Butterscotch Scones with Vanilla Bean Glaze
These moist and flaky scones come together in minutes and make a great breakfast on the go or an afternoon snack with coffee or...
5 Recipes You Should Be Baking to Celebrate the Lunar New...
February 10 kicks off the Lunar New Year, a 15-day-long celebration of the beginning of the new year in the traditional Chinese calendar. For those...
8 Sensational Small-Batch Bakes
Whether you're enjoying a solo cozy night in or celebrating a special occasion with a few friends, small-batch bakes are perfect for baking for...
Baking School In-Depth: Swedish Buns
Swedish buns began popping up in bakeries and cafés in Sweden in the 1920s. Since exotic spices like cardamom and cinnamon weren’t readily available...
11 Citrus-Filled Recipes for Winter Baking
These eleven recipes are sure to put a pep in your winter step! As the winter chill sets in, what better way to brighten...
Mile-High Lemon Meringue Pie
Our towering and elegant Mile-High Lemon Meringue Pie takes the classic pie to new heights—literally. Packed with lively lemon flavor, our silky lemon curd...
Apricot-Pear Galette
Juicy Bartlett pears and Bonne Maman® Apricot Fruit Spread are layered with a creamy almond filling atop a flaky crust for this easy-to-assemble galette.
Apricot-Pear...
Semlor
Semlor, or the singular semla, are soft, almond- and cream-filled cardamom buns traditionally eaten on fettisdagen or Fat Tuesday as a celebration before the...
Gahkku Semla 
At Restaurant Mandel in The Wood Hotel by Elite in Skellefteå, Sweden, you’ll find a unique type of semmelwrap called Gáhkku Semla. Gáhkku is...
Origin of a Classic: Semlor
With a more-than-700-year history, the almond-and-cream-filled buns most commonly known today as semlor have been through many changes. Like king cake in parts of...