• Three Kings Bread, also known as Three Kings Cake, is sweet, scented with orange zest, and designed to resemble a crown.
• Whoever gets the Jesus figurine in their slice must cook tamales for everyone on Candelaria (Candlemas) Day the following month.

Epiphany is widely celebrated around the world, and each culture has its own delectable festive food. Check out our recipe for Homemade Galette des Rois (King Cake), a French almond-custard pastry.

Table of Contents

• • What is Rosca de Reyes Recipe (Three Kings Bread)?
  • Tools You Need
  • Key Ingredients and Why
  • How to Make Rosca de Reyes (Three Kings Bread)
  • Can I Make Rosca de Reyes in Advance?
  • How to Store Rosca de Reyes
  • FAQs
  • Gemma’s Pro Chef Tips
  • More Festive Bread Recipes

What is Rosca de Reyes Recipe (Three Kings Bread)?

• Rosca de Reyes is a sweet bread made with yeast dough. It’s flavored with orange zest and decorated with festive candied cherries, strips of quince paste, and sugar paste. A baby Jesus figurine is inserted into the bread after baking, and it’s a surprise to see who gets the slice with the figurine.
• The bread is shaped like a crown to symbolize the Three Kings, also called the Three Wise Men or Magi, who followed the Star of Bethlehem to give gifts to the baby Jesus.
• The tradition of Rosca de Reyes was brought from Spain to Latin American countries, and over the centuries, it has evolved to reflect the local food culture. On January 6, family and friends gather to enjoy the bread with hot chocolate and give children gifts.

Tools You Need

• Stand mixer fitted with a dough hook (optional)
• Mixing bowl
• Measuring cups and measuring spoons
• Baking sheet and parchment paper
• Whisk
• Pastry brush

Key Ingredients and Why

• Bread flour

  • Bread flour has a protein content of 11-14%.
  • The high protein content gives the bread a stronger gluten network and a pleasant chew.

• All-purpose flour

  • With a protein content of 9-11%, all-purpose flour creates a more delicate crumb structure than bread flour.
  • Using both flours gives Three Kings Bread the perfect texture between chewy and soft.

• Granulated sugar

  • Sugar feeds yeast, converting it into gas, making the dough rise and making the rolls light and airy.
  • Sugar helps to retain moisture in the dough.

• Salt

  • Salt enhances the flavor of the bread and strengthens the gluten, giving the rolls the perfect crumb.
  • Salt also relaxes the dough so that it’s easier to shape.

• Instant yeast

  • Instant yeast does not require sponging and gives a quicker, more efficient rise than active dry yeast.
  • Mix instant yeast with flour first to avoid direct contact with salt so the yeast won’t get deactivated.
  • If you use active dry yeast: for every teaspoon of instant yeast, use 1 ¼ teaspoons of active dry yeast. Bring the liquid in your recipe to blood temperature and mix in active dry yeast. Let it sit at room temperature for roughly 5 minutes until foam forms on top.

• Eggs

  • Using eggs yields plush, rich bread.
  • The egg wash gives the crust an attractive golden shine.

• Milk

  • Bread dough made with milk has a softer texture and a richer flavor than dough made without milk.

• Butter

  • Butter contributes to the moisture of the bread, helping to keep it soft and tender. The fat in the butter prevents the bread from drying out too quickly.
  • Did you know it’s easy to make your own butter? How to Make Homemade Butter guides you through the process.

• Orange Zest

  • Fresh and fragrant orange zest is a popular flavor in sweet breads of Latin America.
  • When zesting an orange, gently scrape from the top layer of the peel and avoid the bitter pith underneath.

• Powdered sugar

  • Powdered sugar, also called confectioners’ sugar or icing sugar, is the main ingredient in the decorative sugar paste on top of the bread.
  • The paste is a thick glaze with a crystallized, glossy look.

• Quince paste

  • Bright orange quince paste, also known as “membrillo,” adds a fruity, tangy flavor and festive color to the top of the bread.

• Candied cherries

  • Candied cherries or glacé cherries are preserved cherries soaked in sugar syrup.
  • Their candied flavor and bright red and green colors make them the perfect garnish for this Christmas bread.
  • The cherries symbolize the rubies and emeralds worn by the Three Kings.

How to Make Rosca de Reyes (Three Kings Bread)

• Combine the dry ingredients: Add the bread flour, all-purpose flour, instant yeast, sugar, and salt to the bowl of a stand mixer fitted with a dough hook.
• Mix in the liquid ingredients: Mix the eggs, milk, and melted butter, as well as the orange zest on medium speed for 10 minutes until the dough is smooth and elastic and pulls away from the bowl.
• Proof the dough: Transfer the dough to a large oiled bowl, turning the dough to coat it with oil and covering it with plastic wrap. Let it rise in a warm place until doubled in size, about 90 minutes.
• Shape the dough: Knead the dough into a ball and make a hole in the middle. Fashion the dough into an oval ring. Place on a parchment paper-lined baking sheet and let rise until doubled in size, about 45 minutes.

Can I Make Rosca de Reyes in Advance?

Yes, you can make Rosca de Reyes in advance.

• To store in the fridge: Storing the unbaked bread in the refrigerator will slow the rise. After the first rise, shape it into a crown shape and put it in the fridge for up to one day. But note not to over-proof the bread. If it more than doubles in size, best to bake it off immediately to avoid a deflated and dense result..
• To store in the freezer: You can bake bread and freeze it, or you can shape the dough and freeze it before baking.
  • After the first rise, shape the dough into a crown shape and put it into an extra-large oiled freezer bag. Seal the bag well and freeze the bread dough for up to four weeks.
  • When you’re ready to bake your bread, remove it from the bag and let it thaw slightly for about 30 minutes. Cover the bread ring with a tea towel and let it rise until it has doubled in size and a finger indent doesn’t spring back immediately. Then brush with egg wash and bake as directed.

How to Store Rosca de Reyes

Store in an airtight container for up to three days.

FAQs

• What can I do if my dough is too sticky or too dry?

  • The dough should be fairly sticky, but it should still clear the sides of the bowl.
  • If your dough is wet, add a bit more flour, one tablespoon at a time, until it’s the correct consistency.
  • If the dough is stiff or dry, add one tablespoon of milk at a time until the dough is soft.

• Why didn’t my bread rise?

  • If your dough didn’t rise, check whether your yeast is expired. Also, storing it in the fridge or freezer will keep it fresh longer.
  • Salt does retard yeast growth, and in concentrations that are too high, it can kill the yeast. Keep salt and yeast separate, or mix each with flour first.
  • If your dough was super wet and only had tiny bubbles, it was over-hydrated. The gluten networks can’t develop properly due to too much water incorporated. Flours don’t absorb liquid the same, so only use three-quarters of the recommended amount of liquid at first, and then add more gradually until the dough is smooth and elastic, as noted in the recipe.
  • If your dough was too dry, the gluten networks would be too hard or not elastic enough to rise. Different flours don’t absorb liquids at the same rate, and you need more liquid.
  • Do not over-proof or under-proof the dough. The telltale sign you use is how your dough looks: if the dough has doubled in size, almost feels lighter but still strong and a finger indent doesn’t spring back right away, then it’s ready.
  • The more you shape your dough, the more tension it’s receiving, which means the longer time the dough needs to rest enough for a better rise.

Gemma’s Pro Chef Tips

• If you don’t have a stand mixer, you can mix this dough by hand. Here’s how: in a medium bowl, combine the dry ingredients, then stir in the remaining (wet) ingredients until moistened. Turn the dough out onto a lightly floured work surface and knead for 15 to 20 minutes until it is smooth and elastic.
• The sugar paste is very soft at room temperature. It must be fully chilled before you’re able to decorate with it.
• Quince paste (also called membrillo paste) is often sold in the gourmet cheese section of grocery stores.
• You can make your own Candied Cherries (Glace Cherries) for this bread if you wish!
• For a less traditional but delicious twist, you can knead 1 cup (5 oz/142 g) of chopped dried fruit into the dough before the first rise.

More Festive Bread Recipes

• Panettone Recipe (Italian Christmas Bread)
• Homemade Stollen (German Christmas Bread)
• Croatian Bishop’s Bread
• Homemade Challah Bread (No Knead!)
• Sweet Potato & Rosemary Biscuits

Print

Rosca de Reyes Recipe (Three Kings Bread)

Embrace tradition with this Rosca de Reyes Recipe of sweet, festive Three Kings Bread to celebrate cherished Epiphany.

Prep Time 3 hours hours

Cook Time 30 minutes minutes

Total Time 3 hours hours 30 minutes minutes

Servings 8 servings

Author Gemma Stafford

Ingredients

For the Bread

• 1¼ cups (6¼ oz/177 g) bread flour
• 1¼ cups (6¼ oz/177 g) all-purpose flour
• ⅓ cup (2½ oz/71 g) granulated sugar
• 1 teaspoon instant yeast
• ¼ teaspoon salt
• 2 large eggs, at room temperature
• ⅓ cup (2½ fl oz/75 ml) milk, lukewarm
• 6 tablespoons (3 oz/85 g) butter, melted
• zest of 1 orange

For the Sugar Paste

• ½ cup (2½ oz/71 g) all-purpose flour
• ½ cup (2 oz/57 g) powdered sugar
• ¼ cup (2 oz/57 g) butter, softened
• 1 large egg yolk

For the Garnish

• Quince paste
• 5-10 candied cherries, cut in half
• Egg wash
• 1 baby Jesus figurine

Instructions

To Make the Bread Dough

• In the bowl of a stand mixer fitted with a dough hook, combine the bread flour, all-purpose flour, sugar, yeast and salt and stir until blended. (See Tips for hand kneading instructions.)
• Add in the eggs, milk, butter and orange zest and mix on medium speed for 10 minutes, until the dough pulls away from the sides of the bowl and is smooth and elastic. If the dough seems too sticky, you can add more flour, one tablespoon at a time, until the correct texture is achieved. Transfer the dough to a large, oiled bowl, cover with plastic wrap and let rise in a warm place for about 90 minutes or until doubled in size.
• Line a baking sheet with parchment paper and set aside.
• On a work surface, shape the dough into a ball and then poke a hole in the center and work the dough into a large oval ring shape, roughly 7x10-inches (18x25 cm) wide.
• Transfer the dough to the prepared baking sheet, cover with a clean tea towel and let rise until doubled again, about 45 minutes.

To Make the Sugar Paste

• While the dough is rising, combine the flour, powdered sugar, butter and egg yolk in a small bowl until a paste has formed.
• Spread the paste into an 1/8-inch thick layer on a piece of parchment paper and refrigerate until ready to use.
• Towards the end of the rising time, preheat the oven to 350°F (180°C).
• When the dough is ready for baking, brush all over with the egg wash.
• Cut 8 strips from the chilled sugar paste that are roughly 8x½ inches (20cm x 12mm) and drape them on the dough ring.
• Cut 4-6 strips of quince paste and arrange them between the strips of sugar paste along with the halved cherries.
• Bake for 25-30 minutes, until baked though and golden brown. Let cool completely before inserting the baby Jesus figurine into the bottom of the loaf.
• Store in an airtight container at room temperature for up to 3 days.

The post Rosca de Reyes Recipe (Three Kings Bread) appeared first on Gemma’s Bigger Bolder Baking.

• Mashed potato is the key to making these golden-brown rolls light, squishy, and satisfying.
• These buttery, flavorful rolls elevate any sandwich, and they’re great on their own, slathered with butter. You’ll want to make a batch or two for big family gatherings, and they’re also a great way to use leftover mashed potatoes when the holidays are over!

Even though lots of thought goes into the main dishes and desserts at the holidays, what will actually get the most love and attention? Homemade rolls! The aroma of baking bread sets the tone for the Christmas or Thanksgiving menu, and a basket of these puffy rolls with their beautifully shiny tops simply makes dinner happier. With our Homemade Sage Sausage Stuffing and Easy Sweet Potato Soufflé, you have an eye-catching and mouthwatering Thanksgiving feast to look forward to!

Table of Contents

• What Are Insanely Fluffy Mashed Potato Dinner Rolls?
• Tools You Need
• Key Ingredients and Why
• How to Make Insanely Fluffy Mashed Potato Dinner Rolls
• Can I Make Insanely Fluffy Mashed Potato Dinner Rolls in Advance?
• How to Store Insanely Fluffy Mashed Potato Dinner Rolls
• FAQs
• Gemma’s Pro Chef Tips
• More Roll and Biscuit Recipes

What Are Insanely Fluffy Mashed Potato Dinner Rolls?

• Insanely-Fluffy Mashed Potato Rolls are made from yeast dough. The starch in the potatoes provides extra moisture, making these rolls exceptionally soft and puffy. They also have a subtle, pleasant potato taste.
• Rolls made with mashed potatoes have an airier texture than bread or rolls without potatoes, which are generally heartier or with a more pronounced crust.
• Potatoes traditionally grew well in Ireland, and because they were readily available, they were used in many recipes, including bread made with mashed or grated potatoes. Early versions were made with baking soda and were dense and hearty. Now, potato is often added to a yeasted dough to add a unique texture and flavor.

