Bars and Bites, MasterChef Junior Bakes!

WITH CHOCOLATE CHIPS AND CACAO NIBS

Justise from Season 5 says that the secret to spectacular brownies is a fudgy center and a mix of different kinds of chocolate. This version uses brown sugar alongside granulated sugar, which keeps the brownies moist. Crunchy cacao nibs, which are dried, roasted, and crushed bits of the cacao bean, can be found in most major grocery stores or ordered online; if you have leftovers, they are delicious mixed into Easy Vanilla Ice Cream (this page) or used in Compost Cookie Bites (this page).

MAKES 24 BROWNIES

2 sticks (8 ounces) unsalted butter, cubed

1½ cups plus 3 tablespoons bittersweet chocolate chips

1 cup packed dark brown sugar

¾ cup granulated sugar

1¼ cups all-purpose flour

½ teaspoon kosher salt

4 large eggs

2 teaspoons pure vanilla extract

2 tablespoons cacao nibs

Preheat the oven to 350°F. Line a 13 × 9-inch metal or glass baking pan with parchment paper, leaving a few inches of overhang on both of the long sides. (This will help you lift the brownies out of the pan after baking.)
In a heatproof medium bowl set over a pan of simmering water (make sure the bottom of the bowl doesn’t touch the water), combine the butter, 1½ cups of the chocolate chips, the brown sugar, and the granulated sugar. Stir occasionally until the butter has completely melted and the mixture is smooth. Using oven mitts, remove the bowl from the pan and set aside to cool slightly.
In a small bowl, whisk together the flour and salt. In a large bowl, using an electric mixer with the whisk attachment, beat the eggs until slightly thickened, about 1½ minutes. Reduce the speed and beat in the vanilla and the melted chocolate mixture. Using a rubber spatula, fold in the dry ingredients until just combined, taking care not to overmix.
Use the spatula to evenly spread the batter in the prepared pan and scatter the surface with the remaining 3 tablespoons chocolate chips and the cacao nibs. Bake until the brownies are glossy on top and the center resists light pressure when pressed, about 35 minutes. Let the brownies cool completely in the pan on a wire rack. Use the parchment to lift the brownies out onto a cutting board and cut into 24 pieces. Store the brownies in an airtight container for up to 4 days.

BUTTERSCOTCH

Think of these rich, chewy blondies as brownies’ delectable vanilla- and-butterscotch-infused cousins. Avani from Season 5 says that she likes to play around in the kitchen with spices that reflect her Indian heritage. Here the use of chai—a warm blend of spices including cardamom, cinnamon, and ginger that is traditionally brewed into a warm, sweetened milk tea—follows that inspiration and lends the bars a heady aroma and an added dimension of complexity. These are lovely just the way they are, but if you wanted to dress them up even more, you could sprinkle the surface with a handful of chopped toasted pistachios or white chocolate chips before baking.

MAKES ABOUT 24 BLONDIES

Nonstick pan spray

1½ cups all-purpose flour

1 teaspoon baking powder

1 teaspoon ground cardamom

¼ teaspoon ground allspice

¼ teaspoon ground aniseed

¼ teaspoon ground cinnamon

¼ teaspoon ground ginger

¼ teaspoon kosher salt

1½ sticks (6 ounces) unsalted butter, melted

1½ cups packed dark brown sugar

2 large eggs

1½ tablespoons pure vanilla extract

Preheat the oven to 350°F. Line a 9 × 13-inch metal or glass baking pan with parchment paper, leaving a few inches of overhang on both of the long sides. (This will help you lift the blondies out of the pan after baking.) Coat the pan and the parchment with pan spray.
In a medium bowl, whisk together the flour, baking powder, cardamom, allspice, aniseed, cinnamon, ginger, and salt. Set aside.
In a large bowl, using an electric mixer with the whisk attachment, beat the melted butter and brown sugar on medium-high speed until thick and smooth, about 1 minute. Add the eggs, one at a time, and then the vanilla, using a rubber spatula to scrape down the sides of the bowl as needed. Fold the dry ingredients into the butter mixture until just combined, taking care not to overmix.
Spoon the batter into the prepared pan, using the spatula or the back of a spoon to smooth the surface. Bake until the blondies are golden brown and resist light pressure when pressed, about 25 minutes. Let the brownies cool completely in the pan on a wire rack, about 1 hour. Use the parchment to lift the blondies out of the pan onto a cutting board and cut into 24 pieces. Store the blondies in an airtight container for up to 4 days.

