Southern Buttery Yogurt Biscuits: Simple, Easy, & Tasty!

Southern Buttery Yogurt Biscuits
Southern Buttery Yogurt Biscuits

A homemade southern biscuit, hot out of the oven with a buttery, crispy exterior and flaky, buttery interior is my go-to homemade bread. I’ve eaten amazing homemade biscuits all my life growing up in the American southern with several southern baking grandmas. Over the years, I created my own version using a little less fat but with a flavor enhancement using Greek yogurt. I make these biscuits or variations of these biscuits about every 10 days for my husband. He really enjoys having homemade bread every day. Let’s check them out!

Southern, Buttery, & Rich yet Less…

What makes these biscuits a little different from the traditional southern version? It lies in a little less fat, specifically butter, to make them a little less heavy on the hips. This recipe also replaces some of the milk with Greek yogurt or sour cream. The combination of butter and yogurt creates a buttery, tangy flavor profile. I rarely have milk on hand, so I usually use water… yes! water! in place of milk. Yogurt mixed with water creates enough flavor to offset any lack of fat. Surprise!

Buttery Yogurt Biscuits Ingredients

These ingredients are very simple and quite standard. For this yogurt biscuit recipe, you’ll need all-purpose flour, salt, baking powder, butter, plain Greek yogurt, and milk. You can use any kind of milk including nut milk; however, I rarely have milk on hand, so I often just use water and they are still great!

all-purpose flour, salt, baking powder, butter, plain Greek yogurt, and milk
all-purpose flour, salt, baking powder, butter, plain Greek yogurt, and milk

Preheat Oven & Prepare Baking Sheet

Biscuits are quick to make since they don’t include yeast. Begin by preheating the oven to 450°F (232˚C). Line a large baking sheet with parchment paper.

TIP: A hot, high-heat oven ensures a crispy biscuit exterior and flaky interior. Once in the oven, the heat begins to “firm” the dough prior to complete melting the butter chunks resulting in pockets of flakiness when the butter melts.

1. prepare baking sheet
1. prepare baking sheet
2. line baking sheet w/ parchment paper or silicone mat
2. line baking sheet w/ parchment paper or silicone mat

Mix the Dry Ingredients

In a very large bowl, combine all the dry ingredients. Add 480 grams (4 cups) of all-purpose flour. If using an unsalted fat like unsalted butter or shortening, add 9 grams (1½ teaspoons) of salt. I tend to use salted butter in my recipe, so I decrease the salt to 6 grams (1 teaspoon). Add 30 grams (2 tablespoons) of baking powder. Stir until all the ingredients are dispersed.

TIP: If using a measuring cup instead of weighing the flour, remember to fluff the flour in the container, then scoop out the flour using a spoon into the measuring cup, and use a knife to scrape or level off the flour in the measuring cup.

1. 480 g (4 cups) all-purpose flour
1. 480 g (4 cups) all-purpose flour
2. 9 g (1½ tsp) salt, if using UNSALTED butter; 6 g (1 tsp) salt if using SALTED butter
2. 9 g (1½ tsp) salt, if using UNSALTED butter; 6 g (1 tsp) salt if using SALTED butter
3. 30 g (2 tbsp) baking powder
3. 30 g (2 tbsp) baking powder
4. stir until all combined
4. stir until all combined

Cut in the Fat

Many southern biscuit recipes use shortening, but I prefer the richness of butter. You can certainly use a combination of both. Adding both butter and shortening will provide the best of both worlds (tenderness from the shortening and richness from the butter). In this recipe, I tend to use all butter because I always have butter on hand. So, add 113 grams (1 stick) of diced COLD butter (unsalted or salted). Use a pastry cutter, knives, forks, or your fingers to cut the butter into small pieces about the size of petite peas.

TIP: You could mix the ingredients in a food processor. Simply blend just until the butter is cut into small pieces.

1. 113 g (4 oz / 8 tbsp / 1 stick) diced COLD butter (unsalted or salted)
1. 113 g (4 oz / 8 tbsp / 1 stick) diced COLD butter (unsalted or salted)
2. use pastry cutter, knives, forks, hands, food processor to cut in butter until small pea sized
2. use pastry cutter, knives, forks, hands, food processor to cut in butter until small pea sized

Optional Mix-ins…

At this point, stir any optional mix-ins into the flour and butter mixture. For savory biscuits, stir in 1 cup of grated cheese and/or a ¼ cup freshly chopped chives (or 1 tablespoon of dried chives). For a sweet version, stir in 1 cup of chocolate chips. You can have fun with mix-ins including herbs, chopped nuts, chopped dried fruit, fresh chopped fruit, and chopped candy bars; there are no rules!

Combine the Wet Ingredients

In a 2-cup measuring cup, add 255 grams (1 cup) of plain Greek yogurt or sour cream. This recipe used non-fat yogurt for a lighter version, but I have used full-fat Greek yogurt and sour cream. Use what you have. Pour in 230 milliliters (~1 cup) of any milk or water. Yes, I often use water because yogurt or sour cream automatically adds richness and flavor. However, whole milk adds an increased level of richness, so when I have milk, I use that instead. Stir the mixture until smooth.

TIP: If you have buttermilk, you can use 472 milliliters (2 cups) in place of the yogurt and milk or water combination.

1. 255 g (1 cup) plain Greek yogurt or sour cream
1. 255 g (1 cup) plain Greek yogurt or sour cream
2. 230 ml (~1 cup) any milk or water
2. 230 ml (~1 cup) any milk or water
3. stir until smooth
3. stir until smooth

Mix Wet & Dry Ingredients

Make a well in the center of the flour mixture to hold the liquid ingredients. Pour in the yogurt mixture. Stir until all ingredients are moistened.

1. make a well in center of flour mixture
1. make a well in center of flour mixture
4. dough should become stiff
4. dough should become stiff
2. pour in yogurt & milk mixture
2. pour in yogurt & milk mixture
5. move to kneading w/ hands to pick up all flour & butter bits at the bottom of the bowl
5. move to kneading w/ hands to pick up all flour & butter bits at the bottom of the bowl
3. stir well
3. stir well
6. dough should look like this once all mixed/kneaded
6. dough should look like this once all mixed/kneaded

2 Simple Methods for Dividing Dough into Biscuits

Depending on how much time you have or what you feel like doing, there are 2 methods for dividing the dough into biscuits. You can make quick drop biscuits or use a traditional biscuit cutter. Both are in the following description and demonstrations.

To Make Quick Drop Biscuits…

Simply scoop out about ¼ cup of dough. You can eyeball the amount just using a spoon. Why not “grab” about a ¼ cup of dough with your hand? Or you can use a measuring cup to divide the dough into equal-sized biscuits (see example below). Then, place (drop) scooped-out dough onto the prepared baking sheet. You don’t even need to shape them! The biscuits should almost touch.

1. scoop out about ¼ cup of dough (you can use a measuring cup & fill just to the top)
1. scoop out about ¼ cup of dough (you can use a measuring cup & fill just to the top)
2. dough is just to the top
2. dough is just to the top
3. if using a measuring cup, may need to use fingers to release dough
3. if using a measuring cup, may need to use fingers to release dough
4. place dough on baking sheet
4. place dough on baking sheet

To Make the Traditional Cut-Out Biscuits…

Flatten Dough into 1-Inch-Thick Circle

Add flour to a work surface. Scoop the dough out onto the work surface. Lightly knead the dough a few times adding flour as necessary to ensure the dough is a cohesive unit. Flatten the dough out into a 1-inch-thick circle.

1. flour work surface
1. flour work surface
2. scoop dough out onto flour
2. scoop dough out onto flour
3. knead a few times to bring it smoothly together
3. knead a few times to bring it smoothly together
4. flatten dough to 1 inch thick
4. flatten dough to 1 inch thick

Cut out the Dough into Biscuit Rounds

Use a 2 ½ -inch biscuit/cookie cutter or small drinking glass (anything round). Cut out large rounds using the cutter. Place each biscuit round on the prepared baking sheet almost touching the other biscuit rounds. For any leftover dough scraps, reshape the scraps into a disk about an inch thick and continue cutting out rounds until all dough is used. You should get 20-22 medium-sized biscuits out of this recipe.

1. use 2 ½ -inch cutter or drinking glass
1. use 2 ½ -inch cutter or drinking glass
5. scoop up dough scraps
5. scoop up dough scraps
2. cut out rounds
2. cut out rounds
6. knead & flatten out dough scraps into 1 inch thick
3. release dough from cutter
3. release dough from cutter
7. cut out biscuit rounds
7. cut out biscuit rounds
4. place rounds on baking sheet
4. place rounds on baking sheet
8. last remaining dough piece
8. last remaining dough piece

Bake the Buttery Yogurt Biscuits

Regardless of the shaping method (whether quick drop biscuits or traditional cut-out biscuits), once all biscuits are on the baking sheet, place them in the preheated oven and bake for 20-25 minutes or until golden brown.

the top-left 2 biscuits are the drop biscuits; the remaining biscuits use the traditional cut-out method
the top-left 2 biscuits are the drop biscuits; the remaining biscuits use the traditional cut-out method

Baked Buttery Yogurt Biscuits: Hot, Crispy Exterior with a Flaky Soft Interior

Notice how the caramelized butter on the exterior creates a crispy layer. Once the biscuits cool, however, the crunchy texture softens. They tear or cut like a traditional southern homemade biscuit. You can spot the layers as a result from a hot oven and chunks of butter. The last image is of both methods of biscuit shaping; the drop biscuit has a lumpy top while the traditional cut-out method has a smooth, flat top with even thickness.

Baked biscuits: caramelized buttered crispy tops
Baked biscuits: caramelized buttered crispy tops
southern buttery yogurt biscuits
southern buttery yogurt biscuits
biscuit close-up view
biscuit close-up view
biscuit interior close-up view
biscuit interior close-up view
left: traditional cut out biscuit; right: quick drop biscuit
left: traditional cut out biscuit; right: quick drop biscuit

Serving Suggestions

These buttery, tangy biscuits are wonderful hot by themselves, or with a pat of butter or jam. They would be great with brown gravy, chocolate grave, a sausage patty, a small ham steak, or hashbrowns sandwiched in the middle. Eat them as you would any other biscuit.

Storage Suggestions

Store these biscuits at room temperature for up to 3 days. For longer storage, as soon as they cool, place them in a freezer bag and freeze, so you have homemade biscuits every day of the week. Just heat desired amount from frozen in the microwave for 30-45 seconds and enjoy.

Buttery Yogurt Biscuits Final Thoughts

This is truly one of my regular homemade breads. These biscuits have such simple ingredients and are easy to make. I vary up the recipe depending on the ingredients in my fridge or pantry (and sometimes based on what I’m craving 😊). Making a large batch allows you to have homemade bread every day without the work (every day).

Baker’s Perspective

Homemade biscuits are easy to make particularly if you use the quick drop biscuit method for dividing. The ingredients can vary as well as the mix-ins. You can use buttermilk, yogurt, or sour cream for the acidic ingredient that produces a high-rise biscuit when combined with the baking powder. Use any level of milk fat, nut milk, or water combined with yogurt or sour cream. You can use all butter, shortening/ lard, or combination of butter and shortening/lard. Be sure to adjust (reduce) the salt if using salted butter. Add savory mix-ins like grated cheese, fresh or dried herbs, and /or bacon pieces. For a sweet version, add chocolate chips, nuts, dried fruit, or fresh chopped fruit. Endless possibilities!

Taster’s Perspective

With the decreased butter amount and the heavy dairy replaced with lighter options, this can be a bread eaten daily. They are buttery and tangy, but neither flavor is overpowering. My husband, Scott, eats these everyday as part of his breakfast. They make a great mid-morning or afternoon snack with peanut butter and jam, too. Add some Nutella and your kids (or yourself 😉) will be grateful! We enjoy these with grated cheddar cheese and chives as these additions combined with the tangy yogurt in the dough creates a baked potato -like bread. Yum! If you give these biscuits a try, please enjoy them!

Check out my YouTube video on making these biscuits. “Southern Buttery Yogurt Biscuits: Simple Ingredients & Easy to Make Everyday Bread”

Print Recipe

Southern Buttery Yogurt Biscuits

Try this lighter take on a homemade southern biscuit recipe. This yogurt biscuit recipe contains less fat and replaces some milk with plain Greek yogurt. You can even replace the milk with water! Add optional mix-ins for added flavor.
Prep Time10 minutes
Cook Time22 minutes
Total Time32 minutes
Course: Breakfast, Dessert, Side Dish, Snack
Cuisine: American
Keyword: buttery biscuits, yogurt biscuits, southern biscuits, yeast-free bread, quick bread, breakfast biscuits
Servings: 20 biscuits
Author: Summer

Ingredients

  • 480 g (4 cups) all-purpose flour flour fluffed, scooped, & leveled off if using a measuring cup
  • 9 g (1½ tsp) salt, if using unsalted butter 6 g (1 tsp) salt, if using salted butter
  • 30 g (2 tbsp) baking powder
  • 113 g (4 oz / 8 tbsp / 1 stick) COLD butter (unsalted or salted) diced
  • 255 g (1 cup) plain Greek yogurt or sour cream or 472 ml (2 cups) buttermilk in place of both yogurt & milk
  • 230 ml (~1 cup) any milk water

Optional Mix-Ins

  • 1 cup grated cheese any kind (cheddar, Monterey Jack, Gruyère, etc.)
  • ¼ cup freshly chopped chives or 1 tbsp of dried chives

Instructions

  • Preheat oven 450˚F (232˚C). Line a large baking sheet with parchment paper.
    TIP: A hot oven will ensure a crispy biscuit exterior and flaky interior. The heat begins to "solidify" the dough prior to melting the butter chunks resulting in pockets of flakiness when the butter melts.
  • In a large bowl, combine all dry ingredients, flour, salt, and baking powder. Stir until all ingredients are dispersed.
    TIP: If using a measuring cup, remember to fluff the flour in the container, then scoop out the flour using a spoon into the measuring cup, and use a knife to scrape or level off the flour above the measuring cup.
  • Use a pastry cutter, knives, forks, or your fingers to cut in the butter into small pieces about the size of peas.
    TIP: You could also use a food processor blending just until the butter is cut into small pieces.
  • Stir any optional mix-ins into the flour and butter mixture.
  • In a 2-cup measuring cup, combine yogurt and milk/water stirring until the mixture is smooth.
    TIP: If you have buttermilk, use 472 ml (2 cups) in place of the yogurt and milk/water combination.
  • Make a well in the center of the flour mixture and pour in the yogurt mixture. Stir until all ingredients are just moistened. Follow one of two methods below for either drop biscuits or the traditional cut-out method.
  • Regardless of the method, once all biscuits are on the baking sheet. Place them in the preheated oven and bake for 20-25 minutes or until golden brown.
  • Remove from oven and enjoy while hot with a pat of butter.

Quick Drop Biscuit Method:

  • Simply scoop out about ¼ cup of dough and drop onto the prepared baking sheet. The biscuits should almost touch.
    TIP: Use a spoon, grab a handful, or use a measuring cup to scoop out dough.

Traditional Biscuit Cutter Method:

  • Scoop the dough out onto a floured work surface. Lightly knead the dough into a large disk adding flour as necessary.
  • Flatten the dough out with your hands into a 1-inch-thick circle.
  • Use a 2 ½ -inch biscuit/cookie cutter or small drinking glass (anything round). Cut out large rounds using the cutter.
    TIP: Reshape dough scrapes back into a disk and continue cutting out rounds until all dough is used.
  • Place each biscuit round on the prepared baking sheet almost touching the other biscuit rounds.

Video

Notes

Serving Suggestions:
These buttery, tangy biscuits are wonderful hot by themselves, or with a pat of butter or jam. They would be great with gravy, chocolate gravy, a sausage patty, a ham steak, or hashbrowns sandwiched in the middle. Eat them as you would any other biscuit.
Storage Suggestions:
Place cooled biscuits in a sealed bag or container and store at room temperature for up to 3 days. For longer, fresher tasting storage, place cooled biscuits in a sealed bag or container and freeze for up to 3 months. From frozen, remove desired number of biscuits and heat in the microwave 30-45 seconds or until heated through.

You might be interested in these other roll- or bun-type breads.

Super Easy Everyday Yeast Rolls: No Knead & Egg Free

Sour Cream Pocketbook Yeast Rolls

The Berry Rolls: My Grandmother’s Yeast Roll Recipe

British Hot Cross Buns

Cinnamon Rolls

Colombian Pandebono GF Cheese Rolls

Gluten-Free Yeast Rolls

Gluten-Free Cinnamon Rolls

Hamburger, Hot Dog, & Hoagie Buns

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!

2-Ingredient Ricotta Cheese and Flour Pasta for Orecchiette & Cavatelli

Top: cavatelli without ridges; Bottom left: cavatelli with ridges; Bottom right: orecchiette
Top: cavatelli without ridges; Bottom left: cavatelli with ridges; Bottom right: orecchiette

Buongiorno! Southern regions of Italy 🇮🇹 like Puglia, Campania, and Molise make pasta using only 2 ingredients, semolina flour and water. However, semolina flour and ricotta cheese are common ingredients in two very common pasta shapes, the orecchiette meaning “little ears” 👂(as they are in the shape of small ears) and cavatelli meaning “little hollows” resembling the shape of small hot dog buns 🌭. No special tools required!! Let’s check them out!

Orecchiette & Cavatelli Ingredients

semolina flour & ricotta cheese
semolina flour & ricotta cheese
measured out semolina flour & ricotta cheese for 2 people (½ pound) of pasta
measured out semolina flour & ricotta cheese for 2 people (½ pound) of pasta

In this recipe, there are only two ingredients, hard durum semolina wheat flour and ricotta cheese. That’s it. This recipe makes a total of a half of a pound of pasta which generally feeds two people, but you can make as much as you want. The simple ratio is to measure 100 grams of semolina flour and 134 grams of ricotta cheese per person. With this ratio, you can make one serving or many servings.

A Little About Hard Durum Semolina Wheat

coarse durum wheat (resembles cornmeal)
coarse durum wheat (resembles cornmeal)
common durum wheat flour found in the United States
common durum wheat flour found in the United States

Durum wheat flour is the traditional wheat used in Italy 🇮🇹 for making pastas and couscous. It is a hard, high protein, rather high gluten, coarse wheat flour. Durum wheat, when ground into flour, is then called semolina and resembles in both texture and color to cornmeal; however, it is wheat and not corn. Durum wheat has a slightly different genetic make-up than regular flour as it lacks the D genome in the DNA allowing it to stretch more easily. Thus, semolina flour is not ideal for making bread as it doesn’t have the elasticity needed.

A Little About Ricotta Cheese

ricotta cheese
ricotta cheese

Ricotta’s Origins & Description

Ricotta cheese is a soft white, creamy Italian 🇮🇹 cheese that first made in Sicily. It is thought to have originated during the Bronze Age (3300 BC – 1200 BC). In Italy, it is a fresh “cheese” made from sheep, cow, goat, or water buffalo milk cheese (often mozzarella). In the United States, ricotta is made primarily from cow’s milk cheese. It differs from other cheeses, like farmer’s cheese, since it’s made from whey instead of milk. Many countries have their own version of ricotta like requesón in Spain and Mexico, recuite in France, rigouta in Tunisia, mascarpa in Switzerland, urda in the Balkans, and anthotyros in Greece for example.

Ricotta Meaning & How it’s Made

The word “ricotta” derived from the Italian 🇮🇹 verb “ricuocere” which means “recook”. The name actually describes how ricotta is made. In fact, it’s technically not cheese; it’s the creamy curd or whey that’s left over from cheese making. This remaining whey is cooked (again) to solidify (coagulate) the albumin (the cheese protein) turning it into the creamy white “cheese” we call “ricotta”. As you may have inferred, ricotta is a by-product that dairy farmers did not want to waste. Talk about sustainability! When it originated, this by-product provided sustenance for the lower class. Now it’s a beloved “cheese” used in so many sweet and savory dishes like pastas (lasagna), pizzas, cakes, and cannolis. Yum! 😋

Make the Orecchiette & Cavatelli Pasta Dough

The pasta dough is the same for both pasta shapes. On a work surface or in a large bowl, measure out 200 grams (1⅔ cups) of durum wheat semolina flour. Make a well in the center of the flour to hold the cheese. Stir the ricotta cheese to ensure any liquid that might sit on top is mixed with the solids. Measure out 267 grams (1 cup plus 1 tablespoon) of ricotta cheese. Scoop the ricotta in the well of the flour and begin mixing the two together. If using your hands, fold the flour into the cheese until all the flour is mixed into the cheese and a shaggy dough has formed. The dough will feel grainy, but as you knead, it will become smooth like regular bread dough.

1. 200 g (1⅔ cups) durum wheat semolina flour
1. 200 g (1⅔ cups) durum wheat semolina flour
5. fold flour over onto cheese & mix until combined
5. fold flour over onto cheese & mix until combined
2. make a well in center
2. make a well in center
6. dough is shaggy mass
6. dough is a shaggy mass
3. 267 g (1 cup plus 1 tbsp) ricotta cheese
3. 267 g (1 cup plus 1 tbsp) ricotta cheese
7. continue mixing until dough forms
7. continue mixing until dough forms
4. spoon cheese in well of flour
4. spoon cheese in well of flour

Knead the Orecchiette & Cavatelli Pasta Dough & Rest

Begin kneading the shaggy mass like you would bread dough. Knead for about 10 minutes until the dough reaches a tacky smooth ball. If the dough is either too wet or too dry, add 1 tablespoon of flour (regular or semolina) or water (or ricotta cheese) until the dough is no longer too wet or dry. After 10 minutes of kneading, cover the dough with a towel or plastic wrap and let it rest for 20 minutes.

1. dough has formed; ingredients combined
1. dough has formed; ingredients combined
4. flour the surface under the dough
4. flour the surface under the dough
2. begin kneading 10 min. on a lightly floured surface
2. begin kneading 10 min. on a lightly floured surface
5. cover dough to rest 20 min.
5. cover dough to rest 20 min.
3. after 10 min. dough is smooth but not sticky
3. after 10 min. dough is smooth but not sticky

Prepare Baking Sheet

A baking sheet provides a moveable surface on which to place the shaped pasta to prevent it from sticking. Line a baking sheet with parchment paper. Using parchment paper makes it easy to lift the pasta to place in a pot for cooking or a bag for storing. Dust the paper with semolina or other flour to prevent the shaped noodles from sticking together or on the surface.

1. line baking sheet w/ parchment paper
1. line baking sheet w/ parchment paper
2. sprinkle flour or semolina flour over the paper
2. sprinkle flour or semolina flour over the paper

Shape & Divide Pasta Dough

Lightly flour the work surface under the dough. I use regular all-purpose flour. At this point, you can roll out the dough to the shape you want for making different pasta shapes. Begin by shaping the dough into a disk. Divide the dough disk into quarters. Place three of the four dough pieces on a plate, cover, and set aside. Leave the remaining one on the work surface.

1. shape the dough into a disk
1. shape the dough into a disk
2. divide dough into quarters
2. divide dough into quarters
3. place 3 dough pieces on a plate & cover; leave remaining on work surface
3. place 3 dough pieces on a plate & cover; leave remaining on work surface

Orecchiette & Cavatelli are Mostly Similar

As you read the separate directions below for making orecchiette and cavatelli, you’ll notice many similarities. The main difference is that the orecchiette dough shapes are in squares while the cavatelli dough shapes are in rectangles, but you form them in very much the same way. You use a thumb to form the ear (also known as scoop or dimple) in the orecchiette (square) dough while using two fingers to form the wider scoop or dimple to resemble a hot dog bun in the cavatelli (rectangle) dough.

How to Make Orecchiette (Little Ears) Pasta

orechhiette pasta (little ears)
orechhiette pasta (little ears)

What is Orecchiette Pasta?

Orecchiette is a thick and chewy pasta shaped to look like little ears (concave rounds). The word “orecchiette” surprisingly comes from the Italian noun “orecchio” meaning “ear”. The origins are mostly unknown. However, there are accounts of this shape made during ancient Rome and for the many counts of Anjou in the Provence region of France. Ultimately, it was perfected in Puglia, Italy by the 13th century. Thus, today orecchiette is associated with and commonly made in Puglia (Apulia), Italy.

