Venetian Brioche Buns
These soft, pillowy Venetian Brioche Buns are a favorite in the cafés and pasticcerias of Italy for a reason. Believed to originate in Venice,...
Babà Rustico
The French may have charcuterie, but in this Babà Rustico recipe, Italian antipasto reigns supreme. A classic of Neapolitan cuisine, the Babà Rustico is...
Milk Bread Gibassier
A French bread from Provence, the gibassier is flavored with anise, candied orange peel, and orange blossom water. We took this decorative holiday Milk Bread...
Do-It-All Dough
Do-It-All Dough
Makes 10 to 12 rolls or 1(16-inch) wreath
¾ cup (180 grams) whole milk½ cup (120 grams) water⅓ cup (75 grams) unsalted butter, cubed4...
Baking School In-Depth: Hot Cross Buns
Nothing sweetly symbolizes Easter season quite like hot cross buns. For centuries, they have been baked and enjoyed on Good Friday, marking the end...
Pear Cardamom Buns
With a mesmerizing yet easy-to-execute shape, these Pear Cardamom Buns are spiced with bold, complex cardamom—the ideal companion for the subtly flavored pear. Slathered...
Shortcut Sourdough Boule
The aroma of homemade sourdough wafting through your home is one of life’s simple pleasures. Yet, keeping a sourdough starter can be intimidating and...
Tomato Sourdough Focaccia
Boasting caramelized edges, a chewy crumb, and a topping of rosemary and juicy tomatoes, our Tomato Sourdough Focaccia will turn this season’s tomato harvest...
Chocolate-Almond Sweet Rolls
A decadent blend of cocoa and almonds, these lofty Chocolate-Almond Sweet Rolls have unparalleled height thanks to Platinum® Yeast from Red Star®.
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Baking School In-Depth: Kringle
Welcome some holiday cheer with our very merry December Baking School In-Depth module: Kringle! Akin to an oversize Danish just begging to be sliced...
