Baking & Desserts â Global Recipe Collection¶

CAKES¶

Classic Chocolate Cake¶

United States Ingredients: 200g flour, 200g sugar, 75g cocoa, 2 tsp baking soda, 1 tsp baking powder, 2 eggs, 240ml buttermilk, 240ml hot coffee, 120ml oil, 1 tsp vanilla. Frosting: 200g dark chocolate, 200ml cream, 50g butter. 1. Sift dry ingredients. Whisk wet separately. 2. Combine wet into dry, stir until just mixed. Batter is thin. 3. Pour into two greased 20cm pans. Bake 180Â°C for 30-35 min. 4. Frosting: heat cream, pour over chopped chocolate. Add butter. Stir smooth. Cool to spreading consistency. 5. Layer and frost cooled cakes.

Classic Vanilla Cake¶

Universal Ingredients: 225g flour, 225g butter (softened), 225g sugar, 4 eggs, 2 tsp baking powder, 2 tsp vanilla, 60ml milk. Buttercream: 200g butter, 400g icing sugar, 2 tbsp milk, vanilla. 1. Cream butter and sugar until pale and fluffy, 5 min. 2. Add eggs one at a time. Add vanilla. 3. Fold in flour and baking powder alternately with milk. 4. Bake 180Â°C in two 20cm pans for 25 min. 5. Buttercream: beat all together until smooth. Fill and frost.

Carrot Cake¶

United Kingdom / United States Ingredients: 250g flour, 300g sugar, 2 tsp cinnamon, 1 tsp each nutmeg, ginger, baking soda, baking powder, 200ml oil, 4 eggs, 300g grated carrot, 100g crushed pineapple, 100g walnuts. Cream cheese frosting: 225g cream cheese, 100g butter, 300g icing sugar, vanilla. 1. Whisk oil, eggs, sugar. Fold in dry ingredients. 2. Stir in carrot, pineapple, walnuts. 3. Pour into lined 23cm pan. Bake 180Â°C for 45-50 min. 4. Frosting: beat cream cheese and butter smooth. Add sugar, vanilla. 5. Frost cooled cake. Garnish walnuts.

Red Velvet Cake¶

Southern United States Ingredients: 250g flour, 200g sugar, 1 tbsp cocoa, 1 tsp baking soda, 1 tsp salt, 240ml buttermilk, 150ml oil, 2 eggs, 2 tbsp red food coloring, 1 tsp vinegar, 1 tsp vanilla. Cream cheese frosting. 1. Sift dry ingredients. Mix wet separately including coloring. 2. Combine, stir until smooth. 3. Bake in two 20cm pans at 180Â°C for 30 min. 4. Cool completely before frosting with cream cheese buttercream.

Pound Cake¶

England / United States Ingredients: 225g butter, 225g sugar, 225g flour, 4 eggs, 1 tsp vanilla, 1 tbsp lemon zest, pinch salt. 1. Cream butter and sugar very well, 8 min â key step. 2. Add eggs one at a time, beating after each. 3. Fold flour with vanilla, lemon, salt. 4. Pour into greased loaf tin. Bake 170Â°C for 55-65 min. 5. Test with skewer. Cool in tin 10 min then turn out.

Angel Food Cake¶

United States Ingredients: 130g cake flour, 300g sugar (divided), 12 egg whites, 1Â½ tsp cream of tartar, 1 tsp vanilla, Â¼ tsp almond extract, pinch salt. 1. Sift flour with 150g sugar three times. 2. Whip egg whites with salt and cream of tartar until soft peaks. Add remaining sugar gradually until stiff. 3. Fold in flour mixture in 4 additions â gently. 4. Pour into ungreased tube pan. Bake 175Â°C for 40-45 min. 5. Invert immediately to cool. Loosen with knife to unmold.

New York Cheesecake¶

New York, United States Ingredients: Base: 200g graham crackers (crushed), 60g butter (melted). Filling: 900g cream cheese, 200g sugar, 3 tbsp flour, 4 eggs, 200ml sour cream, 2 tsp vanilla. 1. Base: mix crackers and butter. Press into springform base. Bake 180Â°C 10 min. 2. Beat cream cheese and sugar smooth. Add flour, eggs one at a time. 3. Fold in sour cream, vanilla. Pour over crust. 4. Bake 160Â°C for 60-70 min (center should jiggle slightly). 5. Cool in oven with door ajar 1 hour. Chill overnight.

Japanese Cheesecake¶

Japan Ingredients: 250g cream cheese, 60g butter, 100ml milk, 6 eggs (separated), 60g cake flour, 20g cornstarch, 120g sugar, 1 tsp lemon juice. 1. Melt cream cheese, butter, milk over bain-marie until smooth. Cool. 2. Stir in egg yolks, flour, cornstarch, lemon. 3. Whip egg whites with sugar to stiff peaks. 4. Fold whites into cheese mixture in 3 additions. 5. Pour into lined 20cm pan. Bake 160Â°C in water bath 60 min until golden, jiggly.

Basque Burnt Cheesecake¶

San SebastiÃ¡n, Spain Ingredients: 450g cream cheese, 200g sugar, 3 eggs, 300ml heavy cream, 30g flour, 1 tsp vanilla. 1. Beat cream cheese and sugar until smooth. 2. Add eggs one at a time. Add cream, flour, vanilla. 3. Pour into 23cm pan lined with parchment (let parchment extend above sides). 4. Bake 230Â°C for 25-28 min â should be very dark brown on top, jiggly center. 5. Cool at room temperature. Chill 2+ hours before serving.

