This chicken soup recipe clocks in at 36 grams of protein per bowl so it can be served for dinner or as a light appetizer with a side of kale salad. It’s balanced, healthy and basic yet totally satisfying. As you can see, I’ve finished mine with fresh lime and chiles, but I encourage you to make it your own and have loads of ideas for you to try.

Soup is something I like to rotate between meals just to break things up. My family really enjoys soup, and it’s just another way to serve chicken that keeps it interesting to eat.

About This Chicken Broth

I practically never buy soup and it’s really because homemade chicken broth is superior in flavor. It’s just so simple to make from scratch and I’m constantly playing around with whatever I happen to have on hand.

• Ginger. Fresh, anti-inflammatory, adds a spicy factor.
• Garlic and onions. Just the right amount of potency, anti-viral, anti-bacterial.
• Salty broth. Think great for hydrating post workout or when you have the flu.
• Generous amounts of lime juice and a pinch of zest.
• A pile of cilantro – or go with fresh mint, Thai basil, kaffir lime, parsley, or rosemary.
• Coconut milk for richness (think Tom Kha vibes). Absolutely feel free to swap in half and half if you prefer.

What never ceases to amaze me about this soup is how people react. People assume this is an involved recipe because it tastes so complex, but it’s actually really simple to make.

💭Top Tip

When using delicate herbs or greens, add them at the very end so the color and flavors really pop.

White Chicken Chili Variation

Consider fanning some avocado and minced red onion on top if you’d like a white chicken chili option. Have powdered ginger and garlic? Try swapping those if that’s what you’ve got. You can even add corn (fresh or frozen) and a handful of cheese, canned beans, etc.

Preparation

Make the entire recipe start to finish or prep and freeze for later.

🔪 Instructions

Cook the chicken until they reach 165°F then set aside.

Dice the vegetables (medium chop). Use a microplane to grate the peeled ginger. This is where you can double the garlic if you prefer to swap out the ginger.

Sauté or sweat the vegetables until tender. Don’t skip this step because it forms the base layer of your homemade broth.

Add 2 cups of water and shredded chicken to the pot. Let that come to a simmer.

Finish the soup with coconut milk (for dairy free–half and half works, too), lime juice and zest, and a big pinch of fresh herb magic on top.

Taste the soup and if it needs it, add more salt.

Freezer Options

This soup can be frozen for up to 1 month and I have two options for you.

The Cook-Later Option: See the recipe card notes for instructions on how to prep, freeze, then cook the soup.

The Reheat-It Option: If you would like to cook the soup first, then freeze, you will follow the recipe as written but omit the garnish. Allow soup to cool 20 minutes then portion and transfer to freezer bags or glass containers. Simply microwave to reheat. Garnish and serve.

Scaling

If scaling up or down, keep all ratios the same except the salt; add 1 teaspoon sea salt and then add more to taste. When scaling, bare in mind you will need a vessel that can hold roughly 4 cups for the original recipe (so 8 cups if doubling, 12 cups if tripling).

Leftovers

Leftovers? But how? You mean you didn’t stand dunking your spoon into the leftovers in the pot? Just me then, okay. You can store any soup leftovers in a sealed container in the fridge for 4 days. The garnish should be stored separately and added after you’ve rewarmed it.

Nutrition, big flavor, and healing whole food ingredients make this a cold-weather (and head-cold) essential. Garlic, ginger, and lime juice? This trio can make it all better.

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Creamy Chicken Soup

Creamy homemade chicken and vegetable broth with shredded chicken and finished with citrus and cilantro. Chiles or spices may be added if you like.

Course Appetizer, Main Course

Cuisine American

Keyword cream soup

Prep Time 45 minutes minutes

Cook Time 7 minutes minutes

Total Time 52 minutes minutes

Servings 4 people

Calories 484kcal

Author Chef Sara Furcini

Ingredients

• 6 boneless skinless chicken thighs
• 1 teaspoon sea salt
• 1 tablespoon olive oil lard, tallow, avocado oil, or butter work, too
• 1 onion diced
• 3 stalks celery diced
• 4 garlic cloves chopped
• 2 teaspoons fresh ginger minced
• 1 14- ounce can full-fat coconut milk or substitute half-and-half
• 4 limes remove zest from 1 lime and then extract juice (about 1/4 cup)
• 1/4 cup fresh herbs cilantro, mint, thai basil for garnish (chiffonade)

Instructions

Cook the chicken.

• Slow Cooker Method: Season chicken thighs with salt and place in slow cooker with the oil. Set to “Bake” mode for 400F for 45 minutes.

  Oven Method: Use an oven-safe pan or Dutch oven at 400F, spread oil and place seasoned chicken thighs in pan. Bake for 45 minutes or until an internal temperature registers 165℉.
• Meanwhile, prepare the vegetables. Chop the vegetables (onion, celery, and garlic) and transfer them to a large prep bowl as you work to give yourself plenty of room on the cutting board. If you own a microplane, mince the ginger directly over the bowl to capture as much ginger juice as possible (as opposed to just chopping it).
• Sweat vegetables and make broth. Use tongs to transfer the cooked chicken to a plate. Allow to rest for 10 minutes so you don't burn your hands and so the chicken can reabsorb surface juices. Combine the vegetables (onion, celery, garlic, and ginger) to the hot slow cooker or Dutch oven. Sauté on high heat for 7 minutes. Stir then add 2 cups of water. Return the shredded chicken (discarding the bones) to the pot.
• Finish the soup. Bring to a simmer then add coconut milk, lime zest, and lime juice. Allow the soup to warm then serve along with salt to taste. Top with fresh cilantro, mint, or Thai basil for Asian flavors or try adding avocado or red onion for Southwest.

Notes

Freezer Instructions:

FREEZE TOGETHER:

• 6 boneless skinless chicken thighs
• 1 teaspoon sea salt
• 1 tablespoon olive oil or avocado oil
• 1 onion diced
• 3 stalks celery diced
• 4 garlic cloves chopped
• 2 teaspoons fresh ginger minced
• 1 14-ounce can full-fat coconut milk (additive free)
• 4 limes (zest of 1 lime plus 1/4 juice)

INSTANT POT: From frozen, add 2 cups water then high pressure for 13 minutes + 10 minutes natural release.

SLOW COOKER: Thaw first, and then cook 6 hours on high.

FINAL STEP: Shred the meat and serve with cassava pasta, baked sweet potato, cauliflower or broccoli rice, zucchini noodles, etc.

If you regularly make batches of smoked chicken thighs, you can simply shred that for a smoky version of this soup.

Nutrition

Serving: 1bowl | Calories: 484kcal | Carbohydrates: 15g | Protein: 36g | Fat: 33g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 161mg | Sodium: 775mg | Potassium: 873mg | Fiber: 3g | Sugar: 3g | Vitamin A: 526IU | Vitamin C: 29mg | Calcium: 86mg | Iron: 6mg

As always, if you try a variation to this recipe that you like, you can leave it in the comments so you have a record for when you come back to make it again.

Artichokes are such a delicacy but because they contain so many inedible parts, they can be downright daunting. If you love the taste and want to learn how to cut, cook, and eat them with ease, welcome! Today is the day you master the artichoke.

Let me start by saying that I am especially glad you are here. My favorite recipes involve some sort of challenge and the ability to be creative beyond cooking101. I KNOW that if you are reading this, you likely are a frayed apron cook in your own right. I see you!

I covet an artichoke. We never had them growing up.

This weekend, my sense of accomplishment came from teaching my son how to eat his first artichoke. He loved it! Even my husband, who is never excited about artichokes, raved “these are the best!” His apathy for them comes from thinking of them as steamed and lifeless.

All of this is to say, clean your chokes, stuff and roast them and people will think of you as an artichoke angel. Definitely plan on at least an entire artichoke per person. It’s hard to share that prized heart!

Gather Your Ingredients:

Today, we will be steaming, then stuffing and roasting whole artichokes with the usual players: breadcrumbs, olive oil, and garlic but also some pairings that you might not expect: capers, roasted bell peppers, and a citrusy vinaigrette.

When you sink into this artichoke, you will get earthy and briny tastes amplified by acidity (so not quite as rich as a dairy-based recipe). This is a pretty refreshing spring dish with lots of whole foods ingredients.

Would you look at that?

These are so gosh darn pretty. They make for a lovely appetizer for a family brunch. Honestly, I think they’d make a fabulous vegetarian centerpiece. Regardless of how you serve them, you can’t go wrong with an artichoke.

You can even make these gluten-free if you use gluten-free breadcrumbs, making this recipe:

Visual Tutorial on How to Prepare Fresh Artichokes 

Ingredient Tip: Did you know that cut artichokes oxidize and turn black? To prevent them from turning colors, you simply place them in a bowl of acidulated water (water with lemon juice usually) or just rub your halved lemon directly on the artichoke where you cut it open.

How to Cut

It’s probably safest to use a serrated knife to trim the top portion of the artichoke but I almost always use a really sharp chef’s knife.

Other nice things to have are a pair of kitchen shears for removing the pointy end of petals (about ¼ of the way down allows the petals to sit flat). While you can remove the fuzz while the artichoke is raw. It’s quite a bit simpler to do this step after the artichokes have been steamed.

Steam (Don’t Boil)

A steamer basket is key and will enable you to keep the artichokes above the boiling water. Steaming with a spritz or two of fresh lemon juice maintains the color and flavor of the artichokes as they cook.

Cooking Tip: If your steamer basket sits very low, you may need to add additional water halfway through as you really don’t want the artichokes submerged. Boiling will zap your artichokes of their flavor.

After the artichokes have cooled, you can remove the inedible center (so, just remove the fuzzy portion) with a spoon. This will vastly improve the eating experience.

Why Bother Roasting?

While you can eat freshly steamed artichokes, we are using a breadcrumb-based stuffing and we want to get the breadcrumbs slightly golden brown and crispy. Roasting also intensifies the flavor of each ingredient and allows everything to come together.

How to Cook Stuffed Artichokes

Really fill the heck out of your artichokes then roast them until you see the breadcrumbs brown in spots. This could take 15 minutes or longer.

How to Eat

You pull the leaves off one-by-one and bite down pulling and scraping the remove “the meat.” You can use a fork to enjoy little bites of the breadcrumb center, too.

Truly, I was surprised how quickly my 2-year-old figured out how to scrape the leaves with his teeth. He really seemed to get a kick out of this one.

Sometimes a photo (or video) is worth a thousand words. If at any point you’re not understanding an instruction, please check out the images or drop me a comment. I always try to get back to people as quickly as I can.

