Claire Saffitz Makes Walnut Maple Sticky Buns | Dessert Person
Вставка
- Опубліковано 15 тра 2024
- Claire Saffitz Makes Walnut Maple Sticky Buns | Dessert Person.
Is there such a thing as a sweet, sticky, nutty bun that doesn’t put you down for the count? Claire set out to find it! After much testing, this is her ideal sticky bun, a soft, nutty, maple-y swirl scented with cardamom and orange zest. Claire thinks it’s a whole lot better than a giant, overly sweet Cinnabon cinnamon roll, although - ahem - some family members disagree. It’s a family affair this episode!
#ClaireSaffitz #DessertPerson #StickyBuns
Special Equipment:
13 x 9-inch pan (preferably metal), stand mixer (for the Sweet Yeast Dough)
Ingredients:
Walnut-Maple Sticky Buns:
2 cups walnut halves or pieces (7 oz / 200g)
1/2 cup maple syrup (5.6 oz / 160g)
Seeds scraped from 1 vanilla bean or 2 teaspoons vanilla extract
1/2 cup plus 1/3 cup packed light brown sugar (5.8 oz / 165g)
8 tablespoons unsalted butter (4 oz / 113g)
1 teaspoon Diamond Crystal kosher salt (0.11 oz / 3g)
1 tablespoon finely grated orange zest
Sweet Yeast Dough (page 344), chilled
All-purpose flour, for rolling out
Sweet Yeast Dough:
1 cup whole milk (8 oz / 227g)
1 1/2 teaspoons active dry yeast (0.18 oz / 5g)
4 1/2 cups all-purpose flour (20.6 oz / 585g)
1/3 cup sugar (2.3 oz / 66g)
1 1/2 teaspoons Diamond Crystal kosher salt (0.16 oz / 5g)
10 tablespoons unsalted butter (5 oz / 142 g), cut into 1-inch pieces, chilled
3 large eggs (5.3 oz /150g)
Video Breakdown:
0:00 Start
0:12 Intro to Walnut Maple Sticky Buns
0:31 Dessert Person Intro Animation
0:49 About Walnut Maple Sticky Buns & Origin Story
1:26 Ingredients & Special Equipment
2:05 Make The Sweet Yeast Dough Recipe
8:24 Make The Sticky Topping
11:23 A Cat Appears!
11:29 Sound Guy Mike Meow's Like A Cat
13:50 Form The Buns
18:00 Bake The Walnut Maple Sticky Buns
20:00 Claire's Brother-In-Law Nick San Fillipo Gives Review
20:30 Claire Saffitz Reviews
22:14 Claire's Sister & Nephew Review
25:05 More Cat Content For You!
Find Dessert Person Online: www.dessertperson.com
Claire Saffitz on Instagram: /
Dessert Person Merchandise: www.dessertperson.com/buystuf...
For Other Penguin Random House Books: www.penguinrandomhouse.com/
Dessert Person Cookbook
Photographer: Alex Lau
Food Stylist: Sue Li
Prop Stylist: Astrid Chastka
Video Series:
Producer/Director: Vincent Cross
Camera Operator: Calvin Robertson
Sound Engineer/Music: Michael Guggino
Editor: Kyu Nakama
Animation Credits:
Character Designer/Animator: Jack Sherry
Character Rigger: Johara Dutton
Background/Prop Designer: M. Cody Wiley
Background Illustrator: Jagriti Khirwar - Навчання та стиль
Walnut Maple Sticky Buns... It’s a family affair this episode! Which household do you agree with?
I'm choosing the walnut maple. Looks really yummy
I like both. I don't hate on Cinnabon AT ALL (in fact I love them) but I also really like more refined and balanced recipes too.
¿Porque no los dos?
I'd rather have maple cardamom buns... Without the walnuts 😬 We are a nut free household because of allergies.
Claire, you make my day ♥️
Mike's cat meow is insane. You could see Maya for a second was like "the hell? who said that??"
