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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 […] LEGGI TUTTO
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 a smaller crowd. From savory breads to dark chocolate cakes, these eight scaled-down recipes are sure to satisfy in their perfect portions.
Cakey on the outside and filled with a mouthwatering center of molten dark chocolate, these lava cakes are the ultimate romantic dessert for two—just in time for Valentine’s Day.
To share with a smaller crowd, we scaled down our Four-Cheese Pull-Apart Milk Bread to produce two mini-loaves. This recipe is a savory twist on Japanese milk bread, with a quartet of melted mozzarella, provolone, fontina, and cream cheese stuffed between buttery pull-apart layers.
In a 1997 episode of Julia Child’s Baking with Julia, Nancy Silverton baked a brioche tart that was so good it made Julia cry. In our take on this groundbreaking dessert, we filled a pillowy brioche “crust” with velvety cream cheese custard and swirled it with fruit preserves. Finished off with crunchy pearl sugar, this stunner might just make you shed a tear, too.
There’s something so nostalgic about yellow cake with chocolate frosting, and sometimes, there’s just nothing better! These mini cakes will add a pop of color and sweetness to any celebration.
We’ve scaled down our Carrot Cake Cheesecake Bars from a large rectangle pan to fit in a smaller square pan for those occasions when you want the classic carrot, pecan, and spiced flavor of carrot cake but need a recipe for a slightly smaller crowd.
For these Coffee Tres Leches Cakes, luscious mini pound cakes get soaked in the classic trinity of milks, with shots of espresso and coffee liqueur added in for good measure. Topped with meringue and a sticky coffee syrup drizzle, this cake offers custard-like texture with oodles of coffee flavor.
Seamlessly blending sweet and savory ingredients, this Small-Batch Fig and Onion Focaccia is perfect for dipping in your favorite olive oil, serving alongside pasta, or eating on its own.
Cream-filled chocolate sandwich cookie fans, this Black Cocoa Cookies and Cream Cake is for you! Rich black cocoa mixes with espresso powder for a delightful chocolate kick, and a creamy cookie-filled frosting sweetly finishes it. Find the Nordic Ware Charlotte Cake Pan and our book, Another Bundt Collection, in our store here! LEGGI TUTTO
Milk bread is divinely fluffy, with a downright cloudlike ivory interior and a bronzed, resilient crust that adds to the delicate textural contrast. Its soft and springy texture is thanks, in part, to the tangzhong, a Japanese technique of creating a smooth paste flour and milk. Our Japanese Milk Bread Loaf gets its stunning look […] LEGGI TUTTO
We took the recipe for Japanese milk bread and shaped it into the traditional long form for a couple of reasons. Milk bread dough is hydrated with a paste of milk and flour, yielding a cottony crumb. The slight sweetness of milk bread also balances out the saltiness of cured . Baked together in a […] LEGGI TUTTO
Legend has it that Parker House rolls were created by accident as a disgruntled baker slammed a tray of rolls in the oven. The jolted rolls emerged with their signature folded appearance, and the guests raved about them. It’s that pocket-like fold that creates a crispy golden exterior with a steaming hot and tender interior.
Parker House Rolls
4 to 4¼ cups (500 to 531 grams) all-purpose flour, divided
⅓ cup (67 grams) granulated sugar
1 tablespoon (9 grams) kosher salt
2¼ teaspoons (7 grams) instant yeast
¾ cup (180 grams) whole milk
⅔ cup (160 grams) water
¼ cup (57 grams) unsalted butter, cubed
1 large egg (50 grams), room temperature
⅓ cup (76 grams) unsalted butter, melted
Flaked sea salt, for sprinkling
In the bowl of a stand mixer fitted with the paddle attachment, beat 1⅓ cups (167 grams) flour, sugar, kosher salt, and yeast at medium-low speed until well combined.
In a medium saucepan, heat milk, ⅔ cup (160 grams) water, and cubed 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 egg; 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] 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.
Position oven rack in top third of oven. Preheat oven to 350°F (180°C). Line 2 light-colored metal baking sheets with parchment paper.
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 an 11-inch square, about ¼ inch thick. Using a 2¾-inch round cutter, cut dough, discarding scraps. Gently stretch each circle into a 3×2-inch oval; place smoothest side of oval facing downward. Brush each oval with melted butter. Using the back of small knife, make a crease crosswise in center of each oval; fold ovals in half along crease, pressing to seal. Place at least 1 inch apart on a prepared pan. Repeat procedure with remaining dough. Cover 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, 20 to 25 minutes.
Brush tops of rolls with melted butter.
Bake, one batch at a time, until lightly golden, 12 to 15 minutes. Brush warm rolls with remaining melted butter, and sprinkle with sea salt. Serve warm.
To use the windowpane test to check dough for proper gluten development, lightly flour hands and pinch off (don’t tear) a small piece of dough. Slowly pull the dough out from the center. If the dough is ready, you will be able to stretch it until it’s thin and translucent like a windowpane. If the dough tears, it’s not quite ready. Beat for 1 minute, and test again.
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Folding Classic Parker House Rolls
1. After cutting dough into 2¾-inch rounds, gently stretch each circle into a 3×2-inch oval, placing the smoothest side facing downward.2. Using the back of a small knife, make a crease crosswise in the center of each oval. Take care not cut through the dough. The indentation will mark where to fold the roll.3. Before folding, brush the top of each oval with melted butter. Fold each oval in half along the crease, pressing to seal.
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