Last winter, I got to check off a bucket list item: Visit Copenhagen at Christmastime. I’ve always wanted to wander the European Christmas markets and I am please to report that it was an amazing and delicious trip. While there were many, many fantastic pastries that we enjoyed on our trip, blueberry Danishes are always my husband’s favorite wherever we go. One morning we got up early and waited for the doors to open at Skt. Peders Bageri. We tried several pastries and loved every single one of them, but there were a few that I particularly wanted to remake at home. This Blueberry Danish recipe is inspired by our trip to Copenhagen and the blueberry Danish pastries we enjoyed there. The thing that we loved about the blueberry Danish at Skt. Peders Bageri that we don’t see all that often around here is that they had a delicious blueberry filling but then piled it high with fresh blueberries before serving. It made for a really vibrant flavor and texture combo.

One of the other things we really enjoyed while we were in Copenhagen aside from all the Christmas markets was browsing the Christmas tables at Royal Copenhagen. My favorite display was this really deep navy blue themed table (shown below) and I tried to give a little nod to that with my navy blue background setup in the photos for this recipe, and I used the dishes that my husband got me for Christmas from Royal Copenhagen.

Without further adieu, let’s make some homemade Danishes!

First thing to keep in mind, this is a laminated pastry dough, meaning it involves folding the dough around the butter several times in such a way that it creates many layers of flaky pastry. If this is your first time trying a laminated pastry, don’t fret, it’s really not difficult. The main thing you need to keep in mind is that it’s very important to keep the butter chilled enough that it doesn’t melt. I like using European style butter (like Plugra or Kerrygold or Vermont Creamery brand) for laminated doughs because it is a bit softer when cold and it rolls out more easily than standard American butter. That being said, use what you’ve got and it’ll be fine.

When it comes to the filling for your homemade Danish pastries, feel free to use store-bought preserves or whatever you’d like. The consensus in our house is that store-bought preserves turn out to be a bit too sweet for our preferences, so keep that in mind. If you choose to make the homemade blueberry filling and cream cheese filling that I’ve included in this recipe, don’t worry, they’re very quick to make and can be done during the dough-chilling steps very easily.

Homemade Blueberry and Cream Cheese Danishes

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Perfectly golden layers of fluffy, flaky Danish Pastry Dough topped with homemade cream cheese and blueberry fillings are the perfect way to enjoy the flavors and textures of your favorites bakery at home.

• Author: Mandy
• Yield: 8-12 pastries

Ingredients

For the pastry dough-

10 grams/1 tablespoon instant yeast

150 grams/scant ⅔ cup room temperature water

1 large egg, lightly beaten

2 teaspoons sea salt

3 tablespoons sugar, optional

350 grams all-purpose or ‘00’ flour, plus more for dusting

283 grams /2 ½ sticks unsalted butter, cold* European style or Vermont butter works best because it is softer when cold

1 additional egg + 1 tablespoon milk or water for egg wash

Confectioners’ sugar, for dusting

For the blueberry filling-

2 cups frozen or fresh blueberries

2 tablespoons granulated sugar

1 ½ teaspoons cornstarch

¼ teaspoon cinnamon

Pinch salt

2 tablespoons water

1 ½ teaspoons lemon juice

¼ teaspoon pure vanilla extract

Fresh blueberries, for serving

Confectioners’ sugar, for dusting

For the Cream Cheese filling-

226 grams cream cheese, softened

60 grams confectioners’ sugar

1 teaspoon pure vanilla extract

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Instructions

Make butter block-

Lay the cold sticks of butter between two layers of parchment paper and use a rolling pin to pound/roll the butter into a square, about 12x12 inches. Using a bench scraper to clean up the edges of the butter block works well too. Wrap the butter block in plastic wrap and refrigerate.

Make the dough-

In a large bowl, combine the yeast, water, egg, salt, sugar, and flour. Mix with a dough whisk or plastic dough scraper until a shaggy dough comes together. Transfer to a floured surface and knead for several minutes until dough is smooth and elastic. Place dough in a bowl and cover tightly with plastic wrap. Refrigerate at least 30 minutes.

Roll out dough on a floured surface to form a square, just over 12x12 inches. Rotate the square of dough so that it forms a diamond. Place the chilled butter block in the center of the dough so the dough sticks out on all four sides of the butter block.

Fold the dough corners over the butter to completely enclose the butter inside the dough. Pinch to seal the edges.

Roll out the dough, using plenty of flour as needed to prevent sticking. Roll the dough to form a tall rectangle.  Fold the lower third of the dough up toward the center, then fold the upper third of the rectangle down to cover the folded portion, forming a rectangle. This process of folding in thirds like a piece of paper is called a letter fold.

Wrap dough in plastic wrap and return to the refrigerator for 30 minutes. Repeat the rolling/letter fold/chilling process 3 more times. During the chilling times, prepare your fillings.

For the blueberry filling:

In a medium saucepan, toss the blueberries with the cornstarch, sugar, cinnamon, and salt. Add water and lemon juice. Heat over medium low, simmering about 5-7 minutes until desired jam-like consistency. Turn off heat and stir in vanilla. Set aside to cool.

For the cream cheese filling:

In a medium bowl, beat cream cheese, powdered sugar, and vanilla until smooth either by hand or with a mixer. Set aside at room temperature while you roll out the dough.

Remove half of the chilled dough from the refrigerator.

Roll out into a large rectangle, about 8x12 inches, approximately ¼ inch thick. Cut into 4 or 6 squares/rectangles. Transfer to a parchment lined baking sheet. Using the back of a floured soup spoon, press down in the center of each pastry to form a well. Cover and let rise at room temperature about 30 minutes while the oven preheats. Repeat with remaining dough.

Preheat oven to 400°F. Arrange rack in center position.

After dough has puffed up a bit, press down the centers again with the back of a spoon. Brush edges with egg wash. Spoon desired amount of filling into the center of each pastry, about 2 tablespoons.  Bake at 400°F for 11-14 minutes, until pastry is golden and bottoms of pastries are lightly browned. Transfer to wire rack to cool. Top with fresh berries and dust with confectioners’ sugar if desired.

