Savory meets sweet and Italian Stromboli meets cinnamon roll. This post explores one of the holiday favorites in Venezuela. I’m talking about the Venezuelan Pan de Jamón, a savory with a little sweet holiday ham bread. “Pan de Jamón” is Spanish for “ham bread”. It’s a staple on a Venezuelan Christmas table. While there are some traditional ingredients, this swirled bread can be catered to accommodate your meat, cheese, and veggie cravings.
Wait! Pan de Jamón (Ham Bread) is Popular? Seriously?
Eating pan de jamón in Venezuela at Christmas time is like eating turkey in the U.S. on Thanksgiving; it’s just expected, and people mostly love it. Believe it or not, this sweet and savory, all-in-one bread shouts holiday time. After all, the holidays are full of indulgence, right? And the red and green pimento stuffed olives are the perfect color combination for Christmas. Why not mix a little sweet with a little savory?
What’s in Pan de Jamón (Ham Bread)? What does it taste like?
Imagine an enriched, buttery, slightly sweetened dough baked with swirls of layered ham, green olives with pimentos, and raisins. At first, it’s difficult to decide if it’s savory or sweet. Once you take a bite, you discover that it’s both. Truth is… it’s actually a savory, salty bread thanks to the olives and ham with hints of sweetness from the raisins. Altogether, this bread has lots of well-balanced flavors that keep you coming back for more. By the way, don’t knock the raisins until you try the bread!!
Pan de Jamón (Ham Bread) Origins
This bread is thought to have first been created in the early 20th century (1905, more specifically) by a bakery owner who only used sliced ham in the layered swirls. As word spread, other bakers added the olives and raisins which became the basic version of this bread. Today, you can find many variations of this recipe to include cream cheese and turkey in the layers. Be sure to check out my recipe below for the MANY optional layer substitutions that also include bacon or nuts as an option. Today, we are all about the original version with ham, olives, and raisins.
Best Way to Eat Pan de Jamón (Ham Bread)
This traditional Venezuelan Christmas ham bread truly is a nice addition to the holiday table. It’s great as an appetizer, a light holiday lunch (toasted with a slice of cheese on top) served with a nice warm bowl of soup, or alongside your traditional Christmas meal. For all the sweet treats highlighted during the holiday season, why not add a savory one to the list?
Thank You Venezuela!
Map of Venezuela in South America
As I share my recipe below, I want to thank our Venezuelan friends for my recipe’s inspiration.
My Venezuelan Pan de Jamón (Ham Bread) Recipe Ingredients
In creating this recipe, I opted for an enriched, sturdy dough like a cinnamon roll dough to hold up to the heavy fillings while adding richness and flavor expected in a yeasty, homemade bread.
For this recipe, the ingredients include milk, yeast, granulated sugar, butter, eggs, all-purpose flour, salt, thinly sliced ham, raisins, and pimento stuffed green olives.
TIP: You can add crumbled cooked bacon over the ham, sliced or grated cheese, and even sliced almonds, etc.
milk, yeast, granulated sugar, butter, eggs, all-purpose flour, salt, thinly sliced ham, raisins, and pimento stuffed green olives
Activate the Yeast
You know how it all begins. We need to first activate the yeast. In a 2-cup measuring cup or small bowl, add 1 cup of warm milk (heated to 100˚F-110˚F / 38˚C-43˚C which is ~30 seconds in the microwave). To that, add 2 ¼ teaspoon of yeast and 1 tablespoon from the ¼ cup of sugar. Whisk well and set it aside for ~10 minutes to activate, meaning the mixture will become bubbly and frothy.
TIP: If the yeast does not bubble and become frothy, the yeast is likely too old. You should start over with a fresh package of yeast.
Whisking sugar, yeast, and milk
Melt Butter & Add Egg
In another small bowl, melt ¼ cup butter (~20 seconds in the microwave) and stir any solids until melted adding 5-10 second increments until all butter is melted. Once the butter is less than 115˚F (46˚C), add 1 beaten egg and set it aside.
Melted butter mixed with egg
Combine Dry Ingredients
To the bowl of a stand mixer, add 420 grams of all-purpose flour, the remaining sugar, and ¾ teaspoon of salt if using salted butter or 1 teaspoon of salt if using unsalted butter. Whisk it all together.
TIP: Without a stand mixer, just stir the ingredients in a large bowl with a spoon and use your hands for any kneading.
Whisking all dry ingredients
Add Wet to Dry Ingredients & Knead
Pour the butter and egg mixture into the yeast mixture and give it a quick stir. Then, pour it all into the flour mixture and stir with a spoon. Once the dough comes together, transfer the bowl to the stand mixer and using the dough hook turn on the machine at low speed (level 1).
TIP: Check to ensure all the flour hiding out at the bottom of the bowl is mixed into the dough.
You’ll likely need to add more flour, up to a cup, but add as your go for the rest. Slowly increase the speed to low-medium (levels 2-3) and knead the dough for 10 minutes. The dough should be smooth, elastic, and tacky. It should pull away from the edges of the bowl. If the dough is sticky, add a tablespoon of flour at a time until the dough is no longer sticky. Conversely, if the dough is dry, add 1 tablespoon of warm water and so forth until elastic consistency is reached.
TIP: If kneading by hand, knead for 10 minutes adding flour, as needed.
all ingredients combined wellstill sticky, needs a little flour (1-2 tbsp more)all kneaded; neither sticky nor drysee through like a window pane
Rise Time!
Remove the dough hook. Use a spoon to scrape down the bowl sides and spoon the dough into a ball in the bowl. For this dough, I prefer to spray the top and sides of the dough with cooking spray. Then, cover the bowl of dough with plastic wrap or a towel. Place it in a warm area to rise for 1-1½ hours or until doubled in size.
TIP: If kneading by hand, return the dough to the bowl in which you stirred the ingredients.
before riseafter rise
Roll Out the Dough
You’ll need to bake the loaf on a large baking sheet. Cut parchment paper to the size of the baking sheet (at least 17×12).
Deflate the dough and turn it out onto the parchment paper (the one used to line the cookie sheet). Be sure to lightly flour the paper. Use a rolling pin and roll the dough out evenly into ¼-inch thickness (around 17×14 inches in width and length).
TIP: Try to shape the dough in a even rectangle with the long sides all at the same width. Doing so will ensure equal width when rolling up the fillings with beautiful ends.
Rolled out to 17x 13/14 inches
Fill the dough with Ham, Olives, & Raisins
For the filling, brush 2 tbsp of softened butter (warmed in the microwave ~10 seconds) over the dough from end to end and edge to edge. Add a single layer of overlapping ham slices on top of the butter leaving a ½-inch border all around the edges.
Scatter the raisins and sliced olives evenly over the ham. If you’re not a huge fan of either one of these ingredients, just ensure you don’t clump them in one area. You want a bite of everything but not a lot of one ingredient.
TIP: You can sub dried cranberries for raisins. Add a thin layer of cream cheese in place of butter (or on top of the butter). Use thin slices of turkey in place of ham. There are many options! Use your imagination.
brush on butteradd overlapping ham slicesspread out olives & raisins
Roll Up the Dough
Roll up the dough and filling beginning at one short end. Use the parchment paper to help roll the dough up like a cinnamon roll. Be sure to roll tightly especially the last roll or the bread will separate from the ham in the oven. Seal both ends by pinching to create a seam.
TIP: It’s common for the outer layer of bread to separate during the baking process leaving a gap between the outer dough and first ham layer. You could pinch the bottom seam before transferring the loaf to the baking sheet to ensure a tighter roll. It’s not necessary, though.
begin rolling at a short enduse parchment to help rollroll tightly w/ seam side downseal both ends
2nd Rise Time
Center the loaf on the parchment paper. Lift the parchment paper and transfer it with the loaf, seam-side down, onto the cookie sheet. Cover the loaf loosely with plastic wrap or a towel. Allow it to rise in a warm area for 1 hour or until puffy. During the final 30 minutes of the rise, preheat the oven to 350ºF (177ºC).
Ready for 2nd rise
Add Egg Wash & Bake
Once the loaf is ready for the oven, but before you bake it, add the egg wash. Make the egg wash by beating the other egg with 1 tablespoon of water. Brush the top and sides of the loaf with the egg wash and then pierce the dough with a fork all around to allow for steam to escape and keep the dough from bulging or bursting.
Bake for 45-60 minutes or until the internal temperature reaches 190˚F (88˚C).
brush w/ egg washpierce w/ fork
Bread is baked!
For a little extra richness, brush another 1-2 tablespoon of melted butter over the top and sides. Allow the loaf to cool for about 10 minutes before slicing and serving.
out of the ovenadd butter for extra flavor & shine
Up Close & Personal with the Loaf
The dark, slightly crunchy exterior of the loaf adds texture, color, and flavor. The butter provides a little flavor and softens the crunchy exterior.
Venezuelan Pan de Jamón (Ham Bread)
Up Close & Personal with a Slice
Notice the air pockets in the dough. The olives and raisins are scattered throughout. There’s just enough to get a taste of each ingredient in every bite. Check out the swirls of overlapping thin slices of ham. The colors are pretty for the holidays. The outer roll separated from the first swirl of ham, but that’s normal for this bread.
Slice of Venezuelan Pan de Jamón (Ham Bread)
Storing the Pan de Jamón (Ham Bread)
Since meat is an ingredient in this recipe, you should treat this bread like any meat dish. It should be stored at a cool temperature soon after it’s baked. While you could slice and store the bread in the refrigerator, it is best stored in the freezer. Refrigerators dry out bread very quickly, so I recommend slicing the ham loaf into individual servings. Then, place the slices in a freezer bag and store them until you’re ready to consume them. Thaw and microwave preferred number of slices just prior to eating or place them in foil in a 350ºF (177ºC) oven for 15 minutes or longer if from frozen.
Venezuelan Pan de Jamón (Ham Bread) Final Thoughts
Making this bread is reminiscent of making cinnamon rolls. I love that it’s a savory rolled up bread. Why not have cinnamon rolls for breakfast and ham rolls for lunch? If you like a filled roll, you should enjoy this version. The flavors, which may sound a little strange, compliment each other well and might surprise you that you enjoy eating them together. The key is balance with no single, filling ingredient overshadowing another. If you like post-Thanksgiving turkey and cranberry sandwiches, dried fruit on your salads, or Monte Cristo sandwiches, you just might enjoy this.
Baker’s Perspective
The dough is a traditional enriched dough with structure to support the fillings. While there are multiple steps, it’s actually easier than making cinnamon rolls because there’s NO slicing. Once you roll the loaf, you can go about your business while it rises. It’s also great that you can eat it pretty soon after it exits the oven. It stores very well once sliced and frozen. It’s easy to thaw and reheat for consumption. If you enjoy making cinnamon rolls, give this savory version a try. You can adjust the fillings; see my recipe below for suggestions.
Short on time? Use puff pastry for the dough and add the fillings following the recipe’s directions. You’ll still get a great tasting bread since the fillings are the highlight of this recipe. Think of this bread like pinwheels but with bread instead of tortillas.
Taster’s Perspective
I wasn’t able to taste this bread, as much as I wanted to; however, Scott did the honors. While he will eat anything, as long as it’s edible, he gave me a weird look when I told him what was in it. After a taste, he was pleasantly surprised by the complimentary flavors. He has eaten several loaves of this bread for lunch with soup and topped with other ingredients. He thoroughly enjoyed this bread and was somewhat disappointed when there wasn’t any left. Having said this, if you’re looking for a savory dish to add to the season, consider this one.
Savory meets sweet and Italian Stromboli meets cinnamon roll. This mostly savory but a little sweet, all-in-one bread shouts holiday time. This traditional Venezuelan Christmas ham bread is a nice addition to the holiday table. It’s great as an appetizer, a light holiday lunch served with a nice warm bowl of soup, or alongside your traditional Christmas meal. For all the sweet treats highlighted during the holiday season, why not add a savory one to the list?
¼cup(4 tbsp / 2oz) butter, meltedplus a little more to brush on top after baking
1large eggroom temperature
420-540g(3½- 4½ cups) all-purpose flour
¾tspsalt, if using unsalted butteruse 1 tsp salt, if using unsalted butter
Filling Ingredients:
2tbsp(1 oz) buttersoftened
½lbsliced hamsmoked, black forest, or honey baked
¾cup(3 oz) raisinsgolden, regular, or mix
¾cup(3 oz) pimiento stuffed green olivessliced
Topping Ingredients:
1egg
1tbspwater
Instructions
Dough Directions:
In a 2-cup measuring cup or small bowl, whisk milk, yeast and 1 tbsp from the ¼ cup sugar. Set aside for 10 minutes to activate or until it’s bubbly and frothy.TIP: If yeast does not become frothy and bubbly, it's likely too old and you need to start over.
In another small bowl, melt ¼ cup (4 oz) butter (~20 seconds in the microwave) and stir any solids until melted. Once the butter is less than 115˚F (46˚C), add 1 beaten egg. Set aside.
To the bowl of a stand mixer, add flour, remaining sugar, and salt and whisk well.TIP: If you don't have a stand mixer, you can stir the ingredients in a large bowl. Once the dough becomes too thick to stir, knead by hand on a floured surface.
Add butter and egg mixture to the yeast mixture. Begin mixing 420 g (3½ cups) flour mixture using dough hook at low speed (level 1) and pour in the wet ingredients. Slowing increase the speed to low-medium (levels 2-3) and knead the dough for 10 minutes. The dough should be smooth, elastic, and tacky pulling away from the edges of the bowl. If the dough is sticky, add a tablespoon of flour at a time until the dough is no longer sticky. Conversely, if the dough is dry, add 1 tbsp of warm water and so forth until elastic consistency is reached.TIP: If kneading by hand, knead for 10 minutes adding flour as needed.
After kneading, remove the dough hook. Use a spoon to scrape down the bowl sides and spoon the dough into a ball in the bowl. Cover the bowl of dough with plastic wrap or a towel. Place in a warm area to rise for 1-1½ hours or until doubled in size.TIP: If kneading by hand, place the dough back into the bowl where you mixed the ingredients.
Prepare a large baking pan/cookie sheet. Cut parchment paper to the size of the pan or cookie sheet (at least 17×12).
Deflate the dough and turn it out onto the parchment paper (the one used to line the cookie sheet but now resting on a work surface). Ensure the parchment paper has been lightly floured. Use a rolling pin and roll the dough out evenly into ¼-inch thickness (around 17×14 inches).
Filling Directions:
Brush 2 tbsp of softened butter (warmed in the microwave ~20 seconds) over the dough from end to end and edge to edge. Add a single layer of overlapping ham slices on top of the butter leaving a ½-inch border all around the edges.
Scatter the raisins and sliced olives evenly over the ham.
Beginning at one short end, use the parchment paper to help roll the dough up like a cinnamon roll. Be sure to roll tightly especially the last roll. Seal both ends by pinching to create a seam.
Center the loaf on the parchment paper. Lift the parchment paper and transfer it with the loaf, seam-side down, onto the cookie sheet.
Cover the loaf loosely with plastic wrap or a towel. Allow it to rise in a warm area for 1 hour or until puffy.
During the final 30 minutes of the rise, preheat the oven to 350ºF (177ºC).
Topping & Baking Directions:
Make the egg wash by beating the other egg with 1 tbsp water. Brush the top and sides of the loaf with the egg wash and then pierce the dough all around with a fork.
Bake for 45-60 minutes or until internal temperature reaches 190˚F (88˚C). Remove from the oven and brush another 1-2 tbsp of melted butter over the top and sides. Allow the loaf to cool for about 10 minutes before slicing and serving.
Video
Notes
Serving Options:-Add a slice of Swiss, Gruyère, Havarti, or Provolone cheese to the top of each slice-Serve with soup or saladStoring:-Store bread in the fridge for up to 3 days. For longer storage, wrap the bread well and store in the freezer for up to a couple of months. Keep in mind that bread dries out in the refrigerator, so slicing and storing in the freezer is a better option.Notes:-Instead of using a stand mixer, you can mix the dough ingredients in a large bowl using a spoon. Knead for 10 minutes by hand on a work surface adding flour, as needed. The dough should be elastic-like and see through like a window when stretched or when pressed with a finger the indention in the dough should bounce back.Optional Flavor Combinations:-Add 4-5 slices of bacon or crumbled bacon over the ham.-Add a layer of preferred cheese (~½ lb) over the ham.-Add 3 tbsp of drained capers over the ham.-Scatter ¼ cup of chopped almonds with the raisins and olives.-Sub green olives with your choice of Kalamata or black olives.-Sub raisins with dried cranberries or add a mix of dried fruit.-Sub turkey for ham.-Try a fancier ham like Prosciutto or Serrano.-Use puff pastry in place of homemade bread dough.
Looking for Some Other Savory Bread Recipes? Check these out!
Thanks for reading! If you enjoyed this post, please share it. Check out my YouTube Channel as well to see videos of kitchen tips, blog bakes, and dishes.
The French Pain d’Épices is a yeast-free, dense, quick bread that is reminiscent of both gingerbread and spice cake. The words “pain d’épices” are French for “spice bread”, literally translated as, “bread of spices”. What make it unique are the additions of dark rye flour and one cup of honey. My version includes chopped candied ginger adding a boost of spice, chewiness, and sweetness. Make this bread ahead of time and serve, or gift it during the holidays.
The Original French Spice Bread
Pain d’Épices recipes vary throughout the different regions in France. The original base of a Pain d’Épices recipe included rye flour, honey, and, of course, spices. Years later, milk and egg were added along with different flours and sugars. The recipe I’m sharing with you brings it all together into a great tasting bread with hints of flavors from many different French regions to include all of these ingredients and more, along with my love for candied ginger.
My Inspiration for Pain d’Épices
You know my love and affection for everything French. If you need a refresher, see my blog on making French Baguettes or watch my YouTube video with me speaking French. That’s why I chose a career as a French teacher and studied in France.
I remember eating French Pain d’Épices when I was a student living in Orléans, France. I would buy it in the store and take it home to eat for a snack. When I started this baking adventure, I knew someday I would make this bread, just like I knew I would make baguettes and eventually croissants and brioche. For me, these breads represent memories of my multiple trips to France and love for French cuisine… people, culture, history, language, etc. 😊
My Version of Pain d’Épices
When I was looking for inspiration to create my version of Pain d’Épices, I discovered so many different variations. After looking at many recipes and reading more about the history of this bread, I couldn’t pick one region of France to focus on with regard to flavors. So, I opted for an all-encompassing version that included the bells and whistles of French spice bread touching on many of the French regions. That explains the dairy, egg, part rye flour, mostly honey, and crystallized ginger. I honestly just wanted to create a flavorful bread that was indulgent, rich, spicy, sweet, a little nostalgic, and everything holiday. That’s where my recipe begins… or ends. 😉
Fun Fact! Original Versions of this Bread were SOURDOUGH Based!
Yes! Huh? French Pain d’Épices actually started out as a sourdough bread. Rye flour and honey were left to ferment (days and weeks) to create the sourdough used to make the bread. Today, though, there’s no sourdough or waiting days or weeks for this bread. The modern, regional versions have become all quick breads allowing for eating in an hour and a half from start to finish. However, the original flavors still remain, minus the “sour” component. Although, the baker in me says… hmmm… sub half of the milk with sourcream… BOOM! “Sourdough” Spice Bread… done!
How to Eat this French Spice Bread
This bread, while eaten throughout the year, is highly enjoyed during the holidays. In fact, it’s quite nostalgic for many French adults as it reminds them of their childhood days eating it as a snack after school. You can serve it warm with a smear of butter or eat it with jam or cream cheese. Why not eat it for breakfast with a cup of hot tea or coffee?
French Pain d’Épices: Spice Bread Making & Baking Process
Spice Bread Ingredients
My recipe includes quite the kitchen pantry of ingredients. But, I just couldn’t help myself for the love of autumn spices. 😊 For the ingredients,you’ll need milk, granulated sugar, a good quality honey, butter, a large egg, all-purpose flour, dark rye flour, baking soda, cinnamon, ground ginger, cloves, nutmeg, cracked black pepper, salt, orange zest, and crystallized ginger, which is optional but highly enjoyed. Whoa! I know that’s a lot of ingredients, but many of them are spices you likely already have in your pantry (if you bake). They all blend well together to create a fantastically flavorful bread.
TIP: If you don’t have or want to use the spices listed, just substitute with 1 tablespoon of pumpkin pie or apple pie spice. There! No grocery shopping stress!!
milk, granulated sugar, honey, butter, egg, all-purpose flour, dark rye flour, baking soda, cinnamon, ground ginger, cloves, nutmeg, cracked black pepper, salt, orange zest, and crystallized ginger
Preheat the Oven
A quick bread means quick prep. Therefore, preheating the oven is the first step. Set the oven temperature to 350˚F (~180˚C).
