Category: Sallys Baking Addiction

Rough Puff Pastry

What Is Rough Puff Pastry?

Rough puff pastry is also known as quick pastry and become really popular with professionals and home bakers because you get bakery-style puff pastry without precise shaping and laminating butter with dough. Cookbook author and chef Claire Saffitz has a wonderful recipe for it. The trick is to work large pieces of cold butter into dry ingredients and hydrate it all with ice cold water (as if you were making pie crust). Sometimes bakers grate butter into the mix or use a food processor. There’s lots of ways to make rough puff pastry.

With this recipe, I stick with cold cubes of butter and use my hands to rub the butter into the flour mixture. Your hands are your best tool and method here because it’s nearly impossible to over-mix the dough this way. If the dough is over-mixed and you break down the butter too much, you’ll lose layers.

  • Can I use a food processor, pastry cutter, or other mixer? I do not recommend it. These tools slice down the butter too much and you’ll lose a lot of flaky layers. I tried and it’s not worth it because the result is closer to a greasy pie dough than a layered puff pastry. (Still good, but not the goal here.)

Rough Puff Pastry Details

  • Taste: Buttery, hardly sweetened, a little salty.
  • Texture: Ahh, the best part. Each bite has oodles of crispy, crackly layers of light and buttery pastry. This pastry is one of the FLAKIEST doughs I’ve ever worked with and comes close to croissants territory. (But made in a fraction of the time!)
  • Ease: I categorize this as an intermediate baking recipe. While it’s not nearly as involved as homemade croissants or homemade cruffins, it’s certainly not as easy as using store-bought frozen puff pastry. You need to flatten and fold the dough 6x, but there’s no chilling between each time so the recipe moves quicker than traditional homemade puff pastry.
  • Time: The dough requires 2 separate refrigeration steps, but the 2nd one is only 15 minutes. You can easily make this dough in a few hours or over the course of 2 days. I always appreciate make-ahead dough where you have plenty of options in terms of timing. You can also freeze the dough, too.

Just 5 Ingredients in the Rough Puff Dough

This shortcut pastry dough comes together with flour, sugar, salt, cold butter, and cold water.

  • Why do the butter and water have to be cold? It’s important for the butter to stay cold so it doesn’t melt and soak up all the flour. We want the butter to stay solidified as we roll, shape, fold, and flatten this dough because if it melts before baking, you lose all the flakes. Game over. You see, when the butter melts in the oven, it creates steam and that steam separates the dough into multiple flaky layers. Cold butter is what makes cheddar biscuits and scones flakey too!

Rolling & Folding

Step by step photos of this process are below the recipe.

After you prepare the dough and chill it in the refrigerator for at least 2 hours (1st refrigeration), you will begin rolling it out with a rolling pin and folding it like a business letter, rolling it out again, folding again, and so on. You will roll + fold it a total of 6 times before refrigerating again for at least 15 minutes (2nd refrigeration).

The photo below shows what the center of your dough looks like after all the rolling and folding. *Note that I sliced a sliver off the end so I could show you this!

Uses for This Rough Puff Dough

After the 2nd refrigeration, you can use this dough for:

Handmade Puff Pastry (Rough Puff Method)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 50 reviews
  • Author: Sally McKenney
  • Prep Time: 3 hours
  • Cook Time: 0 minutes
  • Total Time: 3 hours
  • Yield: about 1 lb. (454g) dough

Use this in-depth tutorial to learn how to make a from-scratch puff pastry dough variation. The homemade dough comes together using a “rough puff” method where you carefully work butter into your dry ingredients and then fold and flatten the dough many times to create countless flaky layers. Make sure you start with very cold butter. This recipe is also in my cookbook, Sally’s Baking 101.

Ingredients

  • 1 and 1/3 cups (167g) all-purpose flour (spooned & leveled), plus more as needed
  • 1 teaspoon granulated sugar
  • 1/2 teaspoon salt
  • 3/4 cup (12 Tbsp; 170g) unsalted butter, very cold and cubed
  • 6–8 Tablespoons (90–120g/ml) ice-cold water

 

Instructions

    1. Make the dough: In a large bowl, whisk the flour, sugar, and salt together. Place the cold and cubed butter on top. Gently toss the flour and butter together with your hands, and then briefly rub the butter into the flour to begin combining them, as you can see in the video tutorial. You do not want to break down the butter too much in this step. I do not recommend a food processor, pastry cutter, or mixer for this step because it will break down the butter too much.
    1. At this point, the butter is still in large cubes/chunks. Begin adding the ice-cold water, 1 Tablespoon (15g/ml) at a time, using your hands to toss the mixture together after each addition. (I usually start with 2 Tablespoons of water before I begin tossing together.) You can use a spatula or spoon for tossing, but I really do recommend your hands so you get a good feel of the dough. As the dough begins to hydrate after about 4 Tablespoons of water, you can start lightly squeezing or clumping the dough together with your hands to help bring it together. Mixture will still be very shaggy, as you can see in the video and photos. If your dough feels sticky and wet before adding 6 Tablespoons of water, mix in 1 Tablespoon of flour (your butter was likely too warm—you can continue with the recipe, but the dough may not be as flaky).
    2. Pour the shaggy clump of dough out onto a lightly floured work surface. There should still be large chunks of butter at this point. With lightly floured hands, begin patting the dough down until it’s 3/4–1 inch thick, about a 5×8-inch rectangle. Fold the dough into thirds as if you were folding a business letter. Use your hands to gently flatten and smooth out any cracks in your dough. Wrap it tightly in plastic wrap or parchment paper, or place into an airtight container.
    3. 1st refrigeration: Refrigerate the dough for at least 2 hours and up to 24 hours.
  1. Roll & Fold: Take the dough out of the refrigerator to begin the “rolling and folding” process. If the dough chilled for longer than about 3 hours, it’s likely very stiff, so let it rest for about 5 minutes before you begin rolling. Lightly flour a work surface. The dough gets sticky, so make sure you have more flour nearby as you roll and fold. Using lightly floured hands, gently flatten the dough into a small square. Using a rolling pin, roll the dough into a rectangle that’s 1/2 inch thick, about 6×12 inches. The exact dimensions are not important, but the thickness is. As you roll, it’s best to flip the dough over once or twice to make sure it’s not sticking to your work surface. Lightly flour your work surface as needed. Fold the rectangle into thirds as if it were a business letter. (See photos and video tutorial.) Turn it 90 degrees and roll it out into a 1/2-inch-thick rectangle again. Fold into thirds again. Turn it 90 degrees. You’ll repeat rolling and folding 4 more times for a total of 6 times.
  2. 2nd Refrigeration: Wrap the dough tightly and refrigerate for at least 15 minutes and up to 24 hours before using in your recipe. You can also freeze the dough at this point. See Notes.
  3. Use wherever you would use frozen store-bought puff pastry. To bake plain, roll pastry dough into a 10×16-inch rectangle and place on a lined baking sheet. Brush all over with egg wash (1 large egg whisked with 1 Tbsp milk), and bake at 400°F (204°C) until golden brown and puffy, about 25–28 minutes.

Notes

  1. Make Ahead & Freezing Instructions: Prepare as instructed in steps 1–3. At this point the dough can be refrigerated up to 24 hours (see step 4). You can also prepare the dough through step 5. At this point the dough can be refrigerated for up to another 24 hours (see step 6). During or after this second chilling time, you could also freeze the dough for up to 1 month. (I don’t recommend freezing the dough before the rolling and folding step.) Thaw overnight in the refrigerator before using in a recipe that calls for 1 lb. puff pastry dough (or 1 store-bought package with 2 sheets puff pastry).

Find it online: https://sallysbakingaddiction.com/rough-puff-pastry/

 

Baked Teriyaki Chicken

Baked Pineapple Teriyaki Chicken

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 38 reviews
  • Author: Sally McKenney
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: serves 4

Ready in under an hour, baked pineapple teriyaki chicken is a quick dinner recipe for busy nights. The thick and delicious homemade teriyaki sauce adds tons of fresh, bold flavor—and you control the ingredients, sodium, and spice. Serve with rice or quinoa and vegetables for a wholesome meal.

Ingredients

    • 1 Tablespoon cornstarch
    • 1 Tablespoon room-temperature water
    • 1/4 cup (50g) light or dark brown sugar
    • 2 Tablespoons (43g) honey
  • 1/2 cup (120ml) soy sauce
  • 1/4 cup (60ml) apple cider vinegar
  • 1 garlic clove, minced
  • 2 Tablespoons minced fresh ginger (or 1/2 teaspoon ground ginger)
  • 1/4 teaspoon freshly ground black pepper
  • 4 skinless boneless chicken breasts (about 2 lbs. total)
  • 1 cup (175–190g) fresh or canned pineapple chunks*
  • optional: chopped scallion/green onion and sesame seeds, for garnish

 

Instructions

    1. Use a fork to whisk the cornstarch and water together in a small bowl. It will be a thick, milky liquid. Combine the cornstarch mixture, brown sugar, honey, soy sauce, vinegar, garlic, ginger, and pepper in a small saucepan over low heat. Whisking occasionally, bring to a boil. Once boiling, stop whisking and allow to boil for 2 minutes, or until the sauce coats the back of a spoon and is the consistency of maple syrup. Turn off the heat and set aside for at least 10 minutes, allowing it to cool and thicken.
    2. Meanwhile, preheat oven to 400°F (204°C). Lightly grease a 2–3-quart baking dish, such as a 10-inch baking pan, 11×7-inch baking pan, shallow 9×13-inch pan, or 10-inch cast iron skillet. In the photos, I used this exact pan. Set aside.
    3. Pat the chicken dry with paper towels. Arrange in the prepared pan. Add the pineapples on top and all around the chicken. Pour sauce on top, then turn the chicken over to make sure every inch is coated in the sauce. Use a basting/pastry brush if needed.
    4. Bake uncovered for 30–32 minutes or until the chicken is completely cooked through (internal temperature should be at least 165°F (74°C)). This is optional: at the 25-minute mark, remove from the oven and carefully slice the chicken into chunks, then return to the oven. The smaller the chicken pieces, the more sauce they’ll soak up. You can also cut up the chicken prior to cooking.
  1. Sprinkle green onion and sesame seeds on top and serve the chicken and pineapple with sauce from the pan poured on top. Store leftovers in the refrigerator for up to 5 days.

Notes

    1. Make Ahead Instructions: The teriyaki sauce, prepared in step 1, can be made 1 day in advance and stored in the refrigerator. You can even prepare the dish and chicken through step 3, cover the pan tightly, and keep in the refrigerator for up to 1 day. Bring to room temperature, and then bake as directed.
    2. Special Tools (affiliate links): Glass Mixing Bowl | Whisk | Saucepan | Casserole Dish (any similar size will work; I used this pan in photos) | Pastry Brush
    3. For a rounded out meal, serve with broccoli, rice, quinoa, baked sweet potatoes, or anything to soak up the delicious teriyaki sauce.
    4. Pineapple: You can use fresh, canned (drained), or even frozen pineapple. If using frozen, thaw and pat dry first. You can also skip the pineapple altogether if desired, or replace with 1 cup sliced red bell pepper.
  1. Slight updates in 2025: I increased the sauce’s boiling time from 1 minute to 2 minutes to allow for a thicker sauce. You will also pat the chicken dry, which helps the sauce coat it easier.

Find it online: https://sallysbakingaddiction.com/easy-healthy-dinner-baked-pineapple-teriyaki-chicken/

Zucchini Noodles with Chicken

Skillet Bruschetta Chicken Dinner

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 22 reviews
  • Author: Sally McKenney
  • Prep Time: 2 hours
  • Cook Time: 25 minutes
  • Total Time: 2 hours, 25 minutes
  • Yield: serves 4

Here is a healthy, light, and simple recipe for bruschetta chicken with zucchini noodles cooked in 1 pan.

Ingredients

    • 1.5 pounds (680g) skinless boneless chicken breasts
    • 1 cup + 2 Tablespoons (267ml) Italian dressing, divided
    • 1 teaspoon Italian seasoning, optional
    • 1 pound (454g) tomatoes, chopped (about 3 cups chopped)
    • 3 Tablespoons (3g) chopped basil leaves
    • 2 whole garlic cloves, minced (about 1/2 teaspoon minced)
  • salt and freshly ground black pepper to taste
  • 2 Tablespoons olive oil
  • 1.5 lbs (about 680g) zucchini, spiralized into noodles*
  • optional for topping: freshly grated parmesan cheese & more basil

 

Instructions

    1. Marinate the chicken in advance: Place chicken breasts into a large zipper food storage bag or shallow dish/container. Mix 1 cup (240ml) of dressing and Italian seasoning, if using, together and pour on top of chicken. Turn chicken to coat. Seal the bag/cover the dish and refrigerate for 2—24 hours.
    2. Make the bruschetta topping in advance: Combine the chopped tomatoes, chopped basil leaves, minced garlic, and the remaining 2 Tablespoons of Italian dressing. Add salt and freshly ground pepper to taste. You should end up with about 2 and 1/2 cups (475g) of the bruschetta mixture. Cover tightly and refrigerate for 2—24 hours.
  1. Cook the chicken: In a large skillet, heat 1 Tablespoon of olive oil over medium heat. Add the marinated chicken (discard marinade), cover, and cook for 10–15 minutes, turning a few times. You want the chicken nice and golden-brown on the outside while fully cooked inside. (Chicken is considered done when an instant read thermometer reads the center of the thickest part as at least 165°F (74°C).) Remove the chicken to a cutting board; do not clean out skillet. Slice the chicken.
  2. Cook the zucchini noodles: Add 1 Tablespoon of olive oil to the skillet, followed by the zucchini noodles (see Notes if using frozen zucchini noodles) and about 1 cup of the bruschetta topping. Cook for 5 minutes, stirring occasionally. The noodles will cook down, absorbing the flavors. Remove from heat and carefully drain off most of the liquid.
  3. Return the skillet to the stovetop, and add the sliced cooked chicken and the remaining bruschetta mixture. Cook, stirring, for about a minute, until warmed through. Serve immediately, topped with grated parmesan cheese and more fresh basil, if desired.
  4. Leftovers keep well in the refrigerator for a few days. Reheat in the microwave or covered on the stove over low heat until warmed.

