Dessert

Italy

Buccellato is a popular Tuscan sweet bread that is a specialty of the province of Lucca. It was invented in 1450 by the local confectioners for the well-off people. Although it was mostly prepared for church confirmations in the past, today it is an everyday food staple in the region. Simple, yet flavorful, the modern buccellato is usually prepared in the shape of a ring, its interior tender, sweet, and filled with raisins and aniseed, while the exterior is coated with a combination of sugar and eggs, giving it a nice glistening sheen.

Buccellato di Lucca

Bucce Materane are cookies made with egg whites, sugar, almonds, and dark chocolate, offering a delightful combination of crisp texture and rich flavor. The cookies are prepared by folding stiffly beaten egg whites with sugar and finely chopped almonds, then baked until golden. Once shaped while warm using a rolling pin, the concave side is brushed with melted dark chocolate, adding a decadent touch. These cookies are a specialty of Matera, embodying the simplicity and elegance of Italian baking traditions. Apart from chocolate, the cookies can also be

Bucce Materane

France

This elaborately decorated, rolled, and filled sponge cake is frosted with chocolate buttercream made to look like a tree bark. Some of the decorations might include marzipan sticks, sugar cobwebs, and meringue mushrooms. The origins of the cake can be traced back to the old Celtic tradition of celebrating the winter solstice, the shortest day of the year. The Celts would burn a log as an offering to the Sun for returning to Earth. As the tradition disappeared with the arrival of home stoves, the huge log was replaced by a small branch that was traditionally set in the middle of the dining table, surrounded by delicacies and sweets that were given to guests as treats. Over time, the branch transformed into the Yule log cake we know today, but whether it was a Parisian or Lyonnaise creation is still the subject of heated debate. What we do know is that Parisian bakers helped popularize it in the 19th century, and that the oldest written reference to the cake can be found in a tome called The English Huswife that dates back to 1615. Since then, it has become the most popular traditional Christmas cake throughout France, and it is made in a wide variety of colors and flavors.

Bûche de Noël

This traditional Czech dish consists of wheat buns doused in velvety vanilla cream. The bite-size buns are prepared with leavened dough, and are traditionally baked in the oven until they develop a golden color. Buchtičky se &scaron;od&oacute; are typically served covered in vanilla cream, dusted with sugar, and occasionally complemented with fresh fruit.

Buchtičky se šodó

Buchty are traditional Czech yeasted buns that are filled with various sweet ingredients. They consist of a light, buttery dough that is occasionally enriched with fragrant vanilla or citrus flavorings. Divided into smaller portions, the dough is rolled into small buns, and each is filled with thick homemade jams and preserves. The buns are densely placed in trays and baked until golden brown. During baking, they grow in size and stick to each other, creating a unique, recognizable shape of this traditional treat. It is believed that buchty originated in the Czech Republic, from where they spread to numerous other countries such as Austria, Slovenia, Hungary, and Croatia, where they are still prepared as a traditional dessert. Although there are many regional and modern buchty varieties, which may include different fillings, these tasty treats are mostly enjoyed plain, with a sprinkle of powdered sugar on top.

Buchty

United States

Created and celebrated in Ohio, buckeye candy is a sweet ball made with a combination of peanut butter, regular butter, and powdered sugar, dipped in melted chocolate, but not all the way, as the final result should be visually reminiscent of buckeye nuts. In Ohio, this sweet treat is closely associated with college football games, Christmas, and weddings. Buckeyes were invented in 1964 by Gail Tabor.

Buckeyes

Despite its name, Budapestbakelse is not a specialty coming from Hungary&rsquo;s capital, but Sweden. Often referred to as Budapest roll, this delicious dessert consists of a pastry made with creamy meringue and toasted hazelnuts, filled with whipped cream and slices of mandarin oranges. The pastry is then rolled and topped with melted dark chocolate, icing sugar, and dark cocoa powder. It was a Swedish pastry chef named Ingvar Strid who first introduced this scrumptious dessert to Sweden. There is a popular Finnish variation of this dessert, which calls for bananas and raspberries instead of mandarin oranges. In Sweden, May 1st is Budapestbakelsendag, the day when Budapestbakelse is celebrated.

Budapestbakelse

The Italian word budino refers to a range of sweet and savory dishes that come in a number of different forms, shapes, and flavors. There are three main types of budino: cr&egrave;me caramel made with cold ingredients and cooked in a mold in a bain-marie; cr&egrave;me anglaise made by cooking the ingredients in hot milk and transferring them into a mold; and the savory Italian flan variety. Even though the final result of these processes are all quite similar, it is difficult to nail down what a true budino is. Most varieties, excluding the savory type, are made with a base of eggs, milk, and sugar, yet some variations might also use rice or ricotta to form the foundation of a budino. This Italian delicacy can also be flavored, thickened, and served in a wide array of ways. Fruits, nuts, chocolate, liqueur, caramel, and vanilla are all commonly used to add flavor to budino, and it can be thickened with flour, semolina, gelatin, agar-agar, or eggs. This Italian pudding can be baked and formed in one large mold or many separate molds. It usually has a decorative round shape and is decorated with whipped cream, biscuits, or fresh fruit.

Budino

Often prepared by grandmas throughout Italy on Sundays and holidays, budino di riso is a sweet Italian rice pudding. In its most basic form, the dessert is made with a creamy combination of rice, eggs, butter, and milk flavored with vanilla, lemon, or cinnamon. Modern versions are sometimes made with shortcrust pastry that acts as a bed for the rice pudding, and the whole concoction is then sprinkled with icing sugar. It is recommended to use either arborio or carnaroli rice because of the starch which gives the pudding a smooth and creamy texture.

