Allam recommends mixings savory ingredients into the brioche dough before baking. "As we do not change the dough, it is good to pick flavors that are a little salty or sour to challenge the inherent sweetness of the dough," he says. We loved his suggestions of chorizo and Parmesan, as well as sautéed shallots, preserved lemon, and black pepper. Get the recipe for Pull-Apart Bread with Chorizo and Parmesan ». Thomas Payne
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