Recipe Ingredients:

• 2 cups old-fashioned rolled oats
• 1/2 cup raw sunflower seeds
• 1 cup sliced almonds
• 1/2 cup wheat germ
• 1/2 cup honey
• 1/4 cup packed dark brown sugar
• 2 tablespoons unsalted butter, plus extra for pan
• 2 teaspoons vanilla extract
• 1/2 teaspoon kosher salt
• 6 1/2 ounces chopped dried fruit, any combination of apricots, cherries, or blueberries

How To Make Granola Bars?

1. Prepare the dish and preheat the oven: Lightly butter an 8 x 11.5 inch (20 x 29 cm) glass baking dish and set aside. Preheat your oven to 180°C / 350°F.
2. Toast the dry mix: Spread the oats, sunflower seeds, almonds, and wheat germ on a baking tray. Toast in the oven for 15 minutes, giving it a gentle stir every 5 minutes to ensure even toasting.
3. Make the syrup base: While the dry mix toasts, combine the honey, brown sugar, butter, vanilla, and salt in a large saucepan (4 to 6 litres/quarts). Place over medium heat and stir until the sugar fully dissolves—this takes about 3 minutes.
4. Combine and mix everything: Once the dry mix is toasted, reduce the oven temperature to 150°C / 300°F. Add the toasted oats mixture and dried fruit straight into the saucepan and stir well until fully coated.
5. Press into the pan and bake: Pour the mixture into the greased baking dish and press down firmly and evenly with a spatula or damp hands. Bake for 25 minutes.
6. Cool and cut into bars: Let the granola slab cool completely in the dish before cutting into squares or bars. This helps them set properly and hold their shape.

Recipe Tips:

• Toast your oats and nuts properly: This step deepens the flavor and helps the bars hold together better. Don’t skip it, and stir halfway to prevent burning.
• Use a large saucepan: Mixing everything in one big pan after toasting saves dishes and keeps the mixture warm and pliable.
• Press firmly into the pan: Use a spatula or damp hands to press the mixture down tightly—this is key to bars that hold their shape.
• Cool completely before cutting: Warm bars will fall apart. Letting them cool helps them firm up into perfect, chewy squares.
• Don’t overbake: The bars continue to set as they cool. Baking too long makes them dry and crumbly.

How To Store Leftovers?

• Refrigerate: First, let the leftover granola bars cool completely to room temperature. Then, place them in an airtight container and refrigerate for up to 10 days.
• Freeze: Let the bars cool fully, then wrap them individually or layer with parchment paper in a freezer-safe container. Freeze for up to 2 months. Thaw at room temperature for about 30–60 minutes before eating—no reheating needed.

Nutrition Facts

• Calories: 243
• Total Fat: 9.8g
• Saturated Fat: 2.0g
• Cholesterol: 5mg
• Sodium: 4mg
• Potassium: 254mg
• Total Carbohydrate: 37g
• Dietary Fiber: 3.3g
• Sugars: 25g
• Protein: 5.5g

Check out More Recipes:

• Alton Brown Granola Recipe
• Alton Brown Homemade Peanut Butter
• Alton Brown French Toast

Alton Brown Granola Bars

Author: Hamdi Saidani Cooking Method:Baking Cuisine:American Courses:Snack Recipe Keys: A Alton Brown Granola Bars

Difficulty:BeginnerPrep time: 10 minutesCook time: 25 minutesTotal time: 35 minutesServings: 12 minutesCalories:243 kcal

Description

This easy granola bar recipe from Alton Brown is a quick and nutritious snack you can whip up with pantry staples. It’s chewy, slightly sweet, and packed with toasted oats, nuts, and dried fruit. You can easily mix in whatever you have on hand—making it perfect for flexible, everyday snacking.

Ingredients

• 2 cups old-fashioned rolled oats
• 1/2 cup raw sunflower seeds
• 1 cup sliced almonds
• 1/2 cup wheat germ
• 1/2 cup honey
• 1/4 cup packed dark brown sugar
• 2 tablespoons unsalted butter, plus extra for pan
• 2 teaspoons vanilla extract
• 1/2 teaspoon kosher salt
• 6 1/2 ounces chopped dried fruit, any combination of apricots, cherries, or blueberries

Instructions

1. Prepare the dish and preheat the oven: Lightly butter an 8 x 11.5 inch (20 x 29 cm) glass baking dish and set aside. Preheat your oven to 180°C / 350°F.
2. Toast the dry mix: Spread the oats, sunflower seeds, almonds, and wheat germ on a baking tray. Toast in the oven for 15 minutes, giving it a gentle stir every 5 minutes to ensure even toasting.
3. Make the syrup base: While the dry mix toasts, combine the honey, brown sugar, butter, vanilla, and salt in a large saucepan (4 to 6 litres/quarts). Place over medium heat and stir until the sugar fully dissolves—this takes about 3 minutes.
4. Combine and mix everything: Once the dry mix is toasted, reduce the oven temperature to 150°C / 300°F. Add the toasted oats mixture and dried fruit straight into the saucepan and stir well until fully coated.
5. Press into the pan and bake: Pour the mixture into the greased baking dish and press down firmly and evenly with a spatula or damp hands. Bake for 25 minutes.
6. Cool and cut into bars: Let the granola slab cool completely in the dish before cutting into squares or bars. This helps them set properly and hold their shape.

Notes

• Toast your oats and nuts properly: This step deepens the flavor and helps the bars hold together better. Don’t skip it, and stir halfway to prevent burning.
• Use a large saucepan: Mixing everything in one big pan after toasting saves dishes and keeps the mixture warm and pliable.
• Press firmly into the pan: Use a spatula or damp hands to press the mixture down tightly—this is key to bars that hold their shape.
• Cool completely before cutting: Warm bars will fall apart. Letting them cool helps them firm up into perfect, chewy squares.
• Don’t overbake: The bars continue to set as they cool. Baking too long makes them dry and crumbly.

Keywords:Alton Brown Granola Bars

Recipe Ingredients:

• 3 cups rolled oats
• 1 cup slivered almonds
• 1 cup cashews
• 3/4 cup shredded sweet coconut
• 1/4 cup plus 2 tablespoons dark brown sugar
• 1/4 cup plus 2 tablespoons maple syrup
• 1/4 cup vegetable oil
• 3/4 teaspoon salt
• 1 cup raisins

How To Make Granola Recipe?

1. Preheat the oven: Set your oven to 120°C / 250°F and position the rack in the middle.
2. Mix the dry ingredients: In a large bowl, combine the oats, almonds, cashews, shredded coconut, brown sugar, and salt.
3. Add the wet ingredients: Pour the maple syrup and oil into a measuring jug or plunger cup, then add to the dry mix. Stir well until everything is coated.
4. Bake the granola: Spread the mixture evenly onto a large baking sheet (ideally a half sheet pan). Bake for 1 hour and 15 minutes, stirring every 15 minutes for even browning.
5. Cool and finish: Remove the pan from the oven and let the granola cool in a large bowl for about 30 minutes. Once cool, stir in the raisins until evenly distributed.
6. Store and enjoy: Transfer to an airtight container. Your granola will keep fresh for up to 2 weeks at room temperature.

Recipe Tips:

• Use rolled oats, not instant oats: Rolled oats keep their shape and crunch better during baking.
• Stir every 15 minutes: This helps the granola toast evenly and prevents burning around the edges.
• Cool completely before adding raisins: If you add them while hot, they can turn chewy or burn.
• Press the granola lightly for clusters: If you like chunky granola, gently press it down before baking.
• Store in a truly airtight container: This keeps the granola crisp and fresh for up to 2 weeks.

How To Store Leftovers?

• Refrigerate: Let the granola cool completely to room temperature before storing. Transfer it to an airtight container and keep it in the fridge if your kitchen is very warm or humid. It will stay fresh and crunchy for up to 2 weeks.
• Freeze: Granola can be frozen for up to 3 months. After it cools, place it in a freezer-safe bag or container. To use, let it thaw at room temperature—no reheating needed. Granola is best enjoyed as-is once thawed.

