Last week, my Mom forwarded us an email with all these incredibly detailed, adorable food photos. The boys insisted sharing these with you! The email was one of those viral emails that was forwarded thousands of times, and we have no idea who originally compiled them. While I track down the original sources to credit, please …

Thank you for all the sweet comments about my temporary hiatus and life changes ! I am especially glad to know that I have new friends waiti...

Are you as addicted to scallion or shallot pancakes as I am? I find it hard to stop at one of these simple but absolutely delicious crispy pancakes filled with scallions and coriander. This recipe produces light, crispy and addictive shallot pancakes that are fantastic eaten alone or paired with some slow braised meats or salad!

Cozonac is a traditional Romanian Easter Bread that is fun to make and ridiculously delicious!

Finnish Pulla is a celebration bread braided beautifully like a wreath. It gets its nice flavor from the cardamom and it is adorned with crunchy almonds as finishing on top.

Skip kneading dough and complicated steps, and make these easy, bite-sized focaccia muffins with your favorite toppings of choice instead!

Learn how to make freshly baked Melon Pan in your own kitchen! This classic Japanese sweet bread is covered in a thin and crisp cookie (biscuit) crust with a signature gridline pattern on top. Knead it either by hand or with a stand mixer.

The Portuguese have this wonderful little 'Piece of Fried Dough" that we look forward to on any special occasion. A Festa, a Holiday, a Family Party, maybe even just a Great Uncle visiting from Connecticut. Oh, how we looked forward to those visits as they always meant Malassadas. A Malassada is exactly as I described a delightful little piece of fried dough, but this is the most basic of descriptions for a phenomenal bite into heaven. Let's say this.. Have you ever gone to fair? A fair where your Mom bought you an "Elephant Ear" or maybe a "Doughboy", well that might tease you into thinking that this could be a quick substitute for a Malassada. It's fried dough but it's a fried Bread dough. Malassadas are a fried "Sweetbread Dough". It's like comparing Sliced white bread to Hawaiian bread (hallah, cinnamon roll dough) Not the same, right? Right! Here is the Ultimate in a puff of Heaven, that will forever make you think that "doughboy" is just a poor substitute for the real thing. Now, every Azorean Household has their own recipe. The recipe for Malassadas differs as much as an Italian family's recipe for "Sauce". This one is a passed on generation to generation recipe from my family. If you find a different one, don't be afraid to try it, It's as different or as the same as the last marinara sauce (gravy) recipe you tried. Just love doing it! That's the best secret ingredient in Everything you make! Malassadas 4 Cups Flour 1 Cup Sugar (+1 tsp) 2 Cups Milk 6 Eggs 1 packet Yeast (2 1/4 tsp instant yeast but don/t dissolve) 1/2 cup Water (100° - 110°) (water is for the pkg yeast only) 1 tsp Salt 1/4 cup Butter (1/2 stick, melted) Vegetable Oil for Frying Put Yeast in 1/2 cup Water with 1 teaspoon Sugar. Let rise (become foamy) In a small saucepan, heat milk and butter on low temp until butter has melted. Remove from heat to cool to room temp Beat Eggs, add Sugar and beat to combine. Add Warm Butter and Milk, combine well. Add Yeast combine through. Add Flour and Salt. Using paddle attachment or hands; Mix (fold) until well combined and smooth. Cover with a plastic wrap & cloth and allow to rise to double in size. (If your kitchen is cold, warm oven to 200° and turn off. Place dough in warmed oven to rise) To Fry: Use a Deep fryer at 350°f or use a Deep Pan and warm 4-5 cups Vegetable Oil to 350° on Medium high heat (8 on electric stove) Take pieces of risen dough and stretch to desired size. Place piece of dough in oil and allow to fry for 5-7 minutes. *If dough sticks to your hands wipe hands with a tbsp oil and it wont stick* Watch for color, you want a golden brown. If they get color too quickly the center will be raw. Turn your oil down to Medium Heat. (5 or 6 on electric stove) Repeat for all of the dough. Once dough is fried place in a paper bag and coat with Sugar (may add cinnamon, although not traditional) Place on parchment lined cookie sheet and keep warm in 200° oven. Most of all Enjoy!!! ***If on a weeknight, you'd like to make the substitute ones...grab a ball of pizza dough at the market or your local pizzeria and fry it up as you would the Malassada dough. Dredge in Sugar and you have a quick and easy substitute, good enough for a weeknight or a quick Sunday morning :)

Experience the joy of a surprise burst of Nutella in every bite with our Nutella Bread Bombs—delicious, warm, and utterly irresistible.

traditional enriched braided Jewish Challah bread, leavened 100% naturally with sourdough starter cultures

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.