Tiramisu¶

Veneto, Italy Ingredients: 6 egg yolks, 120g sugar, 500g mascarpone, 250ml strong espresso (cooled), 50ml Marsala or rum, 200g ladyfingers (savoiardi), cocoa powder. 1. Whisk yolks and sugar over bain-marie until pale and doubled, 5 min. 2. Off heat, fold in mascarpone until smooth. 3. Mix espresso with Marsala. Briefly dip each ladyfinger. 4. Layer soaked ladyfingers in dish. Spread half cream. Repeat. 5. Dust generously with cocoa. Chill 4+ hours.

Tres Leches¶

Central America / Mexico Ingredients: Cake: 200g flour, 1 tsp baking powder, 5 eggs (separated), 200g sugar, 60ml milk, 1 tsp vanilla. Soak: 400ml condensed milk, 400ml evaporated milk, 250ml cream. Topping: whipped cream. 1. Cream yolks, sugar, vanilla. Fold in flour with baking powder. 2. Whip egg whites to stiff peaks, fold in. 3. Bake 180Â°C for 25-30 min. Cool. Pierce all over with skewer. 4. Mix three milks, pour over cake slowly. Refrigerate 2+ hours. 5. Top with whipped cream. Dust cinnamon.

Black Forest Cake (SchwarzwÃ¤lder Kirschtorte)¶

Black Forest, Germany Ingredients: 3-layer chocolate genoise, 300ml cream (whipped), 400g pitted cherries (jarred, drained, save juice), 4 tbsp Kirsch, dark chocolate shavings, whole cherries to decorate. 1. Bake 3 thin chocolate sponge layers (genoise recipe with cocoa substituted). 2. Soak each layer with Kirsch and cherry juice. 3. Layer: sponge, whipped cream, cherries. Repeat. 4. Cover exterior with whipped cream. 5. Decorate with chocolate shavings and whole cherries.

OpÃ©ra Cake¶

Paris, France Ingredients: Joconde (almond sponge): 200g almond powder, 200g icing sugar, 50g flour, 4 eggs, 4 egg whites, 20g butter. Coffee buttercream, chocolate ganache, coffee syrup. Many layers required. 1. Joconde: beat almond powder, icing sugar, eggs, flour. Fold in stiff egg whites. 2. Bake thin on lined baking sheet 200Â°C for 8 min. 3. Layer: sponge soaked with coffee syrup, coffee buttercream, ganache. Repeat 3 times. 4. Top with mirror chocolate glaze. 5. Chill overnight. Cut with hot knife for clean edges.

Genoise¶

Genoa, Italy Ingredients: 4 eggs, 120g sugar, 120g cake flour, 30g butter (melted, cooled), 1 tsp vanilla. 1. Whisk eggs and sugar over bain-marie until warm (43Â°C). 2. Remove. Whip on high speed until tripled, thick and pale, 8-10 min. 3. Sift flour in 3 additions, fold very gently with spatula. 4. Drizzle in cooled butter, fold until just combined. 5. Pour into 20cm buttered tin. Bake 180Â°C for 25-30 min.

Chiffon Cake¶

United States Ingredients: 225g flour, 300g sugar, 1 tbsp baking powder, 6 eggs (separated), 150ml oil, 180ml water or orange juice, 1 tsp vanilla. 8 egg whites with cream of tartar. 1. Whisk flour, sugar, baking powder. Add oil, yolks, liquid, vanilla. Smooth batter. 2. Separately whip 8 egg whites with cream of tartar to stiff peaks. 3. Fold whites into batter gently. 4. Pour into ungreased 25cm tube pan. Bake 165Â°C for 55 min. 5. Invert to cool. Unmold by running knife around edges.

Lemon Drizzle Cake¶

United Kingdom Ingredients: 175g butter, 175g sugar, 3 eggs, 175g self-raising flour, 2 lemons (zest + juice). Drizzle: 4 tbsp lemon juice, 100g caster sugar. 1. Cream butter and sugar. Add eggs, fold in flour, zest. 2. Pour into loaf tin. Bake 180Â°C for 45-50 min. 3. While hot, poke all over with skewer. 4. Mix lemon juice and sugar (don't dissolve). Pour over warm cake. 5. Leave to cool â sugar will crystallize into crunchy topping.

Banana Cake¶

United States Ingredients: 3 ripe bananas (mashed), 175g sugar, 120ml oil, 2 eggs, 200g flour, 1 tsp baking soda, 1 tsp baking powder, 1 tsp cinnamon, 100g walnuts, cream cheese frosting. 1. Mix bananas, sugar, oil, eggs. 2. Fold in dry ingredients. Add walnuts. 3. Bake 180Â°C in loaf or round pan for 45-55 min. 4. Cool. Frost with cream cheese buttercream.

German Chocolate Cake¶

United States (despite name) Ingredients: Chocolate cake layers (with "German's sweet chocolate"), Coconut-pecan frosting: 3 egg yolks, 225ml evaporated milk, 200g sugar, 115g butter, 300g sweetened coconut, 200g pecans. 1. Make chocolate cake with Baker's German's Sweet Chocolate. 2. Frosting: cook yolks, milk, sugar, butter over medium heat stirring until thick, 10-12 min. 3. Off heat, stir in coconut and pecans. Cool to spreading consistency. 4. Use frosting between layers and on top only (sides left exposed).

Coconut Cake¶

Southern United States Ingredients: Vanilla cake layers, 7-minute frosting (egg whites, sugar, corn syrup, vanilla), 200g shredded sweetened coconut, coconut extract. 1. Add coconut extract to vanilla cake batter. Bake layers. 2. 7-minute frosting: beat all ingredients over bain-marie until stiff, 7 min. 3. Frost cake. Press shredded coconut all over.

Pineapple Upside-Down Cake¶

United States Ingredients: Topping: 60g butter, 150g brown sugar, 7 pineapple rings, maraschino cherries. Cake: 175g butter, 175g sugar, 3 eggs, 175g flour, 1 tsp baking powder, 60ml pineapple juice. 1. Melt butter in oven in 25cm cake pan. Sprinkle brown sugar. 2. Arrange pineapple rings and cherries. 3. Make basic butter cake, pour over fruit. 4. Bake 180Â°C for 35-40 min. 5. Invert immediately onto serving plate. Wait 5 min before lifting pan.

