Traditional Croissants
These Traditional Croissants are our ode to the laminated pastry. This pastry has inspired so many but requires a few special ingredients: patience, persistence,...
Genius (Quick) Croissants
Introducing our new and improved way to croissant! Made with the same ingredients as the traditional but with a less-fussy, beginner-friendly method, these Genius...
Pineapple Buns
No pineapples were harmed to make these pillowy Pineapple Buns (bolo bao), which got their name due to their physical resemblance to the tropical...
German Chocolate Bundt Cake
We’ve made a German Chocolate Bundt Cake recipe that is better than ever with tender-crumbed chocolate cake sandwiching a thick and rich Coconut-Pecan Filling....
Cinnamon-Pecan Babka
Braided and beautiful, our Cinnamon-Pecan Babka is perfect for any time of day. Aromatic cinnamon brings enticing spice while buttery chopped pecans and light...
Peanut Butter-Banana Bundt Cake
This peanut butter banana beauty amps up the traditional pairing by baking the two ingredients into a delightfully soft cake with a wonderfully rich...
Baking School In-Depth: Egg Custard Tarts
Baking School In-Depth is going global this year with a brand-new lineup of recipes from around the world. To kick off the New Year,...
Top Five Red Velvet Showstoppers
What’s bright red and chock-full of holiday cheer? Red velvet! Join us as we showcase our five favorite red velvet treats. With cookies, brownies,...
Cranberry-Orange Crescent Rolls
Buttery and rich, these Cranberry-Orange Crescent Rolls are studded with dried sweetened cranberries, orange zest, and a touch of vanilla and baked to golden...
Julekake
This traditional Norwegian Christmas bread combines tender, enriched dough with the sweet scent of cardamom and cinnamon and then gets bejeweled with dried and...