Innehållsförteckning för September/October 2024 från Bake from Scratch

baking retreats Announcing our first retreats for 2025! Experience Scandinavian baking bliss in Stockholm, Sweden, March 2–9, 2025. Celebrate Fettisdagen, Swedish Fat Tuesday, also known as Semla Day. Visit the city’s finest bakeries followed by a kanelbulle (cinnamon bun) class at Voxholms Bed & Breakfast. We’ll also travel to Skellfeå to bake under the expert guidance of Fanny Zanotti. Immerse yourself among contemporary bakers and bakeries in Dublin, Ireland, March 11–20, 2025. Enjoy classes at Howth Castle Cookery School, Bread 41, Firehouse Cookery School, and Ballymaloe Cookery School, where you’ll bake Irish soda bread, scones, cakes, biscuits, and more. And there are still Baking Retreats you can participate in this year. Join us October 4–7 in ourtest kitchen in Birmingham, Alabama, for Fall Baking with pie queen Erin Jeanne McDowell,…

My love for brown sugar began when I was barely tall enough to see over the kitchen counter, no more than 7 years old. I would help my mom stir pecan pie filling while sneaking a finger in to taste the rich sugars. As a child growing up in Costa Rica, I enjoyed many advantages, one of which was living close enough to witness the enchantment of sugarcane being processed at a nearby plant. One fateful field trip sealed my love for all things sugar for the rest of my life. The air was thick with the heat from the fires burning underneath massive basins filled with boiling cane juice. The entire plant smelled of molasses, that rich caramel scent that left you with the strongest desire to get your…

BLACK COCOA SWIRLED CHEESECAKE Makes 1 (9-inch) cake Rich, dark cocoa meets creamy, dreamy cheesecake. The luscious black cocoa cake base is a moist yet fluffy cake with velvety cheesecake marbled throughout, providing delicate ribbons of creamy goodness. To top it off, there’s a smooth cream cheese layer bringing a tangy sweetness that complements the deep cocoa flavors. Sprinkle some crushed chocolate sandwich cookies on top for a delightful crunch and added chocolaty bliss! Cake base: 1 cup (200 grams) granulated sugar½ cup (110 grams) firmly packed light brown sugar½ cup (112 grams) vegetable oil2 large eggs (100 grams), room temperature¾ cup (180 grams) sour cream1½ teaspoons (6 grams) vanilla extract1½ cups (188 grams) all-purpose flour¾ cup plus 1 tablespoon (75 grams) black cocoa powder*½ teaspoon (2.5 grams) baking powder½ teaspoon…

Edd Kimber is a baker and food writer based in London, England. He is the author of The Boy Who Bakes (2011), Say It with Cake (2012), Patisserie Made Simple (2014), One Tin Bakes (2020), One Tin Bakes Easy (2021), and the Sunday Times best-selling Small Batch Bakes (2022). His latest cookbook, Small Batch Cookies, is available September 17. Find Edd on Instagram at @theboywhobakes, on Substack (eddkimber.substack.com), and on his website, theboywhobakes.co.uk. Edd Kimber’s recipes are the culinary equivalent of slipping into a favorite cozy sweater—reliable, comforting, and always there when you need them. In his latest book, the fourth in his “useful baking series,” you’ll find exactly what you expect: accessible, dependable recipes that bring comfort with every bite. “I call them ‘useful’ because my aim with these…

Baking a fruity fall pie is a time-honored tradition, yet we all have times when we need a little help without sacrificing the essence of homemade goodness. Enter new pie fillings from Bake from Scratch Official Test Kitchen Partner Bonne Maman®. Crafted with only the highest-quality fruit and minimal ingredients, they are as good as if you had the time to make it yourself. When paired with buttery, flaky piecrust and easy enhancements of crunchy toppings, creamy sauces, warming spices, andfun sizes, you can transform these premium ingredients into your own home-baked creations. FRIED APPLE HAND PIES Makes about 24 hand pies Fried hand pies are a favorite treat in the Southern United States, where Bake from Scratch is headquartered. We love the crunchy, flaky crust that envelops the fruity…

