Pastry recipes are where my bakery internship days really show up, back when I was starting at 4am rolling dough. These are the laminated, enriched, worth-the-effort bakes: my tangzhong Brioche Cinnamon Rolls that stay pillowy for days, buttery Chocolate Chip Scones, and Small Batch Cinnamon Rolls for a lazy weekend. I’ll walk you through every step so the dough doesn’t scare you.
