The rolls are filled with delicious Oreo crumbs and have a soft dough that you will devour in a single bite. Yes, they’re that good!

Oreo crumbs give a nice and subtle chocolate flavor to the cinnamon rolls and pair perfectly with the classic cinnamon filling. The cream cheese topping gives a refreshing yet sweet addition to these already perfect rolls.

The No-Knead Method

The risen dough is traditionally kneaded when making cinnamon rolls, but this is something I wanted to skip this time.

The no-knead method is exactly what the name implies, working with the dough but without kneading it. The dough that is risen for a longer time becomes smoother, easier to handle, and most important bouncier and softer. 

The best thing about this is that you will avoid any kitchen mess and the less you work with the dough, the fluffier it will become!

Once your dough rises, add Oreo crumbs, and do not punch it down. Gently lift the edges and fold them inwards shaping a ball. Avoid the urge to knead it as you usually would. 

You can even incorporate the Oreo crumbs before the dough has risen — this way you will keep even more of the air bubbles inside your dough.

Key Ingredients And Substitutions

Oreos: Cookies and cream are impossible to have without Oreos! Use your favorite Oreo flavor or go with a similar sandwich cookie. You can also use Golden Oreos. 

Active Dry Yeast: You can use instant dry yeast or active dry yeast. Instant dry yeast can be mixed directly with the dry ingredients, but active dry yeast needs to be combined with room-temperature water and bloom before use. 

Flour: I used all-purpose flour. I recommend weighing the flour to get the most accurate results.

If you do not have a kitchen scale, measure properly by spooning the flour gently into a measuring cup. Scrape the excess off the top with the flat edges of a knife without packing it into the cup.

Butter: Use quality butter as the butter brings loads of flavor!

Eggs: Use room temperature eggs so that the dough rises better.

Milk: Use your milk of choice — I have tried all kinds of milk and they all work great! Before use, make sure the milk is slightly warmed.

Can I Use Oreo Powder?

The cookies and cream rolls work amazingly with Oreo crumbs, but if you want a more chocolatey flavor, you can use Oreo powder. It will change the color of your dough so you will end up with chocolate-colored dough with a perfect flavor.

So, if you have Oreo powder feel free to use it, just use crumbs for a final sprinkling. 

My Special Tips

For a deliciously gooey mess, pour ½ cup of heavy cream over the rolls before baking. The heavy cream makes a huge difference as it steams the dough! If you prefer a non-dairy option, you can use coconut or cashew cream.

Instead of a classic cinnamon roll dough, you can use a gingerbread mix. It will give a festive flavor and a new twist to this classic recipe!

When serving the rolls, make sure they are warm. If they are at room temperature, then you should heat them a bit as they taste the best when warm!

Cookies And Cream Cinnamon Rolls

Preparation time: 15 minutes + inactive time

Cooking time: 20 minutes

Servings: 12 rolls

Ingredients

For the rolls:

• 1 cup milk, warmed to 110°F
• 4 tsp active dry yeast
• 2 eggs, room temperature
• 4½ cups flour
• ¼ cup sugar
• ¾ cup unsalted butter, melted
• ¼ cup Oreo crumbs

For the filling:

• ½ cup brown sugar
• ½ cup unsalted butter, softened
• 1 tbsp ground cinnamon
• 1 tbsp cocoa powder

For the topping:

• 4 oz. cream cheese, softened
• 1 cup powdered sugar
• 2 tbsp milk
• ¼ cup Oreo crumbs

Instructions

1. Make the rolls; combine the yeast and milk in a bowl. Set aside until bubbly.

2. In a large mixing bowl, combine flour and sugar. Mix until combined.

3. Add in the milk-yeast mixture, butter, and eggs. Stir until you have a smooth dough.

4. Let the dough rise for 2 hours or until it has doubled in size.

5. Once the dough is doubled in size, add Oreo crumbs, and gently lift the edges of the dough, bringing them toward the center. Do not knead the dough.

6. Place the dough on a lightly floured kitchen surface and roll it out into a rectangle.

7. Make the filling; combine the filling ingredients in a bowl until smooth and uniform.

8. Spread the filling over the rolled dough.

9. Roll the dough into a log, starting from the longer side.

10. Cut the dough into 12 slices and place the slices into a baking dish, lined with parchment paper.

11. Let the rolls rise for 30 minutes before baking.

12. Preheat oven to 375°F. Bake the rolls for 20–25 minutes. 

13. Make the topping; combine powdered sugar, milk, and cream cheese in a bowl and blend them together with a handheld mixer. 

14. Once the rolls are cooled to room temperature, drizzle the topping over the rolls.

15. Sprinkle Oreo crumbs on top and serve.

Cookies And Cream Cinnamon Rolls

Yield: 12 rolls

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 20 minutes

These no-knead cookies and cream cinnamon rolls are packed with Oreos and topped with the most delicious frosting! These rolls are filled with delicious Oreo crumbs and have a soft dough that you will devour in a single bite. Yes, they're that good!

Print

Ingredients

For the rolls:

• 1 cup milk, warmed to 110°F
• 4 tsp active dry yeast
• 2 eggs, room temperature
• 4½ cups flour
• ¼ cup sugar
• ¾ cup unsalted butter, melted
• ¼ cup Oreo crumbs

For the filling:

• ½ cup brown sugar
• ½ cup unsalted butter, softened
• 1 tbsp ground cinnamon
• 1 tbsp cocoa powder

For the topping:

• 4 oz. cream cheese, softened
• 1 cup powdered sugar
• 2 tbsp milk
• ¼ cup Oreo crumbs

Instructions

1. Make the rolls; combine the yeast and milk in a bowl. Set aside until bubbly.
2. In a large mixing bowl, combine flour and sugar. Mix until combined.
3. Add in the milk-yeast mixture, butter, and eggs. Stir until you have a smooth dough.
4. Let the dough rise for 2 hours or until it has doubled in size.
5. Once the dough is doubled in size, add Oreo crumbs, and gently lift the edges of the dough, bringing them toward the center. Do not knead the dough.
6. Place the dough on a lightly floured kitchen surface and roll it out into a rectangle.
7. Make the filling; combine the filling ingredients in a bowl until smooth and uniform.
8. Spread the filling over the rolled dough.
9. Roll the dough into a log, starting from the longer side.
10. Cut the dough into 12 slices and place the slices into a baking dish, lined with parchment paper.
11. Let the rolls rise for 30 minutes before baking.
12. Preheat oven to 375°F. Bake the rolls for 20–25 minutes. 
13. Make the topping; combine powdered sugar, milk, and cream cheese in a bowl and blend them together with a handheld mixer. 
14. Once the rolls are cooled to room temperature, drizzle the topping over the rolls.
15. Sprinkle Oreo crumbs on top and serve.

Related Articles

This sweet and chewy dessert has become popular because of its cute shape and decorations. The donuts are a nice snack for teatime or any time of the day.

If you are looking for a way to make these delicious donuts at home, and avoid going to shops, then you are in the right place!

What Are Mochi Donuts?

This sweet Japanese dessert is made with mochi flour, eggs, milk, baking powder, and butter. The mochi flour, or sweet rice flour, produces a dense and chewy texture.

These donuts are completely different from your classic donuts, because of their chewy and stretchy texture. This texture comes from glutinous rice four and some recipes even use silken tofu to create that fluffy yet chewy bite.

When it comes to icing, the options are endless. You can use basic sugar glaze as you would with plain donuts, or go with bold choices, like chocolate, salty caramel, or matcha. 

What’s The Difference Between Plain Donuts And Mochi Donuts? 

