Acma is a well-known pastry that you could find easily in any bakery in Turkey. To be able to make it right at home, some secrets must be known. First of all, ingredients should be in room tempera…
The Epicurious Test Kitchen created over a hundred recipes this year. Our site director probably shouldn't pick favorites. But what do you want from him? He's human!
Doughnuts from the Bread Ahead bakery are very popular in the delicious. office. Recreate their famous vanilla custard doughnuts – soft, pillowy and oozing rich custard – at home using this recipe. Prefer the classic jam-filled version? Find our recipe for jam doughnuts – plus an extra-decadent Nutella version too.
Making the official Cronuts recipe at home takes over 3 days to execute, between making ganache, pastry dough, and the butter block. But, for the cronut faithful that can't make it to the Dominique Ansel Bakery in SoHo, this big reveal is just for you!
German Cinnamon Pastry or Zimtschnecken is an authentic German recipe. They are easy to make. Enjoy it as if you were in Germany!
Bosnian desserts are an integral part of the country’s cuisine. You can find these tasty treats in bakeries, cafés, and in homes all over the country.
If you haven't tried, you're going to want to after this...
Instantly travel to France with these caramelized, buttery, and extra flaky pastries.
German breads are great for many occasions. You can enjoy them for breakfast, lunch, and even dinner. Learn how to make the best ones today!
Edinburgh is one of Scotland's most charming cities, filled to the brim of things to do, sights to see and experiences to be had. With well over a - 14 Best Things To See In Edinburgh - Travel, Travel Advice - Edinburgh, Europe, Scotland, United Kingdom - Travel, Food and Home Inspiration Blog with door-to-door Travel Planner! - Travel Advice, Travel Inspiration, Home Inspiration, Food Inspiration, Recipes, Photography
Mamon is a very light and airy Filipino Sponge Cake and a classic snack cake found in bakeries in the Philippines. Make it at home with this simple recipe.
Learn how Toronto ended up with the best croissants and sourdough loaves in the city and discover four must-try recipes from Emmer bakery!
Galaktoboureko ist ein Grießauflauf, der in Griechenland nicht als Dessert, sondern wie Kuchen serviert wird. Dies ist ein traditionelles Rezept.
Food availability slightly improved after the 1956 Revolution and from about the age of seven I remember having a cup of hot cocoa and a fresh buttered kifli for breakfast. Every morning my grandma would go down to the Dohány utcai Tejcsarnok [milk store] to buy us fresh milk and kifli. Grandma stood in line by 7AM or shortly thereafter. It was the time for the morning truck to come with baskets full of freshly baked kifli, buns and a few specialty items like brioche. Timing was of essence, because half an hour later all the kifli was gone. When grandma arrived home with the kifli I just had enough time to eat one and I was off to school. Jenőke, Nagymama and Zsuzsa with kifli Different from French croissant, kifli is from yeasted dough, [containing butter] and shaped into a thin crescent. I have seen a few giant kifli in my time, some the size of 2 kg bread, but these are novelties. This one is your everyday vajas [butter] kifli. Do not try it; it is not possible to make a large kifli with dry yeast. Dough from dry yeast can never get as high and lofty as from fresh yeast. At a certain size, kifli made with dry yeast just spreads out and flattens. Don’t use bread flour, all purpose gives kifli the desired softness and crunchiness. Kifli should be crunchy when bit into, but all soft on the inside. The consistency of the dough, the size and the thickness all influence the kifli’s texture. This dough is firm, but not stiff. After kneading, you will not have to flour the board to roll it and shape it. Therefore, you would not want added flour stiffening it. This brings mind the importance of exact measuring. For interest, I measured out 4 cups of all-purpose flour into my largest measuring cup. Then I measured it again with the 1/2 cup scoop-and-sweep method. Would you believe I had 3/4 cups of excess flour in the large measuring cup? Now imagine how stiff this dough would have been with 3/4 cup of extra flour! So to have it just right, use the 1/2 cup scoop-and-sweep method and follow the recipe. BAKERY CRESCENTS4 cups flour 1 Tbsp sugar 1 package instant dry yeast 1 cup milk, lukewarm 1/4 cup butter, melted 3 Tbsp sour cream 1 tsp salt 2 Tbsp butter for brushing 1 egg yolk for egg wash • In a large bowl measure out the flour with the 1/2 cup scoop-and-sweep method. • Whisk together the flour, sugar and the instant dry yeast. • Add the lukewarm milk, melted butter, sour cream and the salt. [Add the salt last, because it can inhibit the yeast action.] • Combine ingredients; the dough will be firm but not stiff. • Kneed the dough until smooth and elastic. • Shape the dough into a ball and cover with the bowl. • Let the dough rise until it doubles in size. • Meanwhile line 2 baking sheets with parchment and lightly brush with butter. • When the dough has doubled in size, divide into two equal parts. • Roll the first dough to a 32 inch X 8 inch rectangle. • Cut into 8 squares. • Repeat with the remaining dough. You now have 16 squares. • Place a square on the board and with a rolling pin stretch the 4 inch square to a 5 inch by 5 inch square. • Turn the square on its end; you now have a fat diamond shape. • Stretch out the closest corner with the rolling pin. • Roll it up starting from the top and curve it into a crescent. • Place on a greased baking sheet. • Repeat the same procedure with the rest of the squares. • Brush the tops with melted butter. • Let crescents rise until doubled in size. • Then glaze the tops with egg wash. • Preheat oven to 400F. • When the oven temperature is at 400F, place the crescents in the oven and bake until light golden brown. • These are best fresh; eat them on the same day.
