301 recipes. Page 10 of 13
Bread, cookie, and cake baking recipes
These small Filipino rolls get their slightly gritty, crumbly surface from breadcrumbs pressed onto the tops before baking. Underneath, a milk, butter, and egg dough tears into soft strands, with only mild sweetness. When the butter first goes in, the dough turns slippery; that is normal, and further kneading brings it back to smooth and stretchy.
Traditional pandoro from Verona goes through several rounds of kneading and long rises. This home version cuts it down to one sponge and two proofs, so it fits into half a day. The crumb won't be quite as fine as a bakery loaf, but you still get the tall star shape and a yellow interior rich with butter and yolks.
Candied orange peel and raisins run through this tall Italian loaf, built on a dough rich with eggs and butter. The fruit goes in only after the butter has fully disappeared into the dough. Added sooner, it leaves the dough slack, and a slack dough will not climb the high cylindrical mould. With a 70-minute first rise and a second rise in the mould, this is a bake to start early in the day.
Four whole eggs plus fourteen yolks, whipped with sugar for a long time, lift this cake, which bakes to a thin shell over a creamy, barely set centre. Because the middle is not fully cooked, every egg must be pasteurized and the flour must be a heat-treated cake flour its maker approves for eating without further cooking. Briefly heating flour at home does not meet that condition. The baking time assumes a flat earthenware dish and its stored heat; a metal pan will not behave the same. Afterwards it rests overnight in the fridge, never on the counter.
Milk and water are brought to a full boil and poured straight onto the tapioca starch to scald it. Lukewarm liquid will not do that job, and the scald is where the chewy, elastic center of the baked bread comes from. The dough stays tacky to the end; damp hands shape it better than extra starch.
Sliced almonds bake onto a ring of choux, and the split ring is filled with whipped cream folded with hazelnut praline paste. Using whipped cream instead of a butter-based mousseline keeps the nut flavour while making each bite lighter. Eggs go into the choux only until it falls from the spatula in a slow V, and finishing with some beaten egg left in the bowl is common.
Every roll starts as a buttered rectangle folded over, and once baked it pulls open along that crease. Plain instant mashed potato flakes go into the dough; potato starch is a different ingredient. Sixteen rolls bake close together in one pan, which keeps their sides soft.
Popular in both Australia and New Zealand, this meringue dessert cracks into a thin, brittle shell when you cut it, with a soft, marshmallowy middle underneath. Whipped cream with strawberries and kiwi on top is the usual way to finish it.
Spoonfuls of soft batter sit on sliced peaches with gaps between them, and the fruit juice bubbles up through those gaps as it bakes. The topping is mixed only until the flour disappears, which keeps it tender instead of heavy.
Peanut butter does structural work in this dough, not just flavoring, and the formula is built around a conventional creamy jar whose oil stays mixed in. The fork crosshatch is more than decoration: pressing each portion to an even thickness lets the center bake at the same pace as the edge.
Folded up at the edges with no tart pan, this free-form galette layers thin slices of Asian pear with ginger juice, brown sugar and cinnamon. Ginger brings warmth and a little heat behind the pear's clean sweetness without taking over.
The pecans go into the bottom of the crust, but as the pie bakes they float up and pave the top. Underneath is a dense, sticky layer of brown sugar and syrup, very sweet, and although the middle still wobbles a little when it comes out, it firms up enough to slice as it cools.
Ground perilla seed, a nutty seed flour common in Korean cooking, goes into both the batter and the tops of these muffins, so its toasty smell comes through first when they leave the oven. Honey and brown sugar share the sweetening, and neutral oil stands in for butter, so there is nothing to melt or cream before mixing. The batter fills one 6-cup muffin tray.
Mashed boiled potato and ground perilla seed are worked into the focaccia dough, and sliced garlic and rosemary stud the top. The first rise is judged by the dough nearly doubling and a fingertip dent springing back slowly, not by the clock alone. When the dough springs back and refuses to reach the corners of the pan, a 5-minute rest relaxes it enough to stretch without tearing.
Chopped dried persimmon (gotgam) studs this buttery loaf, and most bites catch a chewy piece of fruit; cinnamon is the only spice. The fruit is sweet enough that the sugar stays modest. It is moister the day after baking, once it has spent a night wrapped in plastic.
Brown sugar and pineapple rings line the bottom of the pan under the batter, and the cake is turned out after baking so the fruit layer ends up on top. The rings sit close together, because wide gaps let the melting butter and sugar pool in one spot.
Half a kilo of onions, cooked over low heat for more than 40 minutes until jammy, is spread thickly over thin dough and crossed with a lattice of anchovies and black olives for this Provençal tart. Tomato sauce and cheese stay out of it, and the anchovies bring enough salt that the topping hardly needs more.
This bread-flour dough makes two pizzas of about 30 cm each. Leave the rim alone when stretching: pressing the edge hard pushes out the gas that lets the crust puff in the oven. Dust with extra flour only when the dough is truly sticky.
No yeast and no baking powder go into this thin egg batter; it puffs in a 230°C oven on steam alone and comes out hollow. Instead of one skillet, as with a Dutch baby, it is divided among 12 muffin cups, giving each popover its own crisp wall and domed top. The oven door stays shut for the first 20 minutes.
Puff-pastry cups filled with egg-yolk custard go into a very hot oven for a short bake, which leaves dark brown spots scattered across the surface. The yolks go in off the heat and the custard is strained through a fine sieve, so the filling sets smooth with no stringy bits of egg.
The filling is mashed potato and onion stirred often for about 45 minutes until deep golden. Wrapped around it is a thin dough of oil, egg and a little vinegar, not laminated puff pastry. The filling stays hot long after the crust feels cool, so the knishes get 10 minutes before serving.
The filling is pumpkin puree, cream and eggs with brown sugar, cinnamon and nutmeg. After baking, the pie cools completely at room temperature, chills overnight and is sliced cold. Bake it the day before you plan to serve it.
Three layers stack up in this British pudding: a soft base of breadcrumbs soaked in milk and set with egg yolks, a thin spread of raspberry jam, and a cap of meringue browned in the oven. The dish bakes twice, the first time just until the base holds at the edges with a slight wobble in the middle.
Crisp bacon and Gruyère go under a soft egg custard, and the quiche comes out of the oven while the middle still trembles a little. It finishes setting from its own heat as it rests in the tin, so a slice holds its shape without the filling going dry.