THIS RECIPE

    • ½ cup dark brown sugar (100 grams)
    • ¼ cup granulated sugar (50 grams)
    • 1 tablespoon cinnamon
    • 4 tablespoons unsalted butter (58 grams)
    • 1 egg white to brush on rolls

    Vanilla Glaze - If making all 14 rolls with the vanilla glaze - DOUBLE THIS RECIOPE

    • 1 ½ cups powdered sugar (200 grams)
    • 3 tablespoons unsalted butter (45 grams)
    • 2 teaspoons vanilla extract
    • 2 to 3 tablespoons milk

    Instructions
     

    Cinnamon Roll Dough

    • Cut the butter into pieces and place in a small saucepan along with the sugar and salt.  Heat until the butter is melted.  Remove from the heat and let it sit until it is lukewarm. 
    • Whisk in the sour cream and vanilla followed by the eggs, yeast, and water.
    • Add the flour to the bowl of a mixer. Fit the mixer with a dough hook if available.
    • Pour the liquid over the flour and beat on low to bring together. Knead in the machine for 3 minutes, turning after about 1 ½ minutes as the dough will adhere to the top of the dough hook and not get beaten.  The dough will be very soft and more of a batter.
    • Spray a container at least 3 times the size of the dough with a non-stick baking release. Add the dough and cover with plastic wrap. Mark the time on it. Allow it to rise until doubled, about 2 to 2 ½ hours. 
    • After it has risen, deflate it, re-cover it and refrigerate overnight so the butter can firm up. It may or may not rise again in the fridge. That's fine. It can be refrigerated up to 3 days.

    Cinnamon Filling

    • Melt the butter. Reserve. Combine the brown sugar and cinnamon, mixing completely. Cover with plastic wrap to prevent the brown sugar from drying out.

    Assembly

    • Line 14 jumbo muffin cups with jumbo paper liners. Spray with a non-stick baking release. Set aside.
    • Remove from the refrigerator. Roll the dough into a 13" x 22" rectangle, keeping the 22" side horizontal on the table.
    • Brush it with the melted butter from the Cinnamon Filling to within ½" of the far edge. Spread the filling over the butter keeping the far edge without anything on it.
    • Starting from the long side (22") roll the dough up tightly to within the ½'. Brush the edge with water. Bring it up to cover the dough and seal the edge by, pressing it down and smearing the edge.
    • Mark the roll 1 ½". Place a long piece of thread or fine floss under the dough on the marking extending to the front and back. Bring the thread up to the top, cross it and pull sharply on both ends. It will cut the rolls cleanly. Repeat with the remaining rolls.
    • The filling will be loose, so pick it up quickly and carefully place it into the sprayed paper cups, filling side down. Press the rolls flat in the cups.
    • When all of the rolls are in the cups, cover with tea towels and allow them to rise until doubled but reaching only to about ½" of the top, about 1 ½ hours.

    Cinnamon Crunch Topping

    • While the rolls are rising, combine the brown and granulated sugar with the cinnamon, mixing well. Cover with plastic wrap to keep the brown sugar from drying out.
    • Preheat the oven to 350°F.
    • Add the melted butter (rewarm if it has solidified) to the cinnamon-sugar mixture and blend together. This will not be crumbs. It is more of a thick paste.
    • When the rolls are ready, beat the egg white till foamy. Brush the tops of the rolls with the egg white.
    • Gently, so as not to deflate the rolls, spread about 1 slightly rounded tablespoon of the Cinnamon Crunch on each roll covering it well. Press it gently into the egg whites to make sure it adheres.
    • If using the vanilla glaze, do nothing to the top of the rolls.
    • Bake for 20 to 23 minutes until browned and baked through. Do not overbake.
    • Let the baked rolls cool for about 5 minutes then carefully lift them by the paper liners out of the pans. Gently, pull down the papers, remove the rolls, and set the on cooling rack to cool completely.
    • If using the vanilla glaze, combine all of the ingredients for the glaze, adjusting the powder sugar if too thin or adding more milk if too thick, Spoon over the rolls, letting it drip down the sides. Leave them out to dry.
    • While all yeast dough is best the day it is baked, these have an amazing shelf life if covered for several days.
    • Either of these can be frozen. The Cinnamon Crunch Rolls can be frozen as is, then well wrapped individually and frozen for a couple of months. The vanilla glazed rolls can be frozen WITHOUT the glaze wrapped as above.
    • Thaw either at room temperature. To freshen, preheat the oven to 350°F. Place the rolls on a sheet pan and cover the pan tightly with foil. Heat for 10 to 15 minutes. Cool.
    • Apply the vanilla glaze after the rolls have cooled.

    Notes

    There is always an abundance of photos to guide you in the post above.  If you have questions, look at the photos or read the header of the article.  Many of them will be answered there. 
    As always, I recommend using a scale for accuracy and consistency.  Flour, in particular, is difficult to measure by volume.  For my recipes, I use 140 grams per cup of unsifted  all-purpose, bread or whole wheat flour and 125 grams of cake flour. Others may use different weights so use whatever they suggest.
    ________________________________________________
    All-purpose flour is the flour of choice for this particular recipe.
    While the recipe uses instant yeast, it is still added to the liquid ingredients. 
    Korinje cinnamon is my choice for its bold, intense flavor.
    The Sour Cream adds softness to the final, baked dough and enhances its shelf life. 
    Dark Brown Sugar is preferred over light for its more intense flavor.
    The dough can refrigerated up to 3 days.
    I often bake individual rolls in Jumbo muffin pans lined with large muffin papers. Doing it this way avoids the rolls sticking as they sometimes can and they bake up with softer sides.
    Be sure to spray the paper liners for easier releasing.
    Do not be tempted to add additional flour. The dough should remain a batter. Chilling it overnight will firm it up and make it easy to handle. 
    Be sure to make the filling ahead of rolling out the dough so it won't warm up and become soft.
     
     

    Nutrition

    Serving: 14rollsCalories: 504kcalCarbohydrates: 79gProtein: 6gFat: 19gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 75mgSodium: 197mgPotassium: 147mgFiber: 3gSugar: 47gVitamin A: 608IUVitamin C: 0.3mgCalcium: 91mgIron: 2mg
    Tried this recipe?Mention @helensfletcher or tag #pastrieslikeapro!

    Bailey's Pi Day Pie

    Bailey's Pi Day Pie is actually a dual day dessert. It also serves as a great treat for St. Patrick's Day. This no bake pie consists of a deeply chocolate crust, a creamy chocolate layer, topped with a Bailey's Coffee Mousse and wreathed in billows of whipped cream. How irresistible is that?

    A slice of Bailey's Pie for Pi Day with its dark bottom layer, light mousse layer and whipped cream edging sits on a white plate with the ie in the background and a cup next to the plate.

    To make things even easier, the entire pie can be made and frozen. The Bailey's mousse is lifted up by the addition of white chocolate and coffee. If you're a fan of Bailey's this dessert is calling to you.

    Other great pies and tarts to consider include: Chocolate Caramel Pecan Tart, the no bake Sky High Salted Caramel Chocolate Pie, another no bake tart, How to make a S'mores Tart, the Butter Rum Pecan Tart and lemon lovers favorite, Lemon Meringue Pie.

    [feast_advanced_jump_to]

    What is Pi Day?

    Pi day is celebrated around the world on March 14 or 3.14 - the first three digits of an infinite number. It is also, fittingly, the birthday of Albert Einstein. It is often marked worldwide by people eating pie, either sweet or savory.

    What does Pi stand for?

    Simply put, Pi is a mathematical constant that expresses the ratio of a circle's circumference to its diameter. It is part of many formulas used in physics, astronomy, engineering and other fields, dating back thousands of years to ancient Egypt, Babylon and China.

    Pi can calculate the circumference of a circle by measuring the diameter — the distance straight across the circle's middle — and multiplying that by the 3.14 number.

    When was it first made a holiday?

    Pi Day itself dates to 1988, when physicist Larry Shaw began celebrations at the Exploratorium science museum in San Francisco. The holiday didn’t really gain national recognition though until two decades later. In 2009, Congress designated every March 14 to be the big day — to hopefully spur more interest in math and science.

    Why you will love this recipe!

    • It requires no baking! That makes it easy already.
    • Despite three component parts, they are all quickly done where you are combining things and dumping them into the pie shell.
    • Bailey's is pronounced in this recipe so you can't miss it. What's the point of calling it Bailey's if you have search your tastebuds.
    • It looks impressive so be sure to share it - or maybe not!

    Recipe Ingredients

    9" Chocolate Graham Crust

    The ingredients for the 9" chocolate graham crust are unsalted butter, cocoa, graham crackers and powdered sugar.

    FRONT ROW: unsalted butter, cocoa

    BACK ROW: Graham crackers, powdered sugar

    Milk Chocolate Layer

    The ingredients for the milk chocolate layer for the Bailey's Pi Day Pie include instant coffee, milk chocolate, and heavy cream.

    FRONT ROW: Instant coffee

    BACK ROW: Milk chocolate, heavy cream

    Bailey's Coffee Mousse

    The Bailey's mousse contains instant coffee, ater, gelatin, Baliey's liqueur, white chocolate and heavy cream.

    FRONT ROW: Instant coffee, water, gelatin

    MIDDLE ROW: Bailey's liqueur

    BACK ROW: White Chocolate, heavy cream

    Whipped Cream for the wreath

    The whipped cream wreath on top of the pie uses heavy cream and powdered sugar.

    Powdered sugar, heavy cream

    Key Ingredients

    • Dutch Cocoa is my choice for this recipe. It is darker and more mild. Natural cocoa may also be used but the crust will not be as deeply colored or flavored.
    • Graham Crackers vary from different manufacturers. Some absorb more or less butter so it is good withhold several tablespoons when mixing at first.
    • I use Instant Coffee as opposed to expresso because I am a tea drinker and use coffee for flavoring. Espresso may be used but I would use ⅔ of what is called for.
    • Milk chocolate is used so it doesn't take away from the mousse which is more delicately flavored. Dark can be substituted if desired.
    • Heavy Cream contains 36% butter fat. However, on rare occasions or if you're lucky, 40% cream can be found. Trader Joe's has it in pints. It is much thicker and whips up higher and thicker. Whatever you use, do not cream marked whipping cream as it won't whip up thick enough.
    • Ghirardelli White Chocolate is my go to white chocolate.
    • Two small airline or individual serving bottles of Bailey's will be needed if not pouring from a larger bottle.

    Be sure to see the recipe card below for the full ingredients & instructions.

    Step by Step Instructions

    9" Chocolate Graham Crust

    The first collage shows the dry ingredients for the chocolate crust in the processor, processed, the butter added, and the crumbs mixed with the butter.

    Step 1. Melt the butter and set aside to cool. Place everything but the melted butter in the bowl of a food processor. Step 2. Process to form fine crumbs. Step 3. Because different brands of graham crackers absorb more or less butter, start with about ¾ of the butter, toss with a fork. Step 4. Using a fork keeps the crumbs lighter, a spoon has a tendency to pack them down more. Add more butter if need until the crumbs hold together when a small amount is pressed between your fingers without exuding butter and being wet.

    The chocolate crumbs are poured into the pie plate, pressed into the sides and bottom and the finished crust is shown.

    Step 5. Lightly spray the pie plate. Pour the crumbs into the plate and distribute them evenly over the bottom of the plate. Spread about ⅔ of the crumbs evenly around the edge of the pie plate. Step 6. Press them very firmly against the side of the plate. Step 7. Press the remaining crumbs firmly into the bottom. Step 8. Refrigerate the finished crust while preparing the next step.

    This collages shows the bar of milk chocolate, the coffee in the saucepan with the cream,the chocolate submerged in the hot cream and the finished chocolate layer in the pie plate.

    Step 9. I know I sound ike I have stock in Trader Joe's but trully, I don't and I'm not even an affiliate but I really like their Pound Plus Chocolates. This is the chocolate I used for the chocolate layer. Cut the amount called for in pieces so it dissolves completely. Step 10. Place the heavy cream in a smallish saucepan along with the coffee. Heat it until it is steaming but not boiling. Step 11. Submerge the chocolate under the hot cream. Wait for 4 to 4 minutes then gently whisk together until completely smooth. Step 12. Pour it into the prepared crust. Let it set but not don't let it get hard or the mousse won't stick.

    This collage shows a double boiler, the cream and coffee in the top, the white chocolate added and everything melted and smooth.

    Step 13. There isn't a lot of ingredients to go into the top of the double boiler. Mine was too big. So just place a bowl over water in a saucepan. Step 14. Add the cream and coffee to the bowl. Heat to dissolve the coffee. Bring the water underneath just to a simmer. Do not let the bowl touch the water or let the water come to a boil. Step 15. Cut up the white chocolate and add it to the double boiler bowl. Step 16. Submerge the chocolate under the cream and let it sit for 3 or 4 minutes.

    The chocolate for the Bailey's mousse is smooth, the gelatin and water are shown, then mixed together and the cream and powdered sugar are in a mixing bowl.

    Step 17. Whisk gently to combine the base for the mousse completely. Cool before adding the gelatin. Step 18. The water and gelatin are in bowls. Be sure to use very small bowls or the water will be too spread out to completely soak the gelatin. Step 19.The gelatin has bloomed which simply means it has absorbed the water and is now a gelatinous blob. Set aside. Step 20. Place the cream in a mixing bowl along with the powdered sugar.

    This collages shows the whipped cream on he whip and in the bowl, being folded into the chocolate and the mousse finioshed.

    Step 21. The cream being whipped. Beat it to medium peaks. Step 22. Do not whip it until it is stiff or it won't fold in well. Fold it into the white chocolate base. Step 23. Add the whipped cream cream to the room temperature Bailey's mousse base. Step 24. Fold together gently until completely conbined.

    The last collage picures the liquified gelatin being added to the mousse, the mousse in the pie plate and wreathed in whipped cream.

    Step 25. Microwave the gelatin for about 5 seconds to liquify it. Step 26. Add it to the mousse mixture immediately and fold together. Step 27. Pour it over the chocolate layer in the pie pan. Step 28. Beat the whipped cream and powdered sugar for the wreath until stiff this time. Using a #7 or #8 open star tip, pipe a wreath around the top of the tart covering the edge where the mousse meets the crust. Refrigerate.

    Recipe FAQS

    What is Bailey's Liqueur made from?

    The basic ingredients are cream, triple-distilled Irish Whiskey, chocolate and vanilla as well as a few other ingredients not noted. There is a short, interesting article titled Bailey's History that is worth a read.

    How did Bailey's get its name?

    Invented in 1973 by Tom Jago, it was named after a restaurant named "Bailey Bistro" which was located below the office the creators were moving into in Soho London. It was chosen to sound Anglo-Irish.

    Because Bailey's has cream, how long does it last?

    The total shelf life, opened or unopened is 2 years if kept in the recommended storage temperatures of 32°F to 77°F.

    Expert Tips

    • While the use of milk chocolate is specified, dark chocolate can be used but be aware dark chocolate has a tendency to overtake the rest of the ingredients.
    • Press the crust in really firmly so it doesn't crumble when cut.
    • Expresso coffee can be used, but at about ¾ strength.
    • Make sure to use heavy cream and not whipping cream. The heavy cream whips up more firmly and higher.
    • Different brands of graham crackers absorb more or less butter. Start with about ¾ and add more if some crumbs pressed between your fingers don't stick together well.
    The photo shows a slice of the Bailey's pi day pie sits on a white plate with a whole pie in the back ground and two mugs and a fork.

    Marvelous pies for any day

    Love this Bailey's Pi day Pie It would be hugely helpful and so appreciated it if you would take a moment to leave a rating. Thank you

    A slice of Bailey's Pie for Pi Day with its dark bottom layer, light mousse layer and whipped cream edging sits on a white plate with the ie in the background and a cup next to the plate.

    Bailey's Pi Day Pie

    Helen S Fletcher
    Bailey's Pi Day Pie is actually a dual day dessert. It also serves as a great treat for St. Patrick's Day. This no bake pie consists of a deeply chocolate crust, a creamy chocolate layer, topped by a Bailey's Coffee Mousse and wreathed in billows of whipped cream. How irresistible is that?
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 1 hour 30 minutes
    Chilling Time 5 hours
    Total Time 6 hours 30 minutes
    Course Dessert, No Bake, Pie
    Cuisine American
    Servings 12 servings
    Calories 529 kcal

    Equipment

    • 9" pie pan

    Ingredients

    9" Chocolate Graham Cracker Crust

    • 10 tablespoons unsalted butter, melted (145 grams)
    • 1 ⅓ cups graham cracker crumbs (170 grams)
    • ¼ cup cocoa, Dutch preferred (25 grams)
    • ½ cup powdered sugar (65 grams)

    Milk Chocolate Layer

    • ⅔ cup heavy cream
    • 1 tablespoon instant coffee
    • 6 ounces milk chocolate (170 grams)

    Bailey's Coffee Mousse

    • ⅓ cup Bailey's Liqueur
    • 1 ½ tablespoons instant coffee
    • 6 ounces white chocolate (170 grams)
    • 1 teaspoon gelatin
    • 1 tablespoon water
    • 1 ¼ cups heavy cream

    Whipped Cream to Finish

    • 1 cup heavy cream
    • ¼ cup powdered sugar (30 grams)

    Instructions
     

    9" Chocolate Graham Crust

    • Spray a 9" pie pan lightly with a non-stick baking spray. Set aside.
    • Melt the butter and set aside to cool but it needs to say liquid. Cut the white chocolate in smaller pieces. Set both aside.
    • Break up the graham crackers and add them to a processor bowl. Add the cocoa and powdered sugar.
    • Process until fine crumbs form.
    • Pour them into a bowl and add ¾ of the melted butter. Using a fork, toss the crumbs and butter together. Take a small amount and press it between your fingers. If it doesn't stick together well, add more butter.
    • Pour the crumbs into the pie pan and level out. Press about ⅔ of the crumbs very firmly up the sides of the pie pan. Press the remainder of the crumbs on the bottom of the pie plate. Refrigerate while preparing the next part.

    Milk Chocolate Layer

    • Heat the cream and coffee until steaming but not boiling. Submerge the chocolate under the cream. Wait 3 to 5 minutes and gently whisk to combine fully. Pour into the prepared pie crust.
    • Let the layer set up at room temperature. It should be room temperature and soft set so the mousse will adhere to it. It's not advisable to refrigerate it. Set aside.

    Bailey's Coffee Mousse

    • The base for the mousse is best made in a small double boiler. One can be fashioned out of a small sauce pan with a bowl placed on top. Add water to the pan but is should not touch the bowl above.
    • Combine the Bailey's and coffee in the top of the double boiler. Bring the water beneath to a simmer. Do no let it boil. Heat until the coffee dissolves, stirring occasionally. Turn the heat off and submerge the white chocolate under the hot liquid. Let it sit for 3 to 5 minutes then whisk gently to combine. Remove from over the water and cool.
    • In a very small bowl, combine the 1 tablespoon water and the gelatin, stirring to make sure all of the gelatin contacts the water. Set aside.
    • When everything is cool, beat the cream just until medium peaks. Do not beat until stiff or it will be difficult to fold completely into the white chocolate base.
    • Stir ¼ of the whipped cream into the base to lighten it. Fold the remainder of the cream into the mousse, gently but thoroughly. Liquify the gelatin in the microwave for about 5 seconds. Fold it in immediately quickly and gently.
    • Pour it over the chocolate layer.

    Whipped Cream Finish

    • To finish, beat the 1 cup cream and ¼ cup powdered sugar together until stiff. Fit a piping bag with a number #7 or #8 open star piping tip and pipe a wreath around the edges of the pie covering the seam between the crust and the mousse. If not into piping, cover the top of the mousse with the cream.

    Notes

    There is always an abundance of photos to guide you in the post above.  If you have questions, look at the photos or read the header of the article.  Many of them will be answered there. 
    As always, I recommend using a scale for accuracy and consistency.  Flour, in particular, is difficult to measure by volume.  For my recipes, I use 140 grams per cup of unsifted  all-purpose, bread or whole wheat flour and 125 grams of cake flour. Others may use different weights so use whatever they suggest.
    _________________________________________________
    Dutch Cocoa is my choice for this recipe. It is darker and more mild. Natural cocoa may also be used but the crust will not be as deeply colored or flavored.
    Graham Crackers vary from different manufacturers. Some absorb more or less butter so it is good withhold several tablespoons when mixing at first. 
    I use Instant Coffee as opposed to expresso because I am a tea drinker and use coffee for flavoring. Espresso may be used but I would use ⅔ of what is called for. 
    Milk chocolate is used so it doesn't take away from the mousse which is more delicately flavored. Dark can be substituted if desired.
    Heavy Cream contains 36% butter fat. However, on rare occasions or if you're lucky, 40% cream can be found. Trader Joe's has it in pints. It is much thicker and whips up higher and thicker. Whatever you use, do not cream marked whipping cream as it won't whip up thick enough.
    Ghirardelli White Chocolate is my go to white chocolate.
    Two small airline or individual serving bottles of Bailey's will be needed if not pouring from a larger bottle. While the use of milk chocolate is specified, dark chocolate can be used but be aware dark chocolate has a tendency to overtake the rest of the ingredients.
    Press the crust in really firmly so it doesn't crumble when cut.
    Expresso coffee can be used, but at about ¾ strength.
    If a lighter coffee flavor is desired, reduce the amount of instant coffee by ½ where every it is called for.
     

    Nutrition

    Serving: 12servingsCalories: 529kcalCarbohydrates: 38gProtein: 5gFat: 41gSaturated Fat: 25gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 0.4gCholesterol: 93mgSodium: 96mgPotassium: 220mgFiber: 2gSugar: 30gVitamin A: 1146IUVitamin C: 0.4mgCalcium: 84mgIron: 1mg
    Tried this recipe?Mention @helensfletcher or tag #pastrieslikeapro!

    Triple Lemon Cake - Revised

    This truly special European Style Triple Lemon Cake will have everyone asking where you got it. While elegant and stunning in appearance, it is actually easy to make. This show stopper consists of a lemon cake, lemon soaking syrup and lemon topping - easy component parts that can be made ahead and assembled when needed. 

    While this is a longer than usual post, it is actually very simple and I suggest that you read the post through and look at the step by step photos.

    The Triple Lemon Cake consisting of a yellow crumb coated single layer cake finished with white meringue in the middle

    This cake contradicts the normal assembly of a cake.  The topping is on the outside of the French sponge cake, genoise.  The crumbs on the outside are cake crumbled in the processor.  To protect the topping from crusting over, meringue is piped on top.  

    Special Note: This was originally posted when I switched formats. All of the how to pictures were lost in the process. I have added more information about the ingredients and additional photos.

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    What is a Genoise Cake

    While originating around 1500 in Genoa, Italy, the French named it genoise when they took it over.  French baking borrowed recipes liberally from other nations, renaming them as they went along.  Genoise has a reputation for being two things - difficult to make and dry.  Neither of which is true if you follow the directions.

    Used as a foil for many fillings and finishes in French Cakes, the cake is a type of butter sponge in which whole eggs are beaten with sugar to incorporate air.  Air is the only leavening in the cake.  Processing granulated sugar will turn it into bakers sugar which is very fine, allowing it to become incorporated with the eggs much easier, better, and faster.  The eggs should be room temperature.  If you forget to take them out ahead of time, just put them in hot water while you get everything else ready.

    When I wrote my first book, The New Pastry Cook, I struggled mightily with getting the melted butter folded into the batter.  Despite having a wonderful French pastry chef instruct me, my butter always ended up on the bottom of the baked cake, making a rubbery, dense,  unattractive and unwanted layer. 

    What I ended up doing was to take some of the completed batter and add it to the butter.  By whisking the two vigorously, they became emulsified.  That was added back to the majority of the batter and quickly folded in.  That solved the main reason this cake was thought to be difficult.

    This cake can be dry and dense if the flour is folded in too forcefully or too long.  Fold the first half of the flour in about ¾ of the way, then add the remainder.  A very light touch is needed here.  Emulsify the butter and fold it in.  

    Genoise can be made months ahead, frozen, wrapped really well, and held in the freezer awaiting the final assembly.

    Lemon Soaking Syrup

    There are several reasons for using a soaking syrup.  The most important is to add flavor, either to intensify the main flavor or to add another dimension.  The second reason is to add moisture. 

    It is added to this Triple Lemon Cake to maximize the lemon flavor.  

    The Lemon Topping

    If you love lemon meringue pie, you'll love this “filling”.  The lemon is intense but not biting. It is added as the top layer of the cake and on the sides as the glue to keep the crumbs in place.

    The filling needs to be refrigerated, preferably overnight to firm up.

    Cake Crumbs for the Finish

    Using cake crumbs to finish the outside of a cake is a very “bakery” thing to do, especially since there are often cake trims or leftover cake around.  Simply tear the cake into pieces and add them to the processor.  Pulse to make crumbs.  

    This works for any plain cake.  If not needed immediately, store in the freezer for later.

    Swiss Meringue

    While there are three basic types of meringues, I chose the Swiss meringue for this cake because I wanted a denser meringue – sort of marshmallowy.  

    The egg whites and sugar are heated together in the mixing bowl and then whipped to hold peaks.  Piping or spooning them over the exposed lemon topping will prevent it from crusting over.

    Alternatively, in place of the meringue, use fresh fruit as one of my readers suggested.

    Why This Recipe Works

    • Three of the four component parts of this cake can be made ahead so it is ready when you are.
    • The genoise can be made ahead and frozen for months. The top can be sliced off and the genoise can be soaked.
    • The lemon topping can be made a week ahead and refrigerated.
    • The cake can be assembled the day before and held in the fridge.
    • It is not only a show stopper - it's one of the best lemon cakes you'll ever make.

    Recipe Ingredients

    Lemon Topping

    The Lemon Topping consists of water, granulated sugar, eggs, cornstarch, lemon juice, lemon zest, salt and butter.

    FRONT ROW: Lemon juice, unsalted butter

    MIDDLE ROW: Lemon zest, cornstarch, egg yolks

    BACK ROW: granulated sugar, water

    Genoise

    Ingredients for the Genoise Cake are eggs, granulated sugar, lemon zest, cake flour and unsalted butter.

    FRONT ROW: Granulated Sugar, unsalted butter

    BACK ROW: Lemon zest, eggs, cake flour

    Lemon Soaking Syrup

    Lemon juice and granulated sugar for the Lemon Soaking Syrup

    Lemon juice, granulated sugar

    Swiss Meringue

    Ingredients for the Swiss Meringue are granulated sugar and egg whites.

    Granulated Sugar, egg whites

    Important Ingredient

    • Baker's Sugar is very fine granulated sugar. To make is go to my post Three Easy Sugar Fixes. This is important anytime you are dissolving sugar such as cream, meringues, or anything in general.
    • Cake Flour is used for its low protein count which adds to the softness of the cake. Since there is no sour cream, buttermilk or anything else in this cake to help soften it, I highly recommend using the cake flour.
    • Two lemons are needed as both the juice and zest are used.

    Be sure to see the recipe card below for the full ingredients & instructions.

    Step by Step Instructions

    Lemon Topping

    The collage showing the lemon topping for the Triple Lemon cake consists of the sugar and cornstarch in a bowl, all of the ingredients except the butter in a pan, the butter added, and the finished topping.

    Step 1. Whisk together the sugar and cornstarch. Step 2. Place the water, sugar/cornstarch mixture, egg yolks, lemon juice, lemon zest and salt in a saucepan. Place over medium heat and, whisking constantly, bring the mixture to a boil. Boil for 1 minute. It will be very, very thick. Remove from the heat. Step 3. Add the butter and allow it to melt. Whisk it into the lemon topping. Remove it to a bowl, cover the top with film and let it come to room temperature. Refrigerate overnight.

    Genoise Cake

    This collage shows the genoise cake being made with the eggs and sugar whipped, the flour on top of the batter, the butter emulsified and the baked genoise.

    Step 5. Combine the the eggs, sugar and lemon zest to the mixing bowl.  Beat until very, very thick , almost white and the mixture falls in ribbons from the beater.  Step 6. Fold in half of the flour about ¾ of the way.  Add the remainder of the flour and fold in. Step 7. Add about 1 cup of the batter to the melted butter.  Whisk vigorously to form an emulsion. Pour the emulsion back into the main batter and fold in. Pour the batter into the prepared pan, smoothing as necessary. Step 8. Bake the cake as called for. Cool it in the pan.

    This collage shows the cake being released, out of the mold, turned upside down and the top sliced off.

    Step 9. To release the cake, go around the inside edge with a small, flexible metal spatula.  Make sure the spatula stays to the side of the pan and not the side of the cake. Remove the side.  Step 10. After the cake is released.....Step 11. turn it upside down and place it on a cake board. Step 12. Slice about a scant ½" off the top of the cake. Set aside.

    This collages shows the cake slice in the processor, processed to crumbs, the cake soaked and the lemon topping on.

    Step 13 Tear the slice of cake into pieces and place it in the food processor. Step 14. Pulse until crumbs form. Step 15. Wash the cake with the lemon soak. Step 16. Remove the topping from the refrigerator and break it up with a spatula. Aggressively whisk it until it is smooth. Spread about ⅔ of the lemon topping is spread on top of the cake.

    This collage shows the side of the cake coated with the lemon topping and the edge being cleaned, the crumbs being applied to the side of the cake, the top and sides coated with crumbs and a new thermometer used in the next step.

    Step 17. Spread a thin layer of the reserved lemon topping on the side of the cake. Remove any that falls on the cake board or serving plate. Step 18. Edge the top of the cake within and inch or so towards the center of the cake with the cake crumbs. Apply the remainder to the side of the cake. It is easiest to make them stick by pressing them into the sides with a flat spatula. Step 19. Coat the sides evenly all around the cake. Step 20. This is a new thermometer that has a silicone stirring attachment so that you can stir the product while it is being temped. I use it for the sugar syrup in the next step. It made my life so much easier. It is an Efeng Digital Candy Thermometer Spatula and can be found in multiple places online. I am not an affiliate for this product.

    Swiss Meringue

    The last collage shows the swiss meringue being made with the sugar and egg whits in the mixing bowl being whisked, being stirred while heating to the correct temperature, beaten in the mixer and piped onto the cake covering the topping.

