Pistachio Muffins with Apricots and Protein

    Pistachio Muffins with Apricots and Protein

    Pistachio Muffins with Apricots and Protein have everything you could possibly want in a muffin: Crunchy, nutty pistachios, a soft and fluffy inside, studded with sweet-tart dried apricots and a crunchy brown sugar sprinkled top. All that with 7g protein per muffin and just 280cal. So you can have a yummy snack with your coffee and feel good about it!

    Why You Want to Make Them

     

    Are you going nuts for Pistachios too?

    I’m honestly hooked recently. I got a big jar of pistachio butter from Bulk and it’s utterly delicious on pretty much everything. I spread it on some rice cakes, topped with blueberries as my evening sweet snack, stirred it in oatmeal with cherries, made Pistachio-Protein Crème Brulee and now these Pistachio Muffins with Apricots and Protein.

    Of course Pistachios aren’t technically nuts, but rather the stone of a fruit, very similar to almonds, which explains their affinity for very similar foods almonds go with. I added some almond essence to these muffins, which underlines the Pistachio flavour rather perfectly.

    Pistachio Muffins with Apricots and Protein

    Speaking of Protein

    If you read a few of the sweet recipes on my blog, you probably noticed that I’m adding protein to many of them. Considering I’m not eating much meat and am not the biggest fan of legumes, so I don’t want to include them into every single meal. Yet, have an acute need to add more protein to my diet, to meet the target for muscle building and/or maintenance, which is at least around 1.2-1.7 grams of protein per kilogram of body weight per day, I keep looking for ways to increase my intake, without drinking shakes. Why not shakes you ask? They simply bore me.

    I feel if I’m not eating or drinking something that is worth the calories, I’m wasting my time.
    Is it a weird way to see food? Maybe.
    But having lost 70lb taught me, that I’m working on an energy budget per day. Loving food and eating means, I want to spend it well. This does not include the same boring protein shake every day, but rather finding recipes to excite me and have me look forward to eating them.
    That’s where Pistachio Muffins with Apricots and Protein come in: Something I really enjoy eating and am looking forward to, which also adds a nice portion of protein to my day.

    Easy to Make

    If you ever made muffins, you probably loved how easy they are. I know I do. The batter comes together in 10-15 minutes and that includes getting the ingredients out.
    Well…unless your store cupboards are way too full, like mine, and you have to rummage around in them to find stuff. I knew I had dried apricots somewhere! *Empties half her pantry before finding the bag*

    Lower calories than your average Muffin

    Eating an average muffin, according to Google, you are looking at 340-424 calories. That is a fairly big chunk out of your daily budget, if you are watching your weight like I do.
    Having gained a few pounds over Christmas (because I can’t be trusted around sweets), I’m currently trying to get rid of them again. But I really don’t want to go without a sweet treat per day! That would just leave me grumpy and missing something, which in turn means, once I lost the weight I’d go even more for sweets again. Not a good cycle.

    So my solution is, to develop recipes that are sweet, not compromising in flavour, yet lower in calories than the standard versions. This is one of them.
    Oh and I want them to have nutritional value too. High standards for sure.
    These Pistachio Muffins with Apricots and Protein have only 280 calories per muffin, which is a nice bit of saving for one satisfying snack. Or even breakfast if you like.

     

    The Ingredients

    Looking at the typical Pistachio Muffin recipe, I noticed that most are using rather artificial pudding mix to accomplish taste and texture of them. I wanted natural taste though and not use some mix with barely any real pistachio in it.
    That means my muffins aren’t bright green, since they have no colouring either, but instead mostly natural and nutritious ingredients.
    Except the protein powder. Let’s be honest, it isn’t natural, but I feel the benefits outweigh that downside.

    Pistachio Muffins with Apricots and Protein_Ingredients

    Note, these are just some of the ingredients and why I use them, not all, as most are still those of a classic muffin.

    Let’s start with the obvious bit: Pistachio butter. I only replaced half of the butter with it, as nut butter has less fat than butter, which would have meant I needed to add more other fat back in, which wasn’t the idea.

    Keeping half and adding a mix of sour cream and 0% fat Greek yoghurt gave me the moisture content I lost, by swapping part of the butter into Pistachio butter.

    I also reduced both the flour and sugar by adding protein powder. Buttered Popcorn flavoured in this case, though you can easily use vanilla.
    I particularly love MyProtein (not sponsored or affiliated, though I wish it would be, I use it so much!), which adds lovely flavour and sweetness to my recipes, without any weird aftertaste.
    You can safely replace about ¼ of the flour in a recipe with it, without any negative impact. Use more, and the results might be drier than intended.

    I’m still using a mix of white and brown sugar, but less than usual, to keep the structure needed. The sugar mixed with the sweetener from the protein powder also means it still tastes just naturally sweet.

    While looking into the secrets of Pistachio muffins, I found the pudding powder not only adds flavour and sweetness, but also a bit of cornflour, which will thicken the pudding, but add a lovely softness to muffin batter. So I replaced some of the flour with cornflour to achieve the same effect.

    Nutrition and flavour wise, I prefer a mix of white flour for lightness and the typical muffin feel and whole wheat flour for some nutty flavour. If you can find it, use fine whole wheat flour, which is great for lighter pastry.

    For even more flavour, I’m using a bit of almond extract, which is in the same flavour family as pistachio, making it a natural choice. Unless you have natural pistachio extract, which would be a fantastic replacement. But I couldn’t find any in my local supermarkets and wasn’t keen on ordering just for this recipe. Though…it’s in my head now, I still might. Has anyone tried it? What were your thoughts?

    To reduce the sugar and up the fruit content, I swapped out 2 eggs for 2 bananas. You can choose to use just eggs for more protein but add a little more sugar.

    For the add-ins I’m using dried apricots, as they are not adding a lot of additional water, which I’d have to account for if I’d be using fresh ones. But, since I found some fresh apricots at Tesco, I decided to add half a fruit on top of each muffin, which gave them an amazing fruity-fresh kick I loved.
    They are purely optional though.

    Also some chopped pistachios for extra crunch and more pistachio flavour.

    Each muffin got a little sprinkling of demerara sugar on top, adding some sparkle, crunch, and sweetness, making the muffins extra special.

     

    The Process

    The one thing that makes all baking easier is, to have all the ingredients at room temperature. If you have fridge cold butter, it’s much harder to mix it with the sugar. Just melted however, will give you a greasy result.
    Similar for the eggs, which, when cold, can lead to a curdled result while mixing into the soft butter.
    So plan a little bit ahead by taking everything out of the fridge an hour or so before you plan to make your muffins.

    Preheat your oven to 425°F/220°C and line a muffin tin with muffin cases. Or grease it thoroughly if you prefer. Personally I find muffin cases much easier to remove and they leave less to clean, which is always a plus in my book.

    If you have 2 muffin tins, you’ll need both. Otherwise you might bake in 2 batches, as this recipe makes about 16 large muffins.

    Pistachio Muffins with Apricots and Protein_Process

    From there on it’s as easy as mixing the butter with the sugar until fluffy and white. Then, one by one, whisk the eggs and mashed bananas in until well incorporated.
    Add the protein powder with the remaining wet ingredients, to make sure you have no protein lumps in your Pistachio Muffins with Apricots and Protein.

    Pistachio Muffins with Apricots and Protein_Process

    Now mix your dry ingredients, keeping back about 1-2 tbsp of the chopped pistachios for sprinkling on top, and add most of them to your batter. But not all. Keep a few tablespoons of the flour mix back, to coat the chopped apricots in. This is to prevent them from sinking to the bottom.

    Gently fold your dry ingredients into the wet until just combined. A few lumps are fine. Don’t overmix, or your muffins will be tough from the gluten you developed.
    Then add the flour coated apricots and fold them in too.

