Scones, Doughnuts and Banana Bread | Milk Street TV Season 7, Episode 17

In this episode, we show you three baking recipes ideal for a weekend breakfast. First, Christopher Kimball and Milk Street Cook Bianca Borges make richly flavored Neapolitan Salami-Provolone Buns. Then, Milk Street Cook Matthew Card bakes Banana Hazelnut Bread, perfectly balanced with a moist and tender crumb. To finish, Milk Street Cook Rose Hattabaugh prepares light and lemony Cinnamon Sugar Yogurt Doughnuts.
Neapolitan Salami-Provolone Buns: bit.ly/44DKpwa
Banana-Hazelnut Bread: bit.ly/4buycvJ
Cinnamon Sugar Yogurt Doughnuts: bit.ly/4dpNsMe
Find these recipes at: milkstreettv.com
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[@emmaprophet2881]

I make a buttermilk biscuit with fried bacon, cheddar, cheese, black pepper, and garlic. It’s along the same lines, but uses chemical leavening. I use that as my go to take with me snack when I’m on the run.

[@geezermann7865]

Nice to see Matthew Card back. The banana hazelnut bread looks easy and yummy. I don't care about anything being "vegan", so I would probably add some butter and an egg or two.

[@derderdo]

one of the sillier comments i have seen in a while. do you also throw a pile of mashed potatoes into whatever recipe happens to be "low carb" thinking it will somehow improve it? butter would distract from the flavor of the hazelnuts and banana, and result in an inferior/drier texture. while just randomly adding eggs would change the bread into some totally different thing altogether.

[@ArtemisSilverBow]

​@@derderdoLive and let live. No reason for you to be so nasty.

[@leahbowden7891]

Looking for the donut recipe but can only see the video with no measurements😢

[@AunHasanAli]

can i use almonds or peanuts instead of hazelnuts in the banana bread?

[@jeannock6482]

Need measurements for donuts

[@maryfelix1546]

I don't know about the color. I thought that dough looked like Ambrosia salad.

[@mrbear1302]

The editing on this video leaves a lot to be desired. We go from the basic scone dough and then suddenly all the stuff is mixed in and we're portioning?