• 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.

Renowned Baker Gemma Stafford to Launch First-Ever Baking Network for FAST Platforms

The Bold Baking Network, Debuting in Q1 2024, to Offer New Shows and Series from Taste Buds Entertainment, Recipes from Stafford’s ‘Bigger Bolder Baking’ Digital Channels, and All-Star Roster of Bakers

LOS ANGELES (December 5, 2023) — Globally popular baking star Gemma Stafford will bring the first-ever baking network to free ad-supported television, or FAST, platforms in 2024, when the Bold Baking Network builds on her passionate audience base with a 24-hour-a-day programmed network dedicated to home-baking enthusiasts worldwide. 

In the past decade, Irish-born Stafford has already amassed more than a half-billion views of her shows from her 8 million global fans—who she calls “Bold Bakers”—as a top creator for her popular YouTube channel, focusing specifically, and uniquely, on baking of all sorts.

Stafford will lead the curation of the Bold Baking Network, which will be launching from scratch with a delectable set of ingredients, including a tantalizing lineup of more than 800 unique sweet and savory recipes and baking how-to shows. Moreover, Taste Buds Entertainment will whip up a fresh batch of original programming for the Bold Baking Network.

According to a Mintel Research Study, 209 million Americans bake regularly with more than 50% identifying as Avid Bakers who bake daily or weekly. These figures represent just a segment of the baking enthusiasts globally, highlighting the vast potential reach of the network.

“There are hundreds of millions of avid home bakers worldwide who bake daily or weekly but there’s no dedicated baking cable, streaming or FAST network that caters to their passions, which is an enormous opportunity for the Bold Baking Network,” said Kevin Kurtz, CEO and co-founder of Taste Buds Entertainment, which produces Stafford’s digital content.

Mixed into the programming lineup will be content from an all-star roster of accomplished bakers with diverse backgrounds and skills. The Bold Baking Network will feature programs ranging from baking instruction for beginners, master classes for more experienced bakers, and a wide range of out-of-the-kitchen programming, including travel shows, product reviews, and live events.

“We’ve conceived the Bold Baking Network to be much more than a channel—it’s the culmination of a decade-long journey I’ve been on to inspire bakers of all ages,” Stafford said. “Along with an incredible array of diverse baking talent from around the world, we want to reach out to every baker everywhere and offer a place to learn, share and be entertained every day.”

The FAST-based Bold Baking Network is expected to launch in Q1 2024, while Stafford’s online presence continues at www.BiggerBolderBaking.com. 

After studying professional cookery at the Dublin Institute of Technology, Stafford trained at the acclaimed Ballymaloe Cookery School with renowned chef, cookbook author and Irish TV celebrity Darina Allen. In 2008, Stafford moved to the United States, working in a Michelin-starred restaurant and living in Northern California before moving to Los Angeles, where she and Kurtz, an entertainment executive with 25 years of experience managing and growing legendary entertainment franchises at Lucasfilm, Electronic Arts, Disney/Pixar, and Zynga, founded their media company Taste Buds Entertainment.

Joining Kurtz and Stafford as a partner at Taste Buds Entertainment is Ronald C. Pruett Jr. of The Boston Associates and formerly of iconic brands As Seen On TV and Al Roker Entertainment.

The post Announcing the Bold Baking Network! appeared first on Gemma’s Bigger Bolder Baking.

• You’ll love how homey the garland looks among the green branches, and the fun and satisfaction of putting together the garland will make this DIY project a cherished tradition.
• Our crisp  Gingerbread Men Cookies, brimming with holiday spices like ginger, cinnamon, and cloves, make the perfect homemade cookie garland, and the icing recipe below is gorgeous for piping or simply spreading on the cookies. White icing looks classic, but you can also add food coloring for a fun look.

Making our homes and food holiday pretty is a special part of the season, but it doesn’t have to be complicated or fussy! With our Irish Shortbread Christmas Tree Cookies, Simple and Beautiful Christmas Cake Decorating, and Cupcake Christmas Wreath, it’s easy to create scrumptious Christmas magic.

Table of Contents

• What is a Festive Gingerbread Cookie Garland?
• Tools You Need
• Key Ingredients and Why
• How to Make a Festive Gingerbread Cookie Garland
• Can I Make a Festive Gingerbread Cookie Garland in Advance?
• How to Store a Festive Gingerbread Cookie Garland
• FAQs
• Gemma’s Pro Chef Tips
• More Classic Christmas Cookie Recipes

What is a Festive Gingerbread Cookie Garland?

• A Festive Gingerbread Cookie Garland is a holiday decoration made by stringing together iced gingerbread cut-out cookies with ribbon or twine.
• A hole is made at the top of each cookie before baking, and when the cookies are cooled, they are strung on twine or ribbon to make a garland.
• Christmas tree decorating gained popularity in Germany in the 1800s. Homemade ornaments like cookie garlands were some of the earliest types of decorations, and now they bring a cozy, nostalgic charm to modern holiday decor.

Tools You Need

• Baking sheets and parchment paper
• Wire cooling rack
• Wooden skewers
• Mixing bowl
• Measuring cups and measuring spoons
• Cookie cutters
• Piping bag fitted with a small, round tip
• Kitchen twine or ribbon

Key Ingredients and Why

• One batch of Gingerbread Men Cookie Recipe

• Powdered sugar

  • Powdered sugar, also known as confectioners’ sugar or icing sugar, gives the gingerbread cookie icing its sweetness and bright white color.
  • Using powdered sugar, made by grinding sugar with a small amount of cornstarch, gives this icing a smooth texture, ideal for piping and spreading.
  • Check out our recipe, How to Make Powdered Sugar, and you won’t have to worry about running out.

• Whole milk

  • Whole milk makes the icing pleasantly creamy but still easily pipeable and spreadable.

• Corn syrup

  • The amount of corn syrup in this recipe is minimal, but it’s crucial to include it as corn syrup acts as a binder in this icing recipe. It holds the powdered sugar and whole milk together in a smooth, cohesive mixture.
  • The corn syrup also makes the icing gorgeously glossy and stabilizes it so the color stays bright.
  • Corn syrup also adds a note of mild sweetness to the icing.

• Food coloring (optional)

  • Would you like a Christmasy red and green gingerbread garland for your tree, or maybe a fun rainbow version? Add food coloring one drop at a time until the icing gets to the desired color.

How to Make a Festive Gingerbread Cookie Garland

• Prep: Preheat the oven to 325°F (165°C) fan assist. Line two baking sheets with parchment paper.
• Shape the cookie:
  • Roll out prepared Gingerbread Men Cookie dough on a lightly floured surface to a 1/4-inch thickness and cut out your cookies. Place them two inches apart on the baking sheets.
  • Poke holes for stringing by pushing the flat end of a wooden skewer through the top of each cookie.
• Bake the cookies: Bake for 18 to 24 minutes until they are dry. Note that these cookies need to be cooked until crisp in order to make a sturdy garland. Cool the cookies completely on a wire rack.
• Make the icing: Whisk the powdered sugar, milk, and corn syrup until thick but still pourable.
  • If you need to thin out the icing, add more milk, a few drops at a time.
  • If you’re coloring your frosting, add the food coloring a drop at a time.
• Decorate the cookies: Pipe or spread the icing onto the cookies. Let the frosted cookies dry for at least three hours until completely set.
• Make the garland: String the cookies together, placing them five inches apart. Knot the twine or ribbon at the top of each cookie to keep them in place.

Can I Make a Festive Gingerbread Cookie Garland in Advance?

Yes, you can make a Festive Gingerbread Cookie Garland in advance.

• You can cut out the cookies in advance and refrigerate them for up to three days. Separate each layer of cookies with a piece of parchment paper to keep them from sticking. Place in an airtight container or cover well with plastic wrap. Bake the cookies straight from the fridge.
• You can also freeze pre-cut cookies for up to three months before baking. You can bake the frozen cookies straight from the freezer.

How to Store a Festive Gingerbread Cookie Garland

• You can store pre-iced cookies in an air-tight container for up to 7 days.
• I recommend hanging the Festive Gingerbread Cookie Garland on the tree for no more than five days, as the cookies may start to spoil. How long the cookie garden lasts depends on many factors, including the room temperature.

FAQs

• Can I eat the cookies after they’ve hung in the tree?

  • It’s best to set aside some cookies from your batch to eat fresh and use the cookie garland itself only as decoration.

• What do I do if my cookie dough is sticky?

  • First, be sure your dough is chilled. It should be refrigerated for at least one hour before rolling and cutting.
  • If that doesn’t help, add flour, one tablespoon at a time, until the dough is workable.

• How do I fix my dough if it’s too dry?

  • Letting the dough sit in the fridge for at least an hour may also help soften dry dough, giving it time to hydrate.
  • If your dough is still dry, you can add another teaspoon of molasses to make it more pliable.

• How do I keep my gingerbread cookies from spreading too much?

  • To get defined shapes, your gingerbread dough shouldn’t spread.
  • When making the cookies, the butter should not be too soft. You’ll know it is at the right temperature when you push the butter with your finger and it makes an indent, but your finger doesn’t easily squish right through.
  • Overmixing the cookie dough can put too much air in the dough, making the dough overly soft and prone to spreading. Mix just until the ingredients are combined.
  • Warm dough will spread more than cold. Be sure to chill the dough for at least one hour before rolling it out.
  • A warm pan will cause the dough to spread. Be sure your pan cools between batches.

