Innehållsförteckning för January/February 2025 från Bake from Scratch

THE BAKER’S passport on YouTube Check out even more sights and sounds and behind-the-scenes adventures from Brian’s travels in the brand-new Baker’s Passport series on the Bake from Scratch YouTube channel. Subscribe now so you never miss a delicious moment: youtube.com/bakefromscratch. Happy New Year, bakers! You’ve no doubt heard the saying “new year, new me,” and that is especially true here at Bake from Scratch for a “new year, new look”! This is a milestone year for us as we celebrate 10 years. Where did the time go? In many ways, I still feel like we are just getting started. As I look back at the memories that have made our journey in the baking world so delicious, my heart swells with gratitude for you, our global baking community, and…

London-based Edd Kimber (@theboywhobakes) is a baker, food writer, and TV personalitywho is the first-ever winner of The Great British Bake Off. Since his big win, Edd has authored seven cookbooks, including Small Batch Bakes, published in 2022, and Small Batch Cookies, published in 2024. Edd was the first contributing editor and guest editor of Bake from Scratch, and has since been a frequent contributor to the magazine and a guest instructor at baking retreats. We are so excited to welcome him back as a 2025 contributing editor. Find Edd on Instagram at @theboywhobakes, on Substack (eddkimber.substack.com), and on his website, theboywhobakes.co.uk. BONUS RECIPE Get Edd’s Cinnamon Streusel Muffins with Dulce de Leche at bakefromscratch.com. STUFFED LEMON BRIOCHE BUNS Makes 6 buns These soft and pillowy brioche buns stuffed with…

In Amalfi, where lemon groves cling to hillsides and the Mediterranean light filters through terraces of citrus trees and sprawling bougainvillea, there’s a place that feels woven into the very fabric of this small town: Pasticceria Pansa. Founded in 1830 by Andrea Pansa, this family-run pasticceria sits tucked beside the grand Piazza Duomo, its presence as familiar and enduring as the cathedral bells that ring out over the town. Generations of locals and travelers alike have stopped here, drawn in by the promise of pastries that are more than just sweets—they’re pieces of history, recipes perfected over five generations, each telling a story of devotion to the land and tradition. “The recipes represent a great heritage that allows us to look to the future without forgetting where we started,” says…

Tucked high between mountains in the Pietre commune of the Amalfi Coast countryside, Felicia’s Home Restaurant is not a traditional restaurant but an invitation to cook alongside Felicia in her 17th-century farmhouse, Casale De Vivo, where she grew up. Arriving here will literally take your breath away as your eyes try to take in the beauty. As you wind past the garden and enter a courtyard, roses climb the home’s patinaed stone walls, grapevines creep along a trellis that shades a beautifully set farm table, aprons flutter in the breeze from a clothesline, and an outdoor kitchen built around a wood-fired pizza oven gives way to stunning mountain views. Felicia greeted Brian Hart Hoffman and me with a big bongiorno and benvenuti that felt like a hug from our long-lost…

BARS AND COOKIES Iced Oatmeal Cookie Bars 9 Perfect Brownies 48 Semolina Chocolate Chip Cookies 61 BREADS AND DOUGHS Baklava Monkey Bread 27 Banana-Chocolate-Espresso Swirl Muffins 24 Buttery Pull-Apart Dough 28 Chocolate Peanut-Swirled Banana Bread 110 Croque Monsieur Pull-Apart Loaf 27 Felicia’s Pizza Crust 75 Pane Siciliano 64 Stuffed Lemon Brioche Buns 21 CAKES French Semolina Cake 66 Greek Custard Cake 61 Lemon Delizia 35 London Fog Bundt Cake 17 Sofia’s Birthday Ricotta Cannoli Cake 107 Tiramisù Cake 15 Torta Caprese al Limone 94 FILLINGS AND FROSTINGS Chocolate Ganache 108 Creamy Ricotta-Mascarpone Filling 108 Crème Diplomate 62 Whipped Mascarpone 15 GLAZES, SAUCES, AND SYRUPS Cinnamon Simple Syrup 62 Crème Anglaise 66 MISCELLANEOUS Fettuccine al Limone 91 Lemon Tiramisù 72 Limoncello 93 Ravioli Capresi 95 PASTRIES Sfogliatelle 53 brand standards Bake…