    Step 21. Whisk the sugar and egg whites in the bowl of a mixer or in the top of a double boiler. Step 22. Place the whisked egg whites over simmering water and stirring constantly, heat to 130°F. Step 23. Beat the meringue until very, very stiff. Step 24. Fit a pastry bag with a #8B or #9B tip and starting at the inside edge of the crumbs on top of the cake, cover the seam with the meringue. Continue on into the center. Make sure the entire top is covered so it doesn't crust over. Another option is to fill the center top with fruit. Red raspberries and blueberries would be perfect for their smaller size.

    Recipe FAQS

    What can be done to make a Genoise moist?

    Two things. Fold the flour in quickly and gently so the beaten eggs don't fall. Secondly, make an emulsion when adding the butter by taking a small amount of the batter and add it to the cooled, melted butter. Whisk vigorusly to make an emulsion and then fold it back into the main amount of batter.

    How to bake a cake with a flat top?

    See my post on How to Bake a Flat Cake or Cake Pan Prep. The important thing is to prepare the pan correctly. At the bakery we sprayed the center of the pan only with a non-stick baking release, then placed a parchment round the size of the pan on top and sprayed the center of the paper only. DO NOT PREPARE THE REST OF THE PAN IN ANY WAY. No butter, no butter and flour. As the cake bakes, the sides will set first. If there is no grease on the sides of the pan, it will stick and not fall as the center of the cake gets baked. There is a deeper explanation in post. It also helps to have a balanced recipe.

    Do sponge cakes use baking powder?

    Technically, they do not. Sponge cakes achieve their height by beating eggs, either whole eggs, egg yolks and/or egg whites with sugar until very, very light in color and look almost cloud like. It is the air beaten in that causes the cake to rise. The tricky part is folding in the flour without knocking out the air. Some recipes include baking powder as an insurance that the cake will rise, especially for novice bakers.

    Expert Tips

    • Folding the ingredients is extremely important when a recipe is leavened only by air. If the air is knocked out, the cake will be dense and dry. To fold, add the required amount of flour to the beaten egg mixture and gently plunge a rubber spatula to the bottom of the bowl. Scoop up some of the egg mixture and bring it to the top of the bowl turning it over the flour. Turn the bowl about an ⅛ of a turn and repeat until about ¾ of the flour is incorporated. Add the remainder of the flour and repeat very gently but quickly folding all of the flour in. Continue as in the directions.
    • I've noticed lately with the egg shortage, that some of the cartons have more smaller eggs than usual. If you ever have to use a different size egg, they can be easily weighed when separating. The yolk weighs 17 grams in a large egg and the white 32 grams which equals 49 grams for the egg. The remainder is the shell. We weighed all of our eggs at the bakery to ensure the correct amount.
    • Baker's sugar is key to dissolving quickly and thoroughly when beating either creaming or beating with egg whites. It can be used cup for cup (200 grams in a cup) anywhere you need granulated sugar. I have seen it in the grocery store but it is much less expensive to make it yourself by processing granulated sugar it in small batches.
    This picture shows a slice of the Triple Lemon Cake with the cake on the bottom, the lemon topping and the Swiss meringue finish sitting on a gray, gold rimmed plate.

    More Cakes to Enjoy

    Love this Triple Lemon Cake? It would be hugely helpful and so appreciated it if you would take a moment to leave a rating. Thank you.

    Triple Lemon Cake

    Triple Lemon Cake

    Helen S Fletcher
    A show stopper of a dessert, this easy Triple Lemon Cake has make ahead component parts to be assembled when needed.  
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 1 hour 30 minutes
    Cook Time 28 minutes
    Total Time 1 hour 58 minutes
    Course Cakes
    Cuisine American
    Servings 12 servings
    Calories 346 kcal

    Equipment

    • 9x3 cheesecake or springform pan

    Ingredients

    Genoise Cake

    • 6 eggs, room temperature
    • ¾ cup granulated sugar (150 grams or 5 ⅓ ounces)
    • Zest from 1 large lemon
    • 1 ¼ cups cake flour (155 grams)
    • ¼ cup unsalted butter (60 grams, or ½ stick)

    Lemon Filling

    • ⅔ cup water
    • ⅔ cup granulated sugar (130 grams)
    • 3 large eggs, separated
    • 3 tablespoons cornstarch (25 grams)
    • ¼ cup lemon juice
    • 1 teaspoon lemon zest
    • ¼ teaspoon salt
    • 2 tablespoons butter (30 grams)

    Lemon Soaking Syrup

    • ½ cup lemon juice
    • 1 cup sugar (200 grams)

    Swiss Meringue

    • 2 egg whites from above
    • ½ cup sugar (100 grams)

    Instructions
     

    Genoise

    • Preheat the oven to 350°F.  Line the bottom of a 9x3” cheesecake or springform pan with parchment.
    • Spray the middle of the paper only.  Do not spray the sides.  Set aside.
    • Melt the butter and set aside to cool.
    • Add the eggs, sugar and lemon zest to the mixing bowl.  Beat until very, very thick , almost white and the mixture falls in ribbons from the beater.
    • Sift half the flour over the egg mixture and fold in about ¾ of the way.  Repeat with the remainder of the flour.
    • Add about 1 cup of the batter to the melted butter.  Whisk vigorously to form an emulsion.
    • Pour the emulsion back into the main batter and fold in.
    • Pour the batter into the prepared pan, smoothing as necessary.
    • Bake for about 23 to 28 minutes until a tester comes out cleanly and the cake bounces back when lightly touched in the middle.
    • Cool completely in the pan.
    • To release, go around the inside edge with a small, flexible metal spatula.  Make sure the spatula stays to the side of the pan and not the side of the cake.
    • Remove the side.  Turn the cake upside down, remove the bottom and the parchment paper.  
    • Turn right side up.  If not using immediately, freeze the cake, wrap it well and then freeze for several months. Partially thaw at room temperature to use.

    Lemon Topping

    • In a medium saucepan, whisk together the water, sugar, egg yolks, cornstarch, lemon juice, lemon zest and salt.
    • Place over medium heat and, whisking constantly, bring the mixture to a boil.  Boil for one minute.  It will be very, very thick.  Remove from the heat.
    • Add the butter and allow to melt.  Whisk into the mixture.  Remove to a bowl
    • Cover the topping with plastic wrap and chill, preferably overnight.

     Lemon Soaking Syrup

    • Combine the ingredients in a small pan and bring to a boil.  Set aside. 

    Triple Lemon Cake Assembly

    • If the genoise layer has been frozen, thaw it at room temperature until it is partially thawed but still firm.  This will make it easier to cut.
    • Slice about ⅛” off the top of the cake.
    • Place in the processor.  Pulse to make crumbs.  Set aside.
    • Put the cake back on the metal round from the cheesecake or springform pan.
    • Brush the soaking syrup on the cake, allowing each pass to soak in before adding more.  Use all the syrup.
    • Break up the topping with a spatula. Aggressively whisk it until smooth.
    • Apply a thin layer to the sides of the cake, making sure all of it is covered.  Spread the remainder on top of the cake.
    • Place the cake crumbs in a sheet pan. Pick the cake up in your left or right hand whichever is your preference.  Scoop up some of the crumbs and press them lightly into the lemon. Secure the crumbs by pressing them into the topping on the side of the cake gently.
    • Drop the remainder of the crumbs about an inch in from the edge of the cake.

    Meringue

    • Place the whites and sugar in a mixing bowl.  Put the bowl over a pan of simmering water.
    • Heat to about 130°F.
    • Remove from over the water and place on the mixer fitted with a whisk attachment.
    • Beat until very stiff and glossy.
    • Place in a piping bag fitted with a large open star (#8 or 9 B tip) and pipe the meringue onto the lemon filling starting at the edge of the crumbs and topping and work towards the center. I simply piped straight down and immediately piped again.
    • Alternatively, the meringue can be spooned on. 
    • Fill in completely to cover the topping so it can’t crust over.
    • Refrigerate. Serve at room temperature.

    Notes

    There is always an abundance of photos to guide you in the post above.  If you have questions, look at the photos or read the header of the article.  Many of them will be answered there. 
    As always, I recommend using a scale for accuracy and consistency.  Flour, in particular, is difficult to measure by volume.  For my recipes, I use 140 grams per cup of unsifted  all-purpose, bread or whole wheat flour and 125 grams of cake flour. Others may use different weights so use whatever they suggest.
    ____________________________________________
    This Triple Lemon Cake is definitely best served at room temperature.  The meringue top will cut better if it has been refrigerated overnight.  Heat a knife under really hot water, dry it quickly and make a cut, letting the knife sink through the meringue, then cutting down through the cake.  Repeat for each cut.
    Folding the ingredients is extremely important when a recipe is leavened only by air. If the air is knocked out, the cake will be dense and dry. To fold, add the required amount of flour to the beaten egg mixture and gently plunge a rubber spatula to the bottom of the bowl. Scoop up some of the egg mixture and bring it to the top of the bowl turning it over the flour. Turn the bowl about an ⅛ of a turn and repeat until about ¾ of the flour is incorporated. Add the remainder of the flour and repeat very gently but quickly folding all of the flour in. Continue as in the directions.
    I've noticed lately with the egg shortage, that some of the cartons have more smaller eggs than usual. If you ever have to use a different size egg, they can be easily weighed when separating. The yolk weighs 17 grams in a large egg and the white 32 grams which equals 49 grams for the egg. The remainder is the shell. We weighed all of our eggs at the bakery to ensure the correct amount. 
    Baker's sugar is key to dissolving quickly and thoroughly when beating either creaming or beating with egg whites. It can be used cup for cup (200 grams in a cup) anywhere you need granulated sugar. I have seen it in the grocery store but it is much less expensive to make it yourself by processing granulated sugar it in small batches. 
    The cake will keep 3 days or so in the refrigerator but will cut best the next day.  
     

    Nutrition

    Serving: 12servingsCalories: 346kcalCarbohydrates: 61gProtein: 6gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 138mgSodium: 121mgPotassium: 85mgFiber: 0.4gSugar: 49gVitamin A: 356IUVitamin C: 6mgCalcium: 25mgIron: 1mg
    Tried this recipe?Mention @helensfletcher or tag #pastrieslikeapro!

    Hot Cross Buns Revisited

    Hot Cross Buns are a treat associated with Lent and Easter although I make them all year long because they are so good. These buns are packed with flavor from the cinnamon, cloves and nutmeg as well as currants and a bit of molasses that deepens the flavor of the already spectacular buns.

    By double egg-washing the buns before they go into the oven they get high gloss finish that makes them appear as though they have been shellacked. Although the normal finish is a white cross, they are equally good without it.

    Four Hot Cross Buns sit on an Irish plate with a white background and decorated with little bees and flies.

    There is a marvelous article regarding the history of Hot Cross Buns on wikipedia that you might enjoy. These are soft but dense and while the cross can be made of a flour and water paste which is baked onto the top of the bun, these are finished with a flavored white icing.

    Some other sweet breads include: Conchas - A Mexican Sweet Bread, Swedish Cardamom Yeast Rolls, My Easter Bread and Brandied Chocolate Cherry Almond Garmisch.

    NOTE: This recipe is completely updated with a new recipe and new photos, new step-by-step photos ans instructions in this new format. I think you will enjoy this new version.

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    What Makes These Hot Cross Buns Special

    • These are so easy to make. The liquid ingredients are combined, the flour and spices are combined in a mixing bowl and the two are blended together.
    • The buns have a deeper flavor than most that are made with a simple sweet dough due to the molasses that have been incorporated
    • Potatoes, in the form of mashed potatoes or flaked instant mashed potatoes make a soft dough that has a longer shelf life.
    • This recipe uses the instant mashed potatoes to cut out making mashed potatoes and speed things along.
    • I used currants but raisins can be substituted. Whole Foods has small containers of currants.

    Recipe Ingredients

    Hot Cross Bun Dough

    Ingredients for the Hot Cross Buns include currants, milk, unsalted butter, molasses, granulated sugar, instant mashed potatoes, eggs, vanilla, bread flour, instant yeast, salt, cinnamon, cloves, nutmeg.

    FRONT ROW: Cinnamon, nutmeg, table salt

    SECOND ROW: Unsalted butter, vanilla, instant yeast, cloves

    THIRD ROW: Granulated sugar, eggs,molasses, instant mashed potato flake

    BACK ROW: Currants, bread flour, milk

    Vanilla Icing

    Ingredients for the icing are powdered sugar, butter, vanilla and milk

    FRONT ROW: Milk, unsalted butter, vanilla

    BACK ROW: Powdered sugar

    Key Ingredients

    • Bread flour is important as it allows the buns to rise higher. All-purpose can be substituted if necessary. See my posts on Flour as Used In Baking, The Frustrating Facts about Measuring Flour and Measuring for Baking.
    • I love adding currants because they are smaller than raisins and more of them can dot the dough. It is important that both currants and raisins soak in really hot water to soften them before adding them to the dough.
    • Molasses adds a depth of flavor to the buns that brown sugar doesn't.
    • Instant mashed potato flakes are important to the texture of the dough.
    • Instant yeast is recommended but active dry yeast can be used. It will take a bit longer to rise.

    Be sure to see the recipe card below for the full ingredients & instructions

    Step by Step Instructions

    The first collage for the Hot Cross Buns shows the currants soaking, the butter and milk hating, the rest of the liquid ingredients added to the milk, and the flour and spices.

    Step 1. Cover the currants in really hot water. Let them soak while the rest of the recipe is prepared. Step 2. Heat the milk and butter to melt the butter. Cool in the bowl of a mixer. Step 3. Add the molasses, sugar, potato flakes, eggs, yeast, and vanilla. Mix all together. Step 4. Add the salt, cinnamon, cloves, and nutmeg to the flour. Whisk to combine.

    This collages shows the flour added to the liquid ingredients, the dough mixed, the currants added and the finished dough in a storage container.

    Step 5. Add the flour mixture to the liquid in the mixing bowl. Step 6. Beat on medium until it comes together and then for 4 minutes. Step 7. Drain the currants and squeeze all of the water from them. It is important to get the water out so the dough is not too wet when completed. Mix to incorporate the currants throughout the dough, Step 8. Spray a storage container at least twice, preferably 3 times as big as the dough.

    The dough in the storage container is covered with film, the lid is put on and the time marked, the dough divided into 12 pieces and 3 balls at the first stage for shaping.

    Step 9. Cover the top of the dough with film. Step 10. Place the lid on the container and mark the time on it. Let it rise until doubled. At this point I refrigerate it overnight or up to 3 days to develop more flavor. It also makes it easier to shape the rolls. It may or may not rise again. That's inconsequential. Step 11. After the dough has risen, divide it into 12 pieces, about 90 grams each. Step 12. Shape each piece into a rough round. Pull the sides up from the round and squeeze them together.

    Here the rolls are roughly rounded, a hand is cupped over them and they are rolled into perfect rounds.

    Step 13. Roll into rough between your hands. Step 14. To make perfect rounds like they do professionally, place the roll on the work surface and cup your hand around it. Step 15. Cover the roll loosely with your complete hand and, applying a bit of downward pressure on the roll, rotate it clockwise or counter clockwise 5 or 6 times until a perfect ball is shaped.

    The last collage shows the rolls risen, baked, the vanilla glaze made and the traditional white cross made with the glaze on the rolls.

    Step 17. After shaping the rolls allow them to rise for about 2 hours (3 hours if the dough has been refrigerated. Step 18. Whisk an egg until the yolk and white are completely combined. Brush the rolls with the egg wash while the oven is preheating. For deepest shine, brush it again just before going into the oven. Bake as directed. Cool completely. Step 19. Mix all the ingredients for the Vanilla Glaze gently with a spoon. Using a whisk incorporates a lot of air bubbles. There are a few in the glaze above but stirring gently will remove them. The glaze should be fairly thick so it doesn't spread too much when applied. Step 20. Using a small spoon, apply the glaze in one direction and then the other, making a cross.

    Recipe FAQS

    Why are these called Hot Cross Buns?

    These buns, typically served during Easter, commemorate the crucification of Christ. The white cross represents the crucifixion of Jesus, the spices represent the spices used to embalm him with the sweetness and risen yeast representing the resurrection. They are often served warm.

    Why are currants and raisins soaked before using?

    Currants and raisins are often really dry and need to be plumped up by soaking them in hot water, liqueurs, fruit juices, etc. to release their full flavor and sweetness and add moisture to them so they don't bake up hard.

    Why does it take sweet doughs longer to rise?

    Enriched doughs using eggs and/or sugar, molasses, honey, any type of sweetener slows the yeast down which is why it is best to used instant yeast which works faster.

    Storage and Freezing

    While yeast products are best eaten the day they are made, these rolls are good for a couple of days stored covered at room temperature. For longer storage, freeze the baked rolls well wrapped for up to 3 months without the vanilla glaze. Thaw them at room temperature. To freshen, place the buns on a baking sheet close together. Cover the sheet with foil tightly. Make a hole in the center of the foil. Heat the buns in a 350°F oven for about 10 to 15 minutes. Cool completely, make the glaze and finish the buns.

    Expert Tips

    • Bread flour is used with yeast because its high protein content allows for greater gluten development. The higher the protein in the flour, the greater the gluten development and the higher the product rises.
    • While all-purpose flour can be used, the buns will be more compact.
    • I add instant yeast to the liquid used because I have had some unincorporated yeast into the dough. It also gives it a head start to working immediately.
    • I found currants at Whole Foods in their bulk department.
    • Instant mashed potatoes can be found in boxes or also in individual packages that are smaller. Just make sure they aren't seasoned or are flavored with garlic or anything else. Potatoes have an affinity with yeast, increasing the softness and rise.
    • If you don't have a scale, roll the dough into a 12" log and cut 1" pieces to get close to the scaled measurement.
    This last photograph of the Hot Cross Buns is on a white plate decorated with bees and flowers with more buns in the background on a cooling rack.

    More Luscious Yeast Rolls for Your Enjoyment

    Love these Hot Cross Buns?  It would be hugely helpful and so appreciated it if you would take a moment to leave a rating. Thank you.

    Four Hot Cross Buns sit on an Irish plate with a white background and decorated with little bees and flies.

    Hot Cross Buns

    Helen S Fletcher
    These Hot Cross Buns are packed with flavor from the cinnamon, cloves and nutmeg as well as currants and a bit of molasses that deepens the flavor of the already spectacular buns.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 40 minutes
    Cook Time 20 minutes
    Rising Time 5 hours
    Total Time 6 hours
    Course Breakfast/brunch
    Cuisine American
    Servings 12 buns
    Calories 311 kcal

    Ingredients

    Hot Cross Buns

    • 1 cup currants (or raisins) 120 grams
    • 1 cup milk
    • 4 tablespoons unsalted butter (60 grams)
    • ¼ cup molasses
    • ¼ cup granulated sugar
    • ¼ cup instant mashed potatoes
    • 2 ¼ teaspoons instant yeast
    • 2 large eggs
    • 1 teaspoon vanilla
    • 3 cups bread flour (420 grams)
    • 1 teaspoon salt
    • 1 ½ teaspoons cinnamon
    • ¾ teaspoon cloves
    • ½ teaspoon nutmeg

    Vanilla Glaze

    • ¾ cup powdered sugar (100 grams)
    • 1 ½ tablespoons unsalted butter
    • 1 teaspoon vanilla
    • 1 to 2 tablespoons milk

    Shaping the Buns and Egg Washing

    • 1 large egg

    Instructions
     

    Hot Cross Buns

    • Submerge the currants under very, very hot or boiling water. Let them plump while prepping the rest of the recipe.
    • Heat the milk and butter until the butter is melted. Cool.  Add the molasses, sugar, potato flakes, eggs, yeast, and vanilla to a mixing bowl.  Beat to combine.  
    • Whisk together the flour, salt and spices.
    • Fit the mixer with a dough hook if available. Add the flour mixture to the liquids in the mixing bowl. Beat on the suggested speed of your mixer. Periodically, scrap the dough that is attached to the top of the dough hook into the bowl and continue mixing.
    • The dough will be more of a batter and that is how it should be.
    • While the dough is mixing, squeeze all the water from the currants.  When the dough is done, add the currants and mix to distribute.
    • Spray a container at least twice to three times as big as the dough with a non-stick baking release.  Place the dough in the container, cover the dough directly with plastic wrap, mark the time on it and let rise until double in bulk. It will take about 2 hours to rise at 73°F.
    • Use immediately or refrigerate overnight or up to 3 days. Refrigerating the dough increases the flavor and makes it easier to shape.

    Shaping the Buns and Egg Washing

    • Line a baking sheet with parchment paper and set aside.
    • Divide the dough into 12 equal pieces (about 80 grams or 3 ounces each).  Shape into round balls by pulling all edges of dough underneath and squeezing them together.  Place ball on a work table, cup your hand over and around it; shape by rolling the dough counter clockwise in your cupped hand.  Place on baking sheet.  See Steps 11 through 16 in the Step by Step photos.
    • Cover with a tea towel and let rise until doubled, about 2 hours.
    • Shortly before the buns are finished rising, preheat the oven to 350°F.
    • While waiting for the oven, whisk the egg for the egg wash until completely combined. Brush the rolls with the wash.
    • Just before going into the oven, brush again with the egg wash. Bake for 18 to 20 minutes until a tester comes out clean. Do not over bake. Cool completely.
    • At this point the buns can be frozen without the glaze. Freeze them, wrap well in foil and freeze up to 3 months. Thaw at room temperature. To freshen, place the buns on a baking sheet close together. Cover the sheet with foil tightly. Make a hole in the center of the foil. Heat the buns in a 350°F oven for about 10 to 15 minutes. Cool completely, make the glaze and finish the buns.

    Finishing with the Vanilla Glaze

    • Blend all the ingredients for the glaze together with a spoon. Stir gently so air bubbles don't occur. If they do, just stir again very gently until they are gone.
    • Using a small spoon, apply the glaze in one direction and then the other, making a cross.

    Notes

    There is always an abundance of photos to guide you in the post above.  If you have questions, look at the photos or read the header of the article.  Many of them will be answered there. 
    As always, I recommend using a scale for accuracy and consistency.  Flour, in particular, is difficult to measure by volume.  For my recipes, I use 140 grams per cup of unsifted  all-purpose, bread or whole wheat flour and 125 grams of cake flour. Others may use different weights so use whatever they suggest.
    __________________________________________________
    Bread flour is used with yeast because its high protein content allows for greater gluten development. The higher the protein in the flour, the greater the gluten development and the higher the product rises.
    While all-purpose flour can be used, the buns will be more compact.
    I add instant yeast to the liquid used because I have had some unincorporated yeast into the dough. It also gives it a head start to working immediately. 
    I found currants at Whole Foods in their bulk department. 
    Instant mashed potatoes can be found in boxes or also in individual packages that are smaller. Just make sure they aren't seasoned or are flavored with garlic or anything else. Potatoes have an affinity with yeast, increasing the softness and rise.
    If you don't have a scale, roll the dough into a 12" log and cut 1" pieces to get close to the scaled measurement.
     

    Nutrition

    Serving: 12bunsCalories: 311kcalCarbohydrates: 52gProtein: 8gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 78mgSodium: 238mgPotassium: 322mgFiber: 2gSugar: 26gVitamin A: 296IUVitamin C: 2mgCalcium: 71mgIron: 1mg
    Tried this recipe?Mention @helensfletcher or tag #pastrieslikeapro!

    Banana Bread Bread Pudding

    This Banana Bread Pudding with its sweet taste of bananas is my tribute to New Orleans and Mardi Gras. It starts with a really easy two step banana bread soaked in a spiced custard and baked. The Bourbon Pecan Sauce that accompanies the bread pudding is a marvel in itself. What could be more NOLA than bananas and bourbon?

    The Banana Bread Bread Pudding sits in a white bowl covered with the bourbon pecan sauce on a yellow and white background.

    This is homey comfort food at its best and is great for brunch, dessert, or anytime really. Serve warm (pop it in the microwave) with the rich sauce studded with toasted pecans for a delicious treat.

    Other wonderful bread puddings include: Easy Lemon Cheesecake Bread Pudding, Orange Bread Pudding, Orange Date Bread Pudding,

    [feast_advanced_jump_to]

    What Makes This Bread Pudding Special

    • The homemade banana bread is super easy. It doesn't even require a mixer - just a bowl, a whisk, a few measuring utensils and it's ready to go in a matter of minutes.
    • Because the bread is wonderfully moist when freshly made, it need to by dried out either by cubing it and leaving it out all night or putting it in the oven for a few minutes.
    • Here again, no mixer. The custard gets whisked together, poured over the cubed bread and after a brief soak into the oven it goes.
    • The sauce is equally as easy with everything but the pecans combined in a saucepan and after a quick 1 minute boil it's done.
    • That's it! Warm, luscious, homey bread pudding with a wonderful difference.

    Recipe Ingredients

    Banana Bread

    Ingredients for the banana bread include banana puree, buttermilk, eggs, baking powder, vanilla, sugar, cake flour vegetable oil, baking soda, and, salt. (The nuts in the photo are omitted for this recipe).

    FRONT ROW: Baking soda, salt, vanilla, baking powder

    MIDDLE ROW: The nuts are omitted for this recipe. Granulated sugar, eggs, bananas

    BACK ROW: Buttermilk, cake flour, vegetable oil

    Banana Bread Bread Pudding

    The ingredients for the bread pudding include cubed banana bread, half and half, eggs, brown sugar, cinnamon, vanilla, and nutmeg.

    FRONT ROW: Cinnamon, vanilla, nutmeg

    MIDDLE ROW: Eggs, brown sugar

    BACK ROW: Cubed banana bread, half and half

    Bourbon Pecan Sauce

    The Bourbon Pecan Sauce ingredients are brown sugar, bourbon, toasted pecans, unsalted butter, cream, and corn syrup.

    FRONT ROW: Half and Half, corn syrup

    MIDDLE ROW: Unsalted Butter

    BACK ROW: Dark Brown sugar, bourbon, toasted pecans

    Key Ingredients

    • Cake flour makes the best banana flavor yielding a firm but tender loaf. All purpose flour can be used if necessary but will change the texture somewhat. For more information on the different flours, see my post Flour as used in Baking.
    • Dark brown sugar is preferred for it's stronger flavor. Light may be substituted if necessary.
    • Half and half or half heavy cream and half milk can be used in both the bread pudding and the Bourbon Pecan Sauce.
    • Make sure to toast the pecans for the sauce. It makes a difference.
    • A small bottle of bourbon is all that is needed for this recipe. It holds 4 tablespoons which is the most that will be needed.
    • If you are adverse to corn syrup the brown sugar can be increased. The corn syrup is an inverse sugar that will keep the sauce from granulating. Using it ensures a smooth sauce that stays that way.
    • The bananas for the bread should be heavily spotted and really ripe for the most flavor in the bread.

    Be sure to see the recipe card below for the full ingredients & instructions.

    Step by Step Instructions

    Banana Bread

    This collage shows the bananas for the bread pureed in the food processor, the eggs, buttermilk and vanilla added and processed and the flour, baking powder, baking soda and salt whisked together.

    Step 1. Puree the bananas in a food processor. Step 2. Add the buttermmilk, eggs, oil, and vanilla. Step 3. Process to mix everything. Step 4. Whisk together the cake flour, sugar, baking soda, baking powder and salt.

    This collage shows the flour being whisked into the liquid ingredients, poured into a 9x5 loaf pan, the banana bread baked and then cubed for the pudding.

    Step 5. Pour the liquid ingredients into a large bowl and whisk in the dry ingredients. Step 6. Pour the batter into the prepared loaf pan. Step 7. Bake as directed and cool. Step 8. Slice the bread and then cube it in about 1" pieces.

    Banana Bread Bread Pudding

    This collages shows the cubed bread on a try to dry out, the eggs beaten for the custard, the brown sugar, vanilla and spices added tot he eggs,and the mixture whisked.

    Step 9. Place the cubed bread on a tray and either allow it to dry overnight, turning it once or twice or place it in a 200°F oven for 20 minutes or so turning it once. Cool if using the oven. The bread should be dry on the outside but still somewhat soft inside. Step 10. Whisk the eggs in a bowl. Step 11. Add the brown sugar, vanilla and spices. Step 12. Whisk everything to mix completely.

    The cream is added to the egg/sugar mixture, the poured over the bread cubes, the pudding is poured into and 8x8 dish, and baked.

    Step 13 Add the half and half, stirring well. Step 14. Pour over the bread cubes in a large bowl. Let it sit until the bread absorbs most of the custard mixrure. The time will depend upon how dry the bread was. Step 15. Pour into the prepared pan. Step 16. Bake as directed.

    Bourbon Pecan Sauce

    The last collages shows the bourbon pecan sauce with the butter, brown sugar, cream and corn syrup in a saucepan, boiling, the finished sauce and last the sauce with the pecans.

    Step 17. Place the brown sugar, butter, cream and bourbon in a medium saucepan. Step 18. Bring to a rolling boil and boil for 1 minute. Step 19. Pour the hot sauce into a boil to cool. Step 20. Add the toasted pecans. Cool and store at room temperature for a couple of days or refrigerate for longer storage.

    Recipe FAQS

    Why are the bananas darkly spotted?

    When the skin is darkly spotted as in the photo above, they will be the sweetest, softest and the most banana flavored. When they are firm and all yellow or tinged with green they are not fully ripened yet.

    How can bananas be ripened quickly?

    Keep the bananas attached together in a bunch to ripen them quickly. Bananas produce ethylene gas and the more bananas the more gas which is what ripens them. Close the top of the bag securely and place it on a sunny window sill or somewhere warm.

    Why is bread dried out for bread puddings?

    Fresh bread of any kind is usually rather soft. Stale bread can still be soft. If the bread is too soft it will turn to mush when soaked in the custard. So the bread needs to be dried to some extent, not like croutons but dried on the outside and still a bit soft on the inside of the cubes. It will then absorb the custard and not fall apart.

    Storage and Serving

    The bread pudding can sit at room temperature for several hours but should be refrigerated after that. The bourbon pecan sauce can sit at room temperature for several days.

    Serve the bread pudding warm and warm the sauce also if it is too stiff. The easiest way is to warm the sauce first and then put each piece in the microwave briefly, add a bit of sauce and enjoy!