Gemma’s Pro Chef Tips

• This dough must stay very cold, or it can be challenging to roll out. Keep the dough refrigerated in between baking the batches.
• Check the thickness of your ribbon or string before making the holes in the cookies so you know that you are making a hole large enough to accommodate the piece of ribbon.
• If you don’t want to pipe your icing, you can spread it on the cookies with a small spoon or knife.
• The icing dries out quickly, so keep it covered until you are ready to decorate.
• You can add sprinkles on top of the cookies while the icing is still wet.
• Don’t skip knotting the string at the top of each cookie, or the cookies won’t stay nicely spaced on the ribbon.
• Make sure to bake the cookies until they are crisp and dry. If they are soft, they will break off the string.
• Be sure to check out my other gingerbread recipes:
  • Gingerbread Mug Cookies for Two
  • Gingerbread Mug Cake (Egg Free)
  • Gingerbread Cake Made in a Crock Pot
  • Gemma’s Sticky Gingerbread
  • Buttermilk Gingerbread Waffles
  • Homemade Steamed Gingerbread Pudding
  • Holiday GingerbreadTrifle (Irish Recipe)

More Classic Christmas Cookie Recipes

• Three Easy Christmas Cookies to Bake with Kids
• Chocolate Crinkle Cookies
• Italian Ricotta Cookies with Christmas Sprinkles
• Buttery Jam Thumbprint Cookies
• Classic Snowball Cookies

Print

Festive Gingerbread Cookie Garland DIY

Create holiday magic with our Festive Gingerbread Cookie Garland recipe. String joy, spice, and charm in every delicious, decorative bite!

Prep Time 1 hour hour

Cook Time 24 minutes minutes

Total Time 1 hour hour 24 minutes minutes

Servings 30 cookies

Author Gemma Stafford

Ingredients

• 1 recipe Gingerbread Men Cookie Recipe, chilled

For the Cookie Icing

• 2½ cups (10 oz/284 g) powdered sugar, sifted
• 2-3 tablespoons whole milk
• 1½ tablespoons corn syrup
• A few drops of food coloring, if desired

Equipment

• Festive cookie cutters (about 3 ½ inches (9 cm)
• Wooden skewer
• Piping bag fitted with a very small round tip
• 5 yards (4 ½ meters) thin ribbon or butcher twine

Instructions

Bake the Gingerbread Cookies

• Preheat the oven to 325°F (165°C) fan assist and line two baking sheets with parchment paper.
• On a floured surface, roll the cookies ¼ -inch (6 mm) thick and cut out your desired shapes for your garland. Arrange the cookies on the prepared baking sheets about 2-inches (5 cm) apart.
• For each cookie, use the flat end of a wooden skewer to poke a hole about a ½-inch (1½ cm) down from the top of the shape.
• Bake the cookies for 18 - 24 minutes or until the cookies are dry and crisp. They need to be crisp cookies to hang for a long period so If they are still soft bake for longer.
• Let cool on the pan for five minutes before transferring on a wire rack to cool completely while you roll and bake off any remaining dough.

Make the Cookie Icing

• In a medium bowl, whisk together the powdered sugar, 2 tablespoons of milk and the corn syrup. The consistency should be pourable but thick enough to stay where it is piped and not run. If needed add the remaining tablespoon of milk, a few drops at a time, until the correct consistency is achieved. (If you are coloring your icing, divide the icing into separate bowls for each color and add a few drops of coloring. Stir until evenly mixed)
• Transfer the icing to a piping bag fitted with a small round tip (or several bags if using multiple colors) and decorate the cookies. Let dry completely, for at least 3 hours, before assembling the garland.

Assemble the Garland

• Lace thin ribbon or butcher twine through each hole and tie a small knot at the top of the cookie to keep it in place. String the cookies about 5-inches (12½ cm) apart, then you are ready to decorate your tree!

The post Festive Gingerbread Cookie Garland DIY appeared first on Gemma’s Bigger Bolder Baking.

• As part of our deliciously fun Chocolate Charcuterie Board, Mocha Pâté is a fun and fancy treat that’s a cross between rich fudge and velvety mousse. It’s studded with toasted hazelnuts that perfectly set off the sweet treat’s lush texture.
• When served with a dollop of whipped cream and a cup of coffee, Mocha Pâté is the most elegant way to satisfy a holiday chocolate craving.

You’ll love pairing Mocha Pâté with the other scrumptiously creative sweets in our Chocolate Charcuterie Board, including tk and fresh fruit. If you’re expecting a crowd, add more easy-to-grab holiday delicacies like Christmas Sugar Cookie Truffles, Chocolate Profiteroles (Cream Puffs), and Candy Cane and Chocolate Peppermint Bark.

Table of Contents

• What is Mocha Pâté?
• Tools You Need
• Key Ingredients and Why
• How to Make Mocha Pâté
• Can I Make Mocha Pâté in Advance?
• How to Store Mocha Pâté
• FAQs
• Gemma’s Pro Chef Tips
• More Mocha and Coffee Recipes

What is Mocha Pâté?

• Mocha Pâté is a chocolate-coffee dessert made from a custard base mixed with whipped cream. After setting and chilling in a loaf pan, it’s sliced and served.
• Pâtes are most commonly savory dishes made with ground meat and seasonings, packed in a mold, chilled, and sliced. Creative dessert pâtés are inspired by savory pâtés and mimic the look and texture of the original. These fun, sweet versions are chilled and molded treats made with chocolate, gingerbread, caramel, or fruit.

Tools You Need

• 9×5-inch loaf pan
• Baking sheet
• Tea towel
• Double boiler (optional)
• Large mixing bowl
• Measuring cups and measuring spoons
• Medium saucepan
• Strainer
• Stand mixer with whisk attachment (optional) or a hand-held electric mixer
• Silicone spatula

Key Ingredients and Why

• Hazelnuts

  • Hazelnuts have an earthy, buttery, slightly sweet taste. The flavor and texture are an excellent counterpoint to the creamy mocha base.
  • Toasting or roasting the nuts intensifies their flavor and makes them more delectably crunchy.

• Bittersweet chocolate

  • Bittersweet chocolate, with a cocoa solid percentage ranging from 63-72%, has the perfect balance of bitter and sweet is the perfect choice for this recipe, as it’s just sweet enough without being cloying.
  • Learn about the different varieties of chocolate in my guide,  The Ultimate Guides to the Different Types of Chocolate.

• Butter

  • Butter contributes to the velvety texture of the pâté and helps bind the ingredients together to make a cohesive blend.
  • Butter also adds rich flavor and contributes to the dessert’s attractive glossiness.

• Egg yolks

  • The egg yolks in the pâté’s custard base emulsify the fats from the chocolate, cream, and butter with the other ingredients to create a silky texture.
  • The yolks also help set the pâté mixture so it stays together as it chills.

• Granulated sugar

  • Granulated sugar gives the pâté its sweetness and balances the bitter notes of the chocolate and coffee.
  • Sugar also binds to the liquid in the recipe, making the mixture thicker and adding to the pâté’s rich texture.

• Salt

  • Salt accents and intensifies the pâté’s sweet mocha flavor.

• Heavy cream

  • Heavy cream, with a fat content between 30% and 36%, is essential to create Mocha Pâté’s lushly smooth texture.

• Instant espresso powder

  • Instant espresso powder adds robust coffee flavor and aroma that complements the bittersweet chocolate.
  • The powder form makes it easy to incorporate into the recipe and get the right coffee flavor level.

• Vanilla extract

  • The warm, slightly floral flavor of vanilla melds the coffee and chocolate notes, adding balance and delicious complexity.
  • It’s helpful to always have vanilla extract on hand, and How to Make Homemade Extracts guides you through the simple process.

How to Make Mocha Pâté

• Prep:

  • Preheat the oven to 350°F (180°C). Line the loaf pan with plastic wrap and set aside.
  • Toast the hazelnuts on a baking sheet for 10 to 15 minutes until fragrant.
  • Put the nuts in a clean tea towel and rub to remove the skins. Chop the nuts and put them in a large mixing bowl.

• Make the Custard:

  • Melt the chocolate and butter together and mix in the chopped hazelnuts. Set aside.
  • Whisk the egg yolks, sugar, and salt together.
  • Warm 3/4 cup of cream in a saucepan until simmering.
  • Pour the hot cream over the egg yolk mixture while whisking constantly. Return the mixture to the saucepan and stir for 4 to 5 minutes until slightly thickened.
  • Strain the cream mixture over the chocolate/hazelnut mixture. Stir to combine and let cook for 15 minutes.

• Assemble the Pâté:

  • In the bowl of a stand mixer or a bowl with a hand mixer, whip the remaining cream, espresso powder, and vanilla to medium-soft peaks.
  • Fold the whipped cream into the chocolate mixture until combined, and spread into the prepared loaf pan.

• Chill and Serve:

  • Cover and refrigerate until set, about five hours.
  • Unwrap and cut into half-inch slices. Serve with a dollop of whipped cream.

Can I Make Mocha Pâté in Advance?

Yes, you can make Mocha Pâté in advance.

• The pâté can be prepared and refrigerated for up to five days before serving.
• You can also freeze the Mocha Pâté after preparing it. Wrap it well to protect against freezer burn, and freeze for up to one month.
  • For best results, let the frozen Mocha Pâté defrost in the fridge overnight before serving.
• Note that the texture and taste of Mocha Pâté prepared in advance may differ from freshly-made Mocha Pâté.

