Ensaymadas
Get a taste of the Philippines, no airplane ticket needed. Our Baking & Pastry Editor’s take on the beloved Filipino pastry, Ensaymadas, features a...
Lemon Curd Muffins
These domed Lemon Curd Muffins are warmly spiced with the bold flavors of cardamom and ginger and then filled with Lemon Curd for a sweet and...
Dill-Sour Cream-Potato Scones
Falling somewhere between scone and biscuit, these Dill-Sour Cream-Potato Scones boast an irresistibly fluffy texture thanks to the addition of mashed potatoes. Sour cream lends...
Cinnamon-Sugar Pretzels
A sugared and spiced take on the traditional pretzel, these Cinnamon-Sugar Pretzels get a touch of brown sugar in the dough. A final dip in butter and cinnamon sugar sends them...
Chocolate Cherry Hot Cross Buns
This recipe for Chocolate Cherry Hot Cross Buns supports the claim that chocolate does, in fact, make everything better. Add in tangy dried cherries, apple juice,...
Hot Cross Buns
Our take on the British classic, Hot Cross Buns, has all the hallmarks of the original, bursting with sweet currants, candied orange peel, and...
Baking School In-Depth: Sourdough Boule
There’s more than just wild yeast in sourdough—there’s wild spirit. Unsurprisingly, this particular loaf has been intrinsic to the American pioneer identity. California gold...
Chocolate Babka
We take on the traditional Chocolate Babka, brushed with Simple Syrup for sweet shine. When your nostalgic heart calls for babka, this is the...
Traditional Beignets
Our Traditional Beignets recipe offers the crisp, golden standard of a beignet, perfect with only an adornment of confectioners’ sugar. Our dough can be...
Small-Batch Potato and Leek Focaccia
Is there a potato pairing more classic than the leek? For this Small-Batch Potato and Leek Focaccia, pillowy dough is flavored with fresh parsley and rosemary and then topped with whisper-thin...