Mike knows how to cat.
(12:29)
Do we have any evidence Mike isn't a cat in a human suit?
I've never heard anyone sound so much like a cat
Claire never needs to apologize for more cat content. If Maya wants to eat in the kitchen because she's a video star, I'm here for it
Absolutely! There’s never too much kitteh content. 😁🐈
So true, I’m ready for her cats’ channel
"Claire Saffitz x Dessert Person x confronting random people about their wrong dessert opinions". I love it.
and then having to admit, that they're not wrong, they just have an idea of what they're looking for that is good in the bad(but also so good) way.
"x seeking validation from the people she cares about"
i'd watch this.
“The kitty door is not really wide enough for her anymore.”
What a vibe.
Maya: Living her truth and being a quarantine body icon.
I know how she feels!!!!
It's really sad :( hope she's on a diet or something, poor kitty
It's not wide enough for ME any more, either.
From one Maya to another: same
The way that she changes when Maya walks in! 😂😍
Her voice went up like a whole octave 😂 So adorable
Babies or kitty’s and she melts 🥰
"I'm now so depressed, I'm going to pull these maple buns out of the oven."
If ever there was a quarantine mood, this is it right here.
Me, when I pull out the cheesecake I made and froze to eat... Later.
People keep telling Claire "Yours is better but we WANT the shitty version"
"We didn't actually make the recipe but we didn't like it" is amazing because people do that to me all the time and I want to throttle them. Don't make substitutions until you try the damn recipe as written first!
So do I sometimes. Food can be very nostalgic and hold a lot of emotion so people like what they grew up with, even if it's "shittier"
@@greenyawgmoth This. Make it as instructed THEN make it a second time with your modifications. This is something that grates in my nerves like nails on a chalkboard.
@@greenyawgmoth Since Claire made a substitution herself in this video and quite often gives substitutions for ingredients that people may not have or be able to find, I think she'd be willing to give people a pass on a few minor substitutions. If I have every ingredient on hand except the cardamom, does that mean that I shouldn't get to try her recipe? I think that logic would deprive a lot of people of this deliciousness.
@@wolfferoni this is how I feel about Mac and cheese lol
Claire when she heard a "meow" but didn't see Maya's mouth move: 😦😦😦😦😦😦
It's mostly that the sound came from the wrong location.
@@confusedwhale I know that lol.....hence my comment
Time stamp on this?
@@futuroid 12:24 is a good place to start
This is turning into the Saffitz Family baking show.
We've got the opinions going.
and wishing Felix the best. Feel better sweet kitty.
Cats are disgusting.
@@rupincr6082 shutup
@@abbassafeereali no, they are absolutely nasty.
@@rupincr6082 Why do you think cats are disgusting? Do you think dogs are also disgusting? People that don't like animals aren't trustworthy in my mind and tend to be incredibly selfish. Also, the fact that you felt the need to say that to someone wishing someone else that their cat gets better says a lot about you. Seek professional mental help if you're so unhappy that you feel the need to spread your negativity online.
@@TheSwauzz no, I wasn’t talking about Claire’s get getting better. I obviously wish her cat the best, because he means so much to her. The fact that you categorize people that don’t like animals as “untrustworthy” is disgusting. People can have whatever opinion they want, and that doesn’t make them a bad person. I am not one of those “untrustworthy” people that don’t like animals. I just don’t like cats (and some other animals). I just find it funny how you take one opinion from someone and immediately label them as “untrustworthy and selfish”.
"Full disclosure, I'm filming right now." followed by "I have something I want to confront you about..." that's gotta be a scary few seconds.
The people who ask about exact measurements should be a hint to buy the book. We are lucky Claire is a sweet nice woman who cares about us and wanting us to make her recipes. Support Claire and buy the book
Would love to but I have no job. So in the meantime, I’m sure there’s plenty of other people like me who appreciate the videos.