Nutrition Facts

• Calories: 383
• Total Fat: 19g
• Saturated Fat: 4.5g
• Cholesterol: 0mg
• Sodium: 7.9mg
• Potassium: 190mg
• Total Carbohydrate: 48.1g
• Dietary Fiber: 3.7g
• Sugars: 26.3g
• Protein: 6.9g

Check out More Recipes:

• Alton Brown Free Range Fruitcake
• Alton Brown Pecan Sticky Bun French Toast
• Alton Brown French Toast
• Alton Brown Overnight Cinnamon Rolls

Alton Brown Granola Recipe

Author: Hamdi Saidani Cooking Method:Baking Cuisine:British Courses:Breakfast Recipe Keys: A Alton Brown Granola Recipe

Difficulty:BeginnerPrep time: 10 minutesCook time:1 hour 15 minutesTotal time:1 hour 25 minutesServings: 10 minutesCalories:383 kcal

Description

This delicious homemade granola recipe from Alton Brown is quick, simple, and perfect for breakfast or snacking. It’s packed with crunchy oats, nuts, and sweet raisins—and you can use ingredients you already have in the cupboard. The best part? It bakes up golden and evenly toasted with very little effort.

Ingredients

• 3 cups rolled oats
• 1 cup slivered almonds
• 1 cup cashews
• 3/4 cup shredded sweet coconut
• 1/4 cup plus 2 tablespoons dark brown sugar
• 1/4 cup plus 2 tablespoons maple syrup
• 1/4 cup vegetable oil
• 3/4 teaspoon salt
• 1 cup raisins

Instructions

1. Preheat the oven: Set your oven to 120°C / 250°F and position the rack in the middle.
2. Mix the dry ingredients: In a large bowl, combine the oats, almonds, cashews, shredded coconut, brown sugar, and salt.
3. Add the wet ingredients: Pour the maple syrup and oil into a measuring jug or plunger cup, then add to the dry mix. Stir well until everything is coated.
4. Bake the granola: Spread the mixture evenly onto a large baking sheet (ideally a half sheet pan). Bake for 1 hour and 15 minutes, stirring every 15 minutes for even browning.
5. Cool and finish: Remove the pan from the oven and let the granola cool in a large bowl for about 30 minutes. Once cool, stir in the raisins until evenly distributed.
6. Store and enjoy: Transfer to an airtight container. Your granola will keep fresh for up to 2 weeks at room temperature.

Notes

• Use rolled oats, not instant oats: Rolled oats keep their shape and crunch better during baking.
• Stir every 15 minutes: This helps the granola toast evenly and prevents burning around the edges.
• Cool completely before adding raisins: If you add them while hot, they can turn chewy or burn.
• Press the granola lightly for clusters: If you like chunky granola, gently press it down before baking.
• Store in a truly airtight container: This keeps the granola crisp and fresh for up to 2 weeks.

Keywords:Alton Brown Granola Recipe

Recipe Ingredients:

• 1 cup half and half
• 3 large eggs
• 2 tablespoons honey, warmed in microwave for 20 seconds
• 1/4 teaspoon kosher salt
• 8 (1/2-inch) slices day-old or stale country loaf, brioche, or challah bread
• 4 tablespoons butter
• Crushed Frosted Flakes, for coating, optional

How To Make French Toast?

1. Prepare the Custard: In a medium mixing bowl, whisk together the half-and-half, eggs, honey, and salt until well combined. This can be done the night before—just refrigerate the mixture overnight.
2. Soak the Bread: Pour the custard mixture into a shallow dish or pie pan. Dip each bread slice into the mixture, letting it soak for 30 seconds on each side. Place the soaked bread on a wire rack set over a baking tray and let it rest for 1–2 minutes. If using Frosted Flakes, coat the soaked bread before cooking.
3. Cook the French Toast: Preheat the oven to 190°C / 375°F. In a large frying pan over medium-low heat, melt 1 tbsp of butter. Place two slices of bread into the pan and cook until golden brown, about 1–2 minutes per side. Transfer to a wire rack set over a baking tray. Repeat with the remaining butter and bread slices.
4. Finish in the Oven: Once all slices are browned, place them in the preheated oven for 5 minutes to ensure a crisp outside and a soft, custardy inside.
5. Serve: Enjoy immediately with maple syrup, whipped cream, or fresh fruit.

Recipe Tips:

• Use Day-Old Bread: Fresh bread can become too soggy. Stale bread absorbs the custard without falling apart, giving you the perfect texture.
• Don’t Skip the Resting Time: After soaking, let the bread rest on a wire rack for 1–2 minutes. This helps the custard absorb evenly, preventing sogginess.
• Cook on Medium-Low Heat: High heat burns the outside before the inside is cooked. A lower temperature ensures a golden, crispy crust with a soft center.
• Finish in the Oven: Baking for a few minutes makes the toast crisp on the outside and fully cooked inside—no undercooked, eggy texture!
• Try the Frosted Flakes Coating: For extra crunch, coat the soaked bread in crushed Frosted Flakes before frying. It adds a sweet, crispy layer that makes it even better!

How To Store & Reheat Leftovers?

• Refrigerate: Let the leftover French toast cool to room temperature. Store it in an airtight container or wrap it tightly in plastic wrap. Keep it in the fridge for up to 3 days.
• Freeze: Once cooled, place the French toast slices in a single layer on a baking tray and freeze for 1 hour. Then, transfer them to a freezer-safe bag or container, separating layers with parchment paper. Freeze for up to 2 months.
• Reheat: Heat a dry frying pan over medium-low heat. Place the French toast in the pan and cook for 1–2 minutes per side until warm and crispy.

Nutrition Facts

• Calories: 159 kcal​
• Total Fat: 6.13g​
• Saturated Fat: 2g​
• Cholesterol: 88mg​
• Sodium: 251mg​
• Potassium: 95mg​
• Total Carbohydrate: 20.02g​
• Dietary Fiber: 0.9g​
• Sugars: 4.5g​
• Protein: 5.58g

Check out More Recipes:

• Alton Brown Breakfast Egg Salad
• Alton Brown Eggs Benedict
• Alton Brown Dutch Baby Pancake
• Alton Brown Overnight Cinnamon Rolls

Alton Brown French Toast

Author: Hamdi Saidani Cooking Method:Frying Cuisine:American Courses:Breakfast Recipe Keys: A Alton Brown French Toast

Difficulty:BeginnerPrep time: 10 minutesCook time: 25 minutesTotal time: 35 minutesServings: 4 minutesCalories:318 kcal

Description

This delicious French toast recipe from Alton Brown is the perfect balance of crispy and custardy. It’s quick, easy, and made with simple ingredients you likely have at home. The secret? A touch of honey for richness and an optional Frosted Flakes coating for extra crunch. Enjoy it hot with maple syrup, whipped cream, or fresh fruit!

Ingredients

• 1 cup half and half
• 3 large eggs
• 2 tablespoons honey, warmed in microwave for 20 seconds
• 1/4 teaspoon kosher salt
• 8 (1/2-inch) slices day-old or stale country loaf, brioche, or challah bread
• 4 tablespoons butter
• Crushed Frosted Flakes, for coating, optional

Instructions

1. Prepare the Custard: In a medium mixing bowl, whisk together the half-and-half, eggs, honey, and salt until well combined. This can be done the night before—just refrigerate the mixture overnight.
2. Soak the Bread: Pour the custard mixture into a shallow dish or pie pan. Dip each bread slice into the mixture, letting it soak for 30 seconds on each side. Place the soaked bread on a wire rack set over a baking tray and let it rest for 1–2 minutes. If using Frosted Flakes, coat the soaked bread before cooking.
3. Cook the French Toast: Preheat the oven to 190°C / 375°F. In a large frying pan over medium-low heat, melt 1 tbsp of butter. Place two slices of bread into the pan and cook until golden brown, about 1–2 minutes per side. Transfer to a wire rack set over a baking tray. Repeat with the remaining butter and bread slices.
4. Finish in the Oven: Once all slices are browned, place them in the preheated oven for 5 minutes to ensure a crisp outside and a soft, custardy inside.
5. Serve: Enjoy immediately with maple syrup, whipped cream, or fresh fruit.