Hummingbird Cake¶

Southern United States Ingredients: 300g flour, 300g sugar, 1 tsp cinnamon, 1 tsp baking soda, 3 eggs, 200ml oil, 400g crushed pineapple, 3 ripe bananas (mashed), 150g pecans. Cream cheese frosting. 1. Combine all dry ingredients. Mix wet separately. 2. Fold wet into dry. Stir in pineapple, banana, pecans. 3. Bake in two 23cm pans at 180Â°C for 30-35 min. 4. Cool. Frost with cream cheese frosting. Top with pecan halves.

Funfetti Cake¶

United States Ingredients: Classic vanilla cake batter, 150g rainbow sprinkles (jimmies, not nonpareils â they bleed). Vanilla buttercream, more sprinkles. 1. Make vanilla cake batter. Fold in sprinkles at very last moment. 2. Bake immediately (sprinkles will bleed if batter sits). 3. Frost with vanilla buttercream. Decorate with sprinkles.

COOKIES¶

Chocolate Chip Cookies¶

United States Ingredients: 280g flour, 1 tsp baking soda, 1 tsp salt, 225g butter (browned, cooled), 200g brown sugar, 100g white sugar, 2 eggs, 2 tsp vanilla, 340g chocolate chips. 1. Brown butter until nutty. Cool 20 min. 2. Beat with both sugars. Add eggs, vanilla â beat 2 min. 3. Fold in flour, salt, soda. Stir in chips. 4. Chill dough 24-48 hours for depth of flavor. 5. Bake 190Â°C for 10-12 min until edges golden, centers soft.

Sugar Cookies¶

United States Ingredients: 325g flour, 1 tsp baking powder, 175g butter, 200g sugar, 1 egg, 2 tsp vanilla, Â½ tsp almond extract. 1. Cream butter and sugar. Add egg, extracts. 2. Fold in flour and baking powder. Wrap, chill 1 hour. 3. Roll 5mm thick. Cut shapes. 4. Bake 175Â°C for 8-10 min until edges barely golden. 5. Cool before decorating with royal icing.

Oatmeal Raisin Cookies¶

United States Ingredients: 175g butter, 150g brown sugar, 100g white sugar, 2 eggs, 1 tsp vanilla, 200g flour, 1 tsp cinnamon, 1 tsp baking soda, Â½ tsp salt, 280g rolled oats, 200g raisins. 1. Cream butter and sugars. Add eggs, vanilla. 2. Fold in dry ingredients. Stir in oats and raisins. 3. Chill 30 min. 4. Drop spoonfuls on lined sheet. Flatten slightly. 5. Bake 180Â°C for 10-12 min. Centers will look underdone â leave them.

Peanut Butter Cookies¶

United States Ingredients: 250g peanut butter, 100g sugar, 1 egg, 1 tsp vanilla, Â½ tsp baking soda (optional). (Classic: these 4 ingredients only.) 1. Mix all together until combined. 2. Roll into balls. 3. Press with fork in crosshatch pattern. 4. Bake 175Â°C for 10-12 min until edges set. 5. Cool on tray â they firm as they cool.

Shortbread¶

Scotland Ingredients: 225g butter (room temperature), 115g icing sugar, 300g plain flour, pinch salt. 1. Beat butter and sugar until combined but not fluffy. 2. Work in flour and salt until just combined â don't overmix. 3. Press into lined tin or roll and cut. 4. Bake 170Â°C for 20-25 min until just starting to color. 5. Cut while warm. Cool completely before eating.

Biscotti (Cantucci)¶

Tuscany, Italy Ingredients: 300g flour, 200g sugar, 2 tsp baking powder, 3 eggs, 200g whole almonds (skin on), 1 tsp vanilla, 1 tbsp anise liqueur (optional). 1. Mix flour, sugar, baking powder. Add eggs, vanilla, liqueur. 2. Stir in almonds. Dough is stiff. 3. Form into 2 logs on lined sheet. Flatten slightly. 4. Bake 175Â°C for 25 min until firm. Cool 15 min. 5. Slice diagonally 1.5cm. Return to oven 15 min more until dry.

Snickerdoodles¶

United States Ingredients: 280g flour, 2 tsp cream of tartar, 1 tsp baking soda, 225g butter, 350g sugar (divided), 2 eggs, 2 tbsp cinnamon. 1. Cream butter and 300g sugar. Add eggs. 2. Fold in flour, cream of tartar, soda. 3. Mix remaining 50g sugar with cinnamon for rolling. 4. Roll dough balls in cinnamon sugar. 5. Bake 190Â°C for 8-10 min until crinkled and set at edges.

Gingerbread Cookies¶

Germany / England Ingredients: 375g flour, 1Â½ tsp baking soda, 2 tsp ginger, 1 tsp cinnamon, Â½ tsp cloves, Â½ tsp nutmeg, 115g butter, 150g brown sugar, 1 egg, 100ml molasses. 1. Cream butter, sugar. Add egg and molasses. 2. Fold in all dry ingredients. Chill 2 hours. 3. Roll 5mm, cut shapes. 4. Bake 180Â°C for 8-10 min. Cool before icing.

French Macarons¶

Paris, France Ingredients: 200g almond flour (sifted), 200g icing sugar, 150g aged egg whites (divided â 75g+75g), 200g sugar, 50ml water, food coloring. Filling: ganache or buttercream. 1. Sift almond flour and icing sugar together twice. 2. Make Italian meringue: boil sugar and water to 118Â°C. Pour onto 75g whipped egg whites. 3. Fold meringue into almond mix with remaining 75g raw egg white (macaronage). 4. Pipe 4cm circles on parchment. Rest 30-45 min until skin forms. 5. Bake 150Â°C for 12-14 min. Cool. Sandwich with filling.

