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YOU NEED TO KNOW: How to Make Pâte à Choux (And Coconut Cream Pie Puffs!)

How to Make Pate a Choux and Coconut Cream Pie Puffs by Wood and Spoon. This is a step by step photographic tutorial on how to prepare French puff pastry with eggs and flour to make cream puffs profiteroles eclairs etc. Coconut cream pie custard filling is stuffed in the bites and topped with white chocolate and toasted coconut. For more on how to make this bite sized delicate fancy dessert read the recipe on thewoodandspoon.com

One of my favorite things to do on this site is to dissect baking basics and give a how-to on staple recipes and kitchen techniques. Throughout this so-called “You Need to Know” series, we’ve learned how to make caramel, meringue, browned butter, and more. Today, we’re going to walk through a diverse pastry called pâte à choux and even learn how to use it in the making of coconut cream pie puffs. If you’re up for learning, put on your food science hats (and aprons!) and let’s dive in!

How to Make Pate a Choux and Coconut Cream Pie Puffs by Wood and Spoon. This is a step by step photographic tutorial on how to prepare French puff pastry with eggs and flour to make cream puffs profiteroles eclairs etc. Coconut cream pie custard filling is stuffed in the bites and topped with white chocolate and toasted coconut. For more on how to make this bite sized delicate fancy dessert read the recipe on thewoodandspoon.com

What is Pâte à Choux?

Also known as choux pastry, pâte à choux (pronounced pot-a-shoe) is a common variety of puff pastry. Used to make cream puffs, eclairs, and numerous other treats, pâte à choux makes lightweight pastries with semi-hollow interiors perfect for stuffing and filling. It’s high proportion of liquid to dry ingredients creates a dough that is almost paste-like and bakes into puffed-up treats with airy interiors. Pâte à choux requires liquid (typically water), fat (butter), a binder (eggs), and dry ingredients (flour, salt, and sometimes sugar), and is cooked on the stovetop prior to being baked or fried. Let’s talk about how to make it.

How Do I Make Pâte à Choux?

Water, butter, and salt are combined on the stovetop in a pan over heat. Once the butter melts and the mixture begins to boil, flour (and sometimes sugar!) is added, stirring all the while to keep the butter and flour from forming large clumps. The mixture is cooked over the course of a few minutes to dry out the paste. You’ll know it’s thoroughly cooked when it pulls away from the sides of the pan and forms one large mound of dough. Remove the paste from heat and place it in a bowl to cool slightly before the eggs are added. Once slightly cooled, we paddle in the eggs using a wooden spoon or rubber spatula. As you stir, the dough will become smooth, somewhat shiny, and soft enough that the dough droops off the spoon in soft peaks. If it’s not soft enough, the dough will require extra liquid to make make the pastry puff up adequately in the oven, but be careful- too much liquid and the pastries are at risk of spreading in the oven instead of puffing vertically. There’s a reason baking is called a science, guys! Once your paste is complete, you’re ready to pipe, bake, or fry the dough in whatever manner you’ve decided upon.

How to Make Pate a Choux and Coconut Cream Pie Puffs by Wood and Spoon. This is a step by step photographic tutorial on how to prepare French puff pastry with eggs and flour to make cream puffs profiteroles eclairs etc. Coconut cream pie custard filling is stuffed in the bites and topped with white chocolate and toasted coconut. For more on how to make this bite sized delicate fancy dessert read the recipe on thewoodandspoon.com
How to Make Pate a Choux and Coconut Cream Pie Puffs by Wood and Spoon. This is a step by step photographic tutorial on how to prepare French puff pastry with eggs and flour to make cream puffs profiteroles eclairs etc. Coconut cream pie custard filling is stuffed in the bites and topped with white chocolate and toasted coconut. For more on how to make this bite sized delicate fancy dessert read the recipe on thewoodandspoon.com
How to Make Pate a Choux and Coconut Cream Pie Puffs by Wood and Spoon. This is a step by step photographic tutorial on how to prepare French puff pastry with eggs and flour to make cream puffs profiteroles eclairs etc. Coconut cream pie custard filling is stuffed in the bites and topped with white chocolate and toasted coconut. For more on how to make this bite sized delicate fancy dessert read the recipe on thewoodandspoon.com

What Do I Do with Choux Pastry Once I’ve Made It?

Most commonly, choux pastry is baked. First, the prepared dough is added to a piping bag and piped onto a prepared sheet pan. For profiteroles or cream puffs a large round piping tip is used to pipe small, macaron shell-sized rounds of dough. For eclairs, a large round or French star tip is used to pipe strips of dough, and to make Paris-brest, rings of dough are piped, baked, halved, and filled. Prior to baking, a thin coat of egg wash (One egg whisked with a teaspoon of water) can be applied to make the pastry richly golden and slightly shiny, but this is completely optional. The dough will puff and contort its shape slightly in the oven, so be sure to smooth any tall peaks or bumps in the dough before it’s baked. In this case, a wet fingertip can be used to gently pat down the dough as needed. While baking, the liquid heats, turns to steam, and causes the pastry to puff, creating a cavernous interior. If you used a fancy star tip to pipe your dough, you’ll notice some small striations in the final baked goods, but typically they’re barely noticed.

If not baked, choux pastry can also be fried. In the case of French crullers, beignet cream puffs, or even churros, the dough is piped or scooped directly into a heated pot of oil. The choux is fried on one side, flipped, and then finished off on the other side. The outcome is crisp, almost crunchy pastries with soft, doughy insides. Can you say YUM?

How to Make Pate a Choux and Coconut Cream Pie Puffs by Wood and Spoon. This is a step by step photographic tutorial on how to prepare French puff pastry with eggs and flour to make cream puffs profiteroles eclairs etc. Coconut cream pie custard filling is stuffed in the bites and topped with white chocolate and toasted coconut. For more on how to make this bite sized delicate fancy dessert read the recipe on thewoodandspoon.com

Coconut Cream Pie Puffs

So here’s the main event: coconut cream pie puffs. We can put our new skills to work and get cracking on these southern pie-inspired treats that feel equal parts fancy and comfort food. Here, a baked pâte à choux shell is filled with a coconut and vanilla bean custard before being topped with melted white chocolate and toasted coconut- so delicious. Since we already know how to make pâte à choux, I’ll explain what happens once we have a dough. First, we use a large round tip to pipe out rounds of dough. Bake the puffs in the oven while you prep your custard. Here, flour, sugar, and milk are combined on the stovetop and cooked until barely thickened. Next, we add some of the hot mixture to a few beaten eggs. The mixture is all combined back on the stove and cooked until it’s viscous to a mayonnaise consistency. Remove the custard from heat, and add a little butter, vanilla, and shredded coconut. If you want to be super extra, you can toast your shredded coconut beforehand so that your coconut cream pie puffs have even more flavor. Once the custard and puffs have cooled, add the coconut mixture to a piping bag fitted with a round tip and pipe the custard directly into each pastry. Just squeeze your piping bag until you feel the puffs fill up. Set aside, melt some white chocolate over a double boiler, and decorate your little puffs as pleased. I like to garnish with extra toasted coconut, because it’s SO PRETTY, don’t you think?

How to Make Pate a Choux and Coconut Cream Pie Puffs by Wood and Spoon. This is a step by step photographic tutorial on how to prepare French puff pastry with eggs and flour to make cream puffs profiteroles eclairs etc. Coconut cream pie custard filling is stuffed in the bites and topped with white chocolate and toasted coconut. For more on how to make this bite sized delicate fancy dessert read the recipe on thewoodandspoon.com

I hope you guys learned a smidge and are eager to get cracking on these coconut cream pie puffs. Admittedly, I’m not an expert at pastry, so we’re really learning this together. If you’re reading this and you happen to be, oh, Dominique Ansel or Rose Levy Beranbaum, please give me all your pointers and forgive, what I’m sure is, my many mistakes in the above text. If you’re really into pâte à choux now, take a peek at the tiramisu cream puffs I posted some time ago. Same technique, different filling! Happy baking to you all!

How to Make Pate a Choux and Coconut Cream Pie Puffs by Wood and Spoon. This is a step by step photographic tutorial on how to prepare French puff pastry with eggs and flour to make cream puffs profiteroles eclairs etc. Coconut cream pie custard filling is stuffed in the bites and topped with white chocolate and toasted coconut. For more on how to make this bite sized delicate fancy dessert read the recipe on thewoodandspoon.com

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YOU NEED TO KNOW: How to Make Pâte à Choux (And Coconut Cream Pie Puffs!)

How to Make Pate a Choux and Coconut Cream Pie Puffs by Wood and Spoon. This is a step by step photographic tutorial on how to prepare French puff pastry with eggs and flour to make cream puffs profiteroles eclairs etc. Coconut cream pie custard filling is stuffed in the bites and topped with white chocolate and toasted coconut. For more on how to make this bite sized delicate fancy dessert read the recipe on thewoodandspoon.com

These coconut cream pie puffs come with a tutorial for how to make pate a choux cream puffs! Stuffed with a coconut custard and topped with a white chocolate glaze, these cream puffs are delicious and cute desserts for the spring.

  • Author: Kate Wood
  • Prep Time: 25
  • Cook Time: 35
  • Total Time: 120
  • Yield: 15 1x
  • Category: Dessert
Scale

Ingredients

For the pate a choux (Adapted from Rose Levy Beranbaum):

  • ½ cup (120 gm) water
  • 4 tablespoons (55 gm) unsalted butter
  • ½ teaspoon sugar
  • Pinch of salt
  • ½ cup (70 gm) all-purpose flour
  • 2 large eggs

For the filling:

  • 3/4 cup (150 gm) sugar
  • 41/2 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 2 cups (480 gm) whole milk
  • 3 large egg yolks, slightly beaten in a bowl
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract
  • 3/4 cup sweetened grated coconut

For the topping:

  • 1 cup white chocolate chips
  • ½ cup toasted shredded coconut 

 

Instructions

For the choux:

  1. Preheat the oven to 425 degrees and line a baking sheet with a sheet of parchment paper. Fit a piping bag with a large round tip (I use Ateco 809) or snip the end off of a quart-sized freezer plastic bag.
  2. In a medium saucepan over medium heat, combine the water, butter, sugar and salt until the butter has melted and the mixture is boiling. Remove the saucepan from the heat and add all of the flour, stirring vigorously to combine. After a few moments of stirring, the dough will form a moist ball that pulls away from the sides of the pan. Return the pan back to the heat to cook, paddling the dough with a wooden spoon or rubber spatula for 3 minutes. Dump the dough into a large bowl and add the eggs one at a time, stirring vigorously after each addition to combine.  The dough should be viscous enough to hold a soft peak when you pull the wooden spoon out of it. If it is too stiff, add a teaspoon or two of water. Scoop the mixture into the piping bag and squeeze out tablespoon-sized round balls (see photo) of dough, about 2 inches apart on the prepared pan. Barely moisten a fingertip to smooth out any peaks on the rounds so that they are rounded disks, similar to the shape of a baked macaron cookie. Bake in the preheated oven for 10 minutes, then decrease the oven temp to 350 and bake an additional 15-20 minutes, or until the puffs are golden brown. Allow to cool prior to using.