Mikey from Season 6 says he’s crazy about Key lime pie, particularly the way the bold citrus flavor cuts through the creamy sweetness of the filling. A riff on the classic, these bars are great for sharing at picnics and potlucks. (They need to chill before serving, so remember to plan ahead!) For a spicy twist, swap in gingersnaps for the graham crackers. Real Key limes are smaller and tarter than regular (also known as Persian) limes—but it’s fine to use regular supermarket limes instead.

MAKES 16 BARS

CRUST

Nonstick pan spray

5 ounces graham crackers (about 30 squares, or the equivalent of 1 sleeve), broken into large pieces

¼ cup pecan halves

⅓ cup packed light brown sugar

¾ teaspoon kosher salt

6 tablespoons (¾ stick) unsalted butter, melted

FILLING

4 ounces cream cheese, at room temperature

3 large egg yolks

1 (14-ounce) can sweetened condensed milk

2 tablespoons finely grated lime zest (4 or 5 regular limes)

½ cup fresh lime juice (12 to 14 Key limes, from 4 or 5 regular limes)

¼ teaspoon kosher salt

WHIPPED CREAM

½ cup heavy cream

1 tablespoon confectioners’ sugar

1 teaspoon pure vanilla extract

Make the crust: Preheat the oven to 325°F. Line an 8-inch square baking pan with parchment paper, leaving a few inches of overhang on two sides. (This will help you lift the bars out of the pan after baking.) Coat the pan and the parchment with pan spray.
In a food processor, pulse the graham crackers and pecans until they form fine crumbs, about 1 minute. Add the brown sugar and salt and pulse to combine. Drizzle in the melted butter and pulse until the mixture moistens and begins to clump together, about 1 minute.
Spoon the graham cracker mixture into the prepared pan and press it into an even layer. Bake until golden, about 15 minutes. Transfer the pan to a wire rack to cool.
Meanwhile, make the filling: In a large bowl, using an electric mixer with the paddle attachment, beat the cream cheese until smooth, about 2 minutes. Beat in the egg yolks one at a time, then add the condensed milk, lime zest, lime juice, and salt and beat until combined.
Pour the filling over the crust and smooth out the surface. Bake until the edges have set and begun to pull away slightly from the pan, about 16 minutes. Let cool to room temperature in the pan on a wire rack, about 1 hour. Cover and refrigerate until completely chilled, at least 1½ hours or up to overnight.
When ready to serve, make the whipped cream: In a medium bowl, using an electric mixer with the whisk attachment, beat the cream, confectioners’ sugar, and vanilla on medium-high speed until it forms soft peaks, 2 to 3 minutes.
Lift the bars out of the pan and cut them into 16 (2-inch) squares. The bars can be stored, covered, in the refrigerator for up to 2 days. Before serving, top each one with a teaspoon of whipped cream.

TIP To get the most juice out of a lime, before squeezing make sure the fruit is at room temperature, not chilled, and roll it against the counter or between your palms to get the juices flowing.

These jam-packed morsels are a two-bite take on judge Christina Tosi’s famous compost cookies. You can make lots of different versions of “compost dough” with whatever yummy odds and ends you have in your snack cabinet—pretzels, graham crackers, potato chips, peanut butter chips, mini marshmallows, or just about anything else you can think of!

