Peanut Butter Banana Braid

Elegant but packing the homey, nostalgic flavor of peanut butter and banana, this braided bread is the perfect way to enjoy something classic in a gorgeous new package.

Peanut Butter Banana Braid
 

Makes 1 loaf
Ingredients
  • 3 cups (382 grams) bread flour, divided
  • 3 tablespoons (36 grams) granulated sugar
  • 2½ teaspoons (7.5 grams) kosher salt
  • 2¼ teaspoons (7 grams) active dry yeast
  • ½ cup (120 grams) whole milk
  • ¼ cup plus 1 tablespoon (75 grams) water, divided
  • ¼ cup (57 grams) unsalted butter
  • 2 teaspoons (8 grams) vanilla extract
  • 2 large eggs (100 grams), room temperature and divided
  • Peanut Butter Filling (recipe follows)
  • ½ cup (100 grams) chopped banana
  • Garnish: confectioners’ sugar

Instructions
  1. In the bowl of a stand mixer fitted with the paddle attachment, combine 1½ cups (191 grams) flour, granulated sugar, salt, and yeast.
  2. In a medium saucepan, heat milk, ¼ cup (60 grams) water, butter, and vanilla over medium heat until an instant-read thermometer registers 120°F (49°C) to 130°F (54°C). Add warm milk mixture to flour mixture, and beat at medium speed until combined. Beat in 1 egg (50 grams). With mixer on low speed, gradually add remaining 1½ cups (191 grams) flour, beating just until combined and stopping to scrape sides of bowl.
  3. Switch to the dough hook attachment. Beat at low speed until a soft, somewhat sticky dough forms, 6 to 7 minutes, stopping to scrape sides of bowl and dough hook. (Dough will be elastic and pull away from sides of bowl but stick to bottom of bowl.) Turn out dough onto a lightly floured surface, and shape into a smooth round.
  4. Lightly oil a large bowl. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until almost doubled in size, 45 minutes to 1 hour.
  5. Punch down dough, and let stand for 5 minutes. Turn out onto a lightly floured sheet of parchment paper. Roll into a 16×10-inch oval. Using a small knife or bench scraper, score (or mark) a 13×4-inch rectangle in center of dough, leaving a 1½-inch border on short sides and a 3-inch border on long sides. Spread Peanut Butter Filling in rectangle; sprinkle banana onto filling. Cut 1-inch-wide strips along each side of filling. At top and bottom, trim ends to width of filling, and fold over filling. Starting on left side, stretch, twist, and fold top strip over filling, ending just below opposite top strip. Repeat with top strip on right side. Continue pattern, alternating left and right, until you reach end of strips. Tuck and pinch last strip. (If dough is not sticking to itself, dab with a little water to help it seal.) Transfer dough, on parchment, to a baking sheet. Cover and let rise in a warm, draft-free place (75°F/24°C) until puffed, 30 to 45 minutes.
  6. Preheat oven to 350°F (180°C).
  7. In a small bowl, whisk together remaining 1 egg (50 grams) and remaining 1 tablespoon (15 grams) water. Brush top and sides of dough with egg wash.
  8. Bake until golden brown and an instant-read thermometer inserted in bread registers 190°F (88°C), 20 to 25 minutes. Garnish with confectioners’ sugar, if desired. Serve warm or at room temperature.

Notes
BRAID YOUR BREAD:
1. Roll dough into a 16×10-inch oval. Using a small knife or bench scraper, score (or mark) a 13×4-inch rectangle in center of dough, leaving a 1½-inch border on short sides and a 3-inch border on long sides.
2. Spread Peanut Butter Filling in rectangle; sprinkle banana onto filling.
Cut 1-inch-wide strips along each side of filling. At top and bottom, trim ends to width of filling, and fold over filling.
3. Starting on left side, stretch, twist, and fold top strip over filling, ending just below opposite top strip. Repeat with top strip on right side.
4. Continue pattern, alternating left and right, until you reach end of strips.
Tuck and pinch last strip. (If dough is not sticking to itself, dab with a little water to help it seal.)

