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These cheddar biscuits are to die for! Restaurant quality whipped up in no time and at a fraction of the cost. I made them to go with some chili and they were perfect and gone in a snap. I will definitely be making these again. It will be fun to play with different types of cheeses too – I’m thinking a smoked gouda would be really yummy.

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Garlic Cheddar Biscuits

Ready in just 30 minutes, these soft and fluffy Garlic Cheddar Biscuits are brushed with herbed garlic butter and loaded with cheddar cheese! Ready in just about 30 minutes, they're a simple yet impressive addition to any meal.

Course Appetizer, Side Dish

Cuisine American

Keyword cheddar bay biscuits, cheddar biscuit recipe​, Cheddar Biscuits, cheddar cheese biscuits recipe​, cheese biscuits​, cheese biscuits recipe​, Red Lobster cheddar biscuits

Prep Time 10 minutes minutes

Cook Time 12 minutes minutes

Total Time 22 minutes minutes

Servings 8 biscuits

Calories 234kcal

Author Jessica

Ingredients

• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon garlic powder
• 1 teaspoon granulated sugar
• 1 teaspoon salt
• ⅔ cup whole milk
• ¼ cup unsalted butter melted
• ½ cup shredded cheddar cheese

Topping

• ¼ cup unsalted butter melted
• ½ teaspoon garlic powder or fresh finely minced garlic for a more potent flavor!
• ½ teaspoon onion powder
• ¼ teaspoon salt
• 1 teaspoon dried parsley
• ½ teaspoon sugar

Instructions

• Preheat your oven to 425℉ and line your baking sheet with parchment paper.
• In a large bowl, whisk to combine all of the dry ingredients (flour, baking powder, baking soda, garlic powder, sugar and salt).
• Using a wooden spoon, stir in the wet ingredients until just combined. Fold in the shredded cheese. Don’t over-mix the dough or your biscuits can come out too dense!
• Use a 1/4 cup measuring cup, measure out 8 balls of the batter and drop them, rounded, onto your prepared baking sheet. Leaving room for spreading, at least 2 inches apart.
• Bake for about 12 to 14 minutes, until slightly golden.
• While the biscuits are baking, stir together all of the topping ingredients.
• Once the biscuits are done in the oven, generously spread the topping over top all of the biscuits. Allow to cool slightly just so you don't burn your mouth and then dig in!

Video

Notes

Store: Place cooled leftover biscuits in an airtight container and store at room temperature for up to 24 hours, or in the fridge for up to 3 days.

Freeze: These baked biscuits freeze beautifully! Place them in a single layer on a baking sheet, freeze for an hour, then transfer to a freezer-safe bag for up to 3 months. You can reheat them from frozen (adding a few extra minutes to the reheat time in the oven) or allow them to thaw overnight in the fridge. I like to brush them with more freshly made butter topping before serving!

Reheat: For that fresh baked feel and taste, warm the biscuits in the microwave for 10-second intervals until heated through. Or wrap them in foil and bake at 350°F for about 7 minutes.

Nutrition

Serving: 1 biscuit | Calories: 234kcal | Carbohydrates: 20g | Protein: 5g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 40mg | Sodium: 704mg | Potassium: 73mg | Fiber: 1g | Sugar: 2g | Vitamin A: 458IU | Vitamin C: 0.1mg | Calcium: 113mg | Iron: 1mg

• Make the Batter: Whisk together the dry ingredients, then stir in the wet ingredients with a wooden or silicone spoon. The dough will not come together easily with a whisk. Fold in the cheese. Don’t over-mix or you’ll end up with overly dense and tough biscuits!

• Bake: Measure out 8 balls of batter and place them on a baking sheet. Make sure to leave room for spreading, then bake them until they are perfectly golden.

• Add the Topping: Stir together all of the topping ingredients. I like doing this while the biscuits are in the oven. Brush the buttery goodness all over them as soon as they come out of the oven and enjoy!

What To Serve With Cheddar Biscuits?

These addictive garlic cheddar biscuits are such a versatile side dish! They are always a welcome addition alongside crispy bacon (Learn how to cook bacon in the oven for a hands-free, less mess method!) and a sausage breakfast casserole for brunch. But they are just as tasty served alongside a crockpot ham and green bean casserole for the holidays. We make them most often to upgrade our weeknight dinners, serving them with dishes like our favorite baked chicken recipe or these crispy brown sugar air fryer chicken legs.

More Biscuit Recipes You’ll Love

• This southern chicken and biscuits recipe is a comforting dinner idea with home-style biscuits.
• Fluffy, buttery homemade biscuits are the best I’ve ever had!
• 7-Up biscuits may sound strange, but they’re SO good (and easy)!
• Don’t let anyone tell you different, the best southern buttermilk biscuits are made with both butter and shortening, and this recipe uses both.

The post Garlic Cheddar Biscuits appeared first on The Novice Chef.

Why You’ll Love This Hawaiian Rolls Recipe

Soft and buttery with just the right amount of sweetness, these Hawaiian sweet rolls are simply irresistible!

• Flavor: Hawaiian Rolls are special as they are made with pineapple juice instead of water. The pineapple juice plus a little bit of sugar gives these yeast rolls their distinctive taste!
• So Soft: These sweet yeast rolls are oh so soft and tender. Served warm out of the oven they will practically melt in your mouth.
• Crowd Favorite: Everyone loves these famous Hawaiian dinner rolls, but just wait until your guests try your homemade version. They are so good, you won’t have leftovers!

If you love homemade rolls, try my Texas Roadhouse rolls or my soft dinner rolls recipe. No time for rising? Try a batch of buttery beer bread instead!

The Ingredients You’ll Need

So just what is in a soft and fluffy Hawaiian roll? Basic baking ingredients, plus plenty of sweet pineapple juice. Scroll down to the recipe card for exact amounts.

• Flour: You will need a combination of all-purpose flour and bread flour to achieve the perfect soft and tender texture.
• Sugar: You can use just one type of sugar, but using both granulated and brown sugar is best.
• Yeast: You’ll use active yeast. (Check tips section below for instant yeast.)
• Salt
• Pineapple Juice: Either canned or fresh pineapple juice will work.
• Eggs: A couple of large, whole eggs enrich the dough and add structure.
• Vanilla: Vanilla extract adds a magical depth and complexity. 
• Butter: I prefer salted butter, at room temperature. If using unsalted butter, add an additional 1/8 teaspoon salt.

How to Make Hawaiian Sweet Rolls

This recipe for Hawaiian rolls looks a little different than the usual yeast bread recipe. Below you will find a quick overview. Scroll to the recipe card at bottom of the post for full detailed instructions. 

• Yeast: Combine warm pineapple juice, brown sugar and granulated sugar in a bowl. Sprinkle yeast on top and let rest for about 5 minutes. Add melted butter and eggs and stir to combine.
• Dough: Place all-purpose flour into the bowl of a stand mixer with dough hook attached. Add the wet ingredients and mix until dough comes together. Add 1/2 cup of bread flour, mixing until the dough pulls away from the sides. Knead on low for 5 minutes.
• Rise: Add dough to a greased bowl and cover with plastic wrap or a clean cloth. Place in a warm, draft-free spot. Let the dough rise until it has doubled in size.

• Form: Place dough on a lightly floured counter. Cut into 15 equal-sized pieces and then tuck the corners forming a rough ball. Gently place your hand over the dough and using a circular motion, roll until you have a tight round ball.
• Rise: Grease a baking dish with butter. Add rolls and cover with plastic wrap or a clean cloth. Let rise until rolls have doubled in size.
• Egg Wash: Preheat oven to 375°F. Whisk to combine egg and water, then brush the tops of the rolls.
• Bake: Bake for 20 minutes, rotating the pan once halfway through, until golden brown. Remove from oven and brush with melted butter. Let rest for 10 minutes and serve!

What to Serve with Hawaiian Rolls?

These slightly sweet, soft dinner rolls are great with almost any meal. Here are a few of our favorites:

• Ham: If you’re making ham (like this juicy Crockpot Ham, perhaps?) for a holiday meal, try serving these soft rolls alongside it. Plus, you can use both the ham and the rolls to make ham sliders.
• Chicken: Hawaiian rolls are the perfect side for dipping into the sweet-and-tangy sauce with baked honey mustard chicken.
• Turkey: Serve these rolls alongside your perfect Thanksgiving turkey for an epic holiday meal! Turkey sliders with these sweet rolls are also a great idea.

How To Store Hawaiian Dinner Rolls

These Hawaiian bread rolls taste best when eaten fresh and warm. However you can save and enjoy them within a couple of days. Here’s your options:

• Store: Place cooled rolls in an airtight container and store on the counter for up to 4 days. No need to refrigerate. 
• Reheat: For that fresh baked taste/feel, reheat in a 350°F oven until warmed through. Or, microwave for a few seconds at a time until warm.
• Freeze: Place the cooled rolls in a freezer bag or airtight container and freeze for up to 3 months. Thaw overnight in the fridge, them warm as desired.

More Yeast Roll Recipes

Homemade Crescent Rolls

Dinner Potato Rolls Recipe

Easy Ciabatta Rolls

Hot Cross Buns

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Hawaiian Rolls

Soft, fluffy, buttery, Hawaiian Rolls with a pretty golden color and hint of pineapple flavor. These rolls are a sweet, festive addition to any meal.