To prepare the filling:

  1. In a medium saucepan, combine sugar, flour, and salt, whisking to combine. Slowly add the milk. Turn heat to medium temperature and whisk constantly until the mixture is bubbling and thickened. Continue to cook for an additional 2 minutes.
  2. Slowly drizzle a small amount of the cooked mixture into the beaten egg yolks, whisking all the while. Once about a cup of the mixture is incorporated, pour the mixture back into the original saucepan and place back on the heat. Cook an additional 1-2 minutes while continuing to stir.
  3. Add the butter and vanilla, stirring until incorporated. Stir in the coconut. Allow to cool to room temperature. You can do this in the fridge as well. When cool, stir and outfit a piping back with a large round tip. Fill the bag with the custard and insert the tip discreetly into the side of a crack in a puff. Fill with the custard slowly until full and then repeat with the remaining. Set aside while you melt the chocolate for the topping. 

For the topping:

  1. Set up a double boiler over low heat and add the white chocolate to the bowl. Stirring regularly, gently melt the chocolate. Be sure to not let the chocolate get too hot or it will seize! Once my chocolate starts melting a good bit, I usually remove the pan and bowl from heat to stop the cooking and keep it going gently. Once melted, spoon pours of white chocolate on top of each pastry and sprinkle with toasted coconut. Enjoy once the topping has set!

Morning Glory Muffins

Morning Glory Muffins by Wood and Spoon Blog by Kate Wood. These are healthy muffins with natural sweeteners, whole wheat flour, and loads of carrots, coconut, and raisins. These are hearty breakfast pastries and afternoon snacks and make great little energy bites that are simple, make ahead, and easy to freeze. Learn more about the recipe on thewoodandspoon.com

Are you mid-resolution? Did you make some goals for 2020 that may or may not include the word “healthy”? I’m not one for resolutions, but I am a fan of being healthyish. True story: before I began this blog I was working full-time as a registered dietitian. Does that just sound like the biggest joke ever? The truth is, as much as I LOVE baking, butter, and indulgent desserts, I value fitting in my pants and taking care of the body I’ve been given. Naturally, that means I can’t exist solely on banoffee pie and peanut butter babka (but, man, I wish it did) and it nudges me to think inside the box of healthyish. So here’s some morning glory muffins and a few links to some lightened-up favorites of mine. I hope you enjoy them as much as your enjoy the banoffee.

Morning Glory Muffins by Wood and Spoon Blog by Kate Wood. These are healthy muffins with natural sweeteners, whole wheat flour, and loads of carrots, coconut, and raisins. These are hearty breakfast pastries and afternoon snacks and make great little energy bites that are simple, make ahead, and easy to freeze. Learn more about the recipe on thewoodandspoon.com

Morning glory muffins have loads of fruit and veggie add-ins to make these nutrient-rich treats. Yes, they do contain sugar, but they also have shredded carrots, 100% whole wheat flour, raisins, coconut, and unsweetened applesauce. These morning glory muffins are one-bowl treats that can be made-ahead or frozen and (BONUS!) taste even better on day 2. Bake a batch of these on a lazy Saturday and enjoy them all week long. Guilt-free.

Morning Glory Muffins by Wood and Spoon Blog by Kate Wood. These are healthy muffins with natural sweeteners, whole wheat flour, and loads of carrots, coconut, and raisins. These are hearty breakfast pastries and afternoon snacks and make great little energy bites that are simple, make ahead, and easy to freeze. Learn more about the recipe on thewoodandspoon.com

To make morning glory muffins, we start by combining milk, oil, applesauce, and eggs until smooth. Next comes the sugars and shredded carrots followed by the dry ingredients. Cinnamon gently spices these fluffy treats, but the mainly flavors are all those add-ins! Coconut, raisins, and chopped pecans round out the ingredients, and the batter comes together into a thick, scoopable mixture. Load up your muffin pan and bake for just over 15 minutes or until a toothpick inserted comes out just barely clean.

Morning Glory Muffins by Wood and Spoon Blog by Kate Wood. These are healthy muffins with natural sweeteners, whole wheat flour, and loads of carrots, coconut, and raisins. These are hearty breakfast pastries and afternoon snacks and make great little energy bites that are simple, make ahead, and easy to freeze. Learn more about the recipe on thewoodandspoon.com

Give these morning glory muffins a try sometime this week and check out a few other healthyish recipes on my site at the links below! Happy baking and enjoy your weekend!

If you like these morning glory muffins you should try:

Whole Wheat Blueberry Muffins
Whole Wheat Carrot Muffins
Whole Wheat Sandwich Bread
Flaxseed Bread
Vegan Oatmeal Cookies

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Morning Glory Muffins

Morning Glory Muffins by Wood and Spoon Blog by Kate Wood. These are healthy muffins with natural sweeteners, whole wheat flour, and loads of carrots, coconut, and raisins. These are hearty breakfast pastries and afternoon snacks and make great little energy bites that are simple, make ahead, and easy to freeze. Learn more about the recipe on thewoodandspoon.com

These are healthy muffins with natural sweeteners, whole wheat flour, and loads of carrots, coconut, and raisins. These are hearty breakfast pastries and afternoon snacks and make great little energy bites that are simple, make ahead, and easy to freeze. Learn more about the recipe on thewoodandspoon.com 

Morning Glory Muffins by Wood and Spoon Blog by Kate Wood. 

  • Author: Kate Wood
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes
  • Yield: 13 1x
  • Category: Breakfast
Scale

Ingredients

  • ¾ cup (180 gm) milk
  • 1/3 cup (80 gm) canola oil
  • 1 large egg
  • 1/3 cup unsweetened applesauce
  • 1 teaspoon vanilla extract
  • 1 cup shredded carrots
  • ½ cup (100 gm) sugar
  • ¼ cup (50 gm) brown sugar
  • 1 cup (140 gm) all-purpose flour
  • 1 cup (140 gm) whole wheat flour
  • 21/2 teaspoons baking powder
  • ½ teaspoon salt
  • 21/2 teaspoons cinnamon
  • ½ cup shredded coconut
  • ½ cup raisins
  • ¼ cup chopped pecans

Instructions

  1. Preheat an oven to 400 degrees Fahrenheit and put paper muffin lines in a 12-compartment tin. In a large bowl, whisk together the milk, oil, egg, applesauce, and extract until smooth. Stir in the carrots and both sugars. Add the flours, baking powder, salt, and  cinnamon and stir just till barely combined. Fold in the coconut, raisins, and pecans. Divide the batter among the 12-muffin compartment. Mine usually end up about 2/3- 3/4 of the way full. Sprinkle the tops of each with sparkling sugar or additional mix-ins (if desired) and bake in the preheated oven for about 17 minutes or until a toothpick inserted comes out clean. Allow to cool briefly before consuming!

Notes

  • As an option, you can use 1-1/2 cups of whole wheat flour and only ½ cup of all-purpose flour. In this instance, use ½ cup brown sugar and only ¼ cup of white sugar. This will help to keep the muffins moist.
  • If you don’t plan to consume the muffins on the day of preparing them, seal them in a Tupperware or large plastic bag and freeze until ready to consume. This will help to keep the muffins moist and fresh!

Swedish Cinnamon Rolls

Swedish Cinnamon Rolls by Wood and Spoon blog. These are twisted and knotted cinnamon rolls filled with a sugar spiral filling and dotted with Swedish pearl sugar. Cardamom and spices flavor the dough and filling. These make delicious breakfast brunch or dessert pastries and can be topped with a glaze if desired. Read more on the recipe on thewoodandspoon.com

We’ve got a lot to look forward to this year. After all, there’s a new decade upon us. In the spirit of new beginnings, my site will be undergoing a bit of a face lift over the next few days. We’ve been trucking along here for almost FOUR years now, and it’s time this little place got some nips and tucks in all the right places. Please bear with me for a few days while recipes are unavailable, and feel free to reach out to me via email if you need anything immediately. Before the transformation, I do have one more recipe to share with you all, and boy, it’s a cute one. These Swedish cinnamon rolls are lookers for sure, and I think you’ll enjoy the taste as much as the style. Let’s chat all about them.

Swedish Cinnamon Rolls by Wood and Spoon blog. These are twisted and knotted cinnamon rolls filled with a sugar spiral filling and dotted with Swedish pearl sugar. Cardamom and spices flavor the dough and filling. These make delicious breakfast brunch or dessert pastries and can be topped with a glaze if desired. Read more on the recipe on thewoodandspoon.com

Remember the overnight cinnamon rolls that I posted near the end of 2018? They continue to be a hit on this site, for reasons that are perfectly understandable. They’re fluffy, flavorful, and convenient with their make-ahead capabilities. These Swedish cinnamon buns are similar in preparation and ingredients, but their twisted forms and cardamom-scented innards give them a special feel for these warm and cozy months. Still, the dough begins the same with milk, yeast, and water, followed by butter, eggs, and loads of dry ingredients. These rolls are baked with a spiced simple syrup in for an extra bite of sweet that compensates for the lack of frosting or glaze. Of course you could always add a frosting at the end anyways… who am I to stop you from living your best life?

Swedish Cinnamon Rolls by Wood and Spoon blog. These are twisted and knotted cinnamon rolls filled with a sugar spiral filling and dotted with Swedish pearl sugar. Cardamom and spices flavor the dough and filling. These make delicious breakfast brunch or dessert pastries and can be topped with a glaze if desired. Read more on the recipe on thewoodandspoon.com

The twisting for these Swedish cinnamon buns is a little tricky at first. Practice a bit on your first strip of dough until you come up with a knot that you’re fond of. Keep in mind that the doughy buns will fluff upon rising and fill out a bit so don’t be sad if they look a little funny right after you twist them. Nothing is going to look gross with that beautiful pearl sugar on it.

Swedish Cinnamon Rolls by Wood and Spoon blog. These are twisted and knotted cinnamon rolls filled with a sugar spiral filling and dotted with Swedish pearl sugar. Cardamom and spices flavor the dough and filling. These make delicious breakfast brunch or dessert pastries and can be topped with a glaze if desired. Read more on the recipe on thewoodandspoon.com

Speaking of which, if you’re wondering, “What the heck is this pearl sugar?” you’re not alone. It’s exactly what it sounds like, little pearls of sugar, and you can find it in speciality stores, boujie grocery stores, and on Amazon. The sugar on top is entirely optional, but don’t you think it looks adorable?

Swedish Cinnamon Rolls by Wood and Spoon blog. These are twisted and knotted cinnamon rolls filled with a sugar spiral filling and dotted with Swedish pearl sugar. Cardamom and spices flavor the dough and filling. These make delicious breakfast brunch or dessert pastries and can be topped with a glaze if desired. Read more on the recipe on thewoodandspoon.com

Happy New Year to you, sweet friends, and thank you in advance for your patience while my site gets a makeover. I can’t wait to share it with you! Happy Baking!