    Pistachio Muffins with Apricots and Protein_Process

    Divide the batter between the muffin molds, filling them all the way, so you get nice and high tops. I use an ice cream scoop for this, to make it very easy. Two tablespoons work too.

    Sprinkle with the remaining chopped pistachios, lay a sliced fresh apricot half on top, if using, then sprinkle lightly with demerara sugar.

    Now you might have looked at the high oven temperature and thought it might be a typo. It’s not. The high initial temperature is what gives you the beautiful high muffin tops, but it will be lowered after 5-7 minutes of baking, to the classic 350°F/175°C, to bake for another 15-17 minutes, depending on your oven.
    Just don’t open the oven door, except once, around half of the baking time, to turn your muffin tin, should your oven bake unevenly.

    Pistachio Muffins with Apricots and Protein

    Your Pistachio Muffins with Apricots and Protein are ready when the top is golden brown and toothpick comes out mostly clean, a few crumbs are ok.

    Let them cool in the tin for about 10 minutes, then take them out onto a wire rack.

    Enjoy your fluffy, tangy, and crunchy Pistachio Muffins with Apricots and Protein with a nice cup of coffee or tea. They are also really good for breakfast.

    Pistachio Muffins with Apricots and Protein

    Storing your Pistachio Muffins with Apricots and Protein

    The muffins keep well in a tin or box for about 3 days.
    They also freeze very well. I usually place most in freezer proof containers or small freezer bags and just air fry them for about 7 minutes when I want one. They taste like fresh!

    If you liked this recipe, try my Sourdough Pumpkin Apple Muffins with Protein

    These delicious Sourdough Brownies with Protein

    Or a super easy Cherry Peach Clafoutis with Protein

     

    Please Comment

    Now I’d love to hear from you in the comments!
    Have you tried this? Did you enjoy it?
    What other recipes would you like to see?

    If you enjoyed this recipe, please share and comment. It helps me a lot.

    Pistachio Muffins with Apricots and Protein

    Pistachio Muffins with Apricots and Protein

    Pistachio Muffins with Apricots and Protein have everything could possibly want in a muffin: Crunchy, nutty pistachios, a soft and fluffy inside, studded with sweet-tart dried apricots and a crunchy brown sugar sprinkled top. All that with 7g protein per muffin and just 280cal. So you can have a yummy snack with your coffee and feel good about it!
    Prep Time 15 minutes
    Cook Time 20 minutes
    Total Time 35 minutes
    Course Breakfast, Cake, Dessert, Snack
    Cuisine American
    Servings 16
    Calories 299 kcal

    Equipment

    • Muffin Tin

    Ingredients
      

    • ½ cup butter + 2 tbsp
    • ½ cup pistachio butter
    • 1/3 cup white sugar
    • 1/3 cup brown sugar
    • 1 cup sour cream
    • ½ cup 0% fat Greek yoghurt
    • 2 tsp vanilla
    • 1 tbsp almond extract
    • ¾ cup protein powder
    • 2 eggs
    • 2 ripe bananas mashed
    • 1 cup white flour
    • 1 cup whole wheat flour
    • 4 tbsp cornflour
    • 4 tsp baking powder
    • 2 tsp kosher salt
    • 1 cup dried apricots chopped roughly
    • ½ cup chopped pistachios 1-2 tbsp kept for sprinkling on top
    • 1 tbsp demerara sugar for sprinkling
    • 8 fresh apricots for topping optional but delicious

    Instructions
     

    • Ensure all ingredients are at room temperature for easier mixing. Preheat the oven to 425°F/220°C. Line a muffin tin with cases or grease it.
    • In a large bowl, cream together ½ cup + 2tbsp softened butter, pistachio butter, white sugar, and brown sugar until fluffy and white.
    • Whisk in the eggs and mashed bananas, one at a time, until well incorporated. Add sour cream, Greek yogurt, vanilla extract, and almond extract. Mix until smooth.
    • Combine the protein powder with the remaining wet ingredients to avoid lumps. Mix until well incorporated.
    • In a separate bowl, mix the white flour, whole wheat flour, cornflour, baking powder, and kosher salt. Reserve 1-2 tbsp of the flour mix to coat the chopped dried apricots and 1-2 tbsp chopped pistachios for topping the muffins.
    • Add most of the dry ingredients to the wet mixture and gently fold until just combined.
    • Toss the chopped dried apricots in the reserved flour mixture to prevent sinking. Fold them into the batter.
    • Divide the batter evenly among the muffin cases, filling them to the top. Use an ice cream scoop or two tablespoons for ease. Sprinkle the remaining chopped pistachios on top. Optionally, place a fresh apricot half, cut in slices on each muffin and sprinkle with demerara sugar.
    • Bake in the preheated oven for 5-7 minutes at 425°F/220°C, then reduce the temperature to 350°F/175°C and bake for an additional 15-17 minutes or until the tops are golden brown and a toothpick comes out mostly clean.
    • Allow the muffins to cool in the tin for about 10 minutes, then transfer them to a wire rack to cool completely.
    • Serve and enjoy your fluffy, tangy, and crunchy Pistachio Muffins with Apricots and Protein with a cup of coffee or tea. They make a lovely breakfast treat too.

    Nutrition

    Calories: 299kcalCarbohydrates: 37gProtein: 10gFat: 13gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 53mgSodium: 467mgPotassium: 369mgFiber: 3gSugar: 20gVitamin A: 982IUVitamin C: 4mgCalcium: 121mgIron: 2mg
    Nutrition Facts
    Pistachio Muffins with Apricots and Protein
    Amount per Serving
    Calories
    299
    % Daily Value*
    Fat
     
    13
    g
    20
    %
    Saturated Fat
     
    6
    g
    38
    %
    Trans Fat
     
    0.2
    g
    Polyunsaturated Fat
     
    2
    g
    Monounsaturated Fat
     
    4
    g
    Cholesterol
     
    53
    mg
    18
    %
    Sodium
     
    467
    mg
    20
    %
    Potassium
     
    369
    mg
    11
    %
    Carbohydrates
     
    37
    g
    12
    %
    Fiber
     
    3
    g
    13
    %
    Sugar
     
    20
    g
    22
    %
    Protein
     
    10
    g
    20
    %
    Vitamin A
     
    982
    IU
    20
    %
    Vitamin C
     
    4
    mg
    5
    %
    Calcium
     
    121
    mg
    12
    %
    Iron
     
    2
    mg
    11
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Keyword Easy, For Guests, Healthy, Protein, Vegetarian
    Tried this recipe?Let us know how it was!
    Sourdough Buttermilk Protein Pancakes

    Sourdough Buttermilk Protein Pancakes

    These Sourdough Buttermilk Protein Pancakes are my festive version of the all-time favourite breakfast. Super fluffy and tangy from the buttermilk and sourdough, yet lots of good nutrition from protein powder, whole wheat flour and eggs. They might be the perfect pancake!
    And, since it’s the holidays, I’m serving them with homemade cranberry sauce topped with some extra indulgent Advocaat for a very grown up treat!

     

    Why You Want to Make Them

     

    Buttermilk and sourdough discard for flavour

    Have you ever had buttermilk pancakes? If not, it’s about time!
    Similar to buttermilk waffles, they are incredibly tender and flavourful. The tang of the sourdough emphasizes it and helps you use up your discard.
    And what’s more: The calories are even lower than for the version without buttermilk!

    Sourdough Buttermilk Protein Pancakes

    Protein powder for extra nutrition

    Same as in my original, buttermilk free pancakes, I’m using my favourite protein powder here to up the nutrition. This time I added the toasted marshmallow flavoured version, since that’s what I just had delivered and wanted to try out. It was a full success since it balanced the tangy buttermilk beautifully with its sweetness.