Course Bread

Cuisine American

Keyword dinner rolls, hawaiian bread rolls, hawaiian rolls, hawaiian rolls recipe, hawaiian sweet rolls, homemade rolls

Prep Time 45 minutes minutes

Cook Time 20 minutes minutes

Rise Time 2 hours hours

Total Time 3 hours hours 5 minutes minutes

Servings 15 Rolls

Calories 175kcal

Author Jessica

Ingredients

Rolls

• ¾ cup pineapple juice
• 2 tablespoons granulated sugar
• 2 tablespoons brown sugar
• 1 tablespoon active yeast
• 2 large eggs
• 2 teaspoons vanilla extract
• ¼ cup salted butter melted
• 3 cups all-purpose flour plus more for dusting
• ½ cup bread flour

Egg Wash:

• 1 large egg
• 1 tablespoon water
• 1 tablespoon butter melted for brushing

Instructions

Dough

• Heat pineapple juice to 105-110°F and add to a small bowl. Add granulated and brown sugar and stir. Sprinkle yeast on top and let sit for 5 to 10 minutes, until the yeast blooms (it will be bubbly and cloudy). If there is no activity, your yeast is most likely old and will not work.
• While yeast is blooming, melt the butter and let it cool to below 110°F (you can speed the cooling along by stirring the butter). Add eggs and melted butter to the yeast mixture and stir to combine.
• Add 3 cups all-purpose flour to the bowl of your stand mixer fitted with a dough hook. Add in your wet ingredients and mix on low till dough comes together.
• Once all the flour is incorporated, add 1/2 cup of bread flour and continue mixing till the dough pulls away from the sides. Mix for another 5 minutes at low speed. The dough will be firm and tacky. If sticky, add in more bread flour 1 tablespoon at a time.
• Dust the counter with a little bread flour. Knead the dough ball for about 3 minutes and shape it into a nice round ball.
• Add dough to a greased bowl and cover with plastic wrap or a clean cloth. Place in a warm, draft-free spot and let the dough rise until it has doubled in size. Approximately 1 to 2 hours. Rise time will vary based on how cool or warm it is.

Form Rolls

• Turn the dough out onto a very lightly floured counter. Fold dough in half lengthwise a couple of times until you form a long skinny rectangle. Using a bench scrapper or sharp knife, cut into 15 equal-sized pieces (they don’t have to be exact).
• Working with one piece at a time, flatten down and tuck corners under forming a rough ball. Gently place your hand over the roll and using a circular motion, roll till you have a tight round roll.
• Grease a 9×13 baking dish lightly with butter. Add rolls to the baking dish and cover with plastic wrap or a clean cloth. Let rise until rolls have doubled in size. This should be about an hour, depending on how warm it is.
• Preheat oven to 375°F. Prepare egg wash by whisking to combine the egg and water. Brush the tops of the rolls with the egg wash with a pastry brush.
• Bake for 20 to 25 minutes, until rolls are golden brown on top (and have reached an internal temperature of about 190°F). Rotate the pan once halfway through baking.
• Remove from oven and brush lightly with melted butter. Let rest for 10 minutes and serve warm!

Notes

Store: Place cooled rolls in an airtight container and store on the counter for up to 4 days. No need to refrigerate. 

Reheat: For that fresh baked taste/feel, reheat in a 350°F oven until warmed through. Or, microwave for a few seconds at a time until warm.

Freeze: Place the cooled rolls in a freezer bag or airtight container and freeze for up to 3 months. Thaw overnight in the fridge, them warm as desired.

Active vs Instant Yeast: Instant yeast does not need to be bloomed. Active yeast needs to be “activated” by blooming it (adding it to a warm liquid). It will bubble and grow in the warm liquid making it cloudy. If nothing happens after 10 minutes, the yeast is old and will not work.

Add Flour: Depending on the moisture in the air, you may need to add a little more flour to the dough. Add additional flour one tablespoon at a time, until the dough is no longer sticky, but still a little tacky to the touch.

Rising Time: The rising times for the dough can vary. Warmer areas will rise the bread faster than cooler areas. You do not want the temperature to be too warm, as this will cause a quick rise and the dough can collapse. I use the microwave or the oven with the light on.

Nutrition

Serving: 1 roll | Calories: 175kcal | Carbohydrates: 27g | Protein: 5g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 47mg | Sodium: 46mg | Potassium: 67mg | Fiber: 1g | Sugar: 5g | Vitamin A: 173IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg

The post Hawaiian Rolls appeared first on The Novice Chef.

I first made this beer bread 15+ years ago and it instantly became a family favorite! It is so good – and we make it so often – that it quickly became famous with our friends and family.

The slightly sweet and unique flavor from the yeasty beer is what really sets this quick bread apart. Baked with melted butter both under and on top of the batter, it is a perfectly dense and buttery loaf with the best crispy edges.

If you’re new to bread-making, this is a great recipe to start with as it’s practically foolproof! Just stir the batter, pour into a pan, and bake it!

Test Kitchen Approved

“This truly is the BEST beer bread recipe and we have probably made it hundreds of times by now. And no, I am not exaggerating! It’s buttery as can be, with the perfect crust, and comes together in no time. Sometimes, I make chili just so l have an excuse to make this bread!” — Haley, busy mom of two and passionate home cook and baker.

Learn more about our Test Kitchen ➔

Tips For Making This Beer Bread Recipe

The beer stands in for yeast and eliminates any rising time in this recipe for beer bread, keeping it extra easy to make. Below you will find some helpful tips, visit the printable recipe card below for full directions.

Do not over-mix the batter! Stir just until the dry ingredients is incorporated with the beer to avoid a tough or dense loaf. I recommend stirring your batter with a wooden spoon or spatula, not a whisk!

Pour half of the melted butter into the pan before adding the batter. This helps the bread not to stick to the pan, but also create a crispy, golden crust on the bottom. If you prefer, you can also line your pan with parchment paper to make the loaf lift out even easier!

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Best Easy Beer Bread Recipe

With a tender crumb, buttery crisp edges, and a hint of beer, this beer bread recipe is so easy to make and worth every bite!

Course Bread

Cuisine American

Keyword beer bread recipe, best beer bread, easy beer bread, easy beer bread recipe, recipe for beer bread

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

Servings 8 slices

Calories 321kcal

Author Jessica- The Novice Chef

Ingredients

• 3 cups all-purpose flour
• ¼ cup granulated sugar or honey
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 (12 oz) bottle beer see notes below for beer recommendations
• ½ cup (1 stick) butter melted

Instructions

• Preheat the oven to 350°F. Grease a 9×5 inch loaf pan. Line with parchment paper for easy removal (optional).
• In a large bowl, whisk together the flour, sugar, baking powder and salt. Using a wooden spoon, stir the beer into the dry ingredients until just mixed.
• Pour half the melted butter into the bottom of the loaf pan. Then spoon the batter into the pan, and pour the rest of the butter on top of the batter. Place loaf pan on cookie sheet in case there is any butter that spills over as it bakes.
• Bake for 50 to 60 minutes, until golden brown and a toothpick inserted in the center comes out clean. Serve immediately with a smear of even more butter – or a drizzle of honey, if desired. I recommend using a serrated knife to slice the bread so that you don’t tear the crust!

Video

Notes

Store: Beer bread is best when freshly baked. Leftovers can be saved and enjoyed again, but the texture won’t be the same. Once fully cooled, store leftover bread in an airtight container at room temperature for 1-2 days. Resist the urge to put it in the refrigerator, so bread doesn’t dry out.

Reheat: To make it have that freshly baked feel again, pop a slice in the microwave for 10 seconds. You can wrap the slice in a damp paper towel to help it stay moist. For a crisper crust, wrap the bread in foil and reheat it in the oven at 350°F for about 8 to 10 minutes.

Type Of Beer: A medium bodied beer with a mild flavor like a lager or pale ale is best. I personally like to use Yuengling traditional lager, Modelo especial or Shiner Bock. However, I have often used a light beer (like miller lite) with great success as well! 

Self-Rising Flour: Swap for all-purpose flour for self-rising flour and eliminate the baking powder and salt.

Double It: Need to double this recipe for beer bread? Double it and bake it in a 9×13 baking dish. Start checking it for doneness around 40 minutes.

Muffins: Want to make single serving muffins? Using a standard muffin pan, this recipe will make approximately 10 muffins. Start checking them for doneness around 18 minutes.

Nutrition

Serving: 1 slice | Calories: 321kcal | Carbohydrates: 44g | Protein: 5g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 32mg | Sodium: 548mg | Potassium: 66mg | Fiber: 1g | Sugar: 6g | Vitamin A: 370IU | Calcium: 101mg | Iron: 2mg

The post Easy Beer Bread appeared first on The Novice Chef.

Why You’ll Love This Donut Bread Pudding Recipe

The moist center and fluffy golden exterior will be your favorite part about this sweet breakfast recipe.

• Easy. Soak the donuts, assemble, and bake!
• Perfect for dinner with guests. Prep it ahead and pop it in the oven for an impressive, easy-to-share dessert everyone will love.
• Use up leftovers. By using leftover donuts, this is a great way to minimize waste!
• Sweet. There’s glazed donuts, brown sugar, and earthy cinnamon for the perfect amount of sweetness. With a drizzle of sweet rum sauce on top, each bite is more addictive!

If you love bread pudding, make sure to also try my Nutella croissant bread pudding and this Mexican bread pudding.

What You’ll Need

Evaporated milk is the secret to this recipe’s creamy richness. For full detailed directions see the recipe card at the bottom of this post.

• Evaporated Milk: Feel free to use heavy cream, half and half, or whole milk instead.
• Eggs
• Orange Zest: Lemon zest is great as well.
• Vanilla Extract
• Cinnamon: You can also use ground nutmeg or pumpkin spice if you have some.
• Salt
• Glazed Donuts: Krispy Kreme donuts are my favorite for this. You want to use stale leftover donuts, not soft fresh donuts.
• Raisins: Golden or regular raisins both work great.