MAKES ABOUT 40 COOKIE BITES

1¼ cups all-purpose flour

2 tablespoons cornstarch

1 teaspoon baking powder

½ teaspoon kosher salt

1½ sticks (6 ounces) unsalted butter, at cool room temperature

¼ cup granulated sugar

¾ cup packed light brown sugar

1½ teaspoons pure vanilla extract

2 large eggs

½ cup rolled oats

3 tablespoons ground coffee

½ cup crushed pretzels

½ cup crushed potato chips

¼ cup peanut butter chips

¼ cup mini chocolate chips

In a medium bowl, whisk together the flour, cornstarch, baking powder, and salt.
In a large bowl, using an electric mixer, beat the butter, granulated sugar, and brown sugar on medium-high speed until lightened and fluffy, about 5 minutes. Beat in the vanilla and eggs until just combined, using a rubber spatula to scrape down the bowl as needed. Fold in the flour mixture until just combined. Fold in the oats, ground coffee, crushed pretzels, potato chips, and peanut butter and chocolate chips.
Line two baking sheets with parchment paper. Scoop out the dough by the heaping teaspoon and gently roll it between your palms to form small balls. You should have about 40 total. Transfer the balls to the prepared baking sheets and chill until firm, about 30 minutes.
Preheat the oven to 350°F. Line two 24-cup mini-muffin tins with paper liners.
Place a dough ball into each cup. Bake until the cookie bites are golden brown, about 15 minutes. Let rest in the pan for 2 minutes, then transfer to a wire rack to cool completely. Store the cookie cups in an airtight container for up to 4 days.

WITH CHERRIES, ALMONDS, AND PUMPKIN SEEDS

Although it’s perfect for a quick nutritious breakfast, granola is also a hearty nibble on the go, making it a staple in lots of family pantries. Store-bought brands can be packed with processed sugar and less-than-wholesome fillers—so why not make your own? This easy homemade version—inspired by the Season 6 mystery box challenge that asked contestants to craft desserts using all natural sweeteners—includes no refined sugar and is chockablock with yummy nuts, seeds, and fruit. And it’s still addictively delicious! Stirring in egg whites before baking is a clever way to make sure you get lots of snackable clusters. Note: If date sugar is hard to find, the recipe does work just as well with an equal amount of brown sugar.

MAKES ABOUT 6 CUPS

½ cup extra-virgin olive oil

½ cup honey

⅓ cup date sugar (or packed light brown sugar)

1 teaspoon pure vanilla extract

1 teaspoon pure almond extract

1 teaspoon ground cinnamon

½ teaspoon kosher salt

3 cups rolled oats

1 cup pumpkin seeds

¾ cup unsalted dry-roasted almonds, coarsely chopped

2 large egg whites, lightly whisked until frothy

1 cup dried cherries (preferably unsweetened)

Preheat the oven to 325°F.
In a 4-cup measuring cup or small bowl, whisk together the olive oil, honey, date sugar, vanilla, almond extract, cinnamon, and salt until smooth.
In a large bowl, combine the oats, pumpkin seeds, and almonds. Use a rubber spatula to scrape the olive oil mixture into the oat mixture and stir to combine, making sure everything is completely moistened. (The best way to do this is with your hands; yes, it’s messy—but easy to wash up afterward!) Add the egg whites and stir with a rubber spatula until well combined.
Spread the granola over a rimmed baking sheet and press firmly into a single layer. Bake, stirring once halfway through, until the granola is golden brown, about 40 minutes. Set the granola aside to cool to room temperature (it may seem soft when you remove it from the oven, but will get crunchier as it cools).
Transfer the cooled granola to a large bowl, breaking any large clumps into bite-size pieces. Stir in the cherries. The granola will keep in an airtight container for 2 to 3 weeks.

BROWN SUGAR

WITH MAPLE WHIPPED CREAM

Few desserts are as comforting as an apple crisp made from fresh fall apples. Evan from Season 6 was lucky to learn that lesson early: When he was young, his family always picked apples from the trees on his grandparents’ ranch and used their haul to bake together.

SERVES 8

APPLE FILLING

¼ cup granulated sugar

2 teaspoons cornstarch

1 teaspoons ground cinnamon

2¼ pounds (about 6) mixed apples (such as McIntosh, Granny Smith, or Golden Delicious), cored and cut into ¼-inch-thick slices

