Confetti Bread Recipes

PULL-APART CONFETTI BIRTHDAY CAKE BREAD

Steps:

• For the pull-apart bread: Preheat the oven to 350 degrees F. Grease a 10-inch bundt pan with nonstick cooking spray.
• Separate the biscuits and cut into quarters. Put the rainbow sprinkles in a large resealable plastic bag, add the biscuit pieces and shake until coated. Add the brown sugar, cinnamon and 1/2 cup of the granulated sugar. Seal the bag and shake until everything is mixed. Pour the pieces into the prepared pan and set aside.
• Heat the butter with the remaining 1/2 cup granulated sugar in a saucepan over medium-low heat, stirring, until the butter is melted and the sugar is dissolved. Mix in the almond extract. Pour the mixture over the biscuit pieces.
• Bake until the top of the bread is golden, about 30 minutes. Cover with foil and continue to bake until cooked through, an additional 5 to 10 minutes. Let cool.
• For the frosting: Mix the confectioners' sugar, cream cheese, butter and salt in a medium bowl. Add the vanilla and 2 tablespoons of the milk and mix until smooth. Add another tablespoon of the milk if the frosting's too thick.
• Spread the frosting on top of the cake and garnish with the rainbow sprinkles.

CONFETTI MONKEY BREAD

Steps:

• For the dough: Grease a large bowl with butter and set aside.
• Pour the flour, sugar and salt into the bowl of stand mixer fitted with the dough hook.
• Add in the yeast and turn on the lowest speed for 30 seconds to evenly distribute.
• Add the milk, melted butter, eggs and 1/4 cup warm water (105 to 120 degrees F) to the flour mixture all at once. Beat on low- to medium-speed until the dough starts to pull away from the sides of the bowl.
• Add in the sprinkles and mix until mostly distributed, about 30 more seconds.
• Remove the dough from the mixer, shape it into a ball with your hands and place it in the greased bowl, turning once to coat the entire surface.
• Spray a piece of plastic wrap with nonstick spray and cover the bowl. Let the dough rise until doubled in size. (You can also place in the refrigerator overnight.)
• For the coating: Melt the butter in a medium microwave-safe bowl. Add in the granulated sugar and extracts and set aside.
• Generously spray the bottom and sides of a Bundt pan. Preheat the oven to 350 degrees F.
• Punch the dough down by pushing your fist into the center and then start pulling the edges into the center.
• Pull apart the dough into small pieces about an inch across and roll in your hands to create smooth, uniform dough balls. Place one layer of dough balls into the Bundt pan, then pour a third of the melted butter mixture over.
• Repeat this process twice more, or until you have used all the dough and butter mixture.
• Bake until golden brown on top, 30 to 35 minutes, covering with foil if the top starts to brown too quickly.
• For the glaze: Meanwhile, beat the cream cheese with the confectioners' sugar until smooth and light. Add the milk and vanilla and mix until fully incorporated. If the glaze seems too thick, add more milk. If the glaze seems too runny, add in a bit more confectioners' sugar. (You are looking for a gravy-like consistency, where the glaze will fall over the sides of the monkey bread but not spill off completely.)
• Remove the monkey bread from the oven and cool for 10 minutes in the pan. Invert onto a serving plate.
• Whisk the glaze briefly, then pour over the monkey bread. Garnish with more sprinkles.

CONFETTI CORNBREAD

Steps:

• Preheat oven to 350°. In large bowl, combine muffin mixes and cayenne pepper. In another bowl, mix eggs, corn, buttermilk and 1/4 cup oil until blended. Add to dry ingredients; stir just until moistened. Fold in cheese, onion, chiles, pimiento strips and jalapeno., Brush remaining oil onto bottom of a 13x9-in. baking pan; place in oven until hot, 4-5 minutes. Pour batter into hot pan. Bake until edges are golden brown and a toothpick inserted in center comes out clean, 50-60 minutes. Cool in pan on a wire rack. Serve warm.

CONFETTI BREAD

Steps:

• Add the ingredients to bread machine according to the manufacturer's instructions.
• Select basic white cycle and crust setting.
• NOTE: Dough may appear stiff at first until the vegetables have released some of their liquid during the kneading cycle.
• Watch closely; it may be necessary to add 1 to 3 tablespoons additional flour.
• If you prefer, you can use the dough setting on your machine and bake in a conventional oven at 350 degrees F until golden brown.

