Great Beleriand Bake-Off

Ready? Set? Bake!

For the next two months, we invite you and your favorite characters out to the tent to demonstrate your prowess in baking … metaphorically, that is! (Though actual baked fanworks are of course welcome!) This challenge will feature a daily prompt calendar of baked goods from around the world, many of them suggested by our members.

Sundays are the exception—on Sundays, there will be a baking-themed comment challenge. Notify the mods if you complete a comment challenge—there are stamps for each individual comment challenge! Comment challenges apply to any fanwork on the SWG archive, not just Great Beleriand Baking Show challenge responses.

Just like baking, you can make this challenge as intense or easygoing as you like. You do not need to complete every prompt and can pick and choose as you'd like from the prompt calendar. Prompts do not need to be completed on the day they are posted. Post early! Post late! Perfect crumb and soggy bottoms are all welcome. If you'd like Paul Hollywood-level intensity, you can of course try for Star Baker and do all of the prompts.

Each day's prompt includes a sweet and a savory option. There is a description and sometimes a recipe (and sometimes several recipes) for each item. You are welcome to use any part of the prompt: the name of the baked good, the description, the recipe, stuff you learned from the links, anything. Fanworks do not need to be about baking or include the foods from the prompt. As always, you are welcome to get as creative with the prompts as you want, which includes twisting prompts, finding loopholes, and going in weird directions the challenge mods never imagined.

Finally, remember that the SWG is an international community with members from regions and cultures all around the world. If you prefer to swap in a recipe for a featured baked good that reflects how your region or culture makes that item, you are welcome to do so! However, please remember that there is no single "correct" or superior way to make any of these items. Let's approach this challenge with appreciation for the diversity of our community and the unifying human experience of sharing food to communicate love and fellowship!

Thank you to Grundy for this month's banner and stamps!

This challenge opened in November 2025 .

Prompts

Choose your prompt from the collection below.

View Prompts

November 15

Biscuits – It has been said England and America are two countries separated by a common language. Perhaps no word better illustrates the divide than "biscuits." In England, they are a sweet treat. In America they are a flaky, savory start to the day or accompaniment to dinner. And of course, either way, there are a million variations … Two of our favorites: chocolate chip cookies and buttermilk biscuits.

November 16

Petit Fours – In honor of these bite-sized bakes, comment on a drabble.

November 17

Butter cookies – Sometimes it’s the simple things in life. A basic butter cookie is just butter, flour, and sugar, but so tasty. If you’re feeling fancy, you can add flavors such as vanilla, chocolate, coconut, or top with sugar crystals or icing.

Butteries (link) – This delightful flaky cross between a roll and a croissant hails from Scotland, where they kept fishermen going while out at sea.

November 18

Kanom Krok ขนมครก (link) – A favorite street food in Thailand, these delicious coconut-rice pancakes are cooked in an indented frying pan, giving a crisp outside and a lovely custardy interior.

Milk bread (link) – Hailing from Japan, milk bread is made using the tangzhong method, pre-cooking some of the flour and milk into a soft paste before mixing the dough. The resulting bread is tender and moist, with a soft exterior. While basic milk bread is unflavored, there are many variants both savory and sweet.

November 19

Fry bread (link, link, history link) was born of necessity and ingenuity. From a few limited ingredients came a delicious and versatile bread that can be the base for a savory meal (Indian tacos) or a delightful sweet treat (topped with honey or sugar)

November 20

Gulab jamun (link) – This deep-fried milk dough is soaked in flavored syrup. Great on its own or served with ice cream or kulfi.

Kozhi Ada (link) – From Kozhikode, these delightful chicken pockets are sure to have anyone lucky enough to try them clamoring for more.

November 21

Babka – So many fillings to choose from (chocolate, cinnamon, mohn, cheese, almond, Nutella, apples, raisins …) We love them all.

Challah – While there are different ways to make this beautiful braided bread, they have one thing in common—traditional challah does not contain dairy or meat.

November 22

Both our bakes today are beloved around the world, with many styles and flavors to choose from! We’ve given you a few to pick from, but we will not be surprised if you have a favorite already or come up with one new to us.

Cheesecake – Basque, New York, South African, and Japanese are just a few of the many styles of cheesecake.

Pizza – Thick crust, thin crust, stuffed crust, New York, Chicago, Roman, Neapolitan… the list of pizza variations is not short, and this is all before you get to the toppings!