Notes

    1. Special Tools (affiliate links): Spiralizer | 10-inch Skillet | Tongs | Glass Container
    2. Chicken: You need 4 medium-sized (about 6 ounces or 170g each) boneless skinless chicken breasts, about 1.5 pounds (680g) total.
    3. Zucchini: Zucchini varies greatly in size, but I use about 1.5 pounds (about 680g) of zucchini, which is usually about 3-4 medium zucchini. This recipe is very forgiving if you have more or less than exactly 1.5 pounds. If you do not have a spiralizer, you can simply slice the zucchinis into super thin strips instead, or use a vegetable peeler to slice ribbons. You can use frozen zucchini noodles, no need to thaw. In step 4, cook with 1 Tablespoon olive oil as directed but do not add the bruschetta topping yet. Cook for 4 minutes, drain all liquid, then add 1 cup bruschetta topping and cook for 5 minutes, stirring occasionally. Remove from heat and carefully drain off most liquid. Continue with step 5.
  1. Can I use regular pasta? If you prefer to use regular pasta instead of zucchini noodles, I recommend using 1 pound of angel hair pasta. Cook and drain it according to package directions. I suggest tossing the cooked and drained pasta with a scant 1/2 cup tomato sauce before adding to the skillet in step 5, for added flavor. The zucchini noodles absorb a lot of flavor from the pan, but regular pasta doesn’t.

Find it online: https://sallysbakingaddiction.com/skillet-bruschetta-chicken-dinner/

Zucchini Fritters

Zucchini Fritters (with Creamy Yogurt Sauce)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 28 reviews
  • Author: Sally McKenney
  • Prep Time: 20 minutes
  • Cook Time: 6 minutes
  • Total Time: 35 minutes
  • Yield: 10-12 fritters

Enjoy warm and flavorful zucchini fritters with cool, creamy, and refreshing yogurt sauce. This recipe is really easy, and makes for a wonderful vegetarian meal or side dish. Squeezing liquid out of the shredded zucchini in step 2 is the most important step. Use a box grater to shred the zucchini.

Ingredients

Creamy Yogurt Sauce

  • 1/2 cup (120g) plain Greek or regular yogurt (or sour cream)
  • 1 Tablespoon chopped fresh parsley
  • 1 Tablespoon chopped fresh mint
  • 1 Tablespoon chopped fresh dill
  • 1 Tablespoon fresh lemon juice
  • 1 Tablespoon (15ml) olive oil
  • 1 teaspoon honey
  • 1/4 teaspoon garlic powder
  • salt and fresh ground black pepper, to taste

Fritters

    • 3 cups (about 360g) shredded zucchini (2 medium zucchini, about 3/4–1 lb.)
    • 1/3 cup (45g) finely chopped yellow onion
    • 1 and 1/2 teaspoons salt, divided
    • 1 large egg
  • 2 garlic cloves, minced
  • 2 Tablespoons chopped fresh parsley
  • 1 Tablespoon chopped fresh mint
  • 1 Tablespoon chopped fresh dill
  • 1/2 teaspoon freshly ground black pepper
  • 1/3 cup (40g) fine cornmeal
  • 1 Tablespoon (8g) cornstarch
  • 1 teaspoon baking powder
  • 3 Tablespoons (45ml) olive oil

 

Instructions

    1. Make the yogurt sauce: Whisk all of the yogurt sauce ingredients together except for the salt and pepper. Taste, then add salt/pepper to taste. Cover and refrigerate until ready to serve, or up to 3 days.
    1. Make the fritters: Line a large bowl with a few paper towels or a clean, thin kitchen towel. (You can also use a cheesecloth for this step.) Place the shredded zucchini and onion inside. Add 1 teaspoon salt, and gently mix together. Top with another paper towel and press down so the paper towels begin absorbing some liquid. Lift everything up using the bottom paper towel and, over the sink, wring/squeeze out as much liquid as you can. The goal is to remove as much moisture from the zucchini as possible. Give your hands a break if needed, then return to squeezing out more liquid. You will be amazed how much liquid you wring out!
    2. Whisk the egg, remaining 1/2 teaspoon salt, garlic, parsley, mint, dill, and pepper together in a large bowl until combined. Fold in the vegetables, and then whisk in the cornmeal, cornstarch, and baking powder until everything is combined.
    3. Heat the oil in a large skillet over medium heat. Once the skillet is hot, scoop up around 2 Tablespoons of the zucchini mixture. Place the mixture onto the hot skillet and gently flatten with a spatula. Repeat with a few more, making sure not to overcrowd the skillet. Cook until golden brown, about 3 minutes. Flip, then cook for 3 more minutes on the other side. Transfer to a paper towel-lined plate, then repeat with the remaining zucchini mixture.
    4. Serve warm fritters with yogurt sauce.
  1. Cover and store leftovers in the refrigerator for up to 1 week. Reheat in the microwave, or use an air fryer at 375°F (191°C) for 3–4 minutes. You can also place them on a lined baking sheet and bake at 375°F (191°C) for 8–10 minutes.

Notes

    1. Make Ahead Instructions: You can make the creamy yogurt sauce up to 3 days in advance. See step 1. You can also prepare the zucchini fritter mixture up to 24 hours ahead of time. Cover tightly and keep refrigerated. Liquid will begin to pool at the bottom of the bowl during this time. When ready to cook, stir in a sprinkle of cornmeal if needed to help absorb some of the liquid.
    2. Freezing Instructions: Cool fritters completely, then place in a freezer-friendly container and freeze for up to 3 months. Thaw before reheating. See step 6 for reheating instructions.
    3. Special Tools (affiliate links): Box Grater | Glass Mixing Bowls | Whisk
    4. Yogurt: You can use plain nonfat, low-fat, or full-fat Greek or regular yogurt. You could also use sour cream.
    5. Mint: Feel free to skip the mint in both the yogurt sauce and fritters. (Though it does add lovely flavor!) You can replace with more parsley and/or dill, or another herb of choice.
  1. Can I Make These Without Cornmeal & Cornstarch? Yes. Skip both and use 1/2 cup (62g) all-purpose or whole wheat flour instead. For a GF option, you can try using 6 Tablespoons (about 45g) of ground flaxseed.

Find it online: https://sallysbakingaddiction.com/zucchini-fritters/

Chopped Chicken Salad

Southwestern Chopped Chicken Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 50 reviews
  • Author: Sally McKenney
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: serves 6

This flavor and texture-packed Southwestern Chopped Chicken Salad comes together in minutes and you can get started on it the day before.

Ingredients

    • 6 cups chopped romaine lettuce
    • 6 cups cubed cooked chicken*
    • 1 and 1/2 cups corn
    • 1 and 1/2 cups black beans
    • 1 and 1/2 cups (225g) tomatoes, chopped
    • 1 avocado, diced
  • 1/2 red onion, diced
  • 3/4 cup shredded cheddar cheese
  • 1 cup crushed tortilla chips
  • handful chopped cilantro

Dressing

  • 1/2 cup plain Greek yogurt (we use nonfat)
  • 3 Tablespoons extra virgin olive oil
  • 2 teaspoons honey
  • 2 teaspoons apple cider vinegar
  • 1 teaspoon minced garlic
  • 2 Tablespoons lime juice
  • 1/2 jalapeño, finely diced
  • 2 heaping teaspoons taco seasoning (we use mild)
  • salt, to taste and if needed

 

Instructions

  1. Add all of the salad ingredients to a large bowl. (If you’re not serving it right away, add the tortilla chips on last right before serving. They’ll stay crunchy that way.)
  2. Whisk the dressing ingredients together, except for the salt. Taste, then add salt to your preference.
  3. Spoon dressing over salad, then toss to combine. Serve cold.

Notes

    1. Make ahead tip: You can prepare this salad the day before through step 3. The flavors get even better on day 2. Add the tortilla chips right before serving.
    2. Special Tools (affiliate links): Glass Mixing Bowls | Whisk
    3. Chicken: For the grilled chicken, we drizzle 1 pound of boneless skinless chicken breasts (about 2-3 breasts) with olive oil and season with salt and pepper before grilling until cooked through. This equals about 5-6 cups of cubed chicken. You could also use store-bought rotisserie chicken or just any leftover cooked chicken you have.
  1. Corn & Black Beans: You can use freshly cooked corn and beans or canned corn and beans. (Drain first. Rinse the beans if desired.) You can use thawed frozen corn as well.

Find it online: https://sallysbakingaddiction.com/southwestern-chopped-chicken-salad/

Best Black Bean Burger

How to Make My Best Black Bean Burgers

The full printable recipe is below, but let’s walk through it quickly so you understand each step before you get started

  • Partially dry out the black beans. I learned this from Serious Eats. Spread out the canned black beans onto a lined baking sheet and bake for about 15 minutes. This prevents the black bean burgers from tasting like mush.
  • While the black beans are in the oven, sauté some garlic, onion, and pepper together. This will be the flavor base of the entire burger. Make sure you blot the garlic, onion, + pepper when they’re done—you don’t want its moisture in the black bean burger.
  • Food processor or fork! Your choice. Whichever you choose, make sure you don’t completely mash the black beans. We want a bulky and satisfying texture. Larger chunks of beans are the best part!
  • FLAVOR. A black bean burger would simply be a patty made from beans if we didn’t add some pizazz. The sautéed garlic, onion, + pepper combo is a great start, but a little cumin, worcestershire sauce, smoked paprika, feta cheese, and chili pepper turn black beans into the BEST black bean burger.

BINDERS

  • Breadcrumbs. I used gluten free bread crumbs to keep the burgers GF, but any bread crumbs are great. You can use crushed crackers, almond flour, or even oat flour instead.
  • Ketchup. I love ketchup so the more the merrier, but you only need 2 Tablespoons. Some sort of condiment like this is needed so the burgers hold their shape. Instead of ketchup, try mayo or BBQ sauce. (I used a tangy BBQ sauce in the 2nd batch and the burgers were incredible.)
  • 2 eggs. Best burger binder you’ll find.

All of this stuff, plus the baked black beans, goes into 1 big bowl. Lightly mash it all with a fork to combine. It’s too easy.

 

The Best Black Bean Burgers I’ve Ever Had

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 895 reviews
  • Author: Sally McKenney
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Total Time: 45 minutes
  • Yield: 6-7 burgers

Between homemade, restaurant, and store-bought, these are the best black bean burgers I’ve ever tried. These burgers are not vegan or vegetarian. (See recipe note to make adjustments if necessary.) With great reviews from taste testers around the world, I’m confident you’ll be satisfied with this black bean burger recipe!

Ingredients

    • 2 (14-ounce) cans black beans, drained, rinsed, and patted dry
    • 1 Tablespoon extra virgin olive oil
  • 3/4 cup (100g) finely chopped bell pepper (1/2 of a pepper)
  • 1 cup (130g) finely chopped yellow onion (1/2 of a large onion)
  • 3 garlic cloves, minced (about 1 Tablespoon)
  • 1 and 1/2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon smoked paprika
  • 1/2 cup (60g) bread crumbs or oat flour
  • 1/2 cup (70g) feta cheese (skip if vegan)
  • 2 large eggs (see note for vegan substitution)
  • 1 Tablespoon Worcestershire sauce (see note for vegan & vegetarian version)
  • 2 Tablespoons ketchup, mayo, or BBQ sauce
  • pinch salt + pepper

 

Instructions

    1. Preheat oven to 325°F (163°C). Spread beans evenly onto a lined baking sheet and bake for 15 minutes until slightly dried out.
    2. Meanwhile, sauté olive oil, chopped pepper, onion, and garlic over medium heat until peppers and onions are soft, about 5-6 minutes. Gently blot some of the moisture out. Place in a large bowl or in a food processor with the remaining ingredients (cumin, chili powder, garlic powder, smoked paprika, bread crumbs, cheese, eggs, worcestershire, ketchup, salt, and pepper). Stir or pulse everything together, then add the black beans. Mash with a fork or pulse the mixture, leaving some larger chunks of beans.
    3. Form into patties, about 1/2 cup (130g) of mixture each, about 3/4-inch thick.
    4. To bake: Place patties on a parchment paper-lined baking sheet and bake at 375°F (191°C) for 10 minutes on each side, 20 minutes total. To grill: Place patties on greased aluminum foil and grill 8 minutes on each side. Heat temperature is personal preference as all grills differ. Generally, black bean burgers should grill on medium-high heat about 350°F (177°C) – 400°F (204°C).
  1. Serve with your favorite toppings. Store leftovers in the refrigerator for up to 5 days.