To reiterate, I love connecting with people who are well on their way through their cooking journey. It means I get to share even more creative recipes (like this one!). Oh, I DO hope you’ll come back:)

Your Curated Recipe Playlist:

• Homemade Pasta
• Rotisserie Chicken How-To with Seasonal Vegetable
• Creamy Rhubarb Lime Sorbet
• Extra Fudgy Gluten-Free Brownies (Dairy Free)

The Frayed Apron is committed to several rounds of testing so that our recipes always work! Here’s the feedback we received from our recipe tester:

Stuffed artichokes – No notes really, instructions were straightforward, it was pretty yummy. My family jokes that artichokes are the only food in the world I don’t like but I think you’ve converted me!

Adam Rahman, recipe tester and food photographer

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STUFFED ARTICHOKES

DAIRY FREE, GLUTEN-FREE, NUT FREE, SOY FREE, VEGAN

Freshly prepared artichokes are a must try. Serve these stuffed chokes as a gourmet vegetarian appetizer or a main course.

Course Appetizer, Main Course

Cuisine American

Keyword artichoke

Prep Time 10 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 2 people (1 artichoke each)

Calories 543kcal

Author Chef Sara Furcini

Equipment

• steamer pot with steamer basket
• Kitchen shears
• Chef’s knife

Ingredients

• 2 approximately 1-pound artichokes, washed and dried
• ¼ cup fresh orange juice
• 2 tablespoons red wine vinegar
• 1 teaspoon dijon mustard
• ¼ cup extra virgin olive oil
• 1 garlic clove minced
• Black pepper
• 2 tablespoons capers drained
• ½ cup roasted red pepper from 1 roasted pepper or from the jar, minced
• 1/2 cup packed baby spinach minced
• 1 cup breadcrumbs such as store bought or homemade (gluten free is ok)

Instructions

• Prepare the artichokes. Use a chef’s knife or serrated knife to cut straight through the top 2-inches of each artichoke and enough off the base to allow the artichoke to sit flatly. Use kitchen scissors or a chef’s knife to discard any tough outer leaves (usually toward the bottom of the artichoke stem-end). Use scissors to cut sharp tips of leaves.
• Steam the artichokes. Fill a pot with a couple inches of water and place a steam rack on top. Set the artichokes, stem-end up on the rack. Drizzle with about ¼ teaspoon acid (lemon juice or red wine vinegar) per artichoke then cover. Simmer over medium low heat until tender, about 40 minutes (more or less time, depending on the size of your artichokes*).
• Make the stuffing. Whisk together the orange juice, red wine vinegar, mustard, olive oil, garlic, and black pepper. Mix in the capers, roasted red pepper, spinach, and breadcrumbs.
• Stuff the artichokes then roast. After steaming, use a pair of tongs to remove the artichokes to cool on a plate. Gently remove just enough of the leaves from the center to reveal the “hairs” or fuzz. Use a spoon to gently scrape away and discard the fuzz to reveal a clean “heart.” Place the artichokes in a baking dish (or casserole dish) heart-side up so that they fit snugly. Use a spoon to pack the center of each choke with plenty of stuffing. Next, drizzle filling between the leaves; tip: using your fingers to spread the leaves will help you get more stuffing in there. Season each artichoke with salt then roast in the oven for 15 minutes or until the breadcrumb stuffing appears golden. Serve and savor each and every bite.

Video

Notes

Timing artichokes and cook time:

It’s actually pretty difficult to offer a universal cook time for artichokes because they cook at different rates depending on the size and other factors.

If you can pierce them through easily with a skewer, they may be removed from the steamer. You will be roasting further so it’s ok if the artichoke doesn’t just fall right off the skewer (this visual is the one you would look for if you were only steaming and not following with a roast).

Nutrition

Serving: 1stuffed artichoke | Calories: 543kcal | Carbohydrates: 58g | Protein: 13g | Fat: 30g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 20g | Sodium: 1252mg | Potassium: 753mg | Fiber: 10g | Sugar: 7g | Vitamin A: 977IU | Vitamin C: 50mg | Calcium: 189mg | Iron: 5mg

Recipe Photography by Adam Rahman

Now you can enjoy the magic of New Orleans-style beignets at home! These donuts are pillowy with just the right amount of chew. As you can see, they get dusted generously with powdered sugar and for a special Fall twist, there’s a dash of pumpkin pie spice, too.

I just love a fresh donut. Don’t you?

Donuts are my happy place for sure, and it doesn’t get much better than coffee and beignets for breakfast.

Authentic Beignets

While the exact recipe for beignets may vary slightly from one chef to another, there are a few key ingredients that are essential for creating the authentic New Orleans beignet experience. The basic ingredients include flour, water, eggs, sugar, salt, and yeast. These simple pantry staples come together to form the foundation of the delicious beignet dough.

To prepare the dough, the dry ingredients are first combined in a mixing bowl. Warm water is then added to activate the yeast and create a soft, elastic dough. The dough is kneaded until it becomes smooth and elastic, which helps to develop the gluten and create the desired texture. After a period of resting and rising, the dough is ready to be rolled out and cut into the iconic beignet shapes.

Traditionally, beignets are cut into square or rectangular shapes, although many modern variations feature round or triangular forms. The dough is then deep-fried until it puffs up and turns golden brown. The beignets are carefully flipped over to ensure even cooking and then drained on a paper towel to remove any excess oil. Finally, they are generously dusted with powdered sugar before serving.

Step-by-Step Guide to Making Beignets at Home

Now that you have an understanding of the history and ingredients behind beignets, let’s dive into a step-by-step guide to making these delightful treats at home. With a little bit of patience and practice, you’ll soon be enjoying freshly made beignets whenever the craving strikes.

Gather your ingredients

Before you begin, make sure you have all the necessary ingredients on hand. You’ll need:

• lukewarm water (115℉): I recommend using filtered water that’s warm like bath-water to the touch.
• sugar: granulated white sugar helps activate the yeast but honey works, too
• active dry yeast: you may substitute instant yeast 1:1
• 1 large egg: equals roughly 1/4 cup egg for reference
• salt: sea salt or Kosher salt, preferably no table salt which contains bitter-tasting iodine
• whole milk or half-and-half: dairy slows down the rise and gives a soft texture and enhances the flavor of the dough; you may use any milk alternative 1:1 (low fat, heavy cream, canned coconut milk, even buttermilk)
• bread flour: Because of the proportion of starch to protein, you can’t just swap all-purpose flour or pastry flour
• shortening: This ingredient helps create a dough that melts in your mouth and is tender; you may use refined or unrefined coconut oil instead
• refined coconut oil: this is the fry-oil of choice but canola is a budget-friendly substitute
• powdered sugar: this is the classic choice for dusting over freshly fried beignets
• pumpkin pie spice: This is an optional ingredient that can be incorporated into the dough or the powdered sugar topping for a Fall treat

Step 1: Activate the yeast

In a medium bowl, combine the warm water and granulated sugar. Sprinkle the yeast over the water and let it sit for about 5 minutes, or until it becomes foamy. This indicates that the yeast is active and ready to use.

Step 2: Mix the dough

Combine the egg, salt, and milk with the activated yeast and stir gently. Add the flour and shortening and stir to form a sticky dough.

Step 3: Knead the dough and let it rise

Transfer the dough to a lightly floured surface and knead it for about 5 minutes, or until it becomes smooth and elastic. If the dough feels too sticky, you can add a little more flour, but be careful not to add too much, as it can result in a dense beignet.

Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm, draft-free area for about 1 to 2 hours, or until it doubles in size. This is an important step for developing the desired light and airy texture of the beignets.

Step 4: Roll out and cut the dough

After the dough has risen, gently punch it down to release any excess air. Roll out the dough on a lightly floured surface to a thickness of about 1/4 inch. Use a sharp knife or a pizza cutter to cut the dough into squares or rectangles, about 2 to 3 inches in size.

How to Safely Fry Beignets: In a large, deep pot or Dutch oven, heat about 2 inches of high heat oil (refined coconut oil or vegetable oil) to a temperature of 325°F (163°C). Carefully drop a few beignets into the hot oil, being cautious not to overcrowd the pot. Fry the beignets for about 2 to 3 minutes per side, or until they turn golden brown and puffy.

Drain and dust with powdered sugar

Using a slotted spoon or tongs, transfer the fried beignets to a paper towel-lined plate to drain any excess oil. While they are still warm, generously sprinkle the beignets with powdered sugar (mixed with pumpkin pie spice, if using). Repeat the frying process with the remaining dough until all the beignets are cooked.

Serve and enjoy

Serve the freshly made beignets while they are still warm and at their most delicious. Enjoy them with a cup of coffee or hot chocolate for the ultimate indulgence. Be sure to share them with friends and family, as beignets are best enjoyed in good company.

With this step-by-step guide, you’ll be able to create your own batch of authentic beignets that rival those found in the best New Orleans cafes. Don’t be afraid to experiment with different shapes and fillings to put your own personal spin on this classic treat.

Best Places to Find Authentic Beignets in New Orleans

When visiting New Orleans, indulging in authentic beignets is a must and while you might not want to indulge more than once, if you’re staying for a while, why not tour all the hot spots? The city is home to several iconic establishments. Here are some of the best places to find authentic beignets in New Orleans:

1. Café Du Monde: Located in the heart of the French Quarter, Café Du Monde is a New Orleans institution. This iconic café has been serving beignets since 1862 and is known for its 24/7 operation. Enjoy your beignets with a cup of their famous café au lait for the ultimate New Orleans experience.

2. Morning Call: Another French Quarter favorite, Morning Call has been delighting locals and visitors since 1870. This charming café offers a cozy atmosphere and a wide selection of beignets, along with other classic New Orleans treats like po’ boys and gumbo.

3. Café Beignet: With multiple locations throughout the city, Café Beignet is a popular choice for those seeking authentic beignets in a relaxed setting. Enjoy your beignets while listening to live jazz music at their Royal Street location, or soak in the atmosphere of the French Market at their Decatur Street spot.

4. New Orleans Coffee & Beignet Co.: Located just a short walk from the French Quarter, this family-owned café is a hidden gem. New Orleans Coffee & Beignet Co. offers a variety of beignet flavors, including traditional, chocolate, and blueberry. Pair your beignets with their signature chicory coffee for a true taste of New Orleans.

5. Loretta’s Authentic Pralines: While not primarily known for beignets, Loretta’s Authentic Pralines is a local favorite for their light and fluffy treats. Located in the French Quarter, Loretta’s serves up beignets that are made to order. Her pralines drizzled beignets are a must-try!

These are just a few of the many places where you can find authentic beignets in New Orleans. If you have a favorite spot, please share in the comment section (at the bottom of the post).

Shoutout to Some Fellow Chefs and Their Beignet Recipes

As a chef, I feel so inspired by the creativity of others:

1. Emeril Lagasse’s Beignets: Celebrity chef Emeril Lagasse is known for his love of New Orleans cuisine, and his beignet recipe is no exception. His recipe combines the classic ingredients with a touch of vanilla extract, adding a subtle depth of flavor to the beignets.