Tools You Need for Mashed Potato Dinner Rolls

• Stand mixer (optional)
• Mixing bowl
• Measuring cups and measuring spoons
• 9×13-inch pan
• Pastry brush

Key Ingredients for Mashed Potato Dinner Rolls and Why

• Leftover mashed potatoes

  • This recipe is flexible, and any leftover mashed potatoes will work in this recipe.
  • More tasty used for leftover mashed potatoes are Authentic Irish Potato Farls, Potato Rosemary Soufflé, Loaded Mashed Potato Bread, and Homemade Krispy Kreme Donuts Recipe.

• Eggs

  • Using eggs in a bread dough recipe yields plush, rich rolls.
  • Eggs give the dough moisture and structure, making the flavor richer.

• Butter

  • Melted butter permeates the rolls with savory flavor and unbeatable texture.
  • Did you know it’s easy to make your own butter? How to Make Homemade Butter guides you through the process.

• Milk

  • Milk gives bread dough a softer texture and a richer flavor.

• All-purpose flour

All-purpose flour has a 9-11% protein content, perfect for this recipe for soft rolls with a touch of lovely chewiness.

• Instant Yeast

  • Instant yeast does not require sponging and gives a quicker, more efficient rise than active dry yeast.
  • Mix instant yeast with flour first to avoid direct contact with salt so the yeast won’t get deactivated.
  • If you use active dry yeast: for every teaspoon of instant yeast, use 1 ¼ teaspoons of active dry yeast. Bring the liquid in your recipe to blood temperature and mix in active dry yeast. Let it sit at room temperature for roughly 5 minutes until foam forms on top.

• Granulated sugar

  • Sugar feeds yeast, converting it into gas, making the dough rise and making the rolls light and airy.
  • Sugar helps to retain moisture in the dough, ensuring a tender crumb.

• Salt

  • Salt enhances the flavor of the rolls and strengthens the gluten, giving the rolls the perfect crumb.
  • Salt also relaxes the dough so that it’s easier to shape.

How to Make Insanely Fluffy Mashed Potato Dinner Rolls

• Mix the wet ingredients: In the bowl of a stand mixer (see notes below if you’re not using a mixer), beat the potato, eggs, butter, milk, and water.
• Whisk the dry ingredients: Whisk the flour, yeast, sugar, and salt in a separate bowl. Then, add the yeast mixture to the potato mixture.
• Knead and proof the dough: Knead with a dough hook or by hand until it’s still sticky but clears the bowl. Put the dough in a greased bowl and turn the dough to coat. Cover the bowl with plastic wrap and put it in a warm place to rise until doubled in size, about 1 1/2 hours.
• Shape the mashed potato dinner rolls: Oil a 9×13-inch pan. Divide the dough into 12 equal pieces and roll each into a ball. Arrange seam-side down on the baking pan. Cover tightly and let rise for 45 minutes.
• Bake the mashed potato dinner rolls: Preheat oven to 350°F (180°C). Whisk an egg with a tablespoon of milk and brush on rolls. Bake for 25 to 30 minutes until golden brown. Let cool for 5 minutes before serving.

Can I Make Insanely Fluffy Mashed Potato Dinner Rolls in Advance?

Yes, you can make Mashed Potato Dinner Rolls in advance.

• To store mashed potato dinner rolls in the fridge: Storing the unbaked rolls in the refrigerator will slow the rise. After the first rise, portion the dough, shape into rolls, and put them in the fridge for up to one day. But note not to over-proof the rolls. If they more than double in size, you must take them out and bake them off.
• To store mashed potato dinner rolls in the freezer: You can bake the rolls and freeze them, or you can portion and freeze the raw dough before baking.
  • After the first rise, shape the dough into rolls and put them into oiled freezer bags. Seal the bags well and freeze for up to four weeks.
  • When you’re ready to bake your rolls, remove them from the bags and let them thaw slightly for about 15 minutes. Cover the dough balls with a tea towel and let them rise until they have doubled in size and a finger indent doesn’t spring back immediately. Then brush with egg wash and bake as directed.

How to Store Insanely Fluffy Mashed Potato Dinner Rolls

• Store leftovers in an airtight container for up to three days.
• You can also freeze leftover rolls individually or as a batch. Use freezer bags or an airtight container to protect against freezer burn. Thaw at room temperature and reheat if desired.

FAQs

• Can I knead this mashed potato dinner roll dough by hand?

  • If kneading by hand, first whisk the potatoes, water, milk, and eggs in a large bowl.
  • Next, whisk the dry ingredients together in a separate bowl. Using a wooden spoon, stir the flour mixture into the potato mixture until moistened.
  • Turn the dough out onto a lightly floured work surface and knead for 10 minutes until you have a soft, smooth, slightly sticky dough. Use a touch more flour or milk as needed.
  • Continue following the directions as written above, starting with Step 4.

• What do I do if my dough is too wet or too dry?

  • The dough should be fairly sticky,  but it should still clear the sides of the bowl.
  • If your dough is wet, add a bit more flour, one tablespoon at a time, until it’s the correct consistency.
  • If the dough is stiff or dry, add one tablespoon of milk at a time until the dough is soft.

• How do I make sure my mashed potato dinner rolls aren’t dense?

  • Dense dinner rolls typically occur if you don’t let your dough proof for enough time or you add too much flour to your dough. In the latter case, you may have over-floured your work surface.
  • Use the bare minimum of extra flour to keep your dough from sticking to your work surface and hands. Add in little by little, making sure not to add too much, or else it will make the dough more difficult to shape later on and lose its fluffy texture.

Gemma’s Pro Chef Tips

• You can use any mashed potatoes for this roll recipe. It is fine if there is already milk and butter mixed into them.
• For the best-textured rolls, be sure that your dough is a bit soft and sticky. Too much flour will toughen the rolls.
• Make leftover Thanksgiving sandwiches by splitting these rolls in half, spreading them with cranberry sauce, and filling them with turkey and the leftover veggies of your choice. Serve it with a side of leftover gravy for dipping.
• Try these served with Chipotle Lime or Roasted Garlic and Herb Compound Butter.
• If you are feeding a big crowd for the holidays, feel free to double the recipe.
• FYI, these make great sliders or burger buns.

More Roll and Biscuit Recipes

• How To Make Waterford Blaas (Authentic Irish Rolls Recipe)
• Buttery Crescent Rolls
• Gemma’s Best-Ever Buttermilk Biscuits
• Soft and Fluffy Pumpkin Dinner Rolls
• Sage and Cheddar Biscuits (No Yeast)

Print

Insanely-Fluffy Mashed Potato Dinner Rolls Recipe

Savor heavenly comfort in every bite with our easy Mashed Potato Dinner Rolls. Soft, fluffy, and utterly irresistible!

Prep Time 25 minutes minutes

Cook Time 25 minutes minutes

Proof time 2 hours hours 15 minutes minutes

Servings 12 rolls

Author Gemma Stafford

Ingredients

• 1 cup (7½ oz/213 g) leftover mashed potatoes, at room temperature
• 2 large eggs
• ½ cup (4 oz/115 g) butter, melted
• ½ cup (4 fl oz/120 ml) milk, lukewarm
• ½ cup (4 fl oz/120 ml) water, lukewarm
• 4 ½ cups (1lb 6 oz/639 g) all-purpose flour
• 2¼ teaspoons instant yeast
• 2 tablespoons granulated sugar
• 2 teaspoons salt
• Egg wash

Instructions

• In the bowl of a stand mixer fitted with a paddle attachment (please see notes if kneading by hand) beat the potatoes, eggs, butter, milk and water together on medium-low speed until blended.
• In a separate medium bowl, whisk the flour, yeast, sugar and salt together, then mix into the potato mixture on medium-low speed until moistened.
• Switch to a dough hook and knead the mixture for 10 minutes, until a soft dough has formed. It should be fairly sticky but still clear the sides of the bowl. If needed, at a bit more flour, 1 tablespoon at a time, until the correct consistency is achieved. If the dough seems stiff or dry, add one tablespoon of milk at a time until the dough is soft.
• Place the dough in a large oiled bowl, turning the dough in the bowl to coat all sides with oil. Cover with cling wrap and let rise in a warm place until the mixture has doubled in size, about 1 ½ hours.
• Oil a 9x13 inch (23x33 cm) pan and set aside.
• On an un-floured work surface, divide the dough into 12 equal portions, then roll each piece into a smooth ball. Arrange 4 rows of 3 balls each seam side down in the prepared baking pan.
• Cover again tightly and let rise in a warm place until doubled in size, about 45 minutes.
• Towards the end of the rising time, preheat the oven to 350°F (180°C) .
• Brush the proofed rolls with the egg wash, then bake for 25-30 minutes, until the tops are golden brown.
• Let cool for 5 minutes, then serve while still warm or at room temperature. Store leftovers in an airtight container for up to three days.

The post Insanely-Fluffy Mashed Potato Dinner Rolls Recipe appeared first on Gemma’s Bigger Bolder Baking.

• These savory, soft dipping sticks elevate any meal, transforming weeknight dinner into a special occasion and making holiday meals extra memorable.
• Don’t let the yeast in this recipe scare you off! Garlic Breadsticks are easy to make, and I’ll guide you through each step. When you see how good it feels to put a basket of warm, golden-brown breadsticks on the table, you’ll want to have them in your regular rotation. 

Garlic Breadsticks are versatile enough to accompany any meal, but of course, they’re a natural with an Italian dinner. Pasta has a special place in my heart, and I’ve shared with you over the years how easy it is to make your own delicious, fresh pasta. These garlicky homemade breadsticks are a lovely accompaniment to dishes like Homemade Penne Pasta, Farfalle Pasta, Orecchiette Pasta with marinara sauce, or The Best Lasagna Recipe.

Table of Contents

• What are Garlic Breadsticks?
• Tools You Need to Make Garlic Breadsticks
• Key Ingredients and Why
• How to Make Garlic Breadsticks
• Can I Make Garlic Breadsticks in Advance?
• How to Store Garlic Breadsticks
• FAQs
• Gemma’s Pro Chef Tips
• More Breadstick and Roll Recipes

What are Garlic Breadsticks?

• These Garlic Breadsticks are bread made from yeast dough and shaped into elongated rolls. They’re brushed with melted butter mixed with garlic and parsley, and baked until golden brown.
• Since this Garlic Breadsticks are leavened with yeast, they have gluten strands. That makes them fluffy with a pleasant chewiness and a slightly crispy crust. In contrast, my 3-Ingredient Breadsticks Recipe (No Yeast) is leavened with baking powder and has a finer crumb. See FAQs below to find out why.
• Garlic bread originated in ancient Rome, and those early versions evolved into traditional Italian bruschetta. Garlic bread’s popularity exploded in the mid-20th century when it became a staple in Italian-American restaurants and pizza parlors. Garlic breadsticks, an individualized twist on garlic bread, are loved on their own and are the perfect bread for dipping in tomato sauce!

Tools You Need to Make Garlic Breadsticks

• Two baking sheets and parchment paper
• Stand mixer with a dough hook attachment
• Mixing bowls
• Measuring cups and measuring spoons
• Tea towels
• Pastry brush

Key Ingredients and Why

• All-purpose flour

  • All-purpose flour has a 9-11% protein content, perfect for making pleasantly soft breadsticks with a slight chewiness.

• Granulated sugar

  • Sugar feeds yeast, converting it into gas, making the dough rise and making the breadsticks light and airy.
  • Sugar helps to retain moisture in the dough, ensuring a tender crumb.
  • In addition, sugar is an element of the Maillard Reaction that contributes to the browning of the crust.

• Instant yeast

  • Instant yeast does not require sponging and gives a quicker, more efficient rise than active dry yeast.
  • Mix instant yeast with flour first to avoid direct contact with salt so the yeast won’t get deactivated.
  • If you use active dry yeast: for every teaspoon of instant yeast, use 1 ¼ teaspoons of active dry yeast. Bring the liquid in your recipe to blood temperature and mix in active dry yeast. Let it sit at room temperature for roughly 5 minutes until foam forms on top.

• Salt

  • Salt enhances the breadsticks’ flavor and strengthens the gluten, giving breadsticks the perfect chew.
  • Salt also relaxes the dough so that it’s easier to shape.

• Olive oil

  • Olive oil also contributes to the texture of breadsticks, giving them a tender, moist crumb.
  • Olive oil gives the breadsticks fruity and peppery notes.
  • It allows for steam and carbon dioxide created during mixing, kneading, and fermentation to be trapped in the batter as it is baked, which causes the bread to rise more.

• Salted butter

  • Melted salted butter brushed on the breadsticks permeates them with savory flavor, and its richness perfectly balances the garlic’s boldness.
  • The butter also works on the exterior of the dough to create a delectably crispy crust and a lovely sheen.
  • Did you know it’s easy to make your own butter? How to Make Homemade Butter guides you through the process.