Notes

  1. Freezing Instructions: Cooked or uncooked black bean burgers freeze wonderfully for up to 3 months. Stack between parchment paper in a freezer container or zipped-top bag. Thaw in the refrigerator and reheat to your liking or, if uncooked, cook according to instructions. If desired, you can skip thawing and reheat/cook from frozen for an extra couple minutes.
  2. Special Tools (affiliate links): Baking Sheet | Parchment Paper | Glass Mixing Bowl | Food Processor
  3. Vegan & Vegetarian: Worcestershire sauce is not vegan or vegetarian. For vegetarian burgers, leave it out or replace with your favorite vegetarian condiment such as BBQ sauce. For vegan burgers, make the following 3 changes: (1) leave out the Worcestershire sauce or replace with your favorite vegan condiment such as BBQ sauce, (2) leave out the cheese, and (3) replace the eggs with 1/3 cup mashed sweet potato.

Find it online: https://sallysbakingaddiction.com/best-black-bean-burgers/

Cilantro Lime Chicken

Creamy Cilantro Lime Chicken

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 97 reviews
  • Author: Sally McKenney
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Total Time: 40 minutes
  • Yield: serves 4

This cilantro lime chicken simmers in a creamy flavor-packed sauce and comes together in only 1 pan!

Ingredients

    • 1.5 pounds (24 ounces/680g) boneless, skinless chicken breasts
    • 1/4 teaspoon salt
    • 1/4 teaspoon freshly ground black pepper
    • 1 Tablespoon olive oil
    • 1 and 1/2 cups (360ml) chicken broth (I recommend reduced sodium)
    • 3 Tablespoons (45ml) fresh lime juice
  • 1/2 cup (60g) chopped red onion
  • 2 Tablespoons chopped fresh cilantro
  • 1/2–1 teaspoon red pepper flakes*
  • 1/3 cup (5 Tablespoons/80ml) heavy cream*
  • 1/4 cup (4 Tablespoons/56g) unsalted butter
  • optional: lime wedges and more cilantro for garnish

 

Instructions

    1. Preheat oven to 375°F (190°C).
    2. If the chicken breasts are uneven in thickness, pound them down so they’re all even. This way all the breasts will cook through simultaneously. Sprinkle both sides with salt and pepper.
    3. In a large ovenproof skillet, heat the oil over medium-high heat. Add the chicken and cook for 6–7 minutes, turning once. You want the chicken nice and browned on the outside. (It doesn’t have to be cooked all the way through yet.) Transfer chicken to a plate and cover with foil until step 5.
  1. Remove skillet from heat and add the broth, lime juice, onion, cilantro, and red pepper flakes. Return to heat. Cook and stir to scrape up the browned bits from the bottom of the skillet. Bring to a boil. Allow to boil, uncovered, for 10-12 minutes or until the liquid is reduced to 1/2 cup. Reduce heat to medium-low, then add the cream and butter. Stir until butter has melted, then remove from heat.
  2. Add the chicken back to the skillet, turning once to coat both sides in the sauce. Transfer the skillet to the preheated oven. Bake uncovered until the chicken is completely cooked through, about 5–10 minutes (internal temperature should be at least 165°F (74°C)).
  3. Serve chicken with sauce spooned on top, and garnish with lime wedges and cilantro, if desired.
  4. Leftovers keep well in the refrigerator for a few days. You can reheat on the stove over medium heat, in the microwave, or in the oven.

Notes

    1. Special Tools (affiliate links): Meat Tenderizer | Large Oven-Proof Skillet (I own and love this one) | Tongs | Citrus Juicer | Instant-Read Thermometer
    2. Red Pepper Flakes: Adjust the amount of red pepper flakes to your liking. This amount made the chicken mildly spicy. The cream in the sauce mellows out the spice.
  1. Heavy Cream: You can use whole milk or half-and-half instead, but for the thickest, richest sauce I highly recommend heavy cream. If using whole milk, make sure it is at room temperature to help prevent curdling.
  2. Dairy-Free: Use coconut cream instead of heavy cream and coconut oil instead of butter.

Find it online: https://sallysbakingaddiction.com/skillet-chicken-with-creamy-cilantro-lime-sauce/

Sally’s Flatbread Pizza

6 Ingredient Yeast Flatbread Pizza Dough

  • Yeast: You can use instant or active-dry yeast with zero changes. If you’re new to working with yeast, I recommend reviewing my Baking with Yeast guide. I used to make flatbread with 1 and 1/2 teaspoons of yeast, but recently reduced it down to 1 teaspoon. This is plenty for a thin flatbread crust. Note that 1 teaspoon is less than 1 standard packet.
  • Sugar: Granulated sugar feeds the yeast. You only need 1 teaspoon.
  • Water: Flatbread and pizza dough are lean doughs, meaning there isn’t a lot of fat present. While I make rich overnight cinnamon rolls and glazed doughnuts dough with milk, we don’t need that extra fat here. We’re aiming for chewy and crisp, not voluptuous and soft.
  • Flour: You can use bread flour or all-purpose flour. Bread flour leaves a slightly chewier texture, but the difference is barely noticeable since the crust is so thin.
  • Olive Oil: Adds flavor. We’ll also brush the dough with olive oil before baking, too.
  • Salt: Adds flavor.

 

Overview: How to Make Flatbread Pizza Dough

  1. Mix the dough ingredients together by hand or use a stand mixer.
  2. Knead by hand or beat the dough with your mixer. Reference my How to Knead Dough video tutorial if you need extra help with this step.
  3. Place dough into a greased mixing bowl, cover tightly, and let it rise for 45 minutes.
  4. Punch down the slightly risen dough to release air bubbles. Divide in half.
  5. Flatten the two doughs with your hands or with a rolling pin. The flatbreads can be any shape you want as long as they’re about 1/4-inch thick. (Very thin!) Dimple with your fingers or with a fork. Brush with olive oil, which helps protect the crust from any sogginess lingering from the toppings.
  6. Top with favorite flatbread toppings.
  7. Bake at a very high temperature for only about 15 minutes or until lightly browned.

Pre-cook: Any meats should be pre-cooked before using as a flatbread topping. If you want to top the flatbread with vegetables, feel free to sauté or gently cook them first. I usually don’t with spinach, peppers, and mushrooms, but with “harder” veggies like broccoli or cauliflower, they’ll taste better if they’ve been slightly cooked before using as topping.

 

Homemade Flatbread Pizza Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 319 reviews
  • Author: Sally McKenney
  • Prep Time: 55 minutes
  • Cook Time: 15 minutes
  • Total Time: 1 hour, 10 minutes
  • Yield: serves 2-4

Follow these basic instructions for thin yeasted flatbread pizza crust. The recipe yields enough dough for two small flatbreads, each perfect for 1 hungry person or 2 people to split (2-4 people total). Freezing instructions listed below. See all of my detailed topping suggestions in the blog post above or recipe notes below.

Ingredients

    • 1 teaspoon active dry or instant yeast
    • 1 teaspoon granulated sugar
    • 3/4 cup (180ml) warm water, (between 100-110°F, 38-43°C)
  • 2 cups (250g) all-purpose flour or bread flour (spooned & leveled), plus more for hands and surface
  • 1 Tablespoon (15ml) olive oil, plus 2 teaspoons for brushing the dough
  • 1 teaspoon salt
  • optional: 1 teaspoon garlic powder or 1 clove minced garlic and/or 1 teaspoon Italian seasoning

 

Instructions

    1. Prepare the dough: Whisk the yeast, sugar, and warm water together in the bowl of your stand mixer. Loosely cover and allow to sit for 5–10 minutes until foamy and frothy on top. *If you do not own a stand mixer, you can do this in a large mixing bowl and in the next step, mix the dough together with a large wooden spoon/silicone spatula. It will take a bit of arm muscle. A hand mixer works, but the sticky dough repeatedly gets stuck in the beaters. Mixing by hand with a wooden spoon or silicone spatula is a better choice.*
    1. Add the flour, olive oil, and salt (and garlic/seasoning if using). Mix on low speed with the dough hook attachment until combined, about 2 minutes. The dough should be thick, yet soft and slightly sticky. It should pull away from the sides of the bowl as it mixes. When it does, it is ready to knead. If, however, the dough is too sticky to handle, mix in more flour, 1 Tablespoon at a time. Make sure you do not add too much extra flour; you want a soft, slightly tacky dough.
    2. Knead the dough: Keep the dough in the mixer (and switch to the dough hook if using the paddle) and beat for an additional 6-8 full minutes, or knead by hand on a lightly floured surface for 6-8 full minutes. (If you’re new to bread-baking, my How to Knead Dough video tutorial can help here.) If the dough becomes too sticky during the kneading process, sprinkle 1 teaspoon of flour at a time on the dough or on the work surface/in the bowl to make a soft, slightly tacky dough. Do not add more flour than you need because you do not want a dry dough. After kneading, the dough should still feel a little soft. Poke it with your finger—if it slowly bounces back, your dough is ready to rise. You can also do a “windowpane test” to see if your dough has been kneaded long enough: tear off a small (roughly golfball-size) piece of dough and gently stretch it out until it’s thin enough for light to pass through it. Hold it up to a window or light. Does light pass through the stretched dough without the dough tearing first? If so, your dough has been kneaded long enough and is ready to rise. If not, keep kneading until it passes the windowpane test.
    1. Place the dough in a greased bowl (I use nonstick spray to grease) and cover with plastic wrap, aluminum foil, or a clean kitchen towel. Allow to sit and rest for 45 minutes at room temperature. Once it has rested and slightly risen, you can continue with the recipe or place the covered dough in the refrigerator for up to 2 days. More instructions in the make ahead Note below.
    2. As the dough is resting and rising, prepare your toppings. See blog post and/or recipe note below.
    3. Preheat oven to 475°F (246°C).
    4. Shape the dough: Punch the dough down to release any air. Divide the dough in half. On a lightly floured surface with floured hands and working with one dough piece at a time, begin shaping and stretching the dough until it is 1/4 inch thick. You can use a floured rolling pin for this too. Don’t worry about the shape of the dough, just make sure it’s pretty thin. Repeat with the second piece of dough. Carefully transfer both pieces of dough to a parchment paper or silicone-mat lined baking sheet, or use a pizza stone. (You can also shape/roll out the doughs directly on a silicone baking mat or a large sheet of parchment if that is easier for you and then just transfer the whole thing to the baking sheet.)
  1. Poke your fingers all around the surface of the flatbreads or prick a few holes with a fork. Drizzle or brush each with 1 teaspoon of olive oil. Top each with your favorite toppings.
  2. Bake for 15–20 minutes or until the crust and toppings are browned to your liking. Remove from the oven. Slice and serve warm.
  3. Cover and store leftovers in the refrigerator for up to 1 week.

Notes

    1. Make Ahead & Freezing Instructions: The dough can be prepared through step 4, then after it has risen, cover and place in the refrigerator for up to 2 days. Continue with step 5. To freeze the dough, prepare it through step 4. After it has risen, punch it down to release any air. Divide it in 2, if desired, then wrap in plastic wrap and place in a freezer-friendly container for up to 3 months. When ready to use, thaw the dough overnight in the refrigerator. Then let the dough sit at room temperature for about 1 hour before stretching out/shaping and topping. If the thawed dough keeps shrinking back as you try to shape it, lightly cover it with plastic wrap or a clean kitchen towel and let it rest on the counter or your work surface for 15 minutes. (The gluten just needs a chance to settle.)
    1. Special Tools (affiliate links): Stand Mixer or Glass Mixing Bowl and Wooden Spoon / Silicone Spatula | Baking Sheet | Silicone Baking Mat or Parchment Paper | Pizza Stone | Pizza Cutter
    2. Yeast: You can use instant or active-dry yeast with zero changes. If you’re new to working with yeast, I recommend reviewing my Baking with Yeast guide. I used to make flatbread with 1 and 1/2 teaspoons of yeast, but recently reduced it down to 1 teaspoon. This is plenty for a thin flatbread crust. Note that 1 teaspoon is less than 1 standard packet. If you want a no-yeast flatbread, I recommend searching for another recipe that’s modified without its addition. (Don’t simply leave the yeast out of this one!)
    3. Flour: I haven’t tested this recipe with whole wheat flour, but let me know if you do. You may need a little extra liquid in the dough.
    4. Pictured Plain Flatbread: Top with 1 teaspoon each of olive oil as directed in step 8. Top each with 1 clove minced garlic. Sprinkle with your desired amount of sea salt and freshly ground black pepper. After baking, sprinkle with fresh parmesan cheese (if desired).
  1. Pictured Tomato, Basil, & Mozzarella Flatbread: Slice 8 ounces of fresh mozzarella into thin slices, or use 8 ounces shredded mozzarella. Top each flatbread with 4 ounces. Top each with a handful of fresh tomato slices and a sprinkle of chopped fresh basil. If desired, sprinkle with fresh parmesan cheese too. After baking, feel free to top with more chopped fresh basil and/or fresh arugula.
  2. Double Batch: Dough may easily be doubled by doubling each ingredient. Extend the rise time in step 4 to 1 hour.
  3. Optional Flavors in Dough: I love adding garlic and Italian seasoning to this dough, as listed in the ingredient list above. If you can’t find a spice labeled “Italian Seasoning” in the spice aisle, use dried oregano, dried basil, and/or dried parsley instead. Honestly, any herb (fresh or dried) that you love works.