Heat up the Milk, Fat, & Sweeteners: Melting & Dissolving
The process starts with heating up the liquid, fat, and sweetener ingredients to help them all combine into a smooth mixture. In a medium saucepan, stir together 1 cup of milk, ½ cup of granulated sugar, 1 cup of a good quality honey, and 4 tablespoons of butter. Then, heat on low to medium heat stirring occasionally until the butter is melted and the sugar is dissolved. Set aside the mixture to cool slightly.
TIPS: Superfine granulated sugar (aka Baker’s sugar or castor sugar) is easiest and quickest to dissolve, but you can use any granulated sugar you have. In fact, to get a superfine consistency of regular sugar, whiz up your sugar in a food processor or blender until superfine (not powder, though). A quality local honey is nice, since there is a lot in this recipe; I use a local, raw, unfiltered honey containing floral notes. Dice the butter unless it is already really soft. The smaller mass helps the butter to melt more quickly.
“Mise en Place”: Very Helpful French Terminology (Idea) in Baking or Cooking
For this recipe, it’s best to have a “mise en place” of your spices and dry ingredients, meaning… have them all measured out before beginning, since we have so many. Measuring out spices ahead of time keeps your mind and space organized. It helps to keep you on track so you easily know what you’ve added and when. In addition, it makes the baking process go more quickly because once you begin, you can go full throttle without stopping to measure out ingredients, etc.
Sift the Dry Ingredients
While the milk, fat, and sugar mixture cools, combine the dry ingredients. In a large bowl, sift together 3 cups of all-purpose flour, 1 cup of rye flour, 2½ teaspoons of baking soda, 1½ teaspoons of ground cinnamon, 1 teaspoon of ground ginger, ¼ teaspoons of ground cloves, ¼ teaspoon of ground nutmeg, ¼ teaspoon cracked black pepper, and ½ teaspoon of salt. Sift the ingredients and just pour in any remaining spices or salt left in the sifter; we don’t want to lose those flavors. Then, whisk in 1 tablespoon of orange zest (from 1 large orange) and ⅓ cup of chopped crystallized ginger.
TIP: Whatever is left in the sifter, just add it to the flour. The purpose of sifting is to primarily get a light, well-separated flour… not the spices. You could even just sift the flours and whisk in the spices with the orange zest and crystallized ginger.
sift flours
whisk in zest & crystallized ginger
Add Egg to Cooled Wet Ingredients
Since we’re going to addthe dry ingredients to the wet ingredients, it’s best to have a bowl big enough to whisk and stir everything together. Thus, pour the milk mixture from the saucepan into a different large bowl and whisk in 1 beaten egg.
Whisk egg into cooled wet ingredients
Combine ALL the Ingredients
Combine the dry and wet ingredients in three additions. Pour about a third of the flour mixture into the wet mixture. Use a whisk to stir in the first addition or so. Then, transfer to a spatula or spoon as the mixture begins to thicken and stir in the remaining additions. Scrape down the sides of the bowl to ensure everything is mixed in evenly.
TIP: Use the spatula or spoon to lift up the dough from the bottom of the bowl to check that the flour has all been mixed in. If bits of flour remain, stir them in.
whisk in 1st flour addition
use spatula to stir in everything
notice the batter thickness
Transfer Batter & Bake!
Spoon the batter into a prepared loaf pan. You need a 9×5-inch loaf pan lined with overhanging parchment paper. Do NOT use a smaller loaf pan or the batter will rise too much and potentially fall in the center. If anything, you can use two smaller loaf pans and divide the batter between them and bake at a reduced time. Once the batter is in the pan, wet your fingers with water, and dab the top to smooth it out slightly since the batter is very sticky from the honey. Place the pan in the oven and set the timer to bake for 45 minutes.
spoon batter in loaf pan
smooth out top w/wet fingers
ready for oven
Add Tented Foil & Continue to Bake
Once the 45-minute timer has beeped, tent a sheet of foil and add it to the top of the bread to keep it from burning. Set the timer for another 15 minutes. You may need a total of 1 hour 15 minutes to completely bake this tall loaf. You’ll know when the bread is done when a toothpick inserted in the center comes out clean.
Bread is Baked!
Once the bread is done, allow it to cool in the pan for 10 minutes. Then, lift the bread out of the loaf pan holding onto the parchment paper. Place it to cool completely on a wire rack before slicing.
French Pain d’Épices: Spice Bread Fresh out of the Oven
When to Eat Pain d’Épices? Longer Storage Counts!
Ideally, let the bread sit wrapped at room temperature for at least a day, up to 3 or 4 before slicing and eating. This bread is best after it sits at room temperature for a couple of days. The time allows the spices to develop, meld, and the bread to become dense.
French Pain d’Épices: spice bread cut and ready to eat
Up Close & Personal with French Pain d’Épices (Spice Bread)
Check out the details of the sliced bread. Notice the tight crumb; it’s neither light and moist like a cake nor light and airy like a yeast bread. Notice the tall sandwich-like shape and crystallized ginger dotted throughout; you can see why we chopped the ginger. The dark color of the bread is from the dark rye flour, honey, and dark spices like cinnamon and cloves.
French Pain d’Épices: close-up view of the spice bread crumb
French Pain d’Épices (Spice Bread) Final Thoughts
The French Pain d’Épices (Spice Bread) is a nice international take on a traditional homemade gingerbread or spice cake. You get the best of both worlds, a hearty texture along with sweet and spicy flavors. I think, you can still make a good quick bread even if you don’t have all the spices. You could substitute these spices with 1 tablespoon of pumpkin pie or apple pie spice, if that’s all you have. The key ingredients that differentiate this bread from others are the dark rye flour and honey. If you keep these elements, then you can adjust the others and still hold true to the bread’s French roots.
Make it ahead and give it away or slice and serve it during the holiday season or on Christmas morning. This bread would make great holiday gifts for your neighbors and friends. You can make very small batches (tiny loaves) of this bread, wrap each little loaf in foil, and let the flavors meld in the cupboard for several days. With that, you have gifts ready to give when your neighbor(s) surprise(s) you with a gift of their own. Make the bread days before Christmas, slice it on Christmas morning, and serve it while opening gifts with your family. Serve it with hot tea, hot chocolate, or coffee. Best of all, you can enjoy your stress-less holiday season!
Baker’s Perspective
First of all, this was a fun bread recipe for me to create. I loved the idea of adding rye flour as the secondary flour and honey as the primary sweetener to a quick bread… so unusual (for me, at least). The bread is relatively easy to make. You have a few additional steps than dump-and-bake cakes, like heating up the liquid ingredients and dissolving the sugar along with sifting the dry ingredients. However, these extra steps positively contribute to the overall flavor and texture of the bread. Since the spices can be modified, I think the only ingredients you might have to purchase are the dark rye flour and honey. Other than that, if you’re looking for a different breakfast, dessert, or snack for the holidays, this one is worth trying.
Taster’s Perspective
With my gluten intolerance (and now dairy issues… thanks defected immune system!), I wasn’t able to taste to recall those days of living in France, but Scott was able to do that for me. Mr. “I like anything that’s edible”, of course, had no beef with this bread. He enjoys spices and dishes that aren’t too sweet. This bread was right up his alley. He’s been taking it to the gym as a post-workout snack because it’s hearty, easy to transport, and sustainable. When he tasted it, he described it exactly as it was meant to be described.
“It’s spicy, not overly sweet. It has a chewiness and spice from the candied ginger. It’s dense but between a bread and a cake. I could eat this for breakfast or a snack. Wait! Did you say rye and honey?”
Ironically, the rye flour and honey weren’t prominent flavors for Scott; however, I think they are primary contributors to the bread’s density and texture. While Scott did not detect the rye or the honey, really at all, I bet if you didn’t include these ingredients, the flavors and texture would be altered. If you aren’t a ginger fan, you can eliminate the candied (crystallized) ginger, but you would lose that candy chewiness and boost of sweetness and spice.
The French Pain d'Épices is a yeast-free, dense, quick bread that is reminiscent of both gingerbread and a spice cake. What make it unique are the additions of dark rye flour and one cup of honey. My version includes chopped candied ginger adding a boost of spice, chewiness, and sweetness. Make this bread ahead of time and serve it for breakfast, as a snack, or give it away as gifts during the holidays.
4tbsp(2 oz) buttervery soft or diced for easy melting
1large eggroom temperature
3cups(360 g) all-purpose flour
1cup(127 g) dark rye flour
2½tsp(10 g) baking soda
1½tsp(4 g) ground cinnamon
1tsp(3 g) ground ginger
¼tsp(.5 g) ground cloves
¼tsp(.5 g) ground nutmeg
¼tsp(.5 g) cracked black pepper
½tsp(3 g) salt
1tbsporange zest1 large naval orange
⅓cupchopped crystallized gingeroptional
Instructions
Preheat the oven to 350ºF (180ºC). Line a 9×5-inch loaf pan with parchment paper with overhanging sides.
In a medium saucepan, stir together milk, sugar, honey, and butter. Heat on low to medium heat until the butter is melted, and the sugar is dissolved. Set aside to cool slightly.TIPS: Use very soft or diced butter so that it melts more quickly. Superfine sugar (Baker's sugar or castor sugar) dissolves more quickly, as well.
In a large bowl, sift together both flours, baking soda, cinnamon, ground ginger, cloves, nutmeg, pepper, and salt. Whisk in the orange zest and crystallized ginger.TIP: You really only need to sift the flours, so either pour in any remaining spices left in the sifter or add them with the zest and crystallized ginger.
Pour the milk mixture in a different large bowl and whisk in a beaten egg.
Stir the dry ingredients into the wet ingredients, in three additions. Use a whisk to mix the first addition or until the batter begins to thicken. Use a spatula or spoon to stir in the remaining additions. Scrape down the sides of the bowl to make sure everything gets mixed in evenly.TIP: Scrape the bottom of the bowl as you mix to ensure all bits of remaining flour that are hiding down below are mixed in well.
Scoop batter into the prepared loaf pan. Wet your fingers and dab the top of the batter to smooth it out slightly since the batter is very sticky from the honey. Bake for a minimum of 1 hour and check with a toothpick. Tent foil over the bread at 45 minutes into the baking. You may need a total of 1 hour 15 minutes or so. When a toothpick inserted in the center comes out clean, the bread is done.
Allow the bread to cool 10 minutes in the pan. Then, lift the bread out of the loaf pan holding onto the parchment paper. Allow it to cool completely on a wire rack before slicing. Ideally, let the bread sit wrapped at room temperature for at least a day to allow the flavors to meld before slicing and serving.
Video
Notes
StorageWrap the bread well in plastic and store it for at least a week at room temperature. The longer storage allows time for the flavors to develop, meld, and the loaf to become dense. For longer storage, wrap well and freeze for up to a couple of months. Allow the bread to thaw at room temperature for a couple of hours before slicing and serving.For GiftsBake the bread in smaller loaf pans. Adjust the baking time and begin checking for doneness ~30 minutes to prevent the loaves from burning. Wrap well and freeze to give as gifts when needed.Optional Mix-Ins & Substitutions-If you do NOT have all the spices (cinnamon through nutmeg) listed in the recipe, you can substitute with 1 tablespoon of pumpkin pie or apple pie spice.-You can omit the candied ginger or add chopped dried cranberries instead for that holiday look and flavor.-Try adding half orange and half lemon zest instead of all orange for a little different citrus flavoring.
Thanks for reading! If you enjoyed this post, please share it. Check out my YouTube Channel as well to see videos of kitchen tips, blog bakes, and dishes.
The smell of homemade cinnamon rolls is one of my favorite scents during the holidays. I find myself giddy over the aroma of butter, cinnamon, and sugar baking in swirls of enriched, yeast dough slowly permeating through each and every crevice of the house and up the stairs. There’s a reason you can buy cinnamon roll scented candles in the store.
The Map of Cinnamon Rolls
Variations of cinnamon rolls, AKA sticky buns or sweet rolls, are found all over the world. There are the well-known Chelsea Buns in the UK, matcha rolls in China (with matcha powder in the dough), and cinnamon rolls made with sesame paste in Japan. The medal of origination, however, belongs to Sweden. There, they are called Kanelbullar (kahKNEALboolar) which means… surprise! “cinnamon roll”. In fact, October 4th is National Cinnamon Bun Day in Sweden.
Cinnamon Rolls: a MUST for the Holidays
For decades I’ve made many cinnamon roll variations to include maple syrup and pumpkin in the dough. The traditional Swedish version includes cardamom and isn’t quite as heavy as an American version. What I love about cinnamon rolls is the versatility of the filling and topping. You can’t go wrong adding any preferred holiday spices, nuts, and dried fruit. While I tend to make them around the holidays, cinnamon rolls are enjoyed anytime of year.
My Cinnamon Roll Version
With cinnamon rolls being a favorite in my household during the holidays, I felt it was time to share a recipe. This recipe is a traditional American version with an enriched, yeast dough filled with butter, brown sugar, and cinnamon. What I like about my recipe (aside from the light and airy bread) is the almond flavored powdered sugar icing.
The Fascination with Cinnamon Rolls
Americans love cinnamon rolls. That special, reminiscent smell is like a time travel capsule of nostalgia that harkens back to simpler times. Maybe that smell reminds you of being a kid at grandma’s house. Or, maybe it transports you back to those teenage, hanging-out-at-the-mall days walking past that famous cinnamon bun store.
Regardless, whether bakery-bought, from a can, or fresh from the oven, cinnamon rolls are like that comforting, full-of-love hug from grandma. Again, there’s a reason you can buy cinnamon roll scented candles. 😉
My Cinnamon Roll Adventure
The Ingredients
Okay, so I guess it’s not really an adventure for me, since I’ve been making these for years. However, I slightly modified my recipe to make it just right to share with you. Let’s check out the ingredients.
The basic dough ingredients include yeast, milk, butter, granulated sugar, salt, eggs, vanilla, and all-purpose flour.
The filling ingredients include brown sugar, ground cinnamon, and butter. For optional holiday ingredients, you can add your favorite nuts or dried fruit.
The icing ingredients include powdered sugar, almond extract and/or vanilla, and milk of any kind. For optional holiday topping ingredients, you can top your buns with nuts or dried fruit. See the recipe below for suggestions and quantities.
I find it easiest to make the dough using a stand mixer, but you can always stir the ingredients in large bowl. Whisk together 4 ½ teaspoons of yeast and a ½ cup milk that has been heated to 100˚F-110˚F (in the microwave for 30 seconds). Whisk until the yeast is dissolved. Then, set it aside for ~10 minutes until activated meaning it’s bubbly and frothy.
TIP: If you would like to activate the yeast a couple of minutes quicker, measure out all of the sugar from the dough ingredients and remove 1 tablespoon. Add that tablespoon to the yeast and milk. The extra sugar quickens the activation process.
Milk & yeast whisked & ready to activate
Heat the Milk & Butter & Add Sugar & Salt
In a small measuring cup, add ½ cup milk and 4 tablespoons of softened (or diced cold) butter. Heat both in the microwave for 30 seconds. Stir until butter is melted adding 5 to 10-second increments until butter is completely melted.
Stir in 1/2 cup of sugar and 1¼ teaspoons of salt if using salted butter. If using unsalted butter, then you’ll need 1½ teaspoons of salt. Set that aside until the mixture has cooled to 100˚F-110˚F. Depending on how much you heated your mixture, you may not have to wait at all.
Once the milk mixture has cooled, whisk it into the yeast mixture. Crack 2 eggs separately into a small bowl. Beat and add each egg to the wet ingredients. Pour in 1 tsp vanilla and whisk all ingredients.
All wet ingredients combined
Add the Flour, Half at a Time, & Knead
Gradually whisk in 2 cups of flour. Since the dough has thickened with the first half of the dough, transfer the dough to the machine. Add the dough hook and run the machine on low (levels 1-2). Gradually add in the other 2 cups of flour. If the dough is still sticky, add 1 tablespoon of flour at a time until the dough is elastic, tacky, and pulls away from the bowl. It should not be sticky or look dry. Stop the machine occasionally and use a spatula to scrape down the bowl edges.
TIP: If by hand, stir the flour into the wet ingredients. Once the mixture becomes too thick to stir, begin kneading by hand on a floured work surface.
Knead in the stand mixer for 8-10 minutes. If kneading by hand, knead for 10 minutes on a lightly floured surface adding flour as needed.
whisking 1st half of flour2nd half of flour added but still stickyadditional 3 tbsp of flour added; just right- all kneaded
Time to Rise
Once the kneading is done, scrape down bowl edges using a spatula (or place the kneaded dough back into the bowl). Use cooking spray to spray the top and sides of the dough. Cover the bowl with a towel or plastic wrap. Place it in a warm area to rise for about an hour or so until doubled in size.
Edges scraped down, dough and bowl edges sprayed, bowl covered, & dough ready to rise
In the meantime, prepare a 9×13-inch baking pan by greasing it with butter or cooking spray and set it aside.
Dough has Risen: Time to Roll Out & Fill
Use a spatula to deflate the dough. Turn it out onto a lightly floured work surface. Pat and/or roll out dough to an 18×12-inch rectangle. I start by patting out the dough into a rough rectangle and then roll it out to appropriate size.
risen doughinitial patting outrolling out to rectangle
Brush or spread on 6 tbsp softened butter. Brush from end to end and edge to edge.
Spread butter all around
In a small bowl, use a fork and combine 1 cup of brown sugar and 1½ tablespoons of cinnamon. Sprinkle the cinnamon mixture over the butter. At this point, you can add a ½ cup of chopped dried fruit like cranberries and ½ cup of chopped nuts like pistachios or almonds. Pat the filling mixture lightly into the dough to prevent the mixture from falling out.
Spread out all of the cinnamon/sugar mixture & gently pat it down
Starting at one short end, roll up the dough tightly into a log with the seam side down.
roll from short endroll tightly
Slice & Place in Pan to Rise
Cut the log into 12 relatively equal slices. You can eyeball your cuts or try for more accurate measurements. If accuracy is your thing, measure the log length (should be 12 inches), divide by 12, and make marks on the dough with a knife in 1-inch increments. Then, cut your 12 slices and place each cut-side down in the pan as you cut them. They should touch each other to provide support as they rise. I always fit 3 rolls across and 4 rolls down the pan.
Cover the pan and allow the rolls to rise in a warm area for 30 to 45 minutes until nearly doubled in size.
12 equal sizes measured outpretty cut swirlsready for a rise
During the last 20 minutes or so of rising, preheat the oven to 350˚F (177˚C).
Risen Rolls are Ready for Baking
Since the rolls have almost doubled in size, it’s time to bake! Remove the covering and place them on the center rack in the oven to bake for 20 to 25 minutes or until golden brown.
Rolls are risen and ready for baking
Rolls Done!
Check them out; hot from the oven. They need to cool in the pan before adding the icing.
Rolls hot from the oven
Make the Icing & Frost the Rolls
While the rolls cool, make the icing. In a small bowl, stir together 1½ cups of powdered sugar and a ¼ teaspoon of almond extract and/or ½ teaspoon of vanilla extract. Then, with a whisk or fork mix in 1 tablespoon of milk. Add another 1 or 2 tablespoons until you reach the consistency you want.
TIP: If you want to completely frost and cover each roll, you can double the icing ingredients.
Use the whisk or fork to drizzle the icing over the rolls. Be sure to drizzle well adding to the edges, ends, and center. At this point if you want to highlight the almond flavor in the icing, you can sprinkle thinly sliced almonds. The icing will harden as it sits.
For an extra holiday twist, sprinkle chopped dried cranberries and/or pistachios over the icing before it hardens.
my preferred consistency (2 ½ tbsp milk)drizzle all aroundiced and ready to eat
Cinnamon Roll Close Ups
This image is a close up of one of the corner rolls. Notice the substantial height. You can see the many air pockets and the bread has a nice stretch. The layers of cinnamon and sugar are visible and the icing has oozed down into the center of the roll. YUM!
Cinnamon roll heightCinnamon roll stretch
Check out the cinnamon roll layers & icing that has oozed down in the center
Make Ahead Directions
You can make the cinnamon rolls the night before and bake the morning you want to eat them. Just allow them to sit in a warm area for about an hour and a half until almost doubled in size. It will take longer to rise after being in the fridge because the rolls need to warm up to room temperature first. Then, bake and frost them as described.
You can also make AND bake the rolls ahead of time. Once frosted and cooled, cut and wrap the rolls them individually. Place all rolls in a freezer bag. When ready to consume, remove as many as you would like. Thaw on the counter for 30 minutes or so. Then, heat in the microwave and enjoy.
