Ingredients:
For the Rolls
one 8-count can refrigerated crescent rolls (I used Pillsbury Big & Flaky Crescent Rolls)
about 2/3 cup Nutella (store brand chocolate-hazelnut spread may be substituted)
1 tablespoon+ cinnamon
For the Glaze
2 to 3 tablespoons unsalted butter, melted
1/2 teaspoon vanilla extract
3/4 cup+ confectioners' sugar
splash of cream or milk, optional
Directions:
For the Rolls - Preheat oven to 350F. Spray a 9- or 10-inch pie plate or baking dish, or a 9-inch square pan with cooking spray; set aside. Open the can of crescent rolls and carefully unwrap the dough. If two triangles are stuck together, keep them that way. Arrange triangles or rectangles (if two triangles are stuck together) in one long row on clean counter or work surface. Press the seams together, overlapping them slightly to close any large gaps. Generously spread Nutella in an even flat layer over the entire surface, leaving 1/2-inch margins around all borders. Sprinkle generously with cinnamon, to taste.
Starting with a short side, roll up the dough into a log, rolling the log as tightly as possible. With a sharp knife (serrated works nicely), bench scraper, or unflavored dental floss (works nicely to pinch off pieces without compressing the dough log), slice log into 8 equal-sized pieces. I find the best way to do this is make a cut in the center, and then divide each half into fourths, rather than trying to eyeball eight pieces working from end to end. Place pieces in prepared pan, noting there will be gaps and spaces. Bake for 12 to 15 minutes, or until rolls have puffed and are just beginning to turn golden; don't overbake because these are meant to be gooey.
While rolls bake, make the Glaze: Combine all ingredients in a small bowl and whisk to combine and until smooth, playing with butter and sugar ratios until desired consistency is reached. If desired, a splash of cream or milk may be added to help achieve desired glaze consistency; I don't use it and simply use butter, vanilla, and sugar. Rolls may be glazed immediately upon removing them from oven, resulting in glaze melting into the crevices; or glaze rolls after they've cooled a bit. Glaze may be drizzled on or spread on thicker with a knife or spatula, which is what I do after the photos are done. Serve immediately. Rolls are best eaten fresh, but may be stored in an airtight container at room temperature for up to 3 days.
To make the crullers: In a medium saucepan, heat 1 cup water, the butter, sugar, vanilla, and salt over medium-high heat until the edges of the liquid start to bubble. Add the flour all at once and stir briskly with a wooden spoon until well mixed and no lumps of flour remain.
Remove from the heat. Add 4 of the eggs, 1 at a time, beating well with a wooden spoon after each. The dough should look soft and glossy and keep a "hook" shape when the spoon is pulled from the dough. If not, beat in the last egg.
Scrape the dough into a pastry bag fitted with a star tip. Pour enough canola oil into a deep heavy skillet (cast iron is ideal) to fill 1-inch. Heat over medium heat until the tip of the handle of a wooden spoon gives off a slow steady stream of tiny bubbles. Carefully pipe the dough into the oil, forming 6-inch crullers. Pipe only as many crullers into the oil as fit comfortably. Overcrowding the pan will result in soggy crullers. Fry, turning once, until golden brown on each side. Drain on paper towels. Repeat with the remaining dough.
Put the sugar and the cinnamon in a paper bag. Crimp the top and shake well to mix. Drop a few crullers at a time into the bag and shake until coated. Best served as soon as possible.
2 cups (260 grams) all purpose flour
1/4 cup (50 grams) granulated white sugar
1 1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (113 grams) (1 stick) unsalted butter, cold and cut into pieces
1/2 cup (90 grams) milk or semi sweet chocolate chips or chunks
1/2 cup (75 grams) dried cherries or cranberries
1 teaspoon pure vanilla extract
2/3 - 3/4 cup (160 - 180 ml) buttermilk
Instructions:
Preheat oven to 400 degrees F (200 degrees C) and place rack in middle of oven. Line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. (The mixture should look like coarse crumbs.) Stir in the chocolate chunks (or chips) and dried cherries. In a small measuring cup whisk together the buttermilk and vanilla extract and then add to the flour mixture. Stir just until the dough comes together (add more buttermilk or flour as necessary). Do not over mix the dough.
Transfer to a lightly floured surface and knead dough gently four or five times and then pat the dough into a circle that is about 7 inches (18 cm) round and about 11/2 inches (3.75 cm) thick. Cut this circle in half, then cut each half into 4 pie-shaped wedges (triangles). Place the scones on the baking sheet. Brush the tops of the scones with a little milk.
Bake for about 15 to 20 minutes or until golden brown and a toothpick inserted in the middle comes out clean. Remove from oven and place on a wire rack to cool.
Makes 8 scones.
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
Mix the cookie dough with the flour until it is an even texture. Turn the dough out onto the prepared baking sheet and form it into the shape of an egg about 1/2-inch thick, 9 inches long and 7 inches wide at its widest point. Bake until golden around the edges, about 25 minutes. Remove the cookie from the oven to cool, about 15 minutes.
Meanwhile, beat the egg whites and sugar with an electric mixeruntil combined. Add the lemon juice and continue to beat until thick and glossy, about 5 minutes.
Fill a pastry bag or plastic baggie with the icing, snip off a small corner and pipe decorations on the cookie. Attach the candies in patterns to make a decorative Easter egg.
Put oven rack in middle position, but do not preheat oven.
Generously butter pan and dust with flour, knocking out excess flour.
Sift together sifted flour (3 cups) and salt into a bowl. Repeat sifting into another bowl (flour will have been sifted 3 times total).
Beat together butter (2 sticks) and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 5 minutes in a stand mixer fitted with paddle attachment or 6 to 8 minutes with a handheld mixer. Add eggs 1 at a time, beating well after each addition, then beat in vanilla. Reduce speed to low and add half of flour, then all of cream, then remaining flour, mixing well after each addition. Scrape down side of bowl, then beat at medium-high speed 5 minutes. Batter will become creamier and satiny.
Spoon batter into pan and rap pan against work surface once or twice to eliminate air bubbles. Place pan in (cold) oven and turn oven temperature to 350°F. Bake until golden and a wooden pick or skewer inserted in middle of cake comes out with a few crumbs adhering, 1 to 1 1/4 hours. Cool cake in pan on a rack 30 minutes. Run a thin knife around inner and outer edges of cake, then invert rack over pan and invert cake onto rack to cool completely.
1) Pre-heat oven to 425°. Place parchment paper on a large baking sheet and set aside.
2) Toss sliced peaches, sugar, flour, cinnamon, and thyme leaves until the peaches are evenly coated. Set aside.
3) Make an egg wash. Beat egg and water together in a small bowl with a fork. Set aside.
3) On a wide, floured surface, roll out your chilled pie dough into a 12″ circle about 1/4″ thick. Carefully transfer the dough to the baking sheet.
4) Place peaches, slice by slice, in a circular pattern in the center of the dough. They should fan out about 8″ across, leaving enough excess so you can fold the dough over, but leave some peaches exposed in the center.
5) Fold the dough over and brush with the egg wash. Sprinkle with remaining 1/2 teaspoon of sugar.
6) Bake for 20 minutes, or until the crust is golden brown and the peaches are tender. Let cool for 10-15 minutes, then slice and serve with a scoop of ice cream…or gelato.
