Things Bakers Know: The King Arthur Baking Podcast
Episode: Our Holiday Baking Q&A Spectacular!
Hosts: Jessica Battilana & David Tamarkin
Date: November 17, 2025
Episode Overview
This special holiday episode is a festive, advice-packed Q&A dedicated to answering listeners’ burning holiday baking questions. Hosts Jessica Battilana and David Tamarkin assemble a roster of King Arthur Baking Company's top baking minds to tackle perennial seasonal conundrums: from shipping cookies and roll cake disasters to sufganiyot troubleshooting and keeping cream puffs lofty. The trio of hosts and guests mix practical tips, technical know-how, and personal anecdotes—making this an engaging (and highly useful) resource for holiday bakers of all levels.
Key Themes & Topics
- Holiday baking traditions, favorites, and mishaps
- Listener-submitted questions spanning cookies, cakes, breads, and donuts
- Expert tips for advance baking, freezing, and mailing treats
- Pro tricks for beautiful cut-out cookies, fluffy whole grain rolls, and the ultimate sufganiyot
- Insider holiday favorites from the pros (and the stories behind them)
Notable Quotes
- “If you’re melting down, so is the butter in the middle. So give it 15 minutes in the refrigerator and come back. Everyone will be happy.” — Molly Marzalek Kelly, 13:16
- “Part of what makes this time of year so fun is that there is so much to bake.” — David, 01:56
- “I like to call that cookie confetti. And if that’s what you get in the mail... you put it on ice cream.” — Molly, 07:18
Detailed Episode Structure & Insights
1. Holiday Baking Traditions & Stories
[00:52–05:33]
- Jessica and David discuss their own holiday baking traditions and specialties (Buche de Noel, challah, jelly donuts, cookie parties).
- The excitement and slight overwhelm of holiday prep (“I started thinking about Thanksgiving cookies…in September”—Jessica, 01:16).
- Baking across different holidays—Hanukkah and Christmas—featuring family stories and unique host experiences.
2. Holiday Q&A with King Arthur’s Senior Bakers
Cookie Shipping & Freshness
Guest: Molly Marzalek Kelly (Senior Recipe Developer)
[05:36–08:37]
- Q: How do I keep cookies fresh if I’m mailing them?
- Sturdy, dense cookies (like biscotti) ship best.
- Fragile cookies turn into “cookie confetti”—which works as an ice cream topping but not so much as a gift.
- Packing tips: Line up cookies in tissue, paper towel, or tea towels for cushioning; freeze delicate cookies before packing to minimize breakage.
- Quote: “It really depends on the cookie, quite honestly…Gingerbread Biscotti is my go-to.” — Molly, 06:40
- Tip: Keep types separate—don’t mix fragile with sturdy cookies in the same box.
Advance Baking & Freezing
[08:40–11:33]
- Q: How early can I make and freeze holiday treats?
- Freezer is a holiday baker’s best friend.
- Portion cookie dough before freezing for convenience.
- Molly prefers freezing dough over baked cookies for optimal freshness.
- “There is a season for everything, and there’s something nice about letting everything have its own time.” — Jessica, 09:37
- Hosts share that pulling out and baking frozen dough balls impresses guests with “fresh-from-the-oven” magic.
Cookie Press Troubleshooting
[11:33–13:25]
- Q: How do I use a cookie press successfully?
- Dough consistency and temperature are key. Too warm = sticky; too cold = cracks.
- Flour hands, bench, and cookie press for best results.
- Practice makes perfect—don’t get discouraged!
- Quote: “If you’re melting down, so is the butter in the middle. So give it 15 minutes in the refrigerator... everyone will be happy.” — Molly, 13:16
- Don’t forget to use the fridge as needed for a quick dough “reset.”
Essential Holiday Bake
[13:45–14:24]
- Molly's family tradition: Always something homemade—often a layer cake or a cookie spread.
3. Pro Tips for Picture-Perfect Cookies with Melanie Wanders
[14:30–22:23]
Thumbprint Cookies & Rolling Dough
[15:14–18:44]
- Q: Why do thumbprint cookies crack? How do I roll out cut-out cookies like a pro?
- Weigh your flour to avoid dry, crack-prone dough.
- Let dough approach room temperature for easier shaping.
- Use a rounded measuring spoon (1/2 tsp) for that signature indentation.
- “You want to have your Zen moment when you’re making your cookies.” — Mel, 16:20
- For rolling: Roll dough before chilling, between floured parchment sheets for even thickness.
- Home Depot hack: Use dowels to guide rolling pin thickness.
Buche de Noel (Yule Log) Rolling Woes
[18:47–22:16]
- Q: How to prevent Buche de Noel from cracking?
- Use recipes with oil (for flexibility), avoid overfilling, don’t roll too tightly.
- Decorate strategically to cover imperfections (“A little powdered sugar goes a long way. Strategically placed meringue mushrooms.” — Mel, 19:41).
- Rolling with parchment helps control tension.
- For branch effect: Roll long way and cut at an angle, 22:02.
Mel’s Must-Bake
- “My mom's glazed orange rolls.” Buttery, zesty, and glazed with fresh orange juice—holiday breakfast perfection!
4. Whole Grain Dinner Rolls & Savory Bakes with Martin Philip
[24:29–32:57]
Fluffy Whole Grain Rolls
[25:18–30:13]
- Q: Can you make soft, fluffy whole grain rolls?
