Breakfast Danish Pastries

Breakfast, Desserts, Recipes, Sweet Bread
Pre- egg wash
After they’ve cooled with a light vanilla icing drizzle

Ahh, there’s nothing quite like a delicious buttery pastry to start your morning with a cup of coffee. These pastries are very simple to make! Not much rolling and folding required -but there is some of course ;).

The flavor is absolutely delicious. It’s almost like a cross between a buttery brioche and a croissant. These danishes will rock your world. Feel free to also add your own fillings! It’s such a versatile recipe and there’s a little bit of everything for everyone. Hubby’s personal favorite (and mine) is the cheese danish filling. AHHH!

I made a combination of cheese, lemon curd, and strawberry fillings…all delicious (details in the notes down below). I hope you love this recipe as much as we do! We love pastries for breaky, and really all time of day 😉

Breakfast Danish Pastries

  • Servings: 16 pastries
  • Difficulty: moderate
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Yields 16 pastries total

INGREDIENTS:

For the Pastry Dough:

  • 1/4 cup (60ml) warm water (between 100-110°F)
  • 2 and 1/4 teaspoons Active Dry Yeast (1 standard packet)
  • 1/4 cup granulated sugar
  • 1/2 cup half and half at room temperature (can use whole milk as well)
  • 1 large egg
  • 1 teaspoon salt
  • 14 Tablespoons cold unsalted butter (cut into cubes)
  • 2 and 1/2 cups all-purpose flour (plus extra for generously flouring hands, surface, and dough)

For the Filling:

  • 2/3 cup filling total * see notes (I used a combination of a Cheese, Strawberry Jam, and Lemon Curd filling)

For the Egg Wash:

  • 2 Large Egg Yolks
  • 1 Tablespoon milk

For the Vanilla Icing:

  • 1 Cup Powdered Sugar
  • 2 Tablespoons half and half
  • 1 teaspoon pure vanilla extract

DIRECTIONS:

  • To make the pastry dough: start by activating your yeast. Mix the warm water, yeast, and 1 Tablespoon of the granulated sugar in a large bowl. Let it sit for 5 minutes (you’ll see bubbles rise to the top and that’s how you know it’s working!)
  • Add the remaining sugar, egg, half and half, and salt and set the bowl aside to rest.
  • In a food processor place the cold unsalted butter cubes, and the flour and pulse 15-18 times. The butter pieces will be distributed throughout. Be careful not to over pulse. You may also use a pastry cutter if you don’t have a food processor.
  • Very gently, fold the flour mixture into the yeasted mixture with a rubber spatula. Fold just until the flour mixture is moistened. Dough will be very sticky and that’s what we want!
  • Turn the dough into a surface with a large sheet of plastic wrap and cover it tightly. Place it in the fridge for 4-48 hours.
  • Now, we will begin rolling and folding for 3 times total. Apply a generous amount of flour to your surface, and place the sticky dough on top. Flour your rolling pin and begin to form a rectangle with the dough.
  • Fold each edge into the middle as if it was a business letter, and then turn it clockwise and roll it out into a 15 inch long rectangle again. Then, fold into thirds again. Turn it clockwise. You’ll repeat rolling and folding 1 more time for a total of 3 times.
  • Wrap up the dough and let it sit in the refrigerator again for at least 1 hour.
  • Take the dough out of the refrigerator and cut in half (you may freeze one half for later and defrost overnight when ready).
  • Line your baking sheet(s) with parchment paper.
  • Now, we start putting together our pastries. Place half of the dough into a floured surface and cut into another half, then cut into 4 equal pieces each (8 total pieces of dough).
  • Shape the dough into rounds and then make a small well in the center for the dough. Continue doing this for each little dough.
  • Fill each dough with 2-3 tablespoons of your filling of choice.
  • Make your egg wash by whisking the yolks with the milk, then brushing the sides of the dough with the egg wash.
  • You may chill the pastries in the refrigerator while you preheat your oven to 400 degrees F for at least 10 minutes.
  • Bake for 22 minutes or until gold and puffy!
  • You can make the vanilla icing while they bake and pop it in the fridge until ready to drizzle. Just mix all of the icing ingredients until you get the desired consistency.
  • Allow them to cool completely then drizzle with vanilla icing on each pastry if desired.

