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    Apple-Cheddar-Sage Biscuits

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    Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.In a large bowl, whisk together flour, sugar, baking powder, kosher salt, chopped sage, and pepper. Add cold butter, tossing to coat. Using a pastry blender or your hands, cut in butter until mixture is crumbly and butter pieces are pea-size. Stir in cheese and apple. Add cold buttermilk, and fold until a shaggy dough forms.Turn out dough onto a lightly floured surface. (Dough will be crumbly and almost dry.) Pat dough into a rectangle about 1 inch thick. Using a lightly floured rolling pin, roll dough into about a 15×6-inch rectangle. Using a bench or bowl scraper, fold dough in thirds like a letter. Rotate dough 90 degrees. Repeat rolling, folding, and rotating three times. (Dough will seem too shaggy to do this to start but will be easier to work with as you go.)Pat or roll dough into a 9½x7½-inch rectangle (about 1 inch thick). Using a sharp knife or a floured bench scraper, trim 1⁄4 inch off all sides, if desired. (See Notes.) Cut dough into 12 biscuits. Place 2 inches apart on prepared pan. Freeze until firm, about 10 minutes.In a small bowl, whisk together egg and 1 tablespoon (15 grams) water. Brush egg wash onto biscuits; top with sage leaves (if using), and sprinkle with sea salt (if using).Bake until golden brown, 15 to 20 minutes. Serve warm with softened butter. LEGGI TUTTO

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      Cream Cheese-Filled Pecan Pie Muffins

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      Preheat oven to 375°F (190°C). Spray 6 alternating cups of a 12-cup muffin pan with baking spray with flour.In a medium bowl, whisk together flour, baking powder, salt, and nutmeg.In a large bowl, whisk together brown sugar, milk, oil, egg, and vanilla. Gradually add flour mixture, stirring until almost combined. Add pecans, and stir until combined and no dry streaks remain.Spoon 2½ tablespoons (39 grams) batter into each prepared muffin cup. Spoon 2½ teaspoons (12.5 grams) Cream Cheese Filling into center of batter in each cup. Top each with 2½ tablespoons (39 grams) batter. Fill empty muffin cups about two-thirds full with water. (See Note.)Bake until browned and domed and a wooden pick inserted in center comes out with a few moist crumbs, 15 to 18 minutes. Let cool in pan on a wire rack for 10 minutes. Remove from pan, and top each with 2 tablespoons (45 grams) Pecan Pie Glaze. Let stand until glaze sets, about 5 minutes. Store in an airtight container for up to 3 days. LEGGI TUTTO

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      Spiced Apple Scones

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      Preheat oven to 375°F (190°C). Line a rimmed baking sheet with parchment paper.In a large bowl, whisk together flour, granulated sugar, baking powder, 1¼ teaspoons (2.5 grams) five-spice powder, salt, and baking soda. Using a pastry blender or 2 forks, cut in cold butter until mixture resembles coarse crumbs. Stir in apple.In a small bowl, stir together 1 cup (240 grams) cream and 1 teaspoon (6 grams) vanilla bean paste. Add cream mixture to flour mixture, and stir until combined and no dry streaks remain.Turn out dough onto a lightly floured surface. Gently knead 2 to 3 times to bring dough together. Roll or pat dough into a 7-inch circle (about 1 inch thick). Using a floured knife or bench scraper, cut into 8 wedges. Place at least 2 inches apart on prepared pan. Freeze until firm, about 15 minutes.Brush 2 tablespoons (30 grams) cream onto dough wedges.Bake until golden brown and a wooden pick inserted in center comes out clean, 15 to 20 minutes. Let cool on pan for 10 minutes. Remove from pan, and let cool completely on a wire rack.In a medium bowl, whisk together confectioners’ sugar, 5 tablespoons (75 grams) cream, remaining ½ teaspoon (3 grams) vanilla paste, and remaining 1⁄4 teaspoon five-spice powder until smooth and pourable; whisk in up to remaining 1 tablespoon (15 grams) cream if needed. Drizzle glaze onto cooled scones. Store in an airtight container for up to 3 days. LEGGI TUTTO

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      Date-Ginger-Chocolate Scones

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      Line a baking sheet with parchment paper.In a large bowl, whisk together flour, granulated sugar, baking powder, and salt. Using a pastry blender or your hands, cut in cold butter until mixture is crumbly. Stir in chocolate, ginger, and dates. Add 1 cup (240 grams) cold cream and vanilla, stirring with a fork just until it starts to come together; knead in bowl until dough comes together.Turn out dough onto a lightly floured surface. Pat or roll dough into a 1½-inch- thick rectangle. Using a bench or bowl scraper, cut dough in thirds. Stack dough on top of each other, and flatten to 1½ inches thick. Repeat cutting and stacking procedure once.Pat or roll dough into a 10×5-inch rectangle (about 1 inch thick). Using a sharp knife or a floured bench scraper, cut dough into 8 (2½-inch) squares. (See Note.) Place 2 inches apart on prepared pan. Freeze until firm, about 15 minutes.Preheat oven to 375°F (190°C).Brush remaining 1 tablespoon (15 grams) cold cream onto scones. Garnish with turbinado sugar, if desired.Bake until golden brown, 16 to 20 minutes. Let cool on pan for 5 minutes. Serve warm, or let cool completely on a wire rack. Store in an airtight container for up to 3 days. LEGGI TUTTO

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      Cheddar-Jalapeño-Green Onion Biscuits

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      For a no-fuss recipe packed with flavor, these mildly spicy biscuits deliver. Using the sheet pan as your server, a dozen flaky biscuits go from the oven to the party in no time. Staying in? Freeze separated biscuits in an airtight container; reheat one in the microwave for breakfast in seconds. Cheddar-Jalapeño-Green Onion Biscuits Preheat […] LEGGI TUTTO

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      Montreal Bagels

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      Boiled in honeyed water and baked to a deep golden finish, Montreal bagels are smaller, denser, and slightly sweeter than the classic New York deli bagel. Often credited to Jewish bakers from Poland and Lithuania who arrived in Montreal, Canada, in the early 20th century, these bagels were shaped by tradition and adapted by necessity. […] LEGGI TUTTO

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      Edd Kimber’s Small-Batch Kougelhopf

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      Photography, recipe development, and styling by Edd Kimber ”Kougelhopf is a traditional bread from the Alsace region of France and is similar to a brioche but made in a distinctive, fluted tube pan and with more mix-ins. The true origins of the bread are hard to trace, but it is popular across Germany, Switzerland, and […] LEGGI TUTTO

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      Origin of a Classic: Poppy Seed Roll

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      The Danube River moves at its own pace. Wide and slow in some places, rushing in others, it carves through 10 countries, linking cities and villages, languages and histories, before emptying itself into the Black Sea. It carries with it fragments of the past—whispers of empires, of merchants trading spices and silks, of bakers rolling […] LEGGI TUTTO