If you like these Swedish Cinnamon Rolls you should try:

Orange Cardamom Rolls

Overnight Cinnamon Rolls

Chocolate Rolls

Funfetti Rolls

Orange Swirl Bread

Print

Swedish Cinnamon Rolls

Swedish Cinnamon Rolls by Wood and Spoon blog. These are twisted and knotted cinnamon rolls filled with a sugar spiral filling and dotted with Swedish pearl sugar. Cardamom and spices flavor the dough and filling. These make delicious breakfast brunch or dessert pastries and can be topped with a glaze if desired. Read more on the recipe on thewoodandspoon.com

These Swedish cinnamon rolls are lightly scented with cardamom and speckled with pearl sugar! Enjoy for breakfast or dessert!

  • Author: Kate Wood
  • Prep Time: 30
  • Cook Time: 25
  • Total Time: 240
  • Yield: 17 1x
  • Category: Breakfast
Scale

Ingredients

For the dough:

  • 1 cup (240 gm) milk, lukewarm
  • ¼ cup (60 gm) water, lukewarm
  • 1 tablespoon active dry yeast
  • 6 tablespoons (85 gm) unsalted butter, melted but not too hot
  • 1 large egg plus 2 egg yolks
  • 1/4 cup (50 gm) brown sugar
  • 1/4 cup (50 gm) sugar
  • 23/4 cups (385 gm) all-purpose flour
  • 11/2 cups (210 gm) bread flour
  • 1 teaspoon cardamom
  • ½ teaspoon salt

For the glaze:

  • ¼ cup water
  • ¼ cup (50 g) brown sugar
  • 1 teaspoon cinnamon
  • ½ teaspoon cardamom
  • Swedish Pearl Sugar

For the filling:

  • 5 tablespoons (70 gm) unsalted butter, melted
  • 1 tablespoon cinnamon
  • ½ teaspoon cardamom
  • ½ cup (100 gm) brown sugar

Instructions

  1. In the bowl of a stand mixer or a large bowl, combine the milk and water and sprinkle the yeast over top of it. Allow the yeast to dissolve, about 5 minutes. Stir in the butter, egg, egg yolks, and brown sugar, and sugar until smooth. In a small bowl, combine the flour, bread flour, cardamom, and salt. Dump about half of the dry ingredients into the yeast mixture and stir until combined. Pour in the remaining dry ingredients and knead in the bowl using the dough hook attachment until smooth and slightly tacky, about 7 minutes. If you notice your dough isn’t pulling away from the sides of the bowl or it’s too wet, add flour 2 tablespoons at a time until the dough pulls away from the sides of the bowl and forms a little dough “tornado” around the dough hook. Once done kneading, place the dough into a large lightly greased bowl and cover tightly with plastic wrap to double in size, about 1-1/2 – 2 hours. (Tip: I like to allow mine to refrigerate overnight so that the dough is easier to work with. This is totally optional but is great if you’d like to let it rise in fridge overnight instead of on counter!)
  2. In the meantime, prepare the glaze. Combine the water, brown sugar, cinnamon, and cardamom in a small saucepan over medium heat. Stirring regularly, bring the mixture to a boil and then remove from heat to cool completely.
  3. Once the dough has risen, dump it out onto a lightly floured surface. Use a rolling pin to roll it out into a large rectangle about 12”x26” in size. Pour the melted butter and spread it out over top. Combine the cinnamon, cardamom, and brown sugar and sprinkle evenly over the buttered dough. Fold the dough in half lengthwise to form a 9″x10″ square and roll or pat it out to thin the folded dough a bit. Using a sharp knife, cut 1/2″ strips of dough (approximately 12 total). Take one strip of dough and wrap it around your index and middle finger twice. Remove the double loop from your fingers and tuck both ends of the dough back through the center loop to form a bit of a twisted knot. Place each knot on a prepared sheet or dish about two inches apart, being sure to keep the loose ends on the underside of the bun. Cover the baking sheets with plastic wrap and set aside to rise while you let the oven preheat to 350 degrees. (Alternatively, you can let the buns rise in the fridge overnight). Once the knots have risen, about 30 minutes, brush the tops with the cooled syrup and sprinkle generously with pearl sugar. Bake in the oven for about 180-20 min or until golden brown. Allow to cool slightly before eating.

Gingerbread Cinnamon Rolls

Gingerbread Cinnamon Rolls by Wood and Spoon. This recipe is for holiday spiced morning buns filled with cinnamon, ginger, nutmeg, and other Christmas cookie spices. The recipe can be prepped overnight and made in advance and the whole thing has a tangy lemon cream cheese icing that can be frosted on the fluffy giant rolls. Learn how to roll the cookies and find out more about this recipe on thewoodandspoon.com by Kate Wood.

I have this photo of Aimee and George from a few years ago. They’re sitting next to Santa Claus and his fake stuffed reindeer. George’s face is nearly purple, screaming in terror at the proximity of this jolly stranger. Aimee stands, arms crossed, with a pout on her face that says, “I’m only doing this because I was promised a candy cane.” Christmas 2017 was short of merry, but this year, with a 5 and 3  (and 5 month!) old, the magic of Christmas is really starting to take on a life of its own. As the Mom, I’m enjoying the tradition of things like decorating our home, constructing gingerbread houses, and singing Louis Armstrong to and from school, but my absolute favorite thing to do is indulge in Christmas food and drinks- the tastes and flavors that make this season feel like what it is. These gingerbread cinnamon rolls are a choice breakfast item for getting into the holiday spirit, and I’m thrilled to be sharing them with you today.

Gingerbread Cinnamon Rolls by Wood and Spoon. This recipe is for holiday spiced morning buns filled with cinnamon, ginger, nutmeg, and other Christmas cookie spices. The recipe can be prepped overnight and made in advance and the whole thing has a tangy lemon cream cheese icing that can be frosted on the fluffy giant rolls. Learn how to roll the cookies and find out more about this recipe on thewoodandspoon.com by Kate Wood.

There is absolutely no way to dream up a prettier make-ahead breakfast treat. These gingerbread cinnamon rolls have the ease and simplicity of my make-ahead cinnamon rolls with all the flavor and holiday richness of your favorite Christmas treat. The spirals, the frosting, the deep amber color of the buns all feel over-the-top in the very best way, and don’t you think that’s what Christmas food should be all about? These gingerbread cinnamon rolls are fluffy, smoothly-spiced, and are sweet and sticky from the gooey filling and lemony cream cheese frosting. They’re just divine. Let me tell you how to make them.

Gingerbread Cinnamon Rolls by Wood and Spoon. This recipe is for holiday spiced morning buns filled with cinnamon, ginger, nutmeg, and other Christmas cookie spices. The recipe can be prepped overnight and made in advance and the whole thing has a tangy lemon cream cheese icing that can be frosted on the fluffy giant rolls. Learn how to roll the cookies and find out more about this recipe on thewoodandspoon.com by Kate Wood.Gingerbread Cinnamon Rolls by Wood and Spoon. This recipe is for holiday spiced morning buns filled with cinnamon, ginger, nutmeg, and other Christmas cookie spices. The recipe can be prepped overnight and made in advance and the whole thing has a tangy lemon cream cheese icing that can be frosted on the fluffy giant rolls. Learn how to roll the cookies and find out more about this recipe on thewoodandspoon.com by Kate Wood.

We start these rolls with yeast and warm liquid in the bowl of a stand mixer. Allow the yeast to dissolve and barely bubble before stirring in the butter and molasses. The rich, dark flavor of molasses is one of the primary flavor contributors of these rolls. Together with a bit of sugar, the molasses sweetens the dough and keeps the rolls tender. Next comes the dry ingredients of flour, salt, and spice. The dry ingredients help the dough comes together in a wet and shaggy mixture that should tornado up on the kneading hook of your mixer but still feel slightly tacky to the touch. Set is all aside to double in a bowl in a warm area of your kitchen. Once proofed, roll out the dough and slather it with melted butter, sugar, and loads of spice. Spiral it tightly into a long log and use a sharp chef’s knife to slice into individual rolls. Place the buns on a sheet pan to rise for a second time prior to baking.

Gingerbread Cinnamon Rolls by Wood and Spoon. This recipe is for holiday spiced morning buns filled with cinnamon, ginger, nutmeg, and other Christmas cookie spices. The recipe can be prepped overnight and made in advance and the whole thing has a tangy lemon cream cheese icing that can be frosted on the fluffy giant rolls. Learn how to roll the cookies and find out more about this recipe on thewoodandspoon.com by Kate Wood.

I love to prep these gingerbread cinnamon rolls in advance and bake the following morning. If allowed, they’ll rise overnight in the chill of your fridge and will be plump and ready for baking the following morning. It’s best to frost with the butter and cream cheese frosting just before serving to keep it gooey and fresh. After baking, the rolls are soft to the fork, festively spiced, and practically beg for a cup of coffee. They’re delicious.

Gingerbread Cinnamon Rolls by Wood and Spoon. This recipe is for holiday spiced morning buns filled with cinnamon, ginger, nutmeg, and other Christmas cookie spices. The recipe can be prepped overnight and made in advance and the whole thing has a tangy lemon cream cheese icing that can be frosted on the fluffy giant rolls. Learn how to roll the cookies and find out more about this recipe on thewoodandspoon.com by Kate Wood.

I’m honored to be sharing these gingerbread cinnamon rolls in partnership with my friends at Kerrygold. Their premium butters are my go-tos in the kitchen, particularly when I’m taking time to make a special treat like these morning rolls. I love the rich flavors and higher fat percentage that they add to my baked goods, especially when I’m making something that I prefer to be soft and gooey. Kerrygold is a surefire thing, and I hope you’ll give it a try in your own kitchens. As always, thank you for supporting brands that make Wood and Spoon possible. Give these gingerbread cinnamon rolls a try and let me know what you think! Have a great week and happy baking!

Gingerbread Cinnamon Rolls by Wood and Spoon. This recipe is for holiday spiced morning buns filled with cinnamon, ginger, nutmeg, and other Christmas cookie spices. The recipe can be prepped overnight and made in advance and the whole thing has a tangy lemon cream cheese icing that can be frosted on the fluffy giant rolls. Learn how to roll the cookies and find out more about this recipe on thewoodandspoon.com by Kate Wood.

If you like these gingerbread cinnamon rolls you should try:

Bananas Foster Cinnamon Rolls

Apple Cinnamon Rolls

Overnight Cinnamon Rolls

Sweet Potato Cinnamon Rolls

Funfetti Rolls

Hazelnut Cinnamon Rolls

 

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Gingerbread Cinnamon Rolls

Gingerbread Cinnamon Rolls by Wood and Spoon. This recipe is for holiday spiced morning buns filled with cinnamon, ginger, nutmeg, and other Christmas cookie spices. The recipe can be prepped overnight and made in advance and the whole thing has a tangy lemon cream cheese icing that can be frosted on the fluffy giant rolls. Learn how to roll the cookies and find out more about this recipe on thewoodandspoon.com by Kate Wood.