Shape the Orecchiette

Bowl of Flour

Place a medium-sized bowl near the work surface. Add 1-2 tablespoons of regular (all-purpose) flour to the bowl. This step is optional, but I find it super helpful in preventing the individual pasta shapes from sticking to each other or the thumb during shaping.

place 1-2 tbsp of flour in medium bowl
place 1-2 tbsp of flour in medium bowl (optional)

Roll Dough Pieces into Ropes

Remove any remaining flour from the work surface so it is just the surface. A lack of flour creates friction making it easier to roll the dough into ropes. Roll one dough piece on the work surface into a rope that’s a half inch thick.

TIP: If the rope becomes too long for the surface on which you’re rolling, cut the rope in half. Set one half aside and continue rolling the other until the appropriate diameter is met. Cut the rope again if necessary.

1. roll remaining dough piece into a rope ½ inch thick
1. roll remaining dough piece into a rope ½ inch thick
2. divide rope in half as needed to fit work surface
2. divide rope in half as needed to fit work surface
3. continue rolling rope to reach appropriate thickness
3. continue rolling rope to reach appropriate thickness

Cut the Ropes into Small Squares

Use a knife or bench scraper to cut the rope into ½-inch pieces. Each small piece should be a ½-inch square. Since this is homemade pasta, rustic is good. Don’t worry if the squares aren’t perfect. 😉

cut rope into ½-inch pieces (squares)
cut rope into ½-inch pieces (squares)

Form the Ear

Place a square dough piece either in the palm of your secondary hand or on the work surface. Using the thumb on your dominate hand, press down in the center and roll gently toward you flattening out the dough and curling it over your thumb to resemble a small ear-like shape. If you need a more substantial curl, lift the flattened piece from your palm or work surface and curl it over your thumb to form the ear-like shape.

TIPS: If you need a more substantial curl, lift the flattened piece from your palm or work surface and curl it over your thumb to form the ear-like shape. If the ears are sticking to your thumb, hand, or work surface as you shape them, toss the dough squares in a little flour before shaping them. Use your index finger on the same hand to flick off the shaped orecchiette.

1. place 1 dough square in secondary hand
1. place 1 dough square in secondary hand
5. Or, place 1 dough square on work surface
5. Or, place 1 dough square on work surface
2. use thumb of dominant hand & press down in center of dough
2. use thumb of dominant hand & press down in center of dough
6. press down in center of dough w/thumb & roll dough towards you; dough curls over thumb
6. press down in center of dough w/thumb & roll dough towards you; dough curls over thumb
3. roll dough towards you; dough begins to curl over thumb
3. roll dough towards you; dough begins to curl over thumb
7. remove dough from thumb; ear shape remains
7. remove dough from thumb; ear shape remains
4. remove dough from thumb; ear shape remains
4. remove dough from thumb; ear shape remains
8. use index finger to flick off orecchiette into bowl of flour
8. use index finger to flick off orecchiette into bowl of flour

Toss Ears in Flour & Place on Baking Sheet

Toss the orecchiette in the bowl with flour to help dry them out and prevent them from sticking. Continue making the ear shapes. Once you have a few ears in the floured bowl, lift a handful out of the flour (or use a sieve). Shake off excess flour and place the ears uncovered on the floured baking sheet. Repeat with the remaining dough making as many ears as desired.

1. toss orecchiette into bowl of flour
1. toss orecchiette into bowl of flour
2. shake flour off a handful of orecchiette
2. shake flour off a handful of orecchiette
3. place orecchiette on baking sheet (uncovered)
3. place orecchiette on baking sheet (uncovered)

How to Serve Orecchiette Pasta…

Once cooked, you can serve orecchiette with any preferred pasta sauce. The traditional sauce for these little ears is a ragu. Ragu is typically made with meat, vegetables, and sometimes tomatoes or another sauce with vegetables like broccoli or mini meatballs. Select a sauce that works for you.

this is 1 serving (¼ pound) of orecchiette pasta
1 serving (¼ pound) of orecchiette pasta

How to Make Cavatelli (Mini Hot Dog Buns) Pasta

cavatelli pasta (mini hot dog buns) without ridges
cavatelli pasta (mini hot dog buns) without ridges
cavatelli pasta (mini hot dog buns) with ridges
cavatelli pasta (mini hot dog buns) with ridges

What is Cavatelli Pasta?

Cavatelli is also a thick and chewy pasta, but it is shaped to look like little hot dog buns (concave rectangles). The word “cavatelli” likely comes from the verb “incavare” meaning “hollow out”. The origins are also mostly unknown. However, there are accounts of this shape made in Molise, Italy during the 13th century and thought to have been enjoyed by Frederick II, Holy Roman Emperor. It was considered a peasant dish as it can be made simply with just flour and water. Today, it is commonly eaten in Molise and Puglia.

Shape the Cavatelli

Bowl of Flour

As with the orecchiette, place a medium-sized bowl near the work surface. Add 1-2 tablespoons of regular (all-purpose) flour to the bowl. Again, this step is optional, but I find it super helpful in preventing the individual pasta shapes from sticking to each other or the thumb during shaping.

bowl w/ 1-2 tbsp flour
bowl w/ 1-2 tbsp flour

Roll Dough Pieces into Ropes

Like with the orecchiette, remove any remaining flour from the work surface so it is just the surface. A lack of flour creates friction making it easier to roll the dough into ropes. Roll one dough piece on the work surface into a rope that’s a half inch thick.

TIP: If the rope becomes too long for the surface on which you’re rolling, cut the rope in half. Set one half aside and continue rolling the other until the appropriate diameter is met. Cut the rope again if necessary.

1. begin rolling another dough piece to ½ inch thick
1. begin rolling another dough piece to ½ inch thick
2. divide rope in half as needed to fit work surface
2. divide rope in half as needed to fit work surface

Cut the Ropes into Rectangles

Use a knife or bench cutter to cut the rope into ¾ of an inch. Each small piece should be a ¾ of an inch wide (a little longer than the orecchiette). Since this is homemade pasta, rustic is good. Don’t worry if the rectangles are not all the same length. 😉

cut rope in ¾-inch pieces (rectangles)
cut rope in ¾-inch pieces (rectangles)

Form the Mini Hot Dog Bun

Place the cavatelli on the work surface with the ends facing your left and right (horizontally to you). Using both the index and middle fingers, place them in the middle of each cavatelli and press down towards you. The dough should curl up resembling a little hot dog bun.

TIPS: If the buns are sticking to your fingers or the work surface as you shape them, toss the dough rectangles in a little flour before shaping them. Use your thumb on the same hand to flick off the shaped cavatelli.

1. toss dough rectangles in flour to prevent sticking during shaping
1. toss dough rectangles in flour to prevent sticking during shaping
4. press down both fingers to roll towards you; dough curls up over the fingers
4. press down both fingers to roll towards you; dough curls up over the fingers
2. place dough rectangle horizontal to you
2. place dough rectangle horizontally to you
5. cavatelli (mini hot dog buns)
5. cavatelli (mini hot dog buns)
3. place index & middle fingers on center of dough rectangle
3. place index & middle fingers on center of dough rectangle

Toss Mini Hot Dog Buns in Flour & Place on Baking Sheet

Toss the cavatelli in the bowl with flour to help dry them out and prevent them from sticking. Continue making the mini hot dog bun shapes. Once you have a few buns in the floured bowl, lift a handful out of the flour (or use a sieve). Shake off excess flour and place the ears uncovered on the floured baking sheet. Repeat with the remaining dough making as many hot dog buns as desired.

Create Ridges on the Cavatelli (Optional but Pretty & Easy)

Why not add ridges to your cavatelli without additional work? The ridges add elegance and create more space for your sauce to cling to and hide on each noodle.

Gnocchi Board or Fork… Your Choice!

gnocchi board
gnocchi board
homemade gnocchi board 😉
homemade gnocchi board 😉

The ridges appear on the outside of the hot dog bun shape. You can create them using a gnocchi board or using the tines on the back of a fork. My demonstration below is with a fork, since I do not own a gnocchi board.

Make the Ridges

Place a fork with the tines facing down towards you on the work surface. Place one piece of the rectangle dough perpendicular to the fork tines at the top of the fork tines. Use the same two fingers and press down in the center of the dough while rolling the dough down the fork tines towards you. This motion creates both the curl and ridges concurrently. You can alternate between shaping the buns on the work surface and on the fork for two texture variations. Repeat with the remaining dough, dusting in flour, and placing them on the baking sheet.

TIP: If you have a gnocchi board, follow the same directions but treat the gnocchi board ridges like the fork tines in the above description.

1. place fork tines down facing you
1. turn fork tines down facing you
4. use thumb to flick off cavatelli
4. use thumb to flick off cavatelli
2. place 1 dough rectangle at top of fork tines
2. place 1 dough rectangle at top of fork tines
5. ridges formed on one side & hot dog bun shape on the other
5. ridges formed on one side & hot dog bun shape on the other
3. press index & middle fingers down & roll dough down fork to create both ridges & curl
3. press index & middle fingers down & roll dough down fork to create both ridges & curl

How to Serve Cavatelli Pasta…

Once cooked, you can serve cavatelli with any preferred pasta sauce. The traditional sauce for these little hot dog buns is a simple tomato sauce with broccoli or garlic, broccolini, and tomatoes. Serve the pasta however you want.

cavatelli without ridges on top; cavatelli with ridges on bottom
cavatelli without ridges on top; cavatelli with ridges on bottom

Storing Orecchiette & Cavatelli

The pasta can be cooked immediately. However, if not, place the baking sheet with pasta in the fridge for up to 2 days. For longer storage, freeze the pasta on the baking pan until it is frozen. Then, transfer the pasta all together in a sealed bag or container and freeze for up to 3 months.

Cooking Orecchiette & Cavatelli

Regardless of how the pasta is stored, it’s cooked the same way. Bring a large pot of 4 quarts of water to a boil. Add about 1 tablespoon of salt; the water should taste like the ocean (salinity of the sea). Add the pasta and reduce the heat to a simmer. Once the pasta rises to the surface, set the timer, and cook for 2 minutes. Taste a noodle to check for doneness. It should be “al dente” meaning “to the tooth” and should be fully cooked but firm to the bite. If a dense white spot is in the center of the pasta, it needs to be cooked for another 20-30 seconds. Once the pasta is done, drain, and serve it immediately with your preferred sauce.

Orecchiette & Cavatelli Final Thoughts

Orecchiette and cavatelli may appear to be unique pasta shapes; however, they are quite similar to one another. There are other regions in Italy known for similar shapes with different names. Creating the concave on these pastas is the same across the board. With hundreds of pasta shapes throughout Italy, many of them use similar techniques; once you grasp a few, you can make many different shapes.

Baker’s Perspective

The mix of semolina flour and ricotta cheese is a clever combination for pasta dough. The fat from the cheese produces a soft dough for kneading and eliminates the need 😉 for adding flour during the kneading process. This homemade pasta definitely takes an afternoon to make. In addition to kneading, there is the multi-step process in rolling the dough, cutting it into small pieces, and shaping each piece. Once in a rhythm, the process can go very quickly. I imagine pasta-making being a fun afternoon activity with the kiddos on a cold and rainy day. The easiest part is cooking the pasta. I suggest taking the time to make it in large batches and freeze. Then on that afternoon or evening when you’re craving pasta, 10 minutes away from an awesome meal… it’s quicker to cook than dried! Now that’s fast food.😊

Taster’s Perspective

Fresh pasta, specifically made with ricotta cheese, is so different from dried, commercial versions. It tends to be thicker, chewier, and has a more substantial bite. The ricotta cheese is a nice addition that adds to the chewiness; however, the cheese flavor is mostly undetectable. Thus, we find the cheese more of a texture than flavor enhancer. Honestly, when it comes to sauces, I think the less is more. Homemade pasta should shine and not be hidden. The sauce should be the decoration to add color and enrich the overall pasta flavor profile. Why not keep it simple by adding a serving of pasta (or two 😉) to a bowl, swirl on some olive oil, and top with freshly grated parmesan or pecorino cheese?

Check out my YouTube video on making Orecchiette and Cavatelli pasta. “2-Ingredient Ricotta Cheese & Flour Orecchiette & Cavatelli Pasta: How to make the Shapes & Ridges!”

Print Recipe

2-Ingredient Ricotta Cheese and Flour Pasta for Orecchiette and Cavatelli

Semolina flour and ricotta cheese are common ingredients in two very common pasta shapes, the orecchiette meaning “little ears” and cavatelli meaning “little hollows” resembling the shape of small hot dog buns. This recipe is simple and doesn't require any special tools.
Prep Time1 hour
Cook Time10 minutes
Total Time1 hour 10 minutes
Course: Main Course, Side Dish
Cuisine: Italian
Keyword: 2-ingredient pasta, italian pasta, semolina flour and ricotta cheese, orecchiette pasta, cavatelli pasta, how to make ridges
Servings: 2 servings (½ pound)
Author: Summer

Ingredients

  • 200 g (1⅔ cups) durum wheat semolina flour
  • 267 g (1 cup+1 tbsp) ricotta cheese

Instructions

For making orecchiette and cavatelli pasta:

  • On a work surface or in a large bowl, measure out the semolina flour. Make a well in the center of the flour.
  • Measure out the ricotta cheese (stir well). Scoop the ricotta in the well of the flour. Use your fingers (or spoon if using a bowl) to fold the flour over onto the cheese and mix to combine both flour and cheese. Continue mixing until the ricotta cheese is mixed with the flour and a shaggy dough has formed.
  • Knead for about 10 minutes until the dough reaches a tacky smooth ball adding flour or water (or more ricotta cheese), 1 tablespoon at a time, as needed.
  • Cover the dough with a towel or plastic wrap and let it rest for 20 minutes.
  • Line a baking sheet with parchment paper and dust them with semolina or other flour.
  • Lightly flour the work surface under the dough. At this point, you can roll out the dough to the shape you want for making different pasta shapes.
  • Shape the dough into a disk. Divide the disk into quarters so you have four dough pieces. Place three of the four dough pieces on a plate and cover. Leave the remaining one on the work surface.

For shaping orecchiette (small ear shapes):

  • Place a medium-sized bowl near the work surface and add 1-2 tablespoons of regular flour.
  • Roll the remaining dough piece on the work surface into a rope that's a ½ inch thick.
    TIP: If the rope becomes too long for the surface on which you are rolling, cut the rope in half. Set one half aside and continue rolling the other until the appropriate diameter is met. Cut the rope in half again if necessary.
  • Use a knife or bench scraper to cut the rope into ½-inch pieces so each small piece is a ½-inch square.
  • Place a dough piece in the palm of your secondary hand or on the work surface. With the thumb on your dominate hand, press down in the center and pull gently towards you flattening out the dough and curling it over your thumb to resemble a small ear-like shape.
    TIPS: If you need a more substantial curl, lift the flattened piece from your palm and curl it over your thumb to form the ear-like shape. If the ears are sticking to your thumb, hand, or work surface as you shape them, toss the dough squares in a little flour before shaping them.
  • Toss the orecchiette in the bowl with flour to help dry them out and prevent them from sticking. Continue making the ear shapes. Once you have a few ears in the floured bowl, lift a handful out of the flour. Shake off excess flour and place the ears uncovered on the floured baking sheet. Repeat with the remaining dough making as many ears as desired.
    TIP: Use your index finger on the same hand to flick off the shaped orecchiette.

For shaping cavatelli (small hot dog bun shapes):

  • Place a medium-sized bowl near the work surface and add 1-2 tablespoons of regular flour.
  • Roll the remaining dough piece on the work surface into a rope that's a ½ inch thick.
    TIP: If the rope becomes too long for the surface on which you are rolling, cut the rope in half. Set one half aside and continue rolling the other until the appropriate diameter is met. Cut the rope in half again if necessary.
  • Use a knife or bench cutter to cut the rope into ¾-inch pieces. Each small piece should be a ¾ of an inch wide (a little longer than the orecchiette).
  • Place the cavatelli on the work surface with the ends facing your left and right (horizontally to you). Using both the index and middle fingers, place them in the middle of each cavatelli and press down towards you. The dough should curl up over both fingers now resembling a little hot dog bun.
    TIPS: If the cavatelli sticks to your fingers or work surface as you shape them, toss the dough rectangles in a little flour before shaping them. Use your thumb on the same hand to flick off the shaped cavatelli.
  • Toss the cavatelli in the bowl with flour to help dry them out and prevent them from sticking. Continue making the mini hot dog bun shapes. Once you have a few buns in the floured bowl, lift a handful out of the flour (or use a sieve). Shake off excess flour and place the ears uncovered on the floured baking sheet. Repeat with the remaining dough making as many hot dog buns as desired.

For adding ridges to the cavatelli:

  • Place a fork with the tines facing down towards you on the work surface. Place one piece of the rectangle dough perpendicular to the fork tines at the top of the fork tines. Use the same two fingers and press down in the center of the dough while rolling the dough down the fork tines towards you. This motion creates both the curl and ridges concurrently. You can alternate between shaping the buns on the work surface and on the fork for two texture variations.
    TIP: If you have a gnocchi board follow the same directions but treat the gnocchi board ridges like the fork tines.

Video

Notes

Serving Suggestions:
Once cooked, you can serve either pasta with any preferred pasta sauce. The orecchiette traditional sauce is a ragu made with meat, vegetables, and sometimes tomatoes or another sauce with vegetables like broccoli or mini meatballs. The cavatelli traditional sauce is a simple tomato sauce with broccoli or garlic, broccolini, and tomatoes.
Storing Suggestions:
The pasta can be cooked immediately. However, if not, place the baking sheet with pasta in the fridge for up to 2 days. For longer storage, freeze the pasta on the baking pan until frozen. Then, transfer the pasta in a sealed bag or container and freeze for up to 3 months.
Cooking Directions:
Regardless of how the pasta is stored, it’s cooked the same way. Bring a large pot of 4 quarts of water to a boil. Add about 1 tablespoon of salt; the water should taste like the ocean (salinity of the sea). Add the pasta and reduce the heat to a simmer. Once the pasta rises to the surface, set the timer, and cook for 2 minutes. Taste a noodle to check for doneness. It should be “al dente” meaning “to the tooth” and should be fully cooked but firm to the bite. If a dense white spot remains in the center of the pasta, it needs to cook another 20-30 seconds. Once the pasta is done, drain, and serve it immediately with your preferred sauce.

You might be interested in these other Italian recipes.

2-Ingredient Fresh Southern Italian Pasta (Busiate, Fettucine, Tagliatelle, & Pappardelle)

Italian Herb Seasoning

Rosemary Focaccia Flatbread

Italian Savoiardi Ladyfinger Cookies

Italian Gluten-Free Savoiardi Ladyfinger Cookies

Strawberry Tiramisu Dessert

Italian Panettone Christmas Bread

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!

2-Ingredient Fresh Southern Italian Pasta 🍝& Shapes!

Fresh Italian Pasta: top: busiate / center left to right: tagliatelle & pappardelle / bottom left to right: thin strips & fettuccine
Fresh Italian Pasta: top: busiate / center left to right: tagliatelle & pappardelle / bottom left to right: thin strips & fettuccine

Buongiorno! Fresh homemade Italian pasta is quite the treat and a bit different from dried, commercial versions. The far southern regions of Italy, particularly Calabria and Sicily, make pasta using only two ingredients, semolina flour and water. That’s really all you need to make a satisfying, traditional Italian pasta. Why not create a variety of shapes with such a simple recipe?

Different Types of Noodles

There are hundreds of different pasta shapes with their own special sauces throughout the different regions and towns in Italy. This post focuses on southern Italy making the traditional busiate which is a thin, tube, helical-like coiled shaped noodle; it is an authentic shape found in the Italian regions of Calabria and Sicily. I also demonstrate and explain how to make various thicknesses of thin, long pasta like fettucine, tagliatelle, and pappardelle. Once you get the basics of making a tube-shaped pasta and a flat pasta, you can pretty much make whatever shape and thickness you want. Let’s get to it! Andiamo!

How Much Pasta Should I Make?

There’s a pretty good rule of thumb on how much pasta to make per person. If you know how many people you are feeding, you can determine the amount of pasta to make. The recipe in this post makes a total of a ½ pound of pasta which generally feeds two people; double the recipe to feed four people. Keep this ratio in mind to feed one person, 100 grams of flour to 50 milliliters of water. Once you know that ratio, you can make 1 serving or 50 servings.

Southern Italian Pasta Ingredients

Durum Wheat Flour Versus Regular Wheat Flour

Durum wheat is the traditional wheat used in Italy for making pastas and couscous. It’s a different species from regular wheat grown for making bread. Durum wheat is planted in the spring and harvested in the fall making it a spring wheat flour; it’s best grown in warmer climates like in the Mediterranean. It is a hard, high protein, rather high gluten, coarse wheat flour. Once ground down into the coarse flour, it’s called semolina flour. Durum wheat has a slightly different genetic make-up than regular flour as it lacks the D genome allowing it to stretch more easily. However, it’s not great for making bread as it doesn’t have the elasticity needed. Many recipes will use a combination of semolina flour and all-purpose flour for a softer noodle; however, semolina is all you need for a traditional Italian pasta.

Where Can You Find Durum Wheat?

Bob's Red Mill Semolina Flour
Bob’s Red Mill Semolina Flour
durum wheat ground into semolina flour
durum wheat ground into semolina flour

Durum Wheat Semolina Flour is available in most American grocery stores and online through Amazon. Bob’s Red Mill, an American grain company, is one of several that produces durum wheat, and it is usually not difficult to find. Usually, it’s located in the specialty flour section where you can also find special grains and starches in a local grocery store.

Why Not Use Eggs? Many Pastas Contain Eggs…

Pasta varies quite a bit between northern and southern Italy based on ingredient availability decades to centuries ago. In northern Italy, eggs or egg yolks are traditionally added to pasta as they are the liquid in pasta dough. In fact, you may only have semolina flour and eggs for a northern Italian pasta recipe. This was in large part due to how easy it was to keep and maintain chickens in cooler climates. Eggs were in abundance. Common egg pastas are ravioli and fettuccine.

However, in the warmer south, chickens were harder to keep and maintain, making eggs scarce and a luxury. That’s why traditional pasta in southern Italy does not contain eggs. In fact, southern Italian pasta traditionally only includes semolina flour and water. It’s affordable and very simple. For those who have an egg allergy or intolerance, southern Italian pasta recipes are ideal and can be used to make any desired shape. Common egg-free pastas are busiate and spaghetti.

Make the Pasta Dough

Mix Semolina Flour and Water

On a work surface (or in a large bowl), measure out 200 grams (1⅔ cup) durum wheat semolina flour. Make a well in the center of the flour. Measure out 100 milliliters (~½ cup) very warm tap water (100˚F /38˚C). Slowly pour the water in the well of the flour and stir with your fingers (or a spoon if using a bowl) as you pour to moisten the flour. Add enough liquid while stirring until a shaggy dough begins to form. The flour is gritty and grainy, but it will smooth out over the kneading time.

TIP: Making a well in the center of the flour, particularly when mixing on a flat surface, will prevent the liquid from oozing out.

1. semolina flour & water are the only ingredients
1. semolina flour & water are the only ingredients
4. gradually pour water in well
4. gradually pour water in well
2. 200 g (1⅔ cup) durum wheat semolina flour
2. 200 g (1⅔ cup) durum wheat semolina flour
5. begin mixing as you pour
5. begin mixing as you pour
3. make a well in center
3. make a well in center
6. pour water & mix in stages
6. pour water & mix in stages

Knead the Dough

Knead the dough for about 10 minutes until the dough reaches a tacky smooth ball adding regular or semolina flour or water, 1 tablespoon at a time, as needed. Yes, knead the dough like you would regular bread dough. The dough will become soft and pliable; the grittiness will disappear.

TIP: Notice there isn’t any salt in the dough. You certainly could add salt, but you’re going to add plenty of salt to the water when cooking the pasta. The pasta will absorb the salt as it cooks, so I find that salt is not needed in the dough.