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Peanut Butter Filling
 

Ingredients
  • ¼ cup (57 grams) unsalted butter, softened
  • ⅓ cup (73 grams) firmly packed light brown sugar
  • ⅓ cup (85 grams) creamy peanut butter

Instructions
  1. In a medium bowl, beat butter and brown sugar with a mixer at medium speed until fluffy, 1 to 2 minutes. Add peanut butter, and beat just until combined. Use immediately.

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How To: Peanut Butter Banana Bread

Your weekend brunch plans are calling! What could be better than a relaxing weekend brunch complete with this homemade Peanut Butter Banana Braid? These flavors are kid-approved, and you can get the whole family involved in shaping and twisting the dough with our step-by-step photos to aid you along the way. Serve this braid with fresh fruit and a bubbly drink for the maximum at-home brunch experience.

BRAID YOUR BREAD

Roll dough into a 16×10-inch oval. Using a small knife or bench scraper, score (or mark) a 13×4-inch rectangle in center of dough, leaving a 1½-inch border on short sides and a 3-inch border on long sides.

Spread Peanut Butter Filling in rectangle; sprinkle banana onto filling.

Cut 1-inch-wide strips along each side of filling. At top and bottom, trim ends to width of filling, and fold over filling.

Starting on left side, stretch, twist, and fold top strip over filling, ending just below opposite top strip. Repeat with top strip on right side.

Continue pattern, alternating left and right, until you reach end of strips.

Tuck and pinch last strip. (If dough is not sticking to itself, dab with a little water to help it seal.)

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Corona® Beer Rolls

This small-batch clover-style roll recipe includes dough infused with Corona® beer for a hint of malty flavor and subtle sweetness that pairs perfectly with roasted garlic, cotija cheese, and cilantro. Achieve the clover shape by placing three dough balls into a muffin cup for a unique presentation. 

Corona® Beer Rolls
 

Makes 12 rolls
Ingredients
  • ¾ cup plus 3 tablespoons (225 grams) warm Corona beer (105°F/41°C to 110°F/43°C), divided
  • 2¼ teaspoons (7 grams) active dry yeast
  • ¾ tablespoon (15.75 grams) honey
  • 2⅔ cups (339 grams) bread flour
  • 5 ounces (141 grams) grated cotija cheese, divided
  • ½ recipe Roasted Garlic (recipe follows)
  • 1 tablespoon (12 grams) granulated sugar
  • 1 tablespoon (2 grams) chopped fresh cilantro
  • ½ tablespoon (4.5 grams) kosher salt
  • 2 tablespoons (28 grams) unsalted butter, melted
  • Garnish: flaked sea salt, grated cotija cheese, chopped fresh cilantro

Instructions
  1. In a small bowl, stir together ½ cup (120 grams) warm beer, yeast, and honey. Let stand until foamy, 5 to 10 minutes.
  2. In the bowl of a stand mixer fitted with the dough hook attachment, combine flour, 4 ounces (113 grams) cheese, half of Roasted Garlic, sugar, cilantro, and kosher salt. Add yeast mixture and remaining ¼ cup plus 3 tablespoons (105 grams) warm beer, and beat at low speed until a smooth, elastic dough forms, 8 to 9 minutes.
  3. Spray a medium bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 30 to 40 minutes.
  4. Spray a 12-cup muffin pan with cooking spray.
  5. Punch down dough, and turn out onto a lightly floured surface. Divide dough into 12 portions (about 60 grams each). Working with 1 portion at a time (keep remaining dough covered to prevent it from drying out), divide each portion into 3 pieces (about 20 grams each). Roll each piece into a ball. Place 3 dough balls in each prepared muffin cup. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, about 40 minutes. (Alternatively, cover tightly, and refrigerate overnight. When ready to bake, let stand at room temperature for 30 minutes.)
  6. Preheat oven to 400°F (200°C).
  7. Brush rolls with melted butter, and sprinkle with remaining 1 ounce (28 grams) cheese.
  8. Bake until golden brown and an instant-read thermometer inserted in center registers 190°F (88°C), 8 to 10 minutes, rotating pans halfway through baking. Brush with melted butter again, and sprinkle with sea salt, cheese, and cilantro, if desired. Serve warm or at room temperature.