Notes

• Use Day-Old Bread: Fresh bread can become too soggy. Stale bread absorbs the custard without falling apart, giving you the perfect texture.
• Don’t Skip the Resting Time: After soaking, let the bread rest on a wire rack for 1–2 minutes. This helps the custard absorb evenly, preventing sogginess.
• Cook on Medium-Low Heat: High heat burns the outside before the inside is cooked. A lower temperature ensures a golden, crispy crust with a soft center.
• Finish in the Oven: Baking for a few minutes makes the toast crisp on the outside and fully cooked inside—no undercooked, eggy texture!
• Try the Frosted Flakes Coating: For extra crunch, coat the soaked bread in crushed Frosted Flakes before frying. It adds a sweet, crispy layer that makes it even better!

Keywords:Alton Brown French Toast

Recipe Ingredients:

• 6 large chicken eggs
• 4 slices bacon
• 6 tablespoons quality mayonnaise we like Duke’s
• 1 teaspoon mustard powder
• 3 teaspoons freshly squeezed lemon juice
• 1 1/2 teaspoons hot sauce we like Frank’s
• 3 tablespoons chopped red onion
• 1 tablespoon chopped parsley
• 2 tablespoons chopped chives, plus more for serving
• 1/4 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

How To Make Breakfast Egg Salad?

1. Boil the eggs: Fill a 4-quart (3.8L) saucepan halfway with water and bring to a boil over medium-high heat. Carefully lower the eggs into the water using a slotted spoon. Reduce heat to maintain a gentle simmer and cook for 12 minutes. Prepare a bowl with ice water.
2. Cook the bacon: While the eggs cook, fry the bacon in a medium skillet over medium heat until crispy (about 10 minutes). Transfer to a paper towel-lined plate and reserve 2 teaspoons of bacon fat.
3. Cool and peel the eggs: Once the eggs are done, transfer them to the ice bath. Let them sit for a few minutes, then peel under running water. Roughly chop the eggs and place them in a large mixing bowl.
4. Mix the egg salad: Add mayonnaise, mustard powder, lemon juice, hot sauce, red onion, parsley, chives, salt, pepper, and the reserved bacon fat to the chopped eggs. Gently fold everything together using a silicone spatula.
5. Serve and store: Enjoy immediately over toast, garnished with extra chives, or refrigerate for later. Best consumed within 3 days.

Recipe Tips:

• Use fresh eggs for the best taste: Older eggs can have a rubbery texture after boiling. Fresh eggs make a creamier and more flavorful egg salad.
• Chop eggs carefully: Too small, and the salad becomes mushy; too big, and it won’t mix well. Aim for bite-sized pieces.
• Save the bacon fat: Mixing a little bacon fat into the salad enhances the flavor and gives it a subtle smoky richness.
• Adjust the spice level: If you prefer a milder flavor, reduce or skip the hot sauce. For extra heat, add a pinch of cayenne pepper.
• Let it chill for better flavor: Letting the salad sit in the fridge for at least 30 minutes allows the flavors to blend beautifully.

How To Store Leftovers?

First, let the leftover egg salad cool to room temperature. Then, transfer it to an airtight container and store it in the fridge for up to 3 days. Stir before serving to refresh the texture.

Nutrition Facts

• Calories: 400​
• Total Fat: 35g​
• Saturated Fat: 10g​
• Cholesterol: 375mg​
• Sodium: 700mg​
• Potassium: 250mg​
• Total Carbohydrate: 2g​
• Dietary Fiber: 0g​
• Sugars: 1g​
• Protein: 15g​

Check out More Recipes:

• Alton Brown Eggs Benedict
• Alton Brown The Final Fried Eggs
• Alton Brown Scrambled Eggs

Alton Brown Breakfast Egg Salad

Author: Hamdi Saidani Cooking Method:Boiling Cuisine:British Courses:Breakfast Recipe Keys: A Alton Brown Breakfast Egg Salad

Difficulty:BeginnerPrep time: 20 minutesCook time: 12 minutesTotal time: 32 minutesServings: 4 minutesCalories:400 kcal

Description

This delicious and creamy breakfast egg salad, inspired by Alton Brown, is a quick and easy way to start your day. With crispy bacon, a hint of spice, and fresh herbs, it’s packed with flavor. Enjoy it on toast, in a sandwich, or as a side—simple ingredients, big taste! Perfect for a hearty, satisfying breakfast.

Ingredients

• 6 large chicken eggs
• 4 slices bacon
• 6 tablespoons quality mayonnaise we like Duke’s
• 1 teaspoon mustard powder
• 3 teaspoons freshly squeezed lemon juice
• 1 1/2 teaspoons hot sauce we like Frank’s
• 3 tablespoons chopped red onion
• 1 tablespoon chopped parsley
• 2 tablespoons chopped chives, plus more for serving
• 1/4 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Instructions

1. Boil the eggs: Fill a 4-quart (3.8L) saucepan halfway with water and bring to a boil over medium-high heat. Carefully lower the eggs into the water using a slotted spoon. Reduce heat to maintain a gentle simmer and cook for 12 minutes. Prepare a bowl with ice water.
2. Cook the bacon: While the eggs cook, fry the bacon in a medium skillet over medium heat until crispy (about 10 minutes). Transfer to a paper towel-lined plate and reserve 2 teaspoons of bacon fat.
3. Cool and peel the eggs: Once the eggs are done, transfer them to the ice bath. Let them sit for a few minutes, then peel under running water. Roughly chop the eggs and place them in a large mixing bowl.
4. Mix the egg salad: Add mayonnaise, mustard powder, lemon juice, hot sauce, red onion, parsley, chives, salt, pepper, and the reserved bacon fat to the chopped eggs. Gently fold everything together using a silicone spatula.
5. Serve and store: Enjoy immediately over toast, garnished with extra chives, or refrigerate for later. Best consumed within 3 days.

Notes

• Use fresh eggs for the best taste: Older eggs can have a rubbery texture after boiling. Fresh eggs make a creamier and more flavorful egg salad.
• Chop eggs carefully: Too small, and the salad becomes mushy; too big, and it won’t mix well. Aim for bite-sized pieces.
• Save the bacon fat: Mixing a little bacon fat into the salad enhances the flavor and gives it a subtle smoky richness.
• Adjust the spice level: If you prefer a milder flavor, reduce or skip the hot sauce. For extra heat, add a pinch of cayenne pepper.
• Let it chill for better flavor: Letting the salad sit in the fridge for at least 30 minutes allows the flavors to blend beautifully.

Keywords:Alton Brown Breakfast Egg Salad

Recipe Ingredients:

English Muffin

• 12 ounces all-purpose flour
• 1 1/2 ounces nonfat dry milk
• 1 tablespoon sugar
• 1 envelope active dry yeast
• 1 teaspoon kosher salt
• 10 fluid ounces water
• 1 tablespoon shortening
• 8 teaspoons rolled quick oats

Poached Eggs

• 4 quarts water
• 1/4 cup white vinegar
• 1 teaspoon kosher salt
• 8 large eggs

Hollandaise Sauce

• 3 large egg yolks
• 1 teaspoon water
• 1/4 teaspoon sugar
• 12 tablespoons (1 1/2 sticks) unsalted butter, chilled and cubed
• 0.5 teaspoon kosher salt
• 2 tablespoons freshly squeezed lemon juice
• 1/4 teaspoon ground cayenne

Eggs Benedict

• 8 slices Canadian bacon, thinly sliced

How To Make Eggs Benedict?

