Hey everyone!
We’re all having a super pleasant Wednesday today, right? Let’s make it even better.
Today I’m sharing another simple, classic recipe with you guys- this time we’re on scones. This is a really easy base recipe for scones, and I’m throwing in vanilla for flavor.
As per usual, you can do a lot with this recipe. I’ve made it in several variations, and you can find some of those recipes here! You can flavor it with anything you’d like- one version I’ve yet to try is espresso with a maple glaze, I mean can you imagine?
So, we’re starting with your dry ingredients for this one- the process is really similar to biscuit making. You stir up flour, baking powder, baking soda, sugar, and salt in a large bowl, and then you cut in some very cold butter until the mixture is crumbly. Then, you’re adding in your wet ingredients- in this case it’s sour cream, cream, a dash of vinegar, an egg, and vanilla extract. Here’s about what it will look like:
Then, turn it out onto a floured surface, and knead in a little more flour as needed to make things less sticky, but don’t over-work it! Pat it into a circle that is about 1/2 inch-3/4 inch thick, and slice it up!
I like to brush the tops with a little extra cream and then sprinkle coarse sugar over the top for that perfect little crunch in the end. The sour cream makes these moist and tender, and really the perfect pastry to go with your morning coffee.
The best part? You don’t need any special tools, and you can make the whole batch in just a few minutes. In fact, I suggest you DO make it in just a couple minutes so you can keep things cold before they hit the oven.
Seriously though, basic scones are a delight. Now, I’ve never been to the UK, and I hear that their scones are incredible compared to those here in America, but these are pretty good if you ask me. Hope you enjoy and experiment with these!
Preheat your oven to 425 degrees, and line a baking sheet with parchment paper. Set aside.
In a large bowl, stir together the flour, baking powder, baking soda, sugar, and salt. Using a pastry blender or clean hands, cut the cold butter into your flour mixture until it has coarse crumbs of butter running throughout.
In a small bowl, whisk together the sour cream, heavy cream, vinegar, egg, and vanilla extract until combined. Pour the wet ingredients into the dry, and use a spatula to mix until a dough comes together. Turn your dough out onto a floured surface, and gently knead it until it just comes together, adding more flour if needed until the dough is not sticky, but still holds together. Pat the dough into a disc about 1/2-3/4 inch thick. Use a sharp knife to cut it like a pizza into 8 even scones.
Place your scones onto your prepared baking sheet spaced evenly. Brush the tops generously with cream, and sprinkle with the coarse sugar. Bake for 10-12 minutes, or until the scones are golden on top. Cool and enjoy!
Hello and welcome! My name is Nicole, and Dough-eyed is a food blog for people who want to bake for their family and friends in high-altitude areas. Think of me as a friendly voice there with you in the kitchen, here to give you confidence when you’re baking, and to help you with the struggles of baking at high-altitude. Come back every week for new recipes, tips, and advice on high-altitude baking!
Today we’re gonna talk about pastry, a world of baking to which I rarely venture. Pastry can be truly intimidating. I get it.
Specifically today I’m sharing a recipe for morning buns. Morning buns are kind of like a combination of cinnamon rolls and puff pastry. I’d say the filling is less gooey, and they are not typically iced. Or I should say, that’s at least my interpretation of these buns.
There’s a ton of variations online, and some don’t actually use puff pastry at all, but instead more of a brioche. But I’ve found that the puff pastry route, whatever you want to call it, is more what I’m into right now.
However, that also means making puff pastry from scratch. Eek.
Puff pastry, at least whenever I think of it, sounds like far too much. It makes think of spending hours of time trying to roll out dough with a huge block of cold butter folded inside, with many, MANY rounds of chilling in the fridge. BUT, I found a recipe from The Flavor Bender, and it totally changes everything.
This recipe for puff pastry only takes me about 30 minutes to put together, as long as you can work quickly to avoid letting the butter warm too much. After it’s done, you can keep it in the fridge until you’re ready to use it, and guys, it’s so good. It tastes awesome, it’s got ALL THE FLAKES, and it’s homemade pastry- you’re gonna feel like a flippin rockstar.
