A bolillo or pan francés (meaning “French bread”) is a type of savoury bread traditionally made in Mexico. It is a variation of the baguette, but shorter in length and is often baked in a stone oven.
Pandesal are popular yeast-raised bread rolls in the Philippines. Individual loaves are shaped by rolling the dough into long logs (bastón) which are rolled in fine breadcrumbs. These are then portioned, allowed to rise, and baked.
These rolls are incredibly soft and airy using a simple technique involving a roux “starter,” known as tangzhong. The tangzhong is mixed into the final dough, producing wonderfully tender bread roll.
These soft, golden buns feature a subtle spiral of flaked onion, giving them an incredible aroma and marvelous flavour. They are perfect for all kinds of sandwich fillings and can also double up as hamburger buns.
The Bath bun is a sweet roll made from a milk-based yeast dough with crushed sugar sprinkled on top after baking. Variations in ingredients include enclosing a lump of sugar in the bun or adding candied fruit peel, currants, raisins or sultanas. The change from a light, shaped bun to a heavier, often fruited or […]
A cheesymite scroll is a baked food item commonly found in Australia. This is our simple recipe to make your own.
Pão de queijo is a small, baked, cheese roll, a popular snack and breakfast food in Brazil.
In the Mexican tradition, this sweet, buttery bread is a fixture at Day of the Dead celebrations. Serve the sugar-topped loaves with Mexican Hot Chocolate or coffee for dipping.
In Mexico City, the most common roll used for tortas is called telera, a relatively flat roll with two splits on the upper surface
The traditional sticky glazed spiced fruit buns with a sweet icing cross are easier to make than you realise. Try our Hot Cross Buns recipe this Easter.