:max_bytes(150000):strip_icc()/Saffron-Tea-Cakes-FT-RECIPE1222-98a78d58f2874cedac5058e8432c52f4.jpg "30 Candy Bread Recipes to Bake All Season")
Candy bread lives within the blissfully hazy zone between dessert and never, which is why it is completely acceptable to eat a blueberry bagel for breakfast or a frosted bun with afternoon espresso. Let’s be clear right here: Meals & Wine is absolutely Group Candy Bread. Regardless of the hour or day, it is all the time time to get pleasure from a slice of babka or fruit-studded focaccia. You may discover many classics right here — infused with warming spices, speckled with raisins, or folded round chocolate — and hopefully some sweetened bread recipes which might be new to you too, from fast loaves to enriched buns to vacation showstoppers.
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Candy Plum Focaccia
Victor Protasio / Meals Styling by Margaret Dickey / Prop Styling by Christina Daley
This ethereal focaccia from cookbook creator Kate Leahy showcases ripe plums that caramelize as they bake, balanced by rosemary, turbinado sugar, and flaky sea salt for a sweet-salty end. The dough depends on a simple combine, proof, and dimple methodology and bakes sizzling on a preheated stone for a crisp crust and tender crumb.
Ache au Chocolat
Victor Protasio / Meals Styling by Torie Cox / Prop Styling by Claire Spollen
This traditional viennoiserie has “ache” (or “bread”) within the identify, so it will get to hold with the cool candy breads. Laminated yeasted dough encases chocolate batons to create shattering, buttery pockets and a young inside. This recipe will not be for the faint of coronary heart, however the reward (home made chocolate croissants) in your effort is effectively price it.
Saffron Tea Truffles
Jennifer Causey / Meals Styling by Chelsea Zimmer / Prop Styling by Thom Driver
Aromatic with saffron, these tiny teas desserts from Timmy Gibbons and Bobby Schaffer of Misplaced Larson bakery in Chicago are impressed by Swedish lussekatter. The batter comes collectively rapidly and bakes into tender, frivolously candy rounds which might be dusted with demerara sugar and brushed with honey.
Advantage Cornbread
Antonis Achilleos / Prop Styling by Christina Daley / Meals Styling by Emily Nabors Corridor
From chef Erick Williams of Chicago’s Advantage, this barely candy, buttery cornbread celebrates the foodways of the Nice Migration. A buttermilk-and-melted-butter batter bakes into a young loaf that’s notably glorious heat from the oven.
Cinnamon Roll Focaccia
Meals & Wine / Picture by Victor Protasio / Meals Styling by Emily Nabors Corridor / Prop Styling by Phoebe Weeks
This playful mashup tops mild, chewy focaccia with buttery dark-brown-sugar cinnamon filling and at last a layer of tangy cream cheese glaze. The streamlined focaccia dough is nice for newcomers and bakes right into a deal with that is crisp-edged with a young crumb.
Irish Soda Bread
Meals & Wine / Picture by Jen Causey / Meals Styling by Emily Nabors Corridor / Prop Stylist by Josh Hoggle
Irish soda bread, in Eire, is usually simply “bread” — albeit tangy, dense, and scrumptious. However in the USA, Irish immigrants added a contact of sugar and heaps of raisins, and it is this sweetened model that’s most acquainted to the American palate. Serve with a number of comfortable butter, and much more Irish breakfast tea.
Sweetened Condensed Milk Rolls
Eva Kolenko / Meals Styling by Carrie Purcell / Prop Styling by Jillian Knox
Enriched with sweetened condensed milk, these plush dinner-style rolls bake up with a burnished sheen and chewy-soft crumb. A cross between Portuguese and Hawaiian candy bread and Chinese language milk bread, they make a perfect automobile for sliders.
Brown-Butter Banana Bread
Victor Protasio / Meals Styling by Chelsea Zimmer / Prop Styling by Prissy Lee
Browning the butter coaxes nutty depth that performs towards ripe bananas for a aromatic, toasty loaf on this recipe from 2020 F&W Greatest New Chef Lena Sareini. She advises towards baking this with underripe fruit: “Be affected person,” she says. “That is the one manner the banana taste goes to indicate by.”
Vatrushka with Lemon and Ricotta Filling
Victor Protasio / Meals Styling by Margaret Monroe Dickey / Prop Styling by Christine Keely
Ukrainian vatrushky are particular person buns stuffed with frivolously sweetened ricotta, lemon zest, and golden raisins — a beloved Easter custom. Chef and cookbook creator Anna Voloshyna turns supple, enriched dough into pillowy-soft buns that bake shiny and aromatic.
Brioche à Tête (Italian Breakfast Buns)
Cedric Angeles
Impressed by the comfortable, fragrant buns served at Caffè Europa in Catania, Sicily, chef and restaurateur Evan Funke shares a recipe for tender, gently flavored rolls which might be infused with citrus and vanilla. A small ball of dough is positioned on prime earlier than baking to kind the traditional tête—the “head” that offers every bun its signature form.
Banana Bread
Meals & Wine / Picture by Jen Causey / Meals Styling by Julian Hensarling / Prop Stylist by Julia Bayless
This one-bowl banana bread leans on pantry staples and requires no mixer, delivering a candy, moist loaf with a frivolously crisp crust. It’s deliberately versatile — swap oil for butter, fold in chocolate or nuts, and even use thawed frozen bananas.