    This is neither affiliated nor sponsored. Just the powder I found to taste best after trying a fair few. If you never found one you actually enjoy, give this one a try.

    Indulgent topping

    With it being the holidays, I was reminded of a very classic German cake we used to have around the season. It might be my all-time favourite German cake: An airy hazelnut-chocolate sponge, cranberry jam spread all over it, topped with whipped cream and crowned by a layer of Advocaat, just about contained by the whipped cream tufts around the edge of the cake.
    This is how it looks and it’s utterly delicious!

    Let me know if you’d like to see a recipe for it here and I might come up with a slightly healthier version of it.

    And while these pancakes have no cream or hazelnuts, the cranberry sauce and advocaat drizzled over made for a worthy breakfast reminder of it! Well….late breakfast. Not sure I can have advocaat early morning, but if you enjoy it, I’m certainly not judging!

    The Ingredients

    Sourdough Buttermilk Protein Pancakes_Ingredients

    Sourdough discard – You could use active starter here if you’d like, but since it’s not left to ferment, this is a great place to use up your discard. It will add flavour and nutrition to your pancakes. Don’t worry about it being too sour. Just a gentle tang is coming through, adding complexity.

    If you have no sourdough starter yet, here is how to make it. With its million uses, it’s one of the best things you can easily make at home with just water and flour. Plain white flour works fine.

    Buttermilk – Apart from being delicious and giving your pancakes an extra light texture, buttermilk is great for digestion, has lots of calcium and even aids your immune system if you have some daily.

    I’m mainly adding it for the taste, but the rest doesn’t do harm either, does it.
    If you don’t have buttermilk, here are several ways to substitute it.

    Flour – A mix of whole wheat flour and white flour gives the perfect balance of light and fluffy plus nutty flavour, fibre and better nutrition than just using plain white flour. During my weight loss journey I came to love whole wheat flour in nearly all of my baked goods. Partially because it keeps you fuller for longer, but again mainly for the added flavour. You can use other types of flour instead such as spelt. Or just use all white flour.

    Protein powder – As mentioned above, I’m using MyProtein here, as I love the creamy consistency and flavours they offer. Use one that you enjoy having as a shake, and you’ll like it in the pancakes too. Ideal for this recipe are vanilla or similar flavours. Though, if you have something like chocolate or hazelnut, it might even serve as more of a reminder for the Cranberry-Advocaat cake. If you try it, let me know what you think.

    Eggs – I upped the portion size of this recipe compared to the original Sourdough Protein Pancakes, as I love having some in the freezer for a super quick breakfast when toasted. Hence 2 eggs. The egg to pancake ratio is a little bit higher and I think it benefits the flavour. Plus of course more protein is always welcome.

    Soy Milk – I’m using soy milk for its creamy texture and protein content. You could substitute with full fat cows’ milk if you want or any other full fat plant milk.

    Coconut oil – Adding coconut oil gives these Sourdough Buttermilk Protein Pancakes a very subtle scent of coconut and a crispy crust. I also use some for frying them in. You could use melted and cooled butter instead, if you prefer the flavour.

    Vanilla extract – The vanilla extract on top of the vanilla scent of the protein powder will spread a heavenly smell throughout your house and give the pancakes that extra special flavour. Don’t skip it.

    Salt – Every sweet baked good needs a pinch of salt to bring out the flavours and balance the sweetness.

    Cinnamon – This is optional but delicious, especially during the holiday season. You can leave it out if you prefer or even up the content if you like more cinnamon flavour. It goes particularly well with the cranberries.

    Baking powder and soda – I’m using more baking soda than powder in this recipe, as it’s activated by the acidity of the buttermilk and adds the fluffiness to the pancakes.

    Topping – Optional. For my extra special holiday breakfast, I’m using a home made Cranberry Sauce with Port and Clementines. You could use any leftover cranberry sauce, as long as it’s not seasoned with salt and pepper. Though…you do you of course.
    As reminder of the above mentioned Cranberry-Advocaat cake, I’m topping the whole thing with Advocaat as a treat. If you have never tried it on your pancakes, you are missing out!

    These Sourdough Buttermilk Protein Pancakes would be equally delicious with sliced banana, Nutella, and Advocaat. My all-time favourite pancake topping!

    The Process

     

    Mix the wet and protein

    Sourdough Buttermilk Protein Pancakes_Process

    In a large mixing bowl or blender, combine the sourdough discard, buttermilk, soy milk, protein powder, eggs, coconut oil, and vanilla extract. Mix well until the ingredients are fully incorporated and no protein lumps are left.

    Mix the wet with the dry

    Sourdough Buttermilk Protein Pancakes_Process

    For the next step: You can prepare the batter the evening before, but if you do, leave out the baking powder and soda until the next morning, as it would lose some of its effectiveness overnight.

    In a separate bowl, whisk together the whole wheat flour, all-purpose flour, cinnamon, baking powder and soda, and fine sea salt.

    Gradually add the dry ingredients to the wet ingredients, stirring gently with a spatula until just combined. Avoid overmixing; a few lumps in the batter are fine.

    Frying

    Preheat a non-stick skillet or griddle over medium heat. If needed, lightly grease the surface with additional coconut oil.

    Once the skillet is hot, pour approximately 1/4 cup of the pancake batter onto the skillet for each pancake. Cook for 2-3 minutes, or until bubbles start to form on the surface and it looks matte.

    Carefully flip the pancakes with just a flip of your wrist, to avoid them sliding across the pan, and cook for an additional 1-2 minutes, or until they are golden brown and cooked through.

    If you’d like to keep the stack of pancakes warm while you fry the rest, keep them on a plate in your oven, set to the lowest temperature.

    Sourdough Buttermilk Protein Pancakes

    Serve

    Serve the Sourdough Buttermilk Protein Pancakes stacked on a plate, topped with icing sugar if you like, cranberry sauce and Advocaat drizzled over for the grown up version.

    Sourdough Buttermilk Protein Pancakes

    Meal Prep

     

    As most of my recipes, Sourdough Buttermilk Protein Pancakes are great for meal prep.
    There is the fact that you can prepare the batter, except baking soda and powder, in the evening and it only gets better overnight.

    Once fried, they freeze really well and can be heated through simply in the toaster. I like to keep them in portions in little bags or containers, so I can just grab a super quick and healthy breakfast, when I’m in a hurry.

    Looking for other breakfasts with Protein?

    Try this Apple Cinnamon Protein Oatmeal, bringing the flavours of German Christmas Market right onto your breakfast table.

    Or maybe some Sourdough Pumpkin Soda Bread with Protein?

    Please Comment

    Now I’d love to hear from you in the comments!
    Have you tried this? Did you enjoy it?
    What other recipes would you like to see?

    If you enjoyed this recipe, please share. It helps me a lot.

    Sourdough Buttermilk Protein Pancakes

    Sourdough Buttermilk Protein Pancakes

    With Cranberries and Advocaat topping These Sourdough Buttermilk Protein Pancakes are my festive version of the all-time favourite breakfast. Super fluffy and tangy from the buttermilk and sourdough, yet lots of good nutrition from protein powder, whole wheat flour and eggs. They might be the perfect pancake! And, since it’s the holidays, I’m serving them with homemade cranberry sauce topped with some extra indulgent Advocaat for a very grown up treat!
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Course Breakfast
    Cuisine American
    Servings 24 pancakes
    Calories 100 kcal

    Ingredients
      

    • 1 cup Sourdough discard
    • 1 cup buttermilk
    • ¾ cup soy milk
    • 2 large eggs
    • 4 tbsp Coconut oil melted and cooled
    • 2 teaspoons vanilla extract
    • 1 ¼ cup whole wheat flour
    • 1 cup all-purpose flour
    • 2 Scoops Protein Powder
    • 1/2 teaspoon ground cinnamon
    • 1 tsp baking powder
    • 2 tsp baking soda
    • 1/2 teaspoon fine sea salt

    Optional topping:

    • Icing sugar
    • Cranberry sauce and Advocaat to taste

    Instructions
     

    Mix the Wet and Protein:

    • In a large mixing bowl or blender, combine the sourdough discard, buttermilk, soy milk, protein powder, eggs, melted coconut oil, and vanilla extract. Mix well until the ingredients are fully incorporated and no protein lumps are left.