- Increase dough hydration—whole grains need more water.
- Start with 20% whole grain in your recipe; balance with white flour.
- “Add a little bit extra water. ...Whole grain flours contain the bran–it’s thirstier.” — Martin, 25:47
- Use warm ingredients and coddle the proof (protect dough, let rise until extremely “poofy”).
- Don’t underproof; they won’t oven-spring much!
Savory Alternatives to Holiday Cookies
[30:16–32:10]
- Q: What non-sweet holiday treats can I bake?
- Crackers, cheese straws with puff pastry, rusks (twice-baked bread slices with dried fruit), and less-sweet cookies (e.g., buckwheat cardamom chocolate chunk cookies).
- Puff pastry cheese twists feel extra-festive!
Martin’s Holiday Tradition
- Surprise breakfast treats the morning after the holiday—bagels, English muffins, donuts, or “something I feel like no one will ever have made for them again.”
5. Sufganiyot (Jelly Donuts) Masterclass with Sarah Jampel
[33:14–42:58]
Frying Sufganiyot: Oil, Temperature, & Size
[33:57–39:47]
- Q: How to avoid greasy, raw-in-the-middle donuts? What’s the ideal size?
- Don’t skimp on oil depth (thermal mass keeps temperature steady, avoids greasy donuts).
- Use a thermometer: Fry at 350°F for best results.
- Fry in small, uncrowded batches; allow oil to bounce back between rounds.
- For filling: Slightly larger size allows for an airy crumb to accommodate jam.
- Wire rack over a sheet pan keeps fried donuts crisp.
Jam Filling, Symbolism, and Oil Re-use
[39:47–41:07]
- Raspberry/strawberry are traditional, but the real symbolic focus at Hanukkah is on the oil.
- Reuse oil (provided it’s not funky; always go from mild to strong flavors across uses).
Baked Donut Cake Alternative
- For a less-messy option, try the “jelly donut cake” featuring jam and an olive oil/butter brushed topping.
Sarah’s Holiday Bakes
- Hosting Thanksgiving (roasting turkey despite being vegetarian!), combining pumpkin and pecan in a single pie, baking apple pie, and prepping make-ahead brown-and-serve dinner rolls.
6. Freezing, Storage & Cream Puff Success with Amber Eisler
[43:12–50:50]
Best Ways to Freeze Cookies
[44:02–45:49]
- Q: How do I pack cookies to freeze?
- Forget Saran Wrap—use a tin or sturdy airtight container, possibly lined with wax/parchment.
- Plastic bag over the container offers extra insurance; freezer environment is dry and can turn cookies into crackers if not well-protected.
Preventing Cream Puff Deflation
[46:26–49:49]
- Q: How to keep cream puffs from collapsing?
- Patê à choux must be fully baked and dried out, not just browned.
- Bake until very light; use a “sacrificial” puff to check—should be hollow, little glossy webbing at most.
- Optionally poke with a skewer to release steam, though properly baked shells won’t require it.
Amber’s Holiday Must-Bake
- Usually apple pie (double crust), but this year, making the new cookie butter ganache Buche de Noel from King Arthur’s site for family.
Memorable and Fun Moments
- “I like to call that cookie confetti.” — Molly, 07:18
- “Start with a recipe because they’re tested time and time again” — Molly, 12:59
- “I always have this, like, surprise bake that nobody planned for. And I really like that because they kind of don’t know what’s going to happen.” — Martin, 32:53
- “You want to have your zen moment when you’re making your cookies.” — Mel, 16:20
- “If you’re melting down, so is the butter…” — Molly, 13:16
Key Takeaways
- Freeze portioned dough over baked cookies for best results.
- Dense and sturdy cookies (like biscotti) ship best; fragile cookies turn to crumbs—aka ‘cookie confetti.’
- Cookie press and cut-out cookies require dough at the right temp—practice and patience pay off.
- Whole grains need extra water and a gentle, warm proof for soft, fluffy rolls—combine with white flour for lightness.
- Success frying sufganiyot = enough oil, proper thermometer, and acceptance that it’s a messy, once-a-year project.
- Cream puffs need extra drying in the oven; test for lightness and hollowness.
- Most pros have a homemade centerpiece treat they “can’t imagine the holidays without”—often with personal or family stories attached.
Listener Q&A Timestamps
- 05:36 — Mailing cookies: what ships best and how to package
- 08:40 — How early to bake and freeze cookies/cakes
- 11:33 — Cookie press troubleshooting: dough consistency, temperature, and tips
- 15:14 — Preventing cracks in thumbprint cookies & rolling cookie dough evenly
- 18:47 — Stopping Buche de Noel (yule log) from cracking
- 25:18 — Making fluffy whole grain dinner rolls (“King’s Hawaiian-style”)
- 30:16 — Savory “cookie box” alternatives for non-sweet tooths
- 33:57 — Frying the perfect sufganiyot: oil depth, size, temperature
- 44:02 — Best method for freezing baked cookies so they don’t dry out
- 46:26 — How to prevent cream puffs from deflating after baking
Episode Conclusion
Jessica and David close the episode by celebrating the collaborative expertise of Team King Arthur and encouraging listeners to keep sending questions. Their bottom line for holiday bakers: “The most important thing? Follow the recipe.” (52:19)
For recipes, techniques, and more Q&A, visit kingarthurbaking.com/podcast.
Happy holidays and happy baking!