This bread is not healthy. I repeat, this bread is not healthy. It’s interesting how every time you have a fruit or a vegetable in the title of a recipe, it sounds like a healthier option. (Did you know that carrot cake at the Cheesecake Factory is one of their highest calorie count desserts? I’m telling you.. vegetables/fruits in a dessert is a lie!) Instead it’s an indulgent, rich chocolate bread which is full of chocolate chips and banana flavor. I think the role of the banana here is not so much to provide banana flavor (which it does) but to give it a rich, moist crumb that is not heavy.
I’ve seen a lot of banana breads on Instagram that have the floating bananas on top and always wondered how it is done. And the interesting thing is, no one writes how it is done! Even recipes with the floating bananas don’t mention the bananas on top of the loaf, they just mention putting the batter into the pan and bake. WHY?
Turns out, the bananas do not sink into the bread like I worried. But to keep it from turning color, a light brushing of fresh lemon juice will help it keep its pleasing yellow shade. Sprinkle the top with Sugar In The Raw (aka demerara sugar) and it will glisten with crunchy sugar crystals after it is baked. It really is one of my favorite banana bread recipes and I think I’ll have a hard time turning back to my older one. On second thought, I might on the days I want to be a little “healthier”… that one uses half whole wheat flour. 🙂
Chocolate Banana Bread
1 c. all-purpose flour
½ c. Dutch processed cocoa
1 tsp. baking soda
½ tsp. kosher salt
3 large brown bananas (1 ½ c. mashed)
¼ c. (4 tablespoons) unsalted butter, melted
¼ c. vegetable oil
½ c. packed light brown sugar
1 extra large egg (or large if you don’t have extra large)
1 tsp. vanilla extract
¾ c. chocolate chips
1 banana, ripe but not browned
a squeeze of fresh lemon juice
demerara sugar (sugar in the raw) for sprinkling on top of loaf
- Preheat your oven to 350˚F, grease and line your loaf pan with parchment paper. (I used this gorgeous pan and it is on sale!!)
- Sift flour, cocoa powder, baking soda and kosher salt in a medium bowl and set it aside.
- In the bowl of a standing mixer with the paddle attachment on medium speed, add the mashed bananas, melted butter, and oil and mix until combined.
- Add in the brown sugar, egg and vanilla and mix until smooth.
- Turn the mixer to the lowest setting and add in the flour mixture.
- While there are traces of flour in the batter, add the chocolate chips and mix just until combined.
- Pour batter into your prepared loaf pan.
- Slice your banana lengthwise and brush with fresh lemon juice
- Place it side by side on top of the batter.
- Sprinkle the demerara sugar all over the top and place into the oven.
- Bake banana bread for about 50-60 minutes, checking at 50 minutes to make sure you don’t overbake your loaf.
- Stick a toothpick in the center of the loaf to check, making sure to check in a few places as skewering a chocolate chip would make you think the batter is undercooked.
- Remove pan from the oven and place on a cooling rack for about 15 minutes before removing the bread from the pan.
- Let cool and serve.
Recipe adapted from Two Peas and Their Pod.
It’s been a while since I’ve done a Simple Sundays post. I’ve been too busy trying to be creative and unique that I’ve put the effortless recipes on the back burner. But I’m back with this super simple popover recipe.
If you’ve never had a popover, I would say that it kind of reminds me of a dutch baby but in a muffin form. Light and crisp on the outside and moist and eggy on the inside, it’s the perfect breakfast food served with jam and butter. Actually, you can pretty much use them for dinner rolls too.
If you loved my blueberry cruffins, but feel like it’s too much work to do, I highly recommend this recipe instead. It’s lighter and you can use any kind of filling that you like. Plus, that vertical lift is insane! I mean just look at them. They’re literally popping out of the pans. You don’t even need a blender, mixer or a food processor. All you need is a whisk and a bowl. Oh! And a popover pan of course. 🙂
makes 6 very large popovers
1 c. all-purpose flour
1 tsp. kosher salt
¾ c. whole milk, room temperature
4 large eggs, room temperature
3 tbsp. unsalted butter, melted
- Use a pastry brush to brush your popover pan with melted butter.