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Roasted Garlic
 

Makes 1 head
Ingredients
  • 1 large (2½-inch) head garlic (about 73 grams)
  • 1 teaspoon (5 grams) olive oil
  • ¼ teaspoon kosher salt

Instructions
  1. Preheat oven to 350°F (180°C).
  2. Cut ¼ inch off top end of garlic, keeping cloves intact. Place garlic, cut side up, on foil. Drizzle with oil, and sprinkle with salt; wrap garlic in foil.
  3. Bake until soft, 1 hour to 1 hour and 10 minutes. Let cool completely. Squeeze pulp into a small bowl, and mash with a fork.

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French Onion Bread

We’re flipping the script on your favorite onion soup. This pillowy bread round combines sherry, thyme, and caramelized onions to impart the traditional French onion flavor while Gruyère brings cheesy decadence to the formula.

French Onion Bread
 

Makes 1 (9-inch) loaf
Ingredients
  • 4¼ cups (531 grams) all-purpose flour, divided
  • ¼ cup (50 grams) granulated sugar
  • 2¼ teaspoons (7 grams) active dry yeast*
  • 1 teaspoon (3 grams) kosher salt
  • ½ cup (120 grams) whole milk
  • ½ cup (120 grams) water
  • ⅓ cup (76 grams) unsalted butter
  • ¼ cup (60 grams) sour cream
  • 1 large egg (50 grams)
  • Caramelized Onions (recipe follows)
  • ½ cup (113 grams) unsalted butter, softened
  • 2 tablespoons (4 grams) fresh thyme
  • 8 ounces (227 grams) Gruyère cheese, shredded and divided

Instructions
  1. In the bowl of a stand mixer, whisk together 2 cups (250 grams) flour, sugar, yeast, and salt by hand.
  2. In a medium saucepan, heat milk, ½ cup (120 grams) water, butter, and sour cream over medium heat until an instant-read thermometer registers 120°F (49°C) to 130°F (54°C). Add warm milk mixture to flour mixture, and using the paddle attachment, beat at medium speed until combined. Add egg, beating until combined. With mixer on low speed, gradually add 2 cups (250 grams) flour, beating until combined.
  3. Switch to the dough hook attachment. Beat at low speed until a soft, smooth, and somewhat sticky dough forms and pulls away from bowl, 9 to 10 minutes. Add up to remaining ¼ cup (31 grams) flour if dough is too sticky. Turn out dough onto a lightly floured surface, and shape into a smooth round.
  4. Lightly oil a large bowl. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 45 minutes to 1 hour.
  5. Spray a 9-inch round cake pan with cooking spray.
  6. Lightly punch down dough. Cover and let stand for 5 minutes. Turn out dough onto a lightly floured surface, and roll into a 21×12-inch rectangle. In a small bowl, combine softened butter and thyme. Spread thyme butter onto dough, leaving a ½-inch border on one long side. Sprinkle and spread Caramelized Onions onto butter. Sprinkle 6 ounces (170 grams) cheese onto onions.
  7. Starting with long side opposite border, roll dough into a log, pinching seam to seal. Place log seam side down, and cut in half lengthwise, leaving 1½ inches at one end. Turn halves cut sides up, and carefully twist dough pieces around each other; form into a circle. Place, cut sides up, in prepared pan. Cover and let rise in a warm, draft-free place (75°F/24°C) until puffed, about 30 minutes.
  8. Position one oven rack in center and one at top of oven. Preheat oven to 350°F (180°C).
  9. Bake on center rack for 30 minutes. Sprinkle remaining 2 ounces (57 grams) cheese on top, and bake until cheese is melted and golden brown and an instant-read thermometer inserted in center registers 190°F (88°C), 15 to 20 minutes more, placing a piece of foil on top rack of oven to prevent excess browning, if necessary. Let cool in pan for 20 minutes. Remove from pan. Serve warm or at room temperature.

Notes
*We used Red Star Active Dry Yeast

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Caramelized Onions
 

Ingredients
  • ¼ cup (57 grams) unsalted butter
  • 2 pounds (908 grams) Vidalia onions, thinly sliced (about 8 cups)
  • 1 teaspoon (3 grams) kosher salt
  • ½ teaspoon (2 grams) granulated sugar
  • ½ teaspoon (1 gram) ground black pepper
  • ½ cup (120 grams) dry sherry

Instructions
  1. In a large Dutch oven, melt butter over medium heat. Add onion; cook, stirring occasionally, until softened, about 15 minutes. Add salt, sugar, and pepper; cook, stirring occasionally, until onion is deep golden brown, 30 to 40 minutes.
  2. Increase heat to high. Add sherry; cook until most of liquid has evaporated. Transfer to a glass bowl, and let cool to room temperature.