POUDING CHÔMEUR Makes 6 to 8 servings Pouding chômeur is a dessert with a long-standing Québécois culinary heritage. The French word chômeur translates to “unemployed”; the pudding is aptly named because it was intended to be an affordable luxury for those struggling to make ends meet during the Great Depression. Legend attributes its creation to women factory workers in Quebec who ingeniously combined flour, sugar, eggs, and milk to make a humble cake batter, and adding the quintessential Canadian ingredient of maple syrup elevated it to icon status. Sauce: 1 cup (240 grams) heavy whipping cream1 cup (336 grams) pure grade A dark amber maple syrup½ teaspoon (1.5 grams) kosher salt Cake: 1½ cups (188 grams) all-purpose flour1¾ teaspoons (8.75 grams) baking powder½ teaspoon (1.5 grams) kosher salt⅓ cup (75…

Have you ever whipped up a batch of crumbly cookies, a dozen dry muffins, or a cake that just won’t hold its shape, leaving you feeling like a baking disaster? The culprit is often inaccurate flour measurements—either too little or too much. If you were to place a 1-cup measuring cup and a bag of flour in front of five people, ask them to measure out 1 cup, and then weigh each person’s measurement, you’d end up with different results every time. Why? Because we all have various methods of measuring flour. Some swear by fluffing the flour beforehand. Others dive deep and swoop up, leveling the top of the cup slowly with the back of a butter knife. Some tip the bag with abandon until an avalanche of flour…

Caramel cake is a beloved gem in Southern culture, treasured for its luscious layers of soft, buttery cake embraced by a decadent caramel icing that firms up at room temperature, creating a delicate crunch with every bite. The icing comes together easily, thanks to the deep flavor of brown sugar, already infused with the essence of caramel. Achieve the perfect texture with just a touch of milk, butter, and cream while salt and vanilla provide balance and complexity. If you’re anxious about the cake being overly sweet, don’t worry. The magic of caramel is its trace of bitterness, adding a captivating depth that makes each bite simply irresistible. CARAMEL LAYER CAKE Makes 1 (9-inch) cake Indulge in the sweet nostalgia of Southern baking with this irresistible caramel cake. Each bite…

PICK YOUR PEAR We adore pears! Here’s a short and sweet guide to some of our favorites to use this season: Anjou, Bartlett, and Bosc. Grab an armful of each and let your creativity run wild. ANJOU: Anjou pears are squatty fruits with a round bell shape, a short neck, and a thick stem. Their long shelf life and versatility make them a kitchen staple. They are often called the Beurré d’Anjou, or “buttery pears of Anjou,” and are named after the region in France where they’re believed to have originated. Anjou pears come in green and red varieties and maintain their color as they ripen. When ripe, they’re soft (but firmer than Bartletts), with a buttery yet slightly gritty texture that’s oh so juicy! Their sweet, citrus-like flavor is…

The aebleskive has a long history, though not much of it is recorded. Its background is little more than speculation, with details passed down largely through an oral history rather than written documentation. These delicious pancakes hail from Scandinavia—Denmark, Norway, and Sweden—originating sometime during the age of the Vikings, around AD 800 to 1050. The Vikings, fearsome seafaring warriors, were known for their penchant for raiding and conquering land everywhere from Iceland to as far as the Americas. Their success during raids depended on being on the move. They sailed on longships, narrow and shallow boats that were lightweight, able to move through shallow waters and be carried when necessary. They brought whatever food they needed to keep their energy high enough to fight should they need to. One of…

SOUR CREAM ROLLS Makes about 24 pieces Recipe adapted from Christine Gawron These rolled cookies are ideal for preparing ahead of time. You can freeze the dough for up to a month and then thaw it in the refrigerator before rolling it out and baking. Keeping the dough cold is crucial due to its higher fat content. This ensures the rolls turn out light and flaky. ½ cup (113 grams) unsalted butter, room temperature½ cup (120 grams) sour cream, room temperature1 cup (125 grams) all-purpose flour, plus more for dusting½ teaspoon (1.5 grams) kosher salt½ cup (160 grams) apricot preserves*, divided6 tablespoons (42 grams) finely chopped pecans, divided6 tablespoons (34 grams) sweetened flaked coconut, dividedConfectioners’ sugar, for dusting 1. In the work bowl of a food processor, pulse butter and…