- Turn on the oven to 425˚F, and place your popover pan in the oven while the oven preheats. (As shown in picture #1)
- In a large bowl (preferably one with a spout), whisk salt and flour together. (As shown in picture #2)
- In a large liquid measuring cup, whisk together milk and eggs. (As shown in picture #3)
- Slowly add the egg mixture into the flour mixture while continuously whisking to make a smooth, liquidy batter. (As shown in picture #4)
- Whisk in the rest of the melted butter to the batter. (As shown in picture #5)
- Remove the pan from the oven and pour the batter into each cavity about halfway full. (As shown in picture #6)
- Bake the popovers for about 20-25 minutes until they are golden brown and very tall. DO NOT OPEN the oven door during this time.
- Remove the popovers from the pan and puncture each popover to let the steam out. (As shown in picture #7)
- Serve warm.
Recipe barely adapted from Food 52.
Hybrid food seems to be the trend these days and they usually involve a doughnut. Doughnut ice cream sandwiches, cronuts (doughnut + croissant), macaron doughnuts, and doughnut bagels are all examples that have popped up on our social media feeds. I freaking love doughnuts and I think they’re perfect as they are so I’m moving onto the cruffin. A cruffin is a croissant + muffin. Insanely crisp and flaky on the outside and fluffy, buttery and moist on the inside, it’s the perfect combo of both worlds. Oh, and because Mr. H loves jam filled doughnuts, I filled mine with my favorite blueberry jam (seriously, my favorite for years! I used for my blueberry pie cookies and blueberry pie doughnuts too) and dusted it off with powdered sugar.
Cruffins have become popular in the U.S. by Mr. Holmes Bakehouse in San Francisco. In fact, they are so desired that someone broke into the bakery to steal the recipe in 2015. The thief didn’t steal anything else, not even the cash. In a way it sounds like a ridiculous reason to risk going to jail, but it also shows how awesome a cruffin is. You know how they say there is no such thing as love at first sight but there is lust at first sight? When I first saw the photos of the cruffin from Mr. Holmes Bakehouse, I fell in deep lust. I needed to have this cruffin, like now. But San Francisco is on the other side of the continent, what can I do? The only other way was to bake it on my own.
There is a very popular cruffin recipe that is on Pinterest by Lady & Pups. They’re ridiculously cute and have tons of layers, but they weren’t tall like the cruffins I was looking for. Enter the popover pan. It’s twice as tall as a muffin pan and perfect for the recipe. Am I telling you to buy a popover pan just for this cruffin? Heck yes. Before this recipe, I’ve even settled for making popovers in muffin pans but there is just no other way around it. I think if you make these in a muffin pan, there isn’t enough surface area for the fluffy interior and the ratio of the crisp to chewy would be off.
So how difficult is this recipe? If I’m being completely honest with you, it’s not easy. It is labor intensive and the yield is very small. Only 6 cruffins. But the6 cruffins are worth it. It’s like asking someone would you rather eat one fresh-off-the-conveyor-belt Krispy Kreme doughnut or a dozen stale supermarket ones? If you are the type of person who would go for the dozen stale ones, this recipe is not for you. But if you, like me, would rather have that one delicious doughnut, then dust out your pasta roller. Yes, you need a pasta roller. I’m going to say it is impossible to roll out the dough this thin with a rolling pin. Also, I recommend using a kitchen scale to weigh out your ingredients.
The ingredient list is short so you want to use the best ingredients on hand. I love King Arthur flour and I used the best butter I could get my hands on which was Kerrygold’s Irish butter. Irish butter is much more flavorful and rich than American butter and every penny was worth buying it for this recipe. I changed my technique just slightly from Lady & Pups. Her post has beautiful photos of how she did it, and I recommend looking through the photos if you have a difficult time understanding how to put this together. It does look a little intimidating, but don’t get scared because once you get the hang of it, it becomes a rhythmic process, kind of like knitting.
I promise you, it’s worth it. 🙂
makes 6 tall cruffins
150 grams (1 cup + 1 tbsp) bread flour
150 grams (1 cup + 1 tbsp) all-purpose flour
1 1/2 tsp (6 grams) instant dry yeast
2 tbsp. granulated sugar
160 grams (1/2 cup + 2 tbsp) luke-warm filted water (not tap)
50 grams (3 1/2 tbsp) salted butter, soften and cubed
165 grams (11 1/2 tbsp) salted butter, room-temperature
- In a bowl of a standing mixer attached with a dough hook, mix bread flour, all-purpose flour, yeast, and sugar.