**Notes**

  • For the strawberry filling: mix 1/3 cup strawberry jam, a pinch of nutmeg, and splash of lemon juice into a small sauce pan until bubbly then cool in the fridge to allow it to thicken.
  • For the lemon curd filling: you’ll need 2 large egg yolks, 1/3 cup granulated sugar, 1/2 tablespoon lemon zest, juice of 1 1/2 lemon, 1/4 teaspoon salt, 3 tablespoons butter. Place egg yolks, granulated sugar, lemon zest, lemon juice, and salt into the top pot of your double boiler. Using a whisk until completely blended, then continue to whisk as the curd cooks. It will thicken up and should be about the consistency of hollandaise. Remove from the heat then add butter and continue to whisk (butter will melt). Place in a tight container in the fridge for up to 10 days.
  • For the cheese filling (hubby’s favorite): beat one 8 ounce block of full-fat cream cheese that is softened at room temperature in a medium bowl until smooth. Beat in 1 large egg yolk, 1/3 cup granulated sugar, 1/2 teaspoon fresh lemon juice, and 1/2 teaspoon pure vanilla extract until smooth. Make about 1/2 of this filling if using another filling as well 🙂
  • Other fillings: You can use other jams or preserves, pumpkin butter, or Nutella- the possibilities are endless!

Dough recipe adapted by Sally McKenney*

Enjoy!

Hilda ❤

Healthy Pumpkin Bread

Breakfast, Recipes, Sweet Bread

Sharing a very delicious Pumpkin Bread recipe today! It’s not overly sweet, and quite healthy for you. There are no added sweeteners of any kind here, just the natural sweetness from the banana and spices with a hint of stevia (if preferred). You can absolutely add 1-2 Tablespoons of maple syrup to this recipe! Just reduce the amount of almond milk by the amount of maple syrup that you use.

The banana flavor isn’t over powering and adds a delicious amount of sweetness, this flavorful bread is fall in a bite. It’s perfect for breakfast with a cup of coffee, nut butter, pumpkin butter, or yogurt. A healthy pick me up in the afternoon as well 🙂

Healthy Pumpkin Bread

  • Servings: 6-8
  • Difficulty: easy
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Yields 6-8 Slices

INGREDIENTS:

  • 1 Cups Oat Flour (rolled oats blended into flour)
  • 1/4 Cup Almond Flour
  • 2 Tbsp Coconut Flour
  • 1 scoop whey protein (I use Hammer’s vanilla flavor)
  • 1 tsp Pumpkin Pie Spice
  • 1/2 tsp Cinnamon
  • 1 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/4 tsp Salt
  • 1/4 Cup Greek Yogurt
  • 1/4 Cup Unsweetened Almond milk
  • 6 drops Sweetleaf stevia (optional)
  • 1 Large Egg
  • 1 Mashed Banana
  • 1/2 Cup pumpkin puree
  • 2 Tbsp Nut Butter
  • 2 Tbsp Chocolate Chips for Topping (optional)
  • 2 Tbsp Nuts of Choice for Topping (optional)

DIRECTIONS:

  • Preheat the oven to 350 degrees F.
  • Line a loaf pan ( I used a small one) with parchment paper or simply spray with non-stick spray so the bread doesn’t stick.
  • In a medium bowl mix all of the dry ingredients.
  • Next, throw the wet ingredients into a blender (yogurt, milk, egg, banana, pumpkin puree, nut butter), or just mash them separately then incorporate them into the dry ingredients.
  • Mix gently until it just combines. Do not over mix 
  • Pour the batter into the loaf pan, and sprinkle the chocolate chips, nuts, and maybe some extra oats! The approach is yours 
  • Bake for 30-35 minutes or until the toothpick comes out clean and the edges are slightly golden.
  • Let the bread cool completely then gently take it out of the loaf pan (this should be easy with the parchment paper). If you don’t have it lined with parchment paper, you can run a knife around the edges then flip over once it completely cools! Careful because the chocolate chips might stick to the surface of your hands if not cooled completely. Then slice it into 6-8 slices.
  • Spread some nut butter on these, some greek yogurt, or just enjoy them as they are!

