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Entries tagged with 'breakfast breads'

Sunday Brunch: Apple Rum Raisin Bread

Sunday Brunch Sydney Oland Post a comment

This breakfast pastry may have more in common with a simple cake than a quick bread, but it comes together quickly and gives you a reason to break out some rum first thing in the morning. More

American Classics: Fried Scones

Sweets Alexandra Penfold 9 comments

When polling my friends for their favorite regional sweets, one of my pals from Utah mentioned loving "fried scones." Fried Scones. The very name brings to mind what might happen if you gave Brits access to the best of Paula Deen's archives. More

Fried Scones with Cinnamon Honey Butter

Serious Eats Alexandra Penfold 2 comments

While you can make fried scones from refrigerated or frozen yeast roll dough, making them from scratch doesn't require that much more effort. Sprinkle them with powdered sugar or better yet, drizzle them with a cinnamony browned honey butter. More

American Classics: Maple Bacon Long Johns

Sweets Alexandra Penfold Post a comment

Even here in the States there's impressive doughnut variety. I grew up thinking that all stick shaped doughnuts were crullers, but the Serious Eats Doughnut Style Guide introduced me to the "Long John," a yeast-raised, frosted, bar-shaped doughnut that has become a popular vector for breakfast time bacon consumption. More

Maple Bacon Long Johns

Serious Eats Alexandra Penfold Post a comment

When it comes to prepping the doughnuts, Long Johns are a snap. After the first rise, just roll out the dough into a large rectangle and cut out the bars. Alas, the lack of scraps means no doughnut holes, but for dunkers, the shape of the Long Johns is ideal. More

Brown Butter Cornbread

Serious Eats Carrie Vasios Mullins 7 comments

Brown butter gives this cornbread a warm, nutty flavor. More

Wake and Bake: Fennel Fig Quick Bread

Sweets Carrie Vasios Mullins Post a comment

In the winter, my quick bread repertoire too easy falls into the same old banana bread rut. Sure, I might jazz it up with chocolate chips or even some nuts, but at the end of the day I'm always dreaming about the day that blueberries and peaches are back in season. Luckily fate intervened and ended my boredom, specifically by throwing a bag of figs at my face. More

Fennel Fig Quick Bread

Serious Eats Carrie Vasios Mullins 2 comments

This quick bread gets Mediterranean flavors from olive oil, fennel, and fig. More

American Classics: Monkey Bread

Sweets Alexandra Penfold 3 comments

Planning brunch for a crowd? Skip the flowers for the table and instead serve up an edible centerpiece. I'm not talking flora made of cantaloupe. Think sticky. Think gooey. Think Monkey Bread. More

Monkey Bread

Serious Eats Alexandra Penfold 3 comments

Imagine dozens of cinnamon roll nuggets piled together and bound by caramel and you have Monkey Bread. More

American Classics: Kringle

Sweets Alexandra Penfold 12 comments

When Danish immigrants settled in Racine, Wisconsin in the late 1800s, they brought with them a tender, buttery, fruit or nut-filled pastry known as the kringle. While kringle is the Danish word for pretzel, these days kringles are typically formed in a large ring or rectangle. Ask a Wisconsinite about kringle and they'll likely have a story or two. When I appealed to my Wisconsin pals to school me in the ways of the kringle, one friend replied with clear directions: "Drive to Racine. Buy Kringle. Scarf down Kringle in car quickly, so as to avoid sharing." More


Serious Eats Alexandra Penfold 7 comments

Kringles can be filled with fruit or nuts. Cherry, apple and almond are popular and traditional fillings. More

Wake and Bake: Sugar Plum Scones

Sweets Carrie Vasios Mullins 2 comments

Given the long ramp-up to the holidays, Christmas day always seems to be over in the blink of an eye. Just as I'm really getting my carol on, it's Christmas Eve. And then before you can say, "Socks? For me?" it's time to pack my presents into a suitcase and head on home. More


Serious Eats Carrie Vasios Mullins 3 comments

This traditional German Christmas bread has a dense crumb studded with spices, dried fruit, and candied ginger. More

Pumpkin Amaretti Bread

Serious Eats Carrie Vasios Mullins 5 comments

The secret to this moist, fragrant pumpkin bread is crushed amaretti cookies. More

Bake the Book: Sweet Rosemary and Grape Focaccia

Sweets Caroline Russock Post a comment

With wrinkly-sweet grapes sandwiched between two layers of olive-oily rosemary and anise-flecked focaccia we could eat slices of this Sweet Rosemary and Grape Focaccia from Francine Segan's Dolci all day long. More

Sweet Rosemary and Grape Focaccia

Serious Eats Caroline Russock Post a comment

This fluffy olive-oily focaccia studded with wrinkly-sweet grapes is the sort of breakfast we imagine eating when waking up in a gorgeous villa in Tuscany. More

Cardamom Bread

Serious Eats Carrie Vasios Mullins 1 comment

This Scandinavian bread is scented with cardamom. More

Wake and Bake: Individual Rosemary Polenta Loaves

Sweets Carrie Vasios Mullins 3 comments

Not everyone loves sweet things for breakfast. I know because I live with one of those people. I've seen the guy wake up and heat up frozen taquitos for breakfast. I've seen him despondently paw through our cabinets and shelves, rejecting my stash of sugary cereals, cinnamon raisin bread, and jam. More

Individual Rosemary Polenta Loaves

Serious Eats Carrie Vasios Mullins 6 comments

Each savory little loaf has a ton of rosemary flavor. More

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