1. Prepare the English Muffin Dough: Combine flour, nonfat dry milk, sugar, yeast, and salt in the bowl of a stand mixer fitted with the paddle attachment. Mix on low for 10 seconds.
2. Heat the Wet Ingredients: In a microwave-safe container, heat the water and shortening to 120-130°F (49-54°C) for about 2 minutes. Stir until the shortening melts completely.
3. Mix the Dough: Add the warm water mixture to the dry ingredients and mix on medium speed for 3 minutes, stopping once to scrape the bowl. Cover the bowl with plastic wrap and refrigerate overnight.
4. Shape the Muffins: The next day, remove the dough and mix again on medium speed for 3 minutes. Grease 8 metal rings (such as tuna cans with the tops and bottoms removed) and place them on a baking sheet. Sprinkle 1/2 tsp oats inside each ring. Scoop the dough evenly into the rings, sprinkle another 1/2 tsp oats on top, and cover with parchment paper. Let rise in a warm place for 1 hour.
5. Bake the Muffins: Preheat oven to 200°C / 400°F. Leave the parchment paper in place, place another baking sheet on top, and bake for 20 minutes. Remove the top sheet and continue baking for 5-10 minutes until muffins reach an internal temperature of 99°C / 210°F and are lightly browned. Let cool in rings for 10 minutes before removing.
6. Prepare the Poached Eggs: Fill a large pan with 4L / 4 quarts of water. Add vinegar and salt, then bring to a boil. Reduce heat to maintain a gentle simmer (around 96°C / 205°F).
7. Poach the Eggs: Place 4 small ramekins or custard cups inside the pot. Crack an egg into each and gently pour them into the cups. Cook for 5 minutes, then transfer to an ice bath to stop cooking. Store in the ice bath for up to 6 hours if needed. Repeat for remaining eggs.
8. Make the Hollandaise Sauce: Place a heatproof bowl over a pot of simmering water (bain-marie). Add the egg yolks and 1 tsp water, whisking until the mixture lightens, about 1-2 minutes.
9. Thicken the Sauce: Add sugar and continue whisking for 30 seconds. Keep whisking until the mixture thickens enough to coat the back of a spoon (3-5 minutes).
10. Incorporate the Butter: Remove from heat and slowly whisk in the cubed butter, allowing it to melt. If needed, place the bowl back over the simmering water briefly to warm the sauce. Stir in salt, lemon juice, and cayenne pepper. Keep warm in a thermos or serve immediately.
11. Prepare the Canadian Bacon: Heat a large pan over medium heat, add the Canadian bacon, and cook for 4-5 minutes, stirring often, until lightly browned and heated through. Keep warm.
12. Reheat the Eggs: Bring a pan of water to a gentle simmer, turn off the heat, and place the poached eggs in the water for 1-2 minutes to warm them up.
13. Assemble the Eggs Benedict: Place two small dollops of hollandaise on a plate and set half an English muffin on top of each. Add a layer of Canadian bacon, followed by a poached egg. Drizzle generously with hollandaise sauce and serve immediately.

Recipe Tips:

• Perfect Poached Eggs: Use fresh eggs for the best shape, and add a little vinegar to the water to help the whites set properly.
• Smooth Hollandaise Sauce: Keep the heat low while whisking, and add the butter slowly to prevent the sauce from separating.
• Crispy Canadian Bacon: Cook it in a dry pan over medium heat for a few minutes until slightly browned for extra flavor.
• Evenly Cooked English Muffins: Use metal rings or tuna cans to shape the dough, and bake with another sheet pan on top for uniform texture.
• Keep Everything Warm: If making multiple servings, keep the hollandaise in a thermos and reheat poached eggs in hot water for perfect timing.

How To Store & Reheat Leftovers?

• Refrigerate: Let the eggs, bacon, and hollandaise sauce cool to room temperature. Store each component separately in airtight containers—poached eggs for up to 2 days, bacon for 3 days, and hollandaise for 1 day. English muffins can be kept at room temperature for 3-4 days.
• Freeze: It’s not recommended to freeze hollandaise sauce as it will separate. However, you can freeze poached eggs in an ice bath for up to 1 month and English muffins for up to 3 months. Thaw muffins at room temperature and eggs in warm water before serving.
• Reheat: Heat hollandaise sauce gently over low heat, whisking constantly. Do not overheat, or it may separate. Poached eggs can be reheated in simmering water for 1-2 minutes.

Nutrition Facts

• Calories: 499​
• Total Fat: 29g​
• Saturated Fat: 14g​
• Cholesterol: 533mg​
• Sodium: 1,097mg​
• Potassium: 698mg​
• Total Carbohydrate: 28g​
• Dietary Fiber: 3g​
• Sugars: 2g​
• Protein: 32g​

Check out More Recipes:

• Alton Brown The Final Fried Eggs
• Alton Brown Scrambled Eggs
• Alton Brown English Muffins

Alton Brown Eggs Benedict

Author: Hamdi Saidani Cooking Method:Baking Cuisine:American Courses:Breakfast Recipe Keys: A Alton Brown Eggs Benedict

Difficulty:BeginnerPrep time: 30 minutesCook time: 20 minutesTotal time: 50 minutesServings: 4 minutesCalories:499 kcal

Description

This delicious homemade Eggs Benedict recipe from Alton Brown is the perfect creamy, buttery, and indulgent breakfast or brunch. With soft, poached eggs, crispy Canadian bacon, and a rich hollandaise sauce, this classic dish is surprisingly easy to make at home. Plus, you can use store-bought English muffins for a quick and simple version!

Ingredients

English Muffin

• 12 ounces all-purpose flour
• 1 1/2 ounces nonfat dry milk
• 1 tablespoon sugar
• 1 envelope active dry yeast
• 1 teaspoon kosher salt
• 10 fluid ounces water
• 1 tablespoon shortening
• 8 teaspoons rolled quick oats

Poached Eggs

• 4 quarts water
• 1/4 cup white vinegar
• 1 teaspoon kosher salt
• 8 large eggs

Hollandaise Sauce

• 3 large egg yolks
• 1 teaspoon water
• 1/4 teaspoon sugar
• 12 tablespoons (1 1/2 sticks) unsalted butter, chilled and cubed
• 0.5 teaspoon kosher salt
• 2 tablespoons freshly squeezed lemon juice
• 1/4 teaspoon ground cayenne

Eggs Benedict

• 8 slices Canadian bacon, thinly sliced

Instructions

1. Prepare the English Muffin Dough: Combine flour, nonfat dry milk, sugar, yeast, and salt in the bowl of a stand mixer fitted with the paddle attachment. Mix on low for 10 seconds.
2. Heat the Wet Ingredients: In a microwave-safe container, heat the water and shortening to 120-130°F (49-54°C) for about 2 minutes. Stir until the shortening melts completely.
3. Mix the Dough: Add the warm water mixture to the dry ingredients and mix on medium speed for 3 minutes, stopping once to scrape the bowl. Cover the bowl with plastic wrap and refrigerate overnight.
4. Shape the Muffins: The next day, remove the dough and mix again on medium speed for 3 minutes. Grease 8 metal rings (such as tuna cans with the tops and bottoms removed) and place them on a baking sheet. Sprinkle 1/2 tsp oats inside each ring. Scoop the dough evenly into the rings, sprinkle another 1/2 tsp oats on top, and cover with parchment paper. Let rise in a warm place for 1 hour.
5. Bake the Muffins: Preheat oven to 200°C / 400°F. Leave the parchment paper in place, place another baking sheet on top, and bake for 20 minutes. Remove the top sheet and continue baking for 5-10 minutes until muffins reach an internal temperature of 99°C / 210°F and are lightly browned. Let cool in rings for 10 minutes before removing.
6. Prepare the Poached Eggs: Fill a large pan with 4L / 4 quarts of water. Add vinegar and salt, then bring to a boil. Reduce heat to maintain a gentle simmer (around 96°C / 205°F).
7. Poach the Eggs: Place 4 small ramekins or custard cups inside the pot. Crack an egg into each and gently pour them into the cups. Cook for 5 minutes, then transfer to an ice bath to stop cooking. Store in the ice bath for up to 6 hours if needed. Repeat for remaining eggs.
8. Make the Hollandaise Sauce: Place a heatproof bowl over a pot of simmering water (bain-marie). Add the egg yolks and 1 tsp water, whisking until the mixture lightens, about 1-2 minutes.
9. Thicken the Sauce: Add sugar and continue whisking for 30 seconds. Keep whisking until the mixture thickens enough to coat the back of a spoon (3-5 minutes).
10. Incorporate the Butter: Remove from heat and slowly whisk in the cubed butter, allowing it to melt. If needed, place the bowl back over the simmering water briefly to warm the sauce. Stir in salt, lemon juice, and cayenne pepper. Keep warm in a thermos or serve immediately.
11. Prepare the Canadian Bacon: Heat a large pan over medium heat, add the Canadian bacon, and cook for 4-5 minutes, stirring often, until lightly browned and heated through. Keep warm.
12. Reheat the Eggs: Bring a pan of water to a gentle simmer, turn off the heat, and place the poached eggs in the water for 1-2 minutes to warm them up.
13. Assemble the Eggs Benedict: Place two small dollops of hollandaise on a plate and set half an English muffin on top of each. Add a layer of Canadian bacon, followed by a poached egg. Drizzle generously with hollandaise sauce and serve immediately.

