Caramel Monkey Bread

Gooey caramel poured into the bottom of the pan creates just enough stickiness to hold together the nut-and-sugar-coated balls of sweet dough. The result is a pull-apart treat that is fun and festive to eat. It is hard to resist getting your fingers seriously sticky as soon as you see it in its glossy, bumpy glory.
You’ll wind up with more caramel than you’ll need. Store it in an airtight container in the refrigerator for up to 2 weeks, and gently reheat it in a small saucepan when you want to dress up some ice cream.

For the dough

• 
  
  17.64 oz. (4 cups) unbleached all-purpose flour
  
  


• 
  
  1⁄3 cup granulated sugar
  
  


• 
  
  2-1⁄2 tsp. instant yeast
  
  


• 
  
  1-1⁄4 tsp. fine sea salt or kosher salt
  
  


• 
  
  1 cup room temperature milk (70°F to 78°F)
  
  


• 
  
  1⁄3 cup room temperature water (70°F to 78°F)
  
  


• 
  
  1.21 oz. (2-1⁄2 Tbs.) unsalted butter, softened
  
  


• 
  
  1 large egg
  
  

For the coating

• 
  
  4 oz. (1 stick) unsalted butter, melted and cooled
  
  


• 
  
  3⁄4 cup packed light brown sugar
  
  


• 
  
  1⁄2 cup finely chopped pecans
  
  


• 
  
  2 tsp. ground cinnamon
  
  

For the caramel

• 
  
  2 cups granulated sugar
  
  


• 
  
  1⁄4 cup water
  
  


• 
  
  1⁄4 cup heavy cream
  
  

Make the dough

Grease the bottom and sides of an 8-inch springform pan. Combine the flour, granulated sugar, yeast, and salt in the bowl of a standing mixer fitted with the dough hook. Add the milk, water, butter, and egg. Give the mixture a few turns with a rubber spatula to moisten all of the ingredients, and then mix on medium speed until smooth and shiny, about 2 minutes. Transfer the dough to a lightly oiled bowl or dough-rising container, cover the bowl with plastic wrap, and let stand at room temperature until it has doubled in volume, 1-1⁄2 to 2 hours.

Make the coating

Place the melted butter in a bowl and combine the brown sugar, nuts, and cinnamon in another bowl. Set aside.

Make the caramel

Combine the sugar and water in a deep, heavy pot. Cook over medium heat, stirring, until the sugar is dissolved. Increase the heat to medium-high and bring to a boil, occasionally brushing down the sides of the pan with a wet pastry brush to prevent the sugar from crystallizing (don’t worry if your sugar does crystallize—some crunchy bits in the bread won’t be noticeable). Boil the syrup without stirring until it turns an amber color, 5 to 7 minutes, swirling the pan occasionally for even cooking.

Remove the syrup from the heat and stir in the cream with a long-handled wooden spoon. The mixture will bubble up (thus the need for the deep pot and the long-handled spoon). Keep stirring until the caramel is smooth. Pour a thin layer of the hot caramel into the greased springform pan so that it coats the bottom of the pan. (Let the leftover caramel cool, and then refrigerate for up to 2 weeks in an airtight container; warm the caramel in a microwave oven or on top of the stove.)

Assemble the bread

Turn the dough out onto a lightly floured countertop and cut into 1⁄2-inch pieces. Dip the balls in the melted butter and then roll in the cinnamon-sugar-nut mixture. Place the balls in the prepared pan. You will have 2 layers and a few extras to place on top. Cover the cake with plastic wrap and let rise until doubled in volume, about 1 hour.

Heat the oven to 350°F. Bake until deep brown and bubbling, 35 to 40 minutes. Transfer the pan to a wire rack and let cool for 15 minutes. Then run a sharp paring knife around the perimeter of the bread, release the sides of the springform pan, and let cool for another 20 minutes on the rack. Serve warm. Caramel Monkey Bread is best served on the day it is baked.

Chocolate Babka with Mascarpone

Babka is an Old World Jewish favorite that has become an almost mythical bakery item because it is so difficult to find these days. Daniel Leader's grandmother was a great baker who regularly turned out rugelach, mandelbrot, macaroons, and honey cake. She made a fabulous chocolate babka that he remembers with a mixture of nostalgia and regret, since he enjoyed it so much but never asked her to teach him how to make it. When he finally got around to coming up with his own babka recipe, he tried to make it just as wonderfully chocolatey and crumbly as hers. Babka is often made with cream cheese, but Daniel likes mascarpone for the hint of nutty flavor that it gives to the dough, but you may use regular cream cheese in its place if it’s more convenient.

• 
  
  2⁄3 cup room temperature milk (70°F to 78°F)
  
  


• 
  
  2 Tbs. mascarpone cheese
  
  


• 
  
  1 cup sugar
  
  


• 
  
  2 large eggs
  
  


• 
  
  2 large egg yolks
  
  


• 
  
  1 tsp. pure vanilla extract
  
  


• 
  
  1⁄2 tsp. fine sea salt or kosher salt
  
  


• 
  
  20 oz. (4 cups) unbleached all-purpose flour
  
  


• 
  
  1 Tbs. instant yeast
  
  


• 
  
  5 oz. (1-1⁄4 sticks) unsalted butter, softened and cut into bits
  
  


• 
  
  8 oz. bittersweet chocolate, finely chopped
  
  


• 
  
  2 Tbs. heavy cream
  
  

Tip:

Best-quality European chocolate, such as Callebaut, is essential for this babka.