• Garlic

  • Garlic elevates this recipe with its robust, zingy, aromatic taste and aroma.
  • Because it’s combined with melted butter in this recipe, the garlic is slightly mellowed and takes on a subtle sweetness.

• Parsley

  • Parsley adds a bright, herbaceous note and an appealing, colorful touch.

How to Make Garlic Breadsticks

• Prepare two baking sheets lined with parchment paper and oil in a large mixing bowl.
• Mix the dry ingredients including flour, salt, sugar, and yeast in the bowl of a stand mixer fitted with a dough hook.
• Add wet ingredients including olive oil and water to the dry ingredients. Knead on medium speed for 10 minutes until smooth and elastic.
• Proof the dough covered for 1 1/2 hours or until doubled in size.
• Shape the dough by punching the dough down and dividing it into 14 balls. Roll them into logs, place them on prepared baking sheets, and cover them with a damp, clean kitchen towel. Let rise for 40 minutes.

• Bake the breadsticks: Combine melted butter, garlic, and parsley. When the dough has doubled in size, brush with half of the butter mixture. Bake at 375°F (190°C) for 25 minutes, until golden brown. Brush with the remaining butter mixture.

Can I Make Garlic Breadsticks in Advance?

Yes, you can make Garlic Bread in advance.

• To store in the fridge:
  • Storing the unbaked breadsticks in the refrigerator will slow the rise.
  • After the first rise, portion the dough, shape it into breadsticks and put them in the fridge for up to one day.
  • Note not to over-proof the breadsticks. If they more than double in size, you must take them out and bake them off.
• To store in the freezer:
  • You can bake the breadsticks and freeze them or portion the dough and freeze it before baking.
  • After the first rise, shape the dough into sticks and put them into oiled freezer bags. Seal the bags well and freeze for up to four weeks.
  • When you’re ready to bake your breadsticks, remove them from the bags and let them defrost slightly for about 15 minutes.
  • Cover the pieces of dough with a tea towel and let them rise until they have doubled in size and a finger indent doesn’t spring back immediately. Then brush with garlic butter and bake as directed.

How to Store Garlic Breadsticks

• Store the breadsticks in an airtight container at room temperature for up to three days.
• If you have leftover breadsticks, then wrap them and freeze them for up to 8 weeks.

FAQs

• What’s the difference between breadsticks made with yeast and those made without yeast?

  • In this Garlic Breadsticks recipe, yeast works through a slow, natural, biological reaction by feeding on the sugars to release carbon dioxide that makes bread rise.
    • During this slow fermentation process, with every burst of carbon dioxide that the yeast releases into an air bubble, protein, and water molecules move about to have another chance to connect and form more gluten.
    • Kneading also causes protein and water to bond, forming gluten, a stretchy protein strand network that gives bread its structure.
  • In a recipe such as 3-Ingredient Breadsticks Recipe (No Yeast), the baking powder works through a quick acid-base chemical reaction. Once baking powder is mixed with liquid, carbon dioxide is immediately released to make the baked goods rise.

• My dough is very sticky! What should I do?

  • Be sure you’re kneading the dough for the recommended time. Kneading forms gluten, which absorbs some of the excessive moisture.
  • When the dough is over-hydrated, the gluten networks can’t develop properly. Only add enough of the liquid until your dough forms a ball and the bowl is clean. Depending on your flour and location, you might need less—or a bit more—water to get the desired smooth and elastic consistency.

• Why didn’t my breadsticks rise?

Certain things can affect the rise:

• • If your dough didn’t rise, check whether your yeast is expired. Also, storing it in the fridge or freezer will keep it fresh longer.
  • Salt does retard yeast growth, and in concentrations that are too high, it can kill the yeast. Keep salt and yeast separate, or mix each with flour first.
  • If your dough was super wet and only had tiny bubbles, it was over-hydrated. The gluten networks can’t develop properly due to too much water incorporated. Flours don’t absorb liquid the same, so only use three-quarters of the recommended amount of liquid at first, and then add more gradually until the dough is smooth and elastic, as noted in the recipe.
  • If your dough was too dry, the gluten networks would be too hard or not elastic enough to rise. Different flours don’t absorb liquids at the same rate, and you need more liquid.
  • Do not over-proof or under-proof the dough. The telltale sign you use is how your dough looks: if the dough has doubled in size, almost feels lighter but still strong and a finger indent doesn’t spring back right away, then it’s ready.
  • The more you shape your dough, the more tension it’s receiving, which means the longer time the dough needs to rest enough for a better rise

• Can I substitute another flour in this recipe?

  • You can use bread flour in this recipe, but the breadsticks won’t be as soft as those made with all-purpose flour. Since bread flour has more protein, you may need to use more liquid. Add a tablespoon at a time until the desired smooth and elastic consistency.
  • If you prefer whole wheat, I don’t suggest you use more than 50% whole wheat flour. If you use more, you may end up with heavy or dense breadsticks.

• How can I make gluten-free breadsticks?

  • This yeast-bread recipe relies on gluten formation, so it’s unsuitable for gluten-free diets.
  • Please try my quick and delicious 3-ingredient Breadsticks (No Yeast) recipe instead.

Gemma’s Pro Chef Tips

• Lukewarm water is essential when working with yeast. Heat it in the microwave for a few seconds until it is slightly warm to the touch.
• I use instant yeast, but if you prefer to use active yeast, then just use 2 1/2 teaspoons of active yeast and make sure to sponge it in the liquid
• You can knead this dough by hand for about 8 minutes if you don’t have a stand mixer.
• Feel free to add any savory spices or even add grated Parmesan cheese into the flour or sprinkle on top for more flavor.
• These are great as a side dish with salad and soup like Homemade Microwave Chicken Ramen in a Mug or The Easiest Potato Soup Recipe.

More Breadstick and Roll Recipes

• Soft and Fluffy Pumpkin Dinner Rolls
• Sage and Cheddar Biscuits (No Yeast)
• Buttery Crescent Rolls from Scratch
• How to Make Waterford Blaas (Authentic Irish Rolls Recipe)
• Pepperoni Pizza Rolls

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Garlic Breadsticks Recipe

Master pro-level Garlic Breadsticks with our easy recipe, savor them with authentic fresh pasta, pizza as an irresistible appetizer or snack.

Prep Time 45 minutes minutes

Cook Time 25 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 14 Breadsticks

Author Gemma Stafford

Ingredients

• 3 ½ cups (17½ oz/497 g) all-purpose flour
• 1 tablespoon granulated sugar
• 2 teaspoons instant yeast
• 1 ½ teaspoons salt
• 1 ¾ cups (14 fl oz/420 ml) lukewarm water
• 2 tablespoons olive oil
• ¼ cup (2 oz/57 g) salted butter, melted
• 2 large cloves of garlic, crushed
• 2 tablespoons finely chopped parsley

Instructions

Make the Dough

• Line two baking sheets with parchment paper and set aside.
• In the bowl of a stand mixer fitted with a dough hook, combine the flour, sugar, yeast and salt.
• Add the warm water and olive oil and knead on medium speed for 10 minutes.
• Transfer the dough to an oiled bowl, turn the dough to coat in oil, cover with plastic wrap and let rise in a warm place until doubled in size, about 1 ½ hours.
• Once risen, punch the dough down and divide into 14 balls.
• On a floured surface, roll each ball into a 6” (15 cm) log and place on the prepared baking sheets.
• Cover with clean, damp tea towels and let rise until doubled in size, about 40 minutes.

Make the Garlic Butter

• While the dough is rising again, in a small bowl, combine the melted butter, garlic and parsley. Set aside.
• When the dough has almost risen, preheat the oven to 375°F (190°C).
• Once the dough is ready, brush with half of the garlic butter and bake for about 25 minutes, or until golden brown.
• Remove from the oven and brush with the remaining garlic butter. Serve while still warm.
• Store leftovers in an airtight container for up to 3 days.

The post Garlic Breadsticks Recipe appeared first on Gemma’s Bigger Bolder Baking.

• Toasted white bread is tossed with savory sausage, earthy sage, and aromatic onion and celery. Mix in eggs and broth to bind the ingredients into a fluffy, moist casserole with tempting craggy browned bits!
• Let’s be honest—stuffing is the undisputed fan-favorite of the holiday table, and this Homemade Sage Sausage Stuffing Recipe delivers the heartwarming seasonal taste you crave while elevating the dish far above the ordinary boxed stuffing. 

If you’ve never made homemade stuffing, this recipe is for you! It’s simple, and you will be amazed at how it’s worlds better than store-bought. Growing up in Ireland, I wasn’t familiar with traditional American Thanksgiving foods, but now stuffing is one of my favorites! Wherever you live in the world, and whatever time of year it is, Homemade Sage Sausage Stuffing is a delicious and versatile crowd-pleaser.

Table of Contents

• What is Homemade Sage Sausage Stuffing?
• Tools You Need
• Key Ingredients and Why
• How to Make Homemade Sage Sausage Stuffing
• Can I Make Homemade Sage Sausage Stuffing in Advance?
• How to Store Homemade Sage Sausage Stuffing
• FAQs
• Gemma’s Pro Chef Tips
• More Thanksgiving Recipes

What is Homemade Sage Sausage Stuffing?

• Homemade Sage Sausage Stuffing is a bread-based casserole. Cubed bread is mixed with sautéed sausage, vegetables, herbs, eggs, and broth and baked in a casserole dish.
• Traditionally, stuffing was cooked inside the turkey while it was roasted. Because it’s difficult to ensure the stuffing reaches the temperature required to kill bacteria, it’s safer to cook stuffing separately. Plus, baking it a casserole dish gives you stuffing that’s soft on the inside and pleasantly crusted on the top.
• While the term “stuffing” was once reserved for a mixture cooked inside the bird and “dressing” for one baked in a casserole dish, the terms stuffing and dressing are now interchangeable. However, people in the southern United States still generally use the word “dressing.”

Tools You Need

• 9×13-inch casserole dish
• Two baking sheets
• Stockpot
• Mixing bowl
• Measuring cups and measuring spoons
• Whisk
• Chopping board
• Chopping knife

Key Ingredients and Why

• Good-quality white bread

  • The taste and texture of your stuffing depend on the bread, so use good-quality, sturdy bread.
  • For the most flavorful stuffing, make your own bread. Our 5-Ingredient No-Knead Sandwich Bread is perfect for this recipe.
  • Whatever bread you use must be dried in the oven before using, or the stuffing will be mushy. Be sure to follow steps one and two in the recipe to dry the bread thoroughly.

• Butter

  • Butter adds moisture, luxurious mouthfeel, and flavor to the stuffing.
  • Learn How to Make Homemade Butter. It’s easy and fun!

• Olive oil

  • Olive oil moistens the stuffing.
  • In addition, olive oil and butter also contribute to the browning and crispiness on the top of the stuffing.

• Pork Sausage

  • Pork sausage adds bold flavor and indulgent richness to the stuffing.
  • Use loose sausage meat, or if you have whole sausages, remove the meat from the casing and crumble it.
  • As you’re sautéing the meat, break it into small pieces so it can be easily distributed throughout the stuffing mixture.

• Shallot

  • Shallot’s characteristic flavor, with its hint of sweetness, adds a delicate note to the stuffing.
  • Because shallots are milder than onion and won’t overpower the stuffing.

• Celery

  • Celery’s vegetal taste adds a lovely fresh note to the dish.
  • Just as importantly, celery also gives the stuffing a pleasant texture. Be sure to finely dice it so it incorporates evenly into the mixture.

• Eggs

  • Eggs bind the stuffing together and add moisture and flavor.

• Chicken Broth

  • Chicken broth adds moisture to keep the stuffing from being dry. It permeates the bread and helps make the stuffing mixture cohesive.
  • The broth imparts a meaty flavor and a delicious saltiness to the stuffing.

• Sage

  • Sage has a warm, earthy flavor that tastes like autumn, making it the ultimate Thanksgiving seasoning.
  • For the best flavor, use chopped fresh sage. If you can’t find fresh sage, use one tablespoon of dried sage.

• Parsley

  • Parsley gives the stuffing a bright, zippy note that plays well off the stuffing’s rich ingredients.
  • I recommend fresh parsley for this recipe. If you prefer to dried parsley, use one tablespoon.

How to Make Homemade Sage Sausage Stuffing

• Prepare to make the stuffing. Preheat the oven to 250°F (120°C). Butter baking dish. Cut bread into cubes, but on baking sheets and bake for 45 minutes, until dry.
• Assemble the stuffing. Turn up the oven to 350°F (180°C). Heat butter and oil in a stockpot. Sauté sausage, and then add shallots and celery. Remove from heat and add bread cubes. Whisk eggs, broth, and salt and pepper. Pour over the bread in the pot, and add fresh herbs. Let sit for 15 minutes.
• Bake the stuffing. Put stuffing in the prepared casserole dish. Cover with foil and bake for 40 minutes. Remove foil and bake for 15 to 20 minutes until the top is golden brown.