This Turkish bread is a traditional pide bread that is fluffy and super easy to make and comes together in 2 hours.

This traditional Easter Greek Bread called Tsoureki is slightly sweet, soft and tasty. It is perfect on its own or with a slather of butter, and it makes a nice addition to your gathering table.

Lepinja is a delicious Balkan Flatbread that is perfect for barbecue and picnics. It takes a little over an hour to make this easy flatbread recipe.

Homemade garlic naan is incredibly fluffy and soft, covered in garlic cilantro butter, making it perfect for dipping or on its own.

Beautifully soft Portuguese rolls that pair perfectly with just about anything. My personal favourites being a juicy prego roll or to simply dunk in a spicy stew such as a traditional trinchado.

Tang zhong is the secret to Asian bakery milk bread that stays soft, moist, fluffy, and fresh for days! Learn how to make this lovely bread with my recipe.

Sweet and chewy, hotteok is a popular street food that's enjoyed all over South Korea.

Rhubarb Bread Pudding  is a simple old-fashioned traditional German dessert that is a great way to use leftover bread. The best breakfast or sweet main to feed a crowd on a budget.

Pandebono is a traditional Colombian cheese bread. Find out waht makes it so special and how to make it like a true Colombian!

Kibinas (or Lithuanian meat pie) is a particularly popular snack in Lithuania. I am sure, if you visit any town in Lithuania you’ll find at least one place where you can buy kibinas. Very oft…

Rabska Cake or Rab Cake. A very aromatic sweet made with almonds, maraschino liqueur and citrus traditionally in a spiral shape.

’n Variasie op die geliefde Japie se gunsteling, met ’n dikker sitrusvla en die heerlike geur van geroosterde klapper.

Using natural food colour powders to create rainbow gyoza dumplings.

This hypnotic spiral of golden, flaky pastry filled with spinach and cheese is an icon of Turkish cuisine.

This homemade Challah Bread Recipe is easier to make than it seems. I will show you how to make a 4 braid challah bread!

Finnish Nissua (Pulla)!: I am SO in love with this! Why? Let me count the ways... 1) It's delicious 2) It's truly beautiful, like a work of art 3) It's delicious 4) It fills the house with wonderful aromas 5) Have I told you it's deeelicious? Now, I know what you're thinkin…

Easy Stovetop No Yeast Naan- Yes, It IS possible. And the result is heavenly – soft, fluffy, chewy and utterly delicious.

Authentic Polish Karpatka (Carpathian Cake) recipe.

Traditional halloumi pies Χαλλουμοτες

Learn hot to make these FOOL PROOF Ciabatta Rolls. These are perfectly light chewy and airy on the inside, with a crunchy and crackly crust on the outside!

Authentic Malaysian famous flatbread with egg, onion and meat filling! This is a simple and easy version of murtabak. Dhal or curry are great choices to go with this delicious murtabak.

Try this delicious and chewy goodness of Potato Mochi with this easy recipe! If you're a fan of Japanese rice cakes, you'll love this simple alternative made with only four ingredients.

These pandesal are soft, airy, lightly sweet Filipino bread rolls. Tangzhong contributes to their incredible tenderness and prolonged shelf life.

If you're looking for a delicious and easy-to-make dessert, then this ube polvoron recipe is definitely for you. Give it a try and see for yourself how

Try this ensaymada recipe for that soft, sweet bread covered with buttercream then topped with lots of grated cheese. Just yummy!

Today I will share a sandwich with you that is as simple as it is perfect, Ftira mimlija - or filled, round Ftira bread. This sandwich doesn't require many ingredients but the few you use must be of exceptional quality. All you need is an extraordinarily delicious loaf of

Traditional halloumi pies Χαλλουμοτες