Combine the milk, mascarpone cheese, 1⁄2 cup of the sugar, eggs, 1 of the egg yolks, vanilla, and salt in the bowl of a standing mixer. Stir with a rubber spatula to combine. Add the flour and yeast and stir a few times until a rough dough forms. Mix on low speed for a few minutes with the dough hook.

With the mixer running, add the butter, 1 piece at a time, until it is all incorporated. Turn the mixer to medium speed and knead until it comes together in a sticky but cohesive mass, 4 to 5 minutes.

With the mixer running, add the butter, 1 piece at a time, until it is all incorporated. Turn the mixer to medium speed and knead until it comes together in a sticky but cohesive mass, 4 to 5 minutes.

Grease a 9 by 5-inch loaf pan. Combine the chocolate and the remaining 1⁄2 cup sugar in a medium bowl.

Deflate the dough by gently pressing down on it with your palms. Turn it onto a lightly floured countertop and roll it into a rough 16 by 8-inch rectangle, with the long side facing you.

Sprinkle the chocolate and sugar mixture over the dough. Starting with the long side closest to you, roll the dough into a snug log. Pinch the outside edges to seal.

Fold the log in half and twist it once in the center (giving it a shape like an awareness ribbon). Gently place the folded and twisted dough into the prepared pan. Lightly drape with plastic wrap and let rise until increased in volume by 50 percent, 1 to 2 hours (alter-natively, refrigerate the dough overnight and bring to room temperature before letting it rise and baking it).

Preheat the oven to 350°F. Lightly beat the cream and the remaining egg yolk together in a small bowl. Brush the top of the babka with the egg wash. Bake until the top of the babka is deep golden brown and baked through, about 40 minutes. Overturn the loaf onto a wire rack, and re-invert. Let cool completely before slicing and serving. Chocolate Babka will keep at room temperature in an airtight container for up to 3 days. For longer storage, wrap in plastic wrap and then aluminum foil for up to 1 month. To defrost, place on the countertop for several hours, and reheat in the oven at 350°F for 10 minutes before serving.

Jelly-Filled Doughnuts

This recipe uses a leaner, less sugary dough than your typical American jelly doughnut. For the best results, use either homemade preserves or best-quality local jam you can find. If your jam is very chunky, purée it in a blender or small food processor so that it will pass without effort through the tip of a pastry bag and into the doughnut.

• 
  
  17.62 oz. (4 cups) unbleached all-purpose flour
  
  


• 
  
  1⁄3 cup sugar, plus more for coating the doughnuts
  
  


• 
  
  1 Tbs. plus 1-1⁄2 tsp. instant yeast
  
  


• 
  
  3⁄4 tsp. fine sea salt or kosher salt
  
  


• 
  
  1 cup room temperature milk (70°F to 78°F)
  
  


• 
  
  2.5 oz. (5 Tbs.) unsalted butter, softened
  
  


• 
  
  2 large eggs
  
  


• 
  
  2 large egg yolks
  
  


• 
  
  1 tsp. grated lemon zest
  
  


• 
  
  2 tsp. pure vanilla extract
  
  


• 
  
  Vegetable oil, for frying
  
  


• 
  
  6 Tbs. raspberry jam
  
  

Combine the flour, sugar, yeast, salt, milk, butter, eggs, egg yolks, lemon zest, and vanilla in the bowl of a standing mixer fitted with the paddle attachment (the hook is not needed here, since this is a rather loose batter) and mix on low speed until smooth, 8 to 10 minutes.

Transfer the dough to a lightly oiled bowl or dough-rising container, cover the bowl with plastic wrap, and let stand at room temperature until doubled in volume, about 1 hour.

Line a rimmed baking sheet with parchment or waxed paper. Brush a thin layer of vegetable oil on the paper. Turn the dough onto a lightly floured countertop and divide into 16 equal pieces. Shape each piece into a round and then flatten slightly with the palm of your hand. Place the rounds seam side down on the oiled paper. Let stand uncovered at room temperature until doubled in volume, about 1 hour.

Add 3 inches of oil to a deep pot. Attach a candy thermometer to the side of the pot and heat the oil over medium heat until it reaches 350°F. Line a large platter or baking sheet with several layers of paper towels.

Place a few of the doughnuts in the hot oil, being careful not to crowd them in the pot.

Fry until golden brown on one side, about 1 minute. Turn and continue to fry until golden on both sides, another minute or two. Don’t worry that there is a line of light-colored dough around the perimeter of each doughnut. This will be the “soft spot” where you will insert the tip of a pastry bag to pipe in some jam. Drain the cooked doughnuts on the paper towels, roll them in sugar, and repeat with the remaining dough, keeping an eye on the thermometer to make sure the oil stays at a steady 350°F and adjusting the heat as necessary.

To fill the doughnuts, place the jam in a bowl and stir it thoroughly so that there are no lumps. Scrape it into a pastry bag fitted with a large plain tip. Insert the tip into the soft spot of each doughnut and squeeze about 1 tsp. of the jam into the center. Serve immediately.