    Mix the Wet with the Dry:

    • In a separate bowl, whisk together the whole wheat flour, all-purpose flour, ground cinnamon, baking powder, baking soda, and fine sea salt. If preparing the batter the evening before, leave out the baking powder and soda until the next morning.
    • Gradually add the dry ingredients to the wet ingredients, stirring gently with a spatula until just combined. Avoid overmixing; a few lumps in the batter are fine.

    Frying:

    • Preheat a non-stick skillet or griddle over medium heat. If needed, lightly grease the surface with additional coconut oil.
    • Once the skillet is hot, pour approximately 1/4 cup of the pancake batter onto the skillet for each pancake. Cook for 2-3 minutes, or until bubbles start to form on the surface and it looks matte.
    • Carefully flip the pancakes with just a flip of your wrist, to avoid them sliding across the pan, and cook for an additional 1-2 minutes, or until they are golden brown and cooked through.
    • If you’d like to keep the stack warm while you fry the rest, keep them on a plate in your oven, set to the lowest temperature.

    Serve:

    • Serve stacked on a plate, topped with icing sugar if desired, and drizzle with cranberry sauce and Advocaat for the grown-up version.
    • Enjoy your delicious Sourdough Buttermilk Pancakes!

    Notes

    As most of my recipes, Sourdough Buttermilk Protein Pancakes are great for meal prep.
    There is the fact that you can prepare the batter, except baking soda and powder, in the evening and it only gets better overnight.
    Once fried, they freeze really well and can be heated through simply in the toaster. I like to keep them in portions in little bags or containers, so I can just grab a super quick and healthy breakfast, when I’m in a hurry.
    The nutrition is calculated without toppings, as the nutrition would vary depending on what you use and how much of it.
    Calories: Approximately 100 kcal per serving
    Protein: Around 4g
    Carbohydrates: Roughly 15g
    Fat: About 3g
    Fiber: Around 2g
    Sugar: Approximately 1g

    Nutrition

    Calories: 100kcal
    Nutrition Facts
    Sourdough Buttermilk Protein Pancakes
    Amount per Serving
    Calories
    100
    % Daily Value*
    * Percent Daily Values are based on a 2000 calorie diet.
    Keyword Easy, Protein, sourdough, Vegetarian, versatile
    Tried this recipe?Let us know how it was!
    Apple Cinnamon Protein Oatmeal

    Apple Cinnamon Protein Oatmeal

    I was tempted to call this Apple Cinnamon Protein Oatmeal “German Christmas Market Oatmeal”, as that’s essentially what it tastes like. Minus the Mulled wine, which I guess would just be weird in oats. It has the spices, caramelised apple flavour, creamy vanilla-caramel taste and all topped with spices caramelised almonds. This is a worthy oatmeal for Christmas morning, yet still has you covered nicely on the nutrition front with added protein.

     

    Why You Want to Make This

    Apple Cinnamon Protein Oatmeal

    German Christmas Market in a Bowl

    Who wouldn’t want a Christmas market tasting, steaming bowl of oatmeal in the morning, right? I mean, it’s getting rather cold here in Ireland and all I want in the morning is, to wrap myself around a hot bowl of yummy breakfast. Bonus points for deliciousness.

    More often than not, it’s a very simple Blueberry-Apple Oatmeal with protein powder mixed in, but for the season I wanted something a little more special.

    So I figured I’ll try to get it as close to the thing I miss most about Germany during this time of the year: Christmas Markets.

    Thinking about the essence of those for me, two things popped into my mind: Caramelised, spiced almonds and candy apples. Which is how this Apple Cinnamon Protein Oatmeal came into play.

    Caramelized Spiced Almonds (optional)

    These have their own recipe, as they are entirely optional, but very delicious!
    I made a few versions of them, the simplest and quickest topping my Banoffee Protein Mousse Pie which is just taken to the point of the caramelised sugar crystallizing again and clinging to the almonds.

    The version for this Apple Cinnamon Protein Oatmeal is taken a good bit further, to shiny caramel perfection, and just as suited as topping as it is for a snack in its own right. Or a lovely homemade Christmas gift. So better make a lager batch, as you’ll absolutely want to nibble them! (She says, sneaking into the kitchen and grabbing the last piece of them).

    Stewed Caramel Apples

    Where was I? Ah, yes. Oatmeal. Now I can’t really include a whole crunchy, candy apple in my bowl (Please send pictures if you tried!). But I sure can capture the flavour. So I slowly let a little bit of honey caramelise and then add the chopped apples and spices, stewing them to perfection for a few minutes.

    Protein

    As always, I’m adding protein powder (For flavour and the benefits it provides) mixed with ½ cup of Soy milk towards the very end of the cooking time, to just heat it through, achieving a custardy creaminess in the Oats which I absolutely love.

    Very little added Sugar

    Usually I add no sugar at all to my oats, as I feel the fruits and protein powder add plenty of sweetness, but we need some for the almonds here (No sugar, no caramel unfortunately) and a little maple syrup for the apples. But it’s by no means a lot and I would still happily count Apple Cinnamon Protein Oatmeal as healthy breakfast, even though it tastes utterly indulgent.

     

    The Ingredients

    Apple Cinnamon Protein Oatmeal_Ingredients

    Protein Powder – As usual I’m using MyProtein here.
    In this particular case I just got a new bag of Toasted Marshmallow Flavour, which worked a treat with the general caramel theme.
    This is neither affiliated nor sponsored. Just the powder I found to taste best after trying a fair few. If you never found one you actually enjoy, give this one a try.

    Rolled Oats – As I enjoy the texture they give me and feel they are a bit more wholesome than the slightly more processed instant or porridge oats. But use what you prefer or have. If using instant oats, adjust the cooking time, as they need less time to get creamy.

    Milk – Since I’m lactose intolerant when it comes to any unfermented milk products, I’m using unsweetened almond milk for cooking the oats and soy milk to mix the protein powder and add towards the end, for delicious custardy creaminess.

    Apple – I always have Pink Lady around, as I love its sweetness with gentle acidity. And they are easily available in all supermarkets here. Use whatever apple you enjoy.

    Spices – I’m adding a mix of Cinnamon, allspice, ground ginger, clove, nutmeg, and a pinch of salt for balance. If you just have cinnamon, that’s delicious too.

    Caramelized Spiced Almonds – The recipe here makes more than you need for one portion of the oats. But once you made them, you’ll want more to nibble on. So better even double the recipe, to have some for guests and loved ones, popping by around this time of the year.

    Honey – I used honey to caramelize the apple in it. You could use maple syrup or sugar instead.

    The Process

    To make your Apple Cinnamon Protein Oatmeal, prepare the optional Caramelised Spiced Almonds as per this recipe if you decided to use them. You can keep them around for about a week in an airtight container.

    Caramelized Spiced Almonds

    Caramelise the Apple

    Add honey to a cooking pot and let it bubble and caramelize on medium/high heat for a few minutes.
    Stir in the chopped apple, ground cinnamon, ginger, allspice, nutmeg, and cloves. Ensuring it’s coated with the fragrant, caramelised layer of spices and honey.

