Tag: bread

Irish Soda Bread with Apricots
March 16, 2024

Irish Soda Bread with Apricots

Irish Soda Bread with Apricots is one of our favorite St. Patrick’s Day treats. I start this traditional Irish soda bread recipe by stirring up a sweet quick bread dough. Then, I bake the shaped dough in a buttered cast iron skillet. We like this bread …

breads
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by Sharon
Blueberry-Orange Scones with Orange Glaze
February 18, 2024

Blueberry-Orange Scones with Orange Glaze

Blueberry-Orange Scones with Orange Glaze are my new favorite teatime treat. I start these scones by making a sweet, buttery scone dough. Then, I pat the dough into a circle and cut it into wedges. Finally, I bake the scones until they’re golden brown and …

breads
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by Sharon
Chocolate-Glazed Mini Vanilla Donuts
May 11, 2023

Chocolate-Glazed Mini Vanilla Donuts

Chocolate-Glazed Mini Vanilla Donuts are one of our favorite easy baked treats. I start these donuts by mixing up a quick vanilla donut batter. Then, I make a semisweet chocolate glaze while the donuts bake. Finally, I dip the donuts in the glaze and add the sprinkles on top. We like these donuts for several reasons. First of all, I like that I can make this whole recipe in thirty minutes. Secondly, I like that I can make just twelve mini donuts with this recipe. Since, with a small family, we have a hard time eating a big batch of baked goods. And, lastly, we all love the mini vanilla donuts and the rich chocolate glaze.

The Equipment I Used for my Baked Vanilla Doughnuts

  • A Food Scale- For perfect baking results, be sure to use a food scale to weigh your flour and sugar.
  • A 12 Cup Mini Donut Pan- You’ll need this to bake the donuts.

The Ingredients Needed for Chocolate-Glazed Mini Vanilla Donuts

  • Flour- Use all-purpose flour. I like King Arthur brand flour. I really recommend weighing the flour.
  • Eggs- Use large, room temperature eggs.
  • Butter- Be sure to use unsalted butter. I always use Kerry Gold Irish butter.
  • Vanilla Extract- Use pure vanilla extract.
  • Cornstarch- Be sure to add the cornstarch to lighten the batter.
  • Sugar- Use granulated sugar.
  • Baking Powder- Be sure to use baking powder, not baking soda.
  • Chocolate- Use semisweet chocolate to make the glaze. Use a bar not chips.
  • Corn Syrup- Use light corn syrup to make the glaze.

How I Made my Baked Vanilla Donuts

  • First, I mixed up the mini baked donuts batter.
  • Then, I made the chocolate glaze for the mini baked doughnuts.
  • Finally, I dipped the mini baked donuts in the glaze and scattered the sprinkles over the top.

If you like doughnuts, you need to try these scrumptious Chocolate-Glazed Mini Vanilla Donuts.

Chocolate Glazed Mini Donuts
Chocolate-Glazed Mini Vanilla Donuts

Chocolate-Glazed Mini Vanilla Donuts

Baked vanilla cake doughnuts topped with chocolate glaze and sprinkles.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Course Bread, Dessert
Cuisine American
Servings 12 doughnuts
Calories 100 kcal

Equipment

  • 1 12 cup nonstick mini donut pan

Ingredients
  

  • 2 large eggs, at room temperature
  • 3 tbsp. unsalted butter, melted
  • 1 tsp. vanilla extract
  • 2 tbsp. whole milk
  • 14 tbsp. all-purpose flour (105g)
  • 2 tbsp. cornstarch (16g)
  • ⅛ tsp. salt
  • ½ tsp. baking powder
  • ½ cup granulated sugar (100g)
  • 2 tbsp. colored sprinkles

For the Chocolate Glaze:

  • 4 ounces semisweet chocolate, broken up
  • 3 tbsp. unsalted butter
  • 3 tbsp. light corn syrup

Instructions
 

  • Preheat the oven to 400 degrees. Spray one 12 cup nonstick mini doughnut pan with baking spray.
  • In a mixing bowl, mix together the butter, milk, vanilla, and eggs.
  • Sift together the flour, cornstarch, salt, and baking powder into butter and egg mixture. Stir until everything is combined.
  • Spoon a ring of batter into each doughnut cup.
  • Bake the doughnuts for about 8 minutes, or until the doughnuts spring back when touched. Remove the doughnuts right away and let them cool on a baking rack. Dip them into the glaze and top with sprinkles.

For the Chocolate Glaze:

  • Heat an inch of water in the bottom of a double boiler. Bring it to a simmer, not a boil, and then add all the ingredients and stir until everything is melted. Dip the doughnuts into the warm glaze. If you don't have a double boiler, just a heat-proof bowl over a saucepan of simmering water.