- Once mixed, add in your water and knead on low speed until a shaggy dough forms, about 3 minutes.
- Add in the 50 grams of softened and cubed butter and knead for 5 minutes on low speed until the butter is incorporated and then raise your speed to medium and knead for about 10-15 minutes until a smooth ball of dough forms.
- Cover the bowl with plastic wrap and let the dough rise for about 45 minutes, the dough will puff up and be larger in size.
- Prepare your popover pan by lightly greasing the inside with shortening and dusting it with flour. DO NOT skip this step. It would be very sad if the cuffins do not come out of the pan as one whole piece.
- Move dough to a lightly floured surface, and divide into 6 equal portions. (as shown in the above picture # 1). Take one portion out and cover the remaining under plastic wrap so the dough does not dry out.
- Flatten the dough with your hands to about ½ inch thick and with your pasta roller on the widest setting (or the lowest number), work the dough through your pasta roller.
- After you move the pasta through the widest setting once, fold the dough in thirds and then move it through the widest setting again. Repeat this step once more before moving onto the next step.
- Once the dough has been moved through three times on the widest setting, cut the dough in half.
- Lightly dust both sides of one half of the dough and move it through your pasta roller from the widest to the thinnest setting or as thin as you can get it without the dough tearing. (My pasta machine goes from 0-9, 9 was too delicate of a dough to work with so I only went to 8. It was still tissue thin and that is what you are looking for.)
- Set the first half of the dough aside and work the second half of the dough in the same way until the same thinness is reached. (as shown in the above picture #2)
- With an offset spatula, lightly butter one side of each half of the dough with the 165 grams of the room temperature butter (not all at once, divide the 165 grams for all the flattened dough). Be careful not to tear the dough and to completely cover each side with butter. (as shown in the above picture #3)
- Roll up one half of the dough, kind of like a fruit roll-up. (as shown in the above picture #4)
- Take the rolled up dough and place it on one end of the second buttered dough. (as shown in the above picture #5)
- Roll up the dough in the same way as the first dough to make one fat roll of dough. (as shown in the above picture #6)
- With a very sharp knife, cut the rolled up dough in half lengthwise. (as shown in the above picture #7)
- Place both halves of the dough into one cup of the popover pan with the layers (cut-side) facing outwards. You want to curl the first half of the dough in on the bottom, and then layer the second half of the dough on top of that one. Do not squish the dough into the pan, because it needs room to rise. (as shown in the above picture #8).
- Repeat steps 7-17 until you are done with all 6 pieces of the original dough.
- Loosely place a piece of plastic wrap on top of the popover pan and let the dough rise at room temperature for 2-3 hours or until the dough is fully doubled in size. (as shown in the above picture #9)
- Preheat the oven to 400˚F. Place a sheet pan underneath the popover pan (to catch the butter drippings) and bake until golden brown and puffed up, about 20-30 minutes.
- Let cool in the pan for about 10 minutes before removing it to a wire rack.
- Fill a piping bag fitted with a medium star tip with blueberry jam.
- Find a divot on top of a completely cool cruffin and wedge the tip into the cruffin.
- Squeeze the piping bag to fill the cruffin with jam until you feel resistance.
- Repeat with the other cruffins.
- Lightly dust the top of each cruffins with powdered sugar.
Recipe adapted from Lady & Pups.
If I bottled the scent that came out of the oven while this baked, I would be a millionaire. It smells as if your house was smack dab in the middle of a Starbucks and a Cinnabon store. Er.. kind of like a mall. (I suppose living in the mall would be a nightmare for some people.) Everyone knows the best part about going to the mall is passing by a Cinnabon or a Weltzel’s Pretzels store. I’m always battling my inner fat kid every time I walk by.
Filled with a cinnamon-coffee sugar, topped with a whipped mascarpone frosting and dusted with a generous dose of cocoa powder, it highlights the best parts of both worlds. I would suggest taking the buns out of the pan about 5-10 minutes after it comes out of the oven. The coffee cinnamon sugar creates a caramel when it bakes, and if you let it cool completely in the pan, it will become a type of glue which makes it nearly impossible to get clean cuts out of the pan. Also, don’t be like me and roll the dough out too thinly, I originally wanted just 8 cinnamon rolls, but I had to slice the dough more because it was too tall for the pan. Boo.
