Table of contents for September/October 2025 in Bake from Scratch

Baking dreams do come true … over and over again! While we’ve been celebrating a decade of Bake from Scratch in every issue this year, this one feels different—it’s the official 10th anniversary edition. Our very first issue hit newsstands in September 2015, and here we are: 10 years, thousands of bakes, and one incredibly passionate global baking community later. From the bottom of my flour-dusted heart, thank you. Thank you for opening your ovens, kitchens, and hearts to us. The journey has been delicious—and we’re just getting started. Our mission has always been to celebrate bakers around the world, so it feels appropriate that this milestone issue takes us to Scotland, where I spent time with incredible artisans who are as devoted to their craft as they are to…

GOUGÈRES Makes about 45 pastries In honor of our 10th anniversary, we wanted to bring back a special recipe fit for a celebration. Originally created for our Fall 2015 issue, which was the inaugural issue of Bake from Scratch, these fun treats have only improved with time. Gougères are a cheesy puff that comes together by making a savory version of pâte à choux, adding a blend of herbs, spices, and cheese, and then baking. In our newest iteration, we increased the butter for an even more indulgent bite and updated the cheese and spice options, highlighting the truly versatile nature of these savory pastries. ½ cup (113 grams) unsalted butter, cubed½ cup (120 grams) water½ cup (120 grams) whole milk1 tablespoon (12 grams) granulated sugar½ teaspoon (1.5 grams) kosher…

Mornings in Strathaven arrive like a held breath—soft, slow, a little secretive. Mist climbs from the Powmillon stream, dampening stone walls and softening the edges of morning light. And on Waterside Street, just beyond the bridge, one door has opened nearly every morning since 1820. Inside Alexander Taylor Bakery, the air carries the scent of slow-fermented dough, warm sugar, and the buttery heat of a fresh tray pulled from the oven. There is motion, but nothing is rushed. Trays are shifted. Cakes are glazed. Loaves are tapped, turned, and tucked onto cooling racks. This is not a place where time stands still. It’s where time learns how to stretch. Six generations of Taylors have passed through this space—baking, listening, adapting. Today, it’s Barry and Claire Taylor who tend the ovens…

The Scottish climate is often spoken of in half-apologies—all that rain, all that mist. But I’ve come to think of rain as a gift. It softens the land, makes it lush. There seems to be a heaviness to the grass in Scotland, almost glossy in how green it is—and it’s that very grass that gives the dairy there its particular magic. I haven’t yet been to Scotland. I’ve never walked the banks of Loch Fyne at dusk or stood in a cold kitchen on Skye, buttering toast with numb fingers while rain threatened to come through the ceiling. But I’ve been there in the way one can travel through food. It started with butter. Not the neat, foil-wrapped bricks I grew up with, pale and obedient. This was something else…

Nestled along a row of Georgian-style townhomes at the edge of Edinburgh’s bustling city streets, 100 Princes Street Hotel offers front-row views of the lush, verdant greenery of Princes Street Gardens. Beyond the trees, the bronze Royal Scots Greys Monuments stands before the base of Castle Rock and historic Edinburgh Castle, perched atop the craggy hillside. One step inside the grand corridor of the hotel transports guests into another world—an inviting space that blends the comforts of home with the understated grandeur of another era. Inspired by Scottish explorers, the hotel’s interiors combine cultural sophistication with iconic Scottish imagery: lavish marble fireplaces, jewel-toned tartans. Oversized leather seating and thoughtful antiques invite guests to curl up by a fire, sip a dram of whisky, and savor the moment. The hotel’s story…

Before measuring cups came marked in milliliters and baking blogs offered dozens of formulas for the perfect sponge, there was the 1-2-3-4 cake—a recipe as simple as it sounds and just as comforting. One cup of butter, two cups of sugar, three cups of flour, and four eggs. An early adaptation of the recipe added a bit of leaven, salt, milk, and a splash of vanilla and transformed this basic bake into a tender yellow cake with a plush crumb that can be described as an airier pound cake—ready to be layered, frosted, or enjoyed exactly as it is. For generations, this cake was a go-to for home bakers, especially in the South—not because it was flashy, but because it worked. Often touted as “foolproof,” the simple recipe was remarkably…

1 The Scots Kitchen BY F. MARIAN MCNEILL For much of her life, F. Marian McNeill felt called to preserve the heritage and history of Scotland. First published in 1929, her cookbook is a time capsule of sorts, weaving together a wide range of traditional Scottish recipes like haggis and rumbledethumps (a hearty dish consisting of potatoes, cabbage, and onion) to childhood favorites such as broonie (an oatmeal gingerbread loaf originating in Orkney). This latest edition, edited by Catherine Brown, includes new introductory content and in-depth conversion charts, which can be helpful to decipher some of these recipe relics. Each recipe description includes brief instructions and ingredient lists as they were originally written. Others read more like a story, offering insight into the cultural significance of the dish and enticing…