Notes

• Perfect Poached Eggs: Use fresh eggs for the best shape, and add a little vinegar to the water to help the whites set properly.
• Smooth Hollandaise Sauce: Keep the heat low while whisking, and add the butter slowly to prevent the sauce from separating.
• Crispy Canadian Bacon: Cook it in a dry pan over medium heat for a few minutes until slightly browned for extra flavor.
• Evenly Cooked English Muffins: Use metal rings or tuna cans to shape the dough, and bake with another sheet pan on top for uniform texture.
• Keep Everything Warm: If making multiple servings, keep the hollandaise in a thermos and reheat poached eggs in hot water for perfect timing.

Keywords:Alton Brown Eggs Benedict

Recipe Ingredients:

• 1 tablespoon unsalted butter
• 2 large eggs, cold
• Pinch kosher salt

How To Make The Final Fried Eggs?

1. Preheat the Pan: Place a 10-inch (25 cm) carbon steel skillet in the center of your oven. Set the temperature to 450°F / 230°C and let it heat for an additional 30 minutes after reaching temperature to ensure even heat distribution.
2. Prepare the Butter: While the pan heats, measure out the butter onto a square of parchment paper (or a non-stick surface). It should be soft but not melted for easy spreading.
3. Crack the Eggs: Break both eggs into a small bowl or ramekin. This ensures a smooth transfer and prevents any broken yolks.
4. Cook the Eggs: Carefully remove the hot skillet from the oven using an oven mitt or towel and place it on a heatproof surface (do not turn on a burner). Immediately add the butter and swirl the pan until fully coated. Before the butter is completely melted, pour the eggs into the center, season with salt, and cover the skillet with a fitting lid.
5. Set the Timer: Cook for 4 minutes exactly—no peeking! Meanwhile, warm your serving plate. A hot plate ensures the eggs stay at the perfect temperature.
6. Serve: Once time is up, remove the lid and use a thin spatula to gently free the eggs from the pan. Slide them onto the warm plate and enjoy immediately.

Recipe Tips:

• Preheat the pan properly: The pan needs to be extremely hot before adding the eggs. Let it sit in the oven for at least 30 minutes after reaching temperature.
• Use cold eggs: Cold eggs hold their shape better and cook perfectly with this method. Avoid using room-temperature eggs.
• Don’t skip the lid: Covering the pan traps heat and steam, ensuring the whites set evenly while keeping the yolk soft.
• Butter at the right time: Add butter just before the eggs go in. It should melt quickly but not brown, preventing burnt flavors.
• Warm the plate: A cold plate cools the eggs too fast. Keep a plate warm so your eggs stay hot and delicious until the last bite.

How To Store & Reheat Leftovers?

• Refrigerate: Let the eggs cool to room temperature, then place them in an airtight container. Store in the fridge for up to 2 days. They will lose some texture but can still be used in sandwiches or rice bowls.
• Reheat: Heat a non-stick pan over low heat, add a little butter, and warm the eggs for about 1 minute, just until heated through. Avoid high heat to keep the yolk from overcooking.

Nutrition Facts

• Calories: 160​
• Total Fat: 11g​
• Saturated Fat: 4g​
• Cholesterol: 370mg​
• Sodium: 150mg​
• Potassium: 140mg​
• Total Carbohydrate: 1g​
• Dietary Fiber: 0g​
• Sugars: 1g​
• Protein: 12g

Check out More Recipes:

• Alton Brown Scrambled Eggs
• Alton Brown English Muffins
• Alton Brown Buttermilk Biscuits: Reloaded
• Alton Brown Little Brown Biscuits

Alton Brown The Final Fried Eggs

Author: Hamdi Saidani Cooking Method:Frying Cuisine:American Courses:Breakfast Recipe Keys: A Alton Brown The Final Fried Eggs

Difficulty:BeginnerPrep time: 5 minutesCook time: 4 minutesTotal time: 9 minutesServings: 1 minuteCalories:160 kcal

Description

This easy, no-fuss fried egg recipe, inspired by Alton Brown, delivers crispy edges and perfectly set whites with no flipping required. It’s a quick and simple way to make eggs with just butter, salt, and heat. Perfect for breakfast, brunch, or a light meal, it pairs well with toast, avocado, or whatever you have on hand!

Ingredients

• 1 tablespoon unsalted butter
• 2 large eggs, cold
• Pinch kosher salt

Instructions

1. Preheat the Pan: Place a 10-inch (25 cm) carbon steel skillet in the center of your oven. Set the temperature to 450°F / 230°C and let it heat for an additional 30 minutes after reaching temperature to ensure even heat distribution.
2. Prepare the Butter: While the pan heats, measure out the butter onto a square of parchment paper (or a non-stick surface). It should be soft but not melted for easy spreading.
3. Crack the Eggs: Break both eggs into a small bowl or ramekin. This ensures a smooth transfer and prevents any broken yolks.
4. Cook the Eggs: Carefully remove the hot skillet from the oven using an oven mitt or towel and place it on a heatproof surface (do not turn on a burner). Immediately add the butter and swirl the pan until fully coated. Before the butter is completely melted, pour the eggs into the center, season with salt, and cover the skillet with a fitting lid.
5. Set the Timer: Cook for 4 minutes exactly—no peeking! Meanwhile, warm your serving plate. A hot plate ensures the eggs stay at the perfect temperature.
6. Serve: Once time is up, remove the lid and use a thin spatula to gently free the eggs from the pan. Slide them onto the warm plate and enjoy immediately.

Notes

• Preheat the pan properly: The pan needs to be extremely hot before adding the eggs. Let it sit in the oven for at least 30 minutes after reaching temperature.
• Use cold eggs: Cold eggs hold their shape better and cook perfectly with this method. Avoid using room-temperature eggs.
• Don’t skip the lid: Covering the pan traps heat and steam, ensuring the whites set evenly while keeping the yolk soft.
• Butter at the right time: Add butter just before the eggs go in. It should melt quickly but not brown, preventing burnt flavors.
• Warm the plate: A cold plate cools the eggs too fast. Keep a plate warm so your eggs stay hot and delicious until the last bite.

Keywords:Alton Brown The Final Fried Eggs

Recipe Ingredients:

• 3 large eggs
• Pinch kosher salt
• Pinch freshly ground black pepper
• 3 tablespoons whole milk
• 1 tablespoon unsalted butter

How To Make Scrambled Eggs?

1. Whisk the eggs: In a bowl, whisk together the eggs, salt, pepper, and milk until light and foamy.
2. Heat the butter: Place a 10- to 12-inch (25-30cm) nonstick skillet over high heat and add the butter. Once it starts to bubble, after about 1 minute, pour the eggs directly into the center of the pan to push the butter toward the edges.
3. Scramble the eggs: Stir slowly with a rubber or silicone spatula. When soft curds start to form, lower the heat to low and switch from stirring to gently folding the eggs while shaking the pan slightly with your other hand.
4. Finish and serve: Once there’s no more runny egg in the pan, remove from heat and transfer to a warm plate. Let the eggs rest for 1 minute before serving, allowing them to finish cooking.