    Expert Tips

    • Make sure to cube the banana bread and dry it so it can soak up most of the custard.
    • However, don't let it turn to mush in the custard.
    • Use really ripe (not black) bananas for the most intense taste
    • When making the bourbon sauce, if not using the corn syrup, replace it with ¼ cup or 50 grams of brown sugar.
    • Either half heavy cream and half milk or all half and half work for the custard. Half and half can also be substituted for the cream in the bourbon pecan sauce.
    • If the alcohol in the bourbon is a problem, it will burn off when the sauce is boiled. The taste remains but not the alcohol.
    • Do not let the sauce boil more than a minute - two at the most or it will become very hard and reduce too much
    A portion of the Banana Bread Bread Pudding is in a white bowl with a spoon on a yellow and white background.

    Looking For a Few More Ideas?

    Love this Banana Bread Bread Pudding It would be hugely helpful and so appreciated it if you would take a moment to leave a rating. Thank you.

    The Banana Bread Bread Pudding sits in a white bowl covered with the bourbon pecan sauce on a yellow and white background.

    Banana Bread Bread Pudding

    Helen S Fletcher
    This Banana Bread Bread Pudding with its sweet taste of bananas is a really easy two step banana bread soaked in a spiced custard and baked. It's served with a Bourbon Pecan Sauce.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 1 hour
    Cook Time 2 hours
    Soaking time 20 minutes
    Total Time 3 hours 20 minutes
    Course Bread Pudding
    Cuisine American
    Servings 12
    Calories 591 kcal

    Equipment

    • 8"x8" square pan

    Ingredients

    Banana Bread

    • 1 cup banana puree
    • ½ cup buttermilk
    • 2 large eggs
    • 2 teaspoons vanilla extract
    • ⅔ cup vegetable oil
    • 2 cups cake flour (250 grams)
    • 1 cup granulated sugar (200 grams)
    • 1 teaspoon baking soda
    • ¾ teaspoon baking powder
    • ½ teaspoon salt

    Banana Bread Bread Pudding

    • 6 cups cubed banana bread
    • 4 large eggs
    • ⅓ cup brown sugar (65 grams)
    • 2 teaspoons vanilla
    • 1 ½ teaspoon cinnamon
    • ¾ teaspoon nutmeg
    • 3 cups half and half

    Bourbon Pecan Sauce

    • ½ cup pecan pieces (60 grams)
    • ¾ cup brown sugar (150 grams)
    • ½ cup butter (114 grams or 1 stick)
    • ¼ cup corn syrup
    • 2 tablespoons cream or half and half
    • 3 to 4 tablespoons bourbon

    Instructions
     

    Banana Bread

    • Line the bottom of a 9x5 inch loaf pan with parchment paper.  Spray the bottom and sides well with cooking spray.  Set aside.  Preheat the oven to 350 degrees.
    • Puree the bananas in a food processor or blender.  Measure 1 cup puree. If you are short add water to make 1 cup (this should be no more than a couple of tablespoons at most).  
    • Return to the processor or blender and add the buttermilk, eggs, vanilla and oil.  Process to blend the liquids. In a medium size bowl, place the remaining ingredients. Add the liquid ingredients and whisk until combined.
    • Pour into the prepared loaf pan and bake for 45 to 55 minutes or until a tester comes out clean. Cool for about 10 minutes and turn the bread out onto a cooling rack to finish cooling.
    • At this point the bread can be cubed into 1" pieces and dried overnight on a baking pan or it can be frozen for use later. If you want to hurry the process, heat the oven to 200°F and dry the bread for 20 to 30 minutes turning it from time to time until it is very dry on the outside but still a bit soft on the inside. Cool the bread before continuing.

    Banana Bread Bread Pudding

    • Spray an 8x8" baking dish with a non-stick baking release and set aside. Preheat the oven to 350°F.
    • Whisk the eggs until they are completely combined. Whisk in the brown sugar, vanilla, cinnamon and nutmeg. Add the half and half.
    • Pour the liquid over the cooled banana bread cubes and let soak for 20 to 30 minutes until most of the liquid has been absorbed. The time will depend upon how dry the bread was.
    • Pour the mixture into the prepared dish and bake for 1 hour 15 minutes or until the pudding is set and a knife inserted into the center comes out clean. Cool to warm if serving immediately. If not cool, cover with foil and refrigerate.

    Bourbon Pecan Sauce

    • Toast the pecans in a 350°F oven until slightly browner and fragarant, about 7 minutes. Cool. Set aside.
    • Combine all of the ingredients except the pecans in a 1 quart saucepan and bring to a rolling boil. Boil for 1 minute - 2 at the most. Do not boil any longer or the sauce will become too thick.
    • Stir in the pecans and If using immediately, cool until warm. If using within the next 3 or 4 days, store the sauce in a covered container. Add some sauce the last 20 or so seconds when heating to liquify it.
    • The sauce yields about 1 ½ cups.

    To Serve

    • Cut the bread pudding, place it in a bowl and warm it in the microwave for about 30 seconds, 45 to 55 seconds if the pudding is cold from the fridge. Times may vary according to how high the microwave goes. Store any leftover pudding in the refrigerator.

    Notes

    There is always an abundance of photos to guide you in the post above.  If you have questions, look at the photos or read the header of the article.  Many of them will be answered there. 
    As always, I recommend using a scale for accuracy and consistency.  Flour, in particular, is difficult to measure by volume.  For my recipes, I use 140 grams per cup of unsifted  all-purpose, bread or whole wheat flour and 125 grams of cake flour. Others may use different weights so use whatever they suggest.
    _______________________________________________
    Cake flour makes the best banana flavor yielding a firm but tender loaf. All purpose flour can be used if necessary but will change the texture somewhat. For more information on the different flours, see my post Flour as used in Baking. 
    Dark brown sugar is preferred for it's stronger flavor. Light may be substituted if necessary.
    Make sure to toast the pecans for the sauce. It makes a difference.
    A small bottle of bourbon is all that is needed for this recipe. It holds 4 tablespoons which is the most that will be needed. (see the photo above)
    If you are adverse to corn syrup the brown sugar can be increased. The corn syrup is an inverse sugar that will keep the sauce from granulating. Using it ensures a smooth sauce that stays that way.  If you don’t use it be sure to wash down the sides of the pan when it comes to a boil.
    The bananas for the bread should be heavily spotted and really ripe for the most flavor in the bread.
    Make sure to cube the banana bread and dry it so it can soak up most of the custard.
    However, don't let the cubes get mush in the custard.
    When making the bourbon sauce, if not using the corn syrup, replace it with ¼ cup or 50 grams of brown sugar.
    Either half heavy cream and half milk or all half and half work for the custard. Half and half can also be substituted for the cream in the bourbon pecan sauce.
    If the alcohol in the bourbon is a problem, it will burn off when the sauce is boiled. The taste remains but not the alcohol. 
    Do not let the sauce boil more than a minute - two at the most or it will become very hard and reduce too much.
     

    Nutrition

    Serving: 12servingsCalories: 591kcalCarbohydrates: 64gProtein: 9gFat: 34gSaturated Fat: 12gPolyunsaturated Fat: 9gMonounsaturated Fat: 10gTrans Fat: 0.4gCholesterol: 136mgSodium: 371mgPotassium: 248mgFiber: 1gSugar: 47gVitamin A: 623IUVitamin C: 2mgCalcium: 137mgIron: 1mg
    Tried this recipe?Mention @helensfletcher or tag #pastrieslikeapro!

    Love this Banana Bread Bread Pudding It would be hugely helpful and so appreciated it if you would take a moment to leave a rating. Thank you.

    Orange Pistachio Loaf Cake

    Orange Pistachio Loaf Cake is one of those easy recipes you'll make over and over. This cake is absolutely bursting with flavor having been soaked in a shiny orange honey syrup embedded with pistachios. The cake itself is moist and has a velvety texture close to a pound cake but not as dense. There is so much flavor in this loaf cake there is no need for icing.

    Slices of the Orange Pistachio Loaf Cake sit on a white tray with a blue napkin behind it and abcup of tea to the right.

    The oranges, pistachio and honey are redolent of Greek and Middle Eastern flavors. The cake itself is perfect for a novice baker as each step is timed out making this near foolproof.

    This truly is a cake not to be missed.

    If you love orange flavored recipes, here are a few more: Crumb Topped Orange Date Muffins, Orange Bread Pudding, Orange Chiffon Cake, and the Orange Almond Teacake.

    [feast_advanced_jump_to]

    Why this cake works

    • It's super easy to make
    • There is a lot of orange zest to bring out the flavor.
    • The cake is soaked from the top and bottom to ensure the flavor of the soaking syrup goes all the way through.
    • Anyone can make this since each step is timed out and it is near impossible to fail with this.
    • It's gorgeous as well as really good.

    Let's Talk Baking Pans

    All baking pans are not created equal. Different materials absorb and retain heat differently. See my Post on Baking Pans.

    I have used a heavy aluminum loaf pan which takes a bit longer to bake than thinner pans of aluminum. Glass on the other hand, requires the temperature of the oven to be lowered by 25°F since it retains more heat making a hotter pan.

    It is important to test the cake about 10 minutes before the stated time to make sure the cake will not over bake.

    Recipe Ingredients

    For the Loaf Cake

    The ingredients for the loaf cake include cake flour, baking powder, baking soda, salt, unsalted butter, granulate sugar, orange zest, eggs, sour cream and pistachio nuts.

    FRONT ROW: Pistacho Nuts, baking powder, salt, baking soda

    MIDDLE ROW: Unsalted butter, eggs, sour cream

    BACK ROW: Cake flour, granulated sugar, oranges for their zest

    For the Honey Orange Syrup

    The ingredients for the Honey Orange Soaking Syrup include orange juice, lemon juice, unsalted butter, granulated sugar and honey.

    FRONT ROW: Granulated sugar, honey

    MIDDLE ROW: Unsalted butter

    BACK ROW: Lemons, same oranges from above for their juice

    Important Ingredients

    • Cake flour is used because it is a low gluten flour that adds tenderness to the cake. All purpose flour can be substituted but the results may not be the same.
    • Baking powder and baking soda are both used as leavening agents but the soda also neutralizes the acidity of the sour cream. Even though it is a small amount it is important to the final outcome.
    • Sour cream adds moisture to the cake as well as tenderizes it.
    • The large amount of orange zest from the 2 large oranges ensures the flavor comes through.
    • The same two oranges provide the juice for the honey orange syrup.
    • Lemons add a bit of acidity to the syrup and compliment the orange juice.

    Be sure to see the recipe card below for the full ingredients & instructions.

    Step by Step Instructions

    Orange Pistachio Loaf Cake

    The first collages shows the pan with a sling made of foil, the butter and sugar in a mixing bowl, mixed and the first egg added ot the mixture.

    Step 1. Make a sling for the baked caked by lining a 9x5" loaf pan with a double thickness of aluminum foil on the longer side. Make sure it extends over the edge of the pan. Spray the pan and foil with a non-stick baking release. Set aside. Step 2. Place the butter and sugar in the bowl of a mixer. Step 3. Beat for 1 minutes on medium speed. Step 4. Add the first egg.

    This collage shows the egg beaten in to the butter mixture, the last egg and orange zest added to the bowl and mixed and the flour, baking powder, baking soda and salt in the bowl.

    Step 5. Beat for 30 seconds on medium speed. Repeat with the second egg. Step 6. Add the last egg and the orange zest. Step 7. Beat as before. Step 8. Sift the cake flour, baking powder, baking soda, and salt together.

    The first of the flour is beaten in, the first of the sour cream is added, beaten in and the second batch of flour is added.

    Step 9. Add the first of 3 additions of flour and beat on low speed for 30 seconds. Step 10. Add half the sour cream. Step 11. Beat on low for 30 seconds. Step 12. Add the second addition of the flour and beat as before. Beat in the last of the sour cream.

    The last additon of flour and the pistachios are beaten in, poured into the prepared pan and baked.

    Step 13. Add the last of the flour along with the coarsely chopped pistachios (see my post on Chopping Nuts - A Quicker Way). Step 14. Beat on medium for 30 seconds. Step 15. Pour into the prepared loaf pan. Step 15. Bake as directed, tenting with a piece of foil to prevent excessive browning on the top. Use a cake tester to make sure the middle of the cake is baked through.

    This collage shows a skewer making a hole in the cake, the cake with lots of holes, the first half of the syrup poured on and the finished cake in the pan.

    Step 17. After the cake cools for 5 or 10 minutes poke holes almost to the bottom of the cake all over. A wood skewer is perfect for this. A toothpick is not long enough. Step 18. Make sure there are a lot of holes so the soak can go through. Step 19. Immediately pour half of the hot honey orange syrup over the cake and allow it to soak in completely. This should take about 10 minutes or so. Step 20. Pour the remaining syrup over the cake and immediately sprinkle with the remaining pistachios. To ensure they stick to the syrup, press them lightly into the syrup with the back of a spoon. Cool completely in the pan. Remove the cake using the sling. Lay the foil flat and lift the cake onto a serving platter.

    Honey Orange Syrup

    The last collage shows the ingredients for the Honey Orange soaking syrup less he honey in a saucepan, brought to a boil, removed from the heat and the honey added.

    Step 21. Combine all of the syrup ingredients except the honey in a small saucepan. Step 22. Bring it to a boil and boil hard for 3 to 5 minutes to reduce it slightly. Step 23. Remove it from the heat. Step 24. Stir in the honey. This can be made towards the end of the baking but should remain hot to pour over the cake.

    Recipe FAQS

    Why is it called a loaf cake?

    Loaf cakes are baked in the same rectangular pan as a loaf of bread - hence the name.

    What are loaf cakes usually made of?

    Loaf cakes can be regular cakes made in the retangular pan or they can be more like quick breads that are not as sweet as quick breads.

    Are loaf cakes hard to make

    No, they are among the easiest cakes to make. Many of them have simple frostings or glazes and some have none.

    Expert Tips

    • You will need 2 large oranges or 3 medium size ones. Navel oranges are the best for zesting and navel orange juice is sweeter. Juice oranges don't usually produce much zest.
    • Using a microplaner instead of a box grater produces more zest and it is usually much more fluffier and not compact and wet.
    • This cake is a bit heavier due to the size and the amount of syrup in the cake. The doubled aluminum foil makes it easy to remove from the pan when it is cool without damaging it.
    • A thin wooden skewer is perfect to make the holes in the cake. It is long enough to reach almost to the bottom of the cake.
    • Do not go all the way to the bottom. You want the syrup to stay in the cake.
    • No matter what cake you are baking, check about 10 minutes before the time mentioned in case the pan makes a difference or the oven is running hot.
    This photo of the Orange Pistachio Loaf Cake features 3 slices of cake on a white dish with the rest of the cake, blue printed napkins in the background with a cup of tea.

    Other Yummy Easy Cakes

    Love this Orange Pistachio Loaf Cake?  It would be hugely helpful and so appreciated it if you would take a moment to leave a rating. Thank you.

    Slices of the Orange Pistachio Loaf Cake sit on a white tray with a blue napkin behind it and abcup of tea to the right.

    Orange Pistachio Loaf Cake

    Helen S Fletcher
    Orange Pistachio Loaf Cake is absolutely bursting with flavor having been soaked in a shiny orange honey syrup embedded with pistachios. There is so much flavor in this loaf cake there is no need for icing.
    5 from 8 votes
    Print Recipe Pin Recipe
    Prep Time 35 minutes
    Cook Time 1 hour 10 minutes
    Course Cake
    Cuisine American
    Servings 15 servings
    Calories 507 kcal

    Equipment

    • 9x5 loaf pan

    Ingredients

    Orange Pistachio Loaf Cake

    • 2 cups cake flour (250 grams)
    • 1 ½ teaspoons baking powder
    • ¼ teaspoon baking soda
    • ¼ teaspoon salt
    • ¾ cup unsalted butter (170 grams or 1 ½ sticks), softened
    • 1 ⅓ cups granulated sugar (265 grams)
    • Zest of 2 large navel oranges
    • 3 large eggs
    • ¾ cup sour cream (170 grams)
    • ¾ cup pistachio nuts, coarsley chopped (90 grams)

    Honey Orange Syrup

    • 6 tablespoons unsalted butter
    • ½ cup orange juice, strained
    • ¼ cup lemon juice, strained
    • ¼ cup granulated sugar
    • ¼ cup honey

    Instructions
     

    Orange Pistachio Loaf Cake

    • Preheat the oven to 350°F.
    • Coarsely chop the pistachios. See Chopping Nuts-A Quicker Way. Set aside.
    • Make a sling of doubled foil to go inside the 9" side of the pan with foil extending over the edges. Do not use parchment paper. Spray the inside of the pan including the foil. Set aside.
    • Whisk the flour, baking powder, baking powder and salt. Set aside.
    • In the mixer bowl add the sugar and softened butter. The butter should be about 74°F which is pretty soft, but not melty, to blend well with the sugar. Beat on medium for 1 minute.
    • Add the eggs, one at a time and beat on medium or 30 second each time. Add the orange zest with the last egg. Scrape down as necessary.
    • On the lowest setting of the mixer, add the flour in 3 additions and the sour cream in two, starting and ending with the flour. Beat for 30 seconds after each addition. Reserve about 2 to 3 tablespoons of the pistachos. Add the remaining pistachios with the last addition of flour.
    • Turn the batter into the prepared pan and smooth the top. The pan will be about ¾ full.
    • Bake for 60 to 70 minutes until deep golden brown and a tester comes out clean. Do not over bake.
    • Allow the cake to cool for 5 to 10 minutes and then poke holes almost to the bottom of the cake with a narrow wooden skewer.
    • Pour half the hot honey orange syrup over the cake and let it sink in completely - about 10 minutes.
    • Pour the remainder of the syrup over the cake and sprinkle with the reserved pistachios. To ensure they stick to the syrup, press them in gently with the back of a spoon. Allow the cake to cool completely.
    • To remove the cake, make sure the cake on the uncovered sides of the pan are free using a metal spatula. Lift the cake out of the pan using the sling. Lay the foil flat on the table. Remove the cake to a serving dish.

    Honey Orange Syrup

    • Towards the end of the baking, combine all of the ingredients except the honey in a small saucepan.
    • Bring it to a hard boil and boil it for 3 to five minutes to reduce slightly. Remove from the heat, and stir in the honey. Use the sauce hot.
    • Store the cake, covered for several days at room temperature. It can also be frozen, well wrapped for several months. Thaw it, unwrapped, at room temperature. The glaze may be a bit sticky but it will be fine.

    Notes

    There is always an abundance of photos to guide you in the post above.  If you have questions, look at the photos or read the header of the article.  Many of them will be answered there. 
    As always, I recommend using a scale for accuracy and consistency.  Flour, in particular, is difficult to measure by volume.  For my recipes, I use 140 grams per cup of unsifted  all-purpose, bread or whole wheat flour and 125 grams of cake flour. Others may use different weights so use whatever they suggest.
    ________________________________________________
    You will need 2 large oranges or 3 medium size ones. Navel oranges are the best for zesting. Juice oranges don't usually produce much zest.
    Using a microplaner instead of a box grater produces more zest and it is usually much more fluffier and not compact and wet.
    This cake is a bit heavier due to the size and the amount of syrup in the cake. The doubled aluminum foil makes it easy to remove from the pan when it is cool without damaging it.
    A thin wooden skewer is perfect to make the holes in the cake. It is long enough to reach almost to the bottom of the cake.
    Do not go all the way to the bottom. You want the syrup to stay in the cake.
    No matter what cake you are baking, check about 10 minutes before the time mentioned in case the pan makes a difference or the oven is running hot.
    It is important the butter is softened to about 74°F to ensure that it mixes well with the sugar. It will be soft to the touch but not melty. See my post on Softened Butter for more information. I am not a fan of microwaved butter as it often melts in spots. 
    Cake flour is used because it is a low gluten flour that adds tenderness to the cake. All purpose flour can be substituted but the results may not be the same.
    Baking powder and baking soda are both used as leavening agents but the soda also neutralizes the acidity of the sour cream. Even though it is a small amount it is important to the final outcome.
    Sour cream adds moisture to the cake as well as tenderizes it.
    The large amount of orange zest from the 2 large oranges ensures the flavor comes through.
    The same two oranges provide the juice for the honey orange syrup.
    Lemons add a bit of acidity to the syrup and compliment the orange juice.
    It is also important to pay attention to the times listed so you are mxing the batter but not incorporating a lot of air. 

    Nutrition

    Serving: 15servingsCalories: 507kcalCarbohydrates: 71gProtein: 7gFat: 26gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 101mgSodium: 153mgPotassium: 458mgFiber: 2gSugar: 41gVitamin A: 757IUVitamin C: 116mgCalcium: 86mgIron: 1mg
    Tried this recipe?Mention @helensfletcher or tag #pastrieslikeapro!

    Viennese Lemon Valentines Cookies

    These Viennese Lemon Valentines Cookies are a European cookie that are a cinch to make using the food processor. They are a delightfully chewy cookie equally fantastic plain or glazed. A few ingredients, a quick turn in the processor and the dough is ready to be rolled and cut into shapes. These are a natural for Valentines Day, although they could be cut into any shape. Naturally gluten free, the cookies use almond flour.

    In keeping with the holiday, they are a perfect vehicle for using the Painted Cookie technique which I have used below. The cookies can be finished with an elegant, sleek white glaze or fancied up with sanding sugar (below).

    Red and White glazed heart shaped Viennese Lemon Valentines Cookies on a white plate with blue edges.

    Let's face it – all cookies are good but there are definite differences between European and American Cookies.

    Some other cut European cookies you're sure to enjoy include: Serbian Walnut Cookies, Sable Breton, Baci di Dama, and the fabulous Murbteig Pastry.

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    While American cookies can have an ingredient list that is daunting, European cookies generally have fewer ingredients but they are manipulated a hundred different ways.  The cookies usually contain butter, flour, egg yolk as opposed to whole eggs, and flavoring.  Leavening such as baking powder and baking soda are rarely used favoring baker's ammonium instead if using anything at all.  Almonds, pistachios, walnuts and hazelnuts are used but peanuts and pecans will be found in American cookies as they are indigenous to the Americas.  

    Almond paste is a popular ingredient and is instantly recognizable.  European cookies often feature a lot of ground nuts. Salt, while a staple in American cookies, is not used in most European Cookies.  

    • Only a few ingredients are needed.
    • It's super easy to make.
    • These few ingredients pack a wallop of taste.
    • They ship really well.
    • The Viennese Lemon Hearts keep well in an airtight container, actually getting better as they sit.

    Recipe Ingredients

    The ingredients for the Viennese Lemon Cookies are ground almond flour, granulated sugar, lemon zest, egg yolks and almond extract.

    FRONT ROW: Lemon Zest, egg yolks and almond extract

    BACK ROW: Finely ground almond flour, granulated sugar

    Lemon Glaze

    Ingredients for the lemon glaze are powdered sugar, lemon juice and red jel food coloring

    FRONT ROW: Lemon Juice, red gel food coloring

    BACK ROW: Powdered sugar

    Be sure to see the recipe card below for the full ingredients & instructions.

    Step by Step Instructions

    Step 1. Place the almond flour in the processor and pulse several times to make sure no lumps remain. Step 2. Add the sugar and the lemon zest. Process to incorporate them. Step 3. Add the egg yolks and process until throroughtly mixed. Step 4. The dough will not ball up.

    This collages shows the dough shaped into a flat round, placed between waxed paper,rolled out and a tray of heart cookies

    Step 5. Remove the dough from the processor and shape into a flat round. Step 6. Place between two large pieces of waxed paper and indent the dough several times to help in rolling it out. Step 7. Roll the dough about ¼" thick, turning it over and straightening the paper on the bottom. Step 8. Cut out heart shaped cookies and place them on a parchment lined baking sheet. Bake as directed being careful to not over bake the cookies.

    The last collages shows a bamboo skewer, the glaze in a bowl with the red gel, the glaze swirled with the bamboo skewer to marbelize it and a tray of glazed cookies.

    Step 9. A thin bamboo skewer is perfect for swirling the glaze. Step 10. Divide the glaze in half. Cover the surface of the unused half with plastic wrap to keep it from crusting over. Place 5 dots of food coloring around the edges and in the middle of the glaze. Step 11. Swirl the food coloring to make a pattern. Step 12. Holding the cookie by the edge, place it top side down into the glaze just so it comes to the edge of the cookie. Hold it upside down for several seconds to allow the excess glaze to drip back into the bowl. Place it on parchment to dry. Eventually, the glaze will become all pink. At that point use the second bowl to continue.

    Recipe FAQS

    Can ground almonds be used instead of almond flour?

    If the almonds are combined with the sugar and processed until they are powdered or at the very least very finely ground, they can. However a better texture will be had with almond flour as the processor cannot get them that fine.

    Why is the dough rolled out between waxed paper?

    Rolling cookie doughs between waxed paper makes it easy to control the dough. Soft cookie doughs are difficult to manage on a floured work surface. By rolling between waxed paper, the cookies can be transferred, still on the waxed paper, to a baking sheet and quickly chilled to continue.

    Does the almond flour make the cookies taste on almonds?

    Interestingly enough, it doesn't impart much of a flavor. The flour uses blanched almonds which are rather neutral in flavor.

    Storage

    These cookies last a long time stored in an airtight tin. Even if they are over baked, glazing them will soften the cookie after a day in storage. The unbaked cookies freeze well - just add a couple of minutes more when baking.

    Expert Tips

    • Roll the cookies between waxed paper. See my post on Cut Out Cookies Using the Waxed Paper Technique for more in depth information.
    • This dough is rather sticky and that is how it should be. Do not add extra almond flour. Reroll the scraps as necessary.
    • I used a 2 heart cutter for the cookies.
    • The cookies should not be over baked or they will be hard. Still good but better a bit softer.
    • Storing these for a couple of days makes them even better.
    This photo features 4 of the heart shaped cookies glazed in white with several covered with sanding sugar.

    A Few Other European Cookies to Enjoy

    Love these Viennese Lemon Valentines Cookies? It would be hugely helpful and so appreciated it if you would take a moment to leave a rating. Thank you.

    Red and White glazed heart shaped Viennese Lemon Valentines Cookies on a white plate with blue edges.

    Viennese Lemon Valentines Cookies

    Helen S Fletcher
    These Viennese Lemon Valentines Cookies are a European cookie that are a cinch to make using the food processor. They are a delightfully chewy cookie equally fantastic plain or glazed.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 30 minutes
    Cook Time 9 minutes
    Glazing 20 minutes
    Total Time 59 minutes
    Course Cookies
    Cuisine American
    Servings 36 cookies
    Calories 68 kcal

    Equipment

    • 2" heart shaped cookie cutter
    • Food Processor

    Ingredients

    Heart Shaped Cookie Ingredients

    • 1 large lemon
    • 6 ounces almond flour
    • ¾ cup granulated sugar (150 grams)
    • 3 large egg yolks
    • ½ teaspoon almond extract

    Glaze Ingredients

    • 1 ½ cups powdered sugar (200 grams)
    • 3 tablespoons fresh lemon juice
    • red gel food coloring

    Instructions
     

    Heart Shaped Cookies

    • For a detailed tutorial on how to make rolling cookies between waxed paper and why I prefer the paper as well as glazing the cookies, please see my posts Cut Out Cookies Using the Waxed Paper Technique and Painted Cookies.
    • Preheat the oven to 350°F. Line two baking sheets with parchment paper and set aside.
    • Zest the lemon using a microplaner for best results. Set aside.
    • Place the almond flour in the processor and pulse several times to make sure there are no lumps.
    • Add the granulated sugar and lemon zest. Process briefly to mix.
    • Add the egg yolks and almond extract. Process until thoroughly mixed. The dough will not ball up.
    • Remove it from the processor and shape it into a flat round.
    • Place it between two large pieces of waxed paper. Indent the dough several times with a rolling pin to make it easier to roll out,. Roll out about ¼" thick. Turn the waxed paper with the dough over several times to straighten the paper if it wrinkled. Cut the cookies out and place them on parchment lined baking sheets. Re-roll the scraps as necessary.
    • Bake for 9 to 11 minutes just until barely browned on the edges. Cool completely before glazing.

    Glazing the Cookies

    • Sift the powdered sugar to remove any lumps. Add the lemon juice and stir to combine. Stir somewhat gently to reduce the air bubbles. Divide the mixture in half.
    • Add the food coloring around the edges of the bowl and in the middle. Swirl the food coloring around until it looks marbelized. See the photos.
    • Hold a cookie by the edges and dip the top only into the glaze. Hold it above the bowl and let the most of the excess drip back into the bowl. Place on parchment paper to dry. Move around the bowl from time to time for the most interesting finishes.
    • When the bowl of glaze you are using becomes one color or the swirling is no longer evident, repeat with the second bowl of glaze.
    • Dry the cookies until the glaze is completely set. This can take several or more hours. Do not rush it.
    • When the glaze is dry and set, they can be stored in an airtight container almost indefinitely.

    Notes

    There is always an abundance of photos to guide you in the post above.  If you have questions, look at the photos or read the header of the article.  Many of them will be answered there. 
    As always, I recommend using a scale for accuracy and consistency.  Flour, in particular, is difficult to measure by volume.  For my recipes, I use 140 grams per cup of unsifted  all-purpose, bread or whole wheat flour and 125 grams of cake flour. Others may use different weights so use whatever they suggest.
    _________________________________________________
    Roll the cookies between waxed paper. See my post on Cut Out Cookies Using the Waxed Paper Technique  and Painted Cookies for more in depth information.
    This dough is rather sticky and that is how it should be. Do not add extra almond flour. Reroll the scraps as necessary. 
    I used a 2” heart cutter for the cookies.
    The cookies should not be over baked or they will be hard. Still good but better a bit softer.  If glazing them, the glaze will soften them if they have been over baked.
    Storing these for a couple of days makes them even better.
     
     

    Nutrition

    Serving: 36cookiesCalories: 68kcalCarbohydrates: 11gProtein: 1gFat: 3gSaturated Fat: 0.3gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.2gCholesterol: 15mgSodium: 1mgPotassium: 7mgFiber: 1gSugar: 9gVitamin A: 21IUVitamin C: 2mgCalcium: 13mgIron: 0.2mg
    Tried this recipe?Mention @helensfletcher or tag #pastrieslikeapro!

    Muffaletta Bread

    Muffaletta Bread is a simple bread made in a large round loaf and stuffed with a variety of meats and condiments then cut into wedges. It's absolutely perfect for a gathering when the host wants to actually enjoy being with the guests and not stuck in the kitchen getting food ready. This bread is used for the famous New Orleans sandwich of the same name that uses an olive salad, Italian cold cuts and cheeses.

