Some wise guy (actually gal) has already pointed out that hot cross buns are not a pastry per se. Alright yes, Miss Know-It-All, you’re technically right. The textbook definition of a pastry is a sweet or savory that uses unleavened dough, like puff pastry, tart crust, strudel dough and the like, as a base. That’s […]
READ ONI have to confess I chose this week’s recipes, in part, because they were funny. Not the recipes themselves exactly, but the foodie-on-foodie conflicts they apparently inspired. These days you see, every consumer web site wants to be “interactive”. They want to be down with their peeps. Or at least want their peeps to believe […]
READ ONWhat with Easter coming on, I think it’s time we made ourselves some devotional pastry. And anyway, I haven’t eaten these since I was a kid: Hot Cross Buns Also, as promised, I’m switching up bread projects for the first time in the short history of Joe Pastry. I hope you’ve been setting aside a […]
READ ONFor all those who looked at the jelly doughnut recipe (or better yet made it) and thought to themselves “Gee, this looks an awful lot like French brioche dough” you get extra credit. It is brioche dough with a little less butter and a little more flavoring, which hints at this particular pastry’s European origins. […]
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