Recipe Tips:

• Use fresh eggs: Fresh eggs make the best scrambled eggs—look for bright yellow yolks and firm whites.
• Whisk well for fluffier eggs: Beat the eggs until fully combined and slightly frothy to create soft, airy curds.
• Control the heat: Start on medium-high, then lower to low heat to prevent overcooking and keep the eggs creamy.
• Don’t rush the cooking: Stir gently and cook slowly to get the best texture—scrambled eggs should be soft, not dry.
• Remove from heat early: Eggs continue cooking from residual heat, so take them off the stove while slightly underdone.

How To Store & Reheat Leftovers?

• Refrigerate: First, let the leftover scrambled eggs cool to room temperature. Then, store them in an airtight container and refrigerate for up to 2 days.
• Reheat: Place scrambled eggs on a microwave-safe plate, cover with a damp paper towel, and heat on medium power in 20-second intervals, stirring gently in between.

Nutrition Facts

• Calories: 91
• Total Fat: 6.7g
• Saturated Fat: 2g
• Cholesterol: 169mg
• Sodium: 88.5mg
• Potassium: 80.5mg
• Total Carbohydrate: 0.98g
• Dietary Fiber: 0g
• Sugars: 0.85g
• Protein: 6.1g

Check out More Recipes:

• Alton Brown Dutch Baby Pancake
• Alton Brown Homemade Southern Biscuits
• Alton Brown Little Brown Biscuits
• Alton Brown Buttermilk Biscuits: Reloaded

Alton Brown Scrambled Eggs

Author: Hamdi Saidani Cooking Method:Stovetop Cuisine:American Courses:Breakfast Recipe Keys: S Scrambled Eggs

Difficulty:BeginnerPrep time: 5 minutesCook time: 5 minutesRest time: 5 minutesTotal time: 15 minutesServings:6 servingsCalories:91 kcal Best Season:Suitable throughout the year

Description

This easy scrambled eggs recipe is a quick and creamy breakfast that comes together in minutes. Light, fluffy, and rich in flavor, it’s perfect for busy mornings or a lazy weekend brunch. With just a few simple ingredients, you can customize it to your taste—add cheese, herbs, or even a dash of hot sauce for extra flavor!

Ingredients

• 3 large eggs
  
• Pinch kosher salt
  
• Pinch freshly ground black pepper
  
• 3 tablespoons whole milk
  
• 1 tablespoon unsalted butter

Instructions

1. Whisk the eggs: In a bowl, whisk together the eggs, salt, pepper, and milk until light and foamy.
   
2. Heat the butter: Place a 10- to 12-inch (25-30cm) nonstick skillet over high heat and add the butter. Once it starts to bubble, after about 1 minute, pour the eggs directly into the center of the pan to push the butter toward the edges.
   
3. Scramble the eggs: Stir slowly with a rubber or silicone spatula. When soft curds start to form, lower the heat to low and switch from stirring to gently folding the eggs while shaking the pan slightly with your other hand.
   
4. Finish and serve: Once there’s no more runny egg in the pan, remove from heat and transfer to a warm plate. Let the eggs rest for 1 minute before serving, allowing them to finish cooking.

Notes

• Use fresh eggs: Fresh eggs make the best scrambled eggs—look for bright yellow yolks and firm whites.
  Whisk well for fluffier eggs: Beat the eggs until fully combined and slightly frothy to create soft, airy curds.
  Control the heat: Start on medium-high, then lower to low heat to prevent overcooking and keep the eggs creamy.
  Don’t rush the cooking: Stir gently and cook slowly to get the best texture—scrambled eggs should be soft, not dry.
  Remove from heat early: Eggs continue cooking from residual heat, so take them off the stove while slightly underdone.

Keywords:Alton Brown Scrambled Eggs

Recipe Ingredients:

• 3 tablespoons unsalted butter, divided
• 1/2 cup all-purpose flour
• 3 tablespoons sugar
• 1/2 teaspoon kosher salt
• 2 large eggs, at room temperature
• 1/2 cup whole milk, at room temperature
• 1/2 teaspoon vanilla extract
• confectioners’ sugar, for serving
• Lemon wedges, for serving

How To Make Dutch Baby Pancake?

1. Preheat the oven: Heat your oven to 190°C / 375°F. Place 1 tbsp (14g) butter in a 10-inch (25cm) cast-iron skillet and let it heat in the oven for 10 minutes.
2. Prepare the batter: Melt the remaining 2 tbsp (28g) butter and let it cool slightly. In a food processor, pulse together flour, sugar, and salt. Add eggs, milk, vanilla extract, and melted butter, then blend until smooth and frothy (about 30-45 seconds).
3. Bake the Dutch baby: Carefully remove the hot skillet from the oven and immediately pour the batter into the center. Bake for 20 minutes, without opening the oven, until puffed up and golden brown.
4. Serve and enjoy: Dust with powdered sugar (icing sugar) and serve with lemon wedges for squeezing over the top. Enjoy warm!

Recipe Tips:

• Preheat the pan properly : A hot skillet is key to getting crispy edges and a puffy center. Make sure it’s in the oven for at least 10 minutes before adding the batter.
• Blend the batter well : A smooth and frothy batter ensures the best texture. Use a blender or food processor for quick mixing.
• Use room temperature ingredients : Cold eggs and milk can prevent the pancake from rising properly. Let them sit out for 15-20 minutes before using.
• Do not open the oven while baking : Keeping the oven door shut helps the Dutch baby rise properly. Wait until the full 20 minutes are up before checking.
• Serve immediately : Dutch babies deflate quickly once out of the oven, so enjoy it fresh and hot for the best texture!

How To Store Leftovers?

Let the Dutch Baby Pancake cool to room temperature, then wrap it in plastic wrap or place it in an airtight container. Store in the fridge for up to 2 days.

Nutrition Facts

• Calories: 400​
• Total Fat: 23g​
• Saturated Fat: 11g​
• Cholesterol: 465mg​
• Sodium: 160mg​
• Total Carbohydrate: 32g​
• Dietary Fiber: 1g​
• Sugars: 6g​
• Protein: 17g​

Check out More Recipes:

• Alton Brown Overnight Cinnamon Rolls
• Alton Brown Little Brown Biscuits
• Alton Brown Buttermilk Biscuits: Reloaded

Alton Brown Dutch Baby Pancake

Author: Hamdi Saidani Cooking Method:Simmering Cuisine:British Courses:Dessert Recipe Keys: A Alton Brown Dutch Baby Pancake

Difficulty:BeginnerPrep time: 10 minutesCook time: 20 minutesTotal time: 30 minutesServings: 2 minutesCalories:400 kcal

Description

This easy Dutch Baby Pancake is a light, crispy, and golden treat that puffs up beautifully in the oven. It’s perfect for a quick and simple breakfast or brunch, made with everyday ingredients like flour, eggs, and milk. Serve it hot with powdered sugar and lemon for a delicious, classic flavor!

Ingredients

• 3 tablespoons unsalted butter, divided
• 1/2 cup all-purpose flour
• 3 tablespoons sugar
• 1/2 teaspoon kosher salt
• 2 large eggs, at room temperature
• 1/2 cup whole milk, at room temperature
• 1/2 teaspoon vanilla extract
• confectioners’ sugar, for serving
• Lemon wedges, for serving

Instructions

1. Preheat the oven: Heat your oven to 190°C / 375°F. Place 1 tbsp (14g) butter in a 10-inch (25cm) cast-iron skillet and let it heat in the oven for 10 minutes.
2. Prepare the batter: Melt the remaining 2 tbsp (28g) butter and let it cool slightly. In a food processor, pulse together flour, sugar, and salt. Add eggs, milk, vanilla extract, and melted butter, then blend until smooth and frothy (about 30-45 seconds).
3. Bake the Dutch baby: Carefully remove the hot skillet from the oven and immediately pour the batter into the center. Bake for 20 minutes, without opening the oven, until puffed up and golden brown.
4. Serve and enjoy: Dust with powdered sugar (icing sugar) and serve with lemon wedges for squeezing over the top. Enjoy warm!