Cinnamon Roll Storage
You can store the rolls covered and on the counter for a couple of days. Keep in mind they begin to dry out the longer they sit. For longer storage, wrap them well and place in the freezer until you’re ready to consume them.
Cinnamon Roll Final Thoughts
I have made lots of cinnamon rolls over the years, but these tend to be our favorite, standard version. I usually make them for Thanksgiving or Christmas as they are great for making ahead and serving to guests for breakfast with fresh fruit. These can be made and enjoyed year round. I, personally, love(d) to eat them for dessert. 😊
Baker’s Perspective
This cinnamon roll version is certainly very American in nature with a basic, enriched dough, a simple 3-ingredient filling, and a basic powdered sugar icing. What’s great about this recipe is its versatility for adding whatever you would like to the filling and topping. Using the stand mixer makes kneading easy and limits the amount of flour added, so you don’t end up with a heavy, dense dough. The pliable dough is easy to manipulate and holds its shape well once rolled. If the right amount of flour is added, the dough will remain sturdy and hold its structure as it rises. If there’s too much flour, the dough will be dense. The key is adding the right amount of flour.
Taster’s Perspective
This is a well balanced roll. While the bread is soft, light, and airy, it has just enough structure to support the filling and topping. The cinnamon stands out, but it is called a CINNAMON roll. We love the almond flavoring in the icing, but you could certainly leave it out and just add vanilla. While we find the quantity of icing just right for balancing out flavor, you could double the icing and frost each roll like a cupcake; that would make a super rich and sweet roll. Whew! It really is rich enough!
Cinnamon rolls are a PERFECT holiday breakfast, snack, or dessert. This recipe is a traditional American cinnamon roll with an almond flavored icing. You can double the icing if you want MORE! Check out my suggestions for adding holiday fruit and nuts to both the filling and topping for that extra special holiday treat and look! These work great prepared the day before and baked the morning of (after rising). You can also make these ahead of time including the baking portion. Then, wrap and store them in the freezer until the day you want to eat them. Heat in the microwave and enjoy!
½cupchopped nutspistachios, almonds, walnuts, pecans, or preferred nut (optional)
Icing Ingredients:
1½cups(180 g) powdered sugar
¼tsp(.04 oz) almond extract&/or ½ tsp (.08 oz) vanilla
1-3tbsp(½-1½ oz) almond milkor other milk (amount will depend on preferred consistency)
Holiday Decorative Optional Topping Finishes:
⅓-½cupchopped dried cranberriessprinkled on top of the iced rolls before the icing hardens
⅓-½cupchopped pistachiosor thinly sliced almonds sprinkled on top of the iced rolls before the icing hardens
Instructions
Dough Directions:
In a stand mixer bowl, whisk together yeast and ½ cup (4 oz) milk that has been heated to 100˚F-110˚F (38˚C-43˚C) (in the microwave for 30 seconds). Whisk until yeast is dissolved. Set aside for ~10 minutes until bubbly and frothy.TIP: To activate the yeast a little quicker (couple of minutes), measure out the total sugar (from the dough ingredients) and remove 1 tbsp to stir into the yeast and milk.
Heat ½ cup (4 oz) milk and diced butter in the microwave for 30 seconds. Stir until butter is just melted adding 5 to 10-second increments until butter is completely melted.TIP: Either very soft room temperature butter or diced, cold butter melts more quickly as warmer butter or less mass requires less heat. If heating just until butter is melted, you likely don't need to let it cool. It will be at just the right temperature between 100˚F-110˚F (38˚C-43˚C).
Stir in sugar and salt. Set aside until mixture has cooled to 100˚F-110˚F (38˚C-43˚C), if needed. The mixture may already be cool enough to use.
Whisk milk mixture into yeast mixture. Add beaten eggs and vanilla.
Whisk in 2 cups (240 g) of flour. Use the dough attachment of your stand mixer and begin on low speed (levels 1-2). Add another 2 cups (240 g) of flour gradually while the machine is running. Once you reach 4 cups (480 g), only add 1 tbsp at a time until the dough is elastic, tacky, and pulls away from the bowl. It should not be sticky or look dry. Stop the machine occasionally and use a spatula to scrape down the bowl edges.TIP: If you don't have or not using a stand mixer, stir the remaining flour using a spoon. As the dough becomes too thick to stir, transfer dough to a floured surface and begin kneading.
Knead in the stand mixer for 8-10 minutes. If kneading by hand, knead for 10 minutes.
Use a spatula and scrape down bowl edges. Spray the top and sides of the dough with cooking spray. Cover the bowl with plastic wrap or towel (or both) and place the bowl in a warm area to rise for 1-1½ hours or until doubled in size.
Filling Directions:
Once the dough has risen, deflate it in the bowl with a spatula and turn it out onto a lightly floured work surface. Pat or roll out dough to an 18×12-inch rectangle.
Brush or spread (using a spatula) on softened butter from end to end and edge to edge. In a small bowl, use a fork to combine brown sugar and cinnamon. Sprinkle the cinnamon mixture over the butter (and dried cranberries or nuts, if adding) and pat the mixture lightly into the dough.TIP: Spread the filling ingredients all the way to the edges, so you'll have filling in the 2 rolls ends.
Starting at one short end, roll up the dough tightly and seal the edges. Cut into 12 slices. Place each roll in a well-greased 9×13- inch pan touching each other. Cover with plastic wrap or towel and allow the rolls to rise in a warm area for 30 to 45 minutes until nearly doubled in size.TIPS: If you find the 2 end rolls a little too gnarly in shape, you can cut off ~½ inch from both ends before slicing into 12 rolls. In a 9×13-inch pan, you can fit 3 rolls across and 4 down. A serrated knife or unflavored dental floss works well to cut the rolls and prevents smashing as you slice. If a roll or so tries to unravel after you place it in the pan, use your fingers to seal it.
During the last 20 minutes or so of rising, preheat the oven to 350˚F (177˚C).
Baking & Icing Directions:
Bake for 20 to 25 minutes or until golden brown. While the rolls cool, make the icing.TIP: If you frost the rolls while they are still very warm, the icing will melt into the rolls. If you want to visually see the hardened icing on top, wait for the rolls to cool (at least on the top) before adding the icing.
In a small bowl, add the powdered sugar and extract(s). Whisk in the milk, 1 tbsp at a time, until you reach the consistency you want. Use a small whisk, fork, or spoon to drizzle the icing over the rolls. TIP: If you want more icing, double the icing ingredients. By doubling these ingredients, you'll have enough icing to frost each roll like a thinly frosted cake. Talk about SWEETNESS!!
For an extra holiday twist, sprinkle dried cranberries and/or pistachios over the icing before it hardens. If you want to highlight the almond flavoring in the icing, sprinkle sliced almonds over the icing before it hardens. Serve and enjoy!
Video
Notes
To Make Ahead:You can make the dough the night before to bake the following morning. Complete the steps through filling and slicing the dough but instead of placing the rolls in a warm area to rise, place the pan in the refrigerator. The next morning, remove the pan from the fridge and place it in a warm area to rise for about 1½ hours until almost doubled in size. It will take longer to rise after being in the fridge because the rolls need to warm up to room temperature first. Continue with remaining Baking & Icing Directions.Storage:Once the rolls have been iced and cooled, cover them well and store at room temperature for a couple of days. The longer they sit, the drier they become. For longer storage, cut them into individual rolls as soon as they cool and wrap them well. I like to wrap each roll in plastic wrap and place all of them in a freezer bag. Store in the freezer for up to a couple of months removing only as many as you want. Allow to thaw on the counter for 30 min to an hour and heat in the microwave until warm. If you want to serve a lot at once, after they’ve thawed, place them (unwrapped) in foil and seal the edges. Then, heat in an oven at 350˚F (177˚F) for 15 minutes until ooey, gooey warm again.
Thanks for reading! If you enjoyed this post, please share it. Check out my YouTube Channel as well to see videos of kitchen tips, blog bakes, and dishes.
If you ask me what my last meal would include, I would say the same now as I would have said as a kid… ooey, gooey, cheesy, mashed potatoes and a buttery, salty, yeast roll, along with a warm, homemade chocolate chip cookie for dessert. Then again, I probably wouldn’t be hungry if I knew it was my last meal. Nevertheless, for me, a southern homemade yeast roll trumps all on my list of favorite foods. This post is all about one of my all-time FAVORITE yeast breads… the Sour Cream Pocketbook Yeast Roll. This roll is a favorite among southern American bread bakers. If you’ve never eaten one, you’ve got to try it!
History of Sour Cream Pocketbook Yeast Rolls
Well, there’s not much to tell, really. Sour cream, as we know it today, has only been used in cooking since the early 20th century. We can thank the traditions of cultures and countries in Eastern Europe for this awesome cooking addition. Thus, Sour Cream Pocketbook Rolls are a fairly new bread, not much history here.
What is SOOO Great About this Bread Anyway?
Um… EVERYTHING! Butter, sugar, sour cream, eggs, yeast… oh, my! I’m not kidding! While I will always cherish my grandmother’s yeast-roll recipe, this yeast roll ranks very high on the list of best tasting yeast rolls. Not only that… wait for it… NO kneading! Can you believe it?! That makes it relatively easy to make, if you don’t count the quick rolling, cutting, buttering, and folding… but that’s assembly-line work. 😉
When Should You make This Recipe?
This bread recipe would be fabulous for your holiday gatherings whether in the fall, winter, spring, or summer. I make them throughout the year since they are quite simple AND everyone loves them. Seriously! I often make them for Thanksgiving or Christmas (depending on when I make my grandma’s rolls). You can make them weeks in advance and freeze them for later consumption. Why NOT make them?
Yeast Bread or Sugar Cookies? I Get Confused!
This roll is truly like making homemade sugar cookies. Like sugar cookies, you stir the ingredients and leave the dough in the fridge overnight (at least I do, for my favorite, rolled-out sugar cookie). The next day or hours later, roll out the dough, cut out rounds like a shaped cookie, and “ice” the tops after they’ve baked. It’s assembly-line work, but actually easier than making sugar cookies, no decorating!
Sour Cream Pocketbook Yeast Roll Recipe Process
Sour Cream Pocketbook Yeast Roll Ingredients
The Sour Cream Pocketbook Yeast Roll recipe ingredients include sour cream, butter, granulated sugar, salt, yeast, eggs, and all-purpose flour.
These are such minimal ingredients for an incredibly, light, yeasty, salty, bread with a hint of tang and sweetness. These are savory rolls not sweet. You can totally make them for Thanksgiving and/or Christmas dinner.
Sour Cream Pocketbook Rolls: A Little Longer Process But NOT Difficult
This roll is a 2-day process (or 1 long day). Please don’t be deterred by this because most of the action is passive!
You can start the process either the evening before going to bed or at least 9 ½ hours before you want to eat them. Instead of kneading, the fridge slowly develops the gluten over at least an 8-hour period. Your fridge does the work NOT you!
Sour Cream Pocketbook Rolls: Day 1 or Early Morning- Mix the Ingredients
Activate the Yeast
Start by activating the yeast. In a small bowl, whisk together 4½ teaspoons of yeast (2 packages) and ½ cup of warm water (100˚F-110˚F / 38˚C-43˚C). Then, set the mixture aside for 5-10 minutes until the yeast is activated, bubbly and frothy.
TIP: If the yeast does not bubble or become frothy (even a little), the yeast is dead and you need to start over with a new package.
Activate yeast: mix warm water and yeast & set aside for 5-10 minutes
Melt the Butter & Sour Cream
In the meantime, dice 4 ounces of butter (1 stick) and place it in a glass bowl. Add 8 ounces of sour cream (1 cup) and microwave both for 30 seconds. Stir just until the butter is melted. Add another 5 seconds in increments, if needed.
TIP: Diced butter will require less heat (less mass) to melt. Thus, less heat means less time you need for the butter to cool down enough to add to the yeast.
Melt the butter & sour cream
Add Sugar, Salt, & Eggs to the Butter & Sour Cream
Stir in ½ cup of sugar and 1 teaspoon of salt, if using salted butter (or 1¼ teaspoons salt, if using unsalted butter). You may need to set the mixture aside for a couple of minutes to cool down to 100˚F-110˚F (38˚C-43˚C).
Once the mixture has cooled, stir beaten eggs into the sour cream mixture.
TIP: The sugar amount is NOT too much for this recipe. It really balances out the tang from the sour cream and salt from the butter. Don’t hold back!!
TIP: Crack eggs on a flat surface to prevent shells from getting into the egg white. Place eggs, one at a time, in a separate small bowl so you can easily fish out broken shells, if need be. You can also catch any bad (bloody) egg before adding it to the other ingredients. YES, that happens! AND a small bowl allows you to beat the eggs before adding them to the mixture.
Add sugar, salt, & eggs to the butter & sour cream- stir well
Combine Wet & Dry Ingredients
In a very large bowl, measure out 4 cups of flour (480 grams). Pour in the sour cream mixture followed by the yeast mixture. Stir until the ingredients are well combined. Cover the bowl and place it in the refrigerator overnight (or at least 8 hours up to 24 hours).
TIP: If not weighing out flour, fluff the flour in the flour canister and use a spoon to scoop it out. If you directly scoop out the flour using your measuring cup, you will likely pack it in. Thus easily adding, at least, 1 tablespoon PER CUP of extra flour. In baking, if you do this, you will throw off ALL of your measurements and ratios thus producing a much less than stellar bake.
4 cups (480 g) flour
Pour in ALL wet ingredients
Stir well ensure NO flour left
Cover with plastic in a BIG bowl to allow for rise
Place in fridge for at least 8 hours to max 24 hours
Day 1 Roll Prep DONE!
Let the fridge do its magic. The gluten in the dough will slowly develop as it sits.
TIP: Remember that as long as you have less than 2% salt to flour weight ratio the salt will not negatively affect the yeast. So, the salt in the dough overnight in the fridge will be fine and still rise.
Sour Cream Pocketbook Rolls: Day 2 or Evening- Roll out, Cut, Butter, Crease, Fold, & Seal
Continue the process on the 2nd day or the evening of the morning you made the dough. These next steps are assembly line work. You can make this a family activity by letting your kids help. There is still more passive time than active on your part.
Divide & Roll Dough
Turn out the dough onto a lightly floured surface. Divide dough in half (eyeball it and tear it or cut it with a knife). Shape each half into a ball and return one of the halves to the bowl and set aside. This dough recipe is so large, it’s easiest to work with one half at a time. Roll each dough half into a thin ¼ inches thick.
TIP: The dough should not be any thicker than a ¼ inch. If so, you’ll end up with rolls that pop open as they rise and the shapes will be unrecognizable (weird looking pocketbooks). You’ll certainly have a messy pan of bread, but they rolls will still taste good!
Turn out onto floured surface
Divide in half (tearing is fine)
Roll to 1/4 inch thickness
Cut out Dough Rounds & Gather Remaining Dough Pieces
Use a cookie or biscuit cutter or any round object with edges; a drinking glass would work. The cutter should measure ~2 ½ inches in diameter. Cut out rounds using the cutter and set them aside. Roll up leftover dough and add it to the other half.
2 ½-inch cutter
Simple dough round
Gather up leftover dough
Butter, Crease, Fold, & Seal Dough Rounds
Melt 2 tablespoons of butter in a condiment bowl. Brush each dough round with melted butter. Use the dull side of a knife and create a crease in the center of each roll round to mark a fold line. Fold each round in half along the crease. Press the fold edges to seal in the butter and help to create a solid roll.
TIP: The reason these are called pocketbook rolls is because they resemble a purse once they’ve been formed. I know… a little antiquated, but pocketbook roll recipes have been around a while. 😊Thus, if your roll doesn’t look like a purse… oops!
TIP: Salted butter is best for brushing. The little extra salt isn’t too much!
Brush on butter
Crease w/ dull side of knife
Fold along crease
Pinch fold edges to seal
One pocketbook roll done!
Line Up the Sour Cream Pocketbook Rolls for Rising
Place the rolls with sides touching (or close to it) on a large parchment-lined cookie sheet. Cover them with a towel or plastic wrap and allow them to rise in a warm place for about 1 hour or until doubled in size.
TIP: I use a very large cookie sheet that measures 18×12½ (internal measurements). I can place all 43 pocketbooks on this one sheet. However, if you use anything smaller, you might need 2 pans.
Begin lining them up
43 rolls ready to rise
Cover & place in a warm area
Sour Cream Pocketbook Rolls: Preheat Oven & Bake
Preheat the oven to 375˚F (191˚C) during the final 30 minutes of the rise. Once doubled in size and puffy, bake the rolls for 12-15 minutes or until golden brown.
Sour cream pocketbook rolls puffed and ready to bake
Sour Cream Pocketbook Rolls: Baked & Ready for Final Touches
Rolls are baked! Add the final, flavoring touch by brushing rolls with the other 2 tablespoons of melted butter. Could we possibly add anymore richness?! No need to cool, eat them while they’re hot!!
TIP: Salted butter is best for brushing. The little extra salt still isn’t too much!
Brush on butter
Dig in while they’re hot!
Sour Cream Pocketbook Rolls: Close Up Anyone?
Notice the light and airy pockets. Remember NO kneading!! Can you spot the fold housing that little extra butter? You can see a little flakiness/tearing on the right side from where the rolls were touching. These are nice and golden brown on top and bottom.
Sour Cream Pocketbook Rolls Baked
Sour Cream Pocketbook Rolls: Storage Suggestions
You can store these wrapped well at room temperature for several days. Keep in mind that as bread sits, it begins to dry out. I prefer the freeze method for all of my breads including these. Once cooled, wrap them well (in large chunks or separated), place in a freezer bag and freeze until you want to eat them. Place them on the counter for about 30 minutes to thaw and heat in the microwave. You can also wrap a chunk of rolls in foil and heat them in a 350˚F (177˚C) oven for 10-15 minutes or until heated through. They will taste as fresh as the day you made them.
Sour Cream Pocketbook Rolls: Final Thoughts
What can I say? I’ve been making these rolls for over a decade. They really are one of my go-to rolls when I have guests, anytime of year or for the holidays. This is one of our favorite yeast breads. The fact that you don’t need to knead 😉 the dough really factors in when it comes to time. As an aside, if you do not have or like sour cream or you don’t want to buy it, you can still make this bread. You can substitute plain (unflavored), unsweetened yogurt (Greek or regular) in the same amount. The tang will likely be less.
Baker’s Perspective
No kneading! Well, that’s a bonus! The flip side is that you need to roll, cut, butter, crease, fold, and seal each dough round. With an assembly line going, it’s really not difficult and doesn’t take long. This is a great make-ahead bread allowing you to store them for weeks before you want to eat them. That’s a plus!
You know, I can’t recommend it (because I’ve never done it), BUT you might be able to forego the whole rolling process and just divide the dough into 24 individual dough balls and bake as you would regular yeast rolls. Now that would make this the easiest roll recipe ever, I’m sure!
Taster’s Perspective
Scott and I have loved eating these rolls for years. I usually only make them once or twice a year because I have SO many roll and bread recipes that I make. However, of all of them, this one is certainly at the top of the favorite’s list.
We love that they are light, airy, yeasty, salty, and rich from the butter, eggs, and sour cream. You get the added bonus of a little tang from the sour cream and an appropriate amount of sweetness from the sugar. This is just an overall REALLY good balanced roll that is more than a side to your dinner plate. My guests always have another, or two, or three. 😉 You can serve the rolls with more butter, but it really isn’t needed.
If you decide to make them, I hope you enjoy them as much as we do.
So few ingredients for an incredibly light, buttery, yeasty, salty bread with a hint of tang and sweetness. These rolls will be a favorite at your holiday table. They can be made weeks ahead of time and frozen for later consumption. NO KNEADING REQUIRED!!!! Mix the ingredients and place in the fridge for 8-24 hours. The only work is rolling with an assembly line of cutting and folding. You'll be sure to want to make these again! Adapted from Southern Living November 2011
6g(1 tsp) saltfor salted butter in the dough, use 1¼ tsp salt for unsalted butter in the dough
4½tsp(2 pkgs) active dry yeast
4oz(½ cup) water
2large eggslightly beaten and at room temperature
480g(4 cups) all-purpose flour
2oz(4 tbsp) butterdivided
Instructions
Day 1 or Early Morning: Combine ingredients and refrigerate
Activate yeast: In a small bowl, whisk together yeast and warm water (100˚F-110˚F / 38˚C-43˚C). Set aside for 5-10 minutes until the yeast is activated, bubbly and frothy.TIP: If the yeast does not bubble or become frothy (even a little), the yeast is dead and you need to start over with a new package.
Heat up butter & sour cream: Dice butter and place it in a glass bowl. Add sour cream and microwave for 30 seconds and stir until melted. Add another 5 second increments until butter is melted.TIP: Diced butter will require less heat (less mass) to melt. Thus, less heat means less time you need for the butter to cool down enough to add to the yeast.
