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    Cinnamon-Sugar Pretzels

    A  and spiced take on the traditional , these sweet twists get a touch of brown  in the dough. A final dip in butter and   sends them right over the edge into dessert bliss. 4½ cups (562 grams) all-purpose flour, divided 2 tablespoons (28 grams) firmly packed light brown sugar 1 tablespoon (9 grams) kosher salt 2¼ teaspoons (7 […] LEGGI TUTTO

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    Chocolate Cherry Hot Cross Buns

    This recipe supports the claim that  does, in fact, make everything better. Add in tangy dried , apple juice, and a finishing touch of our just-tart-enough apricot glaze, and this  twist on the    gives a whole new meaning to the word “irresistible.” 1½ cups (192 grams) dried sour cherries ⅔ cup (160 grams) apple juice Hot Cross Buns Dough […] LEGGI TUTTO

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    Chocolate Babka

    We take on the traditional Chocolate Babka, brushed with Simple Syrup for sweet shine. When your nostalgic heart calls for , this is the recipe to turn to. 2½ cups (313 grams) plus 2 tablespoons (16 grams) all-purpose flour, divided 3 tablespoons (36 grams) granulated sugar 1½ teaspoons (4.5 grams) instant yeast 1¼ teaspoons (3.75 […] LEGGI TUTTO

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    Baking School In-Depth: Layered Texas Sheet Cake

    For this month’s lesson, we’re bringing you all the same content with an exciting new name: Baking School In-Depth! And what better place to start than with a new take on a Southern classic, the Texas sheet cake. Although it’s unclear whether the cake was named after the Lone Star State because of a recipe […] LEGGI TUTTO

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    Small-Batch Potato and Leek Focaccia

    Is there a  pairing more classic than the ? For this Small-Batch Potato and Leek F, pillowy dough is flavored with fresh parsley  rosemary  then topped with whisper-thin layers of , sliced ,  a sprinkle of shredded Gruyère cheese. The result is a light  chewy loaf rich with the flavors of oniony , herbs,  melted cheese. ¾ cup (180 grams) water, room temperature (70°F/21°C to […] LEGGI TUTTO

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    Pan de Jamón

    This lovely loaf encases coils of ham punctuated with salty olives and sweet raisins. Somewhere between sweet and savory, this Pan de Jamón can be enjoyed as a meal in its own right. 4 cups (500 grams) all-purpose flour, divided ¼ cup (50 grams) granulated sugar 2¼ teaspoons (7 grams) instant yeast 1½ teaspoons (4.5 […] LEGGI TUTTO

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    Ensaïmadas

    Some  recipes today swap out the original lard for butter to keep things flavorful and layered, yet vegetarian friendly. Resembling the large swirled original, our  look like sugar-snow-covered wonders. ⅔ cup (160 grams) warm water (105°F/41°C to 110°F/43°C) 1 cup (200 grams) plus 1 teaspoon (4 grams) granulated sugar, divided 4½ teaspoons (14 grams) active dry yeast […] LEGGI TUTTO

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    Tijgerbrood

    This Dutch classic is defined by a tender, pillowy white bread covered with a crackled, checkerboard crust. Its distinctive crust comes from a rice flour paste, which hardens and shatters into a spotted pattern. Bakers from San Francisco, California, may recognize it as a relative to Dutch crunch bread, brought to the Bay City by […] LEGGI TUTTO