NOTES:

*These store well in the fridge for about a week or in the freezer for about two months. Wrap each slice individually in plastic wrap then defrost the night before you want to eat these! Such an easy and quick to-go breakfast or snack.

*You can also add the chocolate chips to the batter itself, but I absolutely love the goodness on top!

Hilda 

Grapefruit Poppy Seed Loaf

Breakfast, Desserts, Recipes, Sweet Bread

This is bread is just delicious. It has such a nice flavorful zing from the grapefruit but it isn’t bitter. It’s summer in one bite- a delightful summer that is!

The glaze is a must! It’s perfect on it’s own but the glaze kicks it up a notch. Give this one a go! My husband loves it so much he asked for more after the loaf was finished. Ha!

Grapefruit Poppy Seed Loaf

  • Servings: 5
  • Difficulty: easy
  • Print

Yields 6 slices

INGREDIENTS:

  • 1/2 cup softened butter
  • 3/4 cup white sugar
  • 1 large egg
  • 1 large egg white
  • 1/3 cup greek yogurt
  • 1 tablespoon poppy seeds
  • 1 tablespoon grated grapefruit zest
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • juice of 1 1/2 grapefruit

For the glaze

  • Juice of 1/2 grapefruit + zest (optional but extra yummy!)
  • 1/2 cup confectioners (powdered) sugar

DIRECTIONS:

  • Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add egg, and egg white one at a time, beating well after each addition. Beat in yogurt, poppy seeds, grapefruit zest and vanilla. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture.
  • Transfer to a small greased loaf pan. Bake 45-50 minutes or until a toothpick inserted in center comes out clean. Meanwhile, in a small bowl, mix grapefruit juice and powdered sugar to make the glaze.
  • Remove bread from oven. Cool in pan 10 minutes before removing to a wire rack to cool completely.
  • Drizzle grapefruit glaze over bread and slice or chill in the refrigerator.

*Note: this bread can keep well in the fridge for 5-6 days. If you want a thicker glaze, you can add more powdered sugar, or extra juice or water to thin it out.

I hope you enjoy this lovely summer recipe!

Cheers ❤

Hilda

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Healthy Banana Bread

Breakfast, Recipes, snacks, Sweet Bread

I have gone bananas for this delicious sweet bread! It’s perfectly moist, flavorful from all the spices and the ripe bananas. Every bite is truly delightful. This makes an excellent to-go breakfast or snack all week long. Just pair it up with your favorite cup of tea or coffee. 😉

Careful not to eat it all while you store it! It’s dangerously delicious, and without the guilt!

Healthy Banana Bread

  • Servings: 6
  • Difficulty: easy
  • Print
 

Yields 6 Slices

INGREDIENTS:

  • 1 Cups Oat Flour (rolled oats blended into flour)
  • 1/4 Cup Almond Flour
  • 2 Tbsp Coconut Flour
  • 1 scoop whey protein (I used Hammer’s vanilla flavor- it’s the best)
  • 1 tsp Ground Cinnamon
  • 1/4 tsp Ground Nutmeg
  • 1 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/4 tsp Salt
  • 1/4 Cup Greek Yogurt
  • 1/4 Cup Unsweetened Almond milk
  • 1/2 tsp Apple Cider Vinegar
  • 1 Large Egg
  • 2 Mashed Bananas
  • 2 Tbsp Peanut Butter
  • 2 Tbsp Chocolate Chips for Topping
  • 2 Tbsp Nuts of Choice for Topping

DIRECTIONS:

