Indice dei contenuti per March/April 2026 in Bake from Scratch

Spring always feels like a turning point in the baking year. The days grow longer, the light softens, and suddenly, the kitchen calls for projects that are as rewarding to make as they are to share. That spirit lives at the heart of our this, our first Pastry Issue, where technique meets comfort and a little bit of bravery leads to beautifully flaky rewards. Pastry has a reputation for precision: butter blocks, careful folds, chilled doughs, and patient timing. Yet I’ve always believed pastry is just as much about invitation as it is about accuracy. In these pages, you’ll find recipes that encourage you to lean into lamination alongside pastries that feel approachable yet still deliver a stunning finish. I’m especially excited to include guidance from my friend and expert…

Passover, a Jewish holiday commemorating the Israelites’ liberation from slavery in Egypt, occurs in early spring every year and is celebrated with a ritual meal called seder. Many symbolic foods are served, and a central practice involves abstaining from eating leavened grains, commemorating the haste with which the Israelites had to flee Egypt, leaving no time for their bread to rise. This flourless cake is Passover-friendly, as it uses whipped eggs to lift the cake. The result is a decadently fudgy base with a flaky crust that is sure to satisfy a crowd at any gathering, whether you’re celebrating a special holiday, following a gluten-free diet, or simply want a chocolate treat. Although you can use a whisk, we recommend a hand mixer for this cake, as the large amount…

It’s easy to overlook the pastry brush. It lives quietly in a drawer, comes out for pies or holiday roasts, and rarely gets the spotlight. But this unassuming tool plays a key role in how food looks, cooks, and tastes. A well-brushed crust shines. A buttered sheet of phyllo stays flaky. A grilled steak releases cleanly from the grate. Today’s kitchens usually rely on one of two styles: classic fiber brushes or modern silicone versions. Each brings something different to the table—and knowing when to use which will elevate your baking and cooking. THE CLASSIC CHOICE: FIBER PASTRY BRUSHES Fiber brushes are the traditionalists. Made with natural or synthetic bristles, they’re the kind you’ll still see in bakeries and pastry kitchens. What makes them special is how they hold liquid.…

Danish dough occupies a very comfortable middle ground in the world of laminated pastry. Known as wienerbrød in Danish—literally “Viennese bread”—this dough traces its roots to Austrian baking traditions. The dough is enriched with milk, eggs, and sugar, which makes it softer and noticeably more forgiving. But the enrichment isn’t just for flavor—it gives the dough the flexibility to be shaped, braided, twisted, filled, and cut with far less resistance than lean laminated doughs. CLASSIC DANISH DOUGH What Exactly Is Lamination? Lamination is the process of creating alternating layers of butter and dough—layers that expand dramatically in the oven through steam power. It begins with two separate components: a détrempe (the dough) and a butter block. The butter is enclosed inside the dough and then rolled and folded repeatedly. Each…

Originating in Brittany, France, Breton pastries are known for their generous use of salted butter. The peninsular region of Brittany has long been a major producer of both dairy products and sea salt. Brittany dairy farmers and butter makers typically heavily salted their butters in the 13th century due to the common (and widely unpopular) salt tax, or gabelle, as Brittany was one of the few cities in France that was exempt from the large tax. The region became known for its butter—creamy, full of flavor, and with a long shelf life thanks to its added salt. Even after the abolition of the salt tax following the French Revolution, salted butter was still widely used in the region, and that continues to this day. Read more about Brittany’s salted butter…

Ameandering stroll through Romans-sur-Isère, located in the Drôme region of southeast France, might lead you along historic brick roads lined with centuries-old limestone cottages warming in the sun, across the picturesque arched stone bridge reflecting in the rippling river Isère below, or perhaps to a quaint bakery, nestled just beyond the historic Collegiate Church of Saint-Barnard in the heart of the city, for a loaf of its native bread: pogne de Romans. This bread was created during the Middle Ages to be enjoyed on Easter, using up the abundance of eggs available after abstaining from eating them while fasting for Lent. Resembling a large bagel, the dough is scored with long, intersecting lines before baking to a golden-brown finish. The bread’s shape and design are meant to call to mind…

1 Scéal BY CHARLOTTE LEONARD-KANE AND SHANE PALMER Fresh from their bakery of the same name in Wicklow, Ireland, the bevy of recipes from these bakers-spouses are true classics you’ll want to enjoy time and again. Many of their baked goods rotate seasonally, and their wintertime Rhubarb and Sweet Woodruff Danish, with fruit sourced from a nearby farm and herbs that grow wild near the bakery, is a particular favorite. The book’s chapters are structured around master bread and pastry doughs such as croissants and Danish, rough puff and shortcrust, and include detailed descriptions, tips and tricks, and helpful baker’s notes as well as step-by-step photography and plenty of local flavor. instagram.com/scealbakery 2 Modern Australian Baking BY CHRISTOPHER THÉ Born and raised in Australia with Indonesian heritage, Christopher Thé draws…