    Apple Cinnamon Protein Oatmeal_Process
    Cook until the apple softens slightly. If it gets too dry, add a tablespoon of water. Transfer 1/3 of the mixture to a bowl for topping later.

    Cook the Oats

    Add oats and unsweetened almond milk to your pot, stirring, and let it boil gently until the milk is mostly absorbed. Meanwhile, shake the protein powder and the soy milk, to get a custard like consistency.

    Apple Cinnamon Protein Oatmeal_Process

    Stir your protein “custard” to the oats until well combined. Lower the heat and just gently warm the whole mix while stirring, until the liquid is mostly absorbed but the oats are still creamy.

    Apple Cinnamon Protein Oatmeal_Process

    Serve

    Transfer into a serving bowl. Garnish with the remaining apples and top with caramelised almonds and, if you like, with a little more cinnamon.

    Apple Cinnamon Protein Oatmeal

    Enjoy your Apple Cinnamon Protein Oatmeal, feeling like you are walking over a German Christmas Market.

    Looking for more Christmas recipes?

    Try my Cranberry Rosemary Roasted Chicken for a delicious and easy dinner. Or Sourdough Brioche Feuilltee, for an impressive breakfast that you can prepare ahead.

    Please Comment

    Now I’d love to hear from you in the comments!
    Have you tried this? Did you enjoy it?
    What other recipes would you like to see?

    If you enjoyed this recipe, please share and comment. It helps me a lot.

    Apple Cinnamon Protein Oatmeal

    Apple Cinnamon Protein Oatmeal

    I was tempted to call this Apple Cinnamon Protein Oatmeal “German Christmas Market Oatmeal, as that’s essentially what it tastes like. Minus the Mulled wine, which I guess would just be weird in oats. It has the spices, caramelised apple flavour, creamy vanilla-caramel taste and all topped with spices caramelised almonds. This is a worthy oatmeal for Christmas morning, yet still has you covered nicely on the nutrition front with added protein.
    Prep Time 5 minutes
    Cook Time 15 minutes
    Total Time 20 minutes
    Course Breakfast, Dessert
    Cuisine American
    Servings 1
    Calories 380 kcal

    Ingredients
      

    • 1 apple washed and chopped into bite sized pieces, without peeling
    • 1 tbsp honey or maple syrup
    • 1 tsp butter or olive oil for the pan
    • 1 tsp ground cinnamon
    • ¼ tsp EACH of ground ginger allspice and nutmeg.
    • 1/8 tsp ground cloves
    • ½ cup rolled oats
    • 1 cup unsweetened almond milk
    • 1 scoop protein powder I used MyProtein Toasted Marshmallow
    • ½ cup soy milk
    • 2 tbsp Caramelised Spiced Almonds optional

    Instructions
     

    Prepare Caramelised Spiced Almonds:

    • Follow the recipe for Caramelised Spiced Almonds and set them aside. These can be stored in an airtight container for about a week.

    Caramelize the Apple:

    • Add honey to a cooking pot and let it bubble and caramelize on medium/high heat for a few minutes.
    • Stir in the chopped apple, ground cinnamon, ginger, allspice, nutmeg, and cloves. Ensuring it's coated with the fragrant, caramelised layer of spices and honey.
    • Cook until the apple softens slightly. If it gets too dry, add a tablespoon of water. Transfer 1/3 of the mixture to a bowl for topping later.

    Prepare Oatmeal Base:

    • In the same pot, add oats and unsweetened almond milk. Stir and let it gently boil until the milk is mostly absorbed.
    • Meanwhile, shake the protein powder and soy milk to achieve a custard-like consistency.

    Combine Oats and Protein Custard:

    • Add the protein "custard" to the oats and stir until well combined.
    • Lower the heat and gently warm the mixture while stirring until the liquid is mostly absorbed, and the oats are creamy.

    Serve:

    • Pour the Apple Cinnamon Protein Oatmeal into a serving bowl.
    • Garnish with the remaining spiced apples and top with Caramelised Spiced Almonds if using.
    • If desired, sprinkle a little more cinnamon on top.

    Notes

    Calories: Approximately 380 kcal
    Protein: Around 20g
    Carbohydrates: Roughly 60g
    Fat: About 8g
    Fiber: Around 10g
    Sugar: Approximately 25g

    Nutrition

    Calories: 380kcal
    Nutrition Facts
    Apple Cinnamon Protein Oatmeal
    Amount per Serving
    Calories
    380
    % Daily Value*
    * Percent Daily Values are based on a 2000 calorie diet.
    Keyword Breakfast, Easy, fruit, Healthy, High Fibre, High Protein, Vegetarian
    Tried this recipe?Let us know how it was!
    Cranberry Sauce with Port and Clementines

    Cranberry Sauce with Port and Clementines

    This Cranberry Sauce with Port and Clementines is a very grown up version of your usual Cranberry Sauce. It’s made by caramelising the sugar first, giving it depth of flavour. Even richer by adding port, taking it into Christmas territory via cinnamon and clementines, all working together wonderfully. You can use it as sauce or, if cooked longer, jam.

     

    Why You Want to Make This

     

    Everyone needs a good Cranberry sauce recipe. Especially if you, like me, are utterly tempted by the lovely bright ruby berries appearing on the supermarket shelves around this time of the year.
    So why would you choose this one, considering you have to *gasp* caramelise sugar for it? (I promise, it’s easy)

    Depth of Flavour

    Have I made the very simple Cranberry sauces and jams that just require you to boil the cranberries with some sugar and be done? Of course I have. Were they good? Absolutely.
    So why go through this extra step? Because caramel flavour just adds a whole new dimension to your sauce. The deeply dark, even slightly burnt, caramel flavour elevates this to a dish worthy for a Christmas Table. Either in form of Sauce or, if you prefer, as I do, as jam on your breakfast table.
    It doesn’t add much extra work either. Just a little patience and occasional swirling of your pot, until you achieve that deep amber colour we are aiming for.

    Cranberry Sauce with Port and Clementines

    Port

    Friends told me that for them, Port is the epitome of a Christmas drink. For me, being German, it always was Mulled Wine. So I basically combined the two here by using spices found in mulled wine and adding Port to the Cranberries while cooking, so the alcohol evaporates. It leaves behind its deep, sweet, and fruity notes, adding richness to the slightly astringent cranberries.

    Versatility

    As mentioned above, you can use this as Sauce by cooking shorter and adding some salt and pepper or Jam, by cooking longer. But have you ever tried adding it to butter, making essentially a cranberry compound butter, to spread under chicken skin. This is what I used for my Cranberry Rosemary Roasted Chicken.

     

    The Ingredients

    Cranberry Sauce with Port and Clementines_Ingredients

    Cranberries, of course. You can use fresh or frozen here. I used 1 pack of fresh ones as I found them in the supermarket in Ireland.

    Sugar, which will be caramelised first. Caster sugar, being finer, will melt a tiny bit faster, but I used standard white sugar, and it worked just fine.

    2 cinnamon sticks – You could also use ground cinnamon. About 1 tsp should be enough.

    Allspice – This, together with the cinnamon and the clementine zest, gives this sauce it’s very Christmas-like flavour.

    A pinch of salt – Don’t skip this. It might seem like a tiny addition, but it lifts all the other flavours.

    Clementines – Instead of the more classic oranges, I’m using clementines for their sweeter flavour. Both zest and fileted flesh.

    Port – Use whatever port you’d also like to drink. Not only because there will be plenty left over in the bottle, but also because the flavour of it will shine through very clearly.
    If you’d rather not include alcohol, you could use grape juice instead.