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Pretzel Buns

With the saltiness and chewiness of your favorite ballpark snack, our Pretzel Buns bring brilliant texture and taste to the table.

Pretzel Buns
 

Makes 10 buns
Ingredients
  • 4¼ to 4½ cups (540 to 572 grams) bread flour, divided
  • 2 tablespoons (28 grams) firmly packed light brown sugar
  • 2¼ teaspoons (7 grams) active dry yeast
  • 1½ teaspoons (4.5 grams) kosher salt
  • 9½ cups (2,280 grams) plus 1 tablespoon (15 grams) water, divided
  • 2 tablespoons (28 grams) unsalted butter
  • ¼ cup (60 grams) baking soda
  • 1 large egg yolk (19 grams)
  • 2 tablespoons (20 grams) flaked sea salt

Instructions
  1. In the bowl of a stand mixer fitted with the paddle attachment, combine 2 cups (254 grams) flour, brown sugar, yeast, and kosher salt.
  2. In a small saucepan, heat 1½ cups (360 grams) water and butter over medium heat until an instant-read thermometer registers 120°F (49°C) to 130°F (54°C). Add warm butter mixture to flour mixture, and beat at medium speed until combined. With mixer on low speed, gradually add 2¼ cups (286 grams) flour, beating just until combined and stopping to scrape sides of bowl.
  3. Switch to the dough hook attachment. Beat at low speed until a soft, somewhat sticky dough forms, 7 to 8 minutes, stopping to scrape sides of bowl and dough hook. Add up to remaining ¼ cup (32 grams) flour, 1 tablespoon (8 grams) at a time, if dough is too sticky. Turn out dough onto a lightly floured surface, and shape into a smooth round.
  4. Lightly oil a large bowl. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 45 minutes to 1 hour.
  5. Place a large piece of parchment on work surface, and dust with flour.
  6. In a 4-quart stockpot, bring 8 cups (1,920 grams) water and baking soda to a slow boil over low heat.
  7. On a very lightly floured surface, divide dough into 10 portions (about 95 grams each). Shape each portion into a smooth ball. (See Note on page 55.) Press each ball flat into a 3-inch disk, and place on floured parchment paper. Cover and let rise in a warm, draft-free place (75°F/24°C) for 20 minutes.
  8. Preheat oven to 425°F (220°C). Line 2 baking sheets with parchment paper.
  9. Carefully drop buns, 2 to 3 at a time, into slow boiling water-baking soda mixture. Cook for 30 seconds; turn, and cook for 30 seconds. Using a spider strainer, remove from water, letting excess drip off, and place at least 1½ inches apart on prepared pans.
  10. In a small bowl, whisk together egg yolk and remaining 1 tablespoon (15 grams) water. Brush buns with egg wash. Using a lame or sharp paring knife, score a 1-inch “X” in top of each bun. Sprinkle with sea salt.
  11. Bake until deep golden brown, 18 to 20 minutes. Let cool on pans for 15 minutes. Remove from pans, and let cool completely on wire racks before slicing.

Notes
Shape and Bake: On a very lightly floured surface, divide dough into 10 portions (about 95 grams each). Use your palm to press down on dough to release any air bubbles. Rotate your hand until dough starts to form a ball; turn your hand, and make a “C” shape. Keep dough under your palm, and continue rotating your hand and applying pressure in same direction until dough becomes a smooth, tight ball.

Press each ball flat into a 3-inch disk, and place on floured parchment paper. Cover and let rise in a warm, draft-free place (75°F/24°C) for 20 minutes.
Carefully drop buns, 2 to 3 at a time, into slow boiling water-baking soda mixture. Cook for 30 seconds; turn, and cook for 30 seconds. Using a spider strainer, remove from water, letting excess drip off, and place at least 1½ inches apart on prepared pans.

In a small bowl, whisk together egg yolk and remaining 1 tablespoon (15 grams) water. Brush buns with egg wash. Using a lame or sharp paring knife, score a 1-inch “X” in top of each bun. Sprinkle with sea salt.