Rosca de Reyes
Meals & Wine / Picture by Morgan Hunt Glaze / Meals Styling by Chelsea Zimmer / Prop Styling by Josh Hoggle
This festive bread is made in Mexico to rejoice Día de Reyes, aka the Epiphany. A hoop of tender, fragrant dough adorned with candied fruit, nuts, and sanding sugar — it has a small figurine hidden inside for good luck. Iliana de la Vega and her daughter, Ana Torrealba, the cooks and companions at El Naranjo restaurant in Austin, Texas, construct taste with a poolish and anise seed, then end with festive toppings.
Chocolate Chip Zucchini Bread
Adam Friedlander / Meals Styling by Pearl Jones
This moist zucchini bread dotted with chocolate chips is a candy reply to a vegetable drawer overfull with summer season squash. Retailer within the fridge after baking. It additionally freezes effectively.
Pan de Muerto
Greg Dupree / Meals Styling by Margaret Monroe Dickey / Prop Styling by Claire Spollen
This conventional candy deal with is made to rejoice Día de los Muertos, or the Day of the Useless. On this recipe from 2023 F&W Greatest New Chef Isabel Coss, an orange-scented enriched dough is formed with “bones” throughout the highest.
Lussekatter (St. Lucia’s Day Saffron Buns)
Victor Protasio / Meals Styling by Torie Cox / Prop Styling by Claire Spollen
Chef, restauranteur, and cookbook creator Nichole Accettola shares her recipe for these conventional St. Lucia’s Day buns. Stained with saffron, formed into S-curves, and dotted with raisins, lussekatter are golden, aromatic, and festive.
Orange-Cardamom Morning Buns
Fred Hardy / Meals Styling by Ali Ramee / Prop Styling by Christina Brockman
Begin your day proper by baking up these citrus and spice–scented morning buns. The dough is ready the day earlier than and chilled in a single day, then stuffed, rolled, sliced, and baked. The result’s sticky, gooey, and never too candy.
Earl Gray Tea Bread
This aromatic fast bread from meals author and cookbook creator Ruby Tandoh is steeped with Earl Gray for citrusy bergamot notes, excellent with afternoon tea. There’s no fats within the batter by design: It is going to yield a extra springy, sturdy crumb that stands up effectively to slicing and toasting.
Italian Easter Bread
Jennifer Causey / Meals Styling by Ruth Blackburn / Prop Styling by Christina Daley
Tender, lemon-and-nutmeg–scented dough is braided into particular person wreaths, topped with a dyed egg, and showered with sugar sprinkles for a festive Pane di Pasqua. The uncooked eggs bake by within the oven, whereas a rum-spiked egg wash helps the loaves flip golden in about 20 minutes.
Gluten-Free Pumpkin Bread
Sarah Bolla
Chef, photographer, and blogger Sarah Bolla’s loaf layers cinnamon, nutmeg, and clove right into a moist gluten-free fast bread with a crunchy turbinado-sprinkled prime. It is ideally suited for autumn and prepared in simply over an hour.
Monkey Bread with Honey-Bourbon Sauce
Michelle Gayer of Salty Tart bakery in Minneapolis shares her recipe for pull-apart monkey bread that is smothered with a buttery honey-bourbon sauce. Anticipate a sticky, caramelized exterior and comfortable, chewy inside.
Raisin Rye Bread
Edward Pond
Achieved baker Lionel Vatinet shares his recipe for a hearty rye bread studded with candy raisins. It is ideally suited as a slice of breakfast toast or as a cheese board accompaniment.
Carrot, Coconut, and Zucchini Bread
John Kernick
Kay Chun’s vegetable-rich loaf folds in shredded carrots and zucchini with coconut for moisture and refined sweetness. One other sprinkle of coconut earlier than going into the oven offers the bread a crunchy, golden brown prime.
Chocolate Babka
Con Poulos
Baker and cookbook creator Melissa Weller’s brioche-like dough is rolled with a lush chocolate filling boosted by finely floor cookie crumbs, then twisted and completed with a thick, shiny chocolate glaze. This recipe yields two beautiful loaves with distinct spirals and a deep, chocolaty richness.
Vanilla-Sugar Conchas
“For me, experimenting with the Mexican custom of candy bread has all the time been elementary,” says chef Elena Reygadas of Panaderia Rosetta in Mexico Metropolis. Every roll is capped with a vanilla-bean sugar “shell” that bakes crackly and aromatic — ideally loved heat with espresso.
Fig-and-Rosemary Focaccia with Pecorino
Con Poulos
Chef Marco Canora’s focaccia mixes jammy figs and woodsy rosemary with a salty bathe of Pecorino. The result’s a candy and savory bread with an open, ethereal crumb and crisp edges.
Cinnamon-Raisin Bread
Abby Hocking
An opulent, spice-forward loaf shot by with a buttery cinnamon-sugar swirl and loads of raisins is good on it is personal or changed into sandwiches, French toast, or bread pudding. This recipe yields two loaves.
Miso Banana Bread
John Kernick
White miso lends umami and depth to this moist banana loaf from Boston cooks Jamie Bissonnette and Ken Oringer, with a cut up banana baked on prime for drama. The miso is added whereas creaming the butter and sugar, which makes for an exceptionally flavorful crumb.
Chocolate Focaccia with Cherries
Christopher Testani / Meals Styling by Margaret Monroe Dickey / Prop Styling by Christine Keely
This dessert-leaning focaccia enriched with cocoa and studded with juicy cherries is particularly scrumptious served heat with a dusting of sugar and cherry balsamic vinegar for dipping.
Yogurt-Zucchini Bread with Walnuts
Frances Janisch
Yogurt retains this fast bread moist whereas walnuts add crunch. It is also an effective way to make use of up additional zucchini. It is a staple loaf for breakfasts and snacks that you’re going to return to many times.
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