These gingerbread cinnamon rolls are loaded with molasses and holiday spice flavors and served with a lemon cream cheese glaze on top!

  • Author: Kate Wood
  • Prep Time: 60
  • Cook Time: 30
  • Total Time: 240
  • Yield: 16 1x
  • Category: Breakfast
Scale

Ingredients

For the dough:

  • 1/2 cup (120 gm) milk, lukewarm
  • ¼ cup (60 gm) water, lukewarm
  • 1 tablespoon active dry yeast
  • 6 tablespoons (85 gm) unsalted butter, melted but not too hot
  • 1 large egg plus 2 egg yolks
  • ½ cup molasses
  • 21/2+ cups (350 gm) all-purpose flour
  • 11/2 cups (210 gm) bread flour
  • ½ teaspoon salt

For the filling:

  • 5 tablespoons (70 gm) unsalted butter, melted
  • 1 tablespoon cinnamon
  • 23 teaspoons ground ginger
  • ¼ teaspoon nutmeg
  • ¾ cup (150 gm) brown sugar

For the frosting:

  • 4 ounces cream cheese, at room temperature
  • ¼ cup (55 gm) unsalted butter, at room temperature
  • 2 cups (230 gm) powdered sugar
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • Milk as needed

Instructions

To prepare the dough:

  1. In the bowl of a stand mixer or a large bowl, combine the milk and water and sprinkle the yeast over top of it. Allow the yeast to dissolve, about 5 minutes. Stir in the butter, egg, egg yolks, and molasses until smooth. In a small bowl, combine the flour, bread flour, and salt. Dump about half of the dry ingredients into the yeast mixture and stir until combined. Pour in the remaining dry ingredients and knead in the bowl using the dough hook attachment until smooth and slightly tacky, about 7 minutes. If you notice your dough isn’t pulling away from the sides of the bowl or it’s too wet, add flour 2 tablespoons at a time until the dough pulls away from the sides of the bowl and forms a little dough “tornado” around the dough hook. Once done kneading, place the dough into a large lightly greased bowl and cover tightly with plastic wrap to double in size, about 1-1/2 – 2 hours.
  2. Once the dough has risen, dump it out onto a lightly floured surface. Use a rolling pin to roll it out into a large rectangle about 11”x21” in size. Pour the melted butter and spread it out over top. Combine the cinnamon, ginger, nutmeg, and brown sugar and sprinkle evenly over the buttered dough. Starting with one of the long ends, tightly roll the dough from end to end and pinch the edges together to seal. Cut the dough into 1-1/2” sections and lay them out 2” apart in a lightly greased baking dish. Cover with plastic wrap and place in the fridge overnight.
  3. In the morning, remove the rolls from the fridge and preheat the oven to 350 degrees. Keep the baking dish close to the oven while it preheats to help the rolls come to room temp. Once preheated, bake in the oven for about 22-25 minutes or until the edges are barely golden and the internal temp is 185 degrees. Remove from the oven and prepare your frosting.

To prepare the frosting:

  1. Cream the cream cheese and butter in large bowl at medium speed until smooth, about 1 minute. Add the powdered sugar, lemon zest, and lemon juice, and beat to combine. Add additional milk to thin out the frosting or more powdered sugar to thicken it. You can also gently warm the frosting to pour over the rolls as a glaze. Cinnamon rolls are best enjoyed warm.

Cinnamon Sugar Scones and Our Time in Winston-Salem

Cinnamon Sugar Scones and our time traveling to Winston-Salem North Carolina by Wood and Spoon blog. Make-ahead breakfast pastries swirled and stuffed with cinnamon filling and topped with a simple icing. These scones are great for holiday breakfast or brunch and go great with a cup of coffee. Read about what to do eat and see in North Carolina including Moravian cookies, best hotels for kids, best breweries and where to eat! Thewoodandspoon.com travels

If you’re in America you’re probably well on your way to planning your Thanksgiving dinner for next week, but have you even considered what to feed your guests the morning of? The weekend after? Do you know what yummy treats are going to fuel your early morning Black Friday shopping? This morning you’re in luck, because today I’m sharing this seriously delicious recipe for cinnamon sugar scones! Let’s take a peek!

This past weekend, Brett and I took the big kids on a mini road trip to Winston-Salem. The North Carolina city is a little big town with historical roots and loads of offerings for families and foodies alike. I was invited to by the PR team at Visit Winston-Salem, and our time there included tons of food, Christmas cookies, and fun things for the kids to do. I’d be remiss if I didn’t give you the ins and outs of each and every place we visited, so I’ll be sure to list them all out below.

Cinnamon Sugar Scones and our time traveling to Winston-Salem North Carolina by Wood and Spoon blog. Make-ahead breakfast pastries swirled and stuffed with cinnamon filling and topped with a simple icing. These scones are great for holiday breakfast or brunch and go great with a cup of coffee. Read about what to do eat and see in North Carolina including Moravian cookies, best hotels for kids, best breweries and where to eat! Thewoodandspoon.com travelsCinnamon Sugar Scones and our time traveling to Winston-Salem North Carolina by Wood and Spoon blog. Make-ahead breakfast pastries swirled and stuffed with cinnamon filling and topped with a simple icing. These scones are great for holiday breakfast or brunch and go great with a cup of coffee. Read about what to do eat and see in North Carolina including Moravian cookies, best hotels for kids, best breweries and where to eat! Thewoodandspoon.com travels

Although Brett and I are well-seasoned when it comes to traveling solo, we were uncertain of how a road trip to a new city would go with two toddlers in tow. Thankfully we found that the city welcomes families in a number of ways. We stayed at The Kimpton Cardinal Hotel, and my kids would tell you it was one of the best parts of the trip. The hotel is located in the historic R.J. Reynolds building in the heart of downtown. While the rooms, lobby, and hotel restaurant are all outfitted with with an art deco meets Southern sophistication kind of vibe, the bottom floor of the building is a rec room straight out of a kid’s dream. A giant slide, bowling alleys, and a basketball court are anchors to the space that also features foosball tables, board games, and TVs. We spent the pre-dinner hours sipping cocktails while we watched the kids run like crazy people. Bedtime was a bonus too, as the bathroom in our room hosted one of the biggest tubs I’ve ever seen situated smack-dab in the middle of an even bigger shower. The kids splashed and swam, and Mom didn’t give another thought to the water because it was, after all, in the shower. Best idea ever.

Cinnamon Sugar Scones and our time traveling to Winston-Salem North Carolina by Wood and Spoon blog. Make-ahead breakfast pastries swirled and stuffed with cinnamon filling and topped with a simple icing. These scones are great for holiday breakfast or brunch and go great with a cup of coffee. Read about what to do eat and see in North Carolina including Moravian cookies, best hotels for kids, best breweries and where to eat! Thewoodandspoon.com travels

Winston-Salem has a strong Moravian background, and the city now has a number of culinary trails that celebrate those roots. Traditional foods like the thin ginger cookies (voted as a favorite by Oprah!), the Moravian sugar cake, and the chicken pie were among the comforting favorites that I taste-tested while there. During the holidays, Old Salem offers candlelight tours, performing arts, and hands-on experiences that give a feel for what life would have been like when the Moravians settled back in the late 1700’s. The immersive activities included a pottery workshop, gardening, and cooking over an open fire, although my kids most enjoyed rolling and cutting out Moravian cookies. The town is quaint, and we really enjoyed getting a taste (both literally and figuratively!) of what life was like back then.

Cinnamon Sugar Scones and our time traveling to Winston-Salem North Carolina by Wood and Spoon blog. Make-ahead breakfast pastries swirled and stuffed with cinnamon filling and topped with a simple icing. These scones are great for holiday breakfast or brunch and go great with a cup of coffee. Read about what to do eat and see in North Carolina including Moravian cookies, best hotels for kids, best breweries and where to eat! Thewoodandspoon.com travels

When we weren’t sleeping, we were eating our hearts out. Winston-Salem has a growing number of breweries and wineries as well as a host of bakeries and restaurants. I visited several bakeries for morning and afternoon pastries, and had a number of family-friendly meals that I’d recommend. You can check out my complete list of recommendations below, but first let me tell you about these cinnamon sugar scones.

Cinnamon Sugar Scones and our time traveling to Winston-Salem North Carolina by Wood and Spoon blog. Make-ahead breakfast pastries swirled and stuffed with cinnamon filling and topped with a simple icing. These scones are great for holiday breakfast or brunch and go great with a cup of coffee. Read about what to do eat and see in North Carolina including Moravian cookies, best hotels for kids, best breweries and where to eat! Thewoodandspoon.com travels

During our trip we visited Camino Bakery and had a number of sweet and savory pastries. A favorite was a cinnamon sugar scone that had a tender crumb and was blanketed in a spicy glaze. Bits of caramelized cinnamon-sugar were edging each piece and I absolutely LOVED them. I’ve had this recipe for  stuffed cinnamon sugar scones on deck for a while, and our trip to North Carolina was the reminder I needed to share them.

Cinnamon Sugar Scones and our time traveling to Winston-Salem North Carolina by Wood and Spoon blog. Make-ahead breakfast pastries swirled and stuffed with cinnamon filling and topped with a simple icing. These scones are great for holiday breakfast or brunch and go great with a cup of coffee. Read about what to do eat and see in North Carolina including Moravian cookies, best hotels for kids, best breweries and where to eat! Thewoodandspoon.com travels

The recipe for these cinnamon sugar scones is a mash-up variation of some of my other favorite scone recipes. The special part here is that the inside is “stuffed” with a swirl of cinnamon-sugar filling. Each bite is warmly scented and perfectly sweetened, and the glaze on top gives it an extra decadent bite that really makes this breakfast food feel like dessert. I love to make these pastries in advance and freeze them to warm at a later time which makes these the perfect make-ahead treat for holiday festivities that are on the horizon. Give them a try in the coming weeks and let me know what you think! Be sure to check out my list of what we enjoyed during our time in Winston-Salem, and many thanks to Visit Winston-Salem for hosting our family. Enjoy the cinnamon sugar scones!

Cinnamon Sugar Scones and our time traveling to Winston-Salem North Carolina by Wood and Spoon blog. Make-ahead breakfast pastries swirled and stuffed with cinnamon filling and topped with a simple icing. These scones are great for holiday breakfast or brunch and go great with a cup of coffee. Read about what to do eat and see in North Carolina including Moravian cookies, best hotels for kids, best breweries and where to eat! Thewoodandspoon.com travels

Where We Ate:

The Katharine Basserie and Bar. Casual French fare in in a chic location. We adored the cozy booths and the creative cocktail menu.

