263 recipes. Page 11 of 11
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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.
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.
This South Tyrolean version wraps the apples in a sweet, buttery shortcrust instead of hand-stretched strudel dough or puff pastry, so the outside eats more like tart pastry. Inside are raw sliced apples with sultanas, pine nuts and rum, plus fine breadcrumbs toasted in butter that catch the apple juice as it bakes.
Mugwort powder and whole red beans are a pairing anyone who has been to a Korean rice cake shop will know; here they go into a muffin batter. The beans are folded in last with just a few strokes, so a split muffin shows them whole in the pale green crumb.
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.
Steamed sweet potatoes vary in how much water they hold, so part of the 90 ml of milk is held back and added 10 ml at a time until the batter drops slowly from the spatula. The fat is plain oil, which means no butter to melt or cream.
With no wheat flour, just tapioca starch scalded in hot milk and butter, these bake up stretchy and chewy like Brazilian pão de queijo, and the steamed sweet potato adds a gentle sweetness. Parmesan in the dough leaves a salty finish, so they eat more like bread than a sweet snack.
Skin-on sweet potato, cut into 1 cm cubes and glazed in butter, honey and sugar, goes half into the batter and half on top, and chunks of it show in every slice. Ground almonds and black sesame are mixed into the batter too. One 20 cm loaf pan makes a cake that cuts into eight pieces.
Cold, pea-size butter crumbs scattered over a moist sweet potato batter give this loaf its crunchy top. Keep the streusel chilled and sprinkle it on without pressing, so the clumps survive baking. The loaf bakes for 48-50 minutes and the top color runs ahead of the center, so a skewer that comes out free of wet batter is the better signal.
Frozen croissant dough is spread thinly with a paste of glutinous rice flour, milk and sugar, folded and pressed in a waffle iron. The flattened butter layers go crisp, and the rice paste makes the inside stickier and chewier than a plain croffle. Honey and a dusting of cinnamon finish it.
Pork sausages roast first, then Yorkshire pudding batter is poured in around them and puffs up in the oven. It comes out with crisp brown edges rising high and the sausages set into a soft middle. Gravy goes alongside.
Soaked in three milks (whole, condensed and evaporated), this Latin American cake is wet enough that a little milk seeps onto the plate when you cut it, yet the whipped-egg sponge keeps its shape. It is usually served cold, after a night in the fridge.
A Greek pastry: phyllo folded into triangular cones, baked hollow, soaked in cooled syrup and filled with cold custard. Fourteen sheets of phyllo make 42 small cones. Each cone bakes with a crumpled piece of parchment inside so the opening stays wide.
A plain vanilla cupcake meant to sit under whatever goes on top: buttercream, cream cheese frosting, ganache. Batter fills each liner to 70 percent, and the oven door stays shut for the first 15 minutes so the centers do not sink.
Honey gives these madeleines a slightly deeper color and keeps them moist for longer after they cool. The little hump on the back forms when well-chilled batter goes straight into a hot oven.
Piped into a doughnut pan and baked rather than fried, these come out soft all the way through, closer to a small cake. The batter has yogurt, milk and yuja-cheong, Korean citron preserve, and the minced ginger is stirred into the yuja-cheong first so it does not end up in one clump. Overbaked, they turn dry, and checking starts at 12 minutes.
The layers in this scone come from stopping before the butter is fully rubbed in, leaving pea-sized bits in the flour. Those bits melt in the oven and push the sides apart, so a good scone splits by hand into visible layers. Yuja preserve (yuja-cheong), yuja zest and minced ginger go into the dough.
Browning the butter first gives these madeleines a nutty base, with yuja-cheong and lemon juice adding a sharp citrus note on top. Any big pieces of peel in the yuja preserve are chopped small so every mold gets its share.
This loaf starts the pound-cake way, with butter and sugar creamed first, before yuja preserve and poppy seeds go into the batter. Sliced once fully cool, each piece shows the tiny dark seeds dotted all through it.
Sized for slicing with tea, this cake bakes in a single 18 cm round. Ricotta whisked smooth with sugar forms the base of the batter, giving a moister, milkier crumb than a cake built on creamed butter. Melted butter replaces the usual creaming step, and small bits of yuja peel stay scattered through each slice.