Innehållsförteckning för January/February 2024 från Bake from Scratch

Scandinavian from Scratch Nichole Accettola, chef and owner of Kantine bakery and café in San Francisco, created this beautiful cookbook all about Scandinavian cuisine. Inspired by her time living in Copenhagen, Denmark, for more than a decade, Nichole crafted her versions of traditional Danish, Norwegian, and Swedish recipes so she could have a taste of Scandinavia in her US home. With recipes like Checkerboard Cookies (Schackrutor), Apple and Pastry Cream Strip (Æblekringle), and Potato Flatbread (Lefse), you can enjoy a taste of the region’s vibrant, seasonally driven food that it’s known for. kantinesf.com/cookbook Bake from Scratch: Volume Eight Our latest annual collection of recipes is here! Bake from Scratch: Volume Eight includes every mouthwatering recipe from our 2023 magazine issues, plus step-by-step instructions, in-depth techniques, beautiful photography, and helpful hints…

MEASURING AND PORTIONING 1. MEASURING CUPS AND SPOONS: Baking is all about precision and consistency, so you can’t get by with one type of measuring cup; you’ll need dry and liquid-measuring cups (a 2-cupsize is perfect to start with) to measure accurately. 2. DIGITAL SCALE: A digital scale is the secret to perfect baking, and it will make your life much easier. Measuring by weight is more accurate, and you can measure right in the bowl you’re mixing in, which means fewer dishes to clean. 3. INSTANT-READ DIGITAL THERMOMETER: A digital thermometer is terrific for checking the internal temperature of all manner of bakes, as well as liquids in doughs and batters and for frostings and glazes. 4. SPRING-LOADED SCOOP: A good spring-loaded scoop will guarantee uniformity in size and…

There’s something magical about stepping into My (pronounced “me”) Feldt’s world. It’s full of life and love and brimming with inspiration. She’s an author and artist who, along with her brother, Patrick, operates one of the most popular bakeries in Halmstad, Sweden: Feldt Bröd & Konfekt. Bake from Scratch was introduced to My by fellow Halmstad resident Linda Lomelino (read more about Linda on page 87), and the two friends are creative collaborators who have worked together on several projects, including Linda photographing My’s cookbooks, that combine their shared passion for art and baking with the world. The bakery uses organic ingredients supplied from local mills, farms, and forests, with which My creates a varied selection of stunning breads, cakes, and pastries. Swedish classics like kanelbullar and mazariner dazzle next…

There is nothing quite like winter in the north of Sweden. Dark nights and crisp, cold air. A sun that rises and sets almost at the same time. The northern lights we see from our windows. Really, I wish you could’ve been here with Brian, Joann, and me as we spent the day baking in the old baking cottage in Tjärn, just a stone’s throw from Skellefteå, where I’ve now been living for almost 10 years. The cottage, which has been used for generations to bake traditional flatbreads and buns in its stone oven, has the most beautiful wooden work bench and small windows overlooking snow-covered fields dotted with frosted birches and pine trees. To begin the day, we headed to Svedjan Ost, a dairy farm run by my friends…

Born and raised in Halmstad on the west coast of Sweden, Linda Lomelino’s passion for baking and photography inspired her to start her wonderfully dreamy baking blog, Call Me Cupcake. She left her day job a few years later and began writing, styling, baking, and photography full-time and has since become one of the most visually unique stylists and photographers in the baking world. Linda also shares her appetite for recipe development, photography, and food styling in international workshops she hosts that uplift and inspire guests. Joann and I began our time with Linda with drinks on a chilly winter’s day in Halmstad. Destined for all things cozy and romantic, Linda led the way to her favorite pottery and antiques shops as we perused the vintage serving ware, linens, and…