DULCE DE LECHE LAYER CAKE Makes 1 (6-inch) cake To recognise 10 wonderful years of Bake from Scratch, I thought we should celebrate with a small-batch layer cake, made with brown sugar-buttermilk cake layers and filled with a sweet and salty dulce de leche-cream cheese frosting. The cake utilises reverse creaming, one of my favourite techniques. Instead of creaming butter and sugar together, the butter is first mixed with the dry goods; this coats the flour in fat, which prevents gluten from being developed and creates a tender cake with a beautiful crumb. As a bonus, this method tends to result in cakes with very flat layers that are perfect for stacking. Brown Sugar-Buttermilk Cake Layers: 1¼ cups (156 grams) all-purpose flour¾ cup (165 grams) firmly packed light brown sugar¾…

It’s Time to Bake Mastering Techniques and Ingredients Behind Every Delicious Creation THE SWEET SCIENCE OF Sugar Stages From shimmering threads to glossy brittles, sugar transforms dramatically at different temperatures—and understanding those stages is the key to mastering everything from spun sugar to caramel. With a few simple tools and some science-backed tips, you’ll be reading sugar like a pro in no time. WEB-EXCLUSIVE CONTENT! → Head to bakefromscratch.com/sugar-science for our full guide and temperature chart. THREAD STAGE 230°F (110°C) to 234°F (112°C) SOFT-BALL STAGE 234°F (112°C) to 240°F (116°C) FIRM-BALL STAGE 244°F (118°C) to 250°F (121°C) HARD-BALL STAGE 250°F (121°C) to 265°F (129°C) SOFT-CRACK STAGE 270°F (132°C) to 290°F (143°C) HARD-CRACK STAGE 300°F (149°C) to 310°F (154°C)…

Strudel may have made its name in Vienna, Austria, but its story stretches far beyond the Austrian capital. Its roots twist through the Levant, the Ottoman Empire, and the Balkans—fold by fold, layer by delicate layer. The German word “strudel” means “whirlpool,” a nod to the baked good’s characteristic coiling and rolling. Yet its heritage aligns more closely with börek and baklava and with the centuries-old craft of stretching dough until it’s nearly translucent—a practice so refined, it’s almost spiritual. Apple strudel (Apfelstrudel) is a contrast of textures—crackly and buttery outside, soft and spiced within. The filling of tart apples, golden raisins plumped in dark rum, crunchy walnuts, and a hint of cinnamon is scrumptious entirely on its own. But it’s sweetened breadcrumbs—humble and often forgotten—that do the heavy lifting,…

It’s a misty morning in Edinburgh, and Darcie Maher is in the kitchen, finishing a tart. The light is slanting low through the window, catching the curve of a spoon, the soft gleam of poached quince. On the stove, a syrup of sugar and water barely bubbles, scented with the spent pod of a vanilla bean. As the quince poaches, its pale flesh slowly deepens to a dusty blush and russet hues—the kind of colors you find in jam jars or autumn leaves pressed between the pages of a book. The scent in the room is heady: toasted milk, simmering fall fruit, warm vanilla. She gingerly places the quince slices in concentric rings onto the custard in the tart shell, alternating colors like flower petals. Milo, her dog, is curled…

BREADS Buttermilk Scones 85 Candied Jalapeño-Cheddar–Stuffed Pretzels 27 Mozzarella Pizza Rolls 15 Spinach-Artichoke Pretzel Buns 28 CAKES Caramel-Apple-Pecan Cake 19 Concord Grape and Peanut Butter Upside-Down Cake 54 Dulce de Leche Layer Cake 24 Pumpkin Spice Latte Cake 20 Sour Cream Pound Cake 37 Sticky Fig Cake with Bourbon Caramel Sauce 53 Vanilla 1-2-3-4 Cake with Cream Cheese Frosting 110 COOKIES AND CANDY Scottish Shortbread 77 Scottish Tablet 105 DOUGHS Pastry Dough 51 Pretzel Dough 28 FROSTINGS AND SAUCES Bourbon Caramel Sauce 54 Cream Cheese Frosting 110 Crème Anglaise 48 MISCELLANEOUS Aunt Bellag’s Duff 104 Candied Jalapeños 27 PASTRIES Apple Strudel 48 Grape Toaster Pastries 51 Gougères 22 Pecan Pie Pastry Sandwiches 51 PIES AND TARTS Chocolate and Sea Salt Caramel Tart 93 Mini Cherry Galettes 11 Quince, Toasted Milk,…