Keywords: homemade danish pastry, laminated dough, blueberry danishes, cream cheese danish filling

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HOW TO MAKE SOURDOUGH CINNAMON RAISIN BREAD

Tip 1- AUTOLYSE!

Similar to how I make my Seeded Sourdough Loaf, we are going to be using the autolyse method for this recipe. Basically, the autolyse method means that you mix the flour and the water in the recipe first and let it rest for about an hour before adding the yeast or any remaining ingredients. This allows the flour the first opportunity at absorbing the water before the salt or anything else is competing for the liquid. The purpose is to allow the flour to fully hydrate and the gluten to begin developing which makes for a smoother, easier to work with dough. You'll notice at the end of the autolyse time the dough is already quite stretchy. For this particular recipe, it helps the raisins to be more easily incorporated and tends to rise better throughout than the batches I tested without the autolyse resting period.

Tip 2 - Treat the raisins right.

• Soaking the raisins makes a huge difference in the texture of the finished loaf. This technique is an easy but a critical step that assures plump, soft, juicy raisins without any of those big craters around them that allow the raisins to fall out as soon as the bread is sliced.
• Using a combination of golden raisins and red raisins is also highly recommended for the best depth of flavor, plus they're so pretty in the finished loaf.
• I also find that adding the raisins early on before the first proof helps distribute them evenly and helps avoid gaps and voids in the final loaf. Let the mixer do the mixing for you, and then by the time you've done all the bowl folds, the raisins will be perfectly distributed without needing to overwork the dough.

Tip 3- A little bit of commercial yeast goes a long way. And it isn't cheating! :)

Adding a small amount of instant yeast helps offset the amount of additional rising time required due to the weight of the raisins in the dough. Any time I use inclusions in my sourdough loaves, I always find that they slow down the proofing process significantly, which is good for developing flavor, but it also makes the timeline incredibly unpredictable. For that reason I'm not able to give you an exact amount of time you'll need for proofing. It's always best to look for landmarks and visible attributes as opposed to a certain amount of time for proofing. Adding the commercial yeast helps to develop a nice even crumb in the final loaf though, so I always add a little bit, typically a half teaspoon, but sometimes I'll add up to 1 teaspoon if I'm really trying to speed up the process.

Tip 4- Bring dough to room temperature before baking.

If you've been making sourdough for a while, you've probably gotten used to being able to do the final proof in the refrigerator and then bake it rather quickly after removing from the fridge the next day. I don't really recommend that for this loaf. I tend not to bake a cold loaf if it has any inclusions, like raisins or seeds or things like that. Those ingredients tend to warm up rather slowly in my experience, and I find that the crust browns before the interior is properly baked through. If you do want to do your final proof in the refrigerator, go ahead, but I'll warn you that you need a tremendous amount of time for the dough to fully come back to room temperature before baking. I'd even use an instant read thermometer to be sure it's not still cold in the middle before baking.

Tip 5- Use a thermometer.

Because this sourdough cinnamon raisin loaf bread has a good amount of raisins in it, the dough tends to bake a bit more slowly than a plain loaf does. For this reason, I've found after many, many test batches, that I prefer to bake it at 350°F until it's almost baked through, and then if it's not as browned as I like on the outside, I increase the temperature to 375°F for a few more minutes at the end. It's imperative that you verify that your loaf is baked through in the center though. To do this, use an instant read thermometer and check in a few different places for doneness, at least 190°-200°F. Be sure to check in multiple areas in case your thermometer tips is in a raisin or an air pocket instead of dough.

Sourdough Cinnamon Raisin Loaf Bread

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This super soft sourdough loaf is packed with cinnamon and raisins and is sure to be a new favorite cozy recipe. Cinnamon Raisin Sourdough Loaf Bread is easy to make, and with a few of my go-to tricks you'll be sure to have a foolproof loaf in no time.

• Author: Mandy
• Cook Time: 45
• Total Time: 45 minutes
• Yield: 1 loaf
• Category: bread

Ingredients

225g warm water

70g granulated sugar

400g bread flour

2 teaspoons cinnamon

150g active sourdough starter

½-1 teaspoon instant yeast *see note

275 g (2 cups) raisins, mixture of golden and red, soaked 5 minutes in boiling water then drained

2 tablespoons very soft butter

1 ½ teaspoons salt

1 egg yolk + 1 tablespoon water for egg wash

*adding a bit of commercial yeast helps immensely to give the rising process a boost since the weight of the raisins slows the rising process significantly

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Instructions

Autolyse 1 hr: Combine water, granulated sugar, bread flour, and cinnamon in the bowl of a stand mixer with a dough hook. Cover and let rest in a warm place for 1 hour. This step is called autolyse and it allows the flour/gluten to hydrate and begin to develop without the yeast and salt competing. At the end of the hour, you’ll notice how stretchy the mixture is already.

Add the starter, instant yeast, raisins (soaked and drained), butter, and salt to the mixer and mix with dough hook for about 7 minutes. Dough will start coming clean from the bowl but will still be fairly sticky. It is okay if the raisins don’t seem perfectly distributed yet either. This will improve during the stretch and fold stage.

Transfer dough to an oiled bowl. Cover and let proof for 30 minutes. Perform bowl folds at the 30, 60, and 90 minute mark. After the third set of bowl folds, let the dough proof/bulk ferment at room temperature until nearly doubled. This will take longer than plain loaves because the raisins weigh the dough down.

Turn out onto counter (I don’t use any flour for this step) and shape into a loaf. Transfer to a loaf pan sprayed with nonstick spray. Cover and proof at room temperature until nearly doubled, almost to the rim of the pan. Cold proofing can be done in the fridge but be mindful that you’ll need to let the dough warm up for several hours before baking. (In my experience the cold raisins seem to slow down the baking process significantly of the center of the loaf while the crust bakes perfectly, which can result in an underbaked center.) I always prefer to bake this loaf with room temperature dough.

Preheat oven to 350°F and position rack in center of oven.

Brush top of loaf with egg wash and transfer to preheated oven. Bake 35-45 minutes or until center reaches at least 190°F on an instant read thermometer. If desired for a darker crust, increase oven temperature to 375° near the end of the baking time. Keep an eye on it though since this is a sweetened loaf it browns fairly quickly.

