Tag Archives: Sweet Bread

Hot Cross Buns Revisited

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2020. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

Hot Cross Buns are traditionally made during Lent.  Full of spices and raisins with a cross on top of the rolls, they are eagerly awaited during the year.  Hot cross buns are a welcome and tasty staple of Lent.   According to Wikipedia: “English folklore includes many superstitions surrounding hot cross buns. One of them says that buns baked and served on Good Friday will not spoil or mold during the subsequent year.”  Well, in my house they won’t last that long!

I posted these Hot Cross Buns five years ago but feel it’s worth repeating this season.

If you’ve never baked with a product by Sun-Maid called bakers raisins, you’ve missed the perfect raisin for baking.  They are moist and plump and don’t need any soaking to use.  A friend of mine introduced me a few years ago and I have been a fan every since.  I have included instructions for regular raisins that should be soaked to plump them before using in the Hot Cross Buns.   Continue reading

My Chocolate Babka

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2020. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

Chocolate BabkaChocolate Babka is seeing its day in the new world.  Babka is a sweet bread from old-world Poland or at least central Europe. While it is traditionally a cinnamon bread with a crumb crust, If you look at this list of the 10 best places to get Chocolate Babka in New York, it is apparent it is much loved without or without the crumb topping.

I decided to go new world with my mothers’ old world sweet yeast dough. This dough is the perfect vehicle to be filled with any sweet filling I can think of. It is very easy to work with because it doesn’t spring back when you are rolling it very thinly. Continue reading

60 Second Brioche

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2020. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

Fiinished photoThe title, “60 Second Brioche” (pronounced BREE-ohsh) comes from the article title as it appeared in Bon Appetit Magazine.  While it takes a few minutes to prepare the ingredients, it does indeed come together in about sixty seconds in the food processor, making it the fastest brioche around.

In my first book, “The New Pastry Cook”, the theme was to take a basic dough and make 10 to 12 items using that dough. When I first started learning to make the classic doughs I thought it a shame to spend the time to learn them and then use them for just one or two things.  In the Bon Appetit article, they used the 11 recipes I developed for my book and an additional one I developed for them as they wanted an even dozen.

I learned to make many of the traditional French pastries from Andre Gotti, a marvelous French pastry chef.  After I learned the traditional method, I became a consultant to Cuisinart specializing in pastry using the food processor. I modernized many of the traditional French techniques without sacrificing quality. Brioche was among them. Continue reading