263 recipes. Page 10 of 11
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Brown sugar instead of white gives this pound cake a caramel edge that lines up with the woodsy sweetness of maple syrup. The crumb stays tight and buttery, as a pound cake should, with toasted pecans scattered through every slice. It tastes better the next day: wrapped overnight, the maple flavor moves through the whole loaf and the cake turns rounder and more even in flavor.
The sheet is a chiffon batter with meringue folded in, light and springy, and the bitterness of matcha lingers after the sweetness of the cream has gone. How green it turns out depends on how briefly you fold once the flour and matcha go in.
Two ropes of brioche, one plain and one tinted with matcha, are twisted and tied into knots, so each piece pulls apart in alternating white and green. Toasted sesame seeds pressed on before the surface dries get toasted a second time in the oven.
Bite into one and the sugared cookie shell cracks first, then the milk bread underneath gives way like a cloud. Despite the name, there is no melon in it; the crosshatch scored into the cookie layer is meant to look like a melon's rind. A rather low oven sets that shell without letting it brown much, while the bread keeps rising underneath into a dome. Eat them the day they are baked, within a few hours, while the crust still crackles.
Puff pastry normally balloons in the oven; here it bakes under parchment and a heavy tray so it comes out as three flat, brittle sheets that can carry a filling. Between them goes a vanilla pastry cream thickened with egg yolks and cornstarch, cooked on the stove until it holds a line. A fork pressed through the stack breaks the flaky layers first and then meets smooth, cool custard.
Cocoa and instant coffee darken the crumb of this cake, and small dots of sweet red bean paste sit scattered through the middle. Most bites are bittersweet mocha; every so often you hit a moist pocket of bean paste whose sweetness tones down the bitter coffee. The top is raked with a fork before baking, which leaves a rough, homey surface rather than a smooth glaze.
Small balls of milk dough are dipped in melted butter, rolled in cinnamon sugar, and piled into a Bundt pan, so the finished ring is pulled apart by hand rather than sliced. In the oven the butter and sugar run down between the pieces and cook into a sticky, caramel-like coating, while the inside of each piece stays soft.
A single mugwort butter dough does double duty: part of it is pressed into a firm base, and the rest goes over a layer of mashed chestnut. That topping is just the leftover dough pinched into pea-sized bits and scattered, and it bakes up uneven and craggy.
Break one open and it is packed with peppery ground beef, soft cabbage and onion. The filling is cooked until the pan is dry before it goes in, so the bottom of the bun is still dry when you eat it out of hand.
Small cubes of cream cheese go into a batter made with grapeseed oil, and they stay as distinct pockets after baking. Omija syrup flavors the batter and is brushed thinly over the warm tops straight out of the oven for a reddish sheen.
Pain au chocolat uses the same laminated, buttery dough as a croissant, rolled around two batons of dark chocolate instead of shaped into a crescent. Pulled open after a short rest, the crisp outer shell flakes away and the inside separates into thin layers with two soft lines of chocolate running through.
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.
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.
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.
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.
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.
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.
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.
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.