Notes

• Preheat the pan properly : A hot skillet is key to getting crispy edges and a puffy center. Make sure it’s in the oven for at least 10 minutes before adding the batter.
• Blend the batter well : A smooth and frothy batter ensures the best texture. Use a blender or food processor for quick mixing.
• Use room temperature ingredients : Cold eggs and milk can prevent the pancake from rising properly. Let them sit out for 15-20 minutes before using.
• Do not open the oven while baking : Keeping the oven door shut helps the Dutch baby rise properly. Wait until the full 20 minutes are up before checking.
• Serve immediately : Dutch babies deflate quickly once out of the oven, so enjoy it fresh and hot for the best texture!

Keywords:Alton Brown Dutch Baby Pancake

Recipe Ingredients:

FOR THE DOUGH

• 3/4 cup buttermilk, at room temperature
• 6 tablespoons unsalted butter, melted
• 1/4 cup granulated sugar
• 1 large egg, plus 4 large yolks, at room temperature
• 3 1/3 cups all-purpose flour
• 1 package rapid rise yeast
• 1 1/4 teaspoons kosher salt

FOR THE FILLING AND ASSEMBLY

• 1 teaspoon cold unsalted butter, for the pan, plus 1 1/2 tablespoons, melted, for brushing
• 1 packed cup light brown sugar
• 1 tablespoon ground cinnamon (use this one)
• Pinch kosher salt
• all-purpose flour for rolling

FOR THE ICING

1. 1/4 cup cream cheese, at room temperature
2. 3 tablespoons milk
3. 1 1/2 cups confectioners’ sugar

How To Make Overnight Cinnamon Rolls?

1. Make the Dough: Combine buttermilk, melted butter, sugar, whole egg, and yolks in a stand mixer with the paddle attachment on medium speed.
2. Add Flour and Yeast: Gradually mix in 283 g / 2 cups of flour, yeast, and salt until combined.
3. Switch to Dough Hook: Add 113 g / 1 cup of flour and knead on low speed for 5 minutes. If dough is sticky, add more flour (28 g / 1/4 cup at a time) until soft and moist but not sticky.
4. First Rise: Form dough into a smooth ball, place in a greased bowl, and cover with plastic wrap. Let rise until doubled in size, about 3 hours.

Make the Filling and Assemble:

1. Prepare Baking Dish: Butter a 9×13 inch (23×33 cm) glass baking dish with cold butter.
2. Make Filling: Mix brown sugar, cinnamon, and salt in a bowl.
3. Roll the Dough: Turn dough onto a floured surface, shape into a rectangle, and roll into an 18×12 inch (46×30 cm) rectangle.
4. Add Filling: Brush with melted butter, leaving a 1-inch (2.5 cm) border. Sprinkle the brown sugar mixture and gently press it into the dough.
5. Roll and Cut: Roll the dough tightly, pinch the seam, and cut into 8 rolls (2 inches / 5 cm each) using a serrated knife or dental floss.
6. Arrange and Chill: Place rolls cut-side down in the dish, cover with plastic wrap, and refrigerate overnight or up to 16 hours.

To Bake:

1. Preheat Oven: Heat oven to 200°F / 93°C.
2. Proof Rolls: Turn off the oven, place rolls inside, and let rise until puffy, about 30 minutes.
3. Bake: Without removing rolls, increase temperature to 350°F / 180°C and bake until rolls reach an internal temperature of 190°F / 88°C, about 25-30 minutes.

Make the Icing:

1. Mix Ingredients: Beat cream cheese in a mixer until creamy, add milk, and mix until smooth.
2. Add Sugar: Sift in confectioners’ sugar and beat until smooth.
3. Serve: Spread icing over warm rolls and enjoy immediately!

Recipe Tips:

• Use Room Temperature Ingredients: Make sure your buttermilk, eggs, and butter are at room temperature. This helps the dough mix evenly and rise properly.
• Avoid Sticky Dough: If the dough is too sticky, add a bit of flour slowly, about 28 g / 1/4 cup at a time. The dough should be soft but not cling to your hands.
• Seal the Dough Tightly: When rolling the dough into a cylinder, pinch the seam well. This prevents the rolls from unrolling while baking.
• Overnight Rest is Key: Let the rolls rest in the fridge overnight. This slow rise improves the flavor and texture of the dough.
• Bake Until Perfectly Golden: Make sure the internal temperature of the rolls reaches 190°F (88°C). This ensures the dough is fully cooked and fluffy.

How To Store & Reheat Leftovers?

• Refrigerate: First, let the leftover cinnamon rolls cool to room temperature. Then, store them in an airtight container in the refrigerator for up to 3 days. When ready to enjoy, you can reheat them in the microwave for 20-30 seconds until warm.
• Freeze: Allow the cinnamon rolls to cool completely before wrapping them tightly in plastic wrap and placing them in a freezer-safe container. They can be frozen for up to 2 months.

Nutrition Facts

• Calories: 500​
• Total Fat: 20g​
• Saturated Fat: 12g​
• Cholesterol: 150mg​
• Sodium: 400mg​
• Potassium: 100mg​
• Total Carbohydrate: 70g​
• Dietary Fiber: 2g​
• Sugars: 30g​
• Protein: 8g​

Check out More Recipes:

• Alton Brown Brown Rice Crispy Bars
• Alton Brown Blueberry Buckle
• Alton Brown Little Brown Biscuits
• Alton Brown Homemade Southern Biscuits

Alton Brown Overnight Cinnamon Rolls

Author: Hamdi Saidani Cooking Method:Baking Cuisine:American Courses:Breakfast Recipe Keys: A Alton Brown Overnight Cinnamon Rolls

Difficulty:BeginnerPrep time: 45 minutesCook time: 30 minutesTotal time:1 hour 15 minutesServings: 8 minutesCalories:500 kcal

Description

This delicious overnight cinnamon roll recipe by Alton Brown is perfect for a quick and easy breakfast treat. With a soft, buttery dough and a rich, cinnamon-sugar filling, these rolls are simple to prepare the night before and bake fresh in the morning. The creamy icing adds the perfect finishing touch to this irresistible, homemade delight!

Ingredients

FOR THE DOUGH

• 3/4 cup buttermilk, at room temperature
• 6 tablespoons unsalted butter, melted
• 1/4 cup granulated sugar
• 1 large egg, plus 4 large yolks, at room temperature
• 3 1/3 cups all-purpose flour
• 1 package rapid rise yeast
• 1 1/4 teaspoons kosher salt

FOR THE FILLING AND ASSEMBLY

• 1 teaspoon cold unsalted butter, for the pan, plus 1 1/2 tablespoons, melted, for brushing
• 1 packed cup light brown sugar
• 1 tablespoon ground cinnamon (use this one)
• Pinch kosher salt
• all-purpose flour for rolling

FOR THE ICING

• 1/4 cup cream cheese, at room temperature
• 3 tablespoons milk
• 1 1/2 cups confectioners’ sugar

Instructions

1. Make the Dough: Combine buttermilk, melted butter, sugar, whole egg, and yolks in a stand mixer with the paddle attachment on medium speed.
2. Add Flour and Yeast: Gradually mix in 283 g / 2 cups of flour, yeast, and salt until combined.
3. Switch to Dough Hook: Add 113 g / 1 cup of flour and knead on low speed for 5 minutes. If dough is sticky, add more flour (28 g / 1/4 cup at a time) until soft and moist but not sticky.
4. First Rise: Form dough into a smooth ball, place in a greased bowl, and cover with plastic wrap. Let rise until doubled in size, about 3 hours.
5. Make the Filling and Assemble:
6. Prepare Baking Dish: Butter a 9×13 inch (23×33 cm) glass baking dish with cold butter.
7. Make Filling: Mix brown sugar, cinnamon, and salt in a bowl.
8. Roll the Dough: Turn dough onto a floured surface, shape into a rectangle, and roll into an 18×12 inch (46×30 cm) rectangle.
9. Add Filling: Brush with melted butter, leaving a 1-inch (2.5 cm) border. Sprinkle the brown sugar mixture and gently press it into the dough.
10. Roll and Cut: Roll the dough tightly, pinch the seam, and cut into 8 rolls (2 inches / 5 cm each) using a serrated knife or dental floss.
11. Arrange and Chill: Place rolls cut-side down in the dish, cover with plastic wrap, and refrigerate overnight or up to 16 hours.
12. To Bake:
13. Preheat Oven: Heat oven to 200°F / 93°C.
14. Proof Rolls: Turn off the oven, place rolls inside, and let rise until puffy, about 30 minutes.
15. Bake: Without removing rolls, increase temperature to 350°F / 180°C and bake until rolls reach an internal temperature of 190°F / 88°C, about 25-30 minutes.
16. Make the Icing:
17. Mix Ingredients: Beat cream cheese in a mixer until creamy, add milk, and mix until smooth.
18. Add Sugar: Sift in confectioners’ sugar and beat until smooth.
19. Serve: Spread icing over warm rolls and enjoy immediately!