Grape Schiacciata

This is one of those seasonal recipes that I can’t wait to make each fall, when tiny champagne grapes (also known as Black Corinth grapes) are briefly available at my local farm stand. After a casual meal, I serve squares of this traditional Tuscan flatbread with a selection of Italian cheeses, including an aged pecorino and a soft taleggio (or some of the soft goat cheese I get from my friend Lisa’s farm), and small glasses of sweet Vin Santo instead of dessert. If champagne grapes are not available, don’t be tempted to use regular table grapes. They have a nice crunch when you eat them out of hand, but they have more water than flavor inside. Instead, try my variations, which also pay homage to Tuscany and also pair well with cheese and Italian dessert wine. 

• 
  
  15.67 oz. (3-1⁄2 cups) unbleached all-purpose flour
  
  


• 
  
  2-1⁄4 tsp. instant yeast
  
  


• 
  
  1⁄2 tsp. fine sea salt or kosher salt
  
  


• 
  
  1 Tbs. honey
  
  


• 
  
  2-1⁄2 Tbs. olive oil
  
  


• 
  
  1 Tbs. red wine
  
  


• 
  
  1 large egg
  
  


• 
  
  1 cup water
  
  


• 
  
  1 tsp. grated orange zest
  
  


• 
  
  3 cups champagne or Concord grapes
  
  

Combine the flour, yeast, salt, honey, oil, wine, egg, water, and orange zest in the bowl of a standing mixer fitted with a dough hook. Give the mixture a few turns with a rubber spatula until a rough dough forms. Knead on medium-high speed until smooth and silky, 6 to 8 minutes.

Transfer the dough to a lightly oiled bowl or dough-rising container, cover the bowl with plastic wrap, and let stand at room temperature for up to 1-1⁄2 hours.

Oil the bottom and sides of a rimmed baking sheet. Turn the dough onto a lightly floured countertop and divide into 2 equal pieces. With a floured rolling pin, roll 1 of the pieces into a rectangle measuring about 15 by 12 inches. Place the rectangle on the prepared baking sheet and press the dough so that it covers the bottom and comes up the sides of the sheet.

Sprinkle three-quarters of the grapes evenly over the dough. Roll out the remaining piece of dough and place it on top of the grapes, stretching it to cover. Sprinkle the remaining grapes evenly over the dough. Allow the schiacciata to sit, uncovered, for 20 minutes.

Preheat the oven to 400°F. Bake the schiacciata in the middle of the oven until well-browned, 45 to 50 minutes. Let cool on the baking sheet for 10 minutes, and then lift it with a large spatula onto a wire rack to cool completely before cutting into squares. Grape Schiacciata will keep at room temperature in an airtight container for up to 2 days.

Cider Doughnuts

When my children were small, cider doughnuts were one of the only sweet treats they were allowed. How could I say no to such special yeasted pastries, especially when they were available only briefly in the fall? Now that the children are grown up and connoisseurs of all things sweet, including éclairs, tiramisu, and gelato, they still come running when I make these childhood favorites at home. The recipe is straightforward and relatively simple. Reducing the apple cider before adding it to the dough gives the doughnuts full apple flavor.

• 
  
  1-1⁄4 cups apple cider
  
  


• 
  
  17.62 oz. (3-1⁄2 cups) unbleached all-purpose flour
  
  


• 
  
  1 tsp. instant yeast
  
  


• 
  
  2 tsp. ground cinnamon
  
  


• 
  
  1-1⁄3 tsp. fine sea salt or kosher salt
  
  


• 
  
  2.5 oz. (5 Tbs.) unsalted butter, softened
  
  


• 
  
  1 cup sugar
  
  


• 
  
  3 large egg yolks
  
  


• 
  
  2⁄3 cup room temperature buttermilk (70°F to 78°F)
  
  


• 
  
  Vegetable oil, for frying
  
  


• 
  
  Cinnamon sugar (about 1⁄4 cup should do it)
  
  

Bring the apple cider to a boil in a medium saucepan. Boil until it is reduced to 1⁄4 cup, 7 to 10 minutes. Pour into a glass measuring cup and let cool to room temperature. Combine the flour, yeast, cinnamon, and salt in a medium bowl and set aside.

Place the butter and sugar in the bowl of a standing mixer fitted with the paddle attachment. Cream together on medium-high speed until well-combined, about 3 minutes, scraping down the sides of the bowl once or twice as necessary. Add the egg yolks and beat, scraping down the sides of the bowl once or twice as necessary, until smooth. Add the cooled cider and the buttermilk and beat until combined. Stir in the flour mixture until just combined. Do not overmix!

Transfer the dough to a lightly oiled bowl or dough-rising container, cover the bowl with plastic wrap, and let stand at room temperature until it is puffy and slightly risen, about 1-1⁄2 hours.

Line 2 baking sheets with parchment or waxed paper and sprinkle generously with flour. Turn the dough out onto one of them and sprinkle the top of the dough with flour.

Flatten the dough with your hands until it is about 1⁄2 inch thick, sprinkling on more flour if necessary to prevent sticking. Place the baking sheet in the freezer until the dough is slightly hardened, about 20 minutes.