How to Store Mocha Pâté

• Store any leftover pâté well-wrapped in the fridge for up to five days.

FAQs

• Can I make Mocha Pâté egg-free?

  • Yes, you can make Mocha Pâté egg-free. Please see my guide, 12 Best Egg Substitutes for Baking and How to Use Them.

• Can I make this recipe without hazelnuts?

  • If you don’t care for hazelnuts, you can substitute toasted and chopped walnuts, almonds, or pecans.
  • For a nut-free option, you can omit the nuts or substitute mini chocolate chips or chopped dried cherries for textural interest.

Gemma’s Pro Chef Tips

• Toasting the hazelnuts brings out the best texture and most flavor, so be sure not to skip this step!
• This is an excellent make-ahead dessert for a fancy dinner party.
• You can replace the tablespoon of espresso powder with two tablespoons of raspberry or orange liqueur for a fruity, slightly boozy variation.
• Serve this with  Crème Fraiche, Whipped Cream, or Chocolate Whipped Cream.
• Espresso can be both a star and a supporting player in desserts. It’s fantastic when paired equally with chocolate as it is in Mocha Pâté, and also when it’s used in smaller amounts to enhance the flavors. You’ll love our other desserts that include espresso powder:
  • Easy 10-Minute Tiramisu Recipe
  • Espresso Parfait with Chocolate Caramel Sauce Recipe
  • Chocolate Peanut Butter Vegan Fudge
  • Easy Sugar-Free Flourless Chocolate Cake
  • Best-Ever Chocolate Buttercream Frosting 
  • Homemade Irish Cream with O’Driscoll’s Whiskey
  • Microwave Chocolate Lava Cake Bowl Recipe For Two
  • O’Driscolls Irish Whiskey Chocolate Mousse Recipe
  • Best-Ever Chocolate Cake with Whipped Dark Chocolate Ganache
  • Rich and Creamy Tiramisu Semifreddo
  • How To Make Perfect Coffee Gelato

More Mocha and Coffee Recipes

• Coffee Dairy-Free Ice Cream
• Starbucks Mocha Frappuccino Ice Cream
• Homemade Starbucks Peppermint Mocha
• Starbucks Mocha Frappuccino
• The Truly Skinny Peppermint Mocha

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Mocha Pate

Try this Mocha Pâté Recipe, a decadent fusion merging coffee's depth with chocolate's sweetness, creating a creamy, pâté-inspired dessert.

Prep Time 40 minutes minutes

Chill for 6 hours hours

Total Time 6 hours hours 40 minutes minutes

Servings 8 people

Author Gemma Stafford

Ingredients

• 1 ½ cups (7½ oz/213 g) hazelnuts
• 1 ⅔ cups (10 oz/284 g) bittersweet chocolate
• 2 tablespoons (1 oz/28 g) butter
• 4 large egg yolks
• ¼ cup (2 oz/57 g) granulated sugar
• ½ teaspoon salt
• ¾ cup (6 fl oz/180 ml) plus 1 cup (8 fl oz/240 ml) heavy cream, divided
• 1 tablespoon instant espresso powder
• 1 teaspoon vanilla extract

Instructions

• Preheat the oven to 350°F (180°C) and line a 9x5-inch (23 x12 ½ cm) loaf pan with enough plastic wrap to hang over the edges by a few inches. Set aside.
• Spread the hazelnuts on a baking sheet and bake for 10-15 minutes, until toasted and fragrant.
• Place the warm nuts on a clean tea towel and rub vigorously to remove the skins. Discard the skins, then coarsely chop the nuts and place in a large mixing bowl.
• Melt the chocolate and butter in a microwave safe bowl or in a double boiler over simmering water and then stir into the hazelnuts. Set aside.
• In a medium bowl, whisk the egg yolks, sugar and salt and set aside near the stove.
• In a medium saucepan, warm ¾ cup (6 fl oz/180 ml) of cream over medium-low heat until simmering.
• Pour the hot cream slowly over the yolks while whisk constantly, then return the mixture to the saucepan and cook over low heat, stirring constantly, until thickened slightly, about 4 - 5 minutes.
• Immediately strain the custard over the chocolate and hazelnut mixture and stir to combine. Let cool to room temperature, about 15 minutes.
• In the bowl of a stand mixer fitted with a whisk attachment or in a medium mixing bowl with a handheld electric mixer, combine the remaining 1 cup (8 fl oz/240 ml) heavy cream, espresso powder and vanilla extract and whip on medium speed to medium-soft peaks.
• Gently fold the whipped cream into the chocolate mixture until evenly combined, then spread into your prepared loaf pan.
• Cover with the overhanging plastic wrap and refrigerate until firm and set, at least 6 hours and up to 5 days.
• To serve, unwrap and slice ½ -inch (12 mm) thick. Serve with a cup of coffee and a dollop of whipped cream on the side.

The post Mocha Pâté Recipe appeared first on Gemma’s Bigger Bolder Baking.

• The dessert delivers all of the traditional tastes of the festive season, and baking it in a skillet makes it charmingly rustic.
• But the luscious drift of frosting, made by cooking the butter until it’s toasted and nutty with an irresistible caramel note, elevates this cake to a celebration-level treat, one that’s destined to become a cherished holiday favorite.

The taste of gingerbread brings back nostalgic Christmas memories and timeless pleasures. While the holiday season can call for fancy-looking showstoppers like this Red Velvet Roulade Cake, Christmas Pudding Ice Cream Bombe, and Christmas Wreath Pavlova, homey desserts like this skillet cake summon up warm fuzzy thoughts of the simple holiday treats of childhood.

A big thank you to my friend Brian Hart Hoffman at Bake from Scratch magazine for allowing me to share this delicious, festive cake that appeared previously in one of their Holiday magazines. I’m a huge fan of their baking magazine and  I strongly recommend signing up for the Bake From Scratch Newsletter  so you are the first to know about their many baking retreats and when they release new books  . With the holidays right around the corner a magazine subscription for the baker in your life would make a fantastic gift.

Table of Contents

• What is Skillet Gingerbread Cake with Brown Butter Frosting?
• Tools You Need for Gingerbread Cake with Brown Butter Frosting
• Key Ingredients and Why
• How to Make Skillet Gingerbread Cake with Brown Butter Frosting
• Can I Make Skillet Gingerbread Cake with Brown Butter Frosting in Advance?
• How to Store Gingerbread Cake with Brown Butter Frosting
• FAQs
• Gemma’s Pro Chef Tips
• More Gingerbread Recipes

What is Skillet Gingerbread Cake with Brown Butter Frosting?

• Skillet Gingerbread Cake with Brown Butter Frosting is a single-layer spice cake baked in a cast-iron pan and frosted with buttercream.
• The gingerbread cake is rich and moist from the molasses and brown sugar. Traditional buttercream is given a flavorful twist by browning the butter first until it’s toasty and nutty.
• Gingerbread became popular in medieval Europe when spices from the Middle East first became available. It was commonly prepared in monasteries for religious celebrations. The Christmas Carol by Charles Dickens, written in 1843, mentioned gingerbread as a holiday treat, and since then, it has become a mainstay of Christmas menus.

Tools You Need for Gingerbread Cake with Brown Butter Frosting

• 10-inch cast iron skillet
• Mixing bowl
• Whisk
• Measuring cups and measuring spoons
• Measuring jug
• Stand mixer with paddle and whisk attachments (optional) or electric mixer
• Medium saucepan

Key Ingredients for Gingerbread and Brown Butter Forsting and Why

• Self-raising (self-rising) flour

  • Self-raising flour, commonly called self-rising flour in the United States, is a pre-mixed blend of all-purpose flour, baking powder, and sometimes a pinch of salt.
  • Because it’s convenient and a time-saver, it’s popular in many parts of the world, including Ireland.
  • You can easily make your own self-raising flour so you always have it on hand. I use it in Gemma’s Best-Ever Irish Scones and Microwave Sticky Toffee Pudding.

• Ginger, cinnamon, and cloves

  • This iconic trio of seasonal spices contains distinctive notes that blend to make the skillet cake taste and smell like the holidays.
  • Ginger brings zippy flavor and subtle heat. Cinnamon provides earthiness and coziness, and cloves elevate the mixture with a peppery-sweet punch.
  • For the most impactful flavor, make sure your spices are fresh!

• Whole milk

  • Whole milk moistens the cake, giving it a tender and delicate crumb.
  • Milk also reacts with baking powder, giving the cake a light, airy rise.

• Molasses

  • The robust, earthy sweetness of molasses gives gingerbread its signature flavor.
  • Molasses gives the cake its moisture and keeps it from drying out. That’s because molasses is hygroscopic, which means it attracts and retains moisture.

• Butter

  • The fat in butter coats the flour and inhibits gluten formation. This gives the cake a delicate texture.
  • Butterfat also gives gingerbread moisture and a pleasantly soft crumbliness.

• Dark brown sugar

  • Dark brown sugar sweetens the gingerbread.
  • With a 10% molasses content compared to light brown sugar’s 3.5% content, dark brown sugar has a bolder taste than light brown sugar.
  • Dark brown sugar also adds to the moistness of the gingerbread.