Can I Make Homemade Sage Sausage Stuffing in Advance?

Yes, you can make Homemade Sage Sausage Stuffing in advance. Note that the stuffing may differ from stuffing prepared and cooked on the day of serving.

• Partially prep the stuffing.

  • Up to two days before, prepare the stuffing through step four, sautéing sausage and vegetables, but DO NOT add the bread.
  • Instead, store the bread cubes at room temperature and refrigerate the sausage-vegetable mixture.
  • When you’re ready to bake the stuffing, heat the sausage-vegetable mixture in the stockpot and proceed with the recipe starting at step four, adding the bread cubes to the warmed sausage-vegetable mixture.

• Fully bake and refrigerate the stuffing.

  • Bake the stuffing and let it cool to room temperature.
  • Cover it tightly and refrigerate for up to two days. To serve, cover with foil and bake at 325°F (160°C).

• Assemble and freeze the stuffing. 

  • Assemble the stuffing, but do not bake. Cover the unbaked stuffing well to protect it from freezer burn.
  • Freeze the stuffing for up to six weeks.
  • To serve, let the stuffing defrost in the refrigerator overnight. Bake as directed in the recipe.

How to Store Homemade Sage Sausage Stuffing

Put leftover stuffing in an airtight container and store it in the refrigerator for up to three days.

FAQs

• Can I make this stuffing vegetarian?

Yes, you can make this stuffing vegetarian.

• • Swap in vegetable broth for the chicken broth.
  • Instead of sausage, use sautéed mushrooms for a natural umami (savory) note.
  • I prefer cremini mushrooms for their rich, earthy taste and satisfying meaty bite. Learn the right way to sauté mushrooms here.

• Can I make this stuffing gluten-free?

You can make this stuffing gluten-free, but the results will be different from the stuffing made with the type of bread recommended in the recipe.

• • Use cubed, dried gluten-free bread such as The Best Keto Bread (Gluten and Grain-Free).
  • You can also use gluten-free all-purpose flour in a no-yeast bread recipe like Hearty No-Yeast Bread.

• How do I make sure my stuffing isn’t dry?

  • Be sure to note the broth, oil, and butter measurements in the recipe.
  • Handle the stuffing gently so it doesn’t become compacted and dense.
  • Cover the stuffing with foil while baking. This is key to preventing dry stuffing. Remove the foil for only the last 15 minutes of baking to crisp up the top.
  • Mind the cooking time.  Overbaking could leave you with dried-out stuffing.

• How do I avoid making mushy stuffing?

  • Mix the liquid in slowly to make sure the bread absorbs it.
  • Be sure the stuffing ingredients are distributed evenly so the texture is consistent throughout.

• Can I bake this stuffing in a turkey? How do I do it?

You can bake this stuffing in a turkey, but it’s important to note the following guidelines to ensure that it’s cooked thoroughly.

• • Prepare the stuffing through step 5. Allow the stuffing to cool completely.
  • Stuff the turkey, but do not pack the stuffing too tightly. The stuffing should not overfill the turkey. The general rule is three-quarters or 1 cup per pound of turkey.
  • Cook extra stuffing in a buttered casserole dish as directed in the recipe.
  • Truss the turkey (tie the wings and legs) to keep the stuffing in place and help it cook evenly.
  • Follow your turkey recipe to cook. Use a meat thermometer to ensure the turkey and the stuffing reach 165°F (74°C).
  • Let the turkey rest for 30 minutes before removing the stuffing. Serve and eat right away.

Gemma’s Pro Chef Tips

• Be sure to use high-quality, substantial bread for this recipe, or the stuffing will lose its structure during baking. I use my 5-Ingredient No-Knead Sandwich Bread. Sourdough or any fermented loaf will give your stuffing a wonderfully complex, tangy, earthy flavor.
• Look in your grocery section for day-old bread. If it’s slightly stale, that’s perfect for stuffing making. Also, it will be cheaper!
• You can toast the bread cubes one week in advance and (as long as there is no more moisture in the bread) keep them in an airtight container at room temperature.
• The amount of salt you will need for this recipe depends on how salty your broth is. Be sure to taste the broth and adjust the salt accordingly.
• You can add 1 cup (5 oz/142 g) of toasted and chopped nuts to this recipe when you add the stock. Hazelnuts are particularly delicious in this stuffing.
• This stuffing recipe gives you enough for a big holiday gathering. However, the recipe can easily be halved to make less. You can also make up the recipe as is, bake half of it straight away, and freeze the rest to serve another time.

More Thanksgiving Recipes

• Sweet Potato & Rosemary Biscuits
• Soft and Fluffy Pumpkin Dinner Rolls
• The Perfect Classic Apple Pie Recipe
• Sweet Potato Pie
• Thanksgiving Leftovers Pie

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Homemade Sage Sausage Stuffing Recipe (Dressing)

Elevate your Thanksgiving feast with our Homemade Sage Sausage Stuffing, a beloved classic side freshly crafted with a personal touch.

Prep Time 30 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 30 minutes minutes

Servings 12 people

Author Gemma Stafford

Ingredients

• 2 lbs (about 2 loaves/907 g) good quality white bread
• ¼ cup (2 oz/57 g) butter, melted
• ¼ cup (2 fl oz/60 ml) olive oil
• 1½ lbs (24oz/679g) pork sausage meat
• 3 large shallots (about 12 oz/340 g) finely diced
• 6 ribs celery (about 12 oz/340 g), finely diced
• 3 large eggs
• 5 cups (40 fl oz/1200 ml) chicken broth
• 2 teaspoons salt (or to taste)
• 1 teaspoon black pepper
• ¼ cup (⅔ oz/18 g) minced fresh sage leaves
• ¼ cup (⅔ oz/18 g) minced fresh parsley

Instructions

• Preheat the oven to 250°F (120°C) and butter a 9x13-inch (23x33 cm) casserole dish. Set aside.
• Cut the bread into ¾-inch cubes, arrange on two baking sheets and bake for about 45 minutes, or until the bread is completely dried. Let cool and turn up the oven to 350°F (180°C).
• In a large stockpot over medium heat, add the butter and oil. Once the butter is melted, add the sausage and cook, mashing and breaking up the meat into very small pieces, until no pink remains.
• Add in the shallots and celery and cook until the vegetables have softened, about 10 minutes. Remove from the heat and add in the dried bread.
• In a medium bowl, whisk together the eggs, stock, salt and pepper and add to the pot. Stir in the sage and parsley and allow to sit for 15 minutes for the bread to soak up the stock.
• Transfer the stuffing to the prepared casserole dish, cover with foil and bake for 40 minutes.
• Remove the foil and continue baking for about another 15-20 minutes, until the top is golden brown.
• Serve immediately. Store leftovers in an airtight container in the refrigerator. Reheat in a 350°F (180°F) oven for about 15 minutes, until heated through.

The post Homemade Sage Sausage Stuffing Recipe (Dressing) appeared first on Gemma’s Bigger Bolder Baking.

Apple desserts always bring back cozy childhood memories for me, and The Perfect Classic Apple Pie Recipe and My Mum’s Irish Apple Cake are some of the most popular Bigger Bolder Baking Recipes. I knew I wanted to create a treat that delivers all of that oven-baked sweet apple deliciousness in a scrumptious individually-sized package, and these apple crescents have flawlessly executed that goal!

Table of Contents

• What are Comforting Apple Pie Crescent Rolls from Scratch?
• Tools You Need for Apple Pie Crescent Rolls
• Key Ingredients for Apple Pie Crescent Rolls and Why
• How to Make Comforting Apple Pie Crescent Rolls
• Can I Make Comforting Apple Pie Crescent Rolls in Advance?
• How to Store Comforting Apple Pie Crescent Rolls
• What is the difference between crescent rolls and croissants?
• FAQs
• Gemma’s Pro Chef Tips
• More Apple Pie-Inspired Recipes

What are Comforting Apple Pie Crescent Rolls from Scratch?

• Comforting Apple Pie Crescent Rolls are buttery crescents wrapped around cinnamon-spiked apples and topped with a sweet vanilla glaze.
• The base of the recipe is our Buttery Crescent Rolls Made from Scratch, an easy, wholesome homemade version of the famous store-bought crescents that “pop” out of a can.

Tools You Need for Apple Pie Crescent Rolls

• Baking sheet and parchment paper
• Mixing bowl
• Measuring cups and measuring spoons
• Rolling pin
• Pastry brush 

Key Ingredients for Apple Pie Crescent Rolls and Why

• One recipe of Buttery Crescent Rolls from Scratch

• Granny Smith apples

  • Granny Smiths are definitely my preference, as they are tangy, tart yet mildly sweet, and are crisp and won’t go mushy.
  • Bramley apples are the go-to cooking apples in Ireland or the UK—they’re very sour to eat, but they work beautifully in baking recipes, such as My Mum’s Authentic Apple Crumble.
  • If you don’t have Granny Smiths, use any good baking apple like Braeburn, Cortland, or Pink Lady.

• Brown sugar

  • Brown sugar adds sweetness and a lovely hint of caramel to the apple filling. It cooks with the apple juices to make a syrupy filling.
  • Make your own using my recipe How to Make Brown Sugar.

• Cinnamon

Sweet and warmly spicy cinnamon gives these apple crescent rolls a cozy, comforting flavor.

• Lemon juice

Lemon is a flavor enhancer that brings out the essence of the apple.

• Apricot jam

  • Apricot jam adds sweetness and its slight tartness gives another note to the flavor profile.
  • The jam helps to hold the filling together and also keeps the filling moist.
  • Make your own jam using my Homemade Jam Recipe.

• Powdered sugar

  • Powdered sugar, also known as confectioner’s sugar or icing sugar, creates a sweet, smooth, thick, brilliant white glaze that drizzles and sets well.
  • Use my How to Make Powdered Sugar recipe to make your own.

• Butter

  • Melted butter adds richness and thickness to the glaze and it also enhances its flavor.
  • Butter also adds to the glaze’s glossiness and helps the glaze adhere to the crescent rolls.
  • For the dough, butter enriches the flavor and more importantly, water in chilled butter evaporates during baking, creating air pockets to make the bread rise light and fluffy.
  • Questions about what butter to use? See my information on Using Salted or Unsalted Butter for Baking!

• Milk

Milk thins the glaze to the perfect consistency and enriches the flavor.

How to Make Comforting Apple Pie Crescent Rolls

• Prep: Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
• Make the filling: Combine the diced apples, brown sugar, cinnamon, and lemon juice.
• Roll out the dough: Roll the prepared crescent dough out into a big rectangular and cut it into 16 triangles, as shown in Buttery Crescent Rolls from Scratch. Brush each dough triangle with apricot jam.

• Assemble: Place one tablespoon of apple filling on each dough triangle. Fold corners over, and roll up to seal. Place on a baking sheet and brush with egg wash.

• Bake: Cook the rolls for 30-35 minutes, until deep golden brown.
• Make the glaze: Mix powdered sugar, butter, vanilla extract, and milk. Drizzle over crescent rolls and let the glaze set for about 30 minutes.

Can I Make Comforting Apple Pie Crescent Rolls in Advance?

You can prepare these Apple Pie Crescent Rolls ahead of time raw or fully baked.

• Prepare the dough and jam separately:
  • You can prepare the dough up to 2 days in advance and store it in an airtight container in the fridge.
  • When ready to bake, assemble and bake the rolls with jam per this recipe.
• Assemble and Freeze:
  • You can assemble the apple pie crescent rolls up to the point just before baking. , then place the rolls on a baking sheet and freeze them until they are firm. Once frozen, transfer them to an airtight container or freezer bags.
  • When you’re ready to bake, you can place them directly in the oven from the freezer, but you may need to extend the baking time slightly to ensure they’re baked through.
• Bake and Reheat: Alternatively, you can fully bake the apple pie crescent rolls, let them cool, and then store them in an airtight container. Before serving, reheat them in the oven for a few minutes to regain their crispiness.

How to Store Comforting Apple Pie Crescent Rolls

Store any uneaten rolls at room temperature in a covered container for one day.

What is the difference between crescent rolls and croissants?

• As to the dough, both crescent rolls and croissants are laminated by layering butter between layers of the dough which is then folded and rolled multiple times to create thin flaky layers or air pockets to rise.
  • • Crescent rolls are typically leavened with baking powder, and do not require proofing.
    • Croissants are leavened with yeast which needs proofing to develop the structure.
• As to flavor and texture, crescent rolls resemble soft bread with fine and evenly distributed crumb. In comparison, croissants are a pastry with characteristic flakiness, soft and elastic gluten strands, and a richer buttery flavor.
• As to the origins and usages, crescent rolls are a popular American creation commonly used for making wrapping around mini hot dogs (pigs in a blanket), stuffed with various fillings, or enjoyed as rolls with a meal. While croissants originated in France and are enjoyed as a standalone breakfast star, or in sweet or savory sandwiches. Check out my amazing Homemade Chocolate Croissants recipe for a foolproof way to make them at home.

FAQs

• Can I substitute another fruit for apple?