Cinnamon rolls are definitely not an on-the-whim kind of treat. But if you do decide to make it, I can imagine it being part of an awesome Christmas morning breakfast.
Tiramisu Cinnamon Rolls
For the Cinnamon Rolls:
1 ½ teaspoon active dry yeast
½ c. water, warm (110-120°F)
¼ cup granulated sugar, divided
2 tbsp buttermilk
1 large egg
3 tbsp unsalted butter, melted
3 c. all-purpose flour
1 tsp. kosher salt
For the Filling:
¼ c. unsalted butter, softened
¾ c. light brown sugar, packed
1 tbsp. ground cinnamon
2 tsp. cornstarch
1 ½ tbsp. coffee emulsion
For the Frosting:
8 oz. mascarpone cheese, room temp
2 tbsp. butter, room temp
⅓ c. powdered sugar
2 tbsp. heavy cream
cocoa powder, for dusting on top
- In a microwave safe cup, warm ½ c. water until 110°F-120°F or lukewarm. Stir in 1 tablespoon of granulated sugar until dissolved. Stir in dry yeast and let stand until foamy (about 5 minutes).
- While the yeast is proofing, mix flour, buttermilk, 3 tbsp. sugar, egg, salt, and the melted butter into a bowl of a stand mixer.
- Add the water mixture into the flour mixture and stir until a loose dough forms.
- Let stand for 8 minutes to hydrate flour.
- With the dough hook attachment, knead the dough on speed 2 for about 8 minutes until dough is pliable and stretchy.
- Move dough to an oiled bowl and cover the bowl and let the dough rise until double its size, about 1 to 2 hours.
- In a separate bowl, combine sugar, cinnamon, corn starch, butter, and coffee emulsion until combined. Set aside.
- On a lightly floured surface, roll out the dough to a 9” x 12” rectangle. Spread the cinnamon sugar mixture evenly, except 1” along the bottom of the dough.
- Roll the dough tightly, using the uncovered border to seal the roll.
- Cut the roll into 8 even rolls.
- Grease a 9×13 inch pan, and evenly space out the rolls. Cover with plastic wrap and let rise for 1 – 1 ½ hours until rolls have doubled in size.
- Preheat the oven to 350˚F.
- Bake for about 20 minutes until rolls are golden brown.
- Let cool for about 5-10 minutes before turning out the rolls onto parchment paper or a nonstick surface.
- While the rolls cool. Make the mascarpone frosting.
- Using a handheld mixer, whip butter and powdered sugar in a medium bowl.
- Add mascarpone cheese and heavy cream and mix until light and fluffy. Do not overwhip.
- Spread frosting over cooled rolls and dust the top generously with cocoa powder using a fine meshed sieve.
Cinnamon roll recipe adapted from The Slow Roasted Italian.
“Green tea beignets,” my sister said as she shoved her iPhone screen in my face. It is one of Dominique Ansel’s creations in his newest café and she is already making plans in our family group chat to go pay a visit. Even though NYC is just across the bridge, it isn’t simple to make plans and go on a moment’s notice. After all, we all work and have personal obligations. But dang, ever since she said it, I could not get it out of my head. The thought would not stop haunting me, and before I knew it I was googling recipes for beignets and looking up photos of green tea beignets.
Turns out, it was simpler than I thought (which in hindsight, is not necessarily a good thing because it means that I can make beignets on a whim). The dough does not need a mixer or kneading, and it doesn’t even require a second rise! It puffs up beautifully with a honeycombed interior and is just barely sweet. This leaves you with the option to give it a generous shower of powdered sugar.
My matcha is not the highest grade because I didn’t think I would ever need a high quality powder. (In case you didn’t know, matcha can get quite pricey by the ounce.) But for this recipe, I think it is necessary. My green tea powdered sugar does not have the vibrant green that would make it scream, “Hey, I’m green tea flavored!” Instead, it whispers, “I might be something different from regular ol’ powdered sugar, you’re going to have to taste me to see…” This is not the message I wanted to send, but then again you get what you pay for and it is a lesson learned.
Either way, how wrong can you go with fried dough and sugar? The only thing is, you need to eat them within about 4 hours (and that’s with using a low heated oven to keep them warm). Past that, the dough starts to get very stale and loses its magical deliciousness.