Stir sugar and salt into the sour cream & butter mixture. Set aside for a couple of minutes to cool until the temperature is between 100˚F-110˚F (38˚C-43˚C).TIP: The sugar is NOT too much for this recipe. It really balances out the tang from the sour cream and salt from the butter. Don't hold back!!
Once the butter and sour cream mixture has cooled, stir in the beaten eggs.TIP: Crack eggs on a flat surface to prevent shells from getting into the egg white. Place eggs, one at a time, in a separate small bowl so you can easily fish out broken shells or a bad egg. Also, a small bowl allows you to beat the eggs before adding them to the mixture.
Mix all ingredients together: In a large bowl, add flour and stir in sour cream mixture followed by yeast mixture until well combined. Cover and place in the refrigerator for at least 8 hours or overnight for a maximum of 24 hours.
Day 2 or 8 hours later: Divide, shape, rise, and bake
Divide dough in half. Shape each half into a ball. On a lightly floured surface, roll each dough half to ¼-inch thick. Use a cookie cutter (biscuit cutter or drinking glass) that is ~2 ½ inch in diameter to cut out roll rounds. Put aside leftover dough as you cut out the rounds. Roll up leftover dough and add it to the other half. Continue rolling and cutting with the other dough half until all dough is used.TIP: The dough should not be any thicker than a ¼ inch. If so, you'll end up with rolls that pop open as they rise and the shapes will be unrecognizable (weird looking pocketbooks). You'll certainly have a messy pan of bread, but they rolls will still taste good!
Melt 2 tbsp of butter. Brush each dough round with melted butter. Use the dull side of a knife and create a crease in the center of each dough round to mark a fold line. Fold each round in half along the crease. Press the edges to seal.TIP: Salted butter is best for brushing. The little extra salt isn't too much!
Place rolls with sides touching on a large parchment-lined cookie sheet. Cover and allow them to rise in a warm place ~1 hour or until doubled in size.TIP: I use a very large cookie sheet that measures 18×12½ (internal measurements). I can place all 43 pocketbook rolls on this one sheet. However, if you use anything smaller, you might need 2 pans.
Preheat oven to 375˚F (191˚C) during the last 30 minutes of the rise. Bake rolls for 12-15 minutes or until golden brown. Brush rolls with the other 2 tbsp of melted butter. Serve and enjoy.
Video
Notes
Storage-Store rolls sealed on the counter for a couple of days. For longer storage, place them in freezer bags and in the freezer for up to a couple of months. Remove as many as you’d like at a time and thaw on the counter for about 30 minutes. Heat in the microwave or wrapped in foil in the oven at 350˚F (177˚C) for 10-15 minutes or until heated through.Substitution-If you don’t have sour cream, you can substitute with plain, unsweetened yogurt (Greek or regular). Just use the same amount.
You might be interested in some of these other individual bread roll favorites.
Thanks for reading! If you enjoyed this post, please share it. Check out my YouTube Channel as well to see videos of kitchen tips, blog bakes, and dishes. Until next time, go bake the world!
Depending on where you live, spice cookies are called ginger nuts, Arnott’s biscuits, brunkage, or speculaas. In many places they are known as pepper cookies in the appropriate Swedish, Finnish, Latvian, Estonian, or Norwegian languages. In the United States and Canada, however, we call them gingersnaps. My gingersnap cookies would make GREAT holiday gifts or a prefect gingersnap cookie pie crust. Check out my recipe below for Crispy Gingersnap Cookies that truly SNAP!
Gingersnap Cookies are Quite Popular
Ginger or pepper cookies are well-known cookies worldwide. In fact, they top the list of favorite cookies in New Zealand, Australia, and in the UK. While enjoyed year-round, they are most popular around the holidays, particularly between St. Nick’s Day, December 5 or 6 (depending on the country), and Christmas Day.
Why Did I Choose Gingersnap Cookies for a Bake?
I’m really excited to share my version of gingersnap cookies. In fact, the reason I created this cookie recipe was purely out of need. I know that sounds strange, but I was in the planning stages of making my Nutella Swirl Pumpkin Pie with Gingersnap Crust when uh, oh happened! Unfortunately (well, actually fortunately), my local store was out of gingersnap cookies.
After a few days, a figurative light bulb illuminated. I realized I didn’t need a store when I could make my own. And then it occurred to me, why haven’t I been making my own gingersnap cookies for years? Sometimes, I truly feel I have WAY too many holes in my brain! So, I took my molasses sugar cookie recipe (I’ll share that recipe with you some day 😊) and adjusted the ingredients until I reached that nice gingersnap crisp I needed for my pie crust. And here we are today!
What to do with these Awesome Cookies…
These cookies make a great holiday food gift for your friends or neighbors. Wrap a stack of them in holiday paper with ribbon or in brown paper with twine (for a rustic look) and pass them out! Add some to a cookie tin. In fact, why not add a little royal icing to the tops of each cookie for that holiday “special” look? They also work great as the main ingredient in a gingersnap pie crust. Let’s check out my Crispy Gingersnap Cookie recipe process!
Crispy Gingersnap Cookie Process
Gingersnap Cookie Ingredients
For my Crispy Gingersnap Cookie recipe, you’ll need butter, granulated sugar, molasses, egg, all-purpose flour, baking soda, ground cinnamon, ground cloves, ground ginger, salt, and cracked black pepper for that extra bit of spice.
butter, granulated sugar, molasses, egg, flour, baking soda, cinnamon, cloves, ginger, salt, and cracked black pepper
Gingersnap Cookies: Combine the Wet Ingredients
Since this recipe comes together fairly quickly, the first step is to preheat the oven to 350˚F (177˚C).
You can use either a stand mixer or an electric hand mixer. I usually use an electric hand mixer for this recipe (sometimes I’m too lazy to pull out the heavy stand mixer). Anyway, in a large bowl (or stand mixer bowl), add 6 ounces (1 ½ sticks or 12 tablespoons) of room temperature butter and mix well using a hand mixer or stand mixer. Add ½ cup of granulated sugar and blend well. Then add the egg and a ¼ cup molasses. Blend well.
TIP: For measuring out sticky ingredients, spray the measuring cup or spoon with cooking spray. Generally, the ingredients will slide right off.
Gingersnap Cookies: Whisk Together the Dry Ingredients & Add to Wet Ingredients
In a separate medium bowl, whisk all dry ingredients. Add 2 cups flour, 2 teaspoon baking soda, 1 teaspoon ground cinnamon, ¼ teaspoon ground cloves, 1¼ teaspoon ginger, ½ teaspoon salt. Finally, add my secret ingredient, ½ teaspoon cracked black pepper. Black pepper is not uncommon in gingersnap or spiced cookies. They add a little extra spice you might not expect.
Add the dry ingredients to the wet ingredients and stir with a spatula until well combined.
TIP: If using a stand mixer, turn the machine on low and add the dry ingredients to the wet. Mix just until combined.
Add all dry ingredients: flour & spices
Whisk all dry together
Pour dry ingredients into wet ingredients
Stir w/spoon or stand mixer on low
Gingersnap Cookies: Scoop & Roll Dough
Add ½ cup of granulated sugar to a small bowl. Use a small scoop to form each cookie dough into walnut-size balls. I prefer a scoop that is 1½ inches in diameter. It’s a great size for these cookies and makes them uniformly round. Roll each dough ball into the sugar.
TIP: Large granulated sugar crystals are best for rolling around each cookie dough. The large crystals remain visible on the cookies as they bake instead of “melting” into the cookie and disappearing. I like the look of the crystal crunch on the exterior of each cookie, too.
1-1/2-inch scoop is best
Roll in hands first
Then, roll in sugar
To Leave or NOT to Leave in a Ball? NOT a Difficult Question.
Place each sugar-covered cookie dough ball on a cookie sheet that has been greased, lined with parchment paper, or with a Silpat mat.
If you want to give these as gifts, they are prettiest when left in the round ball shape as they have a little height and bake with traditional cracks on the top.
However, when I use these to make gingersnap crust, I prefer to flatten them out a little as the flatter cookie produces a crispier cookie. It’s up to you. In making these cookies, I decided on half and half. I used the flat half to make my gingersnap cookie crust for my Nutella Swirl Pumpkin Pie and used the prettier with a little softer center to give as gifts.
TIP: Place cookies 2 inches apart to allow for spreading. To flatten them out, use 2 fingers to press down in one direction. Then, use the same 2 fingers to press down in the opposite direction (perpendicular to the first).
2 inches apart to allow for spreading
To flatten them, press down using 2 fingers
Then, press down perpendicular to the first
1st batch done… half round/half flat
Gingersnap Cookies: Baking Time!
Time for the oven. Bake the cookies for 13-15 minutes. We’re aiming for low and slow, so we get that crispy cookie. Try baking at 13 minutes for the first batch, if they aren’t crispy enough as they cool, add another minute or two.
TIP: Consider baking only a couple of cookies at first to find your preferred baking time. Remember that hot cookies will not be crispy; they should cool slightly. Then, break them in half to test for crispness.
Check out the baked cookies!
1st batch baked!
Unflattened cookies
Flattened cookies
Gingersnap Cookies: Close-Up!
Gingersnap Cookies: Regular Rolled Version (NOT flattened)
Notice the traditional crackson the top. Each has a little height to it.
Gingersnap cookies: regular rolled, not flattenedThe top layer is a little softer creating a less crunchy cookie
Gingersnap Cookies: Flattened Version
The flatter cookie isn’t as appealing… visually. It doesn’t have the signature cracks or height, but the cookies are still uniformly round and taste the same.
Gingersnap cookies: flattened
The flattened cookie isn’t as “tall”, the flatness makes it crispier
How to Store These Cookies
You can store these at room temperature for a few days (actually, a week or so is fine since they are crunchy cookies anyway). For longer storage, wrap them well and place them in the freezer for several months. If giving away as gifts, store the cookies in the freezer until you’re ready to package them and share.
3 TIPS for Making Crispy Cookies
There are 3 good tips to consider if you want to turn most any “soft” cookie into a crispy cookie.
TIP #1: Limit Moisture
Use ingredients that don’t hold moisture. For example, if your recipe calls for 2 eggs, then use one less egg in the recipe. Use granulated sugar instead of brown since brown sugar holds moisture and granulated does not. If your recipe calls for a mix of granulated and brown sugar, substitute all the brown sugar with granulated.
TIP #2: Use Butter Instead of Shortening
Shortening doesn’t melt as easily thus holding its shape much better than butter when heated, particularly in a cookie. Use butter in place of shortening since butter spreads giving you a thinner cookie.
TIP #3: Bake Low & Slow (Like Your Turkey!)
And finally, bake at a lower temperature and for longer time. If your cookie recipe suggests baking at a 375˚F (190˚C), decrease the temp to 350˚F (177˚C). Instead of baking at a usual 7-12 minutes, bake for 13-15 minutes. Keep an eye on the cookies as they should dry out not burn. It’s harder to tell because until they cool, the cookies will be soft (unless they are burned).
TIP: Since all ovens are different, consider baking a very small batch, like 1 or 2 cookies, to determine the correct time before baking a whole batch. Once you’re happy with the crispness of the cookie, bake all of your cookies at that time.
Gingersnap Cookies: Final Thoughts
This is a good cookie to make to begin the holiday season or any time of year you want a little spice in your life. I’m generally not a crispy cookie fan; however, these cookies are great if you prefer a crispy cookie or you’re craving those store-bought gingersnaps. In addition, they are wonderful used as the main ingredient in a gingersnap cookie crust.
Baker’s Perspective
As far as cookies go, they are pretty simple to make and require little time. Yes, you have to do a little extra step in rolling them in sugar, but they are much easier to make than rolled out sugar cookies. If crunched for time this holiday season and just can’t do a rolled-out sugar or gingerbread cookie, make these. For an easier version, instead of rolling these in sugar, add a little royal icing to the top… boom! Decorative holiday gift is ready!
Taster’s Perspective
Scott tasted both versions. As for texture, kudos to the unflattened, pretty, cracked top cookies that were crispy and had the signature snap BUT with a slightly soft center. They looked just like a store-bought gingersnap cookie. He liked the slightly softer center since soft and chewy cookies are his (our) preference. However, soft and chewy was NOT the goal of this cookie!
The flatter (less appealing) version had a fantastic snap. It really did have that perfect snap one expects in a crispy cookie.
As for flavors of both versions, they were well balanced in spices and sweetness. The prominent flavors for Scott were ginger and molasses. In his opinion, they were a great gingersnap cookie with all the flavors you expect.
These gingersnap cookies are truly CRISPY like the store-bought version but better! The secret to the crisp lies in the limited moisture in ingredients and a slow bake. They make great holiday gifts or a prefect gingersnap cookie pie crust. Make a batch to spice up your season!
Using a stand or hand mixer, cream butter until smooth. Add ½ cup (100 g) sugar and blend well. Then, add the egg and molasses and mix until well combined.
In a separate bowl, whisk all dry ingredients, flour through pepper.
Add dry ingredients to wet ingredients and stir with a spatula until well combined.
Add the other 1/2 cup (100 g) sugar to a small bowl. TIP: Course granulated sugar works best here.
Form dough into walnut-size balls (or use a cookie scoop that’s 1½ inches in diameter) and then roll each into the sugar.
Place each cookie dough ball on a cookie sheet that has either been greased, lined with parchment, or a Silpat mat. The cookies should be at least 2 inches apart since they will spread.TIP: For traditionally looking cracked gingersnap cookies leave them as they are. For a crispier cookie, flatten them out slightly. Use 2 fingers and press gently to flatten out the cookie. Then, lift fingers and press gently again perpendicularly on the same cookie to even it out.
Bake at 350°F (177˚C) for 13-15 minutes. Allow them to cool a few moments and enjoy.
Video
Notes
*You may modify this recipe, particularly if you do not have all the ingredients. You may use all brown sugar or a combination of granulated and brown, combination of honey & molasses, or all shortening or combination of shortening and butter. You may increase or decrease spices to accommodate your taste preferences. Keep in mind that by using these other substitutions, you will have a good cookie, but it may NOT be crispy.*Store cookies in a container at room temperature for a few days. For longer storage, wrap them well and freeze for several months.*They make great holiday gifts.
Thanks for reading! If you enjoyed this post, please share it. Check out my YouTube Channel as well to see videos of kitchen tips, blog bakes, and dishes.
Nutella Swirl Pumpkin Pie with Gingersnap Crust: Rich & Chocolatey
Tis the season for all things pumpkin, even if, it’s only the spice. It’s hard to find a table during the holidays (in America) without pumpkin pie. Years ago, I wanted a change for my Thanksgiving table. Still pumpkin, mind you, but not the same traditional pie. Low and behold, I found it, or created it 😉! A gingersnap cookie crust with hazelnut spread swirled throughout a soufflé of pumpkin filling. AH! Now, we’re talking! I’ve made this Nutella Swirl Pumpkin Pie for several Thanksgivings and LOVE it!
How is THIS Pumpkin Pie Unique?
What I love and find unique about this Nutella Swirl Pumpkin Pie is the chocolate swirl addition with a heavy dairy pumpkin filling and gingersnap cookie crust (using my homemade gingersnap cookie recipe). Believe it or not, the Nutella is quite the compliment to the spiced pumpkin; it doesn’t overpower it at all. If you’re looking for the traditional holiday flavors with a pleasant twist, give this one a try.
Recipe Time!
Nutella Swirl Pumpkin Pie Recipe Ingredients
gingersnap cookies (store bought or homemade), brown sugar, ground ginger, and butter
The gingersnap crust includes gingersnap cookies (store bought or homemade). I’m using my homemade version, brown sugar, ginger, and butter.
pumpkin, brown sugar, ginger, cinnamon, nutmeg, cloves, salt, heavy cream, sweetened condensed milk, evaporated milk, vanilla, eggs, and Nutella
The pumpkin filling includes pumpkin, brown sugar, ginger, cinnamon, nutmeg, cloves, salt, heavy cream, sweetened condensed milk, evaporated milk (see my homemade version), vanilla, eggs, and a hazelnut spread like Nutella.
TIP: You’ll notice that ginger is prominent in this recipe along with the dairy. If you don’t have all these spices, you can sub all of them (except for salt) with 1 tbsp of pumpkin pie spice. Hey! Less ingredients and a little time saver.
Nutella Swirl Pumpkin Pie Recipe
There’s not much waiting around in making this recipe. So, we can start by preheating the oven to 350˚F (177˚C).
Nutella Swirl Pumpkin Pie Gingersnap Crust Process
In the bowl of a food processor, place 8 ounces of gingersnap cookies (about 16 of my homemade gingersnap cookies). Add 1½ tablespoons of packed brown sugar and 1 teaspoon of ground ginger. Run the machine until the ingredients are a fine crumb. Melt the 3 tablespoon of butter and pour it over the cookie crumbs. Pulse the machine 10 times to combine; that’s all you need.
Press the mixture in a 9-inch pie plate along the bottom and up the sides to create a top edge.
TIP: To get that rough and rugged edge, don’t touch the edge as you push the crust up the sides. Allow it to remain crumbly.
Place the pie crust in the oven and bake for 12 minutes. Remove the crust and allow it cool for at least 10 minutes before adding the filling.
All crust ingredients combinedPat out crumble in plateLeave the top edge ruggedRough edges
Nutella Swirl Pumpkin Pie Filling Process
While the crust cools, make the pumpkin filling. First, decrease the oven temperature to 325˚F (163˚C).
Cook the Pumpkin & Brown Sugar
In a medium saucepan, stir together the whole can of pumpkin (NOT pumpkin PIE filling) and ½ cup packed brown sugar. Place the saucepan on the stove and heat on medium heat for 15- 20 minutes until the mixture has reduced and is thick. Stir often, particularly during the last 5-10 minutes as the mixture thickens and bubbles.
TIP: You know when the pumpkin has reduced enough because it will darken in color. You can also scrape the spatula along the bottom of the pan and if the mixture stays separated without closing up, it’s ready.
Stir pumpkin & brown sugarHeat for 15 min. until reducedMixture reduced
Add Spices to the Cooked Pumpkin & Sugar
Remove the pumpkin mixture from the heat. Whisk in 1½ teaspoon of ground ginger, 1 teaspoon of ground cinnamon, 1 teaspoon of ground nutmeg, ⅛ teaspoon of cloves, and ⅛ teaspoons salt.
1½ teaspoon of ground ginger, 1 teaspoon of ground cinnamon, 1 teaspoon of ground nutmeg, ⅛ teaspoon of cloves, and ⅛ teaspoons salt
Whisk Together Wet Ingredients (Dairy & Eggs)
In a medium bowl, whisk together ⅔ cup heavy cream, ½ cup sweetened condensed milk, ⅓ cup evaporated milk, ½ teaspoon vanilla, 2 eggs, and 1 egg yolk.
Pour the milk mixture into the pumpkin mixture and whisk until well combined. The mixture will be very runny. This is more like a soufflé or custard style pie.
TIP: When whisking, ensure to mix in the sweetened condensed milk as it will sit at the bottom of the bowl due to it being so heavy.
Whisk wet ingredientsResembles custard or soufflé
Assemble the Nutella Swirl Pumpkin Pie
Pour the filling into the pie crust. Heat up the hazelnut spread or Nutella in the microwave for 30 seconds until soft and stir well. Drizzle spoonfuls over the top of the pie filling and with a knife, swirl it around to make streaks in the pie.
Pour filling into the crustDrizzle Nutella into the fillingUse a knife to swirl in Nutella
Nutella Swirl Pumpkin Pie Baking Time!
Place the pie on a cookie sheet and in the oven. Bake for 55 minutes to 1 hour until the center is set. Don’t be alarmed if the pie takes 1 hour 10 minutes to completely set.
BEFORE bakingAFTER baking for 1 hour 10 min.
How to Store the Pie
Store the pie covered and in the refrigerator for a couple of days. For longer storage to serve at a later time, make this pie well in advance (several weeks), wrap it well and freeze until the day before you want to serve it. Allow it to thaw in the fridge overnight, slice, and serve when you’re ready. This is a great make-ahead pie for the holidays.
Nutella Swirl Pumpkin Pie Close-up x2!
Can you spot the gingersnap crust, pumpkin filling, and Nutella?
Nutella Swirl Pumpkin Pie Final Thoughts
If you’re looking for a twist on an American classic, give this pie a try this holiday season. I’ve already been gifting my neighbors these pies. If you’re wondering how to get your kids to eat pumpkin pie, this might do the trick. The addition of Nutella just might entice your kids to enjoy a slice.
