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    • in Recipes

      10 Sweet Treats to Bake for Spring

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      March 19th marks the official first day of spring in the U.S., and we’re welcoming in the new season with 10 spring-inspired bakes that will brighten any day. From the zing of lemon to the burst of fresh berries, each recipe is crafted to infuse your kitchen with the vibrant essence of spring. So, grab your apron and embark on a flavorful journey that promises to bring the joys of the new season, no matter what the weather outside may hold.

      Sticky-sweet strawberry filling is smeared, rolled, and twisted into a buttery brioche dough, and a final sprinkling of pearl sugar offers an element of elegant crunch to this loaf.

      With spring officially sprung, there’s no better recipe to celebrate with than this light yet luscious Hummingbird Pie with Pecan Crust. This pie’s crust may look like any other, but it packs a surprising punch of Schermer Pecans, lending a light, toasted crunch to the deliciously flaky and buttery base of this pie. The nutty, slightly rich notes of pecan act as the perfect counterpoint to the sweet, fruity flavors of the filling. Slices of fresh banana are layered on top of the crisp pecan crust and then blanketed in a smooth pineapple coconut cream. Topped with a cloud of light and fluffy Whipped Cream, this pie is a cool treat sure to satisfy all through spring and even into the dog days of summer.

      Who needs cream cheese frosting when you’ve got a layer of cheesecake filling? These bars combine two of our favorite cakes in one: crumbly chunks of carrot cake baked into a velvety layer of cheesecake. Fair warning: you may not be able to have one without the other again.

      By swapping the traditional cream cheese filling with vanilla bean-scented Mascarpone Cream and replacing the congealed topping with fresh strawberries, we’ve given this classic pastry a modern salty-sweet makeover.

      These party-perfect bars are creamy, crumbly, and crispy all at once. For the best results, we suggest refrigerating overnight. But if you’re in a hurry, you can cut that time down to at least 1 hour before serving.

      A tender almond cake speckled with earthy poppy seeds and a strawberry-dappled top dusted with confectioners’ sugar, this simple yet chic one-layer stunner embodies the flavors of spring. We call it “a counter cake” because you’ll want to keep it on your counter all season long as a sweet treat for impromptu guests (and yourself).

      Inspired by the busy bees of spring, we paired chopped honeycomb and orange blossom water to create a delicate floral and honey scone. Crowned with golden honeycomb chunks and a generous drizzle of white chocolate, these baked goods offer a surprising flavor combination you didn’t know you needed until now.

      Cheesecake is a dessert for all seasons, but this one is geared directly toward spring. We traded the traditional graham cracker crust for a spicy gingersnap crumb base that complements a sunny citrus cheesecake filling. But the coup de grâce is the bright and beautiful blueberry topping, a glistening crown that offers jammy berries in every bite.

      Combining a double-dose of zippy lemon flavor in both the cookie and the glaze tastes like spring baking at it’s finest. Add the crunchy finish of sweet sparkling sugar and you’ve got one knockout cookie. LEGGI TUTTO

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      Honey-Orange Parker House Rolls