And the measurements are in the description anyways so...
She gets paid by views... it’s marketing not charity
i totally agree that if you're able to, invest in the book. i just got it and it's one thousand percent worth it: i can support claire, there's unlimited detailed description of every recipe, recipe variations, beautiful photography, and a nice acknowledgement of all the ba test kitchen people :)
Hint some people have no job right now or like me their hours have been cut from full time to part time consider yourslf lucky you can afford to buy the book.
The fact that they named a section “sound guy mike meowing like a cat” 💀 they know what we like
claire: here's a dessert
everybody around her: its just like its kinda TOO good
"I hear what you're saying and I respect it. But you're wrong." - me @ my entire family 99% of the time
Claire's and Maya's faces when they heard the meow 😂
One of the things I really like about this is how authentic it is. You say, "Oh yeah I think she didn't tell me how it went because I think she must have not liked them," which obviously isn't really selling the buns haha. But it's so real. And in a weird ironic way makes me trust that you really do like them, you know? And that you trust that they're good
It is so true
It happens to me all the time that my siblings are not amused by what I make but then other people praise it so I know it is actually good but a sibling is not a cheerleader
When she mentioned brioche all I could think of was Brad saying "briodge" 😂
"briOzhje"
Me too 🤣🤣🤣
I miss the old BA content...
Poor Felix 😭 I hope he gets to feeling better soon ❤️
He doesn’t look well
@@davidsmith3263 feeding tubes can be rough, hope he doesn’t require it
Yeah hope he gets better. Hes the cat in the intro 😭😭😭
Does anyone know what’s wrong with Felix? I know he’s sick but of what exactly?
@@sophiasoto5737 Could be fluctuating levels in the kidneys or kidney disease. Prayers for him.
I love how Claire is an incredible pastry chef that is devoted to making things gourmet, but she always loses according to people who prefer trashy versions.
I know. So annoying. 🙄
My family's the same way i always make something different to what my mother usually makes and they always go it's good but its not as good as the margarine laden lots of processed ingredients desserts my mother makes.
@@michealpersicko9531 Like pumpkin pie. I make a beautiful homemade pumpkin cheesecake for Thanksgiving and my hillbilly relatives ignore it and eat the store-bought disaster from Kroger. Yet these same people would happily go to Cheesecake Factory and pay 8$ a slice for their cheesecake. Huh???
Claire: **makes high quality gourmet treats**
Claire’s friends & family: “Could you make crappier versions please?”
(Also: #prayforfelix )
The secret to good content is that we enjoy seeing Claire suffer.
Me: (Makes homemade Salisbury Steak with Mushroom Gravy for the fam.)
Fam: Hm, yeah, it's almost as good as the Banquet...
I hope Felix is better!
The commitment it takes to make a video when your pet is sick isn't lost on me
I would love a video explaining the whole over-proofing thing, maybe even showing any accidents of over-proofed recipes (I'm still looking at that focaccia). I didn't even know that was a thing that could happen until Claire mentioned it
There really are two times that you can overproof dough. In the bulk rise (before shaping) if the dough is overproofed the yeast will have expended all their energy and will not give a proper final rise. If the final rise is overproofed there will be too much air in the dough and the oven spring will burst the breads internal structure and the dough will fall and be misshapen.
Check Erin McDowell's "Bake it up a Notch" series. Can't remember if she specifically talks about over proofing, but I do know she has "what can go wrong" segments in her videos with examples.
@@32fps yes! Came here to suggest this video and she does show both over and under proofing!
@@kjdude8765 Thank you!!!
@@32fps I looove videos that have the "what can go wrong" part, thank you, I will check it out!
“She came in five feet, good for her!”
Look at Maya coming out her shell more and more!
The only intro on UA-cam I don’t skip through, and am actually more likely to rewind and rewatch
Props to the creatives behind it
Thanks!!!
@@michaelguggino5585 thank you for your work!