Baker’s Perspective
The preparation for this pie is similar to any pie. The crust is easy to make since you use cookies, spice, and butter. The filling is fairly simple. You will need to reduce the pumpkin over the stove, but that’s the only extra step to a traditional pumpkin pie (at least compared to the ones I’ve made). The Nutella requires so little effort for being such a great addition. In fact, I think you could probably take your favorite go-to pumpkin pie and swirl in 1/2 cup of warmed Nutella before baking it.
Taster’s Perspective
I have to say, I’ve given this pie to multiple people. I’m receiving the same positive feedback.
“It’s one the best pies we’ve ever eaten.”,
“My husband is sick (not from food), but he’s eating the pie anyway.”,
“We can’t stop eating this pie.”,
“The flavors are all just right.”,
“You’re going to have buy me a new pair of jeans.”
This is my favorite pumpkin pie. I love the gingersnap crust and I can’t say “no” to Nutella. Scott loves the gingersnap crust, as well, and how all the flavors compliment each other. We both love the flavor of homemade gingersnap cookies in this recipe. If you’re looking for an indulgent change to your traditional pumpkin pie, here you go.
Nutella Swirl Pumpkin Pie with Gingersnap Cookie Crust
This pumpkin pie will knock your socks off! It's totally Thanksgiving or fall from the pumpkin and pumpkin spice flavors BUT with a gingersnap cookie crust & Nutella (hazelnut spread) swirled throughout. All flavors compliment each other VERY well. It's a favorite holiday dessert in my household. I hope you LOVE it, too!
8ozcrispy gingersnap cookiesstore bought or homemade
1½tbsppacked brown sugar
1tspground ginger
3tbsp(1½ oz) buttermelted
Pumpkin Pie Filling
1can(15 oz) pure pumpkinNOT pie filling
½cuppacked brown sugar
1½tspground ginger
1tspground cinnamon
1tspground nutmeg
⅛tspground cloves
⅛tspsalt
⅔cupheavy whipping cream
½cupsweetened condensed milk
⅓cupevaporated milk
½tspvanilla
2eggsroom temperature
1egg yolkroom temperature
Nutella Swirl
½cupNutellawarmed for 30 seconds in the microwave
Instructions
Gingersnap Cookie Pie Crust
Preheat the oven to 350˚F (177˚C).
In the bowl of a food processor, add gingersnap cookies, sugar, and ginger. Run the machine until the ingredients are a fine crumb. Melt the butter and pour it over the cookie crumbs. Pulse the machine 10 times to combine. The mixture will still be crumbly.
Press the mixture in a 9-inch pie plate along the bottom and up the sides to create a top edge. Try not to touch the top edge, leave it open and rugged. Bake the pie crust in the oven for 12 minutes. Allow the crust to cool for at least 10 minutes before adding the filling.
Pumpkin Pie Filling
Decrease the oven to 325˚F (163˚C).
In a medium saucepan, stir together the pumpkin and sugar. Heat on medium heat for 15- 20 minutes until the mixture has reduced and is thick. Stir often, particularly during the last 5-10 minutes as the mixture thickens and bubbles.
Remove the pumpkin mixture from the heat and whisk in the ginger, cinnamon, nutmeg, cloves, and salt.
In a medium bowl, whisk together the heavy cream, sweetened condensed milk, evaporated milk, vanilla, and eggs.
Pour the milk mixture into the pumpkin mixture and whisk until well combined. The mixture will be very runny.
Pour the filling into the pie crust. Warm the Nutella in the microwave for 30 seconds until soft and stir well. Disperse spoonfuls to the top of the pie filling and with a knife, swirl it around to make streaks in the pie.
Bake for 55 minutes to 1 hour or so until set. Cool completely and serve with vanilla ice cream or dollop of whipped cream as you would with a traditional pumpkin pie.
Video
Notes
Storage: Store the pie covered and in the refrigerator for a couple of days. For longer storage, wrap it well and freeze. Thaw in fridge overnight to eat the next day.To make ahead: Bake and allow the pie to cool completely. Then, wrap the pie well and store it in the freezer until the day before you want to eat it. Allow it to thaw in the refrigerator. Cut and serve when ready.Notes: You can replace all the spices (ginger, cinnamon, nutmeg, and cloves) with 1 tbsp of pumpkin pie spice. The ingredient ratios will be different from this recipe version; however, you will get the traditional pumpkin spice flavors.Gingersnap cookie crust: Try your hand at homemade gingersnap cookies and kill 2 birds with one stone. Make the cookies and use some for this pie and the rest to give away as gifts. Holidays are getting easier!
Thanks for reading! If you enjoyed this post, please share it. Check out my YouTube Channel as well to see videos of kitchen tips, blog bakes, and dishes.
Pie crusts can include the simplest of ingredients of only flour, fat, and water to complex blends of flours, fats, and liquids. Regardless of the ingredients, the key to making light and flaky pie crusts is almost always in the technique.
Pretty much everyone has a standard go-to pie crust, even if it’s a store-bought version. Regardless, if you have a few minutes (or a little more) on your hands, you can make your own. Ideally, that should be much quicker than going to the grocery store to buy one or at least without an extra trip. 😉
Why Pie Crust Tips & Techniques?
When I was preparing for my last post on making 3 generations of pie crusts, I realized I had so much I wanted to share, too much for one post. It seemed only fitting to create one post of the actual pie crust recipes and another on tips and techniques.
That leads us to today’s post. I really wanted to share some tips on making a successful pie crust that I’ve learned over the years of baking and from my mom and grandmas. There’s a little science along the way. In thinking about what I’ve learned over the years, I decided on 5 questions and realized they are quite common and should be discussed. These are questions I’ve asked in trying to create great pie crusts like what we all expect “grandma” to make.
5 Common Questions About Pie Crusts
Question #1- Is Acid (like vinegar or lemon juice) in pie crusts necessary?
acid from vinegar
acid from lemon juice
Professional pastry bakers have battled over the need of or lack of acid in pie dough for years. Some swear by it and others against it. It comes down to personal preference and what has been successful for them. Traditional American southern pie bakers that I know don’t use acid in their pie crusts. And neither do the French in their traditional pie crust called pâte brisée (meaning “broken dough” referring to the dough’s flakiness).
Myth or Fact? 3 Reasons Why Baker’s Use Acid in Pie Crusts
1- Acid prevents oxidation of the crust (or dough) keeping it from turning a “strange” gray color.
FACT! While the color is faint, it exists in unbaked pie dough left for a couple of days in the fridge. If acid is added (even baking powder), you shouldn’t notice any discoloration since the acid prevents oxidization of the iron in the flour. Think of it like an avocado when oxygen hits the green, it begins to turn brown fairly quickly.
2- Acid imparts a slight tang to the crust
FACT! I guess this is a fact, but maybe more of an opinion. 😊 If you like a little tang, then go for it.
3-Lemon or vinegar is thought to tenderize the dough since gluten begins to develop once water and flour are combined. The idea is that acid prevents overworking the dough meaning without acid, the dough might be tough.
MYTH! Let’s see what science says. It is my understanding that acid needs to be at a much higher concentration than we can tolerate in a pie dough for it to reach the pH level needed to TRULY tenderize a dough. So, unless you use it for the tang, there really isn’t a need for it. However, if you’ve had luck using acid, then continue to use it. You know the saying… “if it ain’t broke…”.
Question #2- Why do some pie crust recipes contain egg yolk, white, or both?
yolk
white
egg yolk & white
Egg (yolk only or both yolk and white) is beneficial in sealing the crust preventing the liquid ingredients from making the crust soggy. Meaning, you don’t necessarily need to blind bake your crust before filling it if you add an egg. However, I’ve never used egg in my pie crusts and my crusts turn out just fine. It’s a choice.
Question #3- What are some good pie crust techniques and why are they important?
Technique #1: Hard Fat is a High Five:
butter
coconut oil (or shortening)
Hard fat refers to the little chunks of fat, not oil. The hard fat creates pockets between the dough layers. When the fat melts, it becomes steam, resulting in layers of flakiness. Lard is known to create the flakiest crusts. But shortening is a very close second. Butter produces a less flaky crust but browns beautifully and adds flavor. I’ve had lots of luck with really flaky crusts using butter alone. I give credit to following all of the other techniques and tips. However, you could use half butter and half shortening in a pie recipe to ensure flakiness, flavor, and color.
Technique #2: Heat Before Baking is NOT Your Friend:
Heat, outside of baking, affects the flakiness
Minimize touching the dough. Warm hands melt the fat resulting in a dense, less flaky crust. Try to use utensils. You can message the fat in with the flour using your hands, just try to limit the time you touch the fat.
Refrigerate the dough for 20-30 minutes before AND after rolling out and shaping it. The cold prevents the fat from melting.
ICE cold water or other liquid prevents the fat from melting. “The colder the liquid, the flakier the crust” (said my grandma).
Pastry cutter
Fork
ICE in water
Technique #3: Rolling Large & Less is Best:
Roll 2 inches beyond the pie plate diameter
Roll out the dough large enough to more than cover the pie pan. Strive for 2 inches beyond the perimeter of the pie plate. You want a nice overhang of dough to create a decorative edge. Use a knife or kitchen shears to trim off extra-long sections (those more than 2 inches). Use leftover dough to cover any cracks or errors.
Roll hard and from the center, rotating the dough as you roll. Try to reach the appropriate size circle in as few rolls as possible. Rolling the dough develops the gluten.
Rolling the dough on lightly floured parchment paper makes it easy to rotate the dough as you roll and helps to keep the dough from cracking.
Center roll on parchment paper
2 inches rolled beyond the plate
Technique #4: Blind Baking Makes a Difference:
Blind baking or par baking is simply partially baking the crust before you fill it with liquid ingredients to be fully baked in the oven. The partial prebaked crust prevents a soggy dough from the liquid ingredients. Usually, blind baking refers to placing the crust in a very hot oven at 425˚F (220˚C) for 15-20 minutes. The dough should still be pale but not raw.
Use pie weights, dried beans, or dried rice on parchment paper (or foil) or another pie plate of the same size with the bottom sprayed and sitting on the crust to parbake the crust before adding the filling. Weighing down the dough prevents the crust from bubbling up. You can also use a fork and prick the pie crust all around for the same reason.
Dried beans in parchment
Blind baked (not raw but pale)
Piercing w/ fork
Technique #5: Blind Baking isn’t ALWAYS Needed:
Bake at a high heat like 425˚F (220˚C) for the first 15-20 minutes, then decrease heat to a manageable baking time like 350˚F-375˚F (177˚C-190˚C) for longer baking. This is how I bake my quiche and how my southern grandma and mom both baked most pies they ever made that required baked fillings. And they made incredible sweet and savory pies!
Use an egg in the crust to help sealthe dough from penetrating liquids.
If making a quiche, put down a good layer of cheese over the dough before adding other ingredients. A thin layer of hard cheese, like grated Parmesan, works great for this step. Add the liquid mixture last. The cheese layer helps to minimize the amount of liquid that sits on the dough.
Add a layer of cheese over the raw dough of a savory quiche
Add all other fillings finishing with cheese & liquid
Question #4- What are some good flavor substitutions for indulgent pie crusts?
Replace water in either a savory or sweet pie dough with sour cream or yogurt for a little tang (just use ~1/2 of the water amount). These also contain acid to limit any discoloration.
Use milk or cream in place of water in equal amounts.
Replace water with a fruit juice that compliments the filling, i.e., apple juice or apple cider for an apple pie, orange juice, etc.
Use half shortening and half butter for the fat to get both a flaky and rich flavoring crust. You may consider replacing some of this fat with solid coconut oil.
Change up the sweetener based on the filling. Use brown sugar for the sweetener in the crust for apple pies. Consider maple syrup for a pumpkin pie, but you will use less water.
Sour cream or yogurt
Milk or cream
Fruit juice
Apple cider for apple pies
Brown sugar for fruit pies
Maple syrup for pumpkin pies
Try these substitutions in your pie dough for indulgent pie crusts
And Finally Question #5- What are some good standard tips to consider in making most pie crusts?
All-purpose flour is best. It has the right amount of protein and gluten to provide needed structure yet a tender crust.
All-purpose flour is best in pie dough
Avoid kneading the dough. You only need to combine the ingredients and shape only enough to create a disk.
Shape once in plastic
Form a disk to make rolling easier
You can use a food processor but be very careful NOT to overwork the dough. In fact, you only need to use the pulse button once you add the fat. Just ensure to cut in the fat well. Pour the water through the top shoot, a tablespoon at a time until just blended.
Careful not to over mix dough if using a food processor
Place fat (shortening and/or butter) in the fridge to chill well before pulling out the ingredients to make the dough. I would say at least 30 minutes, but longer wouldn’t hurt.
Place ice and water (a little more than you need for your recipe) in a glass and on the counter before pulling out the ingredients to make the dough.
Add ice & water to a glass BEFORE beginning the recipe
Strain ice out of the water before adding the water to the crust to prevent unwanted pockets in the dough from small ice particles.
Strain ice to prevent small ice pockets in dough
If you want a little color and caramelization on your crust, add a little sugar to the dough. You can add granulated, powdered, or brown sugar. Pretty much any sweetener will work.
Carefulnot to stretch the dough, fold it in half and then in half again when picking up the rolled-out dough to place in the pie plate.
Fold in half & in half again using parchment paper
Unfold in pie plate to prevent stretching the dough
If thedough shrinks (retracts) while you’re rolling it out, that means the gluten has started to develop too much. Just place the dough back in the fridge for another 15 minutes or so to allow the gluten time to relax again. Remove it and continue to roll it out.
Pie Crust Final Thoughts
The above tips and techniques are what I use in making my many pie doughs for both sweet and savory pies. I hope you find them useful and, as a result, you end up with a successful pie season with good homemade pie crusts.
Thanks for reading! If you enjoyed this post, please share it. Check out my YouTube Channel as well to see videos of kitchen tips, blog bakes, and dishes.
Grandma’s 3-Ingredient, Savory Pie Crust (bottom left), Mom’s 4-Ingredient, Sweet Pie Crust (top), & My 3-Ingredient, Gluten-Free, & Vegan Pie Crust (bottom right)
Pie crusts are about a simple a bake as you can make. A good, basic crust only includes flour, fat, and water. While it’s easy to buy pie crust from the store, why not make a couple of homemade versions when you can and freeze them for later use? I’m talking about the holiday time when pie is in abundance. Make the pie crusts now to last all season long. Check out my 3 generations of family pie crusts. First is my Grandma’s 3-Ingredient, Flaky, Savory Pie Crust recipe. Then, we have my Mom’s 4-Ingredient, Buttery, Sweet Pie Crust recipe. To finish off, we have my Gluten-Free & Vegan Pie Crust recipe with health benefits!
What’s Up with Pies?
Pies are America’s favorite dessert. You know the saying, “There’s nothing more American than Apple Pie”. And technically, that’s not true since versions of apple pies were baked in 14th century England. Nevertheless, Americans, like the English, love both their sweet and savory pies. In fact, check out my simple, savory quiche recipe at the end of this post.
My Connection With Pies
I grew up on good ol’ American southern homemade pie crusts. I used to spend most holidays in family gatherings of 20-30 or more with the amount of pie for one per person, and I don’t mean a slice! Even on those rare occasions when there were just 4 of us (me, mom, dad, and my sister), my mom would make (and still makes) 4-5 pies every Thanksgiving AND Christmas. You know, I don’t think I had a store-bought pie crust until I was in college, at least not knowingly 😉. To this day, I only make homemade pie crusts. And I have made A LOT of many different indulgent versions over the years.
3 Generations of Pie Crusts
3 generations of pie dough
In this post, however, I’m sharing with you 3 generations of 3 basic and simple pie crusts that you can make tonight and freeze in preparation for your holiday gatherings. My flaky, savory version is my grandmother’s recipe on my dad’s side. My buttery, sweet version is my mom’s recipe. And my gluten-free, vegan version is, well, of course, mine… by way of others (I’m sure there are variations of this one).
All 3 recipes use simple, minimal ingredients that provide flavor allowing your choice of fillings to shine. The secret ingredient in all of these is “technique”.
My Grandma’s 3-Ingredient, Flaky, Savory Pie Crust Recipe (for Savory or Sweet Fillings)
Grandma’s 3-Ingredient Flaky, Savory Pie Dough (notice the white shortening speckled throughout)
Grandma’s 3-Ingredient, Flaky, Savory Pie Dough Ingredients
For this basic recipe, all you need are all-purpose flour, salt, shortening and a little water.
Grandma’s 3-Ingredient, Flaky, Savory Pie Crust Ingredients: All-purpose flour, shortening, salt, and water
This is the standard pie crust in my family. My grandma taught my mom and somewhere along the way, I figured it out. Mom didn’t like for me and my sister to mess up the kitchen. Grandma didn’t mind, though. 😊
“The Colder the Liquid, the Flakier the Crust”
Our first step, before beginning the recipe, is to get the fatand liquid cold. Place shortening in the refrigerator. I put mine in the fridge overnight, but that’s not necessary (30 minutes is plenty of time). Add ice and ½ cup of water to a glass and set it aside.
TIP: My grandma used to say, “The colder the liquid, the flakier the crust.” I’m certain she was right.
Combine the Pie Dough Dry Ingredients & Cut in the Shortening
In a large bowl (or food processor), combine 1½ cups of flour and ¾ teaspoon of salt. Use a pastry cutter to cut in the shortening until the mixture resembles small peas or course cornmeal (as my grandma described it). My family always made pie crusts by hand, but if using a food processor, careful not to over mix the dough.
Cutting shortening into dry ingredients
Looks like small peas to me 🙂
Add Water, a Little at a Time
Add 1 tablespoon of water at a time. Use a fork to toss the dry and wet ingredients together. You may use 4-5 tablespoons total. Push the mixture against the side of the bowl to ensure the water moistens the ingredients. Continue adding water until all the mixture is just moistened.
TIP: Consider straining it to prevent small ice chunks from falling into the dough. Small ice chunks can cause air pockets resulting in odd holes in the crust.
Straining the water
All dough is moistened
Refrigerate Pie Dough to Relax the Gluten & Harden the Fat
Remove the dough and wrap it loosely in plastic wrap. Form the dough into a disk and place it in the fridge for 20 minutes.
Wrap in plastic
Shape into a disk for easy rolling
Roll Out Pie Dough
Lightly flour aparchment-lined work surface. Remove the dough from the fridge, unwrap it, and place it on the parchment paper. Pressing hard, roll dough from the center to the edges rotating the parchment paper until you have at least 2 inches beyond your pie plate perimeter. If using a 9-inch pie plate, roll the dough to 12-14 inches in diameter.
TIP: Try to roll as few times as possible limiting the time for the gluten to develop. If the dough begins to retract while rolling, that means the gluten is developing and needs to stop. Simply pause the rolling and place the current shape in the refrigerator for 15 minutes or so. The cold will relax the gluten and stop it from developing (at least at a slower rate). Then, remove the dough and continue rolling it out.
Start in center and roll away from you
Roll into 12-14 inches in diameter
Secret to Transferring Pie Dough to the Pie Plate!
To prevent the dough from stretching, fold the dough in half and then in half again using the parchment paper to help fold over the dough. Pick up the dough carefully and unfold it in the pie plate. Leave a minimum of ½ inch of dough beyond the pie plate. Fold the dough under to create a thick edge. Then crimp or flute the edge to desired decoration. Place the formed pie crust back in the fridge for another 15-20 minutes to ensure that it’s good and cold when you place it in the oven.
Use paper to fold dough over in half
Use paper to fold dough over in half again
Place corner in center of pie plate
Unfold dough and fit pie to pie plate
Fold under excess dough to thicken the edge
Decorate edge to your liking (crimping is good)
To Bake or NOT to Bake… When to Bake?
Remove the pie dough and add any fillings. Bake the pie following your recipe’s directions.
Pie dough ready for the filling or to bake
To blind bake a pie crust for baking with liquid ingredients like a quiche or pumpkin filling, add a sheet of parchment paper or foil. Cover the inside bottom of the dough and pile on pie weights, dried beans, or dried rice. Bake at 425˚F (220˚C) for 10-15 minutes, just until the dough is no longer raw and still pale. Remove the “weights” and paper and add the filling. Bake for the recipe’s directed time.
Line the inside w/ parchment paper & dried beans
Blind bake done… fill & bake or bake empty
To completely bake a pie crust for cold pies, bake the pie crust in the oven at 425˚F (220˚C) with a sheet of parchment paper or foil covering the inside bottom of the dough. Add pie weights, dried beans, or dried rice and bake for 17 to 20 minutes. Then, remove the parchment and “weights”. Continue to bake until the crust is evenly brown and looks crisp, which should take another 5 to 10 minutes.
Grandma’s 3-Ingredient, Savory Pie Crust- Baked!
