Pastries & Breads

Festive Sprinkle Biscuits

MAKES 16

Celebrate with these colorful biscuits.

BISCUITS

3 cups all-purpose flour
½ cup granulated sugar
3 tablespoons green sprinkles
3 tablespoons red sprinkles
1 tablespoon baking powder
1 teaspoon kosher salt
½ cup cold unsalted butter, cubed
2 ounces cold cream cheese
1 cup whole buttermilk
2 large eggs, divided
1 tablespoon water

GLAZE

1 cup confectioners’ sugar
½ cup heavy whipping cream
Garnish: red and green sprinkles

1. Preheat oven to 400°. Line 2 baking sheets with parchment paper.

2. For biscuits: In a large bowl, whisk together flour, sugar, sprinkles, baking powder, and salt. Using two forks or a pastry blender, cut in cold butter and cream cheese until mixture is crumbly. In a small bowl, whisk together buttermilk and 1 egg. Add buttermilk mixture to flour mixture, stirring until dough comes together.

3. Turn out dough onto a lightly floured surface, and knead until dough comes together, 6 to 8 times. Pat dough into a rectangle. Using a 2½-inch round cutter, cut dough, rerolling scraps once. Place on prepared pans.

4. In a small bowl, whisk together 1 tablespoon water and remaining 1 egg. Brush over biscuits.

5. Bake until golden brown, 15 to 18 minutes. Let cool on a wire rack for 10 minutes.

6. For glaze: In a medium bowl, whisk together confectioners’ sugar and cream until smooth. Spoon over biscuits. Garnish with sprinkles, if desired.

Orange Marmalade Twist Bread

MAKES 1 (10-INCH) LOAF

Marmalade adds shine and bright flavor to this beautiful twisted loaf.

3¼ cups all-purpose flour
¼ cup granulated sugar
1 (0.25-ounce) package instant yeast
1 teaspoon kosher salt
½ cup sour cream, room temperature
⅓ cup unsalted butter, melted
¼ cup hot water (120° to 130°)
2 large eggs, room temperature
⅔ cup firmly packed light brown sugar
⅔ cup orange marmalade, plus more for brushing

1. In the bowl of a stand mixer fitted with the paddle attachment, place flour, granulated sugar, yeast, and salt. Add sour cream, melted butter, ¼ cup hot water, and eggs; beat at low speed until a soft dough forms. Switch to the dough hook attachment; beat for 8 minutes. Cover bowl with a clean cloth, and let stand for 10 minutes.

2. In small bowl, combine brown sugar and marmalade.

3. Line a 10-inch round cake pan with parchment paper.

On a heavily floured surface, roll dough into an 18x10-inch rectangle. Spread