Join our brand new substack!   In this holiday-themed episode, Erika Kwee, known for her data-driven bake-offs, returns to discuss her favorite holiday recipes. Erika shares insights from her extensive bake-offs, covering everything from pumpkin bread and pies to holiday cookies and yeasted rolls. This episode is perfect for anyone looking to elevate their holiday baking with tried-and-tested recipes and tips. Whether you love pumpkin pie or prefer a flaky Parker House roll, you'll discover new favorites and techniques to make your holiday baking shine. Key Takeaways

• [05:50] Pumpkin Bread Evolution: Erika shares how she developed her pumpkin bread recipe by combining elements from popular recipes like Tartine and Smitten Kitchen.
• [10:20] Perfect Pumpkin Pie: Erika's pie winner, Flour Bakery’s recipe, stands out for its rich pumpkin flavor and silky texture, making it worth the effort.
• [16:00] Apple Pie Tips: Thinly sliced apples are key for the perfect apple pie texture, ensuring even cooking and avoiding the dreaded raw middle.
• [22:15] Ditch the Corn Syrup: Erika recommends using brown sugar or golden syrup in pecan pie for more flavor and better texture.
• [26:03] Ginger Sugar for Molasses Cookies: For an extra kick, roll ginger molasses cookie dough in ginger sugar before baking to boost the ginger flavor.
• [47:30] Tangzhong Method for Yeasted Rolls: Using this technique adds extra moisture and tenderness to rolls, as seen in Joshua Weissman's winning recipe.

Notable Quotes

• (09:32) "The secret to a standout pumpkin pie is pulling it out of the oven when it's just a bit jiggly—then it finishes cooking to creamy perfection."
• (22:15) "Ditch the corn syrup for pecan pie. Using golden syrup or brown sugar adds so much more depth and flavor."
• (26:25) "If you love your molasses cookies spicy, rolling the dough in ginger sugar will hit your taste buds with a punch of flavor."

Resources

• Best Pumpkin Bread Bake-Off
• Best Pecan Pie Bake-Off
• Best Sugar Cookie Bake-Off
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