Budino di riso

Budino Margot, also known as torta Margot is a creamy treat made with a mixture of eggs (typically egg yolks), fresh cream, and sugar that is placed on the base which consists of crushed amaretti cookies and chocolate. Flavorings such as vanilla, rum, amaretto liquor, or lemon zest can be added, and then the dessert is placed in bagna maria and baked in the oven until firm. It is usually either bundt-shaped with the hole in the center, or rectangular &ndash; in both cases, it is served well chilled, cut into slices, and sprinkled with amaretti crumbs.

Budino Margot

In Poland, the term budyń is mainly used to refer to various homemade or store-bought creamy puddings. They typically consist of sweetened milk that is thickened with cornstarch or gelatin, and additionally infused with chocolate, vanilla, or various fruit flavors. Although these puddings are easily prepared at home, many convenience stores sell pre-packed powdered mixtures which are quickly cooked with milk. Budyńs can be enjoyed hot or well chilled, and are usually served in individual bowls, garnished with whipped cream, fruit preserves, or fresh fruit.

Budyń

This baklava variety consists of layered rectangular sheets of phyllo dough that are filled with various chopped nuts. Each corner of the dough is raised to partially enclose the filling, creating a small parcel-like treat that is then doused in butter and syrup. Bukaj baklava is usually associated with Lebanon, and it is traditionally filled with pistachios or a combination of pine nuts and cashews. Its name stems from the Arabic bukjah&mdash;referring to an old tradition of creating a parcel from a piece of fabric. In the United States, it is occasionally known as bird&rsquo;s nest baklava.

Bukaj baklava

Philippines

The sweet bukayo is a traditional delicacy made with strips of young coconut flesh that is cooked in coconut water alongside brown sugar and various seasonings. It is simmered until the texture becomes thick, and it is then served shaped in round or flat shapes. Either crispy or chewy in consistency, it can be enjoyed on its own or as a complement to other desserts.

Bukayo

Bukkumi is a traditional pan-fried type of tteok rice cake originating from South Korea. This rice cake is usually made with a combination of glutinous rice flour or sorghum flour, white mung bean paste or toasted and ground sesame seeds, sugar or honey, and cinnamon. The rice flour or sorghum flour is mixed with water and made into flat rice cakes that are filled with the ingredients and folded into the form of a half-moon. Once filled, bukkumi is coated with honey and often garnished with jujube, pumpkin seeds, or shredded chestnuts on top. Bukkumi is typically served as a snack or dessert alongside a cup of coffee or tea.

Bukkumi

La tarte au buko est un dessert traditionnel philippin composé d'une croûte de tarte feuilletée et d'une garniture crémeuse à la noix de coco. Elle est préparée avec du buko, la chair de la jeune noix de coco qui est cuite avec du lait nature ou concentré, de la crème et du sucre jusqu'à ce qu'elle se transforme en une crème épaisse et crémeuse. Selon la croyance populaire, elle a été inventée par Soledad Pahud, une Philippine de souche qui a travaillé quelque temps aux États-Unis. Après son retour, elle a voulu adapter la tarte aux pommes américaine traditionnelle avec des ingrédients disponibles localement. Avec sa famille, elle a inventé la tarte au buko, un dessert qui est rapidement devenu un favori dans tout le pays. En plus d'être un dessert délicieux, la tarte au buko est l'un des souvenirs philippins les plus populaires.

Tarte au Buko

B&uuml;lb&uuml;l yuvası is a unique Turkish dessert made with phyllo dough that is shaped into rings which are then traditionally filled with ground pistachios, although hazelnuts, almonds, and walnuts can also be added, if desired. After the dessert has been baked, it is sprinkled with a syrup consisting of sugar, water, and lemon juice. The name of this sweet treat means nightingale&rsquo;s nest, referring to its visual appearance. It is recommended to serve b&uuml;lb&uuml;l yuvası with a cup of coffee or a glass of Turkish tea.

Bülbül yuvası

Bulla cake has a round and flat shape, and it is made with flour, molasses, and baking powder. It can be either light- or dark-colored and is often spiced with ginger or nutmeg. The cake first appeared in the 19th century and from the 1980s it&rsquo;s being produced mostly by large bakeries in Jamaica. This popular treat for schoolchildren is usually eaten with butter, avocado, and cheese.

Bulla Cake

Switzerland

Originating from Graub&uuml;nden in Switzerland, this dish is a traditional tart consisting of a shortbread pastry filled with nuts and caramel. Walnuts are typically used for the filling, but other nuts may also be used, although very rarely. The oldest known recipe dates back to 1900, and in 1934, a confectioner named Fausto Pult presented the cake to the public at the Swiss Sample Fair in Basel. Nowadays, the cake is usually served cut into slices and paired with coffee or tea on the side.

Bündner Nusstorte

This ring-shaped cake has an open center that allows the cake to cook evenly. However, a bundt cake does not refer to a particular recipe, but rather the characterizing feature of one is the cake shape itself, though pound cake seems to be one of the most popular recipes to use with this type of pan. To date, there have been over 60 million bundt pans sold by Nordic Ware, the company who first manufactured them in the early 1950s in Minnesota. Nordic Ware was founded in 1946 by Henry David Dalquist who designed the cake pan, trademarked the name Bundt, and subsequently licensed it to Pillsbury for use in their cake mixes. The delicious bundt cakes are best enjoyed topped with a drizzle of icing, and typically served with a cup of tea in the afternoon.

Bundt Cake

Australia

These traditional Chamorro snacks are also known as banana donuts, made with mashed ripe bananas, flour, sugar, and baking powder. The dough is then dropped into hot oil and fried until both sides of the fritters develop a golden-brown color. It is recommended to drain the donuts before serving them, once they have cooled off a bit.