A New Recipe Twist for the New Year

Inside the Ingredients

By Nora Rae Pearl | Jan. 20, 2024

As we turn the corner into 2024, let’s look to some of Michigan’s oldest and finest bakeries to inspire our cooking this new year.

Family-owned Lehto’s Pasties in St. Ignace has been serving the Yooper classic since 1947. While most pasties (pronounced pass-teas for the uninitiated) are likely to be made with a hot water crust and rutabaga in the filling, we are taking a new twist using flaky pie crust and sweet potato with black beans.

Next on the list is Mackinaw Bakery. Their cinnamon rolls have inspired us to make a version of our own with Michigan cherries and golden raisins. But be sure to pop in when you don’t feel like baking—and don’t leave without one of their famous giant donuts. (Just get there early before they’re gone!)

Sweet Potato Pasty

Because you’re not a true Michigander until you’ve made your own.

Filling Ingredients
4 roasted sweet potatoes, cut into 1/2 inch cubes
15 oz. can of black beans, drained
1 medium onion, chopped
3 garlic cloves, minced
5 tablespoons olive oil
Pinch of cayenne pepper
Pinch of cumin
Salt and pepper

Crust Ingredients
2 1/3 cups flour
3 tablespoons sugar
1/2 teaspoon baking powder
3/4 teaspoon salt
1 cup cold butter, cut into small cubes
2/3 cup cold water
1 1/2 teaspoons apple cider vinegar
1 egg, beaten

To Make Filling: In a small pan, sauté onion and garlic in 1 tablespoon olive oil until softened. Place in a large bowl with remaining ingredients. Mash mixture lightly, keeping most of it chunky. Taste and season with salt and pepper.

To Make Crust: In a large bowl, mix together the flour, sugar, baking powder, and salt. Add the butter. Cut in with a pastry cutter until pea sized pieces remain. Mix together the water with vinegar, then drizzle over the flour mixture. Toss until a dough forms.

Gently fold mixture over itself, stopping once no dry spots remain. Wrap in plastic, pat into a 1 inch thick disc. Chill 1 1/2 hours.

Roll out on a floured surface to a large rectangle. Fold like a letter, folding the bottom third over the center, then the top third over the center. Wrap and chill for one hour.

Cut into 8 pieces. Form each into a ball, trying not to over handle. Roll each to a 1/8 thick circle, around 6 inches wide. Brush the edges lightly with beaten egg. Divide filling between crusts. Fold over to create half moons. Pinch the edges together, then crimp. Place on a parchment lined baking sheet. Brush with egg. Bake at 425 degrees for 25 to 35 minutes, or until nicely golden.

Cherry Almond Swirls

Introducing a new Sunday morning recipe.

Fruit Ingredients
1/3 cup dried cherries, coarsely chopped
1/3 cup golden raisins
1 tablespoon honey
1/4 cup water

Dough Ingredients
1 1/4 cups milk, lukewarm
1/4 cup sugar
2 teaspoons yeast
3 tablespoons oil
1 teaspoon vanilla extract
Zest of one orange
3 cups flour
1/2 teaspoon salt

Filling and Topping Ingredients
1 cup almond flour
3/4 cup powdered sugar
1 egg white
Pinch of salt
1 scant teaspoon almond extract
6 tablespoons soft butter
1 egg yolk
1/4 cup sliced almonds
1 1/2 cups powdered sugar

To Make Fruit: Place cherries and raisins in a bowl. Drizzle over honey and water. Cover and refrigerate overnight.

To Make Dough: In a large bowl, whisk together the milk, sugar, yeast, oil, vanilla, and zest. Mix in the flour and salt. Knead for two minutes, then incorporate the soaked fruit. The dough may be sticky—that’s okay. Place in a lightly greased bowl. Cover and let rise until doubled in size, around one hour.

To Make Filling: In a medium bowl, whisk together the flour and sugar. Add the egg white, salt, and extract. Once a thick mixture has come together, mix in the soft butter. Set aside until the dough is ready.

Preheat the oven to 350 degrees. Roll out dough on a lightly floured surface to a 12x16 rectangle. Spread filling to edges. Starting at the long end, roll up into a log. Cut into 12 pieces. Place a few inches apart on a parchment lined baking sheet. Cover loosely and let rise until almost doubled, 25 to 45 minutes. Beat egg yolk with 2 tablespoons of water. Uncover buns, brush with egg wash, then sprinkle on almonds. Bake for 30 to 40 minutes, until golden. Mix powdered sugar with a few teaspoons of water to make a thick glaze. Drizzle on buns.

Nora Rae Pearl is 99 percent foodie and 1 percent chef. When she is not writing about food, she can be found waiting in line at the farmers market hoping to get a croissant before they run out. Photo credits Cody Werme.