Rugelach¶

Eastern Europe / Jewish Ingredients: 225g cream cheese, 225g butter, 250g flour, pinch salt. Filling: 100g jam, 100g walnuts (finely chopped), 50g raisins, cinnamon, sugar. 1. Beat cream cheese and butter. Add flour and salt. Chill 2 hours. 2. Divide dough into 4. Roll each into circle. 3. Spread jam thinly, scatter nuts, raisins, cinnamon-sugar. 4. Cut into 12 wedges. Roll from wide end to tip. 5. Bake 190Â°C for 20-25 min until golden.

Thumbprint Cookies¶

Scandinavia / Universal Ingredients: 175g butter, 100g sugar, 1 egg yolk, 200g flour, 1 tsp vanilla. Filling: 100g jam (raspberry, apricot). 1. Cream butter and sugar. Add yolk, vanilla, flour. 2. Roll into balls. Press thumb firmly in center. 3. Fill indentation with Â½ tsp jam. 4. Bake 180Â°C for 12-15 min until edges golden.

Linzer Cookies¶

Linz, Austria Ingredients: 200g flour, 100g ground hazelnuts, 100g icing sugar, 150g butter, 1 egg yolk, 1 tsp cinnamon, lemon zest. Filling: raspberry jam. Extra icing sugar. 1. Mix flour, nuts, icing sugar, cinnamon. Rub in butter, add yolk, zest. 2. Chill 1 hour. Roll 4mm. 3. Cut pairs: one solid, one with small round center cut out. 4. Bake 170Â°C for 12 min. Cool. 5. Dust cutout tops with icing sugar. Spread jam on solid bottoms. Sandwich.

Madeleines¶

Commercy, France Ingredients: 3 eggs, 150g sugar, 150g flour, 1 tsp baking powder, 150g butter (browned, cooled), 1 tbsp honey, 1 lemon (zest), 1 tsp vanilla. 1. Whisk eggs and sugar until pale. Add honey, vanilla, zest. 2. Fold in flour and baking powder. 3. Stir in cooled brown butter. 4. Chill batter 1+ hour (crucial for hump). 5. Fill greased madeleine molds Â¾. Bake 200Â°C for 10-12 min until hump forms and edges golden.

Financiers¶

Paris, France Ingredients: 200g icing sugar, 80g almond flour, 50g flour, 5 egg whites, 150g butter (browned and cooled), 1 tbsp honey. 1. Mix icing sugar, almond flour, flour. 2. Add egg whites, mix until combined. 3. Stir in warm brown butter and honey. 4. Chill 30 min. Fill buttered financier molds or mini-muffin tins Â¾. 5. Bake 200Â°C for 12-15 min until golden at edges, slightly soft center.

Tuiles¶

France Ingredients: 2 egg whites, 100g icing sugar, 50g flour, 50g butter (melted), almond flakes. 1. Mix egg whites, sugar, flour. Add melted butter. 2. Spread very thin circles on lined baking sheet. 3. Scatter almond flakes on top. 4. Bake 180Â°C for 7-9 min until lacy gold at edges. 5. Immediately lift and drape over rolling pin to curl. Work fast â they harden instantly.

Pizzelle¶

Abruzzo, Italy Ingredients: 3 eggs, 150g sugar, 120g butter (melted), 200g flour, 2 tsp anise or vanilla extract, 1 tsp baking powder. 1. Beat eggs and sugar. Add butter and extract. 2. Fold in flour and baking powder. 3. Heat pizzelle iron. Drop teaspoonful of batter in center. 4. Close and cook until steam stops, 45-60 sec. 5. Remove carefully â crisp when cool.

BREADS¶

Sourdough¶

Universal (ancient) Ingredients: 450g bread flour, 50g whole wheat flour, 375g water, 100g active starter, 10g salt. 1. Autolyse: mix flours and 350g water. Rest 1 hour. 2. Add starter and remaining water. Knead briefly. Rest 30 min. Add salt. 3. Stretch and fold every 30 min for 3-4 hours (bulk ferment at 24Â°C). 4. Pre-shape, bench rest 30 min, final shape. Place in floured banneton. 5. Cold proof 12-16 hours. Score, bake in Dutch oven 250Â°C: 20 min lid on, 25 min lid off.

Ciabatta¶

Veneto, Italy Ingredients: 500g bread flour, 400ml water (plus more for stretching), 7g instant yeast, 10g salt, 2 tbsp olive oil. 1. Mix flour, most water, yeast â very wet dough. Rest 20 min. 2. Add salt, oil. Stretch and fold in bowl every 30 min for 2 hours. 3. Turn onto well-oiled work surface. Fold gently, cut into loaves. 4. Rest on parchment 45 min. Dough should look puffy and airy. 5. Bake 230Â°C for 20-25 min with steam. Hollow when tapped.

Baguette¶

France Ingredients: 500g bread flour, 350ml water, 7g instant yeast (or 2g for slow ferment), 10g salt. 1. Mix, rest 20 min. Knead until smooth. 2. Bulk ferment 2 hours (or overnight in fridge with less yeast). 3. Divide into 3. Pre-shape rounds, rest 20 min. 4. Roll to 40cm baguette shape. Proof 1 hour. 5. Slash diagonally. Bake 240Â°C with steam for 20-22 min until deep golden.

Challah¶

Jewish (Ashkenazi) Ingredients: 600g bread flour, 7g instant yeast, 80ml oil, 3 eggs (+ 1 for glaze), 80ml honey, 200ml warm water, 1 tsp salt. Sesame seeds. 1. Combine all. Knead until smooth and silky, 10 min. 2. Rise 1.5 hours. Punch down. 3. Divide into 6 strands. Braid (standard 6-strand braid or 3-strand). 4. Proof 45 min. Brush with beaten egg, scatter sesame. 5. Bake 180Â°C for 30-35 min until deep golden.

