Irish Scones with Kumquat Marmalade

Irish Scones Recipe | ZoëBakes | Photo by Zoë François

I fell mad in love with Ireland and have had the good fortune to visit a couple of times. My first stop after the long flight was to a farm, where I had my first Irish scone with marmalade. The love affair with the country and its scones was set in that moment. Like biscuits or pie dough here in America, there seems to be a scone recipe for every household in Ireland. The one constant is the quality of the butter and dairy used to make them. This is such a simple recipe and the butter makes all the difference, so go with a good one. I used Kerrygold, because I met the farmers and cows while in Ireland and know its incredible. You can use any “European” style butter, because it has a higher fat content than most American brands. The other thing I associate with Irish scones is the shape, round. I like a tall scone, so I press the dough into a thick mass before cutting out the shape. The bigger the scone, the more surface there is to spread it with marmalade. Every table in Ireland served scones with a jar of marmalade, which pretty much satisfies all my needs. I LOVE marmalade! It is the perfect balance of sweet and bitter. It is bright in color and flavor and goes with scones or ice cream or just a spoon. I made this kumquat “marmalade” by just cooking down fresh kumquats with sugar, that’s it. No pectin to deal with just gentle cooking. Because I am not thickening the juices, this is a bit runnier than a traditional marmalade. Works brilliantly for me.

Watch me make the marmalade on my Instagram stories!

Irish Scones with Kumquat Marmalade Recipe | ZoeBakes | Photo by Zoë François Read More

Cardamom Enriched Sweet Dough

Cardamom Enriched Sweet Dough

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Ingredients

  • 1 3/4 cups (420ml) lukewarm water
  • 1 tbsp granulated yeast
  • 1 tbsp kosher salt
  • 1/2 tsp ground cardamom optional
  • 4 large eggs
  • 1/2 cup (170g) honey
  • 8 tbsp (113g) unsalted butter melted
  • 7 1/2 cups (1060g) bread flour

Instructions

  • Mixing and storing the dough: In a 5-quart container, mix Mix the yeast, salt, eggs, honey, and melted butter with the water. Add the flour, then use a spoon, Danish dough whisk or stand mixer fitted with paddle attachment to mix until uniform. Cover (not airtight) and allow to rise at room temperature for about 2 hours.
  • Dough can be used as soon as it’s chilled after the initial rise, or frozen for later use.  Refrigerate remainder in a non-airtight lidded container and use over the next 5 days.  Beyond that, the dough stores well in the freezer for up to four weeks in an airtight container.  Freeze in one-pound portions.  
  • When using frozen dough, thaw in refrigerator for 24 hours before use, then allow usual rest and rise times. Defrost dough overnight in the refrigerator if frozen.

For Cinnamon Bun Epi on Instagram

  • Start with a buttery, rich dough. I used the recipe above, cardamom is optional. Divide the dough and flatten into 2 approximately 10 x 18" rectangles.
  • Make a cinnamon sugar mixture (mix 1/3 cup sugar + 2 tbsp. cinnamon) and sprinkle half over one rectangle of dough, then repeat with the second rectangle.
  • Roll the dough up lengthwise (the long way). Stretch the log to 36 inches and snip the dough at a 20 degree angle into 3-inch long sections and place into a generously buttered epi pan.
  • The pointy end of each should be facing out (see video). Overlap the pieces in the pan. Cover the dough with the epi pan lid and rest for 30 minutes.
  • Preheat the oven to 350°F and place rack on bottom shelf. Bake for about 15 minutes covered, then uncover and continue baking 15 more minutes.
  • Serve with cream cheese frosting and almonds, if desired!
Tried this recipe?Let us know how it was!

Raspberry Swirl Bread from Do-It-All Dough

Raspberry Swirl Bread from Do-It-All Dough | ZoeBakes photo by Zoë François

As you know from all of my Breadin5 books, I am a BIG fan of a Do-It-All Dough. A dough that can go from sweet to savory, depending on your mood. I may want to make a deep-dish pizza after work or bake cinnamon rolls on the weekend all from the same dough recipe.