  • Preheat the oven to 350 degrees F.
  • Line a loaf pan ( I used a small one) with parchment paper or simply spray with non-stick spray so the bread doesn’t stick.
  • In a medium bowl mix all of the dry ingredients.
  • Next, throw the wet ingredients into a blender ( yogurt, milk, vinegar, egg, bananas, peanut butter), or just mash them separately then incorporate them into the dry ingredients.
  • Mix gently until it just combines. Do not over mix 🙂
  • Pour the batter into the loaf pan, and sprinkle the chocolate chips, nuts, and maybe some extra oats! The approach is yours 😉
  • Bake for 30-35 minutes or until the toothpick comes out clean and the edges are slightly golden.
  • Let the bread cool completely then gently take it out of the loaf pan (this should be easy with the parchment paper). If you don’t have it lined with parchment paper, you can run a knife around the edges then flip over once it completely cools! Careful because the chocolate chips might stick to the surface of your hands if not cooled completely.
  • Spread some nut butter on these, some greek yogurt, or just enjoy them as they are!

NOTES:

*These store well in the fridge for about a week or in the freezer for about two months. Wrap each slice individually in plastic wrap then defrost the night before you want to eat these! Such an easy and quick to-go breakfast or snack.

*You can also add the chocolate chips to the batter itself, but I absolutely love the goodness on top!

Hilda ❤

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Gingerbread Loaf

Breakfast, Desserts, Recipes, Sweet Bread

This is such a wonderful bread – it smells like the holidays there’s no doubt about that but it’s special all year round. I am sitting here on a cozy, rainy, spring morning sipping on my coffee and enjoying the perfect slice as we speak. It makes you happy, it tastes nostalgic, it’s delightful. Go ahead make this delicacy for your perfect cozy morning, afternoon treat, or just because ;).

Gingerbread Loaf

  • Servings: 8
  • Difficulty: easy
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Recipe: Yields 1 loaf (8 Slices)

Ingredients

  • 1 ½ Cup of All Purpose Flour
  • 1 Teaspoon Baking Powder
  • ½ Teaspoon Baking Soda
  • ½ Teaspoon Salt
  • 1 ½ Teaspoon Ground Ginger
  • ž Teaspoon Ground  Nutmeg
  • Âź Cup of Sugar
  • ½ Cup of Molasses
  • 1 Cup of Buttermilk
  • 2 Eggs
  • ⅓ Cup of Melted Butter (Cooled)
  • 1 Teaspoon Vanilla
  • Powdered Sugar For Dusting

Directions

  • Preheat the oven to 325 degrees, and grease your loaf pan with nonstick cooking spray or butter (I used a 3×9 which is smaller than your standard pan).
  • In a small bowl, mix the dry ingredients ( Flour, BP, BS, Salt, Ginger, Nutmeg).
  • In a separate bowl mix the wet ingredients (Sugar, Molasses, Buttermilk, Eggs, Butter, Vanilla).
  • Pour the wet ingredients into the dry ingredients and mix it with a spatula until it is just combined (do not over mix – the dough will be lumpy). 
  • Pour the mixture into your loaf pan.
  • Bake it for 46 minutes or until the toothpick comes out clean
  • Let it cool for about 20 minutes, then you’re ready to take it off the pan! Run a knife around the edges then turn it into a plate.
  • Let it cool completely, then dust it with powdered sugar.

Enjoy! 🙂

-Hilda

Orange Zesty Crumble Bread

Breakfast, Recipes, Sweet Bread

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This is a very tasty breakfast bread. I adapted this one from my cinnamon crumble bananna bread, and it turned out delicious! You can skip the crumble and go with just the glaze, but i love the texture and flavor of the crumble as a breakfast. It’s like eating granola on top…it’s tasty! The zesty flavor in this bread is really yummy. I hope you enjoy! 🙂

Orange Zesty Crumble Bread

  • Servings: 8
  • Difficulty: easy
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Ingredients:

For the bread-

  • 1 1/2 cup flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • Pinch of salt
  • 1 tsp cinnamon
  • 1 tsp orange zest
  • juice of 1 orange
  • 2 tbsp molasses (optional but delicious)
  • 1/3 cup white granulated sugar
  • 1/3 cup brown sugar
  • 1 egg
  • 3/4 cup yogurt
  • 1/3 cup canola oil

For the crumble

  • 1/4 cup rolled oats
  • 2 tbsp pancake mix or flour
  • 1/2 tsp orange zest
  • 2 tbsp brown sugar
  • 1 tsp cinnamon
  • 3 tbsp canola oil
  • 1 tbsp nuts
  • pinch of salt