Rum Sauce

• Unsalted Butter: Skip the salt in the rest of the recipe if you use salted butter.
• Light Brown Sugar: Dark brown sugar is okay as well.
• Heavy Cream: Half and half works too.
• Rum: I prefer spiced rum, but use your favorite.

How to Make Donut Bread Pudding

Soak the donuts, assemble, and bake the casserole. That’s it! Check the recipe card for full detailed instructions.

• Prepare: Preheat the oven. Place the baking dish inside a larger baking pan. Fill the larger pan with water until it reaches halfway up the sides of the smaller baking dish.
• Soak: Whisk the evaporated milk, eggs, zest, vanilla extract, cinnamon, and salt. Add the donuts and raisins. Soak for 15 minutes.
• Bake: Transfer the donut mixture to the prepared baking dish. Pour any excess soaking liquid on top. Bake for an hour or until the top is puffy and springy.
• Cool: Remove it from the oven and let it cool while you make the sauce.
• Rum Sauce: Melt together the butter and brown sugar in a sauce pot over medium heat. Mix in the cream and rum, then bring to a simmer. Remove it from the heat and let cool.
• Serve: Serve the bread pudding warm and drizzle it with the buttery rum sauce. Add a scoop of ice cream for extra pizazz!

Tips for Success

Nailing a donut bread pudding recipe is all in choosing the right kind of donut!

• Choose the right donuts. For this recipe, you need traditional glazed donuts and they need to be stale. Fresh donuts will fall apart when you soak them. Avoid cake-style donuts or any with thick style frostings or toppings.
• Use more add-ins. Chopped pecans, walnuts, dried cranberries, shredded coconut, and mini chocolate chips are great ways to add more flavor and texture.
• Make individual portions. Assemble the pudding in the cavities of a muffin pan. Reduce the baking time to 25 to 30 minutes, or until the tops spring back.
• Add toppings. Whipped cream, fresh berries, and sliced bananas can also add more flavor to each bite. Or, skip the rum sauce and drizzle chocolate sauce on top instead!
• Pick the right dish. Avoid glass baking dishes as they’re more likely to burn the bottom of your pudding. Go for lightly-colored metal or ceramic baking dishes for best results.

Can I Prepare This Bread Pudding With Donuts Recipe Ahead?

Absolutely! This is a great dessert for a dinner party as you can prepare it in advance. Here’s how:

1. Soak the donuts and raisins for only 5 minutes before assembling and transferring to baking dish.
2. Reserve the liquid in a separate container and refrigerate. Cover the pudding with Saran Wrap or foil and refrigerate the pudding for up to 12 hours.
3. When ready to bake, remove from fridge 30 minutes before baking and set on the counter at room temperature.
4. Pour the reserved liquid on top. Let pudding sit for 10 minutes to soak up the extra liquid and then bake as directed in the recipe.

How to Store Leftover Krispy Kreme Bread Pudding

Refrigerate leftovers in an airtight container for up to 5 days. You can also cover the baking dish with foil to reduce clean-up.

To reheat, pop it into the microwave for 30 seconds at a time until warm. You can also heat it in the oven (with foil over the top) at 350°F for 15 to 20 minutes.

More Must Make Easy Dessert Recipes

Arroz Con Leche (Spanish Rice Pudding)

Banana Pudding Lasagna

Berry Cobbler

Tembleque (Puerto Rican Coconut Pudding)

• Easy Cinnamon Bread
• Easy Banana Pudding Recipe
• Dulce de Leche Cake
• No Bake Cherry Cheesecake

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Donut Bread Pudding

This donut bread pudding is the perfect excuse to use up leftover donuts! Once you add the homemade buttery rum sauce on top, you won't believe how quickly it disappears. You can also prep it ahead for an impressive, but easy dessert for a dinner party!

Course Desserts

Cuisine American

Keyword bread pudding with donuts, Donut Bread Pudding, donut bread pudding recipe, krispy kreme bread pudding

Prep Time 15 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 6 servings

Calories 426kcal

Author Jessica

Ingredients

• 1 (12 oz) can evaporated milk or half and half
• 2 large eggs
• 2 teaspoons orange zest optional
• 2 teaspoons vanilla extract
• 2 teaspoons cinnamon
• ½ teaspoon salt
• 6 stale glazed donuts torn into large chunks
• ½ cup golden raisins

Buttery Rum Sauce

• ½ cup (1 stick) unsalted butter
• 1 cup packed light brown sugar
• ½ cup heavy cream or half and half
• 2 tablespoons spiced rum

Instructions

• Preheat oven to 350°F. Generously butter an 8×8-inch baking dish. Prepare a water bath by finding a deep, heat-proof dish that will comfortably fit your baking dish inside of it, with an inch or two of space around all sides. Place the baking dish in the larger pan, and fill the larger pan with water until it reaches halfway up the sides of the baking dish.
• In a large bowl, whisk together evaporated milk, eggs, orange zest, vanilla extract, cinnamon and salt. Fold in donuts and raisins and let soak for 15 minutes.
• Transfer the bread pudding mixture into the prepared casserole dish. Bake for 50 to 60 minutes, until the top springs back when lightly tapped (the pudding should be puffy but firm).
• Remove from the oven and allow to cool so that it firms up before serving. I like to serve it still slightly warm. While the bread pudding is cooling, make the rum sauce.
• Rum Sauce: Combine the butter and brown sugar in a small saucepan. Heat over medium heat, stirring often, until smooth. Add the cream and rum and bring to a simmer. Simmer for 5 minutes, stirring often. Remove from heat and let cool for 10 minutes.
• Serve bread pudding warm with a drizzle of buttery rum sauce. Add a scoop of vanilla or cinnamon ice cream to take it over the top!

Notes

Storage: Refrigerate leftovers in an airtight container for up to 5 days. You can also cover the baking dish with foil to reduce clean-up.

Reheat: Pop a serving into the microwave for 30 seconds at a time until warm. You can also heat it in the oven (with foil over the top) at 350°F for 15 to 20 minutes.

Donuts: For this recipe, use day old, stale glazed donuts. Fresh donuts will fall apart when you soak them. Avoid cake-style donuts or any with thick frostings or toppings.

Add-ins: Chopped pecans, walnuts, dried cranberries, shredded coconut, and mini chocolate chips are great ways to add more flavor and texture.

Individual portions: Assemble the pudding in the cavities of a muffin pan. Reduce the baking time to 25 to 30 minutes, or until the tops spring back.

Toppings: Whipped cream, fresh berries, and sliced bananas can also add more flavor to each bite. Or, skip the rum sauce and drizzle chocolate sauce on top instead!

Prepare Ahead:

1. Soak the donuts and raisins for only 5 minutes before assembling and transferring to baking dish.
2. Reserve the liquid in a separate container and refrigerate. Cover the pudding with Saran Wrap or foil and refrigerate the pudding for up to 12 hours.
3. When ready to bake, remove from fridge 30 minutes before baking and set on the counter at room temperature.
4. Pour the reserved liquid on top. Let pudding sit for 10 minutes to soak up the extra liquid and then bake as directed in the recipe.

Nutrition

Serving: 1serving | Calories: 426kcal | Carbohydrates: 47g | Protein: 3g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 127mg | Sodium: 237mg | Potassium: 192mg | Fiber: 1g | Sugar: 44g | Vitamin A: 879IU | Vitamin C: 1mg | Calcium: 72mg | Iron: 1mg

The post Donut Bread Pudding appeared first on The Novice Chef.

Why You Will Love Copycat Texas Roadhouse Rolls Recipe

The made from scratch dough and spiced honey butter makes this copycat recipe legendary. Nothing beats these soft copycat Texas Roadhouse rolls!

• Scrumptious: These yeast rolls are best known for their super soft texture and slightly sweet and buttery flavor.
• A Little Extra: Take it over-the-top with a side of killer, cinnamon honey butter.
• Convenient: This copycat Texas Roadhouse roll recipe allows you to bring simple, but legendary goodness into your own kitchen.
• Simple and Easy: Both the enriched yeast dough and cinnamon honey butter need only readily available, wholesome ingredients. These addictive dinner rolls require only little time and even less effort.

If you love making homemade yeast rolls recipes, try my dinner potato roll recipe or these soft dinner rolls. You will also enjoy this copycat Hawaiian rolls recipe!

Ingredients You’ll Need For Homemade Yeast Rolls

Try this straightforward sweet, yeast rolls recipe with simple cinnamon honey butter. Only a few basic ingredients are required! Check the recipe card at the bottom of the post for exact amounts.

For the Rolls

• Milk: Choose whole milk for the best texture.
• Yeast: Use active dry yeast or instant yeast in this recipe. See the Helpful Hints section for tips on yeast.
• Sugar: You will use both granulated sugar and brown sugar.
• Eggs and Egg Yolks: The dough uses whole eggs and additional egg yolks for added richness.
• Melted Unsalted Butter: If using salted butter, reduce the amount in the recipe by 1/4 teaspoon.
• Flour: Use regular, all-purpose flour.
• Salt

For the Cinnamon Honey Butter

• Butter: Soften the butter to room temperature.
• Powdered Sugar and Honey: Use both for sweetening this yummy butter.
• Cinnamon
• Vanilla

How to Make Texas Roadhouse Rolls

There are a couple of vital steps to ensure success, but these homemade Texas Roadhouse Rolls are surprisingly easy. The guide below walks you through the general steps, but scroll to the recipe card for full detailed directions.

