Milk Buns with Gingerbread Filling

Milk Buns with Gingerbread Filling

von | Dez. 16, 2024 | 60 TO 120 MINUTES, BREAD, FLUFFY, INTERMEDIATE, INTERNATIONAL, UP TO 500, VEGETARIAN

Milk Buns with Gingerbread Filling

Milk Buns with Gingerbread Filling

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December 16, 2024 by Kimberly

Soft, fluffy buns filled with a creamy spiced mascarpone chocolate magic that tastes like a cozy holiday hug. Perfectly baked for that melt-in-your-mouth festive treat you didn’t know you needed.

2 HOURS

INTERMEDIATE

VEGETARIAN

INT.

348 PER BUN

FLUFFY

BRUNCH

DESSERS & SWEETS

WINTER

INTRODUCTION

ABOUT THE RECIPE

Imagine biting into a soft, cloud-like bun filled with a creamy mix of spiced mascarpone, chocolate, and gingerbread vibes. That’s this recipe – an edible holiday dream! These buns are everything cozy wrapped up in one delicious bite. Whether you’re serving them at a festive brunch or enjoying one with your afternoon coffee, they’re the ultimate way to make your kitchen smell like Christmas and your taste buds very, very happy.

How to serve
Serve these buns warm for the best experience! They’re perfect as they are, but you can glaze them with a spiced sugar syrup or a light gingerbread oil drizzle for an extra festive touch. Pair them with a steaming cup of hot chocolate, a chai latte, or even mulled wine for maximum holiday vibes. Pro tip: Sprinkle a little powdered sugar on top for that snow-dusted look – it’s giving cozy holiday bakery.

How to store
Keep your buns soft and fresh by storing them in an airtight container at room temperature for up to 2 days. To enjoy them later, reheat gently in the oven or microwave for that just-baked taste. You can also freeze them and defrost as needed!

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

If you want to get to know me better, click here!

 

 

Milk Buns with Gingerbread Filling
Milk Buns with Gingerbread Filling
Milk Buns with Gingerbread Filling
Milk Buns with Gingerbread Filling
Milk Buns with Gingerbread Filling
Milk Buns with Gingerbread Filling
„Let’s make a piece of happiness“
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Milk Buns with Gingerbread Filling

Milk Buns with Gingerbread Filling

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  • Author: Kimberly
  • Total Time: 2 hours
  • Yield: 10-12 1x
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Description

Recommended Equipment

  • large mixing bowl
  • medium bowl
  • plastic wrap
  • rolling pin

Ingredients

Units Scale

MILK BUNS

  • 500 grams all-purpose flour (type 550 in Germany)
  • 1 tsp salt
  • 1 egg
  • 50 grams white sugar
  • 7 grams dry active yeast
  • 200 milliliter full-fat cow milk
  • 100 grams butter

GINGERBREAD FILLING

  • 125 grams mascarpone
  • 50 grams milk chocolate
  • 15 grams powdered sugar
  • pinch of salt
  • 1 tsp cinnamon
  • 1/2 tsp clove, ground
  • 1/4 tsp ginger, ground
  • 1/4 tsp allspice, ground
  • 1/8 tsp cardamom, ground
  • 1/8 tsp nutmeg, ground
  • 25 grams candied oranges
  • 25 grams hazelnuts, chopped & roasted

GLAZE

  • 2 tbsp butter
  • 2 tbsp heavy cream

Instructions

  1. For the yeast dough, heat milk, butter until melted in a small saucepan to 35°C (95°F). Add 1 tsp of the sugar and the yeast and stir until dissolved. Let sit for about 3-4 minutes until bubbles form.
  2. Meanwhile, in a large mixing bowl, whisk together the egg, sugar, and salt. Add the yeast-butter-milk mixture and the flour, then knead into a smooth dough. Cover the bowl with plastic wrap and let it rest for about 40 minutes, until the dough has doubled in size.
  3. In the meantime, prepare the gingerbread cream. In a bowl, mix mascarpone, powdered sugar, cinnamon, cardamom, cloves, allspice, nutmeg, and ginger. Melt the chocolate and stir it into the mascarpone mixture. Finally, fold in chopped hazelnuts and candied orange pieces, mix well, and set aside.
  4. Once the dough has doubled in size, transfer it to a lightly floured surface. Knead it briefly and shape it into a long roll. Divide the roll into 10-12 equal pieces. Flatten each piece and spread 1 tablespoon of gingerbread cream on top, leaving a 1 cm border. Roll them up from the bottom. Pinch the ends tightly to prevent the filling from leaking while baking.
  5. Place the rolls into a baking dish, cover again with plastic wrap, and let them rise for another 40 minutes.
  6. Preheat the oven to 190°C (375°F) during the second rise.
  7. Just before baking, brush the rolls with a mixture of cream and melted butter.
  8. Bake the rolls for about 20-25 minutes until golden brown.
  • Passive Time: 100 min
  • Cook Time: 20 min

