Tsoureki
Also known as lampropsomo—a word derived from the Greek words for “Easter” and “bread”—the Tsoureki is a Greek tradition rooted in the Ottoman Empire’s influence over European culture....
Hummingbird Scones
As simple as they are delicious, these Southern classic-inspired scones include every flavor of the beloved cake but in quick bread form. Bursting with...
Chocolate Peanut-Swirled Banana Bread
This chocolate peanut-swirled banana bread is irresistibly moist and soft, thanks to ripe bananas and sour cream. A generous swirl of Bonne Maman® Peanut...
Savory Garlic-Herb Cheese Buns
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...
Sweet Frangipane Almond Buns
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...
Alsatian Stollen
Often called Christstollen, this sweet cakelike bread studded with candied fruit, fragrant with orange and rum, and topped with a snowy layer of confectioners’...
Banana-Chocolate-Espresso Swirl Muffins
Originally featured in the Winter 2016 issue, this banana bread recipe quickly became a household favorite. We’ve since learned from our friend Michelle Lopez...
Lemon, Poppy Seed, and Ricotta Muffins
The traditional flavor combination gets an makeover with whole-milk ricotta, creating extra-tender muffins with classic charm. A neutral oil replaces butter, allowing the delicate...
Bakery-Style Blueberry Muffins
Editor-in-chief Brian Hart Hoffman has long been a fan of Michelle Lopez of Hummingbird High and her techniques for fruit-filled, high-rising muffins, which influenced our creation...
Baking School In-Depth: Almond Paste, Marzipan, and Frangipane
Learn the characteristics of these almond-centric products and how each can elevate your next bake.
Almond Paste: The Essential Almond Base
Almond paste is the simplest...