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      In the bowl of a stand mixer fitted with the paddle attachment, beat 1⅓ cups (167 grams) flour, sugar, 1 tablespoon (9 grams) salt, and yeast at medium-low speed until well combined.In a medium saucepan, heat milk, ⅔ cup (160 grams) water, and ¼ cup (56.5 grams) butter over medium heat until butter is melted and an instant-read thermometer registers 120°F (49°C) to 130°F (54°C). Add warm milk mixture to flour mixture; beat at medium-low speed for 2 minutes, stopping to scrape sides of bowl. Add 1 egg (50 grams); beat at medium-high speed for 2 minutes, stopping to scrape sides of bowl. With mixer on low speed, gradually add 2⅔ cups (333 grams) flour, beating just until combined and stopping to scrape sides of bowl.Switch to the dough hook attachment. Beat at medium-low speed until a soft, somewhat sticky dough forms, 6 to 8 minutes, stopping to scrape sides of bowl and dough hook; add up to remaining ¼ cup (31 grams) flour, 1 tablespoon (8 grams) at a time, if dough is too sticky. (Dough should pass the windowpane test [see Note on page 85] but may still stick slightly to sides of bowl.) Turn out dough onto a very lightly floured surface, and gently shape into a ball.Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 35 to 50 minutes.Preheat oven to 350°F (180°C). Line 2 (17½×12½-inch) rimmed baking sheets with parchment paper.In a medium saucepan, heat honey, orange zest, remaining ¼ cup (56.5 grams) butter, and remaining ¼ teaspoon salt over medium heat, stirring frequently, until butter is melted and mixture is well combined. Remove from heat; stir in almond extract. Set aside.Punch down dough; cover and let stand for 5 minutes. Divide dough in half, covering 1 portion with plastic wrap. On a lightly floured surface, roll uncovered half into a 10×9-inch rectangle. Turn dough so smoothest side is facing downward, and reroll into a 10×9-inch rectangle, if necessary. Using a pastry wheel or pizza cutter, cut dough into 10 (4½×2-inch) rectangles, trimming edges slightly, if necessary. Brush each rectangle with honey mixture, leaving a ¾-inch border on one short side. Starting with short side opposite border, roll up strips, jelly roll style, and pinch seam to seal. Place, seam side down, at least 1½ inches apart on a prepared pan. Repeat procedure with remaining dough. Reserve remaining honey mixture. Cover dough, and let rise in a warm, draft-free place (75°F/24°C) until nearly doubled in size and dough holds an indentation when poked, about 25 minutes.In a small bowl, whisk remaining 1 egg (50 grams). Brush top of dough with egg wash.Bake, one batch at a time, until light golden brown, 13 to 16 minutes, loosely covering with foil to prevent excess browning, if necessary. Brush and serve with any remaining honey mixture. LEGGI TUTTO

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      Sesame-and-Green Onion Knots

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      In the bowl of a stand mixer, whisk together 2 cups (254 grams) flour, sugar, 1 tablespoon (9 grams) salt, and yeast by hand.In a medium saucepan, heat milk, 1⁄2 cup (120 grams) water, and butter over medium heat until an instant-read thermometer registers 120°F (49°C) to 130°F (54°C). Add hot milk mixture to flour mixture; using the paddle attachment, beat at medium speed until combined. Add 1 egg (50 grams), beating until combined. With mixer on low speed, gradually add 2 cups (254 grams) flour, beating just until a shaggy dough comes together and stopping to scrape sides of bowl.Switch to the dough hook attachment. Beat at low speed until a soft, smooth, somewhat sticky dough forms, 20 to 23 minutes; add up to remaining 1⁄4 cup (32 grams) flour, 1 tablespoon (8 grams) at a time, if dough is too sticky. Turn out dough onto a lightly floured surface, and shape into a smooth round.Lightly oil a large bowl. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 40 minutes to 1 hour.Spray a 12-cup muffin pan with baking spray with flour.Punch down dough, and let stand for 5 minutes. On a lightly floured surface, roll dough into an 18×12-inch rectangle, one long side facing you.In a small bowl, stir together green onion, sesame oil, garlic, and remaining 1⁄4 teaspoon salt.Using a pastry brush, brush melted butter onto dough. Sprinkle green onion mixture evenly onto bottom half of dough, leaving a 1⁄2-inch border along bottom long side. Fold top half down, lightly pressing to adhere. Trim 1⁄8 to 1⁄4 inch off short sides of dough; cut crosswise into 12 strips (about 1½ inches wide each).Leaving 1⁄2 inch intact at folded end, cut 1 dough strip into 3 strands. Loosely braid strands, pinching end to adhere. Carefully tuck loose end of braid under to create a knot. Place in a prepared muffin cup. Repeat with remaining dough strips. Cover and let rise in a warm, draft-free place (75°F/24°C) until puffed, 30 to 45 minutes.Preheat oven to 375°F (190°C).In another small bowl, whisk together remaining 1 egg (50 grams) and remaining 1 tablespoon (15 grams) water. Using a pastry brush, gently brush egg wash onto rolls; sprinkle with sesame seeds.Bake until golden brown and an instant-read thermometer inserted in center registers at least 190°F (88°C), about 20 minutes. Let cool in pan on a wire rack for 10 minutes. Serve warm. Store in an airtight container for up to 3 days. LEGGI TUTTO