GLAZED LEMON LOAF Makes 1 (8½x4½-inch) cake The inside of this divine cake is sweet and tender, fragrant with the scent of lemon throughout, while the outside is swathed in a simple lemon glaze and distinctly tart. Enjoy a slice as a snack or as the humble hero of a dinner party. 1¼ cups (250 grams) granulated sugar½ cup (112 grams) neutral oil, plus more for scoring loaf3 tablespoons (12 grams) lemon zest3 large eggs (150 grams), room temperature2 cups (250 grams) all-purpose flour2 teaspoons (10 grams) baking powder½ teaspoon (1.5 grams) kosher salt½ cup (120 grams) whole buttermilk, room temperature5 tablespoons plus 2 teaspoons (85 grams) fresh lemon juice, divided1½ cups (180 grams) confectioners’ sugar1 tablespoon (14 grams) unsalted butter, melted 1. Preheat oven to 350°F (180°C). Spray an…

1 Lars Own Pearl Sugars Whether you use Swedish pearl sugar to decorate your breads or mix Belgian pearl sugar into your batters for pockets of crunchy sweetness, these sugars from Lars Own are an easy way to bring beauty and texture to your bakes. Read more about these specialty sweeteners on page 29. AVAILABLE AT bakefromscratch.com/shop 2 PotteryJo Peep Bowl Thoughtfully designed in Sweden and handcrafted in Portugal, this artisan bowl was created with a multitude of uses in mind. The 10-inch, delicately speckled vessel is perfect for mixing and pouring batters, proofing and baking bread doughs, or simply filling with colorful citrus on your counter. And since it’s oven-, microwave-, and dishwasher-safe, it can seamlessly go from prepping to baking to serving. COMING SOON TO bakefromscratch.com/shop 3 Williams Sonoma Goldtouch®…

When I was growing up, my mother would make vareniki, potato-filled dumplings. Most people call them pierogies, but I only knew them as vareniki. She learned how to make them from her mother-in-law and my Bubbie, my father’s mother. Mom was the only one in her generation of the family who learned how to make them even though my dad had four sisters! It was a very special thing when Mom would make them, as it only happened once a year, usually in the winter. The expression “labor of love” is the only phrase that applies, and because there were six of us in the family, the volume necessary to accommodate our love of these was large! Mom was a school nurse and had winter vacation the same as us…

POWERED BY Red Star® Yeast EVERYTHING PRETZELS Makes 12 pretzels Once you make these chewy pretzels, you’ll never want to buy them again. ½ cup (120 grams) warm water (120°F/49°C to 130°F/54°C)3 teaspoons (12 grams) granulated sugar, divided1 (0.25-ounce) package (7 grams) instant yeast*4¼ cups (531 grams) all-purpose flour, divided, plus more for dusting1 tablespoon (9 grams) kosher salt1 cup (240 grams) warm whole milk (110°F/43°C to 115°F/46°C)2 tablespoons (28 grams) unsalted butter, melted8 cups (1,920 grams) water¼ cup (60 grams) baking sodaEverything bagel seasoning, for sprinklingChive Cream Cheese Spread (recipe follows) 1. In a small bowl, whisk together ½ cup (120 grams) warm water, 1 teaspoon (4 grams) sugar, and yeast; let stand until foamy, 5 to 10 minutes. 2. In the bowl of a stand mixer fitted with…

Having visited more than 33 countries, Maryland-based Britney Brown-Chamberlain draws inspiration for her blog, Britney Breaks Bread, from each region she encounters, making Britney a deliciously welcome addition to our magazine as the Bake from Scratch 2024 contributing editor. BLUEBERRY-LEMON SWEDISH NAPOLEON CAKE Makes 6 servings This divine dessert gracefully marries the zesty brightness of lemon with the subtle sweetness of blueberries, all layered within a delicate, flaky pastry. The lemon cream, kissed with the citrusy essence of lemon zest, adds a refreshing and tangy note that beautifully complements the sweet blueberry cream. This dessert is not only a treat for the palate but also a feast for the eyes. Pastry cream: ¼ cup (60 grams) cold water2 teaspoons (8 grams) unflavored gelatin1 cup (240 grams) whole milk1 cup (240…