So here’s the deal- I’ve adapted the recipe below from the one found on this fantastic blog. I prefer not to weigh ingredients, and I’ve also added a few little items to fit the recipe for morning buns better. I’ve done my best to recreate the instructions below (don’t worry, I promise it’s not that complicated) but I highly recommend you take a peak over at the original recipe for more image-heavy instructions- they were a huge help to me!
So next we’re wrapping this amazing dough around some cinnamon and sugar, baking it up, and dipping it in more sugar. These pretty rolls are everything you guys- impressive, light, flaky, sweet, and perfect with coffee.
To clarify, there’s still a lot of steps involved here, and definitely some chilling when you get to the actual rolls to make sure we keep that butter completely cold throughout. So I’d call this a weekend project, but a super fun and rewarding one at that!
I hope you give ’em a shot- I’m telling you it’s totally doable and totally worth it!
Keep your butter frozen until you use it throughout the process.
In a large bowl, stir together the flour, salt, cinnamon, and sugar. Using a spatula or wooden spoon, stir in the 1/4 cup separated frozen grated butter until evenly distributed.
Slowly add in the cold water, stirring, until a dough begins to form, and the flour is completely incorporated. Turn the dough out onto a floured surface and knead once or twice to finish incorporating all the ingredients. The dough should be fairly soft and easy to work with.
Working quickly, roll the dough into a large rectangle, about 8 inches by 15 inches. Note that the size does not need to be perfect here. Sprinkle half of the remaining frozen butter onto two thirds of the rolled out dough.
Fold the dough into thirds, starting by folding in the side without any butter on it. Gently pinch the edges to lightly seal the dough.
Roll out the dough again, re-flouring your surface if needed, to the same size, and repeat the butter and folding process with the second half of the frozen butter.
Once again, roll out the dough into a large rectangle, and fold into thirds, without any more butter (you should have used it all). Repeat the process two more times, so a total of 5 times.
Immediately wrap the dough in plastic wrap, and pop it in the fridge for at least 30 minutes before using.
In a medium bowl, stir together the brown sugar, 1 cup sugar, cinnamon, and salt. Set aside the remaining sugar in a bowl to use later.
Lightly grease a 12 cup muffin tin. Set aside.
Remove the dough from the fridge, and roll it out on a floured surface to a large rectangle, about 10 by 16 inches.
Evenly sprinkle the filling mixture over the rectangle, and press down into the dough with your hands, or with your rolling pin.
Starting on the longer side of your rectangle, roll the dough into a tight spiral log. Wrap the dough tightly in plastic wrap, and freeze for 30 minutes.
Remove the dough from the freezer, and trim off the edges of the log. Then, cut the log into 12 equal slices by cutting the log in half, each of those halves in half, and then each remaining piece into thirds. Place each slice into your prepared muffin tin, and place the tray in the fridge for 20 minutes.
While your rolls are chilling, preheat your oven to 400 degrees. Take the rolls out of the fridge and place directly into the preheated oven. Bake for 20-25 minutes, or until golden brown on top through to the center.
Right after you remove the rolls from the oven, run a knife along the edges of each roll to loosen, and remove from the pan while hot- they will stick to the pan if you do not remove them quickly enough.
Cool the rolls for about 5 minutes, and then dip the tops into the remaining sugar that we set aside earlier. Enjoy warm!
Hello and welcome! My name is Nicole, and Dough-eyed is a food blog for people who want to bake for their family and friends in high-altitude areas. Think of me as a friendly voice there with you in the kitchen, here to give you confidence when you’re baking, and to help you with the struggles of baking at high-altitude. Come back every week for new recipes, tips, and advice on high-altitude baking!
Hey guys! I’ve got about two more months before our little one comes into the world, and pregnancy is hitting me hard lately. I have to say, it’s all been pretty easy for me so far, we’ve been really really lucky, so I think a little struggle at this point is okay!
Do you ever sit down and just know you want to make something, but you just can’t figure out what that something should be? That’s me like, all the dang time. I have stacks of recipe ideas and areas I’d like to explore, but decision making just isn’t all that easy, amirite?
I sat down to figure out what to bake a few weeks ago, and my husband suggested biscuits. But I wanted to do more than just a classic biscuit- something with a bit of a deeper, sweeter flavor. And this is so it. I was thinking of having honey on top, but then I decided it’d be nice to have a bit of a sweeter base- sweetened with honey on the inside of the biscuit too!