Brioche¶

Normandy, France Ingredients: 300g flour, 50g sugar, 7g yeast, 5g salt, 3 eggs, 150g butter (softened), 2 tbsp milk. 1. Mix flour, sugar, yeast, salt. Add eggs and milk. Knead 5 min. 2. Add butter in cubes over 10 min of kneading â crucial step. 3. Knead until dough is smooth, glossy, elastic. 4. Chill overnight. Shape. Proof 2 hours. 5. Glaze with egg. Bake 185Â°C for 20-25 min.

Focaccia¶

Liguria, Italy Ingredients: 500g bread flour, 400ml water, 7g instant yeast, 10g salt, 50ml olive oil (+ more for pan). Toppings: flaky salt, rosemary, olives. 1. Mix all. Dough will be very sticky. Do not add extra flour. 2. Oil hands, stretch and fold 4 times over 1 hour. 3. Pour 3 tbsp oil in pan. Place dough, dimple all over with fingers. 4. Rest 30-45 min. Re-dimple. Add toppings. 5. Bake 220Â°C for 20-25 min until deeply golden.

Banana Bread¶

United States Ingredients: 3 very ripe bananas (mashed), 175g sugar, 115g butter (melted), 2 eggs, 200g flour, 1 tsp baking soda, Â½ tsp salt, 1 tsp vanilla, 100g walnuts. 1. Mix bananas, butter, sugar, eggs, vanilla. 2. Fold in flour, soda, salt, walnuts. 3. Pour into lined loaf tin. Bake 175Â°C for 55-65 min. 4. Test with skewer â should come out clean. 5. Cool in tin 10 min. Keeps well 3 days.

Pumpkin Bread¶

United States Ingredients: 250g flour, 200g sugar, 100ml oil, 2 eggs, 225g pumpkin purÃ©e, 1 tsp cinnamon, Â½ tsp nutmeg, Â½ tsp ginger, 1 tsp baking soda. 1. Mix wet ingredients including pumpkin. 2. Fold in dry ingredients. 3. Pour into loaf tin. Optionally top with pumpkin seeds. 4. Bake 175Â°C for 60-65 min.

Cornbread¶

Southern United States Ingredients: 200g cornmeal, 150g flour, 50g sugar, 1 tbsp baking powder, 1 tsp salt, 2 eggs, 240ml buttermilk, 60ml oil, 50g butter (melted). 1. Preheat cast iron skillet in 220Â°C oven with a little oil. 2. Whisk dry ingredients. Whisk wet separately. 3. Combine quickly â don't overmix. 4. Pour into hot skillet. Return to oven. 5. Bake 20-25 min until golden and pulling from sides.

Irish Soda Bread¶

Ireland Ingredients: 450g flour, 1 tsp baking soda, 1 tsp salt, 360ml buttermilk. 1. Mix dry ingredients. Make well. Pour in buttermilk. 2. Mix quickly to shaggy dough. Don't knead. 3. Shape into round, place on floured sheet. 4. Score deep cross on top. 5. Bake 200Â°C for 35-40 min. Hollow when tapped on base.

Naan¶

India / Central Asia Ingredients: 400g flour, 7g instant yeast, 1 tsp sugar, 200ml warm milk, 150g yogurt, 2 tbsp oil, 1 tsp salt. Butter and garlic for finish. 1. Mix dry. Add wet, knead 8 min until smooth. 2. Rise 1 hour. 3. Divide into 8. Roll to teardrop shapes. 4. Cook in screaming-hot cast iron pan (no oil) 2 min per side. Blisters should char. 5. Brush immediately with garlic butter. Serve hot.

Pita Bread¶

Middle East Ingredients: 350g flour, 7g instant yeast, 1 tsp sugar, 220ml water, 2 tbsp olive oil, 1 tsp salt. 1. Mix, knead 8 min. Rise 1 hour. 2. Divide into 8. Roll very thin (4mm). 3. Rest 20 min on lightly floured surface. 4. Bake on preheated baking stone/sheet at 250Â°C for 3-4 min. 5. They should puff completely. Wrap in cloth to keep soft.

English Muffins¶

England Ingredients: 500g flour, 7g instant yeast, 1 tsp sugar, 250ml milk, 60ml water, 30g butter, 1 tsp salt, semolina for dusting. 1. Mix warm milk, water, butter. Combine with dry ingredients. Knead 8 min. 2. Rise 1 hour. Roll 2cm thick. 3. Cut 9cm rounds. Dust with semolina. 4. Proof 30 min. Cook in dry griddle on LOW heat 8 min per side. 5. Cool. Fork-split to reveal nooks and crannies.

Bagels¶

New York / Ashkenazi Ingredients: 500g bread flour, 7g instant yeast, 1 tbsp sugar, 280ml water, 1 tbsp oil, 10g salt. Boiling bath: 1L water, 1 tbsp honey. Toppings: sesame, poppy, everything seasoning. 1. Mix, knead 10 min until stiff dough. Rise 1 hour. 2. Divide 10 pieces. Shape into rings. 3. Cold-proof overnight. 4. Boil each bagel 1 min per side in honey water. Place on lined sheet. 5. Add toppings. Bake 220Â°C for 20-22 min until deep golden.

Cinnamon Swirl Bread¶

United States Ingredients: Brioche-style dough. Filling: 100g brown sugar, 2 tbsp cinnamon, 50g butter (softened). Icing: icing sugar + milk. 1. Make enriched dough, rise 1 hour. 2. Roll to rectangle. Spread softened butter, scatter cinnamon-sugar. 3. Roll tightly. Slice or place whole in loaf tin. 4. Proof 45 min. Bake 180Â°C for 30-35 min. 5. Drizzle icing when cooled slightly.