Yes, you can use another fruit in the filling. Use diced pear in place of the apple, or substitute with the filling from Pumpkin Pie Egg Rolls. Use a tablespoon of pumpkin filling for each crescent. You can also add chopped pecans or walnuts to add a little crunch.

• Can I make Apple Pie Crescent Rolls without egg?

Yes, you can make these crescent roll apple pies egg-free. Use milk or melted butter in place of the egg wash.

• Can I use store-bought crescent dough in these Apple Pie Crescent Rolls?

You can’t beat the homemade taste of our homemade crescent rolls. Luckily, they come together easily and are made from just six wholesome ingredients you probably have on hand. But if you absolutely want to use store-bought, simply assemble and bake as directed in the recipe.

Gemma’s Pro Chef Tips

• Make sure to cut the apples very small to make assembly easier.
• Once the dough is made, this recipe takes about 30 minutes to put together but keep in mind that the crescent dough takes about 2 hours to make. To save time, you can make the dough up to 2 days in advance. Keep it well-wrapped in the refrigerator.
• Instead of apricot jam, you can use my Sweet and Boozy Peach Whiskey Jam, Easy Orange Marmalade, or Salted Caramel Sauce.
• These are little treats but you can make them bigger: when rolling the dough, after cutting the rectangle in half, cut each square diagonally in half in both directions to make a total of 8 triangles. Add double the filling and roll up the same way.
• Glaze while they are still slightly warm as they will also soak up the glaze and create a crisp shell.

More Apple Pie-Inspired Dessert Recipes

• 3-Layer Apple Pie Blondies Recipe
• McDonald’s Apple Pie: Better Homemade!
• Apple Pie Egg Rolls
• Apple Pie Ice Cream
• Apple Pie Microwave Oatmeal in a Mug 

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Comforting Apple Pie Crescent Rolls from Scratch

Craft Comforting Apple Pie Crescent Rolls from scratch, to indulge in classic softness, sweet apples, and aromatic cinnamon delight.

Prep Time 30 minutes minutes

Cook Time 35 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 16 rolls

Author Gemma Stafford

Ingredients

For the Filling

• 2 small Granny Smith apples, peeled, cored and finely diced
• 1 tablespoon brown sugar
• 1 teaspoon lemon juice
• ½ teaspoon cinnamon

For the Rolls:

• 1 recipe Buttery Crescent Rolls from Scratch
• 3 tablespoons apricot jam
• Egg wash

For the glaze:

• 1 cup (4 oz/115 g) powdered sugar, sifted
• 1 tablespoon (½ oz/14 g) butter, melted and cooled
• 1 teaspoon vanilla extract
• 1-2 tablespoons milk

Instructions

• Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper. Set aside.
• Make the filling: combine the apples, brown sugar, lemon juice, and cinnamon in a small bowl and set aside.
• On a floured surface, roll and cut the crescent rolls according to the directions in the recipe. (See recipe here)
• Working with one piece of dough at a time, stretch out the dough into a triangle shape.
• Brush some apricot jam all over the surface and place about a tablespoon of apple filling at the bottom (flat edge) of the triangle.
• Fold the corners over the filling, then roll the dough up to enclose the filling. Place on the prepared baking sheet with the tip tucked underneath the roll. Repeat with the remaining pieces of dough.
• Brush the rolls with egg wash, then bake for 30-35 minutes, until deep golden brown. Allow to cool on the baking sheet.
• To Make the Glaze: Combine the powdered sugar, butter, vanilla extract, and 1 tablespoon of the milk until smooth. If needed, add a touch more milk, one teaspoon at a time, until the desired consistency is reached.
• Drizzle the glaze over the rolls and let sit until the glaze is set.
• These are best the day they are made but leftovers can be stored in an airtight container for up to 1 day.

The post Comforting Apple Pie Crescent Rolls from Scratch appeared first on Gemma’s Bigger Bolder Baking.

Pizza always holds a special place in my heart. My passion for bread and doughs has inspired me to craft numerous unique pizza recipes such as 15-Minute Pizza Dough Recipe (No Yeast), Pizza Scones, Pepperoni Pizza Rolls, Pizza Monkey Bread, and The MOST Bubbly Focaccia Pizza.

And as the popularity of cake bowls continues to grow, how could I miss this 2-Minute Microwave Pizza Bowl recipe as a savory addition to 2-Minute Banana Cake Bowl, 2-Minute Microwave Carrot Cake Bowl, 2-Minute Microwave Brownie Bowl, 2-Minute Microwave Red Velvet Cake Bowl, and Chocolate Lava Cake Bowl Recipe.

Table of Contents

• What is a 2-Minute Microwave Pizza Bowl?
• Tools You Need
• 2-Minute Microwave Pizza Bowl Key Ingredients and Why
• How to Make a 2-Minute Microwave Pizza Bowl
• Can I Make the 2-Minute Pizza Bowl in Advance?
• Can I make a 2-Minute Microwave Pizza Bowl in the oven?
• FAQs
• Gemma’s Pro Chef Tips
• Don’t Miss My Other Sweet Cake Bowl Recipes

What is a 2-Minute Microwave Pizza Bowl?

• A 2-Minute Microwave Pizza Bowl is a time-saving way to enjoy a pizza-inspired meal.
  • It typically involves combining ingredients such as flour as the pizza base, pizza sauce, cheese, and tailored favorite pizza toppings in a microwave-safe bowl.
  • Then microwave the mixture for about two minutes or until it rises up and the cheese is bubbly, resulting in a pizza-like dish in a bowl.
• This approach is popular because it offers a speedy alternative to traditional pizza preparation, creates less heat, and provides more creative cooking activities for families. The specific ingredients can vary widely, allowing for customization or portion control to suit individual preferences.

Tools You Need

• Microwave-safe soup bowl
• Whisk
• Spoon

2-Minute Microwave Pizza Bowl Key Ingredients and Why

• All-purpose flour:

All-purpose flour has the right amount of protein at around 9-11% to make pizza batter strong enough to rise and hold mix-ins without being chewy.

• Baking powder:

Baking powder is the raising agent to create a fluffy texture.

• Baking soda:

  • Baking soda not only makes the batter rise, but also reacts with natural sugar from flour and milk contributing to a nice golden color through Maillard reaction.
  • Baking soda is sodium which enhances the flavor.

• Salt:

Salt enhances flavors of pizza bowl.

• Milk:

Whole milk or full-fat milk is my go-to choice for baking for a richer taste and creamier consistency.

• Olive oil:

Olive oil contributes to a more flavorful pizza with a better texture. I suggest you use extra virgin olive oil.

• • First, olive oil imparts a rich, fruity flavor that can enhance the flavor.
  • Second, olive oil adds moisture and texture, tenderizing the crust and making it crispier on the outside and chewier on the inside.

• Pizza sauce:

  • Pizza sauce not only adds flavor but also prevents the batter from getting dry in the microwave.
  • Make my 5-Minute Pizza Sauce recipe to elevate the flavor of your pizza.

• Mozzarella cheese:

  • Mozzarella cheese is a traditional pizza topping and is typically used as the base cheese in most pizzas. Make it at home using my How To Make Homemade Mozzarella recipe.
  • Mozzarella melts well and creates a stringy, stretchy texture when it’s heated. It helps to hold everything together, and its mild flavor complements the other toppings, creating a tasty and cohesive final product.

How to Make a 2-Minute Microwave Pizza Bowl

• Mix dry ingredients including flour, baking powder, baking soda and salt together in a microwavable bowl.
• Add in wet ingredients including the milk and oil then mix together. There might be some lumps but that is ok.
• Add the pizza sauce and spread it around the surface of the batter.
• Sprinkle on toppings including the cheese, pepperoni, and dried herbs
• Microwave for roughly 2 minutes or so, until it rises up and the toppings are bubbling.
• Enjoy straight away!

Can I Make the 2-Minute Pizza Bowl in Advance?

• Yes, you can make the 2-Minute Pizza Bowl in advance.
• You can mix all other ingredients and keep the mixture in the fridge for up to 24 hours. When ready to serve, microwave it per this recipe.

Can I make a 2-Minute Microwave Pizza Bowl in the oven?

Yes, you can bake it in an oven-safe bowl at 350°F/180°C for roughly 12-15 minutes, until it rises up and the toppings are bubbling.

FAQs

• How can I make a gluten-free microwave pizza bowl?

You can use gluten-free all-purpose blend flour as the base for your pizza bowl to make it gluten-free.

• Is it possible to make a low-carb or keto-friendly version of the microwave pizza bowl?

  • Yes, you can use almond flour as a base and choose keto-friendly toppings and sauces to create a low-carb or keto pizza bowl.
  • Substitute almond flour starting at 1:1 for all-purpose (white) flour. More resting time before baking will help hydrate almond flour to bind all ingredients better, or  ½ – 2 tsp xanthan gum or cornstarch in each cup of almond flour will also work as a binding agent. 

• Can I make a vegetarian or vegan version of the microwave pizza bowl?

• • Absolutely! You can use vegan cheese and load up your pizza bowl with vegetables like bell peppers, tomatoes, olives, onions, and spinach for a vegetarian or vegan option.

• Can I freeze microwave pizza bowls for later use?

  • While it’s best to enjoy them fresh, you can assemble the pizza bowls and freeze them before cooking. When you’re ready to eat, simply microwave from frozen, adding extra cooking time as needed.

Gemma’s Pro Chef Tips

• Use my 5-Minute Pizza Sauce or Homemade Marinara Sauce.
• Instead of Italian seasoning, fresh basil or oregano will also work.
• If mini pepperoni is hard to come by, what other toppings can be used? You can also use chopped regular pepperoni, ham, bbq chicken, turkey pepperoni or Italian sausages.
• Feel free to use your favorite cheese(s), such as cheddar cheese, parmesan cheese, Homemade Mozzarella or Homemade Ricotta .
• Most toppings don’t need pre-cooking, but if you’re using raw meat such as ground beef or certain vegetables like mushrooms, you may want to sauté or cook them briefly before adding them to the pizza bowl for better texture and flavor.
• To ensure even melting, you can cover the pizza bowl with a microwave-safe lid or microwave-safe plastic wrap, leaving a small vent for steam to escape.
• Cooking time will vary greatly depending on your microwave (mine is 1200W) and the width and depth of the bowl. Always keep a close eye on your mug while in the microwave so it doesn’t over flow or over cook.

Don’t Miss My Other Sweet Cake Bowl Recipes

• 2-Minute Banana Cake Bowl
• 2-Minute Microwave Carrot Cake Bowl
• 2-Minute Microwave Brownie Bowl
• 2-Minute Microwave Red Velvet Cake Bowl
• Chocolate Lava Cake Bowl Recipe

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Pizza Bowl

Whip up this incredible pizza bowl in 2 minutes in the microwave to satisfy your pizza cravings! It's quick, easy and bursting with flavors!

Prep Time 5 minutes minutes

Cook Time 2 minutes minutes

Total Time 7 minutes minutes

Servings 2 people

Author Gemma Stafford

Ingredients

• ½ cup (2 ½oz/71g) all-purpose flour
• ¼ teaspoon baking powder
• ⅛ teaspoon baking soda
• ¼ teaspoon salt
• ⅓ cup (2 ½ fl oz/75 ml) milk
• 2 tablespoons olive oil
• 2 tablespoons pizza sauce
• 2 generous tablespoons shredded mozzarella cheese
• 10 mini pepperonis
• ½ teaspoon dried Italian herbs (basil or oregano will work)

Instructions

• Mix the flour, baking powder, baking soda and salt together in a microwavable bowl.
• Add in the milk and oil then mix together. There might be some lumps but that is ok.
• Spoon on the pizza sauce and spread it around the surface of the batter.
• Sprinkle on the cheese, pepperoni, and dried herbs
• Microwave for roughly 2 minutes or so, until it rises up and the toppings are bubbling (timing is based on my 1200W microwave so your timing might vary)
• Enjoy straight away!

The post 2-Minute Microwave Pizza Bowl appeared first on Gemma’s Bigger Bolder Baking.

This Farfalle Pasta Recipe is made from my master Semolina Pasta Recipe. I can’t wait to share each variation with you, such as Orecchiette Pasta Recipe, Malloreddus Pasta Recipe (Gnocchetti Sardi), Cavatelli Pasta Recipe, Busiate Pasta Recipe, Olive Leaf Pasta Recipe (Foglie d’Ulivo), Rigatoni Pasta Recipe, and Penne Pasta Recipe. 

Table of Contents

• What is Farfalle Pasta?
• Tools You Need for Farfalle Pasta
• Key Ingredients and Why
• How to Make Farfalle Pasta
• Can I Make Farfalle Pasta in Advance?
• How to Dry Fresh Pasta Correctly at Home
• How to Store Farfalle Pasta
• FAQs
• Gemma’s Pro Chef Tips
• Italian Dessert Recipes

What is Farfalle Pasta?