Mary’s Gourmet Diner. The breakfast tamale (complete with shredded pork, pico de Gallo, black beans, and poached eggs!) was easily the best dish I tasted in Winston-Salem. Brett loved the grits bowls and my kids destroyed the turnovers.

Mrs. Hanes Moravian Cookies. We enjoyed a mini tour of their space where bakers are hand-rolling and cutting Moravian cookies all year round. These little treats were named one of Oprah’s favorites. We bought several boxes to share as Christmas gifts this year.

Bobby Boy Bakeshop. Elevated pastries and strong coffee anchor the menu at this newcomer bakery with a cool vibe.

The Tavern in Old Salem. This restaurant was built in 1816 and offers a number of traditional Moravian dishes including the famous chicken pie!

Winkler Bakery. One of the oldest, continuously running bakeries in the U.S., and home to classic Moravian baked goods. Don’t forget to take home some baking mixes!

The Porch Kitchen and Cantina. Casual Tex-Mex in a family-friendly atmosphere. Don’t miss the Texas Pete Chicken Flautas!

Camino Bakery. Home to my second-favorite cinnamon scone (wink wink) and a ton of other breakfast faves.

Black Mountain Chocolate. Fair-trade chocolate desserts and coffee. Bring home some artisan chocolates or check out a behind-the-scenes tour!

What We’ll Try Next Time:

Canteen Market & Bistro

Milner’s American Southern

Social Southern Kitchen & Cocktails

Fiddlin’ Fish Brewing Company

Foothills Brewing

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Cinnamon Sugar Scones

Cinnamon Sugar Scones and our time traveling to Winston-Salem North Carolina by Wood and Spoon blog. Make-ahead breakfast pastries swirled and stuffed with cinnamon filling and topped with a simple icing. These scones are great for holiday breakfast or brunch and go great with a cup of coffee. Read about what to do eat and see in North Carolina including Moravian cookies, best hotels for kids, best breweries and where to eat! Thewoodandspoon.com travels

This recipe for cinnamon sugar scones makes 16 mini pastries with a simple drizzled glaze!

  • Author: Kate Wood
  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40 minutes
  • Yield: 16 1x
  • Category: Breakfast
Scale

Ingredients

For the scones:

  • 3 cups (380 gm) all-purpose flour
  • 1 tablespoon (9 gm) baking powder
  • 3 teaspoons cinnamon, divided
  • 1 teaspoon salt
  • ½ cup (100 gm) plus 1 tablespoon sugar, divided
  • 11/2 cups (360 mL) heavy cream, plus extra to brush on tops of scones
  • 2 teaspoons vanilla extract

For the glaze:

  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 11/2 tablespoons milk

Instructions

To prepare the scones

  1. Preheat the oven to 425 degrees and prepare a sheet pan with a sheet of parchment paper.
  2. In a medium/large bowl, whisk together the flour, baking powder, 2 teaspoons cinnamon, salt, and ½ cup sugar until combined. In a measuring cup, combine the heavy cream and vanilla extract. Pour the cream mixture on to the dry ingredients and fold or stir with a wooden spoon or spatula until evenly combined. It should be moist enough that there aren’t any dry pieces not sticking to the dough, but not so sticky that the dough is watery or doesn’t hold its shape.
  3. On a floured surface, divide the dough into 4 equal pieces and pat each out into a 6” circle. Do not overwork the dough. Combine the remaining teaspoon of cinnamon and tablespoon of sugar and sprinkle the mixture over two rounds of dough. Top the cinnamon sugar coated dough rounds with one of the plain rounds of dough and gently pinch the edges together to seal. Pat to smooth. Using a sharp knife, cut each of the two circles into 8 wedges. Brush the tops of each with heavy cream using a pastry brush. Place the pan of scones in the fridge or freezer for 10-15 minutes to rest as this will help the scones to rise well. Bake in the preheated oven for about 15 minutes or until the edges of the scones have browned and the center of the scones are no longer doughy. Allow the scones to cool for about 10 minutes before covering with glaze.

To prepare the glaze:

  1. Combine all of the ingredients in a small bowl. Whisk until smooth, adding more powdered sugar to thicken and more milk to thin. Drizzle the glaze over cooled scones and enjoy.

Cranberry Kolaches

Cranberry Kolaches by Wood and Spoonn blog. These are little puffy sweat yeast parties filled with a homemade cinnamon and cranberry jam or sugared cream cheese filling. Each bite has a little simple crumble on top and is a great breakfast brunch or dessert option. Learn more about the recipe on thewoodandspoon.com.

People ask me all the time if I ever have any kitchen failures. Let’s just LOL at that one. As with anything, particularly a craft that is heavily dependent on time, temperature, ingredients, skill, measurements, and, oh yeah, SCIENCE, baking is one of those things that just comes with a mixed bag of results. Some recipes are a win, an instant classic, while others require a million tries. Anytime I step into the kitchen, I’m expecting (read: hoping and praying for) great results, but there’s absolutely zero guarantees. Baking mishaps are a real thing.

Cranberry Kolaches by Wood and Spoonn blog. These are little puffy sweat yeast parties filled with a homemade cinnamon and cranberry jam or sugared cream cheese filling. Each bite has a little simple crumble on top and is a great breakfast brunch or dessert option. Learn more about the recipe on thewoodandspoon.com.

I set out to make these cranberry kolaches after seeing seeing them freckled about the internet over the past few months. For some time, it seemed as if these European-born pastries were on their way to stardom, and I was bound and determined to wrangle a recipe I could be proud to share on this website. It couldn’t be that hard, right? After all, I’ve made babka! Brioche! The 17-try swirl bread! Cranberry kolaches were bound to be a walk in the park, right?

Cranberry Kolaches by Wood and Spoonn blog. These are little puffy sweat yeast parties filled with a homemade cinnamon and cranberry jam or sugared cream cheese filling. Each bite has a little simple crumble on top and is a great breakfast brunch or dessert option. Learn more about the recipe on thewoodandspoon.com.

Wrong. After months of cranking out pies and cakes and cookies, my yeasted dough know-how was rusty. I had to revisit this recipe a number of times before I felt like I could make them without the slightest bit of anxiety or kitchen fury, but finally, I landed on something that is really quite delicious. These cranberry kolaches are sweet and tender goodies for the morning hour, and because I logged the man hours on the backend, you get to try these pastries with confidence! Let’s talk about how to make them.

Cranberry Kolaches by Wood and Spoonn blog. These are little puffy sweat yeast parties filled with a homemade cinnamon and cranberry jam or sugared cream cheese filling. Each bite has a little simple crumble on top and is a great breakfast brunch or dessert option. Learn more about the recipe on thewoodandspoon.com.

The dough for these cranberry kolaches is adapted from my favorite cinnamon bread. Sweet and rich from the addition of sugar, butter, and egg, the dough comes together with milk, activated yeast, and loads of flour. After some time spent rising, small rounds of dough are pinched down and filled with your choice of fillings. First, a fresh cranberry option, tart and only barely sweet, is made on the stovetop with cinnamon and barely-burst berries. Second, a cream cheese and egg-based filling that is subtle in flavor but seriously delish. I personally prefer a combination of the two, but you can bake and fill with whichever you prefer. Finally, to finish off the cranberry kolaches, we sprinkle on a simple crumb made from flour and granulated sugar. The mixture bakes on the pastries for an extra hint of sweet and a bit of texture. They’re divine!

Cranberry Kolaches by Wood and Spoonn blog. These are little puffy sweat yeast parties filled with a homemade cinnamon and cranberry jam or sugared cream cheese filling. Each bite has a little simple crumble on top and is a great breakfast brunch or dessert option. Learn more about the recipe on thewoodandspoon.com.

As with any of the refined baked good I opt to make, these cranberry kolaches were made with Kerrygold butter. The dough’s intense richness is 100% thanks to the helping of butter found throughout it, and I was incredibly pleased to see how much buttery flavor came through in the finished product. Kerrygold is aways a favorite choice of mine and this recipe is no exception. I hope you’ll give it a try and pick some up for this recipe next time you visit the store!

If you give these cranberry kolaches a try let me know what you think! Many thanks to Kerrygold for sponsoring this post and many thanks to you all for supporting brands that make Wood and Spoon possible. Happy baking!

Cranberry Kolaches by Wood and Spoonn blog. These are little puffy sweat yeast parties filled with a homemade cinnamon and cranberry jam or sugared cream cheese filling. Each bite has a little simple crumble on top and is a great breakfast brunch or dessert option. Learn more about the recipe on thewoodandspoon.com.

If you like this cranberry kolaches you should try:

Pumpkin Danishes

Breakfast Danish

Brown Sugar Danishes

Cranberry Pear Mini Pop-Tarts

Poached Pear Trifles

 

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Cranberry Kolaches

Cranberry Kolaches by Wood and Spoonn blog. These are little puffy sweat yeast parties filled with a homemade cinnamon and cranberry jam or sugared cream cheese filling. Each bite has a little simple crumble on top and is a great breakfast brunch or dessert option. Learn more about the recipe on thewoodandspoon.com.

These cranberry and cream cheese kolaches are a sweet yeast dough pastry filled with cranberry jam or cream cheese and sprinkled with a crumb topping.

  • Author: Kate
  • Prep Time: 45
  • Cook Time: 25
  • Total Time: 240
  • Yield: 24 1x
  • Category: Pastry
Scale

Ingredients

For the dough:

  • 3/4 cup warm milk (not hot or cold)
  • 1/2 cup plus 2 teaspoons sugar
  • 3 teaspoons active dry yeast
  • 3 1/4 cups (about 1 lb) all-purpose flour, with more for flouring surfaces
  • 2 eggs
  • 1 egg yolk, white reserved
  • 1 teaspoon pure vanilla extract
  • 3/4 teaspoon salt
  • 10 tablespoons unsalted butter, at room temperature

For the cranberry filling (will fill approximately 12 kolaches):

  • 11/2 cups cranberries
  • ¼ teaspoon cinnamon
  • ¼ cup sugar
  • 2 teaspoons cornstarch
  • 2 tablespoons water

For the cream cheese filling (Will fill approximately 16 kolaches):

  • 4 ounces cream cheese, softened to room temperature
  • 3/4 cup powdered sugar
  • ½ of a lightly beaten egg, the other half reserved.
  • ½ teaspoon vanilla extract
  • Pinch of salt

For the streusel:

  • ½ cup sugar
  • ¼ cup flour
  • Pinch of salt
  • 2 tablespoons melted butter

Instructions

To prepare the dough:

  1. In the bowl of a stand mixer, stir together the warm milk and 2 teaspoons of sugar. Evenly sprinkle the yeast over top of the milk and allow the yeast to activate, about 5 minutes. The mixture should froth and foam slightly. You can stir it gently to make sure all the yeast has been moistened, but if the yeast does not foam, dump it out and start over. Once yeast has been activated, beat 1/2 cup of the flour in to the milk mixture using the paddle attachment. Once combined, add the remaining sugar, eggs, egg yolk, vanilla, and salt, and beat the mixture on medium speed until combined. On low speed, add the remainder of the flour, 1/2 cup at a time, scraping the sides of the bowl as needed. Once evenly combined, increase the speed to medium (I use speed number 4 on my Kitchen Aid stand mixer) and add the softened butter 1 tablespoon at a time. Scrape the sides of the bowl and then continue to beat on medium speed for an additional 4 minutes. The dough will be quite moist and sticky, and will hold together in long strands when you attempt to scoop it from the bowl.
  2. Lightly grease a large bowl and place the dough inside, covering it tightly with a piece of plastic wrap. Allow the dough to rest until it has approximately doubled in size, about 1-1/2-2 hours. In the meantime, prepare the fillings.

