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Feb 9, 2024 | 
bakefromscratch.com | Stephanie Steele
These moist and flaky scones come together in minutes and make a great breakfast on the go or an afternoon snack with coffee or tea. Heilala Butterscotch Vanilla Extract enhances the caramelly richness of butterscotch chips in the dough, and the pretty flecks of seeds from Heilala Pure Vanilla Paste in the glaze dress up this easy quick bread.
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Jan 31, 2024 | 
bakefromscratch.com | Stephanie Steele
Swedish buns began popping up in bakeries and cafés in Sweden in the 1920s. Since exotic spices like cardamom and cinnamon weren’t readily available then, these buns were considered a luxury. As the economy grew in the 1950s, the path was paved for cardamom and cinnamon buns to quickly become a prized pastry that lives in the hearts and homes of Swedes today. Swedish buns are intricately twisted pastries imbued with the woodsy warmth of the southern Indian spice green cardamom.
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Jan 17, 2024 | 
bakefromscratch.com | Stephanie Steele
These eleven recipes are sure to put a pep in your winter step! As the winter chill sets in, what better way to brighten up your kitchen and your taste buds than by incorporating the vibrant flavors of citrus fruits into your baking adventures? From zesty lemons to sweet oranges and tangy grapefruits, citrus can add a burst of flavor to your winter treats.
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Jan 17, 2024 | 
bakefromscratch.com | Stephanie Steele
In the darkest days of winter, bakers yearning for fresh produce are rewarded with the colorful bounty of citrus season. Ruby Red grapefruit, maroon blood oranges, verdant Key limes, sunny yellow lemons—it’s a rainbow of edible sunshine. Whether juiced, zested, or left whole, citrus brings bright acidity and sweet tanginess to the table. But each fruit of the citrus tree has its individual quirks and pitfalls. Let’s begin with the most popular citrus fruit: the orange.
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Jan 16, 2024 | 
bakefromscratch.com | Stephanie Steele
Ring in 2024 with this new issue of Bake from Scratch. Join Brian Hart Hoffman as he travels and tastes his way through the beautiful winter wonderland of Sweden and introduces you to classic Swedish bakes like the princess cake, kanelbullar, and the beloved semla. Brian is joined by Rachel Khoo as they tour through the bakeries of Stockholm.
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Dec 19, 2023 | 
bakefromscratch.com | Stephanie Steele
At Restaurant Mandel in The Wood Hotel by Elite in Skellefteå, Sweden, you’ll find a unique type of semmelwrap called Gáhkku Semla. Gáhkku is a flatbread that originated from the Sámi people, an indigenous population native to modern northern Sweden and areas of Norway, Finland, and the Kola Peninsula of Russia. Modern Gáhkku is typically an enriched yeast bread sweetened with golden syrup, malt syrup, or a similar type of syrup.
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Dec 18, 2023 | 
bakefromscratch.com | Stephanie Steele
Semlor, or the singular semla, are soft, almond- and cream-filled cardamom buns traditionally eaten on fettisdagen or Fat Tuesday as a celebration before the fasting period of Lent. These are best served the day they are made, but if you have any leftover buns, soak them in warm milk. In Sweden, this is known as hetvägg.
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Dec 18, 2023 | 
bakefromscratch.com | Stephanie Steele
With a more-than-700-year history, the almond-and-cream-filled buns most commonly known today as semlor have been through many changes. Like king cake in parts of the United States, semlor are enjoyed between the Christian holidays of Christmas and Ash Wednesday, though, traditionally, they’re meant to be served only on fettisdagen, or Fat Tuesday.
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Dec 18, 2023 | 
bakefromscratch.com | Stephanie Steele
At Restaurant Mandel in The Wood Hotel by Elite, located in Skellefteå, Sweden, you’ll find a unique type of semmelwrap called Gáhkku Semla. Gáhkku is a flatbread that originated from the Sámi people, an indigenous population native to modern northern Sweden and areas of Norway, Finland, and the Kola Peninsula of Russia. Modern gáhkku is typically an enriched yeast bread sweetened with golden syrup, malt syrup, or a similar type of syrup.
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Dec 18, 2023 | 
bakefromscratch.com | Stephanie Steele
Every home baker needs to start somewhere, and we’re here to help with everything you need to set up your beginner’s baking pantry. (This post contains affiliate links. If you use these links to buy something, we may earn a commission.)1. MEASURING CUPS AND SPOONS: Baking is all about precision and consistency, so you can’t get by with one type of measuring cup; you’ll need dry and liquid-measuring cups (a 2-cup size is perfect to start with) to measure accurately. 2.
