Store-bought frozen puff pastry is a lifesaver any time of year, but especially as we move into the busy holiday season. With a package or two stashed in the freezer, I know a quick baked brie for visiting guests or plate of mini-quiche appetizers for a potluck is only a few steps away — and the empty, crumb-filled plates at the end of the night speak for themselves. If you’ve never used frozen puff pastry before, let me assure you that it couldn’t be easier.
It’s unfair. Fresh, hot, from-scratch cinnamon buns are a beloved treat, especially for tasty Christmas breakfast. Who doesn’t want to wake up to the smell of cinnamon and caramelizing sugar, or stumble down to the kitchen to find fresh-from-the-oven, slathered-in-icing cinnamon buns, just waiting for you to dive in?
So you might’ve heard that there’s a wedding this weekend. Despite the fact that America legit fought a war to escape the British monarchy, seemingly every television channel that isn’t SyFy is breathlessly counting the minutes until Prince Charles walks Meghan Markle down the aisle and straight into the Royal Family.
Latkes get all the attention this time of year — as they should, latkes are awesome — but another Hanukkah treat has been gaining in popularity stateside in recent years. Put your hands together for the jelly doughnut. What the two have in common symbolically is also the ingredient that makes both so delicious: oil.
Whether it’s the hot oil or the cleanup, there’s certainly some work involved with frying at home, but if the freshest yeasted doughnuts are what you’re after, then making them at home — even if you only do it once a year — is worth the effort. To make frying doughnuts an experience you want to repeat, there are a few key mistakes to avoid. Here’s what you need to steer clear of for success.
The Kitchn’s Baking School Day 15: All about croissants. Join The Kitchn’s Baking School: Sign up and see all The Kitchn’s Baking School assignments Anyone else dream of waking up to warm, flaky croissants in the morning? Their crispy shells and a whisper of steam from between the buttery layers calling you out from slumber? There truly is nothing better than a fresh-from-the oven croissant.
When I think about Easter, there are a number of foods that immediately come to mind. They include hard-boiled eggs, ham, and roast leg of lamb, not to mention jelly beans, Peeps, and Cadbury eggs. But above all else, the one thing that stands out as the food of the season is hot cross buns. Growing up I could always count on my mom to bring home a fresh package of hot cross buns, the second they hit the shelves. Over time I came to learn the tradition behind this seasonal sweet.
Mandazi [mahn-dahz-ee] noun: Fried doughnut or roll served as dessert or a warm teatime snack all over Kenya and East Africa. We came home one evening to our guest house in Kenya to find our very kind housekeeper, Helen, making a big basket of mandazi. They smelled delicious, like fried dough and warm flour. We asked Helen how they are made — read on for a super-quick video of frying mandazi! We ate these so quickly that we forgot to take a photo!
No one needs a doughnut pan the same way that no one needs doughnuts in the first place. But do I want one? After seeing those Apple Cider Doughnuts that Leela baked up earlier this month, you bet I do!The advantages of a doughnut pan are clear. Baking them in a pan is infinitely easier and less messy than deep-frying. Baking instead of deep-frying is also healthier, though the amount of butter and sugar that still goes into these recipes hardly qualifies them as a healthy food (sadly!).