Let cool completely before slicing.

Enjoy!

Keywords: sourdough, cinnamon raisin, sourdough bread,

Thank you so much for visiting Kitchen Joy. I hope you've found a recipe you'd like to try. Feel free to reach out with any questions and I'll do my best to help.

The post Sourdough Cinnamon Raisin Loaf Bread appeared first on Kitchen Joy.

A few things about making these cookies…First, I like toasting my pumpkin puree. By heating it in a pan for a few minutes, the pumpkin puree starts to give a nice nutty flavor that I find adds to the finished cookie’s flavor. That being said, you could skip this part if you really wanted to.

Second, just trust me on the black pepper and flaky sea salt. I have added black pepper to my pumpkin pies for years, so I don’t know why it took me so long to add it to this recipe while I was testing them, but once I did, I knew the flavor finally was just right. You can’t pinpoint that it’s black pepper when you’re eating these cookies, it just adds the perfect pop to the pumpkin spice flavors. The flaky sea salt sprinkled on top as a finishing touch really balances out the salty/sweet/spicy vibes.

Rolling the dough in a cinnamon sugar mixture gives these Pumpkin White Chocolate Chip Cookies a lovely crunch. I've tested them without rolling in the sugar mixture and I greatly preferred the texture with the rolled sugar method. The cookies themselves are chewy but not crunchy, and soft but not gooey. They are not crispy like gingersnaps.

Pumpkin White Chocolate Chip Cookies

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These Pumpkin White Chocolate Chip Cookies are the perfectly crisp-yet-chewy, not at all cakey, spice-packed treat for all your cozy Fall enjoyment. An ideal treat for sharing at your holiday gatherings, changing it up from pumpkin pie, or devouring while sitting on the couch watching football.

• Author: Mandy
• Prep Time: 30
• Chilling Time: 2 hours
• Cook Time: 15
• Total Time: 2 hours 45 minutes
• Yield: 24 cookies
• Category: baking, cookies

Ingredients

1 cup (220g) salted butter, melted and cooled to room temp

1 ½ cups (280g) dark brown sugar

1 egg yolk

3 tablespoons pure maple syrup

1 teaspoon pure vanilla extract

⅓ cup (80g) pumpkin puree

2 ½ cups (300g) all-purpose flour

1 ½ teaspoons ground cinnamon

1 teaspoon baking soda

½ teaspoon sea salt (increase to 1 teaspoon if using unsalted butter)

½ teaspoon baking powder

¼ teaspoon nutmeg

¼ teaspoon ginger

¼ teaspoon allspice

pinch of freshly ground black pepper

1 ½ cups white chocolate chips

For rolling: 4 tablespoons dark brown sugar + 4 tablespoons granulated sugar + 1 teaspoon cinnamon. Whisk together in a small bowl.

Flaky sea salt for sprinkling

Wide mouth glass jar for shaping warm cookies.

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Instructions

Melt butter and set aside to cool.

Toast pumpkin puree: (This step is optional, but recommended for depth of flavor.) In a small saucepan over low heat, heat the pumpkin puree, stirring frequently until fragrant, about 5 minutes. Let cool to room temp.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and dark brown sugar until smooth, about 2 minutes. Add egg yolk, maple syrup, and pumpkin puree, mixing until smooth.

In a separate bowl, whisk together the flour, cinnamon, baking soda, salt, baking powder, nutmeg, ginger, allspice, and black pepper.

Add flour mixture to the mixer bowl, mixing on low just until combined and no pockets of flour remain. Add white chocolate chips and mix to disperse.

Chill dough, covered, for at least 2 hours. (Overnight is fine too.)

Preheat oven to 350°F. Arrange oven racks in the upper and lower third of oven. Line baking sheets with parchment paper.

In a small bowl, prepare the cinnamon sugar mixture for rolling.

Shape 2-3 tablespoons of dough into a ball, then roll in cinnamon sugar mixture. Transfer to parchment lined baking sheet, leaving lots of room in between for spreading, about 5-6 cookies per half sheet pan.

Bake 13-16 minutes at 350°F until edges are golden and the centers are set and not super shiny. Immediately after baking, use the glass jar rim to swirl the baked cookies into a nice, perfectly round shape. Sprinkle with flaky sea salt. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Repeat with remaining dough, allowing baking sheets to cool between batches.

Yield- 24 cookies.

Keywords: pumpkin spice cookies, white chocolate chip cookies, PSL, pumpkin cookies

Thank you SO MUCH for visiting my site! Your support means so much to my small business. I hope you found something that got you excited to try something new in the kitchen. Happy cooking and baking!

The post Pumpkin White Chocolate Chip Cookies appeared first on Kitchen Joy.

Carrot Apple Muffins

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These Carrot Apple Muffins are a perfect little treat to start your day or to snack on anytime. The balance between sweet and spice with a bit of crunch gives a variety of flavor and texture that is sure to make these muffins a new favorite. 

• Author: Mandy
• Prep Time: 25 minutes
• Cook Time: 20 minutes
• Total Time: 45 minutes
• Yield: about 15 muffins

Ingredients

200 grams all-purpose flour

99 grams granulated sugar

85 grams old fashioned oats, plus more for topping

53 grams dark brown sugar

38 grams (about ⅓ cup) chopped pecans

1 ½ teaspoons baking powder

¼ teaspoon baking soda

2 teaspoons cinnamon

1 teaspoon nutmeg

¾ teaspoon ground ginger

1 teaspoon sea salt

2 large eggs

170 grams water

67 grams vegetable oil

165 grams finely grated carrot

85 grams (about ½ cup) golden raisins, softened in boiling water for 5 minutes, then drained

1 granny smith apple, peeled and finely chopped

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Instructions

Preheat oven to 400°F.

In a large bowl, mix together the flour, oats, granulated sugar, dark brown sugar, pecans, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.

In a medium bowl, whisk together the eggs, water, and oil.

Stir wet ingredients into the dry ingredients, then add the carrots, raisins, and apples. Stir to combine. Let batter rest 15 minutes.

Line a muffin pan with paper liners and spray liners with nonstick spray.

Fill muffin liners to the top with batter. Sprinkle tops with oats.

Bake at 400°F for 20 minutes until toothpick comes out clean.