• Egg

  • Eggs enrich flavors and provide an emulsifier from the egg yolks to homogeneously bind all the ingredients together.
  • Eggs must always be at room temperature in baking unless specified otherwise. Room-temperature eggs will set this recipe on the right track with a smooth and cohesive cake batter.
  • Learn foolproof ways to get your eggs to room temperature quickly.

• Vanilla extract

  • Aromatic vanilla adds depth, warmth, and an aromatic note to the frosting.

• Powdered sugar

  • Powdered sugar is also called confectioners’ sugar or icing sugar.
  • Because powdered sugar is finely ground and mixed with cornstarch, it gives the frosting a fluffy texture.

• Lemon zest

  • Zippy citrus is the perfect counterpoint to the frosting’s sweetness and buttery richness.

• Salt

  • Salt is optional in this recipe. Depending on what type of butter you use, and if it’s salted or unsalted butter, you might want to add 1/8 teaspoon of salt to balance the frosting’s sweetness.

How to Make Skillet Gingerbread Cake with Brown Butter Frosting

• Prep:

  • Preheat the oven to 350°F (180°C) and butter the skillet.

• Make the Gingerbread Cake:

  • In a large bowl, whisk the flour with the spices.
  • Mix the milk with the molasses and set aside.
  • Cream the butter and sugar until fluffy. Add the egg and vanilla and beat until combined.
  • Alternately add the milk and flour to the butter mixture until combined and smooth.
  • Spread the batter into the skillet and bake for 25 to 30 minutes. Cool completely.

• Make the Brown Butter Frosting:

  • Melt the butter in the skillet for 5 to 10 minutes until it turns brown and smells toasty. Watch the butter carefully to make sure it doesn’t burn.
  • Transfer the butter to a bowl and let it cool in the fridge for an hour.
  • Beat the cooled butter until creamy, then add the powdered and beat until combined.
  • Add milk, vanilla, lemon zest, and salt if using, and beat until combined.
  • Frost the cooled cake and serve it in the skillet.

Can I Make Skillet Gingerbread Cake with Brown Butter Frosting in Advance?

Yes, you can make Skillet Gingerbread Cake with Brown Butter Frosting in Advance.

• • Bake the cake, let it cool, and frost. Transfer the cake to an airtight container. It will keep it at room temperature for two days.

How to Store Gingerbread Cake with Brown Butter Frosting

Store leftover frosted cake in an airtight container at room temperature for up to two days.

FAQs

• Could I make this Gingerbread Cake with Brown Butter Frosting recipe egg-free?

Yes, you can make this spice cake egg-free.

• • Please check out my guide to the 12 Best Egg Substitutes for Baking and How to Use Them for the best options.

• Can I make this Gingerbread Cake with Brown Butter Frosting vegan?

Yes, you can make this cake vegan.

• • Find the best egg substitute in the 12 Best Egg Substitutes for Baking and How to Use Them.
  • See my guide to How to Make Buttermilk Substitute, and use coconut milk, almond milk, soy milk, cashew milk, or any other non-dairy milk of your choice.

Gemma’s Pro Chef Tips

• If you don’t have an iron skillet, you can bake this in a 9-inch (23 cm) round cake pan, buttered and lined with parchment paper.
• Always make sure all of your ingredients are at room temperature when baking a cake.
• When making any spice cake, be sure that your spices are fresh. They can lose their flavor and aroma over time.
• No self-raising flour? You can make your own here. (For this cake, you will need 1½ cups all-purpose or cake flour and three teaspoons baking powder.)
• My Best-Ever Cream Cheese Frosting would also be delicious on this cake.
• If you have not browned butter before, then err on the side of caution regarding the timing. Also, be sure not to walk away from it as it can overcook quickly.

More Gingerbread Recipes

• Gemma’s 3-Ingredient Gingerbread Truffles
• Holiday Gingerbread Trifle
• Gingerbread Cake Made in a Crockpot
• Gemma’s Sticky Gingerbread
• Buttermilk Gingerbread Waffles

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Skillet Gingerbread Cake with Brown Butter Frosting

Perfect your Christmas with our scrumptious Gingerbread Cake with Brown Butter Frosting, a cozy holiday treat of pure comfort and indulgence.

Prep Time 45 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 8 servings

Author Bake From Scratch

Ingredients

For the Gingerbread

• 1½ cups (7 ½ oz/213 g) self-raising flour
• 1 teaspoon ground ginger
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground cloves
• ½ cup (4 fl oz/120 ml) whole milk, at room temperature
• ½ cup (5 oz/142 g) molasses
• ½ cup (4 oz/115 g) butter, softened
• ⅔ cup (4 oz/115 g) dark brown sugar
• 1 large egg, at room temperature
• 1 teaspoon vanilla extract

For the Brown Butter Frosting

• ½ cup (4 oz/115 g) butter, softened
• 2 cups (8 oz/250 g) powdered sugar
• 2-3 tablespoons whole milk
• ½ teaspoon lemon zest
• ¼ teaspoon vanilla extract
• ⅛ 1/8 teaspoon salt

Instructions

Make the Cake

• Preheat the oven to 350°F (180°C) and butter a 10-inch cast iron skillet. Set aside.
• Combine the flour, ginger, cinnamon and cloves in a small bowl and set aside.
• In a jug with a pour spout, mix together the milk and molasses and set aside.
• Beat the butter and sugar in a stand mixer fitted with a paddle attachment (or by hand with a whisk) at medium-high speed until light and fluffy, about 4 minutes, scraping down the sides of the bowl a few times.
• Add the egg and vanilla and beat until combined, then alternate adding the flour mixture and milk mixture, a little at a time, until just smooth and combined.
• Spread evenly into the skillet and bake for 25-30 minutes, until a toothpick inserted in the center comes out clean. Let cool completely in the skillet.

Make the Brown Butter Frosting

• Melt the butter medium saucepan over medium-low heat and let cook for 5-10 minutes, until the butter turns a toasty brown color and has a nutty aroma. (It will foam a lot so you can stir it a bit to check the color.)
• Immediately transfer the brown butter to a heatproof bowl to stop the cooking and let cool in the refrigerator for about an hour.
• Once the butter is cool and solidified, beat the butter in a stand mixer fitted with a whisk attachment (or with a medium bowl and a handheld electric mixer) on medium-high speed until creamy.
• Turn the mixer to low and add the powdered sugar. Beat until combined.
• Add 2 tablespoons of milk, the lemon zest, vanilla extract and salt (if using). Beat until combined. If the frosting is too thick for your liking, add in the extra tablespoon of milk.
• Once the cake is completely cool, spread on the frosting. Serve slices directly from the skillet.
• Store in an airtight container at room temperature for up to 2 days.

The post Skillet Gingerbread Cake with Brown Butter Frosting appeared first on Gemma’s Bigger Bolder Baking.

• Baked Hot Chocolate is a warm dessert that’s both light and rich, with an addictive contrast between the melty center and the surrounding soufflé-like cake.
• Prepared in ramekins or even charming mugs (just like hot cocoa!), this is a lovely treat for Christmas Eve, a movie night, or any cozy moment.

I have long been obsessed with molten chocolate desserts—when I worked in a 5-star resort in Wexford, Ireland as a pastry chef, the Chocolate Lava Cake was the most popular dessert on the menu. This baked pudding/soufflé mash-up is an easy twist on that iconic lava cake recipe; it’s quick to whip up and virtually foolproof. In less than an hour, you and your family could be spooning up Baked Hot Chocolate topped with softly whipped cream, and it just might be the most delicious gift of the season.

Table of Contents

• What is Baked Hot Chocolate?
• Tools You Need
• Key Ingredients and Why
• How to Make Baked Hot Chocolate
• Can I Make Baked Hot Chocolate in Advance?
• How to Store Baked Hot Chocolate
• FAQs
• Gemma’s Pro Chef Tips
• More Warm Chocolate Recipes

What is Baked Hot Chocolate?

• Baked Hot Chocolate is a warm pudding-like dessert with the intense flavor of hot cocoa. It has a crisp exterior and a melted-chocolate middle.
• Baking quickly at a moderate temperature keeps the chocolate center melty.
• Lava cake became popular in New York City in the 1980s. Its lush chocolate flavor and surprising molten center made it a favorite dish worldwide. In addition to this luscious Baked Hot Chocolate, you’ll love  Red Velvet Lava Cake, Pumpkin White Chocolate Lava Cake, and Nutella Lava Cookies.

Tools You Need

• Six oven-safe mugs or ramekins
• Large, deep baking pan
• Double boiler (optional)
• Stand mixer with whisk attachment (optional) or electric mixer
• Mixing bowls
• Measuring cups and measuring spoons
• Metal spoon

Key Ingredients and Why

• Dark or bittersweet chocolate

  • The bold flavor of dark or bittersweet chocolate gives Baked Hot Chocolate depth and keeps it from being too sweet.
  • My Ultimate Guide to the Different Types of Chocolate takes the mystery out of the different varieties of chocolate and teaches you what works best in different recipes.

• Butter

  • Butter gives this baked chocolate dessert lush richness and a moist, smooth texture.
  • Creamy, flavorful butter complements the chocolate and adds silkiness.
  • Make the recipe even bolder when you learn How to Make Homemade Butter.

• Eggs

  • Separated eggs are used in this recipe.
  • Egg yolks give the mixture richness and structure. Whipped egg whites give the cakes their rise.
  • It’s best to use room-temperature eggs in soufflés. How to Get Room Temperature Eggs has all the tips you’ll need.