Blini Appetizers

Blini Appetizers

von | Dez. 15, 2024 | 30 TO 60 MINUTES, ALL YEAR, APPETIZER, BEEF, CHRISTMAS, DINNER PARTY, EASY, FLUFFY, GORGONZOLA, NEW YEAR'S EVE, OILS, OMNIVORE, ONION, PICKLES, PICNIC, RADISH, RUSSIA, SALMON, UP TO 500, WALNUT

Blini Appetizers

Blini Appetizers

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December 15, 2024 by Kimberly

Tiny pillows of heaven! These fluffy blini with a creamy ricotta base and versatile toppings bring bold flavors and cozy vibes. Perfect for casual nights or fancy parties!

40 MINUTES

EASY

OMNIVORE

RUSSIA

40-80 PER BLINI

FLUFFY

DINNER PARTY

APPETIZER

ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

Imagine a table full of vibrant, delicious little bites that disappear as soon as you serve them! These foolproof blini are soft, golden mini pancakes topped with a silky ricotta cream that goes with anything. Whether you’re hosting a cozy brunch or an elegant dinner party, these creative toppings take your appetizer game to the next level. From smoky and herby to sweet and nutty, there’s a flavor for everyone. It’s all about the balance of textures, flavors, and a little drizzle of oil magic!

How to serve
Prepare the blini as mini pancakes, then spread a dollop of the ricotta cream on top and add your chosen toppings. You can serve them pre-assembled for easy grabbing or turn it into a fun DIY setup where everyone can mix and match their toppings. Perfect for any vibe – casual or fancy! You can also prepare the batter and ricotta cream in advance and keep it in the fridge for up to 24 hours. The blini pancakes can also be made ahead of time since they’re typically served cold.

How to store
Store the blini and ricotta cream separately in airtight containers. Keep the blini in the fridge for up to 2 days. The ricotta cream stays fresh in the fridge for 3-4 days.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

If you want to get to know me better, click here!

 

 

Blini Appetizers
Blini Appetizers
Blini Appetizers
Blini Appetizers
„Let’s make a piece of happiness“
Print
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Blini Appetizers

Blini Appetizers

  • Author: Kimberly
  • Total Time: 40 min
  • Yield: 20 blini 1x
Print Recipe

Description

RECOMMENDED EQUIPMENT

  • mixing bowl
  • whisk
  • pan
  • spatula
  • cooling rack
  • piping bag (optional)
  • kitchen knife
  • cutting board

Ingredients

Units Scale

BATTER

  • 90 grams all-purpose flour
  • 1 tsp baking powder
  • 1 egg
  • 125 milliliter buttermilk
  • 1 tbsp olive oil
  • 1/4 tsp salt
  • oil for frying

RICOTTA CREAM

  • 250 grams ricotta
  • 1 tbsp olive oil
  • 1 tbsp lemon juice
  • salt & pepper to taste

BLINI TOPPING 1

  • walnuts
  • shallot
  • oil for frying
  • honey
  • chili oil
  • fresh thyme
  • red pepper flakes

BLINI TOPPING 2

  • fresh fig
  • gorgonzola
  • truffle oil
  • chives
  • black pepper

BLINI TOPPING 3

  • cooked salmon
  • red onion
  • capers
  • olive oil
  • fresh dill
  • black pepper

