Recipes with whole milk

263 recipes. Page 9 of 11

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Earl Grey Roll Cake (Tea-Infused Chiffon Cream Roll)

Instead of grinding the leaves into the batter, this roll steeps Earl Grey in warm milk and strains it. The sponge carries bergamot aroma without visible tea specks. The chiffon sheet gets its lift from a folded meringue and stays soft enough to roll. Rolling it once while still warm, paper and all, sets the curve so it is less likely to crack when filled later. The whipped cream is only lightly sweetened, leaving the tea as the main flavor.

Prep 25min Cook 15min 8 servings

Baking Medium

English Muffin

Cooked on a covered pan over low heat instead of in the oven, these flat yeast rounds develop a cornmeal crust on both faces and an open, irregular crumb inside. Toasting crisps the edges of those holes, and butter, jam, or a runny poached yolk sinks into the gaps. They are the usual base for Eggs Benedict and just as good split and buttered at breakfast.

Prep 25min Cook 20min 8 servings

Baking Easy

Bibingka (Filipino Coconut Rice Cake)

In the Philippines, bibingka is sold outside churches after the dawn Masses of the Christmas season, baked in clay pots lined with banana leaves over charcoal. Coals above and below cook both surfaces at once and keep the inside moist, while the leaves leave a green fragrance and faint dark marks on the underside. This version swaps all that for a round pan in a regular oven, and it leaves out the salted duck egg and coconut slices that vendors press on top midway. Rice flour and coconut milk give a texture somewhere between a rice cake and a sponge cake: a little chewy, but still soft and springy.

Prep 15min Cook 30min 4 servings

Baking Medium

Flan Parisien (Parisian Vanilla Custard Tart)

The vanilla custard is thickened with cornstarch on the stove before it goes into the pastry, so once the tart is baked and chilled it slices into clean, upright wedges. In Paris bakeries it sits in the case by the slice, its top freckled with caramel-brown spots.

Prep 30min Cook 45min 4 servings

Baking Easy

Fruit Clafoutis

Cherries or plums are laid in a single layer, and a thin batter of eggs, milk, sugar and a little flour is poured over just until the tops of the fruit peek through. Straight from the oven the edges are puffed and golden; after a few minutes they sink and the custard settles. Spooned out warm, each serving gets soft fruit, a moist middle and some of the browned edge.

Prep 15min Cook 35min 6 servings

Baking Medium

Funnel Cake

Batter poured in a thin stream into hot oil fries into a lacy disk of crossed strands. Unlike a twisted yeast doughnut, nothing is kneaded or proofed; the width of the stream decides the texture. Piling batter in one spot leaves a raw center, while strands that never overlap fall apart when you flip the cake. Dust it with powdered sugar and eat it warm, since a covered funnel cake steams itself soft.

Prep 15min Cook 20min 4 servings

Baking Medium

Greek Custard Phyllo Pie (Crispy Filo & Semolina Custard)

In this Greek pie, sheets of filo, each brushed with butter, are layered around a semolina custard, and a syrup of sugar and honey goes on after baking. Semolina leaves the custard faintly grainy in a way a flour-thickened one is not, and lemon zest scents it. The syrup is cooled to lukewarm before it meets the hot pie, which keeps the top layers crisp while the bottom soaks it up and turns soft.

Prep 40min Cook 45min 4 servings

Baking Medium

Gyeongju-Inspired Red Bean Yeast Buns

The round shape and sweet red bean filling come from Gyeongju-ppang, a Korean bean pastry, but the wrapper here is a soft milk-and-butter yeast dough. It does not try to copy Hwangnam-ppang with its thin skin and stamped top; expect a bread bun instead. Ready-made red bean paste skips the bean cooking, though the filled buns still need a second rise, which puts the whole schedule at about three hours. In a cool kitchen the dough rises more slowly, and its volume is a better guide than the clock.

Prep 160min Cook 18min 4 servings

Baking Easy

Gyeran-ppang Muffin Tray (Korean Egg Bread)

Gyeran-ppang, the egg bread sold at Korean street stalls, adapts neatly to a muffin tin: a lightly sweet batter fills each cup halfway, and a whole egg cracked on top bakes into it as the batter rises around it. Chopped ham and scallions add a salty, savory layer to the sweet bread.

Prep 15min Cook 22min 4 servings

Baking Medium

Hallabong Marmalade Madeleines

The classic hump needs two things together: a 30-minute rest in the fridge and an oven that starts hot and is then turned down. Hallabong marmalade stirred into the batter leaves small bits of peel throughout, so a faintly bitter citrus note keeps cutting through the butter. A little honey and milk keep the crumb moist.

Prep 18min Cook 12min 4 servings

Baking Easy

Black Sesame Miso Cornbread

Black sesame paste turns the crumb a dark gray and adds a roasted, nutty taste between the coarse grains of cornmeal. Only a little doenjang (Korean fermented soybean paste) is stirred in, not enough to taste of doenjang itself, just enough to leave a salty, savory base underneath.