2. John Besh’s Buttermilk Beignets: Chef John Besh’s buttermilk beignets offer a tangy twist on the traditional treat. The addition of buttermilk gives the beignets a slight tanginess and enhances their light and fluffy texture.

3. Donald Link’s Crawfish Beignets: James Beard Award-winning chef Donald Link puts a savory spin on beignets with his crawfish-filled variation. These beignets are packed with flavor, thanks to the addition of Louisiana crawfish tails and Cajun spices.

Whether it’s fresh or frayed, grab that apron. It’s time to make beignets!

More Sweet and Comforting Recipes

• Pumpkin French Toast Casserole
• Lavender London Fog Drink (Earl Grey Tea Latte)
• Long John Donuts with Maple Glaze
• Pumpkin Cinnamon Rolls
• Streusel Chai Coffee Cake

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New Orleans Style Beignets with Pumpkin Pie Spice

One-Pot, Nut-Free, Vegetarian

It’s pure joy to watch these beignets pillow and puff. After visiting the French Quarter, I really wanted these donuts to have a similar texture; these light and chewy beignets with powdered sugar are every bit as good as the beignets I had in New Orleans. While the recipe produces a small quantity of dough, you will get about 24 donuts that expand in the fry oil. Aim for three donuts at a time and try using refined coconut oil if you can; it fries cleanly, has no taste, and produces high-quality donuts.

Course Breakfast, Dessert

Cuisine American

Keyword donuts

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 24 donuts

Calories 369kcal

Author Chef Sara Furcini

Ingredients

• ½ cup lukewarm water 115℉
• 3 tablespoons granulated sugar
• 1 teaspoon active dry yeast
• 1 large egg
• ½ teaspoon salt
• 3 tablespoons whole milk or half-and-half *the higher the fat, the softer the donut
• 2 ⅓ cup bread flour plus extra for dusting
• 1 tablespoon shortening
• 4 cups refined coconut oil for frying
• ⅓ cup powdered sugar
• 1 tablespoon pumpkin pie spice optional for a Fall seasonal twist

Instructions

• Activate the yeast. In a medium bowl, combine warm (not hot) water with the sugar and yeast. Stir with a spoon. After about 5 minutes, you will see tiny bubbles form, an indication that the yeast is alive and well. If so, proceed with the other liquids.
• Mix the dough. Combine the egg, salt, and milk with the activated yeast and stir gently. Add the flour and shortening and stir to form a sticky dough.
• Knead the dough and let it rise. Sprinkle flour on the counter and knead the dough for several minutes until the surface becomes smooth. Grease a bowl and set the dough inside. Cover with a clean cloth and let rise in a warm place until doubled in size, at least 2 hours.
• Heat and test the oil. Warm the oil in a Dutch oven over medium heat to about 325°F. When the oil is hot, add a small piece of dough as a tester. When the tester floats and turns golden, the oil is ready.
• Roll the dough out and deep fry. Roll the dough out to about ¼-inch thickness and use a pizza cutter or dough scraper to cut into rows, then squares. Gently drop the dough, one piece at a time into the oil and fry until golden, flipping constantly. Use a slotted spoon to transfer the beignets to a plate. In a small bowl, combine the powdered sugar and pumpkin pie spice. To serve, sift the powdered sugar mixture over the hot donuts and serve right away.

Video

Notes

Technique Tip: It’s best to fry 1 to 3 donuts at a time. Any more, and you run the risk of over-crowding the beignets and lowering the fry temperature.

Nutrition

Serving: 1donut | Calories: 369kcal | Carbohydrates: 13g | Protein: 2g | Fat: 37g | Saturated Fat: 30g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 7mg | Sodium: 53mg | Potassium: 20mg | Fiber: 0.4g | Sugar: 3g | Vitamin A: 14IU | Vitamin C: 0.1mg | Calcium: 7mg | Iron: 0.2mg

Photography by Adam Rahman

Fresh pumpkin gets baked between custard drenched layers of challah bread for a decadent Fall breakfast that the whole family will love. If you don’t have pumpkin, this basic dish is delicious with any seasonal fresh or frozen fruit.

I’ve been using challah bread to make French toast for years, but I love the simplicity of baking it casserole style. It’s got the traditional elements of French toast (butter, bread, eggs) but also merges some of the elements of bread pudding (namely, moisture).

With simple ingredients and easy preparation, this dish is perfect for any occasion – from lazy Sunday mornings to special gatherings. So, break out the Dutch oven and get ready to go for seconds because this French toast casserole = scarf down territory.

Why French toast casserole is the perfect brunch dish

• incredibly versatile – To customize, you can mix-and-match whatever ingredients you have on hand. For a classic, stick with cinnamon and vanilla. For something seasonal, experiment with different spices and extracts, the possibilities are endless.
• a crowd-pleaser – It’s a dish that appeals to both kids and adults alike, making it the perfect choice for family gatherings or brunch parties.
• make-ahead friendly – No need to stand in front of a skillet. French toast casserole is all about spending less time in the kitchen so you can enjoy the company of your loved ones

Ingredients

You need 9 ingredients to make this dish:

• pumpkin: I think diced pumpkin (from a sugar pumpkin or butternut squash) is attractive but you could use canned pumpkin puree, too.
• butter: salted or unsalted, for preparing the Dutch oven
• day-old loaf challah bread: slice or cubed, this is my preference for French toast casserole because it’s soft and tender
• eggs: this creates the custard base that gets sopped up by the bread
• half-and-half: I love how the fat ensures a rich tasting French toast. The best substitute would be egg nog or a mixture of heavy cream and whole milk.
• Pure maple syrup: Definitely use the good quality stuff. Nothing artificial please.
• Salt: Sea salt or Kosher salt work to enhance the sweet and savory flavors.
• Bourbon: Plays a supporting roll and compliments the Fall flavors. Substitute 1:1 with vanilla extract, rum, or your favorite liqueur.
• pumpkin pie spice: a blend of warming spices that may be swapped for any combination of ground cinnamon, ground ginger, nutmeg (freshly grated is best). Use strong spices like ground cloves or allspice sparingly. A little goes a long way.

Optional Toppings: powdered sugar, maple syrup, whipped cream, freshly grated nutmeg

Step-by-Step Instructions

If using pumpkin, start by peeling the pumpkin. Halve and use a spoon to remove the seeds. Cut into 1/2-inch pieces. Simmer with water to partially cook. Set aside.

Grease a 9×13-inch baking dish or Dutch oven with butter or cooking spray.

Slice the loaf of bread into 1-inch thick slices. Arrange the slices in the prepared baking dish, overlapping them slightly.

In a medium mixing bowl, whisk together the eggs, half-and-half, maple syrup, salt, bourbon, and pumpkin pie spice to combine. Add the partially cooked pumpkin.

Pour the egg mixture over the bread slices, making sure each slice is evenly coated. Press down lightly to ensure the bread absorbs the custard mixture.

When you’re ready to bake, preheat your oven to 350°F (175°C). Cover the baking dish with aluminum foil (or use the lid of your Dutch oven) and bake for 40 minutes (or refrigerate overnight if making ahead).

Remove the foil/lid from the baking dish and bake for 10 minutes longer or until the top is golden brown and the center is set.

Once baked, remove the French toast casserole from the oven and let it cool for a few minutes before serving.

Serve the casserole warm with your favorite toppings, such as powdered sugar, maple syrup, or whipped cream.

Tips for customizing your Casserole

– Experiment with different types of bread, such as cinnamon swirl bread, Hawaiian sweet bread, or even croissants, for a unique twist on the classic recipe. What’s important is to use a rich, tender bread for the best possible texture and flavor.

– For an extra indulgent touch, sprinkle some chocolate chips or chopped nuts, over the bread before pouring the custard mixture.

– If you prefer a more caramelized casserole, try sprinkling brown sugar in the greased baking dish.

– Feel free to adjust the spices to suit your taste. Try adding a pinch of nutmeg, cardamom, or ginger for a subtle flavor variation.

Sweet and Savory Variations You Could Try:

While the classic French toast casserole is sweet and indulgent, there are also savory variations that are equally delicious. Here are a few ideas to inspire your culinary creativity:

– Savory French Toast Casserole: Instead of using cinnamon and sugar, season the custard mixture with herbs, such as thyme, rosemary, or parsley. Add savory ingredients like cooked bacon, sautéed mushrooms, and shredded cheese between the bread slices. Bake as usual for a savory brunch delight.

– Stuffed French Toast Casserole: Take your French toast casserole to the next level by adding a cream cheese or apple butter filling between the bread slices. Simply spread a layer of cream cheese or apple butter on each slice before arranging them in the baking dish. The result is a gooey and decadent treat that will leave everyone asking for seconds.

The simplicity of this French Toast Casserole has been a game-changer when it comes to brunch. Its combination of fluffy, custard-soaked bread, warm spices, and a hint of sweetness creates a truly unforgettable dish. Whether you have fresh or canned pumpkin, this recipe can be customized easily.

So, let’s go. Gather your ingredients, follow the step-by-step instructions, and get ready to feel accomplished!

When I was writing Easy Dutch Oven Cooking, I created this fluffy, custard-soaked brandy berry French toast recipe. This is a modified version of that recipe with warm autumn spices, fresh pumpkin, and a splash of bourbon.

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Bourbon Pumpkin French Toast Casserole

One-Pot, Nut-Free, Vegetarian

This challah French toast gets its pumpkin fall vibe from a top layer of egg, pumpkin pie spice, and fresh pumpkin. Of course, you could hand dip and pan-fry individual slices of bread, but that takes time and, in my experience, means the cook is the last to eat. So, if you want hands-free French toast that you get to sit down and enjoy hot along with everyone else, French toast casserole is the way to go.

Prep Time 15 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 6 people

Calories 201kcal

Author Chef Sara Furcini

Ingredients

• 1 ½ cups diced pumpkin see step 1
• ¼ cup water
• Unsalted butter for preparing the Dutch oven
• 1 1-pound day-old loaf challah bread, sliced
• 4 large eggs
• 1 3/4 cups half-and-half
• ⅓ cup pure maple syrup plus more for serving (optional)
• ½ teaspoon salt
• 1 tablespoon bourbon
• 1 teaspoon pumpkin pie spice

Instructions

• Prepare the pumpkin. Peel, seed, and chop the pumpkin into roughly equal ½-inch pieces. Combine the pumpkin with the water in a Dutch oven. Simmer over medium-high heat to partially cook, about 3 minutes. Transfer the pumpkin to a bowl–add a drizzle of maple syrup to the pumpkin so that when it cooks, it caramelizes. Pour any remaining water out of the Dutch oven.
• Preheat the oven. Preheat the oven to 350℉. Grease the inside of the Dutch oven generously with butter.
• Assemble and bake the casserole. Slice the bread and put in the Dutch oven, overlapping the slices. In a medium bowl, combine the eggs, half-and-half, maple syrup, salt, bourbon, and pumpkin pie spice. Whisk to combine. Add the partially cooked pumpkin. Pour the mixture over the bread, making sure to get the liquid between the slices. Cover and bake for 40 minutes. Remove the lid and cook for 10 to 15 minutes longer or until golden. Serve with maple syrup or whipped cream.