1 Capri Dolce Vita BY CESARE CUNACCIA Amalfi Coast BY CARLOS SOUZA AND CHARLENE SHORTO Filled with more than 200 beautiful photographs each, these travel tomes take you on a visual journey through Italy’s magnificent Amalfi Coast and Capri. Written by Italian culture and art experts, these elegant, hand-bound, fabric-covered coffee-table books begin each chapter with brief introductions about these historic regions, and the captivating images provide endless inspiration for your own pursuit of la dolce vita. assouline.com/collections/travel-series 2 Dolci! American Baking with an Italian Accent BY RENATO POLIAFITO A dazzling combination of Italian and American flavors, this new cookbook by Renato Poliafito, cofounder of famed Brooklyn, New York, bakery Baked, brings in tastes and traditions from both nations. With classic recipes like Butter Cookies and Caponaia Bombas (baked vegetable-filled…

BANANA-CHOCOLATE-ESPRESSO SWIRL MUFFINS Makes 12 muffins Originally featured in the Winter 2016 issue, this banana bread recipe quickly became a household favorite. We’ve since learned from our friend Michelle Lopez of the Hummingbird High blog to use every other well to give your muffins the room they need to rise high, and filling the empty wells with water helps the pan heat evenly and prevent warping. Additionally, tulip-style liners give these muffins the support they need to bake up tall and even, unlike regular liners, which can cause indentations in the dome. Last but not least, a quick burst of hot air in the oven kick-starts the rise, followed by a lower temperature for an even bake. 3 tablespoons (15 grams) Dutch process cocoa powder1½ to 2 tablespoons (6 to…

Sfogliatelle, meaning “thin layer” or “thin leaf,” are heavenly, shell-shaped pastries from the Campania region of southern Italy. The story of these pastries can be traced back to the early 17th century in Conca dei Marini, a town in Salerno within Campania. A nun at the Santa Rosa monastery crafted a rustic, simple, layered pastry dough, filling it with a mixture of semolina cooked with milk, ricotta cheese, dried fruit, and sugar. In the late 18th century, pastry chef Pasquale Pintauro acquired the recipe and opened a pastry shop in Naples that became famous for its sfogliatelle. His skill and dedication elevated the pastry from a regional delight to a beloved Neapolitan classic, celebrated across Italy and beyond. In Naples, you’ll find two enchanting variations of sfogliatelle. First, there are…

Town upon town dot the magnificent Costiera Amalfitana from the peninsula of Sorrento to Vietri sul Mare. While you can drive and take buses past the storied villas and lavish hotels, the road along the coastline connecting the villages is narrow and can be quite busy during the high season as everyone stops to take in the views. We recommend basing out of one area and taking day ferries to the places you want to visit. TASTE THE BEST FROM LOCAL BAKERIES Cookbook author, food writer, culinary instructor, and Amalfi Coast native Ursula Ferrigno shared some of her favorite local bakeries with us. Follow Ursula’s culinary adventures on Instagram at @ursulaferringo. Pasticceria Sal De Riso Minori URSULA’S PICKS: Try the torta ricotta e pere, a ricotta and pear cake with…