Regular donuts, as you know, use plain flour, which gives them a soft and fluffy bread-like texture. They are also commonly deep-fried, while the mochi donuts can be deep-fried or baked.

Mochi donuts also contain half the calories of regular donuts, making them a much healthier alternative. In addition, the mochi donuts are gluten-free. 

What Do Mochi Donuts Taste Like?

Mochi donuts on their own have a very subtle, sweet flavor. However, their signature is a chewy texture. The outside of the donuts is crispy, making it complement the chewy center well.

The taste of these donuts, as mentioned, is very subtle — most of the flavor depends on the icing. The most common option is the classic sugar-sticky glaze, but you can choose your desired one. 

How Do You Make Mochi Donuts?

There are two main methods to make this guilty pleasure. Frying is the conventional method, whereas baking is considered a healthier alternative.

Frying mochi donuts is a quicker and easier way, but it is not the healthiest.

Unlike classic donuts, with the mochi donuts, you cannot just drop donut batter into the heated oil and expect a cute shape at the end.

You will need squares of parchment paper and a piping bag. Fill the piping bag and pipe out small circles in the flower shape onto the parchment paper.

Once you have the batter ready, slide the parchment paper with the batter into the heated oil — don’t worry, the paper will separate itself from the donut! Flip the donut and cook until golden brown.

When it comes to baking, you will do the same process. This will take longer, but you will have less fat in your snack.

How Do You Glaze Mochi Donuts?

The glaze (or icing) is one of my favorite parts of donuts! Glaze is an element that really makes your donuts stand out. My favorite flavors are vanilla and strawberry, but you can prepare any type of glaze.

To make a vanilla glaze, combine powdered sugar, milk, and ad vanilla bean paste. If you want a strawberry glaze, I recommend that you combine strawberry jam, powdered sugar, and milk. Whisk all until you have a smooth glaze.

You want to make sure the consistency is slightly thin so it will not be too gloopy once you dip the donuts in. You want it thin enough to coat the contours of the donut, but not drip down the sides. 

If the glaze is a little thick, add more milk to thin it out; if too thin, add more powdered sugar.

Do not coat completely cold donuts — make sure they are still slightly warm. Once coated, place them on a wire rack for 1 minute so the glaze hardens slightly.

How Do You Serve Mochi Donuts?

I’ll take donuts anytime, anywhere, but that’s me. Serve these donuts fresh with tea, iced coffee, or iced coconut coffee!

Glazed Mochi Donuts

Preparation time: 10 minutes

Cooking time: 20 minutes

Serve: 10 donuts

Ingredients

For the dough:

• 1 cup + 1 tbsp mochiko flour
• 4 oz. tapioca starch
• 2 tsp baking powder
• ⅓ cup sugar
• 1 tbsp butter
• 1 egg
• 5 fl. oz. milk
• Oil, for frying

For the glaze:

• 1 cup powdered sugar
• 2 tbsp milk
• 1 tsp strawberry jam

Instructions

1. Make the donuts; combine the mochiko flour and starch in a bowl.

2. In a saucepot, combine milk, sugar, and butter.

3. Bring to a simmer. 

4. Remove from the heat and stir in dry ingredients. Stir until the dough comes together.

5. Add egg and baking powder. Stir until well incorporated.

6. Spoon the mixture into a piping bag and set it aside to cool down.

7. Heat oil to 400°F.

8. Pipe the batter in a circle on a piece of parchment paper, and pipe out small blobs of batter instead of a single line — just like you are creating a flower.

9. Repeat with the remaining batter.

10. Place the donut batter, with parchment paper, into the heated oil — don’t worry, the paper will separate from the batter!

11. Fry the donuts for 1 minute before you remove the paper. Flip the donut and cook until golden brown.

12. Place the donuts on a wire rack while you prepare the glaze.

13. Make the glaze; combine all glaze ingredients in a bowl. Stir until smooth.

14. Assemble the donuts; dip the donuts into the prepared glaze and set them on a wire rack for 1 minute, or until the glaze is slightly firm.

15. Serve donuts with any desired beverage.

Glazed Mochi Donuts

Yield: 10 donuts

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 20 minutes

This sweet and chewy dessert has become popular because of its cute shape and decorations. The donuts are a nice snack for teatime or any time of the day.

Print

Ingredients

For the dough:

• 1 cup + 1 tbsp mochiko flour
• 4 oz. tapioca starch
• 2 tsp baking powder
• ⅓ cup sugar
• 1 tbsp butter
• 1 egg
• 5 fl. oz. milk
• Oil, for frying

For the glaze:

• 1 cup powdered sugar
• 2 tbsp milk
• 1 tsp strawberry jam

Instructions

1. Make the donuts; combine the mochiko flour and starch in a bowl.
2. In a saucepot, combine milk, sugar, and butter.
3. Bring to a simmer. 
4. Remove from the heat and stir in dry ingredients. Stir until the dough comes together.
5. Add egg and baking powder. Stir until well incorporated.
6. Spoon the mixture into a piping bag and set it aside to ool down.c
7. Heat oil to 400°F.
8. Pipe the batter in a circle on a piece of parchment paper, and pipe out small blobs of batter instead of a single line — just like you are creating a flower.
9. Repeat with the remaining batter.
10. Place the donut batter, with parchment paper, into the heated oil — don't worry, the paper will separate from the batter!
11. Fry the donuts for 1 minute before you remove the paper. Flip the donut and cook until golden brown.
12. Place the donuts on a wire rack while you prepare the glaze.
13. Make the glaze; combine all glaze ingredients in a bowl. Stir until smooth.
14. Assemble the donuts; dip the donuts into the prepared glaze and set them on a wire rack for 1 minute, or until the glaze is slightly firm.
15. Serve donuts with any desired beverage.

Related Articles

Coffee donuts have a fluffy, almost cakey base with a delicious coffee glaze. This treat can be served for breakfast, as a snack, or as a delicious dessert with your afternoon latte!

Why I Love Baked Donuts

These donuts are baked instead of fried. Some purists may argue that these are not “donuts” at all, merely cupcakes dressed in a ring-shaped form.

I don’t entirely disagree; however, these are so much fun to eat and a healthier option than classic donuts! These donuts are also much lighter; with these, you won’t feel the heaviness in your stomach that some feel with classic fried donuts.

Baked donuts are also simple to make, which means they are great for beginning bakers. This recipe is super quick — within 30 minutes you will have freshly baked donuts at your table!

Additionally, baked donuts are quite versatile. You can easily take the base recipe for these donuts and switch out the coffee for virtually any other flavoring and they will still be delicious!

Are Baked Donuts Healthier?

Yes, baked donuts are healthier than fried donuts. The difference is not in the dough, but in the fact that you will not be ingesting any extra fat from the oil associated with frying donuts. 

A typical fried glazed donut will have around 269 calories, while a baked donut will have much less.

Ingredients For Coffee-Baked Donuts

You can make these delicious donuts with some simple ingredients that are likely already in your pantry. Here is what you’ll need:

• Flour. Use plain, all-purpose flour. Measuring is very important — use either a kitchen scale or make sure you spoon the flour into a cup and level it off with a knife. 
• Brown Sugar. Use brown sugar as it adds flavor and a softer texture.
• Baking Powder. This is an important leavening agent that helps your donuts puff up.
• Sour Cream. Use full-fat sour cream to make your donuts extra moist and fluffy.
• Butter. I always add unsalted butter when baking because no standard of salt can be added to butter by the companies. You need to be wary of salt when baking — if you accidentally add extra salt, your baked goods may be too salty!
• Eggs. This recipe calls for eggs, and the easiest way to incorporate the eggs into your batter is if the eggs are at room temperature. 
• Instant Coffee. Instant coffee granules will provide extra flavor without any extra liquid. 
• Chocolate Chips. Chocolate and coffee are best friends; who am I to separate them?
• Milk. You can use plain milk, plant-based milk, or water — you just need something to thin down the glaze. I prefer dairy milk for the flavor it adds, but it’s up to you.
• Powdered Sugar. This will give sweetness to the glaze and create a smooth texture. 
• Kahlua (Or Coffee Liqueur). My special ingredient — add your choice of coffee liqueur to the glaze to elevate the donuts and make them even tastier!