• Farfalle is a butterfly or bowtie-shaped pasta with fluted edges. Farfalle is Italian for butterflies.
• Farfalle might have a fun and trendy look, but it’s actually one of the oldest pasta shapes! It originated in Lombardy and Emilia-Regina in Northern Italy in the 1600s. According to legend, housewives shaped farfalle from dough leftover from making filled pasta.
• This pasta is often served with seafood: try it with oil, garlic, arugula, and small calamari.

Tools You Need for Farfalle Pasta

• Food processor or bowl
• Measuring cups and measuring spoons
• Pasta maker (optional)
• Pizza cutter
• Fluted pastry cutter
• Baking tray

Key Ingredients and Why

• Semolina flour
  • Semolina flour is made from hard durum wheat, the species of wheat used to make pasta.
  • This high gluten, high protein (13%) content gives semolina flour more durability and elasticity. That helps the pasta keep its shape while cooking and gives your pasta that wonderful al dente texture.
  • It has a coarse, grainy texture, and is pale yellow in color from the carotenoids, the natural pigment found in durum wheat as well as in carrots and sweet potatoes.

How to Make Farfalle Pasta

• Make the dough from my 2-Ingredient Semolina Pasta Recipe.
• To shape the Farfalle Pasta:
  • Divide the dough into quarters and work with one section at a time. Cover the rest of the dough so it doesn’t dry out.
  • Working with one section at a time, pass through a pasta maker to #6, or the second from the thinnest setting. If you don’t have a pasta maker, roll out the dough as thin as you can.
  • With a pizza cutter, cut the dough lengthwise into 1 1/2 inch (4 cm) strips.
  • Use a fluted pastry wheel to cut the strip into 2-inch (5 cm) rectangles.

• • Pick up a rectangular piece of dough, and hold it by the long sides between your thumb and index finger. Pinch the center together, then fold the outer edges in the opposite direction to create an accordion fold in the center.

• Air-dry the pasta completely for 12-24 hours, to ensure the pasta keeps its shape while cooking.
• Cook your pasta in salt water (for flavor and to prevent it from sticking) in a large pot for 6 to 10 minutes. Drain and serve.

Can I Make Farfalle Pasta in Advance?

After the farfalle is completely air-dried, store at room temperature in an airtight container for eight weeks.

How to Dry Fresh Pasta Correctly at Home

• Dry homemade pasta correctly and thoroughly before storing it away. This is a very important step: if not done correctly the stored pasta will go moldy.
• Because it will be held at room temperature and not in the fridge, removing all the moisture is critical to ensuring the safety and longevity of your pasta.
• Start by tossing the farfalle with a small amount of semolina to keep the dough from sticking.
• Next, lay the pasta in a single layer on a baking sheet. You will need to let your pasta completely air-dry.
• This can take anywhere from 12 to 24 hours or longer, depending on the temperature and humidity of your kitchen.
• In hot countries, this step can be faster by putting the pasta in the sun, which is what I do.

How to Store Farfalle Pasta

• Store leftover cooked farfalle in the refrigerator for up to three days. Drizzle a little olive oil on the pasta to keep it from sticking.
• Or dry the dough in a single layer on the baking tray for several hours before transferring to an airtight container to be stored at room temperature for up to 8 weeks.
• Alternatively, freeze raw fresh semolina pasta for up to eight weeks.

FAQs

• Can I make this pasta without a pasta maker?

Yes, you can. Roll the pasta sheets by hand if you don’t have a pasta maker but be sure to roll the dough as thin as you possibly can.

• Can I cook the pasta without drying it first?

  You must dry pasta so it keeps its shape while cooking. Additionally, it might be sticky if you try to boil it without drying it first.

• Can I use my food dehydrator to dry my farfalle?

  Homemade farfalle pasta is generally air-dried, however, you should be able to dry pasta in a single layer in an oven or dehydrator at 135°F for about four hours, checking it at two hours to test it. The timing depends on the thickness of the pasta.

• How will I know if my farfalle is properly cooked?

Cook the pasta until plump and expanded, and the center no longer looks chalky or raw.

• What are the most popular farfalle dishes?

  • Farfalle with Pesto: Richly-flavored, gorgeously green sauce clings beautifully to farfalle.
  • Pasta Freda (Cold Pasta Salad): In Italy, farfalle is often tossed with cheery tomato, mozzarella, olives, and basil.
  • Farfalle with Aurora Sauce: This creamy tomato sauce is named Aurora because of its rosy, sunrise hue.
  • Farfalle with Peas and Parmesan: Kids love this straightforward and tasty presentation.
  • Farfalle with Salmon and Cream Sauce: This simple but elegant blend of salmon, cream, onion, and white wine is one of the most popular Italian farfalle dishes.
  • Vegetable Primavera: Use your favorite veggies: asparagus, zucchni, tomato, and yellow squash are all great choices.
  • Farfalle Bolognase: The famous rich meal sauce is from Bologna in Emilia-Regina, just like farfalle.
  • Farfalle with Shrimp: Seafood is a favorite match for farfalle.
  • Farfalle Alfredo: Add chicken and veggies to this indulgent, velvety sauce.

Gemma’s Pro Chef Tips

• Make the dough from my 2-Ingredient Semolina Pasta Recipe.
• This dough dries out quite easily so be sure to always keep the dough covered in an airtight container (or in plastic wrap) when you are not working with it.
• You can roll the pasta sheets by hand if you don’t have a pasta maker but be sure to roll the dough as thin as you possibly can.
• This pasta must dry completely before cooking for it to retain its shape.
• Even if thoroughly dried, this pasta must be stored in the refrigerator and cooked within two days.
• Store-bought fresh pasta often cooks in a few minutes but this heartier handmade version can take longer. Be sure to cook thoroughly!
• Pair this pasta with Roasted Garlic and Herb Compound Butter, Blue Cheese Compound Butter, or Sun-Dried Tomato Compound Butter, you’ll be grand!

Italian Dessert Recipes

• Italian Pignoli Cookies
• Italian Ricotta Cake with Plums
• The Best Tiramisu Recipe (100% from Scratch)
• Gelato di Riso (Rice Gelato from Florence)
• The Easiest Homemade Gelato Recipe (No Machine, 3 Flavors!)

Print

Farfalle Pasta Recipe (How to Make Farfalle Pasta)

Craft divine Farfalle pasta with this easy recipe to elevate various dishes with unforgettable time-honored elegance and exquisite flavors.

Prep Time 45 minutes minutes

Cook Time 10 minutes minutes

Total Time 55 minutes minutes

Servings 4 servings

Author Gemma Stafford

Ingredients

• 1 recipe 2 ingredient Homemade Pasta Dough

Instructions

• Divide your 2 ingredient Homemade Pasta dough into quarters and work with one portion at a time, leaving the rest covered to keep it from drying out.
• Working with one piece at a time, roll through a pasta roller to #6 or the second from the thinnest setting.
• Using a pizza cutter, cut the dough into 1½ inch (4cm) wide lengthwise strips.
• Using a fluted pastry cutter, cut each strip into 2 inch (5 cm) long rectangles.
• Holding a rectangle by the straight edges, pinch the center together, then fold the outer edges in the opposite direction to create an accordion fold in the center. The shape should look like a bowtie with zigzag ends from the fluted cutter.
• Give the center fold a firm pinch to keep it together, then transfer to a baking tray dusted with semolina to dry while you shape the remaining dough.
• Allow the dough to dry in a single layer on the baking tray for several hours to dry before cooking or transferring to an airtight container to be stored at room temperature for up to 8 weeks. (See my note above on ‘How to Dry Pasta Correctly at Home’)
• When ready to cook, bring a pot of salted water to a rolling boil. Add the pasta and cook until tender and fully cooked through, about 6-10 minutes. Cook time depends on thickness and shape so check for doneness before removing from the pot.

The post Farfalle Pasta Recipe (How to Make Farfalle Pasta) appeared first on Gemma’s Bigger Bolder Baking.

This Penne Pasta Recipe is made from my master Semolina Pasta Recipe. I can’t wait to share each variation with you, such as Orecchiette Pasta Recipe, Malloreddus Pasta Recipe (Gnocchetti Sardi), Cavatelli Pasta Recipe, Busiate Pasta Recipe, Olive Leaf Pasta Recipe (Foglie d’Ulivo), and Rigatoni Pasta Recipe.

Table of Contents

• What is Penne Pasta?
• Tools You Need for Penne Pasta
• Key Ingredients and Why
• How to Make Penne Pasta
• Can I Make Penne Pasta in Advance?
• How to Dry Fresh Pasta Correctly at Home
• How to Store Penne Pasta
• FAQs
• Gemma’s Pro Chef Tips
• More Italian Favorite Recipes

What is Penne Pasta?

• Penne, an eggless tubular-shaped pasta, was invented in Liguria in Northern Italy in the 1800s.
• The name “penne” means pen or quill in Italian, because it’s cut diagonally on the ends and resembles an old-fashioned writing quill that was dipped in ink.
• The dough is either extruded—pressed through a bronze dough—or shaped by hand as we do here.
• Thick sauces and Parmesan cheese cling beautifully to ridged penne, while smooth penne is typically used in soups or brothy sauces.

Tools You Need for Penne Pasta

• Food processor or bowl
• Measuring cups and measuring spoons
• Pasta maker (optional)
• Gnocchi board
• Wooden dowel (1/2-inch)
• Baking tray

Key Ingredients and Why

• Semolina flour
  • Semolina flour is made from hard durum wheat, the species of wheat used to make pasta.
  • This high gluten, high protein (13%) content gives semolina flour more durability and elasticity. That helps the pasta keep its shape while cooking and gives your pasta that wonderful al dente texture.
  • It has a coarse, grainy texture, and is pale yellow in color from the carotenoids, the natural pigment found in durum wheat as well as in carrots and sweet potatoes.

How to Make Penne Pasta

• Make the dough: from our 2-Ingredient Semolina Pasta Recipe.
• Shape the dough: 
  • For this Penne Pasta Recipe, divide the dough into quarters and work with one section at a time. Cover the rest of the dough so it doesn’t dry out.
  • Working with one section at a time, pass through a pasta maker to #5. Do this twice. If you don’t have a pasta maker, roll out the dough as thin as you can.
  • Cut the dough into 2-inch squares. Cover the remaining square with a dish towel.

• • • Place a square of dough on the gnocchi board in a diamond orientation.
    • Place the dowel on the square of dough, form the dough around the dowel, and roll and press on the gnocchi board to make ridges. The tube will have a point at both ends.
    • While the dough is around the dowel, press the ends together to make a seam.
    • Slip the penne off the dowel, and place on a semolina-dusted baking tray.

• Dry the Dough: To ensure the pasta keeps its shape while cooking, allow the pasta to completely air-dry for 12-24 hours.
• Cook the Pasta: When ready to serve, cook your pasta in salt water (for flavor and to prevent it from sticking) in a large pot for 6 to 10 minutes.

Can I Make Penne Pasta in Advance?

After the penne is completely air-dried, store at room temperature in an airtight container for eight weeks.

How to Dry Fresh Pasta Correctly at Home

• Drying homemade pasta correctly and thoroughly before storing it away is a very important step: if not done correctly the stored pasta will go moldy.
• Because it will be held at room temperature and not in the fridge, removing all the moisture is critical to ensuring the safety and longevity of your pasta.
• Start by tossing the penne with a small amount of semolina to keep the dough from sticking.
• Next, lay the pasta in a single layer on a baking sheet. You will need to let your pasta completely air-dry.
• This can take anywhere from 12 to 24 hours or longer, depending on the temperature and humidity of your kitchen.
• In hot countries, this step can be faster by putting the pasta in the sun, which is what I do.

How to Store Penne Pasta

• Store leftover cooked penne in the refrigerator for up to three days. Drizzle a little olive oil on the pasta to keep it from sticking.
• Or dry the dough in a single layer on the baking tray for several hours before transferring to an airtight container to be stored at room temperature for up to 8 weeks.
• Alternatively, freeze raw fresh semolina pasta for up to eight weeks.

FAQs

• Can I make this pasta without a pasta maker?

  You can roll the pasta sheets by hand if you don’t have a pasta maker but be sure to roll the dough as thin as you possibly can.

• Can I cook the pasta without drying it first?

  The drying ensures that the penne will keep its shape while cooking, and it also might be sticky if you try to boil it without drying it first.

• Can I use my food dehydrator to dry my penne?

  Homemade penne pasta is generally air-dried, however, you should be able to do it in a single layer in an oven or dehydrator at 135°F for about four hours, checking it at two hours to test it. The timing depends on the thickness of the pasta.

• How will I know if my penne is properly cooked?

  Cook the pasta until plump and expanded, and the center no longer looks chalky or raw.

• What are the most popular penne dishes?

