These morning buns pretty quick for anything involving a yeasted dough. They're warm from the oven about 90 minutes after you start them. You'll need to use instant yeast here (I like SAF Red Label), which can be mixed right in with the flour. Don't use active dry yeast, which needs to be proofed in liquid first. The filling is a simple mix of butter, brown sugar, instant espresso, and ground cardamom. The crème fraîche icing is rich with a generous hit of vanilla and a pleasant tang. You can make it with vanilla extract or, if you want to go the extra mile, swap in vanilla bean paste. (The Vermont Creamery Crème Fraîche with Vanilla Bean would also be a natural fit here.)
This Dutch baby is a puffy, eggy oven pancake. It works best in an 8 or 10-inch cast iron skillet, but will work in any similarly sized oven-safe skillet. Mixing the batter in the blender helps to whip the eggs into a light and airy froth that gives it more height in the oven (you can also do this with a stick blender in a deep container). You can also mix it by hand, but you won't get the same amount of loft (but it will still be delicious). You can use fresh or frozen cranberries here. Because this is breakfast, I keep the sweetness in check. The tart cranberry flavor still comes through, but if you have a sweet tooth you can add more syrup or powdered sugar at the end. Chinese five spice, which contains cinnamon, fennel, cloves, star anise, and white pepper is a great spice blend to have in your baking arsenal. I think it pairs beautifully with the cranberries here.
This is the easiest way to make melt-in-your-mouth buttery brioche. It's worth it to go to the trouble of browning the butter for this--it'll make the flavor that much better. I like to throw in a vanilla bean while the butter is browning, but that's a lily-gilding step that's totally optional. It's also worth splurging on a nice high-fat European butter like Plugra or Kerrygold for this, though it will still work and be delicious with any unsalted butter. Look for instant yeast and not active dry. I'm partial to SAF red label instant yeast. This recipe will work with bread flour or all-purpose flour. It's a big recipe that pushes the capacity of my biggest mixing bowl. You can easily cut it in half if you only want one loaf. But keep in mind that the dough and the baked loaves freeze well, so you'll thank yourself later if you make the whole batch.
These buttermilk waffles are light and custardy on the inside and golden brown on the outside. These are best made with real cultured buttermilk rather than any of the common substitutes, but if you don't have buttermilk available kefir is the best alternative. These waffles are barely sweet (the sugar helps with the browning) and work well with a variety of toppings from classic maple syrup to fruit to savory toppings if chicken and waffles is your thing. The yield on these will vary depending on your waffle maker. The waffles pictured here were made in a Belgian-style waffle iron, but this batter also works well in a more standard thinner American-style waffle iron.
This banana bread has a mix of white and brown sugar, a generous amount of vanilla, a big handful of toasted pecans, chocolate chips (you can use chopped chocolate or chocolate chips—I like bittersweet or semisweet here, but you could even use milk chocolate if you like). Best of all, it is covered with a big-crumbed, brown sugar and cinnamon streusel topping, which makes it next-level good.
These raspberry lemon muffins are, at heart, lemon muffins with jammy raspberry middles. The fats in this batter come from olive oil (choose a mellow one) and Greek yogurt. I recommend full-fat or 2% here for the best texture. Be careful when removing the muffins from the tin--the raspberry middles can get a bit messy. You can turn them out and accept a little mess or carefully remove them one by one from the muffin tin, your call.
This pumpkin bread makes a generously sized loaf. Be sure to use a loaf pan that measures at least 9"x5" around the top. If your loaf pan is smaller, reserve some of the batter to bake as muffins or a mini loaf.
This is a dense, moist, craggy-topped pumpkin bread with a generous amount of spices. You can feel free to play around with the spices, depending on your preferences and what you have around. Cinnamon is the star here, but the nutmeg, ginger, and cardamom give this a wonderful complexity.
The thing that makes this pumpkin bread extra special is that it gets brushed with butter and showered with cinnamon sugar after it comes out of the oven. You can skip the step if you want, but it's hardly any work and it's delightful.
I love making muffins with alternative flours, which offer such a wealth of flavor options. Oat flour is one of the easiest to come by–you can make it by zizzing rolled oats in a food processor until they’re finely ground. If you are making these for someone with gluten sensitivity, be sure to look for oat flour or rolled oats that are certified gluten free (oats are often processed on equipment that also handles wheat). I like to make these with a pourable French-style yogurt, but they also work with Greek yogurt or kefir–I like them best with full fat, but low fat options also work. The muffins are a little fragile while they’re warm, so be gentle while rolling them in the cinnamon and sugar. You could make these with all-purpose flour if you prefer (just substitute the flour one for one and omit the xanthan gum).
These scones are similar to the ones you find in American bakeries. They're crisp on the outside, tender on the inside with a dense, close crumb. They are enriched with butter and cream and raised with baking soda. The combination of orange zest and crystallized ginger is lovely here, especially with the tangy vanilla-scented crème fraîche icing. If you don't want to bother with icing (though, really, you should, this one is so easy and good), sprinkle the wedges of dough with sugar before baking.
These cinnamon rolls use the simplest no-knead brioche dough, which is an amazingly versatile dough for rich breakfast treats. The dough needs to rest overnight, so be sure to plan ahead, but relax knowing that there's hardly any work involved. These cinnamon rolls can be assembled the night before and covered and refrigerated overnight and baked in the morning for your convenience--they'll just take an extra few minutes to bake. The delightful richness of these cinnamon rolls mean that leftovers hold up well (not that you'll have any). I like to bake them in a cast iron pan which keeps them warmer for longer, but any 10-inch round pan will work.