    Variations: Try adding a different alcohol. Red wine, for a less sweet flavour or maybe some Amaretto for almond flavour. In Germany it’s sometimes added to mulled wine and it’s delicious.

    Especially if using it as sauce, some Rosemary or Thyme would be lovely here.

    Orange instead of clementine will do just fine and be a little less sweet.

    The Process

     

    For the clementines I specified zest and filets. I grated the zest, then, with a sharp knife, sliced off the top and bottom peel, so I could see the flesh. Then, following the curve of the fruit, I sliced off the skin, to expose the separate segments, taking off the bitter pith. By cutting with a small knife along the dividing skin between the segments, I cut out the little filets.

    If you feel that’s just way too much work, feel free to just squeeze out the juice after zesting.

    In a heavy based pot, for even heat distribution, add the sugar. Without stirring, but the occasional swirl, let it slowly melt and caramelise. It should turn a deep Amber, but not burn. Use your nose to determine when it reaches caramelisation. A stainless steel pot can help too, as you see the colour. Mine is dark and antistick, but the caramel scent worked perfectly, telling me when it was enough.

    Cranberry Sauce with Port and Clementines_Process

    Once the caramel has reached the desired colour, add the remaining ingredients, and stir, so everything is coated with the caramel.

    Cranberry Sauce with Port and Clementines_Process

    Let the Cranberry Sauce with Port and Clementines simmer for 10-20 minutes, depending on your desired consistency. I wanted a relatively firm and concentrated Jam I could spread on bread, so mine was cooked close to 20min.

    With a spoon, fish out the cinnamon sticks and discard.

    Cranberry Sauce with Port and Clementines_Process

    Serve you Cranberry Sauce with Port and Clementines either warm, as sauce or fill into a very clean jar and keep in the fridge for up to 3 weeks, if used as Jam. This is lovely either with cold meats (Try Roast Beef with crispy potatoes!) or spread on bread or used in a compound butter for all sorts of recipes.

    Cranberry Sauce with Port and Clementines

    Meal Prep

    The Sauce can be made up to a week ahead and will keep fine in the fridge. Just gently warm it through before serving and maybe stir in a little water if needed, as it tends to firm up when cooling.

    As Jam, this is absolutely delicious on my Sourdough Pumpkin Soda Bread, which would be lovely as Christmas breakfast.

    Please Comment

    Now I’d love to hear from you in the comments!
    Have you tried this? Did you enjoy it?
    What other recipes would you like to see?

    If you enjoyed this recipe, please share and comment. It helps me a lot.

    Cranberry Sauce with Port and Clementines

    Cranberry Sauce with Port and Clementines

    This Cranberry Sauce with Port and Clementines is a very grown up version of your usual Cranberry Sauce. It’s made by caramelising the sugar first, giving it depth of flavour. Even richer by adding port, taking it into Christmas territory via cinnamon and clementines, all working together wonderfully. You can use it as sauce or, if cooked longer, jam.
    Prep Time 10 minutes
    Cook Time 30 minutes
    Total Time 40 minutes
    Course condiment, Ingredient, Side Dish, spread
    Cuisine American
    Servings 6
    Calories 107 kcal

    Ingredients
      

    • ¾ cup + 1 tbsp 180g white sugar
    • 2 cinnamon sticks
    • ½ tsp allspice
    • 3 cups 300g fresh or frozen cranberries
    • 3 Clementines zested and filleted
    • 1 pinch of salt
    • Pepper to taste if using as sauce
    • ¼ cup 60ml ruby port

    Instructions
     

    • Put a heavy-based pan over a medium heat and allow the sugar to melt (without stirring) and turn a rich caramel colour before adding the cranberries, clementine filets and zest, spices and port.
    • Stir to coat everything in the caramel. Bring to a simmer and cook for 10-20 minutes until the cranberries break down and thicken.
    • If you’d like to use this as sauce, season while cooking with salt and pepper and cook a bit shorter, to achieve a more sauce like consistency. For Jam, cook longer, until very thick.
    • Take out the cinnamon sticks and discard.
    • Pour into a very clean Jar and store in the fridge. The Sauce will keep about 1 week in the fridge.

    Notes

    Meal Prep
    The Sauce can be made up to a week ahead and will keep fine in the fridge. Just gently warm it through before serving and maybe stir in a little water if needed, as it tends to firm up when cooling.
    6 Portions:
    Calories: Approximately 107 calories
    Protein: Approximately 0.3 grams
    Carbohydrates: Approximately 27 grams
    Fat: Approximately 0.1 grams
    Fiber: Approximately 3 grams

    Nutrition

    Calories: 107kcal
    Nutrition Facts
    Cranberry Sauce with Port and Clementines
    Amount per Serving
    Calories
    107
    % Daily Value*
    * Percent Daily Values are based on a 2000 calorie diet.
    Keyword Easy, For Guests, fruit, meal prep, Vegetarian
    Tried this recipe?Let us know how it was!

     

    Sourdough Brioche Feuilletee

    Sourdough Brioche Feuilletee

    One of the more involved recipes, but so worth it, this Sourdough Brioche Feuilletee is absolutely heavenly! Think a mix of Brioche, croissant, and cinnamon roll, with layers of flaky, rich dough. The sourdough adds a pleasant tang and easier digestibility. I have given 2 filling options below: Cinnamon and Chocolate, which are equally good. A sprinkling of brown sugar on top gives a lovely crunchy crust. Perfect for the holidays as breakfast!

     

    Why You Want to Make This

     

    I won’t lie, there is a bit of labour of love in this Sourdough Brioche Feuilletee. So why would you want to put in the work when you could just buy Brioche?

     

    Flavour

    While I have seen Brioche Feuilletee on its own and am sure they are sold in patisseries in France, I have never seen a sourdough version of it. “Feuilltee” means “folded” and describes the process of a brioche dough being folded multiple times around a block of butter and rolled out, to create flaky layers. Very similar to croissants.

    Sourdough however, apart from acting as a raising agent, helps with digestibility, adds nutrients and layers of amazing flavour you would never get without. If you ever thought Brioche is…nice, but maybe a little boring, this is for you. Or if you love Brioche, but want to up your game a little.

    This recipe was adapted into a Brioche Feuilletee with different fillings from the fantastic Sourdough Brioche recipe by “Bread by Elise”. If you’d like to make a classic and really good brioche that uses sourdough, this is the best recipe I have found so far.

    Special Holiday Treat

    If you are looking for a seriously impressive holiday breakfast for your loved ones, this is certainly it. You’ll be sure to get lots of impressed comments of “You made this!?” and then very satisfying purring noises while they are enjoying it.

    Sourdough Brioche Feuilletee

    Can be prepared ahead of time

    While it does take some hands on time to roll out the dough a few times, to laminate the butter in, creating those flaky layers, you can do most of the preparation the day or even 2 days before. On the day, you simply put your loaf pans in the oven and enjoy breakfast with your friends and family.

    Makes incredible leftovers

    While I loved this re-heated on its own, you could make a seriously amazing bread and butter pudding from the leftovers. If there are any. Which is doubtful. Maybe make double, so you can try it?

    Not hard to make

    I know this sounds counterintuitive, after saying this takes a little work. But if you can fold a towel and roll out dough, you will have a very easy time making this Sourdough Brioche Feuilletee.

    Sourdough Brioche Feuilletee

     

    The Ingredients

     

    Sourdough Starter

    Since we want a good rise, I’m using active, fed starter here. If you don’t have one yet, here is how to make it. Sourdough starter can be used in a million recipes, not just bread. It makes sweet baked goods more flavourful and better for you, helps even with gluten intolerance, as the little bacteria basically pre-digest the gluten for you. (Apologies for the picture in your mind now. But yoghurt and other fermented foods work the same way.)