To prepare the cranberry filling:

  1. All of the ingredients in a small saucepan and place over medium low heat. Cook, stirring and squishing the cranberries regularly, until the mixture is thickened and bubbling, about 8-10 minutes. Set aside to cool completely.

To prepare the cream cheese filling:

  1. Use an electric mixer to combine all of the ingredients. Set aside until ready to use.

To prepare the streusel:

  1. Combine the sugar, flour, and salt. Stir in the melted butter until combined and sandy in texture. Set aside until ready to use.

To prepare the kolaches:

  1. Preheat the oven to 350 degrees. Roll out the risen dough to 1/2 “ thick. Use a 2” cutter to trim out rounds of dough. Lay them out on parchment-lined baking sheets and cover with a piece of plastic wrap or a tea towel. Set aside to allow the dough rounds to rise for approximately 60 minutes or until fluffy. When risen, use your thumb or a floured bottom of a tablespoon-sized measuring spoon to lightly until rounds into the center of the dough. You should leave about ¼-1/2” border around the edge of each round. Whisk the remaining half of the beaten egg with 1 teaspoon of water and use a pastry brush to lightly brush a thin layer of the mixture on top of each pastry. Fill the hole of each kolache with your filling of choice. Approximately half of them will be cream cheese and half will be cranberry. Sprinkle the undented edges of the pastries with the streusel generously. Bake in the preheated oven for about 18-20 minutes or until the pastries are golden and puffed. Remove from oven to cool slightly prior to consuming.

Notes

  • The cranberry filling is rather tart. You can add 1-2 tablespoons of extra sugar to sweeten it after cooking, if desired.

Family Waffle

Family Waffle by Wood and Spoon blog. This recipe from Sarah Copeland book Everyday is Saturday is a healthy dairy free waffle made with quinoa and chia seed. This makes 4 thick Belgian style waffles and is best served with maple syrup or a healthy portion of fresh fruit and yogurt. Read more about these make ahead and reheat breakfast treats on thewoodandspoon.com

I want to write a book. There. I said it. Now the world (aka, approximately 25 readers, if you include my Mom) knows my lifelong goal, my purpose for starting this blog, the reason I spend my weekends baking 14 varieties of the same cinnamon bread. I am set on being an author and that’s that.Family Waffle by Wood and Spoon blog. This recipe from Sarah Copeland book Everyday is Saturday is a healthy dairy free waffle made with quinoa and chia seed. This makes 4 thick Belgian style waffles and is best served with maple syrup or a healthy portion of fresh fruit and yogurt. Read more about these make ahead and reheat breakfast treats on thewoodandspoon.com

When I was growing up, my Nana would take me to Joseph Beth Booksellers. We would peruse the store for hours (no joke), and I’d get lost, both in the literal and proverbial sense, while flipping through pages and roaming the aisles. In the end, I’d carry my little stack of books to the register, and Nana, without fail, bought me each and every one of them. She taught me to treasure the fresh pages of a good book, and it was there that my interest in reading began.

Even now as an adult I love to read, although the content of the stories is different. I read memoirs and cookbooks and pages about faith. My bookshelves are only moderately filled, but seeing the colorful little spines arranged in stacks and rows brings me all kinds of joy because it feels good to revisit the old favorites from years past. I love to feel the worn edges and textured papers in my hands.

If you can’t tell, I’m dying to write a book, and one of these days I will be an author. I can’t say what it will be about, whether it will be worth its salt, or when it will happen, but I’m determined to make a contribution to the craft that has inspired me for so long. Admitting it all out loud, especially here on this site, feels scary, but I think I need to move forward believing it’s possible. Some dreams are worth risking a little face over, and, for me, this is one of them. I’m going to do it.

Family Waffle by Wood and Spoon blog. This recipe from Sarah Copeland book Everyday is Saturday is a healthy dairy free waffle made with quinoa and chia seed. This makes 4 thick Belgian style waffles and is best served with maple syrup or a healthy portion of fresh fruit and yogurt. Read more about these make ahead and reheat breakfast treats on thewoodandspoon.comWhen I first saw Sarah Copeland’s new book, Everyday is Saturday, I said out loud, “This is a book I would love to write.” The photos were beautiful. The writing was real. The recipes looked phenomenal and the concept of the book, recipes and strategies for cooking well throughout the week, was cheeky and relatable. THIS was the kind of book I wanted to write. Every page had ingredients that made my tummy applause and photos that looked like art. Flipping through the pages, I felt as if I was in Sarah’s kitchen, and every page turn fanned the flame of desire that I had to create my own book.

 

Family Waffle by Wood and Spoon blog. This recipe from Sarah Copeland book Everyday is Saturday is a healthy dairy free waffle made with quinoa and chia seed. This makes 4 thick Belgian style waffles and is best served with maple syrup or a healthy portion of fresh fruit and yogurt. Read more about these make ahead and reheat breakfast treats on thewoodandspoon.com

One look through her book, and you’ll know she’s an adoring mother. Each chapter is freckled with images of her children enjoying her food, and I found myself envisioning Aimee, George, and Charlie saddled up to the counter to enjoy her recipes. Sarah’s recipe for this family waffle is precisely the type of thing I love to serve the kids in the morning: a warm and comforting treat, slightly sweet, and healthyish. I knew they were a must-try and messaged Sarah to ask if I could share the recipe.

These waffles are great for those following a gluten-free or dairy-free diet and are delicious enough to make even an average Joe want to enjoy a few. A few of the out-of-the-ordinary ingredients, like cooked quinoa and chia seeds, are included for texture and create a dish with unique flavor, a bit more complex than you run of the mill eggo. Plus, those healthier ingredients mean I have absolutely zero guilt for enjoying a hearty portion. It’s a feel good breakfast option with all the gusto of a Saturday morning meal.

Family Waffle by Wood and Spoon blog. This recipe from Sarah Copeland book Everyday is Saturday is a healthy dairy free waffle made with quinoa and chia seed. This makes 4 thick Belgian style waffles and is best served with maple syrup or a healthy portion of fresh fruit and yogurt. Read more about these make ahead and reheat breakfast treats on thewoodandspoon.com

Sarah recommends serving this waffle with a bit of yogurt and a fried egg, but I opted for yogurt and some fruit I had on hand. For the kids, I offered a pat of butter and a generous pour of syrup, and they devoured each bite, seeds and all. I could see this waffle being topped with fresh berries and whipped ricotta, baked apples and the cinnamon-flavored run-off juices, or even just schmear of plain Jane peanut butter. Think of this waffle as the vehicle for all of your favorite toppings and enjoy as such. It’s truly a treat.

Give this waffle a try and let me know what you think! Thanks for playing a part in my dreams and joining me here each week. Happy baking!

If you like this family waffle you should try:

Apple Pecan Dutch Baby

Buttermilk Pancakes

Maple Oatmeal Biscuits

Almost Vegan White Chocolate Coconut Pancakes

 

 

 

 

 

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Sarah Copeland’s Family Waffle

Family Waffle by Wood and Spoon blog. This recipe from Sarah Copeland book Everyday is Saturday is a healthy dairy free waffle made with quinoa and chia seed. This makes 4 thick Belgian style waffles and is best served with maple syrup or a healthy portion of fresh fruit and yogurt. Read more about these make ahead and reheat breakfast treats on thewoodandspoon.com

This family waffle recipe is a dairy and gluten-free breakfast treat. Recipe excerpted from Everyday is Saturday by Sarah Copeland, reprinted with permission from Chronicle Books

  • Author: Sarah Copeland
  • Prep Time: 5
  • Cook Time: 15
  • Total Time: 20 minutes
  • Yield: 4 1x
  • Category: Breakfast
Scale

Ingredients

  • 1 1/2 cups (235 g) gluten-free flour blend or (210 g) all-purpose flour
  • 3 tablespoons cooked quinoa, cooled
  • 2 tablespoons chia seeds
  • 2 teaspoons unrefined cane sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon fine sea salt
  • 1 1/2 cups (360 ml) real milk
  • 1/2 cup (120 ml) vegetable oil, plus more for the waffle iron
  • 2 large eggs, lightly beaten
  • 1 teaspoon pure vanilla extract
  • Plain yogurt (optional) and fresh berries (or any fruit), for serving
  • 4 eggs, fried, for serving (optional)
  • Pure maple syrup, for serving

Instructions

  1. Preheat a waffle iron (we like a Belgian waffle maker, but any will work). Whisk together the flour, quinoa, chia seeds, sugar, baking powder, and salt. In a separate bowl, whisk together the milk, oil, eggs, and vanilla. When your waffle iron is hot and ready to use, stir the milk mixture into the flour mixture until just combined; the batter will be loose, the consistency of heavy cream.
  2. Spray or brush the waffle iron very lightly with oil. (If your waffle iron is seasoned or nonstick, you should only need to do this once before you begin, not between every waffle, which makes them taste greasy.) Ladle 1 heaping cup (240 ml) of the batter into the waffle iron and cook until golden brown, 12 to 14 minutes. Set aside on a rack while you cook the remaining waffles to keep them crispy (stacking will make them steam and get soggy). Serve the waffles warm with berries, a dollop of yogurt or a fried egg (if desired), and a drizzle of maple syrup, or anything else you desire.
  3. Keep prepared batter in the refrigerator, covered, up to overnight. Or bake the waffles, cool, and freeze them in batches of two in large resealable freezer bags. To eat, bring to room temperature for 5 to 10 minutes, and toast to warm through. If you are making them fresh to order, you should know—as my kids and guests do—that waffle cooking is a one-by-one affair; everyone is allowed to eat their waffle hot and fresh off the press, when they’re best, while the rest cook.

Chocolate Hazelnut Doughnuts

Chocolate Hazelnut Doughnuts by Wood and Spoon blog. These are baked dark chocolate cocoa powder donuts makes with melted butter and topped with a chocolate hazelnut glaze. Sprinkled nuts on top beauty up these quick breakfast pastries that can be made in one bowl! Read more about the recipe on thewoodandspoon.com.