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Sourdough Biscuits

Looking for ways to use up your sourdough discard? This easy biscuit recipe is great for quick breakfasts for any size group. The biscuits are light, flaky, and best enjoyed with a drizzle of syrup or a bit of jam.  Once you try making them with discard, you might never go back!

Sourdough Biscuits
 

Makes 12 biscuits
Ingredients
  • 2 cups (250 grams) all-purpose flour
  • 4 teaspoons (20 grams) baking powder
  • 2 teaspoons (6 grams) kosher salt
  • 1 cup (227 grams) cold unsalted butter, cubed
  • 1½ cups (413 grams) sourdough starter discard, room temperature
  • ½ cup (120 grams) heavy whipping cream
  • 2 tablespoons (28 grams) salted butter, melted

Instructions
  1. Preheat oven to 425°F (220°C), and position oven rack in upper third of oven. Line a baking sheet with parchment paper.
  2. In a large bowl, stir together flour, baking powder, and salt. Using a pastry blender, cut in cold butter until mixture is crumbly with some larger pieces of butter remaining. In a small bowl, stir together sourdough discard and cream. Add discard mixture to flour mixture, and stir with a fork until a cohesive dough is formed.
  3. Turn out dough onto a lightly floured surface, and knead gently just until dough comes together. Pat dough into a 10×7½-inch rectangle, 1 inch thick. (The thickness is more important than the size of the rectangle; you want the dough no less than 1 inch thick so that the biscuits puff up beautifully.) Using a sharp knife, cut dough into 12 squares. (If you prefer round biscuits, cut dough using a 2½-inch round cutter, rerolling scraps only once. I find that biscuits formed from scraps never get the loft of the regular biscuits, and squares are just easier.) Place biscuits 2 inches apart on prepared pan. Lightly brush top of biscuits with melted butter.
  4. Bake until golden brown, 13 to 15 minutes, turning pan halfway through baking. Let cool on pan for 3 minutes; serve warm.

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Blueberry Biscuits

Flaky buttermilk biscuits get a bright blueberry update.

Blueberry Biscuits
 

Makes about 12 biscuits
Ingredients
  • ¾ cup (111 grams) fresh blueberries, patted dry
  • 3 cups (375 grams) all-purpose flour
  • 3 tablespoons (36 grams) granulated sugar
  • 3¾ teaspoons (19 grams) baking powder
  • 1 tablespoon (3 grams) lemon zest
  • 2 teaspoons (6 grams) kosher salt
  • ¾ cup (170 grams) cold unsalted butter, cubed
  • 1 cup (240 grams) cold whole buttermilk
  • 1 large egg (50 grams)
  • 1 tablespoon (15 grams) water
  • Lemon Whipped Cream (recipe follows)
  • Garnish: fresh blueberries

Instructions
  1. On a baking sheet, arrange blueberries in a single layer, or place in a resealable plastic freezer bag. Freeze until firm, about 1 hour.
  2. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  3. In a large bowl, stir together flour, sugar, baking powder, lemon zest, and salt. Using a pastry blender or 2 forks, cut in cold butter until mixture is crumbly. Stir in cold buttermilk until a shaggy dough forms.
  4. Turn out dough onto a lightly floured surface. Pat into a ¾-inch-thick rectangle, and cut into thirds. Sprinkle with one-third of frozen blueberries, pressing blueberries into dough. Stack thirds on top of each other, placing top third blueberry side down. Pat into a ¾-inch-thick rectangle. Repeat procedure twice using remaining frozen blueberries, flouring work surface as needed. Pat or roll dough to ¾-inch thickness. Using a 2½-inch round cutter dipped in flour, cut dough without twisting cutter, rerolling scraps once, and place at least 1 inch apart on prepared pan.
  5. In a small bowl, whisk together egg and 1 tablespoon (15 grams) water. Brush tops of biscuits with egg wash.
  6. Bake until golden brown, 15 to 20 minutes. Let cool completely on pan. Serve with Lemon Whipped Cream. Garnish with blueberries.