CROQUE MONSIEUR PULL-APART LOAF Makes 1 (9x5-inch) loaf Indulge in a delightful twist on the classic French sandwich with this layered loaf. Nestled within this pillow-soft, easy-to-share bread are layers of ham and melted cheese, making it the perfect addition to a weekend brunch or a cozy soup supper. ¼ cup (57 grams) unsalted butter, room temperature¼ cup (60 grams) Dijon mustard1 tablespoon fresh thyme leavesAll-purpose flour, for dustingButtery Pull-Apart Dough (recipe on opposite page)7 ounces (200 grams) very thinly sliced smoked ham (about 14 slices)8 ounces (226 grams) Emmentaler or Gruyère cheese, shredded and dividedGarnish: fresh thyme 1. Spray a 9x5-inch loaf pan with baking spray with flour. Line pan with parchment paper, letting excess extend over long sides of pan. 2. In a small bowl, stir butter until…

There are those ingredients so intimately tied to their place of origin that I love grouping them together in my pantry. It’s like having a little culinary world map, making everything much easier to find. Plus, there’s the added delight of seeing the beautiful packaging—Italy’s offerings are always the most captivating. A bunch of dried oregano flowers from Calabria hangs upside down from a small hook next to stout bags of Tipo “00” and semolina flours. Beautiful cans of olive oil sit beside clear packets of taralli—little bread rings from Puglia—tied up with black satin ribbon. Tiny jars of crimson Calabrian peppers and green Castelvetrano olives are stacked on top of one another, and a vintage aqua and gold tin filled with amaretti cookies sits next to a small cobalt…

SEMOLINA CHOCOLATE CHIP COOKIES Makes about 24 cookies A blend of all-purpose and semolina flours gives these cookies a unique thick and chewy texture. Semolina helps create crisp edges and a slightly firm center and contributes to the cookies’ gorgeous golden color. We also added two kinds of chocolate and a sprinkle of flaked salt for a sophisticated take on a staple recipe. 1 cup (227 grams) unsalted butter, softened1 cup (220 grams) firmly packed light brown sugar*½ cup (100 grams) granulated sugar2 large eggs (100 grams), room temperature2 teaspoons (8 grams) vanilla extract1½ cups (188 grams) all-purpose flour1½ cups (225 grams) semolina flour*1 teaspoon (5 grams) baking soda1 teaspoon (3 grams) kosher salt6 ounces (170 grams) dark chocolate, roughly chopped6 ounces (170 grams) milk chocolate chipsGarnish: flaked sea salt…

Capri has charmed visitors for centuries, from Augustus, who originally developed the Italian isle as his personal paradise, and Tiberius, his successor, to artist John Singer Sargent, who fell into the island’s spell in the late 1800s, and “Golden Era” celebrities, who made it their Mediterranean playground. While there’s no shortage of history on Capri, you’ll also find it rich with culinary traditions, where lemons are as prominent as the views of the sparkling sea. From the moment the ferry docked at Marina Grande and I was whisked up the hillside in an open-air taxi with Brian Hart Hoffman, my expectations of Capri were exceeded, and la dolce vita (the sweet life) of the region was evident. And I’m not just referencing the many lemon desserts we enjoyed and the…

CHOCOLATE PEANUT-SWIRLED BANANA BREAD Makes 1 (8½x4½-inch) loaf With a moist, soft crumb from ripe bananas and sour cream and a generous swirl of peanut chocolate spread, this loaf is easy to whip up and guaranteed to be a hit. 1⅔ cups (208 grams) all-purpose flour¾ teaspoon (2.25 grams) kosher salt½ teaspoon (2.5 grams) baking soda¼ teaspoon (1.25 grams) baking powder1 cup (240 grams) mashed ripe banana (3 to 4 medium bananas)¾ cup (165 grams) firmly packed light brown sugar¼ cup (56 grams) neutral oil¼ cup (60 grams) sour cream, room temperature2 large eggs (100 grams), room temperature2 tablespoons (28 grams) unsalted butter, melted1½ teaspoons (6 grams) vanilla extract¼ cup (66 grams) plus 2 tablespoons (33 grams) peanut chocolate spread*, divided 1. Preheat oven to 350°F (180°C). Spray an 8½x4½-inch…