Baking
Brown Butter Chocolate Chip Cookies
Brown butter, a 24-hour rest and two sizes of chocolate produce cookies with crisp edges, a chewy middle and pools…
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All 1409 recipes
Baking recipes
Breads, pastry and the doughs that reward a weekend. 112 tested recipes, ranked by what readers cook most.
Baking recipes — all 112 recipes
Baking
One-Bowl Banana Bread
One bowl, one whisk, and the darkest bananas you can find. Browning the butter first adds a nutty depth that turns…
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Baking
Overnight Cinnamon Rolls
Soft, tall rolls made with a tangzhong starter that keeps them pillowy for days, filled with cinnamon-butter and…
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Baking
Artisan Sourdough Bread
An open-crumb country loaf with a blistered, mahogany crust and a genuine tang. Long autolyse, gentle handling and a…
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Baking
Focaccia Genovese
A high-hydration dough dimpled hard, flooded with olive oil and brine, and baked until the top is blistered gold and…
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Baking
Butter Croissants
Genuinely laminated croissants with a honeycomb interior and a shattering shell — 27 layers of butter folded into…
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Baking
Bakery-Style Blueberry Muffins
Tall domed muffins with a crunchy sugar top and berries that stay suspended rather than sinking. The high-then-low…
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Baking
Japanese Milk Bread (Shokupan)
Shokupan: the pillowy square loaf found in every Japanese bakery, built on a cooked flour paste that lets the dough…
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Baking
Garlic Butter Naan
Blistered, chewy naan cooked in a screaming-hot cast-iron pan and brushed with garlic butter. Yogurt in the dough is…
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Baking
Vanilla Cupcakes
Light vanilla cupcakes with a flat-ish top for frosting, made by the reverse-creaming method that coats the flour in…
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Baking
Garlic Naan
A yoghurt-enriched flatbread slapped onto the wall of a tandoor, or in a home kitchen onto the underside of the…
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Baking
Cinnamon Sugar Doughnuts
Yeasted doughnuts fried until they wear a pale band around the middle, then rolled straight into cinnamon sugar…
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Baking
Adjaruli Khachapuri
A boat of bread filled with molten cheese, with an egg yolk and a knob of butter dropped in at the end and stirred…
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Baking
Snickerdoodles
Soft, cracked sugar cookies rolled in cinnamon sugar, with a distinctive tang from cream of tartar. Without the…
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Baking
Buttermilk Biscuits
Tall, flaky Southern biscuits that pull apart in layers, made with cold butter, buttermilk and as little handling as…
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Baking
English Scones
Tall, straight-sided scones that split cleanly by hand rather than needing a knife. Cold butter, a light hand and a…
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Baking
Lemon Drizzle Cake
A plain loaf cake pierced all over while still hot and drenched in lemon and sugar, which soaks in and then sets…
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Baking
Rosemary Focaccia
A high-hydration focaccia with a crackling, olive-oil-fried base and a crumb full of irregular holes, dimpled with…
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Baking
Peanut Butter Cookies
Dense, sandy peanut butter cookies with the fork-crosshatch pressed into the top. That pattern is not decoration —…
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Baking
New York Bagels
Boiled then baked, with a chewy interior and a glossy, blistered crust. The malt in the boiling water and the…
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Baking
Victoria Sponge
Two golden sponge layers with jam and cream between, dusted with caster sugar. Named for a queen who took it with…
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Baking
Irish Soda Bread
Flour, buttermilk, bicarbonate of soda and salt, mixed in a minute and baked in forty-five. No yeast, no proving, no…
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Baking
Pão de Queijo
Brazilian cheese breads made from tapioca starch scalded with hot milk and oil, giving a crisp shell and a chewy…
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Baking
Chapati (Roti)
The everyday Indian flatbread: wholewheat flour, water and salt, rolled thin and cooked on a dry griddle until it…
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Baking
Skillet Cornbread
Batter poured into a screaming hot skillet of bacon fat, which sets a crust the instant it hits. The Southern style…
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Baking
Brioche Loaf
The richest bread in the French repertoire: a dough carrying half its weight in butter, worked until it is silky…
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Baking
Kanelbullar