Transfer to a wire rack to cool.

Notes

These muffins have the best flavor and texture the next day.

Keywords: carrot, apples, raisins, oats, muffins

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How to Make Seeded Sourdough Loaf Bread

For this recipe, we’re going to be using the autolyse method. Basically, the autolyse method means that you mix the flour and the water in the recipe first and let it rest for about an hour before adding the yeast or any remaining ingredients. This allows the flour the first opportunity at absorbing the water before the salt or anything else is competing for the liquid. The purpose is to allow the flour to fully hydrate and the gluten to begin developing which makes for a smoother, easier to work with dough, and for this particular recipe, it helps the seed mixture to be more easily incorporated and tends to rise better than the batches I tested without the autolyse resting period.

The most important part of making seeded bread is maintaining an equal ratio of liquid to seeds/grains so that you’re not adding or taking away too much moisture to your dough. For this recipe, we are creating a “seed soaker” which means we are going to be soaking our seeds and grains overnight to soften and hydrate them. I also add the salt from the recipe to my seed soaker which allows the salt to dissolve and is one less ingredient to add to the dough at mixing time. For the seed soaker, you need to have equal parts water to seeds/grains. In this recipe, we will be using 100 grams boiling water and 100 grams total seeds/grains. This step is done the night before mixing the dough at the same time you feed your starter, that way the starter and the seed soaker can rest overnight and be ready in the morning. As far as which seeds and grains you use, that’s up to you, but my preference is a combination of rolled oats, sunflower kernels, and whole flax seeds. I do not recommend chia seeds in bread recipes due to their gel-forming properties, chia seeds tend to give a loaf of bread a gummy texture. It’s also my personal preference that I don’t love the somewhat bitter aftertaste that poppy seeds add to a loaf of bread. It overpowers the gentle nuttiness from the seeds and the signature sourdough flavor that we’re looking for.  Again, use whichever seeds and grains you prefer, but I thought I’d share my findings since I’ve tried so many versions and seed combinations.

Using a stand mixer for this recipe is essential, in my opinion. I’ve tested it several times with hand mixing and while it can be done, it is quite sticky and difficult to incorporate the seed mixture and the dough really needs a lot of mixing, so it’s not one I would recommend doing by hand.

If using a mixer, this is an incredibly easy and simple recipe to make, since you’ll be mixing the autolyse in the mixer, then just adding the starter and seed soaker one hour later, then letting the mixer do the majority of the work. DO NOT DOUBLE THIS RECIPE IN A STAND MIXER. It would be too large for a non-commercial stand mixer to handle. To make 2 loaves, make the recipe twice in a row instead of doubling the ingredients at the same time.

If you haven’t made a seeded bread loaf before, it’s important to keep in mind that seeded dough tends to proof a bit slower than plain dough due to the seeds weighing down the dough.

I’ve included instructions for making this Seeded Sourdough Recipe in a loaf pan and also for making it as a freeform round loaf. I prefer the loaf pan method, but since this loaf rises best when baked covered, I recommend using the 2 loaf pan method which involves covering the loaf with an inverted loaf pan as the lid. Keep in mind when you make this that you’ll need 2 identical loaf pans to use the loaf pan method. I prefer using aluminized steel loaf pans instead of aluminum. These USA Pan loaf pans are my favorite: https://amzn.to/4lc7w8r

If making a freeform round loaf, you'll need a proofing basket and Dutch oven.

A bit of steam helps encourage a good oven spring on your loaf, but I don’t typically prefer to do a huge steam setup in my oven, so I’ve been using a continuous mist spray bottle to mist the loaf with water before covering the dough when it goes into the oven. A continuous mist spray bottle also works great for helping adhere the oats to the surface of the dough. Once I bought one for my kitchen I’ve found myself using it often. This is the one I have: https://amzn.to/3Tmv3qU

Here's a step-by-step stop motion to show the entire process of making this Seeded Sourdough Loaf Bread with the 2 loaf pan method:

Looking for more sourdough recipes?

Try this Soft Sourdough Sandwich Bread. By FAR the most popular on my entire site for the past few years, you're sure to love this loaf. Perfect for sandwiches, toast, or just slathered with butter fora snack.

Seeded Sourdough Loaf Bread

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This Seeded Sourdough Bread recipe is foolproof, trustworthy, and absolutely fantastic. Not dense or heavy like many seeded loaves, this recipe delivers on flavor and texture, soft and fluffy with a nutty flavor and perfect amount of crunch. It can be made in a loaf pan (my favorite) or as a freeform round loaf.

• Author: Mandy
• Yield: 1 loaf
• Category: Sourdough

Ingredients

For the seed soaker-

100 grams boiling water

35 grams old fashioned oats, plus more for crust

35 grams sunflower kernels

30 grams whole flax seeds

2 teaspoons fine sea salt

150 grams active starter

For the autolyse-

235 grams water, lukewarm

325 grams bread flour

75 grams golden wheat flour or whole wheat flour

2 tablespoons softened butter

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Instructions

Day 1, Evening:

-Feed starter to yield 150 grams. Let starter activate overnight at room temperature.

-Prepare seed soaker. Combine oats, seeds, and salt in a heatproof bowl. Add boiling water and stir to combine. Cover and let rest overnight at room temperature.

Day 2, Morning:

-Prepare the autolyse. In the bowl of a stand mixer fitted with the dough hook, mix the 235 grams of lukewarm water, 325 grams bread flour, and 75 grams of wheat flour until no dry pockets of flour remain. Scrape down bowl. Cover and let rest in a warm spot for 1 hour.

There will not be any yeast activity during this process, just protein development while also giving the flour the first chance at absorbing the water before adding the remaining ingredients. At the end of the hour the autolyse should be quite stretchy.

-Mix the dough: Add seed soaker, sourdough starter, and softened butter to the mixer bowl and mix on low speed with the dough hook until combined. Dough will be very sticky at this point. Increase speed to low/med and let mix for 7 minutes until dough has strengthened and the sides of the bowl are clean.