• Granulated sugar

  • Granulated sugar sweetens the chocolate cakes.
  • In the chocolate mixture, sugar balances the bittersweet flavor and helps create a tender texture. In the egg-white mixture, sugar adds stabilization.

• Heavy whipping cream

  • Whipped cream is the ideal complementary flavor and texture for Baked Hot Chocolate, and the color contrast is lovely as well.

How to Make Baked Hot Chocolate

• Get ready for baking by preheating the oven to 350°F (180°C), buttering the mugs/ramekins, and placing them on the deep baking sheet.
• Prepare the ingredients by first melting the chocolate and butter together. Set aside to cool. Next, whip the egg whites with ⅓ cup (2½oz/71g) of sugar to stiff peaks and set aside. Beat egg yolks with the remaining sugar and combine with the cooled chocolate mixture. Fold in the egg whites carefully.
• Divide the mixture between the six prepared containers and top each with a square of bittersweet chocolate. Bake for 15-20 minutes until puffed and cracked. Whip cream while the cakes cool. Top with the cream and serve immediately.

Can I Make Baked Hot Chocolate in Advance?

• Yes, you can make Baked Hot Chocolate in advance. Prepare the mixture up to 24 hours in advance, fill the ramekins or mugs, and refrigerate.
• Remove from the fridge 30 minutes before baking to take the chill off.

How to Store Baked Hot Chocolate

• Refrigerate leftovers for up to two days. Reheat in the microwave for approximately 45 seconds.

FAQs

• How can I make sure the Baked Hot Chocolate rises?

  • It’s essential to use room-temperature eggs when making Baked Hot Chocolate. Room-temperature eggs incorporate the other ingredients better, and the whites whip faster and better.
  • Use a thin metal spoon to fold in the egg whites. A spatula is too thick and will knock out the air in the whipped egg whites.
  • And don’t open the oven while the cakes are baking! This might cause them to deflate.

• Can I use another type of chocolate in this recipe?

  • I love dark or bittersweet in this recipe because it gives such deep flavor. However, you can tweak it according to your tastes! Check out My Ultimate Guide to the Different Types of Chocolate.

Gemma’s Pro Chef Tips

• You can melt the chocolate and butter in the microwave if you prefer.  Place both in a microwave-safe bowl and heat in 30-second increments, stirring in between, until melted.
• Many recipes, like fluffy Japanese Cheesecake, have you whip the egg whites as a last step, just before folding them in. However, this means that you must meticulously clean and dry your bowl and whisk before doing so. If you whip the whites first, they will hold long enough for you to make up the rest of the batter, and then you don’t have to wash your bowl and whisk twice.
• Using a metal spoon instead of a rubber spatula to fold in the egg whites gives a lighter touch and helps to keep the egg whites from deflating.
• Make it a seasonal peppermint baked hot chocolate by adding a ¼ teaspoon of peppermint extract (or a few drops of peppermint oil) to the chocolate mixture just before you fold in the egg whites. You can also add a garnish of crushed candy canes.
• Delicious coffee flavor is another tempting add-in. Make it a Baked Mocha by dissolving two tablespoons of instant espresso powder into the chocolate and butter before mixing into the eggs. Add a dash of cinnamon on top of the whipped cream to complement the coffee flavor.
• Try this with different flavors of whipped cream, like strawberry or chocolate!

More Warm Chocolate Recipes

• Hot Chocolate Mug Cake (Egg-Free)
• Gemma’s Best-Ever Hot Chocolate
• Hot Fudge Brownie in a Crock Pot
• Easy Mexican Hot Chocolate
• Homemade Starbucks Salted Caramel Hot Chocolate

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Baked Hot Chocolate Recipe: A Heavenly Mug of Bliss

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 6 servings

Author Gemma Stafford

Ingredients

• 2 cups (12 oz/340 g) dark or bittersweet chocolate, finely chopped
• ½ cup (4 oz/115 g) butter, diced
• 6 large egg whites
• ⅓ cup (2½ oz/71 g) granulated sugar plus ⅓ cup (2½ oz/71 g) granulated sugar, divided
• 5 large egg yolks
• ½ cup (3 oz/85 g) bittersweet chocolate bar, cut into six ½ ounce pieces.
• ½ cup (4 fl oz/120 ml) heavy whipping cream

Instructions

• Preheat the oven to 350°F (180°C) and butter six (6-ounce) oven-safe mugs or ramekins. Place on a deep baking sheet and set aside.
• Melt the chocolate and butter together either over a double boiler or gently in the microwave. Set aside to cool.
• In the bowl of a stand mixer fitted with a whisk attachment (or with a medium bowl and handheld electric mixer) whip the egg whites on high speed until soft peaks are formed, about 4 minutes.
• Gradually add ⅓ cup (2½ oz/71g) of sugar, one tablespoon at a time, and then continue to whip to stiff, glossy peaks, about 2 more minutes.
• Transfer the whites to a clean bowl, then add the yolks and remaining sugar to the stand mixer and whip on high speed until pale and thickened, about 5 minutes.
• To the yolks, add the cooled chocolate mixer until combined. Then remove the bowl from the machine.
• Using a metal spoon, fold ⅓ of the whites into the chocolate mixture to loosen it. Once incorporated, fold in the remaining whites.
• Divide the mixture evenly among the prepared mugs or ramekins, then top with a piece of bittersweet chocolate.
• Bake for 15-20 minutes, until puffed and slightly cracked.
• While baking, whip the cream to soft peaks in a medium bowl with a handheld electric mixer or by hand with a wire whisk. Refrigerate until ready to use.
• Let the baked hot chocolate rest for 5 minutes, then top with a generous dollop of whipped cream and serve immediately. If there are leftovers you can reheat in the microwave for 45 seconds or so.

The post Baked Hot Chocolate Recipe: A Heavenly Mug of Bliss 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)

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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.

• It’s puffed-up and looking fancy but straightforward and quick to whip up.
• Airy and fluffy sweet potatoes are enhanced with the classic flavors of the season, like allspice and cinnamon, and the soufflé’s subtle sweetness is a festive contrast to all of the savory flavors of a traditional holiday meal.

Just the word “soufflé” can make some people nervous, but there’s no need to be! I’ve made hundreds of soufflés, from classics like Chocolate Soufflé to savory versions such as Potato and Rosemary Soufflé to creative twists on the recipe, like Frozen Lemon and Lime Soufflé. I’ve learned a few simple techniques and tricks that make soufflés goof-proof. Follow my step-by-step instructions below, and you’ll be taking a gorgeous, airy Sweet Potato Soufflé out of the oven in no time! With our Homemade Sage Sausage Stuffing,  Soft and Fluffy Pumpkin Dinner Rolls, or Insanely Fluffy Mashed Potato Dinner Rolls, you have an eye-catching and mouthwatering Thanksgiving feast to look forward to!

Table of Contents

• What is Easy Sweet Potato Soufflé?
• Tools You Need
• Key Ingredients You’ll Need and Why
• How to Make Easy Sweet Potato Soufflé
• Can I Make Easy Sweet Potato Soufflé in Advance?
• How to Store Easy Sweet Potato Soufflé
• FAQs
• Gemma’s Pro Chef Tips
• More Sweet Potato and Pumpkin Recipes

What is Easy Sweet Potato Soufflé?

• Easy Sweet Potato Soufflé is a pureéd sweet potato dish lightened by whipped egg whites that are gently folded into the sweet potato base. It’s not the stereotypical sweet potato casserole with canned sweet potatoes, vanilla extract, and marshmallows, but I think you’ll like this lovely fluffy side dish even better!
• Soufflé means “puff up” or “to blow” in French. In baked soufflés, whipped egg whites are folded into a sweet or savory base. The mixture puffs up in the oven, giving it a slightly crusty top and a soft and airy interior.
• Soufflés became popular in France in the early 19th century when a French chef and chemist popularized how whipped egg whites can be folded into a sweet or savory mixture to make it rise. Television chef Julia Child popularized soufflés in the U.S. in the 1960s.

Tools You Need

• Large saucepan
• Steamer basket
• Four-quart casserole dish
• Stand mixer with a paddle attachment and a whisk attachment (or use an electric mixer)
• Mixing bowl
• Measuring cups and measuring spoons
• Large metal spoon
• Spatula

Key Ingredients You’ll Need and Why

• Sweet potatoes

  • Sweet potatoes have an earthy flavor and a mellow sweetness.
  • Their creamy, velvety texture makes them perfect for whipping.

• Eggs

  • Egg yolks give the soufflé base its structure. The whipped whites provide the rise when the trapped air expands while baking.
  • In addition, egg yolks make the souffle moist and creamy and enrich the dish’s flavor.
  • Using room-temperature eggs is essential to ensure a puffy soufflé. How to Get Room Temperature Eggs gives you shortcuts if you forget to remove the eggs from the fridge.

• Dark brown sugar

  • Dark brown sugar adds sweetness with a rich caramel note.
  • My Homemade Brown Sugar Recipe shows you how easy it is to make your own!

• Whole milk

  • The fat in whole milk gives the soufflé a velvety texture and keeps it from being dry.

• Butter

  • Melted butter gives the soufflé indulgent richness.
  • Its salty, creamy flavor is the perfect complement to sweet potato, cinnamon, and allspice.
  • Coating the dish with butter helps the soufflé with its rise.

• All-purpose flour

  • Flour thickens the base so the structure stays cohesive during the rise.