My Special Ingredient

As mentioned previously, you can add Kahlua to the coffee glaze to kick these donuts up a notch. Kahlua has a full-bodied, rich, and sweet flavor as well as a strong coffee taste, with notes of vanilla and caramel on the finish.

As you know, Kahlua does have alcohol, so keep an eye on any minors (especially toddlers!) that might be scampering around the kitchen.

Baked Coffee Donuts

Preparation time: 10 minutes

Cooking time: 15 minutes

Servings: 6

Ingredients

For the donuts:

• ½ cup brown sugar
• 1 egg
• 3 tbsp melted butter
• 1 pinch of salt
• ½ cup sour cream
• 3 tsp instant coffee granules
• 1 cup flour
• 1 tsp baking powder
• ¼ cup mini chocolate chips or chopped chocolate

For the glaze:

• ½ cup powdered sugar
• 1 tsp instant coffee
• 2 tbsp milk

Instructions

1. Preheat the oven to 350°F. Spray 6-hole donut mold with cooking spray. 

2. Make the donuts; in a mixing bowl, whisk together egg, brown sugar, salt, and butter until fluffy.

3. Add sour cream and instant coffee granules. Stir until well combined.

4. Fold in flour and baking powder, then stir until just combined. Finally, fold in the mini chocolate chips and stir until evenly distributed. 

5. Spoon the batter into the donut mold, filling them up to the top. If you are using a silicone donut pan, place a baking sheet under it (it is easier to get them in and out of the oven).

6. Bake the donuts for 15-17 minutes. Remove the donuts once baked and cool completely before removing them from the donut pan.

7. Make the glaze; in a small bowl, combine all the glaze ingredients.

8. Dip the top of the donuts into the prepared glaze. Place the donuts onto the wire rack (glazed side up) until the glaze sets.

9. Serve once the glaze is firm.

Notes

• For a more complex flavor, you can add a dash of Kahlua to the donuts’ coffee glaze. Please note that Kahlua does have alcohol, so this is not recommended if minors will be enjoying the donuts.

Baked Coffee Donuts

Yield: 6

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Coffee donuts have a fluffy, almost cakey base with a delicious coffee glaze. This treat can be served for breakfast, as a snack, or as a delicious dessert with your afternoon latte!

Print

Ingredients

For the donuts:

• ½ cup brown sugar
• 1 egg
• 3 tbsp melted butter
• 1 pinch of salt
• ½ cup sour cream
• 3 tsp instant coffee granules
• 1 cup flour
• 1 tsp baking powder
• ¼ cup mini chocolate chips or chopped chocolate

For the glaze:

• ½ cup powdered sugar
• 1 tsp instant coffee
• 2 tbsp milk

Instructions

1. Preheat the oven to 350F. Spray 6-hole donut mold with cooking spray. 

2. Make the donuts; in a mixing bowl, whisk together egg, brown sugar, salt, and butter until fluffy.

3. Add sour cream and instant coffee granules. Stir until well combined.

4. Fold in flour and baking powder, then stir until just combined. Finally, fold in the mini chocolate chips and stir until evenly distributed. 

5. Spoon the batter into the donut mold, filling them up to the top. If you are using a silicone donut pan, place a baking sheet under it (it is easier to get them in and out of the oven).

6. Bake the donuts for 15-17 minutes. Remove the donuts once baked and cool completely before removing them from the donut pan.

7. Make the glaze; in a small bowl, combine all the glaze ingredients.

8. Dip the top of the donuts into the prepared glaze. Place the donuts onto the wire rack (glazed side up) until the glaze sets.

9. Serve once the glaze is firm.

Notes

• For a more complex flavor, you can add a dash of Kahlua to the donuts' coffee glaze. Please note that Kahlua does have alcohol, so this is not recommended if minors will be enjoying the donuts.

Related Articles

Fast and croissants do not usually go hand in hand, but with quality puff pastry, you will be able to enjoy the beautiful croissant whenever you want them.

The best thing is that they look like they are bought from the bakery, thanks to the quality puff pastry!

These croissants are filling, packed with delicious buttery and strawberry flavors, and a great option when you want something gourmet and to impress your family and friends!

How To Choose The Best Puff Pastry

The best puff pastry is made with butter! Although you may not know the exact type of butter used in the puff pastry, it is important to always choose butter as the main and only source of fat.

Do not go with cheap substitutions or puff pastry with shortening — puff pastry made with these will have a far inferior taste to those made with butter alone.

Read the labels and ingredients list carefully. There are different brands to choose from, and I know the Dufour puff pastry is the real thing. If you want a GF option, you can choose Schar puff pastry.

Is There A Difference Between Store-Bought Or Homemade Puff Pastry?

In all honesty, I think most of us wouldn’t know the difference between a freshly baked croissant made with either homemade or store-bought puff pastry.

Homemade puff pastry will puff a little more impressively and have a more delicate texture, but the difference between these two is very small.

The only real advantage of homemade puff pastry is that you can choose the butter you will be using — a high-quality butter means a huge difference in the flavor of the finished pastry!

How To Make Vanilla Pastry Cream

Crème patisserie is a delicious, rich, creamy custard made with eggs, sugar, starch, and milk. This vanilla cream (or pastry cream) is an essential part of these croissants, and also other sweet pastries!

This pastry cream is often used for profiteroles, fruit tarts, and to make a delicious French dessert — mille-feuille! So yes, it is always good to have a recipe that works.

The beauty of this recipe is that it is gluten-free — to make it dairy-free, just use any plant-based milk. Since vanilla is the key flavor, make sure you are using a good vanilla extract, vanilla bean paste, vanilla powder, or genuine vanilla beans. 

Here’s how to make vanilla pastry cream at home (exact ingredients in the recipe below):

1. Heat milk in a saucepot until it starts to simmer.
2. In the meantime, whisk eggs with sugar until fluffy. Stir in cornstarch.
3. Gradually add some milk to temper the eggs. Whisk them well, then pour back the egg mixture into the milk. Set the egg mixture over the stove and cook stirring until it boils.
4. Reduce heat to low heat and cook for another 1-2 minutes. The cream should be smooth with no lumps or inconsistencies.
5. Finally, add some butter and vanilla extract so you have a silky cream. If you are using vanilla bean, add it to the milk.
6. Transfer the cream to a clean bowl and cover with plastic wrap to prevent a crust from forming.
7. Once the cream is completely cooled, you can use it as desired.

Strawberry Croissants

Preparation time: 1 hour

Cooking time: 25 minutes

Servings: 6 croissants

Ingredients

For the croissants:

• 1lb puff pastry, thawed

For the vanilla cream:

• 1⅔ cup milk
• 2 tsp vanilla extract
• 4 egg yolks
• ¼ cup cornstarch
• ½ cup sugar
• 2 tbsp butter

For the egg wash:

• 1 egg
• 1 tbsp milk

For garnish (optional):

• Fresh strawberries, as desired
• Powdered sugar, for dusting

Instructions

1. Make the vanilla cream; in a bowl, whisk egg yolks and sugar until fluffy. Stir in cornstarch.

2. Add milk into the saucepot and bring to a simmer. Pour some of the milk into the egg yolks to temper them. Whisk the egg yolks with milk until they are tempered.