-Bowl folds. Transfer to a large bowl sprayed with nonstick spray. Cover and let rest 30 minutes, then do a set of bowl folds by using a bowl scraper and pulling the outside of the dough over the center, repeating 3-4 times working clockwise around the bowl. Cover and rest 30 more minutes and repeat bowl folds for a total of 3 set of bowl folds at the 30, 60, and 90 minute mark.

-Bulk fermentation: After the last bowl fold (90 minutes after mixing the dough), cover dough and let proof in a warm spot for 2-3 hours until risen and very jiggly, bubbly, and not sticking to the bowl. Be sure to stop bulk fermentation before the dough seems so delicate that it could deflate if jostled.

-Gently transfer dough to a floured surface. Try not to deflate the dough too much. Popping any huge bubbles is perfect, just don’t punch the dough down. Pre-shape into a round by using a lightly floured dough scraper and pulling edges toward the center and working your way around the dough clockwise. Cover with a large bowl turned upside down, then let rest for 15 minutes before final shaping.

 -Final shape. (Decide between freeform loaf using a banneton basket and Dutch Oven, or using a loaf pan. My preferred method is the loaf pan.) Shape into a round loaf for a Dutch oven or an oblong loaf for a loaf pan.

-Spray/mist the shaped loaf surface with water, then sprinkle oats on the counter next to the loaf. Roll the loaf onto the oats to coat the surface evenly. Transfer to a banneton proofing basket lined with a tea towel dusted with flour, or to a loaf pan sprayed with nonstick spray. Cover and let proof at room temperature for 1 hour, then transfer to the refrigerator to cold proof overnight.

Day 3, 1 hour prior to baking:

Loaf pan method- (See notes at the bottom of the recipe for using the freeform loaf method.)

-Remove dough from refrigerator to allow to come up to room temperature for a bit while the oven heats. Dough should be a bit rounded and puffed up near the top of the loaf pan but not necessarily doubled. It will spring up in the oven.

-Preheat oven to 425°F for 1 hour.

-Score the surface of the dough down the center lengthwise using kitchen shears (a knife or lame doesn’t cut through the oats well). Be sure to cut about 1 ½ inches deep to allow for expansion.

-Spray surface with a mist of water, then top loaf pan with an inverted loaf pan as a lid.

-Transfer to oven, making sure the pan you’re using as a lid is lined up properly. Reduce heat to 375°F and bake covered for 20 minutes.

-Remove the “lid” from the loaf and bake an additional 22-25 minutes until golden brown.

-Transfer to a wire rack to cool completely before slicing.

 

Freeform loaf using a Dutch oven method-

-Day 3, Morning: Remove proofing basket from the refrigerator and let come up to room temperature while oven preheats.

-Place a Dutch oven and its lid into the oven and preheat to 500°F for 1 hour.

-Once the oven is preheated, lay a piece of parchment paper over a pizza peel or cutting board so you can flip the dough out of the basket onto the parchment paper.

-Use kitchen shears to score the loaf about 1 ½ inches deep. An X shape or 2 rounded line running lengthwise work well. (A knife or bread lame don’t cut through the oats well, so kitchen scissors work much better for this recipe.)

-Use the parchment as a sling to transfer to the preheated Dutch oven. Before covering with the preheated lid, spray the loaf generously with water before closing the lid over the dough.

-Lower temperature to 475°F and bake covered for 20 minutes. Remove lid and lower temperature to 450° to bake uncovered for 20 minutes until golden brown.

-Transfer to a wire rack to cool completely before slicing.

 

Keywords: seeded sourdough loaf, flax seeds, oatmeal, sunflower kernels

Thank you so much for visiting Kitchen Joy! I hope you found something that inspires you to get creative in your kitchen. Happy baking!

The post Seeded Sourdough Loaf Bread appeared first on Kitchen Joy.

Let's talk ingredients

Orzo- Orzo is a type of pasta shaped like a large grain of rice. In this recipe, the orzo is added to the pan with the browned sausage and garlic and it is then cooked in the pot with chicken broth, tomatoes, and cream, allowing it to absorb the flavors and results in a risotto-like meal for much less time and fuss. Please do not substitute rice in this recipe. It will not work. I typically use Barilla brand orzo.

Italian sausage links- Any type of Italian sausage will work in this recipe, but I prefer using chicken sausage. Most of the time I use Gilbert’s brand Caprese Italian Chicken Sausage.

Spinach- Fresh or frozen works well in this recipe, but most of the time I just use a package or frozen organic chopped spinach for convenience. If using fresh spinach, chop it and add halfway through the 15-minute cook time.

Tomatoes- I typically use a can of diced tomatoes that are seasoned with basil, garlic, and olive oil. However, I have used a pint of fresh grape tomatoes cut in half many times too. Use whichever you have available.

How to make this easy weeknight One-Pot Orzo with Sausage, Spinach, and Tomatoes

The beauty of this recipe is that it is all cooked in one pot, so the first thing you need to do is choose a pot. You’ll need one with a lid, and preferably nonstick if possible. If you have a very large skillet that would work too. I use a pan that is about 4-5 qt capacity with a glass lid. It’s my go-to everyday pan that I use for nearly everything. Link to pan: https://amzn.to/3SzWQnb

As for cooking this recipe, it’s very straightforward. Just be sure to add the ingredients in the correct order at the right time and you’ll be enjoying your dinner in no time.

First, slice the Italian sausage and brown it in the pan with some oil before adding the garlic and orzo, letting them toast a bit before adding the liquid ingredients and bring them to a simmer.

Once the liquid reaches a simmer, cover pot with the lid and set a timer for 15 minutes. Be sure to stir a few times during the cooking process to avoid the orzo from sticking to the bottom. Meanwhile, steam the frozen spinach according to the package instructions, or chop the fresh spinach.  (If using fresh, add it to the pot halfway through the 15-minute cook time.)

Remove lid and stir in the spinach and parmesan. Taste and adjust seasoning as needed.

One Pot Orzo with Sausage, Spinach, and Tomatoes

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If you're looking for a comforting, flavor-packed meal that comes together with minimal fuss, this one-pot orzo with Italian sausage, tomatoes, and spinach is about to become your new weeknight favorite. You can use fresh-from-the-garden ingredients when they’re in season—or canned tomatoes and frozen spinach for ultimate convenience. Best of all? Everything cooks in a single pot, which means less cleanup and more time to enjoy your meal. 