BLINI TOPPING 4

  • pastrami
  • cornichons
  • walnut oil
  • fresh parsley

BLINI TOPPING 5

  • radishes
  • cress
  • basil oil

Instructions

  1. First, we’re making the blini batter. Mix all the ingredients together until smooth, then let it chill for like 5-10 minutes. Once the batter’s had its lil rest, heat up a pan with a bit of oil or butter and spoon in small circles of batter. I usually use 3/4 of a tablespoon. Here’s the pro tip: when you see those cute little holes popping up on the surface, it’s time to flip them. Cook each side for about 2-3 minutes until they’re golden and gorgeous. Boom, your blinis are born. Pop them on a cooling rack to chill out – no soggy bottoms here.
  2. Grab a bowl and mix the ricotta cream. For this, stir together ricotta, olive oil, lemon juice, salt & pepper until it’s smooth and creamy. Then load it into a piping bag if you’re feeling fancy, or just keep a spoon handy for the easy aesthetic.
  3. Once your blinis are cool, dollop or pipe some ricotta cream onto each one. Get creative – a little swirl, a casual blob, whatever your heart desires. Now they’re ready for toppings.
  4. For Blini topping 1, toast the walnuts in a pan without adding additional fat. Take them out and let them cool. Thinly slice the shallots into delicate rings and fry them in a bit of oil until crispy. Set aside to cool. Add half a walnut onto the blini, as well as about 1 tsp of the crispy onions. Finish with a drizzle of honey and a sprinkle of pink peppercorns. Toss on a few fresh thyme leaves and finish with a few drops of chili oil for a spicy kick that ties it all together.
  5. For Blini topping 2, slice fresh figs into eighths. Place one fig wedge on the ricotta cream, then crumble some blue cheese on the other side – as much or as little as your vibe calls for. Add a few drops of truffle oil, sprinkle with freshly ground pepper, and garnish with a touch of chopped chives to seal the deal.
  6. For Blini topping 3, flake some cooked salmon into bite-sized pieces and nestle it onto the ricotta cream. Slice red onions into thin strips, then scatter a few pieces on top along with some capers. Add a few drops of olive oil, a grind of fresh black pepper, and finish with a couple of dill sprigs.
  7. For Blini topping 4, tear thin slices of pastrami into strips, roll them into little spirals, and press them onto the ricotta. Diagonally halve some cornichons and place one half on the blini. Drizzle a few drops of walnut oil for a rich, nutty twist. Top it all off with a sprig of fresh parsley for a classy finishing touch.
  8. For Blini topping 5, thinly slice radishes into delicate rounds and place two slices on one side of the blini. On the other side, gently press on a little bunch of radish cress for that pop of green. Finish with a few drops of basil oil for a fresh, herbaceous flair.
  9. Serve these cute appetizers on a platter and watch them disappear in seconds.

  • Cook Time: 40 min

Easy Same Day Basic Focaccia

Easy Same Day Basic Focaccia

von | Okt. 26, 2024 | ALL YEAR, BREAD, DINNER PARTY, EASY, EVERYDAY, FLUFFY, ITALIAN, OVER 120 MINUTES, UP TO 500, VEGETARIAN

Quick & Easy - The Best Focaccia Recipe

Easy Same Day Basic Focaccia

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October 26, 2024 by Kimberly

Golden-crisp on the outside, airy and soft inside, this fresh focaccia is the ultimate comfort! Perfect for dipping, snacking, or as a side – it’s irresistible, warm, and baked-to-perfection bliss.

3 HOURS
30 MINUTES

EASY

VEGETARIAN

ITALIAN

386 PER PORTION

FLUFFY

EVERYDAY

BREAD

ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

Craving something warm, cozy, and seriously easy to bake? This focaccia is your answer! It’s got that perfect golden crust that you can’t resist breaking into and a soft, fluffy center that just melts in your mouth. Whether you’re new to baking or a seasoned bread lover, this focaccia has that fresh-baked, olive-oil-kissed goodness that makes it the ultimate comfort food. Plus, it’s ready in just 3.5 hours – no need to wait around for endless rises. Just mix, bake, and enjoy some bakery-style vibes at home!