3. Add the tempered egg yolks to the milk in the saucepot and set it over the stove. Bring the mixture to a boil while whisking, then reduce heat to medium-low.

4. Cook the cream until it is smooth and gently thickened. Stir in vanilla and butter until you have a silky cream. 

5. Transfer the cream to a clean bowl and cover it with plastic wrap until it’s time to assemble the croissants.

6. Make the croissants; place the piece of puff pastry on the dusted kitchen counter. Roll out the dough using a rolling pin to 3mm thick.

7. Cut the dough into triangles, making sure their wider edge is around 3 inches long. Gently stretch each triangle and roll them into a croissant, starting from the wider size. 

8. Place the croissants on a baking sheet lined with parchment paper. Let them proof for roughly 30 minutes to 1 hour. In the meantime, preheat the oven to 375°F.

9. Make the egg wash; beat the egg with milk and brush the croissants. 

10. Bake the croissants in the oven at 375°F for 20 minutes or until golden brown. Cool the croissants on a wire rack to cool down. 

11. To assemble; fill a piping bag with vanilla cream. Cut the croissants in half, but do not cut them all the way through. Pipe some of the vanilla cream onto the croissant and top with strawberries.

12. Close the croissant and dust it with powdered sugar.

Notes

Baking croissants made from puff pastry is very easy if you know how to. It isn’t just about rolling them up and baking. To get the perfect croissants, here is what to do:

• Always thaw your dough completely. Dough that is partially frozen will not inflate well or bake as it should. 
• Do not roll the puff pastry too thin, but also not too thick. The right thickness is around 3mm. once you roll the puff pastry, cut it into triangles. Take each triangle, stretch it gently, and roll. Do not roll to a dense croissant, just relax your hands.
• To have the golden color of your croissants, brush them with a beaten egg. Do not go over the cut edges, where the layers will appear.
• Let the croissants sit on the counter for 30 minutes so they are all nicely set and a little puffed from the room temperature.
• Bake the croissants at 375°F for 20 minutes. Don’t overdo it!

Strawberry Croissants

Yield: 6 croissants

Prep Time: 1 hour

Cook Time: 25 minutes

Total Time: 1 hour 25 minutes

These croissants are filling, packed with delicious buttery and strawberry flavors, and a great option when you want something gourmet and to impress your family and friends!

Print

Ingredients

For the croissants:

• 1lb puff pastry, thawed

For the vanilla cream:

• 1⅔ cup milk
• 2 tsp vanilla extract
• 4 egg yolks
• ¼ cup cornstarch
• ½ cup sugar
• 2 tbsp butter

For the egg wash:

• 1 egg
• 1 tbsp milk

For garnish (optional):

• Fresh strawberries, as desired
• Powdered sugar, for dusting

Instructions

1. Make the vanilla cream; in a bowl, whisk egg yolks and sugar until fluffy. Stir in cornstarch.

2. Add milk into the saucepot and bring to a simmer. Pour some of the milk into the egg yolks to temper them. Whisk the egg yolks with milk until they are tempered.

3. Add the tempered egg yolks to the milk in the saucepot and set it over the stove. Bring the mixture to a boil while whisking, then reduce heat to medium-low.

4. Cook the cream until it is smooth and gently thickened. Stir in vanilla and butter until you have a silky cream. 

5. Transfer the cream to a clean bowl and cover it with plastic wrap until it's time to assemble the croissants.

6. Make the croissants; place the piece of puff pastry on the dusted kitchen counter. Roll out the dough using a rolling pin to3mm thick.

7. Cut the dough into triangles, making sure their wider edge is around 3 inches long. Gently stretch each triangle and roll them into a croissant, starting from the wider size. 

8. Place the croissants on a baking sheet lined with parchment paper. Let them proof for roughly 30 minutes to 1 hour. In the meantime, preheat the oven to 375°F.

9. Make the egg wash; beat the egg with milk and brush the croissants. 

10. Bake the croissants in the oven at 375°F for 20 minutes or until golden brown. Cool the croissants on a wire rack to cool down. 

11. To assemble; fill a piping bag with vanilla cream. Cut the croissants in half, but do not cut them all the way through. Pipe some of the vanilla cream onto the croissant and top with strawberries.

12. Close the croissant and dust it with powdered sugar.

Notes

Baking croissants made from puff pastry is very easy if you know how to. It isn’t just about rolling them up and baking. To get the perfect croissants, here is what to do:

* Always thaw your dough completely. Dough that is partially frozen will not inflate well or bake as it should. 

* Do not roll the puff pastry too thin, but also not too thick. The right thickness is around 3mm. once you roll the puff pastry, cut it into triangles. Take each triangle, stretch it gently, and roll. Do not roll to a dense croissant, just relax your hands.

* To have the golden color of your croissants, brush them with a beaten egg. Do not go over the cut edges, where the layers will appear.

* Let the croissants sit on the counter for 30 minutes so they are all nicely set and a little puffed from the room temperature.

* Bake the croissants at 375°F for 20 minutes. Don't overdo it!

Strawberry Substitutes

In case you’re allergic to strawberries or just don’t like the flavor, don’t worry — you can use any berry or fruit (though I’d recommend blueberries or raspberries) as they’ll pair amazingly with the vanilla pastry cream!

When I am out of berries, I spread a layer of berry jam over the vanilla cream. For a different version, sometimes I like to add stewed apples with some cinnamon. 

Related Articles

These donuts are packed with fresh blueberries, dipped in blueberry glaze, and then baked instead of fried.

Besides being delicious, these are a healthier version of the classic donuts and an ideal treat to serve with your coffee, at tea-time, or for brunch!

Are These Donuts Or Cake?

Why not both? These donuts are more like a cross between donuts and cake.

These are cake-like pastries made with fresh and juicy blueberries. In addition, they are topped with a glaze — not just plain glaze, but blueberry glaze.

Unlike traditional donuts, these are baked instead of fried, and this method has an impact on their texture. While classic donuts have a golden-brown crust, oven-baked donuts are softer and without that distinctive crust.

This does not mean they are less tasty — on the contrary! You will enjoy the best out of both worlds, both donuts and cake, paired in a single dessert!

Should I Use Fresh Or Frozen Blueberries?

I think I’ve discussed this before, but just in case you missed that text… whenever available, use fresh blueberries!

In baked goods, frozen blueberries should be your last choice. There is nothing wrong with them in terms of nutrition, but when it comes to baking, frozen blueberries release their juices, and those juices tend to color the batter.

It is not an issue when the batter is unbaked, but when baked, it may turn to a horrible green-gray hue and visually ruin your donuts. So, always choose fresh blueberries!

What If I Only Have Frozen Blueberries?

As an experienced baker, I have found a way to make baked goods without the color-bleeding of the blueberries. It is not easy as with fresh blueberries, but it will give satisfying results!

How To Get Blueberries To Stay On Top Of The Batter

What Else Can I Add?

The most obvious pairing is to use lemon. Lemon juice, lemon zest, or candied lemon peel are one of the ingredients that always pair beautifully with blueberries!

When it comes to spices, blueberries pair amazingly with cinnamon, cardamom, and ginger. Feel free to add some of these to the batter.

How To Make The Glaze

This is a simple glaze that is enriched with blueberry jam. You can use blueberry puree instead of jam, but cooked blueberries tend to give more color.

Besides the blueberry jam, other ingredients include powdered sugar and your choice of milk — you can also use lemon juice instead of milk. 

Just combine it all and dip your donuts into the glaze, then give the glaze some time to set before serving!