• Author: Mandy
• Prep Time: 5 minutes
• Cook Time: 30 minutes
• Total Time: 35 minutes
• Yield: Serves 4-6
• Category: Main course

Ingredients

1-2 tablespoons cooking oil

10-ounce package Italian chicken sausage, sliced (We like Gilbert’s brand Caprese Italian Chicken Sausage)

1 teaspoon minced garlic

2 ½ cups orzo, uncooked

4 cups chicken broth

1 cup heavy cream

14.5-ounce can petite diced tomatoes (plain, or with basil, garlic, and olive oil)

½ teaspoon garlic powder

½ teaspoon onion powder

½ teaspoon salt, plus more to taste

10-ounce package steamable frozen chopped spinach

1 ½ cups grated Parmesan

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Instructions

Heat oil over medium heat in a large nonstick pan that has a lid.

Add sliced sausage and cook until browned.

Add minced garlic and uncooked orzo to the pan, stirring for a minute or so to toast the orzo.

Add chicken broth, cream, canned tomatoes (do not drain), garlic powder, onion powder, and salt.

Bring to a simmer then cover with lid, cooking for 15 minutes, stirring periodically. Meanwhile, prepare the steamed spinach according to the package instructions.

Remove lid from pot and stir in the spinach and Parmesan.

Taste and adjust seasoning as needed. Serve immediately.

Keywords: one pot, orzo, italian sausage, spinach, tomatoes

Thank you so much for visiting Kitchen Joy! I hope you found a recipe you'd like to try. Happy cooking and baking!

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What you'll need in order to make Sweet Potato Sourdough Buns-

This is an enriched dough, so there are a few ingredients that are important for not only great flavor, but also helping the buns be extremely soft with a nice even crumb. We’re using milk, sugar, egg, and butter in this dough for a delicate and beautifully smooth, albeit a bit sticky dough.

As for the sweet potatoes, you can use either frozen or whole sweet potatoes. To use frozen, steam a 10-ounce package of frozen steamable sweet potatoes according to the package instructions, then mash them while still warm using either a fork or a food processor. Let cool to room temp uncovered. Leaving uncovered while cooling will allow excess moisture to escape which is important so we aren’t adding too much additional moisture to the dough.

Alternatively, you can roast 2-3 whole sweet potatoes in the oven at 375°F for 1 hour. Remove skins as soon as the potatoes have cooled enough to handle, then mash and let cool to room temp. I’ve used both types of sweet potatoes several times during my recipe testing and there isn’t really a noticeable flavor/texture difference in the final buns. Do be sure to mash them as smooth as possible, using a fork or food processor. Both ways have worked well for me. I typically use a fork to avoid extra dishes to wash.

We are using all-purpose flour for these sweet potato sourdough buns because we want the buns to be soft and we just don’t really need the extra protein that bread flour provides. When I tested using bread flour I felt like the buns didn’t relax as nicely on the pan as they baked, they were more inclined to keep the round ball shape. The texture was nicer and lighter with all-purpose flour.  

I highly recommend using a little bit of instant yeast for this recipe in addition to active sourdough starter. This combination gives a great flavor, but also the little bit of commercial yeast helps give the buns the really consistent lift that we’re looking for so that our buns are the right size and shape for a burger and that the crumb inside is a nice, consistent distribution of small holes instead of bigger craters for this particular recipe.

How to make Sweet Potato Sourdough Buns-

The mixing of this dough is done with a stand mixer with a dough hook, and I highly recommend you do the same. This sweet potato sourdough bun dough is quite sticky, and it relies heavily on working the dough really well to develop the gluten. It’s not a dough that is particularly easy or pleasant to mix by hand.

For dividing the dough, be sure to measure each portion so all the buns end up the same size. I find the easiest way to portion dough for buns is placing the bowl of proofed dough on the scale and pressing “tare” to zero it out. Then with floured hands I grab a portion of dough until the scale reads NEGATIVE 124 grams. This is just a way to measure how much dough I have removed and I don’t have to place the dough directly onto the scale or anything. Once you shape the bun and place in on the prepared baking sheet, press “tare” again to zero the scale out again and repeat the process or removing dough until scale reads -124 grams. Continue until all 10 buns are shaped and arranged on the prepared pans.

For shaping the sweet potato sourdough buns, treat each bun as you would a tiny boule/round loaf. Bring the edges of the dough up and toward the middle, pinching together and building surface tension just as you would for a round loaf. Then transfer to the prepared baking sheet with the pinched side down for final proofing.

Looking for more sourdough recipes?

Try this Soft Sourdough Sandwich Bread that is our go-to everyday bread.

Or these Sourdough Bagels that I make multiple times a week. Happy baking!

Sweet Potato Sourdough Buns

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Incredibly soft, with a hint of sweetness and a beautiful layer of flavor from the sweet potatoes, the texture of these Sweet Potato Sourdough Buns will elevate all of your favorite sandwiches this summer. You’ll love them with burgers, pulled pork, bacon and eggs, chicken salad, you name it. They’re beautifully golden on the outside and impossibly soft on the inside.

• Author: Mandy
• Prep Time: 20 minutes
• Proofing Time: 3 hours
• Cook Time: 18-23 minutes
• Total Time: 0 hours
• Yield: 10 buns

Ingredients

180 grams milk, lukewarm

50 grams granulated sugar

185 grams ripe sourdough starter

58 grams (½ stick) unsalted butter, very soft

1 large egg, lightly beaten

245 grams cooked sweet potatoes, mashed and cooled (1 10-ounce package frozen sweet potatoes steamed according to package instructions OR 2-3 sweet potatoes roasted at 375°F for 1 hour, then remove skins, mash while warm, and let cool)

1 teaspoon instant yeast (optional but recommended)

500 grams all purpose flour

11 grams (1 tbsp) sea salt

Semolina flour, for dusting baking sheets

Egg wash: 1 large egg beaten with a splash of milk

Sesame seeds for topping, optional

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Instructions

In the bowl of a stand mixer, combine all ingredients. Using the dough hook, mix on low speed until dough comes together, then increase speed to medium/low for 7-10 minutes until sides of bowl are coming mostly clean. This dough will be rather sticky.