Find it online: https://sallysbakingaddiction.com/homemade-flatbread-pizza-recipe/

Sally’s Breakfast Casserole

Find it online: https://sallysbakingaddiction.com/easy-make-ahead-breakfast-casserole/

Easy Make-Ahead Breakfast Casserole

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 136 reviews
  • Author: Sally McKenney
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour, 30 minutes
  • Yield: serves 12

This easy breakfast casserole is infinitely adaptable and you can find variations and suggestions in the recipe Notes below. The version written below with sausage, mushrooms, bell peppers, spinach, and cheddar cheese is generally the most popular with guests. You can assemble the entire dish and refrigerate for up to 24 hours before baking.

Ingredients

    • 4 cups (175g or 6 oz) cubes of crusty bread*
    • 1 teaspoon olive oil
    • 1 pound ground pork sausage, casings removed*
  • 1 teaspoon dried rosemary or Italian seasoning, optional
  • 3/4 cup (100g) chopped yellow onion (1/2 of a large onion)
  • 2 garlic cloves, minced
  • 2 cups (275g or 9–10 oz) chopped bell peppers
  • 1 cup (100g or 3 oz) sliced mushrooms
  • 1 cup roughly chopped fresh spinach
  • 12 large eggs
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 2/3 cup (160ml) milk or half-and-half*
  • 1 cup (100g or 3.5 oz.) shredded cheddar cheese
  • optional garnish: green onion and/or chopped parsley

Instructions

    1. Grease a 9×13-inch or any 3–4-quart oven-safe dish. Arrange bread cubes in an even layer in bottom of pan.
  1. Heat olive oil in a large skillet over medium heat. Add sausage and rosemary/Italian seasoning, if using, and break up the sausage into bite-size pieces with a wooden spoon or rubber spatula as it begins to cook. Add the onion, garlic, peppers, mushrooms, and spinach and cook until everything has slightly softened and sausage is mostly cooked through, about 5–6 minutes.
  2. Remove sausage and vegetable mixture from heat and spread in an even layer on top of bread.
  3. Whisk the eggs, salt, pepper, milk, and cheese together. Evenly pour over sausage/vegetable mixture. Add another sprinkle of salt and pepper on top.
  4. Cover casserole with plastic wrap or aluminum foil and refrigerate for at least 30 minutes and up to 24 hours. (When ready to bake, allow to sit at room temperature for 10–15 minutes as oven preheats.)
  5. Preheat the oven to 375°F (191°C). Bake the casserole, uncovered, until the top is golden, edges are crisp, and a toothpick inserted in the center comes out clean, about 40–45 minutes.
  6. Cool for 10 minutes, then slice and serve.
  7. Leftovers keep well in the refrigerator for up to 5 days. Reheat in the microwave to your liking.

Notes

    1. Make Ahead Instructions: This is an excellent make-ahead recipe because you can assemble it before baking up to 24 hours in advance. See step 5. You can also cook the sausage and vegetable mixture up to 24 hours in advance, cover and refrigerate until ready to use.
    2. Freezing & Reheating Instructions: To freeze, prepare and assemble through step 5, cover with plastic wrap, then a layer of aluminum foil, and freeze for up to 3 months. Thaw overnight in the refrigerator, and then bring to room temperature before baking as directed. You can also freeze the baked casserole for up to 3 months and when doing that, I suggest baking it in a disposable aluminum pan. Cool completely, cover with plastic wrap, then a layer of aluminum foil. When ready to eat, thaw it for about 24 hours (covered) in the refrigerator, remove the plastic wrap layer, then bake in a 350°F (177°C) oven for 25–30 minutes.
    3. Special Tools (affiliate links): 9×13-inch Baking Dish or any 3–4-quart Oven-Safe Dish | Glass Mixing Bowls | Whisk
    1. Bread: Crusty sourdough is fantastic in this recipe, or use any crusty, hearty bread. The crustier or more stale, the better. If your bread is fresh and/or flimsy, cut into cubes and bake on a baking sheet in a 300°F (149°C) oven for 10 minutes. It’ll be slightly crisp and ready to use in this recipe. No need to wait for the bread to cool before layering into the baking dish.
    2. Using Potatoes Instead of Bread: You can replace the bread with diced hash brown potatoes—the kind you find in the freezer section of the grocery store. Use about 3 cups (around 380g) of frozen hash brown potatoes, no need to thaw. You could also peel and dice fresh potatoes, but you’ll need to quickly cook/brown them on a skillet with 1 Tablespoon olive oil over medium heat for 10 minutes before using.
    3. Sausage or Other Meat: If using pre-cooked sausage links or ham, cut into slices/chunks, and there is no need to cook either. Simply stir into the pre-cooked vegetables before layering into the dish. You can replace the sausage with ground turkey, beef, or chicken—simply pre-cook with the vegetables according to the instructions. If using bacon, I recommend reducing to 1/2 pound and cutting into bite-size pieces. Cook separately from the vegetables until browned. Drain, then mix with the vegetables before layering into the dish.
    4. Other Vegetables: Feel free to replace all or some of the bell peppers, mushrooms, and spinach with other vegetables such as chopped broccoli, sliced zucchini or squash, or kale. Pre-cook as directed.
  1. Vegetarian Option: You can leave out the meat and replace with another 1 cup of vegetables.
  2. Milk: For the richest, heartiest texture, I recommend half-and-half or whole milk. You can use lower-fat milk or dairy-free milk if desired.
  3. Cheese: I usually use a blend of regular and sharp white cheddar cheeses. Use whatever cheeses you like best, such as pepper jack, feta cheese, Swiss, and/or smoked gouda.
  4. Half Recipe: You can halve this recipe by halving all of the ingredients and using a 9×9-inch square pan. Bake time is slightly shorter, about 32–36 minutes.

This Easy Breakfast Casserole Is:

  • Adaptable to whatever vegetables, meats, cheeses, and herbs you have on hand.
  • Easy to make ahead of time.
  • Quick to throw together.
  • Great as a quick weekday meal or a lavish weekend or holiday brunch.
  • Excellent for entertaining a crowd.
  • Made with some bread to soak up moisture, but potatoes work too!
  • Ready for your favorite egg toppings like salsa, pico de gallo, green onion, cilantro, parsley, avocado, everything bagel seasoning, hot sauce, etc.

Do I Have to Use Bread?

Bread, muffins, hash browns, bagel, or potatoes, yes. Besides eggs, bread is the main ingredient. To avoid a spongey, wet dish, this breakfast casserole needs structure at the bottom. You see, when eggs bake, they release a lot of liquid. Chunks of crusty bread (or hash brown potatoes) soak up some liquid so the casserole is chunky and textured, not flat and wet. It’s almost like the way we need an English muffin with our eggs benedict—to help soak up all that eggy goodness.

Success Tip: Refrigerate Overnight

At this point, you can either bake it right away or refrigerate the casserole overnight and for up to 24 hours. During this time, the flavors mingle together and the bread has a chance to soak up some of the liquid and flavor. Wake up and all you have to do is slide it into the oven. If you’re in a rush, I do recommend at least 30 minutes in the refrigerator before baking, if you can spare it!

Bake until the edges are golden brown. Because it’s so egg heavy, the casserole puffs up in the oven like a cheesecake and then sinks back down as it cools. Cool for 5–10 minutes before slicing and serving.

Breakfast Frittata Muffins

Breakfast Egg Muffins (Frittata Muffins)

Find it online: https://sallysbakingaddiction.com/egg-muffins-recipe/
5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 53 reviews
  • Author: Sally McKenney
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 12

If it’s healthy grab-and-go morning fuel you’re after, try these easy breakfast egg muffins. Have fun using different add-ins and cheeses, and see recipe Notes for make-ahead, freezing, and reheating details.

Ingredients

  • 8 large eggs
  • 1/3 cup (80ml) whole milk or half-and-half (or nondairy milk)
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 3/4 cup (120g) finely chopped bell pepper (any color)
  • 1/2 cup (75g) finely chopped tomatoes
  • 1/2 cup (15g) finely chopped fresh spinach (or kale)
  • 3/4 cup (100g) crumbled feta cheese
  • optional for garnish: chopped parsley or chives, grated parmesan cheese, or red pepper flakes

Instructions

    1. Preheat oven to 375°F (191°C). Spray a 12-count muffin pan generously with nonstick spray. I don’t recommend using muffin liners, but if you’d like to, spray them generously with nonstick spray.
    2. In a medium bowl, preferably one with a pour spout, whisk together the eggs, milk, salt, pepper, onion powder, and garlic powder just until combined. Try not to over-mix, or too much air will be incorporated. You will have about 2 cups.
  1. Spoon the chopped bell pepper, spinach, and/or other add-ins into each greased muffin cup—about 2 Tablespoons in each. Spoon 1 Tablespoon of cheese on top of each.
  2. Pour the egg mixture into each muffin cup, filling about 3/4 full (just over the top of the add-ins and cheese).
  3. Bake for 18–20 minutes or until puffy and golden brown around the edges. The muffins rise up tall while baking, and don’t be alarmed if they are rising unevenly—that’s ok.
  4. Remove from the oven and cool in the pan for 5 minutes. The muffins deflate as they cool.
  5. Remove the egg muffins from the pan, and either serve immediately, or cool completely and store in the refrigerator or freezer (see Notes). Add optional garnishes when serving, if desired.

Notes

    1. Make Ahead Instructions: You can prepare the egg mixture (step 2), cover, and refrigerate it for up to 2 days before using. You can also assemble the egg muffins through step 4, loosely cover and refrigerate overnight, and then bake in the morning. Though I will say that you have best results (texture and taste) if you prepare the mixture and bake the muffins right away.
    2. Storage & Reheating Instructions: Cover leftover egg muffins and store in the refrigerator for up to 5 days. Microwave: Wrap or cover egg muffins with a damp paper towel and microwave for 20–30 seconds, or until warmed through. (Don’t overheat, or they will taste rubbery.) Oven: Bake, covered, in a 350°F (177°C) oven for 5–10 minutes, or until warmed through. Air Fryer: Air fry at 375°F (191°C) for 3–4 minutes, or until warmed through.
    3. Freezing Instructions: Cool baked egg muffins completely, transfer to a freezer-safe container, and cover tightly. Freeze for up to 3 months. When ready to eat, thaw in the refrigerator, and follow the reheating instructions in the Note above. Or skip thawing and microwave for 1–2 minutes, or until warmed throughout.
    4. Special Tools (affiliate links): Mixing Bowls With Pour Spout | Whisk | 12-count Muffin Pan | Storage Container Set
    5. Egg Whites Only? I don’t recommend using only egg whites because you will lose a lot of richness and flavor that the yolks provide. If you’d like to try it, I suggest using 2 whole eggs and 6 egg whites.
    1. Milk: Whole milk or half-and-half provide the best taste and texture, but you can substitute lower-fat or nondairy milk in a pinch. Using heavy cream makes for a creamier texture.
    2. Ham & Cheddar Egg Muffins: Replace the bell peppers, tomatoes, and spinach with 1 and 1/2 cups (225g or 6 oz.) of finely cubed cooked ham and 2 Tablespoons chopped parsley or chives (or you can skip the parsley/chives if desired). Replace the feta cheese with shredded sharp cheddar cheese. All instructions remain the same.
    3. Other Add-ins and Cheeses: Use about 1 and 1/2 cups (around 225g) add-ins + 3/4 cup cheese total. The version above uses about 2 cups, but I don’t really count spinach because it hardly takes up any room! Favorite add-ins include cooked meats (or plant-based alternatives) like chopped/crumbled sausage, bacon, or chicken. Or try mushrooms, sun-dried tomatoes, cooked corn, cooked potato, and/or cooked broccoli. You can mix any of these together to total around 1 and 1/2 cups. Favorite cheeses include white cheddar, pepper jack, smoked gouda, and crumbled goat cheese.
    4. Mini Egg Muffins: For mini egg muffins, chop your vegetables/add-ins even finer and use a generously greased mini muffin pan. Use the same oven temperature, but reduce the bake time to about 10 minutes.

Oatmeal Bars

Find it online: https://sallysbakingaddiction.com/baked-oatmeal/

1 Bowl Baked Oatmeal

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 421 reviews
  • Author: Sally McKenney
  • Prep Time: 5 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: serves 9

This baked oatmeal combines simple ingredients that can be adapted for any allergies or flavor preferences. It’s like bread pudding for breakfast—creamy, soft, chewy, and delicious all in one! Make ahead and enjoy all week long. Try my baked oatmeal cups, too!

