Cinnamon rolls just got even better thanks to crisp, golden edges that come from being baked in a classic cast iron skillet. Make a single ginormous roll or more modest individual rolls.
A gooey, sweet, classic bread made from pull-apart blobs of brioche dough coated in a buttery, cinnamony caramel sauce that’s gonna distract you in the best possible way.
This towering traditional Easter bread bedecked with icing and sprinkles is easily recognizable. A hint of cardamom and saffron along with a dreamily delicate texture are what leave a lasting impression.
David finally learns to make pain d’epi, the loaf of bread that he’s been lusting after for decades, and finds it to be easy peasy.
Um, 5 minutes hands-on time for a loaf of bread? Please. That’s nothing. Nothing short of a miracle.