Transfer to large bowl sprayed with nonstick spray. Cover and let proof at room temp about 1 ½-2 hours until doubled.

Prepare 2 baking sheets by lining with parchment and dusting with semolina.

Using floured hands, shape into 10 balls, about 124 grams each. Be sure to form the balls into a nice, tight shape and build surface tension so they rise up nice and round. Arrange on prepared baking sheets (5 buns each), leaving several inches between the buns.

Cover and let proof at room temperature about 1 hour until nice and puffy. Meanwhile, preheat oven to 375°F.

Brush buns with egg wash and sprinkle with sesame seeds if desired.

Bake at 375°F for 18-23 minutes until deep golden. Internal temp should be around 190-200°F.

Transfer to wire rack to cool before slicing.

Notes

Enjoy with your favorite burger patty, pulled pork, breakfast fixins, grilled chicken, or any sandwich goodies you can think of. For best results, cut in half, spread with butter, and toast the inside of the bun on a skillet or griddle until golden.

Keywords: sourdough, sweet potato, homemade buns, sweet potato bun, sourdough hamburger buns, sourdough sweet potato buns

Thank you so much for visiting Kitchen Joy. I hope you found inspiration to have some fun in the kitchen making something delicious!

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How to make an Eastside Rickey (Cucumber Mint Cocktail)

We are going to need a few pretty simple ingredients for this recipe for a cucumber mint cocktail. No obscure, hard to find ingredients, just a few fresh ingredients and some dry gin. Use your favorite brand of gin, I like several popular brands like Bombay Sapphire, The Botanist, Tanqueray, Beefeater, New Amsterdam, Hendrick's, etc. and they've all been great in this recipe. If you're interested in reading about some fancier gins that are available, this Saveur article features several that I wouldn't mind trying sometime.

We're also going to be using some fresh mint. We will be muddling several mint leaves in the bottom of the cocktail shaker, but also be sure to set aside a few attractive mint leaves for garnishing your prepared drink.

We also need some fresh limes for squeezing and also slicing for serving. You can also use pure lime juice if you don't have fresh limes available but for best flavor, use 100% lime juice not from concentrate.

Cucumbers may seem like an odd ingredient if you've never had a drink with cucumber before, but trust me when I say it adds just a lovely yet subtle layer of flavor that is crisp and refreshing. Any time I see cucumber listed as an ingredient on a cocktail menu, it's almost always an automatic yes for me to order it. For this recipe, we'll be muddling some cucumber in the cocktail shaker with the mint, but also using some to make a cucumber infused simple syrup.

Once you've muddled the cucumber and mint, then added the gin, lime juice, and simple syrup and shaken until chilled, you'll pour over ice and top with sparkling water. Feel free to use plain/unflavored sparkling water if you'd like, but I almost always use lime flavored sparkling water because we always have it available in our fridge and it just adds another bit of lime flavor to this bright, flavorful summer cocktail.

Cucumber Mint Cocktail (Eastside Rickey)

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Looking for a new favorite cocktail for the summer? An Eastside Rickey is a crisp, refreshing cocktail that is perfect for the warm sunny days and casual summer nights. The crisp mint and cucumber paired with the lime is a delicious and refreshing addition to the gin and sparkling water. Fresh cucumber plus cucumber simple syrup really brings out the cool, cucumber flavor. 

• Author: Mandy

Ingredients

2 oz. dry gin

¾ oz. cucumber simple syrup (recipe below)

¾ oz fresh lime juice

3 slices cucumber

6-8 fresh mint leaves

Sparkling water (plain or lime flavored)

Additional mint leaves lime slices, and cucumber slices for garnish

For the cucumber simple syrup-

1 cup water

1 cup granulated sugar

1 large or 2 small/medium cucumbers, peeled and chopped

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Instructions

A few hours ahead, prepare the cucumber simple syrup-

Bring water and sugar to a simmer, stirring frequently, until sugar has dissolved completely. Turn off heat and stir in cucumber. Let cool for a few hours until room temperature. Strain syrup into a glass jar, discarding the cucumber chunks. Keep refrigerated and use within 7 days.

To make the cucumber mint cocktail-

In a cocktail shaker, muddle the cucumber and mint together, then add ice, simple syrup, gin, and lime juice. Shake well until chilled and pour over ice, topped with sparkling water. Garnish with mint, lime, and cucumber.

Notes

Cucumber simple syrup is great in cocktails, lemonade, sparkling water, or any of your favorite drinks. It pairs really well with mint, basil, lime or other citrus flavors for a crisp, refreshing twist.

Looking for more gin drink recipes to enjoy for an at home happy hour?

Try this Blueberry Gin Fizz

Or this Cranberry Ginger Gin Fizz Cocktail.

Or this Ginger Gin Mule

Thank you so much for visiting Kitchen Joy. I hope you've found a recipe or two you'd like to try. It would mean so much to me if you enjoy a recipe, that you'd take a moment to rate it or share to Pinterest or with your friends. Have a great weekend!

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What you'll need to make Baked Sourdough Donuts at home-

This dough is a sweet, enriched dough, which means it includes sugars and/or fats to soften the dough. The milk, sugar, and butter make for a perfectly silky, delicate dough that bakes up to be fluffy, tender, and perfectly soft.

We will also be leavening the dough with both active/ripe sourdough starter and a bit of commercial instant yeast. (My favorite instant yeast is SAF Gold label.) This allows the dough to proof a bit more quickly and also makes these donuts a bit more foolproof and forgiving if your starter isn't extremely active.

This recipe calls for all-purpose flour instead of bread flour because I found that the texture of the donuts was a bit lighter and fluffier when using all-purpose flour and the donuts still held its shape well.

Now for the fun part- the toppings/glazes! I've included instructions for cinnamon/sugar coated donuts as well as vanilla glaze, chocolate glaze, and my personal favorite, maple glaze. Feel free to get creative!

As for equipment/supplies, you'll need a donut cutter and donut pans. If you don't have a donut pan, you can just bake on a baking sheet, but they don't won't have quite the same perfect donut shape.

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Baked Sourdough Donuts

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Baked Sourdough Donuts combine the tangy flavor of sourdough with the light, soft, airy texture of a yeast donut with no deep frying required. All you need are some simple ingredients and a little patience to let the dough rise to perfection. No frying required!