How to serve
This focaccia is so versatile – it pairs perfectly with just about anything! Tear off pieces to dip in olive oil and balsamic vinegar for a classic Italian feel, or serve it alongside a warm soup or pasta for a cozy meal. It also makes a great base for an open-faced sandwich or as an appetizer with some herby olive oil and fresh tomatoes. However you serve it, the fluffy texture and crispy edges will make it an instant favorite for everyone around the table. For an in-depth guide with secret tips & tricks, check out my ‚How-To Guide‘ for the Best Focaccia Recipe!


How to store
To keep that bakery-fresh vibe, store your focaccia in an airtight container or plastic wrap at room temperature for up to 2 days. You can also freeze it – wrap it tightly, and it’ll last up to 2 months. Just warm it in the oven to bring back the freshness.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

If you want to get to know me better, click here!

 

 

Quick & Easy - The Best Focaccia Recipe
Basic Focaccia
„Let’s make a piece of happiness“
Print
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Quick & Easy - The Best Focaccia Recipe

Easy Same Day Basic Focaccia

  • Author: Kimberly
  • Total Time: 3 hrs + 30 min
Print Recipe

Description

Recommended Equipment

  • large bowl
  • kitchen scale
  • thermometer (even a medicine one works)
  • measuring cup
  • wooden spoon
  • cling film, beeswax wrap, or a shower cap
  • baking dish or tray (mine is 20x26cm / 8×10 inch)
  • oven

Ingredients

Units Scale
  • 500 grams pizza flour (type 00 in Germany)
  • 400 grams luke-warm water
  • 1.5 tsp active dry-yeast
  • 1 tbsp olive oil
  • 1 tsp honey
  • 1.5 tsp salt
  • 50 milliliters olive oil for greasing and dipping

Instructions

  1. Combine the active-dry yeast with warm water (between 34-38°C / 93-100°F), olive oil, and a teaspoon of honey to get things started. Let it sit for about 10 minutes until it becomes bubbly and the oil floats on top with the activated yeast. Meanwhile, in a large bowl, mix your flour with the salt.
  2. Pour the activated yeast mixture into the flour. Using a wooden spoon, mix everything together until it forms a dough and no dry flour is left. It might look a bit shaggy at first, but that’s totally fine! Scrape down any dough stuck to the sides and cover the bowl with cling film, a beeswax towel, or a shower cap. Let it sit for 20 minutes to allow the flour to hydrate and the dough to start developing elasticity.
  3. After 20 minutes, uncover the dough and prepare a small bowl of warm water to dip your hands in for the stretch & fold process. This technique helps develop the gluten without kneading. To do it, gently pull one side of the dough up, stretch it, and fold it over the center. Rotate the bowl a quarter turn and repeat on all four sides. You’ll do this about three times, letting the dough rest in between. This method strengthens the dough and helps create that light, airy texture! Follow these steps:
    • First stretch & fold, then let the dough rest for 20 minutes covered
    • Second stretch & fold, then rest another 20 minutes covered
    • Third stretch & fold, then let it rest for 60 minutes covered
  4. After the final 60-minute rest, grab your oven dish and drizzle 2-3 tablespoons of olive oil to coat it generously. Carefully transfer the dough to the dish, lifting it gently with both hands. Place it back in the dish, folding any hanging dough underneath itself to give it structure and elasticity.
  5. Cover the dish and let the dough rest for another 60 minutes. During this time, the dough will rise and settle into the dish, preparing for its final transformation.
  6. Preheat the oven to 220°C / 430°F. After the dough’s last rest, uncover it and drizzle a little extra olive oil over the top. Use your fingers to gently press into the dough, forming dimples. This will encourage those signature bubbles to form during baking.
  7. Bake the focaccia for 20-25 minutes, or until it’s golden and crisp. Enjoy your freshly baked focaccia! Let the focaccia cool to room temperature. If you cut it while it’s still hot, it might tear apart. But honestly, it tastes sooo good when it’s warm. Just tear it up and dip it into your favorite dips!

