Cinnamon-Sugar Pretzels
A sugared and spiced take on the traditional pretzel, these Cinnamon-Sugar Pretzels get a touch of brown sugar in the dough. A final dip in butter and cinnamon sugar sends them...
Chocolate Cherry Hot Cross Buns
This recipe for Chocolate Cherry Hot Cross Buns supports the claim that chocolate does, in fact, make everything better. Add in tangy dried cherries, apple juice,...
Hot Cross Buns
Our take on the British classic, Hot Cross Buns, has all the hallmarks of the original, bursting with sweet currants, candied orange peel, and...
Baking School In-Depth: Sourdough Boule
There’s more than just wild yeast in sourdough—there’s wild spirit. Unsurprisingly, this particular loaf has been intrinsic to the American pioneer identity. California gold...
Chocolate Babka
We take on the traditional Chocolate Babka, brushed with Simple Syrup for sweet shine. When your nostalgic heart calls for babka, this is the...
Traditional Beignets
Our Traditional Beignets recipe offers the crisp, golden standard of a beignet, perfect with only an adornment of confectioners’ sugar. Our dough can be...
Small-Batch Potato and Leek Focaccia
Is there a potato pairing more classic than the leek? For this Small-Batch Potato and Leek Focaccia, pillowy dough is flavored with fresh parsley and rosemary and then topped with whisper-thin...
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...
Ensaïmadas
Some ensaïmada recipes today swap out the original lard for butter to keep things flavorful and layered, yet vegetarian friendly. Resembling the large swirled original,...
Za’atar Swirl Bread
An intricately woven masterpiece, this whirling and swirling braided Za'atar Swirl Bread is punctuated by aromatic za’atar seasoning and driven to fluffy heights thanks to...