November 23

Steamed Pudding – This Stir-Up Sunday, comment on a steamy fic. (Steamy is in the eye of the beholder—if you think it’s steamy, it counts!)

November 24

Kozhukkatta (link) – This sweet dumpling is made with a filling of grated coconut, jaggery, or jackfruit.

Methi puri (link) – While some puris are intended to be served as an accompaniment, this crispy flatbread is a delicious snack in its own right

November 25

Pulla (link) – This Finnish version of the cinnamon roll is a delight on its own or served with tea or coffee

Brezeln (Pretzels) (link, link) – Don't twist yourself in knots about the best way to enjoy this versatile baked treat. Whether served soft and warm, straight from the oven, or crunchy and crisp as an afternoon snack, Brezeln can be dipped and topped with just about anything your tastebuds dare to imagine.

November 26

Bourbon balls (link) – They may sound fancy, but these delightful little treats need only a few ingredients!

Breton galette (link) – This buckwheat crepe has a savory filling. The traditional galette complète is egg, cheese, and ham.

November 27

Pie. Sweet or savory, who doesn’t like a pie now and then?

Sweet – The American holiday Thanksgiving is most associated with pumpkin pie, but sweet potato, apple, and pecan all have their (vociferous) adherents. In summer, key lime, blueberry, raspberry, peach, strawberry, mixed berry, cherry, and rhubarb are beloved. And of course, in December there’s no overlooking mince pies.

Savory – On a cold, rainy, snowy, or slushy day, there’s nothing like a savory pie. Steak and ale. Cheese and onion. Shepherd’s. Cottage. Scotch. Fidget. Fatherless. Fisherman’s. Chicken pot. Homity. Pork (from Melton Mowbray or otherwise.) Pork and egg if you want to be fancy. Macaroni (cheese) pie. Scottish Macaroni pie. (Yes, okay, those are the same thing. But they both sounded delish.)

We would not dare limit you—involve your favorite pie, or try a new one!

November 28

Amaretti (link) – The Italian cousin of the macaron is a delicious almond treat that can be eaten on its own, taken with coffee, used in other recipes, or combined with amaretto liquor to make an indulgent gelato.

Lasagna (link) – Is it baked? Yes. Are we weighing in on recipes? No, because there are just so darn many and they’re all delicious. (Also, we aren’t getting into the bechamel debate.)

November 29

Chocolate Orange Cake – Mmm, chocolate. Mmm, oranges. Mmm, this cake has both! There are many recipes for chocolate orange cake, but we’re going with firstamazon’s. (When a recipe is good enough to add to your handwritten recipe book …)

Dinner rolls – There are many varieties of dinner roll, and we would be hard pressed to pick a favorite. Corvid shared this one with us and we’re dying to try it out!

November 30

Sourdough starter – Comment on a fanwork that currently has no comments.

December 1

Gizzada (link) – This delicious coconut treat is a favorite in Jamaica, but has Portuguese origins.

Khachapuri (link) – The national dish of Georgia (the country, not the US state) is an eggy cheesy delight no matter what time of day you choose to serve it.

December 2

Coconut buns – Start with a milk bread base. Add delicious coconut filling. Voila, coconut bun (雞尾包)! (Or inside out coconut bun, if you want to get creative.)

Pork buns – We couldn’t make up our minds whether we preferred steamed buns (包子) or baked buns (叉燒餐包), because they’re frankly both delectable. So we’re lumping them in together. We’re also open to other variations.

December 3

Baked Alaska/Bombe Alaska – Cake? Ice cream? Meringue? Can’t make up your mind? Baked Alaska has it all!

Cornish pasty (link) – Traditionally filled with beef, potato, and swede, this handheld pie gives delicious warmth on a chilly morning watching the fog lift from the North Atlantic.

December 4

Muffins can be sweet breakfast treats involving fruit. (Blueberry, strawberry, banana.) The first muffin that comes to mind on the savory side is likely to be the English muffin (American recipe). But there are many other savory varieties, from corn muffins to Anerea’s Marrow/Squash Muffins.

December 5

Baklava (link, link) – As you might expect for a dessert that claims to be ancient, there are countless variations on this phyllo dough and nutty treat. We’ve pointed you at two recipes of many. (Also, baklava French toast if you’re feeling daring.)

Spanakopita – This savory spinach pie hits the spot with or without cheese.

December 6

Croissant (link) – While we think of croissants as French, the ur-version comes from Vienna. Beyond the basic croissant, they can be filled with sweet or savory fillings.