For the Glaze-

  • 2 tbsp powdered sugar
  • 2 tbsp orange juice + zest

Directions:

  • Preheat the oven to 350 degrees and butter your loaf pan
  • Mix the orange and zest with the eggs, yogurt, brown sugar, granulated sugar, molasses, canola oil together until well incorporated and set aside
  • In a separate bowl sift the flour, cinnamon, salt, and baking soda
  • Pour the wet ingredients into the flour mixture and gently fold in together with a spatula until it’s just combined ( do not over mix if you want a fluffy loaf)
  •  Pour the mixture into your loaf pan
  • In a bowl mix together all of the crumble topping ingredients and pour over the loaf
  • Bake at 350 for about 30-32 minutes or until your inserted toothpick or knife comes out clean
  • Cool and glaze it on top with the orange glaze, then slice it into 8 equal slices

Notes:

  • You can store this bread in the fridge 4-5 days OR store it in the freezer for weeks- just defrost for a couple hours/the night before or pop it in the microwave 10-15 seconds! It makes such an easy yummy breakfast/ snack all week long
  • **Substitutions**- you can substitute any oil for the canola oil or melted butter!

Enjoy!

-Hilda

Cinnamon Crumble Banana Bread

Breakfast, Recipes, Sweet Bread

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This recipe is absolutely perfect for breakfast with a side of coffee. It’s nice and fluffy on the inside and delicately sweet with the bananas, and molasses. The crumble adds a very delicious texture to the bread, and it almost feels like you’re eating a banana baked french toast..so good! I found that the yogurt in the bread really added to the fluff factor, and in fact full fat yogurt makes it taste the best. Sifting the flour really makes it fluff to the top as well, so be sure to measure correctly and sift for a super fine loaf 😉

My husband loves this banana bread, and it took a long time to create something better than his OG Trader Joes Coffee Cake or his Banana Muffins from Trader Joes…but he seems to like this one the best so i’ll take it as a win!

Cinnamon Crumble Banana Bread

  • Servings: 8
  • Difficulty: easy
  • Print

Yields- 8 Slices

INGREDIENTS:

For the bread-

  • 3 mashed bananas
  • 1 egg
  • 1/4 cup yogurt
  • 1/3 cup brown sugar
  • 1/3 cup granulated sugar
  • 1 tbsp molasses (optional but adds so much rich flavor/color)
  • 1/3 cup canola oil**
  • 1 tsp vanilla extract
  • 1 cup white all purpose flour
  • 1/2 cup whole wheat flour ( or can do all whole wheat or all white)
  • 1 tsp cinnamon
  • dash of salt
  • 1 tsp baking soda

For the topping-

  • 1/4 cup rolled oats
  • 2 tbsp pancake mix or flour
  • 3 tbsp canola oil
  • 2 tbsp brown sugar
  • 2 tbsp chopped nuts
  • 1 tsp cinnamon

Directions:

  • Preheat the oven to 350 degrees and butter your loaf pan
  • Mix the mashed bananas with the eggs, yogurt, brown sugar, granulated sugar, molasses, canola oil together until well incorporated and set aside
  • In a separate bowl sift the flour, cinnamon, salt, and baking soda
  • Pour the wet ingredients into the flour mixture and gently fold in together with a spatula until it’s just combined ( do not over mix if you want a fluffy loaf)
  •  Pour the banana bread mixture into your loaf pan
  • In a bowl mix together all the topping ingredients and pour over the loaf
  • Bake at 350 for about 35-40 minutes or until your inserted toothpick or knife comes out clean
  • Cool before taking it out of the pan and slicing into 8

Notes:

  • You can store this bread in the fridge 4-5 days OR store it in the freezer for weeks- just defrost for a couple hours/the night before or pop it in the microwave 10-15 seconds! It makes such an easy yummy breakfast/ snack all week long
  • **Substitutions**- you can substitute any oil for the canola oil or melted butter!

Enjoy!

