My Favorite Baking Projects

I’m going to venture out a little farther today in my ongoing quest to find flour and eggs. I’ve got a good feeling about today.

If a lack of supermarket supply has you in a similar situation, you might be looking at all of these social media posts—the ones showing people’s beautiful cakes, breads, and all kinds of delights —with just a little bit of envy in your heart. Same. It’s ok, I get it.

So I’ve decided that until I can get the goods (honestly, I will take any kind of wheat flour at this point!), I can do a little dreaming. Dream of the kind of baking projects that take a little more care—and yes, a lot more time. It’s something I’m usually short on, but these days, time is something I can carry by the bucketful.

Hang in there. We’ll get through this soon enough. Would love to see pictures of any of your baking projects or anything else you’re making in the kitchen. Feel free to reach me on Twitter. My handle is @realblancaster.

Now, to find that $&*#! flour . . .

I don’t think it’s much of a secret that I’m a fan of cinnamon buns, or sticky buns, or honey buns. But these are my family’s favorite. It could be the soft, plush interiors—that’s a function of using cornstarch to make the dough. Or maybe it’s the unadulterated cinnamon filling. What am I talking about? It’s definitely the blanket of cream cheese frosting. Hot tip: Check out the make-ahead instructions if you want to serve these before noon. [GET THE RECIPE]

What You’ll Need:3 large eggs¾ cup plus 1 tablespoon whole milk, divided16 tablespoons (2 sticks) unsalted butter, divided4 ounces cream cheese, softened1 teaspoon vanilla extract1½ tablespoons ground cinnamon2¼ teaspoons instant or rapid-rise yeast1¾ teaspoons salt, divided½ cup cornstarch4¼ cups all-purpose flour1½ cups confectioners' sugar½ cup granulated sugar1½ cups packed light brown sugar

The ingredients really matter here. If you can find high-quality European butter (ironically, it’s the only kind left in stock at my supermarket market) please use it. You’re going to laminate butter in between layers of dough, so that sweet butter flavor will really shine here. And about that term laminating—it is not difficult to do at all. Just take your time, put the dough back in the fridge if it starts to get a little warm, and take a deep breath. I know you can do this. [GET THE RECIPE]

What You’ll Need:3 tablespoons unsalted butter24 tablespoons (3 sticks) European-style butter1¾ cups whole milk4 teaspoons instant or rapid-rise yeast4¼ cups (21¼ ounces) all-purpose flour¼ cup (1¾ ounces) sugar2 teaspoons salt1 large egg1 teaspoon cold water

I made this with Julia on America’s Test Kitchen last year and I’m ashamed that I haven’t made it since. Just haven’t had the time. Now I do.

It’s an incredible recipe that will teach you core techniques and pastry basics. By the time you’ve assembled the Paris Brest you will know how to make praline, pâte à choux, and a pastry cream that’s fortified with gelatin. Your piping skills will be top notch. If hazelnuts aren’t your thing you can sub in almonds.

The tire-like shape of the dessert is a nod to a famous French bicycle race. It’s also a good reminder to get out of the kitchen for a moment and go for a bike ride. [GET THE RECIPE]

What You’ll Need:1 teaspoon lemon juice1½ teaspoons vanilla extract1 tablespoon vegetable oil4 large eggs plus 5 large egg yolks, divided½ cup whole milk1 cup heavy cream, chilled1½ cups half-and-half1⅓ cup water, divided11 tablespoons unsalted butter, divided1 cup plus 2 tablespoons hazelnuts, divided1¼ teaspoon salt, dividedAbout 1 cup sugar, divided1 cup plus 3 tablespoons all-purpose flour, divided2 teaspoons unflavored gelatinConfectioners' sugar, for dusting

I believe the saying goes, “Now is the time for all good chocolate to come to the aid of my belly,” or something really close to that. This delight of a chocolate dessert ticks so many boxes. Chocolatey? Of course. Silky? Yes. Impossibly fluffy and light despite there being more than a pound of chocolate in there? Also yes.

The keys here are taking care to not over-fold in the whipped egg whites or cream, and taking time to really chill each layer before adding another. [GET THE RECIPE]

What You'll Need:6 tablespoons (¾ stick) unsalted butter14 ounces bittersweet chocolate, chopped fine, divided¾ teaspoon instant espresso powder1½ teaspoons vanilla extract4 large eggs⅓ cup packed (about 2½ ounces) light brown sugar2 tablespoons cocoa powder, preferably Dutch-processed6 tablespoons hot water3 cups cold heavy cream1 tablespoon granulated sugar⅛ teaspoon table salt¾ teaspoon powdered gelatin6 ounces white chocolate chipsShaved chocolate or cocoa powder for serving, optional

This one’s for me. I might not even share, except with you.

Baked Alaska has all the food groups: cake, ice cream, and meringue. The chiffon cake is so easy to bend around the ice cream, but don’t worry if the cake cracks a bit. It’s all going to be covered with creamy, dreamy meringue anyway and no one will ever know of any “flaws” inside. We used coffee ice cream here but you can use any flavor that you wish. It’s your baked Alaska, after all. [GET THE RECIPE]

What You’ll Need:2 containers (1-pint) coffee ice cream1 cup (4 ounces) cake flour⅓ cup (1 ounce) unsweetened cocoa powderAbout 1½ cups sugar, divided1½ teaspoons baking powder¼ teaspoon salt½ cup vegetable oil8 tablespoons water4 large eggs plus 3 large egg whites, divided⅓ cup light corn syrup1 teaspoon vanilla extract

For more cooking resources and recipe recommendations, check out these posts:

• Practical Home-Cooking Resources You Can Count on During COVID-19
• 24 Substitutions for Common Ingredients You Might Be Looking for Right Now
• 9 Recipes That Use 10 or Fewer Ingredients That You (Probably) Already Have
• 25 Baking Recipes From Cook's Country That Are Made with Pantry Staples
• Ask Matthew: How to Use Tuna Fish
• 29 Great Project Recipes From America's Test Kitchen That You Should Make In Your Spare Time