Nutrition

Calories: 100kcal
Keyword donut
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breads
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by Sharon
Irish Soda Bread with Currants
March 14, 2023

Irish Soda Bread with Currants

Irish Soda Bread with Currants is one of our favorite St. Patrick’s Day treats. I start this bread by stirring up a sweet quick bread dough. Then, I bake the shaped dough into round and buttery Irish bread. We like this bread for several reasons. …

breads, Uncategorized
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by Sharon
Persimmon Scones with Vanilla Glaze
November 17, 2022

Persimmon Scones with Vanilla Glaze

Persimmon Scones with Vanilla Glaze are one our favorite fall treats. I start these scones by mixing together a sweet vanilla scone dough. Then, I fold in fresh persimmon chunks. Finally, I glaze the scones with a creamy vanilla glaze. We like these scones for …

breads
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by Sharon
Iced Strawberry Lemonade Muffins
August 16, 2022

Iced Strawberry Lemonade Muffins

Iced Strawberry Lemonade Muffins are one of our favorite summer treats. I start these muffins by stirring up a rich lemony batter. Then, I fold in strawberries and bake the muffins until they’re golden and toasty. Finally, I drizzle the muffins with a creamy lemony glaze. We like these muffins for several reasons. First of all, I like that I can serve these for breakfast, teatime, or an after-school snack. Secondly, I like that I can make these muffins in just about thirty minutes. And, finally, we all love these lemony muffins filled with sweet strawberries and topped with the creamy glaze.

The Equipment I Used

  • An Electric Mixer- I use this cream the butter. But you could just do this with a wooden spoon.
  • A Cupcake Pan- You’ll need a 12-cup muffin or cupcake pan.
  • Cupcake Liners- Use these to keep your muffins from sticking to the pan.

The Ingredients Needed for Iced Strawberry Lemonade Muffins

  • Flour- I always use King Arthur brand flour. Use all-purpose flour.
  • Sugar- I always use Domino brand sugars. You’ll need granulated sugar for the muffin batter and powdered sugar for the icing.
  • Lemon Juice- Be sure to use freshly squeezed lemon juice.
  • Sour Cream- Use full fat sour cream. Don’t use light or reduced fat sour cream.
  • Extract- Use lemon extract for that lemonade flavor.
  • Strawberries- Slightly soft berries are fine for this recipe.
  • Heavy Cream- Use this for a nice, thick glaze.
  • Butter- Be sure to use unsalted butter. I always use Kerry Gold Irish butter.

How I Made my Muffins

  • First, I stirred up the batter. It’s very important to not overmix the batter. Stir until the ingredients are just combined.
  • Next, I baked the muffins. Bake until a toothpick comes out clean.
  • Finally, I cooled the muffins and topped them with the glaze.

If you like strawberries, you need to try these scrumptious Iced Strawberry Lemonade Muffins.

Iced Strawberry Lemonade Muffins
Iced Strawberry Lemonade Muffins
Iced Strawberry Lemonade Muffins

Iced Strawberry Lemonade Muffins

Quick and easy muffins filled with fresh strawberries, and lemon juice and zest. Drizzled with a sweet and creamy lemon glaze.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Bread
Cuisine American
Servings 12 muffins

Equipment

  • 1 12 cup muffin pan
  • 12 cupcake liners

Ingredients
  

  • 1 cup granulated sugar (200g)
  • 8 tbsp. unsalted butter, softened (112g)
  • 2 tbsp. fresh lemon juice
  • 1 tbsp. grated lemon zest
  • 2 large eggs
  • 2 cups all- purpose flour (240g)
  • 1 tsp. each baking powder and baking soda
  • ¼ tsp. salt
  • 1 cup sour cream
  • 1 tsp. lemon extract
  • 1½ cups sliced strawberries tossed with one tbsp. flour

For the Orange Glaze:

  • 1 cup powdered sugar, sifted
  • 2 tbsp. heavy cream
  • 1 tbsp. fresh lemon juice

Instructions
 

  • Preheat the oven to 350 degrees. Line a 12- cup muffin tin with cupcake liners.
  • In a mixing bowl, cream together the butter and sugar and then add the eggs one at a time.
  • Sift together the flour, baking powder, baking soda, and salt and then stir them gently into the butter mixture. Mix until just combined, and then add in the sour cream, vanilla, lemon juice, and lemon zest. Do not overmix.
  • Toss the strawberries with a tablespoon of flour and then gently stir them into the batter.
  • Divide the batter between the muffin cups. Sprinkle the sugar over the top of each muffin.
  • Bake for 20 minutes, or until a toothpick inserted into the center comes out free of batter. Let the muffins cool in the pan on a wire rack for five minutes, and then out of the pan for 10 minutes.
  • Make the glaze by combining all the ingredients. Use a piping bag to apply the glaze to the muffins.
Keyword bread, quick breads
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by Sharon
Peach Scones with Vanilla Glaze
July 27, 2022