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      Our Best Irish Bakes for St. Patrick’s Day

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      St. Patrick’s Day is quickly approaching, and we’re ready to dive into the world of Irish baking. Whether it’s the aroma of freshly baked soda bread, the rich taste of gur cake, or adding Guinness to a batch of brownies, these Irish bakes will add a pinch of magic to any celebration.

      A true Irish delight, Gur Cake goes by a number of quirky names, from chester cake to donkey’s gudge. At its origin, the name “gur” is believed to hail from the term “gurrier,” a nickname for children skipping school who would purchase this affordable treat at bakeries. With a sticky and sweet fruit filling made up of chewy Valley Fig Growers’ California Figs and leftover sponge cake soaked in strongly brewed Irish breakfast tea, this cake is as economical as it is delicious. Rich, caramel notes from the figs marry effortlessly with the combination of warm spices found in the cake, and two layers of flaky Shortcrust Pastry add just the right amount of buttery bite. Perfect for an afternoon tea or a St. Patty’s Day celebration, the Gur Cake is a fig-filled wonder you won’t want to miss.

      Northern Ireland has its own signature take on soda bread in the form of farl wedges, derived from the Gaelic word fardel, roughly translated to “four part.” Though they’re traditionally baked on an open-hearth flame, we baked our farls on the more modern griddle. In keeping with the methods of the Old World, though, we harned the dough—turning and cooking the sides of the farl to make sharp, crisp edges.

      Like your coffee cake with a little kick? Irish cream liqueur gives this Berries & Irish Cream Coffee Cake, brimming with strawberries, blueberries, and blackberries, an extra-fluffy crumb and rich flavor.

      Raise a pint to your new favorite brownies – our Guinness Brownies! A double hit of extra stout beer in the batter and the frosting brings a tangy, hop-filled punch you never knew you needed.

      Behold: a nightcap coffee cake. Buzzing with espresso, topped with a sprinkling of espresso sugar, and packed with two layers of crumbly whiskey spiked streusel, this Irish Coffee Coffee Cake is a tender delicacy you’ll enjoy to the last crumb.

      The grand symbol of Ireland’s baking, Irish soda bread is defined not by the baking soda but by the soft white wheat that grows in Ireland. Low in gluten and protein, the soft Irish wheat receives a boost from baking soda, invented in the 1800s and an immediate game changer for Irish baking. Slashed with a cross and pricked to release heat—or fairies?—our traditional soda bread is enhanced with strong Irish Cheddar, fresh dill, and ground black pepper.

      County Cork’s misty seaside cliffs and rolling green pastures are home to the cows that make some of Ireland’s best Irish cream. After meeting the founder and experiencing the artisan nature of Five Farms Irish Cream Liqueur, we knew it was destined to be featured in this marble cake frosted with a buttercream that showcases the liqueur’s delicate flavor and incomparable quality.

      Like all other Irish soda breads, Irish brown soda bread needs the leavening power of baking soda to help make it rise to the occasion. Yet this take receives an earthy boost from whole wheat flour and a touch of sweetness from molasses while steel-cut oats, a staple of Irish agriculture, bring a bit of textured crunch to the top.