⅔ cup golden raisins

3 tablespoons fresh lemon juice

1 teaspoon pure vanilla extract

CRUMBLE TOPPING

2 cups rolled oats

¾ cup packed dark brown sugar

½ cup granulated sugar

1 teaspoon ground cinnamon

½ teaspoon nutmeg, preferably freshly grated

½ teaspoon kosher salt

1 stick (4 ounces) unsalted butter, melted

MAPLE WHIPPED CREAM

1 cup heavy cream

1½ tablespoons maple syrup

½ teaspoon pure vanilla extract

Preheat the oven to 400°F.
Make the apple filling: In a small bowl, whisk together the granulated sugar, cornstarch, and cinnamon. In a large bowl, toss together the apples, raisins, lemon juice, and vanilla. Add the sugar-cornstarch mixture and toss to combine. Scrape the apple mixture and any juices into a 9-inch square baking dish and smooth it into an even layer.
Make the topping: In a food processor or high-powered blender, pulse 1 cup of the oats on high until broken down into fine crumbs. Transfer to a bowl and add the remaining 1 cup rolled oats, the brown sugar, granulated sugar, cinnamon, nutmeg, and salt. Whisk in the melted butter until the mixture moistens and forms small clumps. Spoon the crumble topping evenly over the apples, completely covering them.
Bake until the crumble is golden brown on top and the fruit is bubbling around the edges of the pan, about 1 hour. Transfer the pan to a wire rack to cool for 30 minutes.
Make the maple whipped cream: In a medium bowl, using an electric mixer, beat the cream, maple syrup, and vanilla on medium-high speed until the cream holds soft peaks, 2 to 3 minutes.
To serve, spoon the warm crisp into bowls and serve with a dollop of maple whipped cream. Leftovers will keep, covered and chilled, for up to 5 days. Reheat in the microwave, or in a 325°F oven for 15 minutes.

CRANBERRY-OATMEAL

Quani from Season 6 says he likes to work fresh fruit into his baked goods whenever possible because of the bright sweetness it can bring to a dish. These rustic cranberry-oat bars are a prime example: Full of jammy goodness, lightly spiced, and topped with a chunky oatmeal streusel, they strike a perfect balance between tart and sweet.

MAKES 9 BARS

Nonstick pan spray

1 cup all-purpose flour

1 cup rolled oats

¾ cup granulated sugar, divided

¼ cup plus 1 tablespoon packed light brown sugar

½ teaspoon ground cinnamon

½ teaspoon kosher salt

1 stick (4 ounces) unsalted butter, melted

1 teaspoon pure vanilla extract

1 large egg, beaten

2 cups fresh or frozen cranberries

2 teaspoons cornstarch

Preheat the oven to 350°F. Line an 8-inch square baking pan with parchment paper, leaving a few inches of overhang on two sides. (This will help you lift the bars out of the pan after baking.) Coat the pan and the parchment with pan spray.
In a medium bowl, whisk together the flour, oats, ½ cup of the granulated sugar, ¼ cup of the brown sugar, the cinnamon, and the salt. Stir in the melted butter, vanilla, and egg until well combined. Scoop out 1 cup of the oatmeal mixture and set it aside. Transfer the remaining oatmeal mixture to the prepared pan. Use the bottom of a measuring cup or the back of a spoon to pack it smoothly into an even layer.
In a medium bowl, toss together the cranberries, remaining ¼ cup granulated sugar, and the cornstarch. Scatter the cranberries over the oatmeal base (not all the cornstarch and sugar will adhere to the berries; sprinkle anything that remains in the bowl evenly over the cranberries once they are in the pan).
Stir the remaining 1 tablespoon brown sugar into the reserved oatmeal mixture. Use your fingertips to break the mixture into crumbles. Scatter the crumbles over the cranberries in an even layer, pressing down gently to help them adhere.
Bake until the cranberries are soft and bubbling and the crumble is deeply golden brown, about 50 minutes. Let mixture rest in the pan for 20 minutes, then use the parchment to lift the bars out of the pan and transfer them to a wire rack to cool completely, 1 to 1½ hours. Slice into 9 bars and serve. Leftovers will keep, covered with plastic wrap, in the refrigerator for up to 5 days.

TAHINI AND APRICOT

These chewy oat bars are ideal for tucking into lunchboxes or backpacks for a boost of energy while you’re traveling. Instead of peanut or almond butter, this recipe is bound together with tahini, a paste made from sesame seeds. When she makes granola bars, Cydney from Season 5 says she likes to add different types of dried fruit for a pop of sweetness; here dried apricots pair especially well with the tahini, but you could easily swap in dried cherries, cranberries, apples, or raisins instead if that’s what you’re craving.

