These yeast-raised doughnuts filled with jelly or jam are a classic, and I offer you some options about how to fill them—either before or after frying. The reason I offer a choice is because I really like a chunky jam filling and that can only be accomplished pre-frying. If you like a smooth jelly, then […]
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Basic Yeast-Raised Doughnuts
This basic doughnut recipe yields yeast-raised, spongy and light treats, with a bit of substance to their texture. The flavor is fairly neutral, which allows them to match well with custards, jelly and all sorts of fillings and glazes. Turn to this recipe for your classic Jelly Doughnut or Boston Cream, or simply toss in […]
Apple Fritters
These apple fritters are very rustic-looking, made with whole milk, tart and sweet apples, a bit of cinnamon, and lemon zest. We recommend using one tart apple, such as a Granny Smith and one sweet apple, such as Cortland, McIntosh, Empire, Ida Red, or even Golden Delicious. The fritters must be somewhat flat when they […]
Baked Apples Stuffed with Fruit and Nuts
Baked apples are a comfort food dessert and best served warm, which you can do in the microwave if you have made them ahead. We like them for breakfast, too, with a scoop of Greek yogurt and a sprinkling of granola. Kids can help stuff the centers of the apples with the spiced dried fruit […]
Currant Cream Scones
Scones are not a one-size-fits-all type of dessert. Some are on the drier side and stand up to dunking. Some are soft and tender, and these cream scones fall into that category. Note that there is no egg, as there is in some scone recipes. There is also a combination of all-purpose and cake flour, […]
The Model Bakery’s English Muffins
These English muffins are from The Model Bakery Cookbook (Chronicle, 2013) by Karen Mitchell and Sarah Mitchell Hansen, written with Rick Rodgers. We interviewed Rick and when asked for one recipe he thought we should bring to our community, he didn’t miss a beat. He said these were incredible, and they are. Be prepared to […]
Lemon Bundt Cake with Raspberry Walnut Streusel
This is a moist lemon Bundt cake with an unusual streusel that not only has the expected cinnamon, sugar and nuts but also features nuggets of moist raspberries that provide welcomed pockets of color. The instructions are for a stand mixer. You can, of course, make this with any electric mixer; the beating times will […]
Blueberry Muffins
Blueberry muffins rate #1 in muffin flavor polls; who conducts these things, anyway? Not that we disagree. A tender, cakey interior bursting with blueberries and a crunchy sprinkling of sugar on top is what we were aiming for. In terms of flavor, while there are many muffin recipes that use buttermilk, sour cream or yogurt […]
Blueberry Brown Sugar Almond Crumb Cake
These blueberry brown sugar almond crumb cakes are like a very elegant muffin and they deserve an elegant wrapper. We like using either the tulip papers you see in the photo from King Arthur Flour for these individual breakfast cakes. The crumb cake is a very rich sour cream-cardamom batter with pockets of fresh, juicy blueberries, […]
Double Chocolate Scones with Cinnamon Butter
Chocolate for breakfast? Why, of course! These are rich and very chocolatey, with both cocoa as well as semisweet chocolate chunks. Because these are all about the chocolate flavor, use high-quality cocoa and chocolate. Our favorites for this chocolate scones recipe are Scharffen Berger cocoa and Valrhona Equitoriale chocolate. Our one concession, to make them […]
Nectarine Raspberry Buckle
This very moist, fruit-filled coffeecake with its crunchy cinnamon-scented streusel topping is easy to mix up in one bowl, and the nectarines and raspberries combine all of the best summer bounty in one treat. Cut into large squares, this fruit buckle is great for a coffee break or as a portable picnic dessert. Print Nectarine […]
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