Milk Bread (Shokupan)¶

Japan Ingredients: 350g bread flour, 40g sugar, 7g yeast, 7g salt, 180ml warm milk, 1 egg, 40g butter. Tangzhong: 25g flour + 125ml water (cooked to paste). 1. Make tangzhong: whisk flour and water over medium heat until 65Â°C and paste-like. Cool. 2. Add all ingredients including tangzhong. Knead 12 min until very smooth. 3. Rise 1.5 hours. Shape into 3 balls, place in loaf pan. 4. Proof 1 hour until crowning above pan. 5. Glaze with milk. Bake 180Â°C for 30 min.

PASTRY¶

Croissants¶

Vienna/Paris Ingredients: 500g flour, 10g salt, 50g sugar, 7g yeast, 300ml milk, 250g cold butter (for lamination). 1. Mix dough, rise 1 hour. Flatten into rectangle, chill 30 min. 2. Encase cold butter in dough. Fold in thirds. 3. Roll and fold 3 times total (letter fold). Chill 30 min between each. 4. Roll 4mm, cut triangles, roll into crescents. 5. Proof 2-3 hours until doubled and wobbly. Glaze with egg. 6. Bake 200Â°C for 18-20 min until deeply golden.

Rough Puff Pastry¶

France / England Ingredients: 250g flour, 1 tsp salt, 200g cold butter (cubed), 100ml cold water. 1. Mix flour and salt. Add cold butter â leave in chunks. 2. Add water, mix to rough dough. Do not blend. 3. Roll to rectangle, fold in thirds, turn 90Â°. 4. Repeat 4-6 times. Chill 30 min between if butter softens. 5. Use for pies, tarts, sausage rolls, palmiers.

Classic Pie Crust¶

United States Ingredients: 250g flour, Â½ tsp salt, 115g cold butter, 60-80ml ice water. 1. Mix flour and salt. Cut in cold butter until pea-sized. 2. Add water 1 tbsp at a time, tossing with fork. 3. When dough holds when pressed, stop. 4. Flatten into disc, chill 1 hour. 5. Roll 3mm, fit into pie pan. Blind bake 180Â°C with weights for 15 min.

Choux Pastry (PÃ¢te Ã Choux)¶

France Ingredients: 240ml water, 115g butter, 1 tsp salt, 1 tsp sugar, 130g flour, 4-5 eggs. 1. Boil water with butter, salt, sugar. 2. Add flour all at once. Stir vigorously until dough ball forms and pulls clean. 3. Cook stirring 1-2 min to dry dough. 4. Cool 5 min. Beat in eggs one at a time until ribbon-smooth â check consistency. 5. Pipe onto lined sheet. Bake 200Â°C for 20-25 min (Ã©clairs), 30 min (cream puffs). Do not open oven.

Ãclairs¶

Paris, France Ingredients: Choux pastry, pastry cream (below), chocolate glaze. Pastry cream: 500ml milk, 4 yolks, 100g sugar, 40g cornstarch, 30g butter, vanilla. 1. Pipe choux into 12cm logs. Bake, cool. 2. Pastry cream: scald milk. Whisk yolks, sugar, cornstarch. Pour hot milk over slowly. Return to heat, stir until very thick. Add butter. Cover, chill. 3. Fill Ã©clairs with cream (pipe through base or split). 4. Dip tops in chocolate glaze.

Profiteroles¶

France Ingredients: Choux puffs, whipped cream or ice cream, warm chocolate sauce. 1. Pipe choux into golf ball rounds. Bake, cool. 2. Split and fill with cream or ice cream. 3. Stack in pyramid. Pour warm chocolate sauce over.

France Ingredients: 200g flour, 100g cold butter, 80g icing sugar, 1 egg yolk, 2 tbsp cold water, pinch salt. 1. Rub butter into flour and sugar until breadcrumbs. 2. Add yolk and water. Press to dough. Chill 30 min. 3. Roll 3mm, line tart pans. 4. Blind bake 170Â°C for 15 min with weights, 8 min without. 5. Fill with cream, fruit, lemon curd, or ganache.

Apple Strudel¶

Vienna, Austria Ingredients: Strudel dough: 250g flour, 130ml warm water, 1 tbsp oil, 1 tsp vinegar. Filling: 800g apples (peeled, sliced), 80g breadcrumbs (fried in butter), 150g sugar, 2 tsp cinnamon, 80g raisins, 50g walnuts, 50g butter (melted). 1. Knead dough very smooth, rest 1 hour covered. 2. Stretch on cloth until paper thin (translucent). 3. Brush with melted butter. Scatter breadcrumbs, then filling along one edge. 4. Roll using cloth. Seal ends. 5. Bake 190Â°C for 35-40 min, brushing with butter halfway.

Baklava¶

Turkey / Greece / Middle East Ingredients: 500g phyllo dough, 200g butter (clarified), 300g pistachios or walnuts (chopped), 50g sugar, 1 tsp cinnamon. Syrup: 300g sugar, 200ml water, 100ml honey, 1 tbsp lemon juice, orange blossom water. 1. Layer 8 sheets phyllo in buttered pan, brushing each with butter. 2. Add nut mixture, repeat phyllo layers. 3. Cut into diamonds before baking. 4. Bake 180Â°C for 35-40 min until golden. 5. Boil syrup 10 min. Pour cold syrup over hot baklava. Rest 4 hours.

Danish Pastry¶

Denmark Ingredients: Laminated dough (like croissant with egg and cardamom). Fillings: cream cheese (softened, sugar, vanilla), jam, almond paste. 1. Make enriched laminated dough with 3 folds. 2. Cut into squares. Add filling to center. 3. Fold corners in (pinwheel) or leave open (boat shape). 4. Proof 1 hour. Brush with egg. 5. Bake 200Â°C for 15-18 min. Glaze with apricot jam.