Ingredients

  • 1 and 3/4 cups (420ml) milk (dairy or nondairy)
  • 2 large eggs*
  • 1/2 cup (120ml) pure maple syrup*
  • 1/4 cup (4 Tbsp; 56g) unsalted butter, melted and slightly cooled*
  • 1/4 cup (60g) unsweetened applesauce or mashed banana
  • 3 cups (255g) old-fashioned whole rolled oats*
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon salt
  • 1 and 1/2 cups (225g) fresh or frozen mixed berries, (do not thaw)
  • optional for topping: 1/2 cup chopped walnuts or pecans

Instructions

  1. Adjust the oven rack to the lower third position and preheat the oven to 350°F (177°C).
  2. Spray a 9×9 inch square pan, or an 11×7 inch rectangle pan with nonstick spray. Any similar size pan that holds around 3 quarts works, though 8×8 inch square pan would be too small.
  3. Whisk all of the ingredients together in 1 large bowl.
  4. Pour into prepared baking pan.
  5. Top with nuts, if desired. (Or stir into the oatmeal mixture.)
  6. Bake for 35 minutes or until the center appears *almost* set, which gives us a soft oatmeal as pictured above.
    1. For drier and more solid baked oatmeal, bake until center has set.
  7. Cool for 5 minutes before serving.
  8. Spoon or slice and serve with yogurt, if desired.
  9. Cover leftovers tightly and refrigerate for up to 1 week.

Notes

  1. Make Ahead & Freezing Instructions: Bake the oatmeal, cool completely, and store in the refrigerator all week for easy breakfasts. Reheat in the microwave or cover and bake in a 350°F (177°C) oven for 10 minutes. To freeze, bake and cool oatmeal. Cover tightly and freeze for up to 3 months. Thaw in the refrigerator or at room temperature. Warm to your liking. I love cutting the cooled baked oatmeal into bars or servings and freezing them individually for a quick breakfast to thaw. Wrap each in plastic wrap and place in a large freezer bag or container.
  2. Special Tools: 9×9 Inch Square Pan, 11×7 Inch Rectangle Pan, or Similar Size Casserole Dish | Glass Mixing Bowls | Whisk
  3. Don’t: Do not make oatmeal batter ahead of time. The oats will soak up all the liquid! Whisk it all together, then bake right away. See Sally’s website for make ahead instructions.
  4. Can I Make This in a Muffin Pan? Yes. For baked oatmeal cups, divide the batter into a greased 12-count muffin pan. If using muffin liners, spray them with nonstick spray. The oatmeal cups stick to the liners a bit regardless, so I recommend skipping them. Fill the cups all the way to the top. Bake for 28-30 minutes or until the edges are lightly browned and top appears set. If you added extra add-ins, you may have more batter and need a 2nd greased muffin pan.
  5. Eggs: Eggs bind the casserole and add wonderful flavor. If needed, you can replace the eggs with 1/3 cup unsweetened applesauce or mashed banana.
  6. Sugar: I recommend pure maple syrup because the flavor is outstanding and the baked oatmeal is extra moist! You can also use packed brown sugar, coconut sugar, or honey.
  7. Butter: What wonderful flavor! The baked oatmeal can taste rubbery without it. Don’t replace with a non-fat alternative. Melted coconut oil is a wonderful dairy-free substitution.
  8. Oats: Whole oats give you the best texture. Quick oats soak up more moisture and dry out the baked oatmeal. If using steel-cut oats, soak the oats in the milk for 20 minutes, then stir in the rest of the ingredients. Add a few extra minutes to the bake time.
  9. Add-ins: Instead of berries, try the same amount of peeled chopped apples, peaches, pears, bananas, or other fruit. Or 1 cup chocolate chips, dried cranberries, nuts, or raisins.
  10. 9×13 inch Pan: Double the recipe for a 9×13 inch pan. The baked oatmeal will be extra thick and require at least 10 extra minutes in the oven. Tent with aluminum foil if the edges are browning too quickly.

Ingredient Notes:

  • Oats: I recommend whole old-fashioned style oats for a hearty and satisfying texture. If you eat gluten free, choose certified GF oats.
  • Milk: Use the variety of milk you drink. This baked oatmeal is wonderful with whole milk, almond milk, oat milk, coconut milk, skim milk, and everything in between.
  • Eggs: 2 large eggs, while adding protein, bind all of the ingredients together. Have an egg allergy? Use extra applesauce or mashed banana.
  • Applesauce or Mashed Banana: Adds flavor and binds. You can use more of either to replace the eggs. For a heavily banana-flavored version, see below!
  • Maple Syrup: I recommend pure maple syrup for the best flavor, but other unrefined sugars such as coconut sugar or honey work too. 1/2 cup sweetens the entire dish.
  • Baking Powder: Lifts it all up!
  • Melted Butter: A few Tablespoons of melted butter prevents the dish from tasting rubbery. Don’t replace with a non-fat alternative. Melted coconut oil is a wonderful dairy-free substitution.
  • Vanilla, Cinnamon, & Salt: Each add sweet satisfying flavor.
  • Berries: I asked, you told, and I’m delivering! Add some fruit for flavor, texture, and all-around deliciousness. Replace with chopped banana, apple, peaches, pears, raisins, dried berries, chocolate chips, or even a spoonful of your favorite nut butter.

 

Breakfast Cookies

Find it online: https://sallysbakingaddiction.com/breakfast-cookies/

Breakfast Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 155 reviews
  • Author: Sally McKenney
  • Prep Time: 10 minutes
  • Cook Time: 16 minutes
  • Total Time: 40 minutes
  • Yield: 12 cookies

These healthy morning cookies are so simple to throw together and taste amazing, too! They’re whole grain, all-natural, gluten-free, and vegan. Made without refined sugar, oil, or butter.

Ingredients

  • 2 cups (170g) quick oats or old-fashioned whole rolled oats
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 cup (250g) almond butter, peanut butter, or sunflower seed butter
  • 1/4 cup (60ml) pure maple syrup (or honey)
  • 1/3 cup (60g) apple butter*
  • 1/2 cup (115g) mashed banana (about 1 large banana)
  • 1/2 cup (75g) dried cranberries
  • 1/2 cup (70g) pepitas (pumpkin seeds)
  • 1/2 cup (75g) raisins
  • optional: 1/4 cup (28g) ground flaxseed

Instructions

  1. Preheat oven to 325°F (163°C).
  2. Line 2 large baking sheets with parchment paper or silicone baking mats. Set aside.
  3. Combine all of the ingredients into a large bowl of a stand mixer (or use a hand mixer).
  4. Mix until all of the ingredients are combined. The dough is thick and heavy.
  5. Using a 1/4 cup measuring cup, portion 1/4 cup mounds of cookie dough (about 70g each) onto prepared cookie sheet. Use the back of a spoon to slightly flatten out into a cookie shape. (The cookies will not spread in the oven.)
  6. Bake for 16–19 minutes or until the edges are lightly browned.
  7. Cool cookies on the baking sheets for 10 minutes, then transfer to a wire rack to cool completely.
  8. Cover leftover cookies and store at room temperature for up to 5 days or in the refrigerator for up to 10 days.

Notes

  1. Freezing Instructions: Cooled cookies can be frozen up to 3 months. Thaw on the counter or in the refrigerator. Bring to room temperature or warm in the microwave for a few seconds before serving.
  2. Special Tools: Baking Sheets | Silicone Baking Mats or Parchment | Electric Mixer (Handheld or Stand) | 1/4-cup Measuring Cup | Cooling Rack
  3. Frozen Bananas: You can use thawed frozen bananas in this recipe. Thawed bananas are extra wet, so drain off as much of the excess liquid as you can before mashing. See How to Freeze & Thaw Bananas for Baking.
  4. Apple Butter: I love using apple butter in these breakfast cookies, but 1/3 cup of unsweetened applesauce works in its place. No other changes needed to the recipe.
  5. Double Batch: The recipe can easily be doubled to make a bigger batch.
  6. Substitutions: Need more substitution ideas? See the blog post above.
  7. Gluten Free: Use certified GF oats for gluten free cookies.

Substitution Ideas

You’ll appreciate how forgiving this recipe is. Use your favorite ingredients and customize these breakfast cookies based on what you have and/or what you love. You can make A LOT of ingredient substitutions—here are a few I’ve tested with success:

  • Oats: Use either type of oats—quick or whole. Over the years I’ve found that there’s no difference in the outcome. If you are gluten intolerant, make sure you are using certified gluten free oats.
  • Nut Butter: Instead of almond butter, try peanut butter, cashew butter, or sunflower seed butter for a naturally nut-free option. I love using this homemade almond butter!
  • Apple Butter: While apple butter adds unbeatable flavor, you could also use the same amount of unsweetened applesauce. You can find apple butter in the peanut butter or applesauce aisle of practically all grocery stores. Other options include mashed banana (there’s already banana in the recipe, too!), mango butter, or pumpkin butter.
  • Banana: Instead of mashed banana, you can use 1/2 cup of apple butter or applesauce (or any other fruit butter).
  • Sweetener: In addition to apple butter and banana, we use 1/4 cup of pure maple syrup to sweeten the cookies. You can use honey instead of maple syrup, keeping in mind these cookies would no longer be vegan. You use maple syrup to sweeten these healthy apple muffins, too.
  • Add-Ins: Up to you! Use about 1 and 1/2 cups total of your favorite “extras.” Some of my go to add-ins are dried cranberries, raisins, pumpkin seeds, sesame seeds, honey-roasted peanuts, pecans, sunflower seeds, dried apples, or chocolate chips. In today’s recipe, I used dried cranberries, pumpkin seeds, and regular raisins.

Whole Wheat Dinner Rolls

This recipe is brought to you by Sally’s Baking Addiction.

This is a recipe brief for my own use.  Find the entire recipe (with photos and video) online: https://sallysbakingaddiction.com/whole-wheat-rolls/

Soft Pretzel Rolls

This recipe is brought to you by Sally’s Baking Addiction.

This is a recipe brief for my own use.  Find the entire recipe (with photos and video) online: https://sallysbakingaddiction.com/easy-pretzel-rolls/

Easy Pretzel Rolls

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 109 reviews
  • Author: Sally McKenney
  • Prep Time: 1 hour, 30 minutes
  • Cook Time: 25 minutes
  • Total Time: 2 hours
  • Yield: 12 rolls

Making easy pretzel rolls from scratch is simpler than you think. Follow this easy and approachable way to make them at home!

Ingredients

  • 1 and 1/2 cups (360ml) warm water (lukewarm—no need to take temperature but around 100°F (38°C) is great)
  • 2 and 1/4 teaspoons (7g) instant or active dry yeast (1 standard packet)
  • 1/4 cup (4 Tablespoons; 56g) unsalted butter, divided
  • 1 teaspoon salt
  • 1 Tablespoon brown sugar
  • 3 and 3/4–4 cups (469–500g) all-purpose flour (spooned & leveled), plus more for work surface
  • coarse sea salt for sprinkling

Baking Soda Bath

  • 1/2 cup (120g) baking soda
  • 9 cups (2,160ml) water

Instructions

    1. Whisk yeast and warm water together. Allow to sit for 1 minute. Meanwhile, melt 1 Tablespoon of butter (reserve the rest for step 7).
    2. Whisk in salt, brown sugar, and melted butter. Slowly add 3 cups of flour, 1 cup at a time.
    3. Mix with a wooden spoon or dough hook attached to a stand mixer until dough is thick.
    4. Add 3/4 cup more flour until the dough is no longer sticky. If it is still sticky, add 1/4–1/2 cup more, as needed. Poke the dough with your finger—if it bounces back, it is ready to knead.
    5. Knead the dough: Keep the dough in the mixer and beat for an additional 5 full minutes, or knead by hand on a lightly floured surface for 5 full minutes. (If you’re new to bread-baking, read Sally’s  How to Knead Dough video tutorial can help here.)
    6. If the dough becomes too sticky during the kneading process, sprinkle 1 teaspoon of flour at a time on the dough or on the work surface/in the bowl to make a soft, slightly tacky dough. Do not add more flour than you need because you do not want a dry dough. After kneading, the dough should still feel a little soft.
    7. Poke it with your finger—if it slowly bounces back, your dough is ready to rise. You can also do a “windowpane test” to see if your dough has been kneaded long enough: tear off a small (roughly golfball-size) piece of dough and gently stretch it out until it’s thin enough for light to pass through it.
    8. Hold it up to a window or light. Does light pass through the stretched dough without the dough tearing first? If so, your dough has been kneaded long enough and is ready to rise. If not, keep kneading until it passes the windowpane test.
    9. Rise: Place in a large greased bowl, cover tightly with plastic wrap, and allow to rise in a warm environment for 1 hour or until nearly doubled in size. (Tip: I preheat my oven to 200°F (93°C), turn it off, place the dough inside and shut the oven. This is the warm environment.)
    10. Once risen, punch down dough to release any air bubbles. Turn out onto a lightly floured surface and, with a sharp knife or pizza cutter, cut dough into 1/3-cup (about 75g) sections. You should have about 12 pieces. Shape into balls for larger pretzels, or 24 balls for pretzel bites.
    11. Preheat oven to 400°F (204°C). Line a baking sheet with parchment paper or silicone baking mat OR line a 9×13 baking pan with parchment paper (I use a baking pan). Set aside.
    12. Bring baking soda and 9 cups of water to a boil in a large pot. Drop 1–2 pretzel rolls into the boiling water for 20–30 seconds. Any longer than that and your pretzels will have a metallic taste.
    13. Using a slotted spatula, lift the pretzel roll out of the water and allow excess water to drip off. Place pretzel rolls onto prepared baking sheet or close together in the baking pan. Using a sharp knife, score a couple slits into the top of each.
    14. Melt the remaining butter. Lightly brush each roll with melted butter and sprinkle with coarse sea salt.
    15. Bake for 22–26 minutes or until deep golden brown on all sides.
    16. Remove from the oven and serve warm. Pretzel rolls may be stored in an airtight container or zip-top bag for up to 3 days (they lose a little softness over time).