Green Tea Beginets
1 c. water, 110˚F and not from tap
3 tbsp. sugar, divided
1 ½ tbsp. active dry yeast
3 c. all-purpose flour
¾ tsp. kosher salt
2 large eggs
2 tbsp. vegetable oil
vegetable oil for frying
green tea powdered sugar (recipe below)
- Combine water, 1 tbsp. sugar, and yeast in a bowl until foamy.
- In a large bowl, combine flour, salt, eggs, and 2 tbsp. vegetable oil until combined. Add the water mixture and stir until a smooth, sticky dough forms.
- Spray another bowl with nonstick spray and transfer dough. Cover bowl with plastic wrap and place in the refrigerator for the dough to rise and double in size, about 1-2 hours.
- On a large surface, generously coated with flour, dump out cold dough and roll out to a rectangle that is ¼ in. thick. Cut into 24 squares with a well lubed pizza cutter.
- On two baking sheets, set each sheet with a wire cooling rack.
- Heat oil in a Dutch oven until 350˚F, fry dough 5 at a time until golden brown on both sides, about 3 minutes. Keep oil temperature between 325˚F – 350˚F. Transfer fried dough onto wire cooling rack
- If you want to wait until all of the dough is fried, keep it warm in a 175˚F -200˚F oven.
- Dust generously with green tea powdered sugar and serve.
Green Tea Powdered Sugar
3 tbsp. matcha (green tea) powder
1 ½ c. powdered sugar
- Sift matcha powder and powdered together with a mesh strainer and mix until homogenous.
As much as I love trying out new restaurants and cuisines, I have a terrible habit of ordering the same menu items wherever I go. It’s not that I don’t like trying new things, I suppose I know what I like and I always crave that same dish every time. For example, at Thai restaurants it would be pad thai, chow fun at Chinese restaurants, gyro at Greek restaurants and chicken tikka masala and naan at Indian restaurants. Which brings us to today’s recipe, naan. As a lover of all things bread, fresh naan is one of those things that I can eat every day without complaint. (My waistline on the other hand is another story.) Glistening with melted garlic butter and specks of kosher salt, this buttery, chewy, slightly salty, sweet and crispy yeast bread is amazing.
What makes this garlic naan extra garlicky is the addition of granulated garlic to the yeast dough. That plus the chunks of fresh garlic in the melted butter makes this a flavor bomb that is just waiting to be consumed.
If you’ve never worked with yeast before, I can understand why you would be wary of this recipe. Don’t be scared! Yes, the yeast can die on you but you can easily dump it out and try again if it fails. Just make sure that the filtered (don’t use tap water!) water is not over 115˚F when you add the yeast. Before I got a thermapen (Which btw, is awesome. It is worth every penny), I used to stick my finger in the water and if I didn’t have to immediately pull out my finger from the heat, I knew it was ready to go. Silly I know, but desperate times call for desperate measures.
Cook it under the broiler for that perfectly brown, slightly charred taste that you can probably replicate on the grill. I once read that it also works well on a George Foreman grill and also a greased pan on a stovetop. I’ve tried both methods and the broiler is the best. Hands down.
1 (.25 oz) package active dry yeast
1 c. warm water* (not above 115˚F)
¼ c. sugar, divided
3 tbsp. milk
2 tsp. kosher salt, plus more for sprinkling
1 tbsp. granulated garlic
4 to 4 ½ c. all purpose or bread flour**
1 tbsp. garlic, minced
6 tbsp. unsalted butter
- In a small bowl, stir water, 1 tbsp sugar and yeast together until yeast is incorporated.
- In the bowl of a standing mixer, mix 3 tbsp sugar, milk, egg, salt, garlic and 4 cups of flour until combined.
- Once yeast has proofed, add it to the flour mixture and mix in the standing mixer with the dough hook attachment until combined. The dough should look fairly wet.
- Let the dough rest for 8 minutes.
- With the mixer on medium-low speed, knead dough until dough is smooth and pulls away from the bowl, about 6-8 minutes. If the dough does not pull away or show signs of it at 5 minutes, add the additional ½ c. of flour ¼ c. at a time until desired consistency forms.
- Transfer dough to an oiled bowl, cover and let rise for 1 hour or doubled in size.
- On a floured surface, deflate and divide the dough into 16 even pieces and form into smooth balls.
- Place dough balls on a baking sheet and let rise for 30-45 minutes, or doubled in size.
- While the dough is rising, preheat the broiler in your oven. Line the broiling pan with a sheet of aluminum foil.