Remove the dough from the freezer and use a 3-inch doughnut cutter to cut as many doughnut shapes as you can. Place the cut doughnuts and the doughnut holes on the second baking sheet. Re-roll and cut the scraps. Refrigerate the cut doughnuts and holes for 20 to 30 minutes.

Add 3 inches of oil to a deep pot. Attach a candy thermometer to the side of the pot and heat the oil over medium heat until it reaches 350°F. Line a large platter or another baking sheet with several layers of paper towels.

Carefully add a few doughnuts to the pot, being careful not to crowd them. Fry until golden brown on one side, 30 seconds to 1 minute. Turn and continue to fry until golden on both sides, another 30 seconds to 1 minute. Drain the cooked doughnuts on the paper towels, and repeat with the remaining doughnuts, keeping an eye on the thermometer to make sure the oil stays at a steady 350°F and adjusting the heat as necessary.

Roll the warm doughnuts in cinnamon sugar and serve warm.

Jelly-Filled Doughnuts

This recipe uses a leaner, less sugary dough than your typical American jelly doughnut. For the best results, use either homemade preserves or best-quality local jam you can find. If your jam is very chunky, purée it in a blender or small food processor so that it will pass without effort through the tip of a pastry bag and into the doughnut.

• 
  
  17.62 oz. (4 cups) unbleached all-purpose flour
  
  


• 
  
  1⁄3 cup sugar, plus more for coating the doughnuts
  
  


• 
  
  1 Tbs. plus 1-1⁄2 tsp. instant yeast
  
  


• 
  
  3⁄4 tsp. fine sea salt or kosher salt
  
  


• 
  
  1 cup room temperature milk (70°F to 78°F)
  
  


• 
  
  2.5 oz. (5 Tbs.) unsalted butter, softened
  
  


• 
  
  2 large eggs
  
  


• 
  
  2 large egg yolks
  
  


• 
  
  1 tsp. grated lemon zest
  
  


• 
  
  2 tsp. pure vanilla extract
  
  


• 
  
  Vegetable oil, for frying
  
  


• 
  
  6 Tbs. raspberry jam
  
  

Combine the flour, sugar, yeast, salt, milk, butter, eggs, egg yolks, lemon zest, and vanilla in the bowl of a standing mixer fitted with the paddle attachment (the hook is not needed here, since this is a rather loose batter) and mix on low speed until smooth, 8 to 10 minutes.

Transfer the dough to a lightly oiled bowl or dough-rising container, cover the bowl with plastic wrap, and let stand at room temperature until doubled in volume, about 1 hour.

Line a rimmed baking sheet with parchment or waxed paper. Brush a thin layer of vegetable oil on the paper. Turn the dough onto a lightly floured countertop and divide into 16 equal pieces. Shape each piece into a round and then flatten slightly with the palm of your hand. Place the rounds seam side down on the oiled paper. Let stand uncovered at room temperature until doubled in volume, about 1 hour.

Add 3 inches of oil to a deep pot. Attach a candy thermometer to the side of the pot and heat the oil over medium heat until it reaches 350°F. Line a large platter or baking sheet with several layers of paper towels.

Place a few of the doughnuts in the hot oil, being careful not to crowd them in the pot.

Fry until golden brown on one side, about 1 minute. Turn and continue to fry until golden on both sides, another minute or two. Don’t worry that there is a line of light-colored dough around the perimeter of each doughnut. This will be the “soft spot” where you will insert the tip of a pastry bag to pipe in some jam. Drain the cooked doughnuts on the paper towels, roll them in sugar, and repeat with the remaining dough, keeping an eye on the thermometer to make sure the oil stays at a steady 350°F and adjusting the heat as necessary.

To fill the doughnuts, place the jam in a bowl and stir it thoroughly so that there are no lumps. Scrape it into a pastry bag fitted with a large plain tip. Insert the tip into the soft spot of each doughnut and squeeze about 1 tsp. of the jam into the center. Serve immediately.

Cider Doughnuts

When my children were small, cider doughnuts were one of the only sweet treats they were allowed. How could I say no to such special yeasted pastries, especially when they were available only briefly in the fall? Now that the children are grown up and connoisseurs of all things sweet, including éclairs, tiramisu, and gelato, they still come running when I make these childhood favorites at home. The recipe is straightforward and relatively simple. Reducing the apple cider before adding it to the dough gives the doughnuts full apple flavor.

• 
  
  1-1⁄4 cups apple cider
  
  


• 
  
  17.62 oz. (3-1⁄2 cups) unbleached all-purpose flour
  
  


• 
  
  1 tsp. instant yeast
  
  


• 
  
  2 tsp. ground cinnamon
  
  


• 
  
  1-1⁄3 tsp. fine sea salt or kosher salt
  
  


• 
  
  2.5 oz. (5 Tbs.) unsalted butter, softened
  
  


• 
  
  1 cup sugar
  
  


• 
  
  3 large egg yolks
  
  


• 
  
  2⁄3 cup room temperature buttermilk (70°F to 78°F)
  
  


• 
  
  Vegetable oil, for frying
  
  


• 
  
  Cinnamon sugar (about 1⁄4 cup should do it)
  
  

Bring the apple cider to a boil in a medium saucepan. Boil until it is reduced to 1⁄4 cup, 7 to 10 minutes. Pour into a glass measuring cup and let cool to room temperature. Combine the flour, yeast, cinnamon, and salt in a medium bowl and set aside.

