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These buns offer the perfect taste of autumn. Brimming with butternut squash and rosemary, our pepita-topped beauties meld sweet and savory flavors for a winning result. Rosemary-Butternut Squash Milk Bread Buns In the bowl of a stand mixer fitted with the paddle attachment, beat 1 cup (125 grams) flour, sugar, kosher salt, yeast, and rosemary […] More
Photography, recipe development, and styling by Edd Kimber ”These are the sort of buns I make if I have family or friends staying over for the weekend and want to make them something special for breakfast or brunch. The dough can be made the day before and assembled on the morning you want to serve […] More
Photography, recipe development, and styling by Edd Kimber Small-Batch Pretzel Buns To make the baked baking soda: Line a baking sheet with foil and weigh this, noting the number. Add the weight of the foil-lined pan to the weight of the baking soda, and note that number. Spread the baking soda out into an even […] More
In the late 2010s, bakeries in Seoul, South Korea, began promoting a creamy cheese- and herb-filled garlic bread bun on social media, and it quickly gained international exposure. Although garlic bread is beloved worldwide, what sets the Korean style apart is using soft enriched bread, a lightly sweetened whipped cheese filling, and egg-enriched garlic butter […] More
It’s common in Chinese bakeries to find sweet buns filled with a thick and creamy custard. We used frangipane, one of our favorite creamy French fillings, for a nutty flavor spin on this Asian staple. A sprinkle of candied almonds on top adds subtle crunch. Sweet Frangipane Almond Buns Preheat oven to 325°F (170°C). Line […] More
These soft, pillowy Venetian Brioche Buns are a favorite in the cafés and pasticcerias of Italy for a reason. Believed to originate in Venice, Italy, the rolls can be found with a variety of toppings and fillings, from almond paste to jam. We opted for a classic buttery, lemon-scented dough topped with a swirl of […] More
Starting with a pillowy dough enriched with olive oil and infused with lemon zest, we filled our Maritozzi with a lusciously light and creamy Vanilla Whipped Cream. These buns will bring a taste of Italy to your very own kitchen, regardless of location. Preferment: ¼ cup (60 grams) warm water (110°F/43°C to 115°F/46°C) 1 teaspoon […] More
These nspired by the common grab-and-go snack found in most grocery and convenience stores, are everything their packaged predecessor wishes it could be. Fried and then coated in a sweet Glaze, these are both pillowy-soft and delicately crisp. 2¼ to 2½ cups (281 to 312 grams) all-purpose flour, divided 4 teaspoons (16 grams) granulated sugar 1 (0.25 ounce) […] More
A hybrid between enriched bread and delicate pastry, brioche is the best of both worlds. The addition of eggs, butter, and milk to a sweetened dough is the secret to a luxurious crumb, making brioche the picture-perfect base for fillings and toppings. For our Strawberry Brioche Tarts, we highlight the season’s freshest fruit. These light-as-air […] More