Video

Notes

Variation Tips:

• Add crunch with walnuts, pecans, or hazelnuts. You can add up to ½ cup during step 3. Make sure to use raw, roughly chopped nuts.
• If you have my homemade apple butter on hand, you could also incorporate this into the casserole during step 3 for even more Fall flavor.
• Instead of bourbon, try rum or almond liqueur.

Nutrition

Serving: 1scoop French toast | Calories: 201kcal | Carbohydrates: 18g | Protein: 6g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 134mg | Sodium: 295mg | Potassium: 285mg | Fiber: 0.2g | Sugar: 15g | Vitamin A: 2879IU | Vitamin C: 3mg | Calcium: 120mg | Iron: 1mg

Photography by Adam Rahman

Pumpkin isn’t just for pie, it’s the secret to making cinnamon rolls that are worth eating.

The problem with cinnamon buns is that the dough can become very dry. While the brown sugar filling helps with that, there’s a better solution. Pumpkin adds both flavor and moisture to the dough making these cinnabuns the ultimate seasonal indulgence.

Like a good ol’ classic cinnamon roll, you get mandatory gooey brown sugar swirls and vanilla cream cheese icing but the pumpkin really takes these to another category. I’m talking the Rolls-Royce of cinnamon rolls — everlastingly MOIST and exceptionally FLUFFY.

Yes, I am biased. So please weigh-in.

With this recipe, you will get 6 sky-high cinnamon rolls

You can make the dough by hand with a bowl and a few minutes of kneading or shortcut with a stand-mixer (with dough hook), whatever your mood. I’m not afraid to get messy when making cinnamon rolls, so I enjoy kneading by hand.

Frayed Apron Baking Tip: You don’t strictly need a baking dish either. A Dutch oven or cast iron skillet work, too, just be sure to leave plenty of room. You want lots of wiggle room for these rolls to puff up and out.

P.S. If you are craving more Fall themed breakfast treats, make pumpkin French toast casserole, New Orleans-style beignets (with pumpkin pie spice), or my grandma’s pumpkin bread!

Pumpkin Cinnamon Roll Ingredients

Pictured below are all the ingredients you need to make this recipe. Please note that I’ve separated the ingredients into sections for simplicity–(1) dough, (2) filling, and (3) Icing.

Dough Ingredients

There are 8 ingredients required to make the dough:

1. Milk: Liquid activates the yeast and gives bread a soft texture. Nondairy or low-fat milks are fine, but whole milk is best. Half-and-half will also work (I’ve tried it!).
2. Granulated sugar: Provides “food” for the yeast and enhances the flavor, texture, and moisture of the dough.
3. Pumpkin puree: Offers a sweet, savory flavor and ensures these rolls are soft and moist. You want 100% pure canned pumpkin puree (not pumpkin pie filling).
4. Butter: Salted or unsalted butter delivers a flavorful, pull-apart dough. You’ll need soft, pliable butter. See my tips below about butter texture.
5. Salt: You can’t make flavorful cinnamon rolls without salt! For a clean taste, use sea salt or Kosher salt
6. Egg: This recipe calls for 1 large egg (about 1/4 cup liquid) for structure and flavor.
7. Quick rise “rapid” yeast: Reduces the overall time the dough needs to rise (about 20 minutes faster than active dry yeast).
8. Flour: All-purpose flour is the structure of the dough. Bread flour would make the best substitute.

Brown Sugar Pumpkin Pie Spice Filling Ingredients

You need 3 ingredients to make this finger-licking good filling:

1. Butter: Helps the brown sugar melt as it bakes and promises a great flavor.
2. Brown sugar: Robust dark brown sugar adds rich flavor to the filling. Light brown sugar or coconut sugar works, too.
3. Pumpkin pie spice: This is just a blend of spices you might already have. You can either buy pumpkin pie spice or use 1 1/2 tablespoons cinnamon, 1 teaspoon ginger, 1 teaspoon nutmeg, and 1/4 teaspoon each of allspice and ground cloves. If you just have cinnamon, that is a classic and will totally work! If you are not freshly grinding your nutmeg (you should!), taste it. If it tastes like nothing, it’s time to replace it. Nutmeg has a short shelf-life.

Some recipes tell you to spread the butter over the dough and then sprinkle with brown sugar and cinnamon. This works well if you have soft, pliable butter. You can also combine the butter-brown sugar-spice mixture first and then smear in one-go. Your choice. It makes no difference to the outcome.

Cinnamon Roll Icing Ingredients

All you need is 4 ingredients to make one lip-smacking icing:

1. Cream cheese: adds flavor, creaminess, and stability so that the icing stays thick even when warmed
2. Butter (salted or unsalted): adds a rich flavor
3. Powdered sugar: for sweetness and stability
4. Vanilla extract: compliments the pumpkin flavor. Don’t hesitate to replace the vanilla 1:1 with your favorite liqueur or even some espresso.

Bottom line, you want a sturdy icing for cinnamon buns because we serve them warm. To prevent too much melting, there’s a higher proportion of cream cheese to butter. For a creamy lump-free consistency, it’s best to warm the butter and cream cheese until soft and stir until smooth and glossy. You can do this in a microwave-safe bowl.

Substitution Tip: If you want to introduce a new liquid flavor, you would swap 1:1 for the vanilla extract part only. For example, replace vanilla with 1 teaspoon espresso or strongly brewed coffee, maple syrup, or your favorite liqueur (eggnog liqueur would be fun). You can also add a pinch of cinnamon, nutmeg, or vanilla bean seeds.

Step-by-Step Cinnamon Bun Recipe

First, gather your ingredients.

Step 1: Make the dough. 

In a small microwave-safe bowl, microwave the milk on high for 90 seconds to scald it. Transfer the milk to a large bowl and stir in the sugar, butter, salt, pumpkin puree, yeast, and egg (small butter lumps are ok). With a wooden spoon, stir in the flour. Dust a work surface and turn the dough out onto it. Knead the dough for 5 minutes. Cover the dough and let rise at room temperature for about 1 hour, until doubled in size (see dough pictured below).

Step 2: Roll and cut the rolls and make the filling. 

Flatten the dough with your palms to form a large, ½-inch-thick rectangle. In a small bowl, stir together the brown sugar, soft butter, and pumpkin pie spice to form a grainy paste. Evenly spread the sugar mixture across the dough. Starting from a long edge, roll the dough into a log, pinching together the edges to seal. Cut the log into 6 roughly equal-size pieces (see steps below).

Step 3: Rise, then bake. 

Arrange the cinnamon buns in a Dutch oven or baking dish with room to expand; they will spread out and up when baked. Cover the baking dish and let the rolls rise for 30 minutes at room temperature. Bake, uncovered, for about 35 minutes or until the rolls are lightly golden brown. Remove from the oven and let cool.

Step 4: Make the icing. 

In a medium microwave-safe bowl, combine the cream cheese and butter. Warm in the microwave on high power for 50 seconds. Cut the butter with a fork, then stir until the mixture is smooth and glossy. Add the vanilla and stir in the powdered sugar, a bit at a time, to form a thick frosting. Spread the frosting over the slightly cooled rolls, and serve warm. Refrigerate leftovers for up to 3 days, or freeze them in an airtight bag for up to 2 months.

I’m about to set you free, but before I do, just know that I’m so glad you’re here. I love developing recipes for you and yours!

More Fall Inspired Recipes

• Grandma’s Pumpkin Bread with Mascarpone
• Fresh Cranberry Muffins
• Roasted Delicata Squash Salad
• 20-Minute Spicy Black Bean Soup
• Sea Salted Caramel Apple Bars
• Sweet Potato Casserole with Coconut Whipped Cream

Recipe adapted from my classic cinnamon rolls from Easy Dutch Oven Cooking.

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Pumpkin Cinnamon Rolls with Cream Cheese Icing

One Pot, Vegetarian, Nut-Free

Seasonal Ingredients: Pumpkin Pie Spice and Pumpkin Puree (pantry staples)

Big, fluffy PUMPKIN cinnamon rolls are the perfect seasonal indulgence because they are packed with warming pumpkin pie spiced brown sugar then topped with a creamy icing that melds with every single glorious bite.

Course Breakfast

Cuisine American

Keyword cinnamon buns, cinnamon rolls, pumpkin

Prep Time 20 minutes minutes

Cook Time 35 minutes minutes

Rise Time 1 hour hour 30 minutes minutes

Total Time 2 hours hours 25 minutes minutes

Servings 6 rolls

Calories 951kcal

Author Chef Sara Furcini

Ingredients

For the dough:

• ½ cup milk whole milk is best but reduced fat works, too
• ¼ cup sugar
• ½ cup pumpkin puree
• ¼ cup unsalted butter soft and pliable (not liquid)
• 1 tsp salt
• 1 egg
• 1 0.25 ounce packet rapid rise instant yeast (2 ¼ teaspoons)
• 3 1/3 cups all-purpose flour plus more for dusting

For the filling:

• ¾ cup packed dark brown sugar
• 8 tablespoons 1 stick unsalted butter, soft and pliable (not liquid)
• 2 tablespoons pumpkin pie spice

For the cinnamon roll icing:

• 6 ounces cream cheese
• 4 tablespoons unsalted butter
• 1 teaspoon vanilla extract
• 2 cups powdered sugar

Instructions

• Preheat the oven to 350℉.
• Make the dough. In a small microwave-safe bowl, microwave the milk on high for 90 seconds to scald it. Transfer the milk to a large bowl and stir in the sugar, butter, salt, pumpkin puree, yeast, and egg (small butter lumps are ok). With a wooden spoon, stir in the flour. Dust a work surface and turn the dough out onto it. Knead the dough for 5 minutes. Cover the dough and let rise at room temperature for about 1 hour, until doubled in size.
  
• Roll and cut the rolls and make the filling. Flatten the dough with your palms to form a large, ½-inch-thick rectangle. In a small bowl, stir together the brown sugar, soft butter, and pumpkin pie spice to form a grainy paste. Evenly spread the sugar mixture across the dough. Starting from a long edge, roll the dough into a log, pinching together the edges to seal. Cut the log into 6 roughly equal-size pieces.
  