MAKES 10 BARS

Nonstick pan spray

2¼ cups rolled oats

7 tablespoons unsalted butter

¼ cup packed light brown sugar

½ cup sweetened condensed milk

⅓ cup tahini

2 tablespoons honey

½ cup chopped dried apricots

⅔ cup chopped pecans

3 tablespoons sesame seeds or flaxseeds

Preheat the oven to 350°F. Line an 8-inch square baking pan with parchment paper, leaving a few inches of paper overhanging on two sides. (This will help you lift the bars out of the pan after baking.) Coat the pan and the parchment with pan spray.
Place the oats in a large bowl and set aside. In a medium saucepan, combine the butter, brown sugar, and condensed milk and cook over medium heat, stirring, until the mixture is smooth and the sugar has dissolved, about 3 minutes. Remove the pan from the heat and stir in the tahini and honey. Pour the butter mixture over the oats and stir until very thick, sticky, and well combined. Stir in the dried apricots, pecans, and sesame seeds.
Spoon the mixture into the prepared pan and spread it into an even layer. Bake until just golden on top, 15 to 20 minutes. Let the bars rest in the pan for 30 minutes, then use the parchment to lift them out of the pan and transfer them to a wire rack to cool completely. (Warm bars will crumble when sliced.) Slice into 10 bars and serve. Leftovers will keep in an airtight container for up to 1 week.

— MASTER THIS —

This sweet dough is enriched with milk, eggs, and butter—and, though decadent, it’s also super versatile and can work as the base of tender sticky buns (this page), gooey monkey bread (this page), sugar-dusted jelly doughnuts (this page), and much more. Working with yeast might seem a little intimidating—all that kneading and rising and shaping!—but the truth is that the process is quite simple, and with a little practice, you’ll quickly start to feel comfortable. Just be patient and remember that you’re in charge. And trust us: The first time you bite into a fresh, warm doughnut that you’ve made from scratch, all your effort and time will seem worth it!

1¼ cups whole milk

¼ cup sugar

6 tablespoons (¾ stick) unsalted butter, plus more for greasing the bowl

1 teaspoon kosher salt

1 large egg

3½ cups all-purpose flour, plus more for shaping

1 (7 g) envelope instant (Rapid Rise) yeast (2¼ teaspoons)

In a small saucepan, combine the milk, sugar, butter, and salt. Warm over medium heat, stirring frequently, until the sugar has melted and the mixture comes to a low simmer. Remove the pan from the heat and transfer the mixture to a small bowl. Let cool until warm but not hot, about 110°F. Whisk in the egg until well combined.
In a stand mixer fitted with the dough hook (or in large bowl if you’re kneading by hand, see this page), whisk together the flour and yeast. Add the warm milk mixture and mix until just combined. Set the mixer to medium-low speed and knead the dough until smooth and elastic, about 6 minutes (or up to 15 minutes if you’re kneading by hand). Grease a large bowl lightly with butter and place the dough in it. Cover the bowl with plastic wrap and set the dough aside in a warm, draft-free spot (if your kitchen is cold, the top of the refrigerator is usually a warm spot, or you can place the bowl in the oven—just be sure to not turn it on!) until the dough has doubled in size, 1½ to 2 hours.
Press down on the dough to deflate it and transfer it to a lightly floured work surface. At this point, it’s ready to be shaped into sticky buns, monkey bread, or doughnuts.

TIP Most recipes call for 110°F milk or water to activate yeast. One way to tell if you’re at the right spot is to dip your finger in the liquid: It should feel warm but not hot. If you have a thermometer, it’s a good idea to double-check, because if your water is too cold, the yeast won’t activate, and if it’s too hot, it may kill the yeast—either way, it can result in a dough that doesn’t rise.

CINNAMON-SUGAR

WITH CREAM CHEESE ICING

With a gooey ribbon of brown sugar and cinnamon caramel running through the center, these sticky buns are the ultimate breakfast indulgence. When she bakes them, Cydney from Season 5 uses a secret weapon to get each slice just right: dental floss! Here’s how it works: After you’ve rolled the dough into a log, slide a long strand of (unflavored!) floss underneath the log and at right angles to it. Position the strand wherever you’d like to make a cut, then pull it taut, cross the ends of the floss over each other, and pull. Presto: a perfectly neat slice!