1. begin kneading
1. begin kneading
4. flour is smoothing out; tacky but not sticky
4. flour is smoothing out; tacky but not sticky
2. all water has been added, shaggy dough
2. all water has been added, shaggy, grainy dough
5. dough is becoming soft
5. dough is becoming soft
3. dough is coming together
3. dough is coming together

Cover Dough & Rest

Cover the dough with a towel or plastic wrap and let it rest for 20 minutes.

1. kneading has completed; dough is soft & pliable
1. kneading has completed; dough is soft & pliable
2. time to rest for 20 minutes
2. time to rest for 20 minutes
3. cover dough during resting
3. cover dough during resting

Prepare Baking Pan(s)

Line 1- 2 baking sheets with parchment. Dust the paper with semolina or other flour.

TIP: Parchment paper is not needed; however, it makes transferring the pasta much easier.

1. set aside 1-2 pans
1. set aside 1-2 pans
2. add parchment paper for easy pasta removal
2. add parchment paper for easy pasta removal
3. dust w/ semolina flour
3. dust w/ semolina flour

Prepare the Work Surface for Shaping

Lightly flour the work surface under the dough. Regular all-purpose flour is fine to use as it’s cheaper than semolina flour. Shape the dough into a disk. At this point, you can roll out the dough to the shape you want for making different pasta noodles.

shape dough into a disk
shape dough into a disk

How to Make Long, Flat Noodles…

Divide the dough disk in half. Place one half on a lightly floured work surface and cover the other. Use a rolling pin to roll the dough flat keeping the work surface floured. The dough should be thin enough to see through it. For this size dough, it should be rolled to a 14-x18- inch rectangle.

TIP: If using a pasta attachment on a pasta machine, flatten dough as described in your machine directions.

1. divide dough in half
1. divide dough in half
3. use rolling pin to flatten other half
3. use rolling pin to flatten other half
2. place 1 half aside & cover
2. place 1 half aside & cover
4. dough is 14 x 18 inches wide
4. dough is 14 x 18 inches wide

Cut Dough into Desired Strips

Simple Thin Strips

Ensure the dough against the work surface is well floured. Use a pizza cutter or knife and cut out long strips (the length of the long side of the rectangle) as thin or as wide as you would like. You can cut as thin as an ⅛-inch-wide strip for a flat-like spaghetti size. As you cut out the strips, place them on the floured baking sheet. You can mound the strips of the same size in a nest or lay them flat if you want to cook them flat.

TIPS: This is your pasta, don’t worry so much about measurements; cut to the width of what you want to eat. For a “prettier” rectangle, trim off (square off) the edges to eliminate odd-shaped pasta for the first cut.

1. use a pizza cutter or knife to cut strips; cutting very thin strips
1. use a pizza cutter or knife to cut strips; cutting very thin strips
2. a mound of very thin strips
2. a mound of very thin strips

Fettuccine, Tagliatelle, and Pappardelle Sizes

If you want fettucine, cut out strips about a ¼ inch wide. Homemade pasta should look rustic, so width guesses are acceptable. 😊 Mound 6-7 strips of the same width pasta into a nest on the prepared baking sheet. For tagliatelle width pasta, cut strips about a ½ inch wide. For pappardelle width pasta, cut strips about an 1 inch wide. You can vary your sizes, making them thinner or wider depending on your preference.

TIP: Of course, you will likely select only one pasta width for an entire pasta dish meal. If I were making one pasta dish with one sauce, I would make my pasta with all the same shape and size.

1. cutting fettuccine into ¼ inch wide strips
1. cutting fettuccine into ¼-inch-wide strips
4. tagliatelle nests
2. fettuccine nests
2. fettuccine nests
5. cutting pappardelle into 1 inch wide strips
5. cutting pappardelle into 1-inch-wide strips
3. cutting tagliatelle into ½ inch wide strips
3. cutting tagliatelle into ½-inch-wide strips
6. pappardelle nests
6. pappardelle nests

Repeat with Remaining Dough

Then, repeat with any remaining dough following your preferred pasta size and shape.

top left to right: pappardelle & tagliatelle; bottom left to right: very thin strips & fettuccine
top left to right: pappardelle & tagliatelle; bottom left to right: very thin strips & fettuccine

How to Make Busiate (Mini Tube-Like Helical Noodles)…

busiate
busiate

Divide the dough disk into quarters. Place all but one dough piece on a plate and cover with a towel.

Place a medium-sized bowl near the work surface. Add 1-2 tablespoons of regular flour to the bowl for dredging the pasta to prevent sticking. This may not be traditional, but I have found it helpful to prevent the individual busiate from sticking together and from sticking to the coiled device. You can eliminate this step.

1. place 1-2 tbsp of flour in small bowl (optional)
1. place 1-2 tbsp of flour in small bowl (optional)
2. divide dough into quarters & place 1 on work surface
2. divide dough into quarters & place 1 on work surface

Shape Busiate

Roll into Ropes

Wipe off the work surface to remove any flour. The smooth work surface will provide the friction needed to manipulate the dough. Roll one of the dough pieces into a rope about ⅛ to ¼ inch thick.

TIP: If the rope becomes too long for the surface you are rolling on, cut the rope in half. Set one half aside and continue rolling the other until the appropriate diameter is met. You may need to cut the rope in half again.

1. roll dough into a rope
1. roll dough into a rope
3. cutting again...
3. cutting again…
2. cut rope as needed as it gets too long for work surface
2. cut rope as needed as it gets too long for work surface
4. rope has reached desired ⅛ to ¼ inch thick
4. rope has reached desired ⅛ to ¼ inch thick

Cut Ropes into 6-Inch-Long Pieces

Cut the rope into 6-inch-long pieces. Toss the mini ropes in the bowl with flour to help dry them out and prevent them from sticking to each other and on the skewer.

TIP: If you want a long, tube-shaped pasta like spaghetti, cut the ropes into 12-inch-long pieces and place them on the baking sheet to cook when ready.

1. cut long rope into 6-inch pieces
1. cut long rope into 6-inch pieces
2. use a 6-inch piece to measure others
2. use a 6-inch piece to measure others
3. toss small ropes into flour
3. toss small ropes into flour

Shape the Mini Tubes into Coils

Take a long wooden dowel, skewer, ice pick, or skinny straw. Take one of the floured mini ropes. Place one end of the dough on the skewer. Use the thumb or index finger on the hand holding the skewer to hold the dough in place on the skewer. Roll the dough at a 45-degree angle in a single layer down the skewer to create a spiral. Gently slide the dough off the skewer without mashing the dough. You can rotate the skewer in the opposite direction to help release the dough. Place each busiate on the floured baking sheet.

ice pick, skewer, wooden dowel, etc.
ice pick, skewer, wooden dowel, etc.
1. hold end of rope w/ a finger
1. hold end of rope w/ a finger
3. coil down to end
3. coil down to end
5. busiate created!
5. busiate created!
2. coil rope down device at 45 degree angle
2. coil rope down device at 45-degree angle
4. gently move the coils together
4. gently slide the coils together
1. gently slide device out from coil
1. gently slide device out from coil
3. place busiate on prepared pan
3. place busiate on prepared pan
2. busiate ready for pan
2. busiate ready for pan

Repeat with Remaining Dough

Then, repeat with the remaining dough making as many busiate as desired.

all pastas presented
all pastas presented

Serving Fresh Italian Pasta

Trapanese Pesto
Trapanese Pesto

The traditional sauce served with busiate is Trapanese pesto (from western Sicily). It’s a pesto pasta sauce made from almonds instead of pine nuts like regular pesto. It also consists of garlic, tomatoes, and basil. Sometimes seafood is added to the pasta after the sauce has been prepared. But of course, with any of these pastas, serve them with whatever sauce you want or have.

Storing Fresh Italian Pasta

While the pasta can be cooked immediately, if not, place the pan(s) of pasta in the fridge for up to 2 days. For longer storage, freeze the pasta on the pan(s) until frozen. Then, transfer the pasta all together in a sealed bag or container and freeze for up to 3 months.

Cooking Fresh or Frozen Italian Pasta

Regardless of how the pasta is stored, it’s cooked the same way. Bring a large pot of 4 quarts of water to a boil. Add about 1 tablespoon of salt, enough that the water has a salty taste like the ocean (salinity of the sea). Add the pasta and reduce the heat to a simmer. Once the pasta rises to the surface, set the timer and cook for 2 minutes. Taste a noodle to check for doneness. It should be “al dente” meaning “to the tooth” and should have small bite to the pasta. If a dense white spot is in the center of the pasta, it needs to cook another 20-30 seconds. Once the pasta is done, drain, and serve it immediately with your preferred sauce.

Fresh Southern Italian Pasta Final Thoughts

Making homemade fresh pasta is really a treat. The work isn’t easy, but the final product is something altogether different from a dried, commercial version. I love using simple, clean ingredients and making the exact shapes I want. You can make many servings at once and freeze them until you’re ready to make a quick meal. There is pride in creating such a simple dish to put on the table. If you go the extra mile to make your own sauce… heaven on a plate.

Baker’s Perspective

Making pasta feels like going back in time when food was simple, and ingredients were few. You can’t “mess” up making pasta; you only need energy to knead and shape the dough. Making busiate is a bit more involved with the steps of rolling, cutting, and coiling. However, it’s fun to make it once in a while. Making simple strips of flat pasta goes very quickly once the dough is rolled flat. I find these flat pasta noodles the easiest to make. Buying dried pasta is obviously easier, but if you get a weekend or a little block of time where you just want to make your own, I highly encourage it. I still buy dried pasta, but homemade elevates the meal and making it is a treat.

Taster’s Perspective

If you’ve never tasted homemade pasta… hmm… it’s quite the experience. It doesn’t taste like dried, commercial brands. I find it a heartier version that holds up well to any sauce (no delicate noodles here). The pasta itself doesn’t have “flavor” per say; however, it’s the texture that I find appealing. I believe homemade pasta is where you truly understand the expression of “al dente”; each noodle has heft and is substantial even in a simple bite. We love homemade pasta. I make it whenever I can find the time and freeze it for a quick meal.

Check out my YouTube video on making this fresh Italian pasta. “2-Ingredient Fresh Southern Italian Pasta: Try These Varieties of Long, Flat Shapes and Busiate”

Print Recipe

2-Ingredient Fresh Southern Italian Pasta

Semolina flour and water are all that's necessary to make a southern Italian pasta. While there are many shapes of pasta throughout Italy, this recipe explains how to roll and shape common flat, strip pasta like fettuccine, tagliatelle, and pappardelle along with the traditional coiled busiate. This recipe makes a ½ pound of pasta enough for 2 people; double the recipe for a full pound to feed 4 people.
Prep Time1 hour
Cook Time10 minutes
Total Time1 hour 10 minutes
Course: Main Course, Side Dish
Cuisine: Italian
Keyword: 2-ingredient pasta, Italian pasta, semolina flour and water, busiate, flat pasta, simple pasta
Servings: 2 servings (½ pound)
Author: Summer

Ingredients

  • 200 g (1⅔ cup) durum wheat semolina flour
  • 100 ml (~½ cup) warm tap water ~100˚F / 38˚C

Instructions

For making all pasta shapes:

  • On a work surface or in a large bowl, measure out the semolina flour. Make a well in the center of the flour.
    TIP: A well in the center helps to prevent liquid from oozing out during mixing.
  • Measure the water. Slowly pour the water in the well of the flour and stir with your fingers as you pour to moisten the flour. Add enough liquid while stirring until a shaggy dough begins to form.
  • Knead for about 10 minutes until the dough reaches a tacky smooth ball adding regular or semolina flour or water, 1 tablespoon at a time, as needed.
  • Cover the dough with a towel or plastic wrap and let it rest for 20 minutes.
  • Line 1-2 baking sheets with parchment paper and dust with semolina or other flour.
    TIP: You can simply flour the pans without paper, but the paper helps to manipulate the pasta in and out of the pans.
  • Lightly flour the work surface under the dough. Shape the dough into a disk. At this point, you can roll out the dough to the shape you want for making different pasta shapes including using a pasta machine if available.

For making long, flat noodles (like fettuccine, tagliatelle, & pappardelle):

  • Divide the dough disk in half. Place one half on a lightly floured work surface and cover the other. Use a rolling pin to roll the dough flat keeping the work surface floured. The dough should be thin enough to see through it. For this amount of dough, roll it into a ~14-x18- inch rectangle.
    TIP: If using a pasta attachment, flatten as described.
  • Use a pizza cutter or knife to cut out long strips that are the full length of the dough. Make them as thin or as wide as desired. For fettuccine, cut out strips ¼ inch wide. For tagliatelle, cut out strips ½ inch wide. For pappardelle, cut out strips 1 inch wide. As you cut out the strips, place them on the floured baking sheet. You can mound the strips of the same size in a nest or lay them flat.
    TIP: If cutting by hand, don’t worry too much about traditional measurements, cut to the width of what you like to eat. Maybe you prefer a pappardelle that's 2 inches wide. 😊
  • Repeat with the remaining dough making as many flat strips as desired.

For making busiate (long, helical shape or mini spiraled spaghetti):

  • Divide the dough disk into quarters. Place three of the four dough pieces on a plate and cover.
  • Set a medium-sized bowl near the work surface and add 1-2 tablespoons of regular flour.
  • Roll the remaining dough piece into a rope about ⅛ to ¼ inch thick.
    TIP: If the rope is becoming too long for the surface you are rolling on, cut the rope in half. Set one half aside and continue rolling the other until the appropriate diameter is met.
  • Cut the rope into 6-inch-long pieces. Toss the mini ropes in the bowl with flour,
    TIP: Mixing the ropes with flour helps to dry them out and prevent them from sticking to each other and on the skewer.
  • Take a long wooden dowel, skewer, ice pick, or skinny straw. Take 1 of the floured mini ropes. Place one end of the dough on the skewer. Use the thumb or index finger on the hand holding the skewer to hold the dough in place on the skewer. Roll the dough at a 45-degree angle in a single layer down the skewer to create a spiral. Gently slide the dough off the skewer without mashing the dough. You can rotate the skewer in the opposite direction to help release the dough. Place each busiate on the floured baking sheet.
  • Repeat with the remaining dough making as many noodles as desired.

Video

Notes

Serving:
Use any preferred pasta sauce. A traditional sauce for the coiled-shaped busiate is trapanese pesto (from western Sicily). It’s a tomato-based pasta sauce made from ground almonds, garlic, and basil.
Storage:
Place pan(s) with the pasta in the fridge for up to 2 days or freeze the pasta on the pan(s) until frozen (a couple of hours). Once frozen, transfer the pasta all together in a sealed bag or container and freeze for up to 3 months.
Cooking:
Bring a large pot of 4 qts of water to a boil. Add about 1 tbsp of salt, enough that the water has a salty taste like the ocean (salinity of the sea). Add the pasta and reduce heat to a simmer. Once the pasta rises to the surface, cook 2 minutes. Taste to check for doneness “al dente” meaning “to the tooth” and should have a small dense bite in the center. If a dense white spot is in the center of the pasta, it needs to cook another 20-30 seconds. Once done, drain and serve immediately with your preferred sauce.

You might be interested in these other Italian recipes.

Italian Herb Seasoning

Rosemary Focaccia Flatbread

Roasted Garlic White Bean Hummus

Italian Savoiardi Ladyfinger Cookies

Italian Gluten-Free Savoiardi Ladyfinger Cookies

Strawberry Tiramisu Dessert

Italian Panettone Christmas Bread

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!

Brown Butter Streusel Topped Banana Nut Butter Bread: Egg Free & Flavor Filled

Brown Butter Streusel Topped Banana Nut Butter Bread
Brown Butter Streusel Topped Banana Nut Butter Bread

Are you tired of the same old run-of-the-mill banana bread to use up those ripe bananas? This recipe for Brown Butter Streusel Topped Banana Nut Butter Bread just might be the change you need. In fact, you can totally change up those traditional recipes to include Nutella swirls, toffee chips, or other chopped fresh or dried fruit. If you’re looking for a change, why not try one of our favorite versions using brown butter for a toffee flavor, nut butter for richness and tenderness, and a streusel topping for texture and added flavor depth?

A Slightly Different Banana Bread Recipe

This banana bread recipe is a little different than most because it doesn’t include eggs. It does have nut butter in the batter and is topped with a nut butter streusel. Oh! And don’t forget the brown butter! You can make this recipe dairy free by using plant-based butter for both the brown butter and streusel topping. Let’s check out my recipe for Brown Butter Streusel Topped Banana Nut Butter Bread. Be sure to check out my troubleshooting tips at the end of this post if you find you have quick bread baking issues like a sinking center. 😉

Brown Butter Streusel Topped Banana Nut Butter Bread Ingredients

The ingredients are pretty simple and found in most pantries and fridges. You’ll need butter (regular or plant-based), very ripe bananas (2-3 medium/large), nut butter (like peanut butter or almond butter), vanilla, granulated sugar, brown sugar, all-purpose flour, baking soda, and salt. That’s it!

butter, very ripe bananas (2-3 medium/large), nut butter, vanilla, granulated sugar, brown sugar, all-purpose flour, baking soda, and salt
butter, very ripe bananas (2-3 medium/large), nut butter, vanilla, granulated sugar, brown sugar, all-purpose flour, baking soda, and salt

Make the Streusel Topping

In a small bowl, combine the flour and brown sugar. Add 30 grams (¼ cup) of all-purpose flour. Then add 48 grams (¼ cup packed) brown sugar. Whisk or stir until both ingredients are combined.

1. 30 g (¼ cup) all-purpose flour
1. 30 g (¼ cup) all-purpose flour
2. 48 g (¼ cup packed) brown sugar
2. 48 g (¼ cup packed) brown sugar
3. whisk until combined
3. whisk until combined

Now add the creamy ingredients. Place 29 grams (⅛ cup or 2 tablespoons) of cold diced butter on top of the flour mixture. You can use either regular butter or plant-based butter for a dairy-free/vegan bread. Add 24 grams (1½ tbsp) of nut butter. I use peanut butter because that’s what I have on hand, but you could use another nut butter like almond or seed butter if there’s a nut allergy.

1. 29 g (⅛ cup / 2 tbsp) butter, diced and cold
1. 29 g (⅛ cup / 2 tbsp) butter, diced and cold
2. 24 g (1½ tbsp) nut butter
2. 24 g (1½ tbsp) nut butter
3. all ingredients together
3. all ingredients together

Cut in both butters. I prefer to use a pastry cutter, but you can use forks or knives. I have used a food processor, but it doesn’t work as well for me because it’s too easy to overmix leaving a large mass. Simply combine just until the mixture resembles small peas or individual small chunks. Then, set the mixture aside until you’re ready to top the batter.

1. using pastry cutter to cut in butters with the flour mixture
1. using pastry cutter to cut in butters with the flour mixture
2. cut in butters until the mixture resembles small peas or chunks
2. cut in butters until the mixture resembles small peas or chunks

Brown the Butter

What is Brown Butter?

Adding brown butter to banana bread adds an extra special flavor and depth. To make brown butter for any recipe, you simply heat butter on low until it melts and comes to a simmer. The simmering butter sizzles meaning water is bubbling and popping allowing the water to evaporate. Once the water evaporates, the butter stops sizzling and the remaining solids, which are proteins and fat, continue to cook. After a few minutes, those solids turn brown leaving a toffee-like, nutty smell resembling dark brown sugar in color. Browning butter enhances the sweetness and nuttiness of banana bread, but it makes a great addition to a variety of quick breads, cookies, muffins, and even savory dishes like mashed potatoes and roasted vegetables.

Brown Butter Steps

Melt the Butter

In a small-medium saucepan, add 57 grams (4 tablespoons or ½ stick) chunked butter. You can use either regular butter or plant-based butter; the results should be the same. Cutting the butter into chunks helps to melt the butter more quickly as there’s less mass to melt. Place the saucepan on the stove and turn the burner on low heat. Maintain that low heat level to prevent splatters and burned butter.

TIP: A light color saucepan (like stainless steel) is best as it allows you to see the proteins brown more clearly as they cook, helping to prevent burning.

1. 57 g (4 tbsp / ½ stick) butter, in large chunks
1. 57 g (4 tbsp / ½ stick) butter, in large chunks
2. small chunks of or room temperature butter allows for quicker melting
2. small chunks of or room temperature butter allows for quicker melting
3. butter is melted
3. butter is melted

Butter Sizzles & Water Evaporates

As the butter heats, it melts and begins to sizzle meaning that water is evaporating. You want all of the water to evaporate, so keep cooking the butter until the sizzling stops. If the butter splatters, the heat may be too high; if not, you can place a lid ajar on the saucepan. Leave space for water to evaporate in the air from the saucepan.

1. butter is sizzling as water evaporates
1. butter is sizzling as water evaporates
2. if butter splatters, you can place a lid ajar
2. if butter splatters, you can place a lid ajar
3. butter will foam as particles brown
3. butter will foam as particles brown

Particles Turn Brown

During this time, you’ll start to notice small particles form and sit on the bottom of the pan. These particles are butter proteins and will turn brown as they cook. Occasionally, you can move the saucepan back and forth to move the butter around preventing the brown bits from sticking to the bottom or use a spatula to scrape the bottom of the pan. Keep an eye on the butter so it doesn’t burn. If it does, you’ll likely want to throw it out and start over; however, upon doing this on one occasion, but husband used the “burned” butter on toast and said it was just fine. “To each his own.”

butter bits are turning brown; you can scrape the bottom to release any that stick
butter bits are turning brown; you can scrape the bottom to release any that stick

The butter is ready when the sizzling stops, the butter has a nutty, caramel, or toffee scent, and the butter bits are dark brown in color like dark brown sugar. Remove the saucepan from the heat and set it aside for a few minutes allowing the butter to cool slightly.

brown butter achieved!
brown butter achieved!

Make the Batter

Preheat Oven & Prepare Baking Dish

Preheat the oven to 325°F (163˚C), if using a glass baking dish, or 350˚F (177˚C), if using a metal baking dish. Glass conducts heat more slowly than metal, but it retains heat for longer causing overbrowning or even burning on the sides and bottoms. That’s why the baking temperature for glassware is little lower than metal.

Grease a 9- x 5- inch loaf pan (8.5 x 4.5 works, too). Place a sheet of parchment paper in the pan. Use a pair of scissors to cut down the parchment corners to where it meets the pan. Overlap the flaps so the paper sits flush to the pan. If the flaps are in the way, simply trim them so they sit flush against the edges or pan. If you’re used to making banana bread without using parchment paper, follow your normal routine as this banana bread should remove as your banana bread normally does.

TIP: Cutting the corners of the parchment paper allows for a smooth, flush liner eliminating potential creases in the bread. Leave the tops overhanging to grab for lifting out the baked bread and to prevent the streusel topping from falling off onto the oven floor.

1. grease loaf pan
1. grease loaf pan
2. add parchment paper for easy removal
2. add parchment paper for easy removal
3. cut corners of paper down to pan so paper sits flush
3. cut corners of paper down to pan so paper sits flush
4. paper sits flush against pan walls with grease
4. paper sits flush against pan walls with grease

Mash Bananas, Add Wet Ingredients & Sugar

Combine the wet ingredients and sugars. To a large bowl, add 375-400 grams (2 cups or 2-3 medium to large) ripe to very ripe bananas. Use a fork to mash them. Add 120 grams (½ cup) of preferred nut butter; I use the same nut butter that I use in the streusel. Add 1 tsp vanilla and stir until all the ingredients are combined.

TIP: If your ripe bananas are ready for banana bread and you’re not, simply place them in the fridge until you’re ready or for a week or so. The skins will turn very brown like in the image below, but they will still be okay to use in banana bread. Don’t throw them out!

1. use ripe bananas
1. use ripe bananas
4. 120 g (½ cup) nut butter
4. 120 g (½ cup) nut butter
2. or use very ripe bananas (these were in the fridge so they oxidized making the skins overly brown)
2. or use very ripe bananas (these were in the fridge so they oxidized making the skins overly brown)
5. 1 tsp vanilla extract
5. 1 tsp vanilla extract
3. 375-400 g (2-3 medium/large) ripe bananas and mash
3. 375-400 g (2-3 medium/large) ripe bananas and mash
6. stir until combined
6. stir until combined

To the banana mixture, add 100 grams (½ cup) of granulated sugar. Then, add 96 grams (½ cup packed) of brown sugar. Stir until all the ingredients are combined.