Here’s how everything looks as we bring it all together. First, mix your dry ingredients, and throw in some shortening:
Next, cut that shortening in until it looks a little something like this:
Moving onto wet, we’re pouring in buttermilk and honey to pull everything together:
And once you’ve stirred and worked a little, it should look crumbly like this:
Then we’re turning out the dough to knead it slightly to bring it together. Work quickly here- we don’t want to melt that shortening! Then pat it into a rectangle and fold into thirds, like this:
The brown sugar extends through the entire biscuit, including on top, where it browns and becomes a crispy sweet crust that is too-flippin-good.
Biscuits from scratch are super easy you guys. You don’t need special equipment (though a pastry blender can help some) and they come together really quickly. Best of all, it’s one of those satisfying things that you’ll come back to over and over again.
This recipe is adjustable, you just want to keep your wet and dry ingredients at the same ratio. It’s my go-to. You can add in topping sweet or savory, and season these pretty things however you please!
Maybe this is just me, but I never had homemade biscuits growing up, which makes them feel really special even though they’re so easy to pull together. With a super simple recipe, you can really adjust and update it however you like, sweet or savory, and they become something everyone will be impressed by.
I’m hoping that you find this dessert-style biscuit as satisfying as I did. We topped ours with more honey (whoops) and apricot jam, although they are seriously fantastic all on their own, or just with a little bit of butter.
Enjoy!
In a large bowl, stir together the flour, brown sugar, baking powder and salt.
Using a pastry blender or just your hands, cut the shortening into the flour mixture until the mixture is coarse and crumbly.
Add in the buttermilk and honey, and stir together until a dough forms. Turn the dough out onto a floured surface, and pat into a long rectangle.
Fold the dough into thirds, and pat out to a rectangle about 3/4 inch thick. Using a 2.5 inch cutter, cut out your biscuits. You can re-use the dough scraps once.
Place the biscuits onto a lined baking sheet, and place in the fridge for 20 minutes.
While the biscuits chill, preheat your oven to 400 degrees, and mix the butter and remaining brown sugar together.
Brush the tops of the biscuits with the butter and brown sugar mixture, and bake for 13-15 minutes, or until the biscuits are puffed and golden brown on top.
Serve warm, with honey and jam or butter!
Hello and welcome! My name is Nicole, and Dough-eyed is a food blog for people who want to bake for their family and friends in high-altitude areas. Think of me as a friendly voice there with you in the kitchen, here to give you confidence when you’re baking, and to help you with the struggles of baking at high-altitude. Come back every week for new recipes, tips, and advice on high-altitude baking!
I know we’re nearly into Spring now, but I couldn’t resist one more warm and toasty winter-style recipe for the season’s end.
Marzipan challah isn’t my idea, I first saw it on TV from Breads Bakery, and have since seen it done on a few other blogger websites as well. I wanted to give it a little twist, and also make it even more of a dessert style bread, which is where the addition of cinnamon comes in.
I’ve never made challah, but man it’s fantastic. Even just the dough feels lush and soft and fluffy the whole way through. I’m into this bread, filled or not you guys.
Alright so, we’re starting with the dough. Once you’ve got everything completely mixed up and kneaded, here’s what you should be seeing:
After letting it rise for the first round, it’ll look quick similar, but puffy and larger of course:
Then, we’re going to start working on each of the ropes. You’ll flatten out each section of dough into a long rectangle, and put a little line of the marzipan mixture right in the middle:
Wrap it up tight, pinch the seam, and roll it out to about a 16 inch rope:
Then, you braid. Now listen, there’s just no way I can explain or show this to you any better than this video, so if you want to stick with this 6 braid design like me, check out this video. This was my first try, and you can tell my loaf is a little lop-sided. It’s cool, the ugly loaves are still delicious, I promise.
After you let the dough rise once more, you’ll brush it with your egg white wash, and brush it good. Here’s what my shiny braid looked like:
And that’s it really, then you’re just baking it until golden brown- easy peasy. I loved this bread you guys. It’s like the perfect little dessert bread treat, and it makes french toast you would just die over. See below.
Seriously doesn’t that sound amazing? Well it was, and you should do it up too. Enjoy guys!