• Activate Yeast: In a stand mixer, combine the warm milk, yeast, and two teaspoons sugar. Allow mixture to sit for 5 minutes – if active, it looks a little bubbly.
• Add Remaining Liquid Ingredients: Once yeast mixture is bubbly, mix in eggs, yolks, and remaining sugars. 
• Add Dry Ingredients and Knead: Beat flour and salt. Knead dough for about 6 minutes. Press dough with a finger and look for a smooth, elastic, bouncy texture.

• First Rise: Cover dough with plastic wrap and let rise until doubled in size. This could take about an hour.
• Cut Rolls: Once risen, turn dough onto a clean, floured surface. Roll into a large rectangle, about ½ inch thick. Use a pizza cutter to cut dough into squares.

• Second Rise: Place the cut rolls onto baking sheets about ½ inch apart. Let them rise again for 30 to 45 minutes.
• Bake: Bake the rolls in preheated oven for 35 minutes. Rotate halfway through for even baking. Once rolls are golden-brown and baked through, brush generously with melted butter.
• Honey Cinnamon Butter: Go ahead and make the compound butter while the rolls are baking. Beat to combine all ingredients until light and fluffy.
• Serve and Enjoy: Slather the warm, fluffy rolls with cinnamon honey butter and enjoy! Don’t feel guilty about shoving the whole thing in your mouth.

Baker’s Notes

Baking presents a unique challenge. Simple to execute, but hard to correct problems later. Pay close attention to each vital tip below designed to help troubleshoot before any problems arise.

• Warm Milk: When making a yeasted dough, temperature matters. Milk that is too hot kills the yeast and the dough won’t rise. Cold milk won’t allow yeast to activate and the dough won’t rise. Use an instant-read thermometer to ensure the temperature is between 105°F-110°F.
• Yeast: The recipe calls for 3 1/2 teaspoons yeast. Premeasured packets contain 2 1/4 teaspoons and usually come in a 3-pack. Either plan to purchase a small jar or discard a teaspoon of the second packet.
• Sugar: Swap white sugar for brown sugar, if you prefer, but don’t reduce or eliminate. Sugar feeds yeast and provides the signature sweetness needed for these copycat Texas Roadhouse rolls.
• Rising Times: Times will vary. This depends on the yeast, kitchen temperature and humidity in your area. Check on rising dough often and pay attention to the dough’s size.
• Warm Spot: If you don’t have a warm area for the dough to rise, pour 3 cups of boiling water into a baking pan and put it on the lowest rack of your oven. Place the bowl of dough, or baking sheet of cut rolls, on the middle rack to rise.
• Cutting the Rolls: Use a very sharp pizza cutter, bench scraper, or knife. Cleanly slice the rolls to avoid pinching the sides. This technique ensures light and fluffy Texas Roadhouse rolls.

Serving Suggestions

For this copycat Texas Roadhouse rolls recipe, I recommend serving hearty southern dishes like you would get in the restaurant. Here are some of our favorite recipes that rival any steakhouse menu:

• Steak: Try this easy recipe for juicy flank steak, and don’t forget the buttery steak sauce!
• Fried Chicken: Chicken fried chicken is a southern staple that goes beautifully with these sweet rolls and honey butter.
• Macaroni and Cheese: This stovetop mac and cheese recipe is gooey, creamy and comes together in about 15 minutes.

Storing and Reheating

These copycat Texas Roadhouse rolls will stay fresh for several days stored at room temperature in an airtight container. Reheat for just a few seconds in the microwave, or in a 350°F oven for several minutes.

Refrigerate any leftover cinnamon honey butter in a jar or airtight container for up to one week.

Do Copycat Texas Roadhouse Rolls Freeze Well?

Yes! Freeze them baked or unbaked. Here’s how:

• To freeze baked Texas Roadhouse rolls, cool to room temperature and place in a freezer bag. Remove excess air and freeze for up to 3 months. Thaw and reheat wrapped in a wet paper towel for 10 to 15 seconds in the microwave.
• To freeze unbaked rolls, prepare dough squares through the second rise. Freeze on a baking sheet until solid. Transfer to freezer bags, and store for up to a month. Thaw in the fridge, then transfer to a baking sheet and let rolls rise and bake as directed.

More Homemade Bread Recipes

Homemade Crescent Rolls

Easy Ciabatta Rolls

Homemade Breadsticks

Cinnamon Swirl Bread

• Easy Cinnamon Bread
• Homemade Potato Bread
• Honey Wheat Bread
• Homemade Sandwich Bread
• Mallorca Bread
• Irish Soda Bread Recipe

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Copycat Texas Roadhouse Rolls Recipe

These copycat Texas Roadhouse rolls are the ultimate homemade yeast rolls for a holiday or any family occasion! Each tender, buttery roll is pillowy soft, and served warm with homemade cinnamon honey butter.

Course Bread

Cuisine American

Keyword copycat texas roadhouse rolls, copycat texas roadhouse rolls recipe, dinner rolls, homemade yeast rolls, how to make texas roadhouse rolls, texas roadhouse rolls, texas roadhouse rolls recipe, yeast roll recipe, yeast rolls, yeast rolls recipe

Prep Time 1 hour hour

Cook Time 25 minutes minutes

Rise Time 2 hours hours

Total Time 3 hours hours 25 minutes minutes

Servings 40 rolls

Calories 150kcal

Author Jessica

Ingredients

For the Rolls

• 2 ⅓ cup warm milk between 105°F-110°F
• 3 ½ teaspoon active dry yeast
• ⅓ cup granulated sugar divided
• 2 large eggs + 2 yolks
• 1 ½ tablespoons brown sugar
• ¼ cup unsalted butter melted
• 8 cup all-purpose flour
• 1 ½ teaspoon salt

For the Cinnamon Honey Butter

• ½ cup butter softened
• 3 tablespoons powdered sugar
• 2 tablespoons honey
• 1 to 1 ½ teaspoons ground cinnamon
• ½ teaspoon vanilla extract optional

Instructions

• In the bowl of a stand mixer, fitted with a whisk attachment, combine the milk, yeast and 2 teaspoons of the sugar. Proof for 5 minutes or until frothy. 
• Add in the eggs, yolks, remaining granulated sugar, and brown sugar, and mix to combine. Mix in the melted butter. Next add the flour and salt. 
• Swap your mixer attachment to a dough hook and knead on medium speed for 6 minutes, until the dough bounces back after pushing on it.
• Once the dough is finished kneading, remove the bowl from the mixer and cover with plastic wrap. Let rise for 1 hour or until doubled in size.
• Once the dough has doubled, turn out onto a clean floured surface. Roll the dough out into a rectangle about 1⁄2 inch thick. 
• Using a pizza cutter, or bench scraper, cut the dough into strips, then cut into square or rectangle rolls. You should get about 40 rolls total. 
• Spray a baking sheet with baking spray, then place the rolls on it, spacing them out 1⁄2 inch. Let the rolls rise for 30 to 45 minutes, or until risen. Towards the end of the rising time preheat the oven to 350°F.
• Once risen, place the rolls into the preheated oven on the middle rack. Bake for 35 minutes, rotating the rolls half way through baking, until golden brown. 
• Once baked, remove from the oven and place on a wire cooling rack. Brush the hot rolls with melted butter. Serve warm with cinnamon honey butter, if desired.

Cinnamon Honey Butter:

• In the bowl of a stand mixer, fitted with a paddle attachment, beat to combine all ingredients: butter, powdered sugar, honey, cinnamon and vanilla. Beat for 2 to 3 minutes, until light and fluffy and well combined. 
• Store in an airtight container in the refrigerator until ready to use, for up to a week. 

Notes

Storage: Rolls will stay fresh for several days stored at room temperature in an airtight container. Reheat for just a few seconds in the microwave, or in a 350°F oven for several minutes. Refrigerate any leftover cinnamon honey butter in a jar or airtight container for up to one week.

Warm Milk: When making a yeasted dough, temperature matters. Milk that is too hot kills the yeast and the dough won’t rise. Cold milk won’t allow yeast to activate and the dough won’t rise. Use an instant-read thermometer to ensure the temperature is between 105°F-110°F.

Yeast: The recipe calls for 3 1/2 teaspoons yeast. Premeasured packets contain 2 1/4 teaspoons and usually come in a 3-pack. Either plan to purchase a small jar or discard a teaspoon of the second packet.

Sugar: Swap white sugar for brown sugar, if you prefer, but don’t reduce or eliminate. Sugar feeds yeast and provides the signature sweetness needed for these copycat Texas Roadhouse rolls.

Rising Times: Times will vary. This depends on the yeast, kitchen temperature and humidity in your area. Check on rising dough often and pay attention to the dough’s size.

Warm Spot: If you don’t have a warm area for the dough to rise, pour 3 cups of boiling water into a baking pan and put it on the lowest rack of your oven. Place the bowl of dough, or baking sheet of cut rolls, on the middle rack to rise.

Nutrition

Serving: 1 roll | Calories: 150kcal | Carbohydrates: 24g | Protein: 4g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Cholesterol: 29mg | Sodium: 118mg | Fiber: 1g | Sugar: 4g

The post Copycat Texas Roadhouse Rolls Recipe appeared first on The Novice Chef.

What You’ll Love About This Homemade Breadstick Recipe

I’m sure you will adore these perfect buttery and soft breadsticks – they’re just *so* good. Here’s why:

• Flavorful: There’s basically nothing as good as bread right out of the oven! Bite into one of these perfectly-seasoned, garlic butter and Parmesan-sprinkled topped breadsticks, and I’m sure you’ll agree!
• Perfect Texture: These have the perfect balance between a soft, tender crumb and a satisfyingly crisp crust.
• Great with Everything: Serve these up with any dish, from a bowl of cozy soup to a fresh salad to your favorite cheesy pizza or pasta.
• Fun and Easy: Whether you’re a seasoned baker or just getting started, you’ll love this easy, fun recipe. Get the kids involved, they will love helping to roll and shape the dough!

