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.
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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.
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.
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.
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.
Brown butter gives this cornbread a warm, nutty flavor.
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.
This quick bread gets Mediterranean flavors from olive oil, fennel, and fig.
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.
Imagine dozens of cinnamon roll nuggets piled together and bound by caramel and you have Monkey Bread.
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."
Kringles can be filled with fruit or nuts. Cherry, apple and almond are popular and traditional fillings.
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.
This traditional German Christmas bread has a dense crumb studded with spices, dried fruit, and candied ginger.
The secret to this moist, fragrant pumpkin bread is crushed amaretti cookies.
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.
This Scandinavian bread is scented with cardamom.
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.
Each savory little loaf has a ton of rosemary flavor.