If you generally only indulge on weekends—or when the coffee-shop display proves irresistible—we have a rousing wake-up call: You can make these treats yourself, and most of those indulgent goodies you love can be made any day of the week. Several can be made ahead and frozen, then defrosted overnight and baked off while you shower. Our chocolate-hazelnut take on monkey bread actually tastes better if you make it the night before and leave the yeasted dough in the refrigerator overnight. Next morning, just bring the dough to room temperature and bake.
A couple of these sweets are made using store-bought all-butter puff pastry. It’s one of those things our food editors’ always keep in the freezer. It works beautifully in sweet breakfasts like our tempting take on that supermarket staple, the toaster pastry (Note: our version is baked in the oven like the rest of these treats.). And store-bought puff pastry is just as stellar in a savory recipe, we use it in our simple, potato-and-feta take on the Turkish turnover, the boreka.
Simple baked goods like scones, muffins, and quick breads (here we mean the all-time favorite, banana bread), don’t require a stand mixer, come together quickly and bake up fast. Our new recipes take these easy-going standards to new heights of flavor.
Then there are new hybrids we’re sure will become classics over time, for who could resist a streamlined version of the cheese Danish or the sublime baked good created when the biscuit met the jelly roll? Do try these enticing new spins on eight bakery classics, we’re sure you’ll love them as much as we do.