    The bread by itself is marvelous and so easy you won't believe it. It takes 5 ingredients and can be made in the processor in a matter of minutes after which it rises, is shaped (I have an easy way to get it into the traditional round shape), and rises again before baking.

    A slice Muffaletta Bread layered with meats, cheeses and condiments on a plate with olives and celery.

    While the bread can be baked the same day, I strongly suggest you refrigerate it up to three days to develop even more flavor. It can also be baked and frozen so it's ready when you are.

    This bread is so easy, it's perfect for a beginning baker or anyone who is hesitant about bread baking.

    Other great sandwich breads include: Outback Steakhouse Bread, Sweet and Hot Red Pepper Bread, and The Story of No-Knead Bread and Me.

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    Why You'll Love this Bread

    • It's so easy to make a beginner can make it in a matter of minutes.
    • Since the bread should be round, I'm going to show you a really easy way to shape it.
    • There are only a few ingredients that may be in your pantry already.
    • There is no need to knead it as the processor or mixer does it for you.
    • Bakes into a beautiful golden loaf.
    • It has a thin, crispy crust with a soft interior that is perfect for holding a stack of meats, cheeses and condiment.
    • It will lets you be a guest at your own gathering.

    Recipe Ingredients

    Muffaletta Bread

    Ingredients for the Muffaletta bread are oilive oil, salt, yeast, sugar, bread flour, and water.

    FRONT ROW: Olive oil, sugar, insant yeast, salt

    BACK ROW: Bread Flour, Water

    My Sandwich Ingredients

    These were the ingredients I used for my sandwich. However, anything you like can be substituted. Just have a variety of meats, cheeses, condiments and dressing. This sandwich can also be made vegetarian.

    The meats and cheeses included are or a 9" round of bread: 4 slices each of Swiss, American and pepperjack cheeses, 4 large slices of hickory smoked ham, roast beef and smoked turkey except and 8 slices of hard salami. 3 or 4 Roma tomatoes were used and hot banana peppers covered the bottom slice of bread. Roma tomatoes were used because the juice less. Mustards, flavored or plain mayonnaise, sandwich spreads, durkee, etc, can be used as the dressing.

    The sandwich ingredients include Swiss, American, pepperjack cheeses, ham, salami, smoked turkey, roast beef, banana peppers, tomatoes.

    FRONT ROW: Swiss Cheese, ham, hard salami, smoked turkey, roast beef

    MIDDLE ROW: American cheese

    BACK ROW: Pepperjack cheese, hot banana pepper, sandwich dressing, plum tomatoes

    Key Ingredients

    • Bread Flour will ensure you get the highest rise and best texture out of this bread. All purpose can be substituted but the bread won't be quite the same.
    • The olive oil I used was virgin for the best taste. Vegetable oil or canola can also be used.
    • The sugar can be omitted if desired. It will take the bread longer to rise but will still be fantastic.
    • Instant Yeast is used to speed things a long. Although the photos below show the yeast added with the flour, I have recently changed how I handle instant yeast. In my experience, I have found that while gathering the other ingredients, adding instant yeast to whatever liquid is being used softens it enough to increase its rising power and the end product is higher than just adding it to the flour. In the past, on several occasions, I noticed little bumps in the mixed dough and that were unincorporated yeast. I use this method with any recipe using instant yeast. The second time I made this dough I used this method and the dough rose more.

    Be sure to see the recipe card below for the full ingredients & instructions.

    Step by Step Instructions

    This collage shows the flour, salt and sugar in the bowl of a processor, processed, the water, yeast and olive oil aded,and the dough formed.

    Step 1. Add the bread flour, sugar, salt and yeast to the processor bowl. Step 2. Pulse several times to mix the ingredients. Step 3. Combine the water and olive oil and pour over the dry ingredients. Step 4. Process until it mostly forms a ball. The dough should be soft but not sticky. NOTE: Follow these same steps if using a mixer.

    The dough is poured out onto a work area, shaped into a ball, put in a bowl to rise and flattened and put in a 9" cake pan to rise.

    Step 5. Pour the dough onto a work surface. Step 6. Shape it into a ball. Step 7. Place it in a container or bowl that has been sprayed with a non-stick baking release, turn it over so both sides are coated, cover with plastic wrap and mark the time on it. It will rise in about 2 hours with sugar, 2 ½ to 3 hours without sugar.Step 8. After it has risen, flatten it into a 9" circle and place it in a 9" cake pan that has also been sprayed with the releasing agent.

    The dough has been covered in the pan, it has risen, has parmesan cheese on top and has been baked.

    Step 9. Cover the dough directly and either let it rise again to bake it immediately or place it in the refrigerator for up to 3 days before baking. Step 10. If the dough has been refrigerated, remove it from the fridge and cover it with a tea towel. Allow it to rise until doubled. Step 11. Preheat the oven and in the meantime, brush the top of the dough with olive oil and sprinkle with parmesan cheese, sesame seeds or leave it plain. Step 12. Bake as directed and cool on a rack before releasing. It can be frozen, well wrapped, for up to 3 months. Thaw at room temperature and refresh in a 350°F oven for 10 minutes.

    Assembly of a Sandwich

    This collage shows the tomatoes sliced, banana peppers on the bottom of the slice bread, cheese on one layer and roast beef on top of it.

    Step 13. Juice the Roma tomatoes by cutting off the top and squeezing the liquid from them. Slice about ¼" thick. Set aside. Step 14. Slice the bread horizontally in half. Spread a thick layer of whatever dressing you are using on the bottom slice of the bread to within ½" of the edge of the bread. Cover with the banana pepper rings. Step 15. I layered the meats and cheeses as follows: Ham, Swiss cheese, salami, American cheese and smoked turkey. Step 15. The layering continued with pepperjack cheese, and roast beef.

    The last collage shows the tomatoes covering the roast beef, the top put on the sandwich, paper covering the sandwich and a 10# sack of flour on top to weight the sandwich down.

    Step 17. Cover the beef with the sliced tomatoes. Step 18. Spread the underside of the top of the bread with another layer of dressing to within ½" of the edge of the bread and place the top on the tomatoes, dressing side down. Step 19. Cover the sandwich with parchment. Step 20. Place a tray on top of the paper and in that tray place a 10# bag of flour. I used two 10# weight to compress the sandwich in the refrigerator overnight. To serve, let the sandwich come to room temperature, cutting it into as many wedges as desired.

    Recipe FAQS

    Who invented the Muffaletta Sandwich?

    In 1906, a Sicilian, Lupe Salvadore, opened the Central Grocery in French Quarter of New Orleans. The story goes he saw fellow Sicilians buying ingredients for such a sandwich from the French Market and was put off by the mess they were making. So he created the signature olive salad, the key ingredient to a Muffaletta, layered Italian cold cuts and cheeses on the round loaf and a sandwich for the ages was born.

    What kind of bread is Muffaletta Bread?

    The bread is round and flat, has a lightly crisp crust and is soft inside sort of like focaccia or ciabatta bread.

    What category of sandwich is a Muffaletta

    It is in the same category as a sub, hero, hoagie or grinder.

    Expert Tips

    • Be sure to juice the tomatoes so they don't leak when the sandwich is compressed,
    • When layering, alternate cheeses, condiments, meats, and/or vegetables.
    • By compressing the sandwiches the ingredients all stay together and don't start falling out of the bread. It also makes it easy for the host to enjoy the guests since all that needs to be done is cut and serve.
    • Make sure to use enough of the dressing to add to the sandwich but keep it within ½" of the edge of the bread so when it is compressed, it doesn't ooze out.
    This photos shows a slice of the Muffaletta sandwich on a plate with black olives and celery sticks.

    Other Amazing Breads

    Love this Muffaletta Bread? It would be hugely helpful and so appreciated it if you would take a moment to leave a rating. Thank you.

    A slice Muffaletta Bread layered with meats, cheeses and condiments on a plate with olives and celery.

    Muffaletta Bread

    Helen S Fletcher
    This bread is used for the famous French Quarter sandwich of the same name. Just about the only way to obtain this bread is to make it yourself and this bread is so easy, it's perfect for a beginning baker or anyone who is hesitant about bread baking. The sandwich is compressed in the fridge overnight which means you get to join the gathering and aren't stuck in the kitchen.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 22 minutes
    Resting time 2 hours
    Total Time 2 hours 37 minutes
    Course Bread
    Cuisine American
    Servings 6 servomgs
    Calories 262 kcal

    Equipment

    • 9x2" round cake pan

    Ingredients

    Muffaletta Bread

    • 2 ½ cups bread flour (350 grams)
    • 2 tablespoons granulated sugar (25 grams)
    • 1 ½ teaspoon instant yeast
    • 1 ¾ teaspoon table salt
    • 1 cup water
    • 2 + tablespoons olive oil
    • grated parmesan or sesame seeds

    Assembly of Sandwich

    • 4 large slices ham (¼ pound)
    • 4 large slices, smoked turkey (¼ pound)
    • 4 large slices roast beef (¼ pound
    • 8 slices hard salami (¼ pound)
    • 4 slices Swiss Cheese (¼ pound)
    • 4 slices American Cheese (¼ pound)
    • 4 slices pepperjack cheese (¼ pound)
    • 4 roma tomatoes
    • Hot banana peppers, as needed
    • Sandwich dressing of choice

    Instructions
     

    Muffaletta Bread

    • The instructions for the processor and the mixer are the same unless otherwise noted.
    • Spray a 9x2" round cake pan with a non-stick baking spray. Set aside.
    • Place the flour, sugar, salt and instant yeast in the bowl of a processor. Pulse several times to mix.
    • Combine the water (cold if using the processor - warm if using a mixer) and olive oil. Pour over the dry ingredients and process until it mostly forms a ball.
    • Pour it onto a work surface and form it into a ball. Place it in a container or bowl sprayed with a non-stick baking spray. Turn it over so both sides are coated. Cover the bowl or container with plastic wrap and let rise for about 2 hours until doubled in bulk.
    • Deflate the dough and press it into a 9" round. Place it in the prepared 9" pan.
    • At this point it can be covered directly with plastic wrap and refrigerated up to 3 days to develop flavor. If baking immediately, cover it and let it rise until doubled.
    • Preheat the oven to 450°F. While the oven is preheating, brush the top of the bread lightly with olive oil. Sprinkle with grated parmesan cheese or sesame seeds.
    • Bake 18 to 22 minutes until golden brown and medium brown. Cool on a rack and use immediately or wrap well and freeze for up to 3 months. That, unwrapped at room temperature.

    Assembly of Sandwich

    • These ingredients are the ones I used. Feel free to use any meats, cheeses, condiments, and sandwich spreads you like.
    • Juice the roma tomatoes by cutting off the top and squeezing the liquid from the tomato. Slice them about ¼" thick and set aside.
    • Slice the bread in half horizontally.
    • Spread a thick layer of the sandwich spread on the bread to within ½" of the edge. Cover it with the hot banana peppers.
    • Layer the meats and cheeses in the following order: Ham, Swiss cheese, salami, American Cheese, smoked turkey, pepperjack cheese, roast beef and slice of tomato to cover the beef.
    • Spread the underside of the top layer of bread with a thick layer of sandwich bread to within ½" of the edge of the bread.
    • Place the sandwich on a parchment line rimmed baking sheet. Place a piece of parchment on top of the bread. Place another baking sheet on top of the paper and weight down with at least 10 pounds of weight. I used two 10# dumbells because I had them but a 10 pound bag of flour works also. Do not use sugar.
    • Refrigerate overnight to compress the sandwich.
    • To serve: Bring to room temperature and cut as desired.

    Notes

    There is always an abundance of photos to guide you in the post above.  If you have questions, look at the photos or read the header of the article.  Many of them will be answered there. 
    As always, I recommend using a scale for accuracy and consistency.  Flour, in particular, is difficult to measure by volume.  For my recipes, I use 140 grams per cup of unsifted  all-purpose, bread or whole wheat flour and 125 grams of cake flour. Others may use different weights so use whatever they suggest.
    ______________________________________________
    Bread Flour will ensure you get the highest rise and best texture out of this bread.  All-purpose flour can be substituted but the bread won't be quite the same.
    The olive oil I used was virgin for the best taste. Vegetable oil or canola can also be used.
    The sugar can be omitted if desired. It will take the bread longer to rise but will still be fantastic.
    Instant Yeast is used to speed things a long. Although the photos below show the yeast added with the flour, I have recently changed how I handle instant yeast. In my experience, I have found that while gathering the other ingredients, adding instant yeast to whatever liquid is being used softens it enough to increase its rising power and the end product is higher than just adding it to the flour. In the past, on several occasions, I noticed little bumps in the mixed dough and that were unincorporated yeast. I use this method with any recipe using instant yeast. The second time I made this dough I used this method and the dough rose more. 
    Be sure to juice the tomatoes so they don't leak when the sandwich is compressed,
    When layering, alternate cheeses, condiments, meats, and/or vegetables.
    By compressing the sandwich the ingredients all stay together and don't start falling out of the bread. It also makes it easy for the host to enjoy the guests since all that needs to be done is cut and serve.
    Make sure to use enough of the dressing to add to the sandwich but keep it within ½" of the edge of the bread so when it is compressed, it doesn't ooze out.
     

    Nutrition

    Serving: 6servingsCalories: 262kcalCarbohydrates: 45gProtein: 8gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 685mgPotassium: 179mgFiber: 3gSugar: 5gVitamin A: 345IUVitamin C: 6mgCalcium: 15mgIron: 1mg
    Tried this recipe?Mention @helensfletcher or tag #pastrieslikeapro!

    Apple Cinnamon Coffee Cake

    This Apple Cinnamon Coffee Cake is the perfect cake for crumb lovers. The ratio of crumbs to cake is almost equal and that's my type of coffee cake. A river of cinnamon apples runs through a sour cream coffee cake that stays softly delicious for days under a cake cover.

    A slice of the Apple Cinnamon Coffee Cake sits on a yellow and blue rimmed plate with a multi-colored napkin and mug in the background.

    One batch of crumbs is divided into the filling and the topping. The cake itself is easily and quickly put together. The hardest thing is waiting the hour plus to be able to eat it.

    Other Coffee cakes equally as tempting include: Easier "Danish Pastry Recipe", Irish Apple Cake, Cuccidati Coffee Cake, and the Pina Colada Coffeecake.

    [feast_advanced_jump_to]

    What's With the Pretzels?

    There is one unusual ingredient in the crumbs and filling - pretzels. If you saw my post on the (Almost) No Bake Pumpkin Pie, which I hope you have, you'll see the pretzels and pecans used in the crust. Then it was used for flavor. In this instance, the pretzels are used to balance the sweetness of the crumb mixture. Every once in a while you might taste them but they add a depth of flavor that otherwise would not be there.

    Why You'll Love This Recipe

    • It's quick to put together.
    • The sour cream keeps this coffee cake soft, tender and full of flavor.
    • The crumbs are over the top.
    • Crumb lovers will make this their go to recipe.
    • It cuts beautifully.

    Recipe Ingredients

    Apple Filling

    The filling for the Apple Cinnamon Coffee Cake include, granny smith aopples, flour, brown sugar, unsalted butter, pretzels, pecans, vanilla, salt, and cinnamon.

    FRONT ROW: Vanilla, salt, cinnamon

    MIDDLE ROW: Unsalted butter, pretzels, pecans

    BACK ROW: Granny Smith Apples, all-purpose flour, brown sugar

    Apple Cinnamon Coffee Cake

    The cake ingredients are baking powder, baking soda, salt, eggs, unsalted butter, granulated sugar, sour cream and milk.

    FRONT ROW: Baking powder, salt, baking soda

    MIDDLE ROW: Eggs, unsalted butter, milk

    BACK ROW: Sour Cream, all-purpose flour, granulated sugar

    Important Ingredients

    • My cinnamon of choice is Korinje cinnamon for its bold but mellow flavor.
    • I used waffle pretzels. If you use a different pretzel make sure to weigh them as there will, most likely, be more or less in a cup.
    • Granny Smith Apples are used for their tart flavor.
    • The milk can be whole or 2%.
    • Sour Cream is used not only for flavor but because it acts to soften the final prodoct and give it a longer shelf life.
    • Either dark or light brown sugar can be used but dark adds more flavor.

    Be sure to see the recipe card below for the full ingredients list & Instructions.

    Step by Step Instructions

    The Filling

    The first collage for the Apple Cinnamon Coffee Cake includes the prezels in the processor, processed to crumbs, the pecans added and chopped.

    Step 1. Add the pretzels to the processor bowl. Step 2. Process until very finely ground. Step 3. Add the pecans to the processor. Step 4. Pulse to break them up into coarse pieces.

    This collages shows the brown sugar and cinnamon mixed vanilla added, crumbs made for filling and the flour added to the remaining cinnamon sugar.

    Step 5. Combine the brown sugar and cinnamon. Add the brown sugar and pretzel/pecan mixture from the processor. Combine completely. Remove ¾ cup, add 2 tablespoons flour from the measured amount. Step 6. Add the vanilla. Step 7. Stir with a fork to moisten everything. Cover with plastic wrap and set aside. Step 8. To the remaining toping, add the rest of the flour and salt, stirring until evenly combined. Melt the butter and set both aside.

    Apple Cinnamon Coffee Cake

    The collage for the cake shows the dry ingredients sifted together, the sour cream and milk together,the butter in the mixing bowl with the sugar and then creamed.

    Step 9. Sift together the all-purpose flour, baking powder, baking soda and salt. Set aside. Step 10. Mix the sour cream and milk together. Set aside. Step 11. Add the granulated sugar and softened butter (72 to 75°F) to a mixing bowl fitted with the scraper or paddle attachment. Step 12. Cream them together until very light and fluffy.

    The eggs are added to the mixing bowl and the batter is mixed, the first addition of the flour is incorporated.

    Step 13. Add the eggs to the batter. Step 14. Beat on medium and them on high to incorporate them. If they curdle, beat a bit longer. See my post on How to Avoid Curdled Batter. Step 15. Add half the flour. Step 16. Beat on low until all is mixed.

    The sour cream/milk is added to the batter and beaten in followed by the remainder of the flour beaten in.

    Step 17. Add the sour cream mixture. Step 18. Beat until totally mixed. Step 19. Add the remainder of the flour and blend in to make a smooth, very thick batter.

    Half of the batter is spread on the bottom of the pan, the apple mixture is spread on top of the batter and the remainder of the batter is dolloped over the filling.

    Step 21. Spray the pan with a non-stick baking spray. Spread half the batter over the bottom of the pan. Step 22. Add the shredded apples to the reserved filling mixture. Step 23. Spread the filling almost to the edges of the pan. Step 24. The batter is very thick so first dollop it over the apple filling.

    The remaining batter covers the filling, the top crumbs are added, the unbaked cake in its pan is on a parchment lined half sheet pan and the baked cake is released from the pan.

    Step 25. Spread the batter carefully over the filling. Step 26. Add 14 tablesponns of the melted butter to the remaining crumb mixture and toss with a fork until crumbs form. If it is dry, add the remaining butter a little at a time. Do not add more than is needed. Step 27. Place the unbaked coffee cake on a parchment lined half sheet pan. Step 28. After it has baked and cooled, remove the cake from the pan. Transfer to a serving plate.

    Recipe FAQS

    What is the difference between coffee cake and regular cake?

    The main differences are the topping, texture and size. Coffee cakes are usually a bit denser and are topped with crumbs, streusel or powdered sugar as opposed to a frosting. If they are filled, the filling is baked within the cake and they are one layer cakes.

    Where did coffee cakes originate?

    Germany is given credit for the coffee cake where they are called kaffeekuchen.

    Why are they called coffee cakes?

    Originally the were served with coffee in Germany. They are often served with coffee or tea in America or as snack cakes.

    Expert Tips

    • Granny Smith apples are the apples of choice for this cake. They are more tart and juice less.
    • Add the apples to the reserved crumb topping just before spreading them over the batter to prevent them from over juicing.
    • For the lightest cake, make sure the butter is softened to about 72° to 74°F in order for it to mix well with the sugar and form the necessary air pockets to aid in the rising of the batter. Under creamed or creaming with too cold butter will make a denser cake with a heavy texture resulting in less batter.
    • Flours can be more or less dry which is why the recipes gives a range of butter needed to make the crumbs for the topping.
    • Use a fork to incorporate the butter into the dry ingredients for the crumbs. A spoon will not yield crumbs as much as mix the ingredients together.
    • A cheesecake or springform pan is necessary to remove the cake as it shouldn't be turned upside down to release it or the crumbs can be damaged.
    • Add ¾ of the butter for the top crumbs initially. If they are dry or don't form crumbs, add additional butter a little at a time. Use only enough butter to make the crumbs. More will make a paste.
    This picture shows a slice of the Apple Cinnamon Coffee Cake on a yellow and blue rimmed plate with a multi-colored napkin and mug in the background.

    Other Interesting Coffee Cakes

    If you love this Apple Cinnamon Coffee Cake, it would be hugely helpful and so appreciated it if you would take a moment to leave a rating. Thank you.

    A slice of the Apple Cinnamon Coffee Cake sits on a yellow and blue rimmed plate with a multi-colored napkin and mug in the background.

    Apple Cinnamon Coffee Cake

    Helen S Fletcher
    A river of cinnamon apples runs through a light and flavorful sour cream coffee cake that stays softly delicious for days under a cake cover.
    4.50 from 4 votes
    Print Recipe Pin Recipe
    Prep Time 1 hour
    Cook Time 1 hour 15 minutes
    Total Time 2 hours 15 minutes
    Course Coffee Cake
    Cuisine American, Breakfast, Snack
    Servings 12 servings
    Calories 569 kcal

    Equipment

    • 9" x 3" Cheesecake or springform mold

    Ingredients

    Apple Filling and Crumb Topping

    • 1 cup waffle pretzels (50 grams)
    • ½ cup pecans (60 grams)
    • 1 ¼ cups brown sugar, packed (250 grams)
    • 1 tablespoon cinnamon
    • 1 tablespoon vanilla extract
    • 1 ½ cups all-purpose flour, divided (210 grams)
    • ½ teaspoon salt
    • 14 - 16 tablespoons unsalted butter, melted (200 to 225 grams)

    Apple Cinnamon Coffee Cake

    • 1 ½ cups peeled and shredded apples, packed
    • 1 ¾ cups all-purpose flour (245 grams)
    • 1 teaspoon baking powder
    • ½ teaspoon baking soda
    • ½ teaspoon table salt
    • ¾ cup sour cream (170 grams)
    • ¼ cup milk
    • 8 tablespoons butter (1 stick or 114 grams)
    • 1 cup granulated sugar (200 grams)
    • 2 large eggs

    Instructions
     

    Apple Filling and Crumb Topping - Each step is shown in the Step by Step Photos.

    • Place the pretzels in the bowl of a food processor. Process until finely ground.
    • Add the pecans to the processor and pulse to chop coarsely.
    • Combine the brown sugar, cinnamon and the pretzel/pecan mixture.
    • Set aside ¾ cup of this mixture to use as the middle layer of the coffee cake. Stir in 2 tablespoons of flour from the measured amount. Add the vanilla. Set aside.  
    • To the remaining mixture, add the rest of the flour and salt and stir until evenly combined. Add 14 tablespoons of the the melted butter to the flour mixture, tossing with a fork until everything is moistened and crumbs form.  If crumbs do not form, add the remainder of the butter a bit at a time. Cover with plastic wrap. This crumb topping will be used on top of the batter.  Set aside. 

    Apple Cinnamon Coffee Cake

    • It is very important the butter be softened to about 72 to 74°F for the creaming to be effective. If the butter is too cold, the mixture won't be light and fluffy and the cake can be more dense.
    • Preheat the oven to 350 degrees.  Spray a 9 x 3” round cheese cake or springform pan with a non-stick cooking spray and set aside.
    • Peel and shred the apples. Measure 1 ½ cups, packed. Cover them directly with plastic wrap. Set aside.
    • Whisk together the flour, baking powder, baking soda, and salt.  Set aside.
    • Whisk together the sour cream and milk.  Set aside.
    • Cream the butter and sugar in a mixing bowl until very light and fluffy. Add the eggs and beat until completely combined.  If they curdle, beat on high. See my post on How to Avoid Curdled Batter.
    • Add ½ of the flour mixture, beating until completely mixed. followed by the sour cream mixture and last add the remainder of the flour mixture, beating each time until completely combined.
    • Pour half the batter into the pan and smooth flat.  
    • Add the shredded apples to the ¾ cup brown sugar mix, stirring well. Distribute evenly over the batter.
    • Dollop small bits of the remaining batter over the entire apple filling and carefully spread it out.  
    • Cover the batter with the crumbs.
    • Bake 65 to 75 minutes until a tester or toothpick comes out clean.  Cool in the pan.
    • Release from the pan and place on a cake board or serving plate.
    • The Apple Cinnamon Coffee Cake will last for at least 4 days covered. It can also be frozen then well wrapped for several months. Thaw at room temperature.

    Notes

    There is always an abundance of photos to guide you in the post above.
    As always, I recommend using a scale for accuracy and consistency.  Flour, in particular, is difficult to measure by volume.  For my recipes, I use 140 grams per cup of unsifted  all-purpose, bread or whole wheat flour and 125 grams of cake flour. Others may use different weights so use whatever they suggest.
    _____________________________________________________
    Granny Smith apples are the apples of choice for this cake. They are more tart and juice less.
    Add the apples to the reserved crumb topping just before spreading them over the batter to prevent them from over juicing.
    For the lightest cake, make sure the butter is softened to about 72° to 74°F in order for it to mix well with the sugar and form the necessary air pockets to aid in the rising of the batter. Under creamed or creaming with too cold butter will make a denser cake with a heavy texture resulting in less batter.
    Flours can be more or less dry which is why the recipes gives a range of butter needed to make the crumbs for the topping. 
    Use a fork to incorporate the butter into the dry ingredients for the crumbs. A spoon will not yield crumbs as much as mix the ingredients together. 
    A cheesecake or springform pan is necessary to remove the cake as it shouldn't be turned upside down to release it or the crumbs can be damaged. 
    Add ¾ of the butter for the top crumbs initially. If they are dry or don't form crumbs, add additional butter a little at a time. Use only enough butter to make the crumbs. More will make a paste.
     
     

    Nutrition

    Serving: 12servingsCalories: 569kcalCarbohydrates: 75gProtein: 6gFat: 28gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 95mgSodium: 445mgPotassium: 163mgFiber: 2gSugar: 42gVitamin A: 797IUVitamin C: 1mgCalcium: 88mgIron: 2mg
    Tried this recipe?Mention @helensfletcher or tag #pastrieslikeapro!

    Decadent Chocolate Snack Cake

    This Decadent Chocolate Snack Cake is a deeply chocolate cake that is simplicity itself. In fact, it doesn't even require a mixer. The basic cake is tiled with chocolate chunks. From there you have options. Top it with the marshmallow cream and stop there or top the marshmallow cream with a caramel drizzle and that is decadence itself.

    A partially eaten piece of the Decadent Chocolate Snack Cake sits on a white plate with a fork and bit of marshmallow with the cake in the background and a blue and white fase.

    The marshmallow cream is easy to make as is the caramel which can be made ahead and great to have on hand for desserts and ice cream.

    This is actually a compilation of parts of three recipes - Double Chocolate Truffled Muffins, Caramel - A Building Block of Pastry, and How to Make a S'Mores Tart.

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    About the Caramel

    Caramel has an unwarranted reputation of being hard to make. Nothing could be further from the truth. There are two ways to make caramel. The dry method which requires putting sugar into a heavy skillet (think cast iron here) and melting it, then adding butter and cream. Truthfully, I have never been able to do this.

    The second way is the way we made it at the bakery and, for me, is much easier and more foolproof as long as the directions are followed. With this method, water, corn syrup and granulated sugar are brought to a boil in a large pot. It needs to be at least 3 times the amount of ingredients as it will boil up really high. This is cooked until the sugar turns a medium brown. Off heat the butter, cream and vanilla are added and then it is cooked to the desired temperature depending upon how it is going to be used.

    The big thing with the wet method is to wash down the sides of the pan as described below to make sure no sugar crystals remain. If they do, the caramel can granulate which simply means it becomes grainy and is no longer smooth.

    This recipe makes about 2 cups but cutting it down is difficult. It is great on ice cream, pound cakes, bread puddings or just eating it out of the container. It lasts forever in a covered container in the fridge. To soften it, just microwave it briefly and you're ready to go.

    This Chocolate Cake....

    • Uses basic Ingredients that you probably have on hand.
    • Is packed with flavor and customizable.
    • Can be made with just the basic cake alone, add the marshmallow cream or make the whole lot including caramel.
    • Both the marshmallow cream and caramel are easy to make an I'll show you how.
    • Is a lot easier to make than it looks but nobody needs to know that.

    Recipe Ingredients

    Caramel

    The ingredients for the caramel are water, granulated sugar, unsalted butter, vanilla, and corn syrup.

    FRONT ROW: Unsalted butter, vanilla extract, corn syrup

    BACK ROW: Water, granulated sugar, heavy cream

    Chocolate Cake

    Ingredients for the chocolate cake include all-purpose flour, Dutch cocoa,baking powder, baking soda, salt, brown sugar, milk, vegetable oil, eggs, sour cream, vanilla, instant coffee and chocolate chunks.

    FRONT ROW: Baking soda, baking powder, instant coffee, salt

    SECOND ROW: Vanilla extract, eggs, chocolate chunks

    THIRD ROW: Dutch cocoa, sour cream, whole milk

    FOURTH ROW:  All-purpose flour, canola oil, brown sugar

    Marshmallow Cream

    The ingredients for he marshmallow cream include granulated sugar, egg whites, corn syrup, water, and vanilla.

    FRONT ROW:  Water, vanilla extract

    BACK ROW:  Granulated Sugar, egg whites, corn syrup.