MAKES 16 STICKY BUNS

STICKY BUNS

Sweet Yeast Dough (this page)

1½ sticks (6 ounces) unsalted butter

1½ cups packed dark brown sugar

3 tablespoons light corn syrup

1½ teaspoons ground cinnamon

¼ teaspoon kosher salt

1 large egg, beaten

All-purpose flour, for shaping

CREAM CHEESE ICING

4 ounces cream cheese, at room temperature

1 cup confectioners’ sugar

½ teaspoon ground cinnamon

1 tablespoon whole milk

Prepare the sweet yeast dough as directed on this page.
While the dough is rising, in a small saucepan, melt 1 stick (4 ounces) of the butter with 1 cup of the brown sugar and the corn syrup over low heat, stirring often, until smooth. Remove from the heat and divide the mixture evenly between two 8-inch round cake pans, spreading the syrup around so that the surfaces are evenly coated. Set the pans aside.
In a small saucepan or in the microwave, melt the remaining 4 tablespoons (½ stick) butter and set aside to cool. In a small bowl, combine the remaining ½ cup brown sugar, the cinnamon, and the salt.
Once the dough has doubled in size, gently punch it down and transfer it to a lightly floured work surface. Roll it into an 18 × 10-inch rectangle. Brush the melted butter evenly over the surface and sprinkle it evenly with cinnamon–brown sugar mixture, leaving a ½-inch border on all sides. Starting with a long side, roll the dough into a tight log and pinch the top seam to seal. With a serrated knife or a length of dental floss (see headnote), cut the log into 16 even slices. Arrange 1 piece cut-side up in the center of each of the prepared pans, then arrange 7 more pieces around each of the center rolls. Cover the pans with plastic wrap and set aside in a warm, draft-free spot until the dough has nearly doubled in size again, the edges of the buns are touching, and the pans look full, about 1 hour. (This process is called proofing, and the speed at which it happens depends on the temperature of the room.)

Preheat the oven to 375°F.

Brush the surface of the buns with the beaten egg and bake until the buns are puffed and golden, the filling is bubbling, and the internal temperature reads 190°F on an instant-read thermometer, 25 to 30 minutes.

Make the cream cheese icing: In a medium bowl, using an electric mixer, beat the cream cheese, confectioners’ sugar, and cinnamon on medium-high speed until smooth. Add the milk to thin the icing and beat until smooth.

Remove the buns from the oven and run a knife around the edges of the pans to loosen the sticky edges. Using oven mitts, carefully invert the pans and turn the buns onto two dishes or a parchment-lined baking sheet. (Be very careful, as the sugar syrup will be extremely hot: You may want to ask an adult for help.) Use a silicone spatula to scrape any glaze still in the pans onto the buns. Drizzle the buns lightly with the icing and serve warm or at room temperature. The buns will be best the day they are made, but leftovers can be wrapped tightly in plastic wrap and stored at room temperature for up to 2 days.

TIP Freeze extra cinnamon buns by letting the second tray of buns cool, wrapping them tightly with foil and stashing them in the freezer for up to 2 months. Before serving, thaw them in the refrigerator overnight before warming them in a 350°F oven.

CHOCOLATE-CINNAMON

This festive treat is a longtime Christmas-morning tradition in Mikey’s (Season 6) family. “Every year we pile in the car after opening gifts and head to my grandparents house for breakfast and everyone’s favorite, sticky monkey bread,” he says. “It’s always a fight for the last piece!” A cinnamon-sugar coating is the classic way to finish monkey bread, but, like a holiday present, our version also has an extra surprise tucked into every bite: a warm, melty chocolate kiss!

