Pecan-Plantain Sticky Buns
Pastry chef Paola Velez created these pecan-covered treats as a tribute to her Dominican mom’s love of both plantains and sticky buns. The soft, ripe plantain gets cooked down to a smooth filling with a touch of brown sugar and a slew of spices, including not only cinnamon and vanilla but also black pepper, allspice, nutmeg, and ginger for added depth. Don’t worry if the caramel doesn’t look smooth when you pour it into the pan—it will transform into smooth silkiness as it bakes.
Make Better Biscuits with Pasta Flour
Are your biscuits falling flat? Kelly Fields, the Chef Owner of Willa Jean in New Orleans, has an answer: replace your flour.
The Best Thing to Do with Your Biscuit Scraps
Erika Council, the force behind Atlanta’s Bomb Biscuits, has a clever, no-waste trick to get more out of your next batch of biscuits.
The perfect potato buns are pillowly, plush and lightly sweet; just right for Lobster BLTs or hamburgers. Potato flour holds moisture, keeping these buns moist even after toasting.
Hot Cross Buns
These cozy yeast-raised buns are a classic for Easter—rich with spices and orange zest and studded with dried fruit, they make an unforgettable addition to a holiday brunch. They’re equally good for breakfast any day, alongside a cup of coffee or tea.
One Simple Trick Makes Cinnamon Rolls Look Gorgeous
These "cinnamon roses" smell just as amazing as they’ll taste on your brunch table.