• Rise, then bake. Arrange the cinnamon buns in a Dutch oven or baking dish (8"x 8" x 3") with room to expand; they will spread out and up when baked. Cover the baking dish and let the rolls rise for 30 minutes at room temperature. Bake, uncovered, for about 30 minutes or until the rolls are lightly golden brown. Remove from the oven and let cool.
  
• Make the icing. In a medium microwave-safe bowl, combine the cream cheese and butter. Warm in the microwave on high power for 50 seconds. Cut the butter with a fork, then stir until the mixture is smooth and glossy. Add the vanilla and stir in the powdered sugar, a bit at a time, to form a thick frosting. Spread the frosting over the slightly cooled rolls, and serve warm. Refrigerate leftovers for up to 3 days, or freeze them in an airtight bag for up to 2 months.
  

Video

Notes

To make overnight pumpkin cinnamon buns:

After placing buns into the greased Dutch oven or baking pan (after the first rise), simply cover, place overnight in the fridge and then bake them in the morning as directed. 

Check the blog post for freezing instructions and my best tips for sky-high cinnamon rolls, and FAQs!

Nutrition

Serving: 1roll | Calories: 951kcal | Carbohydrates: 134g | Protein: 11g | Fat: 42g | Saturated Fat: 26g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 139mg | Sodium: 511mg | Potassium: 255mg | Fiber: 3g | Sugar: 77g | Vitamin A: 4572IU | Vitamin C: 1mg | Calcium: 119mg | Iron: 4mg

Photography by Adam Rahman

Almond Bear Claws–necessary dippers for your coffee. Resembling a bear’s paw, these are nutty, buttery, exceedingly tender, flaky, and delicious. These are the BEST.

Coffee was made for just-baked almond bear claws. I know it. You know it, and these cutely shaped bear paws know it.

Here’s my job today: to give you the bear claws you need to complete the coffee bear claw set. Buttery, sweet almond bliss. You know I take my job very seriously.

Here’s an Almond Bear Claw Perks Recap. They are:

• Able to be made while binge-watching your favorite tv show
• Simple for a pastry.
• Frayed apron goals.
• Why you own a Kitchen Aid.
• So mixing dough and almond filling takes 1 minute.
• A duo of pillowy yet flaky balanced with moist and nutty
• Highly dip-able.
• Adaptable to your favorite shapes, flavors, etc.

And for the best part: yeasted pastry dough= very easy to handle. Here’s a sweet note from my photographer/recipe tester:

By the way, this recipe is getting rave reviews, multiple people have said it’s the best pastry they have had. It was by far the most successful laminated dough I have ever made. I will definitely be using this method moving forward. 

Adam Rahman

See?! You can do this!

Short on Time? Break It Up.

Danish pastry dough involves several rounds of folding and refrigerating but there’s very little active time. You could make the dough 1-2 days in advance and then finish the pastries on a different day.

The Trick to Shaping Pastry into Bear Claws (or Paws)

Picture a bear’s foot.

You’re going to roll out the homemade chilled dough, cut into equally-sized squares, place almond filling on top, and fold the dough over to form 12 bear claw pastries.

Now for the fun part: you cut small incisions in each bear’s paw to create “toes”, and sort of bend the whole “paw” into a half-circle. This helps the “toes” to separate and gives that traditional bear claw appearance.

Step 1: Make the Dough, Shape Into a Rectangle, and Chill.

Technique Tip: Don’t over-work the dough or it can become crumbly.

Step 2: Roll, Butter, Turn Dough 2x, and Chill.

Technique Tip: Cold worked butter gets spread across 2/3 of the rectangle-shaped dough then folded like mailing a letter. For the best, flaky, fluffy texture, handle gently and work quickly.

Step 3: Turn Pastry a Third Time and Chill.

Make-Ahead Tip: At this point, you can wrap the dough and store it in the refrigerator for up to 2 days.

Step 4: Make the Almond Filling.

Ingredient Tip: You will only be using egg whites for the filling. Don’t forget to reserve the egg yolks (you need those in step 6).

Technique Tip: While the almond filling will look crumbly, it should come together nicely when you shape it with your hands. I like to use a bench scraper with measurements to approximate the size of each almond log. Equal-sized pastries bake evenly and look professional.

Step 5: Roll, Cut into Squares, Fill, and Rest.

Tool Tip: You can measure and cut with a bench scraper.

Technique Tip: Remember to handle the pastries delicately (trying not to mash down too hard). These will rise a bit, but not much. Bake the pastries on top of parchment paper or a silpat for easy clean-up.

Step 6: Brush with Egg Wash. Top with Almonds. Bake.

Technique Tip: An egg wash is where you brush mixed egg yolks on top of pastry to achieve a golden sheen. While not strictly necessary, I think it gives them a professional look.

Step 7: Make Glaze, Top, and Serve.

Make-Ahead Tip: You can make the glaze and wrap with plastic wrap. It stores well for several days. Your bear claws will be less soggy and you will get a cleaner look if you ice just before serving.

I didn’t show these being dusted with powdered sugar. I guess I couldn’t be bothered. Because that’s really why we are making these from scratch. To rip, coffee dunk and devour.

Variations of Almond Bear Claw Pastries

• Bear claw pastries can be filled and shaped however you want.
• Try adding raisins, chocolate, fruit compote, or mix-and-match chopped nuts.
• Omit the topping and fold-over for “almond letters.”

Happy baking!

Back in 2021, life got pretty hectic and I was skipping thanksgiving. By some miracle, my new neighbor came knocking offering my whole family some very generous plates of turkey, mashed potatoes, cranberry sauce, the works! It was one of the kindest things anyone has ever done for me. To thank her, I baked her a batch of these bear claws and this recipe was born.

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ALMOND BEAR CLAW PASTRIES

Generously-sized bear claws filled with sweet almond paste can brighten even the darkest of days, which makes them as effective as vitamin D as far as I'm concerned. If you're looking for your next Fall baking pick-me-up, this pastry dough is easy to handle and yields flaky, tender results.

Course Breakfast

Cuisine American

Keyword almond pastry, bear claws, pastry

Prep Time 2 hours hours

Cook Time 20 minutes minutes

Resting Time 5 hours hours

Total Time 7 hours hours 20 minutes minutes

Servings 12 bear claw pastries

Calories 646kcal

Author Chef Sara Furcini

Equipment

• 1 stand mixer
• 1 bench scraper
• 1 rolling pin

Ingredients

Yeasted Pastry Dough (Croissant Dough):

• 4 cups (500 grams) all-purpose flour, plus more for dusting
• ¾ cup (180 ml) water
• ½ cup (120 ml) whole milk
• 3 tablespoons (30 grams) granulated sugar
• 2 tablespoons unsalted butter at room temperature plus 1 cup (225 grams cold butter)
• 2 teaspoons instant/quick rising yeast
• 1 ¼ teaspoons sea salt

Almond Filling:

• ⅓ cup almond paste packed to measure then crumbled
• 2 ¾ cups ground almonds/almond flour
• ½ cup granulated sugar
• 1 pinch sea salt
• 2 tablespoons salted or unsalted butter
• 2 egg whites reserve eggs yolks for later
• ½ teaspoon almond extract
• 2 teaspoons amaretto liqueur I used Disaronno from Costco

Assembly:

• 2 large egg yolks
• 1 tablespoon plus 4 teaspoons whole milk divided, for the egg wash and the glaze

Glaze

• 3 tablespoons sliced almonds for topping
• 1 cup powdered sugar plus 3 tablespoons divided, for the glaze and for dusting

Instructions

• Make the dough, shape into a rectangle, and chill. In the bowl of a stand mixer fitted with a paddle attachment, combine the flour, water, milk, sugar, 2 tablespoons of room-temperature butter, yeast, and salt on medium speed just until cohesive, about 30 seconds. The dough will be soft and tacky to the touch. Line a sheet tray with parchment paper and sprinkle with flour. Use a spatula to scrape the dough out onto the parchment paper. Lightly sprinkle with flour, then pat and shape into a 1 inch-thick (2.5cm) rectangle. Wrap the dough tightly in plastic wrap. Refrigerate for at least 2 and up to 4 hours. The dough won’t rise much.
• Roll, butter, and turn dough two times then chill. In the bowl of a stand mixer fitted with the paddle attachment, beat the remaining 1 cup (225 grams) cold butter until smooth and pliable but still cool, about 2 minutes. Unwrap the dough and transfer to a lightly floured work surface. Use a large rolling pin to hit and roll the chilled dough into a larger rectangle measuring about 12- by 6- inches, with a long side facing you. Flour the surface of the dough and roll it into an 18- by 10-inch rectangle. Using a spatula, smear the processed butter from left to right over only two thirds of the dough, leaving the right one third unbuttered. Fold the dough into thirds like a business letter: Fold the unbuttered section over the middle section, and then fold the buttered section over the unbuttered third. This is called a turn. Rotate the dough so the long open seam faces you. Roll out the dough again into an 18- by 10-inch rectangle. If at any time you see the butter seep through the dough (it shouldn’t), sprinkle some flour over the area to seal it. Repeat the folding into thirds and rolling for a second turn. Place back on the baking sheet, wrap with plastic, and refrigerate for 30 minutes.
• Turn a third time and chill. Unwrap the dough and place on a lightly floured work surface with the long open seam facing you. Repeat the rolling and folding for a third turn. Rewrap with plastic wrap and refrigerate for 30 minutes or overnight.
• Make the almond filling. In a stand mixer fitted with a whisk attachment, beat the crumbled almond paste, almond flour, sugar, and salt on low. With the mixer running, add the butter, egg whites, almond extract and amaretto liqueur to form a mass of thick paste. Using slightly dampened hands to prevent sticking, roll the filling into twelve logs about 5-inch (12 cm) long; set aside.
• Roll, cut into squares, fill, and rest. Line two baking sheets with parchment paper. Place the dough on a lightly floured work surface. Lightly flour the top of the dough. Using a large, heavy rolling pin, roll out the dough into a 20- by 15-inch (50 by 38cm) rectangle. Using a sharp knife, cut the dough into twelve 5-inch (12 cm) squares. Place a dough square in front of you. Place one of the almond filling logs ¾-inch (2 cm) up from the bottom of the square. Fold the top of the square over just to enclose the log, leaving about ½-inch (1.25 cm) of dough exposed beneath the seam, and gently press the seam closed. Cut three equally spaced slits in the exposed flap of the dough to make four “toes.” Place the pastry on one of the lined pans, curving it into a U shape to open space between the toes. Repeat with the remaining dough squares and almond filling logs. Place six pastries on each pan, spacing well apart. Cover loosely with plastic wrap and let stand in a warm place until the pastries puff, about 1 ½ hours.
• Brush with egg wash, top with almonds and bake. Position racks in the top third and center of the oven and preheat to 375F. In a small bowl, whisk the egg yolks and 1 tablespoon milk together. Brush the tops of the pastries lightly with the egg mixture and sprinkle with sliced almonds. Bake until golden brown, about 30 minutes, switching pans from top to bottom and front to back halfway through baking. Transfer to a wire cooling rack to cool for at least 20 minutes.
• Make glaze, top, and serve. In a small bowl, mix 1 cup of the powdered sugar with 4 teaspoons of the milk. Whisk to form a thick, smooth paste—a great drizzle consistency. Serve warm or at room temperature with a zigzag of glaze and a dusting of powdered sugar.

