Baking School In-Depth: Buttermilk Bar Doughnuts
Behold, the buttermilk bar! A favorite in doughnut shops across Los Angeles, California, buttermilk bars first rose to popularity in the 1960s and ’70s....
Milk-and-Cookies Sweet Rolls
For this take on the classic cinnamon roll, Chocolate Chip Cookie Filling is spread onto pillowy-soft dough before the dough is rolled up and...
Vanilla Danish Puff
Introducing the new official vanilla of Bake from Scratch: Rodelle! To truly showcase the rich and robust natural flavor of Rodelle’s Pure Vanilla Extract...
Traditional Beignets
Our Traditional Beignets recipe offers the crisp, golden standard of a beignet, perfect with only an adornment of confectioners’ sugar. Our dough can be...
Lemon Meringue Éclairs
Filled with smooth and silky Lemon Curd and topped with fluffy Swiss Meringue, these delicately delicious Lemon Meringue Éclairs are the ultimate refined, showstopping...
Mini Galettes des Rois
The galette des rois, or French king cake, is a traditional French pastry made to celebrate the Christian feast day of Epiphany on January 6, commemorating...
Red Velvet Sweet Rolls
This Red Velvet Sweet Roll proves that you can turn any dessert into a breakfast treat. And what better way to celebrate the holidays...
Better Baking Academy: Pecan Hand Pies
For our latest lesson with the Better Baking Academy with Bob’s Red Mill, we’re offering the dreamiest pecan hand pie with the flakiest pastry...
Strawberry Brioche Tarts
A hybrid between enriched bread and delicate pastry, brioche is the best of both worlds. The addition of eggs, butter, and milk to a...
Smoked Salmon-Asparagus Tarts
A savory take on puff pastry, Smoked Salmon-Asparagus Tarts are perfect for any meal, from a light and flaky replacement for your favorite lox-topped...