I’m making a new rule. From here on out, Monday’s and doughnuts go together like Lucy and Ethel. No longer will we suffer at the hand of an abruptly short weekend or an agonizing case of the Monday’s. We deserve chocolate hazelnut doughnuts to help us make it through, and I’m here to bring them. 

This past week Brett and I took the kids to the fair. It was approximately 347 degrees outside, but we couldn’t resist the allure of fried funnel cakes on a similarly hot and sticky day. With a bag full of cash (and hand sanitizer), we embraced the sweat and watched the kids have the time of their lives.

Chocolate Hazelnut Doughnuts by Wood and Spoon blog. These are baked dark chocolate cocoa powder donuts makes with melted butter and topped with a chocolate hazelnut glaze. Sprinkled nuts on top beauty up these quick breakfast pastries that can be made in one bowl! Read more about the recipe on thewoodandspoon.com.

I’ve decided that kids visiting the fair require no normal sustenance. While mom and dad are dehydrated and weak from lack of nourishment, the kids are soaring high on overstimulation. I barely got through the door before I was ready to buy one of those paper cups full of salty french fries, but the kids had zero interest. Within minutes, George had hair and dirt matted to his forehead, and Aimee raced from the rides to the games and back to the rides again, never stopping once to consider the plethora of snacks available at her fingertips. Finally, as we were dragging them out the gate, we grabbed a few corn dogs and called it a night, but when I got home I was really wanting some fair food. Where were the fried Oreos? The stuffed crust pizzas? Those hotdogs wrapped in curly fries? If there’s ever a time when you should be able to unbutton your pants and seriously let loose, it’s at the fair. Unfortunately, parents just don’t get to do their snack thing when the kids are fixated on seeing the sights. 

Chocolate Hazelnut Doughnuts by Wood and Spoon blog. These are baked dark chocolate cocoa powder donuts makes with melted butter and topped with a chocolate hazelnut glaze. Sprinkled nuts on top beauty up these quick breakfast pastries that can be made in one bowl! Read more about the recipe on thewoodandspoon.com.

Because I wasn’t given the chance to overindulge at the fair, I’m diving in deep today with these chocolate hazelnut doughnuts. Although I’m no stranger to a traditional fried doughnut, I love making these baked ones that are easier to prepare in my home. After all, fried food at the fair is amazing, but a house that smells like hot grease… less amazing. 

Chocolate Hazelnut Doughnuts by Wood and Spoon blog. These are baked dark chocolate cocoa powder donuts makes with melted butter and topped with a chocolate hazelnut glaze. Sprinkled nuts on top beauty up these quick breakfast pastries that can be made in one bowl! Read more about the recipe on thewoodandspoon.com.

To make these chocolate hazelnut doughnuts, we start with the batter. The dry ingredients of flour, sugar, and cocoa, are brought together with milk and just the right amount of melted Kerrygold butter to make a thick, fudgy mixture. Prepare your favorite doughnut pan with cooking spray and spoon the batter into a piping bag or large plastic bag with the end snipped off. Pipe the batter into the pan and bake them until they’ve puffed slightly and a toothpick inserted comes out clean.

Chocolate Hazelnut Doughnuts by Wood and Spoon blog. These are baked dark chocolate cocoa powder donuts makes with melted butter and topped with a chocolate hazelnut glaze. Sprinkled nuts on top beauty up these quick breakfast pastries that can be made in one bowl! Read more about the recipe on thewoodandspoon.com.

The topping for these chocolate hazelnut doughnuts is a simple shiny glaze that sets up firm and will stick to all of the chopped hazelnuts or chocolate shavings that you to sprinkle on top. While I prefer to nibble on these fresh from the oven, absolutely no one complained when I served them for breakfast on day 2. They were positively destroyed.

Chocolate Hazelnut Doughnuts by Wood and Spoon blog. These are baked dark chocolate cocoa powder donuts makes with melted butter and topped with a chocolate hazelnut glaze. Sprinkled nuts on top beauty up these quick breakfast pastries that can be made in one bowl! Read more about the recipe on thewoodandspoon.com.

Kerrygold is my go-to butter in all circumstances, and I’m thrilled to find that it performs well in these baked chocolate hazelnut doughnuts. The pastries stay moist and flavorful even on day 2 and 3 of consuming, and I have no doubt that choosing a quality butter had something to do with that. Pick some up for yourself next time you’re at the store and let me know what you think. In the meantime, I hope you get the try these chocolate hazelnut doughnuts in your own kitchens! Happy baking!

Chocolate Hazelnut Doughnuts by Wood and Spoon blog. These are baked dark chocolate cocoa powder donuts makes with melted butter and topped with a chocolate hazelnut glaze. Sprinkled nuts on top beauty up these quick breakfast pastries that can be made in one bowl! Read more about the recipe on thewoodandspoon.com.

If you like these chocolate hazelnut doughnuts you should try:

Coffee Donuts: Two Ways

Jelly Donuts

Doughnut Croquembouche

Tiramisu Cream Puffs

 

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Chocolate Hazelnut Doughnuts

Chocolate Hazelnut Doughnuts by Wood and Spoon blog. These are baked dark chocolate cocoa powder donuts makes with melted butter and topped with a chocolate hazelnut glaze. Sprinkled nuts on top beauty up these quick breakfast pastries that can be made in one bowl! Read more about the recipe on thewoodandspoon.com.

These chocolate hazelnut doughnuts are rich chocolate baked pastries topped with a simple chocolate hazelnut glaze.

  • Author: Kate Wood
  • Prep Time: 15
  • Cook Time: 20
  • Total Time: 35 minutes
  • Yield: 18 1x
  • Category: Breakfast
Scale

Ingredients

For the donuts:

  • 6 tablespoons (85 gm) unsalted butter, melted
  • 2 large eggs
  • 1 cup (240 gm) sour cream
  • 1 teaspoon vanilla extract
  • 11/2 cups (210 gm) bread flour
  • 2/3 cup (50 gm) cocoa powder
  • 1 cup (200 gm) brown sugar
  • 11/2 teaspoons espresso powder or instant coffee
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • For the glaze:
  • 1 cup powdered sugar
  • 21/2 tablespoons cocoa powder
  • ¼ cup chocolate hazelnut spread
  • ¼ cup milk

Instructions

To prepare the donuts:

  1. Preheat the oven to 350 degrees and lightly grease a donut baking pan with cooking spray.
  2. In a large bowl, combine the butter, eggs, sour cream, and vanilla extract. In a separate bowl, combine the flour, cocoa powder, brown sugar, espresso powder baking powder, baking soda, and salt. Pour the wet ingredients into the dry ingredients and stir to combine. The mixture is thick, so be sure to incorporate the ingredients well. Pour the batter into a piping bag or a quart-sized plastic bag with the end snipped off. Pipe the mixture into the wells of the donut pan, filling each about ¾ of the way full. Bake in the preheated oven for about 10 minutes or until a toothpick inserted comes out clean. Repeat the process with the remaining batter until all the donuts are cooked. Set aside to cool.

To prepare the glaze:

  1. Whisk all of the ingredients together. Add additional milk to thin out the mixture if desired. Dip the cooled donuts in the glaze and allow to set. Feel free to sprinkle with chopped toasted hazelnuts prior to glaze setting if desired.

Vanilla Butter Loaf

Vanilla Butter Loaf by Wood and Spoon. This is a pound cake like cake with a cinnamon swirl and a simple vanilla glaze. Top with fresh seasonal fruit or eat plain! This make ahead treat is great to serve as a breakfast snack or dessert. Learn more about this easy baked good on thewoodandspoon.com

You gotta have those back pocket recipes- the ones that come together easily, can find a home throughout every season, and never disappoint. This vanilla butter loaf is an easy peasy cake that can serve as a nest for all of your favorite seasonal fruits and easily doubles as dessert and breakfast. It’s as beautiful as it is delicious, so let me tell you all about it.

Vanilla Butter Loaf by Wood and Spoon. This is a pound cake like cake with a cinnamon swirl and a simple vanilla glaze. Top with fresh seasonal fruit or eat plain! This make ahead treat is great to serve as a breakfast snack or dessert. Learn more about this easy baked good on thewoodandspoon.com

One of my favorite things about this vanilla butter loaf is that it’s pretty much dessert disguised as a breakfast bread. You know those loaf cakes that are served at coffee shops? This is that kind of thing. It has major pound cake vibes, but its loaf shape and the swirl of spice through the center of the cake totally establishes it as a breakfast food, if you ask me. The whole thing is glazed with a simple powdered sugar icing that envelopes the cake in lemon scented sweetness and protects it from drying out.

Vanilla Butter Loaf by Wood and Spoon. This is a pound cake like cake with a cinnamon swirl and a simple vanilla glaze. Top with fresh seasonal fruit or eat plain! This make ahead treat is great to serve as a breakfast snack or dessert. Learn more about this easy baked good on thewoodandspoon.comVanilla Butter Loaf by Wood and Spoon. This is a pound cake like cake with a cinnamon swirl and a simple vanilla glaze. Top with fresh seasonal fruit or eat plain! This make ahead treat is great to serve as a breakfast snack or dessert. Learn more about this easy baked good on thewoodandspoon.com

Another plus of this vanilla butter loaf is that it can easily be topped with whatever fresh fruits you have on hand. Here, I opted for figs and toasted almonds, but berries, baked apples or pears, Concord grapes, or stone fruit would taste delicious. Choose whatever is in season and most beautiful for best results or feel free to opt out entirely. The cake is delicious on its own.

Vanilla Butter Loaf by Wood and Spoon. This is a pound cake like cake with a cinnamon swirl and a simple vanilla glaze. Top with fresh seasonal fruit or eat plain! This make ahead treat is great to serve as a breakfast snack or dessert. Learn more about this easy baked good on thewoodandspoon.com

I’m sharing today’s recipe with my friends at Kerrygold. This vanilla butter loaf has a distinct richness and melt-in-your-mouth flavor that can only be attributed to quality butter. You already know that I count on Kerrygold for all of my most flavorful baked treats, and this loaf is no exception. Be sure to choose a butter you trust for this cake and you won’t be disappointed.

Vanilla Butter Loaf by Wood and Spoon. This is a pound cake like cake with a cinnamon swirl and a simple vanilla glaze. Top with fresh seasonal fruit or eat plain! This make ahead treat is great to serve as a breakfast snack or dessert. Learn more about this easy baked good on thewoodandspoon.com

I’ll be popping in next week with not one but TWO recipes for you all to nosh on, so stay tuned. You won’t want to miss them. Many thanks to Kerrygold for sponsoring this post. I hope you all get to baking this week and enjoy this vanilla butter loaf!