Prep 15min Cook 28min 4 servings

Baking Medium

Danhobak Cream Cheese Swirl Muffin (Kabocha Cream Cheese Swirl Muffin)

Split one open and you get orange kabocha crumb with white ribbons of cream cheese running through it. The cream cheese goes on unsweetened and stays tangy against the sweet, cinnamon-spiced batter.

Prep 20min Cook 22min 4 servings

Baking Medium

Injeolmi Crumble Muffins (Roasted Soybean Crumble Top)

Despite the name, there is no separate crumble mixture. The batter, heavy with roasted soybean powder, is left rough on top and dusted with more powder, and those craggy peaks bake up crisp. Inside, small mochi cubes, cut and separated before going in, give pockets of chew.

Prep 20min Cook 22min 4 servings

Baking Medium

Injeolmi Mochi Brownies (Chewy Rice Flour Cocoa Bars)

With glutinous rice flour in place of all the wheat flour, the fudgy density of a brownie comes with a mochi-like spring. Toasted soybean powder is scattered through the middle layer and over the top. Straight from the fridge the squares are firm; at room temperature they turn soft and stretchy.

Prep 20min Cook 28min 4 servings

Baking Medium

Japanese Cotton Cheesecake

Folded meringue lifts the batter, and a slow bake at 150°C in a hot water bath lets it cook gently. The cake dissolves almost weightlessly on the tongue. A slight sink after it leaves the oven is normal, and an overnight rest in the fridge spreads the moisture evenly for a silkier slice.

Prep 35min Cook 55min 6 servings

Baking Medium

Kimchi Bacon Quiche (Fermented Kimchi Egg Custard Pie)

Well-fermented kimchi and bacon baked into an egg and cream custard show up as flecks of red kimchi and bacon across every cut slice. The kimchi is squeezed hard and fried with the bacon and onion before it goes in, which keeps the custard from turning watery.

Prep 25min Cook 40min 4 servings

Baking Easy

Kimchi Cheddar Scones

Barely sweet and distinctly savory, these scones carry the sourness of kimchi and the saltiness of cheddar between buttery layers. Tossing the squeezed kimchi and the cheese in the flour before adding any liquid spreads them evenly instead of leaving clumps.

Prep 20min Cook 22min 4 servings

Baking Medium

Korean Choco Pie (Marshmallow Cream Chocolate Cake)

Two soft cocoa cake rounds, a layer of melted marshmallow, and a thin shell of dark chocolate rebuild Korea's convenience-store snack cake at home. Making it yourself means you pick the chocolate and decide how thick the marshmallow layer gets. The marshmallow, melted over a water bath, cushions the cake and stretches slightly when bitten. Chilled, the chocolate shell firms up with a light snap; at room temperature the whole pie turns softer.

Prep 35min Cook 15min 6 servings

Baking Medium

Korean Mashed Potato Bread

Dusted with roasted soybean powder and black sesame, then poked with shallow chopstick holes, these buns look almost exactly like small potatoes. Made mostly of tapioca starch with only a little bread flour, the dough bakes up chewy and stretchy rather than fluffy, and it wraps a generous filling of mashed potato seasoned with a touch of sugar and salt. That starch is also why the buns stay chewy instead of hardening once cool. An air fryer works as well as an oven.

Prep 40min Cook 25min 4 servings

Baking Medium

Kougelhopf (Alsatian Raisin Almond Bundt Cake)

Baked in a fluted ring mold, this Alsatian yeast cake comes out shaped like a crown, with whole almonds from the bottom of the pan sitting on top once it is turned out. Butter and eggs kneaded into the dough give it a soft, brioche-like crumb, and raisins scattered throughout add bursts of sweetness.

Prep 35min Cook 40min 6 servings

Baking Medium

Lamington Cake (Chocolate-Dipped Coconut Sponge Cubes)

Australian lamingtons start with cubes of plain sponge cake, dunked one at a time in a glossy sauce of dark chocolate, butter, and milk, then rolled in coconut while the coating is still wet so the flakes cling all over.

Prep 30min Cook 25min 4 servings

Baking Easy

Lemon Drizzle Cake (Syrup-Soaked British Lemon Loaf)

Holes poked into a hot lemon loaf let a sharp lemon syrup soak right through, and as it cools a thin layer of sugar crystals sets on top with a slight crunch. In Britain it is a plain, undecorated afternoon tea staple.

Prep 20min Cook 45min 4 servings

Baking Medium

Date-Filled Semolina Cookies

The dough is fine semolina, which crumbles apart in the mouth, and each cookie hides a date paste spiced with cinnamon. After the filling is wrapped, a mold or fork presses the pattern on top, and they leave the oven while the tops are still pale and only the edges have gone light gold. Baked any darker, they lose that crumbly tenderness and turn hard.

Prep 35min Cook 18min 4 servings

Baking Hard

Korean Mammoth Bread

Two flat loaves are baked separately, one filled with sweet red bean paste and one with sweet green pea paste, then stacked with whipped cream and strawberry jam between them. Cut through, it shows red bean, pea, cream, and jam in layers. The cream goes on only after both loaves have cooled right through; on warm bread it melts and runs off the edges.

Prep 60min Cook 25min 4 servings