      Irish stout and chocolate are a winning combination that meets right at the corner of bitter and sweet in this Chocolate-Stout Coffee Loaf Cake. The stout is a boon to the cocoa flavor and the secret to this loaf-style coffee cake’s supremely tender texture. The alcohol inhibits gluten formation, yielding a particularly delicate crumb. LEGGI TUTTO

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      Easy Irish Soda Bread

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      This recipe for Easy Irish Soda Bread makes a hearty round loaf with a crunchy crust and soft interior. Using just five ingredients, it offers a taste of Ireland’s culinary heritage in every slice.

      Over the course of a few years, I’ve been on a mission to find the perfect Irish Soda Bread recipe. Both for my blog and personal enjoyment. At first, I tried recipes that were enriched with butter and eggs. But despite my efforts (and careful handling) the bread often turned out too dense or rubbery inside. It wasn’t until I pared down the ingredients that I saw real improvement. With just a handful of pantry staples, the bread turned out tender and moist. The best recipe had been there all along. Because the truly authentic and traditional Irish Soda Bread recipes  – the ones that sustained and preserved an entire nation – use only a few basic ingredients.
      The bread is a cherished staple of Irish cuisine. Born out of necessity during lean times, it’s practically a metaphor for the Irish people’s resourcefulness and resilience. This Easy Irish Soda Bread stems from the most traditional recipe, requiring just five basic ingredients. Or six, if you include raisins or currants.

      Irish Soda Bread History
      Historically, Ireland faced periods of hardship, particularly during the 19th century, marked by poverty, famine, and economic instability. Yeast was scarce and if available, expensive. Before I started researching in earnest, I wondered why the Irish people didn’t use brewer’s yeast like medieval Europe did. Because beer making was booming during that time! (Guinness was a massive brewery around the time of the Great Potato Famine, exporting beer throughout the world.) But commercialized production of brewer’s yeast made it an unsuitable leaven, and it wasn’t accessible to the average household. Instead, baking soda was favored because it was easier to find and inexpensive. This made it a practical choice for everyday baking. During these times, traditional Irish Soda Bread became a staple food for many families due to its simplicity, affordability, and ability to nourish.

      The Simplest Ingredients
      With just five basic ingredients, this recipe is incredibly easy to make. But the first order of business is to preheat your oven to 450°F. The bread comes together quickly and the oven needs to be ready to receive the freshly formed loaf.
      Sift together the dry ingredients: flour, baking soda, salt, and sugar. Now, be aware that sugar is a modern addition to this bread but we’re only using a little bit. This aids in developing a well-browned crusty crust during baking. And since we’re using a modern oven and not baking it in hot coals, I think it’s an acceptable concession. It also adds flavor and helps activate the baking soda. Along with the acid in the buttermilk, this gives the loaf proper rise.

      Make a well in the center of the flour mixture and pour the buttermilk into the center. Stir briefly until the ingredients are just moistened. Watch the video at the end of this blog post that shows my stirring method. I mostly prod the mixture and turn it over until everything is moistened, which is less than 30 seconds, as to not overdevelop the gluten.

      Add Raisins or Currants
      At this stage, add the raisins or currants, if using. This is also a more modern addition that Irish families often add to their bread. Other mix-ins could include caraway seeds and herbs. Stir together until a thick, slightly sticky dough forms. Stir in the additions. Which takes about 10 more seconds.

      Shape the Dough
      Turn the dough out onto a lightly floured surface and very gently – and very briefly – knead it together a few times until all the dough sticks together (about 3-4 turns). Pat it into a ball. Score a cross about 1″ deep in the center of the bread using a serrated knife or a very sharp chef’s knife.

      Here’s a plain loaf without the raisins. Which is slightly easier to score and makes a cleaner cut because there’s no raisins to drag the knife through.

