423 recipes. Page 17 of 18
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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.
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.
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.
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.
Baked in a doughnut pan rather than fried, these rings have a soft, cake-like crumb. Chilled sweet red bean paste sits in the middle of the batter and is covered completely, so it only shows once you bite in.
Almond shells sandwich a cream of red bean paste, butter and a spoonful of milk. Once filled, the macarons spend a day in the fridge, where the shells take up moisture from the cream and soften, and they are served cold. On humid days, give the piped batter an extra 10 minutes to dry before baking.
No yeast and no butter folds: this dough is just flour with cream cheese and butter worked in, then chilled until firm enough to roll. Apricot jam, finely chopped walnuts and cinnamon sugar are spread over each round, which is cut into 12 wedges and rolled into crescents, 24 in total. If the dough cracks at the edges while rolling, give it a minute to soften rather than forcing it.
This Viennese chocolate cake, heavy on dark chocolate and butter, is split and spread with apricot jam, then covered all over with a glaze of chocolate melted into cream. Pour the glaze in one go; that is what leaves a mirror-smooth top. Once it sets, slice with a knife dipped in hot water so the thin line of jam shows cleanly through the dark crumb.
Caramel made from 40 g of melted sugar loosened with cream goes into a brown-sugar butter dough, along with a tablespoon of sieved doenjang, Korean fermented soybean paste. At roughly 1 to 2 percent of the dough, the doenjang stays behind the sweetness and leaves just a salty, fermented edge at the finish. Pressing the centers lightly right out of the oven makes them chewier.
These Swedish buns are scented with cardamom; their tops are cut off, the crumb is scooped out and mixed with almond paste, and the hollow is refilled before a tall swirl of whipped cream goes on. The dense almond filling and light cream arrive in the same bite, and the lid goes back on under a dusting of powdered sugar that looks like fresh snow. Serve them right after assembly.
A stiff flour-and-water dough, rolled very thin, brushed with butter and wound into a tight log, gives this Neapolitan pastry its layers. Slices of the log are pushed open into shells and filled with ricotta, sugar, cinnamon and orange zest. In the oven the butter separates the layers so the outside shatters like glass. Cut the chilled log with one straight-down stroke so the layers on the cut face are not crushed.
The butter stays cold and is mixed only briefly with powdered sugar, and the cake flour and 30 g of rice flour go in before it can turn glossy. Once the dough is pressed together, it is not kneaded any further. Fresh from the oven the cookies break easily, so they stay on the tray until completely cool.
The faint tang in a snickerdoodle comes from cream of tartar, which goes in alongside the baking soda. Each ball of dough is rolled all over in cinnamon sugar before baking, so cinnamon is the first thing you taste.
Soft milk-and-egg buns are topped with soboro, a crumbly streusel of cake flour, almond flour, sugar and cold butter that cracks and browns in the oven. The sugar and butter are each split between dough and topping, and weighing out the topping portion first keeps the two from getting mixed up.
That deep reddish-brown pretzel crust comes from a quick dip in baking soda water before the oven. Coarse salt scattered on while the surface is still wet from the bath stays put after baking.
Each roll of milk dough hides a cold piece of butter inside, with coarse salt scattered over the top. The butter is cut into 8 pieces and kept chilled right up until shaping. Give the baked rolls just 10 minutes on a rack and serve them warm.
Layers of buttered phyllo bake into sheets that shatter at the touch of a fork, around a filling of spinach with salty feta and dill. Most of the effort goes into the spinach, which is cooked until no water pools in the pan.
Rice flour and almond flour make up the dough, and the bars break apart lightly in the mouth, with bits of chopped walnut throughout. For more crunch, turn the oven off once they are baked and leave them inside with the door ajar for another 5 minutes. Cutting before they have cooled completely breaks the bars.
Chopped dates soaked at least 10 minutes in boiling water with baking soda are stirred into the batter liquid and all. The fruit and its soaking water make this British sponge moist and sweet. The brown-sugar toffee sauce is warmed again just before serving and poured over the pudding, and a scoop of vanilla ice cream sets cold cream against it.
In Germany this is the bread you slice a little at a time through the Christmas season, so it isn't eaten the day it's baked: it gets a thick coat of powdered sugar, is sealed, and rests at least a day first. Raisins soaked in rum or juice and almonds are packed into the buttery dough, and every slice shows a slightly different mix.
This is the shortcake you see in Japanese bakeries: three layers of airy sponge, raised only by whipped eggs, filled with cream and sliced strawberries. Pick out the best-looking berries for the top before you slice the rest.
Ham and low-moisture mozzarella are rolled up inside pizza dough, so each slice shows a spiral of bread and filling. No tomato sauce goes inside. Melted cheese does not mean it is done: if the dough in the middle is still damp, it needs more time, and 93°C at the center is the mark to aim for.
No tart pan is used: the dough is rolled into a round, topped with the filling, and its bare 4 cm border folded up over the edge. The filling combines steamed sweet potato, cream cheese, honey and cinnamon. A drier, chestnut-type sweet potato keeps the base from going soggy and bakes up crisper.