SERVES 8 TO 10

Sweet Yeast Dough (this page)

1 cup packed light brown sugar

1 tablespoon unsweetened Dutch-process cocoa powder

1 teaspoon plus 1 tablespoon ground cinnamon

Nonstick pan spray

1½ sticks (6 ounces) unsalted butter, melted

1 (12-ounce) bag chocolate kisses, unwrapped

3 tablespoons granulated sugar

Prepare the sweet yeast dough as directed on this page.
In a shallow bowl, whisk together the brown sugar, cocoa powder, and 1 teaspoon of the cinnamon.
Coat a 10- to 12-cup Bundt pan lightly with pan spray. Pour ½ cup of the melted butter into a small bowl. After punching down the dough, divide it into about 50 small pieces, 1½ to 2 tablespoons each. Place 1 chocolate kiss in the center of each piece and roll the dough around it to form a ball with the kiss sealed inside. Lightly dip each ball in the melted butter, then roll in the brown sugar–cocoa mixture. Place the balls seam-side down in the prepared pan, stacking them until all the dough has been used. Cover the pan loosely with plastic wrap and set in a warm place until the dough is springy to the touch and nearly doubled in size again, 45 minutes to 1½ hours.
Preheat the oven to 350°F.
Uncover the pan (discard the plastic) and transfer it to the oven. Bake until the bread is golden brown, sounds hollow when tapped, and the internal temperature reads 190°F on an instant-read thermometer, 35 to 40 minutes. (Check the pan occasionally during baking: If the bread looks like it is browning quickly but is still not completely cooked through, tent the top with foil.)
Meanwhile, in a bowl, combine the granulated sugar and the remaining 1 tablespoon cinnamon. Set the cinnamon-sugar aside.
Remove the pan from oven and let the bread rest in the pan for 5 minutes. Then center a large plate or platter over the pan, and, using oven mitts, hold the two together and quickly flip them so that the pan is inverted and the bread releases onto the plate. (Be very careful, as the sugar syrup will be extremely hot: You may want to ask an adult for help!) Brush the monkey bread with the remaining melted butter and sprinkle generously with the cinnamon-sugar. Serve warm. Monkey bread is best the day it is made, but any leftovers can be wrapped tightly in plastic wrap and stored at room temperature for up to 2 days.

BAKED HONEY-VANILLA

WITH GREEN TEA AND CHOCOLATE ICINGS

These delectable doughnuts won raves from the judges—and helped Remy clinch the victory in the Season 6 no-sugar challenge. Gordon called her use of honey instead of refined sugar as a sweetener “groundbreaking” and Christina said she was super impressed that Remy had been able to make such delicious, decadent doughnuts without going near a deep fryer. On the show, Remy used both a rich chocolate and a sophisticated matcha (green tea) icing to decorate her batch. Both options are included here; you can choose whichever you like or mix-and-match. (Both icings should yield enough for all the doughnuts.) Because the doughnuts are baked, to make the recipe you will have to invest in doughnut pans (which are sort of like muffin tins with doughnut-shaped cavities). But once you realize how easy it is to whip up a dozen doughnuts whenever a craving strikes, chances are you’ll get plenty of use out of them!

MAKES 12 DOUGHNUTS

DOUGHNUTS

Nonstick pan spray

2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon kosher salt

2 large eggs

¾ cup heavy cream

½ cup honey

1 tablespoon unsalted butter, melted

1 vanilla bean, split lengthwise

GREEN TEA ICING

4 ounces cream cheese, at room temperature

1 tablespoon honey

1 teaspoon matcha powder (green tea powder)

Freeze-dried strawberries, crumbled, for garnish

CHOCOLATE ICING

1 cup bittersweet chocolate chips

1 teaspoon honey

½ cup heavy cream

Toasted coconut flakes, for garnish

Make the doughnuts: Preheat the oven to 350°F. Spray two 6-cavity nonstick metal doughnut pans with pan spray.
In a medium bowl, whisk together the flour, baking powder, and salt.
In a large bowl, combine the eggs, cream, honey, and melted butter. With the tip of a paring knife, scrape the vanilla seeds out of the pod into the bowl. Using an electric mixer fitted with the whisk attachment, beat on medium speed until the mixture is pale, smooth, and slightly thickened, about 3 minutes. Reduce the speed to low and slowly add the flour mixture, beating until incorporated.
Spoon the batter into a pastry bag fitted with a small plain tip. (If you don’t have a pastry bag, you can improvise one by snipping off a small corner of a large zip-top storage bag.) Pipe the batter into the prepared doughnut pans. Bake until the doughnuts are lightly golden and spring back when touched, about 14 minutes. Let the doughnuts rest in the pan for 5 minutes, then turn them out onto a wire rack to cool completely.
Make your choice of icing: For the green tea icing, in a medium bowl, using an electric mixer, beat the cream cheese, honey, matcha powder, and 6 tablespoons warm water until completely smooth, about 1 minute. For the chocolate icing, in a heatproof medium bowl, combine the chocolate chips and honey. In a small saucepan, bring the cream to a simmer over medium heat. Pour the hot cream over the chocolate chips and honey and let stand for 1 minute, then stir until smooth.
Dip the tops of the cooled doughnuts in the icing of your choice. Garnish the green tea doughnuts with freeze-dried raspberries and the chocolate doughnuts with toasted coconut flakes.