Blueberry Donuts

Preparation time: 15 minutes

Cooking time: 22 minutes

Servings: 6 donuts

Ingredients

For the batter:

• ½ cup yogurt
• 1 egg
• 1 tsp vanilla extract
• 2 tbsp butter, melted
• 1 cup flour
• 1 tsp baking powder
• ½ cup sugar
• 1 cup fresh blueberries

For the glaze:

• 1 cup powdered sugar
• ½ tsp vanilla extract
• 2 tbsp milk
• 1 tbsp blueberry jam

Instructions

1. Make the donuts; preheat the oven to 350°F.

2. Grease a 6-hole donut pan with cooking spray.

3. In a mixing bowl, mix yogurt, egg, vanilla, melted butter, and sugar.

4. Fold in flour and baking powder.

5. Spoon the batter into a piping bag. Fill the donut mold up to the halfway point with the batter. Top the batter with half the blueberries.

6. Pipe the remaining batter over the blueberries and add the rest of the blueberries on top.

7. Bake the donuts for 22 minutes. Cool the donuts completely in a pan before removing them.

8. Make the glaze; in a bowl, beat powdered sugar, blueberry jam, milk, and vanilla extract.

9. Assemble the donuts; dip or drizzle the donuts with the prepared glaze. Arrange the donuts on a wire rack so the glaze can set.

10. Serve as desired.

Blueberry Donuts

Yield: 6

Prep Time: 15 minutes

Cook Time: 22 minutes

Total Time: 37 minutes

These donuts are packed with fresh blueberries, dipped in blueberry glaze, and then baked instead of fried. Besides being delicious, these are a healthier version of the classic donuts and an ideal treat to serve with your coffee, at tea-time, or for brunch!

Print

Ingredients

For the batter:

• ½ cup yogurt
• 1 egg
• 1 tsp vanilla extract
• 2 tbsp butter, melted
• 1 cup flour
• 1 tsp baking powder
• ½ cup sugar
• 1 cup fresh blueberries

For the glaze:

• 1 cup powdered sugar
• ½ tsp vanilla extract
• 2 tbsp milk
• 1 tbsp blueberry jam

Instructions

1. Make the donuts; preheat the oven to 350°F.
2. Grease a 6-hole donut pan with cooking spray.
3. In a mixing bowl, mix yogurt, egg, vanilla, melted butter, and sugar.
4. Fold in flour and baking powder.
5. Spoon the batter into a piping bag. Fill the donut mold up to the halfway point with the batter. Top the batter with half the blueberries.
6. Pipe the remaining batter over the blueberries and add the rest of the blueberries on top.
7. Bake the donuts for 22 minutes. Cool the donuts completely in a pan before removing them.
8. Make the glaze; in a bowl, beat powdered sugar, blueberry jam, milk, and vanilla extract.
9. Assemble the donuts; dip or drizzle the donuts with the prepared glaze. Arrange the donuts on a wire rack so the glaze can set.
10. Serve as desired.

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What makes batard bread different from a traditional baguette?

Instead of being long in length and small in width, this bread is shaped more like a football, making it great for sandwiches, garlic bread, or even making it perfect for a Sunday football theme.

I’ll definitely be making a loaf for the Super Bowl! 

What Is Batard Bread?

Batard or “half bread” (I’m going with the nicer term on this one) gets its name from being the inferior bread to the baguette.

Though, I’m really not sure why, this bread is just as delicious! Aside from being different in shape, the recipe is essentially the same. 

What Flour Should I Use?

I will say, your flour choice is the most important thing in this recipe. Batard bread must be made with bread flour for it to be the right texture.

Bread flour has much more protein, creating more gluten in the dough, which yields that bread-like quality that we all love. 

For this recipe, and most of my bread recipes, I use King Arthur bread flour. You can find this flour at most grocery stores, and I’ve even seen it at Target. 

How Do I Knead Dough By Hand?

To knead dough, simply push the dough away from you using the heel of your palm, fold it over itself with your fingers, pull it back, and repeat.

Repeat this motion for at least 5-10 minutes, and this will ensure there is enough gluten in the dough to make a chewy loaf of bread. 

What If I Don’t Have A Spray Bottle?

Spraying the loaf with water creates that deliciously crispy, crunchy crust. If you don’t have a spray bottle, wet your hands and gently press them onto the loaf, until it is evenly coated with water. 

Batard Bread Recipe

Yield: 2 loaves 

Prep/Rise Time: 3-5 hours

Bake Time: 20 minutes       

Ingredients

• 1 ½  lukewarm water
• 3 ½ cups bread flour
• 2 tsp active dry yeast
• 2 tsp salt

Instructions

1. In a large mixing bowl, combine the yeast and 1 ½ cups of lukewarm water. The water needs to be around 110°F, which should be slightly warm on your wrist. Too hot and it will kill the yeast. 

2. Stir in the salt with the flour. Once the yeast looks frothy, add your flour and salt mixture to the bowl until it is well incorporated. 

3. Knead the dough either by hand or a stand mixer with a dough hook for a few minutes until it forms a bouncy consistency and pulls away from the sides of the bowl or counter. If the dough bounces back when you stick a finger in it, it is ready.

4. Cover the bowl with plastic wrap and let rise in a warm place for 3-5 hours. Once it has tripled in size, it is ready for the next step.

5. Lightly dust the counter top and your hands with bread flour. 

6. Punch down the dough and pour it onto the floured surface. Cut the dough into two pieces.

7. Mold the dough into a slightly oblong shape. It should be smaller than a foot, so don’t stretch the dough beyond that length.

8. Turn the dough over to the “rough” edge and then fold the sides of the dough inward, so they make a trench in the middle.

9. Once the football shape is made, you can roll the dough back and forth to even it out. Then make sure the ends of the dough are also evenly rounded.

10. Let dough rise for 30 more minutes. While it does, preheat your oven to 450°F.

11. Place parchment paper on a baking sheet and lightly dust it with flour, then place the shaped dough on the sheet.

12. Using a sharp knife or razor blade, Slash the top of the dough three times. Spray the top of the dough with water.

13. Cook the bread for about 20 minutes or until perfectly golden brown. Enjoy!

Batard Bread

Yield: 2 loaves

Prep Time: 5 hours

Cook Time: 20 minutes

Total Time: 5 hours 20 minutes

This bread is soft in the middle and perfectly crusty on the outside, making it the perfect canvas for butter, cheese, or bread dip!

Print

Ingredients

• 1 ½ lukewarm water
• 3 ½ cups bread flour
• 2 tsp active dry yeast
• 2 tsp salt

Instructions

1. In a large mixing bowl, combine the yeast and 1 ½ cups of lukewarm water. The water needs to be around 110°F, which should be slightly warm on your wrist. Too hot and it will kill the yeast. 
2. Stir in the salt with the flour. Once the yeast looks frothy, add your flour and salt mixture to the bowl until it is well incorporated. 
3. Knead the dough either by hand or a stand mixer with a dough hook for a few minutes until it forms a bouncy consistency and pulls away from the sides of the bowl or counter. If the dough bounces back when you stick a finger in it, it is ready.
4. Cover the bowl with plastic wrap and let rise in a warm place for 3-5 hours. Once it has tripled in size, it is ready for the next step.
5. Lightly dust the counter top and your hands with bread flour. 
6. Punch down the dough and pour it onto the floured surface. Cut the dough into two pieces.
7. Mold the dough into a slightly oblong shape. It should be smaller than a foot, so don’t stretch the dough beyond that length.
8. Turn the dough over to the “rough” edge and then fold the sides of the dough inward, so they make a trench in the middle.
9. Once the football shape is made, you can roll the dough back and forth to even it out. Then make sure the ends of the dough are also evenly rounded.
10. Let dough rise for 30 more minutes. While it does, preheat your oven to 450°F.
11. Place parchment paper on a baking sheet and lightly dust it with flour, then place the shaped dough on the sheet. 
12. Using a sharp knife or razor blade, Slash the top of the dough three times. Spray the top of the dough with water. 
13. Cook the bread for about 20 minutes or until perfectly golden brown. Enjoy!