Pour in the somewhat cooled brown butter. Stir again until all is mixed well.

1. 100 g (½ cup) granulated sugar
1. 100 g (½ cup) granulated sugar
4. pour in brown butter
4. pour in brown butter
2. 96 g (½ cup packed) brown sugar
2. 96 g (½ cup packed) brown sugar
5. stir until combined
5. stir until combined
3. stir until combined
3. stir until combined

Combine Dry Ingredients

Combine the remaining dry ingredients. In a separate bowl, add 240 grams (2 cups) of all-purpose flour; be sure to fluff, scoop, and level off the flour if using a measuring cup. Then, add 4 grams (1 teaspoon) of baking soda. Finally, add 2 grams (¼ teaspoon) of salt. Whisk to combine all of the dry ingredients.

1. 240 g (2 cups) all-purpose flour
1. 240 g (2 cups) all-purpose flour
2. 4 g (1 tsp) baking soda
2. 4 g (1 tsp) baking soda
3. 2 g (¼ tsp) salt
3. 2 g (¼ tsp) salt
4. whisk until combined
4. whisk until combined

Add Dry to Wet Ingredients

Add all the flour mixture to the wet ingredients. Stir with a spoon just until combined and no flour streaks remain.

TIP: Careful not to overmix. Overmixing activates the gluten in the flour that will cause a quick rise followed by sinking during baking.

Gently fold in optional mix-ins as desired such as chopped nuts, chocolate chips, or toffee chips.

1. pour flour mixture on top of wet mixture
2. stir or fold just until flour streaks disappear
2. stir or fold just until flour streaks disappear
3. fold in any mix-ins
3. fold in any mix-ins

Spoon Batter into Pan & Add Streusel Topping

As soon as the batter is mixed, spoon it evenly in the pan. Smooth out the top to avoid lumps; you’ll notice a small lump on the top of my bread in the image, because I didn’t smooth it out enough ☹. Distribute the streusel topping evening on top of the batter covering all edges and corners.

1. spoon batter into prepared pan
1. spoon batter into prepared pan
2. sprinkle streusel topping over the top
2. sprinkle streusel topping over the top
3. ready for the oven
3. ready for the oven

Baking Time!

Place the pan in the preheated oven. If using a metal baking dish, bake the bread for 1 hour to 1 hour and 10 minutes. If using a glass baking dish like me, bake for 1 hour and 15 minutes to 1 hour and 30 minutes. Regardless of the baking time, a toothpick inserted in the center should come out clean or the internal temperature should reach 200°F (93˚C).  

TIPS: If the bread begins to brown too quickly or it’s getting too dark near the end, place tented foil over the top for the remainder baking time. Glass baking pans hold heat more than metal so baking at a lower heat prevents the bottom and sides from overbrowning.

Brown Butter Banana Nut Butter Bread is Hot Out of the Oven

The bread is hot out of the oven! Allow the bread to cool in the pan for 10 minutes. Then, lift the overhanging parchment paper and place the loaf on a wire rack to cool for another 30 minutes or longer; you can let it cool overnight and eat it for breakfast the next morning.

1. bread is hot out of the oven; allow to cool in pan for 10 minutes
1. bread is hot out of the oven; allow to cool in pan for 10 minutes
2. lift up parchment paper edges to easily remove bread to cooling rack
2. lift up parchment paper edges to easily remove bread to cooling rack
3. remove from paper and cool for at least 30 minutes; very little crumbs left behind when using paper
3. remove from paper and cool for at least 30 minutes; very little crumbs left behind when using paper

Close Ups: Exterior & Interior of the Banana Nut Butter Bread

Let’s check it out! Notice the even browning all around. The streusel topping clearly adds visual texture to the overall look. It highlights the nut butter in the bread without being overpowering and adds a little crunch. Notice how easily the streusel stays on the bread, since it baked sturdily into the batter. The knife cuts through smoothly. The inside shows a smooth, evenly textured bread. The crumb’s tenderness is a result of the butter, bananas, and nut butter.

Streusel Topping
Streusel Topping
Side view with color contrast between streusel topping and bread
Side view with color contrast between streusel topping and bread
Close up showing even and consistent texture along with the small black swirls of banana fibers
Close up showing even and consistent texture along with the small black swirls of banana fibers
Slice of bread ready to serve with a pat of butter or jam like a peanut butter and banana sandwich with a smear of fruit
Slice of bread ready to serve with a pat of butter or jam like a peanut butter and banana sandwich with a smear of fruit
Brown Butter Streusel Topped Banana Nut Butter Bread
Brown Butter Streusel Topped Banana Nut Butter Bread

Storing Suggestions: Brown Butter Banana Nut Butter Bread

If not cutting the bread after it cools, wrap it tightly in plastic wrap or foil and allow it to sit at room temperature for up to 3 days. Cut the bread into slices and store it sealed in a container or plastic bag at room temperature for up to 3 days. For longer storage, place slices in a sealed container or freezer bag and in the freezer for up to 3 months. From frozen, remove as many slices as desired and heat in the microwave for about 45 seconds or until heated through.

Quick Bread Troubleshooting: The following solutions should work with any quick bread recipe.

I. If you have a sinking center:

4 main reasons-

1. Too much liquid to flour ratio or flour to liquid ratio:

Liquid can include bananas, oil/butter, eggs, and yogurt/milk. Weighing the ingredients is a much better option than using cup measurements since a simple 1-2 tablespoon of extra liquid or flour can result in a sinking center.

2. Overmixing the flour once added to the batter:

Once flour touches wet ingredients, it begins to develop its gluten. Overmixing quick bread batter causes gluten development too quickly. Once that overly mixed batter encounters heat, the batter rises quicker than it should thus it “falls” and sinks in the center during baking. For this reason, it’s best to prepare the streusel topping or other mix-ins along with mixing the dry ingredients together before making the batter. It’s important to limit the amount of time for gluten development once all the ingredients are combined.

3. Inactive, not enough, or too much leavening:

Acid is needed to activate the baking soda. In fact, bananas combined with brown sugar and other ingredients have enough acid to activate the baking soda. Thus, it’s not necessary to add vinegar or sour cream. However, many quick bread recipes call for baking soda along with baking powder, vinegar, sour cream or yogurt. If the bread sinks, there may be too much leavening and needs to be decreased. Conversely, if the bread is flat, there’s likely not enough acid to interact with the baking soda.

4. Not baking long enough:

A regular size loaf-pan quick bread (8.5- x 4.5- or 9- x 5- inch loaf pan) will likely take between 60 and 90 minutes to bake. Place a toothpick, dried spaghetti stick, or thermometer down in the center to check for doneness; the tester (toothpick or dried spaghetti) should be clean when removed. If using a thermometer, the temperature should read 200°F-205°F. If you find your bread is taking too long to bake, consider dividing up the batter between two loaf pans; the loaves will be small, but the bread will bake more quickly.

II. If the bread browns too much on the bottom:

1. A very dark or nearly burned bottom could be a result of the baking dish material. If baking in a glass pan, consider baking the bread at 325°F (163˚C) for 65-90 minutes. Glass pans may cause the bread bottom to brown too quickly if baked at 350°F (177˚C) or higher. While glass pans take longer to heat up than metal, they retain heat much longer which can cause overbrowning. Ovens vary, so gauge based on your experience and oven tendencies. It’s good to invest in an oven thermometer so you know the exact temperature at which your oven bakes, allowing you to adjust accordingly.

III. If the bread browns too much on top while baking:

1. A top browning too quickly may need attention. Check the coloring of the bread at 45 minutes. If the top is browning too much too quickly, place a piece of tented foil over the top for the remaining baking time. If adding the foil, simply lay it on top, there’s no need to “tighten” it down.

Brown Butter Streusel Topped Banana Nut Butter Bread Final Thoughts

I love the smell of my house when I make this bread. There’s a balanced smell of bananas, nut butter, and toffee along with the expected sweetened, baked bread scent… so divine. I love making this bread and Scott thoroughly enjoys eating it. We hope you give it a try and enjoy it as much as we do. Overall, this is a nice but different take on the traditional banana bread.

Baker’s Perspective

This is a simple quick bread; however, there are few extra steps that are totally worth the time to enhance a traditional banana bread’s flavor and richness. The streusel topping requires a little extra work to cut in the butter, but you could prepare the topping the day before and store it in the fridge. Browning the butter also takes a little time, an additional 10 minutes, but the nutty, caramel-y flavor works incredibly well with the bananas and nut butter. The rest of the recipe is pretty standard to a traditional banana bread. The key(s) to making this bread a success is/are limited stirring and time the flour interacts with the wet ingredients prior to baking along with the necessary baking time to prevent a sinking center.

Taster’s Perspective

The streusel topping is simply heavenly to eat highlighting the nut butter in the bread and adding a little crunch for texture. The brown butter adds a hint of nutty or toffee flavor to balance out the sweet bananas. The brown sugar adds a hint of molasses and adds depth combined with the brown butter. The nut butter clearly works well with the bananas (peanut butter and banana sandwiches, mind you). Altogether, while seemingly so, this bread is not complex; however, the variety of flavors meld together well to produce a well-balanced, tasty, and satisfying treat.

Check out my YouTube video on how to make this quick bread. “Brown Butter Streusel Topped Banana Nut Butter Bread: An Egg-Free, Flavor-Filled Sweet Treat”.

Print Recipe

Brown Butter Streusel Topped Banana Nut Butter Bread

Try this take on a traditional banana bread consisting of brown butter, nut butter, and streusel topping. It's egg free and can be dairy free. You can use a nut or seed butter. The brown butter adds a subtle toffee flavor while the streusel topping adds crunch and texture. Nut butter contributes to tenderness and balances out the banana flavoring.
Prep Time25 minutes
Cook Time1 hour
Total Time1 hour 25 minutes
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: banana bread, quick bread, brown butter bread, nut butter bread, peanut butter and banana bread
Servings: 8 slices
Author: Summer

Ingredients

Streusel Topping:

  • 30 g (¼ cup) all-purpose flour
  • 48 g (¼ cup packed) brown sugar
  • 29 g (⅛ cup / 2 tbsp) butter, diced and cold regular or plant based
  • 24 g (1½ tbsp) nut butter (peanut butter, almond butter, or seed butter) the same nut/seed butter used in the batter

Batter:

  • 57 g (4 tbsp / ½ stick) butter, in large chunks regular or plant based
  • 375-400 g (2 cups / 2-3 medium/large) very ripe bananas
  • 120 g (½ cup) nut butter (peanut butter, almond butter, or seed butter) the same nut/seed butter used in the streusel
  • 1 tsp vanilla extract
  • 100 g (½ cup) granulated sugar
  • 96 g (½ cup packed) brown sugar
  • 240 g (2 cups) all-purpose flour fluffed, scooped, & leveled off if using measuring cup
  • 4 g (1 tsp) baking soda
  • 2 g (¼ tsp) salt

Optional Mix-Ins:

  • ½-¾ cup chopped nuts pecans, walnuts, almonds, hazelnuts, peanuts, etc.
  • ½-¾ cup chocolate chips any preferred flavor
  • ½-¾ cup toffee chips

Instructions

Make the Streusel Topping (~5 minutes):

  • In a small bowl, add the flour and brown sugar. Whisk or stir until combined.
  • Add both the butter and nut butter. Cut in both ingredients using a pastry cutter, forks, or knives just until the mixture resembles small peas. Set the mixture aside.

Brown the Butter (5-8 minutes):

  • Place butter in a small-medium saucepan. Over a stove, heat on low heat. Allow the butter to melt, sizzle, and turn brown. Butter will sizzle as the water evaporates. The small proteins will begin to turn brown and look like brown bits sitting on the pan bottom. The butter is ready when the sizzling stops, the butter smells nutty/caramel-y/toffee, and the butter bits are a dark brown color (like dark brown sugar). Remove from heat and set aside to cool for a few minutes.
    TIPS: Cutting the butter in large chunks allows it to melt more quickly and evenly. Keep the temperature on low as the butter will splatter as it sizzles. To prevent a messy stove, use a tall-sided pot; you can also add a lid to the top left ajar until the butter stops sizzling. Keep an eye on the butter so it doesn’t burn. Once the butter stops sizzling, watch it carefully as it continues to brown. Remove it from the heat before it burns.

Make the Batter (~10 minutes):

  • Preheat oven to 325°F (163°C), if using a glass baking dish, or 350˚F (177˚C) if using a metal baking dish. Grease and parchment line a 9- x 5- inch loaf pan (8.5 x 4.5 works, too). Use a pair of scissors to cut down the parchment corners to where the paper meets the pan. Overlap the flaps so the paper sits flush to the pan.
    TIP: Cutting the corners of the parchment paper allows for a smooth, flush liner eliminating creases in the bread. Leave the tops overhanging to grab for lifting out the baked bread and to prevent the streusel topping from falling off onto the oven floor.
  • Add bananas to a large bowl, use a fork to mash them. Add the nut butter and vanilla. Stir until combined.
  • Stir in both sugars until combined.
  • Pour in the brown butter and stir until combined.
  • In a separate bowl, combine flour, baking soda, and salt. Whisk to combine.
  • Add the flour mixture to the wet ingredients and stir with a spoon just until combined and no flour streaks remain.
    TIP: Careful not to overmix. Overmixing activates the gluten in the flour that will cause a quick rise followed by sinking during baking.
  • Gently fold in optional mix-ins as desired such as chopped nuts, chocolate, or toffee chips.
  • Spoon the batter evenly in the pan and smooth out the top.
  • Distribute the streusel topping evening on the batter.

Bake & Enjoy (1 hour to 1 hour 30 minutes):

  • Place the pan in the preheated oven and bake for 1 hour to 1 hour and 10 minutes if using a metal baking dish or 1 hour 15 minutes to 1 hour 30 minutes if using a glass baking dish. The bread is done when a toothpick inserted in the center comes out clean or the internal temperature reaches 200°F (93˚C).
    TIPS: If the bread begins to brown too quickly or it’s getting too dark near the end, place tented foil over the top for the remainder baking time. Glass baking pans hold heat more than metal so baking at a lower heat eliminates the bottom and sides from overbrowning.
  • Allow bread to cool in the pan for 10 minutes. Lift the overhanging parchment paper and place the loaf on a wire rack to cool for another 30 minutes or until ready to eat. Slice, serve, and enjoy!

Video

Notes

Storing Suggestions:
If not cutting the bread after it cools, wrap it tightly in plastic wrap or foil and allow it to sit at room temperature for up to 3 days. Cut the bread into slices and store it sealed in a container or plastic bag at room temperature for up to 3 days. For longer storage, place slices in a sealed container or freezer bag and in the freezer for up to 3 months. From frozen, remove as many slices as desired and heat in the microwave for 30- 45 seconds or until heated through.

You might be interested in some of these other sweet treats.

Danish Brunsviger Cake

British Hot Cross Buns

Carrot Cake Scones

Cinnamon Rolls

German Bienenstich Cake

New Zealand Kiwi Quick Bread (GF Option)

Quesadilla Salvadoreña Sweet Cheese Pound Cake

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!

French Herbes de Provence Blend: 7 Simple Dried Herbs

French Herbes de Provence
French Herbes de Provence

This simple, basic French Herbes de Provence recipe uses traditional herbs found in France. Add this mixture as a rub prior to roasting meats, fish, and vegetables along with salt, pepper, and olive oil. Use these herbs to season soups, stews, salads, salad dressings, and creamy salads like chicken or tuna. Why not roll a log of creamy goat cheese in the mixture prior serving? This blog post also includes optional additional herbs to achieve a more complex mix to include lavender, fennel, parsley, and/or sage. Why not add a little French flavoring to your next meal?

Herbes de Provence Origins

As the name says, “herbes de Provence” (herbs from Provence) is a seasoning blend using common herbs found in France, more specifically in the southeastern region or province of Provence stretching down to the Côte d’Azur and Marseille along the French Riviera. The climate is Mediterranean with hot, dry summers and mild winters. Thus, the region is a great place for growing herbs! This specific herb mixture has only been around since the 1970s as spice companies started blending herbs to make “new” flavors. However, prior to that time, the “old” Provençal chefs typically picked fresh herbs grown in the area like thyme, rosemary, and savory and added those to their dishes.

Traditional Herbs in Herbes de Provence

While Provence is known for its blooming purple lavender flowers and fields throughout the region, lavender itself is not a traditional herb (bud) in an herbes de Provence mixture. However, if you are looking for a defined taste of Provence, then, by all means, add a teaspoon of food-grade lavender buds to your herb blend. I keep food-grade lavender buds in my pantry and often add them to my herbes de Provence mixture, particularly during the summer months when the natural smell of lavender is all around (at least where I live in the northwest United States). The most basic recipe includes thyme, rosemary, savory, and oregano. Nowadays, these “French” herbs for a store-bought blend are grown and harvested in Central and Eastern European countries along with northern Africa and China.

Herbes de Provence Seasoning Inspiration

I have many memories of spending multiple summers in France, particularly in the Provence region. Several of them include lavender. One of my favorite lavender memories is the smell of dried bouquets of lavender left in our rental house to remind us of where we were. The other includes driving throughout the region prior to lavender harvesting (mid-July) where we could see fields of purple and smell an abundance of lavender. Ahh… such great memories. The common foods served in the region often include the individual herbs found in an herbes de Provence mixture. My love for this region inspired me to share an herbes de Provence blend that I enjoy making and using in dishes at home. Here it is…

Herbes de Provence Ingredients

There are many variations of an herbes de Provence blend. This recipe includes my favorite herbs, but sometimes I’ll change up the recipe and add one or more additional herbs for a slightly different flavor profile. If you do not have all the herbs listed, you can vary up your recipe with guidelines and options provided in the recipe at the end of this post.

The ingredients include dried thyme, dried rosemary, dried tarragon, dried savory, dried basil, dried marjoram, and dried oregano. For variations, you can eliminate any of these herbs or add any of the following to this recipe. Try subbing or adding food-grade lavender buds, parsley, sage, and / or fennel.

thyme, rosemary, tarragon, savory, basil, marjoram, and oregano
thyme, rosemary, tarragon, savory, basil, marjoram, and oregano

Combine the Ingredients

In a small bowl, add 2 teaspoons (2 grams) of dried thyme, 2 teaspoons (2 grams) of dried crushed rosemary, 2 teaspoons (2 grams) of dried tarragon, 2 teaspoons (2 grams) of dried savory, 1 teaspoon (1 gram) of dried basil, 1 teaspoon (1 gram) of dried marjoram, and 1 teaspoon (1 gram) of dried oregano. To substitute any listed herb or for more complex flavoring, add 1 teaspoon each of lavender, parsley, sage, and / or fennel. Create a recipe that works for your preferred flavor profile.

"mise en place" of ingredients prepared
“mise en place” of ingredients prepared
1. 2 tsp (2 g) dried thyme
1. 2 tsp (2 g) dried thyme
4. 2 tsp (2 g) dried tarragon
4. 2 tsp (2 g) dried tarragon
7. 1 tsp (1 g) dried marjoram
2. place all herbs in a small bowl
2. place all herbs in a small bowl
5. 2 tsp (2 g) dried savory
5. 2 tsp (2 g) dried savory
8. 1 tsp (1 g) dried oregano
8. 1 tsp (1 g) dried oregano
3. 2 tsp (2 g) dried crushed rosemary
3. 2 tsp (2 g) dried crushed rosemary
6. 1 tsp (1 g) dried basil
6. 1 tsp (1 g) dried basil
9. all herbs in bowl
9. all herbs in bowl

Rub each of the dried herbs between your fingers to crush prior to adding to the bowl. Stir the mixture with a spoon until well combined. Taste the mixture and increase slightly any preferred herb. This recipe makes ¼ cup or 4 tablespoons which is enough fill a small spice jar.

1. crush each herb as you add it to the bowl
1. crush each herb as you add it to the bowl
4. spoon herb mixture into a container (spice container that has a lid)
4. spoon herb mixture into a container (spice container that has a lid)
2. use a spoon to stir the mixture to combine
2. use a spoon to stir the mixture to combine
5. fills a spice jar; makes ¼ cup or 4 tablespoons
5. fills a spice jar; makes ¼ cup or 4 tablespoons
3. all herbs are mixed
3. all herbs are mixed

Final Product!

Can you pick out any of the individual herbs? The individual flakes all have different shapes and textures. I think the rosemary is the most defined since it is relatively long and skinny like tiny twigs. The thyme leaves are thinner and a little greener than the rosemary. While this mixture doesn’t contain lavender, if you choose to add it, you would see small dark purple leaves throughout as well.

French Herbes de Provence
French Herbes de Provence
Close up of the herb mixture
Close up of the herb mixture
French Herbes de Provence ready to use!
French Herbes de Provence ready to use!

Storing Herbes de Provence Seasoning

Store French Herbes de Provence seasoning mix in an airtight container at room temperature for up to year. Keep in mind that the seasoning mix should keep as long as the expiration dates on the individual seasoning packages or bottles. Thus, the newer and fresher the individual seasonings, the longer the mix will keep.

TIP: Stir or shake the mixture well before adding it to a dish, particularly after or if the mixture has settled.

Usage Suggestions

An herbes de Provence mixture is commonly added to roasted meats, fish, and vegetables with salt and pepper after coating with olive oil. Use this mixture to season soups, stews, salads, salad dressings, and creamy salads like chicken or tuna. I often sprinkle it over vegetables prior to roasting them or on my cold, leafy green salad for extra flavor.

Final Thoughts

American store-bought versions of herbes de Provence often contain other herbs like fennel, lavender, parsley, sage, among others. Most of the individual herbs in this recipe are commonly found in a home pantry. However, if you find you do not have one or two of these, no worries, try adding one of the other optional herbs listed. As long as you stick to at least 3 of the herbs in this recipe, you can create a nice seasoning blend for your dish. This recipe, as written, contains a well-balanced mix of flavors, but you can certainly add more of any herb based on your preference. This herb blend is a good seasoning blend that adds plenty of flavor to your favorite French dishes or any dish where you want a taste of France.

Check out my short YouTube on mixing these herbs to create the seasoning blend. “French Herbes de Provence Seasoning: 7 Dried Herbs Combined to Create Traditional Flavors of France”

Print Recipe

French Herbes de Provence Seasoning

This recipe contains 7 dried herbs commonly found in the Provence region of France. Add this mixture as a rub prior to roasting meats, fish, and vegetables along with salt, pepper, and olive oil. Use these herbs to season soups, stews, salads, salad dressings, and creamy salads like chicken or tuna. Why not roll a log of creamy goat cheese in the mixture prior serving?
Prep Time5 minutes
Total Time5 minutes
Course: ingredient
Cuisine: French
Keyword: French herbes de Provence, herb blend, herb seasoning, European herbs, French cuisine
Servings: 4 tablespoons
Author: Summer

Ingredients

  • 2 tsp (2 g) dried thyme
  • 2 tsp (2 g) dried crushed rosemary
  • 2 tsp (2 g) dried tarragon
  • 2 tsp (2 g) dried savory
  • 1 tsp (1 g) dried basil
  • 1 tsp (1 g) dried marjoram
  • 1 tsp (1 g) dried oregano

Optional Additions or Substitutions

  • 1 tsp (1 g) food-grade dried lavender buds
  • 1 tsp (1 g) dried parsley
  • 1 tsp (1 g) dried sage
  • 1 tsp (1 g) dried fennel

Instructions

  • In a small bowl, add all the ingredients. Rub each ingredient between your fingers to crush prior to adding it to the bowl. Mix with a spoon until well combined. Taste the mixture and increase slightly any preferred spice or herb.
    TIP: Stir or shake the mixture well before adding it to a dish particularly after or if the mixture has settled.

Video

Notes

Storing Seasoning:
Store spice mix in an airtight container for up to a year. Keep in mind that the seasoning mix should keep as long as the expiration dates on the individual seasoning packages or bottles. Thus, the newer and fresher the individual seasonings, the longer the mix will keep.
Usage Suggestions:
An herbes de Provence mixture is commonly added to roasted meats, fish, and vegetables with salt and pepper after coating with olive oil. Use this mixture to season soups, stews, salads, salad dressings, and creamy salads like chicken or tuna.