FLUFFY CONFETTI BIRTHDAY CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Butter the bottoms and sides of two 9-inch round cake pans; dust with flour, then tap out the excess.
• Whisk together the flour, baking powder and salt in a medium bowl; set aside.
• Beat the butter, granulated sugar and oil in a large bowl with an electric mixer on medium-high speed until light in color and fluffy, about 5 minutes. Beat in the eggs, 1 at a time, then beat in the vanilla until combined.
• Alternate folding the flour mixture and milk into the batter with a spatula, adding the flour in 3 additions and the milk in 2, starting and ending with the flour, until just smooth. Add the sprinkles and fold 3 or 4 times until just blended to prevent the colors from bleeding too much. Divide the batter evenly between the prepared pans.
• Bake the cakes on the same oven rack, rotating the pans about halfway if they seem to be browning unevenly, until golden on top and the centers spring back to the touch, 35 to 40 minutes. Let cool in the pans about 10 minutes, then turn out onto cooling racks and let cool completely.
• For the frosting: While the cakes cool, beat the butter and salt in a large bowl with an electric mixer on medium speed until smooth. Gradually beat in the confectioners' sugar. Once it's all been added, increase the speed to medium-high, and beat until white and fluffy. Beat in the vanilla until blended. Add 2 tablespoons of the milk, and beat to incorporate. Beat in the remaining milk, 1 tablespoon at a time (the frosting will be spreadable but not runny).
• To assemble: Place 1 cake layer right-side up on a cake plate or stand, and spread with 1 cup of the frosting. Top with the second cake layer. Frost the top and sides of the cake with the remaining frosting. Decorate the top with additional sprinkles.
• The cake layers can be made a day ahead; wrap the cooled layers in plastic and aluminum foil and store at room temperature overnight. You can also assemble and frost the cake the day before serving; let it stand at room temperature overnight, covered by a large bowl or cake dome (if your kitchen is very hot, chill the cake and let it stand at room temperature for at least 1 hour before serving).

CONFETTI CORNBREAD

Steps:

• Preheat the oven to 375 degrees and grease a 9X9 square pan.
• Beat the eggs or egg substitute in a large bowl, beat in next 4 ingredients.
• In a smaller bowl, combine the next 3 ingredients.
• Then beat the dry ingredients into the egg mixture, Stir in the cheese, vegetables and hot sauce.
• Pour into pan and bake, approximately 40- 50 minutes.
• Check doneness with fork or toothpick.
• Remove from oven.
• Top with butter pat and move it around until evenly coated.

CORNBREAD CONFETTI SALAD

Steps:

• Prepare cornbread according to package directions. Cool completely; crumble. , In a large bowl, combine the corn, beans, tomatoes, peppers, onions, bacon, cheese and crumbled cornbread. , In a small bowl, whisk the dressing ingredients. Just before serving, pour dressing over salad and toss to coat.

CONFETTI CORNBREAD

Steps:

• Heat oven to 375 degrees. Spray 4 clean 13 3/4-ounce cans with cooking spray. Set aside. (If using a skillet, spray with cooking spray.) Melt the butter in skillet over medium heat. Add the shallots, and cook, stirring occasionally, over medium-low heat until soft, 3 to 4 minutes; set aside.
• Place flour, cornmeal, salt, pepper, baking powder, and baking soda in bowl. Whisk briefly to mix. Make a well; add eggs to center. Whisk eggs into dry mixture. Add buttermilk. Combine. Mixture will be thick.
• Stir in the cooked shallots and raw peppers. Melt the vegetable shortening in a small pan over medium heat. Pour hot shortening into the cornbread mixture. Stir well to combine. Spoon the batter evenly into prepared containers or skillet.
• Bake until golden brown and cornbread is pulling away from sides of cans or skillet, 30 to 40 minutes; a cake tester inserted into the center should come out clean. Transfer to a cooling rack. Let cool enough to touch; gently run a knife around rim, and unmold. Slice crosswise into 1-inch pieces. Serve warm with Dried Chile-Pepper Butter.

CONFETTI FIESTA BRAIDS

Steps:

• In a large bowl, combine 4 cups flour, cornmeal, yeast, sugar and salt. In a small saucepan, heat the buttermilk, butter and onion to 120°-130°. Add to dry ingredients; beat just until moistened. Add eggs; beat until smooth. Stir in the cheese, corn and peppers. Stir in enough remaining flour to form a stiff dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide dough in half. Divide half of dough into two portions so that one portion is twice the size of the other; shape larger portion into three 16-in. ropes. Place on a greased baking sheet and braid; pinch ends to seal and tuck under., Shape smaller portion into three 10-in. ropes. Braid on a lightly floured surface; tuck ends under. Brush bottom of braid with water and place over larger braid. Cover loaf and let rise until doubled, about 45 minutes. Repeat with remaining dough., Bake at 350° for 25-30 minutes or until golden brown. Brush with melted butter. Cool on a wire rack. Refrigerate leftovers.