• Baking powder

  • Baking powder gives the soufflé extra lift so that the rise is not solely dependent on the whipped egg whites.
  • How to Make Baking Powder and Baking Soda Explained teaches you how to have this essential ingredient at your fingertips.

• Allspice

  • This unique spice blends hints of clove and nutmeg with a peppery note, elevating the sweet potato soufflé’s flavor.

• Cinnamon

  • The warm and cozy flavor of cinnamon makes this soufflé taste and smell like the holiday season.

How to Make Easy Sweet Potato Soufflé

• Prepare to make the soufflé: Steam the sweet potatoes in a large pot for 30 minutes until soft enough to mash. Set aside to cool slightly. Preheat the oven to 350°F (180°C) and butter a large baking dish.

• Make the soufflé base: Whip the sweet potatoes in a stand mixer or with a hand mixer until smooth. Add the egg yolks, brown sugar, milk, and melted butter to the mashed sweet potatoes and mix until blended.
• Add the dry ingredients: In a large mixing bowl, combine the flour, baking powder, salt, allspice, and cinnamon, then add to the wet ingredients and mix until just blended.
• Whip and add the egg whites: In a clean bowl, whip the egg whites to stiff, glossy peaks. With a thin metal spoon, fold 1/3 of the egg whites into the sweet potato mixture. Fold in the remaining egg whites.

• Bake the soufflé: Spread the mixture into the prepared casserole dish. Bake for 20 minutes, until puffed. Serve immediately.

Can I Make Easy Sweet Potato Soufflé in Advance?

Soufflé should be served right after it’s baked, but you can cut the preparation time by doing some steps in advance.

• Steam the potatoes and mix all of the ingredients except the egg whites and hold in the fridge covered tightly in plastic wrap for up to two days before you plan to bake the souffle.
• Bring the mixture to room temperature.
• Whip and fold in the egg whites just before baking.

How to Store Easy Sweet Potato Soufflé

• Store leftovers in an airtight container in the fridge for up to two days.
• Reheat in the microwave or in the oven at 350°F (180°C) for 15 minutes.

FAQs

• How can I make sure my soufflé rises?

  • It’s very important to use room-temperature eggs when making this sweet potato souffle recipe. They whip better and will incorporate easily.
  • Use a thin metal spoon to fold in the egg whites. A spatula is too thick and will knock out the air in the whipped egg whites.
  • No peeking in the open oven while soufflé is baking! If you let the heat escape, it might deflate the soufflé.

• What’s the difference between sweet potatoes and yams? Can I use either in this recipe?

  • Sweet potatoes and yams are different vegetables, but sometimes sweet potatoes are labeled as yams, so it’s easy to get confused!
  • You’ll want to make sure you use sweet potatoes in this recipe and dessert recipe. Sweet potato flesh is creamier and sweeter than drier and starchier yams.
  • Sweet potatoes have smooth, thin skin that’s orange or reddish. They’re native to the Americas. In contrast, yams have rough, scaly, brown, or pinkish skin.

Gemma’s Pro Chef Tips

• To substitute all-purpose flour as a thickener, you can use cornstarch, arrowroot powder, tapioca starch, or potato starch. The general ratio is 1:2, meaning for every 1 tablespoon of flour, you would use 2 tablespoons of substitute. Mix the substitute with a small amount of liquid from the recipe before adding it to the soufflé base to avoid lumps.
• You can bake these in individual ramekins if you wish. Butter the ramekins and fill three-quarters full. Place on a baking sheet and bake for about 15 to 20 minutes, until puffed and browned.
• If you don’t have a casserole dish large enough to accommodate this recipe, you can divide the soufflé between two smaller dishes.
• You can serve this with softened Maple Pecan Compound Butter on the side.
• This is a sweet side dish, but you can make something more savory by leaving out the brown sugar, cinnamon, and allspice and adding ½ teaspoon each of smoked paprika, ground garlic, ground cumin, and chili powder.

More Sweet Potato and Pumpkin Recipes

• Mile-High Sweet Potato Pie
• How to Make Pumpkin Pie
• Sweet Potato and Rosemary Biscuits
• Soft and Fluffy Pumpkin Dinner Rolls
• Microwave Sweet Potato Chips

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Easy Sweet Potato Soufflé Recipe

Indulge in delectable Sweet Potato Soufflé with our easy recipe, a warmly-spiced holiday side in an irresistible harmony of sweet and savory.

Prep Time 35 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 35 minutes minutes

Servings 10 servings

Author Gemma Stafford

Ingredients

• 2 lbs (907 g) sweet potatoes (about 3-4)
• 6 large eggs , separated
• ½ cup (3 oz/85 g) dark brown sugar
• ½ cup (4 fl oz/120 ml) whole milk
• 5 tablespoons(2½ oz/71 g) butter , melted
• ½ cup (2 ½ oz/71 g) all-purpose flour
• 2 teaspoons baking powder
• 1 ½ teaspoons salt
• 1 teaspoon allspice
• 1 teaspoon cinnamon

Instructions

• Pour 2 inches (5 cm) of water in a large, lidded stockpot. Insert a steamer basket, arrange the potatoes in the basket and place the lid on the pot. Bring the water to a boil over medium heat and let the potatoes steam until tender, about 20-30 minutes.
• When a knife can pierce the potatoes without any resistance, remove them from the pot and let cool for 10 minutes.
• Preheat the oven to 350°F (180°C) and butter a large (about 4 quart/3¾ liter) casserole dish. Set aside.
• Once the potatoes are cool enough to handle (but still hot), peel off the skin and place them in the bowl of a stand mixer fitted with a paddle attachment (or use a medium bowl and a handheld electric mixer.)
• To the bowl add egg yolks, brown sugar, milk and butter and mix on medium speed until blended.
• In a small bowl, mix together the flour, baking powder, salt, allspice and cinnamon and fold into the potato mixture until just combined. If using a stand mixer, transfer the mixture to a separate bowl.
• In a clean stand mixer bowl fitted with a whisk attachment (or with a clean medium bowl and handheld electric mixer), beat the egg whites on medium high speed to stiff, glossy peaks, about 3 minutes.
• With a large metal spoon, gently fold ⅓ of the egg whites into the potato mixture to lighten the batter, then fold in the remaining whites until just combined.
• Spread evenly into the prepared casserole dish and bake for 25-30 minutes, until puffed and browned on top. (Do not open the oven until the very end when you want to check for doneness. It may cause the souffle to prematurely collapse.)
• Serve immediately! This is best the day it is made but you can store leftovers in an airtight container in the fridge for up to 2 days. Reheat in the microwave or in a 350°F (180°C) oven for 15 minutes or until heated through.

The post Easy Sweet Potato Soufflé Recipe appeared first on Gemma’s Bigger Bolder Baking.

I’m proud to partner with Farmer Direct Foods this holiday season to bring you this video and post. There are countless baking flour options available but I choose Farmer Direct Foods because they focus on regenerative farming practices, producing genuine stone ground, whole wheat flours that offer benefits for home bakers, farmers, and the environment. These nutrient-rich flours create healthier, more flavorful baked goods while positively impacting sustainability.

If you missed it check out my Ultimate Guide to 10 Types of Flour for Baking! which clearly explains wheat flours in an readable, downloadable chart, and it’s FREE. Farmer Direct Foods  joined us to curate a list, offering you the knowledge and insight you need to take your baking skills to the next level.

Breakfast Casseroles

Let’s start with the easiest of them all – my make-ahead breakfast casseroles! Breakfast casseroles are cubed bread mixed with an egg and milk custard base and can be made either sweet or savory, depending on your spices and mix-ins. There are so many reasons to love these Easy Make Ahead Holiday Breakfast Ideas.

• The Day Before:

Fully assemble these casseroles the night before in a matter of minutes, cover and refrigerate overnight.

• The Next Morning:

Preheat your oven per the directions of the casserole.  Unwrap and pop it in the oven, pour yourself a cup of coffee, and snuggle back under the covers until you hear your timer go off.

• Extra Scrumptious Easy Make Ahead Holiday Breakfast Ideas:

  • For sweet breakfast casseroles, try my Overnight French Toast or Pumpkin Bread Pudding. You can also turn my Banana Bread French Toast or Brioche French Toast into a make-ahead casserole by simply cubing the bread and tossing it with the remaining ingredients before covering and refrigerating it overnight.
  • For a savory experience, try my Croque Monsieur Bread Pudding, Easy Make Ahead Breakfast Casserole or Bacon and Cheese Strata.
  • For individual treats, you can even assemble my Microwave Mug Savory French Toast the night before. You can assemble as many as you will need and they can be made to order (and in a minute or two) as people wake up!

Pancakes and Waffles

Next let’s talk about batters, as in the eternal crowd pleasers, pancakes, waffles, and crepes! These take a bit more doing in the morning, but a few quick and simple steps will make the morning much more effortless.

• The Day Before:

Mix the dry ingredients all together in a bowl, cover and leave this on the counter. Then, whisk your wet ingredients, cover and refrigerate.

• The Next Morning:

Warm your waffle iron or grill. Combine the wet and the dry and cook. Enjoy while hot!

