recipes

65 Pastry Recipes You Should Absolutely Make for Breakfast

From blueberry muffins to maple syrup doughnuts, these pastry recipes are most definitely worth it (and make a great breakfast!).
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Peden + Munk

We get it: You had a rough week. You've been working hard. You need some damn sugar, butter, or both. We've got the solution: Make some pastries. Eat said pastries for breakfast. Everything is going to be all right.

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    Peden + Munk
    1/65

    Cinnamon-Date Buns

    Yes, the dough is buttery, but replacing the brown sugar with puréed dates is a nutritional game-changer.

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  • Photo by Alex Lau, styling by Sean Dooley
    2/65

    Savory Fondue Babka

    Okay, yes, you can omit the eau de vie in this cheesy loaf recipe. But it really echoes the flavor of fondue in an unexpected and playful way.

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  • Alex Lau
    7/65

    Gluten-Free Coconut Bread

    We’ve found that the best gluten-free recipes rely on a custom blend of flours and starches. To make your own sorghum flour, blitz whole sorghum to a powder with a Vitamix blender or a NutriBullet.

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  • Alex Lau
    8/65

    BA's Best Morning Buns

    Too many morning buns for your crowd? This recipe halves easily.

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  • Photograph by Victoria Jane, Food Styling by Mallory Lance, Prop Styling by Alexandra Massillon
    17/65

    BA’s Best Banana Bread

    Here at BA everybody has their favorite banana bread recipe. We made every one—14 to be exact—until we came up with a collective favorite. Dark brown sugar is key and a dollop of mascarpone makes for superior tenderness.

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  • Max Kelly
    18/65

    Strawberry-Graham Scones

    Using a cookie cutter as a guide to shape and form the scones instead of rolling and cutting them out ensures tenderness.

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  • Michael Graydon and Nikole Herriot
    39/65

    Raspberry-Hazelnut Galette

    Parchment paper is a lifesaver when making this rustic tart. Use it when rolling out the tender, delicate crust (it’ll keep it from sticking), then use it to fold over the edges of the galette.

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  • Laura Murray, styling by Anna Bilingskog
    40/65

    Pão de Queijo (Brazilian Cheese Bread)

    Pão de queijo, which means “cheese bread” in Portuguese, is a delightful snack from Brazil made with tapioca flour (meaning it's gluten-free) and cheese.

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  • Alex Lau
    41/65

    Pumpkin Bread with Toasted Coconut

    Make sure your eggs and coconut oil are at room temperature: Cold eggs can make the oil seize, making the batter uneven.

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  • Alex Lau
    42/65

    Cheddar–Walnut Scones

    You can use only all-purpose flour for this scones recipe if you’d like, but going 50/50 with whole wheat produces a nice nuttiness that complements the cheese and walnuts.

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  • Alex Lau
    45/65

    BA’s Best Apple Cider Doughnuts

    These sugared doughnuts are craggy and crunchy on the outside, tender and moist on the inside. Apple butter (not sauce!) is key to their texture and flavor; look for it alongside jams and jellies in the supermarket, or at farmers’ markets, or make your own.

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  • Linda Xiao
    46/65

    Gluten-Free Chocolate Tea Cake

    Olive oil and almonds keep this gluten free cake moist. Eggs keep it together. Chocolate and sugar keep it delicious. Who’s missing gluten now?

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  • Christopher Testani
    51/65

    Apple-Almond Turnover

    This apple turnover recipe calls for almond paste, which some brands sell in a tube; other brands will be in a can in the baking aisle.

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  • Alex Lau
    52/65

    Apple Dutch Baby

    Summon your family to the table while this dutch baby bakes; it will be fabulously puffed when it comes out, and you’ll enjoy hearing the oohs and aahs before it deflates.

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  • Photo by Peden & Munk
    53/65

    Demerara Sugar Buns

    Combining the sugary filling with dried spice (in this case, juniper) infuses the buns with flavor and perfumes them from the inside. 

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  • Laura Murray
    54/65

    Schnecken

    Don’t want to use corn syrup in the glaze for this schnecken recipe? Maple syrup works as a good substitute.

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  • Alex Lau
    55/65

    BA’s Best English Muffins

    The dough will seem fairly wet when shaping into rounds, but the high hydration is key to forming those trademark nooks and crannies. This is part of BA's Best, a collection of our essential recipes.

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  • Alex Lau
    56/65

    Carrot-Walnut Loaf Cake

    If you only have an 8½x4½" pan, there’s no need to go out and get a new one. Simply hold back about 1¾ cups batter for later—it makes a mean waffle!

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  • Vincent Cross
    57/65

    Hot Cross Buns

    Traditionally studded with candied fruit and marked with a cross on top, these sweet yeasted English cakes are usually baked on Good Friday.

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  • Alex Lau
    58/65

    Gluten-Free Blueberry Muffins with Oat Crumble

    You can use this batter as a base and swap in other fruits and spices (say cranberries and finely grated orange zest and ginger) for the blueberries, cinnamon, and nutmeg.

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  • 59/65

    Raisin Loaf

    The bakers at London's St. John Bakery shape these loaves into free-form bâtardes. For the best results in your home kitchen, set them up and bake them in metal loaf pans.

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  • 60/65

    Kouign-Amann

    Making this pastry is worth the effort.

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  • Alex Lau
    61/65

    Chocolate Babka

    The secret to babka’s mesmerizing chocolate swirl? A double helix twist (don’t worry, it’s way easier than science class).

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  • Ted Cavanaugh
    62/65

    Matcha Doughnuts

    Not obsessed with the earthy, nutty flavors of matcha tea yet? These doughnuts will do the trick.

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  • Condé Nast Entertainment
    65/65

    El Rey’s Sesame Banana Bread

    This bread was the talk of the BA office for a few months (in the best possible way). Some quick tips: Use the ripest bananas possible and tent the bread with foil if it’s browning too quickly.

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