Video

Notes

Please see detailed notes, step by step photos and video in the body of this post.

Nutrition

Serving: 1bear claw pastry | Calories: 646kcal | Carbohydrates: 70g | Protein: 19g | Fat: 35g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 44mg | Sodium: 263mg | Potassium: 132mg | Fiber: 8g | Sugar: 26g | Vitamin A: 179IU | Vitamin C: 0.01mg | Calcium: 158mg | Iron: 4mg

Photography by Adam Rahman.

It’s hard to find a fresh cranberry muffin with a crunchy topping.

Anybody can make a good muffin, but a great muffin? It’s about the details. Professionals know this and bake their muffins fresh daily because people really love the texture that gets lost in plastic wrapped muffins.

You don’t have to go to a bakery to get a really good cranberry muffin. They’re actually quite easy to make from scratch. These muffins are:

• Tender and cakey in the middle with a bit of crunch
• Sweet, yet buttery with pops of tart jammy cranberries
• Domed up and out for that substantial look and feel

Don’t be intimidated by cranberries. You can use them much like a lemon–they’re tart and bright, especially when fresh and not dried.

Where’s the orange?

Cranberries are often paired with mandarin orange or Grand Marnier because the bitterness helps tame the sweet-tart duo in sauces or custards. Since these sweet muffins are rounded out with rich and fatty butter, I thought it best to let those pops of bright, cranberry flavor come through loud and proud. If you’d like a great recipe with orange and cranberry, try my family recipe for cranberry orange bread.

Getting the cranberries evenly distributed

Unlike blueberries, which have a tendency to sink, cranberries have tiny air pockets that make them float (fun fact, they actually grow in bogs). To get them evenly distributed, I like to use my “pop some of them” trick to make sure some of them sink and some of them rise as they bake.

How to get “jumbo” style tops in a standard baking pan

I put some baking wisdom to the test and found 3 methods that really matter if your goal is a large muffin top:

1. Use a generous scoop of batter: Ignore the advice to fill the muffin tin only half-way. A generous 4-ounce scoop will give you a much taller muffin. I own this button release scoop and love it.
2. Higher heat: Most recipes call for a 350F degree oven temperature. I actually found that a hotter oven (400F) was key to getting these muffins to climb up and out in harmony with all the other ratios.
3. Create space: Rather than fill every single cavity of the muffin tin, I decided to alternate the batter and leave some blank space between each muffin. This actually creates room for the muffins to spread out.

Why Fresh Cranberries/How to use fresh cranberries vs dried or frozen

I totally prefer a jammy cranberry over a chewy one in a muffin, so I elected to use fresh cranberries instead of dried. If you are looking for a dried cranberry muffin recipe, this one looks promising.

I know a lot of you (myself included) have frozen cranberries, but I don’t recommend them in this kind of recipe because they are cold, heavy, and saturated with water. Better to save those for cranberry pancakes or syrup.

Where to find fresh cranberries

Fresh cranberries should be available in the produce section as early as October and as late as January. I usually buy at least 2 big bags at Costco. It’s easy enough to use at least one bag fresh before they go bad and freeze the other bag. Even if they start to wrinkle, they are still plenty good in a recipe like this!

How to guarantee a light and fluffy texture.

This recipe involves a few trade secrets to get that light and fluffy crumb. Things like:

1. Creaming the butter and sugar: this step involves introducing extra air into the wet portion of the batter with no risk of over-mixing; this is why you don’t just add the dry ingredients at the same time.
2. Baking powder: Not to be confused with baking soda, this ingredient creates tiny air bubbles during the baking process; be sure to use fresh baking powder (less than a year old) and do not open the oven door prior to 20 minutes or your muffins won’t rise as much (hey, they may even sink in the middle).
3. Sugar sugar, dun, dun, dun, dun oh honey honey: don’t be tempted to reduce the sugar in this (or any) baking recipe. It’s there for a reason. Sugar helps you achieve a softer, cakier crumb.

Here’s A Visual Step-by-Step Breakdown of this Muffin Recipe:

You’ll notice from the pictured steps above that there’s a short resting period before scooping the batter. This step is optional, but I recommend it if you care about having a uniform size. Another stand out is that you get 8 muffins instead of the standard 12, but each muffin is larger (so worth it).

How to Remove Muffins and Prevent Tearing

With this recipe, you do not need to line the tray. However, be sure to generously coat the pan with a neutral vegetable oil (I like coconut or avocado oil) and use an offset spatula to carefully pry the edges of the muffin tops (instructions included in the recipe) to remove successfully.

Storage

Since the entire point of a fresh muffin is the texture you get, I don’t recommend wrapping these in plastic. You can get away with baking them one day ahead and storing, uncovered on the counter.

Remember, a great cranberry muffin is all about the details. Just follow the recipe and you’ll soon see why I included all the extra notes and tips.

More Winter Baking Recipes

• Grandma’s Pumpkin Bread with Mascarpone: The one and only pumpkin bread recipe you need!
• Cranberry Orange Bread: A family must-bake-every-winter
• Streusel Chai Coffee Cake: Remarkably tender cake with all the best winter spices in a crunchy topping.

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FRESH CRANBERRY MUFFINS

These stud muffins achieve sky-high, crusty domes with some uncommon baking wisdom (like a hotter oven and spacing them out in the tray). If you want a perfect, no-fail muffin recipe to enjoy fresh cranberries, this is it!

Course Breakfast

Cuisine American

Keyword cranberry, muffins

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Resting Time 2 hours hours

Total Time 2 hours hours 30 minutes minutes

Servings 8 muffins

Calories 397kcal

Author Chef Sara Furcini

Ingredients

• 2 1/2 cups 10.75 ounces or 305 grams all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon sea salt
• ½ cup 4 ounces or 113 grams whole milk, at room temperature
• 1 teaspoon pure vanilla extract
• 1 cup 7 ounces or 200 grams granulated sugar
• ½ cup 4 ounces or 113 grams unsalted butter, at room temperature
• 2 large eggs at room temperature
• 2 ½ cups 8.8 ounces or 250 grams fresh cranberries at room temperature
• Cooking spray or avocado oil for coating the pan
• 8 teaspoons granulated sugar for garnish

Instructions

• Create the dry and wet mixtures. In a medium bowl, whisk together the all-purpose flour, baking powder and sea salt. Set aside. In a small bowl or liquid measuring cup, combine the whole milk and vanilla extract. Set aside.
• Cream the butter with the sugar. In the bowl of a stand mixer fitted with the paddle attachment, combine the sugar and butter. Beat on low for 30 seconds then increase to medium-high until light and fluffy and doubled in volume, about 2 minutes. Use a spatula to scrape the edges of the bowl as needed. Reduce the speed to low and add the eggs one at a time, allowing each egg to fully incorporate, scraping down the bottom and sides after each addition.
• Combine the wet and dry mixtures with the creamed butter-sugar mixture. With the mixer on low, add the dry ingredient mixture in three equal parts, alternating with the wet ingredient mixture in two parts. Beat until just combined, then scrape down the bottom and sides of the bowl once more and give the mixture a stir to make sure no visible flour clumps remain. Take ½ cup of the cranberries and pinch them between your fingers so they pop and release some of their juices; add to the batter and mix on high for 5 seconds to incorporate. Immediately reduce the speed to low and add the rest of the cranberries, mixing until incorporated evenly throughout the batter, another 30 seconds.
• Rest the batter. Cover the bowl with plastic wrap and let the batter rest at room temperature for 1 hour. Note: While not strictly necessary, this step will ensure that the flour hydrates and the muffins have a more uniform size and texture.
• Prepare the muffin tray. While the batter rests, position a rack in the center of the oven and preheat to 400F using the convection setting, if available. Prepare two muffin tins by spraying the inside and border of every other cavity generously with cooking spray. Use your fingers to spread the oil to coat. Alternatively, coat generously with a high-heat, neutral oil (avocado oil works great).
• Scoop and top with sugar. Use a 4-ounce ice cream scoop to fill each sprayed cavity with batter for a total of 8 muffins (ex. 6 cavities filled in the first tin and 2 in the second). Sprinkle the tops of the batter with the granulated sugar, aiming for 1 teaspoon per muffin.
• Bake and cool. Bake each muffin tin for 20 to 22 minutes, or until the muffins are domed, golden brown around the edges, and spring back when touched lightly in the center. A skewer inserted into the center of a muffin should come out with a few crumbs attached. Cool the muffins in their muffin tin on a wire rack for 15 minutes, then use an offset spatula to run underneath the edges of the cranberry muffin tops to prevent them from sticking in the pan. Be careful to just run the spatula under the edges and avoid cutting too deeply into the muffin bottom, which will cause the muffins to tear in half when removing.
• Carefully remove and serve. After unsticking the outer edges of the muffins, continue to rest until completely cooled. Do not try to turn these top-heavy muffins out while they are still warm or they will rip. To remove, carefully run the offset spatula underneath each muffin top once more and gently begin to pry, tilting upwards, working your way around until the muffins gently lifts. Serve immediately or same day or wrap in plastic and store at room temperature for up to 2 days.

Nutrition

Serving: 1muffin | Calories: 397kcal | Carbohydrates: 64g | Protein: 6g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 73mg | Sodium: 171mg | Potassium: 211mg | Fiber: 2g | Sugar: 31g | Vitamin A: 458IU | Vitamin C: 4mg | Calcium: 80mg | Iron: 2mg

Photographed by Adam Rahman.

When the leaves begin to fall, I look forward to the cozy tradition of baking for people I love. My family adores this golden pumpkin bread. Oh, how it fills the house with wafts of cinnamon and pumpkin!

Most of the ingredients, you will already have on hand. You might need to pick up pumpkin puree and mascarpone (for serving).

Once you’ve located your ingredients, it comes together quickly in a large mixing bowl, about a 5 minute process of mixing first the oil and sugar, then the wet with the dry ingredients. The hardest part is waiting patiently while it bakes and then cools.

You’ll definitely be rewarded with moist, rich loaves that taste marvelously of fall. And, yes, you can use either pumpkin puree from the can or from freshly baked pie pumpkins.

