Brioche is technically a French pastry (although I tend to use it in my repertoire as a rich yeast bread). Its high egg and butter content gives the pastry a flaky crust and tender crumb and although it is excellent when served plain, I also like to change the flavor of the dough with the seasons. For spring, I... Continue Reading →
Earl Grey-Orange Marmalade Tea Cake
I’m an avid coffee drinker and by extension, a lover of tea cakes. Tea cakes are simply flavored, barely sweetened, and dressed with a light glaze or unassuming sprinkle of powdered sugar. Depending on where you live, a tea cake can mean different things. In England, tea cakes are light yeasted breads with dried fruit... Continue Reading →
Buttery. Salted. Caramel. 