You might be interested in some of these other recipes for homemade spice blends and mixes.

Italian Herb Seasoning Blend

Chili Powder Blend

Everything Bagel Seasoning

Mexican Taco Seasoning

Montreal Steak Seasoning

Ranch Dressing & Seasoning Mix

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.

Italian Herb Seasoning Blend: 6 Simple Dried Herbs

My Favorite Italian Seasoning Blend: basil, oregano, marjoram, rosemary, sage, and thyme
My Favorite Italian Seasoning Blend: basil, oregano, marjoram, rosemary, sage, and thyme

Try this simple and easy recipe for making your own blend of Italian seasoning. In fact, this is the only Italian seasoning blend I use, no more commercial brands! All you need are equal parts of basil, oregano, marjoram, rosemary, sage, and thyme. Once mixed, store the seasoning in a sealed container for up to a year. Use the seasoning in your favorite pasta dishes, sauces, or for topping your pizzas. I love to add it to my regular bread machine sandwich bread. Try it in your casseroles, soups, salads, sandwiches, chili, and dips. Why not sprinkle it on different meats and veggies prior to roasting?

What is Italian Seasoning? Surprise! Not Italian!

Italian Seasoning Origins

Ok, you got me. The individual herbs in Italian seasoning are typical herbs used in Italian cuisine in Italy. The shocker, however, is they are usually not combined to create an herb mix. Americans created that notion! Much of Italian cuisine only uses one or two herbs (fresh) at a time in cooking. Many pasta dishes use fresh parsley alone as the main herb in the dish.

Italian Seasoning Variations

Over the years of cooking and baking, I’ve learned that most of the time if you want something done to your preference, do it yourself. That goes for mixing your own spice blends. I rarely, if ever, buy premixed spice blends anymore. I know what flavors I like and what I look for in a spice blend recipe. Now, I create my own using my preferred herbs and heat tolerance. Italian seasoning can be a blend of any variation of traditional Italian herbs. Aside from the ones I used in this blog post recipe, you may find dried parsley and even garlic powder in some of those commercial brands.

My Italian Seasoning Inspiration

I admit, Italian seasoning is my favorite herb blend. It is the easiest herb mixture you can make since it uses equal parts of several herbs. I use it almost daily in my soups and salads, on roasted veggies and grilled cheese sandwiches, and in my bread machine sandwich bread. About a decade ago, when I started making my own taco seasoning blend, I thought…”Hmm, if I can make my own taco seasoning blend, what about all of those other common seasoning blends?” After learning about Italian seasoning and what it includes, I decided to make my own with the ingredients I like. In fact, there are some Italian seasoning blends on the market that don’t quite float my boat. Problem solved! Now, I make it using my preferred ingredients.

Italian Seasoning Ingredients

Making Italian seasoning is as easy as mixing equal parts of your favorite dried herbs. This recipe includes basil, oregano, marjoram, rosemary, sage, and thyme. Boom and done! I use these individual herbs for many other recipes, so I always keep these specific ones on hand in my pantry.

Top Left to Right: rosemary, marjoram, and basil; Bottom Left to Right: thyme, oregano, and sage
Top Left to Right: rosemary, marjoram, and basil; Bottom Left to Right: thyme, oregano, and sage

Combine the Ingredients

In a small bowl, add 2 teaspoons (2 grams) of each dried herb. You’ll need 2 teaspoons (2 grams) of dried basil, 2 teaspoons (2 grams) of dried oregano, 2 teaspoons (2 grams) of dried marjoram, 2 teaspoons (2 grams) of dried rosemary, 2 teaspoons (2 grams) of dried sage, and 2 teaspoons (2 grams) of dried thyme. Rub each of the dried herbs between your fingers to crush prior to adding to the bowl. Give the mix a good stir with a spoon until well combined. Taste the mixture and increase slightly any preferred herb. This recipe makes ¼ cup which is enough fill a small spice jar.

Mise en Place: all ingredients measured & ready to combine
Mise en Place: all ingredients measured & ready to combine
2 tsp (2 g) dried basil
1. 2 tsp (2 g) dried basil
4. 2 tsp (2 g) dried crushed rosemary
4. 2 tsp (2 g) dried crushed rosemary
2. 2 tsp (2 g) dried oregano
2. add 2 tsp (2 g) dried oregano
5. 2 tsp (2 g) dried sage
5. 2 tsp (2 g) dried sage
3. 2 tsp (2 g) dried marjoram
3. 2 tsp (2 g) dried marjoram
6. 2 tsp (2 g) dried thyme
6. 2 tsp (2 g) dried thyme
rub all dried herbs between fingers to crush prior to adding them to the bowl
rub all dried herbs between fingers to crush prior to adding them to the bowl
all herbs are added to small bowl
all herbs have been added to small bowl
stir herbs w/spoon to mix
stir herbs w/spoon to mix

Final Product!

Can you pick out any of the individual herbs? The individual flakes all have different shapes and textures. I think the rosemary is the most defined since it is relatively long and skinny like tiny twigs. The rubbed sage has a little “furry” look to it. The thyme leaves are thinner and a little greener than the rosemary.

Italian Herb Seasoning Blend
Italian Herb Seasoning Blend

Storing Italian Seasoning

Store the Italian seasoning mix in an airtight container at room temperature for up to year. Keep in mind that the seasoning mix should keep as long as the expiration dates on the individual seasoning packages or bottles. Thus, the newer and fresher the individual seasonings, the longer the mix will keep.

TIP: Stir the mixture well before adding it to a dish, particularly after the mixture has settled.

1. spoon herb mixture in spice jar or container
1. spoon herb mixture in spice jar or container
2. this recipe makes ¼ cup of seasoning
2. this recipe makes ¼ cup of seasoning
3. seal container & store up to 1 year
3. seal container & store up to 1 year

Usage Suggestions

Use homemade Italian seasoning as you would any commercial version. Flavor your favorite meat and vegetable Italian dishes like pastas, pizzas, and flatbreads. Simmer it in your favorite tomato or cheese sauces. Add it to soups, stews, chilis, and casseroles for an herbaceous hit. Sprinkle it over your salads, sandwiches, and the cheese of your grilled cheese sandwich. Rub it on meat and vegetables before grilling or roasting. I also like it in bean dips or white bean hummus in place of cumin. It’s great for topping your homemade unbaked breads, in the recipe of your bread machine bread, and on cheesy garlic bread prior to baking. It’s so versatile!

Buttery Herb Sauce Suggestion

Here’s a quick and simple way to add flavor and indulgence to simple cooked vegetables. Melt 113 grams (1 stick) of salted butter in a small saucepan over low heat. Add 1 tablespoon of the Italian seasoning mix. Allow the herbs to bloom in the melted butter over low heat for about 5 minutes. Pour the buttery herb sauce over 1-2 pounds of diced or mashed cooked potatoes or other cooked vegetable like cooked fresh corn. Stir and taste adding additional seasoning, salt, and pepper as desired. Serve while hot.

Final Thoughts

The individual components of this seasoning blend are commonly found in most pantries. There is a nice mix of flavors, but you could certainly add more if that’s your preference. This herb blend is a good seasoning blend that adds plenty of flavor to your favorite Italian dishes or any dish where you want herbs to shine.

Check out my short YouTube video on making this Italian herb blend seasoning. “Italian Herb Seasoning Blend: Add this Equal-Part Mix of 6 Herbs to Season your Favorite Dishes”

Print Recipe

Italian Herb Seasoning Blend: 6 Simple Dried Herbs in Equal Parts

Try this simple and easy recipe for making your own blend of Italian seasoning. All you need are equal parts of basil, oregano, marjoram, rosemary, sage, and thyme. Once mixed, store the seasoning in a sealed container for up to a year. Use the seasoning in your favorite pasta dishes, sauces, or for topping your pizzas. Try it in casseroles, soups, salads, sandwiches, chili, and dips. Why not sprinkle it on different meats and veggies prior to roasting?
Prep Time5 minutes
Total Time5 minutes
Course: ingredient
Cuisine: Italian
Keyword: Italian seasoning, dried herbs, seasoning, Italian herb blend, mixed dried herbs
Servings: 4 tbsp
Author: Summer

Ingredients

  • 2 tsp (2 g) dried basil
  • 2 tsp (2 g) dried oregano
  • 2 tsp (2 g) dried marjoram
  • 2 tsp (2 g) dried crushed rosemary
  • 2 tsp (2 g) dried sage
  • 2 tsp (2 g) dried thyme

Instructions

  • In a small bowl, add all the ingredients. Rub each ingredient between your fingers to crush prior to adding it to the bowl. Mix with a spoon until well combined. Taste the mixture and increase slightly any preferred spice or herb.
    TIP: Stir or shake the mixture well before adding it to a dish particularly after the mixture has settled.

Video

Notes

Storing Seasoning:
Store spice mix in an airtight container for up to a year. Keep in mind that the seasoning mix should keep as long as the expiration dates on the individual seasoning packages or bottles. Thus, the newer and fresher the individual seasonings, the longer the mix will keep.
Usage Suggestions:
This recipe makes about a ¼ cup (4 tablespoons). That’s enough to fill a typical spice bottle from a spice rack. Flavor your favorite meat and vegetable Italian dishes like pastas, pizzas, and flatbreads. Cook it in your favorite tomato or cheese sauces. Add it to soups, stews, chilis, and casseroles for an herbaceous hit. Sprinkle it over your salads, sandwiches, and the cheese of your grilled cheese sandwich. Rub it on meat and vegetables before grilling or roasting. It’s great in bean dips or white bean hummus in place of cumin. Use it as a topping for your homemade unbaked breads, in the recipe of your bread machine bread, and on cheesy garlic bread prior to baking.
Buttery Herb Sauce Suggestion:
Melt 113 g (1 stick) of salted butter in a small saucepan over low heat. Add 1 tbsp of the Italian seasoning mix. Allow the herbs to bloom in the melted butter over low heat for ~5 minutes. Pour the buttery herb sauce over 1-2 pounds of diced or mashed cooked potatoes or other cooked vegetable like cooked fresh corn. Stir and taste adding additional seasoning, salt, and pepper as desired. Serve while hot.

You might be interested in some of these other recipes for homemade spice blends and mixes.

Chili Powder Blend

Everything Bagel Seasoning

Mexican Taco Seasoning

Montreal Steak Seasoning

Ranch Dressing & Seasoning Mix

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.

Turkish Tahini Sweet Rolls with Layers of Coiled Sesame Butter

Turkish Tahini Sweet Rolls

Türkҫe Tahinli Çörek (Turkish Tahini Bun) refers to the traditional Turkish tahini sweet roll made with a simple yeast dough. Each roll is flattened and smeared with a mixture of sesame paste and sugar. Individual rolls are rolled up like a cinnamon roll and coiled to resemble a snail shell. Even with a butter-y, molasses topping and sesame seeds, they are not overly sweet but hit the spot for a grab-n-go satiating breakfast or a quick snack.

Turkey = Türkiye… Officially! 🇹🇷

As an educator and current student of the Turkish language and culture, I feel compelled to teach or share… a little. Turkey, excuse me… Türkiye, has a new approved name. The Turkish President Tayyip Erdoğan appealed to the United Nations in 2022 to have an official name change. The request was granted, and the country name is now officially pronounced and spelled like its name in the Turkish language Türkiye (TEWR-key-yay).

Multiple Reasons for a Türkiye Name Change

There are likely many reasons for the name change. First and foremost, it is to honor the country’s name in recognition of its independence in 1923. Soon after in 1928, the Turkish language adopted the Latin-script alphabet from its Arabic script. The enormous language change continued with the Turkish language reform of 1932 where loan words from Arabic and Persia were eliminated, and old Turkish words were revived.

From an outsider’s perspective, the change could also be due to the negative connotation of the word “turkey” in reference to a silly person or the favorite American Thanksgiving bird. In truth, the English animal “turkey” 🦃in Turkish is actually “hindi” 🦃. So, in reality the English word “turkey” means nothing in Turkish or to the Turks. Regardless, the name change in both spelling and pronunciation now reflects the Turkish people (not their influences) and how they want to be identified by others. Merhaba Türkiye!

Türkҫe Tahinli Çörek in Türkiye

Tahinli Çörek (Tahini Buns) are commonly sold by street vendors in Istanbul, Türkiye. Similar versions are found all over Cyprus, Greece, and Armenia. While there are different versions that may include honey and cinnamon on the tops, the basics are pretty much the same. Let’s check them out!

Ingredients for Turkish Tahini Sweet Rolls

milk, yeast, granulated sugar, all-purpose flour, salt, butter, tahini (which is sesame paste), molasses and sesame seeds
milk, yeast, granulated sugar, all-purpose flour, salt, butter, tahini (which is sesame paste), molasses and sesame seeds

The ingredients are quite simple. You likely already have them in the pantry. For the dough ingredients, you’ll need milk, yeast, granulated sugar, all-purpose flour, salt, and butter. In addition, for the filling, you’ll also need tahini (which is sesame paste). And for the topping, you’ll also need molasses and sesame seeds.

Activate the Yeast

Measure & Heat the Milk

Add 295 milliliters (1¼ cup) of milk to a measuring cup. Heat the milk in the microwave 30-60 seconds or until it reaches 100˚F-110˚F (38˚C-43˚C).

TIP: Whole is preferred as it tenderizes the dough, adds richness, and helps to maintain softness.

295 ml (1¼ cup) milk

Combine all Yeast Ingredients

In a small bowl, add 7 grams (2¼ teaspoons or 1 package) of active dry yeast. Stir in 25 grams (2 tablespoons) of granulated sugar. From the warm milk, pour in ~59 milliliters (~ ¼ cup). Whisk or stir the ingredients until combined. Set the mixture aside for 10 minutes to become bubbly and frothy.

TIP: If the yeast doesn’t activate (bubbly and frothy), the yeast might be old, or the milk may not be warm enough. If after 15 minutes, you don’t see any changes, it’s time to start over with a fresh batch of yeast.

7 g (2¼ tsp /1 pkg) active dry yeast
1. 7 g (2¼ tsp /1 pkg) active dry yeast
~59 ml (~ ¼ cup) warmed milk
4. ~59 ml (~ ¼ cup) warmed milk
25 g (2 tbsp) granulated sugar
2. 25 g (2 tbsp) granulated sugar
stir until combined
5. stir until combined
stir until combined
3. stir until combined

Make the Dough

Combine Dry Ingredients

To the bowl of a stand mixer (or a large bowl is stirring by hand), add 480 grams (4 cups) flour. Whisk in 2 grams (¼ teaspoon) of salt.

480 g (4 cups) all-purpose flour
1. 480 g (4 cups) all-purpose flour
2 g (¼ tsp) salt
2. 2 g (¼ tsp) salt
whisk to combine
3. whisk to combine

Combine Wet Ingredients

In a small bowl, melt 28 grams (2 tablespoons) of diced butter in the microwave for about 20 seconds. Pour the melted butter into the remaining milk. The combined liquid should be warm 100˚F-110˚F (38˚C-43˚C). If the mixture has cooled, reheat in the microwave for another 15-20 seconds.

28 g (2 tbsp) butter
1. 28 g (2 tbsp) butter
melted in microwave ~20 seconds
2. melted in microwave ~20 seconds
stir
3. stir

Mix & Knead Dry & Wet Ingredients

With the dough hook attached and the machine on low, slowly pour the activated yeast mixture into the flour mixture. Pour in the milk and butter mixture. Use a spatula to scrape down the bowl edges as needed to loosen any flour.

Knead on low to medium speed or by hand on a lightly floured work surface for 10 minutes. The dough should be tacky and pull away from the bowl edges but not sticky. Add flour or water, 1 tbsp at a time, as needed to reach a tacky consistency.

with machine on low, add yeast
1. with machine on low, add yeast
remove dough hook after kneading 10 minutes
4. remove dough hook after kneading 10 minutes
pour in butter/milk mixture
2. pour in butter/milk mixture
dough is soft and pliable
5. dough is soft and pliable
scrape down bowl edges as needed
3. scrape down bowl edges as needed

Cover the Dough & Rest

Mound the dough in the bottom of the bowl. Cover the bowl with a towel or plastic wrap and allow the dough to rest for 30 minutes. There isn’t much rise only resting time.

mound dough in bottom of bowl
1. mound dough in bottom of bowl
cover bowl for resting
2. cover bowl for resting

Make the Sweet Tahini Filling

In a small bowl, add 384 grams (1½ cup) of tahini (sesame paste/butter). Add 200 grams (1 cup) of granulated sugar. Stir until combined and smooth.

384 g (1½ cup) tahini
1. 384 g (1½ cup) tahini
200 g (1 cup) granulated sugar
2. 200 g (1 cup) granulated sugar
stir until smooth
3. stir until smooth

Preheat Oven & Prepare Baking Pans

Preheat the oven to 375˚F (190˚C). Line 2 large baking sheets with parchment paper.

2 baking pans
1. 2 baking pans
line with parchment paper
2. line with parchment paper

Divide Dough & Shape into Balls

Divide Dough into Eighths

Scoop the dough out onto an unfloured work surface. Divide the dough into 8 equal pieces; you can eyeball the sizes or weigh them using a food scale. My total dough weight was 831 grams. Dividing the total weight by 8 means each dough ball should weight about 104 grams.

TIP: An unfloured work surface provides friction needed to smooth out the dough balls.

scoop dough out onto unfloured work surface
1. scoop dough out onto unfloured work surface
divide into 8ths
2. divide into 8ths

Roll Each Dough Piece into Smooth Balls

Use your hands and the friction of the work surface to shape each dough piece into a smooth ball. To do so, simply place one hand behind a dough ball and push it along the work surface. A smooth ball forms as it is pushed. Set each dough ball aside on a plate and cover with a towel to prevent drying out.

roll each dough ball along work surface to create a smooth ball
1. roll each dough ball along work surface to create a smooth ball
place smooth balls on plate & cover
2. place smooth balls on plate & cover

Roll Each Dough Ball Flat

Flour the work surface. Use a rolling pin to roll one dough ball into a very flat circle (~14 inches in diameter). Add flour as necessary to prevent the dough from sticking to the work surface. Before the last few rolling pin rolls, wipe off as much flour as you can from the work surface, you want the dough to slightly stick to make it easier to spread on the tahini.

TIP: If the dough creases as you roll, that means dough sections are sticking to the work surface, add plenty of flour. If the dough tears, no worries, it will be rolled up anyway.

roll out each dough ball
1. roll out each dough ball
each dough ball should be rolled to ~14-inch circle
2. each dough ball should be rolled to ~14-inch circle

Spread on the Sweetened Tahini Mixture

Spread an ⅛ of the tahini mixture which is about ¼ cup. If you want to be precise, the total tahini mixture weight should be around 460 grams and divided by 8 would equal 57 grams per flattened dough. Heat the measured-out tahini mixture in the microwave for 30 seconds to soften it making it easier to spread.

Spoon out small amounts at a time of tahini onto the dough. Use the back of the spoon and push the tahini away from you onto the dough to cover the dough as much as possible. The tahini layer should be very thin as after it’s rolled, the flavor will be very defined. Don’t worry if the dough tears as you spread the tahini, the tears will be covered when the dough is rolled. The tahini may not spread very easily; just smooth out as much as you can using the back of the spoon.

place ~¼ cup tahini in a small bowl & heat 30 seconds to thin
1. place ~¼ cup tahini in a small bowl & heat 30 seconds to thin
use back of spoon to smooth tahini on dough
2. use back of spoon to smooth tahini on dough
should only have a very thin layer of tahini
3. should only have a very thin layer of tahini

Roll Like a Cinnamon Roll

Start at one side of the flattened dough. Begin rolling it up tightly into a rope like a cinnamon roll or soft taco.

TIP: If the edge is a little floppy, add a small about of tahini mixture along the floppy edge to act as glue to seal the edge.

begin rolling at one edge
1. begin rolling at one edge
roll all the way up like a cinnamon roll
2. roll all the way up like a cinnamon roll
add a little tahini to dough edge to keep it sealed
3. add a little tahini to dough edge to keep it sealed

Stretch the Rope

Once rolled, place both hands in the center of the rope. Carefully squeeze the rope to stretch it, moving your hands out to the ends of the rope. You should be able to stretch the rope to about 26 inches long. It is resilient so it shouldn’t break or tear.

begin squeezing in the center
1. begin squeezing in the center
push out as you squeeze to lengthen the rope
2. push out as you squeeze to lengthen the rope
stretch dough out to ~26 inches
3. stretch dough out to ~26 inches

Coil the Stretched Rope

Begin at one end of the rope. Very loosely coil the rope inward. Leave about an ⅛ -inch space between each coil to allow for the dough to expand. Once coiled, press the top of the bun to flatten it out. Tuck the outer end under the coil and pinch to seal it. Then, carefully lift the coiled bun and place it on the prepared baking sheet. Cover the rolls with a towel to prevent drying out. Continue rolling, filling, and shaping another 3 dough pieces. Place only 4 on each baking sheet.

begin coiling at one end
1. begin coiling at one end
4. tuck end under and seal against dough
4. tuck end under and seal against dough
2. coil all the way to other end
2. coil all the way to other end leaving space between each coil
5. lift & place roll on baking pan
5. lift & place roll on baking pan
3. press down on top of roll to flatten somewhat
3. press down on top of roll to flatten somewhat

Add the Toppings

For a molasses topping, in a small bowl, melt 28 grams (2 tablespoons) of butter and stir in 30 milliliters (2 tablespoons) of molasses. Brush the butter and molasses mixture over each roll and sprinkle each with sesame seeds. If you don’t have molasses, you can substitute with honey. Why not a simple egg wash without any sugar? Or, you could brush on the melted butter and add preferred toppings like sesame seeds, cinnamon, or granulated sugar. These are simple options for the toppings with easy substitutions.

TIP: While the molasses is not required, it adds a deep dark coloring to the baked bread along with flavor depth and sweetness.

1. melt 28 g (2 tbsp) butter
1. melt 28 g (2 tbsp) butter
2. 30 ml (2 tbsp) molasses
2. 30 ml (2 tbsp) molasses
3. brush on topping
3. brush on topping
4. sprinkle on sesame seeds
4. sprinkle on sesame seeds

Bake Time for the Turkish Tahini Sweet Rolls

I like to bake one batch at a time to ensure even browning. While one batch is baking, I fill and shape the remaining 4 dough pieces. Remember to add the toppings before baking. Bake the batches in the preheated oven for 30 minutes or until dark brown.

bake the Turkish Tahini Sweet Rolls
bake the Turkish Tahini Sweet Rolls

Turkish Tahini Sweet Rolls Hot out of the Oven

Once removed from the oven, you can eat them immediately. They are still good stored at room temperature for a few days or frozen in a sealed bag for several months.

1. 1st batch hot out of the oven
1. 1st batch hot out of the oven
3. evenly spaced tahini rolls throughout
3. evenly spaced tahini rolls throughout
2. uniform brown on top & bottoms
2. uniform brown on top & bottoms
4. traditional stringy tear
4. traditional stringy tear

Turkish Tahini Sweet Rolls Up Close

Notice the even browning on top and bottom. The molasses enhances the top browning. The sesame seeds add crunch. The butter adds richness and shine. The coils are evenly spaced. Notice the thin layers of tahini throughout. When you pull the coils apart, you’ll see a sort of stringiness to the bread and that’s common since these rolls are a cross between a cookie and a bread.

Turkish Tahini Sweet Rolls
Turkish Tahini Sweet Rolls
Internal view of Turkish Tahini Sweet Rolls
Internal view of Turkish Tahini Sweet Rolls

Turkish Tahini Sweet Rolls Final Thoughts

We really enjoy these sweet rolls. They are easily transportable, making them a terrific on-the-go treat. While very popular in other parts of the world, they are quite a different treat for Americans. However, if you’re looking for something not too sweet and you enjoy tahini, you should really enjoy these.

