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Sweet breakfast danishes with a cream cheese filling and honey-glazed apricots on top. Yumtown!
For the dough:
Combine water and milk in a microwave-safe bowl; microwave for 30 seconds to warm. Pour this into a small bowl and whisk in yeast and sugar, continuing to whisk until yeast dissolves. Let the mixture stand for 5 minutes until foamy.
Meanwhile, in a large bowl or in the bowl of a stand mixer, combine flours, wheat bran and salt. Cut in butter with your fingers or a pastry blender until mixture resembles a coarse meal. Add yeast mixture and 1 egg and stir to combine.
Knead dough on a lightly floured surface until smooth, elastic and only slightly sticky, about 8-10 minutes. Or instead you can knead dough in the bowl of your stand mixer on medium speed with dough hook until smooth, elastic and only slightly sticky, about 5 minutes. The dough might be a little tackier than you’re used to with normal dough but this is OK.
Shape dough into a ball and place in a lightly greased bowl. Cover with a tea towel and let it rise until doubled, about 1 to 1 1/2 hours.
Punch down risen dough and divide into 8 equal pieces. Roll each piece into a ball and place the balls 2 to 3 inches apart on parchment paper-lined baking sheets. Cover with a tea towel and let the dough rise until doubled, about 1 hour.
Preheat oven to 350 F.
Beat together cream cheese, powdered sugar, salt and vanilla in a bowl until well combined. Use the bottom of a glass or small measuring cup to make indents in the center of each piece of dough. Spoon filling evenly into each indent, smoothing the tops.
Beat remaining egg with 1 tablespoon water in a small bowl or cup. Brush egg wash over the brioche dough, avoiding the filling. Bake until light golden brown, about 20-25 minutes.
Meanwhile in a medium sized bowl, combine apricots with honey until apricots are well coated.
Remove danishes from oven and place on a cooling rack. Top each danish with a few glazed apricots.
For the icing: In a small bowl, whisk together powdered sugar, vanilla and just enough milk to make a glaze consistency. Drizzle over slightly cooled danishes. Serve warm or at room temperature.
Brioche recipe adapted from Sprouted Kitchen; Danish filling and glaze adapted from Bread in Five.
This bread smells absolutely amazing as it bakes—just try to resist a slice, especially lightly toasted and topped with butter and cinnamon sugar. The sparkling water makes for a fluffy texture without using heavier ingredients like oil, butter, or even eggs!
Chocolate zucchini bread loaded with chocolate chunks and drizzled with an orange-infused chocolate glaze.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!