Swedish cinnamon buns scented with cardamom, twisted into knots rather than rolled into spirals, and finished with…
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Baking
Bavarian Soft Pretzels
Chewy, deep-mahogany Bavarian pretzels with a distinct alkaline tang, from a food-grade lye or baking soda bath…
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Baking
Danish Pastries
Laminated yeast dough folded around cold butter three times, shaped into spandauer and cooked until the layers…
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Baking
Scottish Shortbread
Three ingredients in the proportion one part sugar, two parts butter, three parts flour, baked pale and cut while…
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Baking
French Baguette
A true baguette de tradition: four ingredients, a long cold ferment, and a crust that crackles audibly as it cools…
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Baking
Madeleines
Proust's shell-shaped tea cakes, with the crisp browned edge and the hump on the back that tells you the batter was…
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Baking
Almond Biscotti
Twice-baked almond biscuits, hard enough to dunk and dry enough to keep for a month. The second bake is what makes…
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Baking
Anzac Biscuits
Oats, coconut, golden syrup and bicarbonate of soda bloomed in melted butter, baked chewy or crisp depending on how…
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Baking
Bakewell Tart
Shortcrust filled with raspberry jam and frangipane, baked until the almond filling is set and golden, and finished…
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Baking
Bavarian Brezel
The Bavarian shape: fat belly, thin crossed arms, split along the base as it bakes, with coarse salt on the dark lye…
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Baking
Panettone
The Milanese Christmas bread: a sweet, heavily enriched dough proved three times over two days, studded with candied…
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Baking
Canelés de Bordeaux
A Bordeaux pastry with a black, almost burnt caramel shell and a soft, custardy centre shot through with rum and…
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Baking
Philadelphia Soft Pretzels
Philadelphia pretzels are oblong rather than fat, chewy rather than fluffy, sold in rows stuck together and eaten…
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Baking
Crumpets
Yeasted batter cooked in rings on a griddle until the tops are riddled with holes. Toasted, buttered, and eaten…
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Baking
Lamingtons
Squares of day-old butter sponge dipped in thin chocolate icing and rolled in desiccated coconut, sometimes split…
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Baking
Lahmacun
Paper-thin Turkish flatbread spread with spiced minced lamb and baked in a fierce oven for four minutes. Rolled up…
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Baking
Castella Cake
A honey sponge with an astonishingly fine, moist crumb and a dark top, baked in a wooden frame. Portuguese…
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Baking
Turkish Pide
Boat-shaped flatbreads with the edges rolled and pinched around a filling of spiced lamb or cheese and egg, baked…
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Baking
Pineapple Cake
Buttery shortbread cases filled with a firm, slightly tart pineapple and winter melon jam, baked in small square…
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Baking
Bara Brith
Dried fruit soaked overnight in strong tea, then folded into a spiced batter and baked into a dense, dark loaf eaten…
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Baking
Karelian Pies
Thin rye shells crimped around a rice porridge filling, baked hot and brushed with melted butter, then topped with…
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Baking
Oatmeal Raisin Cookies
Chewy in the middle, crisp at the rim, and heavy enough with oats that they hold their shape instead of spreading…
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Baking
Cut-Out Sugar Cookies
A cut-out sugar cookie that holds a sharp edge: no spreading, no puffed middles, and a crumb firm enough to ice and…
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Baking
Brown Butter Blondies
The blondie done properly: brown butter, dark brown sugar and no leavening at all, so the middle stays dense and…
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Baking
Lemon Bars
A thick, sharp lemon curd on a shortbread base that stays crisp underneath — the two problems every lemon bar has…
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Baking
Magic Cookie Bars
Seven layers, no mixing bowl: buttery crumb base, condensed milk, chocolate, butterscotch, coconut and pecans…
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Baking
Vanilla Sponge Cake
The plain vanilla sponge every other cake is built on: fine, even crumb, real vanilla, and enough structure to…
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Baking
Chocolate Cupcakes
Deep, dark cupcakes with a flat-enough top to frost and a crumb that stays moist for days. One bowl, a whisk, and no…