    Key Ingredients

    • The chocolate I use is Callebaut Calets #811. While it looks like chocolate chips it is made like that so it melts easily without any chopping. There are no additives it is pure chocolate. Prior to the calets we used to have to chop 10# blocks. Sometimes at the bakery we would chop 10 blocks at a time. Not fun!
    • Dutch processed cocoa is important in this recipe for its dark, rich flavor. Switching it out for anything else can adversely effect the outcome since the leavening agents are different for natural cocoa and will not be effective.
    • Dark or light brown sugar may be used interchangeably. I used dark for this recipe.
    • Whole milk was also used per the original recipe. I didn't test with any other milk.
    • Sour cream and oil add to the richness and moistness of the muffin.
    • Either instant coffee or instant espresso may be used. Both enhance the flavor of the chocolate.
    • Heavy Cream can also be referred to as 40% cream, meaning that it contains 40% butterfat. It is preferred over whipping cream which has less butterfat. It whips up firmer and needs no stabilizer.
    • Corn Syrup  is the key to a perfect caramel. Clear corn syrup is an invert sugar and, used in the correct proportions, will prevent the caramel from becoming grainy. . There is some confusion between corn syrup and high fructose corn syrup.  Karo Corn syrup as found on grocers' shelves, either clear or dark, is 100% glucose (sugar) and is not the same as the high fructose variety used in commercial products. Years ago Karo changed their formula for consumer corn syrup to no longer include the offending high fructose corn syrup. I don't know about other brands.
    • I use table salt.

    Be sure to see the recipe card below for the full ingredients & instructions.

    Step by Step Instructions

    Caramel

    The first collage shows the caramel being made with the liquid ingredients in a pan, the lid on, the syrup boiling and the color of the syrup

    Step 1. Add the water, sugar and corn syrup to a medium size pan. Step 2. Either cover the pan with a lid and leave it on while boiling the syrup for about 3 minutes or use a pastry brush dipped in cold water to wash down the sides of the pan. This ensures there are no sugar crystals left that can granulate the caramel. Step 3. Remove the lid and bring the syrup to a hard boil. Step 4. Boil the syrup until a deep golden brown.

    This collages shows the butter being added to the caramel syrup, then the cream, the mixture brought to a boil to finish, the completed caramel.

    Step 5. Remove the pan from the heat and add the butter, stirring until melted. Step 6. Add the cream and the caramel. Step 7. Bring to a boil and cook until 232°F on a thermometer. Step 8. Transfer the caramel to a bowl to cool.

    Decadent Chocolate Cake

    This collage shows the flour being sifted, the cocoa , baking powder, soda and salt sifted, mixed and the brown sugar added.

    Step 9. Sift the flour into a large bowl. Step 2. Sift the cocoa, baking powder, baking soda and salt over the flour. Step 11. Whisk to combine the ingredients completely. Step 12. Add the brown sugar. I find the easiest way to mix in the sugar is by using my hands. This enables me to squish out any lumped up sugar.

    The coffee and vanilla are combined, the coffee mixture, milk, eggs and oil are mixed in a separate bowl, then added to the dry ingredientss to make the batter.

    step 13. Combine the vanilla and coffee, stirring well. Set aside. Step 14. In a separate bowl, combine the milk, eggs, oil and coffee mixture. Step 15. Whisk together to blend completely. Step 16. Add to the dry ingredients and mix with a spoon. Do not use a whisk, the batter is very thick.

    The batter is poured into a square pan, the chocolate chunks weighed out, distributed over the batter and the baked cake.

    Step 17. Line the bottom of a 9x9" square pan with parchment paper. Spray the paper and the sides of the pan. Pour the batter into the pan. Step 18. Using chocolate chunks, Step 19. distribute them over the batter. Step 20. Bake as directed and cool.

    The last collage shows the syrup boiling for the marashmallow cream, the egg whites, sugar and vanilla in a mixing bowl, beaten marshmallow cream and piped onto the cake then drizzled with caramel.

    Step 21. Add the water, sugar and corn syrup to a saucepan and bring to a hard boil. Step 22. Place the egg whites, sugar and vanilla in a mixing bowl. Step 23. When the syrup reaches 230°F, start beating the whites to the soft peak stage. If they reach the soft peak stage before the syrup has boiled to 246°F, lower the speed to low and keep the mixture moving. Do not turn off the mixer. When the syrup is the correct temperature, raise the mixer to medium and slowly pour the syrup between the beater and the side of the pan. Raise the speed of the mixer to high and beat until lukewarm and very stiff. Step 24. Place the marshmallow cream into a piping bag and pipe onto the cake. Alternatively, just spoon it on. Drizzle with caramel. I divided the cake so you could see it as the basic cake and then continued on to add the marshmallow cream and caramel.

    Recipe FAQS

    What is a snack cake?

    Usually, it is a simple one layer cake that can be cut off and eaten as a snack.

    Is Marshmallow Cream the same as Marshmallows?

    Basically yes. There is a difference in the amount of the ingredients and temperature for marshmallows.

    Where does the name marshmallow come from?

    Originally made from the mallow plant that grows wild in the marshes of Asia and Europe, it has been brought to America.  The name is made from the area in which it grows and the from the plant.  

    Expert Tips

    • Make sure to pay attention to the degrees specified in the caramel and marshmallow cream. Over cooking either one will alter its texture.
    • Don't over mix the cake batter. Use a spoon or rubber spatula and just mix until everything is combined.
    • Use the chunk chocolate for the best finish to the top the cake.
    • When making the syrup for the marshmallows, use a saucepan that holds about 6 cups. The mixture rises up as it boils. However, do not use a larger pan or the ingredients will spread out too much making it difficult to use the thermometer.
    • Do not under beat the marshmallow cream or it will not hold its shape.
    A partially eaten piece of the Decadent Chocolate Snack Cake sits on a white plate with a fork and bit of marshmallow with the cake in the background and a blue and white vase.

    More Easy Recipes that You Will Love

    Love this Decadent Chocolate Snack Cake? It would be hugely helpful and so appreciated it if you would take a moment to leave a rating. Thank you.

    A partially eaten piece of the Decadent Chocolate Snack Cake sits on a white plate with a fork and bit of marshmallow with the cake in the background and a blue and white vase.

    Decadent Chocolate Snack Cake

    Helen S Fletcher
    This Decadent Chocolate Snack Cake is a deeply chocolate cake that is simplicity itself. In fact, it doesn't even require a mixer. There is the basic version, the marshmallow cream topped version and the one finished with caramel. Take your pick!
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 1 hour 45 minutes
    Cook Time 30 minutes
    Course Cake
    Cuisine American
    Servings 16 servings
    Calories 624 kcal

    Equipment

    • 9x9" baking pan
    • Thermometer

    Ingredients

    Caramel

    • 1 cup water
    • 1 ¼ cups granulated sugar (250 grams)
    • ½ cup clear corn syrup
    • 1 cup heavy cream
    • 6 tablespoons unsalted butter (90 grams)
    • 2 teaspoons vanilla extract

    Decadent Chocolate Cake

    • 1 tablespoon vanilla
    • 1 teaspoon instant coffee
    • 1 ½ cups all-purpose flour (210 grams)
    • 1 cup Dutch cocoa (85 grams)
    • ¼ teaspoon baking powder
    • ¾ teaspoon baking soda
    • 1 teaspoon table salt
    • 1 ⅓ cups brown sugar (265 grams)
    • ½ cup whole milk
    • ¾ cup canola or vegetable oil
    • 2 large eggs
    • 1 cup sour cream (225 grams)
    • 1 cup chocolate chunks (150 grams)

    Marshmallow Cream

    • 3 tablespoons water
    • ⅔ cup clear corn syrup
    • ⅓ + 1 cup + tablespoon granulated sugar (75 grams)
    • 2 large egg whites
    • 1 tablespoon vanilla

    Instructions
     

    Caramel

    • Place the water,sugar, and corn syrup in a 3 quart sauce pan. Stir over heat until the sugar is dissolved completely. Bring to a hard boil.
    • Either wash down the sides of the pan with a pastry brush dipped in cold water or put a lid on the pan for 3 to 4 minutes. Boil, without disturbing until the syrup is a dark, medium brown.
    • Off heat, immediately add the butter and stir until it is melted. Mix the cream and vanilla and stir it into the pan. If some of t he cream lumps up, don't worry. Return it to medium high heat and bring it to a boil again. Boil to 232°F on a thermometer.
    • When it is done, transfer it to a bowl or a storage container and let it cool to room temperature.
    • It can be stored at room temperature for a couple of days or, for longer storage, refrigerate almost indefinitely. Microwave briefly to use it.
    • Yield: About 2 cups.

    Decadent Chocolate Cake

    • Preheat the oven to 375°F. Line the bottom of a 9x9" square pan with parchment paper. Spray the paper and sides of the pan with a non-stick-baking-spray.
    • In a very small bowl, combine the vanilla and instant coffee. Stir to dissolve coffee and set aside.
    • Sift the flour into a large bowl.
    • Sift the cocoa, baking soda, baking powder and salt on top of the flour. Whisk together to mix well.
    • In a smaller bowl, whisk together the milk, oil, eggs, sour cream and coffee mixture.
    • Pour the liquid ingredients over the dry ingredients and stir with a spoon or fold together with a rubber spatula just until everything is mixed well. Do not over mix.
    • Distribute the chocolate chunks evenly over the top.
    • Pour into the prepared pan and smooth the top. Bake for 30 to 35 minutes until a tester comes out with just a bit of crumbs on it. Do not over bake.
    • Cool in the pan and then turn it out onto a cake board or serving dish.

    Marshmallow Cream

    • In a small saucepan, bring the water, corn syrup and ¼ cup (50 grams) sugar to a boil. Wash down the sides of the pan with a pastry brush dipped in cold water. Continue to boil hard until a thermometer reaches 246°F.
    • In the meantime, place the egg whites, remaining sugar and vanilla in the bowl of a mixer fitted with the whisk attachment. When the temperature of the sugar syrup reaches 230° start beating the egg whites on high to the soft peak stage.
    • If the egg whites reach temperature before the syrup is done, reduce the speed of the mixer to low and keep beating. Do not turn off the mixer.
    • When the syrup comes to temperature, raise or lower the speed of the mixer to medium and slowly drizzle it into the egg whites, keeping it between the side of the pan and the whisk. Increase the speed of the mixer to high and beat until very thick and lukewarm.

    Finishing

    • Place the marshmallow cream into a pastry bag fitted with a ½" plain tip. Pipe the meringue on a diagonal covering the entire cake.
    • If using the caramel, heat about ½ cup in the microwave until fairly liquid. Heavily drizzle the caramel in the opposite direction of the marshmallow.
    • The cake can be stored for several days at room temperature, covered.

    Notes

    There is always an abundance of photos to guide you in the post above.
    As always, I recommend using a scale for accuracy and consistency.  Flour, in particular, is difficult to measure by volume.  For my recipes, I use 140 grams per cup of unsifted  all-purpose, bread or whole wheat flour and 125 grams of cake flour. Others may use different weights so use whatever they suggest.
    ___________________________________________________
    Make sure to pay attention to the degrees specified in the caramel and marshmallow cream. Over cooking either one will alter its texture.
    Don't over mix the cake batter. Use a spoon or rubber spatula and just mix until everything is combined.
    Use the chunk chocolate for the best finish to the top the cake.
    When making the syrup for the marshmallows, use a saucepan that holds about 6 cups. The mixture rises up as it boils. However, do not use a larger pan or the ingredients will spread out too much making it difficult to use the thermometer.
    Do not under beat the marshmallow cream or it will not hold its shape.

    Nutrition

    Serving: 16servingsCalories: 624kcalCarbohydrates: 92gProtein: 5gFat: 29gSaturated Fat: 11gPolyunsaturated Fat: 4gMonounsaturated Fat: 12gTrans Fat: 0.2gCholesterol: 61mgSodium: 255mgPotassium: 245mgFiber: 3gSugar: 78gVitamin A: 491IUVitamin C: 0.2mgCalcium: 77mgIron: 2mg
    Tried this recipe?Mention @helensfletcher or tag #pastrieslikeapro!

    Orange Chiffon Cake

    Orange Chiffon Cake is one of the easiest cakes to make. It is light and airy, deeply flavored and basically takes two steps to make. I'm going to show you an easier way to whisk the egg whites and sugar that is hassle free and doesn't require the slow addition of sugar to the egg whites.

    One of my readers Sue had this to say about this recipe "I made this cake three times - once to test the recipe and two more to make a cake and cupcakes. I followed it exactly, and weighed the flour and sugar. Each time, it was ***PERFECT*** 
    Thank you, Helen for sharing this recipe and most importantly great instructions"

    A slice of Orange Chiffon Cake on a white plate with strawberries and the cake in the background.

    The cake can be made in an angel food pan or in layers as I did for the Orange Cranberry Cake. It can be served plain with just a dusting of powdered sugar, add some macerated fresh fruit or finished with an orange glaze. It's ideal for an impressive looking cake with a lot fewer calories than most.

    This is one cake that should definitely be in your repertoire.

    If you love anything orange be sure to check out my Orange Pistachio Loaf Cake. While not Orange, one of my best cakes is definitely My Best Banana Cake Recipe.

    [feast_advanced_jump_to]

    What is a Chiffon Cake

    There are several classifications of cakes and one of them is the foam cake such as my Perfectly Easy Angel Food Cake, or my Lemon Butter Sponge Cake. These cakes depend, in part or in whole, on whipped egg whites to provide the volume of the finished item after baking. The egg whites make a foam that are folded together with the flour portion of the recipe. Some recipes may also use baking powder as an aid, but the essential thing is the beaten egg whites.

    Chiffon cakes are very easy to make. They have oil in them which automatically contributes to a moist cake. The lack of flavor from the vegetable or canola oil allows whatever the cake is flavored with to come to the front and be the predominant flavor. They also have baking powder as an assist to rising which makes them easier than recipes that depend completely on the air in the whipped egg whites.

    You simply mix everything but the egg whites and sugar together and then separately, the whip the egg whites and sugar then fold them together.

    Beating Sugar and Egg Whites

    Here's the part you're going to love. Traditionally, egg whites are beaten to the soft peak stage and then the sugar is added a tablespoon at a time. However, there is a more modern way to combine them. Simply combine the egg whites along with the sugar and cream of tarter, if using, in a clean mixing bowl fitted with a clean whisk attachment. Beat until the desired consistency.

    Use baker's sugar if possible as it will dissolve better and faster than regular granulated sugar - see my post Three Easy Sugar Fixes which tells you how to make brown sugar, powdered or confectioners sugar, and superfine or baker's sugar at home. Baker's sugar is a finer grind of granulated sugar but not powdered sugar which contains cornstarch.

    If folding beaten egg whites into a recipe they should be beaten to a medium consistency. If they are beaten too stiffly they will lose a lot of the air beaten in because it will take longer with more effort to fold in completely without what I refer to as "clouds" or unfolded whites in your finished recipe .

    Why You'll Love this Recipe

    • It's really easy. If you can separate an egg you have it made.
    • There are basically two steps. Beat the yolk with everything but the whites and sugar then fold together.
    • The whites and sugar can be beaten together from the start, eliminating the need to spoon the sugar in gradually.
    • The cake stands tall and elegant if made in an angel food pan but can also be used for layer of a cake.
    • The cake needs only a sprinkling of powdered sugar or a simple orange glaze to finish it.

    Variations

    • The orange zest and juice can be changed to lemon zest and juice.
    • A great combination is to use a chocolate glaze such as my Dark Satin Ganache as used in the Boston Cream Pie. In this case I would use half of it.
    • Serve it with sweetened fruit or macerate the fruit in Amaretto.

    Recipe Ingredients

    Orange Chiffon Cake

    The ingredients for the Orange Chiffon Cake include, Orange juice, cake flour, vegetable oil, egg yolks, egg whites, granulated sugar, vanilla, orange zest, baking powder, cream of tarter and salt.

    FRONT ROW: Cream of Tarter, vanilla extract, orange zest, baking powder, salt.

    MIDDLE ROW: Egg yolks, egg whites, granulated sugar

    BACK ROW: Orange Juice, cake flour, vegetable oil

    Orange Glaze Ingredients

    The ingredients for the Orange Glaze are powdered sugar, orange zest, orange juice, lemon juice and butter.

    FRONT ROW: Unsalted butter, orange zest, orange juice, lemon juice

    BACK ROW: Powdered sugar.

    Be sure to see the recipe card below for the full ingredients & instructions.

    Step by Step Instructions

    The first collage shows the dry ingredients being sifted into the mixing bowl, then mixed with the liquid ingredient, the egg whites, sugar and cream of tarter in a mixing bowl, then beaten.

    Step 1. Sift the cake flour, 1 cup of sugar, baking powder and salt into a mixing bowl fitted with the paddle attachment. Mix briefly to combine. Step 2. Add the oil, egg yolks, juice, orange zest and vanilla. Mix for about 2 minutes to combine completely. Step 3. In a clean mixing bowl fitted with the whisk attachment, add the egg whites, remaining sugar and cream of tarter. Step 4. Beat on low to combine, raise the speed to medium and beat until foamy, then raise to high and beat until medium peaks form.

    This collage shows the beaten egg whites in the bowl with the flour mixture, a plastic spatula in the middle of the whites, turning the bottom mixture to the top and the finished mix.

    Step 5. Pour the egg whites over the flour/egg mixture. Step 6. To fold in, plunge a plastic spatula into the center of the whites going all the way to the bottom of the bowl. Step 7. Scoop up some of the bottom mixture, bringing it to the top and turn it over onto the whites. Step 8. Turn the bowl about an eighth of a turn each time and repeat this, making sure you get to the bottom of the bowl each time until the two are mixed together.

    The batter is poured into an angel food pan, and baked, it is cooled upside down and released by going around the side of the pan with a small spatula.

    Step 9. Pour the batter into an ungreased angel food pan and smooth the top. Step 10. Bake as directed. Step 11. Cool the orange chiffon cake upside down. If the pan doesn't have feet on it, hang the pan on a soda or beer bottle to cool. Step 12. To release the cake, place a small flexible metal spatula between the cake and the edge of the pan. Go around the rim of the pan, keeping the spatula on the metal rim, not the cake. Release the cake around the tube in the same manner.

    The last collage for the chiffon cake shows the bottom being released with a metal spatula, the ingredients for the glaze in a bowl, mixed and poured over the cake.

    Step 13. To release the cake from the bottom, place a metal spatula between the metal bottom and the cake. Go around the bottom and turn the cake onto a cake board or serving dish. Step 14. Combine all of the glaze ingredients in a bowl. Step 15. Mix the ingredients together with a spoon. Do not use a whisk as it can make air bubbles in the glaze. Step 16. Pour the glaze over the cake letting the glaze run down the sides.

    Recipe FAQS

    Why are angel food and chiffon cakes baked in an ungreased pan?

    An angel food cake pan is very tall. If it were to be greased or prepared in any way the cake could slide down the side during baking as the side sets faster than the middle. The cake could lose some of it height losing its airy, light quality which is the point of these cakes.

    What is the difference between an angel food and chiffon cake?

    The angel food cake is made of only egg whites, sugar, flour, salt, flavoring and cream of tartar. Air whisked into the whites is the only leavening agent. Chiffon cakes have all of the above plus egg yolks, baking powder, and oil. They both used beaten egg whites.

    Why is it called a chiffon cake?

    Because it is light and airy like chiffon.

    Who invented the chiffon cake?

    Harry Baker, a caterer in 1927, invented the cake and kept the recipe to himself until he sold it to Betty Crocker in 1948.

    Storage and Freezer Instructions

    The cake can be stored at room temperature, covered for several days. It can also be baked and frozen, without the glaze, and well wrapped, for several months. Thaw, unwrapped at room temperature. Glaze after it come to room temperature.

    Expert Tips

    • Navel Oranges are the best for zesting as their skins are thicker and their juice is often sweeter. Three medium size oranges will yield the zest and juice needed for both the cake and the glaze.
    • This cake, simply finished with powdered sugar is lower in fat that those with frosting and filing.
    • Using superfine or baker's sugar with the egg whites allows the sugar to dissolve faster than with regular granulated sugar.
    • Do not beat the whites and sugar to stiff peaks. They don't fold well into the flour mixture.
    • Folding the two mixtures together should be done with as few strokes as possible to keep the air in the mixture.
    • Cool the cake completely before releasing.
    • The three extra egg yolks can be thrown into scrambled eggs or used for Lemon Curd.
    The bottom picture shows a slice of the chiffon cake with strawberries on a white, lace edge plat with the cut cake in the background, a blue napkin and a coffee cup in the background.

    Other Easy Cakes You're Sure to Love

    If you love this Orange Chiffon Cake It would be hugely helpful and so appreciated it if you would take a moment to leave a rating. Thank you.

    Orange Chiffon Cake

    Helen S Fletcher
    Orange Chiffon Cake is one of the easiest cakes to make. It is light and airy, deeply flavored and basically takes two steps to make. I'm going to show you an easier way to whisk the egg whites and sugar that is hassle free and doesn't require the slow addition of sugar to the egg whites.
    5 from 5 votes
    Print Recipe Pin Recipe
    Prep Time 30 minutes
    Cook Time 50 minutes
    Total Time 1 hour 20 minutes
    Course Cake
    Cuisine American
    Servings 12 servings
    Calories 325 kcal

    Equipment

    • Angel Food Cake pan
    • Stand Mixer

    Ingredients

    Orange Chiffon Cake - please note that the flour volume requires you to SIFT THE FLOUR BEFORE MEASURING to obtain the 2 ¼ cups. Weighing is always the best option.

    • 2 ¼ cups sifted cake flour (225 grams)
    • 1 ½ cups baker's or superfine sugar (300 grams)
    • 2 teaspoons baking powder
    • ½ teaspoon table salt
    • ½ cup vegetable oil
    • 7 large eggs, separated
    • 3 additional egg whites
    • ¾ cup orange juice
    • Zest from 2 oranges
    • 1 teaspoon vanilla
    • 1 ¼ teaspoon cream of tartar

    Orange Glaze

    • 2 cups powdered sugar (260 grams)
    • 1 tablespoon orange zest
    • 4-5 tablespoons orange juice
    • 1 teaspoon lemon juice
    • 1 tablespoon butter, melted

    Instructions
     

    Orange Chiffon Cake

    • Preheat the oven to 325°F. Have the 10" angel food cake at hand.
    • In a large mixing bowl fitted with a paddle attachment, combine the flour, 1 cup of sugar (200 grams), baking powder and salt.  Mix to combine.  .  
    • Add the oil, egg yolks, juice, vanilla and zest.  Mix for about 1 or 2 minutes until well combined. Set aside.
    • In a clean mixing bowl fitted with the whisk attachment, add the egg whites, remaining ½ cup of sugar (100 grams) and the cream of tartar. Beat on low to mix, raise the speed to medium and beat until very foamy, then raise to high and beat until medium peaks. The peaks should not bend over as in soft peaks, nor should the be as stiff as for a meringue,
    • Pour the whites over the flour mixture and fold together. To fold in, plunge a plastic spatula into the center of the egg whites all the way to the bottom. Scoop up some of the flour mixture and bring it up to the top, turning the spatula over to deposit it. Turn the bowl about an eighth of a turn and continue in this manner until the two are mixed.
    • Pour the batter into the unprepared angel food pan and level it. Bake for 45 to 50 minutes until medium brown, it springs back when lightly touched or a tester comes out clean.
    • Immediately, turn it upside down to cool if the pan has feet or hang it on a soda or beer bottle to cool.
    • When completely cool, go around the sides of the pan with a small, flexible metal spatula, keeping the spatula to the edge of the pan, not the cake. Release the center tube in the same manner. Remove the side.
    • To remove the bottom, place a spatula between the metal bottom and the cake. Go around the whole bottom keep the spatula to the metal base.
    • Place a cake round or serving plate over the top and turn the chiffon cake out. it's normally served upside down.

    Orange Glaze

    • Combine all of the ingredients in a bowl and mix with a spoon. Do not use a whisk as it can make air bubbles. If it is too thick, add a bit more juice or water, if too thin, add a little powdered sugar to get to the right consistency.
    • Pour over the cake allowing the excess to run down the side of the cake.
    • To store, place under a cake dome where it will last for several days. For longer storage, freeze the cake, without the glaze, until hard. Wrap well. It will keep for several months. Thaw, uncovered at room temperature. Glaze after it is thawed.

    Notes

    There is always an abundance of photos to guide you in the post above.
    As always, I recommend using a scale for accuracy and consistency.  Flour, in particular, is difficult to measure by volume.  For my recipes, I use 140 grams per cup of unsifted  all-purpose, bread or whole wheat flour and 125 grams of cake flour. Others may use different weights so use whatever they suggest.
    ______________________________________________________
    Navel Oranges are the best for zesting as their skins are thicker and their juice is often sweeter. Three medium size oranges will yield the zest and juice needed for both the cake and the glaze. If you're slightly short of juice, add water. 
    This cake, simply finished with powdered sugar is lower in fat that those with frosting and filing. 
    Using superfine or baker's sugar with the egg whites allows the sugar to dissolve faster than with regular granulated sugar. 
    Do not beat the whites and sugar to stiff peaks. They don't fold well into the flour mixture. 
    Folding the two mixtures together should be done with as few strokes as possible to keep the air in the mixture.
    The three extra egg yolks can be thrown into scrambled eggs or used for Lemon Curd.
    Cool the cake completely before releasing.

    Nutrition

    Serving: 12servingsCalories: 325kcalCarbohydrates: 65gProtein: 8gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.05gCholesterol: 111mgSodium: 232mgPotassium: 174mgFiber: 1gSugar: 47gVitamin A: 232IUVitamin C: 11mgCalcium: 64mgIron: 1mg
    Tried this recipe?Mention @helensfletcher or tag #pastrieslikeapro!

    Cinnamon Filled Buttermilk Scones

    Think of these fantastic Cinnamon Filled Buttermilk Scones as sconewiches. Two currant scones are stuffed with a brown sugar and cinnamon filling (think cinnamon rolls) finished with a vanilla glaze. Much quicker than even Cinnamon Bread, these are the perfect touch of sweetness after the holidays.

    A plate of 6 Stuffed Buttermilk Scones on a blue rimmed plate with a multi colored napkin in the background.

    To make this recipe even more inviting, these scones can be frozen before or after baking so they are ready anytime you are.

    There's also a couple of tips in here to speed things along and make them even easier to get into the oven.

    A couple of other tasty sweet breads include the Apple Cinnamon Coffee Cake, Breakfast Scones, Lemon Sugar Buns, and the Carrot Cake Baked Doughnuts.

    [feast_advanced_jump_to]

    English or American Scones?

    Funny you should ask. I always thought one was made with eggs and one wasn't. Evidently not! It seems that, at least nowadays, the recipes are fairly interchangeable. Americans tend to incorporate more add-ins while the English prefer their clotted cream and jam. Personally, I'd take either one.

    Why You'll Love This Recipe

    • They're packed with cinnamon and sugar and who doesn't love that?
    • They have all the characteristics of cinnamon rolls without all the waiting.
    • Easy does it with a few tips to make them even easier.
    • They can be frozen either before baking or after making scones on a 
      moment's notice.

    Variations

    • This is a basic recipe so any add-ins can be used.....or omitted.
    • Add the zest of a lemon or orange to the dough for a bit of zing.
    • Sprinkle chopped, toasted nuts on top of the glaze before it dries.
    • If adding fruit, frozen is my choice because it doesn't discolor the dough as much as fresh which juices more. 
    • Any dried fruit is a great addition, such as dried cherries, apricots, blueberries or figs, dates or raisins. And don't forget the chocolate chips, minis are great here.
    • Spices such as cinnamon, nutmeg, ginger, and/or cloves can be added to the dough for a spiced version.

    Recipe Ingredients

    Scones

    Ingredients for the scones include all-purpose flour, buttermilk, butter, currants, baking powder, sugar, and salt.

    FRONT ROW: Baking powder, granulated sugar, salt

    MIDDLE ROW: Unsalted butter, currants

    BACK ROW: All-purpose flour, buttermilk

    Cinnamon Filling

    The cinnamon filling consists of brown sugar, cinnamon and unsalted butter.

    FRONT ROW: Cinnamon, unsalted butter

    BACK ROW: Brown Sugar

    Vanilla Glaze

    The glaze ingredients consist of powdered sugar, unsalted butter, milk, and vanilla.

    FRONT ROW: Milk, vanilla, unsalted butter

    BACK ROW: Powdered sugar

    Be sure to see the recipe card below for the full ingredients & instructions.

    Step by Step Instructions

    The first collage shows the currants soaking in water, the dry ingredients in the mixing bowl, mixed and the cut up butter added.

    Step 1. If using the currants, cover them in the hottest water available while prepping the remaining ingredients. Step 2. Add the dry ingredients to the mixing bowl. Step 3. Whisk them together. Step 4. Fit the mixer with the paddle and add the cold, cubed butter.

    This collages shows the butter cut into the flour mixture, the buttermilk added, the dough formed and the currants added.

    Step 5. Beat until the butter is in pea size chunks. Step 6. Add the buttermilk. Step 7. Mix until the batter comes together Step 8. Squeeze all of the water out of the currants. They should be moist but not wet. This is important so the dough does not become wet.

    The third collages sows the scone dough on the table, formed into a round and divided in two, a cake pan on top of the dough and the dough shaped into a round.

    Step 9. Pour the dough onto a work area and knead it several times to bring it together into a smooth ball. Step 10. Divide it in half and shape each half into a round. Working with one ball at a time, sprinkle the surface with a little flour and flour the top. Step 11. Place a 9" round cake pan on top of the dough Step 12. Press down firmly, rotating the pan around to form a circle of dough the size of the pan. If it isn't big enough, simply pat it out to size.

    Thios collage shows the butter spread on the bottom round, the cinnamon sugar on top, the edges of the dough wet and the top round on,

    Step 13. Spread the melted butter over the bottom round to within ½" of the edges. Step 14. Mix the brown sugar and cinnamon together and spread over the butter. Step 15. Wet the edges of the uncovered dough. Step 16. Roll out the second piece of dough into a 9" round and place it over the cinnamon.

    The last collage shows the round marked into 4 with one quarter removed, the unbaked scones on the tray, then baked and glazed.

    Step 17. Mark the filled scones into quarters. Freeze them at this point until firm but not rock hard. This makes it easier to cut and keeps the filling inside. Cut each quarter in half or thirds. These are very rich so thirds might be a better option. Chill or freeze briefly so they go into the oven cold. Step 19. Bake until browning. Step 20. Mix all of the ingredients for the vanilla glaze together until smooth. Drizzle or cover the scones with the glaze. Allow to sit at room temperature for a couple of hours for the glaze to firm up.

    Recipe FAQS

    What is the secret to good scones?

    Use cold butter and cut it in leaving pea size pieces to make a flaky dough. The dough should be soft and a bit tacky but not wet. Mix only until it begins to hold together, then knead it by had several times to bring it together and shape into a round.

