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Coffeecakes & Buns

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Nick Malgieri's Bread
Nick Malgieri's Bread

By Nick Malgieri

Published 2012

  • About

These recipes take the enriched sweetened breads from the last chapter a step further, and while they’re not really desserts, they’re richer and sweeter than a challah or Swiss plait.

Coffeecakes and buns are perfect for a fancy breakfast or for brunch or tea and make indulgent snacks. Most of the techniques for mixing and handling the doughs are parallel to those in all the other recipes in this book, though there are small exceptions: the Viennese Gugelhupf and the dough for the Cranberry Pecan Coffeecake go directly into the tin after being mixed so that they only need to proof before being baked.

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