In the Vaxholm, Sweden, town center, you’ll find the Vaxholms Bed & Breakfast, a quaint 1930s-era house with just two guest rooms plus a common-area greenhouse and courtyard. Opened in 2009 by spouses Jesper and Linda Wahlström, the intimate B&B offers guests a variety of culinary and outdoor excursions year-round. Whether breaking a sweat from hiking, fishing, and boating or breaking a sweat from a wood-fired sauna session or tending your own pizza in a wood-fired oven, there’s something special for everyone in this intimate setting. I was here for the cinnamon bun baking workshop, which the B&B began offering in 2016 for guests and other small groups. The workshop is limited to just six people at a time, so everyone gets hand-on instruction from Linda, who has formal pâtissière…

With a more-than-700-year history, the almond-and-cream-filled buns most commonly known today as semlor have been through many changes. Like king cake in parts of the United States, semlor are enjoyed between the Christian holidays of Christmas and Ash Wednesday, though, traditionally, they’re meant to be served only on fettisdagen, or Fat Tuesday. These buns have been known by many names, including fettisdagsbulle (Fat Tuesday bun), hetvägg (hot bun in a bowl of warm milk), and semla (which is the singular of “semlor”), the latter being the most common name today. It’s no surprise that, like its name, the way semlor are made and enjoyed has also evolved. Throughout history, many foods have been reserved for special occasions and religious holidays because of their expense. Semlor were no different; the almonds…

Shop this linen at bakefromscratch.com/shop. BANANA CAKE WITH PEANUT BUTTER ICING Make 1 (17¼ x12¼-inch) cake Bananas with almost black peels that are on the verge of spoiling will have the best flavor. 3¼ cups (406 grams) all-purpose flour2 teaspoons (10 grams) baking powder1 teaspoon (6 grams) kosher salt1 teaspoon (2 grams) ground cinnamon½ teaspoon (2.5 grams) baking soda2 cups (400 grams) granulated sugar¾ cup (168 grams) neutral oil3 large eggs (150 grams), room temperature2 cups (480 grams) mashed very ripe banana (about 4 large bananas)1 teaspoon (4 grams) vanilla extract½ cup (120 grams) whole plain Greek yogurt, room temperaturePeanut Butter Icing (recipe follows)Garnish: chopped honey-roasted peanuts 1. Preheat oven to 350°F (180°C). Spray a 17¼x12¼-inch rimmed baking sheet with baking spray with flour. 2. In a large bowl, whisk…

Makes 18 buns I combined the two traditional yet separate fillings of Swedish buns—warming cinnamon and citrusy cardamom—to meld them into one divine creation. The figure eight shape, which I borrowed from Fanny Zanotti’s stunning brioche buns, is elegant with a touch of whimsy—perfect for these unique buns. Swedish Buns (recipe on page 49)¼ cup (57 grams) unsalted butter, room temperature¼ cup (50 grams) granulated sugar2 teaspoons (4 grams) freshly ground cardamom seeds (see Note)1 teaspoon (2 grams) ground cinnamon¼ teaspoon kosher saltAll-purpose flour, for dusting1 large egg (50 grams), room temperature1 tablespoon (15 grams) waterSwedish pearl sugar, for sprinkling 1. Prepare dough for Swedish Buns through step 5. 2. In a small bowl, stir together butter, granulated sugar, cardamom, cinnamon, and salt. 3. Line 2 baking sheets with parchment…

Happy New Year, bakers! 2024 is going to be DELICIOUS. I can feel it. How do I know that, you ask? How could it not be with the exciting things happening here at Bake from Scratch! First, we welcome Britney Brown-Chamberlain as our 2024 contributing editor! Britney and I became instant friends a few years ago when our conversation about travel and travel-inspired recipes became a never-ending dialogue via text, social media, and a podcast episode as we talked about the places we love, the places on our bucket list, and the baking that would follow. I am more than excited to have that same dialogue continue in the pages of the magazine with her AMAZING recipes. Be sure to check out page 55 for her two Sweden-inspired recipes that…

