Dairy does more than flavor many global baked goods, it can be the mechanism behind their texture and structure. Butter’s fat content builds the flaky layers in kouign-amann, for instance, which can be a vehicle for showcasing cheeses like gouda and fontina for a savory twist or cream cheese filling for a sweet spin. Gougère is inherently a cheesy globally- inspired baked good, as both comté and gruyère are baked into the dough but it could also star regional U.S. pimento cheese or Swiss to make it even more approachable. Mexican concha’s, although traditionally sweet, can be a carrier for savory items, too – think cheese-topped breakfast sandwiches or burgers – and sweet desserts like ice cream sandwiches.
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