There are few things I like doing better than baking on a cold day. Today’s New York-Style Crumb Cake recipe experiment turned out so good I wanted to share it with you. It is based on this original recipe on Epicurious, with my own spicy twists. Enjoy!
( Is it “DONUT” or “DOUGHNUT”?? Does anyone know for sure? )
I’ve gotten a little obsessed with CRONUTS, the half-croissant/half-doughnut creation currently all the rage in New York and London, with lines around block from the wee hours of the morning just for one little Cronut (or two, apparently that’s the limit). The recipe for these astounding creations is very well guarded, and no one but the bakers know for sure. As a result, the craze has spawned many knock-offs and attempts at recreating the recipe. I spent days researching all the recipes online (I told you I was obsessed) and narrowed it down to the two best contenders, and made them both. Here are my reviews, notes and thoughts on how I might make it more “Cronut-y” next time…(though these were truly the best donuts I’ve ever had!)
Rustico Olive Bread – Baked, Sliced, and Ready to Devour
(adapted from the New York Times No-Knead Bread Recipe)
I’ve been making the Simple Bread Recipe for months now, and wanted to try some new versions. I made this Rustic Olive Bread last weekend, and it came out fantastic! Here’s the recipe:
Easiest. Bread. Ever.
(adapted from New York Times No-Knead Bread Recipe)
When I first saw this recipe, I was skeptical. No kneading? Seriously? But it’s true. It’s simple, easy, and delicious. Not to mention, costs about .50 a loaf* The same loaf at Whole Foods would cost you about $4.50. Make it, and you’ll look like a hero…
the Year of Living Fabulously 