Need more bread recipes like this? Be sure to try these homemade soft pretzels, and these decadent homemade garlic knots too!

The Ingredients You’ll Need

A few basic baking ingredients are all you’ll need to get these breadsticks on your table. For full ingredient amounts and directions, scroll to the printable recipe card at the bottom of this post.

Breadsticks

• Water: Warm water, to dissolve and activate the yeast.
• Yeast: Look for active dry yeast.
• Sugar: A little granulated sugar helps “feed” the yeast and make the bread rise.
• Olive Oil: Or another neutral oil of your choice – avocado oil works nicely, too.
• Flour: You’ll want half all-purpose flour and half bread flour for the best texture.
• Salt

Garlic Topping

• Butter: Melted.
• Seasonings: You’ll need garlic powder, salt, and Italian seasoning.
• Parmesan: Grated or shredded parmesan cheese.

How to Make Breadsticks

This process is a classic: knead, rise, shape, rise again, and bake. The double rising time helps to create that soft, chewy interior. 

• Make the Dough: I use a stand mixer to proof the yeast, and then knead the rest of the ingredients together into a sticky dough.
• First Rise: Place the dough ball into a greased bowl, cover it, and let it rise in a warm place until doubled in size.
• Shape: Turn out the dough, cut it into twelve slices like a pizza, and roll the slices into long ropes.
• Rise and Bake: Let the ropes rise until puffy, and then bake them in a hot oven until done. 
• Enjoy: Spread the garlic butter topping all over your fresh and warm breadsticks, sprinkle on some Parmesan, and serve warm!

Tips for Success

Here are the most important things I’ve learned about making homemade breadsticks.

• Water Temperature: Whenever you’re working with yeast, you want to dissolve it in warm, but not hot, liquid. Hot liquid will kill the yeast, while cold water won’t activate it. Use water that’s just a little bit warmer than body temperature, around 105°F to 110°F.
• Keading: While the kneaded dough will be fairly sticky, it should also be smooth and elastic. If it’s shaggy or fragile, it should be kneaded more.
• Rising: Let the dough rise in a warm, draft-free area to ensure a good rise. Some people like to rise their dough in the oven with the light on, if it’s cold in the kitchen. Another common spot is in the microwave, with a bowl of steamy hot water for some warmth. However, if you live in a warm area (hello, Florida!), the counter is probably just fine.
• Flavoring: For me, melted butter with garlic and Italian herbs is just the right flavor profile, but you don’t have to stop there! You can experiment with all of your favorite herbs and spices for a variety of breadstick flavors. Think rosemary and black pepper, Herbes de Provence, and more.

What to Eat with Breadsticks

A better question might be, what should you not eat with breadsticks? Because honestly, these are so good, I would serve them at every meal if I could. Check out these recipes for some inspiration!

• Sauce: You can’t go wrong serving these breadsticks with homemade sauces for dipping, like my easy marinara sauce, best alfredo sauce, or even pesto! Served with a dip, they quickly become the perfect appetizer!
• Pasta: Go with everyone’s favorite spaghetti puttanesca, or try something a little different like this comforting million dollar spaghetti! If you prefer pastas in a white sauce with a little spice, try this cajun chicken alfredo!
• Salad: Savor the contrast of hot, fresh bread and cool, crisp salad with this copycat maggiano’s chopped salad. You will crave this recipe, believe me! It’s easy to make and loaded with flavorful goodies.
• Soup: Weather you are feeling a bowl of copycat panera tomato soup or chicken gnocchi soup, these breadsticks will be the perfect accompaniment.

Storing and Reheating Breadsticks

To store any leftover breadsticks, just place them in an airtight container or zip-top bag, and store at room temperature for up to 2 days. You can also store them in the refrigerator for up to 1 week.

To reheat, I recommend warming them in the oven at 350°F, but you could also microwave them for a few seconds until just warmed.

Do Breadsticks Freeze Well?

Absolutely! Cool completely and then freeze in a freezer bag or container for up to 2 months. Before serving, warm them up in the oven at 350°F until heated through.

More Homemade Bread Recipes

• Soft Dinner Rolls
• Dinner Potato Rolls
• Garlic and Herb Homemade Croutons
• Buttery Beer Bread
• Texas Roadhouse Rolls

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Homemade Breadsticks

These golden-brown, homemade breadsticks are blissfully soft on the inside and perfectly crisp on the outside! Brushed with an herbed garlic butter, this breadstick recipe is the best!

Course Appetizers & Snacks

Cuisine American, Italian

Keyword breadsticks, homemade breadsticks, how to make breadsticks, recipe of breadsticks

Prep Time 45 minutes minutes

Cook Time 15 minutes minutes

Resting/Rising Time 1 hour hour 15 minutes minutes

Total Time 2 hours hours 15 minutes minutes

Servings 12

Calories 134kcal

Author Jessica – The Novice Chef

Ingredients

For the Breadsticks

• ¾ cup warm water
• 2 teaspoons active dry yeast
• 1 teaspoon granulated sugar
• 2 tablespoons olive oil
• 1 cup all purpose flour
• 1 cup bread flour
• 1 ½ teaspoon salt

For the Topping

• ¼ cup melted butter
• 1 teaspoon garlic powder
• ½ teaspoon Italian seasoning
• ¼ teaspoon salt
• Finely grated parmesan cheese to taste

Instructions

• In the bowl of a stand mixer, combine the water, yeast and sugar. Let stand for 5 minutes to proof.
• Once frothy, add the olive oil and whisk. Next, add the flours and salt. Use a dough hook to knead the dough. Once the dough has come together, continue kneading for 6 minutes. The dough will be very sticky at this point.
• Roll into a ball and place into a greased bowl. Cover with a damp towel and set in a warm spot to rise for 1 hour or until doubled in size.
• Once the dough has risen, turn it out onto a floured surface. Cut the ball into 12 slices like pizza. Roll each slice into a rope about 10” long. Repeat with the remaining slices. Place each the sticks onto a parchment lined baking sheet leaving a half inch of space between them.
• Preheat the oven to 400°F. Let the breadsticks rise while the oven is preheating for about 10 minutes.
• Bake breadsticks for 15-18 minutes or until golden. Remove from the oven.
• While the breadsticks are baking, mix up the topping. Add the butter, garlic powder, Italian seasoning and salt to a small bowl and whisk to combine.
• Once the breadsticks have been baked, brush the butter mixture over each warm breadstick and then sprinkle parmesan over the top and serve. Serve immediately.

Notes

Store: Store leftover breadsticks in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 1 week. I recommend warming them in the oven at 350°F, but you could also microwave them for a few seconds until just warmed.

Freeze: Cool completely and then freeze in a freezer bag or container for up to 2 months. Before serving, warm them up in the oven at 350°F until heated through.

Water Temperature: Whenever you’re working with yeast, you want to dissolve it in warm, but not hot, liquid. Hot liquid will kill the yeast, while cold water won’t activate it. Use water that’s just a little bit warmer than body temperature, around 105°F to 110°F.

Keading: While the kneaded dough will be fairly sticky, it should also be smooth and elastic. If it’s shaggy or fragile, it should be kneaded more.

Rising: Let the dough rise in a warm, draft-free area to ensure a good rise. Some people like to rise their dough in the oven with the light on, if it’s cold in the kitchen. Another common spot is in the microwave, with a bowl of steamy hot water for some warmth. However, if you live in a warm area (hello, Florida!), the counter is probably just fine.

Nutrition

Calories: 134kcal | Carbohydrates: 16g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 10mg | Sodium: 371mg | Potassium: 32mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 120IU | Vitamin C: 0.01mg | Calcium: 7mg | Iron: 1mg

The post Homemade Breadsticks appeared first on The Novice Chef.

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Pumpkin Cranberry Bread

This Pumpkin Cranberry Bread has the perfect combination of sweet and moist pumpkin bread with tart cranberries in every bite. An easy quick bread recipe that's made in one-bowl and ready to go into the oven in just 10 minutes!

Course Bread, Breakfast, Pumpkin

Cuisine American

Keyword cranberry pumpkin bread, pumpkin cranberry bread

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Total Time 55 minutes minutes

Servings 2 Loaves (16 slices)

Calories 154kcal

Ingredients

• 1 ¾ cup all-purpose flour
• 1 tablespoon pumpkin spice
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 (15 oz) can pumpkin puree not pumpkin pie filling
• 1 cup granulated sugar
• ½ cup light brown sugar well packed
• 2 large eggs
• ½ cup buttermilk
• 1 tablespoon vanilla extract
• 1 ⅓ cups fresh cranberries or dried cranberries

Instructions

• Preheat oven to 350°F. Grease two 8-inch loaf pans with butter. Line with parchment paper to easily lift the loaves out. Set aside.
• In a medium bowl, whisk to combine the flour, pumpkin spice, baking soda, baking powder, and salt. Set aside.
• In a large bowl, whisk to combine the pumpkin, granulated sugar, brown sugar, eggs, and vanilla extract. Slowly whisk in the flour mixture, alternating with the buttermilk, until no lumps remain. Fold in the cranberries.
• Divide batter evenly into the prepared loaf pans. Bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean, or with a few moist crumbs attached. Watch closely, if bread is browning too much on top, lightly cover the top of the bread with foil to prevent it from continuing to brown.
• Let cool for 10 minutes, then lift to remove the bread from pans and set on a cooling rack to cool completely.