  • Penne all’Arrabbiata: This spicy dish features tomato, garlic cloves, pepper, and dried chili.
  • Penne alla Vodka recipe: Tomato sauce enriched with heavy cream co-stars with penne in this famous preparation.
  • Penne with Chicken and Broccoli: This family favorite features garlicky chicken and broccoli tossed with pasta.
  • Penne alla Pizzaiola: With the colors of the Italian flag, green (basil), white (mozzarella chunks), and red (tomato sauce) Pizzaiola is both festive and simple
  • Penne alla Boscaiola: Indulgent Boscaila, or Woodsman’s Pasta, boasts a sauce made from mushrooms, cream, tomato, and bacon.
  • Penne allo Scarpariello: This simple Neopolitan recipe contains fresh tomato, garlic, chili pepper, olive oil, basil, and Pecorino Romano.
  • Baked Penne Casserole: Nothing says love like a bubbling penne, marinara sauce, and mozzarella dish hot from the oven.
  • Penne alla Valdostana: This fondue-like Northern Italian recipe has an indulgent ham and fontina cheese sauce.

Gemma’s Pro Chef Tips

• Make the dough from my 2-Ingredient Semolina Pasta Recipe.
• This dough dries out quite easily so be sure to store the dough in an airtight container (or in plastic wrap) when you are not working with it.
• This pasta is shaped on an un-floured gnocchi board. If shaping becomes difficult, try a very small touch of flour.
• This pasta must dry completely before cooking for it to retain its shape.
• Even if thoroughly dried, this pasta must be stored in the refrigerator and cooked within two days.
• Store-bought fresh pasta often cooks in a few minutes but this heartier handmade version can take longer. Be sure to cook thoroughly!
• Pair this pasta with Roasted Garlic and Herb Compound Butter, Blue Cheese Compound Butter, or Sun-Dried Tomato Compound Butter, you’ll be grand!

More Italian Favorite Recipes

• The Best Lasagna Recipe (100% from Scratch)
• 3-Ingredient Homemade Gnocchi
• Perfecting Fresh Pasta: 5 Tips for Success
• Crazy Dough Focaccia
• Crazy Dough Pizza
• Italian Baked Eggs

Print

Homemade Penne Pasta Recipe

Make this foolproof classic Penne Pasta Recipe to enjoy versatile quill-shaped semolina tubes with a perfect balance of taste and texture.

Prep Time 45 minutes minutes

Cook Time 10 minutes minutes

Total Time 55 minutes minutes

Servings 4 people

Author Gemma Stafford

Ingredients

• 1 recipe 2-Ingredient Semolina Pasta Recipe

Instructions

• Divide your 2-Ingredient Semolina Pasta Recipe into quarters and work with one portion at a time, leaving the rest covered to keep it from drying out.
• Working with one piece at a time, pass through a pasta maker to #5. Pass the dough twice through this setting.
• Cut the dough into 2-inch (5 cm) squares and keep the squares covered with a tea towel while you work with one square at a time.
• Place the dough on a gnocchi board in a diamond orientation. Using a ¼ inch (6 mm) thick dowel, roll the dough around the dowel and press into the board so that they make lengthwise ridges. (The tube should have a point at either end from rolling it up from one corner to the opposite corner.)
• Press a bit more firmly at the seam to seal it, slip the tube off the dowel and place on a baking tray dusted with semolina to dry while you shape the remaining dough.
• Allow the dough to dry in a single layer on the baking tray for several hours to dry before cooking or transferring to an airtight container to be stored at room temperature for up to 8 weeks. (See my note above on ‘How to Dry Pasta Correctly at Home’)
• When ready to cook, bring a pot of salted water to a rolling boil. Add the pasta and cook until tender and fully cooked through, about 6-10 minutes. Cook time depends on thickness and shape so check for doneness before removing from the pot.

The post Homemade Penne Pasta Recipe appeared first on Gemma’s Bigger Bolder Baking.

This Rigatoni Recipe is made from my master Semolina Pasta Recipe. I can’t wait to share each variation with you, such as Orecchiette Pasta Recipe, Malloreddus Pasta Recipe (Gnocchetti Sardi), Cavatelli Pasta Recipe, Busiate Pasta Recipe, and Olive Leaf Pasta Recipe (Foglie d’Ulivo).

Table of Contents

• What is Rigatoni Pasta?
• Tools You Need to Make Rigatoni Pasta
• Key Ingredients and Why
• How to Make Rigatoni Pasta
• Can I Make Rigatoni Pasta in Advance?
• How to Dry Fresh Pasta Correctly at Home
• How to Store Rigatoni Pasta
• FAQs
• Gemma’s Pro Chef Tips
• More Pasta Recipes

What is Rigatoni Pasta?

• Rigatoni is a ridged, tubular pasta that’s typically 2 inches long and has squared-off ends.
• The name rigatoni comes from the Italian word rigate, which means ridged. It’s a typical pasta in Rome and central and southern Italy.
• Rigatoni dough was traditionally extruded—pressed through a bronze die—but I’ll show you how to shape it easily by hand.

Tools You Need to Make Rigatoni Pasta

• Food processor or mixing bowl
• Measuring cups and measuring spoons
• Pasta maker (optional)
• Gnocchi board
• Wooden dowel (1/2-inch)
• Baking tray

Key Ingredients and Why

• Semolina flour
  • Semolina flour is made from hard durum wheat, the species of wheat used to make pasta.
  • This high gluten, high protein (13%) content gives semolina flour more durability and elasticity. That helps the pasta keep its shape while cooking and gives your pasta that wonderful al dente texture.
  • It has a coarse, grainy texture, and is pale yellow in color from the carotenoids, the natural pigment found in durum wheat as well as in carrots and sweet potatoes.

How to Make Rigatoni Pasta

• Make the dough from my 2-Ingredient Semolina Pasta Recipe.
• To shape the pasta:
  • Divide the dough into quarters and work with one section at a time. Cover the rest of the dough so it doesn’t dry out.
  • Working with one section at a time, pass through a pasta maker to #5. Do this twice. If you don’t have a pasta maker, roll out the dough as thin as you can.
  • Cut the dough into 2-inch squares. Cover the remaining squares with a dish towel.

• • Place a piece of dough on the gnocchi board in a square orientation. Place the dowel on the square of dough, form the dough around the dowel, and roll and press on the gnocchi board to make ridges.
  • While the dough is around the dowel, press the ends together to make a seam.
  • Slip the rigatoni off the dowel, and place on a semolina-dusted baking tray.
• Air-dry the pasta completely for 12-24 hours, to ensure the pasta keeps its shape while cooking.
• Cook your pasta in salt water (for flavor and to prevent it from sticking) in a large pot for 6 to 10 minutes. Drain and serve.

Can I Make Rigatoni Pasta in Advance?

After you air-dry the rigatoni completely, store at room temperature in an airtight container for eight weeks.

How to Dry Fresh Pasta Correctly at Home

• Dry homemade pasta correctly and thoroughly before storing it away. This is a very important step: if not done correctly the stored pasta will go moldy.
• Because it will be held at room temperature and not in the fridge, removing all the moisture is critical to ensuring the safety and longevity of your pasta.
• Start by tossing the rigatoni with a small amount of semolina to keep the dough from sticking.
• Next, lay the pasta in a single layer on a baking sheet. You will need to let your pasta completely air-dry.
• This can take anywhere from 12 to 24 hours or longer, depending on the temperature and humidity of your kitchen.
• In hot countries, this step can be faster by putting the pasta in the sun, which is what I do.

How to Store Rigatoni Pasta

• Store leftover cooked rigatoni in the refrigerator for up to three days. Drizzle a little olive oil on the pasta to keep it from sticking.
• Or dry the dough in a single layer on the baking tray for several hours before transferring to an airtight container to be stored at room temperature for up to 8 weeks.
• Alternatively, freeze raw fresh semolina pasta for up to eight weeks.

FAQs

• Can I make this pasta without a pasta maker?

Roll the pasta sheets by hand if you don’t have a pasta maker but be sure to roll the dough as thin as you possibly can.

• Can I cook the pasta without drying it first?

You must dry pasta so it keeps its shape while cooking. Additionally, it might be sticky if you try to boil it without drying it first.

• Can I use my food dehydrator to dry my rigatoni?

  Homemade rigatoni pasta is generally air-dried, however, you should be able to dry pasta in a single layer in an oven or dehydrator at 135°F for about four hours, checking it at two hours to test it. The timing depends on the thickness of the pasta.

• How will I know if my rigatoni is properly cooked?

Cook the pasta until plump and expanded, and the center no longer looks chalky or raw.

• What are some famous rigatoni pasta dishes?

  • Baked Rigatoni: Make this satisfying casserole dish with marinara sauce, heavy cream, spinach, mozzarella, and fresh basil leaves.
  • Rigatoni with Creamy Mushroom Sauce: An elegant dish featuring the mushrooms of your choice cooked with garlic, cream, and Parmesan cheese.
  • Rigatoni with Sausage and Peppers: You’ll adore this hearty combination of sweet or spicy Italian sausage, onion, garlic, and red pepper flakes.
  • Rigatoni with Four Cheese Sauce: Rigatoni with Parmesan, mozzarella, fontina, and Gorgonzola is a decadently delicious preparation.
  • Rigatoni Pasta alla Norma: This much-loved Sicilian preparation boasts fried eggplant, savory ricotta salata, and tomato sauce.
  • Rigatoni al Ragu di Carne: On a chilly day, hearty rigatoni with tomato sauce slow-cooked with pork shoulder and onion, garlic, and carrots is perfection.
  • Rigatoni alla Carbonara: Mix rigatoni with the classic carbonara blend of eggs, Pecorino Romano, and salty pancetta for a real crowd-pleaser.
  • Rigatoni with White Bolognese: Tired of tomatoes? Top rigatoni with this rich mix of porcini mushrooms, ground beef, Italian sausage, wine, and cream.
  • Rigatoni alla Gricia: Popular since ancient Roman times. This simple recipe contains rigatoni, guanciale (or pancetta), Pecorino Romano, and black pepper.

Gemma’s Pro Chef Tips

• Make the dough from my 2-Ingredient Semolina Pasta Recipe.
• This dough dries out quite easily so be sure to store the dough in an airtight container (or in plastic wrap) when you are not working with it.
• Shape the pasta on an un-floured gnocchi board. If shaping becomes difficult, try a very small touch of flour.
• Dry the pasta completely before cooking for it to retain its shape.
• Even if thoroughly dried, this pasta must be stored in the refrigerator and cooked within two days.
• Store-bought fresh pasta often cooks in a few minutes but this heartier handmade version can take longer. Be sure to cook thoroughly!
• Pair this pasta with Roasted Garlic and Herb Compound Butter, Blue Cheese Compound Butter, or Sun-Dried Tomato Compound Butter, you’ll be grand!

More Pasta Recipes

• Cavatelli Pasta Recipe
• The Best Lasagna Recipe (100% From Scratch!)
• Orecchiette Pasta Recipe
• 3-Ingredient Gluten-Free Pasta
• 3-Ingredient Homemade Whole Wheat Pasta

Print

Rigatoni Pasta recipe (How to Make Rigatoni Pasta)

Discover exquisite Rigatoni Pasta with this easy recipe. From creamy Carbonara to zesty tomato sauce, enjoy authentic Italian dishes at home.

Prep Time 45 minutes minutes

Cook Time 10 minutes minutes

Total Time 55 minutes minutes

Servings 4 servings

Author Gemma Stafford

Ingredients

• 1 recipe 2 ingredient Homemade Pasta Dough

Instructions

• Divide your 2 ingredient Homemade Pasta dough into quarters and work with one portion at a time, leaving the rest covered to keep it from drying out.
• Working with one piece at a time, pass through a pasta maker to #5. Pass the dough twice through this setting.
• Cut the dough into 2-inch (5 cm) squares and keep the squares covered with a tea towel while you work with one square at a time.
• Place the dough on a gnocchi board in a square orientation. Using a ½ inch (1½ cm) thick dowel, roll the dough around the dowel and press into the board so that they make lengthwise ridges.
• Press a bit more firmly at the seam to seal it, slip the tube off the dowel and place on a baking tray dusted with semolina to dry while you shape the remaining dough.
• Allow the dough to dry in a single layer on the baking tray for several hours to dry before cooking or transferring to an airtight container to be stored at room temperature for up to 8 weeks. (See my note above on ‘How to Dry Pasta Correctly at Home’)
• When ready to cook, bring a pot of salted water to a rolling boil. Add the pasta and cook until tender and fully cooked through, about 6-10 minutes. Cook time depends on thickness and shape so check for doneness before removing from the pot.

The post Rigatoni Pasta recipe (How to Make Rigatoni Pasta) appeared first on Gemma’s Bigger Bolder Baking.

Fluffy donuts hot from the fryer are far superior to the supermarket type, and with this easy recipe, you’ll be a donut master in no time! Even without your own “Hot Now” donut sign like Krispy Kreme, don’t be surprised if the delicious aroma brings hungry neighbors to your door! 

Table of Contents

• What are Homemade Krispy Kreme Donuts?
• Tools You Need for Homemade Krispy Kreme Donuts
• Key Ingredients and Why
• How to Make Homemade Krispy Kreme Donuts
• Can I Make Homemade Krispy Kreme Donuts in Advance?
• How to Store Homemade Krispy Kreme Donuts
• FAQs
• Gemma’s Pro Chef Tips
• More Donut Recipes

What are Homemade Krispy Kreme Donuts?