Place the butter and sugar in the bowl of a standing mixer fitted with the paddle attachment. Cream together on medium-high speed until well-combined, about 3 minutes, scraping down the sides of the bowl once or twice as necessary. Add the egg yolks and beat, scraping down the sides of the bowl once or twice as necessary, until smooth. Add the cooled cider and the buttermilk and beat until combined. Stir in the flour mixture until just combined. Do not overmix!

Transfer the dough to a lightly oiled bowl or dough-rising container, cover the bowl with plastic wrap, and let stand at room temperature until it is puffy and slightly risen, about 1-1⁄2 hours.

Line 2 baking sheets with parchment or waxed paper and sprinkle generously with flour. Turn the dough out onto one of them and sprinkle the top of the dough with flour.

Flatten the dough with your hands until it is about 1⁄2 inch thick, sprinkling on more flour if necessary to prevent sticking. Place the baking sheet in the freezer until the dough is slightly hardened, about 20 minutes.

Remove the dough from the freezer and use a 3-inch doughnut cutter to cut as many doughnut shapes as you can. Place the cut doughnuts and the doughnut holes on the second baking sheet. Re-roll and cut the scraps. Refrigerate the cut doughnuts and holes for 20 to 30 minutes.

Add 3 inches of oil to a deep pot. Attach a candy thermometer to the side of the pot and heat the oil over medium heat until it reaches 350°F. Line a large platter or another baking sheet with several layers of paper towels.

Carefully add a few doughnuts to the pot, being careful not to crowd them. Fry until golden brown on one side, 30 seconds to 1 minute. Turn and continue to fry until golden on both sides, another 30 seconds to 1 minute. Drain the cooked doughnuts on the paper towels, and repeat with the remaining doughnuts, keeping an eye on the thermometer to make sure the oil stays at a steady 350°F and adjusting the heat as necessary.

Roll the warm doughnuts in cinnamon sugar and serve warm.

Crumpets

Like many Americans, I always assumed that crumpets were close relatives of English muffins (an assumption that apparently infuriates the British!). When I tasted my first crumpet at the Crumpet Shop in Seattle, I was blown away. It was a little bit spongy and had beautiful holes on top, perfect for absorbing farm-fresh butter and local honey.
They were so delicious that it’s a shame there’s not a Crumpet Shop on every corner. But there’s a reason why most bakeries shy away from making crumpets. They’re best when made to order. If they sit around for even a couple of hours, to me they won’t have the same just-griddled goodness.
At that moment, I knew I wanted to develop a yeasted crumpet recipe of my own. It thought it would be so much fun to stand around the kitchen with friends and family on a rainy day and serve them hot from the griddle, with cups of steaming tea. The result more than lived up to my fantasy. Try them. If you are like me, you will always remember where you had your first crumpet! 

• 
  
  6.11 oz. (1-2⁄3 cups) unbleached all-purpose flour
  
  


• 
  
  8.04 oz. (2 cups) unbleached bread flour
  
  


• 
  
  3⁄4 tsp. cream of tartar
  
  


• 
  
  1 Tbs.plus 1⁄2 tsp. fine sea salt or kosher salt
  
  


• 
  
  2 cups room temperature water (70°F to 78°F), plus more if necessary
  
  


• 
  
  2-1⁄4 tsp. instant yeast
  
  


• 
  
  1⁄2 tsp. sugar
  
  


• 
  
  1⁄2 tsp. baking soda
  
  


• 
  
  2⁄3 cup room temperature milk (70°F to 78°F)
  
  


• 
  
  Unsalted butter, for greasing the cake rings
  
  

Place the all-purpose flour, bread flour, cream of tartar, and salt in the bowl of a standing mixer fitted with the paddle attachment. Stir to combine.

Whisk together the water, yeast, and sugar in a medium bowl and let stand until foamy, about 10 minutes.

Pour the water mixture into the flour mixture and mix on low speed to combine. Cover the bowl with plastic wrap and let stand at room temperature for 1 to 1-1⁄2 hours.

Dissolve the baking soda in the milk, and then pour the milk mixture into the bowl with the batter. Stir gently to combine. The batter should now be the consistency of pancake batter. If it’s too stiff, your crumpets won’t have enough of those characteristic bubbles and holes, so, if necessary, add more water, a tablespoon at a time, to reach the right consistency.

Heat a large nonstick skillet over medium-low heat. Grease several 4-inch cake rings with butter.

Place the cake rings in the skillet and pour some batter into each ring so they’re three-quarters full. Cook until holes begin to form on the surface, 7 to 8 minutes. Remove the rings, flip the crumpets, and cook for another 2 to 3 minutes, until nicely toasted. Serve immediately with butter. For longer storage, freeze in a zipper-lock plastic bag for up to 1 month. To defrost, place on the countertop for 15 to 30 minutes, and reheat in the oven at 350°F for 5 minutes before serving.