History and Variations of My Grandma’s Pumpkin Bread

My dad passed his mom’s recipe along to me (along with his annual baking tradition). While his approach changed every year — sometimes there were cranberries, sometimes pecans, wheat bran, even chocolate chips–my family prefers the nut free version best with a generous smear of mascarpone.

As always, I try to present the least number of steps and ingredients so you’ll see the straightforward version with add-ons as options.

P.S. Speaking of pumpkins, I thought I’d share my (more involved) pumpkin recipe for pumpkin pie and this freaking awesome southwest pumpkin stew!

No Matter What Bakeware You Have, You Can Make This Recipe

Assuming you go with my recommended loaf pans, you’ll get two easy-to-slice-and-serve loaves in about 1 hour. I usually just slice and freeze the second loaf which is a really convenient way of enjoying pumpkin bread when the urge strikes.

Technique Tip: The volume of your bakeware impacts how long your loaves need to stay in the oven. You can adjust bake time up or down by checking the loaves instead of following an exact time. Instructions included in the recipe.

Want to Make Ahead? Try Freezing!

Allow the pumpkin bread to cool completely, then slice and portion into sealable bags.

Freeze for up to 2 months.

To enjoy, move the frozen bread to the refrigerator the day before to defrost and reheat in the oven until warm for the best texture.

Why Mascarpone and Other Serving Ideas

Mascarpone adds a hint of savory richness that makes this bread more like a dessert experience. Kind of like how whipped cream compliments pumpkin pie–While you don’t strictly need it, mascarpone is an interesting, nice surprise to bite into when smeared on top.

Serve warm with mascarpone, butter, maple cream, or whipped cream and see which one is your favorite.

Ingredient Tip: Mascarpone is an Italian-style cream cheese that may be found next to refrigerated gourmet dips or cheeses in your grocery store.

How to Make Pumpkin Bread from Scratch – Step-by-Step

To get started, gather your ingredients and bakeware.

You will need canned or fresh pumpkin puree (not pumpkin pie mix, which is pre-seasoned). Nuts are optional. After gathering your pantry staples, select your bakeware. I recommend two standard (8.5-inch x 4.5-inch) baking pans because I like to enjoy one loaf fresh and freeze one.

Grab a large bowl. You can cream the sugar with oil by hand using a whisk. It will have a gritty, wet sand consistency (pictured above).

To the oil-sugar mixture, mix in the eggs, pumpkin, then water to form a smooth creamy consistency.

To the pumpkin mixture, add the flour, baking soda, cinnamon, (cloves are optional, too), and salt. Whisk only until just incorporated. This is the time to fold in chopped nuts, if desired.

To prevent sticking, be sure to generously grease (i.e. coat with oil) the entire inside of your selected bakeware. You can also line the loaf pan with a section of parchment paper for lifting the loaves out.

Only fill 2/3 full because the batter will rise as it bakes and you don’t want it to overflow. I like to smooth the top with a spatula then give the pan a hard tap on the counter to remove any air pockets.

Regardless of cook time, you want to bake until the top, center of the loaf bounces back when lightly touched and a toothpick inserted in the center comes out clean.

*This could take much longer or shorter than the suggested cook time, depending on your oven and the size of your loaf pans. I’d hate for you to end up with pumpkin soup!

For the optimal texture, please allow 20 minutes of cooling before inverting. If the bread seems stuck at all to the sides, you can use an offset spatula to scrape along the sides to help the loaves release.

There’s nothing like a warm, thick slice of pumpkin bread with a cup of coffee.

Last but not least, I hope you share any experiences you have with this recipe. Readers especially value specific details like your bakeware dimensions, cook times, and any noteworthy changes.

Bake on!

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GRANDMA’S PUMPKIN BREAD WITH MASCARPONE

This pumpkin bread recipe was passed down from my grandma to my dad to me. Served warm with a dollop of salted mascarpone, this pumpkin bread is good enough to be dessert.

Course bread, Breakfast, Dessert, Snack

Cuisine American

Keyword bread, pumpkin

Prep Time 5 minutes minutes

Cook Time 1 hour hour

Resting Time 20 minutes minutes

Total Time 1 hour hour 25 minutes minutes

Servings 16 slices

Calories 321kcal

Author Chef Sara Furcini

Ingredients

• 2 cups granulated sugar
• 1 cup vegetable or canola or other neutral oil* plus more for greasing
• 4 large eggs
• 15 or 16 ounces canned pumpkin puree not pie filling
• 3/4 cup water
• 3 cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons cinnamon
• 1 teaspoon salt
• Mascarpone for serving

Instructions

• Preheat the oven. Preheat the oven to 350°F. Grease 2 standard (8.5 x 4.5-inch) loaf pans (or see notes below for non-standard bakeware).
• Mix by hand or in a stand mixer. Cream the sugar and oil together in a medium bowl with a whisk. Add the eggs and pumpkin and beat until well combined then mix in the water. Add the flour, baking soda, cinnamon and salt. Whisk only until just incorporated.
• Bake and serve. Pour the batter into the prepared pans–don’t fill higher than ⅔ full because the bread rises as it bakes. Bake for about an hour (if using standard loaf pans) but start checking for doneness after 45 minutes–the loaves are done when the top center springs back when touched. Allow to cool in the pan for 20 minutes before inverting onto a cooling rack. The bread will have the best texture if allowed to cool completely before slicing. Serve warm with a dollop of mascarpone.

Video

Notes

Bakeware and Cook Time

This recipe yields two standard 8.5 x 4.5-inch loaves that should be checked after 45 minutes and take about 1 hour total.

or

This recipe yields 4-5 mini loaves. Be sure to check after 30 minutes but they could take up to 45 minutes to cook through. See the doneness test below for adjusting your bake time accordingly.

Doneness Test: The center of the bread will spring back when lightly touched when it is done and a toothpick inserted in the center should come out clean. *You can adjust the bake time up or down depending on how many loaves you are baking. For example, when I made this recipe in one large baking pan, I had to double the recommended bake time!

Optional Add-Ins and Tested Substitutions:

Spices: 

• 1/4 teaspoon ground cloves (optional addition)
• You may substitute 2 teaspoons pumpkin pie spice for cinnamon

Oil:

• Canola oil, Safflower oil, avocado oil, vegetable oil are all suitable neutral (no taste) oils
• Coconut refined, even unrefined may be used and will impart zero coconut taste in my experience but you must warm these oils then measure because they solidify at room temperature

Nuts/Fresh Cranberries/Chocolate Chips:

• 1/2 cup to 1 cup chopped pecans, walnuts, cranberries, or chocolate chips may be folded into the batter at the end of step 2.

Nutrition

Serving: 1slice | Calories: 321kcal | Carbohydrates: 44g | Protein: 3g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 301mg | Potassium: 45mg | Fiber: 1g | Sugar: 25g | Vitamin A: 208IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 1mg

I’m drawn in by mysterious drink names; “London Fog” conjures cozy images of frothy, hot drinks and misty mornings.

If you’re like me, and in need of some fresh tea inspiration, you will surely love this Earl Grey-frothed milk latte. It’s a rich, and somehow light, drink that begs to be sipped and savored.

Unlike the popular London Fog latte which originates in Canada, mine gets a lovely floral flavor from steeped lavender (vanilla is more traditional). Divine!

I totally reveled in testing this one over and over. And, guess what?

It’s a good thing I did, because I found a ton of variation in flavor from one test batch to the next. I usually encourage you to play around with my recipes, but in this case, I think the proportions matter quite a bit.

What is a London Fog?

A London Fog is a drink that combines Earl Grey tea and warm milk. It’s super easy to make but greater than the sum of its parts.

Here’s what makes this London Fog SO GOOD:

• a bold, sweet, and flowery cup – I steep dried lavender flowers along with Earl Grey Tea, which has notes of bergamot oil and edible blue cornflower petals (I like Tea and Company’s Earl Grey Creme Tea and this decaf Bigelow tea for nighttime)
• a smooth mouthfeel – instead of whole milk, I gravitate toward half-and-half, which holds its froth longer because of the fat. frothing half-and-half takes this drink to the next level. I do this step with a whisk, so there’s no need for any special equipment, and it only takes a few seconds in a saucepan.
• sugar – I like a good amount of sugar in this particular recipe because it brings the floral flavor forward and without it, I think the drink would be a bit boring

Ready? Let’s make some tea!

How to Make a London Fog Tea Latte

Gather and measure your ingredients.

First, steep the tea (you want the water to be boiling hot). I buy both caffeinated and decaffeinated tea so I can enjoy this drink in the morning and evening.

Then, infuse the syrup with plenty of lavender flowers.

Combine the steeped tea, lavender syrup (flowers strained).

Froth the half-and-half: warm the cream in a saucepan and whisk vigorously for 30 seconds (about).

Ingredient Tip: It’s important to avoid scalding the milk/half-and-half, which can happen very quickly. Try to just get the milk warm so it doesn’t develop a skin.

Once the tea is topped with foam, it’s best enjoyed right away.

Do you feel drawn in by this frothy concoction? Let me know what you think of the lavender.

FAQ

How much caffeine is in earl grey tea?

The black tea leaves contain about 40 to 100 milligrams of caffeine in each 8 ounce cup, less than coffee or energy drinks.

How long to steep earl grey?

For straight tea, I recommend about 5 minutes. Milk dilutes the tea, so you may want to brew it stronger or leave the bag in as you sip it.

What other fog flavors are there?

The skies the limit. I came across a really interesting version of this drink made with a cinnamon tea. Follow the recipe and just swap the tea for whatever you’d like to try. Here are a few ideas: dandelion tea, cinnamon spice, chaga, or English breakfast.

Iced london fog?

You could ice this latte, but you should let it cool as much as possible or pour over a large amount of ice to cool it quickly. You may want to brew the tea stronger or use less water because the ice will dilute it.

Lavender Vanilla Tea Variation

If you want to follow the recipe but add some intrigue, you could try using sugar that you infuse with a discarded vanilla bean pod. You can also try swapping the Earl Grey Tea bag for this vanilla Earl Grey Tea.

Pinkies out. It’s tea time!

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Lavender London Fog Drink (Earl Grey Tea Latte)

This is one of the tastiest versions of this Earl Gray drink you will find. It's extra creamy, flowery and foamed for good measure.

Course Drinks

Cuisine American

Keyword tea

Cook Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 2 cups

Calories 446kcal

Author Chef Sara Furcini

Ingredients

• 3 cups water
• 2 Earl Gray tea bags
• ½ cup water
• 6 tablespoons granulated sugar
• 3 tablespoons dried lavender flowers
• 1 cup half and half

Instructions

• Steep the tea. Bring 3 cups water to a boil. Divide evenly in 2 mugs and add 1 tea bag to each cup. Move the tea bag up and down a few times. Leave the tea bags to steep; you will be serving the tea with tea bags inside.
• Infuse the lavender syrup. Bring ½ cup water and granulated sugar to a boil. Add the lavender flowers and stir. Boil and steep until the sugar dissolves and the water is very aromatic, about 4 minutes. Strain the lavender syrup over a sieve over each mug, dividing the infusion evenly.
• Froth the half and half. Rinse and return the pot to the burner and set to low heat. Add the half and half and immediately whisk until frothy and just warm. Pour half the foam over each cup and serve immediately.