Sweet versions include almond, raisins, fruit, or pain au chocolat (link). While legend has it Marie-Antoinette was responsible for the chocolate version, they’re definitely a more modern invention. (She’d probably have loved them.)

Savory variations include ham, cheese, both, and zaatar. Southern Germany has also managed to combine pretzels and croissant in the Laugencroissant.

December 7

Layer Cake – Comment on a Matryoshka challenge response.

Our Matryoshka challenges are Archetypes, B-Movie, Caprice and Chance, Hero's Journey, Meet & Greet, Period Drama, and Secret Gate.

December 8

Apple cider donuts (link, link) – Fried or baked, these are a favorite fall treat in apple-growing areas. Apple cider donuts go perfectly with a cup of hot cider. (In the US, that would be a non-alcoholic drink. In other places, your mileage may vary.)

Sausage roll (link) – Ah, the humble sausage roll. Sausage meat in pastry about wraps it up (traditionally, shortcrust; modern, usually puff pastry).

December 9

Imagawayaki 今川焼き(Obanyaki 大判焼き) (link, gluten free) – One of the favorite treats of Japan, this pancake is traditionally filled with red bean paste. Modern variations may substitute custard, matcha cream, chocolate, or fruit fillings.

Japanese curry bread (kare pan カレーパン) (link) – Nearly universal in Japanese bakeries, kare pan is crispy, soft, and chewy and stuffed with a savory curry filling.

December 10

Brownies – Chewy. Gooey. Fudgy. Cakey. With nuts. Without. With chocolate chips or chunks. Blondies. There are so many variations on brownies (and so many thoughts on what a brownie should be and how it should be served) that we’re leaving this one up to you!

Caramelized Onion and Goat Cheese Tart – The lovely goodness of caramelized onions pairs so well with goat cheese, add a little pastry and you’ve got something that could be an appetizer or a meal.

December 11

Bánh chuối (link) – While often translated as banana cake, this dessert from the Mekong delta is more like a baked banana bread pudding. (Which quite frankly sounds awesome.)

Vinschger (link, link) – This traditional bread from South Tyrol isn’t super fancy or difficult, but with its touch of caraway and fennel (and clover!), it is sure to have you asking for more.

December 12

Mandazi (link, link) – These triangular donut-like treats hail from east Africa’s Swahili Coast. Usually made with coconut milk, the dough is sometimes flavored with almonds or peanuts. Great with coffee, tea, or on their own to savor the cardamom!

Quiche – There are many variations on the basic quiche, a pastry crust filled with a savory custard. They may be full sized or miniature, hot or cold, meatless or meaty. Even the basics are up for a rethink—there is at least one recipe that made its crust from mashed potato rather than pastry. Get creative with your eggs and cheese!

December 13

Springerle (link) – These festive cookies are made with often intricate molds, traditionally made from pear wood. Molds would be hand-carved by bakers or confectioners. (Historic molds are often in museum collections as reflections of local culture and aesthetics.)

Bauernbrot (link) – The classic German farmer’s bread, is a rye-wheat sourdough. Usually round and baked freestanding. If you have never smelled freshly baked bauernbrot, you are missing out.

December 14

The proving drawer (or proofing basket, if you prefer) – Comment on a WIP.

December 15

Donuts – A favorite Hanukkah treat (it’s tradition to eat fried foods), which form of donut you prefer is a personal matter, but here are several traditional varieties.

“Gold Coins” (link) – These cheese crackers are a delight at any time of year, but for some they’re a holiday tradition!

December 16

Scones – Are scones savory? Sweet? Bread? Cake? There is no universal definition of a scone—or even universal agreement on how to pronounce it.

I asked the maid in dulcet tone
To order me a buttered scone;
The silly girl has been and gone
And ordered me a buttered scone.

In that spirit, we offer you not one recipe, but a selection.

December 17

Mandelbrot (link) – Similar to biscotti, these delicious cookies are twice-baked.

Bagels (link) – This (allegedly) simple breakfast food brings out a lot of opinions. There are places where your bagel order is almost a personality test. (And yes, it’s expected that you have one.) Bagels come in varieties from plain to everything.

December 18

Kugel – whether you prefer your kugel sweet or savory, we’ve got your noodle needs covered.

December 19

Honey cake (link) – As the name suggests, honey is the star in this cake, which can be served without fuss or dressed up fancy with toppings depending on your mood.

Olive bread (link) – Five ingredients. No kneading. Sometimes you just want simple (but yummy).

