The most important meals, for us, are without a doubt breakfast and dessert! We can’t deny a delectable start and end to the day. Whether it’s a sweet scroll or delightful donut, you’ve got our attention! Anyone else? Photographer, Food Stylist, and Recipe Developer Emma Duckworth is sharing her tasty baked goods to add to your morning or night in part one of two of this recipe series.
Notes: Best eaten immediately but scrolls can be stored in an airtight container overnight. The jam does make the dough soggy, so I would recommend eating the day that they are made.
Freeze-dried strawberry powder can be purchased online (naturerestore.com) if your local supermarket does not carry it. Or create your own by adding whole freeze-dried strawberries to the bowl of a food processor and pulse until powder is formed.
*To follow along with photos, visit here.
½ cup unsalted butter, room temperature
½ cup granulated sugar
3 large eggs, beaten
2 cups all-purpose flour
2 tsp. baking powder
1 tsp. salt
3 ½ oz. (7 Tbsp.) sour cream
2 lemons, washed well then zested
¼ cup fresh lemon juice
1 cup fresh raspberries
1 Tbsp. freeze-dried raspberries, optional
Note: Donuts can be stored in an airtight container at room temperature for up to three days. The donuts store well unglazed in the freezer in an airtight container for up to two months. Thaw overnight in the refrigerator. Glaze prior to serving.
Stay tuned for part two of this recipe series!