- In a microwave safe bowl, add the minced garlic and the butter and gently melt the butter.
- Once the dough has risen, flatten out the dough into a round or oval shape by gently stretching it out. The naan becomes crisper the thinner you stretch it.
- Place dough onto the broiler pan and cook 1-2 minutes until golden brown and slightly charred.
- Flip the dough over and cook for another minute or two until desired color is reached.
- Take naan out and while it is still hot, brush on melted garlic butter and sprinkle with kosher salt.
- Continue this step until all of the dough is cooked, buttered and salted.
*Make sure the water is not above 115˚F
**Both types of flour work well, but the bread flour produces a chewier naan.
***Recipe adapted from allrecipes.
One of the best things about baking is that there are so many ways to make the same things: cookies can be crunchy or chewy, muffins can be dense or light, and brownies can be cakey or fudgy. The thing is everyone is usually in one camp or the other. For me, cookies must be chewy and brownies must be fudgy, but when it comes to muffins, I love both kinds as long as they’re not tough.
A few days ago, I was really craving corn muffins. (Not corn bread, which I think is a different breed.) The last time I had corn muffins was on my trip to Atlanta. We stopped by a Cracker Barrel as a rest stop and had a satisfying meal… satisfying except for the corn muffins. (I call it corn muffin because it was not square but baked in a muffin pan.) Ick! What is that stuff? As I bit into the corn muffin, disappointment filled my mouth in the form of salty, bland and coarse morsels. I need my corn muffins to be sweet and corny. I set out to make my own recipe. When freshly baked, it has a crisp exterior and a light and sweet interior. I wish I had some corn kernels to add to it, but I did not at the moment. I would encourage it if you have some on hand.
1 ½ c. flour
1 ⅓ c. cornmeal (stone ground if possible)
1 c. sugar
1 tbsp. baking powder
¾ tsp. kosher salt
¾ c. milk
4 oz. unsalted butter, melted
2 tbsp. vegetable oil
- Preheat oven to 350 ˚F and line a muffin pan with paper liners.
- In a mixing bowl, mix flour, cornmeal, sugar, baking powder, and salt.
- In a separate bowl, mix milk, butter, oil and egg.
- Mix milk mixture into the flour mixture and fold batter until just combined.
- Scoop batter evenly into the paper lined muffin pan and bake about 13-18 minutes or until tester comes out clean.
Cool and enjoy.
There are a few things that scream “autumn”. Pumpkins, apples, fall foliage, football and Thanksgiving are at the top of my list. A couple several weeks ago, I went apple picking with a group of friends and came home with a big ol’ bag of apples. Apples are notorious for lasting along time (as long as they are not bruised) and I have plans for the other ones I have in my fridge. But for now, I have this recipe for you.
If you’ve never had monkey bread, you’re missing out on some serious yum. If you took cinnamon rolls but made them bite sized and decided to glue them together with some cinnamon sugar, you’ve got monkey bread. Cut up some fresh apple chunks and stuff them in the sweet dough and you have fall in bread form.
I have to be honest. I’ve made and shot this recipe weeks ago and I started writing the first paragraph last week, but things became hectic and that’s as far as I got. But to be fair, I threw a Star Wars Rebels themed party and that kept me quite busy for a several days. I’m excited to share it with you on my next post!
Caramel Apple Monkey Bread
1 ¼ c. milk
2 tsp. instant yeast
4 c. all-purpose flour
5 tbsp. sugar
1 tsp. salt
5 tbsp. unsalted butter, melted
3 apples, peeled, cored and cut into small bits
1 ¼ c. firmly packed dark brown sugar
2 tsp. cinnamon
½ c. (1 stick) unsalted butter, melted and cooled
- Generously spray the inside of a 10 in. Bundt pan with nonstick cooking spray.
- In a small bowl, warm your milk, add the yeast and whisk to dissolve. (Do not warm it above 110˚F or you will kill the yeast).
- In the bowl of a standing mixer fitted with the paddle attachment, beat the flour, 5 tbsp. sugar, egg, and salt until combined.
- Slowly add in the milk mixture until combined. Add the 5 tbsp. melted butter and mix until the dough comes together.
- Replace the paddle attachment with the dough hook attachment. Continue to mix on medium speed until the dough becomes silky and tacky, but not sticky, about 8-10 minutes.
