301 recipes. Page 1 of 13
Bread, cookie, and cake baking recipes
Dough rolled into an open boat is filled with cheese and baked, then an egg and a pat of butter go into the middle for a second bake. The cheese here is a mix of mozzarella, ricotta, and feta in place of Georgian Imeruli and sulguni. To eat it, tear off pieces of the crust and swirl them through the cheese and egg.
Baked in a muffin tin, yakbap comes out in pieces you can pick up one at a time. The soaked glutinous rice sits in soy sauce, dark brown sugar, honey and sesame oil for 20 minutes before going into the cups with diced chestnuts and slivered jujubes. Pine nuts on top toast in the 180°C oven along with them.
Baked in a fish-shaped mold, bungeoppang have a thin golden shell, a crisp tail made of batter alone, and red bean paste in the belly. The batter is kept a little thinner than pancake batter, thin enough to run into every corner of the tail and belly pattern. Keeping the bean paste in the center of the belly, away from the edges, stops it from leaking when the mold closes.
Caramel poured into the mold sets hard, then melts again as the flan bakes and chills, so when it is turned out an amber sauce runs down over the custard. The sugar is taken past gold to deep amber, which gives that sauce a slight bitterness. The custard itself bakes slowly at 150°C, set in a pan of hot water.
Cornstarch makes up a large share of the flour in these cookies, which is why they crumble so tenderly before the thick layer of dulce de leche in the middle takes over. Dulce de leche, milk cooked down slowly into caramel, has a strong toffee flavor, so the cookies themselves are kept plain. The sweet traces back to medieval Andalusia, but this round sandwich form took shape in 19th-century Argentina and Uruguay. Pulled from the oven before they color, the rounds stay pale and soft.
Cocoa turns the batter dark brown in the mold, and a chocolate custard sits inside. Since the shell is dark from the start, its color says little about whether it is done. A skewer poked into the shell, away from the custard, settles it: no raw batter means it is ready.
Tap with a spoon and the thin caramel crust breaks like glass over cold, trembling vanilla custard. With little more than yolks, cream, sugar and a vanilla bean in it, the bean goes into the warming cream pod and all, not just the scraped seeds. The sugar is spread thin and torched right before serving.
Shaped into a flat log, baked once, sliced on the diagonal, and baked again at a lower temperature, these Tuscan cookies earn their name, which means twice-cooked. The second bake dries them until they are hard rather than merely crisp, a style long associated with Prato. Whole almonds give each slice a toasty crunch, and lemon zest and vanilla scent the dough. Dunked in espresso or vin santo, the outside softens while the center holds firm.
Crisp waffles are spread on one half with strawberry jam and whipped cream, then folded over to eat by hand. Each one is filled and served right away, before the warm waffle softens the whipped cream.
From Eton College in England, this dessert is named for what it looks like: a mess. Meringue broken by hand into big and small pieces is folded with strawberries and whipped cream just two or three times, and half the berries are crushed with lemon juice first so their red juice runs through the cream. Meringue left to sit goes soft, so it is served the moment it is mixed.
Croissants split, filled with almond cream, spread with a little more on top, and pressed with sliced almonds return to the oven for a second bake. Slightly stale croissants work well: French bakeries first made these to rescue day-old stock. Paris bakeries now make them on purpose with freshly baked croissants too. As they bake, the cream melts into a moist, marzipan-like filling, the almonds turn golden and crisp, and the bottoms go a little sticky.
Baked in a chrysanthemum-shaped mold, the shell comes out with raised petal ridges. It is a winter street snack like bungeoppang, but milk, egg and butter in the batter make it taste more of bread, with a smaller share of red bean paste. Vendors now also fill them with custard cream, chocolate or sweet potato paste.
Instead of a thin spread, cold butter is cut into slices about 0.8 cm thick that stay firm against the soft red bean paste. Only the cut faces of the ciabatta are toasted briefly, which crisps the surface without drying out the rest of the bread. Spreading the paste right to the edges puts sweet bean and rich butter in the same bite.
Each muffin cup gets sweet batter halfway up, a little chopped ham, and a whole egg cracked on top before baking. You see it often on Seoul streets in winter, and paper muffin cups give the same shape without a special pan.
Cornmeal and molasses give this yeast loaf a faintly gritty crumb, and unlike quick cornbread it is kneaded and risen twice. Because molasses colors the crust before the inside is done, an internal temperature of 88°C tells you more than the color.
Thin batter baked in a walnut-shaped mold wraps around sweet red bean paste and a toasted walnut half, leaving a lightly browned shell and a moist center. Toasting the walnuts at 160 degrees Celsius for 5 minutes beforehand gives the finished cakes a noticeably stronger nutty aroma. The snack began as a specialty of Cheonan in South Chungcheong Province and is now sold at highway rest stops and traditional markets across Korea.
No butter, no oil, no yolks: this tall white ring cake rises entirely on whipped egg whites folded with cake flour and sugar. It likely appeared in late 19th-century America as a way to use whites left over from custard making. The top has a slight marshmallow chew over a cloud-light crumb. The pan goes upside down the moment it leaves the oven, because cooling right side up lets the delicate foam sink under its own weight. Fresh berries and whipped cream are the traditional companions.
Split open a coin-stamped Korean 10-won bread and mozzarella stretches out in long strands, with sweet corn kernels scattered through the salty cheese. The batter is mixed only until no dry flour remains, since extra stirring turns the thin crust tough instead of lightly crisp.
Soft milk bread wrapped around a generous ball of sweet red bean paste, anpan dates to 1874, when the Kimuraya bakery in Tokyo's Ginza paired Western bread with Japanese bean confectionery. The enriched dough with milk, butter, and egg bakes into a cottony crumb that pulls apart in strands. This version tops each bun with black sesame seeds.
Korean street vendors sell this egg bread in winter; here it bakes in a home oven. Muffin cups stand in if you lack the special molds, and eggs left at room temperature cook more evenly on top. After about 15 minutes at 180 degrees Celsius, the white is set and the yolk sits between soft and firm.
Five firm, cookie-like layers are stacked with dried-apple filling and then left in the refrigerator for 48 hours, during which they draw moisture from the apples and turn sliceable. Freshly baked layers are not supposed to look spongy. Boiled cider is reduced apple juice syrup, not vinegar or a fizzy drink.
Coarsely chopped roasted peanuts crunch through a soft, buttery crumb in these mold-baked street cakes. Grinding the peanuts too fine keeps the nutty flavor but loses the crunch. They stay chunky, with a few pieces set on top for looks.
Diced apple is scattered over the brown sugar and cinnamon filling before the dough is rolled, so the baked swirls are studded with soft, juicy bits of fruit. The rolls bake pressed together in the pan, and their sides tear apart tender when you pull one off.
Rationing of butter and sugar in Britain during the Second World War made double-crust pastry hard to justify, and a rubbed-in topping of flour, oats and butter took its place. In the oven the cinnamon-spiced apples slump into a thick, bubbling sauce while the topping crisps on its peaks and stays moist where it meets the juice.