Yeast-Risen Specialties, Sweet & Savory

Appears in

The Modern Baker

The Modern Baker

By Nick Malgieri

Published 2008

It’s difficult to create a blanket definition that covers the recipes in this chapter, both because they overlap so much with bread recipes, and because yeast-risen specialties can be so different from one another. Most of the recipes here originated using a plain bread dough as a base. In the case of the sweet variations, butter, eggs, sugar, and enrichments such as dried or candied fruit, nuts, toppings, and fillings transformed them. In the savory variations, different methods of shaping, enrichments—some of which overlap with the ones for sweet variations—and savory fillings or toppings were used to create new specialties.