    What makes a moist scone?

    Buttermilk or sour cream are keys to tender scones.

    Do scones use eggs?

    Some do, some don't. Eggs will make a more cake like scone, the lack of them, all things being equal, makes a tender, moist scone. There is no right or wrong.

    Storage and Freezing

    The scones may be frozen two ways. If freezing before baking, my choice, freeze the entire marked round. Do not cut them. To cut and bake, thaw them slightly until firm but not hard and cut each quarter into 2 or 3 pieces. Place on a parchment lined baking sheet and bake in a preheated oven as called for.

    Expert Tips

    • All of the ingredients should be cold. The cold butter should be cut into the flour in lima bean size pieces (bigger than pea size) to produce a flaky scone. The buttermilk should be cold also.
    • Do not over mix or over handle the dough. Mix it until it just comes together and then knead a few times by hand to bring it together into a smooth ball.
    • Freeze the assembled rounds before cutting until firm but not hard. This will make cutting them easier and the filling will stay inside. If cut when first assembled, some of the filling falls out.
    • Refrigerate or freeze the cut scones until cold but not frozen before baking.
    • Cream or milk makes a glaze that dries with a low gloss. Water dries flat and isn't as pretty.
    • Dark or light brown sugar may be used. The dark will add more flavor.
    • It is most important to squeeze all the water from the soaked currants. They should be moist but not wet or the texture of the dough will change.

    A scone with a bite out of it sits on a blue rimmed plate with a colorful napkin behind it and more scones behind that.

    Other Quickly Made Breads

    If you love these Cinnamon Filled Buttermilk Scones, It would be hugely helpful and so appreciated it if you would take a moment to leave a rating below. Thank you.

    A plate of 6 Stuffed Buttermilk Scones on a blue rimmed plate with a multi colored napkin in the background.

    Cinnamon Filled Buttermilk Scones

    Helen S Fletcher
    Think of these fantastic Cinnamon Filled Buttermilk Scones as sconewiches. Two currant scones are filled with a brown sugar and cinnamon filling (think cinnamon rolls) and finished with a vanilla glaze.
    4.50 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 40 minutes
    Cook Time 25 minutes
    Total Time 1 hour 5 minutes
    Course Breakfast/brunch
    Cuisine American
    Servings 12 servings
    Calories 302 kcal

    Ingredients

    Cinnamon Filling

    • 2 tablespoons unsalted butter, melted
    • ⅓ cup brown sugar (65 grams)
    • 2 teaspoons cinnamon

    Buttermilk Scones

    • ½ cup currants, optional (60 grams)
    • 6 tablespoons unsalted butter, cold (85 grams)
    • 3 cups all-purpose flour (420 grams)
    • ¼ cup granulated sugar (50 grams)
    • 1 tablespoon baking powder
    • ¾ teaspoon table salt
    • 1 ½ cups buttermilk, cold

    Vanilla Glaze

    • ¾ cup powdered sugar (100 grams)
    • 1 ½ tablespoons unsalted butter, softened (25 grams)
    • 1 teaspoon vanilla
    • 1 + ½ tablespoons milk

    Instructions
     

    Cinnamon Filling

    • Combine the brown sugar and cinnamon. Melt the butter. Set aside.

    Buttermilk Scones

    • Line a baking sheet with parchment paper and set aside. Soak the currants overing them in the hottest water available while the rest of the recipe is made.
    • Cut the butter into lima bean size pieces and keep cold.
    • Add the flour, sugar, baking powder and salt to a mixing bowl fitted with the paddle attachment. Mix it for a few seconds. Add the butter and mix to break up the butter into lima bean size pieces.
    • Add the buttermilk and beat on low to medium low until the dough starts to come together.
    • Drain the currants. Squeeze all of the water out of them. These need to be moist but not wet or it will change the texture of the dough. Add them to the dough and mix just until incorporated.
    • Pour it onto your work surface and knead it several times to form a smooth ball. Divide the ball in half (approximately 475 grams per piece).
    • Flour the work surface lightly and also the top of one of the pieces of dough. Place a 9" round cake pan on top and press down, rotating the pan to flatten the dough. If doesn't come to the edges, just pat it out.
    • Place the round on the parchment lined baking sheet. Brush the round with the melted butter to within ½" from the edge and top with the cinnamon/sugar mixture, keeping the edge clean. Pat the mixture into the butter.
    • Flatten the second piece of dough as for the first. Wet the clean edge with water and place the second round on top of the first. Press the edges together.
    • Mark the dough, without going through it, into quarters. The easiest way to to mark in in half, turn it 90° and mark it again.
    • To make the scones easier to cut and keep the filling inside, freeze the rounds until firm and cold throughout. You don't want to freeze it all the way.
    • Preheat the oven to 375°F. Line a second baking sheet with parchment.
    • When ready, cut the scones as desired by cutting each quarter into 2 or 3 pieces. Place them on a parchment lined baking sheet alternating them so the points are up and down to get them all on the tray. Freeze again just until cold if they have warmed up.
    • Bake for about 25 minutes until lightly browned. Cool on the tray. A small amount of the filling will leak out if they were cold going into the oven. It will break off easily when cooled.

    Vanilla Glaze

    • Combine all of ingredients in a bowl and whisk until smooth. Drizzle over the scones or top them completely.
    • The scones are best freshly made but will hold if covered lightly for a day.
    • To make ahead, completely freeze the round of assembled scones. Thaw it just enough to be able to cut and precede as above. Alternatively, bake them and freeze them, well wrapped, without the glaze. Thaw, warm in a 350°F for about 10 minutes and glaze them when cool.

    Notes

    There is always an abundance of photos to guide you in the post above.
    As always, I recommend using a scale for accuracy and consistency.  Flour, in particular, is difficult to measure by volume.  For my recipes, I use 140 grams per cup of unsifted  all-purpose, bread or whole wheat flour and 125 grams of cake flour. Others may use different weights so use whatever they suggest.
    ___________________________________________________
    All of the ingredients should be cold. The cold butter should be cut into the flour in lima bean size pieces (bigger than pea size) to produce a flaky scone. The buttermilk should be cold also.
    Do not over mix or over handle the dough. Mix it until it just comes together and then knead a few times by hand to bring it together into a smooth ball.
    Freeze the assembled rounds before cutting until firm but not hard. This will make cutting them easier and the filling will stay inside. If cut when first assembled, some of the filling falls out.
    Refrigerate or freeze the cut scones until cold but not frozen before baking.
    Cream or milk makes a glaze that dries with a low gloss. Water dries flat and isn't as pretty.
    Dark or light brown sugar may be used. The dark will add more flavor.
    It is most important to squeeze all the water from the soaked currants. They should be moist but not wet or the texture of the dough will change.
     

    Nutrition

    Serving: 12sconesCalories: 302kcalCarbohydrates: 49gProtein: 5gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 27mgSodium: 290mgPotassium: 138mgFiber: 1gSugar: 23gVitamin A: 336IUVitamin C: 0.3mgCalcium: 120mgIron: 2mg
    Tried this recipe?Mention @helensfletcher or tag #pastrieslikeapro!

    Homemade Breakfast Stromboli

    Homemade Breakfast Stromboli - what's not to love about a fantastic, easy to make bread enclosing, scrambled eggs, bacon, hash browns, 2 cheeses and red peppers? I sure don't know. It bakes up perfectly and cuts into beautiful slices with the filling intact.

    3 slices of Homemade Breakfast Stromboli sit on a wite plate with a mug and the remainder of the roll in the background.

    I have used my super flavorful and easy Homemade Pizza Dough which turned out to be one of my biggest posts this year. Everyone loves it! It goes together in minutes, rises really fast but still has tons of flavor and can be used in multiple ways.

    Stromboli can be filled with almost anything as long as it isn't a wet filling. It can be packed with meats and cheeses, just veggies, whatever you want for any time of the day or any occasion.

    Other Italian inspired recipes include: Stuffed Focaccia, International Flatbreads, Stuffed Italian Bread - Pane Bianco, Italian Calzones, and the Muffaletta Bread. Asparagus Season is Here makes a great accompaniment.

    [feast_advanced_jump_to]

    Why You'll Love This Recipe

    • After the ingredients are prepped, it's super easy and fast to get into the oven.
    • As long as the ingredients aren't wet, this can be made and refrigerated overnight.
    • The pizza dough can be made up to 3 days ahead and refrigerated. It is far easier to roll out and fill if it is cold.
    • After the initial rise of the pizza dough, the stromboli never rises again. After filling, it goes straight into the oven.
    • It can be served as is or with a sauce such as taco sauce, marinara, even ranch if that's your go to.

    How to Easily Make Bite-size Bacon

    When I want bite-size pieces of bacon, I simply cut ¾" to 1" strips vertically as shown. When fried in a skillet, they reduce to the perfect size. Be sure to fry these until they are crispy so they don't become soggy in the stromboli.

    Bacon cut vertically to make bite-size pieces when fried.

    Recipe Ingredients

    Pizza Dough

    The dough for the pizza dough includes yeast, oil, salt, all-purpose flour, semolina flour and water.

    FRONT ROW: Instant yeast, olive oil, salt

    BACK ROW: All-purpose flour, semolina flour, water

    Homemade Breakfast Stromboli Ingredients

    Ingredients for the Homemade Breakfast Stromboli are cheddar cheese, red peppers, pepper jack cheese, pizza dough, eggs, hash brown potatoes, and bacon.

    FRONT ROW: Cheddar Cheese, roasted red peppers, pepper jack cheese

    MIDDLE ROW: Pizza Dough

    BACK ROW: Eggs, hash brown potatoes, bacon

    Be sure to see the recipe card below for the full ingredients & instructions

    Step by Step Instructions

    The photos in this first collage are the pizza dough rolled out, the cheddar cheese spread on, topped with the fried hash brown potatoes which are topped with the scrambled eggs.

    Note: Before starting the bacon and hash browns should be cooked until crisp and the eggs scrambled. Everything should be completely cooled before rolling out the dough. The cheeses need to be shredded. The jarred peppers should be dried well between paper towels.

    Step 1. Roll the dough into into a 10" x16" rectangle on a lightly floured board. It will be easiest to do if the dough is cold. The 16" side should be in front of you. Step 2. Mark off 3" on the far end of the dough. There should be no ingredients on this part as the filling will push forward as it is rolled. Spread the shredded cheddar cheese evenly to within 1" of each end. Step 3. Top the cheese with the hash brown potatoes. Step 4. Add the scrambled eggs.

    This collages shows the red peppers, bacon and pepperjack cheese being added and the dough being rolled up.

    Step 5. Add the red peppers. Step 6. Top with the bacon. Step 7. Finish with the pepper jack cheese. Step 8. Fold the 1" exposed side dough over the filling. Wet the end of the roll with water. Roll the filled dough up tightly all the way to the end. Seal the end of the dough by pinching it together.

    The last collage shows the finished roll, the roll transferred to a parchment lined baking pan and scored, afterwhich it is egg washed, vents cut on top and double panned.

    Step 9. The finished roll is turned seam side down. Step 10. It is placed on a parchment lined half sheet pan and scored into 1" slices. Do not go all the way through the dough. Egg wash the roll twice. Cut several vents in the top. Step 12. Cool briefly if serving immediately.

    Recipe FAQS

    What is a stromboli?

    It is a yeast dough, usually a pizza dough, filled with an assortment of meats, vegetables, eggs, whatever is desired and tightly rolled up and baked. It can be served with or without a sauce.

    Isn't that the same as a calzone?

    While they can both be made with the same ingredients, calzones are a hand pie where the filling is placed on a round of dough which is turned over the filling and baked.

    Where did the Stromboli come from?

    An Italian immigrant in Philadelphia invented it, as legend has it, to feed hungry coal miners who wanted something filling and portable they could take to work.

    Where did the name come from?

    It is named after the volcanic island of Stromboli off the coast of Sicily. It was inspired by the name of a movie "Off the Island of Stromboli".

    Storage and Reheating

    Store leftovers in the refrigerator. To reheat wrap each slice in foil. Poke a 1 in hole in the top and heat at 350°F for about 10 to 15 minutes.

    The stromboli can also be made ahead and frozen if desired. For a whole roll, thaw in the fridge, then warm in a 350°F oven for 20 to 25 minutes on a parchment lined baking sheet. If it's whole it doesn't need to be wrapped.

    Expert Tips

    • Have all the ingredients prepped and cooled. The bacon and hash browns should be fried crisp, the eggs scrambled, the jarred red peppers drained and patted dry and the cheeses shredded.
    • After it is filled and rolled up, score it into the desired number of pieces without going through the dough. This will make cutting it easier after baking.
    • Make sure to keep the bottom 3" of dough clean without any filling. The filling will push down as it rolls and fill in the empty space. Otherwise some of the filling is bound to get pushed out of the dough. Each side should have a 1" margin to allow it to be folded over the ingredients to keep them inside the roll.
    • Roll it tightly to avoid any air spaces.
    • It is baked immediately without rising.
    • Double pan so the bottom doesn't overbake before the rest of it baked.
    3 slices of Homemade Breakfast Stromboli sit on a wite plate with a mug and the remainder of the roll in the background.

    More Tempting Savory Dishes

    If you love this Homemade Breakfast Stromboli, It would be hugely helpful and so helpful it if you would take a moment to leave a rating below. Thank you.

    3 slices of Homemade Breakfast Stromboli sit on a wite plate with a mug and the remainder of the roll in the background.

    Homemade Breakfast Stromboli

    Helen S Fletcher
    Homemade Breakfast Stromboli - what's not to love about a fantastic, easy to make bread enclosing, scrambled eggs, bacon, hash browns, 2 cheeses and red peppers? It bakes up perfectly and cuts into beautiful slices with the filling intact.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 1 hour
    Cook Time 40 minutes
    Rising 45 minutes
    Total Time 2 hours 25 minutes
    Course Breakfast
    Cuisine American
    Servings 16 servings
    Calories 250 kcal

    Ingredients

    Homemade Pizza Dough

    • 1 ¾ cups all-purpose flour (240 grams)
    • 3 tablespoons semolina flour (30 grams)
    • ¾ teaspoon salt
    • 3 tablespoons olive or canola oil
    • ¾ cup warm water (90°F)
    • 1 ½ teaspoons instant yeast

    Homemade Breakfast Stromboli

    • 8 ounces bacon (225 grams)
    • 2 cups frozen hash brown potatoes
    • 5 large eggs
    • 4 ounces cheddar cheese, shredded (114 grams)
    • 4 ounces pepper jack cheese, shredded (114 grams)
    • ½ cup jarred, roasted red peppers
    • 1 large egg, beaten

    Instructions
     

    Homemade Pizza Dough

    Homemade Breakfast Stromboli

    • Preheat the oven to 400°F. Line a half sheet pan with parchment paper. Set aside.
    • For the easiest way to cut the bacon into bite-size pieces is to open a package of bacon and cut ¾" to 1" pieces vertically as shown in the photo. Be sure to fry them until crisp so they don't become soggy in the stromboli. Place between paper towels and pat well to remove excess grease. Cool before using.
    • Fry the hash brown potatoes until medium brown and crispy. Cool before using.
    • Whisk the eggs to mix them. Add 2 tablespoons water and whisk. Place in a medium hot skillet with a bit of butter or oil and cook to the desired consistency. Cool before using.
    • Pat the jarred red pepper between paper towels to dry the off. Cut into bite size pieces.
    • Roll the dough into a 10" x 16" rectangle on a lightly floured surface. It will be easiest to do if the dough is cold. The 16" side should be in front of you.
    • Mark off 3" on the far end of the dough. There should be no ingredients on this part as the filling will push forward as it is rolled.
    • Spread the shredded cheddar cheese evenly to within 1" of each side.
    • Top the cheese with the hash brown potatoes, followed by, in order by the scrambled eggs, red peppers, bacon, and top with the shredded pepper jack cheese.
    • Fold the 1" exposed side dough over the filling. Wet the end of the roll with water. Roll the filled dough up tightly all the way to the end. Seal the end of the dough by pinching it together.
    • Turn the roll over so the seam is on the bottom. Place the roll in the prepared pan. Score it every inch or as large as you want the pieces. This will make it cut easier. The roll may be tightly covered at this point and refrigerate overnight.
    • When ready to bake, cut 3 vents in the top of the roll along the marked lines. Brush with the egg wash twice.
    • Double Pan. Bake at 400°F fro 35 to 40 minutes until medium brown and the inside temperature is 200°F.
    • Cool for a few minutes and then cut along the scored lines to serve.
    • Leftovers can be individually wrapped in foil and stored in the refrigerator for a couple of days. To serve, preheat the oven to 400°F, Cut a hole in the top of the foil to let the steam escape and heat for 10 to 15 minutes until hot. Unwrap and serve.

    Notes

    There is always an abundance of photos to guide you in the post above.
    As always, I recommend using a scale for accuracy and consistency.  Flour, in particular, is difficult to measure by volume.  For my recipes, I use 140 grams per cup of unsifted  all-purpose, bread or whole wheat flour and 125 grams of cake flour. Others may use different weights so use whatever they suggest.
    ____________________________________________________
    After the ingredients are prepped, it's super easy and fast to get into the oven.
    As long as the ingredients aren't wet, this can be made and refrigerated overnight.
    The pizza dough can be made up to 3 days ahead and refrigerated. It is far easier to roll out and fill if it is cold. 
    After the initial rise of the pizza dough, the stromboli never rises again. After filling, it goes straight into the oven.
    You can fill it with your favorites as long as they are not wet.
    It can be served as is or with a sauce such as taco sauce, marinara, even ranch if that'syour go to.
    Have all the ingredients prepped and cooled. The bacon and hash browns should be fried crisp, the eggs scrambled, the jarred red peppers drained and patted dry and the cheeses shredded.
    After it is filled and rolled up, score it into the desired number of pieces without going through the dough. This will make cutting it easier after baking.
    Make sure to keep the bottom 3" of dough clean without any filling. The filling will push down as it rolls and fill in the empty space. Otherwise some of the filling is bound to get pushed out of the dough. Each side should have a 1" margin to allow it to be folded over the ingredients to keep them inside the roll.
    Roll it tightly to avoid any air spaces.
    It is baked immediately without rising. 
    Double pan so the bottom doesn't overbake before the rest of it baked.
    Store leftovers in the refrigerator. To reheat wrap each slice in foil. Poke a 1 in hole in the top and heat at 350°F for about 10 to 15 minutes.
    The stromboli can also be made ahead and frozen if desired. For a whole roll, thaw in the fridge, then warm in a 350°F oven for 20 to 25 minutes on a parchment lined baking sheet. If it's whole it doesn't need to be wrapped.
     

    Nutrition

    Serving: 16servingsCalories: 250kcalCarbohydrates: 18gProtein: 10gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.04gCholesterol: 93mgSodium: 385mgPotassium: 177mgFiber: 1gSugar: 0.2gVitamin A: 255IUVitamin C: 4mgCalcium: 122mgIron: 2mg
    Tried this recipe?Mention @helensfletcher or tag #pastrieslikeapro!

    Easier "Danish Pastry" Recipe

    This Easier "Danish Pastry" Recipe replaces the traditional laminated Danish pastry with my really easy 60 Second Brioche coupling it with the Viennese Braid technique which is equally easy to make. This Chocolate Raspberry Braid combines these two to produce a very professional looking finished pastry worthy of the name Danish Pastry. It's packed with flavor, perfectly balanced and indulgent.

    This is perfect for anytime you want to make a great impression or for festive holidays. Since it can be done in its entirety, frozen, thawed and warmed, it is just the thing for an early morning breakfast, brunch, afternoon break or really anytime.

    A slice of Easier Danish Pastry sits on a silver cake server with the braid in the background.

    In my first book, "The New Pastry Cook", I used this filling with croissant pastry.  When I started to think about what to do with Brioche pastry, this came to mind immediately.  I used a cooked filling instead of raspberry jam because the jam has a tendency to leak out when it is in the oven.  However, I have included instructions if you want to use jam instead.

    Brioche is a very versatile basic recipe for both sweet and savory. These recipes will get you started: Super Fast and Easy Brioche Rolls, Orange Bread Pudding, Twice Baked Brioche - A Breakfast Treat, Glazed Lemon Twists with Brioche, Lemon Gooey Butter Cake in a Brioche Crust, and a Blueberry Lemon Pizza in a Brioche Crust.

    [feast_advanced_jump_to]

    A Word About Brioche

    I could never understand the need to beat Brioche for 15 or20 minutes as so many recipes state. That can literally burn out a mixer. Whether you make in the processor with my 60 second version or in a mixer, it just doesn't need to beat that long. If using a mixer, 4 or 5 minutes max is all it needs.

    Yes, it is one of the most enriched doughs to be made, heavy with eggs and butter but it has yeast which will make it rise. While the gluten in the flour needs to be activated by beating, it's just like other yeast doughs. Also, using bread flour like I do in this recipe, gives the yeast a boost. The only thing I can think of is it might be a carry over from the days it was created when mixers weren't around and this was done by hand.

    I learned my brioche from a wonderful French pastry chef. This is much more of a batter than a dough. Because it is a slack dough it can't be kneaded by hand. To shape it, it must be refrigerated overnight to firm up the butter and make it easy to roll. Additional flour should never be added. To do that would ruin the texture as well as the taste. There are many versions of brioche but this one is the most delicious, best and fastest I've seen.

    Recipe Ingredients

    Filling Ingredients

    Ingredients for filling the Chocolate Raspberry Braid Recipe inlcude frozen strawberries, brandy, lemon juice sugar and minute tapioca.

    Clockwise starting with the Raspberries, granulated sugar, lemon juice, brandy and minute tapioca.

    Brioche Ingredients

    Ingredients for brioche include yeast, sugar, bread flour,, salt, butter, eggs and half and half.

    FRONT ROW: Instant yeast, salt, sugar and a pinch of sugar

    MIDDLE ROW: Water, half and half and bread flour

    BACK ROW: Unsalted butter, eggs

    Chocolate Filling

    The chocolate filling consists of chocolate and unsalted butter.

    Left to Right: Semisweet Chocolate, unsalted butter

    Important Ingredients

    • Frozen Red Raspberries are thawed and used for the filling. The liquid is saved for other uses.
    • Instant yeast is best to work with the large amount of butter and sugar.
    • Unsalted butter is used for it pure butter taste.
    • Size Large Eggs are important to providing enough liquid to the recipe.
    • The Chocolate is #811 Callebaut Callets. They look like chocolate chips but are pure semisweet chocolate.
    • Minute tapioca is used because it thickens without becoming bouncy and it allows the item to be frozen and thawed in its original condition. Cornstarch breaks down if frozen and then thawed.

    Be sure to see the recipe card below for the full ingredients & instructions.

    Step by Step Instructions

    Brioche

    Please see 60 Second Brioche to make the dough. This needs to be done the day before and refrigerated overnight. It can be held in the fridge up to 3 days before using.

    Raspberry Filling

    Step 1. Thaw the raspberries very well. Place them in a strainer or sieve and drain them very well. This can take a couple of hours or you can press down on them with a spoon. Step 2. Place them in a sauce pan with the brandy, lemon juice, sugar and tapioca. Place over medium heat ad bring to a full boil, stirring constantly. Cook for 1 minute. Cool completely, cover and chill overnight, Step 3. Alternatively, to chill the filling quickly, spread it in a half sheet pan and cover the top with plastic wrap. It will be ready use by the time you prepare the rest of the recipe. If in doubt, place the pan in the fridge. Step 4. Remove the chilled dough and roll it into a 10 ½" x 14" rectangle on a lightly floured surface. This should be done fairly quickly as the dough will soften. Place it on a baking sheet with the 10" side vertical to the cookie sheet (not a half sheet pan as the sides need to be open). Chill or freeze it briefly to continue.

    This collage shows the rolled out dough on a cookie sheet, measuring in 3" on the top and bottom of the same side and a ruler laid on the dough where it should be marked.

    Step 5. Trim the edges to straighten them. In the photo above, I have not placed it on the cookie sheet, but moved it after I cut it. It is best to trim it on the cookie sheet so it doesn't get out of shape. This step facilitates moving it in and out of the fridge or freezer without getting it out of shape if it gets too soft to work. Step 6. Without cutting through the dough, mark it 3" in from the edge on top. Step 7. On the same side of the dough, mark it 3" in on the bottom. Step 8. Lay a ruler between the two marks and mark a line straight down. Again, do not cut through the dough. Repeat on the other side of the dough leaving a 4" center strip of dough unmarked.

    This collage shows the butter and chocolate melted together, then spread done the center of the dough, the raspberry on top of the chocolate and the side of thedough being marked in 1" increments.

    Step 9. Combine the chocolate and butter in a small bowl. Heat it in the microwave on half power or over hot water and stir to mix together. Cool. Step 10. Spread it down the center of the dough. Chill briefly to set the chocolate. Step 11. Spread the raspberry filling over the chocolate. Step 12. Mark, but do not cut through every inch down the side of the dough on both sides.

    The fourth collage shows the braid being cut up to the filling, completely cut on both sides, the first cut folded over at the top on the right and several strips folded over on the left.

    Step 13. Cut the 1" pieces up to the center fillings. Step 14. All of the strips of dough should be cut on both sides. Step 15. Start the braid by bringing the first strip on the left side over the filling, pointing it down slightly. Brush the tip with water. Step 16. Continue down the braid, folding the strips over making sure the edges are brushed with water to ensure they adhere to each other.

    The last collage shows the bottom of the braid with the last two strips laid out, the left folded over, the finished braid, and then brushed with egg wash and sprinkled with sliced almonds.

    Step 17. Fold the nest to the last strip of down down, leaving the bottom left and right strip. Step 18. Fold the left strip straight across, brush with water and fold right strip straight across also. Step 19. Chill it just until firm enough to transfer to a half sheet pan lined with parchment paper. This is how it should look when completed. Cover it with a tea towel and let it rise until doubled. Step 20. When ready for the oven, brush it lightly with a beaten egg and sprinkle it with sliced almonds. Double pan and bake as directed.

    Recipe FAQS

    What is the name of a Danish Pastry Braid

    Wienerbrød – Danish Pastry Braid.

    What is the difference between braided doughs and Danish Braids

    Regular braided dough uses strands of dough that are rolled into long strips and then braided with 3,4 5 or more strips by intertwining them. Danish braids are made from one piece of dough which is cut from the sides at 1" intervals and then folded over the filling from the left and then the right so there is no intertwining and the pastry remains flat.

    From where does Brioche come?

    Brioche is one of the prized French breads. It can be made into bread loaves, rolls, used in pastries both sweet and savory. It is an enriched dough using eggs and a considerable amount of butter.

    Expert Tips

    • When making the brioche, the eggs and butter should be cold.
    • The sponge is used to form a dough of optimum gluten development because rich doughs can take a long time to rise. Yeast is a microorganism. It is able to use carbohydrates to develop and produce carbon dioxide that makes the bread dough rise. By using a sponge the number single cell living organisms is increased dramatically cutting the time need to rise as well as baking up higher doughs.
    • Due to the high butter content of the dough, it needs to be worked cold. Moving it in and out of a fridge or freezer makes it easy to work with.
    • A thick raspberry jam can be used instead of the cooked filling by keeping it about a ½" from the top and bottom of the dough. This should help contain the leaking problem.
    • Make sure to wet the edges of the dough when braiding it so they don't pop up when baking.
    This photo of the baked Chocolate Raspberry Brioche Braid shows the braid on a platter with a pale green napkin next to it and a stack of plates and a cup and saucer next to it.

    More Elegant Pastries for You

    If you love this Easier Danish Pastry Recipe, It would be hugely helpful and so appreciated it if you would take a moment to leave a rating below. Thank you.

    A slice of Easier Danish Pastry sits on a silver cake server with the braid in the background.

    Easier Danish Pastry Recipe

    Helen S Fletcher
    This Easier Danish Pastry Recipe replaces the traditional laminated Danish pastry with my really easy 60 Second Brioche coupling it with the Viennese Braid technique which is equally easy to make. This Chocolate Raspberry Braid combines these two to produce a very professional looking finished pastry worthy of the name Danish Pastry. It's packed with flavor, perfectly balanced and indulgent.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 55 minutes
    Rising Time 4 hours
    Total Time 4 hours 55 minutes
    Course Pastry
    Cuisine International
    Servings 12 servings
    Calories 339 kcal

    Ingredients

    Brioche Dough

    • 1 ½ teaspoon instant yeast
    • 2 tablespoons warm water
    • Pinch granulated sugar
    • 2 ¼ cups bread flour (315 grams)
    • 1 ½ tablespoons granulated sugar
    • ½ teaspoon salt
    • ¾ cup unsalted butter, (170 grams or 1 ½ sticks)
    • 3 large eggs
    • ½ cup half and half

    Raspberry Filling

    • 24 ounces frozen, unsweetened red raspberries (680 grams)
    • 2 tablespoons brandy
    • 2 teaspoons lemon juice
    • ½ to ¾ cup granulated sugar (100 to 150 grams)
    • 2 teaspoons minute tapioca

    Chocolate Filling

    • 2 ounces semisweet chocolate (60 grams)
    • 2 teaspoons unsalted butter, (10 grams)

    Instructions
     

    Brioche - see 60 Second Brioche.

      Raspberry Filling

      • Drain thawed raspberries very well.  Reserve the juice.  I usually put mine in a strainer over a bowl and let them drain for several hours.  
      • In a saucepan, combine the raspberries, brandy, lemon juice, sugar and tapioca.  
      • Place over medium heat and bring to a full boil, stirring constantly.  Cook for 1 minute. Cool completely, cover and chill overnight. Alternatively, to chill the filling quickly, spread it in a half sheet and cover it with plastic wrap.  It will be ready to use in about 15 to 20 minutes.  