Notes

• Use Room Temperature Ingredients: Make sure your buttermilk, eggs, and butter are at room temperature. This helps the dough mix evenly and rise properly.
• Avoid Sticky Dough: If the dough is too sticky, add a bit of flour slowly, about 28 g / 1/4 cup at a time. The dough should be soft but not cling to your hands.
• Seal the Dough Tightly: When rolling the dough into a cylinder, pinch the seam well. This prevents the rolls from unrolling while baking.
• Overnight Rest is Key: Let the rolls rest in the fridge overnight. This slow rise improves the flavor and texture of the dough.
• Bake Until Perfectly Golden: Make sure the internal temperature of the rolls reaches 190°F (88°C). This ensures the dough is fully cooked and fluffy.

Keywords:Alton Brown Overnight Cinnamon Rolls

Recipe Ingredients:

• 2 cups all-purpose flour
• 4 teaspoons baking powder
• 1/4 teaspoon baking soda
• 3/4 teaspoon kosher salt
• 2 tablespoons unsalted butter, chilled
• 2 tablespoons unflavored shortening, chilled
• 1 cup buttermilk, chilled

How To Make Homemade Southern Biscuits?

1. Preheat the Oven: Heat your oven to 450°F (232°C).
2. Combine Dry Ingredients: In a large mixing bowl, combine flour, baking powder, baking soda, and salt.
3. Incorporate Fats: Using your fingertips, quickly rub the chilled butter and shortening into the dry ingredients until the mixture resembles coarse crumbs.
4. Add Buttermilk: Make a well in the center of the mixture and pour in the chilled buttermilk. Stir just until the dough comes together; it will be quite sticky.
5. Knead the Dough: Turn the dough onto a floured surface, dust the top with flour, and gently fold the dough over on itself 5-6 times.
6. Shape and Cut Biscuits: Press the dough into a 1-inch (2.5 cm) thick round. Use a 2-inch (5 cm) cutter to cut out biscuits, pushing straight down without twisting. Place biscuits on a baking sheet so they just touch.
7. Use Dough Scraps: Reform and re-roll the scrap dough as needed, working it as little as possible to maintain lightness.
8. Bake the Biscuits: Bake for 15-20 minutes or until the biscuits are tall and golden on top.
9. Serve Hot: Enjoy the biscuits fresh from the oven, ideally with butter, honey, or your favorite spread.

Recipe Tips:

• Keep Ingredients Cold: For super flaky biscuits, make sure your butter, shortening, and buttermilk are very cold. You can even freeze the butter and grate it into the dry ingredients for better distribution.
• Don’t Overwork the Dough: Mix the dough until it just comes together. Overmixing can make your biscuits tough and dense. You want the dough to look a bit rough and shaggy.
• Cut Straight Down: When using the biscuit cutter, push straight down without twisting. Twisting the cutter seals the edges and prevents the biscuits from rising properly.
• Bake Biscuits Touching: Place the biscuits on the baking sheet so they just touch each other. This helps them rise taller and stay moist inside.
• Handle Dough Gently: When reworking the scraps to make more biscuits, handle the dough as little as possible. The more you work it, the tougher the biscuits will become.

How To Store & Reheat Leftovers?

• Refrigerate: First, let the leftover biscuits cool to room temperature. Then, place them in an airtight container or wrap them tightly in plastic wrap. Store in the refrigerator for up to 3 days.​
• Freeze: After cooling to room temperature, wrap the biscuits individually in plastic wrap and place them in a freezer-safe bag or container. Freeze for up to 2 months.
• Reheat: Set the air fryer to 320°F (160°C). Place the biscuits in the basket and heat for 3-5 minutes or until warmed through.

Nutrition Facts

• Calories: 206
• Total Fat: 10g
• Saturated Fat: 3g
• Cholesterol: 5mg
• Sodium: 400mg
• Potassium: 80mg
• Total Carbohydrate: 28g
• Dietary Fiber: 2g
• Sugars: 1g
• Protein: 5g

Check out More Recipes:

• Alton Brown Little Brown Biscuits
• Alton Brown Buttermilk Biscuits: Reloaded
• Alton Brown English Muffins

Alton Brown Homemade Southern Biscuits

Author: Hamdi Saidani Cooking Method:Baking Cuisine:Southern Courses:Breakfast Recipe Keys: A Alton Brown Homemade Southern Biscuits

Difficulty:BeginnerPrep time: 20 minutesCook time: 20 minutesTotal time: 40 minutesServings: 12 minutesCalories:206 kcal

Description

This easy and delicious Southern biscuit recipe by Alton Brown delivers warm, flaky, and buttery biscuits that are perfect for any meal. These quick and simple biscuits come together with everyday ingredients you likely already have in your kitchen. Enjoy them hot from the oven with butter or honey, or use them as a base for breakfast sandwiches or savory sides!

Ingredients

• 2 cups all-purpose flour
• 4 teaspoons baking powder
• 1/4 teaspoon baking soda
• 3/4 teaspoon kosher salt
• 2 tablespoons unsalted butter, chilled
• 2 tablespoons unflavored shortening, chilled
• 1 cup buttermilk, chilled

Instructions

1. Preheat the Oven: Heat your oven to 450°F (232°C).
2. Combine Dry Ingredients: In a large mixing bowl, combine flour, baking powder, baking soda, and salt.
3. Incorporate Fats: Using your fingertips, quickly rub the chilled butter and shortening into the dry ingredients until the mixture resembles coarse crumbs.
4. Add Buttermilk: Make a well in the center of the mixture and pour in the chilled buttermilk. Stir just until the dough comes together; it will be quite sticky.
5. Knead the Dough: Turn the dough onto a floured surface, dust the top with flour, and gently fold the dough over on itself 5-6 times.
6. Shape and Cut Biscuits: Press the dough into a 1-inch (2.5 cm) thick round. Use a 2-inch (5 cm) cutter to cut out biscuits, pushing straight down without twisting. Place biscuits on a baking sheet so they just touch.
7. Use Dough Scraps: Reform and re-roll the scrap dough as needed, working it as little as possible to maintain lightness.
8. Bake the Biscuits: Bake for 15-20 minutes or until the biscuits are tall and golden on top.
9. Serve Hot: Enjoy the biscuits fresh from the oven, ideally with butter, honey, or your favorite spread.

Notes

• Keep Ingredients Cold: For super flaky biscuits, make sure your butter, shortening, and buttermilk are very cold. You can even freeze the butter and grate it into the dry ingredients for better distribution.
• Don’t Overwork the Dough: Mix the dough until it just comes together. Overmixing can make your biscuits tough and dense. You want the dough to look a bit rough and shaggy.
• Cut Straight Down: When using the biscuit cutter, push straight down without twisting. Twisting the cutter seals the edges and prevents the biscuits from rising properly.
• Bake Biscuits Touching: Place the biscuits on the baking sheet so they just touch each other. This helps them rise taller and stay moist inside.
• Handle Dough Gently: When reworking the scraps to make more biscuits, handle the dough as little as possible. The more you work it, the tougher the biscuits will become.

Keywords:Alton Brown Homemade Southern Biscuits