Tsoureki
A traditional braided bread enjoyed by Greeks during Easter, tsoureki is made using an incredibly tender, enriched bread akin to challah, with brightly dyed...
Ham and Gruyère Crescent Rolls
These Ham and Gruyère Crescent Rolls are our savory spin on classic crescent rolls is packed with a slice of ham and cheese. They...
Everything Pretzels
Once you make these chewy Everything Pretzels, you’ll never want to buy them again.
Everything Pretzels
Makes 12 pretzels
Pretzels½ cup (120 grams) warm water (110°F/43°C to...
Gingerbread Pecan Wreath
This Gingerbread Pecan Wreath is a delightful and aromatic dessert that fills the air with scents of cinnamon, ginger, and molasses and embodies the...
Venetian Brioche Buns
These soft, pillowy Venetian Brioche Buns are a favorite in the cafés and pasticcerias of Italy for a reason. Believed to originate in Venice,...
Babà Rustico
The French may have charcuterie, but in this Babà Rustico recipe, Italian antipasto reigns supreme. A classic of Neapolitan cuisine, the Babà Rustico is...
Milk Bread Gibassier
A French bread from Provence, the gibassier is flavored with anise, candied orange peel, and orange blossom water. We took this decorative holiday Milk Bread...
Do-It-All Dough
Do-It-All Dough
Makes 10 to 12 rolls or 1(16-inch) wreath
¾ cup (180 grams) whole milk½ cup (120 grams) water⅓ cup (75 grams) unsalted butter, cubed4...
Baking School In-Depth: Hot Cross Buns
Nothing sweetly symbolizes Easter season quite like hot cross buns. For centuries, they have been baked and enjoyed on Good Friday, marking the end...
Pear Cardamom Buns
With a mesmerizing yet easy-to-execute shape, these Pear Cardamom Buns are spiced with bold, complex cardamom—the ideal companion for the subtly flavored pear. Slathered...