    Sourdough Brioche Feuilletee_Ingredients

    Tangzhong

    Bless you! What?
    That was my reaction when I first heard about Tangzhong. The Tangzhong method basically pre-cooks a portion of the dough using hot liquid, which causes the starch to gelatinize and make the bread softer. And with Brioche, I’m all about soft bread!

    Though this method says there will be no crust, I do love a crunchy crust, so I brushed the bread with butter and sprinkled some brown sugar over it just before baking.

    Yeast

    Although you could make this with just sourdough, I opted for adding a tiny bit of yeast, since I’m adding quite a lot of butter to the dough with the lamination, so it’s a fairly heavy mix that can use a little help on the rising front. If you don’t want to use yeast or can’t eat it, leave it out.

    Ascorbic Acid – Vitamin C powder

    Same as with the yeast, this is to help with the rise and crust, as it will strengthen the gluten in the dough. I found the trick of adding it when researching the best Banh Mi buns and have used it in various bread recipes since, loving the results. It’s not a huge change, but noticeable.

    This is pure vitamin C powder that I got fairly cheap from “Bulk”.
    It will last me for ages and can be used not just in baking, but also simply add to water, for a refreshing drink and boosting your vitamin C intake. Win/win really.

    Same as with the yeast: If you don’t have any, leave it out.

    Flour

    Traditionally Brioche, even more so Brioche Feuilletee is made with plain or bread flour. But as usual I wanted to see if whole wheat flour works too, and it certainly didn’t disappoint. I’m replacing about 1/3 of the white flour with whole wheat, for a slightly nutty flavour and better nutrition profile. The results were lovely: Still soft and fluffy, but with a satisfying bite and flavour to it. This feels less like the cloud-like Brioche texture and more like a really satisfying sweet, soft, crunchy, and flaky bread. Very hard to describe, but utterly addictive.

    Eggs and Butter

    Brioche is an enriched dough with lots of butter and eggs. Most certainly not for your diet days, but oh so satisfying! And I firmly believe, if we eat most of the time healthy, a proper treat now and then is entirely ok and needed. This is a really good one for those days.
    Use good European butter for this. Living in Ireland, I used Irish of course, which may be the best butter you can get. As it adds flavour to the dough, you want it to be delicious.

    Milk

    Being lactose intolerant, I only have plant milk at home. With all the butter and eggs, this Sourdough Brioche Feuilletee is not the place to save on fats, so I’m using full fat Oat Milk here. My favourite is Oatly Barista, which I always have around for my coffee. You can use any full fat milk of your choice.
    Sugar

    Only a little sugar is used in this Brioche dough, which might feel surprising, as this is essentially a sweet bread. But trust me, it’s enough to give a slightly sweet flavour and support the fillings.

    Filling Options

    As usual, I couldn’t decide if I wanted chocolate or cinnamon filling, so I simply made both. To me, even though I’m a complete chocoholic, the cinnamon-sugar won. But I’d love to hear in the comments which one you chose to make or preferred.

    Sourdough Brioche Feuilletee

    The Process

     

     

    Start ideally 2 days before you want to eat the Sourdough Brioche Feuilletee.

    2 days before baking:

    Sweet Sourdough Starter

    Mix 40ml (about 2.5 tbsp) with 40g flour, 10g sugar and 30g active sourdough starter. Cover and leave in a warm spot over night or until doubled in size.

    Tangzhong

    Make the Tangzhong by adding 140ml milk to a small pot and whisk in 35g flour. Gently warm on medium heat while whisking. After a while, your mixture will start to thicken quite quickly. Once it has thickened and reached about 150°F/65°C it is ready.

    Transfer into a small bowl and cover tightly with clingfilm touching the whole surface of your Tangzhong, to prevent a skin from forming. Leave to cool to room temperature.

    1 day before baking

    Mix your dough

    In a stand mixer, as the dough gets fairly soft and sticky, or a large bowl, if you are kneading by hand, add all your ingredients except the butter and salt. Mix to combine, then let it stand for 30minutes for the autolyse.

    Knead

    Adding the salt, knead for 5-10 minutes, until the dough comes apart from the sides and starts to look really smooth.
    Slowly add half of the butter at room temperature, cut into cubes, bit by bit, slowly incorporating it into the dough.
    Keep kneading for 15-25 minutes, until the gluten has fully developed, and your dough passes the windowpane test.
    Your dough will still be pretty sticky, but that should improve during the resting time.

    Rest

    Lightly grease a bowl. Use your hands to form a ball from your dough and let it rest, covered on your counter, in the prepared bowl for about 3h. By then it will have about doubled in size.

    Now you can go ahead to either start the lamination process or rest your dough in the fridge overnight, to continue the next day.

    Sourdough Brioche Feuilletee _Process

    Laminating the Dough
    Or: Putting the Feuilletee into the Brioche

    The lamination process will take about 2.5h including 3 rests in the fridge for 20-30min each.

    For this step you need a stick (about 100g) of cold butter. Place the butter between 2 layers of baking parchment and smash it a little flatter first, using your rolling pin or the bottom of a cooking pot until you have a roughly 8 x 8 square.

    Lightly flour a surface for rolling out your dough. Take your dough from the bowl and roll it out into a rectangle that is about 16″ x 24″.

    Sourdough Brioche Feuilletee _Process

    Remove the top layer of baking parchment from your flattened butter block, turn it around, so the butter lands in the middle of the dough rectangle. Then fold your dough like an envelope over it, covering it firmly. Pinch the sides of the dough close, so the butter doesn’t escape.

    Sourdough Brioche Feuilletee _Process
    Roll your dough out again, to seal in the butter.
    Turn your dough by 90 degrees and repeat the folding and rolling out.
    Wrap into plastic wrap and leave to rest in the fridge for 20-30 minutes.

    Sourdough Brioche Feuilletee _Process

    After that time, take out your dough and repeat the folding and rolling out twice. Put back into the fridge for 20-30 minutes.

    Sourdough Brioche Feuilletee _Process

    Preparing the filling

    Decide if you’d like to make both fillings or just one. If using only one, double the quantities given below for the chosen filling.

    Melt 2 tbsp butter for brushing onto the rolled out dough.

    For the dark chocolate filling:

    Chop your dark chocolate roughly. You want some nice chunks and some finer bits that melt into the dough.

    For the Cinnamon Sugar:

    Mix 3 tbsp sugar (white or brown will both work) with 1 tsp cinnamon.

    Last rolling out and filling

    Roll your dough out one last time. Aim for a rectangle of about 1/16th thickness.

    Sourdough Brioche Feuilletee _Process

    Slice in half through the middle, if making both fillings. Brush the rectangles with the melted butter.
    Sprinkle one with dark chocolate, the other one with cinnamon sugar evenly, leaving about 2” room on one end of the short side.

    Sourdough Brioche Feuilletee _Process

    Start rolling up the dough from the short side, where the filling is spread all the way to the end. Roll all the way until you reach the end and gently pinch to close. It probably won’t close perfectly, which is fine.

    I only had one long and one shorter bread pan, so I chose to keep the chocolate roll longer and the cinnamon roll shorter.

    Sourdough Brioche Feuilletee _Process

    Cover both rolls tightly with plastic wrap and chill for at least 20 minutes or overnight.

     

    On the Day of baking:

    Cut and add to Loaf tins

    Grease 2 loaf tins or line with baking parchment.

    Cut your dough rolls into 3 equal pieces each and add them to your loaf tins, so the side showing the spiral with the filling is pointing up.

    Sourdough Brioche Feuilletee _Process

    Brush with more melted butter and sprinkle with some brown sugar with cinnamon. I only sprinkled the cinnamon version here and regretted it later. Don’t be like me.

