Photography by Steve Buchanan
Your morning routine may include stopping at your favorite bakery (or that guilty pleasure, Krispy Kreme) for a warm flaky pastry or sticky sweet doughnut to start your day. But you can treat yourself, or your weekend guests, to freshly baked muffins and more—the difference in homemade baked goods vs. store-bought is ten-fold. I believe a good bit of the quality in breakfast pastries is lost if they don’t move directly from oven to table. Since we only serve fresh baked goods each morning at our inn, we’ve had to develop numerous recipes over the last six years. This issue, I’m sharing four of our most delicious that have worked consistently, and the techniques you’ll need to make them.
Just a side note: the danish layered dough is more advanced baking but not impossible, so never fear. The dough can be frozen and used in small amounts as needed, opening the doors to endless morning pastry opportunities. In other words, once the dough is made, the hard work is over! Your guests will love you, and you may never touch that pre-made doughnut again.
Andrew Evans is the chef/owner of The Inn at Easton.