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Lemon Whipped Cream
 

Ingredients
  • 1 cup (240 grams) cold heavy whipping cream
  • 2 tablespoons (24 grams) granulated sugar
  • 2 teaspoons (2 grams) lemon zest
  • 2 teaspoons (10 grams) lemon juice

Instructions
  1. In a large bowl, whisk together all ingredients until soft to medium peaks form. Refrigerate until ready to use.

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Strawberry-Pistachio Sweet Buns

Packing a filling with freeze-dried strawberries and chopped pistachios, these sweet buns pack a lot of fruity flavor. A tangy cream cheese drizzle offers an orthodox finish to very unorthodox buns.

Strawberry-Pistachio Sweet Buns
 

Makes 12 buns
Ingredients
  • 4¼ to 4½ cups (531 to 563 grams) all-purpose flour, divided
  • ¾ cup (150 grams) plus ⅓ cup (67 grams) granulated sugar, divided
  • 1 (0.25-ounce) package (7 grams) active dry yeast
  • 2¼ teaspoons (6 grams) kosher salt, divided
  • 1¼ cups (300 grams) whole milk
  • 1 cup (227 grams) unsalted butter, softened and divided
  • 1 large egg (50 grams)
  • 1 cup (16 grams) freeze-dried strawberries, coarsely crushed (see Note)
  • 1⅓ cups (21 grams) freeze-dried strawberries, finely ground (see Note)
  • ¼ teaspoon ground black pepper
  • ¼ cup (28 grams) finely chopped roasted salted pistachios
  • Cream Cheese Glaze (recipe follows)
  • Garnish: crushed freeze-dried strawberries

Instructions
  1. In the bowl of a stand mixer fitted with the paddle attachment, combine 1½ cups (188 grams) flour, ⅓ cup (67 grams) sugar, yeast, and 2 teaspoons (6 grams) salt.
  2. In a medium saucepan, heat milk and ½ cup (113.5 grams) butter over medium heat until an instant-read thermometer registers 120°F (49°C) to 130°F (54°C). Add warm milk mixture to flour mixture, and beat at medium speed for 2 minutes. Add egg, and beat at medium-high speed for 2 minutes. With mixer on low speed, gradually add 2¾ cups (344 grams) flour, beating just until combined and stopping to scrape sides of bowl as needed.
  3. Switch to the dough hook attachment. Beat at medium speed until a soft, somewhat sticky dough forms, about 5 minutes, stopping to scrape dough hook and sides of bowl as needed. Add crushed strawberries, and beat until dough is smooth and elastic, 1 to 3 minutes, adding up to remaining ¼ cup (31 grams) flour, adding 1 tablespoon at a time, if necessary. (Dough should pass the windowpane test [see PRO TIP] but may still stick slightly to sides of bowl.)
  4. Lightly oil a large bowl. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 40 minutes to 1 hour. (See Make Ahead tip on page 77 for make-ahead method.)
  5. Spray 13×9-inch baking pan with cooking spray. Line pan with parchment paper, letting excess extend over sides of pan.
  6. In a small bowl, stir together ground strawberries, pepper, remaining ¾ cup (150 grams) sugar, remaining ½ cup (113.5 grams) butter, and remaining ¼ teaspoon salt until well combined.
  7. Lightly punch down dough. Cover and let stand for 5 minutes. Turn out dough onto a lightly floured surface, and roll into an 18×12-inch rectangle. Using a small offset spatula, spread strawberry mixture onto dough, leaving a ½-inch border on one long side. Sprinkle with pistachios. Starting with opposite long side, roll up dough, jelly roll style; pinch seam to seal. Gently shape log to 18 inches long and even thickness, if necessary. Using a serrated knife dipped in flour, cut log into 12 slices (about 1½ inches thick). Place slices, cut side down, in prepared pan. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 30 to 45 minutes.
  8. Preheat oven to 375°F (190°C).
  9. Bake until lightly golden and an instant-read thermometer inserted in center registers 190°F (88°C), 25 to 30 minutes, loosely covering with foil to prevent excess browning, if necessary. Let cool in pan for 20 minutes. Using excess parchment as handles, remove from pan. Drizzle with Cream Cheese Glaze. Garnish with freeze-dried strawberries, if desired. Serve warm. Cover, and store in refrigerator.

Notes
To crush whole freeze-dried strawberries, place in a large resealable plastic bag, and pound with a rolling pin. To grind whole freeze-dried strawberries, pulse in the work bowl of a food processor until ground to desired consistency.