These crescent rolls are made from an enriched dough, resulting in a plush and pillowy texture. A drizzle of vanilla bean seed-speckled glaze adds a fragrant sweetness without overpowering the rich, buttery flavor of the bread. Makes 12 rolls 3¾ cups (450 grams) gluten-free bread flour*, divided½ cup (120 grams) hot water (120°F/49°C to 130°F/54°C)4 tablespoons (48 grams) granulated sugar, divided2¼ teaspoons (7 grams) instant yeast1¼ cups (300 grams) buttermilk, room temperature8 tablespoons (112 grams) unsalted butter, room temperature and divided1 large egg (50 grams), room temperature2½ teaspoons (8 grams) kosher salt2 teaspoons (12 grams) vanilla bean paste1 teaspoon baking powder1 large egg (50 grams)1 tablespoon (15 grams) waterVanilla Glaze (recipe follows) 1. In the bowl of a stand mixer fitted with the paddle attachment, beat ¾ cup (90 grams)…

We think we know confectioners’ sugar. It sits in a quiet corner of the pantry, pulled out at the end—a gentle snowfall over a cake, a quick whisk into a glaze, the soft punctuation of sweetness that feels almost ornamental. A finishing touch, nothing more. But once you look closely—really closely—confectioners’ sugar reveals itself as something far more influential. The moment you understand how this powder is made, what its microscopic size allows it to do, and why a whisper of starch changes everything, you begin to see it differently. And the real revelation arrives: Confectioners’ sugar doesn’t finish desserts. It shapes them. Every dessert has a hidden architecture—a backbone of texture and structure that determines how it feels in the mouth. It’s in the plush lift of a buttercream…

CHOCOLATE-COVERED FRUIT BROWNIES Makes 9 to 12 brownies Echoing the classic movie theater snack Raisinets, these brownies feature raisins as well as dates mixed into the batter and topped with a luscious layer of ganache. The dates add a subtle honey flavor and extra dose of chew, but feel free to use only raisins or a combination of dark and golden raisins if you prefer. Brownie: 8 ounces (226 grams) 60% to 70% cacao bittersweet chocolate, chopped¾ cup (170 grams) unsalted butter, cubed1⅔ cups (200 grams) confectioners’ sugar¾ cup (165 grams) firmly packed dark brown sugar1¼ cups (156 grams) all-purpose flour3 tablespoons (15 grams) unsweetened cocoa powder, sifted¾ teaspoon kosher salt¾ teaspoon instant espresso powder¼ teaspoon baking powder4 large eggs (200 grams), lightly beaten and room temperature2 teaspoons (8 grams)…

A Tale of Two Temperatures You should eat this recipe both warm and cooled Pineapple upside-down cake is a classic for a reason—bright, juicy pineapple that’s been caramelized in a buttery topping on top of a soft, fluffy cake. It’s simple to make and manages to be beautiful without any kind of icing or frosting. Most of all, this sweet combination of flavors and textures tends to be a crowd favorite. But my favorite thing about pineapple upside-down cake: It is even more delicious when it is served warm. While you can make this cake ahead of time and serve it at room temperature, it’s truly wonderful when the caramelized topping is soft and gooey. It becomes a cozy, melt-in-your-mouth sort of experience best enjoyed with a spoon instead of…

Yields for each recipe will vary depending on the amount of dough and pastry you have leftover and the size and shape of how each is cut. Use these recipes less as a formula and more as inspiration to mix and match the ingredients you already have on hand for custom creations. CINNAMON-SUGAR BITES Think of these sweet nibbles as a grown-up version of cinnamon toast. Cut the dough into any size or shape you want. Gather and roll All-Butter Piecrust dough scraps (recipe on page 12) to ¼-inch thickness. Cut into desired sizes and shapes with cutters, pastry wheel, or knife. Place on a parchment paper-lined baking sheet, and freeze for 10 minutes. Lightly brush egg wash onto dough, and sprinkle with cinnamon sugar. (Stir together ½ cup [100…

With roots that can be traced back to medieval Europe, carrot cake is a classic dessert that we love to have every spring when the veggies are at their tender peak. These muffins have the same signature spiced flavor and moist crumb of cake, and they come together with minimal prep. Grab one for breakfast on the go or enjoy with coffee or tea for a sweet afternoon treat. Makes 12 muffins 2 cups (250 grams) all-purpose flour1 tablespoon (15 grams) baking powder1 tablespoon (6 grams) ground cinnamon1 teaspoon kosher salt½ teaspoon ground ginger½ teaspoon ground nutmeg1 cup (200 grams) granulated sugar, plus more for topping¾ cup (168 grams) neutral oil½ cup (110 grams) firmly packed light brown sugar⅓ cup (80 grams) sour cream, room temperature⅓ cup (80 grams) whole…

MARCH SALTED CHOCOLATE-PEANUT BUTTER CRINKLE COOKIES Makes about 12 cookies There are few things better than the taste of peanut butter and chocolate together, and the only possible way we could think to improve this timeless duo was to turn it into a cookie. We combined two kinds of chocolate with creamy peanut butter to create a unique dough that is topped with melty milk chocolate chips and a sprinkling of flaked salt to enhance the sweetness in the cookie. This sophisticated take on the classic flavor combination results in wonderfully chewy cookies with a crackled top that are decadently delicious. ⅔ cup (170 grams) creamy peanut butter4 ounces (113 grams) 55% cacao semisweet chocolate, chopped2 tablespoons (28 grams) unsalted butter, cubed¾ cup (94 grams) all-purpose flour¼ cup (21 grams)…