Grandma’s 3-Ingredient, Flaky, Savory Pie Crust- BAKED
Close-Up of the Layers & Flake of Grandma’s Pie Crust!
Notice lots of layers! All you need are 3 ingredients to get a flaky, layered pie crust. Cheap and simple!
3 Ingredients are ALL you need for a flaky crust
My Mom’s 4-Ingredient, Buttery, Sweet Pie Crust Recipe (for Sweet Fillings)
My Mom’s 4-Ingredient, Buttery, Sweet Pie Dough (notice the butter chunks speckled throughout)
Mom’s 4-ingredient, Buttery, Sweet Pie Dough Ingredients
For this version, all you need are all-purpose flour, salt, powdered sugar, butter, and a little water.
Mom’s 4-ingredient, Sweet Pie Dough Ingredients: all-purpose flour, salt, powdered sugar, and butter
When my mom makes sweet pies, she mostly uses my grandma’s simple pie crust recipe, but once in a while she’ll make a sweet-crust version. Unlike most pie crusts, she uses powdered sugar as the sweetener. The powdered sugar renders a tender but still flaky crust with a nice, caramelized coloring.
Chill the Pie Dough Fat & Liquid
To start, you know what grandma always said…”The colder the liquid, the flakier the crust.” The same applies in this recipe. Dice the butter and keep it stored in the fridge until ready to add it to the recipe. Add ice and a ½ cup of water to a glass and set it aside.
Combine the Pie Dough Dry Ingredients & Cut in the Butter
In a large bowl, combine 1½ cups of flour, ¼ cup of powdered sugar, and ⅓ teaspoon of salt (unless using salted butter). Use a pastry blender to cut it in until the mixture resembles small peas or course cornmeal (as my southern grandma would say).
Cut in the cold, diced butter
Resembling course cornmeal
Add the Liquid
Just repeat the steps we did for my grandma’s pie crust. Add 1 tablespoon of water at a time (up to 5-6 tablespoons). Toss with a fork ensuring the water moistens the ingredients.
TIP: Since powdered sugar contains a starch (like cornstarch or tapioca starch), you’ll likely need an additional tablespoon of liquid.
All pie dough moistened
Wrap the Pie Dough & Chill
Wrap the dough loosely in plastic wrap. Form it into a disk and place it in the fridge for 20 minutes.
Wrapped in plastic; notice the butter chunks
Roll Out the Dough & Transfer
Lightly flour a parchment-lined work surface and roll out the dough 2 inches beyond the pie plate diameter. Fold dough in half with help from the parchment paper. Fold in half again and transfer it to the pie plate.
Trim off excess dough beyond the 2 inches needed for decoration. Fold excess dough under to create a thick edge. Decorate it and place it back in the fridge for another 15-20 minutes to ensure that it’s good and cold when you place it in the oven.
Fold in half
Fold in half again
Transfer to pie plate & unfold
Trim off excess dough (beyond 2 inches)
Crimp edges or decorate how you want
Follow your recipe’s directions for baking this pie crust. You can either fill it while raw and bake it, blind bake it to seal the crust before adding the filling to bake, or completely bake it for cold fillings. Remember to add parchment paper and “weights” if blind baking or baking the pie dough on its own without filling.
TIP: If blind baking or baking completely, use a folk to eliminate large bubbles that may form.
Poke large bubbles with fork tines if needed
Mom’s 4-Ingredient, Buttery, Sweet Pie Crust- Baked!
Mom’s 4-Ingredient, Buttery, Sweet Pie Crust BAKED!
Close-Up of Mom’s 4-Ingredient, Buttery, Sweet Pie Crust
Check out the many flaky and tender layers! This is the one time “flaky” is a compliment.😊
Flaky, flaky, flaky pie crust & made with butter ONLY
My 3-Ingredient, Gluten-Free, & Vegan Pie Crust Recipe (for Savory and Sweet Fillings)
3-Ingredient, Gluten-Free, & Vegan Pie Crust
This easy pie crust calls for Teff flour, coconut oil, salt, and water.
3-Ingredient, Gluten-Free, & Vegan Pie Crust: Teff flour, coconut oil , and salt
When I discovered a gluten intolerance, I learned a bit about gluten-free flours and their health benefits. With trial and error in finding a good, gluten-free pie crust that had great flavor and easy as my grandmother’s, the only pie crust I have found (so far, I’m still trying others) that I really like is one made with Teff flour and coconut oil. I’m sure there are others that taste more like regular pie crust, but the uniqueness and simplicity of this one was calling my name. For me, these 2 ingredients are key to making a tasty pie crust for either savory or sweet pies.
A Little Teff Knowledge
Teff flour can be either light, dark brown in color, or have a reddish tint. The dark version looks like chocolate milk powder when unbaked. It resembles cocoa powder when baked. However, it is NOT sweet. Teff is the well-known Ethiopian flour used to make the famous, spongy, injera flatbread. This flour can be used to make quick breads, cookies, brownies, pancakes, muffins, and much more. The health benefits are pretty incredible, too.
Teff flour
Teff Flour Health Benefits
Could we possibly have another “superfood?” It seems that every time we turn around the latest, trendiest ingredient is a “superfood”. The irony is that many of these “superfoods” are only new to many of us Americans. Most of the time, they are ancient foods that have been eaten around the world for centuries. Teff is one of those. It’s an ancient grain (smallest grain, that is) grown in Ethiopia and Eritrea with the following health benefits.
High in fiber: great for digestion as it’s a prebiotic,
It’s high in protein thus being popular in the athletic world,
High in calcium (WHAT!?), copper, iron (great for iron deficiency), and zinc… WOW!
Relatively low glycemic index making it great for diabetics,
Gluten free… need I say more?,
High source of B vitamins and essential minerals to boost the immune system.
There is a Negative…
The main negative to Teff flour is that it contains a high amount of phytic acid (commonly found in nuts and beans). Phytic acid prevents the body from absorbing some of the nutrients that are also in Teff flour. To avoid this malabsorption, one would need to ferment the flour over several days. This is the process for making injera bread.
Making the Teff Flour Pie Crust
Chill the Pie Dough Liquid
As with other pie crusts, add iceto a measuring cup with about a cup water. Set it aside.
Combine the Pie Dough Dry Ingredients, Cut in the Coconut Oil, & Mix in the Water
In a large bowl (or food processor), whisk 1½ cups of Teff flour and ¾ teaspoon of salt. Using a pastry cutter, cut in ¼ cup + 2 tablespoon of coconut oil until the mixture resembles coarse cornmeal (or small pea size). Add ¼ cup + 2 tablespoons of water and combine all ingredients using a spoon. Then, move to combining the ingredients with your hands. The dough will appear dry, but as you press it together, it should hold a shape.
TIP: The grainy texture of Teff flour will resemble fine, wet sand once you add the liquid. As long as the dough holds its shape, it is ready to press in the pie plate.
Cut in coconut oil
Looks like course cornmeal (or chunky cocoa)
Pour in all water
Combine to form a mass
Press the dough in a 9-inch pie plate at about ¼-inch thick. Use a flat-bottom bowl to press and flatten the dough to desired thickness, including the sides. Add extra dough to the top edges to form enough of an edge to decorate. This dough is pliable and easy to shape into areas you want.
Press in “crumbly” dough
Use a flat-bottom bowl to even out the dough
Leave undecorated
Or crimp the edges
If adding filling that needs baking, blind bake the crust alone at 350˚F (177˚C) for 5 minutes. Then, remove the crust from the oven and let it cool slightly (~10 minutes) before adding the filling. Fill and bake at 350˚F (177˚C) for 45 minutes or until the filling is cooked. If the edges begin to brown too quickly, cover the edges with foil.
To completely prebake the crust for cold fillings, prick the bottom with a fork and bake at 350˚F (177˚C) for ~15 minutes.
Prick the dough before baking completely
3-Ingredient, Gluten-Free, & Vegan Pie Crust- Baked!
3-Ingredient, Gluten-Free, & Vegan Pie Crust BAKED!
Take a Closer Look!
Although this version is not flaky like the others due to a lack of gluten, it will hold its shape. It breaks up rather easily, but that’s just fine when you have filling on the top.
Cuts like regular pie crust
Holds its shape, but breaks easily
3 Generations of Pie Crusts Final Thoughts
There you have it, 3 generationsof simple and basic pie crusts to fit a variety of diets, any holiday, or anytime you get a hankering for pie. You can prepare them all up to the baking step, wrap them well, and freeze them until you want to use them.
Pie Crusts- Baker’s Perspective
I’m a little biased. Two of these are my family’s typical recipes, so they bring back positive memories when I recall my grandma or mom making them. They really are very easy without any fluff. Of course, there are many pie crust versions around, but the simplicity of these is all you need when you want to highlight those holiday pie fillings.
The powdered sugar and butter combination in my mom’s recipe actually creates a more pliable dough, a bit easier to work with than the shortening alone. I think it’s the starch in the powdered sugar that contributed to this. If you haven’t used powdered sugar as the sweetener in your recipe, give it a try. It’s different but adds flavor and structure to the pie crust.
While the regular flour versions are fairly similar in preparation, the gluten-free version was easier and quite a bit different in prep. Without gluten for structure, you have to rely on coconut oil and water to hold the flour together. Once you realize that you’re only looking for a wet-sand consistency, it’s pretty easy to manipulate. In addition, this gluten-free version requires no refrigerating, rolling, or worrying about gluten development.
Pie Crusts- Taster’s Perspective
Scott was my taster for all three versions while I only tasted the gluten-free one. He’s used to my grandma’s version since that’s the one I usually make for my quiches and pot pies. He obviously likes that version or else I wouldn’t make it. He was pleasantly surprised by the hint of sweetness and flakiness of my mom’s sweet version. The butter certainly adds richness.
We both like the gluten-free version, especially with coconut oil. I have also made it with avocado oil, but the flavor was a bit different (less appealing to us). Thus, I highly encourage using coconut oil in this recipe. The Teff flour and coconut oil combined provide a mild, earthy, yet a hint of sweetness to the crust. The salt rounds out both flavors. Since this crust is so mild in flavor it would go well with any savory or sweet filling.
Grandma’s 3-Ingredient, Flaky, Savory Pie Crust for Savory or Sweet Pie Fillings
A good, basic pie crust only needs flour, fat, and liquid. Grandma's pie crust is that simple with the added salt. The key to a good crust lies in the continuous cold ingredients prior to baking. If on a budget or looking for a basic crust to have on hand in the freezer for any filling, this one fits the bill.
Prep Time20 minutesmins
Resting Time40 minutesmins
Total Time1 hourhr
Course: Appetizer, Breakfast, Dessert, Main Course, Snack
Cuisine: American
Keyword: Grandma’s 3-Ingredient pie crust, flaky pie crust, basic pie crust, simple pie crust, flour & shortening pie crust, holiday pie crust, savory or sweet pie crust
Servings: 8slices
Author: Summer
Ingredients
1½cupsall-purpose flour
¾tspsalt
½cupcold shorteningplaced in fridge overnight or ~30 minutes before beginning recipe
4-5tbspICE cold waterice and water in a measuring glass
Instructions
Place shortening in the refrigerator. Add ice and ½ cup of water to a glass and set aside.
In a large bowl, combine flour and salt. Use a pastry cutter to cut in the shortening until the mixture resembles small peas or course cornmeal (according to my southern grandma).
Add 1 tablespoon of water at a time using a fork to toss the dry and wet together. Push the mixture against the side of the bowl to ensure the water moistens the ingredients. Continue adding water until all the mixture is just moistened.
Remove the dough and wrap it loosely in plastic wrap. Form the dough into a disk and place it in the fridge for 20 minutes.
Lightly flour a parchment-lined work surface. Remove the dough from the fridge, unwrap it, and place it on the parchment. Pressing hard, roll dough from the center to the edges rotating the parchment paper until you have at least 2 inches beyond your pie plate perimeter. If using a 9-inch pie plate, roll the dough to 12-14 inches in diameter.
To prevent the dough from stretching, fold the dough in half and then in half again. Use the parchment paper to fold over the dough. Pick it up carefully and unfold it in the pie plate. Leave a minimum of ½ inch of dough beyond the pie plate. Use a knife or kitchen shears to cut off any extra dough beyond the 2 inches needed for decoration. Fold the remaining dough under to create a thick edge. Then, crimp or flute the edge to desired look. Place the formed pie crust back in the fridge for another 15-20 minutes to ensure that it’s good and cold when you place it in the oven.
Remove the pie dough and add any fillings based on recipe directions. OR follow the blind bake or complete bake directions below.
To blind bake a pie crust for baking with liquid ingredients, add a sheet of parchment paper or foil to cover the inside bottom of the dough and add on top pie weights, dried beans or dried rice. Bake at 425˚F (220˚C) for 10-15 minutes just until the dough is no longer raw and still pale. Remove the weights and paper and add the filling. Bake for the recipe’s directed time.
To completely bake a pie crust for cold pies, bake the pie crust in the oven at 425˚F (220˚C) with a sheet of parchment paper or foil covering the inside bottom of the dough. Add weights, dried beans, or dried rice and bake for 17 to 20 minutes. Remove the parchment and “weights”. Continue to bake until the crust is evenly brown and looks crisp, which should take another 5 to 10 minutes.
Video
Notes
*Double the recipe for making 2 pie crusts.*You can roll the dough between 2 sheets of parchment paper or 2 sheets of plastic wrap (requires no flour).Variation for a more flavorful crust:-Use half shortening and half butter.-Replace water with sour cream using 1/2 the amount.-Use ice cold milk in place of water. Keep milk refrigerated up to 5 minutes before using it. Add ice cubes to a glass and add milk until you reach ½ cup. Do this for the last 5 minutes before you add it to the pie dough.-Add 1 tsp sugar for a little sweetness (even for savory pies).To freeze: Once pie dough is shaped and in pie plate, wrap it well and freeze for up to a couple of months. Thaw in fridge overnight and follow recipe’s filling and baking directions.Food Processor Directions: If in a hurry, you can use a food processor. Add the flour and salt, run the machine to combine them. Place the shortening over the top of the dry ingredients. Pulse until the mixture resembles small peas or course cornmeal. Add 3 tbsp of water through the chute at the top of the machine. Run the machine for 5-10 seconds add more water if needed and run only a few seconds more. Careful not to over mix the dough. As soon as the mixture is moistened, remove it and follow the remaining above directions from step 4.
Mom’s 4-Ingredient, Buttery, Sweet Pie Crust for Sweet Fillings
Flour, butter, salt, & mom's secret ingredient… powdered sugar. Try this flaky, tasty, tender, and sweet pie crust for your next sweet pie filling. It has just enough flavor to enjoy alone and allows your pie fillings to shine. The incredible flakiness from an all-butter pie crust might surprise you!
Prep Time20 minutesmins
Resting Time40 minutesmins
Total Time1 hourhr
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: sweet pie crust, pie crust for sweet pie fillings, basic pie crust, butter pie crust
Servings: 8slices
Author: Summer
Ingredients
1½cupsall-purpose flour
¼cuppowdered sugar
⅓tspsaltomit if using salted butter
4oz(½ cup / 1 stick) cold butterdiced and kept in fridge until ready to use it
5-6tbspICE cold waterplace ice & water in a measuring glass before beginning recipe
Instructions
Dice the butter keep it in the refrigerator. Add ice and ½ cup of water to a glass and set aside.
In a large bowl, combine flour, powdered sugar, and salt. Use a pastry cutter to cut in the diced butter until the mixture resembles small peas or course cornmeal (according to my southern grandma).
Add 1 tablespoon of water at a time using a fork to toss the dry and wet together. Push the mixture against the side of the bowl to ensure the water moistens the ingredients. Continue adding water until all the mixture is just moistened.
Remove the dough and wrap it loosely in plastic wrap. Form the dough into a disk and place it in the fridge for 20 minutes.
Lightly flour a parchment-lined work surface. Remove the dough from the fridge, unwrap it, and place it on the parchment. Pressing hard, roll dough from the center to the edges rotating the parchment paper until you have at least 2 inches beyond your pie plate perimeter. If using a 9-inch pie plate, roll the dough to 12-14 inches in diameter.
To prevent the dough from stretching, use the parchment paper to fold the dough in half and then in half again. Pick it up carefully and unfold it in the pie plate. Leave a minimum of ½ inch of dough beyond the pie plate. Use a knife or kitchen shears to trim off excess dough beyond the extra 2 inches needed for decorating. Fold the dough under to create a thick edge. Then, crimp or flute the edge to desired look. Place the formed pie crust back in the fridge for another 15-20 minutes to ensure that it’s good and cold when you place it in the oven.
Remove the pie dough, add any fillings, and bake following your recipe’s directions. OR blind bake or completely bake the pie crust following the directions below.
To blind bake a pie crust for baking with liquid ingredients, add a sheet of parchment paper or foil to cover the inside bottom of the dough and add on top pie weights, dried beans, or dried rice. Bake at 425˚F (220˚C) for 10-15 minutes just until the dough is no longer raw and still pale. Remove the weights and paper and add the filling. Bake for the recipe’s directed time.
To completely bake a pie crust for cold pies, bake the pie crust in the oven at 425˚F (220˚C) with a sheet of parchment paper or foil covering the inside bottom of the dough. Add weights, dried beans, or dried rice and bake for 17 to 20 minutes. Remove the parchment and “weights”. Continue to bake until the crust is evenly brown and looks crisp, which should take another 10 minutes or so.
Notes
*Double the ingredients for a double pie crust.*You can roll the dough between 2 sheets of parchment paper or 2 sheets of plastic wrap (requires little to no flour).Variation for a more flavorful crust:-Use half shortening and half butter.-Replace water with sour cream using 1/2 the amount.-Use ice cold milk in place of water, apple juice or cider to compliment other ingredients in the recipe. Keep the liquid refrigerated up to 5 minutes before using it. Add ice cubes to a glass and add liquid until you reach ½ cup. Do this for the last 5 minutes before you add it to the pie dough.-In place of powdered sugar, add brown sugar, maple sugar (with less liquid), or other sweetener.To freeze: Once pie dough is shaped and in pie plate, wrap it well and freeze for up to a couple of months. Thaw in fridge overnight and follow recipe’s filling and baking directions.Food Processor Directions: If in a hurry, you can use a food processor. Add the flour and salt, run the machine to combine them. Place the diced butter over the top of the dry. Pulse until the mixture resembles small peas or course cornmeal. Add 3 tbsp of water through the chute at the top of the machine. Run the machine for 5-10 seconds add more water if needed and run only a few seconds more. Careful not to over mix the dough. As soon as the mixture is moistened, remove it and follow the remaining above directions from step 4.
3-Ingredient, Gluten-Free, & Vegan Pie Crust for Savory or Sweet Fillings
Teff flour with coconut oil and a little salt can certainly add flavor to your pie. The mild, earthy flavor with a hint of sweetness compliments both savory and sweet fillings. This crust is so easy to make, there's no rolling or refrigeration. Even with its allergy-free ingredients, it's good enough for any table.
Prep Time20 minutesmins
Total Time20 minutesmins
Course: Appetizer, Breakfast, Dessert, Main Course, Side Dish, Snack
Cuisine: American
Keyword: gluten-free pie crust, vegan pie crust, simple pie crust, easy pie crust, allergy-free pie crust, how to make pie crust
Servings: 8slices
Author: Summer
Ingredients
1½cupsTeff flour
¾tspsalt
¼cup+2 tbspcoconut oil
¼cup+2 tbsp ICE cold wateradd ice and water to a measuring cup before beginning recipe
Instructions
Add ice to a measuring cup along with a cup of water. Set aside.
In a large bowl, whisk flour and salt. Using a pastry cutter, cut in coconut oil until the mixture resembles coarse cornmeal or until small pea size. Add water and combine using a spoon and move to combining with your hands. The dough will appear dry, but as you press it together, it should hold a shape. The dough will resemble the texture of fine, wet sand.
Press the dough in a 9-inch pie plate at about ¼-inch thick. Use a flat-bottom bowl to press and flatten the dough to desired thickness including the sides. Add extra dough to the top edges to form enough of an edge to decorate. Although this dough is grainy, it is pliable and easy to shape into areas you want.
If adding filling, blind bake the crust alone at 350˚F (177˚C) for 5 minutes. Then remove the crust from the oven and let it cool slightly (~10 minutes) before adding the filling. Fill and bake at 350˚F (177˚C) for 45 minutes or until the filling is cooked (follow your recipe’s baking directions). If the edges begin to brown too quickly cover the edges with foil.
To completely prebake the crust for cold fillings, prick the bottom with a fork and bake at 350˚F (177˚C) for ~15 minutes.