Notes

    1. Make Ahead Instructions: If planning to freeze baked pretzel rolls, do not top them with coarse salt before baking. Cool completely, then freeze in an airtight freezer-safe container or zip-top bag for up to 3 months. To reheat, brush frozen pretzel rolls (no need to thaw) with melted butter and sprinkle with coarse salt, then bake at 350°F (177°C) for 20 minutes or until warmed through, or microwave until warm. The prepared pretzel dough can be covered and refrigerated for up to one day or frozen in an airtight container for 2–3 months. Thaw frozen dough in the refrigerator overnight. Bring to room temperature, then continue with step 3.

Pull Apart Garlic Bread

This recipe is brought to you in Sally’s partnership with Red Star Yeast.

This is a recipe brief for my own use.  Find the entire recipe (with photos and video) online: https://sallysbakingaddiction.com/rosemary-garlic-pull-apart-bread/

Rosemary Garlic Pull Apart Bread

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 194 reviews
  • Author: Sally McKenney
  • Prep Time: 3 hours
  • Cook Time: 50 minutes
  • Total Time: 4 hours
  • Yield: 1 loaf

Make a flavorful pull apart bread using this delicious rosemary-infused yeasted dough. You can use your favorite cheese in the filling. I love and usually use shredded parmesan.

Ingredients

Dough

  • 2 teaspoons Platinum Yeast from Red Star*
  • 1 Tablespoon granulated sugar
  • 3/4 cup (180ml) whole milk
  • 3 Tablespoons (43g) unsalted butter, softened to room temperature
  • 1 large egg
  • 2 and 1/3 cups (291g) all-purpose flour (spooned & leveled), plus more as needed*
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 Tablespoon finely chopped fresh rosemary (or 2 teaspoons dried)

Filling

  • 5 Tablespoons (71g) unsalted butter, extra soft (see note)
  • 1 Tablespoon finely chopped fresh rosemary (or 2 teaspoons dried)
  • 1 Tablespoon finely chopped fresh parsley (or 2 teaspoons dried)
  • 2 garlic cloves, minced or 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 3/4 cup (95g) shredded parmesan, mozzarella, or white cheddar cheese (or your favorite shredded cheese)

Optional Topping

  • 1 Tablespoon (14g) unsalted butter, melted
  • coarse or flaky sea salt for sprinkling

Instructions

    1. Make the dough: Place the yeast and sugar in the bowl of a stand mixer fitted with a dough hook or paddle attachment. Or, if you do not own a stand mixer, a regular large mixing bowl.
    2. Heat the milk on the stove or in the microwave until warm to touch, about 110°F (43°C). Pour warm milk on top of yeast/sugar.
    3. Whisk gently to combine, then loosely cover with a clean kitchen towel and allow to sit for 5-10 minutes. The mixture will be frothy after 5-10 minutes.
    4. If you do not have a mixer, you can mix the dough together with a wooden spoon or silicone spatula in this step.
    5. Add the butter, egg, flour, salt, garlic powder, and rosemary.
    6. Beat on low speed until the dough comes together and pulls away from the sides of the bowl, about 3 minutes. If the dough isn’t pulling away from the sides of the bowl, add a little more flour, a Tablespoon at a time. Dough will be soft.
    7. Knead the dough: Keep the dough in the mixer (and switch to the dough hook if using the paddle) and beat for an additional 5 full minutes, or knead by hand on a lightly floured surface for 5 full minutes. (If you’re new to bread-baking, here is Sally’s How to Knead Dough video tutorial can help here.)
    8. If the dough becomes too sticky during the kneading process, sprinkle 1 Tablespoon of flour at a time on the dough or on the work surface/in the bowl to make a soft, slightly tacky dough. Do not add more flour than you need because you do not want a dry dough. After kneading, the dough should still feel a little soft. Poke it with your finger—if it slowly bounces back, your dough is ready to rise. You can also do a “windowpane test” to see if your dough has been kneaded long enough: tear off a small (roughly golfball-size) piece of dough and gently stretch it out until it’s thin enough for light to pass through it.
    9. Hold it up to a window or light. Does light pass through the stretched dough without the dough tearing first? If so, your dough has been kneaded long enough and is ready to rise. If not, keep kneading until it passes the windowpane test.
    10. 1st Rise: Shape the kneaded dough into a ball. Place the dough in a greased bowl (I use nonstick spray to grease) and cover with plastic wrap or aluminum foil. Place in a slightly warm environment to rise until doubled in size, around 60-90 minutes. (If desired, use my warm oven trick for rising. See my answer to Where Should Dough Rise? in my Baking with Yeast Guide.)
    11. As the dough rises, prepare the filling in the next step and grease a 9×5-inch loaf pan.
    12. Make the filling: In a medium bowl, mix the soft butter, rosemary, parsley, garlic, and salt together. If the butter is soft enough, you can just mix it all together with a spoon or fork. You can use an electric mixer if that’s easier too.
    13. Cover tightly and set aside until ready to use. (Don’t refrigerate unless making well in advance. It’s easiest to spread on the dough when at room temperature. If refrigerated, let it come to room temperature before spreading on dough pieces.)
    14. Assemble the bread: Punch down the dough to release the air. Place dough on a lightly floured work surface. Divide it into 12 equal pieces, each about 1/4 cup of dough and a little larger than a golf ball.
    15. Using lightly floured hands, flatten each into a circle that’s about 4 inches in diameter. The circle doesn’t have to be perfectly round. I do not use a rolling pan to flatten, but you certainly can if you want. Spread 1-2 teaspoons of filling mixture onto each. Sprinkle each with 1 Tablespoon of cheese.
    16. Fold circles in half and line in prepared baking pan, round side up. See photos above for a visual.
    17. 2nd Rise: Cover with plastic wrap or aluminum foil and allow to rise once again in a slightly warm environment until puffy, about 45 minutes.
    18. Adjust the oven rack to the lower third position then preheat oven to 350°F (177°C).
    19. Bake until golden brown, about 50 minutes. If you find the top of the loaf is browning too quickly, tent with aluminum foil. (Don’t be alarmed if there’s melted butter around the sides of the bread as it bakes, it will seep into the bread before it finishes.)
    20. Remove from the oven and place the pan on a wire rack. If desired, brush with melted butter for topping and sprinkle with sea salt.
    21. Cool for 10 minutes in the pan, then remove from the pan and serve warm.
    22. Cover and store leftovers at room temperature for up to 2 days or in the refrigerator for up to 1 week. Since the bread is extra crispy on the exterior, it will become a little hard after day 1. Reheat in a 300°F (149°C) oven for 10-15 minutes until interior is soft again or warm in the microwave.

Notes

    1. Make Ahead Instructions: Freeze baked and cooled bread for up to 3 months. Thaw at room temperature or overnight in the refrigerator and warm in the oven to your liking. The dough can be prepared through step 4, then after it has risen, punch it down to release the air, cover it tightly, then place in the refrigerator for up to 2 days. Continue with step 5. To freeze the dough, prepare it through step 4. After it has risen, punch it down to release the air. Wrap in plastic wrap and place in a freezer-friendly container for up to 3 months. When ready to use, thaw the dough overnight in the refrigerator. Then let the dough sit at room temperature for about 30 minutes before continuing with step 5. (You may need to punch it down again if it has some air bubbles.)
    2. Special Tools (affiliate links): Electric Stand Mixer or Large Glass Mixing Bowl with Wooden Spoon / Silicone Spatula | 9×5-inch Loaf Pan | Cooling Rack | Flaky Sea Salt
    3. Yeast: I always use Platinum Yeast from Red Star, an instant yeast. If using active dry yeast, the rise times could be slightly longer. Reference my Baking with Yeast Guide for answers to common yeast FAQs.
    4. Flour: Feel free to use the same amount of bread flour instead of all-purpose flour. You can also try swapping out 1 cup of flour for whole wheat flour. Do not replace all of the flour with whole wheat flour—just 1 cup.
    5. Extra Soft Butter for Filling: Have you ever read my page about room temperature butter? Room temperature butter for baking should still be cool to the touch. You want room temperature butter for the dough. However, for the filling, you want extra soft butter so you can easily spread it onto the flattened dough without tearing the dough. Feel free to microwave it for 10-15 seconds to help it get extra soft.

 

No-Bake Cheesecake

individual no bake cheesecake jars with assorted toppings

No Bake Cheesecake Jars

5 Stars 4 Stars 3 Stars 2 Stars 1 Star
4.9 from 142 reviews
  • Author: Sally McKenney
  • Prep Time: 30 minutes
  • Cook Time: 0 minutes
  • Total Time: 30 minutes
  • Yield: 6 8-ounce jars or 10 6-ounce jars
  • Category: Dessert
  • Method: Mixing
  • Cuisine: American

Description

This jar dessert recipe combines a 2 ingredient graham cracker crust with an easy no-bake cheesecake filling. For best results, read through the recipe and watch the video tutorial above before beginning. See blog post for cheesecake filling flavors and see recipe notes or blog post for topping and garnish suggestions.

Ingredients

  • 2 Tablespoons (28g) unsalted butter, melted
  • 1 cup (100g) graham cracker crumbs (about 8 graham crackers)
  • 1 cup (240ml) heavy cream or heavy whipping cream, cold
  • 8 ounces (226g) full-fat brick cream cheese, softened to room temperature
  • 1/3 cup (65g) granulated sugar
  • 2 Tablespoons (30g) sour cream, at room temperature
  • 1 teaspoon lemon juice
  • 1/2 teaspoon pure vanilla extract
  • toppings & garnishes (see note)

Instructions

    1. Have your jars ready to go and lined up. This recipe yields about 6 8-ounce jars or 10 6-ounce jars.
    2. Crust: Melt the butter in the microwave in a medium heat-proof bowl or use the stove. Stir in the graham cracker crumbs. The mixture will resemble wet sand. Spoon a generous spoonful into each jar, about 2 Tablespoons into the 8-ounce jars and 1 and 1/2 Tablespoons into the 6-ounce jars. If there’s any crust leftover, sprinkle into the jars to use up or discard. Set jars aside.
    1. Filling: Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the cold heavy cream into stiff peaks on medium-high speed, about 3-4 minutes. Set aside.
    2. Using a hand mixer or a stand mixer fitted with a whisk or paddle attachment, beat the cream cheese, sugar, sour cream, lemon juice, and vanilla extract together on medium-high speed until smooth and creamy. Make sure there are no large lumps of cream cheese. If there are lumps, keep beating until smooth.
    3. Using your mixer on low speed or a silicone spatula, fold the whipped cream into the cheesecake filling until combined. This takes several turns of your silicone spatula. Combine slowly as you don’t want to deflate all the air in the whipped cream.
    4. Layer a couple large spoonfuls of filling on top of the crust in the jars. Use about 1/4 – 1/3 cup filling in the 8 ounce jars and 3 Tablespoons (or however much you can pack in!) into the 6 ounce jars. Make sure to leave room for the topping.
  1. The cheesecake jars are at room temperature at this point, but if you’d like to serve chilled, chill for at least 30 minutes and up to 3 days before adding the topping. (Cover if chilling for longer than 30 minutes.) I recommend adding the topping when serving or up to 2 hours in advance. The topping can seep down into the layers, so that’s why I recommend adding it soon before serving.
  2. Spoon topping and garnishes on top of filling, then serve.
  3. Cover and store leftover cheesecake jars in the refrigerator for up to 5 days.

Notes

  • Make Ahead Instructions: These cheesecake jars can be made 1-3 days in advance. They can be refrigerated in step 7 for up to 3 days before serving. You can also make & layer the crust 1-2 days ahead of time. Another way to make these cheesecake jars ahead of time is to freeze them before adding the toppings. Seal jars with the lids and freeze up to 3 months. Thaw in the refrigerator before topping and serving. You can also freeze the cheesecake filling as a whole. Cover tightly and freeze up to 3 months. Thaw in the refrigerator before layering on top of crust.
  • Special Tools (affiliate links): 8-ounce Glass Jars (pictured), 8-ounce Glass Jars (vintage fruit design), 6-ounce Glass Jars (hexagon shape), or 6-ounce Glass Jars (smooth surface) | Glass Mixing Bowls | Electric Mixer (Handheld or Stand) | Silicone Spatula
  • Toppings: Chocolate Ganache, Strawberry Topping, Blueberry Sauce, Whipped Cream, Cherry Pie Filling, Lemon Curd, Salted Caramel, Hot Fudge Sauce
  • Garnishes: Fresh berries, chopped fruit, nuts, chocolate chips, lemon slices, lime slices, shredded coconut, sprinkles, mint, or whatever you desire.
  • More Cheesecake Jars: This recipe can easily be doubled, tripled, or quadrupled. Keep in mind the whipping and beating times will increase with the added volume.