Palmiers¶

France Ingredients: 1 sheet puff pastry, 150g sugar, 1 tsp cinnamon (optional). 1. Scatter sugar on work surface. Lay puff pastry on top. 2. Scatter more sugar on pastry. 3. Fold each long edge to center. Fold in half again (4 layers total). 4. Slice 1cm thick. Place on lined sheet. 5. Bake 200Â°C for 12-15 min until caramelized. Flip halfway.

GLOBAL DESSERTS¶

Mochi¶

Japan Ingredients: 200g mochiko (glutinous rice flour), 200ml water, 100g sugar, cornstarch for dusting. Filling: red bean paste (anko), 200g. 1. Mix mochiko, water, sugar in microwave-safe bowl. 2. Microwave 2 min, stir. Microwave 1 more min, stir. 3. Dust work surface with cornstarch. Knead mochi briefly. 4. Flatten, cut circles. Place anko on each. 5. Gather edges, pinch to seal. Dust with cornstarch.

Daifuku¶

Japan Ingredients: Mochi dough (as above), strawberry anko filling: red bean paste wrapped around fresh strawberry. 1. Make mochi dough. 2. Wrap each strawberry in red bean paste. 3. Wrap in mochi, seal tightly. 4. Dust and serve same day.

Gulab Jamun¶

India / Pakistan Ingredients: Balls: 150g milk powder, 3 tbsp flour, Â½ tsp baking powder, 30g butter (melted), milk to bind, oil for frying. Syrup: 300g sugar, 300ml water, 4 cardamom pods, rose water. 1. Mix milk powder, flour, baking powder, butter. Add milk to soft dough. 2. Roll into small smooth balls. 3. Fry in medium oil (not too hot) until deep golden-brown, 8-10 min. 4. Boil syrup with cardamom. Remove from heat. 5. Soak warm gulab jamun in warm syrup 1+ hour.

Jalebi¶

India Ingredients: 200g flour, 2 tbsp cornstarch, 1 tsp baking powder, 1 tbsp yogurt, water to thin. Syrup: 400g sugar, 300ml water, saffron, cardamom. Oil for frying, food coloring (orange). 1. Mix batter to thick cream consistency. Ferment 24 hours (or use instant yeast). 2. Add orange coloring. Pour into squeeze bottle. 3. Pipe spirals into hot oil. Fry 2 min per side until crisp. 4. Transfer directly to warm syrup. Soak 30 sec. Remove. 5. Serve immediately, warm and crispy.

France Ingredients: 500ml heavy cream, 5 egg yolks, 100g sugar, 1 vanilla bean, pinch salt. Extra sugar for topping. 1. Infuse cream with vanilla bean, heat to simmer. 2. Whisk yolks and sugar. Pour hot cream over slowly. 3. Strain into ramekins. 4. Bake in bain-marie 160Â°C for 35-40 min until just set. 5. Chill overnight. Sprinkle sugar, blowtorch until caramelized.

Panna Cotta¶

Piedmont, Italy Ingredients: 500ml cream, 250ml milk, 80g sugar, 2.5 tsp powdered gelatin, 1 vanilla bean. 1. Bloom gelatin in 50ml cold water. 2. Heat cream, milk, sugar, vanilla to simmer. 3. Remove from heat. Add bloomed gelatin, stir. 4. Pour into oiled ramekins or glasses. 5. Chill minimum 4 hours. Serve with fruit coulis or caramel.

Kulfi¶

India Ingredients: 1L whole milk, 100g condensed milk, 80g sugar, Â½ tsp cardamom, 2 tbsp pistachios (chopped), saffron, pinch salt. 1. Simmer milk on low, stirring regularly, until reduced by half â takes 45 min. 2. Add condensed milk, sugar, cardamom, saffron. 3. Stir in most pistachios. 4. Pour into kulfi molds or popsicle molds. 5. Freeze overnight. Unmold, garnish remaining pistachios.

Halva¶

Middle East / Central Asia Ingredients: 300g tahini, 200g sugar, 80ml water, 1 tsp vanilla, 100g pistachios (optional). 1. Boil sugar and water to 120Â°C (soft ball stage). 2. Pour hot sugar syrup over tahini while stirring. 3. Stir constantly as it thickens. 4. Add pistachios, vanilla. 5. Press into lined tin. Cool and set. Keeps weeks.

Lokum (Turkish Delight)¶

Turkey Ingredients: 400g sugar, 250ml water, Â½ tsp cream of tartar. Starch mixture: 100g cornstarch, 200ml water. Flavoring: rose water, mastic, or lemon. Coating: icing sugar + cornstarch. 1. Boil sugar and water to 115Â°C. 2. Whisk starch and water in separate pan until smooth. 3. Combine syrup into starch over low heat, stirring constantly until very thick, 45 min. 4. Add flavoring, pour into oiled pan. 5. Set overnight. Cut into cubes, roll in starch-sugar mix.

Pavlova¶

Australia / New Zealand Ingredients: 6 egg whites, 300g caster sugar, 1 tbsp cornstarch, 1 tsp white wine vinegar, 1 tsp vanilla. Topping: 400ml cream (whipped), passion fruit, strawberries, kiwi. 1. Whip egg whites to stiff peaks. Add sugar 1 tbsp at a time. 2. Fold in cornstarch, vinegar, vanilla. 3. Mound onto lined baking sheet in disc shape (slightly hollow center). 4. Bake 120Â°C for 1.5 hours. Cool in oven with door ajar. 5. Top with cream and tropical fruits just before serving.