      Chocolate Filling

      • Melt the chocolate and butter together. Cool if hot, but make sure it is still spreadable.
      • To make this easier, please refer to the photo for the cutting and assembly instructions.
      • After chilling overnight, Roll the dough into a 10 ½" x 14 ½" rectangle. Trim it to a 10"x14" rectangle.Place it on the parchment lined pan with the 10" side of the dough vertical on the baking pan. If at any point the brioche softens, refrigerate or freeze briefly to firm up.
      • Without cutting the dough, mark the dough on both sides 3" in from the 10" side on the top and bottom. Connect the marks so a straight line runs from the top to the bottom on both sides. This will leave a 4 inch section marked off in the middle.  
      • Spread the chocolate evenly over this 4 inch section but do not cross the lines.  Place the baking sheet in the refrigerator or freezer to harden the chocolate. This will take minutes. Do not freeze the dough.
      • Spread the cold raspberry filling over the chocolate. 
      • Mark both sides of the dough into 1 inch horizontal strips, just up to the filling on both sides.  
      • Cut the strips up to the filling.
      • Starting at the top, fold the first left strip of dough in and over the filling, then slightly down.  Brush the tip with water and cross the first right strip over it.  Continue folding the strips in the manner until the bottom is reached.  
      • Fold the last 2 strips straight across the bottom to seal the braid. Cover with a tea towel and let it rise until doubled. This can take 2 hours or so if the room is cool.
      • Preheat the oven to 375°F.  Brush the braid with the beaten egg and sprinkle with sliced almonds.  
      • Double pan and bake in the upper third of the oven for 25 to 30 minutes until deep golden brown.  Cool on a rack.
      • To make ahead:  Bake, cool, wrap well and freeze for up to 3 months.  Defrost at room temperature on a rack .  Place on a baking sheet and heat in a preheated 350°F oven for about 15 minutes.
      • This Danish pastry is best eaten the day it is made or thawed from the freezer and heated but can be covered and kept at room temperature for a day or so.  

      Notes

      There is always an abundance of photos to guide you in the post above.
      As always, I recommend using a scale for accuracy and consistency.  Flour, in particular, is difficult to measure by volume.  For my recipes, I use 140 grams per cup of unsifted  all-purpose, bread or whole wheat flour and 125 grams of cake flour. Others may use different weights so use whatever they suggest.
      __________________________________________________
      When making the brioche, the eggs and butter should be cold.
      The sponge is used to form a dough of optimum gluten development because rich doughs can take a long time to rise. Yeast is a microorganism. It is able to use carbohydrates to develop and produce carbon dioxide that makes the bread dough rise. By using a sponge the number single cell living organisms is increased dramatically cutting the time need to rise as well as baking up higher doughs.
      Due to the high butter content of the dough, it needs to be worked cold. Moving it in and out of a fridge or freezer makes it easy to work with.
      A thick raspberry jam can be used instead of the cooked filling by keeping it about a ½" from the top and bottom of the dough. This should help contain the leaking problem. 
      Make sure to wet the edges of the dough when braiding it so they don't pop up when baking.
      Note:  The leftover juice can be turned into a delicious syrup for pancakes, ice cream, pound cake, etc.  For 1 ½ cups juice, add 1 tablespoon cornstarch and 1 tablespoon fresh lemon juice.  Sugar to taste may be added.  Cook over medium heat, stirring constantly until the syrup comes to a boil.  Boil for 1 minute.  Serve warm or cold.  Refrigerate any unused syrup. 
      This Danish pastry is best eaten the day it is made or thawed from the freezer and heated but can be covered for a day or so.  
       

      Nutrition

      Serving: 12servingsCalories: 339kcalCarbohydrates: 39gProtein: 7gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 83mgSodium: 125mgPotassium: 183mgFiber: 5gSugar: 15gVitamin A: 500IUVitamin C: 15mgCalcium: 43mgIron: 1mg
      Tried this recipe?Mention @helensfletcher or tag #pastrieslikeapro!

      Individual Italian Tiramisu

      This Individual Italian Tiramisu is not to be missed. It's the same one we serve at the restaurant and I have made thousands of these since I put them in the dessert line. This is the perfect dessert to finish out the holidays or the year. It makes an elegant presentation and everyone likes their own personal dessert. It's extravagant and beautiful but most important you'll savor every bite of the light as air filling and the intense coffee rum sponge. You're gonna love those oooohs and ahhhhs when you serve them.

      An Individual Italian Tiramisu sits on a cream colored plate and dark beige and silver trim with a cup of tea and a plater of tiramisu in the background,

      With the sponge cake made, it's all downhill since there is no baking after that. The beauty of these Individual Italian Tiramisu is they can be frozen weeks ahead and just thawed to be served.

      There are two ingredients that set this recipe apart - dark rum along with the coffee wash for the sponge and Tahitian vanilla. Madagascar vanilla will not impart the same flavor. Read the Key Ingredients section regarding where to purchase this. (I am not an affiliate for this.

      Here a are a few other show stoppers: Individual Banana Caramel Tart with Rum Pastry Cream and Praline. Sweet Cherry Calzones with Amaretti Crumble, Hazelnut Meringues with Raspberry Mascarpone Mousse and Banana Pudding with Maple Pecans.

      [feast_advanced_jump_to]

      Rings or No Rings

      Professional bakers use rings with no bottoms for many pastries. They are easy to use and release and can be used for all sorts of molded desserts. They are often used with mousses as well as other desserts and pastries. The ones I use are almost 3" wide and 2" in depth. There are a multitude of different sizes but try to stay as close to this size as possible.

      Alternatively, these can be made in clear glasses so the layering shows. Just adjust the size of the sponge rounds and amount of mascarpone according to the size of the glasses.

      Why You'll Love This Recipe

      • While this looks elegant and complicated, I'm going to show you every step along the way and it is way easier than it looks. There's a newer way to incorporate the sugar into the egg whites included in this recipe.
      • The sponge consists of only eggs, sugar and cake flour. It doesn't get much easier.
      • Once the sponge is made the rest is downhill as there is no more baking - just some mixing and assembling.
      • The fact they can be frozen a month ahead is a fantastic time saver when you're busy with the rest of the cooking.
      • It's packed with flavor and is incredible tasting.
      • There will be almost enough egg whites to make my Perfectly Easy Angel Food Cake that requires no folding in of the flour. Easy is the word here.
      • While not normally an ingredient, I use just a touch of gelatin to ensure the mascarpone layer sets. When you make hundreds of these, the last thing you want is a filling that wobbles.

      Recipe Ingredients

      Sponge Cake

      Ingredients for the sponge cake include egg yolks, granulated sugar, cake flour and egg whites.

      FRONT ROW: Egg yolks, baker's or granulated sugar

      BACK ROW: Cake Flour and egg whites

      Coffee-Rum Wash

      The sponge wash includes, water,dark rum and coffee.

      FRONT ROW: Dark Rum, instant coffee

      BACK ROW: Water

      Mascarpone Filling

      The mascarpone filling for the Individual Italian Tiramisu include Tahitian vanilla, gelatin, egg yolks, mascarpone, water, powdered sugar, and heavy cream.

      FRONT ROW: Tahitian vanilla, gelatin

      MIDDLE ROW: Egg yolks, mascarpone, water,

      BACK ROW: Powdered sugar, heavy cream

      Whipped Cream Finish

      The whipped cream top includes powdered sugar and heavy cxream.

      LEFT TO RIGHT: Powdered sugar, heavy cream

      KEY INGREDIENTS

      • The eggs should be size large. They don't have to be room temperature. Just break and use.
      • Baker's sugar is preferred over granulated. It can be easily made by going to my post, Three Easy Sugar Fixes.
      • My preference for rum is Meyer's Dark Rum for maximum flavor. If you don't want to buy a whole bottle, it comes in small airline bottles which is perfect for this recipe. Also, if you want the flavor but not the alcohol, heat the rum and light it on fire. That will burn off the alcohol and only the flavor will be left.
      • Instant coffee is one of the most important ingredients in the wash. Espresso can be used but reduce it to 1 ½ tablespoons so it doesn't overpower the rest of the ingredients.
      • Mascarpone came to us from Italy and is technically a cheese. It is often compared to cream cheese but it is much lighter, smoother and personally, I don't think they taste alike. Both are good and have their uses but don't use cream cheese in this recipe. It can be pricy in grocery stores and cheese shops but Trader Joe's has 8 ounce cartons which is what you need very reasonably.
      • Powdered sugar is important for the filling. Most recipes call for granulated but the filling has the tendency to gritty from the sugar. Powdered sugar solves that problem.
      • Tahitian Vanilla is one of the most important ingredients to the flavor of this tiramisu. Madagascar won't impart the same flavor. Tahitian vanilla can be very expensive. At the restaurant, we have paid up to $400.00 a gallon. However, Tahitian Natural Vanilla Flavor comes from Papua New Guinea and is the very same thing as that which is listed as pure but is much less expensive. While 4 ounces of the pure goes from $18.99 to $33.95, the Papua New Guinea costs $10.99 for 4 ounces. I was apprehensive about making the switch but we could detect no difference in the taste - just the price. For the PNG version go to Olive Nation. Again, I am not an affiliate for this product.

      Be sure to see the recipe card below for the full ingredients & instructions.

      Step by Step Instructions

      Sponge

      Step 1. Combine the egg yolks and half of the sugar (65 grams) in a mixing bowl fitted with the whisk. Step 2. Start beating on medium and raise the speed to high as the ingredients come together. Beat until the mixture is very light in color and thick. Step 3. Clean the bowl and the beater. Place the egg whites and sugar in the bowl. Step 4. Beat the whites until they start to show the marks from the whisk and form peaks. Do not over beat. The whites should hold their shape but not be really firm.

      In this picture the flour is sifted over the egg yolks, the whites are on top of the flour, they are folded together and the batter is fiinished,

      Step 5. Sift the flour over the egg yolk mixture. Step 6. Pile the egg whites on top. Step 7. Fold the mixture together by plunging a rubber spatula into the center of the mixture going to the bottom of the bowl. Scoop up some of the mixture, push the spatula to the edge of the bowl, bringing it to the top and turn it over the top. In the meantime, turn the bowl an eighth of a turn and repeat until the mixture is folded together. This will keep the air in the yolks and whites allowing the sponge to rise. Do not stir together or the sponge can deflate. Step 8. Continue in this manner until the ingredients are one.

      Mascarpone Filling

      The mascarpone must be room temperature to be folded in. If it is cold, the mixture may curdle.

      This collage shows the baked sponge in a half sheet, pan,the cream for the mascarpone filling beaten, the yolks, powdered sugar and vanilla in a mixing bowl and mixed.

      Step 9. Spread the sponge evenly in a parchment lined half sheet pan and bake as directed. Step 10. Fit the mixer with the whisk attachment. Whip the cream for the filling to the soft stage as seen in the photograph. Remove to a bowl. Step 11. Without cleaning the bowl, place the egg yolks, powdered sugar and Tahitian vanilla in the bowl of a mixer. Step 12. Beat until very light and increased in volume.

      The gelatin is combined with the water, the mascarpone is added to the beaten yolk mixture, the gelatin is liquifed and added to the mascarpone mixture.

      Step 13. Add the gelatin to the cold water in a very small bowl, mixing completely. Step 14. Add the mascarpone to the beaten yolk mixture. Step 15. Beat on low until completely mixed. Step 16. Liquify the gelatin briefly in the microwave so it is about room temperature but completely liquid. Add it to the mascarpone mixture.

      This collage shows the cream being added to the mascarpone mixture and folded in, the rum and coffee wash for the sponge mixed and being brushed on.

      Step 17. Add the reserved cream to the mascarpone. Step 18. Fold it in completely. Set aside. Step 19. Combine the warm water, coffee and rum. Step 20. Brush the entire amount evenly over the sponge. Some will soak through - that's as it should be.

      The fifth collage shows the soaked sponge being cut with a round cutter, 3 molds filled with the bottom sponge, a tray of 6 molds and 2 glasses filled with the mascarpone filling and the top sponge on top.

      Step 21. Cut rounds out of the soaked sponge the size to fit your mold. Step 22. Line the bottom of the molds, soaked side up. Step 23. Fill the molds with the mascarpone filling. Step 24. Add another round of soaked sponge, soaked side down. If in molds that will freeze, freeze them. If in glasses, refrigerate.

      Finishing

      The last collage shows a tiramisu being released from a mold using a hair blower, chocolate shavings, the tiramisu topped iwth whipped cream and the shavings added.

      Step 25. To easily release the tiramisu, place one on the table and go around it with a hair blower. Then simply push them out. They an also sit at room temperature for 5 to 10 minutes, but they don't always come out as smoothly. Step 26. To make the shavings, select any bar chocolate that is thicker such as Trader Joe's pound plus which is what is pictured. Place a piece of parchment on the table to catch the shavings. To make the shavings in dark or milk chocolate, hold the room temperature chocolate by the wrapper or wrap foil around the part you will hold. Simply use a vegetable peeler and peel off the shavings. Do not pick the up at this point. Place them in a small pan or plate, still on the paper, and refrigerate to get them cold and set. Step 27. Whip the cream and powdered sugar for the topping, until fairly stiff. Place it in a piping bag with a #4 or #5 open star tip and pipe a mound around the top of the tiramisu. Step 28. Top with the shavings. If they are cold, they an be picked up, otherwise use a spoon. Refrigerate. If making ahead and freezing, omit the whipped cream topping and shavings. Leave in the molds and freeze. The day of or day before serving, release and finish as above.

      Recipe FAQS

      What kind of cheese is mascarpone

      While classified as a cream cheese, it is made with cream while American cream cheese is made with cream and milk. It is a fresh cheese and isn't aged so it has a limited shelf life.

      Is rum the only liquor that can be used with tiramisu

      No, Amaretto, Kahlua, Marsala are just a few that can be used.

      Why do Europeans not refrigerate eggs?

      When eggs are laid they have a protective coating on them that keeps the yolks and whites safe. In America, the eggs are washed before selling and that removes the coating which is why they have to be refrigerated to be safe.

      Expert Tips

      • Make sure the mascarpone is at room temperature before adding it to the egg yolk mixture.
      • Don't use too high a speed on the mixer when beating in the mascarpone or it can curdle.
      • This recipe uses raw egg yolks. I have seen methods of "making them safe" but I have never found them unsafe. I have baked professionally for 35 years and even longer than that if you count the years before I became a professional and never once in that time have I had a rotten egg or a problem with eggs. And if you think about it, Americans have gone bonkers over runny egg yolks. At least mine stay cold! But if you are concerned then don't make this recipe.
      • When beating egg whites to be folded in, keep them pliable. If they are beaten too stiff, they won't fold in smoothly and a lot of air will be lost because of the time it takes to get the batter smooth without lumps of unmixed whites. See the photo above for the sponge cake. This same rule holds for whipped cream when folding it in.
      • Brush all the liquid on the sponge layers. It is important to the final flavor.
      A clear platter with 5 tiramisu,

      A Few More Individual Desserts

      If you love these Individual Italian Tiramisu, It would be hugely helpful and so appreciated it if you would take a moment to leave a rating below. Thank you.

      An Individual Italian Tiramisu sits on a cream colored plate and dark beige and silver trim with a cup of tea and a plater of tiramisu in the background,

      Individual Italian Tiramisu

      Helen S Fletcher
      This Individual Italian Tiramisu is not to be missed. It's the same one we serve at the restaurant and I have made thousands of these since I put them in the dessert line. It makes an elegant presentation, it's extravagant and beautiful but most important you'll savor every bite of the light as air filling and the intense coffee rum sponge.
      No ratings yet
      Print Recipe Pin Recipe
      Prep Time 1 hour 15 minutes
      Total Time 1 hour 15 minutes
      Course Dessert
      Cuisine Italian
      Servings 8 servings
      Calories 766 kcal

      Equipment

      • 8 pastry rings about 2" around x 1 ¾" tall or
      • 8 glasses about the same size

      Ingredients

      Sponge Cake

      • 6 large eggs, separated
      • ⅔ cup Baker's or granulated sugar divided (130 grams)
      • ¾ cup + 1T cake flour (100 grams)

      Coffee Rum Soak

      • 1 cup +2 T water
      • 2 tablespoons instant coffee or 1 ½ tablespoons espresso
      • ¼ cup Meyer's Dark Rum, preferred

      Mascarpone Filling

      • 1 teaspoon gelatin
      • 2 tablespoons cold water
      • ¾ cup heavy cream
      • 2 ½ cups powdered sugar (200 grams)
      • 4 large egg yolks
      • 1 teaspoon Tahitian vanilla
      • 8 ounces mascarpone cheese

      Whipped Cream topping

      • 1 ½ cups heavy cream
      • ¼ cup powdered sugar (30 grams)

      Instructions
       

      Sponge Cake

      • Preheat the oven to 350°F. Line a half sheet pan with parchment paper and spray the paper but not the sides of the pan.
      • With the mixer fitted with the whisk attachment, beat the yolks and ⅓ cup (65grams)sugar in a mixing bowl until very, very light in color (almost white) and very thick.  This took about 8 minutes in my Breville. Other mixers may take more or less time. Remove to a large bowl.
      • In a clean mixing bowl with a clean whisk attachment beat the egg whites and ⅓ cup (65 grams) sugar together until soft peaks form. Beat to medium peaks. This took about 4 minutes in my mixer.
      • Sift the cake flour over the yolk mixture, scoop the whites over the flour and fold everything together.
      • Spread evenly in the prepared pan and bake 13 to 15 minutes. This is a little longer than normal, but the sponge should be a bit dry.
      • This may be made several months ahead, wrapped well and frozen. Thaw at room temperature to use.

      Coffee Rum Soak

      • Combine all of the ingredients, stirring well.
      • Brush the sponge with the soak, using all of it. Some will go through to the bottom of the sponge and that is fine.
      • Using a round cutter the size of the ring or glass, cut rounds from the sponge. If your ring or glass is about 2" as was mine, cut very close together (see photo) to ensure you have enough. You will need 2 rounds per tiramisu.

      Mascarpone Filling

      • Make sure the mascarpone is room temperature before starting.
      • Fit the mixer with the whisk attachment. Beat the cream until fairly stiff. Remove to another bowl.
      • Without cleaning the bowl or beater, add the powdered sugar, egg yolks and vanilla. Beat until very, very light and fluffy – about 7 to 10 minutes.
      • Add the gelatin to the water in a very small bowl and stir to combine completely.
      • Add the room temperature mascarpone in thirds on low. Combine completely.
      • Heat the gelatin in the microwave just until liquified. Do not let it get really hot. Add it to the mixer and beat it in until it is incorporated.
      • Fold in the whipped cream

      Assembly

      • Place one soaked round soaked side up in each container.
      • If using the size ring I did, fill with about ½ cup of mascarpone filling. A #8 disher/scooper does a good job. Make sure the disher is leveled off. For other sizes, you want about twice the filling as the soaked round - see the photo.
      • Place another round on top, soaked side down. If using glasses, refrigerate the tiramisu. If using rings, freeze them.
      • They will keep, well covered, in the freezer for a couple of months at this point.
      • Make the chocolate curls. Place a piece of parchment or waxed paper on the table. Use a piece of chocolate that is about ⅓" or more thick. Using a vegetable peeler, "peel" the chocolate over the paper. Refrigerate.
      • To release from the rings, place a tiramisu on the table and go around it with a blow dryer. Push it out of the ring and place it on a parchment covered sheet pan. Place back in the freezer. If using glasses, skip this part and go to the next instruction.
      • In any case if they are in the rings, they should be frozen before proceeding.
      • Whip the cream and powdered sugar to fairly stiff peaks. Place in a piping bag fitted with a #4 or #5 open star tip. Pipe around the edge and in the middle of the tiramisus.
      • Decorate with the chocolate curls. Refrigerate until serving. These may be finished the day before if desired.
      • These will keep for several days in the refrigerator is covered.

      Notes

      There is always an abundance of photos to guide you in the post above.
      As always, I recommend using a scale for accuracy and consistency.  Flour, in particular, is difficult to measure by volume.  For my recipes, I use 140 grams per cup of unsifted  all-purpose, bread or whole wheat flour and 125 grams of cake flour. Others may use different weights so use whatever they suggest.
      _________________________________________________
      Please see the Key Ingredients section for more information  
      Make sure the mascarpone is at room temperature before adding it to the egg yolk mixture.
      Don't use too high a speed on the mixer when beating in the mascarpone or it can curdle. 
      This recipe uses raw egg yolks. I have seen methods of "making them safe" but I have never found them unsafe. I have baked professionally for 35 years and even longer than that if you count the years before I became a professional and never once in that time have I had a rotten egg or a problem with eggs. And if you think about it, Americans have gone bonkers over runny egg yolks. At least mine stay cold! But if you are concerned then don't make this recipe.
      When beating egg whites to be folded in, keep them pliable. If they are beaten too stiff, they won't fold in smoothly and a lot of air will be lost because of the time it takes to get the batter smooth without lumps of unmixed whites. See the photo above for the sponge cake. This same rule holds for whipped cream when folding it in. 
      Brush all the liquid on the sponge layers. It is important to the final flavor. 
       

      Nutrition

      Serving: 8servingsCalories: 766kcalCarbohydrates: 78gProtein: 13gFat: 43gSaturated Fat: 25gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.01gCholesterol: 335mgSodium: 96mgPotassium: 192mgFiber: 1gSugar: 59gVitamin A: 1706IUVitamin C: 0.4mgCalcium: 123mgIron: 1mg
      Tried this recipe?Mention @helensfletcher or tag #pastrieslikeapro!

      Crunchy Topped Apple Muffin Recipe

      This super Crunchy Topped Apple Muffin Recipe is not only super easy and fast but one of the best muffins around. The key to these wonders is lots of apples and a really crunchy sugar topping that isn't exactly a crumb but a close cousin you're sure to love.

      A single Apple Muffin covered with a crunchy sugar topping.

      This apple muffin is one that was in the original post Fall Muffins that included the The Really Easy Pumpkin Muffin, Cranberry Muffins and this Apple Muffin. I tweeked this recipe just a bit and it is one of the best muffins I make. The crunchy sugar topping is worth the entire muffin. And, to make it even more attractive, the muffin, with the sugar topping can be frozen. The topping remains as crisp and crunchy as when it came from the oven.

      Other muffins you might enjoy are: Double Chocolate Truffled Muffins, Cranberry Orange Muffins and the Blueberry Crumb Muffins.

      [feast_advanced_jump_to]

      Why You'll Love this Apple Muffin Recipe

      • It's not only super fast - it's super easy and super delicious.
      • No more cutting apples into small dice. Just throw the apple chunks in a food processor, pulse a couple of times and they're ready. For more tips on using the food processor see my post Food Processor Tips When Baking.
      • The sugar topping consists of two ingredients mixed with a fork.
      • It's not the usual apple muffin.
      • The buttermilk and oil ensure a moist muffin.

      Recipe Ingredients

      Apple Muffins

      Ingredients for the Apple Muffin Recipe include brown sugar, vegetable oil, egg, buttermilk, all-purpose flour, cinnamon, baking soda, baking powder, salt and apples.

      FRONT ROW: Salt, cinnamon, baking powder, baking soda

      MIDDLE ROW: Brown sugar, egg,apples

      BACK ROW: Oil, all-purpose flour, buttermilk

      Crunchy Sugar Topping

      Ingredients for the Crunchy Sugar Topping are granulated sugar and butter.

      Granulated sugar, unsalted butter

      Key Ingredients

      Buttermilk also contributes to moistness. Whole or reduced fat can be used.

      Granny Smith Apples are preferred for this recipe as they don't juice as much as other apples. If apples juice a lot in the batter it will thin it out and change the texture. Granny Smiths are also tart and balance out the sugar.

      Brown sugar can be dark or light but the dark will impart more flavor.

      Be sure to see the recipe card below for the full ingredients & instructions.

      Step by Step Instructions

      The first collage shows the apple chunks in a food processor, chopped up, the dry ingredients in a bowl and the brown sugar, oil and egg in the mixing bowl.

      Step 1. Peel and chop the apples in large pieces. Place them in the bowl of a processor. Step 2. Pulse them a few times to chop them. Keep them in larger pieces. Step 3. Combine the flour, cinnamon, baking soda and baking powder in a bowl. Whisk them together and set aside. Step 4. Place the brown sugar, oil and egg in the bowl of a mixer.

      The second collage shows the brown sugar mixture beaten, the first batch of flour added, and mixed and the first third of milk added.

      Step 5. Beat the brown sugar, oil and egg until completely combined. Step 6. Add the first of the flour that alternates with the buttermilk. Always start and end with flour to prevent any curdling of the batter. Step 7. Beat to mix well. Step 8. Add the first of the buttermilk. Three additions of flour and two of buttermilk are fine.

      The first addition of milk is beaten in. The final batter is shown, the apples added and mixed in.

      Step 9. Beat the milk in on low. The batter will be loose. Step 10. Continue alternating the flour and milk, ending with the flour to form a thick batter. Step 11. Add the chopped apples. Step 12. Mix them in on low just until combined.

      The last collage includes the muffins cups filled, the sugar and butter in a bowl, then mixed and topping the muffins.

      Step 13. Spray the paper cups with a non-stick baking release. Fill the muffin cups about ¾ full. Step 14. Add the melted butter to the granulated sugar. Step 15. Toss with a fork until all of the is coated and the mixture forms crumbs. Step 16. Top the batter with the crunchy sugar mixture. Pat it down gently. Bake as directed.

      Recipe FAQS

      How to keep apples from turning brown in recipes?

      There are several ways but it doesn't matter. They'll turn brown when baked.

      What kind of apples are best for muffins?

      Apples that don't juice too much and hold their shape without getting mushy are the best. Sweet apples such as Galas, Pink Ladies, Honeycrisp and Fujis work well as well as the more tart Granny Smiths.

      What makes a muffin moist?

      Oil and buttermilk or sour cream add to keeping muffins moist.

      Expert Tips

      • Granny Smith apples are best here. They won't juice too much and their tartness will add a counterpoint to the sugar.
      • Don't worry if they turn brown as they sit. I'm always amused that people obsess over this because they will turn brown as they bake.
      • Canola oil or vegetable oil are best in this recipe.
      • I have taken to spraying the paper cups to ensure a clean release from them. It's always disappointing to put the effort into muffins or cupcakes and then have them stick in the paper cups.
      • Lacking buttermilk, you can remove one tablespoon of regular milk and replace it with vinegar. Let it sit for about 5 minutes. It will start to separate but that's fine.
      • You will need 2 medium apples for 2 chopped cups.
      Several apple muffins in their paper cups are on a cooling rack.

      More Amazingly Easy Recipes

      A single Apple Muffin covered with a crunchy sugar topping.

      Crunchy Topped Apple Muffin Recipe

      Helen S Fletcher
      This Crunchy Topped Apple Muffin Recipe is not only super easy and fast but one of the best muffins around. The key to these wonders is lots of apples and a really crunchy sugar topping that isn't exactly a crumb but a close cousin you're sure to love.
      No ratings yet
      Print Recipe Pin Recipe
      Prep Time 30 minutes
      Cook Time 27 minutes
      Total Time 57 minutes
      Course Apple Muffins, Easy to make, Muffins
      Cuisine American
      Servings 8 large muffins
      Calories 536 kcal

      Equipment

      • 2 6 well Jumbo muffin tins or
      • 2 12 well regular muffin tins

      Ingredients

      Apple Muffins

      • 2 cups apples, chopped
      • 1 cup dark brown sugar (200 grams)
      • ⅔ cup oil, canola or vegetable
      • 1 large egg
      • ¾ cup buttermilk
      • 2 ½ cups all-purpose flour (350 grams)
      • 2 teaspoons cinnamon
      • 1 teaspoon baking powder
      • 1 teaspoon baking soda
      • ½ teaspoon salt

      Crunchy Sugar Topping

      • ¾ cup granulated sugar (150 grams)
      • 2 tablespoons unsalted butter, melted (58 grams)

      Instructions
       

      Apple Muffins

      • Preheat the oven to 350°F. Line 9 jumbo muffin cups or 16 regular size muffin cups with paper liners. Spray the liners. Set aside.
      • Peel and core the apples. Cut in large chunks and put int he bowl of a processor. Process several times to chop the apples, but keep them in larger pieces. Set aside.
      • Combine the brown sugar, vegetable oil and egg in the bowl of a mixer. Beat to mix completely.
      • Whisk together the flour, cinnamon, baking soda, baking powder and salt. Add it alternately with the buttermilk. 3 additions of flour and 2 of buttermilk are fine. The batter will be very thick.
      • Add the chopped apples and mix in on low just to combine.
      • Fill the muffin cups ¾ full. For the jumbo muffins a #8 disher/scooper works well.

      Crunchy Sugar Topping

      • Pour the melted butter over the sugar and mix with a fork making sure all of the sugar is coated.
      • Add the topping to the muffins filling the cups.
      • Bale for 25 to 28 minutes until a tester comes out clean.
      • Cool the muffins in their pans for about 10 minutes, then remove them to a cooling rack carefully without turning them upside down.
      • The muffins can be stored covered for several days or wrapped well and frozen for a couple of months. Thaw at room temperature.

      Notes

      There is always an abundance of photos to guide you in the post above.
      As always, I recommend using a scale for accuracy and consistency.  Flour, in particular, is difficult to measure by volume.  For my recipes, I use 140 grams per cup of unsifted  all-purpose, bread or whole wheat flour and 125 grams of cake flour. Others may use different weights so use whatever they suggest.
      _____________________________________________________
      Granny Smith apples are best here. They won't juice too much and their tartness will add a counterpoint to the sugar.
      Don't worry if they turn brown as they sit. I'm always amused that people obsess over this because they will turn brown as they bake.
      Canola oil or vegetable oil are best in this recipe.
      I have taken to spraying the paper cups to ensure a clean release from them. It's always disappointing to put the effort into muffins or cupcakes and then have them stick in the paper cups. 
      Lacking buttermilk, you can remove one tablespoon of regular milk and replace it with vinegar. Let it sit for about 5 minutes. It will start to separate but that's fine. 
      About 2 medium apples are needed to make the 2 cups. 
      For more tips on using the food processor see my post Food Processor Tips When Baking.
       

      Nutrition

      Serving: 8muffinsCalories: 536kcalCarbohydrates: 80gProtein: 5gFat: 23gSaturated Fat: 3gPolyunsaturated Fat: 6gMonounsaturated Fat: 13gTrans Fat: 0.2gCholesterol: 31mgSodium: 353mgPotassium: 124mgFiber: 2gSugar: 49gVitamin A: 140IUVitamin C: 1mgCalcium: 70mgIron: 2mg
      Tried this recipe?Mention @helensfletcher or tag #pastrieslikeapro!

      Italian Neapolitan Cookies

      These spectacular Neapolitan Cookies come to us from Italy where they represent the color of the Italian flag and are guaranteed to be eaten first on a cookie tray . Also known as Rainbow Cookies here, they look complicated but are, in fact, really easy to make. A single almond paste dough is divided into three bowls and colored red and green with the last bowl left plain. Cementing the layers together are two different jams.