Ingredients
Instructions
Hello and welcome! My name is Nicole, and Dough-eyed is a food blog for people who want to bake for their family and friends in high-altitude areas. Think of me as a friendly voice there with you in the kitchen, here to give you confidence when you’re baking, and to help you with the struggles of baking at high-altitude. Come back every week for new recipes, tips, and advice on high-altitude baking!
Hey everyone! I hope your 2018 has gotten off to a wonderful start, and if not, I have just the thing.
Today we’re making cream puffs. I said we because honestly you guys, you have to make these. If you’re anything like me, cream puffs and eclairs and all that, it seems like some high-tech pastry stuff. But really, it’s so easy, and you’re gonna feel like a champ when it’s done.
I dipped mine in a thick, glossy chocolate ganache, which really blends well with this shortcut french vanilla filling.
So here’s the thing- this is actually a revamp of an old recipe of mine, and it deserved another look. The filling here is the real star, and it’s so flippin’ easy you won’t believe it. Sometimes I’m all for making everything from scratch and doing the whole pastry cream thing, and I promise I wouldn’t substitute if the results weren’t truly fantastic.
Turns out, if you whip up instant pudding mix with some milk AND some heavy cream, you end up with this mousse-like substance that will change your life. Use it to fill these babies, but also use it for pies and parfaits and anything else ever. Seriously.
Sidenote- I handwrite all recipes that I work on because I don’t want to dirty up my electronics in the kitchen, but it’s such a mess haha. Here’s what a recipe looks like while I’m working with it- all out of order, and used a drip catcher, and other nonsense included:
Anyways, back to the puffs themselves. The process for the dough is actually really simple and easy, and it just requires a few minutes on the stove, and another few in the stand mixer. On the other hand- you can totally do this by hand without a mixer, it’ll just take a little elbow grease. You got this.
Here’s what the dough looks like after you add the flour:
And here’s what it looks like after adding the eggs:
I do recommend that you use a piping bag and a wide tip to pipe out the dough, but you can also spoon it out. It’s just a bit easier to get the right shape if you pipe it. Regardless of your method here, you can wet your fingers with water to shape the dough or press down any pointy edges.
These are super pretty in the end, and I hope you make them and they knock the socks off of everyone you know (they will). Happy 2018 everyone!
Ingredients
Instructions
Hello and welcome! My name is Nicole, and Dough-eyed is a food blog for people who want to bake for their family and friends in high-altitude areas. Think of me as a friendly voice there with you in the kitchen, here to give you confidence when you’re baking, and to help you with the struggles of baking at high-altitude. Come back every week for new recipes, tips, and advice on high-altitude baking!
Cinnamon rolls.
Today we’re talking about an easy step to cinnamon roll making that makes ’em next level. Because if you’re going to trouble yourself to make homemade cinnamon rolls, let’s make them the best ones ever. It’s chocolate chips, in case you hadn’t guessed.
I used mini chips, because I really wanted them to blend in with the classic cinnamon filling. It’s not overloaded with chips, but just enough to add that sweet note of chocolate.
Cinnamon rolls aren’t the easiest thing to make, especially at an altitude. If you’re up high someplace like me, the rising times and baking information should be perfect. If you are at sea-level, you’ll need more time for rising, and you should bake your rolls at a slightly higher temperature.
What I’ve found with bread recipes and rising dough is that you want to pay more attention to the dough itself than your given rising times. Sometimes if it’s humid in my house, the dough takes like, half the time to rise. So, here’s your reference for this recipe- on the first rise, you want the dough to double in size. On the second rise, you want the dough to rise around 1/3. And finally, your last rise should be fairly short, only about 1/4 size increase.
Working with yeast breads doesn’t have to be hard, and the results always make me feel like a champ. Make sure you’ve got fresh yeast, and be sure to use a thermometer- don’t just guess on the temperature to bloom your yeast. After that, it’s easy!
Enjoy!
Ingredients
Instructions
Hello and welcome! My name is Nicole, and Dough-eyed is a food blog for people who want to bake for their family and friends in high-altitude areas. Think of me as a friendly voice there with you in the kitchen, here to give you confidence when you’re baking, and to help you with the struggles of baking at high-altitude. Come back every week for new recipes, tips, and advice on high-altitude baking!
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