PRO TIP: Test the dough for proper gluten development by using the windowpane test. Pinch off (don’t tear) a small piece of dough. Slowly pull the dough out from the center. If the dough is ready, you will be able to stretch it until it’s thin and translucent like a windowpane. If the dough tears, it’s not quite ready. Beat 1 minute more, and test again.

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Cream Cheese Glaze
 

Ingredients
  • 3 ounces (86 grams) cream cheese, softened
  • ⅔ cup (80 grams) confectioners’ sugar
  • 1 teaspoon (5 grams) whole milk
  • ¼ teaspoon (1 gram) vanilla extract
  • ⅛ teaspoon kosher salt

Instructions
  1. In a small bowl, stir together all ingredients until smooth. Spoon glaze into a small pastry bag; cut a ¼-inch hole in tip. Use immediately.

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Berry-Filled Sourdough Discard Doughnuts

The secret to these fluffy, tangy doughnuts? Sourdough discard-enriched dough. Plus, we give you two indulgent fillings to mix and match—our homemade Berry Jam and our berry-scented crème fraîche-so you can choose your own doughnut experience.

Berry-Filled Sourdough Discard Doughnuts
 

Makes about 12 doughnuts
Ingredients
  • ¼ cup (60 grams) warm water (105°F/40°C to 110°F/43°C)
  • 1 package (14 grams) active dry yeast
  • 6 cups (750 grams) all-purpose flour, divided
  • 1 cup (240 grams) warm milk (105°F/40°C to 110°F/43°C)
  • ¾ cup (188 grams) sourdough starter discard, room temperature
  • 3 cups (600 grams) granulated sugar, divided
  • 2 large eggs (100 grams)
  • ⅓ cup (76 grams) unsalted butter, softened
  • 1½ teaspoons (4.5 grams) kosher salt
  • Vegetable oil, for frying
  • 2 cups (340 grams) Berry Crème Fraîche (recipe follows) or ½ cup (148 grams) Berry Jam (recipe follows)

Instructions
  1. In the bowl of a stand mixer fitted with the paddle attachment, stir together ¼ cup (60 grams) warm water and yeast by hand. Let stand until mixture is foamy, about 5 minutes. Add 3 cups (375 grams) flour, warm milk, sourdough discard, ½ cup (100 grams) sugar, eggs, butter, and salt, and beat at medium speed until smooth, about 3 minutes. Beat in enough remaining 3 cups (375 grams) flour, starting with around 1 cup (125 grams), until a soft dough forms. (Dough will be sticky.) Switch to the dough hook attachment. Beat at medium speed until dough is smooth and elastic, 6 to 8 minutes.
  2. Lightly oil a large bowl. Place dough in bowl, turning to grease top. Cover with plastic wrap, and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, about 1 hour.
  3. Line baking sheets with parchment paper.
  4. Lightly punch down dough, and turn out onto a lightly floured surface, and roll to ½-inch thickness. Using a 3¼-inch round cutter dipped in flour, cut dough, and place 1½ inches apart on prepared pans. Loosely cover with plastic wrap, and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, about 2 hours.
  5. Place remaining 2½ cups (500 grams) sugar in a shallow dish. In a skillet or deep fryer, pour oil to a depth of 2 inches, and heat over medium heat until a deep-fry thermometer registers 350°F (180°C).
  6. Fry doughnuts, two at a time, until golden brown, 1½ to 2 minutes, turning every 30 seconds. Transfer hot doughnuts to sugar, turning to coat. Let cool completely on a wire rack.
  7. Using a small knife, cut a slit in the side of each doughnut. Place Berry Crème Fraîche or Berry Jam in a pastry bag fitted with a round tip. Pipe filling into doughnuts. Serve immediately.

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Berry Crème Fraîche
 

Ingredients
  • 1 cup (240 grams) cold crème fraîche
  • ⅓ cup (80 grams) cold heavy whipping cream
  • ¼ cup (30 grams) confectioners’ sugar
  • 2 tablespoons (53 grams) Berry Jam (recipe follows)

Instructions
  1. In the bowl of a stand mixer fitted with the whisk attachment, beat all ingredients at high speed until mixture thickens and holds its shape, 1 to 2 minutes. Cover and refrigerate until ready to use.