Boiceville Bialys

I spend a lot of time in New York City, selling bread at the Union Square Greenmarket®. Whenever I can, I make the trip a little farther downtown to the Lower East Side. First, I’ll stop at the Doughnut Plant at 379 Grand Street for one of the incredible yeasted doughnuts, and then I’ll move a few doors down, to 367, where Kossar’s Bialys has been producing superior bialys, bagels, bulkas, pletzels, and other kosher bread specialties for more than 65 years.
I enjoy watching Kossar’s bakers expertly pull each tagelach (the Yiddish word for “dough ball”) into the characteristic shape before filling all their indented centers with fresh onions and poppy seeds. Our production schedule at Bread Alone has never allowed me to make bialys, but this hasn’t stopped me from making them at home, attempting every time to achieve the same lightness and flavor that they achieve at Kossar’s. My recipe is pretty faithful to the original. The bialys come out light and bubbly, with a thin but wonderfully crisp crust. When you make them, don’t forget to prick the indented centers with a fork. If you don’t, they will bubble up.
If you want to serve these for breakfast, you can make the dough the night before, let it rise, and then refrigerate the shaped dough balls. While the oven heats the next morning, make the filling and make the wells in the balls. Bake and serve warm, with smoked salmon.

For the filling

• 
  
  2 tsp. olive oil
  
  


• 
  
  1 medium onion, finely chopped (about 1 cup)
  
  


• 
  
  1 Tbs. poppy seeds
  
  


• 
  
  1⁄2 tsp. fine sea salt or kosher salt
  
  


• 
  
  Ground black pepper, to taste
  
  

For the dough

• 
  
  1-1⁄2 cups room temperature water (70°F to 78°F)
  
  


• 
  
  1 package (2-1⁄4 tsp.) instant yeast
  
  


• 
  
  17.63 oz. (4 cups) unbleached all-purpose flour
  
  


• 
  
  1-1⁄2 tsp. fine sea salt or kosher salt
  
  

Make the filling

Heat the olive oil in a medium skillet over medium heat. Add the onion, poppy seeds, salt, and black pepper. Cook, stirring occasionally, until the onion is translucent but hasn’t yet started to color, 5 to 7 minutes. Set aside to cool completely.

Make the dough

Pour the water into the bowl of a standing mixer. Add the yeast, flour, and salt and stir with a rubber spatula just until all the water is absorbed and a rough dough forms. Attach the dough hook and knead the dough on medium speed until it is springy and smooth, 5 to 6 minutes.

Transfer the dough to a lightly oiled bowl or dough-rising container, cover the bowl with plastic wrap, and let stand at room temperature until it has doubled in volume, about 2 hours.

Line a baker’s peel or a rimless baking sheet with parchment paper. Set another piece of parchment paper on the counter.

Turn the dough out onto the parchment paper on the counter and use a bench scraper or sharp chef’s knife to divide it into 10 equal pieces. Shape each piece into a tight round.

Transfer half of the rounds, seam sides down, to the lined peel or baking sheet, leaving at least 2 inches between each one. Transfer the other half to the other piece of parchment paper. Lightly dust with flour, drape with plastic wrap, and let stand until increased in size about 1-1⁄2 times, about 1-1⁄2 hours.

One hour before baking, place a baking stone on the middle rack of the oven. Heat the oven to 450°F.

Press both thumbs into the center of each bialy, creating a shallow well. Don’t make the center too thin—think about making a mini pizza. Pierce the wells with the tines of a fork to prevent them from bubbling up in the oven. When all of the bialys are shaped, fill each one with a heaping teaspoon of the filling.

Slide the first batch of bialys, the ones on the peel or baking sheet, onto the baking stone. Bake until golden brown, 7 to 9 minutes.

Slide the peel or the rimless baking sheet under the parchment paper to remove the bialys from the oven. Cool for about 5 minutes on a wire rack, and then peel them off the parchment paper. Repeat with the second batch of bialys, sliding them, still on the parchment, onto the peel or baking sheet, and then sliding them, still on the parchment, onto the baking stone. Bialys are best eaten on the day they are baked. For longer storage, freeze in a zipper-lock plastic bag for up to 1 month. To defrost, place on the countertop for 15 to 30 minutes, and reheat in the oven at 350°F for 5 minutes before serving.

Caramel Monkey Bread

Gooey caramel poured into the bottom of the pan creates just enough stickiness to hold together the nut-and-sugar-coated balls of sweet dough. The result is a pull-apart treat that is fun and festive to eat. It is hard to resist getting your fingers seriously sticky as soon as you see it in its glossy, bumpy glory.
You’ll wind up with more caramel than you’ll need. Store it in an airtight container in the refrigerator for up to 2 weeks, and gently reheat it in a small saucepan when you want to dress up some ice cream.