september CARAMEL-APPLE-PECAN CAKE Makes 1 (10-cup) Bundt cake This autumnal cake perfectly exemplifies the warming flavors of fall, juxtaposing the crisp sweetness of fresh apple cider with an indulgent swirl of dulce de leche- and pecan-laden cake. A thick, creamy caramelly glaze and a sprinkle of nuts perfectly crown this decadent dessert. Cake: 1 cup (227 grams) unsalted butter, melted and cooled slightly1 cup (200 grams) granulated sugar½ cup (110 grams) firmly packed light brown sugar3 large eggs (150 grams), room temperature⅓ cup (80 grams) apple cider1 teaspoon (4 grams) vanilla extract3 cups (375 grams) all-purpose flour2½ teaspoons (12.5 grams) baking powder2 teaspoons (4 grams) ground cinnamon1 teaspoon (3 grams) kosher salt¼ teaspoon ground nutmeg2 large firm sweet apples (400 grams), peeled and cored5 tablespoons (95 grams) dulce de leche¼…

CANDIED JALAPEÑO-CHEDDAR–STUFFED PRETZELS Makes 12 pretzels Jalapeño poppers are a delightful amalgamation of zingy chile peppers and a creamy cheese filling. Taking inspiration from these popular party-time finger foods, we decided to swap out the typical fried breading for pretzels, highlighting the delicate crunch on the outside and fluffy, soft center of the baked bread. A simple yet decadent filling of cream cheese, white Cheddar, and sweet-spicy jalapeños turns these savory bites into an indulgent snack. 6 ounces (170 grams) cream cheese, room temperature1½ cups (170 grams) shredded white Cheddar cheese, plus more for topping½ cup (110 grams) Candied Jalapeños (recipe follows), finely chopped, plus more for topping½ teaspoon (1 gram) ground black pepperPretzel Dough (recipe on opposite page)8 cups (1,920 grams) water¼ cup (60 grams) baking sodaCoarse salt, for…

A NEW CLASSIC, A GOLDEN TOUCH Meet the Avion fluted tube pan, part of a new bakeware collaboration between Williams Sonoma and editor-in-chief Brian Hart Hoffman. The pans are designed with the elegance of antique French molds and the reliability of modern bakeware. The sharp ridges give clean definition to even the simplest of batters. The gold-toned nonstick finish ensures a smooth release. The weight is balanced—light enough to handle easily, heavy enough to hold structure during slow, even bakes. This is the kind of gold standard that, in time, becomes your own. → Read more about Brian’s pans on page 9, and head to bakefromscratch.com/shoptheissue to purchase your own pan. SOUR CREAM POUND CAKE Makes 1 (10-cup) cake This simple, elegant pound cake has no citrus zests, no streusel,…

PECAN PIE PASTRY SANDWICHES Makes about 24 pastry sandwiches A favorite dessert for fall gatherings, pecan pie gets a much-deserved makeover as a pastry sandwich. The sweet, rich, and gooey filling that everyone knows and loves is sandwiched between flaky and buttery piecrust rounds. They’re then rolled in chopped pecans for the perfect balance of crunchy, flaky, and tender goodness. ¼ cup (55 grams) firmly packed dark brown sugar3 tablespoons (24 grams) cornstarch2 large egg yolks (37 grams), room temperature½ cup (120 grams) half-and-half⅓ cup (113 grams) light corn syrup¼ teaspoon kosher salt1½ tablespoons (21 grams) unsalted butter, room temperature1 teaspoon (4 grams) vanilla extract½ cup (55 grams) finely chopped toasted pecans, plus more for rollingPastry Dough (recipe follows)All-purpose flour, for dusting1 large egg (50 grams)1 tablespoon (15 grams) water…

In Scotland, shortbread is more than a cookie—it’s a cultural emblem, rich with history and ritual. Thought to date back to the 12th century, shortbread evolved from medieval “biscuit bread,” a twice-baked leftover bread roll that was gradually enriched with butter, sugar, and flour over centuries. By the time Mary, Queen of Scots, popularized a version in the 16th century, shortbread had set its status as a luxurious treat, prized for its decadent, buttery crumb and long shelf life. Its signature shapes—fingers, rounds, and petticoat tails—carry their own stories. The finger, perhaps the most recognizable, is a thick rectangle marked with tidy dock holes to release steam while baking. Round are often hand-stamped with decorative designs, and petticoat tails—triangular wedges cut from a large round—are said to mimic the fluted…