'baking' on Serious Eats

Light and Tender Chinese Lotus Seed Buns

Fluffy and sweet, lotus seed buns are a popular treat at Chinese bakeries. As the name implies, they're flavored with a paste made from lotus flower seeds, which have a light, chestnut-like flavor. This recipe for homemade buns has been perfected to work with either low-gluten flour, or all-purpose. Hot from the steamer, they're a confection not to be missed. The only thing that could make them even better is a cup of bubble tea. More

Soft Bread Salami Rolls

These soft rolls are great for sandwiches. They have a moist, tender crumb and thin, crisp exterior. Most of the time spent here is just letting the yeast do it's thing. These rolls are a great way to ease into bread baking, easily mixed in a standing mixer and shaped by hand. More

Mildly Sweet Sweet-Potato Biscuits

Sweet potatoes started out as a way of stretching expensive refined flour in biscuit doughs for those who couldn't afford otherwise, but they're not just an economical step: They create moist, flavorful biscuits that are even more likely to be tender, because some of that sweet potato replaces what would otherwise be wheat gluten. Here are the steps to make them. More

Pillowy (and Pretty) Yeasted Angel Biscuits

The angel biscuit is the lovechild of a biscuit and a soft roll: using both baking powder and yeast for leavening, they are guaranteed to rise to pillowy heights. The final result is featherlight and soft with a buttery, biscuit-y flavor. They make a great vehicle for sliders or sandwiches, but are equally as good split in half and served with butter, honey, or jam. More

Quick and Easy Drop Biscuits

Fannie Farmer of the famed Boston School of Cooking, called drop biscuits "Emergency Biscuits," which is appropriate considering that all you need to make them is 25 minutes and five basic ingredients. Not only are these quick to make, but they're also super fluffy and tender. More

Super Flaky Buttermilk Biscuits

The humble, yet mighty, buttermilk biscuit is an American quick bread that uses baking powder and steam to create layers that are moist, rich, and tender. This recipe creates perfectly light and unbelievably flaky buttermilk biscuits have been perfected through round after round of testing. They're delicious served alongside fried chicken, barbecue, or with whipped cream and strawberries. More

Soda Bread with Port-Soaked Raisins

If you're looking for a quick bread to go with your afternoon tea, or your morning fry up, look no further than the humble soda bread. Raisins or currants are an expected addition, but soaking the raisins in port before adding them to the dry ingredients gives them an extra boozy sweetness that really livens up this simple bread. More

Birdie Bread Rolls

[Photographs: Donna Currie] I wanted to use completely edible items for the whole birdie, so I used slivered almonds for the beaks and chocolate pearls for the eyes. I was a little concerned the eyes might melt and make a... More

Bread Baking: Cinnamon Apple Sweet Rolls

The dough for these rolls isn't overly sweet. Too much sugar in a dough can result in a poor rise, so I kept the dough just slightly sweeter than usual. It was light, fluffy, and perfect for pulling off little bits to nibble on. The sweetness came from the sugar and cinnamon, while the apple added just a bit of tartness and interesting texture to the party. There were a few chewy caramelized bits of sugar around the outer edges of the rolls—a little bonus. More

Bread Baking: Rye Chop Bread

It's embarrassing how many types of rye flour I usually have on hand. I love rye. Rye chops aren't a type of flour, though. Essentially they're roughly cut rye berries. They're chunky bits, sort of like the steel cut oats of the rye world. More

Bread Baking: Three Doughs Braided into One Loaf

This recipe is a three-fer. Yup. Three different bread recipes in one. I was already baking two loaves for other people, then decided to make a third for myself (why not, right?). But instead of making a triple batch of one dough, I made three different doughs—rye, white wheat, and oatmeal—then combined them in a braided loaf. More

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