For the dough

• 
  
  17.64 oz. (4 cups) unbleached all-purpose flour
  
  


• 
  
  1⁄3 cup granulated sugar
  
  


• 
  
  2-1⁄2 tsp. instant yeast
  
  


• 
  
  1-1⁄4 tsp. fine sea salt or kosher salt
  
  


• 
  
  1 cup room temperature milk (70°F to 78°F)
  
  


• 
  
  1⁄3 cup room temperature water (70°F to 78°F)
  
  


• 
  
  1.21 oz. (2-1⁄2 Tbs.) unsalted butter, softened
  
  


• 
  
  1 large egg
  
  

For the coating

• 
  
  4 oz. (1 stick) unsalted butter, melted and cooled
  
  


• 
  
  3⁄4 cup packed light brown sugar
  
  


• 
  
  1⁄2 cup finely chopped pecans
  
  


• 
  
  2 tsp. ground cinnamon
  
  

For the caramel

• 
  
  2 cups granulated sugar
  
  


• 
  
  1⁄4 cup water
  
  


• 
  
  1⁄4 cup heavy cream
  
  

Make the dough

Grease the bottom and sides of an 8-inch springform pan. Combine the flour, granulated sugar, yeast, and salt in the bowl of a standing mixer fitted with the dough hook. Add the milk, water, butter, and egg. Give the mixture a few turns with a rubber spatula to moisten all of the ingredients, and then mix on medium speed until smooth and shiny, about 2 minutes. Transfer the dough to a lightly oiled bowl or dough-rising container, cover the bowl with plastic wrap, and let stand at room temperature until it has doubled in volume, 1-1⁄2 to 2 hours.

Make the coating

Place the melted butter in a bowl and combine the brown sugar, nuts, and cinnamon in another bowl. Set aside.

Make the caramel

Combine the sugar and water in a deep, heavy pot. Cook over medium heat, stirring, until the sugar is dissolved. Increase the heat to medium-high and bring to a boil, occasionally brushing down the sides of the pan with a wet pastry brush to prevent the sugar from crystallizing (don’t worry if your sugar does crystallize—some crunchy bits in the bread won’t be noticeable). Boil the syrup without stirring until it turns an amber color, 5 to 7 minutes, swirling the pan occasionally for even cooking.

Remove the syrup from the heat and stir in the cream with a long-handled wooden spoon. The mixture will bubble up (thus the need for the deep pot and the long-handled spoon). Keep stirring until the caramel is smooth. Pour a thin layer of the hot caramel into the greased springform pan so that it coats the bottom of the pan. (Let the leftover caramel cool, and then refrigerate for up to 2 weeks in an airtight container; warm the caramel in a microwave oven or on top of the stove.)

Assemble the bread

Turn the dough out onto a lightly floured countertop and cut into 1⁄2-inch pieces. Dip the balls in the melted butter and then roll in the cinnamon-sugar-nut mixture. Place the balls in the prepared pan. You will have 2 layers and a few extras to place on top. Cover the cake with plastic wrap and let rise until doubled in volume, about 1 hour.

Heat the oven to 350°F. Bake until deep brown and bubbling, 35 to 40 minutes. Transfer the pan to a wire rack and let cool for 15 minutes. Then run a sharp paring knife around the perimeter of the bread, release the sides of the springform pan, and let cool for another 20 minutes on the rack. Serve warm. Caramel Monkey Bread is best served on the day it is baked.

Chocolate Babka with Mascarpone

Babka is an Old World Jewish favorite that has become an almost mythical bakery item because it is so difficult to find these days. Daniel Leader's grandmother was a great baker who regularly turned out rugelach, mandelbrot, macaroons, and honey cake. She made a fabulous chocolate babka that he remembers with a mixture of nostalgia and regret, since he enjoyed it so much but never asked her to teach him how to make it. When he finally got around to coming up with his own babka recipe, he tried to make it just as wonderfully chocolatey and crumbly as hers. Babka is often made with cream cheese, but Daniel likes mascarpone for the hint of nutty flavor that it gives to the dough, but you may use regular cream cheese in its place if it’s more convenient.

• 
  
  2⁄3 cup room temperature milk (70°F to 78°F)
  
  


• 
  
  2 Tbs. mascarpone cheese
  
  


• 
  
  1 cup sugar
  
  


• 
  
  2 large eggs
  
  


• 
  
  2 large egg yolks
  
  


• 
  
  1 tsp. pure vanilla extract
  
  


• 
  
  1⁄2 tsp. fine sea salt or kosher salt
  
  


• 
  
  20 oz. (4 cups) unbleached all-purpose flour
  
  


• 
  
  1 Tbs. instant yeast
  
  


• 
  
  5 oz. (1-1⁄4 sticks) unsalted butter, softened and cut into bits
  
  


• 
  
  8 oz. bittersweet chocolate, finely chopped
  
  


• 
  
  2 Tbs. heavy cream
  
  

Tip:

Best-quality European chocolate, such as Callebaut, is essential for this babka.

Combine the milk, mascarpone cheese, 1⁄2 cup of the sugar, eggs, 1 of the egg yolks, vanilla, and salt in the bowl of a standing mixer. Stir with a rubber spatula to combine. Add the flour and yeast and stir a few times until a rough dough forms. Mix on low speed for a few minutes with the dough hook.

With the mixer running, add the butter, 1 piece at a time, until it is all incorporated. Turn the mixer to medium speed and knead until it comes together in a sticky but cohesive mass, 4 to 5 minutes.

With the mixer running, add the butter, 1 piece at a time, until it is all incorporated. Turn the mixer to medium speed and knead until it comes together in a sticky but cohesive mass, 4 to 5 minutes.