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I have spent the last few months in search of the perfect blueberry muffins, and now I can happily report that these are the ones!

Packed with real blueberries and perfect batter, these blueberry muffins are just divine. They are easy to make, they are not too sweet, and they are bursting with blueberries in every bite.

The addition to these muffins is sour cream, which makes the difference between classic muffins and those that are super delicious and perfectly moist.  

Making The Muffins (Overview)

I’ll give you a full recipe with ingredients and step-by-step instructions at the end of this article, but here’s a brief explanation so you know what you’re getting yourself into first.

Most muffin recipes are built on the muffin method. This method consists of mixing dry and liquid ingredients in separate bowls, then combining these two. The muffins we have today are made in a single bowl.

The mixture is more similar to the cake method; the dry and liquid ingredients are both added to the butter-sugar-egg mixture, and all are mixed in a single bowl.

Once you have the batter, fold in the fresh blueberries, and make sure to do it very gently.

Fresh Vs. Frozen Blueberries

Both fresh and frozen blueberries work great in muffins. I made these muffins with both types, and I had a really hard time telling the difference in flavor. However, there are some differences in how they interact with the batter. 

Fresh blueberries are easy to work with; you just fold them into the batter, and you’re done. They are sturdy and they do not break. Peak season blueberries also taste wonderful and are a great addition to any cake or muffins. 

However, off-peak blueberries can lack flavor. Something like this will never happen with frozen blueberries because they are picked at the peak of their ripeness. 

Now, the issue that comes with the frozen blueberries is that they can color your batter.

The unbaked batter has a beautiful color, but once baked it can turn into something kind of purple-grey-green color that does not look appealing (unless you want to add blue-purple or indigo food coloring to make it look like the blue is purposeful).

So, if you want to use frozen blueberries in these muffins, make sure to add them when they are completely frozen and bake the muffins immediately. 

The color of the batter can be also affected by its acidity to alkaline features. The alkaline batter, or plain batter, can turn your blueberries a bluish-green color, while the acidic batter (like this one because it has sour cream) can turn your blueberries reddish-purple. 

Preventing

As mentioned, the easiest way is to use fresh blueberries. This issue may happen only with the frozen blueberries, because of the juices that bleed into the batter.

So, always use frozen blueberries, and I even like to spread them onto paper towels just to grab some of the extra moisture before use.

When you place them on a paper towel and cover and roll for 20 seconds, you can see that much of the color (I assume it is that some may be coated with juices) stays behind on the paper towel.

Toss the blueberries with some flour, not only to prevent them from sinking into the batter but also to prevent color transfer on the batter and you will be good to go.

Key Steps For Making Blueberry Muffins

Use oil or melted butter; the base of these blueberries are oil (or melted butter) and sour cream. These ingredients will make your muffins moist. For some extra flavor, you can use butter.

Do not over-mix; as you already know, you should try not to over-mix the batter. Over-mixed batter will result in dense muffins. 

Lemon zest is a must; lemon balances the sweetness of the muffins and makes the flavor of blueberries even brighter.

Make sure to look for organic lemons for the perfect amount of zest. If you cannot find these, then choose either dried lemon peel or freeze-dried lemon peel.

How To Serve And Store Blueberry Muffins?

Nothing can beat freshly baked blueberry muffins and these are best served with some tea or a glass of milk. The leftovers will keep well at room temperature for a few days.

My favorite way to serve these muffins is to cut them in half and toast or set them under a broiler for a few minutes, and then slather them with butter. This is my version of a perfect breakfast.

Blueberry Muffins With Sour Cream

Preparation time: 10 minutes

Cooking time: 25 minutes

Servings: 6

Ingredients

• 1 egg
• ½ cup sugar
• ¼ cup vegetable oil
• ½ cup sour cream
• 1 tsp lemon zest
• ½ tsp vanilla extract
• 1 cup all-purpose flour + 1 tsp for coating blueberries
• ¾ tsp baking powder
• 1 pinch of salt
• 1 cup fresh blueberries (or frozen)

Instructions

1. Preheat oven to 375°F. Line a 6-hole muffin tin with paper liners.

2. In a mixing bowl, beat egg and sugar until you have a fluffy and pale mixture.

3. Add vegetable oil, sour cream, lemon zest, and vanilla extract.

4. Add flour and baking powder to the liquid ingredients, 1/3 at the time, whisking after each addition, but do not over-mix the batter.

5. In a small bowl, toss to coat, blueberries with flour.

6. Add the blueberries to the batter and use a spatula to get the blueberries just incorporated. 

7. Spoon muffin batter equally into muffin pan, filling muffin cups to the top. 

8. Bake muffins for 25-30 minutes. If you are using frozen blueberries, increase the baking time to 30-35 minutes.

9. Cool the baked muffins for 5 minutes in a muffin tin. 

10. Transfer the muffins to a wire rack to cool completely before serving and enjoying.

Blueberry Muffins With Sour Cream

Yield: 6 servings

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

These muffins are soft and fluffy with the perfect berry-to-fluff ratio and sweetness that isn't overpowering.

Print

Ingredients

• 1 egg
• ½ cup sugar
• ¼ cup vegetable oil
• ½ cup sour cream
• 1 tsp lemon zest
• ½ tsp vanilla extract
• 1 cup all-purpose flour + 1 tsp for coating blueberries
• ¾ tsp baking powder
• 1 pinch of salt
• 1 cup fresh blueberries (or frozen)

Instructions

Preheat oven to 375°F. Line a 6-hole muffin tin with paper liners.

In a mixing bowl, beat egg and sugar until you have a fluffy and pale mixture.

Add vegetable oil, sour cream, lemon zest, and vanilla extract.

Add flour and baking powder to the liquid ingredients, 1/3 at the time, whisking after each addition, but do not over-mix the batter.

In a small bowl, toss to coat blueberries with flour.

Add the blueberries to the batter and use a spatula to get the blueberries just incorporated. 

Spoon muffin batter equally into muffin pan, filling muffin cups to the top. 

Bake muffins for 25-30 minutes. If you are using frozen blueberries, increase the baking time to 30-35 minutes.

Cool the baked muffins for 5 minutes in a muffin tin.  

Transfer the muffins to a wire rack to cool completely before serving and enjoying.

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Challah bread rolls are perfect for any occasion, from family gatherings, to Jewish holidays, to late night snacks…this bread fits all. It has a perfect texture and will light up any table. 

What Is Challah Bread?

Challah bread is a loaf of braided bread. The simple dough is made with water, eggs, flour, salt, and yeast. The bread is pale yellow in color, because of the used eggs, and it has a rich flavor too.

Challah bread can be also made with raisins, honey, or sesame seeds. The name challah refers to the mitzvah (a blessing or a good dead) of separating a portion of the dough before you start braiding it as a contribution to the Kohen (priest).

This recipe here is not a classic challah bread loaf, but separate challah bread rolls. I find these very handy to serve, as anyone can enjoy their own challah roll.

Is Challah Bread Similar To Brioche?

Challah bread is quite similar to brioche. The resemblance is in the texture. Brioche bread is made with butter, but challah, being a kosher bread, does not have any dairy.

