In honor of exclusive recipe shares from our new special issue, Bread,we’re offering our best seasonal takes for dough, from brioche to babka. With savory cheese- and scallion-loaded pull-apart rolls, strawberry jam-swirled and pearl sugar-topped bread, and a zucchini and banana bread mash-up, you’ll find that there’s more than just spring in the air. It’s the rich scent of home baked bread, warm from your oven.
Sticky-sweet strawberry filling is smeared, rolled, and twisted into a buttery brioche dough, and a final sprinkling of pearl sugar offers an element of elegant crunch.
The French name of this brioche à tête refers to the shape (tête means head). One of the most recognizable forms of brioche, it’s noted by a smaller dome (the head) atop the larger round loaf. It’s often simply called a Parisienne.
Chocolate, almond, and rich, fluffy bread dough combine for the ultimate pull-apart recipe. Whether enjoying it as breakfast, dessert, or an outrageous snack, this compulsively eatable Chocolate Almond Pull-Apart Bread will reign as a new favorite in your baking wheelhouse.
These Cheesy Scallion Pull-Apart Rolls are admittedly a little bit over the top and are jam-packed with cheese and springy scallions. They’d make an ideal partner to just about any soup or stew, or even your scrambled eggs in the morning. Serve these warm the day they are baked for maximum cheesy enjoyment.
Zucchini brings extra moisture to this classic quick bread, making for a more tender crumb than you’d find in standard banana bread. A medley of warm spices complement both the banana and summer squash beautifully.
Ripe strawberries and fresh cucumbers are stirred into the batter to create a Strawberry Cucumber Bread that’s light enough for a morning snack, but sweet enough to be an afternoon treat.
We love this recipe for sandwich bread or an afternoon snack. Though the brioche recipe calls for a double-cream cheese, we especially love this with the ultra-rich and creamy Saint André triple-cream cow’s milk cheese—pure decadence.