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Baking
Marble Cake
The German Marmorkuchen: one batter split in two, one half darkened with cocoa, and the two dragged through each…
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Baking
Pound Cake
A pound of each: butter, sugar, eggs and flour, creamed by hand until the batter is pale enough to be its own…
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Baking
Sour Cream Bundt Cake
A sour cream bundt with a fine, damp crumb and a lemon glaze that sets to a thin shell. The tin does the decorating…
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Baking
Courgette Bread
A spiced loaf that uses up a glut and tastes of nothing green whatsoever: the courgette dissolves into moisture, and…
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Baking
Pumpkin Bread
Dark, damp and heavily spiced, with the pumpkin purée cooked down first so the loaf tastes of squash rather than of…
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Baking
Garlic Confit Focaccia
A cold-fermented focaccia with a head of garlic confited in olive oil and folded through the dough, so the flavour…
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Baking
Challah
An enriched, eggy bread with a fine, feathery pull and a mahogany crust, braided in six strands. Made with oil…
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Baking
Millionaire's Shortbread
Three layers that each need doing properly: a shortbread base baked until sandy, a caramel boiled to the right…
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Baking
Hot Cross Buns
Soft, spiced and heavily fruited, with a piped flour cross and an apricot glaze that goes on while they are still…
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Baking
Cloud Bread
Three ingredients whipped and baked into light, flexible rounds that stand in for a roll. Not bread in any real…
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Baking
Injera
The sour Ethiopian flatbread that doubles as plate and cutlery. Teff flour and water, fermented for three days until…
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Baking
Khubz Arabi
The pocket bread. Two minutes in a very hot oven, where steam trapped inside blows the loaf apart into two leaves —…
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Baking
Ka'ak bil Simsim
The handbag-shaped sesame bread sold from glass carts on Beirut pavements, split and filled with za’atar or cheese…
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Baking
Talami
A soft flat village loaf, dimpled with the fingers and baked with olive oil and a scatter of sesame. Larger and…
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Baking
Sfouf
A yellow semolina cake coloured and flavoured with turmeric, made with oil rather than butter and no eggs at all…
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Baking
Aish Baladi
The wholemeal country loaf, baked on a bed of bran at a ferocious heat so it puffs into a hollow disc. The bread the…
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Baking
Eish Merahrah
A flat wholemeal loaf enriched with ground fenugreek and maize, from the villages of Upper Egypt. Bitter, nutty and…
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Baking
Feteer Meshaltet
Layered pastry stretched paper-thin, folded with ghee over and over, and baked into something between a pancake and…
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Baking
Mlawi
A layered square flatbread folded with oil and cooked in a dry pan, so it separates into leaves. Sold from stalls at…
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Baking
Khobz Tabouna
The semolina country loaf baked against the wall of a clay oven, and the everyday bread of rural Tunisia. A hot tray…
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Baking
Pain de Campagne
A country loaf of white and wholemeal flour raised with a levain, baked dark. The crumb should be open and the crust…
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Baking
Fougasse
Provençal bread slashed into a leaf shape and stretched so the cuts open. More crust than crumb, which is the point.
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Baking
Pain aux Noix
A dense walnut loaf that turns faintly purple where the nuts touch the crumb. Made for cheese and very little else.
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Baking
Pain au Chocolat
Laminated dough rolled around two batons of chocolate. The same dough as a croissant, and the same single problem…
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Baking
Kouign-Amann
Laminated dough with sugar folded into the layers, so it caramelises against the tin and sets into glass. Breton for…
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Baking
Financiers
Small almond cakes made with brown butter and egg whites, baked hot so the edges crisp. Named for the gold-bar shape…
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Baking
Palmiers
Puff pastry rolled in sugar, folded into a heart and baked until the sugar caramelises on both faces. Three…
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Baking
Chouquettes
Small choux buns rolled in pearl sugar and baked empty. Sold by weight in paper bags and eaten before you get home.