POWERED BY Red Star® Yeast DATE-PECAN BREAD Makes 1 (9x5-inch) loaf Enriching a bread dough with milk helps create a soft, tender crumb, and it adds a little sweetness. The caramellike taste of dates enhances the toasted pecans in every bite of this soft loaf. 3½ cups (445 grams) bread flour, plus more for dusting2 tablespoons (24 grams) granulated sugar1 (0.25-ounce) package (7 grams) instant yeast*1½ teaspoons (4.5 grams) kosher salt1 cup (240 grams) warm whole milk (120°F/49°C to 130°F/54°C)1 large egg (50 grams), room temperature3 tablespoons (42 grams) unsalted butter, melted2 tablespoons (42 grams) honey1 cup (156 grams) whole pitted dates, chopped¾ cup (85 grams) finely chopped toasted pecans1 large egg white (30 grams), lightly beaten 1. In the bowl of a stand mixer fitted with the paddle attachment,…

GLAZED PUMPKIN SPICE SCONES Makes 12 scones Using cold cream helps keep the butter from melting as you work the dough and creates a flakier crumb structure. With delicious warm spices and sweet squash flavor, these scones will become your quick fall treat on repeat. 4 cups (500 grams) all-purpose flour, plus more for dusting½ cup (100 grams) granulated sugar3 tablespoons (45 grams) baking powder1½ teaspoons (4.5 grams) kosher salt2 to 2½ teaspoons (4 to 5 grams) pumpkin pie spice, divided1¼ cups (284 grams) cold unsalted butter, cubed1 (15-ounce) can (425 grams) pumpkin7 to 8 tablespoons (105 to 120 grams) plus ⅓ cup (80 grams) cold heavy whipping cream, divided2 teaspoons (8 grams) vanilla extract, divided1 large egg (50 grams), lightly beaten2 cups (240 grams) confectioners’ sugar 1. Line a…

BROWNED BUTTER SWEET POTATO BISCUITS Makes 15 biscuits Using buttermilk in your biscuits helps the dough rise and creates taller, fluffier biscuits. The subtle tang from the buttermilk pairs beautifully with the browned butter, sage, and sweet potato for a harmony of flavors perfect for fall. 1¼ cups (284 grams) unsalted butter1 tablespoon (4 grams) packed fresh sage leaves3¼ cups (406 grams) all-purpose flour, plus more for dusting1 cup (220 grams) cold mashed baked sweet potato2 tablespoons (24 grams) granulated sugar1 tablespoon (15 grams) baking powder1 tablespoon (9 grams) kosher salt½ teaspoon (2.5 grams) baking soda½ cup (120 grams) cold whole buttermilk1 large egg (50 grams)1 tablespoon (15 grams) waterFlaked sea salt, to tasteSoftened butter, to serve 1. In a light-colored medium saucepan, melt butter over medium heat. Add sage;…

The Method to Our Magic Maximum flavor and a soft texture for days were our top goals for this bread, and we more than succeeded. In addition to the fragrant blend of cinnamon, ginger, nutmeg, and cloves that comprises pumpkin pie spice, a pinch of black pepper adds a faintly lingering touch of heat. Dark brown sugar’s higher molasses content brings a caramelly depth of flavor and moisture, and vanilla extract adds floral sweetness. Using oil rather than butter lets the pumpkin flavor shine while keeping the crumb tender; plus, it helps create the cracked dome on top, the instantly recognizable sign of a quick bread. SPICED PUMPKIN BREAD Makes 1 (8½x4½-inch) loaf Enjoy thick slices of this easy loaf for breakfast, an afternoon snack, or dessert. 2½ cups (313…

PEAR FRITTER MINI CAKES Makes 12 cakes Apple Fritter Cake (recipe on page 91)2 cups (232 grams) diced fresh pears1 teaspoon (2 grams) Chinese five-spice powder1 cup (120 grams) confectioners’ sugar2 tablespoons (30 grams) whole milk 1. Preheat oven to 350°F (180°C). Spray a 12-cup muffin pan with baking spray with flour. 2. Prepare Apple Fritter Cake batter through step 3, using 1½ cups (174 grams) pears instead of apples and Chinese five-spice powder instead of cinnamon. Divide batter among prepared wells (about 5 tablespoons or 80 grams each). Top with remaining ½ cup (58 grams) pears. 3. Bake until lightly browned and a wooden pick inserted in center comes out clean, 25 to 30 minutes. Let cool in pan for 10 minutes. Remove from pan, and let cool on…