— HOME CHALLENGE —

GLAZED AND SUGARED

Get the hang of this recipe and you’ll be able to have doughnut shop–quality treats anytime you want! Donovan from Season 5 says he likes all kinds of doughnuts, but jelly is his all-time favorite. Of course, you can fill these dunkers with whatever you like—in addition to jelly, lemon curd, apple butter, or homemade Pastry Cream (this page) would all be delicious options. Until you get comfortable with the process, you’ll probably want to ask an adult to help you with frying—for crispy, golden doughnuts, the oil needs to be very hot!

MAKES 16 TO 18 DOUGHNUTS

Sweet Yeast Dough (this page)

All-purpose flour, for shaping

Vegetable oil, for deep-frying

1¼ cups seedless jelly, apple butter, lemon curd, or pastry cream

1 cup confectioners’ sugar, plus more for dusting

Prepare the sweet yeast dough as directed on this page.
Line two baking sheets with parchment paper. After gently punching down the dough, transfer it to a floured work surface and roll it into a 12 × 17-inch rectangle about ⅓ inch thick. Using a 3-inch round cutter, cut out rounds and place them on the prepared baking sheets. Cover the baking sheets lightly with plastic wrap and let the dough rest in a warm, draft-free spot until the rounds are springy to the touch and nearly doubled in size again, 45 minutes to 1½ hours. (This process is called proofing and the speed at which it happens depends on the temperature of the room.)
Prepare to fry: Line a wire rack with paper towels. Pour at least 2 inches of vegetable oil into a large, deep, heavy-bottomed pot (the amount of oil you need depends on the size of your pot) and heat the oil over medium-high heat until a pinch of flour sizzles when you drop it into the oil or a candy thermometer reads 360°F.
Add the doughnuts to the oil two at a time. (If you add too many at once, they’ll get crowded and the oil will drop sharply in temperature, meaning the doughnuts won’t fry properly.) Fry the doughnuts, flipping them once, until puffed and golden brown, about 1½ minutes per side. Using a slotted spoon or a fine-mesh skimmer, lift the doughnuts out of the oil, letting the excess oil drain back into the pot, then transfer them to the lined wire rack to drain, and let rest until cool enough to handle. Check the oil’s temperature—you want it at 360°F, so adjust the heat accordingly before frying the remaining dough.

To fill the doughnuts, place the jelly in a small bowl and whisk until smooth. Spoon it into a pastry bag fitted with a medium round tip. (If you don’t have a pastry bag, you can improvise one by snipping off a small corner of a large zip-top storage bag.) Using a chopstick or a skinny round handle of a wooden spoon, poke a hole into one side of each doughnut, making sure not to punch through to the other side. Remove the chopstick, then insert the tip of the bag into each doughnut and squeeze until just filled.

In a small bowl, whisk together the confectioners’ sugar and 3 tablespoons water until smooth. Using a pastry brush, brush the glaze over both sides of the warm, filled doughnuts until they are shiny. Let the glaze set for 10 minutes, then dust with additional confectioners’ sugar. Serve immediately. The doughnuts will be best the day they are made, but if you have leftovers, they can be covered loosely in a paper bag or plastic wrap and stored at room temperature (for jelly fillings) or in the refrigerator (for cream fillings) for up to 2 days.

Step 1: Fry the doughnuts, flipping once, until puffed and golden. Do not crowd the pot.

Step 2: When doughnuts are cool enough to handle, use a pastry bag to fill with the filling of your choice.

Step 3: Brush warm doughnuts with glaze before dusting with confectioners’ sugar.