Have you always had a passion for baking? Brittany Dickson: I’ve always loved being in the kitchen. It started early on in my life, cooking with my grandmothers. I would pull up a chair to be counter-height to learn how to cook fried chicken, homemade chicken and dumplings, or whatever Southern dish would be enjoyed that evening. My passion is being in the kitchen—the heart of the home. When did you realize your passion for butter cookies could turn into a business? BD: When I was developing my recipe for sugar cookies, I never imagined it becoming a business. Sugar Butter started because a dear friend of mine, Brandy, was throwing an adoption fundraiser for another friend of ours. I asked Brandy if I could provide cookies for the event,…

The first time I had pearl sugar, it was love at first bite. The city of Paris, France, was cold and gray in the bleak winter light, but there was an incandescent beacon in the form of a window display as I passed Les Choupettes de ChouChou in the 18th arrondissement in Montmartre. The dazzling array of golden chouquettes caught my eye—pearl sugar perfectly suspended on the burnished bronze and light-as-air pastry. My mouth salivated at a mere glimpse of these beauties. Moments later, I was strolling down the Rue Lepic in high spirits with a box now halfway filled with pearl-clad pastries as I made my way to the Basilique du Sacré Cœur de Montmartre. The contrast in the crunch of the pearl sugar against the airy pastry was…

HAZELNUT CHOCOLATE PASTRY TWISTS Makes about 12 twists Buttery, flaky, lightly crisp, and with just the right amount of cocoa richness, think of these twists as pain au chocolat’s casual cousin. 2¼ cups (281 grams) all-purpose flour, plus more for dusting1⅓ cups (300 grams) cold unsalted butter, cubed and frozen for 15 to 20 minutes2 teaspoons (6 grams) kosher salt½ cup (120 grams) ice water⅔ cup (200 grams) Bonne Maman® Hazelnut Chocolate Spread1 large egg (50 grams), lightly beaten 1. In the bowl of a stand mixer fitted with the paddle attachment, beat flour, cold butter, and salt at low speed just until butter is coated with flour. With mixer on low speed, add ½ cup (120 grams) ice water in a slow, steady stream, beating just until dough comes…

In February 2023, I embarked on a trip that had been nearly nine years in the making. What began as a way for me to meet one of my personal inspirations turned into an all-modes-of-travel journey from southern Sweden northward to Stockholm and its surrounding islands to far up the eastern coastline where I was just south of the Arctic Circle, all to discover the best of Swedish baking culture. An opportunity to bake with France native, pastry chef, and food writer Fanny Zanotti is what first prompted me to visit Sweden. Fanny published a cookbook, Paris Pastry Club, in 2014, and I was immediately attracted to it. It had delicious recipes and beautiful photography, of course, but I loved her writing so much that I instantly felt like I…

One of the first Swedish words I learned when I moved to Stockholm, Sweden, was fika. The term came in handy, especially when I was trying to make friends. Instead of asking someone if they’d like to grab a coffee, Swedes ask specifically, “Do you want to have fika?” In English, it means, “Do you want to have a coffee and a bun?” Fika is a Swedish tradition I’ve gladly become accustomed to, and it’s easy to see why Stockholmers love their local bakeries. Swedish bakeries tend to present a laid-back, subtle affair, very much in keeping with the Swedes’ minimalist-leaning style. Stockholm has now been my home for seven years, and choosing which of the city’s bakeries to take Brian to was no easy task. We begin with my…

With the Ankarsrum Assistent Original’s reliable durability and elegant style, this splurge-worthy mixer has instant heirloom status. Its performance, design, and versatility are unbeatable. This mixer is a baker’s dream and the ultimate powerhouse to whip up dough, cakes, cookies, and creams with incredible ease. The Ankarsrum Assistent mixer has an 80-year history and is well loved by bakers in Sweden and across the globe. Around 1937, the Assistent was meant for professional use and was far too large for the average household baker. Electrolux purchased the rights to the machine with the intention of creating a new version of the mixer that was suitable for the household. An engineer, Alvar Lenning, was tasked with redesigning and creating this new model. The machine was designed with Swedish culinary habits in…