Notes
To freeze: Once pie dough is shaped and in pie plate, wrap it well and freeze for up to a couple of months. Thaw in fridge overnight and follow recipe’s filling and baking directions.Food Processor Directions: If in a hurry, you can use a food processor. Add the flour and salt, run the machine to combine them. Place the solid oil over the top of the dry. Pulse until the mixture resembles small peas or course cornmeal. Add the water through the chute at the top of the machine. Run the machine until everything is mixed well. Remove the dough and follow above directions from step 3.
Quiches are such versatile dishes. Eggs, cheese, milk, and vegetables, of your preference, can make a great, simple quiche. This recipe contains specifics that my family enjoys, but you can modify the ingredients to include what you have in your kitchen or like. The quantity of ingredients in this recipe accommodates the 9½-inch-size pie crust recipes on this website.
Prep Time20 minutesmins
Cook Time1 hourhr
Cooling Time15 minutesmins
Total Time1 hourhr35 minutesmins
Course: Appetizer, Breakfast, Main Course, Side Dish
Cuisine: French
Keyword: quiche, savory quiche, egg and cheese pie, savory pie
Servings: 8slices
Author: Summer
Ingredients
1deep dish pie crust (9 or 9½-inch)raw (store-bought or homemade)
½smallonion, chopped
8ozBella or cremini mushrooms, choppedor other mushrooms, like shiitake
10ozfresh spinachor chopped, frozen spinach that is thawed, drained, and squeezed
8ozGruyère cheese, gratedor any cheese or combination of cheeses you have
5large eggs
½cupmilk or cream
½tspsalt
½tsphot pepper saucelike Tabasco
Instructions
Preheat oven to 425˚F (220˚C).
In a large skillet, sauté onion and mushrooms with a pinch of salt until softened, stirring as needed. Add spinach and continue to sauté until wilted or heated through. Stir mixture as needed. Set mixture aside.
Layer the cheese and vegetables. Add a thin layer (~⅓) of cheese to the bottom of the pie dough. Add half of the spinach mixture. Add another ⅓ of the cheese. Add the other half of the spinach mixture. Top with the remaining cheese.
In a small bowl or 2-cup measuring cup, whisk together eggs, milk, salt, and hot pepper sauce.
Pour milk mixture over the top of the cheese and vegetables. Use a spoon to push down any cheese or vegetables to ensure all are sitting in the liquid (or they will burn).
Bake for 15 minutes. Then, reduce the heat to 375˚F (190˚C) and bake for another 30-45 minutes or until the center of the quiche is set and a knife comes out clean when inserted in the center. The cheese may brown and the crust should be golden brown.TIP: If the crust begins to brown too quickly, cover the quiche with foil or add an oven-proof, pie crust cover. I always add my pie crust cover after the first 15 minutes of baking.
Notes
*Substitute the vegetables and cheese for what you like or have on hand.*Add a combination of cheeses. Grated Parmesan (or Pecorino) is a good addition to the above recipe.Try these variations:-Add crumbled bacon.-Sub broccoli and cheddar for the spinach, mushrooms, and Gruyère.-Add ham and sub Swiss cheese for Gruyère.-Sub goat cheese or feta for Gruyère.
Thanks for reading! If you enjoyed this post, please share it. Check out my YouTube Channel as well to see videos of kitchen tips, blog bakes, and dishes.
Authentic Austrian Apple Strudel (Apfelstrudel) with an Autumn Twist
Guten tag! For many Americans, the country of Austria is synonymous with the Hollywood creation of the “Sound of Music”. While the movie is one of our favorite things, it’s definitely NOT one of Austria’s. In general, Austrians have a love/hate relationship with this American movie. For them, it’s sort of cheesy and historically inaccurate. However, the country has started to embrace it. After all, the city of Salzburg is a money-making tourist attraction. But, Austria has so much more to offer. I’m referring to the Austrian Apple Strudel (Apfelstrudel). It reminds me of a cross between an American apple pie, Greek baklava, and an Italian calzone all wrapped up in one.
A Little Apple Strudel (Apfelstrudel) History
Apple Strudel from Ancient Mesopotamia to the Present United States
Apfelstrudel is centuries old dating back to ancient Mesopotamia. It started out as thin dough layers served with honey and nuts. Then, on to Turkey and Greece where baklava was popularized. Eventually, the silk trade route likely introduced such confections to Eastern-European countries. Thus, leading to Hungary. While many think the apple strudel is a German dessert, it’s actually Austrian. By the time it made its way to Vienna, Austria in the late 17th century, the sweet treat became known as “strudel”. Since Austria is a German-speaking country, “strudel” is German for “whirlpool” or “swirl”. What a great description of what you see on the inside of an apple strudel.
Why Did I Choose Apple Strudel for my World Bake?
Given the time of year with apples in abundance, so many people are baking pies. Most people have an apple pie recipe (I don’t, though). Since I’m baking the world, another apple pie didn’t sound appealing to me. Then… light bulb! I’ve always wanted to bake a strudel. Ah, ha! After combing through lots of apple strudel recipes, I knew I wanted something a little different to highlight the season. That’s when the idea of an autumn twist popped up in my half-baked brain. After which, I became really excited to figure out how to do that. With that, I knew I wanted to maintain an authentic strudel dough but run with the rest while staying within the confines of a traditional apple strudel. And here it is!
My Austrian Apple Strudel with an Autumn Twist Recipe
I’m really happy to share with you my Austrian Apple Strudel with an Autumn Twist recipe. It’s a traditional rolled and stretched Austrian strudel pie dough encrusting tart apples, rum-soaked dried cranberries, fresh orange juice, ground cinnamon, granulated sugar, chopped slivered almonds, and buttered breadcrumbs. Don’t forget the powdered sugar, ice cream, vanilla sauce, and whipped cream for the toppings. Now that’s a dessert worthy of the season.
Check out My Austrian Apple Strudel Process
Apple Strudel Ingredients
For the dough, you’ll need all-purpose flour, salt, water, and a neutral oil (I used avocado, but vegetable oil would be fine). The filling includes, dried cranberries, rum (or apple juice, orange juice, cranberry juice, or water for soaking the cranberries), 4 tart apples, fresh orange juice (from an orange),ground cinnamon, granulated sugar, slivered almonds, vanilla extract, butter, and breadcrumbs. For the topping, you’ll need an egg, a little water, and powdered sugar.
Austrian Apple Strudel Ingredients
Step 1: Make the Strudel Dough
Mix Dry & Wet Ingredients:
In a medium bowl, sift 200 grams of flour (1½ cups + 4 tbsp). Add ¼ teaspoon salt and stir well to combine. Add ⅓ cup of warm water (heated to 100˚F-110˚F / 38˚C-43˚C), and ¼ cup of oil. Use a spoon to combine the ingredients. Move to mixing with your hands as the dough stiffens. Add a teaspoon of additional water at a time until the dough has come together without flour bits remaining.
Mix all ingredients adding water until all are moistened
Knead for 5 Minutes
Turn out the dough onto a work surface and knead for 5 minutes. Lightly flour your work surface if the dough sticks to it. You can use melted butter in place of the oil. Traditional Austrian Apple Strudel recipes use either/or. However, in my experience of using both, I can tell you the dough is much easier to manipulate and stretch thin if using oil. The butter firms up if your air temperature is cooler than room temperature thus making it more difficult to stretch. You could consider using butter in summer months and oil during winter months. 😉
Return the dough to the bowl. Cover the bowl with a towel or plastic wrap and allow the dough to rest at room temperature for 30 minutes.
TIP: A warm area might be necessary to keep the dough temperature at room-temperature warm. Remember, we need a “warm” dough for easier stretching.
Dough is knead and pliable
Dough back in bowl, covered, & will rest 30 min.
In the meantime, preheat the oven to 375˚F (191˚C) and line a 17×12-inch baking sheet with parchment paper
TIP: Use the same parchment paper from rolling the dough after you’ve rolled it.
Step 2: Make the Apple Filling
Soak the Dried Cranberries
While the dough rests, in a small bowl, combine the ½ cup dried cranberries and 2 tablespoon rum (or other liquid). Traditionally, golden raisins are used so you could totally use raisins instead. Allow the cranberries (or raisins) to soak for 30 minutes.
TIP: If you don’t want to use or have rum, sub with a complimentary juice. Consider the ingredients. In this recipe, you could use apple juice, orange juice, cranberry juice, or water.
Wash, Peel, & Slice 4 Apples
While the cranberries soak, peel, core, and slice 4 medium-sized apples into thin strips. In a large bowl, add apples and pour in 1 tablespoon of fresh orange juice. Traditionally, lemon juice is used here.
TIP: Whether you use orange juice or lemon juice, the acid is added to prevent the apples from turning brown.
Add Other Ingredients
Stir in 1 teaspoon of ground cinnamon and ½ cup of granulated sugar. Drain the cranberries and add them to the apple mixture. Chop a ¼ cup of slivered almonds and add them to the mixture. Add 1 teaspoon of vanilla extract and stir everything well. Set the apple filling aside for now.
Apple Filling
Step 3: Toast the Breadcrumbs
Melt 1 tablespoon of butter in a small skillet over low heat. Add 30 grams of breadcrumbs. I just used a slice of homemade regular white bread and pulverized it in a mini chopper. Toast the breadcrumbs until they are light brown. Remove the pan from the heat and set it aside.
TIP: If in a hurry, you don’t have to toast the breadcrumbs. You can simply just scatter untoasted breadcrumbs over the dough. However, I like the crunch and color of the bread in this recipe.
Toasted breadcrumbs
Step 4: Roll Out the Strudel Dough
Measure out and cut a large piece of parchment paper to a minimum of 18×12 inches. This could be the same sheet of parchment paper you use to line the baking tray. Lay it on a thin kitchen towel on the counter. Sprinkle flour over the parchment paper. Using a rolling pin, roll out the dough as thin as possible (always starting from the center).
Rolled as thin as possible
The Way Austrian Homebakers Do It…
Traditionally, Austrian homebakers roll the dough directly on a floured, very large kitchen towel or tablecloth until the dough stretches over the table edges. My recipe only makes one strudel (instead of the usual 2-3), so I don’t need that much space. However, if you double or triple this recipe, you’ll need a dinner table on which to roll and stretch the dough. 😉
How Big Should It Be?
Roll out the single strudel dough to a minimum 18×12-inch rectangle. Then, use your hands (fists, more specifically) to stretch the dough to an extended length; think of stretching pizza dough. The dough should be paper thin, so thin you can read a letter through it. In fact, in old Austrian apple strudel recipes the directions say to stretch the dough thin enough to read a love letter through the dough. If you can’t read anything, keep stretching. Don’t worry if there are a couple of tears in the dough. Once it’s rolled, the holes will be covered.
Stretched as much as possible
Brush 2 tbsp of melted butter over the rolled-out dough.
Brush on 2 tbsp melted butter
Step 5: Add the Filling & Fold
Add the Apple Strudel Filling
On one short side of the rectangle, leave a 6-inch margin. Then, just inside of the margin, sprinkle breadcrumbs from top to bottom over the dough about 6 inches wide. Leave a 2-inch border at both long edges to allow for folding over the dough. The breadcrumbs are needed to help soak up any additional liquid from the apple mixture.
Add 6-inch wide strip of breadcrumbs leaving 2 inches on both long sides
Pour the apple filling in a strainer over a bowl (or sink) and allow it to drain a few moments. Then, spoon the apple filling over the breadcrumbs in the same 6-inch-wide strip.
Strain apple filling and pile on to of the breadcrumbs
Fold Over Edges & Roll Up Apple Strudel Dough
Fold the 2-inch margin at both long edges of the dough over onto the filling and all the way down both edges like folding a soft taco. Folding the edges ensures a tight, well-contained roll so little to no filling seeps out. Then, use the parchment paper to help roll up the strudel from the short side with the filling (rolling like a cinnamon or jelly roll). Keep the long edges folded in as you roll to the other short end.
TIP: Notice how thin the dough is over the filling. You can see the cranberries and apples through it. It should be VERY thin! This dough is resilient, you will likely NOT tear it as long as you stretch it slowly.
Fold up long edges over the filling
Fold over the 6-inch short side to cover the filling
Use parchment to roll
Roll to other short side end
Move the strudel seam-side downto the center of the parchment paper and transfer both the strudel and parchment paper to the baking sheet. In a small bowl, use a fork to beat the egg and water together. Brush the egg mixture over the strudel dough.
TIP: The egg mixture creates a crusty exterior and provides a well-baked caramelized color to the dough.
Move strudel to center
Transfer to cookies sheet
Brush with egg wash
Step 6: Bake & Serve
Bake the strudel in the preheated oven for 50 minutes to an hour or until golden brown.
Once the strudel is baked, let the strudel cool for 10 minutes. After cooling slightly, dust the top with powdered sugar (and maybe a little cinnamon for color). 😊
Strudel is baked!
Notice golden brown all around
Dust on powdered sugar
1st look inside
Apple Strudel Close-Up
Can you spot the apples, cranberries, almonds, breadcrumbs, and dots of cinnamon? Don’t forget to check out the layers of dough and beautiful powdered sugar.
Austrian Apple Strudel Up Close!
How to Serve Your Apple Strudel…
Apfelstrudel is best served warm with a scoop of vanilla ice cream or cold (or at room temperature) with vanilla sauce and a dollop of whipped cream. And why not a dusting of cinnamon over the top for good measure. 😊
Apple Strudel Final Thoughts
This is a nice, different take on an apple pie. For your family gatherings this holiday season, consider this apple pie variation. There’s a minor difference in the ingredients but overall pretty typical of an apple pie. What makes it unique is certainly its presentation, an oblong encrustation. Your guests will be happy to have traditional flavors in a unique way. The presentation is nice and worthy of a holiday table.
Baker’s Perspective
Mixing the apple filling wasn’t really anything unique. After all, apple fillings are all over the world. However, making the strudel dough was quite the experience. I enjoyed creating and playing with the dough to get the right thickness typical of an Austrian strudel dough. I love the description of stretching it thin enough to read a love letter. 💗
If you are interested in making this recipe but aren’t enthused about making the dough, sub with phyllo dough. You can use multiple sheets of buttered phyllo dough and roll the sheets around the filling as described. Foregoing the step of making the dough would save you lots of time. However, come on! Give the dough a try… it’s quite the experience and a workout! 😊
Taster’s Perspective
Scott describes this dessert best as an Austrian variation of an American apple pie. It really is a cross between the Greek baklava (thin pastry), American apple pie (filling), and the Italian calzone (crust that encircles the filling). He liked the thin, flaky crust. Although, I didn’t serve it, he would have preferred a scoop of vanilla ice cream on top. Oh, well… suggestion for you!
Austrian Apple Strudel (Apfelstrudel) with an Autumn Twist
This autumn twist apple strudel consists of apples, rum-soaked dried cranberries, orange, almonds, cinnamon, sugar, & buttered breadcrumbs. Fall is here and this dessert screams it. Try your hand at a traditional Austrian apple strudel dough rolled and stretched enough to equal a workout. Top with powdered sugar and serve with ice cream, vanilla sauce, &/or a dollop of whipped cream WITH an additional dusting of cinnamon. Holiday dessert? Check!
Prep Time50 minutesmins
Cook Time1 hourhr
Total Time1 hourhr50 minutesmins
Course: Breakfast, Dessert, Snack
Cuisine: Austrian
Keyword: Austrian apple strudel, apfelstrudel, apple pie, holiday dessert
Servings: 8slices
Ingredients
Strudel Dough
¼cupoil
⅓cupwaterheated to 100˚F-110˚F (38˚C-43˚C)
200grams(1½ cups+4 tbsp) all-purpose flour
¼tspsalt
Apple Filling
½cupdried cranberries
2tbsprum or apple juiceorange juice, cranberry juice, or water
4medium tart applesfirm, crisp apples like Granny Smith
1tbsporange juicefreshly squeezed
1tspground cinnamon
½cupgranulated sugar
¼cupsliveredor sliced almonds, finely chopped
1tspvanilla extract
2tbspbuttermelted (for brushing over the dough)
Toasted Buttered Breadcrumbs
1-2tbspbutter
30gramsbreadcrumbs
Topping
1egg
1tbspwater
¼-½cuppowdered sugarfor final dusting
Instructions
Step 1: Make the Strudel Dough
In a medium bowl, sift in flour using a sifter. Add salt and combine. Pour in warm water (heated to 100˚F-110˚F / 38˚C-43˚C), and oil. Use a spoon to combine the ingredients. Use your hands as the dough stiffens and add a teaspoon of additional water at a time until the dough has come together without flour bits remaining in the bowl. Turn out the dough onto a work surface and knead for 5 minutes. You may or may not need flour for kneading.
Return the dough to the bowl. Cover the bowl with a towel or plastic wrap and allow the dough to rest at room temperature for 30 minutes. TIP: A warm area is good to keep the dough temperature warm particularly if your environment is cooler than room temperature.
Preheat the oven to 375°F (191˚C) and line a 17×12-inch baking sheet with parchment paper.TIP: Use the same parchment paper from rolling the dough after you’ve rolled it.
Step 2: Make the Apple Filling
While the dough rests, in a small bowl, combine the dried cranberries and rum (or other liquid). Allow the cranberries to soak for 30 minutes. Then, discard the rum (or other liquid) using a strainer.
While the cranberries soak, peel, core, and slice the apples into thin strips (like large thick matchsticks). In a large bowl, add apples and pour in orange juice. Stir in cinnamon and sugar. Drain the soaked cranberries and add them to the mixture. Add chopped slivered almonds and vanilla extract. Stir well and set aside.
Step 3: Toast Buttered Breadcrumbs
Melt the butter in a small skillet over low heat. Add the breadcrumbs and toast until lightly brown. Remove pan from heat and set aside.TIP: If you're in a hurry, you can forego toasting the breadcrumbs and just add them directly to the dough.
Step 4: Roll Out Strudel Dough
Measure out and cut a large piece of parchment paper to a minimum of 18×12 inches. (This could be the same paper you use to line the baking tray). Lay parchment paper on a thin kitchen towel on the counter. Sprinkle flour over the parchment paper. Using a rolling pin, roll out the dough as thin as possible (always starting from the center). Roll out the dough to at least 18×12-inch rectangle. Then, use your hands (fists, more specifically) and stretch the dough to desired length; think of stretching pizza dough. The dough should be paper thin, so thin you can read a letter through it. If not, keep stretching. Don’t worry if there are a couple of tears in the dough. Once it’s rolled, the holes will be covered.
Brush 2 tbsp of melted butter over the rolled-out dough from side to side, end to end.
Step 5: Add the Filling & Fold
On one short side of the rectangle, leave a 6-inch margin. Then just inside of the margin, sprinkle breadcrumbs from top to bottom over the dough about 6 inches wide. Leave a 2-inch border at both the top and bottom edges to allow for folding over the dough.
Pour the apple filling into a strainer over a bowl (or sink) and allow it to drain a few moments. Then, spoon the apple filling over the breadcrumbs in the same 6-inch-wide strip.
Fold the 2-inch margin at the long edges of the dough over onto the filling and all the way down both edges like folding a soft taco. Then, use the parchment paper to help roll up the strudel from the short side with the filling (rolling like a cinnamon or jelly roll). Keep the long edges folded in as you roll to the end.
Move the strudel seam side down to the center of the parchment paper and transfer both the strudel and parchment paper to the baking sheet. In a small bowl, use a fork to beat the egg and water together. Brush the egg mixture over the strudel dough.
Step 6: Bake & Serve
Bake in the preheated oven for 40 minutes-1 hour or until golden brown.
Let the strudel cool for 10 minutes. Then dust the top with powdered sugar (and maybe a little cinnamon). Serve warm with a scoop of vanilla ice cream or cold (or at room temperature) with vanilla sauce and a dollop of whipped cream.
Video
Notes
-If making a strudel dough from scratch is not your thing, you can sub with sheets of buttered phyllo dough. Layer the phyllo dough, add the breadcrumbs and apple filling as described and follow the rest of the recipe.
Thanks for reading! If you enjoyed this post, please share it. Check out my YouTube Channel as well to see videos of kitchen tips, blog bakes, and dishes.
Enriched buttery dough with swirls of spiced sweet potatoes topped with a streusel & soaked in a simple syrup
Babkas are an incredibly popular rolled up, filled, sweet or savory bread enjoyed in many countries around the world. They have many variations including the British Chelsea buns and the American cinnamon roll. All are just rolled up enriched dough filled with yummy goodness! Cinnamon and sugar are the most common version. But how about an enriched sweet potato swirled dough with a sweet, buttery streusel topping, and simple syrup soaked throughout? That’s the Babka recipe I’m sharing with you today.
Where did the Babka Originate?
Babkas have been a traditional bread in Eastern European countries for centuries. The earliest recipes date back to Jewish housewives during the early 1800s. These ladies rolled Challah dough with cinnamon or jam. The bread wasn’t as indulgent, moist, or soft as it is today. Since then, Babkas have taken on a world of their own with every possible flavor combination imaginable. There are as many savory Babkas as there are sweet.