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Baking
Gâteau au Yaourt
The cake every French child learns first, measured in the empty yogurt pot rather than on scales. Plain, reliable…
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Baking
Cuccidati
Sicilian fig rolls: a spiced fig, date and nut paste inside a short pastry, cut into little pillows and iced. Made…
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Baking
Torta Sbrisolona
A cake you break rather than cut, sandy with cornmeal and almonds. Mantua has made it since the Gonzagas and it has…
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Baking
Crostata di Marmellata
A jam tart under a lattice, made in every Italian house and eaten for breakfast as often as for pudding. The pastry…
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Baking
Ciambellone
The plain ring cake that sits under a cloth in Italian kitchens all week, dunked in coffee at breakfast and in milk…
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Baking
Colomba Pasquale
The Easter dove: the same enriched dough as panettone, shaped into wings and armoured in almond crust and pearl…
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Baking
Pandoro
Verona's Christmas cake: a tall eight-pointed star of deep yellow butter dough, baked plain and buried in icing…
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Baking
Amaretti Morbidi
Soft almond biscuits, cracked across the top and chewy in the middle. Four ingredients, no flour, and better after a…
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Baking
Pizzelle
Thin anise waffle wafers pressed in a patterned iron, crisp enough to snap. Abruzzo has made them since the eighth…
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Baking
Maritozzo
A soft sweet bun split almost in half and packed with an absurd quantity of whipped cream, then cut flush with a…
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Baking
Melton Mowbray Pork Pie
Hot water crust raised by hand around coarsely chopped pork, baked free-standing and filled with jelly through a…
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Baking
Sausage Rolls
Good sausagemeat in butter puff, glazed and seeded. Everything wrong with a shop sausage roll is the pastry, and…
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Baking
Treacle Tart
Golden syrup, breadcrumbs and lemon in a pastry case, under a lattice. Sweet enough to make your teeth ache and the…
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Baking
Chelsea Buns
A spiral of enriched dough rolled around currants and spice, baked touching so the sides stay soft, and glazed…
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Baking
Custard Tart
A pastry case filled with set egg custard and grated nutmeg. Nothing to hide behind, which is why it is the tart…
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Baking
Welsh Cakes
Spiced currant cakes cooked on a flat griddle rather than in an oven, dusted with sugar and eaten warm. Fifteen…
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Baking
Eccles Cakes
Currants in butter and spice inside flaky pastry, slashed three times and baked until the sugar on top caramelises…
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Baking
Yorkshire Parkin
An oatmeal, treacle and ginger cake that is inedible on the day it is baked and excellent a week later. Yorkshire…
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Baking
Dundee Cake
A light fruit cake with almonds arranged in rings on top, and no cherries in it at all. Made with Seville orange…
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Baking
Nai Wong Bao
Snow-white steamed buns filled with a set custard of egg yolk, butter and milk powder. The filling is made and…
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Baking
Mantou
Plain steamed white buns, smooth as porcelain, eaten instead of rice across northern China. Four ingredients and no…
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Baking
Shao Bing
Layered sesame flatbreads, crisp outside and hollow within, split open and filled with egg or braised meat. Northern…
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Baking
Garlic Bread
A baguette split, packed with garlic and parsley butter and baked until the edges crisp and the middle stays soft.
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Baking
Flapjacks
Oats bound with butter, golden syrup and sugar, baked in a tray and cut while warm. Thirty-five minutes and…
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Baking
Tandoori Roti
Wholemeal flatbread slapped onto the side of a very hot oven and blistered. No tandoor: a cast-iron pan upside down…
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Baking
Makowiec
A yeasted roll wound around a thick poppy seed filling, sliced to show the spiral. Poland's Christmas cake.
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Baking
Pineapple Bun
A soft milk bun under a crackled sweet crust that splits into a pattern in the oven. No pineapple in it anywhere.
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Baking
Monkey Bread
Balls of enriched dough rolled in cinnamon sugar, stacked in a ring tin and baked so they pull apart in a caramel.
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Baking
Barmbrack
A tea-soaked fruit loaf with a ring hidden in it, sliced and buttered. Ireland's Hallowe'en cake.
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Baking
Conchas
Sweet enriched rolls under a crisp sugar paste scored into a shell. Mexico's pan dulce, and the pattern is the name.
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