Turkish Tahini Sweet Rolls: Baker’s Perspective

These tahini sweet rolls are an interesting and different bread bake from other types of common rolls. There a quite a few steps. Once you begin, there’s not much of a break since there’s no true rising time. Ensure each dough ball is rolled flat. The trick to spooning on a thin layer of sesame paste is heating it to make it thinner and easier to spread. Careful not to stretch the rope too long or there won’t be much dough in between the tahini layers. If the dough is too thin, the baked bread will appear doughy since the tahini did not have much bread to bake into. If you like baking, this is a good bread to try since it’s an iconic street food in Türkiye and other countries nearby. I highly recommend trying it at least once for the unique taste and preparation steps.

Careful not to coil the rope too tightly or you’ll end up with a mountain roll like the one on the right in the following image.

Right: coiled TOO tightly Left: coiled with space in between
Right: coiled TOO tightly Left: coiled with space in between

Turkish Tahini Sweet Rolls: Taster’s Perspective

We’ve eaten multiple batches of these Turkish Tahini Sweet Rolls. What appealed to us the most was the unique flavors not typical of a traditional American sweet roll. The sweetened tahini layers were interesting, but in a good way. Think of the tahini layer like a smear of sweetened peanut butter in place of cinnamon and sugar in a cinnamon roll. Of course, tahini does not taste like peanut butter, but that’s the consistency and texture. The molasses topping added depth and sweetness to the overall flavor. The sesame seeds highlighted the sesame butter on the inside and added crunch to the overall roll. Technically, while a yeast bread, the texture is more of a cross between a pastry and a cookie. Overall, this is a very nice and enjoyable bread to eat. Since we love tahini, this bread hit the spot for us.

Check out my YouTube video for the ins and outs of making these Turkish Tahini Sweet Rolls. “Türkçe Tahinli Çörek: Turkish Tahini Sweet Rolls Coiled & Topped with Molasses & Sesame Seeds”

Print Recipe

Turkish Tahini Sweet Rolls with Layers of Coiled Sesame Butter

Turkish tahini sweet rolls are made with a simple yeast dough. Each roll is flattened and smeared with a mixture of sesame paste and sugar. Individual rolls are rolled up like a cinnamon roll and coiled to resemble a snail shell. Even with a butter-y, molasses topping and sesame seeds, they are not overly sweet but hit the spot for a grab-n-go satiating breakfast or a quick snack.
Prep Time1 hour 30 minutes
Cook Time30 minutes
Resting Time30 minutes
Total Time2 hours 30 minutes
Course: Breakfast, Dessert, Snack
Cuisine: Turkish
Keyword: tahini rolls, tahini buns, Turkish tahini rolls, sweet rolls, sweet buns,
Servings: 8 rolls
Author: Summer

Ingredients

Dough:

  • 295 ml (1¼ cups) milk whole milk preferred
  • 7 g (2¼ tsp or 1 pkg) active dry yeast
  • 25 g (2 tbsp) granulated sugar
  • 480 g (4 cups) all-purpose flour fluffed, scooped, and leveled off if using a measuring cup
  • 2 g (¼ tsp) salt
  • 28 g (2 tbsp) butter

Filling:

  • 384 g (1½ cups) tahini / sesame paste
  • 200 g (1 cup) granulated sugar

Toppings:

  • 28 g (2 tbsp) butter
  • 30 ml (2 tbsp) molasses
  • 36 g (¼ cup) sesame seeds

Instructions

Activate the Yeast:

  • Add the milk to a measuring cup and heat in the microwave 30-60 seconds until it reaches 100˚F-110˚F (38˚C-43˚C).
  • In a small bowl, add the yeast and sugar. Pour in ~59 ml (~ ¼ cup) of the warmed milk. Whisk or stir until combined. Set aside for 10 minutes or until bubbly and frothy.
    TIP: If the yeast doesn’t activate (bubbly and frothy), the yeast might be old, or the milk may not be warm enough. If after 15 minutes, you don’t see any changes, it’s time to start over with a fresh batch of yeast.

Make the Dough:

  • In a stand mixer bowl (or large bowl), add the flour and salt. Whisk until combined.
    TIP: If not using a stand mixer, simply use a large mixing bowl and spoon to stir the ingredients and knead by hand on a floured work surface.
  • Melt the butter (diced and heated for 20 seconds in microwave) and pour it into the remaining milk. The liquid should be warm 100˚F-110˚F (38˚C-43˚C), if not, reheat in the microwave for 15-20 seconds.
  • With the dough hook attached and the machine on low, slowly pour in the activated yeast mixture. Pour in the milk and butter mixture. Use a spatula to scrape down the bowl edges as needed.
  • Knead on low to medium speed for 10 minutes. The dough should be tacky and pull away from the bowl edges but not sticky. Add flour or water, 1 tbsp at a time, as needed to reach a tacky consistency.
    TIP: If kneading by hand, knead for 10 minutes.
  • Mound the dough in the bottom of the bowl. Cover the bowl with a towel or plastic wrap and allow the dough to for 30 minutes. There isn’t much rise, only rest.

Make the Filling:

  • In a small bowl, add tahini and sugar. Stir until combined and smooth.

Roll, Fill, & Shape the Dough:

  • Preheat the oven to 375˚F (190˚C). Line 2 large baking sheets with parchment paper.
  • Scoop the dough out onto an unfloured work surface. Divide the dough into 8 equal pieces; you can eyeball the sizes or weigh them using a food scale. My batch was ~830 g total to equal 104 g each (per dough piece).
  • Use your hands and the friction of the work surface to shape each dough piece into a smooth ball. To do so, simply place one hand behind a dough ball and push it along the work surface. A smooth ball forms as it is pushed. Set each dough ball aside on a plate and cover with a towel to prevent drying out.
  • Flour the work surface. Use a rolling pin to roll one dough round into a very flat circle (~14 inches in diameter). Add flour as necessary to prevent the dough from sticking to the work surface. Before the last few rolls, wipe off as much flour as you can from the work surface, you want the dough to slightly stick to make it easier to smooth on the tahini.
    TIP: If the dough creases as you roll, that means dough sections are sticking to the work surface, add plenty of flour. If the dough tears, no worries, it will be rolled up anyway.
  • Spread an ⅛ of the tahini mixture which is about ¼ cup. If you want to be precise, the total tahini mixture weight should be around 460 grams and divided by 8 would equal 57 grams per flattened dough. Heat the measured-out tahini mixture in the microwave for 30 seconds to soften it making it easier to spread.
  • Spoon out small amounts at a time of tahini onto the dough. Use the back of the spoon and push the tahini away from you onto the dough to cover the dough as much as possible. The tahini layer should be very thin. Don’t worry if the dough tears as you spread the tahini, the tears will be covered when the dough is rolled.
  • Start at one side and begin rolling the flattened dough up tightly into a rope like a cinnamon roll or soft taco.
    TIP: If the edge is a little floppy, add a small about of tahini mixture along the floppy edge to act as glue to seal the edge.
  • Once rolled, place both hands in the center of the rope and carefully squeeze to stretch it moving your hands out to the ends of the rope. You should be able to stretch the rope to about 26 inches long. It is resilient so it shouldn’t break or tear.
  • Begin at one end and very loosely coil the rope inward, leave ~⅛-inch space between each coil to allow for the dough to expand. Once coiled, press the top of the bun to flatten it out. Tuck the outer end under the coil and pinch to seal it. Then, carefully lift the coiled bun and place it on the prepared baking sheet.
  • Cover the rolls with a towel to prevent drying out.
  • Continue rolling, filling, and shaping another 3 dough pieces. Place only 4 on each baking sheet.

Add the Toppings & Bake:

  • In a small bowl, melt the butter and stir in the molasses.
  • Brush the butter and molasses mixture over each roll and sprinkle each with sesame seeds.
  • Bake one batch while you fill and shape the remaining 4 dough pieces. Remember to add the toppings before baking.
  • Bake in the preheated oven 30 minutes or until dark brown. Remove from oven, serve, and enjoy.

Video

Notes

Storage Suggestions:
Place the cooled rolls in sealed bag or container and store at room temperature for a few days or place in the freezer for up to several months. Thaw at room temperature or place directly in the microwave (~30-45 seconds) or oven (350˚F (177˚C) for 15 minutes or until heated through.

You might be interested in these other sweet treats.

Danish Brunsviger Cake

British Hot Cross Buns

Carrot Cake Scones

Cinnamon Rolls

German Bienenstich Cake

New Zealand Kiwi Quick Bread (GF Option)

Quesadilla Salvadoreña Sweet Cheese Pound Cake

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!

Super Easy Everyday Yeast Rolls: No Knead & Egg Free

Super Easy Everyday Yeast Rolls
Super Easy Everyday Yeast Rolls

These Super Easy Everyday Yeast Rolls are a much quicker and easier version of the traditional southern Sour Cream Pocketbook Rolls. These shortcuts with fewer steps and no eggs produce a very surprisingly and incredibly rich, light, and fluffy roll. They truly are as easy to make as homemade biscuits. Make these for the holidays or any time of year you want homemade yeast bread without all the work.

What’s Great about a Sour Cream Yeast Dough?

A typical sour cream yeast roll dough is mostly inactive and knead free since the gluten develops while sitting for hours in the fridge. Thus, the work involved is a natural process only requiring time. Acid is known to inhibit gluten development since it increases the pH; however, that does not produce a negative result in this recipe. The acid, rather, encourages a stretchier, more porous dough which works in this version. The balance of yeast, salt, fat, acid, and sugar works together to create a light and stretching dough.

My Inspiration for these Super Easy Everyday Yeast Rolls

Sour Cream Pocketbook Yeast Rolls are a common southern tangy bread to make particularly around the holidays. Sometimes, they require more work than I have time for. I love them so much that I created a version that’s much easier and doesn’t include eggs. After all, eggs are expensive these days and time is always of the essence. Why not make your holiday meal much easier to prepare and still just as incredibly tasty?

Super Easy Everyday Yeast Roll Ingredients

The simple ingredients include yeast, granulated sugar, milk, sour cream, butter, salt, and all-purpose.

yeast, granulated sugar, milk, sour cream, butter, salt, and all-purpose.
yeast, granulated sugar, milk, sour cream, butter, salt, and all-purpose

The Key is Time for a No-Knead Yeast Dough

The key to making these rolls is time, not to be confused with effort. Make the dough 8-24 hours before you want to divide and bake the rolls. I usually make the dough the night before. It only takes 10-12 minutes. It’s quick and simple. The magic of gluten development occurs while hanging out in the fridge.

Make the Dough (at least 8 hours ahead of time)

Activate the Yeast

In a 2-cup measuring glass or bowl, pour in 218 milliliters (¾ cup +2 ½ tablespoons) of milk. I prefer whole milk as the fat adds richness and softness to the bread. Heat the milk in the microwave for 30 seconds or so until it reaches 100˚F-110˚F (38˚C-43˚C). In a small bowl, add 14 grams (4½ teaspoons / 2 packages) of active dry yeast. Then, measure out 100 grams (½ cup) of granulated sugar and remove 1 tablespoon (~13 grams) and add it to the yeast. Stir both yeast and sugar. Add ~59 milliliters (¼ cup) of the warm milk. Just eyeball the amount. Stir and set aside the mixture for 5-10 minutes until the yeast is activated becoming 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.

1. 218 ml (¾ cup +2 ½ tbsp) milk, heated to 100˚F-110˚F (38˚C-43˚C)
1. 218 ml (¾ cup +2 ½ tbsp) milk, heated to 100˚F-110˚F (38˚C-43˚C)
4. remove 1 tbsp of sugar & add to yeast
4. remove 1 tbsp sugar & add to yeast
2. 14 g (4½ tsp / 2 pkgs) yeast
2. 14 g (4½ tsp / 2 pkgs) yeast
5. pour in ~59 ml (¼ cup) warm milk & stir
5. pour in ~59 ml (¼ cup) warm milk & stir
3. 100 g (½ cup) granulated sugar
3. 100 g (½ cup) granulated sugar
6. set aside 5-10 minutes to activate
6. set aside 5-10 minutes to activate

Mix & Heat Milk, Butter, & Sour Cream

Dice 113 grams (4 ounces /1 stick / 8 tablespoons) of butter. Place it in the remaining milk. Add 227 grams (8 ounces /1 cup) of sour cream and stir. Microwave the ingredients for 30 seconds and stir. Heat another 30 seconds and stir. Add another 10 seconds or so until butter is just 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 enough to add to the yeast.

1. 113 g (4 oz /1 stick / 8 tbsp) butter
1. 113 g (4 oz /1 stick / 8 tbsp) butter
4. stir
4. stir
2. add butter to milk
2. add butter to milk
5. heat 30 seconds & stir
5. heat 30 seconds & stir
3. 226 g (8 oz /1 cup) sour cream
3. 226 g (8 oz /1 cup) sour cream
6. heat another 30 seconds + 10-second increments until melted
6. heat another 30 seconds + 10-second increments until melted

Stir in Sugar & Salt

To the heated milk, butter, and sour cream mixture, stir in the remaining sugar. Add 6 grams (1 teaspoon) of salt, if using salted butter. If using unsalted butter, add 7.5 grams (1¼ teaspoons) of salt. Stir together and set aside to cool down if needed to 100˚F-110˚F (38˚C-43˚C).

TIP: The sugar is not too much for this recipe. It balances out the tang from the sour cream. Don’t hold back.

1. add in remaining sugar
1. add in remaining sugar
2. add salt (see amount in recipe)
2. add salt (see amount in recipe)
3. stir until combined
3. stir until combined

Mix ALL Ingredients Together

In a large bowl, add 480 grams (4 cups) of all-purpose flour. Make a well in the center of the flour to hold the liquid. Pour in the milk, butter, and sour cream mixture. Add the yeast mixture. Stir everything very well until all the dough has been incorporated. The dough will be sticky and wet. Cover the bowl with plastic wrap and place in the refrigerator for at least 8 hours or overnight for a maximum of 24 hours.

TIP: Be sure to use a bowl about twice the size of the dough as the dough will double in size as it sits in the fridge. If you don’t have a large enough bowl, divide the dough into two smaller bowls.

1. 480 g (4 cups) all-purpose flour
1. 480 g (4 cups) all-purpose flour
4. pour in yeast mixture
4. pour in yeast mixture
2. make a well in center
2. make a well in center
5. stir until combined
5. stir until combined
3. pour in milk mixture
3. pour in milk mixture
6. cover & place fridge in 8-24 hours
6. cover & place fridge in 8-24 hours

Divide & Bake the Rolls (8- 24 hours later)

Prepare the Pan(s)

At least 8 hours or up to 24 hours later (the next day), divide and bake the rolls. First, prepare a 9- x 13- inch baking pan by greasing it with butter or cooking spray. Alternatively, you can grease several smaller pans, enough for 15 rolls.

TIP: Greasing the pan(s) with salted butter adds salty goodness to the exterior of the rolls as they bake.

1. grease a 9- x 13- inch baking pan
1. grease a 9- x 13- inch baking pan
2. set aside
2. set aside

Divide Dough into 15 Rolls

This step only takes 5- 10 minutes. Deflate and scoop the dough out onto a lightly floured surface. Pat out dough to 1 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 continue patting out and cutting until all dough is used. You should end up with 15 rolls in total.

1. dough risen in fridge 12-14 hours
1. dough risen in fridge 12-14 hours
4. 1-inch thick
4. 1-inch thick
7. some dough leftover; reshape & cut out remaining rounds
7. some dough leftover; reshape & cut out remaining rounds
2. scoop dough on floured surface
2. scoop dough on floured surface
5. ~2½-inch biscuit cutter
5. ~2½-inch biscuit cutter
8. flatten out remaining dough to 1 inch
8. flatten out remaining dough to 1 inch
3. pat into a disk
3. pat into a disk
6. stamp & twist out dough rounds
6. stamp & twist out dough rounds
9. cut out remaining rounds
9. cut out remaining rounds

Place Rolls Touching in Pan(s) & Rise

Place rolls with the sides touching in the prepared pans. You should fit all 15 rolls in the pan. Cover with plastic wrap or a towel. Set the pan(s) aside in a warm area to rise for about 1 hour or until almost doubled. During the last 15 minutes of the rise, preheat oven to 350˚F (191˚C).

1. place all dough rounds in pan touching
1. place all dough rounds in pan touching
2. cover & rise ~1 hour
2. cover & rise ~1 hour
3. remove cover to bake
3. remove cover to bake

Bake

Place the rolls in the oven and bake for 20-25 minutes or until golden brown on the tops and bottoms.

bake 20-25 minutes or until golden brown
bake 20-25 minutes or until golden brown

Add Final Touches

While hot, brush the baked rolls with another 1-2 tablespoons of butter, salted butter is best. A little extra butter on top keeps the tops soft, adds an appetizing shine and saltiness on the first bite. Eat them while they’re hot!

1. just out of the oven
1. just out of the oven
over
2. brush butter over the tops
3. rolls still warm & ready to enjoy
3. rolls still warm & ready to enjoy

Close-Up Images of Yeast Rolls

The rolls are nice and golden brown. The butter adds texture and shine to the tops. The sides are white and fluffy. Notice the soft, light crumb. There’s a little stretching since the natural gluten developed by simply leaving the dough in the fridge for hours sans kneading. 😉

Super Easy Everyday Yeast Rolls with Brown Buttery Tops
Super Easy Everyday Yeast Rolls with Brown Buttery Tops
Yeast Rolls with a soft and light crumb
Yeast rolls with a soft and light crumb
close up of yeast rolls
close up of yeast rolls

Storage Suggestions

Store rolls sealed in a bag 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. From frozen, remove as many as you’d like at a time and thaw on the counter for about 30 minutes. Or from frozen, heat in the microwave or wrap in foil and heat in the oven at 350˚F (177˚C) for 10-15 minutes or until heated through.

Final Thoughts of Super Easy Everyday Yeast Rolls

Many of us associate homemade yeast rolls with special times of the year or with a special meal, mainly because they take so much effort to make. This recipe, however, is simple enough that you can make rolls anytime you’re craving a good homemade yeast bread. It’s difficult to find a good recipe that takes so little active time. I hope you enjoy these as much we do. They work well with an elegant meal or simply eaten by themselves hot with salted butter. Whether you make homemade bread routinely or you’ve never made it before but want to try, I think this recipe would work for any level of baker.

Baker’s Perspective: Super Easy Everyday Yeast Rolls

These are the easiest yeast rolls I have ever made. It takes me longer to mix the ingredients than it does to pat and stamp out the rolls. In fact, you could even treat this dough like drop biscuits by dividing the dough (spoonfuls or handfuls) into 15 pieces and placing them in the pan. If you want homemade rolls for dinner, prepare the dough the night before, then do a quick divide and allow them to rise before you bake and eat them for dinner. While the recipe is simple, remember to give the dough those 2 significant rise times.

Taster’s Perspective: Super Easy Everyday Yeast Rolls

We love these rolls. They are rich, buttery, lightly sweetened, and tangy. The butter brushed on top adds a pleasant saltiness to the exterior of the rolls. The sour cream adds the tang, but not too much since it is balanced out by the sugar. The butter and whole milk contribute to the soft, stretchy crumb. Overall, these are great rolls to eat daily, for any special event, or holiday. Give them a try and see what you think. They are a regular bread in our household.

Check out my YouTube video on making these rolls. “Super Easy Everyday Buttery, Tangy Yeast Rolls Wonderful for the Holidays: No Knead and Egg Free”

Print Recipe

Super Easy Yeast Rolls: No Knead & Egg Free

These yeast rolls are a much quicker and easier version of the traditional Sour Cream Pocketbook Rolls. The fewer steps and no eggs produce a very surprisingly and incredibly rich, light, and fluffy roll. Why not make your holiday meal much easier to prepare and just as incredibly tasty?
Prep Time20 minutes
Cook Time25 minutes
Rising Time9 hours
Total Time9 hours 45 minutes
Course: Appetizer, Side Dish, Snack
Cuisine: American
Keyword: sour cream yeast rolls, no-knead rolls, holiday rolls, yeast buns, egg-free rolls
Servings: 15 rolls
Author: Summer

Ingredients

  • 218 ml (¾ cup +2 ½ tbsp) milk whole preferred heated to (100˚F-110˚F / 38˚C-43˚C), divided
  • 14 g (4½ tsp / 2 pkgs) active dry yeast
  • 100 g (½ cup) granulated sugar divided
  • 113 g (4 oz /1 stick / 8 tbsp) butter plus more for brushing on baked rolls
  • 226 g (8 oz /1 cup) sour cream or plain Greek yogurt
  • 6 g (1 tsp) salt, if using salted butter in dough 7.5 g (1¼ tsp) salt if using unsalted butter in dough
  • 480 g (4 cups) all-purpose flour fluff, scoop, and level off flour if using a measuring cup

Instructions

Day 1 or Early Morning (8-24 hours before baking): Combine ingredients and refrigerate. 10 minutes active time

  • Activate yeast by measuring the milk in a 2-cup measuring glass or medium size bowl. Heat in the microwave for 30 seconds or so until it reaches 100˚F-110˚F (38˚C-43˚C).
  • In a small bowl, add yeast. Measure the sugar and remove 1 tbsp (~13 g) and add it to the yeast. Stir both yeast and sugar. Add ~59 ml (¼ cup) warm milk. Stir and 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.
  • Dice butter and place it in the remaining milk. Add sour cream and stir. Microwave for 30 seconds and stir. Heat another 30 seconds and stir. Add another 10 seconds or so until butter is just 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 enough to add to the yeast.
  • Stir the remaining sugar and salt into the milk, sour cream, and butter mixture. Set aside.
    TIP: The sugar is not too much for this recipe. It balances out the tang from the sour cream. Don't hold back.
  • In a large bowl, add flour and stir in sour cream mixture (once it has cooled to 100˚F-110˚F (38˚C-43˚C). Add yeast mixture and stir well until all the dough has been incorporated. The dough will be sticky and wet. Cover the bowl with plastic wrap and place in the refrigerator for at least 8 hours or overnight for a maximum of 24 hours.
    TIP: Be sure to use a bowl about twice the size of the dough as the dough will double in size as it sits in the fridge. If you don’t have a large enough bowl, divide the dough into two smaller bowls.

Day 2 or 8 hours later: Divide, shape, rise, and bake: 10 minutes active time

  • Prepare a 9- x 13- inch baking pan by greasing it with butter or cooking spray.
    TIP: Alternatively, you can grease several smaller pans, enough for 15 rolls.
  • Deflate and scoop dough out onto a lightly floured surface. Pat out dough to 1 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 continue patting out and cutting until all dough is used.
  • Place rolls with sides touching in the prepared pan(s). You should fit all 15 rolls in the 9- x13- inch pan. Cover and allow them to rise in a warm place ~1 hour or until nearly doubled.
  • Preheat oven to 350˚F (191˚C) during the last 15 minutes of the rise. Bake rolls for 20-25 or until golden brown on the tops and bottoms. Once out of the oven, brush rolls with another 1-2 tbsp of butter. Serve and enjoy.

Video

Notes

Storage Suggestions:
-Store rolls sealed in a bag 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. Or heat in the microwave or wrap in foil and heat in the oven at 350˚F (177˚C) for 10-15 minutes or until heated through.

You might be interested in these other roll- or bun-type breads.

Sour Cream Pocketbook Yeast Rolls

The Berry Rolls: My Grandmother’s Yeast Roll Recipe

British Hot Cross Buns

Cinnamon Rolls

Colombian Pandebono GF Cheese Rolls

Gluten-Free Yeast Rolls

Gluten-Free Cinnamon Rolls

Hamburger, Hot Dog, & Hoagie Buns

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!

Danish Brunsviger Cake 🫓: A Tantalizing Yeast Dough with Caramel Swirls

Danish Brunsviger Cake
Danish Brunsviger Cake

The Danish Brunsviger cake is a buttery, sweet yeast dough baked with swirls of rich, buttery brown sugar caramel sauce. The bread is very light and airy with a soft caramel interior and toffee crunch on the top and edges. While called a cake, it resembles more of an American coffee cake, monkey bread (pull-apart bread), or another version of cinnamon rolls. If you like these American sweet treats, you’ll absolutely love this Danish cake.