What People REALLY Thought of Babka…
Believe it or not, the former, less appealing Babkas were thought of like many Americans think of fruit cake. It was there, some people ate it, but many didn’t enjoy it (unless you’re my husband Scott… or me, for that matter). It was considered stale and dry.
What Brought the Babka Craze to the United States?
We can thank the TV show Seinfeld in “The Dinner Party” episode that aired over 27 years ago… YIKES! That episode favoring chocolate Babkas created quite the fuss. Jerry and Elaine went to a bakery to buy a chocolate Babka for a dinner party. Unfortunately, the bakery was out of chocolate. The baker tried to sell them a cinnamon Babka (apparently, a less desirable flavor). Check out that episode online to see why it started such a phenomenon in the United States.
Babkas are Here to Stay!
Nevertheless, with so many sweet and savory Babka versions, this bread is going nowhere soon. If anything, it will be reinvented a hundred, if not a thousand more times. With that, let’s check out my reinvention of the Babka wheel… my sweet potato swirled Babka with streusel topping.
Babka Recipe Breakdown
Babka Ingredients
This recipe has multiple steps and requires quite a few ingredients. You’ll need yeast, granulated sugar, milk, all-purpose flour, orange zest (which is optional), eggs, vanilla extract, butter, salt, sweet potatoes, brown sugar, cinnamon, and nutmeg.
Babka Ingredients: yeast, granulated sugar, milk, all-purpose flour, orange zest (which is optional), eggs, vanilla extract, butter, salt, sweet potatoes, brown sugar, cinnamon, and nutmeg
Babka Step 1: Make the Bread Dough
Activate the Yeast
In a measuring cup, add ¼ cup of milk and heat in the microwave for ~20 seconds or over the stove until the milk reaches 100°F-110°F (38˚C-43˚C). Measure out 75 grams of sugar and from that take 1 tablespoon to stir into the milk. In a small bowl, add 2¼ teaspoon (1 pkg) yeast, the 1 tablespoon sugar, and whisk in the warm milk until the yeast is dissolved. Set the mixture aside for 10 minutes or until bubbly and frothy. If the yeast does not activate, discard it and start over with a fresh packet of yeast.
TIP: Since milk contains sugar (lactose), you really don’t need additional sugar for this step. However, adding a tablespoon of sugar helps to activate the yeast a little quicker.
Activate the yeast: whisk together 1 pkg yeast, 1 tbsp sugar, & warm milk
Combine the Dry Ingredients
In the bowl of a stand mixer, add 400 grams (3¼ cups) of flour. To that, add the remaining sugar, 1 teaspoon of salt (if using salted butter OR 1¼ teaspoon if using unsalted butter), and 1 teaspoon of orange zest (if using). Whisk well to combine the ingredients. If you don’t have a stand mixer, just use a large bowl.
TIP: Orange zest in this recipe is optional. However, the orange flavor compliments the sweet potatoes and screams the autumn season.
All dry ingredients whisked together
Heat up the Wet Ingredients
Measure out and heat up the remaining ½ cup of milk until it reaches 100°F-110°F (38˚C-43˚C). In a small bowl, cut up the butter (to help it melt more evenly) and microwave it for 20 seconds or so until mostly melted. Stir the butter to melt any remaining solids. Add 5 seconds more, if needed, and stir until all solids are melted. You want butter that is just melted, not too hot or it may negatively affect the yeast.
Combine ALL Babka Dough Ingredients & Knead
Attach the dough hook and turn the mixer on low. Gradually pour in the yeast mixture, warm milk, melted butter, and ½ teaspoon of vanilla. Add 2 eggs, one at a time. Use a spatula to scrape down the bowl edges as needed. Knead for 8 minutes on low to medium speed until the dough is elastic and pulls away from the bowl. The dough should be tacky (meaning it doesn’t stick to your hands). If the dough is sticky, add 1 tablespoon of flour at a time kneading between each addition until the dough is no longer sticky.
TIPS: If you don’t have a stand mixer, simply stir everything with a spoon in a large bowl until well combined. Then, knead by hand on a floured work surface for 10 minutes. Crack eggs on a flat surface to prevent broken shells from getting into the whites. Also crack eggs in a separate small bowl to catch broken shells and the rare bad egg.
All wet ingredients ready to be mixed in to the dry and kneaded
After 8 minutes of kneading (or 10 by hand), remove the bowl from the mixer and cover it with plastic wrap or a towel. Place the bowl in a warm area for 1-2 hours until the dough has almost doubled in size.
After 8 minutes kneading
Cover & place in a warm area to rise 1-2 hours
Babka Step 2: Prepare the Sweet Potato Filling
Cook the Sweet Potatoes
While the dough is rising, prepare the sweet potato filling. In fact, you could use your leftover sweet potato casserole for the sweet potato filling in this recipe. If not, follow these steps. Peel, wash, and cut into chunks one pound (2 medium) of sweet potatoes. Place the potatoes in a large saucepan and cover them with cold water. Bring the potatoes to a boil over high heat. Decrease heat and simmer potatoes for 15 minutes. Check the potatoes for doneness by piercing one with a knife. If the potato is soft, potatoes are done. Drain the water from potatoes and place potatoes in a large mixing bowl.
TIP: If using your sweet potato casserole, you will only need 1- 1½ cups total for both loaves of bread in this recipe.
Sweet potatoes are done. Pierce a large chunk with a knife or fork to check for doneness.
Spice the Sweet Potatoes
To the potatoes, add 2 tablespoon (1 oz) of butter, ¼ cup of packed brown sugar, ¼ teaspoon of cinnamon, and ⅛ teaspoon of nutmeg. Use an electric hand mixer and whip the potatoes until smooth. You can stir in a ¼ cup of chopped walnuts, if you would like. Set it aside.
TIP: Consider using whole nutmeg and grate it using a microplane. Freshly grated nutmeg holds flavor longer than pre-ground nutmeg purchased in the store. Instead of using an electric hand mixer, you can just use a potato masher.
All ingredients combined & being whipped
Smooth sweet potato filling
Babka Step 3: Prepare the Streusel Topping
In a small bowl, combine ¼ cup of all-purpose flour, 2 tablespoons of packed brown sugar, and ⅛ tsp of salt. Stir all together. Use a pastry cutter (fork or hands) to cut in 2 tbsp of butter until you reach a grainy or chunky consistency. Set the bowl in the refrigerator until ready to use the topping.
This recipe makes 2 loaves. So, you can use either two 9×5-inch loaf pans or slightly smaller loaf pans. Line them with parchment paper, or greasing them with cooking spray, butter, or shortening.
Roll out the Babka Dough
Once the dough has doubled in size, deflate it with a spatula and turn it out onto a heavily floured work surface. Divide the dough in half, eyeballing it is fine. Use a floured rolling pin to roll out each dough half into an 16×12-inch rectangle.
TIP: When rolling dough, start in the center for each roll. By starting in the center, the dough will end up more evenly in thickness.
Risen dough doubled
Cut in half
Roll into 16×12-inch rectangle
Add the Babka Sweet Potato Filling & Roll Up Like a Cinnamon Roll
Spread the sweet potato mixture evenly over each dough rectangle from edge to edge. Start at one short side and tightly roll the dough into a log like cinnamon or jelly roll dough. Wrap the logs in plastic wrap, place them on a tray, and refrigerate them for 15-20 minutes to firm up.
TIP: Refrigeration helps the butter in the dough firm up. Thus, providing structure to the dough making it much easier to manipulate when you cut it and twist it.
Add thin layer of sweet potato filling
Roll up like a cinnamon roll
Wrap in plastic & place in fridge
NOTE: Careful not to add TOO much filling on the dough. You need NO MORE than 1½ cups of filling for BOTH loaves. Check out an earlier mistake I made when I was recipe testing this bread. I added WAY too much filling. The center was so moist, it couldn’t bake…. even though my thermometer reached 200°F (93˚C). Too much moisture means falling center.
What NOT to do! Too much filling means falling center.
Cut & Twist the Babka Dough
Remove the logs, one at a time, from the refrigerator and unwrap them. Place each log on a lightly floured work surface. Use a knife or bench scraper to cut the log down the center lengthwise to separate the log into 2 halves. Open the halves to reveal the inside layers facing up and place them side by side. Twist the 2 halves (like a simple braid) keeping the inside layers face up and visible. Carefully pick up the twisted dough loaf and compact it in the prepared loaf pan. Repeat with the other log. Cover the pans with a towel or loosely with plastic wrap sprayed with cooking spray to prevent the dough from sticking as it rises. Place the loaf pans in a warm area for 1-1 ½ hours for the dough to rise.
Cut each roll in half down center lengthwise
Rotate each half to sit side-by-side
Twist the halves with layers face up
Carefully place in pan
Babkas in pans and ready for their rise
Preheat the oven to 350˚F (177˚C) during the last 30 minutes of the rise.
Add the Babka Toppings
Once the dough has risen, add the toppings. Remove the towel or plastic wrap. Brush 1-2 tablespoon of melted butter over the top of each dough loaf. Sprinkle on the streusel topping somewhat patting it down so it sticks to the dough. If using parchment paper, stand up the parchment paper around the edges to help hold any topping above the pan in place. Place the loaf pans on a cookie sheet to catch any topping that might fall off as they bake. Bake in the oven for about an hour or so. Bread is done when the internal temperature reaches 200°F (93˚C).
TIP: Check the bread at 30 minutes. If the tops are browning quickly, add tented foil just over the tops to prevent too much browning.
Brush on melted butter and pat on the streusel topping
Babka Step 5: Prepare the Simple Syrup
While the bread is baking, make the simple syrup. In a small saucepan, whisk together equal parts sugar and water. I find a third of a cup of each is enough. Heat on simmer and whisk until the sugar dissolves. Remove from the heat and set aside to cool.
TIP: Superfine granulated sugar dissolves very quickly.
Simple syrup is ready
Babka Step 6: Add the Finishing Touches & Cool
Pour on the Simple Syrup
While the bread is still warm, use a skewer or ice pick to poke holes all through the bread of each loaf. The holes create space for the simple syrup to ooze down throughout the bread. Slowly pour the syrup evenly over the top of each bread loaf and edges. Let the loaves sit for 10-20 minutes to cool.
TIP: I prefer to place my syrup in a measuring cup for easy pouring and dividing between the 2 loaves.
Pouring on the simple syrup
Remove the Babka Bread from Pans & Cool
Lift out the bread from each pan holding onto the parchment paper. Remove the parchment paper (if using) and place the loaves on a wire rack to cool completely. Allow them to cool completely before cutting into them. This could take an hour or so.
TIP: If you greased the pan instead of using parchment paper, run a knife along the inside edges of the pan to loosen the bread. Then, carefully tilt the loaf pan to allow the bread to “slide” out and place it right-side up on a wire rack.
Babka loaves cooled and ready to eat
Babka Loaves at a Closer Look
Notice the layered swirls of sweet potato filling. The crumbled topping is baked right into the dough. There are lots of air pockets from the yeast, risen, enriched dough.
Storing Babkas
Wrap them well and store them at room temperature for a few days. The moisture from the simple syrup will keep the Babkas from drying out. For longer storage, you can slice them, place them in a freezer bag, and store them up to a couple of months in the freezer.
Babka Final Thoughts
I love that this Babka recipe has an enriched sweet bread dough with swirled flavors reminiscent of fall and the holidays. The simple syrup adds indulgence and moisture you don’t typically expect in a yeast bread. The streusel topping is reminiscent of eating a large mall muffin. All of the yummy goodness in this bread is worth the time it takes to make it, particularly if that means using up some holiday sweet potato casserole. 😉
Baker’s Perpsective
This bread is not the easiest bread in the world to make. However, you do get two loaves from the effort, so that makes it worth it. If you use your own already made sweet potato filling, you’ll cut down on the time and steps to make this bread.
It’s hard to believe that such a sophisticated, indulgent bread started out as a simple Challah dough with jam. Babkas have come a long way since their original dry and stale days. I really enjoyed making this bread, particularly twisting an open-face center. The open center was quite unique and produced a very pretty, decorative, and artistic loaf. Babkas are such beautiful breads worthy of any guest or celebration.
Taster’s Perspective
As usual, Scott really liked this bread. Poor guy, it’s amazing he hasn’t gained a hundred pounds eating all of these bakes. He has figured out how to sub these calories for others. Nevertheless, his take on this bread is that there’s a “perfect ratio between the sweet potato filling and bread”. I think the key here is keeping those ratios consistently thin. He loved the bit of crunch and sweetness from the streusel. The moisture from the simple syrup made all of the difference from eating a dry, stale bread. It’s a keeper for us. In fact, he has 5 Babka loaves from my test bakes in the freezer waiting to be eaten. 😊 And… he’s honestly happy about that!
Eastern European Babka: Spiced Sweet Potato Swirls with Streusel Topping & Soaked in Simple Syrup
This dessert bread consists of an enriched sweet dough with swirls of spiced sweet potato filling topped with a sweet, buttery streusel and soaked in a simple syrup. While this bread screams holiday, it can be enjoyed any time of year. It makes a great snack, dessert, or breakfast. Dip slices in an egg mixture and grill for a French toast breakfast topped with maple syrup.
1stick(½ cup /4 oz) butter, melted (additional for topping)
1tspsaltincrease salt to 1¼ tsp if using unsalted butter
Sweet Potato Filling
1lbsweet potatoes
2tbsp(1 oz) buttersoftened
¼cuppacked brown sugar
¼tspcinnamon
⅛tspnutmeg
¼cupwalnutschopped (optional)
Streusel Topping
¼cupall-purpose flour
2tbsppacked brown sugar
⅛tspsalt
2tbsp(1 oz) butter chilled & cut into small pieces
1-2tbsp(.5-1 oz) buttermelted to brush on the dough before adding the topping
Simple Syrup
⅓cupgranulated sugar
⅓cupwater
Instructions
Bread Dough
In a measuring cup, add ¼ cup milk and heat in the microwave for ~20 seconds or over the stove until the milk reaches 100°F-110°F (38˚C-43˚C). Measure out 75 grams of sugar and from that take 1 tbsp to stir into the milk. In a small bowl, add the yeast, the 1 tbsp sugar, and whisk in the warm milk until the yeast is dissolved. Set aside for 10 minutes or until bubbly and frothy.TIP: If the yeast doesn't activate, it will not work. Discard the mixture and start again with a new package of yeast.
In the bowl of a stand mixer, add flour, remaining sugar, salt, and zest (if using). Use a fork or whisk to combine the ingredients.
Measure out and heat up remaining ½ cup milk until it reaches 100°F-110°F (38˚C-43˚C). In small bowl, cut up the butter (to help it melt more evenly) and microwave it for 20 seconds or so until mostly melted. Stir to melt any remaining solids. Add 5 seconds more, if needed, and stir until all solids are melted. You want butter that is just melted, not too hot or it may negatively affect the yeast.
Attach the dough hook and turn the mixer on low. Gradually pour in the yeast mixture, milk, melted butter, and vanilla. Add eggs one at a time. Use a spatula to scrape down the bowl edges as needed. Knead for 8 minutes on low to medium speed until the dough is elastic and pulls away from the bowl. The dough should be tacky (meaning it doesn’t stick to your hands). If the dough is sticky, add 1 tablespoon of flour at a time kneading between each addition until the dough is no longer sticky.TIP: Crack eggs on a flat surface to prevent broken shells from getting into the white. Also, crack each egg in a separate small bowl first to catch any unwanted broken shells and the rare bad egg.
Remove the bowl from the mixer and cover with plastic wrap or a towel. Place the bowl in a warm area for 1-2 hours until the dough has almost doubled in size.
Prepare the Sweet Potato Filling (or Use Leftover Sweet Potato Casserole)
Peel, wash, and chop in large chunks the sweet potatoes. Place the potatoes in a large saucepan and cover with cold water. Bring the potatoes to a boil over high heat. Decrease heat and simmer for 15 minutes. Drain water from potatoes and place potatoes in a large mixing bowl.TIP: Check potatoes by piercing a larger one with a knife, if soft, potatoes are done.
To the potatoes, add butter, brown sugar, cinnamon, and nutmeg. Use an electric hand mixer and whip up the potatoes until smooth. You can use a potato masher or spoon. Stir in walnuts, if using. Set aside.
Prepare the Streusel Topping
In a small bowl, combine the all-purpose flour, brown sugar, and salt. Mix up the ingredients. Using a pastry cutter (fork or hands) cut in the butter until you reach a grainy/chunky consistency. Set in the refrigerator until ready to use it.
Fill & Twist the Bread Dough
Prepare two 9×5-inch loaf pans by lining them with parchment paper, or greasing them with cooking spray, butter, or shortening.
Once the dough has doubled in size, deflate it with a spatula and turn it out onto a heavily floured work surface. Divide the dough in half, eyeballing it is fine. Use a floured rolling pin to roll out each dough half into an 16×12-inch rectangle.
Spread the sweet potato mixture evenly over each dough rectangle from edge to edge. Start at one short side and tightly roll the dough into a log like cinnamon or jelly roll dough. Wrap the logs in plastic wrap, place them on a tray, and refrigerate them for 15-20 minutes to firm up.TIP: Use no more than 1-1½ cups total of filling or the center of the dough will be too moist to bake through.
Remove the logs, one at a time, from the refrigerator and unwrap. Place the log on a lightly floured work surface. Use a knife or bench scraper to cut the log down the center lengthwise to separate the log into 2 halves. Open the halves to reveal the inside layers facing up and place them side by side. Twist the 2 halves (like a simple braid) keeping the inside layers face up and visible. Push the ends towards each other to help compact the dough. Carefully pick up the twisted dough loaf and compact it in the prepared loaf pan. Repeat with the other log. Cover each loaf pan with a towel or loosely with plastic wrap sprayed with cooking spray (to prevent the dough from sticking as it rises). Place the loaf pans in a warm area for 1-1½ hours for the dough to rise.
During the last 30 minutes of the rise, preheat the oven to 350˚F (177˚C).
Once risen, remove the towel/plastic wrap. Brush 1-2 tbsp melted butter over the top of each dough loaf. Sprinkle on the streusel topping somewhat patting it down so it sticks to the dough. Place the loaf pans on a cookie sheet to catch any topping that might fall. Bake in the oven for 50 minutse-1:05 hours. If the tops begin browning too quickly, cover the loaves loosely with tented foil. Bake until the internal temperature reaches 200°F (93˚C).TIP: If using parchment paper, stand up the parchment paper around the edges to help hold any topping above the pan in place.
Prepare the Simple Syrup
While the bread is baking, make the simple syrup. In a small saucepan, whisk together the sugar and water. Heat on simmer and whisk until the sugar dissolves. Remove from heat and allow to cool.TIP: Superfine sugar dissolves more quickly and easily
Add the Finishing Touches & Cool
Once the bread is baked, remove the pans from the oven. Use a skewer or ice pick to poke holes all through the bread of each loaf to create space for the simple syrup to ooze down throughout the bread. Slowly pour the syrup evenly over the top of each bread loaf and edges. TIP: You may want to pour your syrup in a measuring cup to make it easy pouring and to easily divide the liquid between the 2 loaves.
Let the loaves sit for 10 minutes to cool. Lift out the bread from each pan holding onto the parchment paper. Remove the parchment paper (if using) and place the loaves on a wire rack to cool completely. TIP: If you greased the pan instead of using parchment paper, run a knife along the inside edges of the pan to loosen the bread. Then, carefully tilt the loaf pan to allow the bread to “slide” out and place it right side up on a wire rack to cool.
Video
Notes
Storing BabkasWrap Babkas and store at room temperature for a few days. The moisture from the simple syrup will keep the Babkas from drying out. For longer storage, place sliced Babkas in a freezer bag and store for up to a couple of months in the freezer. Remove slices as you want them, thaw on the counter for about 30 minutes, and heat in the microwave until warm.Notes:-Use the bread for French toast. Consider slicing the bread, dipping it in an egg mixture (whisk 5 eggs, 1 cup milk, 2 tbsp brown sugar, and ¼ tsp cinnamon), soaking the bread 30 seconds on each side, and grilling it on both sides in a greased skillet until brown, flipping it once. Serve with maple syrup and a dusting of powdered sugar.-Use your leftover sweet potato casserole as the filling in this recipe. Only use up to 1½ cups of the filling for both loaves. Too much moisture will prevent the center of the bread from baking through and it will fall.-You can use the same basic bread dough recipe and sub your favorite filling for the sweet potato filling and topping. The most common fillings in eastern European countries are chocolate or cinnamon and sugar (like an American cinnamon roll).
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