      Bake at a High Temperature
      When first testing Irish Soda Bread recipes, the baking temperatures varied wildly from recipe to recipe. I’ve found that a higher temperature gets the job done effectively. It helps the bread to rise quickly, pushing apart the score marks in order to bake evenly throughout the entire loaf.
      Once the bread is formed and scored, transfer it to a parchment-lined baking sheet and immediately get it into the oven. Why the hurry? When the buttermilk is added to the dry ingredients, the lactic acid activates the baking soda. The reaction releases carbon dioxide gas which is the sole leaven in this bread – so, time’s a ticking!
      Bake the loaf for 40-45 minutes. You’ll know it’s done when the exterior is brown, craggy and split at the score, and the bread is well-risen. Tap your knuckles on the bottom of the loaf and if it sounds hollow, it’s done. Then transfer it to a cooling rack.

      Serving Suggestions for Irish Soda Bread
      This bread pairs with all kinds of dishes, sweet and savory. And it really requires no special green-wearing holiday to enjoy it. Here are a few ways I like to eat it.

      Soup or Stew: Serve on the side of a bowl of soup or stew. The bread’s dense crumb is ideal for soaking up broth or sauces.
      Cheese Board: Build a board of Irish cheeses such as Dubliner sharp cheddar, Emerald Irish brie, and Somerdale Claddagh blue cheese. Serve toasted slices of Irish soda bread as an accompaniment instead of crackers.
      Irish Pub Fare: Pair the soda bread with classic pub fare such as shepherd’s pie or bangers and mash. The hearty nature of the bread definitely belongs in the same ‘comfort food’ family as these dishes.
      Corned Beef and Cabbage: This bread is perfect alongside a traditional St. Patrick’s Day feast of corned beef and cabbage. Its subtle sweetness compliments the savory meat and cabbage dish.
      Irish Tea Time: Enjoy Irish Soda Bread smeared with creamy Irish butter and your favorite jam or marmalade. Lemon curd and traditional clotted cream also go well with the bread’s dense crumb and tangy buttermilk flavor. Serve it alongside your favorite brewed tea.

      It seems a little crazy that something so simple can be so delicious. I firmly believe that the best version of Irish Soda Bread is the easiest. The absence of extraneous ingredients in the dough such as eggs and butter actually makes this bread more tender!

      Related recipe: 3 Ingredient Butter Me Not Muffins

      Easy Irish Soda Bread

      Heather Baird

      This Easy Irish Soda Bread recipe is straightforward in preparation with very simple ingredients. It makes a rustic, hearty round with a crunchy crust and soft interior. This versatile bread pairs well with a variety of dishes, both sweet and savory. Serve it with corned beef and cabbage, or simply topped with Irish butter.Raisins or currants are a more modern addition to this bread, but they are delicious. Although completely optional.

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      Prep Time 10 minutes minsCook Time 40 minutes minsTotal Time 50 minutes mins