Makes 2 servings 8 ounces prosecco or sparkling wine4 ounces limoncello2 ounces fresh lemon juice1 ounce ginger ale2 ounces sparkling waterGarnish: lemon slices 1. Fill 2 glasses with ice. 2. In a liquid-measuring cup, gently stir together prosecco, limoncello, lemon juice, and ginger ale. Divide between prepared glasses; top each with 1 ounce sparkling water. Garnish with lemon slices, if desired. Choose your favorite store-bought limoncello, or easily make it yourself with our recipe at bakefromscratch.com. Tangy-sweet limoncello, a lemon liqueur originating in southern Italy, is made by steeping lemon peels in a high-proof spirit and combining with a sugar syrup. The zesty liqueur is a great base for a fruity springtime cocktail. Choose a sweeter or drier prosecco or sparkling wine as you prefer. This delectable pastry is a…

The story of scones began in the 16th century on the warming griddles of cozy Scottish kitchens. Although they were originally closer to a Scottish oatcake called bannock, scones have transformed from a rustic flatbread-style meal staple into the fluffy quick bread we know (and love) today. The humble scone is a lesson in consistency—simple to make yet each step should be performed with care. Ensuring dairy products are cold before incorporating into dry ingredients helps prevent gluten development; minimal handling prevents the dough from being overworked and keeps the warmth of your hands from softening the butter. Take care not to overwork the butter when incorporating it into the flour; you want butter pieces about the size of small pebbles that are coated in flour. The small pieces of…

James Beard Award-winning pastry chef Nicole Plue is based in Calistoga, California, and has spent decades baking, teaching, and demystifying techniques for home bakers and professionals alike. She is a lead instructor at Central Milling’s Artisan Baking Center in Petaluma, California, where she teaches immersive, hands-on pastry workshops. Follow her on Instagram at @nicoleplue. There is a moment, early in lamination, when the dough feels like it might refuse you. It’s cool and resists, the butter hidden inside like a secret you’re not yet allowed to know. This is usually the point where home bakers decide that laminated dough belongs to professionals—people with marble countertops a mile long and mysterious confidence. Nicole Plue would like you to pause here. Because lamination, she insists, is not about fear or force. It…

The homewares company Iris Hantverk traces its origins to Sweden’s labor movement in the late 19th century, when visually impaired craftsmen advocated for their right to fair working wages. What began as a workhouse and training school is now a globally recognized maker of handmade household tools and brushes—tactile objects whose elegance stands apart in an era of plastic and speed. Today, Iris Hantverk remains modest in scale, with just 17 employees in total, including visually impaired craftsmen in both Sweden and Estonia. Sara Edhäll, along with her colleague Richard Sparrenhök, has co-owned Iris Hantverk since 2012. Before becoming co-owner, Sara spent years within the company, never expecting to lead it. That changed when the company lost its government subsidy and the previous owners decided to sell. “I had worked…

Maureen Abood’s understanding of Lebanese baking was shaped long before she ever stepped into a professional kitchen. She grew up in Michigan as part of a sprawling Lebanese American family, where cooking was inseparable from gathering together and recipes were learned by watching, tasting, and repeating. Food was how love moved through the house—how celebrations and losses were marked. Trained first as a writer, Maureen studied English literature at undergraduate and graduate levels, later teaching at the college level before working in nonprofit communications and marketing in Chicago, Illinois. Alongside that work, she began writing freelance about Lebanese food and family, including a deeply personal essay for the Washington Post reflecting on her father’s death and the food-centered rituals that surrounded her family in grief. Soon after, Maureen left her…

BARS AND COOKIES Chocolate-Covered Fruit Brownies 48 Cookies-and-Cream Brownies 49 Millionaire Brownie Bars 53 Palets Bretons 89 Peanut Butter-Cream Cheese–Swirled Brownies 52 Pineapple Upside-Down Cookies 75 Salted Chocolate-Peanut Butter Crinkle Cookies 14 Shortbread Cookie Bars 31 Strawberry Cheesecake Cookies 16 Tiramisù Brownies 55 BREADS Carrot Cake Muffins 110 Classic Scones 35 Gluten-Free Vanilla-Glazed Crescent Rolls 20 Orange Morning Bun Pull-Apart Loaf 21 Pogne de Romans 108 CAKES THE Coconut Cake 77 Far Breton 85 Flourless Chocolate Cake 18 DOUGHS All-Butter Piecrust 12 Classic Danish Dough 42 Quick Danish Dough 45 Rough Puff Pastry Dough 24 Yeasted Rough Puff Pastry Dough 22 GLAZES, SAUCES, AND TOPPINGS Carrot Top Chimichurri 11 Flower Water Syrup 104 Pastry Cream 72 Vanilla Glaze 20 Whipped Mascarpone 55 MISCELLANEOUS Clarified Butter 104 Limoncello Spritz 23 PASTRIES…