December 20

Rugelach (link) – These crescent cookies may be filled with raisins, walnuts, cinnamon, chocolate, marzipan, poppy seed, or more.

Bourekas (link) – These savory pastries have a number of popular fillings. We couldn’t pick one, so it’s up to you. (And yes, a sweet one snuck in. What can we say, we’re not great with hard and fast rules. As long as we’re being honest, we’ve also heard tell of savory rugelach—pizza and everything bagel.)

December 21

Pull-apart bread – Comment on multiple chapters of the same work.

December 22

Lebkuchen – This honey-sweetened bake similar to gingerbread comes in a wide variety of forms, especially at this time of year. (English recipe)

Naan – This leavened flatbread is found from Iran to Southeast Asia, and can be baked or fried. While naan is usually savory (butter naan, garlic naan) it would be remiss of us not to mention Peshwari naan (alternate recipe) and its relative Kashmiri naan.

December 23

Churros – Spanish? Portuguese? Chinese? Latin American? Filipino? We don’t know for sure. (Apparently there’s a proto-churro in Apicius.) All we know is these sugary fried choux pastry sticks are delicious. (Chocolate and/or coffee optional.) So many recipes claimed to be the best or easiest churros recipe that we couldn’t pick—this one’s a choose your own adventure.

Empanadas (link) – Empanadas can have many fillings, but we went with beef to narrow down the recipes somewhat. (We were still overwhelmed by the churros ...)

December 24

Spekulatius (link, link) are thin, crispy spice cookies. These traditional Christmas treats can be made in fancy shapes using molds or cut into simple shapes.

Popovers/Yorkshire Pudding – Unlike most of our bakes, these ones are not meant to stand alone. (I guess they could if you really wanted to …) They’re meant to be the perfect match for something heartier—they’re ideal with some form of gravy. While we’re counting them as savory, they can also be served with a sweet sauce as a dessert.

December 25

Panettone – This sweet holiday bread is studded with candied fruits, citrus, and almonds. Traditional panettone takes time to make (the proofing alone can take days) but we found a “foolproof” version and a shortcut version if you want to give it a go.

Taralli (link) – Traditional Pugliese taralli only involve a few ingredients, and the secret is in boiling them in salt water before baking. Classic flavors include fennel, rosemary, and black pepper. Modern variations such as chili, sun-dried tomato, and pizza can also be found.

December 26

Gingerbread – Whether you’re building a house or baking yourself some minions, versatile, tasty gingerbread is your go-to.

Baked Brie (link) – Sometimes you just want something easy and comfortable like this puff-pastry encased cheese.

December 27

Egg tart (link) – A dim sum staple, this flaky pastry with a sweet egg custard is a bright start to the day.

Toad in the Hole (link) – Comfort food for a fall or winter evening, toad in the hole marries a Yorkshire pudding with sausage to have a one-pan meal. Often served with mashed potato and onion gravy.

December 28

Sugarwork – Comment on a non-written fanwork.

December 29

Ma’amoul (link) – These date (or nut) cookies are a beloved treat enjoyed year-round in Arab countries but associated with holidays such as Eid Al-Fitr, Purim, and Easter.

Cheese fatayer (link) – This homemade cheese bread is a scrumptious start to the day.

December 30

Buns – They can be sweet. (link, link) They can be savory (link, link). They can be pretzels (link, link). They can be holiday-specific or just because. Yes, we know we already mentioned a few specific buns on earlier days, but that only scratched the surface and we felt like there was much more to say. Here’s to all the great buns!

December 31

Shortbread – Said to be a favorite of Mary, Queen of Scots, the crumbly texture of this Scottish treat comes from its high fat content. Shortbread does not contain leavening, such as baking powder or baking soda.

Bannock (link) – The Irish have a tradition of banging on the doors and walls with Christmas bread to chase bad luck out of the house for the new year. In honor of that tradition, here’s an Irish bread. Whether you bang on the doors and walls with it is up to you.

January 1

Kek lapis (Sarawak layer cake) – Feeling festive? Up for a challenge? The intricate designs and delicious flavors of the Sarawak layer cake are for you.

Cornbread (link) – Many food traditions around the new year are about bringing luck for the coming year. Cornbread’s golden color and (if made in a skillet) round shape suggests gold, inviting prosperity in the new year.

January 2

Pilipit (link) are crispy twisted donuts from the Philippines.