Find it online: https://sallysbakingaddiction.com/no-bake-cheesecake-jars/

EZ Peach Cobbler

close-up of juicy peach cobbler with biscuit topping.

Fresh Peach Cobbler

5 Stars 4 Stars 3 Stars 2 Stars 1 Star
4.9 from 133 reviews
  • Author: Sally McKenney
  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour, 20 minutes
  • Yield: serves 10-12
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

Juicy sweet peaches and buttery biscuits come together in this classic summer dessert. Cut the peaches into chunks for the best texture, and use this easy buttermilk biscuit topping for the best flavor. The egg wash promises a golden crisp topping.

Ingredients

Peach Filling

  • 10 cups (around 1.8kg) peeled chopped fresh peaches (1- to 1.5-inch chunks, not slices)
  • 1/4 cup (50g) packed light or dark brown sugar
  • 1 Tablespoon (7g) cornstarch
  • 1 Tablespoon (15ml) fresh lemon juice
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground ginger
  • 1/8 teaspoon salt

Biscuit Topping

  • 2 cups (250g) all-purpose flour (spooned & leveled)
  • 1/2 cup (100g) granulated sugar
  • 1 and 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (8 Tbsp; 113g) unsalted butter, cold and cubed
  • 1/2 cup (120ml) buttermilk, cold*
  • egg wash: 1 large egg beaten with 1 Tablespoon (15ml) milk or buttermilk
  • optional: 2 Tablespoons (25g) granulated sugar mixed with 1/2 teaspoon ground cinnamon

Instructions

    1. Preheat oven to 350°F (177°C).
    2. Lightly grease a 9×13-inch baking pan. Any 3- to 4-quart baking dish works.
    3. For the filling: Mix all of the filling ingredients together in a large bowl, then spread into the baking pan.
    4. Bake for 10 minutes. Remove from the oven and set aside as you prepare the topping. Keep the oven on.
    5. For the topping: Whisk the flour, sugar, baking powder, baking soda, and salt together in a large bowl. Using a pastry cutter or 2 forks, cut in the cold butter until the mixture resembles coarse pea-sized crumbles. A pastry cutter makes this step very easy and quick! You could also pulse in a food processor. ABSOLUTELY DO NOT OVER-MIX.
    6. Pour in the buttermilk, and gently mix until evenly combined. Dough should be slightly sticky once completely combined, but if it’s too dry, add 1 more TBL of buttermilk.
    7. Assemble the cobbler: Take handfuls of dough and use your hands to gently flatten out into patties. Place dough all over the top of the warm peach filling. There’s no special trick to this—just flatten the dough in sections and cover most of the peaches.
    8. Brush the top of the biscuit dough with egg wash, then sprinkle with cinnamon-sugar, if using.
    9. Bake for 40–50 minutes, or until the biscuit topping is golden brown and peach filling is bubbling around the edges.
      • To test for doneness, stick a toothpick into the biscuit topping; if it comes out clean, it’s done.
    10. Remove cobbler from the oven, and set the pan on a cooling rack.
    11. Cool for 5 minutes before serving.
    12. Serve warm with vanilla ice cream or whipped cream.
    13. Cover and store leftovers in the refrigerator for up to 5 days.

NOTES

  • Freezing Instructions: I don’t recommend preparing this recipe ahead of time because the biscuit topping won’t rise as much if it is not immediately baked. You can, however, freeze the prepared peach filling for up to 3 months. Allow to thaw in the refrigerator, mix in 1 teaspoon of cornstarch (it will be so juicy, and this helps thicken it); then pre-bake as instructed in step 2. You can also freeze the baked cobbler for up to 3 months. Thaw overnight in the refrigerator and warm in the oven before serving.
  • Special Tools (affiliate links): Vegetable/Fruit Peeler | 9×13-inch Pan | Glass Mixing Bowl | Whisk | Pastry Cutter | Pastry Brush | Cooling Rack
  • Frozen or Canned Peaches: Fresh peaches are best for cobbler, though you can get away with unsweetened frozen peaches. If using frozen peaches, thaw, chop, and blot them dry before using. Readers have raved about this dessert using frozen, thawed peaches. Canned peaches are not ideal because they’re already too soft and mushy.
  • Buttermilk: You can make your own DIY buttermilk substitute if needed. Add 1 teaspoon of white vinegar or lemon juice to a liquid measuring cup. Then add enough cold whole milk to the same measuring cup until it reaches 1/2 cup. (In a pinch, cold lower-fat or nondairy milks work for this soured milk, but the topping won’t taste as moist or rich.) Stir it and let sit for 5 minutes. The homemade “buttermilk” will be somewhat curdled and ready to use in the recipe.
  • To Make Without Egg Wash: The egg wash helps the dessert reach that golden-brown, crisp goodness. You can skip the egg and brush with just buttermilk instead.
  • Other Fruits: Many readers have asked about mixing in blueberries, cherries, plums, pluots, nectarines, etc. You can absolutely swap fruits, or use a mix of fruits, as long as you have a total of about 10 cups (1.5–1.8kg). I particularly love equal parts blueberries and peaches here. You may also like this mixed berry cobbler.
  • Individual Cobblers: Instead of baking as one big dessert, you can make individual peach cobblers by dividing the layers and baking in several oven-safe ramekins. Bake time depends on the amount of food in each ramekin. Bake on a large baking sheet until the filling is bubbling and biscuit topping is golden brown. It’s easier to bake as a whole and simply serve in individual ramekins, though!

Find it online: https://sallysbakingaddiction.com/fresh-peach-cobbler/

Pan Brownies

Sally’s Baking Addiction

9×13-Inch Pan Brownie Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 7 reviews
  • Author: Sally McKenney
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 24 brownies

Developed specifically for a 9×13-inch pan, this recipe yields a large batch of chewy, fudgy, rich bakery-style brownies that are perfect for sharing.

Ingredients

  • 1 cup (16 Tbsp; 226g) unsalted butter, sliced into 16 Tbsp-size pieces
  • 4 ounces (113g) semi-sweet chocolate, coarsely chopped
  • 1 and 1/2 cups (300g) granulated sugar
  • 1/2 cup (100g) light brown sugar
  • 4 large eggs + 1 egg yolk, at room temperature
  • 2 Tablespoons (28g/30ml) vegetable oil
  • 1 Tablespoon pure vanilla extract
  • 1 and 1/4 cups (156g) all-purpose flour (spooned & leveled)
  • 1 and 1/4 cups (105g) unsweetened Dutch-process cocoa powder
  • 1 teaspoon salt
  • 1 and 2/3 cups (300g) semi-sweet chocolate chips

Instructions

    1. Preheat the oven to 350°F (177°C) and line a 9×13-inch metal baking pan with parchment paper, leaving an overhang to lift out the finished brownies (makes cutting easier!). Set aside.
    2. In a small microwave-safe bowl or liquid measuring cup, combine the butter and chopped chocolate. Melt in 30-second increments, stirring after each, until completely melted and smooth. Set aside to slightly cool while you continue.
    1. In a large bowl using a handheld or stand mixer fitted with a whisk attachment, combine the granulated sugar, brown sugar, and eggs. Beat on medium-high speed until the sugar begins to dissolve and the mixture is pale and ribbon-y, about 4 minutes.
    2. Pour the warm melted butter/chocolate into the bowl with the sugar/egg mixture, add the oil and vanilla, and beat or whisk to combine.
    3. Using a fine mesh sieve, sift the flour, cocoa powder, and salt into the batter, then whisk or beat on low speed until combined. Fold in the chocolate chips. The batter will be very thick. Spread evenly into the prepared pan. (A small offset spatula is helpful here.)
    4. Bake for 30 minutes, then test the brownies with a toothpick. Insert the toothpick into the center of the pan. If the toothpick is completely coated in wet batter, return the brownies to the oven for 2 more minutes. If the toothpick comes out with moist crumbs clinging to it, the brownies are done. Err on the side of under-baking, as the brownies will continue to set as they cool. (A completely clean toothpick means the brownies are over-baked!)
  1. Remove from the oven and place on a cooling rack to cool completely in the pan. When cool, lift the brownies out by using the parchment overhangs and transfer to a cutting board. Use a sharp knife to cut into squares.
  2. Cover and store leftover brownies at room temperature for up to 1 week.

Notes

    1. Make-Ahead & Freezing Instructions: Brownies freeze well for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature before serving.
    2. Special Tools (affiliate links): 9×13-Inch Metal Baking Pan (such as this one or this one) | Parchment Paper | Glass Mixing Bowls | Electric Mixer (Handheld or Stand) | Fine Mesh Sieve | Silicone Spatula | Offset Spatula |  Cooling Rack
    3. Chocolate: Baking chocolate is typically sold in 4-ounce (113g) bars. I suggest Ghirardelli, Baker’s, or Lindt brands; in either semi-sweet (56% cacao) or bittersweet (60% cacao).
  1. Cocoa Powder: You can use either natural or Dutch-process cocoa powder in this recipe. I strongly recommend Dutch-process (such as this brand) for a smoother chocolate flavor.
  2. Smaller Batch: Use this very similar recipe for seriously fudgy homemade brownies, which yields 16 brownies in a 9-inch square pan.

Find it online: https://sallysbakingaddiction.com/9×13-inch-pan-brownie-recipe/

Sally’s Blueberry Muffins

SEE ALL DETAILS AND PHOTOS HERE

Overview: Ingredients To Use & Why

  • Flour: This blueberry muffin recipe uses 3 cups of all-purpose flour. The batter is thick and sturdy to keep the blueberries elevated so they won’t all sink down!
  • Baking Powder & Baking Soda: A lot of leavener creates a significant rise. I previously used all baking powder, but I recently began adding a little baking soda too. In addition to leavening, the baking soda helps brown the exterior. (The recipe below includes this change!)
  • Vanilla Extract & Salt: Use both for flavor.
  • Cinnamon: Ground cinnamon is optional, but I love that extra flavor here. If you don’t like cinnamon in blueberry muffins, skip it.
  • Eggs: Eggs add moisture and bind everything together.
  • Sour Cream or Plain Yogurt: To keep the muffins extra moist, add sour cream. It also lightens up the crumb and I highly recommend it! If needed, feel free to swap with plain yogurt instead.
  • Sugar: Use granulated sugar to sweeten these muffins.
  • Oil & Butter: Oil produces a moist, tender muffin. Combine with melted butter for extra fat, moisture, and flavor.
  • Milk: Milk adds plenty of moisture and lightens up the crumb. I usually use whole milk, but buttermilk is a wonderful alternative.
  • Coarse Sprinkling Sugar: For crunchy, sparkly muffin tops, add a sprinkle of coarse sugar. I like Sugar in the Raw or you can use white sparkling sugar sprinkles, usually found with the sprinkles in the baking aisle.

Jumbo Blueberry Muffins

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 219 reviews
  • Author: Sally McKenney
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 6 jumbo muffins or 15 standard muffins

These are big bakery style muffins filled with extra blueberries. This recipe is written to yield 6 jumbo muffins. For standard size or mini muffins, see notes at the bottom of the recipe. Baking times differ.

Ingredients

  • 3 cups (375g) all-purpose flour (spooned & leveled)
  • 3 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon (optional)
  • 1/2 teaspoon salt
  • 5 Tablespoons (71g) unsalted butter, melted and slightly cooled
  • 1/3 cup (80ml) vegetable oil
  • 1 cup (200g) granulated sugar
  • 2 large eggs, at room temperature
  • 1/3 cup (80g) sour cream or yogurt, at room temperature*
  • 1 cup (240ml) milk, at room temperature*
  • 1 teaspoon pure vanilla extract
  • 1 and 1/2 cups (210g) fresh or frozen blueberries (do not thaw)
  • optional: coarse sugar for sprinkling

 

Instructions

  1. Preheat oven to 425°F (218°C). Generously grease a jumbo 6-count muffin pan with butter or nonstick spray (nonstick spray recommended) or line with muffin liners. Set aside.
  2. Whisk the flour, baking powder, baking soda, salt, and cinnamon (if using) together in a large bowl. Set aside.
  3. Whisk the melted butter, oil, sugar, and eggs together until combined. Then whisk in the sour cream, milk, and vanilla extract. Mixture will be pale yellow. Pour wet ingredients into dry ingredients and fold together with a silicone spatula or wooden spoon until completely combined. Use a whisk to rid any large lumps of flour, if needed. Avoid overmixing. The batter will be thick. Fold in the blueberries.
  4. Divide batter between each muffin cup, filling all the way to the top. Sprinkle with coarse sugar (for added crunch, recommended!). Bake at 425°F for 5 minutes, then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C) and continue to bake for 25-30 minutes or until the tops are lightly golden brown and centers are set. Stick a toothpick in the center of a muffin to test for doneness. If it comes out clean, the muffins are done.
  5. Allow to cool for 10 minutes in pan before serving.
  6. Cover leftover muffins and store at room temperature for 5 days or in the refrigerator for 1 week. Muffins freeze well for up to 3 months. Thaw in the refrigerator or on the counter.