• Extra Scrumptious Easy Make Ahead Holiday Breakfast Ideas:

  • For pancakes with a holiday flair, try my Pumpkin Buttermilk Pancakes or Red Velvet Pancakes! My Chocolate Pancakes, Carrot Cake Pancakes and Cinnamon Roll Pancakes are also quite special Easy Make Ahead Holiday Breakfast Ideas.
    • For any recipe that has a glaze for serving, you can make this the night before and refrigerate as well. Just warm briefly in the microwave for a few seconds until it is spreadable before serving.
  • For holiday waffles, my go-to is always my Buttermilk Gingerbread Waffles, but Pumpkin Waffles and Churro Waffles are also favorites. And of course, you can never go wrong with my simple, light, and fluffy Buttermilk Waffles.
    • If you prefer savory Easy Make Ahead Holiday Breakfast Ideas, definitely try my Bacon and Cheddar Cornmeal Waffles.

Crepes

Crepes might take a bit more wrist technique to make, but as batters go, they are the easiest because since there is no leavening, you can fully mix up the batter and refrigerate it the night before! In fact, for crepes, this is actually preferable since the batter cooks up much better when it has had some resting time to allow the flour to fully hydrate.

• The Day Before:

Mix the batter per the recipe instructions

• The Next Morning:

Heat your skillet and cook off crepes fresh and serve

• Extra Scrumptious Easy Make Ahead Holiday Breakfast Ideas :

  • If you want to make crepes, my Easy Crepes Recipe is exactly that – so quick and so easy to customize with whatever fruit, jam or other fillings you desire. Unless you are serving these with fruit that browns quickly, like bananas, you can do all of your fruit and filling prep the night before as well.
  • If you feel like getting adventurous, check out my Chocolate Crepes or Lemon Blueberry Crepes. You can also make delicious Homemade Nutella several days in advance and use this to fill my Homemade Nutella and Crepes.
  • And if you are keto (or just keto-curious) be sure to try my Keto Crepes!

Cinnamon Rolls

Finally, yeasted breakfast doughs always seem to signify something special. They take a bit more effort and a lot more time, so it’s definitely not an everyday or even every-month sort of thing. But when you want to pull out all the stops, just know you can do it with practically no effort on the day off and even have it ready in time for brunch!

All of my yeasted cinnamon roll recipes can be made up to the point of assembly the day before. Unlike casseroles or batters, this will take about 2 hours to prep, so just be prepared for that.

• The Day Before:

Make and assemble your dough all the way to rolling, cutting and placing in your baking tray. Cover and refrigerate overnight. Also make your cream cheese frosting and keep refrigerated.

• The Next Morning:

  • Take the rolls out of the fridge and proof at room temperature for roughly 60 – 90 minutes to allow them to grow and take the chill from the fridge off them.
  • Bake per the instructions of your recipe. Add glaze while warm and enjoy fresh cinnamon rolls with very little fuss.

• Extra Scrumptious Easy Make Ahead Holiday Breakfast Ideas:

  • My Best-Ever Cinnamon Rolls are truly the best classic recipe, but be sure to try my Pumpkin Cinnamon Rolls, Upside-Down Banana Bread Cinnamon Rolls, or Baklava Cinnamon Rolls using this same overnight method!
  • If you want to make my Giant Cinnamon Roll in a Skillet, this can also be made in advance but use a 9-inch (23cm) cake pan instead.

Monkey Bread

Another favorite yeasted brunch treat is monkey bread. For this, you will follow the same make-ahead method as the cinnamon roll.

• The Day Before:

Mix and proof your dough. Cut and fully assemble the monkey bread in your pan. Cover and refrigerate overnight.

• The Next Morning:

Remove from the fridge and proof for roughly 60-90 minutes at room temperature to grow in size and take the chill off the dough.

Bake per the instructions of your recipe. Turn out of the pan and enjoy while warm and enjoy a stress-free breakfast.

• Extra Scrumptious Easy Make Ahead Holiday Breakfast Ideas:

  • Monkey bread can be made sweet or savory: for a sweet treat, try my Stuffed Monkey Bread with Pecans and Caramel. Or if you just can’t decide whether to make monkey bread or cinnamon rolls, you can make my Cinnamon Roll Monkey Bread to get the best of both!
  • For a rich and savory option, try my Cheesy Monkey Bread or Pizza Monkey Bread.

So there you have it – some Easy Make Ahead Holiday Breakfast Ideas to make holiday mornings both extra special and also extra relaxing. What could be better or feel more like a celebration!

The post Easy Make Ahead Holiday Breakfast Ideas appeared first on Gemma’s Bigger Bolder Baking.

In this comprehensive Pastry Q&A post, I have your pie crust questions answered. Ask me anything that’s missing in the comments and I’ll answer!

Q: Which flour is best for making pie crust?

A: There are two main types of flour commonly used for pie crusts: all-purpose flour and pastry flour. Here’s a brief comparison of the two:

• All-Purpose Flour:

Versatility: All-purpose flour is the most versatile and widely available type of flour. It’s suitable for a variety of baking needs, including pie crusts.

Texture: Its moderate amount of protein results in a tender yet slightly flaky crust.

• Pastry Flour:

Pastry flour has a lower protein content than all-purpose flour, which makes it ideal for creating exceptionally tender and delicate pie crusts.

Pastry flour is often recommended for a tender, melt-in-your-mouth crust. It’s commonly used for delicate pastries and tarts.

In summary, the “best” flour for making a pie crust depends on your preference for texture. If you want a flakier, more delicate crust, pastry flour may be your choice. If you prefer a crust that is slightly sturdier but still tender, all-purpose flour is a good option. Some bakers also experiment with a combination of both flours to achieve a balance between tenderness and flakiness. Self-raising flour and cake flour are not recommended.

Q: What is pastry flour, and should I use that for pie crust?

A: Pastry flour is a type of wheat flour that is milled from soft wheat varieties, specifically selected for their lower protein content compared to all-purpose flour’s hard wheat.

The lower protein content in pastry flour makes it ideal for a tender and delicate texture. Here are some key characteristics and uses of pastry flour:

• Pastry flour typically contains about 8% to 9% protein, which is significantly lower than all-purpose flour (usually around 11% protein) and bread flour (around 12-14% protein). This results in a tender, crumbly, and delicate texture, especially well-suited for pastries, pie crusts, tarts, cookies, and biscuits.
• Pastry flour is usually lighter in color which helps maintain the desired appearance of baked goods.
• If you don’t have pastry flour on hand, you can create a close approximation by mixing all-purpose flour and cake flour in equal parts. This blend will mimic the lower protein content of pastry flour.
• While pastry flour may not be as commonly found in grocery stores as all-purpose flour, it is readily available in many well-stocked supermarkets and specialty stores, or you can purchase it online. Overall, pastry flour is an excellent choice when you want to achieve a soft, tender crumb in your baked goods, especially in recipes where a delicate texture is essential, such as for pie crusts and certain types of pastries.

Q: Is plain flour the same as all-purpose flour?

A: Yes! It’s a common wheat flour with a protein content of 8-11%. It’s known as “all-purpose flour” in the US and Canada because it works in a wide range of baked goods, including cakes, cookies, muffins, quick breads, pastries, pies, pancakes and waffles.

It’s known as “plain flour” in the UK, Australia, Ireland and some other countries because it does not contain any leavening agent.

Q: Can I use whole wheat flour when making pie crust?

A: Yes,I recommend using at max 50% whole wheat flour and 50% white flour to make pie crust.  However, the result will be denser and less flaky due to the presence of bran that weighs down the protein and affects the rise.

Q: Can you make pastry dough using gluten-free flour?

A: Yes, you can use an all-purpose gluten-free flour mix in a 1:1 substitution. Note to hold back some liquid by using up to 3/4 in one go and adjusting it accordingly to get the same consistency as mine.

Q: Can I use Homemade Butter when making pastries?

A: Yes, you can! Real butter yields the absolute best, flakey results in your pie crust.

Q: Can you use whipped or spreadable butter when making pastry dough?

A: No, you can’t. Spreadable butter or whipped butter usually contains more water , oil or cream for a softer consistency. Whipped butter also contains extra air. so using any of these will cause the ratios to be off, yielding different results in texture and flavor.

Q: Should I use salted butter or unsalted butter when making pastry dough?

A: You can use either since the amount of salt in salted butter. A lot of it comes down to personal preference. I prefer salted butter due to the slight added flavor but some bakers like using unsalted butter will give you more control of the salt in your pastry. I’ll leave it up to you. My 2 cents is that I have never heard anyone complain that my baked goods were too salty.

Q: Can I use half lard and half butter in pastry dough?

A: Yes, you can! Using half of each fat will form the neutrality benefiting both sweet and savory pies in flavor, texture, appearance, handling and storage :

• Lard is a rendered pork fat with a neutral flavor allowing the other ingredients to shine through. Butter: Butter has a rich, creamy, and distinctly buttery flavor which works particularly well in sweet pies.
• Lard has a higher melting point than butter, which can help create layers in the crust, resulting in a flakier pastry. Butter  has a lower melting point than lard making the crust slightly more crumbly and tender compared to lard-based crusts.
• Lard makes pie crusts paler while butter balances it well with a slightly golden tone from the butter’s natural yellow color.
• Butter is more sensitive to temperature and can soften or melt quickly while lard can be a bit more forgiving and can make it easier to work with and to maintain pie crusts’  integrity in warm environments.

Q: Why do recipes ask you to grate frozen butter for pie crust?

A: Using frozen butter in Pie crust is to maximize the fact that water from frozen butter will evaporate during baking to make air pockets creating layers. This makes the flakiest pie crust.  If the butter is not cold enough, it means part of its water content has already evaporated into the air before going into the oven.