  • Passive Time: 3 hrs + 20 min
  • Cook Time: 10 min

Cinnamon Rolls

Cinnamon Rolls

von | Okt. 2, 2024 | 60 TO 120 MINUTES, AUTUMN, BRUNCH, CHRISTMAS, CLASSICS, COMFORT FOOD, CREAMY, DESSERT & SWEETS, DOUGH, FLUFFY, GOOEY, INTERMEDIATE, SWEET, UP TO 500, US AMERICAN, VEGETARIAN, WARM DESSERTS, WINTER

Cinnamon Rolls

Cinnamon Rolls

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October 2, 2024 by Kimberly

Get ready for the fluffiest, most melt-in-your-mouth rolls ever! Soft, buttery layers soaked in cream before baking—it’s like biting into a cloud of sweet cinnamon heaven with every bite.

100 MINUTES

INTERMEDIATE

VEGETARIAN

US AMERICAN

429 PER ROLL

SWEET
FLUFFY
CREAMY

BRUNCH

DESSERT

AUTUMN
WINTER

INTRODUCTION

ABOUT THE RECIPE

Imagine starting your day with soft, pillowy rolls that are bursting with cinnamon sweetness. The secret? A little heavy cream poured between the rolls before baking. It creates the dreamiest, most moist cinnamon rolls you’ll ever try. These rolls are more than just a treat – they’re a cozy, comforting hug wrapped in cinnamon-sugar goodness. Whether you’re baking them for a holiday morning or just because, they bring that extra something special to the table.

How to serve
These rolls are perfect fresh out of the oven, still warm and gooey. Drizzle them with a sweet vanilla glaze or a classic cream cheese frosting for that extra indulgent touch. Pair them with your morning coffee, or serve them up as a weekend brunch star alongside fresh fruit or a light mimosa. Trust me, they’re a hit at any gathering, or even for a solo cozy morning in!

How to store
To keep these rolls soft and fluffy, store them in an airtight container at room temperature for up to two days. Want to enjoy them later? Pop them in the fridge and reheat in the oven to bring back that fresh-baked magic.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

If you want to get to know me better, click here!

 

 

Cinnamon Rolls
Cinnamon Rolls
Cinnamon Rolls
„Let’s make a piece of happiness“
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Cinnamon Rolls

Cinnamon Rolls

  • Author: Kimberly
  • Total Time: 100 min
  • Yield: 12 rolls 1x
Print Recipe

Description

Recommended Equipment

  • small bowl
  • small whisk
  • large bowl
  • plastic wrap
  • two medium bowls
  • rolling pin
  • sharp knife
  • baking dish
  • oven

Ingredients

Units Scale

DOUGH

  • 500 grams bread flour (in Germany that’s Type 550)
  • 170 grams yogurt
  • 1/2 tsp salt
  • 1 egg
  • 130 milliliters full-fat milk
  • 1 tbsp white sugar
  • 21 grams fresh yeast

FILLING

  • 115 grams butter, room temperature
  • 150 grams brown sugar
  • 2 tbsp cinnamon
  • 1/4 tsp salt
  • 100 milliliters heavy cream
  • 50 milliliters cinnamon oil (optional)

FROSTING

  • 120 grams cream cheese
  • 120 grams powdered sugar
  • 50 grams butter, room temperature
  • 1 tsp vanilla extract
  • 1 tsp lemon juice

Instructions

  1. First, we activate the fresh yeast. Heat the milk to a temperature between 32°C and 38°C (90°F to 100°F). Add the white sugar and stir well. Crumble the fresh yeast into the warm milk and whisk it until fully dissolved. Let the mixture sit for 5 minutes. You should see small bubbles forming on the surface by then.
  2. Meanwhile, in a large bowl, add the flour, salt, yogurt, and egg. Pour in the yeast mixture and stir everything together with a wooden spoon. Transfer the dough to a clean work surface and knead by hand for about 10-15 minutes. The goal is to get a smooth and elastic dough. Using an electric mixer will cut the time in half. The dough is ready when you can stretch a piece thin enough to let light through without tearing. Place the dough back in the bowl and cover it with plastic wrap to keep it from drying out. Let it rise in a warm, draft-free spot for about an hour until it doubles in size.
  3. In the meantime, prepare the filling. Mix together softened butter, brown sugar, cinnamon, and a pinch of salt into a creamy mixture. Set it aside at room temperature.
  4. Next, prepare the frosting. Mix together cream cheese, powdered sugar, softened butter, vanilla extract, and lemon juice until smooth and creamy. Store in the fridge until ready to use.
  5. After the dough has risen for an hour, it should have doubled in size and is ready to work with. Prepare a large baking dish. Transfer the dough to a lightly floured, clean surface and roll it out to a 50×30 cm (about 20×12 inch) rectangle. Spread the butter-sugar-cinnamon mixture evenly over the dough. Then, cut the dough lengthwise into 12 equal strips. Roll each strip into a spiral and place them in the baking dish, forming 3 rows of 4 rolls. Let the rolls rise again for another 30 minutes.
  6. About 10 minutes before the rising time is up, preheat the oven to 190°C (375°F). Once the rolls have risen, pour the heavy cream and optional cinnamon oil in between the rolls. Bake for 20-25 minutes until the tops are golden brown. Be careful not to overbake them, as they may become dry.
  7. Remove the rolls from the oven and let them cool for about 10 minutes. Take the frosting out of the fridge and spread it evenly over the warm rolls. Enjoy!
  • Passive Time: 60 min
  • Cook Time: 40 min

