Viennoiserie Recipes


Pompe à l’Huile – Sweet Olive Oil Bread

Pompe à l’Huile – Sweet Olive Oil Bread

The name pompe à l’huile is an indication of how this Provençal specialty is made: dough pumped full of oil. Might as well be proactive and drown the bread in extra-virgin olive oil ahead of time if you’re going to do it anyway.
Saveur describes it as a cross between a focaccia, because it is shaped [...]

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Hot Cross Buns Recipe

Hot Cross Buns Recipe

English hot cross buns are scented with allspice and baked with dried currants and candied citrus peel. The buns are traditionally enjoyed for breakfast on Good Friday, but that doesn’t keep me from baking these all year round. It’s ready in about three hours so it’s quick as far as yeast rolls go.
The dough is [...]

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Ensaimada – Filipino Cheese Brioche

Ensaimada – Filipino Cheese Brioche

Edam cheese is essential for making ensaimada. Filipinos know it best as queso de bola, bowling balls of cheesiness covered in a protective shell of red wax. These big-as-your-head cheese balls always made our dinner table during christmastime. We have this tradition of rounding up thirteen different types of spherical fruits to symbolize prosperity for [...]

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Dan Lepard’s Stollen Recipe

Dan Lepard’s Stollen Recipe

This stollen is one of many treats lovingly inflicted upon kith and kin for Christmas, alongside boatloads of cookies and chocolate. If my number crunching is correct, at a going rate of 3500 calories per pound, my beat-up oven is responsible for a metric ton of holiday season weight gain. I’m just glad that no [...]

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Cranberry-Walnut Bread

Cranberry-Walnut Bread

Heavy on cranberries and walnuts, bejeweled strips of dough barely held itself together as I tried to make a braid out of it. It didn’t seem like the freshly kneaded ball could take the large amount of dried fruits and nuts, but sure enough, everything came together as advertised after a few folds.
As you can [...]

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Blueberry-Cranberry Bread

Blueberry-Cranberry Bread

This blueberry and cranberry loaf is based on a recipe for “election day bread,” which originally had raisins, candied citrus, and spices. Considering its name, doesn’t it make more sense studded with reds and blues?
But since blueberries are in season during the warmer months and cranberries during the cooler months, this combination doesn’t make sense [...]

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Pan de Leche – Filipino Sweet Bread Rolls

Pan de Leche – Filipino Sweet Bread Rolls

Pan de leche is a Filipino sweet bread that has many regional variations. As far as I know, any yeasted bread baked with milk and sugar can be labeled pan de leche, but I have a very specific idea of what it is supposed to be like. It will be dense and feel heavy for [...]

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Pumpkin Spice Brioche

Pumpkin Spice Brioche

Pumpkin puree and its familiar spice mix of cinnamon, nutmeg, cloves, and ginger are kneaded into buttery dough in this seasonal take on the classic brioche. This recipe makes so much sense to me – winter squashes simply roasted with butter is always comforting when in season . These soft yellow puffs topped with crunchy [...]

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Sûkerbôlle / Suikerbrood – Frisian Sugar Bread

Sûkerbôlle / Suikerbrood – Frisian Sugar Bread

In this, our next installment of watch the Filipino cook and bake things he can’t even pronounce, we visit the province of Friesland in the Netherlands, home of fine cows, gallant horses, and the regional specialty bread called sûkerbôlle. Based on an old Frisian cookbook, this sugar bread loaf is lightly scented with cinnamon and [...]

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Blueberry Mint Brioche Pudding

Blueberry Mint Brioche Pudding

What can you do to make buttery brioche buns better? Why, soak it in vanilla-infused cream and milk, of course. Adding fresh antioxidant-rich blueberries isn’t such a bad idea as well, mainly so you can convince yourself that the resulting mess of creamy goodness is somewhat healthy.
Since this is based on a Daniel Boulud recipe, [...]

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Poilâne’s Mint Brioche

Poilâne’s Mint Brioche

Shaped into petites brioches à tête, these minty balls of eggs and butter are perfectly portioned into small rolls meant to be savored in moderation. Unless you’re French, that is, in which case you’re likely immune to the unsavory side effects of rich foods.
High red wine consumption is supposedly the main factor behind the French [...]

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