Swedish cinnamon buns are my all time favorite! I was first introduced to Swedish cinnamon buns a few years ago at my local coffee shop – Kaffe 1668. I was confused by the shape and the lack of frosting and wondered how this swirl shaped pastry could be a bun? Especially a cinnamon bun?? But…
This vegan babka is just filled with pleasant surprises! Not only does the exterior achieve a beautiful golden-brown crust but it’s plaited with espresso chocolate layers – creating beautiful shapes of waves and twists between the two. But the crunchy crust is not even the best part. It’s the unique swirls in each slice! The…
Growing up, the Korean bakery down the block always had an abundance of sweet Korean red bean buns (단팥빵). The pillowy soft bread pulls apart easily to a sweetened red bean paste in the middle. Many will be wondering how these buns are different from Anpan, the Japanese equivalent of these sweet red bean buns,…
Growing up in Koreatown, Los Angeles, I was spoiled by our neighborhood Korean bakery that supplied an abundance of Japanese milk breads. I treated these milk breads like any other white bread- eating them with eggs, peanut butter & jelly, or on it’s own. It wasn’t until years later where I realized the white bread…