“The yeast is sensitive” “SMASH WITH SPOON, NO CLUMPS ALLOWED”
lol
lol
lol
lol
Thanks for the family moments and cat moments in this video. My cat Buddy and I send our best wishes to Felix, and everyone else too.
I love how Claire recommends other ways to do things without special equipment for every recipe, it feels like she is including everyone and it is really nice. ❤️
The creative recipes and tidbits, the family exposure, the updates on her cat’s health- Claire is thriving and Bon Apetit could *never*
Nothing makes me procrastinate more than a new Claire video
I have two exams tomorrow and I relate so hard to this
I know, right?
Right? I have a 12 page paper to write and I’m watching this instead 😂
Not me at work watching this and seeing this comment
Me: working on my comprehensive exam that decides on if I get my masters or not....
Claire’s recipes become my automatic go to for any baked goods. I usually don’t even bother trying them before making that decision
Hey Claire! May I suggest you invest in a glass stand mixing bowl? That way we can get awesome views of the mixer and can see exactly when it forms a clean cohearent ball that pulls away all excess dough from the sides of the bowl.
Oh the familiar pain I felt when your sister was talking about how her family prefers the 'low-brow' versions of things. My sister and brother in law are constantly asking me to make simpler/less fancy bakes. I make a layered maple-pecan baked cheesecake, they want a no-bake lemon cheesecake. I make dark chocolate sea salt cookies, they want cloyingly sweet supermarket cookies. Walnut-brown sugar stuffed hoddeok? No no, not as good as a plain crepe with granulated sugar on top. It's so frustrating!
They are just possessed of pedestrian tastes.
At that point i wouldn't make a damn thing for them again🤣
@@TubeHeiress, exactly!
can i be ur sister pls i want walnut brown sugar hoddeok PLEASE D:::
Molly, you in danger gurl. But in all seriousness I am completely fine on that. When someone says that to me then I know not to waste money on expensive ingredients or multiple task intensive processes because these people really don't care. And theres no malice to that. Also it won't be appreciated in the reverence that I would have for it so don't do that to myself either. You can always start simple and find ways to improve their palate by experimenting and finding things they do like and go from there. Also hosting swanky dinner parties with like minded chefs is a great way as well! PS All of the dishes you prepared I would kiss the ground you walk on if you prepared that for me. They sounds amazing and delicious!
Claire's side-eye in response to how wrong her family is... is the mood I live.
The way it zooms in when Claire beats the dough. 😂😂
Claire: "sometimes people ask me whats my favorite recipe"
also Claire: *every single one*
the mini vid of Nick (brother-in-law) was so cute! and he was wearing a dessert person shirt! ♥
Thanks for watching. It’s a cute & comfy shirt for sure! 🙌
I've made these twice already! They're absolutely delicious, one of my favorite things to eat. I don't usually have oranges on hand so I've been using some tangerine zest in place and it tastes wonderful.
I also tried making it a few days ahead: I made the dough and froze it for a couple days, make the sticky topping and refrigerated it (needed reheating afterwards), and make the sugar and zest mixture and toasted and crushed the walnut and left them in the pantry. After this, I could thaw the dough and assembled and baked it all. Worked very well!
Another tip: buttering the pan helps to get all the goo and the pecans out of the pan when you flip the buns out!
Did you ever form the buns and freeze them while they were formed? I thought it would be possible to freeze them in bun form, then let them thaw in the fridge over night but I’m afraid of over proofing.
Effortlessly going in and out of catmom mode while shooting a video score is 10/10
Just moved away from Berlin where one of my weekly habits was to grab a walnut maple syrup bun from Zeit für Brot. I was so sad that I would not be able to have those anymore but this is just solved it!! Can’t wait to try these!! Thanks Claire!!
I never thought I would see Zeit für Brot featured in a comment section but here we are 😍
Are Germans into maple syrup? It's kind of funny, since the trees are from North America.
Or is this something more in the areas around old military bases?
