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Trinidad is known for its small family-owned Bakeries that offer a wide selection of fresh bread along with local savory and sweet treats. One sweet treat that will make many Trini people salivate at the thought of them is Currant Rolls. This sinful pastry is made with currants wrapped and rolled between buttery, flaky pastry layers. The texture is a mixture of the crunchy outer crust with the soft chewy inner layers and fruity bursts of currants. The flavors are just as layered as the pastry, with sugar, butter, currants, and spices coming together in a symphony for your taste buds. This recipe is a must-have for any sweet pastry lover and home baker for all these reasons.

Indulge in the deliciousness of homemade bread without the need for an oven with this quick and easy recipe for WW Friendly 10-Minute No-Oven Bread. Perfect for busy days or when you’re craving freshly baked bread in a hurry, this recipe requires minimal ingredients and can be prepared in just 10 minutes. Join us as […]

Sfoof - Lebanese Turmeric Buns

Lithuanians love bread. Learn the best recipes ranging from dark, dense ryes to moist potato breads.

The most fragrant pretzels you can make...you will never be able to go back to bought ones, sorry about that. Well worth the effort!

A kolache is a yeasted bread filled with a topping, which can be sweet or savory. Lydia Faust has made a name for herself in the town of Snook, Texas for her exquisitely tender, buttery kolaches.

Soft, pillowy Pan de Monggo with sweet mung bean filling for a tasty breakfast or snack treat. Delicious with coffee or tea!

We like to bake this lightly spiced bread, filled with bits of flavorful candied fruit, in small loaves — perfect for gift-giving. Mild honey lends sweetness, while molasses adds notes of caramel.

Here's an old-fashioned favorite that's sure to bring back memories of home cooking. The vanilla glaze adds a perfect hint of sweetness.—Marci Kulla, Brush Prairie, Washington

“In the Pletzl of Paris, you get a glimpse of Jewish life left undisturbed by time.”