      Course Bread, BreakfastCuisine Irish

      Servings 10 slices

      Equipmentlarge baking sheetparchment paperserrated knife
      Ingredients US CustomaryMetric 4 cups all-purpose flour1 teaspoon baking soda1 teaspoon salt1 tablespoon granulated sugar2 cups buttermilk1 cup raisins or currants optional
      Instructions Preheat the oven to 450°F. Line a large baking sheet with parchment paper and set aside.Sift together the flour, soda, salt, and sugar over a large mixing bowl. Whisk together until well combined.Make a well in the center of the dry ingredients; pour in the buttermilk. Mix together using a rubber spatula for about 30 seconds, until the mixture forms a shaggy dough. Don’t overwork the dough – overmixing can make the interior rubbery. Add the raisins and mix in quickly, about 10 seconds more.Turn the dough out onto a lightly floured work surface. Knead briefly until the dough sticks together, about 3-4 turns. Form the dough into a ball. Transfer the dough to the prepared baking sheet.Score a cross in the top of the loaf using a large serrated knife, or a sharp chef’s knife, to about 1” depth. Immediately transfer the loaf to the preheated oven.Bake for 40-45 minutes, or until the loaf is split at the cross, and the crust is craggy and well browned. The loaf should be well risen and have a hollow sound when tapped on the bottom with your knuckles.Let bread cool slightly before slicing; serve warm. Use a serrated knife and sawing motions to slice the bread without flattening the crumb. Or, allow the bread to cool completely before slicing. Store airtight.
      NotesAvoid working the dough too much: It’s so easy to overdevelop the gluten in this dough by over-kneading or handling it too much. Mix the dry and wet ingredients together quickly until just moistened. This usually takes less than a minute.
      Don’t skip the cross: Scoring the bread is essential to this particular recipe, so that the bread splits when it rises and which helps the middle bake through. However, there’s more to it in Irish culture. Most Irish people believe you must bless the bread by putting a cross on it, to ward away evil. Can’t hurt, I say.
      Buttermilk substitute: For this recipe, place two tablespoons of white or cider vinegar in a large 4-cup capacity measure. Fill the cup to the 2 cup mark with whole milk and stir together. Use as a replacement for buttermilk in this recipe. While this isn’t going to produce the same tangy flavor and fluffy texture in this bread, in the name of resourcefulness – it will work.
      The Crust: This bread develops a very crusty, shatter-y, well browned crust. For me, that’s the whole point of this bread, to contrast the soft interior. However, if you’re someone who likes a softer crust, you can place the warm loaf in a bowl and cover with a tea towel. When the loaf is completely cool, the crust will be softened and somewhat easier to slice.

      Keyword all purpose flour, baking soda, buttermilk, easy recipe, fine grain salt, historical recipe, Irish cuisine, Irish Soda Bread, no butter, no eggs

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      Black Pepper-and-Rosemary Angel Biscuits

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      In a small bowl, stir together warm buttermilk and yeast. Let stand until mixture is foamy, 5 to 10 minutes.In a medium bowl, whisk together 2 cups (250 grams) flour and sugar. Add yeast mixture, and stir until just combined. Let stand for 5 minutes.Line a rimmed baking sheet with parchment paper.In a large bowl, whisk together 3 teaspoons (3 grams) rosemary, kosher salt, baking powder, 1½ teaspoons (4.5 grams) pepper, baking soda, and remaining 2½ cups (313 grams) flour. Add cold butter, tossing to coat. Using a pastry blender or 2 forks, cut in cold butter until pieces are smaller than peas and mixture is crumbly. Stir in yeast mixture. Using your hands, knead dough in bowl until dough just comes together.Turn out dough onto a lightly floured surface; press or roll into a 1-inch-thick disk. Fold dough in half; press or roll into a 1-inch-thick disk. Using a 2½-inch round cutter dipped in flour, cut dough without twisting cutter, and place about 1½ inches apart on prepared pan. Reroll scraps once by pushing scraps together, folding in half, and pressing or rolling to 1-inch thickness. Discard remaining scraps. Cover and let rise in a warm, draft-free place (75°F/24°C) until puffed, about 15 minutes.Preheat oven to 425°F (220°C).In another small bowl, whisk together sea salt, remaining 1 teaspoon (1 gram) rosemary, and remaining 1 teaspoon (3 grams) pepper. In a third small bowl, whisk together egg and 1 tablespoon (15 grams) water. Brush egg wash onto biscuits; sprinkle with sea salt mixture. 8. Bake until golden brown, 10 to 14 minutes. Let cool on pan for 5 minutes. Serve warm. LEGGI TUTTO

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      Seven Must-Make Muffin Recipes

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      Whether you’re craving a sweet start to your morning or a scrumptious snack during the day, these seven muffin recipes are not just your average baked goods. From tantalizing twists on classic favorites to innovative flavor combinations, these muffins will become staples in your baking repertoire.

      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 tangy surprise.