Notes

  1. Special Tools (affiliate links): 6-count Jumbo Muffin Pan | Jumbo Muffin Liners | Glass Mixing Bowls | Whisk | Silicone Spatula or Wooden Spoon | White Sparkling Sugar
  2. Oil: Vegetable oil, canola oil, or melted coconut oil work best in this recipe.
  3. Sour Cream/Yogurt: I recommend full fat sour cream or full fat or low fat plain yogurt. I don’t recommend fat-free for either.
  4. Milk: I like to use buttermilk or whole milk in this recipe because either add wonderful moisture and flavor. You can use any milk, dairy or nondairy, but the lower fat milk you use, the less flavorful and moist your muffins will taste.
  5. Standard Size Muffins or Mini Muffins: For standard size muffins baked in a 12-count muffin pan, reduce baking time to about 20 total minutes: 5 initial minutes at 425°F and 15 minutes at 350°F. Yields 14-15 standard size muffins. For about 40 mini muffins, bake for 11-13 minutes at 350°F the entire time.
  6. Why is everything at room temperature? All refrigerated items should be at room temperature so the batter mixes together easily and evenly. Visit Sally’s site for more information.
  7. Original Recipe: This recipe was updated in 2020 since its original publish date in 2013. The muffins are now moister and softer. If you’d like the original recipe, follow above but make these changes to the ingredient list: increase baking powder to 4 teaspoons, leave out the baking soda, leave out the butter, increase oil to 1/2 cup (120ml), and leave out the sour cream.

Find it online: https://sallysbakingaddiction.com/sparkling-jumbo-blueberry-muffins-2/

Sally’s Brioche

Here is my recipe.

Sally’s Baking Addiction . com

Ingredients You Need

You need 7 ingredients altogether. They’re the same ingredients in my soft dinner rolls, which is also a rich dough. However, brioche requires more butter, sugar, eggs… and a bit more time!

The other main difference you’ll see between this recipe for brioche compared with many of my yeast bread recipes is the temperature of the milk, eggs, and butter. We’ll get into that below, when I walk you through the steps.

  1. Flour: You need bread flour for this recipe. All-purpose flour is convenient for most, but bread flour produces the best structure here. There are no other changes to the recipe if you use all-purpose flour.
  2. Yeast: You need 2 and 1/4 teaspoons active dry yeast or instant yeast, which is 1 standard packet (7g).
  3. Sugar: Sugar feeds the yeast, increases its activity, and tenderizes the dough. Plus it gives this brioche its characteristic mildly sweet flavor.
  4. Salt: You can’t make flavorful bread without salt!
  5. Milk: For the softest brioche, use whole milk.
  6. Eggs: 3 eggs provides structure and richness.
  7. Butter: Butter promises a flavorful, soft, tender brioche. You’ll add it in later, a little at a time.

To learn how to make homemade brioche, I turned to the king. King Arthur Baking, that is; specifically, their Big Book of Bread, which is one of my favorite cookbooks for discovering the hows and whys of bread-making. The recipe you see below was adapted from the basic brioche in that book.

A Key Step: Plasticizing the Butter

Success Tips for Making Brioche

  1. Use a stand mixer: Brioche requires a really long mixing time, so I strongly recommend using a stand mixer (fitted with a dough hook) to make it. It is very difficult (and a lengthy process!) to make brioche without one.
  2. Keep things cold: The milk, eggs, and butter should all be cold when you begin. The long mixing time means the dough will gradually warm up. Keep the butter in the refrigerator until you’re ready to add it to the dough, and pound it with a rolling pin between sheets of parchment paper to make it pliable (but still cool).
  3. Give it a rest: Once the dough is kneaded and ready to rise, cover it tightly and refrigerate it for at least 12–16 hours. The buttery dough will be very soft and difficult to handle, and you need to allow the butter time to re-solidify, so the dough will be workable and easy to shape. (You can actually leave it in there for up to 48 hours, so that allows for flexibility for when you bake it.) The cold air also slows down the yeast activity and fermentation, which enhances the bread’s flavor.
  4. Use a kitchen scale: In addition to using a food scale to weigh the ingredients for the most precise measurements, it really comes in handy for dividing the dough into 6 evenly sized pieces. Simply weigh the entire ball of dough, then divide that number by 6 to determine how much each dough ball should weigh.
  5. Tent with foil: Loosely tent the loaf with aluminum foil halfway through baking. This prevents the top of the loaf from burning before the center has fully baked.
  6. Let it cool: As tempting as it is to slice into warm, freshly baked brioche, it’s best to wait. Cutting too soon can make the inside seem dense or gummy because the steam hasn’t had time to escape. This is true for most breads, including yeast bread and quick bread.

Should I use European-style butter in homemade brioche?

You can use either American or European butter in brioche. European butter has a touch more butterfat (about 82–85% compared to 80% in American), so the flavor is a little richer and creamier. That extra bit can really shine in a bread like brioche, which is already loaded with butter, eggs, and milk. That said, the difference isn’t huge. If European butter is what you have, go for it! Otherwise, American butter will bake up a perfectly soft, fluffy loaf. It’s what we used in many test loaves.

Can I bake the brioche dough into rolls?

Yes, absolutely. You can divide the dough into 12 smaller rolls, rather than 6 larger pieces. Arrange the shaped rolls in a greased 9×13-inch pan. Proceed with step 8 below. Shorten the bake time to around 25–28 minutes. You can also bake the rolls separated on a lined baking sheet; this style produces excellent hamburger and sandwich buns. See recipe Note below.

Can I braid this brioche dough?

My team and I tested this dough in a braided design in the loaf pan. The finished bread was considerably dense, due to the tight braiding technique. For the tallest, fluffiest brioche, I recommend the brioche nanterre shape instructed in the recipe below.

Homemade Brioche

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 17 reviews
  • Author: Sally McKenney
  • Prep Time: 15 hours (includes rises)
  • Cook Time: 40 minutes
  • Total Time: 15 hours, 40 minutes
  • Yield: 1 loaf; 8-10 slices

Learn how to make homemade brioche, an irresistibly rich, buttery bread with a soft, tender crumb. This recipe is a 2-day baking project, since the dough rests in the refrigerator overnight to lower its temperature, as well as develop proper flavor and texture. A stand mixer fitted with a dough hook is essential for best success. Be sure to use cold milk, eggs, and butter. Reference my Baking with Yeast Guide for answers to common yeast FAQs.

Ingredients

  • 3 and 1/4 cups (423g) bread flour (spooned & leveled), plus more as needed
  • 2 and 1/4 teaspoons (7g) active dry or instant yeast (1 standard packet)
  • 1/4 cup (50g) granulated sugar
  • 1 and 1/2 teaspoons salt
  • 1/2 cup (120ml) whole milk, cold
  • 3 large eggs, cold
  • 1/2 cup (113g; 8 Tbsp) unsalted butter, cold
  • egg wash: 1 large egg beaten with 1 Tablespoon (15ml) milk

 

Instructions

    1. Make the dough: In the bowl of a stand mixer fitted with a dough hook attachment, whisk together the flour, yeast, sugar, and salt. Add the milk and eggs, and mix on medium-low speed for 3 full minutes, until the dough comes together and forms a rough mass around the dough hook. It will be shaggy at first, but just keep mixing until it comes together. Stop the mixer and scrape down the sides of the bowl as needed.
    1. Increase the speed to medium and let the mixer run for 8–10 minutes. Do not shorten this time. The dough should wrap itself around the dough hook and be slapping the sides of the bowl. If that isn’t the case after about 8 minutes, add a little more flour, 1 Tbsp at a time, and keep mixing.
    2. Plasticize the butter: Place a sheet of parchment paper on a sturdy cutting board. Cut the cold butter into 8 equal pieces. Lay the pieces out on the parchment. Place a second sheet of parchment paper on top of the butter. Using a rolling pin, pound the butter to flatten it to about 1/16th of an inch thickness, or about 2mm. If the dough is not yet ready for the next step, transfer the butter, still between the sheets of parchment, to the refrigerator. The butter must be cold.
    3. With the mixer running on medium-low speed, add the butter, 2 pieces at a time. Use a knife or offset spatula to scrape the pieces of butter off the parchment paper and add them to the mixing bowl. Wait until the butter has completely incorporated into the dough before you add the next 2 pieces—this can take about 2 minutes. If the butter gets stuck to the side of the bowl, stop the mixer and scrape it down with a spatula. Once all 8 pieces of butter have been added, increase the speed to medium and let the mixer run for another 2 minutes (again, the dough should be slapping the sides of the bowl), until the dough is smooth, shiny, and elastic. It will be very soft.
    1. Refrigerate the dough: Grease a large bowl with butter, oil, or nonstick spray. Shape the dough into a ball and place it in the bowl, turning it to coat the dough in the butter/oil. Cover tightly and refrigerate for at least 12–16 hours, or up to 48 hours.
    2. Grease a 9×5-inch loaf pan.
    3. Shape the brioche: Remove the dough from the refrigerator and turn it out onto a lightly floured surface. Divide the dough into 6 equal pieces. A bench scraper is always helpful for cutting dough. (Tip: If you have a kitchen scale, weigh the dough, then divide that number by 6 so you know how much each piece of dough should weigh. For example, if the dough weighs 850g, aim for each piece of dough to weigh around 140–145g.) Shape each piece into a smooth ball, and place in the prepared loaf pan, staggering the dough balls in a zigzag pattern.
    4. Cover the loaf lightly and let it rise at room temperature for 1.5 to 2 hours until it’s puffy and just reaches the rim of the pan.
    5. Adjust an oven rack to a lower position and preheat the oven to 350°F (177°C).
  1. When the brioche has risen to the rim of the pan, brush the top of the loaf with egg wash. Bake for 35–40 minutes, until golden brown on top. For a more accurate test, insert an instant-read thermometer into the brioche; it’s done when the internal temperature reaches 195°F (91°C). If you notice the top browning too quickly, loosely tent the pan with aluminum foil. (I always tent aluminum foil over the loaf around the 20-minute mark.)
  2. Let the brioche cool in the pan set on a cooling rack for at least 10 minutes, then carefully flip the bread out of the pan and onto the rack to continue cooling. Cool for at least 1 hour before slicing. (The crumb sets as it cools, giving you neat, fluffy slices—but if you sneak a warm piece, just know it’ll be extra soft!)
  3. Cover leftover brioche tightly and store at room temperature for up to 5 days or in the refrigerator for up to 1 week.

Notes

    1. Make Ahead Instructions – Overnight: See step 5. The dough must rest in the refrigerator for at least 12–16 hours, or up to 48 hours.
    1. Make Ahead Instructions – Freezing: It is best to freeze the brioche dough after it has had its bulk fermentation, which is the refrigeration step (step 5). To freeze, shape the dough as indicated in step 7. Wrap each ball of dough in plastic wrap and place them all in a freezer-safe container or bag. Freeze for up to 3 months. Thaw the dough in the refrigerator overnight, then let the dough balls come to room temperature, place in the greased loaf pan, and proceed with step 8.
    2. Special Tools (affiliate links): Electric Stand Mixer | Silicone Spatula | Rolling Pin | 9×5-inch Loaf Pan
    3. Flour: I recommend using bread flour. All-purpose flour is convenient for most, but bread flour produces a chewier loaf of bread and I highly recommend it. If you can’t pick up a bag of bread flour, all-purpose is great in a pinch. The bread is still soft no matter which you use. I don’t recommend whole wheat flour because it doesn’t have the same baking properties as white flour or bread flour (the gluten levels are different). If you wish to use whole wheat flour, try my recipe for whole wheat bread instead.
    4. Yeast: You can use active dry or instant yeast in this recipe. Follow all of the same instructions. Reference my Baking with Yeast Guide for answers to common yeast FAQs.
    5. Milk: I recommend using whole milk for the best, richest-tasting bread. Lower-fat or nondairy milks work in a pinch. Do not use nonfat milk.
  1. Doubling this recipe: For best results, I recommend making two separate batches of dough.
  2. Can I make this dough into smaller brioche rolls? Yes, absolutely. You can divide the dough into 12 smaller rolls, rather than 6 larger pieces. Arrange the shaped rolls in a greased 9×13-inch pan. Proceed with step 8. Shorten the bake time to around 25–28 minutes. You can also bake the rolls separated on a lined baking sheet; this style produces excellent hamburger and sandwich buns. Bake time is around 25 minutes.
  3. Can I braid this dough instead? My team and I tested this dough in a braided design in the loaf pan. The finished bread was considerably dense, due to the tight braiding technique. For the tallest, fluffiest brioche, I recommend the shape instructed (2 staggered rows of the dough balls in the loaf pan), which is called Brioche Nanterre.

Recipe adapted from Basic Brioche Dough in Big Book of Bread by King Arthur Baking Company

Find it online: https://sallysbakingaddiction.com/homemade-brioche/

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