This article will show you the best Serbian pastries you might fall in love with, including their ingredients, preparation methods, origins, and more.
Wow guests at your next brunch by presenting a pan of Better Homes & Garden cinnamon rolls topped with creamy icing—they'll be even more in awe when you reveal that they're completely homemade.
Kringle, a traditional Danish pastry (the word actually means “pretzel”) is one of my very favorite holiday treats. I used to only be able to find it at Christmastime, when we would go …
For as long as I've owned my Magnolia Bakery cookbook, I had never made the most basic & popular recipe in there. They claim that their vanilla/vanilla cupcake is the most requested flavor of cake in their bakery. I needed a layer cake for a friend's birthday & I really didn't feel like searching for the "perfect" recipe. I didn't look at all really. This book was sitting on my table and I flipped to the vanilla cake page and decided I was going to make this cake. It's a very basic method & recipe for white cake. It's fairly "white" but not completely. There are too many whole eggs in the recipe to make it super white. I added about double the vanilla to the recipe & a splash of almond extract. When I iced the cake, I brushed the layers with a simple syrup to make sure they were moist. (I actually just pulled out my large bottle of vanilla latte syrup from Costco & used that, but it's basically a simple syrup with a little vanilla flavoring). I made my triple layer cake and then had a 6 inch single layer left over for testing purposes. I hate to give away a cake and not know how it tasted. Quality control, ya know? So I took photos of the large cake after I iced it but cut into the 6 inch one for photos of the innards. I like this cake alot but many things could go wrong with it and the main one being, it would be easy to bake it too long. I watched it very closely while in the oven and removed it before a toothpick came out completely crumb free. The edges could get over browned easily also. I used cake strips on my pans to prevent that - but the sides were still pretty brown. The bottom could also get over brown easily. I placed the pans on a cookie sheet and raised the rack in the oven but they bottoms were still plenty brown. But overall, this is a wonderful white cake. It's not fluffy but not dense either. It's in between. I think it's needs the additional extract and the flour for sure needs to be sifted. I made a double recipe to get my 9 inch triple layer & a single 6 inch layer. My pink icing is a basic American butter cream with added meringue powder for stability. Magnolia Bakery Vanilla Cupcakes 1 1/2 cups self-rising flour 1 1/4 cups all-purpose flour 1 cup unsalted butter, softened 2 cups sugar 4 large eggs, at room temperature 1 cup milk 1 teaspoon vanilla extract Line 24 muffin tins with cupcake papers. In a small bowl, add the flours; stir to combine; set aside. In a large mixing bowl, cream the butter using an electric mixer on medium speed until smooth. Add the sugar gradually and beat for 3 minutes or until fluffy. Add the eggs, one at a time, beating well after each addition. Add the dry ingredients in three parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not overmix. Spoon the batter into the cupcake liners, filling about 3/4 full. Bake in a 350° oven for 20-25 minutes. Cool the cupcakes in the tin for 15 minutes. Remove cakes from the tins and cool on a wire rack before icing. Ice with tinted Vanilla Buttercream.
We have gathered our favorite items from the Corner Bakery Cafe and have created some fantastic original and copycat recipes for you to enjoy!
Welcome to Mrs. Powell's Bakery in Idaho. Here, you will not only find incredible sweet treats, but it is home to the 3.5-pound cinnamon roll.
Here's a schmaltz recipe that's just a bit different. Nicely flavored and perfect as a spread for your sandwiches or to cook with.
Makes about 24 cookies
The East Bay has always remained true to itself. It includes Oakland, the most ethnically diverse population in the nation; Berkeley, the birthplace of the Free Speech Movement; the island of Alameda with its artisan breweries, wineries, and distilleries; and the Livermore Valley, one of California's oldest winemaking regions. East Bay Cooks is an impressive collection of 80 signature dishes from 40 of the region's leading restaurants. An uncomplicated taco with the power to stir the soul? A nourishing bowl of authentic Singaporean laksa? Shrimp and grits with layers of flavors never imagined? It's all here. And designed with home cooks in mind, re-creating signature dishes from the area's favorite chefs has never been easier. It's a region that's got you covered, no matter what the craving.
Sweet, delicious buns, filled with sultanas and lemon curd, topped with icing and a glace cherry.
Sirnica is a traditional Croatian Easter Bread - here is an easy to follow recipe to make it at home.
Classic rugelach made with sourdough discard & filled with chocolate or cinnamon brown sugar.
St. John Bakery - London | Doughnuts | Eccles Cake
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This bakery in Soldotna is incredibly delicious and you will love the tasty delights they create!
Chef Thomas Keller provides a step-by-step guide to creating a charming take on the standard cream puff.
A Pakistani Canadian Food Blog with loads of delicious comforting Pakistani recipes, the best desserts for the home baker and other flavorful foods!
Built on over a hundred small wood pilings Venice and many other things to do in Venice will keep you entertained throughout.
Tutti la conoscono come Phillo Crinkle Cake, ma ha origini arabe, ed è una sorta di "cugina" del Baklava
This creamy treat is traditional street food in Venice. It should be served in thick, soft pieces, with a generous dusting of sugar.
Kobe Desramaults breidt zijn imperium uit: na 'In de Wulf' en 'Vitrine' opende hij nu een gezellige eetplaats 'Superette', in het centrum van Gent. Na
Doughnuts from the Bread Ahead bakery are very popular in the delicious. office. Recreate their famous vanilla custard doughnuts – soft, pillowy and oozing rich custard – at home using this recipe. Prefer the classic jam-filled version? Find our recipe for jam doughnuts – plus an extra-decadent Nutella version too.
