Top Stand Mixer Baking Recipes For The Holidays
Get into a festive mood by turning on the holiday music and using your Sunbeam® Heritage Series® Stand Mixer to bake delicious holiday treats! As the snow falls softly outside your kitchen window, use the powerful performance and durable design of this stand mixer to create tasty pastries, cakes and confectionery delights to share with neighbors, friends and family this holiday season.
Coffee Cake with Chocolate Streusel
When hosting guests this winter, delight and surprise them by waking them up with the fresh bakery-like aroma of this rich and chocolaty coffee cake. A slice of this morning dessert serves perfectly with a mug of steaming coffee or hot chocolate.
- 1 cup chopped walnuts
- 1 cup semisweet chocolate chips
- 1/2 cup (packed) light brown sugar
- 2 teaspoons ground cinnamon
- Pinch of kosher salt
- 2 sticks unsalted butter, room temperature, plus more for pan
- 4 cups all-purpose flour, plus more for pan
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1/2 teaspoon kosher salt
- 2 cups granulated sugar
- 4 large eggs
- 2 cups sour cream
- 2 teaspoons vanilla extract
- In a medium bowl, combine the walnuts, chocolate chips, brown sugar, cinnamon and salt for the streusel. Set aside.
- Heat your oven to 350 degrees.
- Use extra butter and flour to prepare Bundt pan.
- In a medium bowl, whisk 4 cups flour, baking powder, baking soda and salt.
- In the bowl of your stand mixer, mix granulated sugar and butter for about five minutes on medium speed, until fluffy.
- Add eggs one by one while continuing to blend and scrape down sides of the bowl after each one.
- Turn speed of stand mixer to low.
- Add in dry ingredients, in two parts, alternating with sour cream.
- Combine well, then add vanilla.
- Pour half of batter into prepared pan.
- Cover evenly with half of streusel mixture.
- Top with remaining batter and smooth surface.
- Sprinkle remaining streusel on top.
- Bake for about 70 to 80 minutes, until center comes out clean.
- Let cool before slicing.
To recreate this French-inspired puff pastry right at home, try this stand mixer recipe for the sugary dough-filled Kouign-amann. Though the preparation requires quite a few steps, this Brenton cake with a crusty edge and a confectionery interior will be well worth the effort.
- 2 tablespoons European-style butter, melted and slightly cooled, plus more for bowl
- 1 tablespoon active dry yeast
- 3 tablespoons sugar
- 1 teaspoon kosher salt
- 3 cups all-purpose flour, plus more for surface
- Brush mixing bowl with butter.
- In another bowl, whisk yeast and 1/4 cup very warm water.
- Let stand for about 5 minutes, until yeast dissolves and starts to foam.
- Add sugar, salt, 3 cups flour, butter and 3/4 cup cold water.
- Mix well.
- Transfer to floured surface and knead until dough is soft and supple, for about five minutes.
- Place dough in first prepared bowl and toss to coat with butter.
- Cover with plastic wrap and let dough rise for 1 to 1 1/2 hours.
- Punch down dough. Knead several more times in bowl.
- Cover again and place in refrigerator for 1 hour, until double in size.
- Transfer back to floured surface and flatten into 6-by-6-inch square.
- Wrap in plastic wrap and move to freezer to firm, for about 30 minutes.
Butter Block Ingredients:
- 12 ounces chilled unsalted European-style butter, cut into pieces
- 1/2 cup sugar
- 1 teaspoon kosher salt
- In the bowl of your stand mixer, beat butter, sugar and salt on low speed, for about 3 minutes.
- Spread mixture onto large parchment sheet and form into 12-by-6-inch rectangle 1/4-inch thick.
- Carefully wrap up butter and press air out.
- Roll packet neatly with a rolling pin to move butter into corners.
- Create a thick and even rectangle.
- Chill in refrigerator for about 25 minutes, until firm.
- All-purpose flour
- 3/4 cup sugar, divided
- Non-stick vegetable oil spray
- Roll dough out on floured surface into a rectangle 50 percent longer than butter block, and wider.
- Place butter block on top, on upper two-thirds of dough. Leave thin border along edges.
- Fold dough like a letter and press edges to seal and enclose the butter.
- Turn dough package 90 degrees clockwise so flap is on right.
- Roll out dough and dust with flour to make 24 by 8-inch rectangle.
- Fold rectangle like letter again, into thirds.
- Lightly dust dough with flour and wrap in plastic.
- Place in freezer for 30 minutes until firm.
- Move to refrigerator for 1 hour until very firm.
- Place dough back on floured surface again with flap on right.
- Roll out dough and dust with flour as needed to a make dough 24 by 8-inch.
- Fold into thirds and repeat.
- Sprinkle surface with 2 tablespoons of sugar and fold into thirds.
- Repeat steps 7 and 10 once again.
- Dust with flour as needed and form rectangle just bigger than 16 by 12-inches.
- Cut into 12 squares.
- Coat two 6-cup jumbo muffin pans.
- Sprinkle 1/4 cup of sugar over squares, evenly and press gently to stick.
- Flip over and repeat for another 1/4 cup of sugar.
- Lift corners of each square and press into center.
- Place each one in a muffin cup.
- Wrap pans in plastic and chill for another 8 to 12 hours until dough is puffed with layers that are slightly separated.
- Heat oven to 375 degrees.
- Unwrap pans and top with remaining sugar, evenly.
- Bake - while dough is still cold - for about 25 to 30 minutes, until sugar in each is caramelized and pastries are golden brown.
- Let muffin pans and pastries cool on wire rack.
This sweet biscuit recipe with decorative fruits and herbs forms a festive wreath-shaped shortbread for friends and family to enjoy.
- 1/3 cup rice flour
- 1 1/2 teaspoons kosher salt
- 2 1/2 cups all-purpose flour, plus more
- 2 sticks unsalted butter, cut into pieces, room temperature, plus more
- 3/4 cup granulated sugar
- 1 teaspoon coarsely ground dried lavender
- Freeze-dried and/or dried fruits, dried edible flowers, fresh and/or dried herbs (for decorating)
- 2 1/4 cups confectioners' sugar, sifted
- 2 tablespoons light corn syrup
- 1 to 2 tablespoons plus 1 teaspoon milk
- In a medium bowl, mix rice flour, salt and all-purpose flour.
- In the bowl of your stand mixer, combine butter, sugar and lavender.
- Beat for about 5 minutes, until fluffy and light.
- Turn to low speed and mix in dry ingredients, scraping down the sides.
- Mix until well combined.
- Wrap dough in plastic and chill for a minimum of 2 hours.
- Heat oven to 350 degrees.
- On a floured parchment surface, roll out dough to 1/3-inch thick.
- Using the 3 1/3-inch diameter fluted cutter, cut 16 round shapes.
- Re-roll scraps of dough and use the 1 1/4-inch diameter fluted cutter to punch out centers.
- Bake for 12 to 14 minutes on baking sheets lined with parchment until edges are golden.
- Cool on wire rack.
- To make glaze, whisk sugar, corn syrup and milk together in bowl until thick. Add food coloring if desired.
- When cookies are cooled, dip tips into glaze, letting excess drip off.
- Move to wire rack and decorate with dried fruits and flowers.