Preheat oven to 375°. Let dough proof until puffy and doubled in size, 1 hour to 1 hour 30 minutes. In a small bowl, whisk ...

Said to have hailed from the Normandy region of France, brioche is a decadent bread with a dynamic roster of uses. Cinnamon rolls, pain suisse, pain aux raisin, bostock, galette des rois, and a ...

Whether you're a weekend baker or want your home to smell like freshly baked bread every day of the week, we have a recipe ...

This caramel-coated brioche has the yeasty depth of sourdough, buttery richness and an almost custardy eggyness. The main technique requires serving the brioche right away and works best if you’re ...

Prepare Brioche dough from recipe through step #5 To prepare the filling, place the butter, cinnamon and brown sugar in the bowl of a standing mixer fitted with the paddle attachment and beat until ...

Brioche bread is one of those golden, buttery treasures that makes your kitchen smell like a French bakery. Sure, kneading ...

As a young pastry cook in the early 2000s, my 2 p.m. shift at the restaurant Tatin in Baltimore would begin with a list of doughs to prepare for the next morning. I would start with ciabatta, a wet, ...

Then-Link Restaurant Group executive pastry chef Rhonda Ruckman shared this recipe with us in 2011. The recipe for mini king cakes features a dough that needs to chill two or three hours or overnight, ...

Brioche is a French bread that features milk, eggs and butter, giving it an almost cake-like texture and a yellow color. It’s often the bread base for things like cinnamon rolls and babka, as well as ...

Pastry chef Dyan Ng’s pan-roasted honey brioche isn’t just new, it’s revolutionary. She created it for the brunch menu at Auburn “to give people something different that they’ve never tried before.

I’m trying to think about whether I’ve ever gone to visit a village in Alaska and not had cinnamon rolls in somebody’s auntie’s kitchen. I’m pretty sure the answer is no. Alaskans are roll people. My ...