      The featured picture shows a two rows on the diagonal of the Neapolitan cookies cut in bars some in the background cut in half and a cup of tea on the side.

      These cookies just get better while the sit. The jam, almond paste, and rum wash mellow out so one fantastic flavor graces your palate.

      Other European cookies you might enjoy include: Viennese Whirl Cookies, Serbian Walnut Cookies, Pryaniki - Russian Honey Spice Cookies, French Butter Cookies - Petit Beurre, French Macarons with Chocolate Raspberry Filling, and the fantastic German cookie, Murbteig.

      [feast_advanced_jump_to]

      Why these cookies are special

      Enhancing the cookie with a rum wash serves two purposes. It adds a depth of flavor to the cookie and secondly, it ensures it will remain moist. By combining the ingredients and bringing them to a boil, the alcohol dissipates leaving only the taste of rum behind.

      Besides the wash, which isn't in the original recipe I changed one other important item. Every recipe I have seen finishes the top of these cookies, by simply melting chocolate and spreading on. There's a couple of problems with this.

      The chocolate will set up for sure but in most cases it will shatter when you cut them - not a pretty look. It will also quickly get streaked because it isn't tempered.

      To overcome this, I have added a deeply chocolate thin frosting to the top that drys well, won't crack, looks better, is easier to put on and most importantly it tastes better.

      Recipe Ingredients

      Tri Colored Cake

      Ingredients for the Neapolitan Cookies include almond paste, granulated sugar, butter, eggs, almond extract, all-purpose flour, baking powder, salt, red and green food coloring.

      FRONT ROW: Red and Green Gel coloring, baking powder, salt, almond extract

      MIDDLE ROW: Unsalted butter, almond paste

      BACK ROW: Granulated sugar, all-purpose flour and eggs

      Rum Wash and Jams

      The rum wash collage shows water, Meyer's Dark rum, granulated sugar, raspberry and apricot jam.

      FRONT ROW: Water, Meyer's Dark Rum

      BACK ROW: Seedless red raspberry jam, granulated sugar, jam

      Chocolate Frosting

      Frosting ingredients include instant coffee, water, vanilla, cocoa, powdered sugar.

      FRONT ROW: Instant coffee,corn syrup, vanilla

      MIDDLE ROW: Water, Dutch Cocoa

      BACK ROW: Powdered sugar

      Key Ingredients

      The almond paste can be purchased or home made. See my post on How To Make Almond Paste - or Not. It's super simple, works well here and is less expensive than bought.

      Gell Food Coloring is important because the colors are stronger. Additionally, less is needed than liquid which can add liquid to the item. Be sure to get a strong color in the raw batter as it can fade somewhat when baking. I used Betty Crocker Gel Colors that are easily obtainable at grocery stores.

      The Red Raspberry Jam should be seedless. Just stir it vigorously to loosen it up so it spreads easily.

      I've never seen Apricot Jam only Apricot Preserves. The difference between jams and preserves is that jams are smooth with no pieces of fruit in them. Preserves on the other hand do include fruit pieces. To get them perfectly smooth, I run them through my food processor.

      Meyer's Dark Rum is my favorite and the one I use. It imparts a deep flavor the lighter ones don't. It is made non-alcoholic by boiling it with the other ingredients. The alcohol evaporates and only the flavor is left. Small airline or individual serving bottles can be purchased which is exactly enough for the recipe.

      Dutch Cocoa that is 24 to 25% is the best choice here for a darker, deeper, richer looking taste and finish although natural cocoa can also be used.

      The slight amount of Corn syrup insures a shine to the finish frosting.

      Be sure to see the recipe card below for the full ingredients & instructions.

      Step by Step Instructions

      Tri Colored Cake

      The first collage for the Neapolitan Cookies shows almond paste, in a processor with sugar, processed until fine and the almond paste and sugar in the mixer bowl with butter.

      Step 1. On the left is the purchased almond paste, on the right the one on my post, How to make Almond Paste - or Not. Both are fine in this recipe. Step 2. Place the sugar and almond paste, cut in pieces, in the food processor, Step 3. Process until the mixture is very fine. Step 4. Place the almond/sugar mixture in a mixing bowl with the 3 sticks of softened butter. For the importance of how much to soften the butter, please see my post on Softened Butter.

      This collages shows the creamed butter and sugar misture, the eggs added, the batter curdled and the flour being sifted.

      Step 5. Beat the almond/sugar/butter mixture until very light. Step 6. Add the eggs and almond extract. Step 7. Beat until fluffy. It may curdle and that's fine. Step 8. Sift the flour, salt and baking soda together.

      This collages shows ⅓ of the flour going into the mixing bowl, mixed, the finished batter and the 3 bowls of red, green and white batter.

      Step 9. Mix in ⅓ of the flour mixture at a time. Step 10. The first third of the flour is in. Add the remaining two, one at a time. Step 11. All of the flour has been added. Step 12. Divide the batter into 3, about 500 grams each and color one red, one green and leave one plain.

      Step 13. Spread each of the batters in a separate 9x13 pan. Step 14. When ready to assemble the Neapolitans, combine the rum wash ingredients in a small pan and bring to a boil. Boil for 2 minutes. There should be 1 cup of liquid. If there isn't, add water to make up the difference. Step 15. After the layers have been baked and cooled, turn the green one upside down on a cake board. Step 16. Spread the seedless raspberry jam evenly over the layer.

      This collages shows the plainlayer on top of the raspberry jam, it is spread with the apricot jam, the red layer is on top and the three layers are wrapped in film.

      Step 17. Place the plain layer on top of the raspberry jam. Step 18. Spread the apricot preserves, which have been processed to smooth them out, on top of the cake. Step 19. Place the red layer on top of the preserves. Step 20. Cover the top and sides with plastic wrap.

      This collages shows 10 pounds of flour on top of the layers to cement them together, the powdered sugar and cocoa sifted together, whisked, and the liquid for the frosting in a measuring cup.

      Step 21. Place a pan or tray on top of the cookies, preferably the same size. Place a 10 pound bag of flour in the tray. Two 4 pound bags work well also. Refrigerate overnight to cement the layers together. 22. Sift the flour and cocoa together in a medium size bowl. Step 23. Make sure they are mixed well. Step 24. Place the water in a measuring cup or bowl. Dissolve the coffee in the water. Add the remaining liquid ingredients and mix well so the corn syrup doesn't sink to the bottom. Remove the layers from the fridge take off the flour, pan and plastic wrap. Pour the liquid over the powdered sugar/cocoa and stir well with a spoon until smooth and completely combined. If it is too runny, sift in a bit more powder sugar to stiffen it up just a bit. You want it to flow. If it is too tight, add water a teaspoon or so at a time.

      The last collages shows the frosting in the middle of layers, dripping down the sides, the layers trimmed and then cut into cookies.

      Step 25. Pour the frosting in the middle of the cake layer. Step 26. Spread it evenly over the layer allowing it to run down the sides as necessary. Let the frosting set up at room temperature. This may take several hours. Step 27. Trim the edges. I usually end up with 8" by 11". Step 28. Measure the long and short side of the layers. If you have the same measurements I have cut the short side into 8 even pieces of 1" each. Cut the long side into 4 pieces of 2 ¾" each yielding 32 bars or 64 smaller cookies.

      This photo shows a plate of the cookies cut into bars with smaller ones in the background along with a cup of tea.

      Recipe FAQS

      Why are there 2 spellings for the name of the cookie?

      The Italian cookie is spelled with an "a" - Neapolitan. The 3 flavored ice cream is spelled with an "o" - Neopolitan. They are not interchangeable.

      Can the colors be change?

      Yes, but it can't be called a Neapolitan then. The Italian Neapolitan cookie colors are the colors of the Italian flag.

      Do these cookie have to contain almond paste?

      Yes, that is the defining taste of the cookie. It is also and important ingredient in the dense almond flavored cake.

      Expert Tips

      • The baked dough is dense and rises to about ½".
      • Make sure to use gel colors to color the dough as the colors are more intense and gels do not add liquid to a dough.
      • Color the doughs brighter than you want them as they often fade slightly when baking.
      • These cookies stay moist and taste better the day or so after making.
      • Stir the powdered sugar/cocoa and liquid ingredients together to avoid air bubbles. If it is too thick, thin with a bit of water, if too thin, sift in a bit of powdered sugar. It should flow over the sides when covering the top.
      • Pour the boiled ingredients for the rum wash into a 1 cup measure so it will be easy to use ⅓ at a time.
      • Don't skip the weighting down of the layers. It important as the jams cement everything together so the cookies don't separate.
      • Process the apricot preserves to smooth them out. There shouldn't be any pieces of fruit when spreading out. It needs to be smooth.

      More European Pastries to Consider

      If you love these Neapolitan Cookes, It would be hugely helpful and so appreciated it if you would take a moment to leave a rating below. Thank you.

      The featured picture shows a two rows on the diagonal of the Neapolitan cookies cut in bars some in the background cut in half and a cup of tea on the side.

      Italian Neapolitan Cookies

      Helen S Fletcher
      These spectacular Neapolitan Cookies and will they might look complicated they are actually really easy to make. A single almond paste dough is divided into three bowls and colored red and green with the last bowl left plain. Cementing the layers together are two different jams.
      No ratings yet
      Print Recipe Pin Recipe
      Prep Time 1 hour 30 minutes
      Total Time 1 hour 30 minutes
      Course Cookies
      Cuisine Italian
      Servings 32 servings
      Calories 252 kcal

      Equipment

      • 3 9x13" pans (quarter sheet pans)

      Ingredients

      Tri Colored Cookie Batter

      • 1 ¼ cups granulated sugar (250 grams)
      • 10 ounces almond paste (280 grams)
      • 1 ½ cups unsalted butter, softened (340 grams)
      • 6 large eggs
      • 1 tablespoons almond extract
      • 2 ½ cups all-purpose flour (350 grams)
      • 1 teaspoon baking soda
      • ½ teaspoon salt
      • Red Gel Food Coloring
      • Green Gel Food Coloring

      Rum Soaking Syrup

      • ½ cup water
      • ½ cup granulated sugar (100 grams)
      • ¼ cup dark rum

      Assembly

      • ½ cup seedless red raspberry jam
      • ½ cup apricot preserves

      Chocolate Frosting

      • ⅓ cup water
      • 1 tablespoons corn syrup
      • ½ teaspoon instant coffee
      • 1 teaspoon vanilla
      • 1 ½ cup powdered sugar (200 grams)
      • ½ cup cocoa, Dutch preferred (45 grams)

      Instructions
       

      Tri Colored Cookie Batter

      • Preheat the oven to 350°F. Line 3 9x12 baking pans (quarter sheet pans) with parchment paper. Set aside.
      • Place the sugar in the bowl of a food processor. Cut or tear the almond paste into pieces and add to the processor. Process until the mixture looks like sand.
      • Remove the mixture to a mixing bowl and add the softened butter. Beat until very light.
      • Add the eggs and almond extract and beat until fluffy, scraping several times.
      • In the meantime, whisk together the flour, baking powder, and salt. Set the mixer to low and add the flour mixture to the butter ⅓ at a time, mixing just to combine. The batter will be very thick.
      • Divide the batter into 3 bowls of about 500 grams each. Color one bowl green, one red and leave the third bowl plain.
      • Spread each bowl evenly in one of the three parchment lined baking sheets.
      • Bake for 12 to 14 minutes. They will be barely browned ad a tester will come out clean. Do over bake. The layers will be about ½" each thick and dense.
      • Cool each pan completely.

      Rum Soaking Wash

      • Combine all the ingredients in a small pan. Bring to a boil. Boil for 2 minutes. Place in a 1 cup measure. If it doesn't measure 1 cup, add water. Cool completely.

      Assembly

      • Place the apricot preserves in the bowl of a processor and process until smooth. Set aside.
      • Place the green layer on a quarter sheet cake board upside down. Brush with ⅓ cup of the rum wash.
      • Spread the raspberry jam evenly over the layer.
      • Top with the plain layer, spread with another ⅓ cup of the rum wash, and spread with the apricot preserves.
      • Place the red layer on top and brush with the last ⅓ cup of the rum wash. Wrap the layers in plastic wrap.
      • Place a clean 9x13 or quarter sheet pan on top of the red layer. Place a 10 pound bag of flour in the pan and refrigerate overnight. Two 4 pound bags of flour will work also.

      Chocolate Frosting

      • Sift the powdered sugar and cocoa together. Stir together completely.
      • Dissolve the coffee in the water. Add the corn syrup and vanilla, stirring well to incorporate the corn syrup.
      • Add it to the powdered sugar/ cocoa mix. Stir with a spoon until completely combined. Do not be too vigorous with stirring to prevent air bubbles.
      • If the frosting is too loose or runny, sift in a bit more powdered sugar. If it is too thick, add water a teaspoon or so at a time. It should barely run down the sides when applied.
      • Spread it evenly over the top layer. It should run down the sides as seen in the photo. Let it sit at room temperature for several hours to set up.

      Cutting the Cookies

      • Trim the sides of the cookies. Measure the short long side. Mine were 8"x11" If yours are the same cut 8 1" srips across the short side and 4 2 ¾" down the long side to make 32 bars. These may be cut in half again to make 64 smaller cookies.
      • Store the cookies in a single layer to prevent marring the finish. They get better as they sit. The cookies will hold for 7 or more days if covered.
      • To make ahead, assemble through layering and weighing down the layers. Do not add the frosting. Wrap well and freeze for a couple of months after they have been weighted down. Thaw in refrigerator if possible. Finish as above.

      Notes

      There is always an abundance of photos to guide you in the post above.
      As always, I recommend using a scale for accuracy and consistency.  Flour, in particular, is difficult to measure by volume.  For my recipes, I use 140 grams per cup of unsifted  all-purpose, bread or whole wheat flour and 125 grams of cake flour. Others may use different weights so use whatever they suggest.
      _________________________________________________
      The baked dough is dense and rises to about ½".
      Make sure to use gel colors to color the dough as the colors are more intense and gels do not add liquid to a dough.
      Color the doughs brighter than you want them as they often fade slightly when baking. 
      These cookies stay moist and taste better the day or so after making.
      Stir the powdered sugar/cocoa and liquid ingredients together to avoid air bubbles. If it is too thick, thin with a bit of water, if too thin, sift in a bit of powdered sugar. It should flow over the sides when covering the top. 
      Pour the boiled ingredients for the rum wash into a 1 cup measure so it will be easy to use ⅓ at a time. 
      Don't skip the weighting down of the layers. It important as the jams cement everything together so the cookies don't separate.
      Process the apricot preserves to smooth them out. There shouldn't be any pieces of fruit when spreading out. It needs to be smooth.
       

      Nutrition

      Serving: 32barsCalories: 252kcalCarbohydrates: 33gProtein: 3gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.4gCholesterol: 58mgSodium: 91mgPotassium: 79mgFiber: 1gSugar: 25gVitamin A: 324IUVitamin C: 1mgCalcium: 28mgIron: 1mg
      Tried this recipe?Mention @helensfletcher or tag #pastrieslikeapro!

      Orange Macadamia Rolls Recipe

      This Orange Macadamia Rolls Recipe is not to be missed. A tender sour cream yeast dough encloses an orange macadamia filling that's finished with a coffee glaze. The amazing yeast dough goes together quickly and is one of the easiest I've every made. It's basically two steps - mix the liquids and yeast, then add the flour, mix and set it to rise. I can't imagine an easier yeast dough to make. So if you're new or apprehensive about working with yeast, this is the reciope for you

      An Orange Macadamia Roll sits on a white plate with a rack of other rolls behind it and a saucer to a coffee cup to the right.

      Adding to its allure is the fact that it rolls out with no spring back or coaxing into the size you want. Just roll, fill and shape. This dough can be used wherever a sweet dough is used. I'm betting it will become a favorite!

      Be sure to check out the German Chocolate Sweet Rolls, Gibassier - A French Breakfast Treat, and the Swedish Cardamom Sweet Rolls.

      [feast_advanced_jump_to]

      This Orange Macadamia Rolls Recipe:

      • Is The easiest yeast dough you'll ever work with.
      • After it's made, it can be refrigerated for up to 3 days before shaping and baking.
      • The rolls themselves are an indulgent treat that's perfect with morning coffee or tea.
      • Can be frozen without the glaze for several months.
      • Is perfect for anyone intimidated by yeast.

      Recipe Ingredients

      Yeast Dough

      The ingredients for the Orange Macadamia Rolls Recipe dough recipe include instant yeast, milk, sugar, salt, eggs, sour cream, unsalted butter and bread flour.

      FRONT ROW: Salt, milk, instant yeast

      MIDDLE ROW: Unsalted butter, granulated sugar

      BACK ROW: Sour cream, bread flour, eggs

      Orange Macadamia Filling

      The filling ingredients are, toasted madacamia nuts, sugar, orange rind cocoa and unsalted butter.

      FRONT ROW: Orange zest, cocoa, unsalted butter

      BACK ROW: Toasted macadamia nuts, granulated sugar

      Coffee Glaze

      Ingredients for the Coffee Glaze include water, instant coffee, corn syryp, powdered sugar, macadamia nuts.

      FRONT ROW: Water, instant coffee, corn syrup, milk

      BACK ROW: Powdered sugar, macadamia nuts

      Key Ingredients

      • The sour cream and milk tenderize the dough making it soft. The milk should be warmed.
      • Bread flour is a stronger flour that is particularly good when using yeast. It provides a higher rise than all-purpose flour.
      • Instant yeast is a faster acting yeast than active dry yeast. If using the latter, the dough will take a bit longer to rise.
      • Macadamia nuts come to us from Hawaii and are a softer, creamier nut. Almonds are a good substitute if one is needed. Be sure to toast either one for maximum flavor.
      • Navel oranges are better for zesting. Juice oranges don't yield as much. I prefer a microplaner to zest the orange. A box grater doesn't yield as much and the zest is usually wetter.
      • Either Dutch or Natural Cocoa can be used. It is just for color and won't be tasted. Darkening the filling makes for a better looking roll.
      • Using milk instead of water in the glaze makes a shinier, prettier finish. Water dries duller.
      • Powdered sugar dissolves instantly with the milk.

      Be sure to see the recipe card below for the full ingredients & instructions.

      Step by Step Instructions

      Yeast Dough

      This first collages shows the liquid ingredients and salt and yeast in a bowl, whisked together, flour added and the finished dough.

      Step 1. Combine the warmed milk, granulated sugar, eggs, sour cream, 6 tablespoons melted butter, salt and the yeast in a mixing bowl. Step 2. Whisk them together. Step 3. Add all of the bread flour. Step 4. Fit the mixer with a dough hook if available and beat on low until until it comes together. Continue to beat the dough for 4 minutes.

      Orange Macadamia Filling

      This collage shows the dough in a rising container, the macadamaia nuts, sugar and cocoa in a processor bowl, processed and the orange added.

      Step 5. Place the finished dough in a container sprayed with a non-stick baking release. Cover the top of the dough with plastic wrap, place the lid on or cover with a tea towel, mark the time on it and let it rise until doubled in bulk. Step 6. Place the toasted macadamia nuts, sugar and cocoa in the bowl of a processor. Step 7. Process until the nuts are coarsely chopped. (I over processed and thought they were too small in the finished rolls). Step 8. Briefly pulse in the orange zest.

      Assembly

      Before rolling out the dough, use the technique in Chopping Nuts - An Easier Way to do this easily with the macadamias.

      In this collage you see the risen dough, the dough rolled out, buttered, and the filling spread on.

      Step 9. After the dough has risen. Step 10. Roll the dough as called for in the recipe. Step 11. Brush with the 2 tablespoons melted butter for the filling. Step 12. Spread the filling evenly over the dough to within ½" of the end. Place a piece of waxed paper over the filling and lightly roll it in.

      The first photo in this collage shows the dough rolled up, the seam pinched together, the seam pinched together and the a piece cut in fourths.

      Step 13. Roll the dough up tightly. Step 14. Wet the edge of the dough and pinch the seam together. Step 15. Roll the dough over and roll it back and forth a couple of times to seal the seam. Mark the dough every 1 ¾". Step 16. Slice the dough into 8 portions. Turn one portion face up so the filling shows. Cut it into 4 pieces.

      This collage shows the rolls turned, cut in half again, the rolls in the muffin pans and then risen.

      Step 17. Holding each side of the cut dough above in your right and left hand, turn it down onto the work surface so the side of the dough is now on top. Step 18. Cut each half in two again, making 8 slices. Step 19. Place the pieces of dough randomly in the paper cups of a jumbo muffin pan. Press the rolls down in the cups. Repeat with the remaining 7 slices. Step 20. Place the rolls in a warm place and let them rise until they fill the cups. If you need a warm place to let them rise, turn the light on in your oven and place the rolls, covered, in. Use a thermometer and temp the oven from time to time to make sure it doesn't go above 85 to 90 degrees. if it does, use a wooden spoon to keep the door slightly ajar. They should take about 2 hours to rise.

      Glazing the Rolls

      Powdered sugar glazes can be iffy. They can be dull, somewhat shiny or one ingredient can make them really stand out. Add water to the powdered sugar gives a dull glaze when dried and isn't particularly attractive. Adding milk or cream makes a somewhat shiny glaze. But if you want a glaze that is really shiny and stays that way a bit of corn syrup is the answer. The glaze will dry fairly hard on top, but stay soft underneath. It really makes a difference.

      The last collage shows the baked Orange Macadamia Rolls baked, the coffee disolved in the water, added to the powdered sugar and the glaze mixed.

      Step 21. The baked rolls from the oven. Step 21. Dissolve the coffee in the water. Step 23. Whisk the coffee, corn syrup and milk together. Pour it into the powdered sugar and stir together until smooth. Don't be too vigorous or you will have a lot of air bubbles. Step 24. Spoon it over the rolls. Sprinkle heavily with the cut macadamias. See the photo below.

      Recipe FAQS

      Why are they called sweet rolls?

      When compared to regular bread dough, sweet roll dough usually has higher levels of sugar, fat, eggs, and yeast. Sweet rolls also usually have a filling inside that can include sugar, nuts, spices and are glazed on top,

      What are some examples of sweet rolls?

      The most common ones are Cinnamon rolls and Pecan sticky buns. The cinnamon rolls are finished with a powdered sugar glaze and the pecan sticky rolls are released and kept upside down exposing the pecan glaze.

      What are the two types of yeast dough called?

      Lean and rich. Lean doughs are made of few ingredients with no or little sugar. Rich doughs have butter, sugar, as well as spices and are often filled.

      Expert Tips

      • For the best flavor, toast the nuts. They will have a deeper flavor and add more to the filling.
      • Navel oranges yield the most zest and it is dryer than when using a box grater.
      • The cocoa is only used to color the filling so it shows up. It doesn't impart a flavor.
      • Almonds can be subbed for the macadamias if needed. Be sure to toast them first.
      • Placing paper over the filling after it has been distributed over the dough, helps insure it will adhere to the dough.
      • The unassembled dough can be held in the fridge for up to 3 days.
      • The assembled rolls can be held in the fridge ovenight. They will take longer to rise because they are cold.
      • Chop the macadamias easily using the Use the technique in Chopping Nuts - An Easier Way to do this easily with the macadamias.
      This photos shows the rolls on a cooling rack having had the coffee glaze spoon over them and topped with chopped macadamia nuts.

      More sweet rolls and breads to tempt you

      If you love these Orange Macadamia Rolls, It would be hugely helpful and so appreciated it if you would take a moment to leave a rating below. Thank you.

      An Orange Macadamia Roll sits on a white plate with a rack of other rolls behind it and a saucer to a coffee cup to the right.

      Orange Macadamia Rolls Recipe

      Helen S Fletcher
      This Orange Macadamia Rolls Recipe is not to be missed. A tender sour cream yeast dough encloses an orange macadamia filling that's finished with a coffee glaze. The amazing yeast dough goes together quickly and is one of the easiest I've every made.
      5 from 1 vote
      Print Recipe Pin Recipe
      Prep Time 45 minutes
      Cook Time 20 minutes
      Rising times 2 hours 40 minutes
      Total Time 3 hours 45 minutes
      Course Sweet Rolls
      Cuisine American
      Servings 12 rolls
      Calories 435 kcal

      Equipment

      • 2 6 well jumbo muffins tins

      Ingredients

      Macadamia Orange Roll Dough

      • ½ cup sour cream (114 grams)
      • 2 large eggs
      • 6 tablespoons unsalted butter, melted (90 grams)
      • ¼ cup granulated sugar (50 grams)
      • ¼ cup milk, warm - whole or 2%
      • ½ teaspoon salt
      • 2 ½ teaspoons instant yeast
      • 2 ½ cups bread flour (350 grams)

      Macadamia Orange Filling

      • 1 cup macadamia nuts (120 grams)
      • ½ cup granulated sugar (100 grams)
      • 1 teaspoon cocoa, Dutch or natural
      • 2 tablespoons orange zest (about 2 navel oranges)

      Assembly

      • 2 tablespoons butter, melted (30 grams)

      Coffee Glaze

      • ½ cup cup macadamia nuts, chopped (60 grams)
      • 1 teaspoon water
      • 1 teaspoon instant coffee
      • 1 teaspoon corn syrup, optional
      • 2 tablespoons milk
      • 1 ½ cups powdered sugar (200 grams)

      Instructions
       

      Macadamia Orange Rolls

      • Whisk together everything but the flour in the bowl of a mixer.
      • Fit the mixer with a dough hook if available. Add all the flour at once and beat on low until it comes together. Beat for 4 minutes to develop the gluten.
      • Spray a storage container at least three times as big as the dough with a non-stick baking spray and transfer the dough to the container. Cover the top of the dough with plastic wrap, put a lid on the container or cover with a towel. Mark the time on it. Let rise until doubled.
      • If the room is cool, a proofer may be made by turning the light on in the oven. Place the dough in the oven. Monitor the temperature of the oven after about an hour. It shouldn't get above 78F. If it gets too warm, prop the door open with a wooden spoon.
      • The dough may be used immediately or refrigerated up to 3 days.

      Orange Macadamia Filling

      • Preheat the oven to 350°F. Place the macadamia nuts on a tray in a single layer and toast for about 8 to 12 minutes or until medium brown. Cool completely.
      • Zest the oranges and set aside.
      • Place the sugar and cocoa in a processor. Pulse several times to mix.
      • Add the nuts and pulse to coarsely chop.
      • Add the orange rind and pulse very briefly to mix in. Do not let the nuts get too small.

      Assembly

      • Roll the dough into a 14" x 13" rectangle.
      • Brush with the melted butter.
      • Spread the orange macadamia mixture evenly over the dough leaving ½" without filling at the end of the 14" side.
      • Starting from the 14" side, roll the dough tightly as if a jelly roll. Wet the end of the dough without any filling and pinch the seam together.
      • Place in the freezer to chill for about 30 minutes until cold throughout but not frozen. This will make it much easier to cut.
      • In the meantime, line 8 wells (from the 2 jumbo muffin pans) with paper liners. Lightly spray the liners with a non-stick baking release. Set aside.
      • Remove the roll from the freezer and mark every 1 ¾". There should be 8 rolls. Cut into 8 slices.
      • Lay one slice down so the filling is facing you. Cut it in 4 pieces.
      • Holding each side of the cut dough above in your right and left hand, turn it down onto the work surface so the side of the dough is now on top. Cut each piece in two again. See steps 17 and 18 in the step by step instructions if this is not clear.
      • Randomly fill each of the paper liners with one of the cut rolls. Press the dough lightly into the cup. Repeat with the other 7 rolls.
      • Cover with a tea towel and let them rise for about 2 to 2 ½ hours or until they just come to the top of the cups. The oven proofer described above can be used here also.
      • Preheat the oven to 350°F. Bake for 20 to 23 minutes until browned and a tester comes out clean.
      • Cool completely, remove the papers and glaze. The rolls can be frozen at this point by individually wrapping them in foil and freezing for a couple of months. To finish, leave them in the foil, opening the top slightly. Bring to room temperature. Refresh them by warming in a 350° oven for about 10 minutes. Remove the foil. Cool, glaze and top with the chopped macadamia nuts.

      Glazing

      • Toast the nuts as above. Cool completely and coarsely chop. See the post Chopping Nuts - An Easier Way.
      • Mix the water and coffee together. Add the corn syrup and milk and stir all together.
      • Add to the powder sugar. Stir to make a smooth, lump free glaze. Do not be too vigorous with the stirring or there will be a lot of air bubbles.
      • Spoon over one roll. If it is too thin and the glaze runs off too much, add a bit of powdered sugar to tighten it. If too thick, add a few drops of water to loosen it. Spoon glaze over one roll at a time and immediately sprinkle with the chopped nuts. Let the glaze set up.
      • All yeast doughs are best served the same day. However, they may be kept under a cake dome for a day or so.

      Notes

      There is always an abundance of photos to guide you in the post above.
      As always, I recommend using a scale for accuracy and consistency.  Flour, in particular, is difficult to measure by volume.  For my recipes, I use 140 grams per cup of unsifted  all-purpose, bread or whole wheat flour and 125 grams of cake flour. Others may use different weights so use whatever they suggest.
      ______________________________________________________
      For the best flavor, toast the nuts. They will have a deeper flavor and add more to the filling.
      Navel oranges yield the most zest and using a microplaner rather than a box grater yields a dryer zest.  
      The cocoa is only used to color the filling so it shows up. It doesn't impart a flavor so either Dutch or natural can be used.
      Almonds can be subbed for the macadamias if needed. Be sure to toast them first. 
      The unassembled dough can be held in the fridge for up to 3 days. 
      The baked rolls, without the glaze and wrapped individually in foil, can be frozen for several months. To finish, leave them in the foil, opening the top slightly. Bring to room temperature. Refresh them by warming in a 350° oven for about 10 minutes. Remove the foil.  Cool, glaze and top with the chopped macadamia nuts.
      Chop the macadamias easily using the Use the technique in Chopping Nuts - An Easier Way to do this easily with the macadamias.
       

      Nutrition

      Serving: 8rollsCalories: 435kcalCarbohydrates: 52gProtein: 7gFat: 24gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 13gTrans Fat: 0.3gCholesterol: 58mgSodium: 134mgPotassium: 156mgFiber: 3gSugar: 29gVitamin A: 355IUVitamin C: 2mgCalcium: 47mgIron: 1mg
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