Focaccia – At its most basic, this Italian flatbread is just flour, salt, oil, water, and yeast. But no one says you have to stick to basics … go on, get creative! (You can also blur the line between sweet and savory on this one.)

January 3

Fudge donuts (link) – A favorite in Scotland! Though if this isn’t sufficiently chocolatey or fudgey for you, there are alternatives …

Roti (link) – This soft, pillowy flatbread is a daily food in parts of India, sometimes called chapati. Roti canai is noted for its flaky layers, which come from being rolled out very thin, then folded or coiled.

January 4

Battenberg cake – Comment on a bingo challenge response.

Our bingo challenges are Crackuary, Festival of Lights Fest, Kids These Days, Potluck Bingo, Roaring Twenties, Sitcom, Taboo, Tolkien Femslash Week Bingo, Vintage, and Words of Wit and Wisdom.

January 5

Wife cake (老婆饼) (link) – There are many contradictory accounts of how this tasty treat, traditionally made with winter melon, got its name. We don’t know which (if any) of the tales are true, we just know they’re a delight!

Soda bread – No carbonated beverages involved! (Unless you want them to be?) Soda bread gets its name from its leavening agent, sodium bicarbonate. For reasons unknown to us, “Irish soda bread” appears to be the most popular form of soda bread on the internet, although the Irish aren’t the only ones who make soda bread.

January 6

Galette des rois (link) – This puff pastry filled with frangipane is a traditional dessert at Epiphany or Three Kings Day. The Guianan galette (or galette créole—not to be confused with Louisiana’s king cake) is a variant specific to French Guiana.

Tomato gallette – What, you may ask, does this have to do with the other galette today? It turns out if you search Creole gallette, you also find tomato galette. Thank Louisiana, as this appears to be their take on tomato pie. For those of us in the northern part of the northern hemisphere, tomatoes are not in season, but we will look wistfully at those of you in the southern hemisphere and wish you bon appetit.

January 7

Coconut puff puff (link, link) – Puff puff is a popular street food in Nigeria and its neighbors around the Gulf of Guinea. This version adds coconut to the delectable deep-fried dough.

Samosas (link) – These fried pastries with a savory filling come in many varieties. We’ve provided one recipe, but we promise there are many more.

January 8

Pan de coco – This sweet bread filled with desiccated coconut is a popular snack in Honduras and the Philippines.

Lumpia (link, link) – Made in the Philippines and Indonesia, lumpia are similar to spring rolls—delightful crispy wrappers around a savory filling (vegetable, egg, or meat doesn’t matter—main point, it must be tasty.)

January 9

Meskouta (link, link from same author but step by step photos, link) – A traditional cake from Morocco, this orange and almond bake is prepared in winter and often served with hot mint tea or coffee.

Brik (link, link) – Tunisian brik wraps a variety of savory ingredients (the classic filling is tuna, mashed potato, onion, and egg) in flaky malsouqa dough, then fries or bakes them.

January 10

Castella cake カステラ (link, link) – This cake was initially brought to Japan by Portuguese merchants (or missionaries?) in the 16th century. But it is now thoroughly Japanese, a particular specialty of Nagasaki.

Sushi bake/baked sushi (link, link) – No, we’re not kidding. Sushi bake is a fusion food from Hawaii, where Japanese immigrants took the idea of the casserole and made it their own.

January 11

Second rise – Comment on a fanwork you’re revisiting.

January 12

Pavê (link, link) - Tiramisu’s Brazilian cousin layers ladyfingers, cream, eggs, condensed milk, and chocolate.

Coxinha (link) – This crispy chicken croquette hails from Brazil, where allegedly it was first made for a prince who was picky and would only eat chicken thigh meat.

January 13

Mooncake (link) – Yes, we’re a little late—these cakes are traditionally made for the Mid-Autumn Festival. But we like them, even out of season.

Okonomiyaki (お好み焼き) (link) – This savory cabbage pancake from Osaka is occasionally called “Japanese pizza” because of its many different toppings.

January 14

It has often been remarked that the way to the heart (and possibly other body parts) is through the stomach. Some desserts proclaim what a good job they do on that front, such as Blueberry Boy Bait or Better Than Sex Cake.

Alas, the savory side seems to be more modest, so if you know of any savory bakes bragging about what a good job they do, let us know!

January 15

A thrifty baker doesn’t let anything go to waste that can be used. In that spirit, our final prompts for the challenge are about using up stale bread to clear the cupboards:

Pain perdu (the original French toast) is a sweet start to the day.

Croutons add some crunch to a salad.