- Spray a large bowl with cooking spray. Cover the bowl with plastic wrap and let it rest in a warm area until the dough has doubled in size, approximately 1 hour.
- Use your clean hands to push down and deflate the dough. Roll out dough in a rough rectangle, ¼ in. thick. Spread 1/3 of apple bits onto half of the rolled out dough. (As pictured above)
- Fold dough in half and spread another 1/3 of apple bits on another half of the dough and fold once again in half to form a quarter of its original size. (As pictured above)
- Cut dough into 1 to 1 ½ inch pieces and roll the pieces into balls (apple pieces may stick out). Place the balls on the sheet pan.
- In a small bowl, stir together the sugar and cinnamon. Place the melted butter in a separate bowl.
- Dip one dough ball in the melted butter. Let the excess butter drip back into the bowl, roll the ball in the brown sugar mixture, and place it in the Bundt pan.
- Continue this process with each ball, until halfway where you will scatter the rest of the apple pieces.
- Wrap the Bundt pan tightly in plastic wrap and let rise in a warm area until the dough balls have doubled in size.
- Preheat the oven to 350 degrees F.
- Bake until the top layer is deep brown and the caramel coating begins to bubble around the edges, about 30 minutes.
- Cool the bread for 5 minutes, then turn it out directly onto a platter and serve warm. If you have any leftovers, reheat them in a 300 degree oven until warm to the touch.
Recipe adapted from Baked Explorations by Matt Lewis and Renato Poliafito.
Every single time I go to the mall, I have an inner battle with myself. Do I get a soft pretzel or not? I try not to have one because frankly it’s just a chunk of carbs and I always feel a little guilty after I eat it. I suppose the real question is: is it worth feeling guilty about?
I would say that the chance of me caving in is about 50/50. I have a good idea of what it is that I want (plain salted pretzel with lots of golden mustard) until I get to the window and see a glistening pretzel hot dog. How do they get it so shiny and golden? Why do you wink at me so in the fluorescent mall light? Why am I personifying you?
I sit there frazzled until it’s my turn and at this point, I blank out and whatever word comes out of my mouth first is what I get. Sometimes it’s the hot dog, sometimes it’s the pretzel. All I know is that either way I have buttery, carb-y goodness in my mouth. I win.
Sometimes, you don’t want to go to the mall. Sometimes, the drive isn’t worth it and the battle of the parking spot is tiring and stressful. This is for those days, a little reward without the battle.
Pretzel Hot Dogs
4 ½ to 5 c. all-purpose flour
1 ½ c. 110°F-115°F water
½ c. milk
2 tsp salt
1 tbsp active dry yeast
1 tbsp sugar
3 tbsp. unsalted butter, melted plus more for brushing
kosher sea salt/ pretzel salt/ Maldon salt
10 c. water
⅔ c. baking soda
16 Hot dogs
- In a microwave safe cup, warm 1½ c. water until 110°F-115°F or lukewarm. Stir in sugar until dissolved. Stir in dry yeast and let stand until foamy (about 5 minutes).
- While the yeast is proofing, mix 4½ c. flour, milk, salt, and the melted butter into a bowl of a stand mixer.
- Add the water mixture into the flour mixture and stir until a loose dough forms.
- Let stand for 8 minutes to hydrate flour.
- With the dough hook attachment, knead the dough on speed 2 for about 8 minutes. If you see that the dough is still loose and sticks to the bowl, add the remaining half cup of flour and knead until the dough does not stick to the bowl.
- Cover the bowl and let the dough rise until double its size.
- Once the dough has risen, preheat oven to 450˚F and line two sheet pans with either parchment paper or silicone mats.
- In a large pot, boil 10 c. of water and baking soda.
- Divide dough into 16 equal pieces, and form into a long rope. Carefully wrap each piece around a hot dog, pinch the ends together to seal the dough.
- Boil the pretzel hot dogs, one at a time about 15 seconds on each side. Remove from the water and drain thoroughly with a slotted spoon.
- Mix 1 egg with 1 tbsp. water to form an egg wash.
- Place onto the sheet pan and brush bread thoroughly with the egg wash and sprinkle with your choice of salt.
- Bake until golden brown, about 12-15 minutes. Brush generously with melted butter.
- Let Cool. Eat with a lot of mustard.
Pretzel recipe adapted from Jo Cooks.