      Packed with hearty whole grains, shredded carrots and apples, dried cranberries, and pecans, with a hint of warm spice, these muffins are the perfect way to start your day.

      Doubling down on crunchy texture with cornmeal and the almond-flecked streusel, these fruity quick breads are the best way to enjoy peaches for breakfast.

      Studded with Bosc and Anjou pears, these tender muffins feature the luxurious pairing of crisp Champagne and rich vanilla.

      Why go for tried-and-true zucchini bread when you could have these indulgent muffins? Owing their soft texture to juicy zucchini, these muffins get a dose of decadence from white chocolate chips embedded in the cocoa-rich batter. LEGGI TUTTO

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      5 Recipes You Should Be Baking to Celebrate the Lunar New Year

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      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 who celebrate, the very light takes on a bright red hue. For these 15 days in China and all other countries that celebrate the Lunar New Year, the cheery glow of red lanterns illuminate the roads, with red paper pasted over windowpanes and doorways for good measure. At night, fireworks shout across the horizon in rapid succession and burst in dazzling, rhythmic fashion—an unsurpassed spectacle considering the Chinese invented fireworks. At the close, thousands of lanterns are lit and sent to the sky, with hopes and dreams scrolled on the paper that will soon be consumed by the growing internal flame. 
      But perhaps the quietest tradition is the most important: the reunion dinner, held on Lunar New Year’s Eve. The entire extended family gathers around the dinner table to dine on an multicourse meal made up of dumplings, rice cakes, and more. Food plays an integral part in welcoming the new year, and there is much to feast on. Start this new year, the Year of the Dragon, in sweet fashion with our five home baker-friendly recipes featured in our January/February 2020 issue. 

      Walnut Cookies (hup toh soh)
      A common treat found in pastry shops in China year-round, during Chinese New Year, home bakers often make hup toh soh as a crunchy treat to welcome visitors and family to their home. Supposedly, the original walnut cookies contained no walnuts in the dough. The “walnut” in the name might have been used to refer to the cookie’s crunchy texture, or its wrinkly, golden appearance. 

      Pineapple Buns (bolo bao)
      Instantly recognizable with its crosshatch design on top, pineapple buns are a treasure to have come out of Hong Kong bakeries in the 20th century. Contrary to what its name would have you think, no pineapple is used in making these buns. Instead, the title refers to its similarity in appearance between the crispy top and a pineapple’s bumpy exterior. The base bun is made of a milk bread dough—sweet and fantastically fluffy.

      Coconut Almond Rice Cake (nian gao)
      For Chinese New Year, a number of rituals ensure luck and fortune: wearing red, not cleaning, burning fake money and coins, and, most deliciously, eating nian gao. This traditionally steamed sticky rice cake is almost 2,000 years old, first coming to prominence around AD 200. The cake’s potential luck is due to being a homonym, with nian gao sounding similar to the Chinese characters for “higher year,” meaning you’ll have a bountiful year by eating a slice of this iconic rice cake. Of course, consuming cake is always lucky in our book. Click here for our recipe!

      Sweet Egg Tarts (dan tan)
      Hailing from the city of Guangzhou in the 1920s, the Chinese variation of the egg tart features a crisp, crumbly shortcrust made with lard and a luminous, egg-rich custard. Once the dish came to Hong Kong, it transformed again, getting a tender cookie-like pâte sucrée crust but keeping the reflective custard. Though a relatively new addition to the Lunar New Year feasting, the egg tart is one more sweet way to celebrate the new year. 

      Barbecue Pork Buns (char siu bao)
      A Cantonese and dim sum classic, this bao is special because it is steamed rather than baked, making it both fluffy and sturdy. Once steamed, the dough will form a chewy skin while staying snowy white and gently heating a tender filling of barbecue-style pork (or char siu). Pork is symbolic during the Chinese New Year, standing for strength, wealth, and blessings. Click here for our version of this dum sum classic. LEGGI TUTTO