Hot Cross Buns Recipe
NYT Cooking: With their signature crossed tops, these lightly spiced buns are a delicious symbol of the Easter season. Stories of their origin stretch back to ancient Greece and Egypt, and they’re now best known as an English bun, forbidden during the reign of Elizabeth I except on Good Friday, Christmas and at burials. In the 18th century, a passage in Poor Robin’s Almanack refers to “one or two a penny ho...
Conchas Recipe
NYT Cooking: Without a doubt, conchas are the most iconic of Mexican pan dulce, a category that includes sweet rolls, pastries and cookies. They are such an important part of everyday life in Mexico that you're sure to run into one anywhere in the country, as long as there is a panadería or a small grocery nearby. The soft, brioche-style buns are firm enough to hold their shape while carrying a sweet and cr...
Maple Milk Bread Recipe
NYT Cooking: Inspired by the fluffy loaves at White Windmill, a bakery and cafe in Atlanta, this milk bread — a type of soft, bouncy white bread made with, yes, milk — is an homage to the Korean American community along the city’s Buford Highway and beyond. Milk bread exists across many cultures, but its distinguishing feature is the tangzhong — a cooked paste of flour and milk — that helps keep the bread f...