• Homemade Krispy Kreme Donuts are yeast-leavened donuts featuring a tender, melt-in-your-mouth texture. These donuts are fluffier than hearty cake-style donuts which are made with baking soda or baking powder.
  • If you’d like to make cake donuts, check out No-Yeast Homemade Donut Recipe or Chocolate Cake Donuts & DIY Donut Tin.
• The secret ingredient, mashed potato, gives the donuts moistness and tenderness. It’s rumored potato is in the secret Krispy Kreme recipe too!
• The first Krispy Kreme shop was opened in 1937 in North Carolina by Vernon Rudolph, who used his uncle’s yeast-raised donut recipe. The brand is well-known for its “Hot Donuts Now” sign that flashes when a fresh batch is ready.
• Krispy Kreme is credited with inventing the glazed donut, and adding that delectable thin, silky, vanilla icing changed the donut game forever.

Tools You Need for Homemade Krispy Kreme Donuts

• Mixing bowls
• Measuring cups and measuring spoons
• Sieve
• Stand mixer with a dough hook
• Rolling pin
• Whisk
• Donut cutter or a 3-inch cookie cutter and 1-inch cookie cutter
• 2 baking sheets with parchment paper
• Large, heavy-bottomed, high-sided pan
• Candy thermometer (optional)
• Wire cooling rack
• Fork

Key Ingredients and Why

• Potato

  • The starch in potato gives Homemade Krispy Kreme Donuts moistness and lightness.
  • Use a floury, starchy type of potato here–I like russets. You will NOT get good results with waxy potatoes.

• Whole milk

  • Whole milk has about a 3-5% fat content.
  • It can enrich the flavor and tenderize the texture of the dough.

• Butter

  • Butter gives Homemade Krispy Kreme donuts unbeatable flavor, and contributes to the delectable texture and soft crumb.
  • The fat in butter also helps develop a donut’s lovely crusty exterior.

• Egg

  • Beaten eggs retain air to make waffles rise light and airy. Eggs also work with the yeast to enhance the rising process.
  • Egg enriches the donuts’ flavor, and retain moisture to keep the donuts from being dry.

• Cake flour

  • Cake flour has a lower protein content, 6-8%, than all-purpose flour. This means the dough forms less gluten, so you get a lighter, fluffier, more tender result.
  • If you don’t have any in the pantry, use our easy DIY Cake Flour Substitute.

• Granulated sugar

  • Sugar sweetens the donuts.
  • In addition, sugar also activates the yeast to make the donut rise better and more easily. It also caramelizes to yield a golden-brown color and crispy exterior and helps retain moisture, resulting in a tender interior.

• Vanilla extract

  • Vanilla gives the donuts their signature sweet and warm flavor.
  • You get a delicious double dose of vanilla here, in both the dough and the glaze.
  • How to Make Homemade Extracts tells you how to whip up your own vanilla. It’s easy and cost-effective!

• Instant Yeast

  • Instant yeast does not require sponging and gives a quicker, more efficient rise than active dry yeast. Mix yeast with flour first to avoid direct contact with salt so instant yeast won’t get deactivated.
  • If you use active dry yeast: for every teaspoon of instant yeast, use 1 ¼ teaspoons of active dry yeast. Bring the liquid in your recipe to blood temperature and mix in active dry yeast. Let it sit at room temperature for roughly 5 minutes until foam forms on top. Stir it back in and use the mixture in recipes.

• Powdered sugar

  • Besides sweetening donuts, powdered sugar is finer than granulated sugar, which contributes to a smoother glaze.
  • In addition, powdered sugar thickens the glaze to the right consistency, helps the glaze adhere to the donut, and contributes to the glossy finish that makes these donuts so appealing.
  • Use my How to Make Powdered Sugar recipe to make your own.

• Vegetable oil

Vegetable oil is the best oil to use for frying donuts because it has a neutral flavor and a high smoke point.

How to Make Homemade Krispy Kreme Donuts

Prep

1. Cook a russet potato, and rice it or push it through a sieve to get a fine puree. Be sure to do this while the potato is still hot or it will get gluey!
2. Melt the butter and let it cool slightly.
3. Measure out 3/4 cup of milk and bring it to lukewarm.
4. Line a baking sheet with parchment paper and sprinkle lightly with flour.

Make the Dough and Glaze

1. Mix the wet ingredients: mashed potato, egg, milk, butter, and vanilla.
2. Mix the dry ingredients: flour, sugar, yeast, and salt.
3. Combine wet and dry ingredients, and mix until a soft dough forms.
4. Proof the dough in a covered bowl until doubled in size (this will take about 1 1/2 hours).
5. Shape the donuts: Pat the dough out and cut into 12 donuts.
6. Final proofing: Place the donuts on the prepared baking sheet, and cover with another sheet. Allow the donuts to rise for 40 minutes (they should double in size).
7. To make the glaze, whisk powdered sugar, milk, and vanilla. The glaze should be smooth and thin—add more milk a little at a time if necessary.

Fry and Glaze the Donuts

1. Place a wire cooling rack on a baking sheet and position it next to the stove.
2. On medium heat, carefully heat the oil in a high-sided, heavy pot until it reaches 325°F (165°C).
3. Fry the donuts a few at a time. Flip after one minute (the cooked side will look golden brown) and cook the other side for a minute. Place on the rack to drain.
4. Glaze the donuts while they’re hot, and return them to the rack.
5. Enjoy while hot!

Can I Make Homemade Krispy Kreme Donuts in Advance?

• Yes, you can make the donuts in advance. After shaping into donuts, place them on the parchment paper-covered baking tray, cover with cling film, and refrigerate for up to 18 hours. Let them sit out for 15-20 minutes to come to room temperature before frying.
• Note that the finished result could vary slightly in texture and taste from the donuts you cook right after preparing them. Donuts that have been refrigerated or frozen also might take slightly longer to cook.
• You can also freeze the shaped donuts for up to three weeks. Freeze them on a tray for a couple of hours until firm, and then store in plastic bags, with parchment paper separating the donuts. When you’re ready to cook them, put them in the fridge overnight first to thaw.

How to Store Homemade Krispy Kreme Donuts

• Donuts always taste best the day they are made, so I advise eating them when they are as fresh as possible!
• If you do have some leftovers and want to keep them overnight, I suggest wrapping them in a napkin and placing them in a paper bag.

FAQs

• Can I make these donuts without a stand mixer?

  • Yes, you can make these donuts without a stand mixer.
  • Knead the dough by hand, but be sure not to over-knead the dough. That will knock out the air and harden the dough.
  • After you mix all ingredients and a dough forms, you can FLAP it on the work surface (dusted with a very little bit of flour), then STRETCH one part of the dough and FOLD it over itself. TURN the dough 90 degrees and repeat.
  • Not much elbow grease is required. The dough should build up strands of gluten in roughly 10 minutes and have lots of air in it.

• Can I substitute all-purpose flour for the cake flour?

  • No, you should not substitute all-purpose flour for cake flour. All-purpose flour has a 9-11% protein content, more than the 6-8% in cake flour. So all-purpose flour will give you a tougher donut.
  • Use my recipe for DIY Cake Flour Substitute to make your own at home.

• Can I make these donuts gluten-free?

  • If you’d like to make gluten-free donuts, I suggest you can use this recipe: No-Yeast Homemade Donuts.
  • Substitute GF all-purpose blend flour at a 1:1 ratio for all-purpose (white) flour.
  • Use only up to three-quarters of the amount of liquid called for, and then add more if needed to get the same consistency as what’s called for in the recipe.

• Can I bake these donuts instead of frying them?

  • Yes you can bake your donuts. They won’t be an exact Krispy Kreme copycat recipe, but they’ll still be delicious!
  • Bake at 375°F (190°C) for 15 minutes. Check out more details here:  No-Knead Donuts (Baked not Fried).

• Why didn’t my donuts rise?

  • If your dough didn’t rise: check whether your yeast is in date; how you store it will also affect it. Storing it in the fridge or freezer will keep it fresh for a longer time.
  • Make sure INSTANT YEAST does not directly touch salt (I always suggest keeping salt and yeast apart or mixing each with flour first and then going from there).
  • Do not over-proof or under-proof the dough: When it comes to bread fermenting/proofing, there is no restricted timeline. The telltale sign you use is how your dough looks: if the dough has doubled in size, almost feels lighter but is still strong, and a finger indent doesn’t spring back right away, then it’s ready.
  • The more you shape your dough, the more tension it’s receiving, which means the longer time the dough needs to rest enough for a better rise.

Gemma’s Pro Chef Tips

• You can quickly cook a potato in the microwave: pierce the skin all over with the tip of a knife, then microwave for about 10 minutes, until cooked through.
• Use as little flour as possible when kneading the dough to achieve Krispy Kreme’s signature softness.
• The frying oil is very hot. If you are a child, please get a grown-up’s help when frying.
• Oil can burst into flame if it gets too hot. Never walk away from oil that is heating up, and watch the temperature carefully.
• Keep watching the oil temperature and adjusting the flame to try to keep it at 325°F (165°C). If the oil is too cool, the doughnuts will be greasy. If it’s too hot, the outside of the donuts will over-brown before the inside gets cooked.
• Krispy Kremes have a light, mostly clear glaze. To replicate that look, be sure that your glaze is fairly thin.

More Donut Recipes

• Make Dunkin’ Donuts Chocolate Glazed Donuts at Home
• Hanukkah Jelly Donuts Sufganiyah
• Churro Donuts (Baked Not Fried)
• Chocolate Cake Donuts & DIY Donut Tin
• 5 Donut Glaze Recipes for Perfect Glazed Donuts

Print

Homemade Krispy Kreme Donuts Recipe

Make this Krispy Kreme Donuts Recipe and you'll recreate and enjoy the famous light, delicately crispy, and perfectly glazed donuts at home!

Prep Time 40 minutes minutes

Cook Time 30 minutes minutes

Proof Time 2 hours hours

Total Time 3 hours hours 10 minutes minutes

Servings 12 doughnuts

Author Gemma Stafford

Ingredients

• 1 large starchy potato (about 8 oz/225 g)
• ¾ cup (6 fl oz/170 ml) whole milk, lukewarm
• 6 tablespoons (3 oz/85 g) butter, melted
• 1 large egg, room temperature
• 1 tablespoon vanilla extract
• 3 cups (15 oz/426 g) cake flour
• ¾ cup (6 oz/170 g) granulated sugar
• 2 teaspoons instant yeast
• 1 ½ teaspoons salt
• Vegetable oil, for frying
• 1 recipe Vanilla Doughnut Glaze

Instructions

Make the Dough

• Steam or bake the potato with the skin on until fully tender, about 30 minutes. Peel the potato while hot and push it through a sieve to finely mash it. Measure out ¾ cup (6 oz/170g) and place in a large bowl. This is the amount you will need for the recipe.
• To the bowl of potatoes, add the milk, butter, egg, and vanilla and whisk until smooth.
• In the bowl of a stand mixer fitted with a dough hook, whisk together the flour, sugar, yeast, and salt, then pour in the wet ingredients.
• Mix on medium-low speed for 6 to 8 minutes. The dough should be very soft but still be able to mostly clear the sides of the bowl and just hold its shape.
• Transfer the dough to a large, oiled bowl, cover and let rise in a warm place until doubled, about 1 ½ hours.
• Line a baking sheet with parchment paper and sprinkle some flour on top.
• On a lightly floured surface, pat out the dough to ½ inch (12 mm) thick and using a 3-inch (7 ½ cm) and 1-inch (2 ½ cm) cookie cutter, cut out doughnut shapes. Transfer to the prepared baking sheet and gather and reroll scraps to get 12 doughnuts.
• Cover the doughnuts with a second baking sheet and let the doughnuts rise a second time until doubled, about 40 minutes.

Make the Glaze

• Whisk the powdered sugar, milk, and vanilla extract together to make a smooth, thin glaze that should go on fairly clearly. Add more milk if needed. Set aside.

Fry the Doughnuts

• In a large, heavy-bottomed high-sided pan, pour oil 2 to 3 inches deep and heat on Medium to Medium-Low for 5 minutes. (You can also use a candy thermometer and heat to 325°F (165°C).
• While the oil is heating, place a wire rack on a baking sheet next to the heating oil to drain the doughnuts after frying.
• Once the oil has reached temperature, fry the doughnuts, 2 to 3 at a time. After about a minute, when the doughnut is golden on one side, flip and fry the other side.
• Rest on the wire rack to cool and drain while you fry the remaining doughnuts.
• While the doughnuts are still hot, dip in the glaze, letting the excess drip back into the bowl. Return to the wire rack to let them set.
• Serve right away while still warm. These doughnuts are best eaten the day they are made.

The post Homemade Krispy Kreme Donuts Recipe appeared first on Gemma’s Bigger Bolder Baking.