English Muffins

English Muffins

von | Sep. 16, 2024 | 60 TO 120 MINUTES, ALL YEAR, BREAD, BREAKFAST, BRUNCH, DOUGH, EASY, ENGLISH, FLUFFY, UP TO 500, VEGETARIAN

English Muffins

English Muffins

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September 16, 2024 by Kimberly

Soft, fluffy, and perfectly golden – these warm homemade breakfast bites are pure comfort. Ideal for lazy mornings or a cozy brunch, they’ll instantly make you feel like a pro in the kitchen.

1 HOUR
50 MINUTES

EASY

VEGETARIAN

ENGLISH

212 PER MUFFIN

FLUFFY

BRUNCH

BREAKFAST

ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

There’s nothing like the feeling of biting into a soft, warm, homemade breakfast muffin, fresh from the pan. They’re golden, fluffy, and absolutely perfect for cozy mornings or a weekend brunch. Whether you’re topping them with butter, jam, or using them as the base for a breakfast sandwich, these little bites of comfort will brighten up any meal. Plus, making them from scratch is way easier than you might think – and the result? Total kitchen hero vibes.

How to serve
You can slice them open and spread them with butter or a dollop of your favorite jam. Or, level up your brunch game by turning them into breakfast sandwiches. Load them up with eggs, cheese, bacon, or avocado. Whether it’s a simple snack or a fully loaded breakfast, these muffins are ready for anything!

How to store
To keep them fresh, store your muffins in an airtight container at room temperature for up to three days. If you want to keep them longer, just pop them in the freezer!

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

If you want to get to know me better, click here!

 

 

English Muffins
English Muffins
English Muffins
„Let’s make a piece of happiness“
Print
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English Muffins

English Muffins

  • Author: Kimberly
  • Total Time: 1 hr + 50 min
  • Yield: 12 1x
Print Recipe

Description

Recommended Equipment

  • large bowl
  • spatula
  • plastic wrap
  • round cookie cutter
  • parchment paper
  • large pan

Ingredients

Units Scale
  • 7 grams drive-active yeast
  • 25 grams white sugar
  • 200 milliliters full-fat cow milk
  • 100 milliliters water
  • 1 egg
  • 40 grams butter
  • 1.5 tsp salt
  • 550 grams bread flour (in Germany Type 550)
  • semolina

Instructions

  1. Stir together the yeast, warm milk, warm water, and sugar in a large bowl and let it sit for 10 minutes. The milk and water should be between 32°-36°C / 90°-97°F.
  2. Add the egg to the melted butter, mix well, and pour it into the bowl with the yeast mixture. Then add the flour and salt, and mix everything with a spatula until the dough is smooth and sticky. Keep kneading by hand until the dough no longer sticks to your fingers. This should take about 10 minutes. Put the dough back in the bowl and cover it with plastic wrap. Let it rest for about 45 minutes.
  3. Sprinkle some semolina on your work surface, place the dough on it, and flatten it to about 2-3 cm thick. Sprinkle a bit of semolina on top of the dough as well. Use a round cutter to cut out circles, place them on parchment paper, and cover them with a damp cloth to rest for 15 minutes.
  4. Heat a pan and once it’s warm (you should feel the heat when your hand is close to it), place the dough circles in the pan. Cook them on low heat for 5-7 minutes on each side until they are crispy and golden brown on the outside, and soft and fluffy on the inside. Keep the finished English muffins warm in a bread basket with a towel, and enjoy! 🙂
  • Passive Time: 70 min
  • Cook Time: 40 min