Grease a 9 by 5-inch loaf pan. Combine the chocolate and the remaining 1⁄2 cup sugar in a medium bowl.

Deflate the dough by gently pressing down on it with your palms. Turn it onto a lightly floured countertop and roll it into a rough 16 by 8-inch rectangle, with the long side facing you.

Sprinkle the chocolate and sugar mixture over the dough. Starting with the long side closest to you, roll the dough into a snug log. Pinch the outside edges to seal.

Fold the log in half and twist it once in the center (giving it a shape like an awareness ribbon). Gently place the folded and twisted dough into the prepared pan. Lightly drape with plastic wrap and let rise until increased in volume by 50 percent, 1 to 2 hours (alter-natively, refrigerate the dough overnight and bring to room temperature before letting it rise and baking it).

Preheat the oven to 350°F. Lightly beat the cream and the remaining egg yolk together in a small bowl. Brush the top of the babka with the egg wash. Bake until the top of the babka is deep golden brown and baked through, about 40 minutes. Overturn the loaf onto a wire rack, and re-invert. Let cool completely before slicing and serving. Chocolate Babka will keep at room temperature in an airtight container for up to 3 days. For longer storage, wrap in plastic wrap and then aluminum foil for up to 1 month. To defrost, place on the countertop for several hours, and reheat in the oven at 350°F for 10 minutes before serving.

Caramel Monkey Bread

Gooey caramel poured into the bottom of the pan creates just enough stickiness to hold together the nut-and-sugar-coated balls of sweet dough. The result is a pull-apart treat that is fun and festive to eat. It is hard to resist getting your fingers seriously sticky as soon as you see it in its glossy, bumpy glory.
You’ll wind up with more caramel than you’ll need. Store it in an airtight container in the refrigerator for up to 2 weeks, and gently reheat it in a small saucepan when you want to dress up some ice cream.

For the dough

• 
  
  17.64 oz. (4 cups) unbleached all-purpose flour
  
  


• 
  
  1⁄3 cup granulated sugar
  
  


• 
  
  2-1⁄2 tsp. instant yeast
  
  


• 
  
  1-1⁄4 tsp. fine sea salt or kosher salt
  
  


• 
  
  1 cup room temperature milk (70°F to 78°F)
  
  


• 
  
  1⁄3 cup room temperature water (70°F to 78°F)
  
  


• 
  
  1.21 oz. (2-1⁄2 Tbs.) unsalted butter, softened
  
  


• 
  
  1 large egg
  
  

For the coating

• 
  
  4 oz. (1 stick) unsalted butter, melted and cooled
  
  


• 
  
  3⁄4 cup packed light brown sugar
  
  


• 
  
  1⁄2 cup finely chopped pecans
  
  


• 
  
  2 tsp. ground cinnamon
  
  

For the caramel

• 
  
  2 cups granulated sugar
  
  


• 
  
  1⁄4 cup water
  
  


• 
  
  1⁄4 cup heavy cream
  
  

Make the dough

Grease the bottom and sides of an 8-inch springform pan. Combine the flour, granulated sugar, yeast, and salt in the bowl of a standing mixer fitted with the dough hook. Add the milk, water, butter, and egg. Give the mixture a few turns with a rubber spatula to moisten all of the ingredients, and then mix on medium speed until smooth and shiny, about 2 minutes. Transfer the dough to a lightly oiled bowl or dough-rising container, cover the bowl with plastic wrap, and let stand at room temperature until it has doubled in volume, 1-1⁄2 to 2 hours.

Make the coating

Place the melted butter in a bowl and combine the brown sugar, nuts, and cinnamon in another bowl. Set aside.

Make the caramel

Combine the sugar and water in a deep, heavy pot. Cook over medium heat, stirring, until the sugar is dissolved. Increase the heat to medium-high and bring to a boil, occasionally brushing down the sides of the pan with a wet pastry brush to prevent the sugar from crystallizing (don’t worry if your sugar does crystallize—some crunchy bits in the bread won’t be noticeable). Boil the syrup without stirring until it turns an amber color, 5 to 7 minutes, swirling the pan occasionally for even cooking.

Remove the syrup from the heat and stir in the cream with a long-handled wooden spoon. The mixture will bubble up (thus the need for the deep pot and the long-handled spoon). Keep stirring until the caramel is smooth. Pour a thin layer of the hot caramel into the greased springform pan so that it coats the bottom of the pan. (Let the leftover caramel cool, and then refrigerate for up to 2 weeks in an airtight container; warm the caramel in a microwave oven or on top of the stove.)

Assemble the bread

Turn the dough out onto a lightly floured countertop and cut into 1⁄2-inch pieces. Dip the balls in the melted butter and then roll in the cinnamon-sugar-nut mixture. Place the balls in the prepared pan. You will have 2 layers and a few extras to place on top. Cover the cake with plastic wrap and let rise until doubled in volume, about 1 hour.

Heat the oven to 350°F. Bake until deep brown and bubbling, 35 to 40 minutes. Transfer the pan to a wire rack and let cool for 15 minutes. Then run a sharp paring knife around the perimeter of the bread, release the sides of the springform pan, and let cool for another 20 minutes on the rack. Serve warm. Caramel Monkey Bread is best served on the day it is baked.