This cream-filled bread called “Cream Pan” (Kurimpan) is one of my favorite pastries in any Japanese bakery. It has been a popular item in Japanese bakeries for as long as I can recall. In Japan, Cream Pan is one of the best-loved sweet breads. Although traditionally, you wrap thick custard cream in sweetened dough and bake. In this recipe, you bake sweet, fluffy bread first and then fill it with light custard. This is the latest method of making Cream Pan, and it’s even more delicious.   The vanilla custard flows from the top of the moist bread when you open it. It's so fulfilling that it is almost like enjoying it in heaven. What is Cream Pan? Cream Pan is also known as Kurimpan. It's a type of Japanese sweet bread that's filled with custard cream. Cream pan is a Japanese bread that has a soft texture similar to famous brioche bread. It's also similar to Shokupan (Japanese milk bread).  In the early 1900s, the owner of one of Japan's oldest bread factories invented the Cream Pan. His inspiration for incorporating custard cream into the bread dough came from the Choux Cream (cream puffs). A sequence of deep incisions that wrap around the bread in a half-circle form, almost like a glove, is Cream Pan's characteristic look. These cuts were not originally included in this sweet bread but were later added to prevent the bread from developing hollow cavities during baking. These cuts allow for ventilation, which helps the bread not to burst in the oven. After you have learned how to make the base for this bread (Kurimpan), you can make many other kashipan and delicious Japanese bread.   Cream Pan  Cream Pan's most crucial component is custard cream. Cream Pan's custard cream ought to be soft enough for you to enjoy the smooth tongue feel. It should, however, have enough body to resist the heat of the oven and remain intact inside the bread. However, in this recipe, we are going to bake the bread first and fill it with custard cream later.  Cream Pan with very soft cream fillings, especially whipped cream, was most likely produced from Cream Pan purchased earlier from a bakery. It might turn out very differently if you plan to prepare a custard recipe that isn't meant for this bread. Although it may be suitable for another use, it may not be suited for oven baking. Japanese Stuffed Bread Types Japanese bakeries often offer a variety of bread and pastries with delicious fillings. Melonpan: This Melon shaped bread has a cookie crust. Some Melonpan varieties have cream fillings that are flavored with melon. Anpan: Filled with red bean paste (azuki). In some parts, it’s called Anko. Kare pan: Kare pan, aka curry pan, is a deep-fried bread shaped like a donut; this Kare pan dish is covered with panko breadcrumbs and deep-fried. The Kare Pan filling is a sweet and savory Japanese curry. Choco korone: This sweet bread has a shape of a horn and is filled with chocolate pastry crème, and it’s also known as Chocolate Cornet.   Cream Pan Recipe Ingredients  For the dough 9 oz all-purpose flour 2-3 TBSP of sugar ½ tsp of salt ½ tsp of yeast 3 TBSP of butter 1egg yolk 5 oz of whole milk Custard cream 3 egg yolks 5 TBSP of sugar 1 TBSP of flour 2 tsp of cornstarch 9 oz of whole milk 2 TBSP of unsalted butter 3/4 cup of heavy cream Instructions Bread Dough: Combine milk and egg yolk. In a bowl, mix flour, sugar, salt, and yeast. Gradually add the egg-milk mix to the flour. If dry, add a touch of water. Let dough sit for 10 mins to absorb moisture. Knead on a surface until smooth (about 2-4 mins). Spread dough, add butter, fold, and knead until combined. Place in a greased bowl, cover, and let rise for 1 hour. Custard Cream: Gently heat milk and half the sugar. Whisk egg yolks with remaining sugar until fluffy. Add vanilla, salt, cornstarch, and flour to yolk mix. Slowly incorporate hot milk into the yolk mix. Return to heat, stirring until thickened (about 1-2 mins post boiling). Mix in butter until smooth, then chill in the fridge. Shaping the Dough: Check if dough has doubled. If it shrinks when poked, let rise longer. Divide into 8 pieces, shape into buns, and rest for 5 mins. Preheat oven to 375F. Preparing the Custard Cream: Whip heavy cream and sugar until foamy. Sieve and smooth the chilled custard. Gradually mix in the whipped cream. Baking: After 40 mins, brush buns with egg yolk. Bake for 15 mins, rotating halfway. Remove, wrap in plastic while hot, and cool. Assembly: Make a hole in each bun using a chopstick. Fill with custard using a piping bag. Enjoy your Cream Pan! Do you have a soft spot for our Japanese Cream Pan? Pin the photo below and let your Pinterest pals drool a little. Go on, spread the yum! How to store Cream Pan? The Cream Pan can be kept at room temperature until ready to use, but the custard cream should be refrigerated before the next day, as it will soon get bad. It's not something to be concerned about. Trust me; the cream pan will disappear right before your eyes! Last Words I really hope you try this cream pan recipe. I really love making these types of sweet bread and if you've missed it, you can check this Filipino Ensaymada Recipe or Famous Maritozzi (Italian Sweet Bun). It's a bit easier to make than the cream pan; however, a cream pan is totally worth the effort.

The iconic (iconic!) Dollywood Cinnamon Bread is a longtime favorite at the Dollywood theme park in Tennessee, and I think this is the best recreation recipe for it on the internet. You get the combo of brown butter cinnamon filling and an easy, stretchable dough. Think of it like monkey bread, but with bigger, pull-apart pieces and whole lot of butter. (Which I think would make Dolly Proud!)

Calamansi Muffins are perfect for breakfast, brunch, or as on-the-go snack. Super moist, tender, and drizzled with a tangy citrus glaze, they're sure to be a favorite!

This Vietnamese noodle salad is made with vermicelli rice noodles, fresh herbs and vegetables! It’s tossed with a delicious tangy and savory Vietnamese dressing and can be served cold!

This is my most asked-for recipe. I've used it for many years, which is obvious from my recipe card that's yellowed and full of stains. The fruity appearance and taste of this easy-to-make bread blend beautifully with our warm Florida sunshine. It's always a hit whenever I serve it.

Japanese Condensed Milk Bread is a delicious way to enjoy condensed milk, enclosed in a soft and sweet bread that is studded with raisins and cherries.

A distant cousin to the bagel, this tender bread dough is filled with traditional onions and poppy seeds or any other number of fillings. Adapted from Smitten Kitchen

These aromatic, sweet knots, inspired by centuries of culinary traditions, are a perfect blend of warm cinnamon and tender, knotted bread. With a crunchy sugar topping and a soft, spiced center, they are an ideal treat for any occasion.