@@recoil53 maple syrup is available in pretty much every supermarket here lol
I feel like Jo said it best when she remarked about the 'trashy' versions of things: "They taste like shit, but you've been so accustomed to the shit, that your brain has been tricked forever."
Also, feel better kitty
Yes, I related to that line more than anything anyone else has ever said about food.
That's the whole of the US when it comes to chocolate. Hersey's has made us like vomit taste!
Forever dying for Claire from ✨Dessert Person✨
Yeah l miss the old BA but this is so much better.
We need a chain selling these buns in every mall and airport in the world. Cinnaclaire? Clair-o-bun? I’ll work on it.
I think you mean Cardabun or Cardaclaire, there’s no cinnamon allowed here
@@richardparadox163 HAHAHA touché! My vote is for Cardabun, partly because it sounds like the name of a 12th century troubadour or something... lol
Bun au Claire maybe?
@@sarahr7890 Au Claire de la bun? And for her chain of French pastries : Claire's Eclairs?
poor felix :(( manifesting a quick recovery for the sweet boy!!!!
So, I am from Hungary and inherited the love for baking from my grandmother. I always wanted to try american and english recipes, they are so different from ours, but most of the time, they failed my expectations. Baked flat brownies, strange pies, fake tasting cakes. But with your recipes they turn out so great! I can't describe, how happy I am to finally experience these kind of desserts too. Omg, your forever brownies, yuuuummm! The taste like I imagined a brownie should. Your baking is so good, it reaches the taste level of somebodies imagination :D I hope it makes some sense :D Thank you Claire from the bottom of my heart!
Brownies should be all fudgy. They are flat, with no rise unless you are talking about cakey brownies.
Pies are mostly fruit or fruit mixes that are thickened. The crust should be flakey and not tough - a difficult middle ground. And as Paul Hollywood says no soggy bottoms. Spices are sometimes used, but not always.
In America at least. Another good source is the Serious Eats website. Stella Parks wrote some excellent articles.
I am Polish, cinnamon rolls are not really a thing here, so I've had to made them and I first tried them at 28. Absolute delight. Not only eating, but making them gives me such comfort.
Oh what desserts are your go-to in Poland?
That's a shame. In the US we have people from all over so in a medium sized city or larger you can often get multiple kind of pastries if you look around.
@@recoil53 maybe that's why you're all fat :D
Not sure if Claire will read this comment on a 1+ year-old video, but...I've made these buns twice in the past year (I should make them more often!) and people rave about them. They are unbelievably delicious. After making these buns the first time last August, 2021 (and also her poppy seed almond bundt cake (amazing) as well as her breakfast muffins (multiple times...I must make a batch every three weeks) I finally bought her book. Thanks Claire!
Does Claire's brother in law need his own show? I think so.
Somehow I took one look at the guy and thought "I'd like to be friends with this dude"
he was so good hahaha
I think so too!
That would be hella fun! 😁
@@Kristenhas3cats same!!
Claire: *brings gourmet food to friends and family*
Friends and family: "Yeah...this is too good. Where are the Ding Dongs at?" 🤣
I made these first when I got the cookbook and they were so unbelievably delicious
This is what I needed to get me through this week, a little slice of Dessert Person
It always excites me when she's using her dusting wand
Thank you for mentioning that. I was dying to know what it was and scrolling the comments hoping someone asked or answered!
Your brother in law was so cute full of enjoyment for those cinnamon rolls😂❣️
These episodes are soon becoming just Claire seeking redemption and validation through people close to her LOL
Yes!!!! We need answers lol 🗣
Can't imagine trying to put on a production while worrying about my cats! Wishing you all the best Claire, hope Felix has recovered by now!!
Thank you for writing the ingredients in the description 🥺. The time and energy you put into this is well worth it and I appreciate you! 💕
Claire's instruction makes me so calm and happy 😌
Your little flour duster fairy wand is the best thing ever!