Vanilla Butter Loaf by Wood and Spoon. This is a pound cake like cake with a cinnamon swirl and a simple vanilla glaze. Top with fresh seasonal fruit or eat plain! This make ahead treat is great to serve as a breakfast snack or dessert. Learn more about this easy baked good on thewoodandspoon.com

If you like this vanilla butter loaf you should try:

Marble Loaf Pound Cake

Cherry Pound Cake

Banana Crumb Cake

Lemon Pound Cake

 

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Vanilla Butter Loaf

Vanilla Butter Loaf by Wood and Spoon. This is a pound cake like cake with a cinnamon swirl and a simple vanilla glaze. Top with fresh seasonal fruit or eat plain! This make ahead treat is great to serve as a breakfast snack or dessert. Learn more about this easy baked good on thewoodandspoon.com

This vanilla butter loaf is similar to a pound cake and features a vanilla glaze and fresh fruit and nuts on top!

  • Author: Kate Wood
  • Prep Time: 15
  • Cook Time: 45
  • Total Time: 1 hour
  • Yield: 1 loaf 1x
  • Category: Dessert
Scale

Ingredients

For the cake:

  • ¾ cup (170gm) unsalted butter, at room temperature
  • 1 cup (200 gm) sugar
  • 3 large eggs, at room temperature
  • 11/2 teaspoons vanilla extract
  • 2 teaspoons lemon zest
  • 11/2 cups (200 gm) all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ¼ cup (60 gm) buttermilk, at room temperature

For the filling:

  • ¼ cup (50 gm) brown sugar
  • ½ teaspoon cinnamon
  • ¼ teaspoon cardamom

For the topping:

  • 1 cup (115 gm) powdered sugar
  • 11/2 teaspoons lemon juice
  • 2 teaspoons lemon zest
  • 11/2 cups sliced fruit- I used figs
  • 2 tablespoons sliced almonds

Instructions

  1. Preheat the oven to 350 degrees and lightly grease and flour an 8”x4” loaf pan. In the bowl of a stand mixer, cream the butter and sugar together on medium speed until light a fluffy, about two minutes. Add the eggs one at a time, scrape the sides of the bowl and beat on low to combine. Add the extract and zest. Scrape the sides of the bowl and add half of the flour, the baking powder, and the salt. Stir on low until almost combined and then add the buttermilk. Scrape the sides of the bowl and stir the remaining flour in on low speed. To not overmix. Set aside.
  2. In a small bowl, prepare the filling by combining the brown sugar, cinnamon and cardamom. Spread half of the batter into the prepared loaf pan and sprinkle the filling on top. Dollop the remaining batter on top of the brown sugar mixture and smooth the top. Bake in the preheated oven for about 45-50 minutes or until a toothpick inserted comes out clean. Remove the cake from the oven and allow to cool.
  3. When cooled, whisk together the topping. Combine the powdered sugar, lemon juice and zest until you achieve your desired consistency. Add extra powdered sugar to thicken the glaze and extra lemon juice to thin it out. You can test the consistency on the side of a glass. Pour on top of the cake and garnish with fruit (I prefer figs or strawberries) and almonds. Serve immediately.

English Muffin Bread and Homemade Apple Butter

English Muffin Bread and Apple Butter this simple no knead one bowl quick rise yeast bread is a loaf form of the classic breakfast dish. Serve it with homemade maple apple butter made in a slow cooker/ crock pot. This is a simple make ahead baked good perfect for the fall. Read more at thewoodandspoon.com

Do you ever have those days that seem to glue themselves to your brain? A set of moments that hang out in your memories like they’ve lived there forever? Earlier this week, the kids convinced me to relinquish my indoor post at the nursing chair to come play outside. Surprised by the unseasonably cool weather, I sat in the grass with Charlie laid back on my lap. He kicked his little feet and looked upward with wide eyes that I could tell were taking in the noises and sights before him. Birds chirping. The wind in the trees. A lone cricket singing somewhere far off. We’d kept inside for most of the summer, so the outdoor elements were new to him. I followed his cue and tried to take it all in too.

English Muffin Bread and Apple Butter this simple no knead one bowl quick rise yeast bread is a loaf form of the classic breakfast dish. Serve it with homemade maple apple butter made in a slow cooker/ crock pot. This is a simple make ahead baked good perfect for the fall. Read more at thewoodandspoon.com

A few yards away, Aimee and George were playing games in the yard. They’d disappear into the garage and return with various balls and rocks they found along the way. When they tired of the toys, they raced around the yard chasing each other’s shadows until they ran out of grass. “Mama, look at us! Look how fast we are!” The sight of them running toward me, legs flailing and heads tossed back in laughter, was akin to something you’d see in the movies.

I started to get my phone to take pictures but hesitated for fear that I’d disrupt the beauty that was unfolding. It was the single most peaceful and pure moment we had experienced all summer. I knew it was something special and immediately tried to lock it all into my brain: Aimee’s eyes glittering in the glare of the sun;  the way Charlie smacked his lips when his searching eyes caught mine; the hair at the crown of George’s head that flopped up and down as he ambled about the yard. This was my entire world making magic in our backyard, and I took in the details of the scene with wonder that I got to be apart of it all.

English Muffin Bread and Apple Butter this simple no knead one bowl quick rise yeast bread is a loaf form of the classic breakfast dish. Serve it with homemade maple apple butter made in a slow cooker/ crock pot. This is a simple make ahead baked good perfect for the fall. Read more at thewoodandspoon.com

To be fair, someone was crying within minutes. We eventually went back inside, ate supper, and resumed the bedtime circus, but for just a second, the near-fall air and a patch of grass afforded me a memory I plan to hold onto for a while. This past summer gave us a lot, but I’m still longing for the change of pace that fall will bring. So maybe that’s why you’re getting English muffin bread and homemade apple butter today. Yes, there’s still room for summer berries and ice cream cones, but I’m hoping this small peek into autumn recipes will spur on the shift I’m longing for. So let’s talk about the recipe.

Do you love English muffins? Apple butter? I can remember disapproving of both as a child. The dry texture of the muffins seemed far less acceptable that a toasted slice of white bread, and apple butter came in second to the option of store-bought jelly. Now, as an adult, I adore the way an English muffins’ deep nooks serve as a pool for whatever topping you’ve slathered on and I appreciate the rich apple and cinnamon flavor in the apple butter. Both elements are cozy and seem appropriate for fall.

English Muffin Bread and Apple Butter this simple no knead one bowl quick rise yeast bread is a loaf form of the classic breakfast dish. Serve it with homemade maple apple butter made in a slow cooker/ crock pot. This is a simple make ahead baked good perfect for the fall. Read more at thewoodandspoon.com

English muffin bread is surprisingly simple to make. It’s a no-knead recipe that is stirred together in a bowl and dumped in loaf pans for a short rise. The whole process takes less than an hour, so you can have fresh crannied bread within the length of a lazy Saturday morning. The apple butter is similarly simple although it does take a bit longer to prepare. Apples, maple syrup, and a generous amount of spice are cooked low and slow in a crock pot until the mixture is soft enough to puree. After a quick whiz in a blender or food processor, I like to cook it down even more to thicken the mixture. The blend keeps well in the refrigerator and serves as a great alternative to your morning peanut butter or jelly toast.

I’m sharing today’s recipe with my friends at Stemilt. Stemilt is is a leading Washington state grower, packer, and shipper of fruit including apples, pears, cherries, and more. Each quarter, I’ve been developing recipes for their blog using their best in-season fruits. This month, I got my hands on their fuji apples, and thought a sweet and simple apple butter would make for a delicious treat to spread all season long. Head to their site at the link below to read all about it and give the recipe a try! I can’t wait to hear what you think. Enjoy this change of season and happy baking!

CLICK HERE FOR THE RECIPE FOR THIS ENGLISH MUFFIN BREAD AND APPLE BUTTER

English Muffin Bread and Apple Butter this simple no knead one bowl quick rise yeast bread is a loaf form of the classic breakfast dish. Serve it with homemade maple apple butter made in a slow cooker/ crock pot. This is a simple make ahead baked good perfect for the fall. Read more at thewoodandspoon.com

If you like this english muffin bread you should check out:

Buttermilk Bread

Pumpkin Yeast Bread

Flaxseed Bread

Cinnamon Swirl Bread

 

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English Muffin Bread

English Muffin Bread and Apple Butter this simple no knead one bowl quick rise yeast bread is a loaf form of the classic breakfast dish. Serve it with homemade maple apple butter made in a slow cooker/ crock pot. This is a simple make ahead baked good perfect for the fall. Read more at thewoodandspoon.com

Just like the original English muffins, but in loaf form!

  • Author: Kate Wood
  • Prep Time: 5
  • Cook Time: 20
  • Total Time: 60
  • Yield: 2 loaves 1x
  • Category: Bread
Scale

Ingredients

  • ¼ cup (60 gm) lukewarm water
  • 1 tablespoon honey
  • 4 teaspoons active dry yeast
  • 5 cups all-purpose flour
  • 21/4 cups milk, lukewarm
  • 2 teaspoons salt
  • ¼ teaspoon baking soda
  • Cornmeal

Instructions

  1. Combine the water, honey, and yeast in a large bowl of a stand mixer. Allow the yeast to dissolve. Add in one cup of flour and the milk, stirring to combine. Add in the remaining flour, the salt, and the baking soda, and beat on medium speed until smooth, about 2 minutes.
  2. Lightly grease two 8”x4” loaf pans and dust them with cornmeal. Dump half of the thin dough into each prepared pan. Cover with a tea towel and allow to rise in a warm spot in the kitchen until the loaves dome an inch outside of the pan.
  3. In the meantime, preheat the oven to 375 degrees. Once the loaves have risen, bake in the preheated oven about 20-22 minutes or until the tops are golden and sound hollow when tapped. Remove from oven and cool about 15 minutes in the pan. Remove from the pan and cool completely. Serve bread toasted and sliced.

 

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Apple Butter

English Muffin Bread and Apple Butter this simple no knead one bowl quick rise yeast bread is a loaf form of the classic breakfast dish. Serve it with homemade maple apple butter made in a slow cooker/ crock pot. This is a simple make ahead baked good perfect for the fall. Read more at thewoodandspoon.com

This apple butter is made in a slow cooker and sweetened with maple syrup!

  • Author: Kate Wood
  • Prep Time: 5
  • Cook Time: 240
  • Total Time: 4 hours 5 minutes
  • Yield: 2 cups 1x
  • Category: Condiment
Scale

Ingredients

  • 2 pounds of apples (I used fuji), peeled, cored and roughly sliced
  • ¼ cup maple syrup
  • 1 teaspoon cinnamon
  • Pinch of cloves
  • Pinch of salt
  • 1 teaspoon vanilla

Instructions

  1. Combine the apples, maple syrup, cinnamon, cloves, and salt in a slow cooker and set to high for 4-5 hours, stirring hourly until the apples are soft and juices are starting to get sticky around the edges of the pot. Carefully remove the mixture from the slow cooker and puree in a blender or food processor until smooth. Return the apple mixture back to the slow cooker and cook for an additional 1-2 hours or until desired consistency is reached. Add the vanilla extract and taste for sweetness. Add an additional tablespoon of maple syrup if desired. Allow to cool prior to use.