483 recipes. Page 19 of 21
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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.
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.
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.
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.
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.
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.
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.
With only 20 g of cocoa, the cake does not taste of chocolate; the red comes from 2 tablespoons of food coloring. The layers are made with oil and buttermilk, and baking soda fizzing with vinegar is folded in at the very end. Cold cream cheese, whipped with butter and powdered sugar, fills and covers the layers.
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.
A whole salmon fillet goes into puff pastry with a filling of cream cheese, spinach, dill and lemon zest, and comes to the table in thick slices. The Dijon-laced cream cheese seasons the fish and also keeps its juices from soaking into the pastry. Ten minutes in the fridge before baking firms the butter again, and the layers separate more clearly in the oven.
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.
Seasoned pork sausage meat, mixed with finely chopped onion, breadcrumbs and Dijon mustard, is rolled up in puff pastry for this British bakery snack. The meat is mixed briefly by hand so it stays tender, and shallow cuts across the top of each piece let steam escape as it bakes.
Thin-skinned Meyer lemons are sliced whole, peel and all, no thicker than 1 mm, then left in sugar for 24 hours before being mixed with eggs and baked between two crusts. The long soak melts the sugar and softens the rind, yet the filling keeps a marmalade-like bitterness and bits of peel to chew. If you slice with a mandoline, use the safety guard down to the last piece.
Despite the name, no choux pastry is involved. Cold custard is wrapped in a soft milk-and-butter yeast dough, the seam pinched tightly shut, and the cream bakes sealed inside the bun. Because of the custard, the buns go into an airtight container in the fridge within 2 hours of cooling and should be eaten within 2 days.
Rather than coiling the pie into a spiral, this version is built flat in a rectangular pan, the slagana way, with seven layers of cheese filling between sheets of phyllo. The filling is feta and ricotta mixed with sour cream and eggs. Once baked, the pie is doused with warm milk and melted butter, returned to the switched-off oven for a few minutes and rested for 30 minutes before cutting.
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.
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.