Danish Brunsviger Origins

While the Danish Brunsviger (BROHNZ-vee-AH) roots are in German baking, this specific cake originated on the Danish island of Fyn or Funen but pronounced “fewn”. Fyn is an old historic Viking island also known as the birthplace of fairy tale author Hans Christian Andersen, who, of course, authored many of Disney’s stories like “The Little Mermaid”. This Danish cake is often served as a birthday cake in Denmark. For the kiddos, it’s commonly shaped and baked into a boy or girl called a Kagemand (KAY-man) and topped with candy for decoration prior to serving.

My Brunsviger Inspiration

When I saw an image of a version of this cake, the caramel sauce sold me immediately. I knew I had to create one. Can you go wrong with a brioche-style yeast dough and caramel? Not only that, but there’s no fancy rolling or shaping. After learning about the traditions and specifics of this recipe, I went to work creating one of my own. In fact, this buttery, sweet, toffee-like bread is richer and more indulgent than it looks. I was so in love with this bread, I had to share it! So here it is…

Danish Brunsviger Ingredients

This is an amazing, sweet breakfast bread or dessert with so few ingredients. For the dough ingredients, you’ll need milk, granulated sugar, yeast, all-purpose flour, salt, and butter. For the caramel sauce, in addition, you’ll need brown sugar and vanilla extract.

milk, granulated sugar, yeast, all-purpose flour, salt, butter, brown sugar and vanilla extract
milk, granulated sugar, yeast, all-purpose flour, salt, butter, brown sugar and vanilla extract

Activate the Yeast

Add 295 milliliters (1¼ cup) of milk to a measuring cup. Heat it in the microwave 30 -60 seconds until it reaches 100˚F-110˚F (38˚C-43˚C). Measure out 50 grams (¼ cup) of granulated sugar. In a small bowl, add 14 grams (4 ½ teaspoons or 2 packages) of active dry yeast. Take 1 tablespoon from the measured-out sugar and mix it with the yeast. Pour in ~59 milliliters (~ ¼ cup) of the warmed milk. Stir the mixture until well combined and set it aside for 10 minutes to become bubbly and frothy.

TIPS: Whole milk is preferred as it adds richness, softness, and chewiness to the overall bread crumb. Sugar feeds the yeast and warm liquid activates the yeast.

1. 295 ml (1¼ cup) milk
1. 295 ml (1¼ cup) milk
5. stir
2. 50 g (¼ cup) granulated sugar
2. 50 g (¼ cup) granulated sugar
6. pour in ~59 ml (~ ¼ cup) warmed milk
6. pour in ~59 ml (~ ¼ cup) warmed milk
3. 14 g (4 ½ tsp / 2 pkg) active dry yeast
3. 14 g (4 ½ tsp / 2 pkg) active dry yeast
7. stir & set aside ~10 min. becoming bubbly & frothy
7. stir & set aside ~10 min. becoming bubbly & frothy
4. remove 1 tbsp of measured sugar & add to yeast
4. remove 1 tbsp of measured sugar & add to yeast

Make the Danish Brunsviger Dough

Mix Dry Ingredients

In the bowl of stand mixer, add 480 grams (4 cups) of all-purpose flour. Add the remaining sugar and 3 grams (½ teaspoon) of salt, if using salted butter. If using unsalted butter, add 4.5 grams (¾ teaspoon). Whisk to combine.

TIPS: If not using a stand mixer, use a large bowl. Stir the ingredients as described with a spoon and knead by hand. Too much salt in any yeast bread will slow the yeast growth. The rule of thumb is there should be no more than 2% of salt per total flour weight in any yeast bread recipe. When I create recipes, I always do the math to ensure no more than 2% salt is in my yeast dough.

1. 480 g (4 cups) all-purpose flour
1. 480 g (4 cups) all-purpose flour
2. remaining sugar
2. remaining sugar
3. 3 g (½ tsp) salt (if using salted butter or 4.5 g (¾ tsp) salt if using unsalted butter)
3. 3 g (½ tsp) salt (if using salted butter or 4.5 g (¾ tsp) salt if using unsalted butter)
4. sift until combined
4. sift until combined

Combine Butter & Milk

Dice 113 grams (8 tablespoons or 1 stick) of butter. Add it to the remaining milk. Heat in the microwave for 30 seconds and stir. If solid pieces remain, heat for another 10 seconds. The butter should be just melted. If needed, allow the butter and milk mixture to cool to 100˚F-110˚F (38˚C-43˚C) before pouring it into the flour.

TIP: Diced butter melts more quickly since there is less mass per dice to be heated.

1. 113 g (8 tbsp / 1 stick) diced butter
1. 113 g (8 tbsp / 1 stick) diced butter
2. add butter to milk
2. add butter to milk
3. heat just until melted
3. heat just until melted

Stir Together All Dough Ingredients

With the dough hook attached and the machine on low, slowly pour in the activated yeast mixture. Pour in the warm milk and butter mixture. Use a spatula to scrape down the bowl edges as needed. Knead on low to medium speed for 10 minutes. The dough should be tacky and pull away from the bowl edges but not sticky. Add flour or water, 1 tablespoon at a time, as needed to reach a tacky consistency. The dough should be very soft, pliable, and almost ooze through your fingers when holding it.

TIP: If using a large bowl and spoon. Stir the ingredients together until you reach a shaggy mass. Then, turn out the dough onto a floured work surface and knead for 10 minutes.

1. pour in activated yeast
1. pour in activated yeast
4. dough should pull away from edges
4. dough should pull away from edges
2. pour in milk/butter mixture
2. pour in milk/butter mixture
5. after 10 minutes of kneading
5. after 10 minutes of kneading
3. scrape down flour from bowl edges
3. scrape down flour from bowl edges
6. soft & pliable dough
6. soft & pliable dough

Dough Rise Time

Mound the dough in a ball and place it in the bottom of the bowl. Oil the top and sides with cooking spray or a neutral oil and rotate the dough to oil all sides. Cover the bowl with a towel or plastic wrap and allow the dough to rise in a warm area for 30-60 minutes or until doubled in size.

TIPS: The oil covered dough prevents a crust from forming as it sits. If the dough rises in a warm environment, the rise time should only be 30 minutes.

1. mound dough in bowl
1. mound dough in bowl
2. spray dough & roll in around to cover
2. spray dough & roll in around to cover
3. cover to rise 30-60 minutes
3. cover to rise 30-60 minutes

Prepare Baking Pans

Traditionally, Danish Brunsviger cakes are baked in square pans, a 16- x 16- inch pan. However, that size isn’t quite as popular in some countries. You can use two 8-x8- inch square pans or one 9-x13- inch pan. Regardless of the dish(es), grease the pan(s) with cooking spray or butter. Place parchment paper in each pan and use scissors to cut the paper down vertically in each corner to the bottom of the pan. Overlap the flaps so the paper sits flush. Trim off the flaps as desired.

TIP: A 9-x 13- inch pan will yield a taller cake as it is a little smaller than a 16- x 16- inch pan or two 8- x 8- inch pans.

1. 1 to 2 pans (2-8x8 or 1-9x13 or 1-16x16)
1. 1 to 2 pans (2-8×8 or 1-9×13 or 1-16×16)
4. cut corners down to bottom of pan so paper sits flush
4. cut corners down to bottom of pan so paper sits flush
2. grease w/ cooking spray, oil, or butter
2. grease w/ cooking spray, oil, or butter
5. pan(s) ready for dough
5. pan(s) ready for dough
3. line w/ parchment paper
3. line w/ parchment paper

Pan the Dough

Use a spoon to deflate the dough. If using two pans, divide the dough in half by eyeballing or weighing the dough. The total dough weight should be around 940 grams; thus each half should be around 470 grams (if using 2 pans). If using one large pan, place the entire dough in the pan. Regardless of the number or pan size, flatten out the dough to reach the edges and corners of the pan. Push the dough out as needed dusting your hands with flour if your fingers or hands are sticking to the dough.

TIP: If the dough retracts while pushing it out to the edges, allow it to sit untouched for a few moments giving it time to relax and adjust to the stretched shape. Then, continue to push it out to the edges.

1. dough has risen & doubled
1. dough has risen & doubled
4. place dough in pan(s)
4. place dough in pan(s)
2. dough is deflated
2. dough is deflated
5. push dough out to edges
3. divide dough if using 2 pans, leave whole if using 1
3. divide dough if using 2 pans, leave whole if using 1
6. dough ready to rest

Cover the Dough & Rise

Cover the pan(s) with a towel or plastic wrap. Set the pan(s) aside for 20 minutes in a warm area to rise. The dough will puff but not double in size.

cover pan(s) so dough can rest ~20 minutes
cover pan(s) so dough can rest ~20 minutes

Make the Caramel Sauce

Combine Butter & Brown Sugar

In a small saucepan, add 113 grams (8 tablespoons or 1 stick) of butter cut into chunks. Then, add 255 grams (1⅓ cups packed) of brown sugar. Heat on low until the butter is melted. Stir frequently to prevent any burning. The mixture should be very hot, but careful not to boil the mixture. If you want more of a breakfast coffee cake or a sweet yeast bread with holiday flavors, add 1 tablespoon of cinnamon, mixed spice (British spice; recipe below), pumpkin pie spice, or apple pie spice. Stir the mixture until the butter is completely melted and all ingredients are combined.

1. 113 g (8 tbsp / 1 stick) diced butter
1. 113 g (8 tbsp / 1 stick) diced butter
2. 255 g (1⅓ cups packed) brown sugar
2. 255 g (1⅓ cups packed) brown sugar
3. heat on low until butter melts
3. heat on low until butter melts

Add Milk

Once the butter is melted and combined with the brown sugar, stir in 60 milliliters (¼ cup) of milk. Continue stirring until heated through and the sugar is dissolved (5 minutes or so).

TIP: Whole milk is preferred as it provides creaminess, richness, and thickness to the caramel sauce.

1. 60 ml (¼ cup milk)
1. 60 ml (¼ cup milk)
2. stir until combined, heated through, & sugar is dissolved
2. stir until combined, heated through, & sugar is dissolved
3. sugar dissolved
3. sugar dissolved

Remove From Heat & Add Vanilla

Remove the caramel sauce from the heat. Stir in 2 teaspoons of vanilla extract. The mixture will bubble significantly. Continue to stir until the bubbles subside. Set the sauce aside for about 5 minutes to cool slightly.

TIP: To cool the sauce a little quicker, pour the sauce into a separate small bowl.

1. remove from heat & stir in 2 tsp vanilla extract
1. remove from heat & stir in 2 tsp vanilla extract
2. vanilla will bubble but stir
2. vanilla will bubble but stir
3. stir until bubbling stops
3. stir until bubbling stops
4. set aside to cool; pouring into another bowl helps to cool down quicker
4. set aside to cool; pouring into another bowl helps to cool down quicker

Preheat Oven

Preheat the oven to 400˚F (204˚C).

Add Dimples to the Dough

While the topping cools slightly, remove the covering from the pan(s) of rising dough. Use your clean fingers or put on kitchen gloves and make deep dimples all over the dough like making focaccia bread. Add dimples along the edges of the pan so the caramel sauce bakes into the edges as well. The dimples will hold the caramel sauce so they should be deep enough to almost reach the bottom of the pan without exposing the pan.

1. both pans of dough have puffed
1. both pans of dough have puffed
2. use fingers to create deep dimples in dough
2. use fingers to create deep dimples in dough
3. add dimples to dough edges so caramel seeps all over
3. add dimples to dough edges so caramel seeps all over
4. all dimples added; there are a lot
4. all dimples added; there are a lot

Pour Caramel Sauce over the Dimpled Dough

Spoon the caramel sauce all over the top of the dough. Divide the mixture evenly between the two pans, if using two. Ensure the mixture seeps into each dimple including along the edges. If using 2 pans, use a ladle to spoon the sauce over the dough pouring 1 ladle per pan at a time to ensure equal division of the sauce. Since the sauce is warm, it will encourage the dough to rise again. If the sauce isn’t oozing down into the dimples, use your fingers to make more or deeper holes- messy task but it works. Much of the sauce will sit on top.

1. ladle caramel sauce all over dough
1. ladle caramel sauce all over dough
2. much of the caramel sits on top; remedy by adding more dimples to push the caramel in the dough
2. much of the caramel sits on top; remedy by adding more dimples to push the caramel into the dough
3. more dimples with clean hands... very messy, but works
3. more dimples with clean hands… very messy, but works

Baking Time!

Place the pan(s) in the preheated oven. Bake 35-40 minutes or until golden brown and bubbly on top. If using 1 large pan, bake an additional 5-10 minutes.

Danish Brunsviger cakes are ready for the oven
Danish Brunsviger cakes are ready for the oven

Danish Brunsviger Hot out of the Oven

Allow the cake(s) to sit in their pans for 5 minutes to cool slightly. Then, lift the parchment paper to remove the cake(s). Place them on a serving plate or cutting board to cut into 12 individual slices (squares/rectangles). Stack the slices on a serving plate and serve.

1. hot out of the oven; allow to cool a few minutes
1. hot out of the oven; allow to cool a few minutes
2. parchment paper allows for easy removal; remove paper & place on serving platter OR cut into serving pieces then place on platter
2. parchment paper allows for easy removal; remove paper & place on serving platter OR cut into serving pieces then place on platter to serve

Danish Brunsviger Up Close

Check out the top and sides of the cake. If using parchment paper, the cake easily lifts and can be placed directly on a serving platter (after removing the paper). You can also slice it into chunks and stack them as desired. Check out the dimpled top, crusty toffee edges, and swirls of melted caramel that oozed down into the dimples.

Danish Brunsviger Cake crispy toffee top & edges
Danish Brunsviger Cake crispy toffee top & edges
crispy caramel edges of the Danish Brunsviger Cake
crispy caramel edges of the Danish Brunsviger Cake
sliced & ready to serve Danish Brunsviger Cake
sliced & ready to serve Danish Brunsviger Cake
cake dimples with caramel sauce swirled throughout
cake dimples with caramel sauce swirled throughout

Storage Suggestions

Store slices covered at room temperature for several days. For longer storage, place slices in a freezer bag or sealed container in the freezer for up to several months. Remove desired amount and heat until warm.

Danish Brunsviger Final Thoughts

Oh, my goodness! This is a heavenly sweet bread! This Danish cake is an incredible bread eaten warm out of the oven with its soft, buttery, yeasty smell, taste, and texture. Don’t forget the gooey, rich swirls of caramel throughout. In addition, how about that light caramel toffee crunch on the top, edges, and bottom? Can I possibly say more? WARNING!! There is absolutely NOTHING healthy about this bread… full of butter and sugar! I suppose that’s why it’s called a cake and served for birthdays in Denmark. I think I know what my next birthday cake will be…😉

Danish Brunsviger Baker’s Perspective

For such a rich and indulgent yeast bread, this one is not difficult to make. It’s a regular mix and knead enriched bread, but the dough is very easy to manipulate since it has so much butter and milk to keep it soft. It’s light and fluffy even after kneading. The easiest part is putting it in the pan! There’s no real dividing or shaping, just plop in a pan and pat it out. How easy is that for a yeast bread? The butter and brown sugar sauce only takes a few minutes to make. All in all, aside from about 30 minutes of rising, you can move from one step to another until you put it in the oven. You can make the dough the night before you want to bake it, just simply cover it and place it in the fridge until you’re ready to put it in the pan(s) and make the topping.

Danish Brunsviger Taster’s Perspective

Are you looking for a yeasty, light, airy, buttery enriched bread with pockets of rich, buttery, soft, and gooey, caramel? Well, that describes this Danish cake… or bread. The caramel that oozes along the bread edges and on the bottom creates a light, crispy toffee exterior once baked. The bread is buttery, lightly sweetened, and soft. If you like cinnamon rolls and monkey bread (aka pull-apart bread), this would be very close to their textures and flavors, particularly if you add cinnamon to the butter and brown sugar caramel sauce. This bread is a definite keeper for a nice weekend breakfast with guests, holiday sweet treat, or anytime you’re craving a sweet yeast bread.

Check out my YouTube Video on making this Danish Brunsviger Cake. “Danish Brunsviger Cake: A Tantalizing Brioche-Style Yeast Dough with Swirls of Caramel Sauce”

Print Recipe

Danish Brunsviger Cake: A Tantalizing Yeast Dough with Caramel Swirls

The Danish Brunsviger cake is a buttery, sweet yeast dough baked with swirls of rich, buttery brown sugar caramel sauce. The bread is very light and airy with a soft caramel interior and toffee crunch on the top and edges. While called a cake, it resembles more of an American coffee cake, monkey bread (pull-apart bread), or another version of cinnamon rolls.
Prep Time50 minutes
Cook Time35 minutes
Rising Time50 minutes
Total Time2 hours 15 minutes
Course: Breakfast, Dessert, Snack
Cuisine: Danish
Keyword: Danish Brunsviger cake, brioche dough with caramel sauce, caramel bread, yeast bread with caramel sauce
Servings: 12
Author: Summer

Ingredients

Dough:

  • 295 ml (1¼ cup) milk whole preferred (heated to 100˚F-110˚F (38˚C-43˚C)
  • 50 g (¼ cup) granulated sugar
  • 14 g (4½ tsp / 2 pkg) active dry yeast
  • 480 g (4 cups) all-purpose flour fluff, scoop, and level off is using a measuring cup
  • 3 g (½ tsp) salt (if using salted butter) 4.5 g (¾ tsp) salt (if using unsalted butter)
  • 113 g (8 tbsp / 1 stick) butter diced

Caramel Sauce:

  • 113 g (8 tbsp / 1 stick) butter diced
  • 255 g (1⅓ cups packed) brown sugar
  • 60 ml (¼ cup) milk whole milk preferred
  • 2 tsp vanilla extract

Optional Caramel Sauce Additions: Spice is not traditional in this dish.

  • 1 tbsp ground cinnamon pumpkin pie spice, apple pie spice, or British mixed spice (recipe in Notes below)

Instructions

Activate the Yeast: 10 minutes

  • Pour milk into a measuring cup. Heat in the microwave 30 -60 seconds until it reaches 100˚F-110˚F (38˚C-43˚C).
    TIP: Whole milk is preferred as it provides richness, softness, and chewiness to the bread crumb.
  • Measure out the sugar. In a small bowl, add yeast. Take 1 tbsp from the measured-out sugar and mix it with the yeast.
  • Pour in ~59 ml (~ ¼ cup) of the warmed milk. Stir until well combined. Set the mixture aside for 10 minutes to become bubbly and frothy.
    TIP: If the yeast doesn’t activate (bubbly and frothy), the yeast might be old or the milk may not be warm enough. Allow a few more minutes if after 15 minutes, you don’t see any changes, it’s time to start over with a fresh batch of yeast.

Make the Dough: 15 minutes

  • In the bowl of stand mixer (or large bowl), add the flour, remaining sugar, and salt. Whisk to combine.
    TIP: If not using a stand mixer, simply use a large mixing bowl and spoon to stir the ingredients.
  • Add diced butter to the remaining milk and heat in the microwave for 30 seconds or just until melted. Add another 10 seconds, if needed. Allow to cool down to 100˚F-110˚F (38˚C-43˚C) if needed.
    TIPS: Diced butter melts more quickly as each small piece has less mass to melt. Stir the butter in the milk after 30 seconds as any remaining small pieces should melt while stirring.
  • With the dough hook attached and the machine on low, slowly pour in the activated yeast mixture. Pour in the warm milk and butter mixture. Use a spatula to scrape down the bowl edges as needed.
  • Knead on low to medium speed for 10 minutes. The dough should be tacky and pull away from the bowl edges but not sticky. Add flour or water, 1 tbsp at a time, as needed to reach a tacky consistency.
  • Mound the dough in a ball and place it in the bottom of the bowl. Oil the top and sides with cooking spray or a neutral oil. Cover the bowl with a towel or plastic wrap and allow the dough to rise in a warm area for 30 minutes to 1 hour or until doubled in size.
    TIP: Oil prevents a crust from forming on the dough as it sits.

Shape Dough in Pan: 5 minutes

  • Grease two 8-x8- inch square pans or one 9-x13- inch pan. Place parchment paper in each pan and use scissors to cut the paper down vertically in each corner. Overlap the flaps so the paper sits flush. Trim off excess flaps if desired.
    TIP: This cake is traditionally baked in a square pan, hence the two small square pans. However, you can use a larger square pan like a 16×16. A 9- x 13- inch pan may yield a taller cake since it's a little smaller than the other suggested pan sizes.
  • Deflate the dough and remove it from the bowl. If using two pans, divide the dough in half (940 g total = 470 g per half) and flatten each out to reach the edges and corners of each pan. If using one large pan, place the entire dough in the pan and flatten it out to reach the edges and corners of the pan.
    TIP: Dust your hands with flour to push out the dough if it’s sticky.
  • Cover the pan(s) with a towel or plastic wrap and set aside for 20 minutes in a warm area to rise.

Make Caramel Sauce: 10 minutes

  • In a small saucepan, add the butter (cut into chunks) and brown sugar. Heat on low until melted stirring frequently. The mixture should be very hot, but careful not to boil the mixture.
    TIP: If you want more of a breakfast coffee cake or a sweet yeast bread with holiday flavors, add 1 tbsp of cinnamon, mixed spice (British spice recipe in Notes section below), pumpkin pie spice, or apple pie spice.
  • Stir in milk and continue stirring until heated through and the sugar is dissolved (5 minutes or so).
  • Remove the caramel sauce from the heat and stir in vanilla.
  • Set the sauce aside for about 5 minutes to cool slightly.
    TIP: To cool a little quicker, pour the sauce into another bowl.

Add Sauce & Bake: 10 minutes + 35 more for baking

  • Preheat the oven to 400˚F (204˚C).
  • While the topping cools slightly (5-10 minutes), remove the covering from the pan(s) of rising dough. Use your fingers to make deep dimples all over the dough like making focaccia bread. Add dimples along the edges of the pan so the caramel sauce bakes into the edges as well.
    TIP: The dimples will hold the butter and brown sugar caramel sauce and they should be deep enough to almost reach the bottom of the pan without exposing the pan.
  • Spoon the caramel sauce all over the top of the dough dividing the mixture evenly between the two pans, if using two. Ensure to get the mixture into each dimple including the edges.
    TIPS: If using 2 pans, use a ladle to spoon the sauce over the dough (1 ladle per pan at a time) to ensure equal division of the sauce. If the sauce isn’t oozing down into the dimples, while super messy, use your fingers to make more or deeper holes. Much of the sauce will sit on top.
  • Place the pan(s) in the preheated oven and bake 35-40 minutes until golden brown and bubbly on top. After cooling, lift the parchment paper to remove the cake and place on a serving platter. Serve warm and enjoy!
    TIP: Bake 5-10 minutes longer if baking in 1 large pan.

Video

Notes

Storage Suggestion:
Store slices covered at room temperature for several days. For longer storage, place slices in a freezer bag or sealed container in the freezer for up to several months. Remove desired amount and heat until warm.
British Mixed Spice Recipe (makes 1 tbsp):
1 tsp ground cinnamon
1 tsp ground nutmeg
1 tsp ground allspice
¾ tsp ground mace
¼ ground cloves
¼ tsp ground ginger
¼ tsp ground coriander
Combine all ingredients. Sift through a mesh sifter. Store in a sealed container for up to 6 months.

You might be interested in these other sweet treats.

British Hot Cross Buns

Carrot Cake Scones

Cinnamon Rolls

German Bienenstich Cake

New Zealand Kiwi Quick Bread (GF Option)

Quesadilla Salvadoreña Sweet Cheese Pound Cake

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!

5 Simple Colored Sugars with Custom Flavors

5 Colored Sugars with Flavorings TOP: purple w/ almond or anise, yellow w/ lemon or banana, MIDDLE: pink w/ strawberry or watermelon, BOTTOM: orange w/ orange, and green w/ mint
5 Colored Sugars with Flavorings
TOP: purple w/ almond or anise, yellow w/ lemon or banana, MIDDLE: pink w/ strawberry or watermelon, BOTTOM: orange w/ orange, and green w/ mint

Colored sugars with flavoring, why not? If you have or had children, then you know that spring is the season for buying food coloring to dye those Easter eggs. Once you dye those eggs, what do you do with that extra food coloring? Why not use those colors to make colored sanding sugar with custom flavorings? Colored sanding sugar adds color, sparkle, crunch, and additional flavoring to your cake or cupcake frosting like in my homemade Mardi Gras Marbled King Cake. Why not sprinkle it on toast with butter for a fun sweet breakfast treat or afternoon snack?