Instead of butter, vegetable oil is used. Although challah bread and brioche have different ingredients, the flavor and texture are similar.

How To Make The Challah Bread?

At its root, challah bread is very simple bread to make. The dough is enriched with eggs and oil, and a few tablespoons of sugar give it just a hint of sweetness.

It does not require any fussy techniques, and if you are worried that braiding is difficult, it is not. You will have pictures of every step that will ease your process in the recipe.

As with any bread, you will start by mixing dry and liquid ingredients. Once you have dough that has almost come together, it is time to transfer it on a dusted kitchen counter and knead until you have a smooth ball of dough. 

Cover the dough and let it stand in warm spot for at least two hours or until it has doubled in size. Once the dough has risen, punch down the air and divide the dough into equal portions.

Shape the dough balls into logs and roll each one out until it is 10 inches long. Wrap the log around your finger (as in photo), place one end under, and the other through the hole over top. Bring the two ends together and pinch them so they stick.

Let the rolls stand for 10 minutes before brushing with egg, sprinkling with sesame seeds, and baking. 

Serve the challah warm or at room temperature. 

Challah Bread Varieties

Challah bread is a type of white bread. I know some of you are looking for different alternatives for white flour.

Challah bread can be made with whole wheat flour too. Additionally, instead of white sugar, you can use brown sugar or honey and give your challah a bit of a different flavor. 

Sprinkle your challah with any types of seed: white or black sesame seeds, chia seeds, or poppy seeds. 

Tips For Making Challah Bread Rolls

I have seen split challah rolls. I thought it was not possible, but my baker friend explained to me that the challah bread may split because it was not allowed to rise enough.

Also, it may happen because the dough was not kneaded well. You should knead the dough for 10 minute.

Also, make sure to bake your challah on time; once you braid it, give it a second proof. Once the bread rolls have doubled in size, they are ready for baking. 

Also for some, challah bread comes out too dense. This happens if your challah did not rise enough. The dough is missing air bubbles that will make it light and airy.

Challah Bread Rolls Recipe

Preparation time: 20 minutes ++ inactive time

Cooking time: 25 minutes

Yield: 10 rolls

Ingredients

• 4 ¼ cups flour
• 1 cup warm water
• ¼ cup brown sugar
• 3 tbsp vegetable oil
• 2 eggs
• 1 ½ tsp salt
• 2 tsp instant yeast

Instructions

1. In a bowl, whisk together water, eggs, sugar, salt, and yeast. 

2. Fold in flour and stir until the dough just comes together.

3. Knead the dough on a floured kitchen surface for 10 minutes. 

4. Place the dough into a clean bowl, cover with a cloth and allow to rise for 1-2 hours or until doubled in size.

5. After 1 hour, punch down the dough and divide into 10 equal balls.

6. Shape each ball into a small log. Elongate each log to 10-inches, rolling by your hands. 

7. Shape the challah rolls by placing the dough around the finger, then bring one end over and one under and pinch them together. 

8. Arrange the challah bread rolls on a baking sheet, lined with parchment paper and let them rise for another hour. 

9. Preheat oven to 350°F. Brush the challah rolls with egg wash and sprinkle with sesame seeds.

10. Bake the bread for 25-30 minutes or until golden.

11. Serve as desired and enjoy!

Challah Bread Rolls

Yield: 10 rolls

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Looking to impress your guests before dinner arrives? Whipping out a batch of these cloud-like rolls is sure to please!

Print

Ingredients

• 4 ¼ cups flour
• 1 cup warm water
• ¼ cup brown sugar
• 3 tbsp vegetable oil
• 2 eggs
• 1 ½ tsp salt
• 2 tsp instant yeast

Instructions

1. In a bowl, whisk together water, eggs, sugar, salt, and yeast. 
2. Fold in flour and stir until the dough just comes together.
3. Knead the dough on a floured kitchen surface for 10 minutes. 
4. Place the dough into a clean bowl, cover with a cloth and allow to rise for 1-2 hours or until doubled in size.
5. After 1 hour, divide the dough into 10 equal balls. Shape each ball into a small log. Elongate each log to 10-inches, rolling by your hands. 
6. Shape the challah rolls by placing the dough around the finger, then bring one end over and one under and pinch them together. 
7. Arrange the challah bread rolls on a baking sheet, lined with parchment paper and let the rise for another hour. 
8. Preheat oven to 350°F. Brush the challah rolls with egg wash and sprinkle with sesame seeds.
9. Bake the bread for 25-30 minutes or until golden.
10. Serve as desired.

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Waking up to fresh biscuits is one of the best ways to start the weekend (or any day of the week, really) and they are so much easier to make than you think.

The beautiful thing about the art of biscuits is that less is more, in the terms of working with the dough. The less you shape and mix them, the more flakey and perfect they are!

The only real trick in the book is making sure the butter is frozen when you’re making the dough – that’s it! The rest is just barely combing the ingredients, shaping them, and baking them in a good old fashioned cast iron skillet. 

We are using a cast iron skillet for these biscuits. Cast iron creates the perfect buttery crunchy texture on the bottom and a fluffy middle. There are so many benefits to cooking with cast iron.

The pans are non-stick, so easy to clean, and they last a lifetime! They are also relatively inexpensive. I bought my 10 inch skillet for under $30 and it has lasted me years with no end in sight.

My favorite pairing for biscuits is orange marmalade and butter or classic biscuits and gravy, both are never going to disappoint, I promise!

What Butter Should I Use?

I used Kerrygold salted butter. It has the most beautiful gold color and amazing flavor. 

What Is Buttermilk?

Buttermilk is the liquid left behind after churning butter. It is essentially fermented dairy, which is why it has a more acidic flavor. 

What If I Don’t Have Buttermilk?

If you don’t have buttermilk on hand and don’t have time to go to the store, don’t fret!

A really close substitute is adding something acidic to regular milk like lemon juice, vinegar, or cream of tartar. Add 2 ¼ tsp of either to your milk and it will create a very similar result and flavor. 

What Flour Is Best?

I used an all-purpose flour for this recipe. Bob’s Red Mill and King Arthur Flour are my favorite brands; I find that they yield the best flavor and texture.

You can also use a self rising flour and omit the baking soda and baking powder if that is what you have on hand. 

Cast Iron Biscuits Recipe

Yield: 12 biscuits

Prep Time: 10 minutes

Bake Time: 25 minutes  

Ingredients

• 4 cups all purpose flour
• 4 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• ¾ cup butter, frozen
• 1 ¾ cup buttermilk

Instructions

1. Preheat the oven to 450°F. Lightly oil a 10-inch cast iron skillet using a paper towel. You can use any oil or butter of choice. 

2. In a large bowl, combine the flour, baking powder, baking soda and salt. 

3. Grate the frozen butter using the larger holes of a cheese grater. You could also use a food processor as well. Add to the flour mixture. 

4. Add the buttermilk and stir with a spatula until a dough is formed. Be sure not to over-mix; the clumps of butter will create those perfect flaky layers. If you over-mix, they will be more dense. 

5. Using a rolling pin, roll the dough into a 9-inch square.

6. Cut the dough into 12 equal squares. Place the biscuits into the cast iron skillet. 

7. Bake the biscuits for 25 minutes, until golden brown. 

Additions

If you want to add some more flavor to your biscuits, rosemary, garlic, or sage would be amazing additions! 

Bake Time Notes

As you can see in the photos, the biscuits are touching so it requires a longer bake time for it to be cooked through.

You can space them out if you would rather and the cook time will be less, around 15-18 minutes. If you do not have a cast iron skillet, feel free to use a baking sheet, the same cook time should still apply. 