• Author: Mandy
• Prep Time: 20 minutes
• Proofing time: 3-12 hours
• Cook Time: 11-15 minutes
• Total Time: 0 hours
• Yield: 16-18 donuts
• Category: sourdough

Ingredients

For the donuts:

225 g. warm milk

½ cup granulated sugar

¼ cup unsalted butter, melted

1 teaspoon instant yeast

150 g. active sourdough starter

425 g. all-purpose flour

1 teaspoon sea salt

For the glaze/toppings:

Cinnamon Sugar-

1 cup granulated sugar + 1-2 tablespoons cinnamon

-Immediately after baking, brush with melted butter then toss in cinnamon-sugar mixture.

Chocolate Glaze-

1 cup confectioners’ sugar, sifted

3 tablespoons cocoa powder

¼ cup milk or cream, +/- as needed

1 teaspoon vanilla

-Whisk ingredients together until smooth, then dip donuts into glaze. This works best when the donuts have cooled slightly but are still warm.

Vanilla Glaze

2 tablespoons melted butter

1 cup confectioners sugar, sifted

¼ cup milk/cream

1 teaspoon vanilla

Pinch salt

-Whisk ingredients together until smooth, then dip donuts into glaze.

Maple Glaze

2 tablespoons melted butter

¼ cup pure maple syrup

½ teaspoon vanilla

Pinch salt

1 cup confectioners’ sugar, sifted

-whisk ingredients together until smooth, then dip donuts into glaze

Equipment

Donut cutter

Donut baking pan

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Instructions

In the bowl of a stand mixer, stir together the milk, sugar, melted butter, yeast, and starter until combined. Add flour and salt, then using the dough hook, knead on medium speed for 7-10 minutes until dough reaches windowpane status.  Dough will be sticky but smooth and sides of bowl should be clean.

Cover and let rise at room temperature until doubled, about 1 ½ -2 hours. Dough should appear bubbly.

Punch dough down and roll out on a lightly floured surface until ¼- ½ inch thickness. Cut into 16-18 donuts and arrange in donut pans sprayed with nonstick spray.

Cover and rise in fridge overnight or at room temperature until nearly doubled. About 1 ½ hours at room temp or about 2-3 hours after refrigerating. Dough should be risen about ¼ to ½ inch above the rim of the donut pan.

Preheat oven to 350°F. Bake 11-15 minutes, rotating after about 7 minutes. Bake until lightly golden and internal temperature reaches 195-200°F with an instant read thermometer.

Glaze/frost immediately. To prepare the glazes, whisk the ingredients together until smooth in a small bowl (but still big enough to dip a donut into). When the donuts have cooled just slightly but are still warm, dip the donuts into the glaze and arrange on a wire rack to allow the excess to drain.

Enjoy!

Keywords: sourdough, donuts, doughnuts, baked donuts,

Thank you so much for visiting my site! If you love sourdough, you might also enjoy these other recipes:

• Soft Sourdough Sandwich Bread
• Sourdough Bagels

The post Baked Sourdough Donuts appeared first on Kitchen Joy.

How to make Swedish Meatballs-

Shape and bake. Baking these Swedish Meatballs simplifies the prep and helps save time so you can have this cozy recipe for dinner any day of the week. By avoiding browning the meatballs in a skillet, you can focus on preparing the gravy and boiling the egg noodles so everything is ready at the same time.

Want to make Swedish Meatballs ahead of time? No problem.

Shape and freeze. In order to prepare Swedish Meatballs ahead of time, the best way to do that is to shape the meatballs, arrange them on a baking sheet, and freeze until solid. Then seal in a freezer bag or container until ready to use. When you're ready to make the recipe, follow the recipe as written, adding about 5-7 extra minutes to the baking time if the meatballs are frozen.

Swedish Meatballs

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These Swedish Meatballs make a perfect cozy comfort meal on a blustery wintery day. Perfectly seasoned, tender, and coated in a rich gravy, you will love having this recipe on your family table.

• Author: Mandy
• Prep Time: 15
• Cook Time: 25
• Total Time: 45
• Yield: About 36 meatballs

Ingredients

For the meatballs-

2 ½ pounds ground beef/pork mix

¼ cup diced onion

½ cup breadcrumbs

½ cup heavy cream

1 egg, lightly beaten

1 tablespoon Worcestershire

2 cloves garlic, minced

1 teaspoon sea salt

¼ teaspoon allspice

¼ teaspoon nutmeg

¼ teaspoon freshly ground black pepper

For the gravy-

4 tablespoons butter (or drippings from meatballs)

4 tablespoons flour

3 cups beef broth

1 cup heavy cream

2 tablespoons Worcestershire

1 tablespoon brown sugar

1 teaspoon salt, plus more to taste

½ teaspoon onion powder

Pinch nutmeg

Chopped parsley for garnish, optional

Egg noodles, for serving

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Instructions

Make the meatballs-

Preheat oven to 400°F.

In a large bowl, combine the onion, breadcrumbs, cream, egg, Worcestershire, garlic, allspice, nutmeg, salt, and pepper. Add the ground meat and gently mix to combine, trying not to overwork the mixture. Shape into meatballs, about 2 tablespoons each. Arrange on a lined baking sheet lined with parchment paper. Bake 20-25 minutes until browned and cooked through. Reserve drippings for making the gravy.

Prepare the gravy-

While the meatballs are in the oven, prepare the gravy. In a large skillet over medium heat, melt the butter (or heat the drippings) and add the flour, stirring constantly until cooked but not browned. Slowly drizzle in the broth, stirring constantly to combine. Add cream, brown sugar, Worcestershire, salt, onion powder, and nutmeg. Bring to a gentle boil, then reduce heat to maintain a simmer. In a separate pot, boil the egg noodles according to the package instructions. Add cooked meatballs to the skillet, and stir to combine. Taste and adjust seasoning as desired.

Serve immediately over egg noodles, topped with a sprinkle of fresh parsley.

Keywords: swedish meatballs, comfort food,

Thank you so much for visiting my site. Your support means so much to our small business. Happy cooking and baking!

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