Old-Fashioned Buttermilk Donuts
The first bite of one of these buttermilk donuts takes you from a super crunchy, craggy crust to a deliciously tender cake interior, all draped in a glorious lemonade-like glaze. A touch of nutmeg adds a touch of old-fashioned flavor. Be sure to drain the donuts twice—first on a wire rack and then again on paper towels—to remove any excess oil before glazing them.
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Including restaurant-quality picks from brands like Wüsthof, Shun, and Mercer.
The Soda Bread I Learned From My Irish Mom's Home Ec Textbook
For a baked good with such simple ingredients, soda bread has the range. Light and cake-like or dense and hearty, it all tastes good with Irish butter.
Irish Soda Bread
This recipe is based on the one my Irish mother learned in school, thanks to the cooking textbook All in the Cooking. It’s about as simple as bread gets—four ingredients, one bowl, about five minutes to bring together and less than an hour in the oven. If you love soda bread, it’s worth seeking out Irish flour like Odlum’s or King Arthur’s Irish-Style Flour, since that contributes to the taste, but any all-purpose flour will work fine here.
Almond Croissants
The best thing to do with day-old croissants, whether homemade or storebought? Split them in half, slather them with a brandy-spiked, almond-scented cream, top them with even more almonds, and bake them until the aroma coming from the oven makes you swoon.
Japanese Milk Bread
The key to the light, fluffy, buttery-soft texture of Japanese milk bread? Starting the dough with atangzhong, a cooked mixture of flour and water that enables the dough to absorb more liquid while remaining easy to work with. Slightly sweet and enriched with butter, Japanese milk bread will stay fresh for at least a few days—ready for all your katsu sando and cinnamon toast needs.