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Raisin Pecan Bread

Let me tell you about this raisin pecan loaf that I baked from my book, New Artisan Bread in Five Minutes a Day (Breadin5). I made our big batch of the Master Recipe using Platinum Yeast from Red Star Yeast, then pulled off a piece of dough, rolled in some raisins and pecans using a French Rolling Pin from JK Adams, let it rest and scored the top with a super sharp Bread Knife from Shun Cutlery just before I baked it in an Emile Henry Cloche. Two days later I took out another piece of dough and rolled in olives and sharp VT cheddar. Five days later I grabbed yet another bit of dough, put it in a proofing basket and baked it as a pure and simple boule. If you have a bucket of dough on hand, you’ll have the base for all of these fantastic loaves. You can see the Cheese bread and Boule on my Instagram account. 

You can watch me making the bread using all of these fantastic tools on my @zoebakes instagram account video. Recipe below.

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Instant Sourdough Doughnuts

Instant Sourdough Doughnuts | ZoëBakes | Photo by Zoë François

In 2005 when my co-author, Jeff, and I wrote the first edition of Artisan Bread in Five Minutes a Day, people were just coming out of the Atkins Diet fog and were longing desperately for bread. We offered a simple, fast and delicious approach to baking bread that ANYONE could embrace. Fast forward to today and half my Instagram feed is filled with the most gorgeous loaves of sourdough bread, being baked in shops and at home. But, not everyone has the time to devote to creating, feeding and maintaining a starter. I have one and it mostly sits dehydrated in my pantry. So, when Red Star Yeast* came out with an Instant Sourdough Yeast, complete with real rye-based sourdough culture, I was super excited to give it a try. I’ve used Red Star Yeast products for decades and trust their yeast to ALWAYS get the job done, and with the highest quality. I was thrilled with the results and can’t recommend it highly enough for anyone who wants all the flavor of sourdough without the wait.

Because I love sweets more than anything, I wanted to play with the Instant Sourdough Yeast in our no-knead Brioche Dough, based on a recipe from our newest book, Holiday and Celebration Bread in Five Minutes a Day. And, well, doughnuts are always top of mind for me. Adding Instant Sourdough Yeast to doughnuts gives them a spectacular flavor and wonderful rise. You can always control the depth of flavor you want. By using the stored Brioche dough just after it is mixed and refrigerated, you’ll have a really mellow sour flavor from the Platinum Instant Sourdough Yeast, that adds a hint of complexity to the doughnuts, but is subtle. If you make more doughnuts from that same batch 24 hours later (you’ll have enough dough for a few batches) the sour flavor increases as the dough ferments, which is true in all of our stored Five Minute doughs. You can also freeze the dough to lock in the flavor you like best. Since there is also instant yeast in the mix, it will ALWAYS rise, without fail. 

I made a Berry Icing to go with the Instant Sourdough Doughnuts, because it is so fresh and sweet. You can dust the doughnuts in confectioners’ sugar or top with a chocolate ganache. 

Coffe, Doughnut and Red Star Yeast Packets | ZoëBakes | Photo by Zoë François Read More

Valentine’s Day Cinnamon Rolls

Valentine's Day Cinnamon Rolls | ZoeBakes photo by Zoë François

There is really nothing more loving or romantic than baking for the ones you love. And, if it happens to be Valentine’s Day Cinnamon Rolls in the shape of a heart, they are the perfect holiday treat for everyone. These buns are based on our most popular, super easy and fast cinnamon roll recipe from Holiday and Celebration Bread in Five Minutes a Day, which is the perfect way to celebrate just about any day, no special occasion necessary. I added crushed fresh raspberries to the cream cheese icing to add a bit of pink and sweeten the deal even more. 

Happy Galentine’s and Valentine’s Day to you all!  Read More