-Hilda

Chocolate Pumpkin Loaf

Breakfast, Recipes, Sweet Bread

This is one of my kitchen staples because it’s so delicious, decadent, and easy to make, I’m so in love with this recipe. I have a slice for breakfast with some nut butter, or a sweet afternoon snack. It’s amazing!

Chocolate Pumpkin Loaf

  • Servings: 6
  • Difficulty: easy
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Ingredients- yields 6 slices:

  • 1/2 cup rolled oats (blended into flour)
  • 1 scoop vanilla whey protein
  • 2 tsp baking powder
  • 1/2 tsp pumpkin pie spice
  • 1/2 tsp ground cinnamon
  • dash of nutmeg (optional)
  • 1/2 cup pumpkin puree
  • 1/2 cup raw almond butter ( i used crunchy)
  • 1/4 cup unsweetened cocoa powder ( i used Hershey’s 100% Dark)
  • 1 1/2 banana
  • 1 tbsp chocolate chips to sprinkle on top

Directions:

  • Preheat the oven to 350 degrees and grease a loaf pan
  • Blend oats, protein powder, baking powder, and spices in a blender and pour in a bowl
  • Blend pumpkin puree, cocoa powder, and banana until smooth and pour into the same bowl with the flour mixture (might be a little thick but rich)
  • Heat the almond butter in a microwave safe bowl at least 30 seconds so it’s slightly melted and easy to pour out and then pour into the same bowl
  • Mix everything until just combined. It will be slightly thick.
  • Pour the chocolate mix to the greased loaf pan and sprinkle on top with chocolate chips and i like to even sprinkle some pumpkin seeds on top
  • Bake for 26 minutes or until toothpick comes out clean

Enjoy!

-Hilda

Apple Cinnamon Bread

Breakfast, Recipes, Sweet Bread
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I’m always looking out for delicious breakfast recipes, and muffins that I can bake at home. I made this one especially for my fiance since he loves eating muffins or a loaf of sweet bread in the morning with coffee on days we don’t eat our morning waffles. Yep! that’s a thing at our house…we eat waffles before doing long bike rides…or on days we have off together (but i’ll get to that later). I try to include as many healthy/delicious recipes into his life as i possibly can. 

I can’t take ALL the credit, so i’m sharing the link to what inspired me to make this bread….

He loved this bread, and it was perfect before a simple bike ride in the morning or on the go. This recipe is wonderful, and please let me know if you try it!

Before baking, please note not to over-mix the batter. Mix it less than 20 times, that’s right! My version came out on the denser side, so make sure to not over mix and to measure the flour correctly (spoon the flour into the measuring cup and then level with a knife).

Apple Cinnamon Bread

  • Servings: 12
  • Difficulty: easy
  • Print
Yields 12 slices
INGREDIENTS:
Crumble topping
  • 1 teaspoon brown sugar
  • 3 tablespoons dry uncooked oats
  • 1-2 teaspoons cinnamon ( i love cinnamon…so i go a little over that)
  • 1 tablespoon butter, melted
Bread

1 cup rolled oats (blended into oat flour)

  • 1 cup whole-wheat pastry flour or all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 3 large eggs
  • 1/4 cup honey
  • 1/3 cup coconut oil (you can use any type of oil)
  • 1 teaspoon vanilla extract
  • 1/3 cup brown sugar
  • 1 1/2 cup cinnamon apple sauce or 2 cups of shredded apples
  • 1/3 cup chopped walnuts (optional)
Directions:
  • Combine crumble topping ingredients in a small bowl; set aside. Preheat oven to 350 degrees F. Spray pan with cooking spray.
  • Place dry oats into a blender and process into a flour-like consistency. Lightly spoon whole-wheat flour into dry measuring cup; level with a knife. Combine oat flour, wheat flour, salt, baking soda, baking powder and cinnamon in a large bowl.
  • Combine eggs, honey, oil and vanilla in a medium bowl; add sugar, stirring until combined. Add apple sauce; stir until well combined. Add flour mixture; stir just until combined. Gently stir in walnuts.
  • Pour batter into loaf pan and sprinkle with crumble topping. Bake for 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.