Apple Fritters with Lemon Vanilla Glaze

Apple Fritters with Lemon Vanilla Glaze

von | Aug. 25, 2024 | ALL YEAR, DESSERT & SWEETS, DOUGH, EASY, EVERYDAY, FLUFFY, LEMON, UP TO 30 MINUTES, UP TO 500, US AMERICAN, VEGETARIAN, WARM DESSERTS

Apple Fritters with Lemon Vanilla Glaze

Apple Fritters with Lemon Vanilla Glaze

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August 25, 2024 by Kimberly

Imagine biting into warm, fluffy fritters bursting with juicy apples, drizzled with a sweet, tangy glaze. It’s like a cozy hug on a chilly morning – a little piece of homemade heaven!

30 MINUTES

EASY

VEGETARIAN

US AMERICAN

150 PER FRITTER

FLUFFY

EVERYDAY

DESSERT

ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

Ever feel like treating yourself to something that’s a mix of comfort and a touch of fancy? These fluffy apple fritters are just that! They’re packed with juicy apple chunks, fried to golden perfection, and then topped with a mouthwatering lemon vanilla glaze. It’s the kind of snack that feels like a warm hug, perfect for cozy mornings or as a delightful dessert to share with friends. Trust me, once you try these, they’ll become your go-to treat!

How to serve
They’re best enjoyed fresh and warm, right out of the frying pan, with the glaze still slightly gooey and dripping down the sides. Pair them with a hot cup of coffee or tea for a perfect morning pick-me-up. If you’re feeling extra indulgent, a scoop of vanilla ice cream on the side turns these fritters into an irresistible dessert.

How to store
If you have leftovers (which I doubt!), store these fritters in an airtight container at room temperature for up to two days. For the best experience, reheat them in the oven at a low temperature.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

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Apple Fritters with Lemon Vanilla Glaze
Apple Fritters with Lemon Vanilla Glaze
„Let’s make a piece of happiness“
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Apple Fritters with Lemon Vanilla Glaze

Apple Fritters with Lemon Vanilla Glaze

  • Author: Kimberly
  • Total Time: 30 min
  • Yield: 12 fritters 1x
Print Recipe

Description

Recommended Equipment

  • small pot
  • cooling rack
  • two bowls
  • whisk
  • sharp knife
  • cutting board
  • small bowl

Ingredients

Units Scale

BATTER

  • 100 grams all-purpose flour
  • 50 grams brown sugar
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/3 cup milk
  • 1 egg
  • 1 tbsp butter, melted
  • 1/2 tsp vanilla extract
  • 2 apples
  • fat for frying

GLAZE

  • 65 grams powdered sugar
  • 1 tbsp milk
  • 1 tbsp lemon juice
  • 1/2 tsp vanilla extract

Instructions

  1. Heat frying fat in a small pot to around 175°C / 350°F. Prepare a cooling rack with some paper towels underneath to catch any excess oil when the fritters are done.
  2. Meanwhile, in a mixing bowl, combine the flour, brown sugar, baking powder, and salt. Set aside.
  3. In another mixing bowl, crack the egg and whisk it together with milk, vanilla extract, and melted butter. Set aside.
  4. Peel, core, and dice the apples into small pieces. Set aside.
  5. Pour the wet ingredients into the dry ingredients and stir until a thick batter forms. Then, add the apple pieces and mix everything together again.
  6. Drop spoonfuls of the batter into the hot oil, frying each side for about 2-3 minutes, depending on thickness. I used about 1 heaping tablespoon of batter per fritter. Place the fritters on the cooling rack to drain any excess oil.
  7. While the fritters are frying, mix powdered sugar, lemon juice, and vanilla extract in a small bowl to create a thick glaze. Drizzle the glaze over the fritters. I think they taste best when warm, so feel free to enjoy them right away 🙂
  • Cook Time: 30 min