Purpose of this Post: What’s Included…

This blog post explains and demonstrates how to color and flavor granulated sugar using the 4 standard colors that come in a typical liquid food dye package. In addition, there are optional corresponding flavors using different flavoring extracts. Each recipe makes ¼ cup of colored sugar that can be modified based on your needs; you can add more sugar, coloring, or flavoring to any recipe. Not only that, but how about recipes for another 12 color and flavoring options? See the recipe below for those options. You may never need to buy commercial colored sanding sugar again. 😉

5 Colored Sugars & Flavors Explained & Demonstrated:

  • 1: Yellow Sanding Sugar with Optional Lemon or Banana Flavoring
  • 2: Green Sanding Sugar with Optional Peppermint or Mint Flavoring
  • 3: Orange Sanding Sugar with Optional Orange Flavoring
  • 4: Purple Sanding Sugar with Optional Almond, Vanilla, or Anise (Licorice) Flavoring
  • 5: Pink Sanding Sugar with Optional Strawberry / Watermelon Flavoring

How Much Flavor are We Talking?

The flavorings in these recipes are more nuanced rather than strong candy flavorings. They are meant to enhance the same flavorings already in the frosting or cake that they decorate. They are not meant to be eaten like candy. You can always add more extract to the sugar if you want a stronger flavor. If you only want the color, simply forgo the flavorings.

Colored Sugars with Flavorings: Ingredients

Here are the ingredients you’ll need for 5 different spring colors and flavors. You’ll need granulated sugar. Cane sugar tends to have larger crystals like sanding sugar and is best for coloring and flavoring. In addition, you’ll need a package of the four standard liquid food dye colors- red, yellow, green, and blue. For optional extract flavorings, I like to use lemon, orange, peppermint, and strawberry or strawberry/watermelon water flavoring. You can also add almond, banana, mint, vanilla, or anise (licorice) extracts.

cane sugar, 4 standard liquid food dye colors, optional extracts/flavorings
cane sugar, 4 standard liquid food dye colors, optional extracts/flavorings

Prepare Drying Pans

Depending on the number of colors and flavors you make, you’ll need enough space to spread out each separately. If you’re only making a small amount (one recipe) of one color, you may only need a plate and a small sheet of wax paper. Since I made 5 colors and flavors for this post, I have 5 areas on 2 baking pans and 5 sheets of wax paper on which to lay out each color. On one baking sheet, I have 3 sheets of wax paper, larger than I need but large enough to pull up the edges to use as a barrier in between each color. You’ll see that I also did the same on another small baking pan with 2 sheets of wax paper.

2 baking sheets for 5 colors &/or flavors
2 baking sheets for 5 colors &/or flavors
5 sheets of wax paper for each color &/or flavor
5 sheets of wax paper for each color &/or flavor

1: Yellow Sanding Sugar with Lemon or Banana Flavoring

Yellow Sanding Sugar with Lemon or Banana Flavoring
Yellow Sanding Sugar with Lemon or Banana Flavoring

Start with a quart size plastic ziptop bag or glass jar with a screw top lid. To that, add 50 grams (¼ cup) granulated cane sugar.

TIP: I would not use a plastic container as the food dye will stain it.

plastic ziptop bag or glass jar w/lid
plastic ziptop bag or glass jar w/lid
quart size bag
quart size bag
glass jar w/screw-top lid
glass jar w/screw-top lid
50 g (¼ cup) granulated sugar (cane)
50 g (¼ cup) granulated sugar (cane)

Add Yellow Color & Lemon or Banana Flavoring

Add 3 drops of yellow food coloring. Then, add ⅛-½ teaspoon of lemon (or banana) extract. You can start with ⅛ teaspoon, let the sugar dry, and if you want more flavoring add another ⅛ teaspoon. I find an ⅛ teaspoon is not enough, so I start with ¼ teaspoon of extract. If you want a stronger lemon or banana flavor, add ½ tsp in total of extract.

TIPS: Keep a paper towel nearby to wipe up random drops of food dye. Pour the extract in the appropriate measuring spoon over a larger measuring spoon. If too much liquid is accidentally poured, it will fall into the bottom spoon. If so, you can easily pour the extra back into the extract bottle.

3 drops liquid yellow food coloring
3 drops liquid yellow food coloring
⅛-¼ tsp lemon or banana extracts (optional)
⅛-½ tsp lemon or banana extracts (optional)
all color & flavor in bag
all color & flavor in bag

Seal Container, Shake, & Dry

Seal the bag or screw on the jar lid and shake vigorously until the color has dispersed evenly throughout the sugar and no wet spots remain. Add more food coloring if you want a darker yellow.

TIPS: If using a bag, zip the top with air left inside to create a bubble allowing space for the sugar to move. If there are any clumps of wet spots that won’t disperse, use your hands to break them up through the bag or use a spatula or spoon to break them up in the jar. Then, seal again and shake to disperse.

seal top w/ air in bag
seal top w/ air in bag
shake bag (or jar)
shake bag (or jar)
all mixed together
all mixed together

Open the bag or jar and pour the sugar onto a sheet of wax paper on the baking sheet. It will take a few hours to overnight for the sugar to dry. Leave it uncovered and at room temperature.

TIPS: Placing the sugar on wax paper makes it easy to lift and pour into a bag or jar for storage. Placing the wax paper on a large plate or baking pan makes it easy to move around the kitchen as needed for space.

pour on wax paper on baking pan
pour on wax paper on baking pan
spread out sugar to dry
spread out sugar to dry
set aside to dry
set aside to dry

2: Green Sanding Sugar with Mint Flavoring

Green Sanding Sugar with Mint Flavoring
Green Sanding Sugar with Mint Flavoring

Start with a quart size plastic ziptop bag or glass jar with a screw top lid. To that, add 50 grams (¼ cup) granulated cane sugar.

TIP: I would not use a plastic container as the food dye will stain it.

glass jar w/lid or quart size bag
glass jar w/lid or quart size bag
50 g (¼ cup) granulated sugar (cane)
50 g (¼ cup) granulated sugar (cane)

Add Green Color & Mint Flavoring

For a mint green color, add 3 drops of green food coloring. Add ⅛-½ tsp peppermint or mint extract. You can start with ⅛ teaspoon, let the sugar dry and if you want more flavoring add another ⅛ tsp. I find an ⅛ teaspoon is not enough, so I start with ¼ teaspoon. If you want a stronger mint flavor, add ½ tsp in total of extract.

TIPS: Keep a paper towel nearby to wipe up random drops of food dye. Pour the extract in the appropriate measuring spoon over a larger measuring spoon. If too much liquid is accidentally poured, it will fall into the bottom spoon. If so, you can easily pour the extra back into the extract bottle.

3 drops liquid green food coloring
3 drops liquid green food coloring
⅛-¼ tsp peppermint or mint extract (optional)
⅛-½ tsp peppermint or mint extract (optional)
extract going into the jar
extract going into the jar
all ingredients together
all ingredients together

Seal Container, Shake, & Dry

Seal the bag or screw on the jar lid and shake vigorously until the color has dispersed evenly throughout the sugar and no wet spots remain. Add more food coloring if you want a darker green.

TIPS: If using a bag, zip the top with air left inside to create a bubble allowing space for the sugar to move. If there are any clumps of wet spots that won’t disperse, use your hands to break them up through the bag or use a spatula or spoon to break them up in the jar. Then, seal again and shake to disperse.

color & flavor dispersed
color & flavor dispersed

Open the bag or jar and pour the sugar onto a sheet of wax paper on the baking sheet. It will take a few hours to overnight for the sugar to dry. Leave it uncovered and at room temperature.

TIPS: Placing the sugar on wax paper makes it easy to lift and pour into a bag or jar for storage. Placing the wax paper on a large plate or baking pan makes it easy to move around the kitchen as needed for space.

pour out onto wax paper on baking pan
pour out onto wax paper on baking pan
spread out sugar to dry
spread out sugar to dry
wax paper edges used as barrier between colors
wax paper edges used as barrier between colors

3: Orange Sanding Sugar with Orange Flavoring

Orange Sanding Sugar with Orange Flavoring
Orange Sanding Sugar with Orange Flavoring

Start with a quart size plastic ziptop bag or glass jar with a screw top lid. To that, add 50 grams (¼ cup) granulated cane sugar.

TIP: I would not use a plastic container as the food dye will stain it.

50 g (¼ cup) granulated cane sugar
50 g (¼ cup) granulated cane sugar

Add Orange Color & Orange Flavoring

While there are different combinations of colors to reach orange, I prefer a bright orange color. To reach a bright orange, add 3 drops of red food coloring and 2 drops of yellow food coloring. Add ¼ tsp orange extract; I find less than that is not enough. If you want a stronger orange flavor, add ½ tsp in total of extract.

TIPS: Keep a paper towel nearby to wipe up random drops of food dye. Pour the extract in the appropriate measuring spoon over a larger measuring spoon. If too much liquid is accidentally poured, it will fall into the bottom spoon. If so, you can easily pour the extra back into the extract bottle.

3 drops liquid red food coloring
3 drops liquid red food coloring
2 drops liquid yellow food coloring
2 drops liquid yellow food coloring
⅛-¼ tsp orange extract (optional)
⅛-½ tsp orange extract (optional)

Seal Container, Shake, & Dry

Seal the bag or screw on the jar lid and shake vigorously until the color has dispersed evenly throughout the sugar and no wet spots remain.

TIPS: If using a bag, zip the top with air left inside to create a bubble allowing space for the sugar to move. If there are any clumps of wet spots that won’t disperse, use your hands to break them up through the bag or use a spatula or spoon to break them up in the jar. Then, seal again and shake to disperse.

seal bag w/air & shake to disperse
seal bag w/air & shake to disperse
ingredients well mixed
ingredients well mixed

Open the bag or jar and pour the sugar onto a sheet of wax paper on the baking sheet. It will take a few hours to overnight for the sugar to dry. Leave it uncovered and at room temperature.

TIPS: Placing the sugar on wax paper makes it easy to lift and pour into a bag or jar for storage. Placing the wax paper on a large plate or baking pan makes it easy to move around the kitchen as needed for space.

pour out onto wax paper on baking pan
pour out onto wax paper on baking pan
spread out sugar to dry
spread out sugar to dry
3 colored sugars on 1 baking pan to dry
3 colored sugars on 1 baking pan to dry

4: Purple Sanding Sugar with Almond, Vanilla, or Anise (Licorice) Flavoring

Purple Sanding Sugar with Almond, Vanilla, or Anise (Licorice) Flavoring
Purple Sanding Sugar with Almond, Vanilla, or Anise (Licorice) Flavoring

Start with a quart size plastic ziptop bag or glass jar with a screw top lid. To that, add 50 grams (¼ cup) granulated cane sugar.

TIP: I would not use a plastic container as the food dye will stain it.

50 grams (¼ cup) granulated cane sugar
50 grams (¼ cup) granulated cane sugar

Add Purple Color & Desired Flavoring

For a simple purple color, add 3 drops red food coloring and 2 drops blue food coloring. Then, add ¼ teaspoon of almond, vanilla, or anise (licorice) extract. I find almond and vanilla are not very strong flavors, so you may prefer to add ½ tsp in total (or more, maybe) of extract.

TIPS: Keep a paper towel nearby to wipe up random drops of food dye. Pour the extract in the appropriate measuring spoon over a larger measuring spoon. If too much liquid is accidentally poured, it will fall into the bottom spoon. If so, you can easily pour the extra back into the extract bottle.

3 drops liquid red food coloring
3 drops liquid red food coloring
2 drops liquid blue food coloring
2 drops liquid blue food coloring
⅛-¼ tsp almond, vanilla, or anise (licorice) extracts (optional)
⅛-½ tsp almond, vanilla, or anise (licorice) extracts (optional)
all ingredients together
all ingredients together

Seal Container, Shake, & Dry

Seal the bag or screw on the jar lid and shake vigorously until the color has dispersed evenly throughout the sugar and no wet spots remain.

TIPS: If using a bag, zip the top with air left inside to create a bubble allowing space for the sugar to move. If there are any clumps of wet spots that won’t disperse, use your hands to break them up through the bag or use a spatula or spoon to break them up in the jar. Then, seal again and shake to disperse.

ingredients dispersed
ingredients dispersed

Open the bag or jar and pour the sugar onto a sheet of wax paper on the baking sheet. It will take a few hours to overnight for the sugar to dry. Leave it uncovered and at room temperature.

TIPS: Placing the sugar on wax paper makes it easy to lift and pour into a bag or jar for storage. Placing the wax paper on a large plate or baking pan makes it easy to move around the kitchen as needed for space.

pour out onto wax paper on baking pan
pour out onto wax paper on baking pan
spread out to dry
spread out to dry

5: Pink Sanding Sugar with Strawberry-Watermelon Flavoring

Pink Sanding Sugar with Strawberry-Watermelon Flavoring
Pink Sanding Sugar with Strawberry-Watermelon Flavoring

Start with a quart size plastic ziptop bag or glass jar with a screw top lid. To that, add 50 grams (¼ cup) granulated cane sugar.

TIP: I would not use a plastic container as the food dye will stain it.

50 g (¼ cup) granulated cane sugar
50 g (¼ cup) granulated cane sugar

Add Pink Color & Strawberry Flavoring

While there are different color combinations to reach pink, I prefer the red and blue combination. Add 3 drops of red coloring and 1 drop of blue food coloring. Then, if you have strawberry extract, use that. If not, you can actually use those concentrated liquid water flavorings to achieve flavoring. I bought a MIO strawberry-watermelon liquid water flavoring to test, and it surprisingly works. Whether you use strawberry extract or a liquid water flavoring, add ¼ teaspoon to the sugar. If you want stronger flavors, add ½ tsp in total of extract.

TIPS: Keep a paper towel nearby to wipe up random drops of food dye. Pour the extract in the appropriate measuring spoon over a larger measuring spoon. If too much liquid is accidentally poured, it will fall into the bottom spoon. If so, you can easily pour the extra back into the extract bottle.

3 drops liquid red food coloring
3 drops liquid red food coloring
1 drop liquid blue food coloring
1 drop liquid blue food coloring
⅛-¼ tsp strawberry extract or MIO strawberry/watermelon liquid water flavoring (optional)
⅛-½ tsp strawberry extract or MIO strawberry/watermelon liquid water flavoring (optional)
all ingredients together
all ingredients together

Seal Container, Shake, & Dry

Seal the bag or screw on the jar lid and shake vigorously until the color has dispersed evenly throughout the sugar and no wet spots remain.

TIPS: If using a bag, zip the top with air left inside to create a bubble allowing space for the sugar to move. If there are any clumps of wet spots that won’t disperse, use your hands to break them up through the bag or use a spatula or spoon to break them up in the jar. Then, seal again and shake to disperse.

seal bag w/air & shake
seal bag w/air & shake

Open the bag or jar and pour the sugar onto a sheet of wax paper on the baking sheet. It will take a few hours to overnight for the sugar to dry. Leave it uncovered and at room temperature.

TIPS: Placing the sugar on wax paper makes it easy to lift and pour into a bag or jar for storage. Placing the wax paper on a large plate or baking pan makes it easy to move around the kitchen as needed for space.

pour out onto wax paper on baking pan
pour out onto wax paper on baking pan
spread out sugar to dry
spread out sugar to dry

Tips for All Colored Sugars & Flavorings

all 5 colored sugars dried & ready to be used or stored
all 5 colored sugars dried & ready to be used or stored

Regardless of the color or flavor, be sure to keep each separate. Allow each color to dry uncovered for a couple of hours to overnight. After the sugar dries, taste it. If you want more flavoring, simply return the sugar to the bag or jar and add another ⅛ – ¼ tsp of flavoring, shake and pour out onto the wax paper to dry again. You can repeat this step until you reach your desired flavoring. The sugars with more moisture added may clump after drying, simply use your fingers to break up the clumps.

Storing Suggestion for Colored Sugars

Once dry, you can use the sugars in whatever capacity you desire. For longer storage, place them in separate sealed containers or bags and store at room temperature until needed. They will keep for months in the pantry.

Suggestions on Using Colored Sugar

  • Breakfast: sprinkle some over your oatmeal, waffles, pancakes, buttered toast, or over the frosting of a pan of cinnamon rolls.
  • Dessert or snack: sprinkle some over a bowl of ice cream (or whipped topping), frosted sugar cookies, frosted cakes, and frosted cupcakes prior to drying.
  • Beverages: use it as the main sugar in your single serving of hot chocolate or coffee or sprinkle it over some whipped cream topped hot chocolate or coffee. Use it to sweeten lemonade, iced tea, or hot tea.

Colored Sugars: Final Thoughts

5 Colored Sugars with Flavorings TOP: purple w/ almond or anise, yellow w/ lemon or banana, MIDDLE: pink w/ strawberry or watermelon, BOTTOM: orange w/ orange, and green w/ mint
5 Colored Sugars with Flavorings
TOP: purple w/ almond or anise, yellow w/ lemon or banana, MIDDLE: pink w/ strawberry or watermelon, BOTTOM: orange w/ orange, and green w/ mint

Making colored sugars is simple and super easy. While you can buy many other food dye colors, this post focuses on using those 4 colors that many of us already have. If you have other colors, play with them following the directions provided along with other extracts. With a few pantry items, you can make quite a few colors and flavors. Some of the extracts (mint, orange, and strawberry) are stronger than others while a few (lemon, almond, and vanilla) are hardly detectable, so I would start with ¼ tsp and add another ¼ tsp, as needed. Use these sugars in any way you want to reach that crunch, color, or flavor factor. Have fun creating sweet and flavorful toppings for your next breakfast, dessert, snack, or beverage. Making your own colored sanding sugar is so much cheaper than buying them commercially and you can be creative with the flavors.

Check out my YouTube video on the details of making these colored sugars and flavors entitled “5 Simple Colored Sanding Sugars with Custom Flavors: Cheaper than Commercial with Many Other Options.”

Print Recipe

5 Simple Colored Sugars with Custom Flavors

Instead of buying colored sanding sugar, why not make it yourself? These recipes are easy and simple using granulated sugar, the 4 standard colors that come in a food dye package along with optional corresponding flavors using flavoring extracts. Use colored sugar to add color, sparkle, and additional flavoring to your cake, cookie, cupcake, or cinnamon roll frosting. Sweeten your favorite beverage like lemonade, hot chocolate, coffee, or tea. Why not sprinkle it on toast with butter for a fun and colorful sweet breakfast treat or afternoon snack?
Prep Time10 minutes
Drying Time2 hours
Total Time2 hours 10 minutes
Course: ingredient
Cuisine: American
Keyword: colored sugars, flavored sugars, sanding sugar, decorative sugar, dessert topping
Author: Summer

Ingredients

Yellow Sugar with Optional Lemon or Banana Flavoring:

  • 1 plastic ziptop quart size bag or glass jar with screw-top lid
  • 50 g (¼ cup) granulated cane sugar larger granules are best
  • 3 drops liquid yellow food coloring
  • ⅛-½ tsp lemon or banana extracts optional

Green Sugar with Optional Peppermint or Mint Flavoring:

  • 1 plastic ziptop quart size bag or glass jar with screw-top lid
  • 50 g (¼ cup) granulated cane sugar larger granules are best
  • 3 drops liquid green food coloring
  • ⅛-½ tsp peppermint or mint extract optional

Orange Sanding Sugar with Optional Orange Flavoring:

  • 1 plastic ziptop quart size bag or glass jar with screw-top lid
  • 50 g (¼ cup) granulated cane sugar larger granules are best
  • 3 drops liquid red food coloring
  • 2 drops liquid yellow food coloring
  • ⅛-½ tsp orange extract optional

Purple Sanding Sugar with Optional Almond, Vanilla, or Anise (Licorice) Flavoring:

  • 1 plastic ziptop quart size bag or glass jar with screw-top lid
  • 50 g (¼ cup) granulated cane sugar larger granules are best
  • 3 drops liquid red food coloring
  • 2 drops liquid blue food coloring
  • ⅛-½ tsp almond, vanilla, or anise (licorice) extract (optional)

Pink Sanding Sugar with Optional Strawberry-Watermelon Flavoring:

  • 1 plastic ziptop quart size bag or glass jar with screw-top lid
  • 50 g (¼ cup) granulated cane sugar larger granules are best
  • 3 drops liquid red food coloring
  • 1 drop liquid blue food coloring
  • ⅛-½ tsp strawberry extract or MIO strawberry/watermelon liquid water flavoring optional

Instructions

  • For each color above, add sugar to the ziptop bag or small glass container. Add appropriate amounts of food coloring and optional extracts. Zip bag (with air left to create a bubble for the sugar to move) or seal container. Shake until the color is dispersed and evenly coats the sugar granules.
    TIP 1: Add more food coloring to reach desired color.
    TIP 2: You may start with ⅛ tsp of extracts, but the flavors are very nuanced or hardly detected for some of them. I prefer to use a ¼ tsp and add another ¼ as desired.
    TIP 3: To accurately measure extracts and prevent waste, very carefully pour desired amount in an ⅛ to ¼ tsp over a larger spoon. Return excess extract that may have fallen in the larger spoon back into the original extract bottle.
    TIP 4: If clumps of wet remain, break them up using your hands to squeeze the bag or a spatula in the jar.
  • Pour each sugar out of bag or container onto a sheet of wax paper on a baking sheet and spread it out using a spatula. Keep multiple colors and flavors separate using the edge of the wax paper as a barrier in between each. Allow each color to dry uncovered for a couple of hours to overnight at room temperature. Use sugar as desired.
    TIP: Once dry, taste the sugar. If more flavoring or color is desired, return the sugar to the bag or container and repeat by adding more color or extract. Then, pour out onto wax paper again allowing time to dry.

Video

Notes

*If you want more sugar, add the amount you need and begin with the same amount of food coloring and extracts as directed in the above recipes. Add more as needed to reach desired color and flavor.
Storage Suggestion:
Once dry, you can use the sugars in whatever capacity you desire. For longer storage, place them in separate sealed containers or bags and store at room temperature until needed. They will keep for months in the pantry.
Suggestions on Using Colored Sugar:
    • Breakfast: sprinkle some over your oatmeal, waffles, pancakes, buttered toast, or over the frosting of a pan of cinnamon rolls.
    • Dessert or snack: sprinkle some over a bowl of ice cream (or whipped topping), frosted sugar cookies, frosted cakes, and frosted cupcakes prior to drying.
    • Beverages: use it as the main sugar in your single serving of hot chocolate or coffee or sprinkle it over some whipped cream topped hot chocolate or coffee. Use it to sweeten lemonade, iced tea, or hot tea.
12 Other Colors & Flavors to Try:
Use different colors and extracts to achieve other flavors. You’ll have to experiment with the amounts of each as they will be different based on color and flavor strength. All the following flavors should be ⅛ – ½ tsp per ¼ – ½ cup sugar. Add more color or extract to reach desired color and flavor.
Chocolate Sanding Sugar: black food coloring with chocolate extract
Maple Sanding Sugar: brown food coloring (2 drops red + 2 drops green) with maple extract
Pumpkin Pie Spice Sanding Sugar: brown food coloring (2 drops red + 2 drops green) with pumpkin pie spice extract
Lime Sanding Sugar: green food coloring with lime extract
Blue Raspberry Sanding Sugar: blue food coloring with raspberry extract
Pink Lemonade Sanding Sugar: above recipe for pink sanding sugar with lemon extract
Rose Flavored Sanding Sugar: above recipe for pink sanding sugar with rose water
Strawberry Sanding Sugar: red food coloring with strawberry extract
Banana Sanding Sugar: yellow food coloring with banana extract
Coconut Sanding Sugar: no color, just coconut extract
Almond Sanding Sugar: no color, just almond extract
Vanilla Sanding Sugar: no color, just vanilla extract

You might be interested in these other recipes that use food coloring.

5-Minute Chocolate Covered Cherry Mini Cake

Mardi Gras Marbled King Cake

French Macarons 3 WaysFrench Macarons

Mexican Concha Bread Rolls

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!