It looks like a tea thing. Like one of those things you steep loose tea in
Oh! So it is! I suppose one person's tea strainer is another (dessert) person's magic flour wand.
She featured it in her favorite kitchen gadgets video, and when she made empanadas with Gabby, Gabby did use a tea diffuser as a dusting wand.
It's called the Oxo (brand) good grips twisting tea ball and the holes are the perfect size for dusting flower and icing. I use it too and love it.
@@The_Joy_Finder Thank you for putting that out there! I'm gonna get me one.
I love that a whole section of the video is called 'Sound guy Mike Meows like a Cat'. Quality content. Although Maya is a chunky girl, tbh she could probably do with cutting back a little bit to live her best cat life
I wonder if she leaves kibbles out for them all the time? Every cat I've ever owned was able to manage their food intake on their own except for one, and she ballooned up into a real chonker like Maya lol. I never knew it was an issue because it always worked out for my other cats, but yeah, definitely not supposed to do that 🤣 She slimmed down surprisingly fast and became a lot more active when I stopped leaving dry food out 24/7. Just an idea in case she feeds them that way and doesn't know!
@@shpup oh same for my hamsters. We started out feeding the same amount but one would wolf everything down (and got a bit podge even for a hamster) while the other ate bits and bobs and kept at a constant weight. We had to put the big boy on a bit of a diet and weigh his food carefully
She should develop a cookbook that is kid friendly that they can make with adult supervision. ‘Eating with Elliot’ would possibly be a good name for it, if it’s okay with his mom.
It would teach kids that baking can be fun and rewarding. Also would let them know that breakfast isn’t always cereal and pop tarts.
On a side note, those cats make make me happy and I feel for her with Felix at the vet. I had to put my cat down almost exactly a year ago, a few weeks before her 23rd bday. As soon as covid is behind us or I get vaccinated, I plan to go adopt another cat. RIP, Maddie.
Claire I just wanna thank you for your brownie recipe. Thank you thank you thank youuuuuu! It is the BEST brownies I've ever made!
I make them twice a week.... 😅
The first time Claire showed me how to make sticky buns was May, 2017. I am very happy that she is still giving us content.
We all know that once the filming crew leaves, Claire continues her baking show.
this show is just Claire showing her friends and family amazing versions of food she's enjoyed growing up and them being like "yeah, but i like the original Because it's shit"
At this point Claire has become my go-to background noise while I work
I'm here for the cats just as much as I'm here for the recipes, love it all.
I really love the fact that you give additional instructions for making the dough without a stand mixer! My teeny tiny apartment physically cannot fit one, and while I dream of getting one some day, it's so nice to hear directly from you what method you recommend for doing this completely by hand!
Came across this video just in time for the holiday season and didn’t have a stand mixer. 3 hours later, back and hands hurting but truly delicious buns that my entire family LOVED! So worth it, ty for the recipe:)))
these are the best sticky buns i have ever made. Claire's sweet dough recipe is incredible!!
Great video, I die every time Claire puts on the baby voice for the kitties!
Quick side note from a hand mixed dough enthusiast:
Start by combining the dry ingredients (flour, salt, yeast if you know it's not dead) and sugar together
Then work the cold butter into the dry ingredients with your fingers
Once it is decently incorporated add the milk and eggs and stir with a wooden spoon until you can't
Transfer the dough onto the bench and start kneading with your hand
It will stick badly but DO NOT add flour hence it will change the hydration of the dough
Just keep on kneading and you'll notice after 10-15 minutes it will become shiny and won't stick so bad (in the beggining it is easier to slap and fold to avoid stickage)
Transfer back to bowl and let it rise just as in the recipe.
Hope it will help someone! Cheers and happy holidays! 🥰🌲
Definitely helps!!
Your book is amazing! EVERY recipe has its own PICTURE and I love it! So easy to follow! I tried the coffee cake and came out exactly like in the picture!
