I love poppyseeds. Whenever I go to Polish bakeries in Brooklyn, I’ll stop for a piece of poppyseed topped babka. So when I found Wolfgang Süpke’s mohnschneken (poppyseed snails), I craved it like a junkie and made a batch!
It’s a straight forward yeasted enriched bun formula. The filling is just as simple and not even cloyingly sweet.
Feel free to follow us on social media for the latest news and more inspiration.
I love croissants. I love everything about them. Their layers of texture, from their crispy outside to their buttery...
Pan de Yuca The cassava plants found in Africa and Latin America can produce a...
Pretzels, or Brezeln, are the iconic knot-shaped bread from Germanic origins that I can't get enough of, especially...
From my earliest days of baking bread and seeking guidance, I usually return to one person; Thierry Delabre. Known as...
0 Comments