World Baking Day

Hop on the baking craze and get ready for World Baking Day by making something sweet and delicious! This fun holiday is a perfect excuse to make those cookies you’ve been meaning to try or that tasty cake you’ve been craving. Bring out your apron and measuring cups! Check out these delightful baking recipes from our alum chefs to get you started.

Madeleines – Daniel Boulud

Ingredients:

• 1 teaspoon baking powder
• ½ teaspoon Kosher salt
• ¾ cup all-purpose flour, plus more for dusting
• 2 large eggs, at room temperature
• ¼ cup + 2 tablespoon granulated sugar
• 1 teaspoon light brown sugar
• 1 teaspoon honey
• 1 lemon, zested
• 6 tablespoons unsalted butter, melted and cooled slightly
• Nonstick vegetable oil spray
• Powdered sugar, for dusting

Directions:

1. Whisk baking powder, salt and flour in a small bowl until combined.
2. Whisk eggs, granulated sugar, light brown sugar, honey and lemon zest in a medium bowl until smooth, about 30 seconds. Whisk in dry ingredients until just incorporated. Whisk in melted butter until smooth, about 30 seconds. Transfer batter to a pastry bag or small resealable plastic bag and chill at least one hour, until thickened.
3. Preheat oven to 400°F. Lightly coat madeleine pan or mini muffin pan with nonstick vegetable oil spray and dust with flour, tapping out excess. Snip end (½ inch) off pastry bag or corner of resealable bag and pipe batter into each mold, filling each two-thirds full.
4. Bake madeleines until edges are golden brown and centers are puffed and lightly spring back when gently pressed and a toothpick, inserted, comes out clean, about five minutes for mini and eight to 10 minutes for regular cookies.
5. Tap pan against counter to release madeleines. Using a sieve, dust with powdered sugar and serve warm. Store cooled madeleines in an airtight container.

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Milk Bread – Joe & Katy Kindred

Ingredients:

• 5⅓ cups bread flour, divided, plus more for surface
• 1 cup heavy cream
• ⅓ cup mild honey (such as wildflower or alfalfa)
• 3 tbs. nonfat dry milk powder
• 2 tbs. active dry yeast (from about 3 envelopes)
• 2 tbs. kosher salt
• 3 large eggs
• 4 tbs. (½ stick) unsalted butter, cut into pieces, room temperature
• Nonstick vegetable oil spray
• Flaky sea salt (optional)

Directions:

1. Cook ⅓ cup flour and 1 cup water in a small saucepan over medium heat, whisking constantly, until a thick paste forms (almost like a roux but looser), about 5 minutes. Add cream and honey and cook, whisking to blend, until honey dissolves.
2. Transfer mixture to the bowl of a stand mixer fitted with a dough hook and add milk powder, yeast, kosher salt, 2 eggs, and 5 cups flour. Knead on medium speed until dough is smooth, about 5 minutes. Add butter, a piece at a time, fully incorporating into dough before adding the next piece, until dough is smooth, shiny, and elastic, about 4 minutes.
3. Coat a large bowl with nonstick spray and transfer dough to bowl, turning to coat. Cover with plastic wrap and let rise in a warm, draft-free place until doubled in size, about 1 hour.
4. If making rolls, lightly coat a 6-cup jumbo muffin pan with nonstick spray. Turn out dough onto a floured surface and divide into 6 pieces. Divide each piece into 4 smaller pieces (you should have 24 total). They don’t need to be exact; just eyeball it. Place 4 pieces of dough side-by-side in each muffin cup.
5. If making a loaf, lightly coat a 9x5 loaf pan with nonstick spray. Turn out dough onto a floured surface and divide into 6 pieces. Nestle pieces side-by-side to create 2 rows down length of pan.
6. If making split-top buns, lightly coat two 13x9 baking dishes with nonstick spray. Divide dough into 12 pieces and shape each into a 4-inch long log. Place 6 logs in a row down length of each dish.
7. Let shaped dough rise in a warm, draft-free place until doubled in size (dough should be just puffing over top of pan), about 1 hour.
8. Preheat oven to 375°. Beat remaining egg with 1 tsp. water in a small bowl to blend. Brush top of dough with egg wash and sprinkle with sea salt, if desired.
9. Bake, rotating pan halfway through, until bread is deep golden brown, starting to pull away from the sides of the pan, and is baked through, 25–35 minutes for rolls, 50–60 minutes for loaf, or 30–40 minutes for buns. If making buns, slice each bun down the middle deep enough to create a split-top. Let milk bread cool slightly in pan on a wire rack before turning out; let cool completely.

