Guess what?  This is the exact recipe for Too Easy Brioche, but with a few exciting additions to turn it into Hot Cross Buns.  Hot Cross Buns are deeply associated with Easter week, and specifically Good Friday and the end of Lent for many people.  I will confess, I didn’t grow up eating them or … Continue reading Hot Cross Buns of Brioche

You definitely don’t need brioche to be this easy.  I don’t need brioche to be this easy.  But sadly (who am I kidding–woohoo!) it really, really is.  Brioche is a beautiful “enriched” dough, which means it has butter and eggs making it richer.  And boy does it.  Where some of my other breads are breadier–they … Continue reading Too Easy Brioche

  Hi good-looking, you have such a fine crumb…want to hop in the toaster and heat things up?  No?  How about hot dipping in some coffee?    Or drawing a lovely egg bath before a quick fry in some butter?  Yep, this bread can handle it all.  It is a spice-scented, coffee-hinted bread at home … Continue reading Finnish Cardamom Bread

Croissants are a huge family favorite around our house.  We love them in pretty much whatever iteration we can find as long as they are fresh, crisp, and preferably warm.  I think they are perfect, plain, but my love of all things almond flavoring extends to croissants, so filled with a small amount of almond … Continue reading Make Ahead Croissants

I know, I know.  That name is a mouthful.  But here is the deal, this bread is a mouthful.  But not in a gratuitous way.  I didn’t add ingredients just for their buzz, they all build upon each other to make a bread that is absolutely delicious, but not overdone.  It is my ode to … Continue reading Apple Brown Butter Bourbon Brioche

I had to make a few challahs until I got this one right.  I know, poor me, right?  And while none were bad, some had a few qualities that I found less than desirable.  My first try used canola oil, and I felt like I could taste that flavor in the bread which was definitely … Continue reading Orange Challah

My mom is a lover of rolls.  I can’t count the number of times she has said, I will make rolls, or what about a soft roll with that?  I, honestly, don’t think about rolls too often outside of holidays.  My sister contends that is is because rolls often accompany Sunday Dinners of yore, and … Continue reading Sweet Potato Rolls

I wanted an ode to spring. As I set about to think what would be the right way to celebrate this new season of growth it got me thinking about rhubarb and how it sort of heralds the arrival of spring for sweet “fruit.” Desserts made with rhubarb are tart and a gorgeous rose color, … Continue reading Strawberry Rhubarb Brioche

I loved the idea of making babka. It is just that every single time I looked up recipes and researched, I seemed to get exhausted from the sheer number of steps involved. Lots of work to prepare the bread dough, then multiple fillings, then sometimes a streusel layer (delicious but soul-crushing to make after you … Continue reading Brioche Babka

I came up with this loaf, because why not? Eggs, milk, spices, sugar? Yes, please! I have used Trader Joe’s eggnog to make this bread, but I think, think, you can use any kind. You can of course, just skip the eggnog and use buttermilk, or regular milk, an egg, an extra tablespoon of sugar … Continue reading Eggnog Streusel Bread

If you have never had milk bread before, you are in for a treat! It is oh so soft, pillowy even. It has a lovely crumb and stays soft for days thanks to an ingenious Japanese method of pre cooking some of the flour, milk and water together into something called a tangzhong. Do not … Continue reading Milk Bread