Video

Notes

Store: Place any cooled leftovers in an airtight container and store at room temperature for up to three days.

Freeze:You can freeze an entire loaf, or individual slices, for up to 3 months. Allow bread to cool completely, then wrap the entire loaf, or single slices of pumpkin bread, tightly in Saran Wrap. Place the wrapped bread in a freezer friendly ziplock bag and freeze for up to 3 months. For best results, let bread thaw in the fridge for 24 hours before serving.

Muffins: Want to use this recipe to make muffins? Bake them in a standard sized muffin tin for about 18 minutes.

DIY Pumpkin Pie Spice: Combine 4 tsp cinnamon, 2 tsp ginger, 1 tsp cloves, 1/2 tsp nutmeg and 1/2 tsp allspice.

Don’t Over-Mix: Stir the batter just until there are no big lumps and then pour into loaf pan. If you stir too much, you can make your bread tough.

Nutrition

Serving: 1 slice | Calories: 154kcal | Carbohydrates: 34g | Protein: 3g | Fat: 1g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Trans Fat: 0.003g | Cholesterol: 24mg | Sodium: 175mg | Potassium: 108mg | Fiber: 1g | Sugar: 21g | Vitamin A: 4189IU | Vitamin C: 2mg | Calcium: 38mg | Iron: 1mg

The post Pumpkin Cranberry Bread appeared first on The Novice Chef.

What You’ll Love About This Honey Wheat Bread Recipe

• Flavor: This honey wheat bread has a wholesome, slightly sweet, and nutty flavor, which gives it a special depth and coziness. 
• Nutrition: Whole wheat flour provides more nutrients and fiber compared to refined flour, making it a great option for baking! And using natural honey for sweetening reduces the need for processed sugar.
• Texture: Using honey helps retain moisture in the bread, resulting in a soft, tender crumb.
• Versatility: You can use this honey wheat bread for sandwiches, toast, and as a side dish.

If you love homemade bread with a little sweetness, make sure to check out my favorite homemade cinnamon swirl bread, this sweet and tender Puerto Rican Mallorca bread, quick and easy buttery beer bread, or this easy cinnamon bread made with store bought frozen bread dough.

What Is Honey Wheat Bread Made Of?

So what will you need to make this honey wheat bread? Just a few basic pantry staples. Here’s the list: 

• Water and Milk: To dissolve and activate the yeast, these should be warm (not hot).
• Yeast: Regular active dry yeast is fine.
• Honey: Some for activating the yeast, and more for the dough.
• Flour: For the best texture, you’ll need both whole wheat flour and regular all-purpose flour. This recipe uses slightly more whole wheat flour than all-purpose.
• Butter: Softened to room temperature.
• Salt

How to Make Honey Wheat Bread

If you’re familiar with bread baking, you’ll recognize these steps right away. It’s a simple process: knead, rise, shape, rise, and bake.

• Make the Dough. Prove the yeast in the water and milk with a little honey. Then mix in the rest of the ingredients, and knead into a smooth dough.
• First Rise. Place the kneaded dough in a greased bowl, cover it, and let it rise until doubled.
• Shape the Loaves. Split the dough in half, and shape each into a loaf. Put them into greased loaf pans.
• Second Rise. Let the loaves rise until puffy.
• Bake! Bake the risen loaves for about 40 minutes, or until done. Cool completely before slicing and serving.

Helpful Tips

I love getting tips and tricks for my baking recipes, don’t you? A few helpful tips can make all the difference. These are the most important things I’ve learned about baking honey wheat bread.

• Room Temperature Butter: It is best to use room temperature butter for this recipe, as it will be able to be worked into the dough smoothly. The butter should be soft enough to be easily pliable, but still firm enough to hold its shape. For best results, set the butter out on the counter about an hour before making this bread. 
• Water and Milk Temperature: When working with yeast-based recipes such as this one, it’s important to make sure you are using the correct temperature of water/milk. If the liquids are too hot, they will kill the yeast. Too cold, and the yeast won’t be able to activate, resulting in a dough that will not be able to properly rise. The ideal temperature is between 105°F – 110°F. 
• Rising Times: Depending on the temperature of your kitchen, you may need to let the dough rise for more or less time than instructed for the rise times. For the first rise, you want the dough to be doubled in size, but not much under or over. For the second rise, you are looking for nice puffy loaves. 

Serving Suggestions

You can enjoy this bread with everything from a bowl of hot soup to a slathering of your favorite homemade jam. It’s so good with everything! These recipes are just perfect with homemade honey wheat bread.

• Vegetable Soup: This Instant Pot Vegetable Soup is wonderful in cold weather, and so easy to make. Serve it with bread and butter for a satisfying lunch or dinner.
• Homemade Jam: Any homemade jam is amazing on honey wheat bread (especially if there’s a little butter on there too, am I right?). One of our favorites is Chia Cherry Jam, which is gorgeous and easy to make. A little homemade Nutella or lemon curd would also be delicious spread on top!
• Eggs: Toast and eggs are a pretty standard breakfast in our house. Sometimes my kids make scrambled egg sandwiches with their eggs, toast, and a little bit of mayo or butter. This tutorial shows you How to Make Scrambled Eggs: 4 Ways. Doesn’t get easier than that!

Storing Honey Wheat Bread

To store your homemade bread, wrap it in foil, in an airtight container, or in a ziplock bag, and store it at room temperature. It’s important to store your bread in something airtight to maintain the moisture in your bread. Honey wheat bread may be stored this way for up to 5 days.

During storage, the bread will lose the crisp outside and become softer as the moisture in the bread moves toward the surface. If you like the crisp edges, you can always toast it lightly before serving.

Can I Freeze This?

Sure! You can freeze honey wheat bread by cooling it completely and then sealing it in a double layer (such as a layer of foil followed by a zip-top bag, or a layer of plastic wrap followed by a layer of foil). Then mark it with the date, and freeze it for up to six months. Thaw to room temperature before slicing and serving.

More Homemade Bread Recipes

• Homemade Potato Bread
• Irish Soda Bread
• Easy Homemade Bread
• Ciabatta Bread
• Brown Sugar Banana Bread

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Honey Wheat Bread

Soft, tender, fluffy Honey Wheat Bread is baked to a lovely golden brown, with a nice crisp crust. This bread is wonderful as a snack, breakfast, side dish, and more!

Course Bread

Cuisine American

Keyword homemade bread recipe, honey wheat bread, wheat bread, whole wheat bread

Prep Time 30 minutes minutes

Cook Time 40 minutes minutes

Resting/Rising Time 1 hour hour 30 minutes minutes

Total Time 2 hours hours 40 minutes minutes

Servings 2 loaves

Calories 165kcal

Author Jessica

Ingredients

• 1 ½ cup warm water
• ⅔ cup warm milk
• 1 ½ tablespoons active dry yeast
• ⅓ cup + 2 tablespoons honey divided
• 2 ¾ cup whole wheat flour
• 2 teaspoons salt
• 2 cups all-purpose flour
• ½ cup salted butter room temperature

Instructions

• In the bowl of a stand mixer, fitted with a whisk attachment, combine the warm water, warm milk, yeast and 2 teaspoons of honey. Lightly whisk together to combine, then let the mixture sit for 5 minutes until bubbly and frothy.
• Once the mixture has proofed, add in the remaining honey and whisk together. Swap the attachment to a dough hook, then add in the whole wheat flour and salt. Knead until combined.
• Add in the all purpose flour and knead on medium speed until the dough starts to come together. Add in the butter and knead for 6-8 minutes on medium speed, until a smooth, somewhat firm dough forms.
• Once the dough has been kneaded, remove it from the mixing bowl and roll it into a ball. Grease the mixing bowl well, then place the dough back inside. Cover with plastic wrap and let rise for 1 hour, until doubled in size.
• Once doubled in size, transfer the dough onto a clean, lightly floured surface. Split in 2, then roll each dough piece into a loaf shape and pinch the seams together. Place the loaves into well greased loaf pans, then let rise for about 30 minutes until puffy.
• Preheat the oven to 350°F.
• Once the loaves have risen, place them into the preheated oven on the center rack. Bake bread for 40 minutes, until baked through and golden on top. Once baked, remove from the oven and place onto a wire cooling rack to cool completely before slicing.

Notes

Storing:  Bread may be stored in an airtight container at room temperature for up to 5 days. Once stored, the bread will lose the crisp outside and become softer as the moisture in the bread moves toward the surface. If you like the crisp edges, you can always toast it lightly before serving.

Freezing: You can freeze honey wheat bread by cooling it completely, and then sealing it in a double layer (such as a layer of foil followed by a zip-top bag, or a layer of plastic wrap followed by a layer of foil). Then mark it with the date, and freeze for up to six months. Thaw to room temperature before slicing and serving.

Room Temperature Butter: It is best to use room temperature butter for this recipe, as it will be able to be worked into the dough smoothly. The butter should be soft enough to be easily pliable, but still firm enough to hold its shape. For best results, set the butter out on the counter about an hour before making this bread.

Water and Milk Temperature: When working with yeast-based recipes such as this one, it’s important to make sure you are using the correct temperature of water/milk. If the liquids are too hot, they will kill the yeast. Too cold, and the yeast won’t be able to activate, resulting in a dough that will not be able to properly rise. The ideal temperature is between 105°F – 110°F.

Rising Times: Depending on the temperature of your kitchen, you may need to let the dough rise for more or less time than instructed for the rise times. For the first rise, you want the dough to be doubled in size, but not much under or over. For the second rise, you are looking for nice puffy loaves. 