Peach Scones with Vanilla Glaze

Peach Scones with Vanilla Glaze are one of our favorite summer treats. I start these scones by mixing up a sweet and rich scone dough. Then, I stir in almost a cup of fresh summer peaches. Finally, I pipe on a sweet vanilla glaze. We …

breads
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by Sharon
Raspberry Filled Ricotta Zeppole
June 15, 2022

Raspberry Filled Ricotta Zeppole

Raspberry Filled Ricotta Zeppole are one of our favorite sweet treats. I start this dish by making a quick zeppole dough. Then, I make a sweet raspberry filling for the zeppole. Next, I deep fry the zeppole until they are light and fluffy. Finally, I …

breads
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by Sharon
Lemon Glazed Blueberry Biscuits
September 16, 2021

Lemon Glazed Blueberry Biscuits

Lemon Glazed Blueberry Biscuits are one of our favorite tea time treats. To make these biscuits, I make a sweet buttermilk biscuit dough. Then, I fold in blueberries and lemon zest. After I bake the biscuits, I top them with an easy glaze of powdered sugar, lemon juice, and lemon zest. Finally, I served these biscuits with the Cinnamon Plum tea from my Tea Runners September shipment. Every month, I receive four unique teas from Tea Runners. I love that the Cinnamon Plum tea is a caffeine free herbal tea. I really enjoyed the tea’s sweet aroma, and it tasted divine. Best of all, each month’s subscription box makes 100 cups of tea.

The Equipment I Used

  • A Shiny Baking Sheet- For the best biscuits, use a shiny baking sheet. Preferably, one with only one side.
  • A Food Scale- If possible, weigh your flour and sugars.
  • A Biscuit Cutter- You can buy sets of these at Williams-Sonoma.
  • A Pastry Cutter- Use this to cut the butter into the flour. Or, just use your fingers.

The Ingredients Needed for Lemon Glazed Blueberry Biscuits

  • Flour- I used King Arthur Flour. Sadly, White Lilly flour, is not available here in New York.
  • Baking Powder and Baking Soda- Make sure they’re fresh.
  • Butter- Use unsalted butter. Make sure it’s very cold.
  • Blueberries- I’d use fresh blueberries. Frozen ones tend to bleed all over the biscuits, and then they look moldy.
  • Buttermilk- Use full fat buttermilk.
  • Powdered Sugar- This is for the glaze.

How I Made my Biscuits

  • First, I made the biscuit dough. It’s very important not to overmix the dough.
  • Next, I patted out the dough. Again, be careful not to overwork the dough.
  • Finally, I baked the biscuits and drizzled on the glaze.

If you like biscuits, you need to try these delightful Lemon Glazed Blueberry Biscuits.

Lemon Glazed Blueberry Biscuits
Lemon Glazed Blueberry Biscuits
Tea Runners Teas
Tea Runners Teas
Lemon Glazed Blueberry Biscuits

Lemon Glazed Blueberry Biscuits

Sweet biscuits filled with fresh blueberries and topped with a sweet lemon glaze.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Course Bread
Cuisine American
Servings 18 2 1/2 inch biscuits

Ingredients
  

  • 3 cups all purpose flour (360g)
  • ¼ cup granulated sugar (50g)
  • 1 tsp. salt
  • ½ tsp. baking soda
  • 10 tbsp. cold unsalted butter, cut into half inch cubes
  • 1 cup full fat buttermilk
  • 1 cup fresh blueberries
  • 2 tbsp. lemon zest

For the Lemon Glaze:

  • 1 cup powdered sugar, sifted
  • 1 tbsp. lemon zest
  • 1 tbsp. lemon juice

Instructions
 

  • Preheat the oven to 450 degrees.
  • In a large bowl, sift together the flour, salt, baking powder, and baking soda. Using a pastry cutter, cut the butter into the flour into until the butter is the size of small peas. Using a fork, gradually stir in the buttermilk, taking care not to overmix. Carefully, fold in the lemon zest and blueberries.
  • On a floured board, pat the dough into a half inch circle. Using a two and a half inch biscuit cutter, cut out 18 biscuits. You will have to re-pat out the dough to cut out all 18 biscuits. Try to handle the dough as little as possible.
  • Place the biscuits on a heavy shiny baking sheet with a half inch of space between biscuits. Preferably use a pan with only one side. Bake the biscuits for 12 minutes, or until the tops are light brown.
  • While the biscuits cool on a wire rack, make the Lemon Glaze: Mix together all the glaze ingredients in a small bowl. Add more lemon juice to thin it out, or more sugar to thicken it.
Keyword bread
Tried this recipe?Let us know how it was!
breads
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by Sharon
Sugar-Dusted Blueberry-Filled Beignets
August 19, 2021

Sugar-Dusted Blueberry-Filled Beignets

Sugar-Dusted Blueberry-Filled Beignets are our new absolute favorite doughnut! When these come out of the oil, they are so light and fluffy, and super delicious. We love these beignets for several reasons. First of all, I make the dough in the bread machine, which is …

bread machine, breads
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by Sharon