Lamingtons¶

Queensland, Australia Ingredients: 1 plain sponge cake (baked, cooled, cubed). Coating: 200g dark chocolate, 200ml boiling water, 300g icing sugar, 30g cocoa. 300g desiccated coconut. 1. Mix icing sugar, cocoa, boiling water, and chocolate until smooth glaze. 2. Cut sponge into 5cm squares. 3. Dip each square in chocolate glaze with two forks. 4. Immediately roll in coconut. 5. Set on rack. Can be split and filled with cream and jam.

Bibingka¶

Philippines Ingredients: 200g rice flour, 100g glutinous rice flour, 200g sugar, 400ml coconut milk, 2 eggs, 1 tsp baking powder, 50g butter. Toppings: salted egg, cheese, coconut. 1. Mix flours, sugar, baking powder. 2. Whisk coconut milk and eggs. Combine wet and dry. 3. Pour into banana-leaf lined pan. 4. Top with sliced salted egg and grated cheese. 5. Bake 200Â°C for 20-25 min until golden and puffed.

Mooncakes¶

China (Mid-Autumn Festival) Ingredients: Crust: 100g golden syrup, 30ml lye water, 30ml oil, 150g flour. Filling: 400g lotus paste, salted egg yolks. 1. Mix syrup, lye water, oil. Add flour. Rest 1 hour. 2. Wrap lotus paste around egg yolk. 3. Wrap crust around filling. Press into mooncake mold. 4. Bake 180Â°C for 5 min, cool, brush with egg, bake 15 more min. 5. Rest 2 days â skin softens.

Tangyuan¶

China (Lantern Festival) Ingredients: 300g glutinous rice flour, 240ml water. Filling: 100g sesame paste + 50g sugar + 50g lard. Broth: ginger syrup. 1. Mix glutinous flour with water to smooth dough. 2. Mix sesame filling, freeze 30 min, roll into small balls. 3. Wrap dough around filling. Seal, roll smooth. 4. Cook in boiling water until tangyuan float + 2 min. 5. Serve in warm ginger syrup.

Hong Kong Egg Tarts¶

Hong Kong (adapted from Portuguese pastÃ©is) Ingredients: Crust: 180g flour, 100g butter, 50g icing sugar, 1 egg yolk. Custard: 3 eggs, 150g sugar, 300ml water, 60ml evaporated milk, vanilla. 1. Mix crust ingredients to dough. Chill 30 min. 2. Press into tart molds. 3. Custard: dissolve sugar in water. Whisk in eggs and milk. Strain twice. 4. Fill tart shells Â¾. 5. Bake 165Â°C for 20-25 min until custard is just set and slightly jiggly.

Sticky Toffee Pudding¶

Lake District, England Ingredients: 175g dates (pitted, chopped), 175ml boiling water, 1 tsp baking soda, 150g flour, 1 tsp baking powder, 175g sugar, 100g butter, 2 eggs, 1 tsp vanilla. Sauce: 200g brown sugar, 250ml cream, 100g butter. 1. Pour boiling water over dates and soda. Rest 15 min. 2. Cream butter and sugar. Add eggs, vanilla, flour, baking powder. 3. Fold in date mixture. 4. Bake in 20cm pan at 180Â°C for 35 min. 5. Sauce: boil all together 5 min. Pour over warm pudding.

Bread and Butter Pudding¶

England Ingredients: 8 slices white bread (buttered), 500ml milk, 200ml cream, 3 eggs, 100g sugar, 1 tsp vanilla, 100g raisins, cinnamon, nutmeg, apricot jam. 1. Cut buttered bread into triangles. Layer in baking dish with raisins. 2. Whisk milk, cream, eggs, sugar, vanilla. 3. Pour over bread. Press down. Soak 30 min. 4. Dust with cinnamon, nutmeg. Bake 180Â°C for 35-40 min until golden. 5. Glaze top with warm apricot jam.

Rice Pudding (European Style)¶

France / England Ingredients: 200g pudding rice, 1L whole milk, 100g sugar, 1 vanilla bean, cinnamon stick, pinch salt, 30g butter. 1. Rinse rice. Combine all in heavy pot except butter. 2. Bring to simmer, stir well. 3. Cook on very low heat 40-50 min, stirring regularly until thick and creamy. 4. Add butter. Season. 5. Serve warm or cold with jam.

Kheer¶

India / Pakistan Ingredients: 1.5L whole milk, 100g basmati rice, 100g sugar, 4 cardamom pods (ground), 50g pistachios, 50g almonds, saffron in warm milk, rose water. 1. Simmer milk in wide pan 10 min. 2. Add washed rice. Cook on low, stirring frequently, 40-45 min until rice soft and milk thickened. 3. Add sugar, cardamom, saffron milk. 4. Cook 10 more min. Stir in rose water. 5. Garnish nuts. Serve warm or chilled.

Mexican Flan¶

Mexico Ingredients: Caramel: 150g sugar. Custard: 395g condensed milk, 400ml evaporated milk, 3 eggs, 2 egg yolks, 1 tsp vanilla, 1 tsp cinnamon. 1. Caramelize sugar dry, pour into 20cm round pan. 2. Blend all custard ingredients smooth. 3. Strain into pan over caramel. 4. Bake in water bath 165Â°C for 55-65 min. 5. Cool, chill overnight. Invert onto plate â larger than a French flan, looser texture.

Leche Flan¶

Philippines Ingredients: Caramel: 150g sugar. Custard: 10 egg yolks, 400g condensed milk, 400ml evaporated milk, 1 tsp vanilla. 1. Caramelize sugar, pour into llanera (oval molds). 2. Whisk yolks lightly. Add milks, vanilla. Stir gently â avoid bubbles. 3. Strain through fine sieve into molds. 4. Steam in steamer 25-30 min until just set. 5. Cool, chill, invert. Rich, very silky texture from all-yolk custard.

Collection covers 100+ recipes across cakes, cookies, breads, pastry, and global desserts.

Baking & Desserts â Global Recipe Collection¶