Nutrition

Serving: 1 slice | Calories: 165kcal | Carbohydrates: 26g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 13mg | Sodium: 274mg | Potassium: 93mg | Fiber: 2g | Sugar: 5g | Vitamin A: 157IU | Vitamin C: 0.03mg | Calcium: 20mg | Iron: 1mg

The post Honey Wheat Bread appeared first on The Novice Chef.

Why You’ll Adore This Pumpkin Chocolate Chip Bread Recipe:

If you love pumpkin bread, wait until you try it with rich chocolate chips swirled throughout!

• Indulgent and Sweet: Creamy pumpkin and semisweet chocolate chips combine with brown and white sugar to make a luxurious, decadent bake!
• Moist and Luscious: This pumpkin bread is ultra-moist and tender, with the perfect amount of pumpkin flavor and sweet chocolate chips speckled throughout each slice.
• Easy: The recipe is easy to make and doesn’t require any fancy equipment. If you have a bowl, a whisk and a loaf pan, you are good to go!
• Freezer-Friendly: Do future-you a favor and double this recipe! It freezes beautifully for another easy snack anytime you feel like it. Just grab a slice out of the freezer and let it thaw!

(Oh, and if you love pumpkin and chocolate like I do, be sure to take a look at these Pumpkin Chocolate Chip Cookies, Swirled Nutella Pumpkin Muffins, and Pumpkin Earthquake Cake!) 

Recipe Ingredients

Dreading a recipe with a list of ingredients as long as your arm? Thankfully this one is short, sweet, and simple. For full ingredient amounts and directions, scroll to the printable recipe card at the bottom of this post.

• Flour: All-purpose flour is the basis of this easy bread. 
• Baking Soda: To lighten the bread and help it rise. Make sure you use baking soda, not baking powder.
• Salt
• Eggs: Have the eggs at room temperature for the best results.
• Sugar: Dark brown sugar and regular granulated sugar.
• Pumpkin Puree: Make sure to only use 100% pure pumpkin puree, not pumpkin pie filling, in this recipe.
• Oil: Vegetable oil, or another neutral oil such as canola, avocado, etc.
• Vanilla: I use pure vanilla extract here, but you could also use vanilla bean paste for a more intense vanilla flavor.
• Chocolate Chips: Semi-sweet are my go-to.

What Type of Pumpkin Is Best for Bread?

Canned pumpkin puree is my top choice for pumpkin bread. You could use homemade pumpkin puree as well, but I find that the canned variety provides a very consistent texture and flavor. Always check and make sure to use plain canned pumpkin, and not pumpkin pie filling – pie filling has added sugar, dairy, and other ingredients.

How to Make Pumpkin Chocolate Chip Bread

This no-fuss quick bread recipe comes together in minutes, so it’s perfect for a mostly-hands-off treat that delivers all those cozy vibes. The oven does most of the work here – yay!

• Prep Your Pan. To make it easier to get the bread out of the pan, I like to spray my 9-inch loaf pan with baking spray and then add some parchment paper.
• Mix the Dry Ingredients, then the Wet. Whisk the dry ingredients in one bowl, and beat the wet ingredients in another bowl.
• Combine the Two Mixtures. Add the flour mixture to the pumpkin mixture, mixing until well-combined. Be careful not to over-mix past that point.
• Toss the Chocolate Chips with Flour and Fold In. Take a cup of chocolate chips, toss them with a little flour (this helps them not sink to the bottom of the pan), and fold them into the batter gently.
• Bake. Pour the batter into the pan, top with more chocolate chips, and bake at 350°F for about one hour, or until done. You can cover the loaf with foil halfway through if it’s getting too brown.
• Cool and Enjoy! Cool the bread down before slicing and serving.

Why Is My Pumpkin Bread Tough?

If you’re worried that this chocolate chip pumpkin bread recipe will turn out tough, that’s understandable – quick breads sometimes turn out gummy. The secret is not to over-mix or over-bake. You want the ingredients fully blended, but once you get to that point, stop mixing.

Additionally, check the bread a little early in the baking process so that you can make sure it doesn’t over-bake. Take it out as soon as a toothpick comes out clean, or with a few moist crumbs.

Tips and Variations

These handy tips will tell you all you need to know to make the perfect pumpkin chocolate chip bread.

• Add Nuts: For an extra burst of flavor, add 1/2 cup of chopped nuts such as walnuts or pecans to the batter. For even more nutty flavor, toast the nuts first.
• Extra Spice: If you prefer a stronger taste of pumpkin spice, increase the amount of pumpkin pie spice – or add an extra pinch of ground ginger or cloves.
• Whipped Cream: Serve the bread warm with a dollop of whipped cream for a luxurious treat. To up the ante even more, use Cream Cheese Frosting!
• Chocolate Chips: You can replace the semi-sweet chocolate chips with other options like milk chocolate chips (for a sweeter loaf), dark chocolate chips (for less sweetness), or other options like butterscotch chips or even white chocolate chips.
• Pumpkin Pie Spice: If you don’t have pumpkin pie spice on hand or prefer to make your blend, you can make your own using these spices:
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon ground cloves

How Long Does Fresh Pumpkin Bread Last?

Freshly baked homemade pumpkin bread can be stored at room temperature, which is great if you don’t really want to serve it cold. It’s also great cold, though – especially if you live in Florida like I do, where “Fall” really means “Even More Summer.”

Either way, store it tightly wrapped or sealed in an airtight container. It will keep for 3 to 4 days at room temp, or about one week in the fridge. To extend its shelf life, you can refrigerate the bread for up to 1 week. Make sure to bring it to room temperature or warm it slightly before serving.

Does Chocolate Chip Pumpkin Bread Freeze Well?

Yes, pumpkin chocolate chip bread freezes well! Just make sure the bread has completely cooled, and then wrap it in a couple of layers of plastic wrap and/or foil. A freezer friendly ziplock bag will also work! Mark with the date, and freeze for up to three months. When you’re ready to enjoy the bread, thaw it in the refrigerator overnight or at room temperature for a few hours.

More Fall Baking Recipes

• Pumpkin Cream Cheese Bread
• Easy Pumpkin Pie Cheesecake
• Brown Sugar Apple Cake
• Pecan Pie Cinnamon Rolls
• Pumpkin Roll with Toffee Filling
• Pumpkin Cupcakes
• Best Pumpkin Cheesecake

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Pumpkin Chocolate Chip Bread

Moist and delicious Pumpkin Chocolate Chip Bread combines irresistible chocolate and rich, warm pumpkin in one easy quick bread recipe. This is the perfect fall breakfast, snack, or dessert!

Course Desserts

Cuisine American

Keyword chocolate chip pumpkin bread, easy quick bread, pumpkin bread, pumpkin chocolate chip bread, the best pumpkin bread

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 10 slices

Calories 422kcal

Author Jessica – The Novice Chef

Ingredients

• 1 ½ cups (plus 1 tablespoon) all-purpose flour divided
• 2 teaspoons pumpkin pie spice
• 1 teaspoon baking soda
• ½ teaspoon salt
• 2 large eggs at room temperature
• ½ cup packed dark brown sugar
• ½ cup granulated white sugar
• 1 cup pumpkin puree
• ¾ cup vegetable oil
• 1 teaspoon pure vanilla extract
• 1 cup (plus 2 tablespoons) semi-sweet chocolate chips divided

Instructions

• Preheat your oven to 350°F (175°C). Grease a 9×5 loaf pan with non-stick baking spray and line the bottom with parchment paper. Set aside.
• In a medium bowl, whisk to combine 1 ½ cups flour, pumpkin pie spice, baking soda, and salt. Set aside.
• In another bowl, beat the eggs, brown sugar, and granulated sugar for about a minute using a hand blender or whisk.
• Add the pumpkin puree, vegetable oil, and vanilla extract to the wet mixture. Mix until well combined.
• Slowly add the flour mixture to the wet mixture, mixing until everything is well combined, but do not over-mix.
• Coat about 1 cup of chocolate chips with the remaining tablespoon of flour to prevent them from sinking to the bottom of the batter. Then gently fold the flour-coated chocolate chips into the batter using a spatula.
• Transfer the batter to the prepared loaf pan and smooth the top with a spatula. Sprinkle the remaining 2 tablespoons of chocolate chips over the top of the bread.
• Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. (If your bread is browning too quickly, lightly cover bread with foil halfway through baking to stop the top from browning.)
• Once done, remove the bread from the oven and let it cool in the loaf pan on a wire rack for 10 minutes.
• After cooling, carefully remove the bread from the pan, slice it, and serve as desired.

Notes

Storage: Store cooled bread, tightly wrapped or sealed in an airtight container, at room temperature for 3 to 4 days. To extend its shelf life, you can refrigerate the bread for up to 1 week. Make sure to bring it to room temperature, or warm it slightly, before serving.

Add Nuts: For an extra burst of flavor, add 1/2 cup of chopped nuts such as walnuts or pecans to the batter. For even more nutty flavor, toast the nuts first.

Chocolate Chips: You can replace the semi-sweet chocolate chips with other options like milk chocolate chips (for a sweeter loaf), dark chocolate chips (for less sweetness), or other options like butterscotch chips or even white chocolate chips.

Pumpkin Pie Spice: If you don’t have pumpkin pie spice on hand or prefer to make your blend, you can make your own using these spices:

• • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon ground cloves

Nutrition

Serving: 1slice | Calories: 422kcal | Carbohydrates: 47g | Protein: 5g | Fat: 25g | Saturated Fat: 7g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 38mg | Sodium: 247mg | Potassium: 204mg | Fiber: 3g | Sugar: 28g | Vitamin A: 3877IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 3mg

The post Pumpkin Chocolate Chip Bread appeared first on The Novice Chef.

