3. Punch down dough to expel excess air. Divide dough into two equal portions. Shape each portion into long tapered loaves.

Tsoureki (τσουρέκι in Greek) is the traditional sweet yeast bread Greeks make every year on Holy Thursday, and eat on Easter Sunday.

There’s something magical about biting into a warm, sugar-dusted bombolone and hitting that silky pastry cream center. These ...

While the rolls are baking, make the whipped honey butter. Combine the softened butter, salt and honey in a medium-sized bowl ...

THE satisfaction one feels of successfully baking a delicious treat and seeing family and friends enjoy it is both ...

During the height of conflict in England between the Anglican faith and Roman Catholicism, bakers who continued to make buns marked with a cross were accused of ‘popery.’ Their response was to insist ...

But the cinnamon nut roll was in another category entirely. It wasn’t just good for a small-town bakery. It was good by any standard, anywhere. The coffee deserves mention as well – locally roasted, ...

Easter is traditionally associated with the return of rich foods to Christian diets. In the Middle Ages, Europeans followed a ...

Long Johns – those rectangular pastries that serve as the perfect canvas for various toppings – come in traditional maple ...

Preheat oven to 375F. Using a brush, evenly brush egg yolk on the top of each dough ball and sprinkle sunflower seeds and ...

Bon Appétit joins Chef Miro Uskokovic, owner of NYC’s Hani’s Bakery to make their best-selling malted cinnamon bun. Hani’s is a modern American-style bakery that has become very popular with locals, ...