I recommend eating one of these for breakfast with lots of unsalted butter, which gives all the sweetness I need, but if you want a sweeter bun, add 50ml runny honey along with the yogurt and egg. Like any soda bread, these buns are as good eaten with a slice of cheese, as they are with butter and jam, and the slightly more exotic scent of the fennel seeds and the bursts of tart flavour from the cranberries, don't stop these from having the cosiness of a — perhaps fictional — Irish parlour. And while they are not something I would knock up for an everyday breakfast, when I've got time on my hands I love to get said hands working a dough to conjure up a batch of these. A cursory glance at the recipe will show you how gratifyingly easy they are to make. For US cup measures, use the toggle at the top of the ingredients list.

This is a "tried & true" recipe for Russian Black Bread that I've had for years. I have no idea where I got it from, perhaps the back of the rye flour bag or yeast envelope. Prep time includes rising times. January 2009: Recently while going through a box of old cookbooks (stored in my attic), I came across the original copy of this recipe. It is from a 1945 newspaper advertisement for the National Biscuit Company's (aka "Nabisco" ) 100% Bran Cereal. (BTW, Instant coffee has been commercially marketed in the USA since 1910.)

The perfect way to start your morning is with a sweet, moist and spicy breakfast cacke served with butter and coffee.

A blog about Italian food, quick and easy recipes, cooking experiences and tips. Visit my blog - get inspired and creative!

These Scallion Bing or Chinese Flat Bread, also known as 羌饼 or qiāng bǐng, are a thick savoury bread that’s pan-fried until golden brown and crisp.It’s really fragrant with a crispy crust and a chewy, fluffy inside with layers of scallions and sesame seeds. This is similar to a scallion pancake, except that these are fluffy on the inside from leavened dough.

Rhubarb is such a jewel that I freeze it to have all year. Here’s how my mother used rhubarb – in an apple bread spiced with cinnamon. —Linda Tom, Sioux Falls, South Dakota

Delicious Hungarian farmers bread. It's a simple white bread with sesame seeds on top

Last night, I pulled out a few cookbooks hoping I would find a recipe for a good "drop biscuit." I wanted biscuits, but I wante...

Love King's Hawaiian bread rolls? Once you try them homemade, you'll never go back to storebought again. So easy to make and so soft inside you won't be able to stop eating them!

A straightforward Italian ciabatta recipe that's relatively easy and supremely satisfying to make. It's by Paul Hollywood from his awesome book 'How to Bake'.

There's no worse feeling than finding a delicious bread recipe only to realize you don't have the fancy ingredients required to make it. Or worse, it takes

Pretzel biscuits are the happy marriage of buttery, flaky buttermilk biscuits and golden-brown soft pretzels topped with crunchy pretzel salt. Eat them layer by layer with butter and your favorite jam or as an on-the-go breakfast sandwich. This recipe was one of our Bake of the Week features for May 2024.

This amazing Australian damper recipe is perfect for camping or baking at home. Just 5 ingredients, prepped and baked in just 30 minutes! Break open the crumbly crust and reveal the warm and toasty camp bread inside.

Birotes Salados are sourdough sandwich rolls unique to Guadalaja, Mexico. The rolls are crusty on the outside and soft and airy on the inside. They have a wonderful sourdough flavor.

This recipe is great. It makes a very light (not compact) carrot bread/cake and is so simple to make!! I substituted light muscovado sugar for the brown sugar and cake was darker than usual but just as yummy.

ok… i hv a confession… and the confession is that i’m actually a gluten free consumer o((*^▽^*))o.. when i say gluten free, i mean wheat free, gluten free. no reason.. and...

Nigerian Agege bread is a popular type of Nigerian bread that is loved by many. This African bread can be eaten with Akara, moin moin, stew, on it's own or while warm spread butter on top...oh la la ! This is the best Agege bread recipe.

Finnish Cardamom Pulla Bread - A light and delicious loaf of Finnish cardamom bread! This cardamom bread dough braided into a beautiful loaf and topped with a cardamom wash and almonds. Perfect topped with butter or jam for Easter breakfast or weekend brunch!

Studded with plump raisins and currants soaked in tea and mingled with candied citrus peel and aromatic spices, Bara Brith is Wales' famous tea bread!

These easy bakery-style pistachio muffins have a perfectly moist center, a soft, buttery crumb and high dome crunchy top, just like a bakery!

Feta cheese quick bread - fluffy, moist and buttery, this savory quick bread recipe is ideal for breakfast, snack or even dinner.