Nutrition

Serving: 1cup | Calories: 446kcal | Carbohydrates: 56g | Protein: 14g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 57mg | Sodium: 642mg | Potassium: 593mg | Sugar: 43g | Vitamin A: 441IU | Vitamin C: 2mg | Calcium: 140mg | Iron: 1mg

Photography by Megan Johnson

We’re making donuts from scratch today–the yeasted, deep-fried, rectangular kind. Normally, I pair a gas station maple bar with cheap coffee, good conversation, and road trips but, these days I’ve been staying in. And so, to get my fix, I decided to make them.

Do you have any road trip rituals? I don’t know what I look forward to more, the destination or the drive itself. I suppose if I had the best of both worlds, I’d take a batch of these homemade maple long johns on my next road trip.

I’m confident these little beauties will become your donut of choice. They’ve definitely become mine. Here’s why I think you’ll love them:

• Made with pantry staples so when the donut craving strikes, you likely have everything on hand.
• Not overly sweet, flavorful and light: This yeasted dough has great flavor thanks to (an inactive) rise where the dough becomes soft and puffy for airy donuts. Plus, the icing gets a dose of real maple syrup, which cuts down on powdered sugar and gives enough maple flavor on its own. If you like a stronger maple presence, you should opt for the recommended maple extract.
• Easy to store, so you don’t over-eat: It may come as a surprise, but you can actually freeze these donuts! To reheat, simply microwave (instructions below). As for over-eating. I totally blazed through my bag in a week, but hypothetically, it’s possible to pace yourself.

PS: These nutella stuffed beignets

PPS: You can spike your maple glaze with coffee extract, too. I really like this one from Javy (affiliate link gets you 20% off)

How to Make Maple Bar Doughnuts

Ready for the play-by-play? Let’s go:

Gather the dough ingredients. You can mix everything by hand or in a stand mixer.

Make the yeast happy.

In a small pot, heat the milk until warm but not hot, about skin temperature. Transfer the warmed milk to a large bowl and add the yeast and granulated sugar. Stir gently and wait a few minutes. Meanwhile, place a stick of butter back in the warm pot (off the heat) and allow it to melt fully.

Yeast Tip: Since the fat in milk slows down the yeast activity you are trying to encourage, it’s important to give them a head start with a little sugar and warmth. Between 5 and 20 minutes, you’ll see some tiny bubbles forming. This is a sign that your yeast is no longer dormant and will help your dough rise. In the unlikely event, your yeast shows no sign of change, you can assume the yeast is dead and must be replaced.

Mix to form a soft dough.

After the yeast is activated, you can add the melted, cooled butter, eggs, and salt. Stir until incorporated. Next, add the flour, stirring between each cup to gradually form a sticky, yet firm dough. You may need to grab hold of the bowl firmly as you turn it with a wooden spoon toward the end. Do not knead the dough, simply gather into a ball and cover with a towel or cling wrap.

Let the dough mixture rise in a warm place until doubled in size (see before and after photos above and below–1 hour of rise time ought to do the trick).

Once doubled in size, you can easily handle the dough. I like to transfer it onto a lightly floured cutting board for this next part.

You can flatten the dough easily with your palms or use a rolling pin. Just be sure to spread the dough into a rectangle as evenly as possible about an inch or so thickness (see above). Bare in mind, these donuts nearly double in volume as they cook.

Use a pastry dough cutter or pizza wheel and cut into rectangles (see above). I love this long john shape because you don’t need any circular donut cut-outs and there’s no wasted dough.

Once the dough is cut, start warming the oil. This gives the donuts time to get a second rise which helps them puff up just a bit more and gives them a more professional look. Medium heat is generally best for deep-frying.

Why Deep-Fry in a Dutch Oven:

As I talk about in Easy Dutch Oven Cooking, a Dutch oven is such an ideal vessel for deep-frying because you need less oil than you would with a deep-fryer (a totally unnecessary piece of equipment) and it maintains a constant temperature, making it a safe choice for home cooks and professionals, alike.

Technique Tip: Contrary to popular belief, you don’t need a thermometer to deep-fry successfully. Please watch the video in this post to see exactly how to use a ball of dough as a temperature “tester.” As a chef, this is my #1 tip for frying anything. Start with a tester and adjust accordingly (See detailed recipe instructions below).

Easy Maple Icing with Real Maple Syrup – the Perfect Donut Glaze

It’s important to follow my proportions exactly in order to get your glaze to set properly. You will need real maple syrup (generally speaking, the darker the color, the stronger the maple flavor). Be sure to sift the powdered sugar and whisk everything for a silky smooth texture.

Dip warm donuts and whisk your icing if it looks like it starts to form a crystallized shell — this will happen as the fat cools, so work quickly to avoid.

I like to dip rather than pour the icing. Less messy. Dipped donuts only take a few minutes to dry.

Flavor Tip: You can play with the flavor a bit in small increments. For example, I added a bit of coffee concentrate (only 1/4 teaspoon) to my icing. I really liked both flavors and couldn’t pick a favorite (neither could my husband).

How Long Are Donuts Good For? — How to Freeze and Reheat Donuts

• After enjoying a few fresh donuts–Is there anything more heavenly than a warm donut?–I bagged them and put them in the freezer. Just be sure to do this step after the icing has set completely. Frozen donuts can keep for a month, while fresh donuts keep for only a couple days.

• Reheat Instructions: You can defrost straight from frozen in 10 second intervals, until warmed through, in the microwave on high or using the defrost setting.

I think these donuts reheat really well, but I’d love to hear your thoughts on this.

I hope you and yours love this recipe as much as we do. Be sure to leave any helpful feedback in the comments below for others to benefit.

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Long John Donuts with Real Maple Glaze

These donuts are amazing. The dough has great flavor and couldn’t be easier to work with–you just mix and flatten everything by hand! A subtle maple flavor can be detected, but if you want a classic maple bar, consider adding a few drops of maple extract or go for coffee concentrate, depending on your mood.

Course Breakfast

Cuisine American

Keyword donuts

Prep Time 1 hour hour 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour 45 minutes minutes

Servings 16 donuts

Calories 1046kcal

Author Chef Sara Furcini

Cost $7

Equipment

• dutch oven

Ingredients

For the Dough:

• 1 ¼ cups whole milk
• 2 ¼ teaspoons (one packet) active dry yeast
• ¼ cup granulated sugar
• 8 tablespoons (1-stick) unsalted butter, melted and cooled
• 2 large eggs
• 1 teaspoon sea salt
• 4 ¼ cups all-purpose flour plus more for rolling out the dough
• 1 ½ quarts Canola oil for frying

For the Glaze:

• 2 tablespoons unsalted butter melted
• ⅓ cup pure maple syrup
• 1 cup sifted confectioners sugar
• ¼ teaspoon maple extract optional, but recommended*
• 1 pinch sea salt to taste

Instructions

• Prepare the yeast mixture. In a small pot, heat the milk until warm but not hot, about skin temperature. Transfer milk to a large bowl and add the yeast and granulated sugar. Stir gently and set aside. Place a stick of butter in the warm pot (off the heat) and allow to melt fully.
• Make the dough and allow to rise. Between 5 and 15 minutes, depending on the age of the yeast, you will see tiny bubbles or even clumps — a sign that your yeast is now ready. Add the melted, cooled butter, eggs, and salt. Stir until incorporated. Add the flour, stirring between each cup to gradually form a sticky, yet firm dough. You may need to grab hold of the bowl firmly as you turn it with a wooden spoon toward the end. Do not knead the dough, simply gather into a ball and cover with a towel or cling wrap. Let rise in a warm place until doubled in size, about 1 hour.
• Flatten and cut dough. Turn the dough out onto a lightly floured surface and using your palms flatten into a smooth rectangle about ½-inch thick. Use a dough cutter (a pizza wheel works, too) to cut into one-and-a-half-inch rows by four-inch columns. Meanwhile, slowly bring the oil to temperature in a Dutch oven over medium heat (or medium-high heat depending on the strength of your burner).
• Set up a fry station and test the oil. Break off a piece of dough and roll into a ball. Gently drop into the hot oil and watch for bubbles to form around the dough; it will float and turn golden brown when ready. To fry long johns, add up to 3 at a time, using a spider to flip to the other side when golden brown. Strain with the spider and transfer to a paper towel or holding rack until cool enough to handle.
• Dip in glaze. In a medium bowl, combine the melted butter, maple syrup, confectioners sugar, maple extract (if using), and a pinch of salt. Stir until smooth. Dip the warm, fried donuts into the icing mixture and set on a serving tray. Allow the icing to form a crystallized smooth layer. Best enjoyed fresh. See notes for storage.

Video

Notes

Recipe Notes:

Flavor alternatives: Try adding up to ½ teaspoon coffee concentrate (such as Javy: Follow my affiliate link for 20% off)

Best way to store: Freeze in a sealed bag after icing sets for up to 2 months and defrost on a paper towel by microwaving just until warm (10 second intervals to avoid overheating).

Milk: Whole milk is ideal, but you can use half and half or 2% milk, instead.

All-purpose flour: I don’t recommend altering the flour in this recipe. When measuring, be sure to spoon the flour into the cup and level with a knife. 

Salt: You may use sea salt or Kosher salt in this recipe 1:1. If doubling the recipe, do not double the salt.

Eggs: Most eggs sold in the US are large eggs. Generally, 1 large egg equals 1/4 cup of liquid.

Canola oil: Not a fan of Canola? I get it. You need a high-heat oil. Refined coconut oil is fantastic, but pricey. Feel free to substitute as it has no taste.

Maple Extract: Sold in the baking section of the grocery store. It’s not essential but will definitely give a more bold maple flavor than just using maple syrup. Your choice.

Maple syrup: Most maple syrup is amber. If you can find dark amber, this is my favorite maple syrup because it has the strongest maple flavor.

Sifting Confectioners Sugar: I use a sieve and a whisk for this step. This prevents clumps from getting into your glaze mixture.

This recipe was modified from the New York Times yeasted donut recipe.

Nutrition

Serving: 1donut | Calories: 1046kcal | Carbohydrates: 41g | Protein: 4g | Fat: 97g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 44mg | Sodium: 159mg | Potassium: 80mg | Fiber: 1g | Sugar: 16g | Vitamin A: 280IU | Calcium: 39mg | Iron: 2mg

Photography by Megan Johnson.