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Berry Jam
 

Ingredients
  • 18 ounces (510 grams) fresh blackberries (about 3½ cups)
  • 14 ounces (397 grams) fresh blueberries (about 2⅔ cups)
  • 2 cups (400 grams) granulated sugar
  • ¼ cup (60 grams) almond liqueur
  • 1 vanilla bean, split lengthwise, seeds scraped and reserved

Instructions
  1. In the container of a blender, process blackberries until puréed. Strain through a fine-mesh sieve into a medium bowl, discarding seeds. Place 1⅔ cups (400 grams) blackberry juice in a medium Dutch oven. Add blueberries, sugar, almond liqueur, and vanilla bean and reserved seeds, stirring to combine. Let stand for 30 minutes.
  2. Bring berry mixture to a boil over medium heat. Cook, stirring frequently, until mixture is thickened and jam leaves a trace when a spoon is dragged across bottom of pot, 20 to 25 minutes. Remove from heat, and let cool for 1 hour. Transfer jam to a clean jar. Jam will keep refrigerated for up to 2 weeks.

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Strawberry-Pecan Scones

Capture the essence of the season with these tender strawberry- and pecan-studded scones. Sunnyland Farms Raw Georgia Pecan Halves highlight the sweetness of the strawberries with rich, buttery notes while lending irresistible crunch to every bite. Topped with a velvety vanilla glaze, these scones are next-level delicious.

Strawberry-Pecan Scones
 

Makes 8 scones
Ingredients
  • 2 cups (250 grams) all-purpose flour
  • ⅓ cup (73 grams) firmly packed light brown sugar
  • 2 teaspoons (10 grams) baking powder
  • 1 teaspoon (3 grams) kosher salt
  • ¼ teaspoon ground cinnamon
  • ¼ cup (57 grams) cold unsalted butter, cubed
  • ¾ cup (180 grams) cold heavy whipping cream
  • 1 teaspoon (6 grams) vanilla bean paste
  • ¼ teaspoon (1 gram) tightly packed orange zest
  • ½ cup (85 grams) ½-inch-chopped fresh strawberries, patted dry
  • ½ cup (57 grams) chopped toasted Sunnyland Farms Raw Georgia Pecan Halves
  • 2 tablespoons (14 grams) chopped Sunnyland Farms Raw Georgia Pecan Halves
  • 1 large egg (50 grams), lightly beaten
  • Sparkling sugar, for sprinkling
  • Vanilla Bean Glaze (recipe follows)

Instructions
  1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, brown sugar, baking powder, salt, and cinnamon, breaking up any clumps by hand if needed. Using a pastry blender or 2 forks, cut in cold butter until mixture resembles coarse crumbs.
  3. In a small bowl, stir together cold cream, vanilla bean paste, and orange zest. Gradually add cream mixture to flour mixture, stirring with a fork until dry ingredients are moistened. Gently stir in strawberries and toasted pecans. (It’s OK if dough is crumbly or shaggy in parts.)
  4. Turn out dough onto a very lightly floured surface; knead gently 4 to 6 times to bring dough together. Roll or pat dough into a 7-inch circle (1-inch thickness), lightly flouring surface as needed to prevent sticking. Using a bench scraper or a thin-bladed knife, cut dough circle into 8 wedges; gently press raw pecans into tops of scones as desired. Place scones at least 2 inches apart on prepared pan. Freeze for 15 minutes.
  5. Brush tops of scones with egg wash, and sprinkle with sparkling sugar.
  6. Bake until golden brown and a wooden pick inserted in center comes out clean, 20 to 22 minutes. Let cool to room temperature. Spoon Vanilla Bean Glaze into a small pastry bag; cut a ¼-inch opening in tip. Drizzle onto scones as desired.

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Vanilla Bean Glaze
 

Makes about ½ cup
Ingredients
  • ⅔ cup (80 grams) confectioners’ sugar
  • 2½ tablespoons (37.5 grams) heavy whipping cream
  • ½ teaspoon (3 grams) vanilla bean paste
  • ¼ teaspoon kosher salt

Instructions
  1. In a small bowl, stir together all ingredients until smooth. Use immediately.

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