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Apple Cinnamon Scones – Duff Goldman

Ingredients:

• Scones
• 2 cups all-purpose flour, plus more as needed
• ⅓ cup sugar
• 1 tablespoon baking powder
• ½ teaspoon kosher salt
• 1 teaspoon ground cinnamon
• 1 stick (½ cup) plus 2 tablespoons cold butter, cut into ½-inch cubes
• 2 apples (I like Mutsu and Fuji apples for this recipe), cored and cut into ½- to ¾-inch cubes
• 1 cup buttermilk
• Glaze
• 2 tablespoons heavy cream
• ¼ cup sugar
• 1 tablespoon ground cinnamon

Directions:

1. Preheat the oven to 350°F and line a baking sheet with parchment paper.
2. To make the scones: In a big bowl, stir together the flour, sugar, baking powder, salt, and cinnamon.
3. Add the butter and use your hands to rub it into the flour mixture slightly, still leaving it in chunks. Think dime- to quarter-size pieces.
4. Gently mix in the apples. I do all of this just with my hands.
5. Gradually add in the buttermilk while very lightly folding the dough with your hand. Mix until just combined, turn out the dough onto a floured surface, and pat it into a circle 1 to 1½ inches thick. Cut the dough into 8 wedges and place them a few inches apart on the prepared baking sheet.
6. To glaze the scones: using a pastry brush, brush the tops of the scones with the cream. Mix together the sugar and cinnamon and sprinkle the scones with a bit of the cinnamon sugar.
7. Bake for 25 to 30 minutes, or until the scones are golden brown on top and a toothpick inserted into the center comes out clean. Let cool on a wire rack.

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Chocolate Cake with Olive Oil And Salt – Ludo Lefebvre

Ingredients:

• 400g dark chocolate (min 70% cocoa solids)
• 400g unsalted butter
• 8 medium eggs
• 300g caster sugar
• 120g plain flour
• 3 tsp baking powder
• Extra virgin olive oil as needed
• Fleur de sel (sea salt) as needed

Directions:

1. Preheat the oven to 200 degrees Celcius / 400 degrees Fahrenheit.
2. Grease and flour a 9-inch round cake baking tin.
3. Melt the chocolate in a heat-proof bowl over a saucepan of hot simmering water. Add butter and stir well to mix the two ingredients completely.
4. Whisk the eggs and the sugar in the bowl of a kitchen mixer until the mixture turns pale and doubles in volume. Add the flour a tablespoonful at a time, and then add the baking powder.
5. Mix in the chocolate mixture and pour into the prepared sandwich tin. Bake for 30-40 minutes. The cake is cooked when a knife inserted into the center comes out clean.
6. Leave the cake to cool for 15 minutes before turning it out.
7. To serve, cut the cake into slices, set them on plain white plates and pour some extra virgin olive oil around. Sprinkle with some fleur de sel on the cake and serve.

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Chocolate Chunk Cookies – Nyesha Arrington

Ingredients and Directions:

• 1c Peanut Butter
• 2T Tahini
• 2oz Butter
• 2 Eggs
• 1c Brown Sugar
• Nutmeg
• Blk pepper

Mix together, well
Sift

• 1 1/2c Flour
• 1tsp Baking Powder
• 1.5 tsp Baking Soda

Add

• 1c Chocolate Chips

Refrigerate 3mins
Bake 375f 12mins

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India Spiced Thumbprint Cookies – Stephanie Izard

Ingredients:

• 2 cups all-purpose flour
• ½ tsp baking powder
• ½ tsp kosher salt
• 1 tsp This Little Goat Went to India
• ¾ cup unsalted butter, softened
• 2/3 cups sugar
• 1 large egg
• 1 tsp pure vanilla extract
• 1/3 cup favorite store-bought jam

Directions:

1. In a bowl combine flour, baking powder, salt and India Spice. Set aside.
2. In a stand mixer fitted with a paddle attachment, cream together the butter and sugar until fluffy. Add egg and vanilla extract and mix until fully incorporated.
3. Slowly add in dry ingredients and mix until dough comes together. Scoop dough into golf-sized portions and refrigerate for 30 minutes.
4. Preheat the oven to 350 degrees.
5. Place cookies on a parchment-lined baking sheet, at least 2-inches apart. Press your thumb into the center of each cookie, about ½ inch deep. Fill the center of each cookie with about 1 tsp of jam. Bake for 15-20 minutes, until lightly browned around edges. Let cool completely before serving. 

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Time to get your bake on and celebrate World Baking Day the only way possible, by baking!