Cast Iron Biscuits

Yield: 12 biscuits

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

This recipe is so simple but it makes for the flakiest, butteriest biscuits you'll ever have!

Print

Ingredients

• 4 cups all purpose flour
• 4 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• ¾ cup butter, frozen
• 1 ¾ cup buttermilk

Instructions

1. Preheat the oven to 450°F. Lightly oil a 10-inch cast iron skillet using a paper towel. You can use any oil or butter of choice. 
2. In a large bowl, combine the flour, baking powder, baking soda and salt. 
3. Grate the frozen butter using the larger holes of a cheese grater. You could also use a food processor as well. Add to the flour mixture. 
4. Add the buttermilk and stir with a spatula until a dough is formed. Be sure not to over mix; the clumps of butter will create those perfect flaky layers. If you over-mix, they will be more dense. 
5. Using a rolling pin, roll the dough into a 9-inch square. Cut the dough into 12 equal squares. Place the biscuits into the cast iron skillet. 
6. Bake the biscuits for 25 minutes, until golden brown. 

Notes

Additions

If you want to add some more flavor to your biscuits, rosemary, garlic, or sage would be amazing additions! 

Bake Time Notes

As you can see in the photos, the biscuits are touching so it requires a longer bake time for it to be cooked through. 

You can space them out if you would rather and the cook time will be less, around 15-18 minutes. If you do not have a cast iron skillet, feel free to use a baking sheet, the same cook time should still apply. 

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This homemade version is not like the Dominos garlic bread – it’s even better! For the best experience, skip the fancy bread and just use a French baguette.

I always make my French baguette myself so that it’s fresh, and I will share my recipe with you. It is so easy to make, but the results are astonishing!

The freshly made French baguette is paired with rich butter, fragrant garlic, and parsley, and just baked for a short amount of time. The results? Well, while I’m writing this text, I’m on my second loaf!

Making Garlic Bread (Overview)

We have a full recipe with step-by-step instructions at the end of this article, but here’s an overview just so you know what you’re getting into.

There are so many ways to make garlic bread, but my favorite method is one from Dominos; a baguette loaf sliced almost all the way through, and with each piece slathered with garlic butter, wrapped in an aluminum foil, and baked until toasty. 

As mentioned, for my recipe I used a freshly made French baguette. To make this bread, you only need simple ingredients: flour, salt, a bit of sugar, yeast, and water. Combine your ingredients thoroughly and let the dough rest for 1 hour.

Shape the dough into a baguette and let it rise for another hour. Brush the baguette with some butter and bake in the oven. This freshly made baguette has a better texture and flavor than the regular baguettes you buy in stores. 

Once your baguette is done, slice it up, almost all the way through. In a bowl, combine butter, garlic, parsley, and some salt.

Smear the butter all over the sliced bread, inside and around, and wrap it into aluminum foil. Bake the bread for 15 minutes and serve warm.

The Best Bread For Garlic Bread

In my world, garlic bread should always be made with a French baguette. The French baguette brings a perfect ratio of crispy crust and soft center.

The other types of bread may not do the same. Some are missing crusts, and the rest have just too much crust. 

Artisan bread, although being perfect in general, also isn’t a good option. It has way too much crispy crust compared to soft bread inside and sometimes it is too dry, dense, or hard to swallow. So, a homemade French baguette is just ideal!

Can I Use Garlic Powder?

No, you cannot. Although garlic powder or garlic granules can be used for seasoning meat and in cooking in general, fresh garlic is a must. When making this type of bread, always go with the real garlic.

As much as I adore Domino’s garlic bread, I cannot deny some of the sourness which is probably coming from jarred garlic; that is the main difference I notice between fresh and jarred garlic and it is probably coming from the preservatives.

With fresh garlic, your bread will have an impeccable taste. For me, when all these are combined, they just have almost some kind of perfect sweetness.

Serving The Garlic Bread

I must confess, I sometimes enjoy eating a whole loaf of garlic bread alone. It is just perfect and one of the ultimate comfort foods.

Still, if you want to enjoy your bread with something else, I recommend trying this bread with spaghetti Bolognese, lentil soup, or Zuppa Toscana, with Instant pot steak and fresh salad. 

Add-Ins

This garlic bread is just perfect as it is, but in case you need or want to just touch it up, you can do so by adding some parmesan on top.

Parmesan cheese has a beautiful fruity and nutty flavor and generally pairs great with garlic, parsley, and butter.

Just sprinkle the Parmesan on top of your warm bread and let it sit in the oven for another few minutes. Besides giving a nice flavor, the parmesan will give some extra crust on top of your bread. 

Domino’s Garlic Bread Recipe

Preparation time: 2 hours (if you are making your own baguette)

Cooking time: 30 minutes

Servings: 2 loaves

Ingredients:

For the bread:

• 0.75 lb bread flour
• 1 cup water + 2 tbsp
• 1 sachet of yeast
• 1 tsp sugar
• 1 tsp salt
• 1 tbsp butter, melted

For the butter mix:

• ½ cup butter, softened
• 4 cloves garlic, minced
• 2 tsp chopped parsley
• ½ tsp salt

Instructions

1. In a mixing bowl, combine 2 tbsp water (warmed), yeast, and sugar. 

2. Let the yeast develop for 10 minutes, in a bowl, covered.

3. In a large bowl, whisk together flour and salt. 

4. Add yeast and water. Stir to combine until the dough just comes together.

5. Knead the dough until smooth and elastic. Cover the dough with a clean cloth and let it rise for an hour.

6. Shape the dough into two baguette loaves and cover them again. Let the bread rise for another hour.

7. Preheat oven to 390°F. 

8. Make thin cuts on top of your loaves and brush the baguette with melted butter. Bake the bread for 15 minutes. 

9. In the meantime, combine butter, garlic, salt, and parsley.

10. Cool your bread completely then cut it into slices, almost all the way through. Smear the garlic butter all over the slices and the remaining butter all over the bread. Wrap the bread in aluminum foil and bake in heated oven, for 15 minutes.

11. Serve bread warm and enjoy!

Domino's Garlic Bread Recipe (Copycat)

Yield: 2 loaves

Prep Time: 2 hours

Cook Time: 30 minutes

Total Time: 2 hours 30 minutes

Ever wondered what makes Domino's garlic bread so delicious? Find out in this copycat recipe!

Print

Ingredients

For the bread:

• 0.75 lb bread flour
• 1 cup water + 2 tbsp
• 1 sachet of yeast
• 1 tsp sugar
• 1 tsp salt
• 1 tbsp butter, melted

For the butter mix:

• ½ cup butter, softened
• 4 cloves garlic, minced
• 2 tsp chopped parsley
• ½ tsp salt

Notes

1. In a mixing bowl, combine 2 tbsp water (warmed), yeast, and sugar. 
2. Let the yeast develop for 10 minutes, in a bowl, covered.
3. In a large bowl, whisk together flour and salt. 
4. Add yeast and water. Stir to combine until the dough just comes together.
5. Knead the dough until smooth and elastic. Cover the dough with a clean cloth and let it rise for an hour.
6. Shape the dough into two baguette loaves and cover them again. Let the bread rise for another hour.
7. Preheat oven to 390°F. 
8. Make thin cuts on top of your loaves and brush the baguette with melted butter. Bake the bread for 15 minutes. 
9. In the meantime, combine butter, garlic, salt, and parsley.
10. Cool your bread completely then cut it into slices, almost all the way through. Smear the garlic butter all over the slices and the remaining butter all over the bread. Wrap the bread in aluminum foil and bake in heated oven, for 15 minutes.
11. Serve bread warm and enjoy!

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