Why You’ll Love These Buñuelos de Viento

Have you ever eaten buñuelos de viento? These pretty little fritters are more than just desserts; they are a festive favorite that’s perfect for every occasion! Here’s why:

• Crispy, Fluffy Texture: The name “buñuelos de viento” means fritters of the wind, and once you bite into their airy, fluffy goodness you’ll see why.
• Sweet and Light: These pastries are a delicious sweet treat, but they’re not too rich. You won’t be able to resist them with their perfectly light and crisp bite and sweet cinnamon-sugar coating.
• Traditional Favorite: There’s a reason this recipe is so beloved in Mexico. It’s an old-fashioned fried pastry that is basically heaven on a plate.
• Easy to Make: Don’t be intimidated by the look of buñuelos de viento. They may be gorgeous, but they’re not hard to make at all. Honestly, the hardest part is waiting for them to cool enough to be able to take that first bite!

What Are Buñuelos de Viento?

Before we get lost in fluffy clouds of yumminess, let’s talk about what these classic pastries are. There are a few different recipes out there that are similarly named, but these Mexican buñuelos de viento are rosette – or snowflake – shaped pastries (there are other shapes, too, but those are the main shapes) that are fried in oil, and often sprinkled with cinnamon-sugar afterward.

The secret to their pretty shape is the metal mold used to make them (that’s why these treats are also sometimes called buñuelos de molde). They’re a must-have for the holiday season, but also tend to show up at any special event. Utterly light and crispy, they are sort of similar to funnel cakes, and a bit like churros, but they have their own unique texture and flavor. Basically, they’re amazing, you’re gonna love them, let’s eat!

The Ingredients You’ll Need

You probably already have all the ingredients on hand to make these tasty treats. For full ingredient amounts and directions, scroll to the printable recipe card at the bottom of this post.

For the Cinnamon Sugar

• Sugar: You will want to use regular granulated sugar.
• Cinnamon: Use a good-quality ground cinnamon, and be sure to check the expiration date! Out-of-date spices can often be bitter or bland.
• Salt

For the Buñuelos

• Oil: Vegetable oil or canola oil, for frying. Please don’t use olive oil or coconut oil for this!
• Flour: All-purpose flour.
• Baking Powder: Make sure you use baking powder, not baking soda.
• Sugar: Again, you’ll want granulated sugar.
• Egg: A large, whole egg. Whisk the egg before adding it to your mixture.
• Vanilla: Pure vanilla extract gives the best flavor.
• Butter: Unsalted butter, melted.
• Milk: Whole milk.

How to Make Buñuelos de Viento

Ready to get started making your own buñuelos de viento? It’s so easy, and honestly, it’s pretty fun. Let’s do this!

• Make the Cinnamon Sugar. Whisk the granulated sugar, ground cinnamon, and salt. Set aside.
• Make the Batter. Whisk the dry ingredients in a medium-sized bowl, and then add the wet ingredients. Stir the mixture until you get a smooth, runny batter.
• Heat the Mold. Dip the metal end of the buñuelo mold into the hot oil for 10 seconds.
• Make a Buñuelo. Dip the hot metal end of the mold into the batter, shake off any excess, and then dip it into the oil to fry for 10 to 15 seconds. Twirl the mold so that the buñuelo loosens and falls off into the batter, and fry it for a few seconds longer until golden.
• Add Cinnamon Sugar. Carefully remove the buñuelos from the oil using a slotted spoon, and toss them in cinnamon sugar. Enjoy!

Helpful Tips and Tricks

Old-fashioned recipes like this are a joy to make, and everyone is always excited to munch their fair share of the crispy, crunchy results. But before you start frying, be sure to check out these helpful tips to guarantee success:

• Different Size Molds: You can buy different molds for your buñuelos de viento. Most Mexican molds are larger, about five inches across, while European molds tend to be a bit smaller – about three inches across. If you use a big mold, you’ll get fewer buñuelos. If you use a smaller mold, you’ll get more buñuelos.
• Drying the Mold: After you heat the mold in the hot oil, be sure to tap it dry on clean paper towels or a clean kitchen towel. If you don’t, it will be too oily to pick up the batter.
• Releasing the Buñuelo from the Mold: After frying for 10 to 15 seconds, the buñuelo should slip off of the mold into the oil. If it sticks a little, you can use a fork or toothpick to help it detach.
• Hollow Side Down: Drain these little guys with the hollow side down, so that the oil can drain out. If you drain them hollow side up, the oil will sit in the creases and absorb into the buñuelo.
• Orange Zest, Brandy, and More: My simple recipe uses just vanilla for flavoring, but you could also add ingredients like orange zest, a spoonful of brandy (omit the vanilla if you do this), etc.

How to Store and Reheat Buñuelos de Viento

These pretty little treats have a way of disappearing like, well, the wind! But if you find that you have a few leftovers, don’t fret – they store suprisingly well. In fact, they’re often given as gifts because they will stay crispy for a few days.

To store them, keep them in an airtight container or a tightly-sealed plastic or cellophane bag. Don’t put them in the fridge. Room temperature is best. Then, enjoy them as they are, or bake them at about 350°F for a few minutes to serve them warm.

Can I Freeze These?

Sure! In fact, you may want to make extras just to freeze for later. Make sure you cool them down completely before freezing them. I recommend wrapping each one individually (use plastic wrap or foil), and then freezing them all in a big zip-top bag. Thaw before reheating or serving.

More Tasty Latin Desserts

• Best Classic Flan
• Mazapan Candy
• Dulce de Leche Cake
• Creamy Queso Flan
• Camote con Dulce
• Buñuelos
• Orejas (Palmiers)

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Buñuelos de Viento

This crisp, light Mexican treat is fun and easy to make, and tastes like heaven! You'll love serving homemade Buñuelos de Viento for the holidays and more.

Course Dessert

Cuisine Mexican

Keyword buñuelo de viento, buñuelos, buñuelos de viento

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 25 buñuelos

Calories 80kcal

Author Jessica – The Novice Chef

Ingredients

For the Cinnamon Sugar:

• 1 cup granulated sugar
• 1 teaspoon ground cinnamon
• ¼ teaspoon salt

For the Buñuelos:

• 3 to 4 cups vegetable oil for frying
• ¾ cup all-purpose flour
• ¼ teaspoon baking powder
• ½ tablespoon granulated sugar
• 1 large egg whisked
• ½ teaspoon vanilla extract
• 1 tablespoon unsalted butter melted
• ½ cup whole milk

Instructions

• Whisk the granulated sugar, ground cinnamon, and salt in a medium-sized bowl until well combined. The bowl needs to be large enough to fit 1-2 buñuelos inside. Set it aside.
• Pour the oil into a medium-sized pot. Place it over medium-high heat. Bring it up to 350°F. (I highly recommend using a candy thermometer clipped to your pot to ensure your oil stays at the correct temp while frying.)
• While the oil heats up, whisk to combine the flour, baking powder, and granulated sugar in a medium-sized bowl until well combined. Add the egg, vanilla extract, melted butter, and milk. Stir the mixture until you get a smooth, runny batter. If it's too dry, add another tablespoon of milk at a time until it reaches the right consistency.
• Dip the metal end of the mold into the hot oil for 10 seconds. Then dry the mold on a paper towel. (Don't skip this step otherwise the batter will stick to the mold. Repeat this step for every buñuelo.)
• Dip the hot metal end of the buñuelos mold into the batter until it's completely covered. Quickly shake off any excess batter. Immediately dip it into the oil. Let it fry for 10-15 seconds. Gently twirl the mold using the handle to begin loosening the buñuelo. Once it releases, let the buñuelo fry for another 10-15 seconds or until golden. Repeat for all the batter.
• Carefully remove the buñuelos from the oil using a slotted spoon or kitchen tongs. Place them in the bowl of cinnamon sugar. Toss until completely covered. Serve and enjoy.

Notes

Storage: To store leftovers, keep them in an airtight container or a tightly-sealed plastic or cellophane bag. Don’t put them in the fridge. Room temperature is best. Then, enjoy them as they are, or bake them at about 350°F for a few minutes to serve them warm.

Drying the Mold: After you heat the mold in the hot oil, be sure to tap it dry on clean paper towels or a clean kitchen towel. If you don’t, it will be too oily to pick up the batter.

Releasing the Buñuelo from the Mold: After frying for 10 to 15 seconds, the buñuelo should slip off of the mold into the oil. If it sticks a little, you can use a fork or toothpick to help it detach.

Hollow Side Down: Drain these little guys with the hollow side down, so that the oil can drain out. If you drain them hollow side up, the oil will sit in the creases and absorb into the buñuelo.

Orange Zest, Brandy, and More: My simple recipe uses just vanilla for flavoring, but you could also add ingredients like orange zest, a spoonful of brandy (omit the vanilla if you do this), etc.

Nutrition: Please note that nutrition facts are estimates only, and can vary depending on your ingredients, the size mold you use, how hot your oil is, etc.

 

Nutrition

Serving: 1 buñuelo | Calories: 80kcal | Carbohydrates: 8g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 0.05g | Cholesterol: 9mg | Sodium: 32mg | Potassium: 13mg | Fiber: 0.1g | Sugar: 6g | Vitamin A: 33IU | Vitamin C: 0.003mg | Calcium: 11mg | Iron: 0.2mg

The post Buñuelos de Viento appeared first on The Novice Chef.