You can grate butter when you have time and mix it with some flour then freeze those butter curls. Very handy. Bake anytime you want and your butter is sure to be cold enough every time!

Q: How can I measure frozen butter?

A: The easiest way is to measure it before you freeze it. If the recipe calls for grated butter then also I recommend measuring the block first, then grate.

Q: How do dairy products such as buttermilk, sour cream, and yogurt affect pie crust?

A: These dairy ingredients can have slightly different effects on the texture and flavor of the pie crust, so it’s important to choose the one that suits your preference. Here’s how each of these dairy products can affect a pie crust:

• Dairy products provide moisture to the pastry dough, keeping the crust tender and from getting overly dry.
• Fat (especially in sour cream) coats the particles of flour, inhibiting the formation of gluten, resulting in a soft and crumbly texture. In the meanwhile, fat also adds richness and flavors to pastry. The acid interferes with the protein’s ability to bond together effectively. This makes the dough more tender. Flavor-wise, the subtle tang can balance and enhance the overall taste of the pastry.
• Be sure to check out my easy recipes that work like wonder: Homemade Buttermilk, Homemade Sour Cream, and Homemade Yogurt.

Q: Why do you add vodka to pie crust?

A: Hard spirits (vodka, whiskeys etc) tend to be 40% to 60% alcohol (most down around 40) with 40% to 60% being water. Substituting alcohol for water means less evaporation during baking hence less chances of crust shrinking.

• Alcohol does not contribute to forming a gluten network as water does, so it makes it easier to roll the crust without toughening it.
• In general, you can substitute alcohol for part or all the required amount of water, at a 1:1 ratio. It’s best to start with 1 tablespoon of hard spirits in a 9-10 inch pie crust. Adjust it accordingly to get the desired flavor and the same consistency as the original recipe. But be cautious not to add too much, as excessive liquid can make the dough overly wet and challenging to work with.

Q: Why do you add lemon juice to pie crust?

A: Lemon juice is sometimes included in pie crusts or puff pastry for flavor, texture and color:

• Lemon juice adds a subtle tartness to brighten and refresh the crust.
• The acidity inhibits gluten formation, which can tenderize the crust dough.
• Lemon juice can help maintain the paleness of the crust which may suit certain pies in appearance.

Q: Why do all your ingredients have to be cold when making pie crust

A: Using cold ingredients such as butter, water, and flour (even cold bowls and utensils) when making pie crust is a crucial step in flakiness, tenderness, better control, and reduction of shrinkage.

• Using cold fat helps ensure that it doesn’t melt prematurely during the mixing process but rather during baking, creating pockets of steam that expand and separate the layers hence contributing to the desired flakiness.
• Cold ingredients help inhibit gluten formation, resulting in a more tender crust.
• Cold ingredients make it easier to control the texture of the dough. You can manipulate the cold fat into the flour more precisely, ensuring that it’s evenly distributed and coated with flour. This even distribution of fat contributes to a consistent and predictable pie crust.
• When the pie crust is placed in a hot oven, the cold fat rapidly melts and creates steam, which helps set the shape of the crust before it has a chance to shrink.

Q: How do you make a half pastry dough recipe?

A: Divide each ingredient by 2 and follow the recipe as normal.

Q: Can you freeze pie crust?

A: Yes, you can freeze pie crust and it’s a helpful step in pie making:

• Freezing the pie crust helps ensure that the fat is at its coldest, which, when it melts during baking, creates steam and forms the most layers, resulting in a tender, flaky pastry.
• Freezing the pie crust can help prevent it from shrinking. When the crust is frozen, it’s less likely to lose its shape as it begins to bake.
• Freezing can create a barrier between the filling and the crust, preventing the crust from getting soggy.
• Freezing pie crust is also time-saving and convenient especially for baking multiple pies at once.

Q: What does Blind baking mean?

A: Baking blind is the method used to bake a pie crust or other pastry without the filling either only partially baked or fully baked.

• Some pies need a little extra pre-baked love so they don’t get soggy. Blind baking is often used for pies that have a very wet filling like a Pumpkin Pie or a Pecan Pie. Blind baking a pie crust is also necessary when it will be filled with an unbaked filling, in which case the crust must be fully baked like fruit tarts or a Chocolate Pudding Pie.
• Learn more details in my article of How to Blind Bake a Pie Crust.

Q: What can I use if I don’t have ‘baking beads’

A: Line the pie crust with a large piece of parchment and fill it with dry beans, raw rice, or lentils to stop the dough from rising up as it bakes. Save the rice/beans to be used over and over in your future pies!

Q: How far in advance can I blind bake my pie crust ?

A: There’re a few ways to blind bake a pie crust:

• You can blind bake a pie crust on the same day of serving. Note to allow 30 minutes to 1 hour to cool the crust for further uses.This will ensure the crust is fresh and crisp when it’s time to serve.
• You can also blind bake the crust a day ahead. After blind baking, allow the crust to cool completely, then cover it with plastic wrap or foil and store it at room temperature until you’re ready to assemble your pie. This can save you time on the day you plan to serve the pie.

Q: What’s the best temperature to bake pie crust at?

A: Most pastries like HOT ovens. The best temperature to bake a pie crust can vary depending on the type of pie and the recipe you’re using. In general, pie crusts are typically baked at temperatures ranging from 375°F (190°C) to 425°F (220°C). Here are some general guidelines:

• Pre-baking a crust (blind baking): If you’re making a pie that requires a pre-baked crust, like a custard pie, quiche, or a pie with a no-bake filling, you’ll often bake with pie weights at 350°F (180°C) until the dough looks matte instead of wet, about 20 minutes. If you need your pastry fully baked then remove the parchment paper and weights and bake for a further 10-15 minutes or until the bottom of the crust is just lightly golden. Then continue to bake with filling in according to your pie recipe.
• Fruit pies: For most fruit pies, such as apple, cherry, or blueberry, the common baking temperature is around 350°F(180°C) to 375°F (190°C). This lower temperature allows the filling to cook thoroughly without over-browning the crust.
• Savory pies: Savory pies like pot pies, mushroom parcels, or meat pies may be baked at temperatures similar to fruit pies, usually around 375°F (190°C).
• Cream and custard pies: Cream pies and custard pies, like pumpkin pies or pecan pies, are often baked at around 350°F (180°C) to 400°F (200°C), to ensure that the filling sets properly without overcooking the crust.
• Hand pies and turnovers: Smaller pies, such as hand pies or turnovers, are typically baked at a slightly higher temperature, often around 375°F (190°C)-400°F (200°C), to achieve a crisp, golden crust.

Q: Should I bake pastry using the convection setting on my oven or the regular setting?

A: Most of my recipes are based on a normal conventional oven (unless specified otherwise) without using a fan or top heating elements.

• Bake on the middle rack in most cases. So you can use the conventional baking function following my recipe or use the convection oven baking (with fan) by lowering the temperature by roughly 25°F or following the manufacturer’s manual.
• If your oven is relatively smaller than a gas range oven like an OTG (oven toaster grill), you do need extra attention to see whether more adjustments are needed. I only use fan assist in my oven when I am baking multiple things at once. This allows the hot air to circulate evenly while baking.
• An air fryer works like a convection oven which is fan assisted with heating elements on the ceiling inside the baking chamber . You should lower your temperature by about 25°F(15°C) compared to the recipe or follow the manual instructions. Check out my articles Understanding Your Toaster Oven (A Guide To OTG Baking) and Guide to Knowing Your Oven to know and control your oven better.

Q: How do I know which pie crust recipe to use for my pie?

A: Which pie crust to use depends on several factors, including the type of pie you’re making and your personal preferences.

• My Best-Ever Pie Crust is a versatile master recipe that can help you make sweet pie crust perfectly, every time, such as, The Only Blueberry Pie Recipe You’ll Need, Best-Ever Pecan Pie,  or my Classic Cherry Pie. Also works great when you want to do  5 Impressive & Easy Pie Designs.
• My Buttermilk Pie Crust substituting buttermilk for water not only makes this pie crust ten times more flakey and tender but also amplifies the crust’s flavor making the crust its own delicious component. You can use this crust either sweet or savory but I personally love it for my Tomato and Ricotta Galette , Mushroom and Thyme Leaf Tart and especially my Quiche recipe.
• My Flaky Sour Cream Pie Crust replaced water with sour cream adding both tenderness and depth of flavor. It’s much flaky and tender than standard pie crusts and richer than buttermilk pie crust. You can use this pie crust for sweet and savory pies.
• My 5-Minute No-Roll Pie Crust does NOT require rolling and is made by mixing all ingredients and pushing the dough in the same pan that is for baking it! It’s an easy path with the same amazing flaky results. You know what goes into your curst so it’s healthier than store-bought crusts at a lower cost! You can blind bake it, freeze it, or use it in any of my pie recipes.
• My Perfectly Savory Pie Crust has a generous amount of butter — yielding a perfect flake that will actually work for both sweet and savory pies. Try it in my Thanksgiving Leftover Pie!
• My Gluten-Free Pie Crust recipe is the easiest, flakiest, gluten-free crust you’ll find out there, and it’s perfect for all bakers — be it gluten sensitivity, curiosity, or even using just what you might have on-hand. Enjoy it in my Gluten-Free Cherry Almond Tart or use it in my Pumpkin Pie or my fav American Buttermilk Pie.

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