    Cover and let them rise outside of the fridge for another hour.
    Now you can either bake them or cover with plastic wrap and leave in the fridge until ready to bake.

    When ready to bake, preheat your oven to 375°F/190°C.

    Bake for 25-30 minutes. The cover with aluminium foil and bake 10-15 minutes longer. Depending on your oven.
    Take out and leave on a rack to cool. Dust with icing sugar if you like.

    Sourdough Brioche Feuilletee

    Enjoy just as they are, with jam, or more butter.

     

    Meal Prep

     

    Make Ahead

    The resting time of the dough makes this recipe predestined for meal prep, as you can do all the steps in the days before you want to bake it. Pretty perfect for the holidays, to have a really impressive breakfast treat, while relaxing with your loved ones.

    Sourdough Brioche Feuilletee

    Freeze

    While this Sourdough Brioche Feuilletee lasts a few days in a bread tin, I tend to freeze leftovers and just reheat them in air fryer or oven for a bit, to get the crunchy crust and warm, buttery insides, that makes it so utterly delicious. Freeze the separate thirds in small bags or lidded containers, for an indulgent breakfast treat any time you crave it.

    Still looking for a main course?
    Have a look at this super delicious Vegetarian Mezze Feast.

    Or maybe an impressive dessert, that takes very little work?
    Protein Creme Brulee Two ways is a great option.

    Now I’d love to hear from you in the comments!
    Have you tried this? Did you enjoy it?
    What other recipes would you like to see?

    If you enjoyed this recipe, please share and comment. It helps me a lot.

     

    Sourdough Brioche Feuilletee

    Sourdough Brioche Feuilletee

    One of the more involved recipes, but so worth it, this Sourdough Brioche Feuilletee is absolutely heavenly! Think a mix of Brioche, croissant, and cinnamon roll, with layers of flaky, rich dough. The sourdough adds a pleasant tang and easier digestibility. I have given 2 filling options below: Cinnamon and Chocolate, which are equally good. A sprinkling of brown sugar on top gives a lovely crunchy crust. Perfect for the holidays as breakfast!
    Prep Time 2 hours
    Cook Time 50 minutes
    Resting time 12 hours
    Total Time 14 hours 50 minutes
    Course Bread, Breakfast
    Cuisine French
    Servings 2 Loaves
    Calories 285 kcal

    Ingredients
      

    Sweet sourdough starter:

    • 2 tbsp fed white sourdough starter
    • ¼ cup plain white flour
    • 3 tbsp oat milk substitute whole milk

    Tangzhong

    • ½ cup + 1tbsp oat milk substitute whole milk
    • 3 tbsp plain white flour

    Main Dough

    • 3 cups strong white flour
    • 1 cup whole wheat bread flour
    • 2 tsp active dry yeast optional
    • 1 tsp ascorbic acid Pure Vitamin C powder. Optional
    • 5 eggs
    • 2 tbsp oat milk substitute whole milk
    • All the tangzhong
    • All the sweet sourdough starter
    • ¼ cup sugar
    • 3 tsp kosher salt
    • 2 sticks butter. 1 cubed at room temperature. One whole, cold from the fridge.

    Filling and topping

    • If you want to make both fillings:
    • 4 tbsp butter melted
    • ½ cup dark chocolate chopped (don’t use chips here, as we want the irregular and rather fine pieces.)
    • 5 tbsp brown sugar
    • 2 tsp cinnamon

    If you only make one of the fillings:

    • 4 tbsp butter melted
    • 1 cup dark chocolate chopped (don’t use chips here, as we want the irregular and rather fine pieces.)
    • 2 tbsp brown sugar
    • 1 tsp cinnamon

    or

    • 8 tbsp brown sugar
    • 3 tsp cinnamon
    • Part of the brown sugar/cinnamon mix will be used for sprinkling so you’ll need some of it.

    Instructions
     

    2 Days Before Baking:

      Sweet Sourdough Starter:

      • Mix 40ml of oat milk with 40g flour, 10g sugar, and 30g active sourdough starter.
      • Cover and leave in a warm spot overnight or until doubled in size.

      Tangzhong:

      • In a small pot, whisk 140ml oat milk with 35g flour.
      • Warm on medium heat, whisking until thickened and reaching about 150°F/65°C.
      • Transfer to a bowl, cover with clingfilm, touching the Tangzhong to prevent a skin from forming, and let it cool to room temperature.

      1 Day Before Baking:

        Main Dough:

        • Combine all ingredients except butter and salt. Allow a 30-minute autolyse.
        • Add salt, knead for 5-10 minutes, then slowly add half the room temperature butter.
        • Knead for 15-25 minutes until gluten develops and the dough passes the windowpane test.
        • Let the dough rest covered for about 3 hours until doubled in size.
        • Store the dough in the fridge overnight.

        Laminating the Dough:

        • Flatten a cold butter stick between parchment paper to an 8x8 square.
        • Roll out the dough to a 16" x 24" rectangle.
        • Place the butter in the middle or your rolled out dough, fold like an envelope, and roll out to seal in the butter.
        • Turn by 90 degrees, repeat the folding and rolling out.
        • Wrap into plastic wrap and leave to rest in the fridge for 20-30 minutes.
        • Repeat the folding and rolling process twice, resting in the fridge between each cycle.

        Preparing the Filling:

        • Melt 2 tbsp butter for brushing onto the rolled-out dough.
        • For dark chocolate filling: Roughly chop dark chocolate.
        • For cinnamon sugar filling: Mix 3 tbsp sugar with 1 tsp cinnamon.

        Last Rolling Out and Filling:

        • Roll out the dough thinly to about 1/16” into a rectangle.
        • Brush with melted butter and sprinkle with the chosen filling.
        • Roll up the dough, cover, and chill for at least 20 minutes or overnight.

        On the day of baking:

          Cut and Add to Loaf Tins:

          • Grease 2 loaf tins or line with parchment.
          • Cut dough rolls into 3 equal pieces each and add to tins, cut side facing up, so you see the pretty spirals.
          • Brush with melted butter, sprinkle with brown sugar and cinnamon.
          • Let rise covered outside of the fridge for an hour.

          Baking:

          • Preheat the oven to 375°F/190°C.
          • Bake for 25-30 minutes, then cover with foil and bake 10-15 minutes longer.
          • Cool on a rack. Dust with icing sugar if desired.
          • Enjoy your Sourdough Brioche Feuilletee with jam or butter!

          Notes

          Meal Prep
          The resting time of the dough makes this recipe predestined for meal prep, as you can do all the steps in the days before you want to bake it. Pretty perfect for the holidays, to have a really impressive breakfast treat, while relaxing with your loved ones.
          While this Sourdough Brioche Feuilletee lasts a few days in a bread tin, I tend to freeze leftovers and just reheat them in air fryer or oven for a bit, to get the crunchy crust and warm, buttery insides, that makes it so utterly delicious. Freeze the separate thirds in small bags or lidded containers, for an indulgent breakfast treat any time you crave it.
          Total Calories per Portion: Approximately 285 calories
          Total Protein per Portion: Approximately 5.7 grams
          Total Carbohydrates per Portion: Approximately 33.1 grams
          Total Fat per Portion: Approximately 15 grams
          Total Sodium per Portion: Approximately 347 milligrams

          Nutrition

          Calories: 285kcal
          Nutrition Facts
          Sourdough Brioche Feuilletee
          Amount per Serving
          Calories
          285
          % Daily Value*
          * Percent Daily Values are based on a 2000 calorie diet.
          Keyword Breakfast, For Guests, meal prep, sourdough
          Tried this recipe?Let us know how it was!