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

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. In order to pull that off, you want a dough that is rich and tender enough to satisfy as a sweet treat, but strong enough to hold up as a perfect sandwich loaf for school lunches. When Bake from Scratch Magazine and Bob’s Red Mill asked me to create a loaf with their super versatile and delicious Do-It-All dough for this month’s Better Baking Academy, I knew I wanted to create a showstopper, but simple enough to pull off on any Tuesday evening. I grabbed from the Scandinavian influence that is so prevalent in Minnesota, where I call home and added orange zest and cardamom to the dough as I was mixing it. It adds such a wonderfully warm aroma to the dough, which we need in the January cold. Then I swirled the dough with raspberry preserves and twisted the dough into a beautiful and tasty loaf.  You can see me create this loaf in my Instagram video and the recipe is below.

You can find much more information about this month’s Better Baking Academy class on Do-It-All Dough and sign up for the entire series of baking classes hosted by Bake From Scratch Magazine and Bob’s Red Mill (The Academy is FREE). You’ll find new lessons each month on essential baking skills with step-by-step photos and great tips from a wide range of baking professionals. If you’re looking to step up your baking game, you don’t want to miss the Better Baking Academy. Click here to sign up!

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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. Read More

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

Chocolate Chestnut Bread Pudding

Chocolate Chestnut Bread Pudding | ZoeBakes photo by Zoë François

I think this Chocolate Chestnut Bread Pudding may be the ultimate comfort food. I always have bread on the counter. Since my new book, Holiday and Celebration Bread in Five Minutes a Day, came out, I have several loaves going at a time. What to do with all the partially eaten loaves? Cube it up, soak it in a rich custard and bake it. It could not be any easier and the results are warm and so satisfying. Bread pudding is one of the those desserts that also doubles as breakfast, like pie and cake! 🙂 No, really, it is full of eggs and toasty bread and this one just happens to have bits of chocolate and chunks of chestnuts. If you were to serve it with a dollop of creme fraiche instead of ice cream, it would be a simple and elegant Christmas breakfast. Add the ice cream and it is a homey, but decadent dessert.

When I worked in restaurants my bread pudding was always one of the most popular desserts on the menu. Hope you enjoy it!

Chocolate Chestnut Bread Pudding | ZoeBakes photo by Zoë François

You can watch me make this bread pudding in my instagram video. Recipe below. Read More