Love these videos, Claire! You are the best!
Welcome to the Dessert Person verse, Nick, Emily and Elliot!! Loving all these cameos!
Watching Claire is so calming 🥰🥰 these look amazing!
I've just made this and it's the best thing that I've ever made! It's so soft and pillowy that it felt like I was biting into a cloud, and the caramelized sauce combined with the nutty flavor is just heaven.
It's my first time making bread and I did not use a machine but it still turns out perfect. My tip is to use a bench scraper when kneading as IT'S EXTREMELY STICKY but you just got to push through and it should form a smooth dough. For the sticky sauce, I don't have maple syrup so I used a mixture of water & golden syrup and it still works!
This is truly the best baking channel on UA-cam. So pure.
Claire: "How was my incredibly easy and delicious baked dessert?"
Everyone in Her Life: "Too classy, I only want cake mix and Pillsbury. Maybe if this food was worse somehow?"
Claire: [visibly questioning her life choices]
Feel better Felix, we love you!! And thank you for blessing this video, Maya.
Love that your recipes aren’t intimidating to bake. So far all the recipes I’ve baked from your book have been successful and well-loved by my taste testers 😀
20:33 "thready-bready" is a baking term which should be included in the next edition
I gave my daughter this cookbook for Christmas, and I'm so glad I did! She made these buns last weekend- So Very Delicious!!
Oh goody! The episode I’ve been craving ever since the teaser 🥰
Big thanks to my favorite Dessert Person
I loved this, especially when you commented about your sister's lack of response and also loved when you called her! Thank you for sharing.
I made this recipe by hand last year for thanksgiving and it was such a success! I do not consider myself a sweet-tooth person and I could not get enough of these. Can’t wait to make again!
I agree with Emily’s comments with these buns. I love Cinnabon.
“Dissolution? Dissolving? Dissolution?? Dissolving??”
I felt that.
the cat cams at the end are a vital part of this series, wishing the best for little Felix! Also loving the video breakdowns of "A cat appears!" and "Sound guy Mike's meow"
thank you Claire Saffitz! i made these today and the taste is everything. the maple came through perfectly and the cardamom with the orange zest gave this another level of goodness. did not notice that i was out of walnuts until late and i had to substitute those with hazelnuts. surprisingly hazelnuts worked, but i will make these again after i make sure there are walnuts in my house. thank you gain for creating these amazing buns. getting your book, "Dessert Person" so i can try more of your recipes.
I made these with pecans instead of walnuts for Easter and they were divine. I highly recommend them.
3 months of videos and over 600k subs already. All hail our sugary Queen!
I just purchased your book! I’m so excited to receive it in the next few days, been a silent follower for years on BA and more then excited to have found you’re on your own channel. Can’t wait to get baking ❤️
I love that for each step you explain WHY you are doing it. Thank you!! This is the type of content they used to have on food network before it became competitions. Learning so much!!
love the small cat moments in each video so cute
"We didn't use cardamom because that was nasty" - would've hung up right there.
This was one of the first recipes I tried from the book and we loved it so much. The dough is a dream to work with and I’ve made multiple times now for the Babka and for some classic cinnamon rolls.
I made these yesterday, what a great recipe! Thank you Claire, the flavors are fantastic..as you described.
My compulsive refreshing of my subscription page seems to have paid off
best part about online classes is I got to watch while while doing my fitness class on zoom and nobody knew a thing
These buns are a huge hit with my family and friends, they are always asking me to make these! This was the first recipe I made out of the book and it was the first time that I felt really proud and confident in a pastry I made. Dessert Person completely changed my view on desserts and only for the better. Thank you for sharing all of your amazing recipes!
Hey, I was reading up on your webpage cause I'm buying your book. Just wanted to say, as a Missouri kid myself raised just two hours away from St. Louis. It makes me so happy to know someone I look up to so much lived so close to home. I just wanted to say thank you for making your wonderful creations and I hope for many more.