Whole grain spelt buns recipe- made out of 100% whole grain spelt flour only. When working with whole grain flours, you’ll find out they behave very differently compared to the plain all-purpose flour we’re so used to. The texture, aroma and flavor are different, and take a moment to get used to. However, that doesn’t Read More

Taking my brioche dough one step forward, so today I’m sharing my raspberry chocolate brioche rolls, filled with raspberry cream. This duo of chocolate and raspberries always wins in my eyes, and for quite some time now I’ve been thinking how to make a good, baking raspberry cream, that will not steam out of the Read More

Poppy seeds sweet rolls that will make you love poppy seeds even if you’re not a fan (hopefully so!). I think that as young kids, we’d be staring at a wonderful pastry thinking it was filled with chocolate, and once disappointment hit, we were avoiding poppy seeds filled anything every since. Over the years, the Read More

I’ll start by saying that these Brioche Rolls with Chocolate Chip Cookie Dough Filling, should not, under any circumstances, be consumed hot. This goes against the natural instinct of devouring yeasted dough pastries as soon as they come out of the oven, I know. But this one, for a change, is at its best when Read More

The debate over choosing fried or baked donuts is never-ending. For me, it’s not really a matter of choice, but rather a health concern as my body doesn’t intake well deep-fried food (in addition to me being absolutely incapable of deep frying anything). It’s true they are not 100% similar, yet something in these baked Read More

Panettone is a festive Italian bread that is made from dough that’s enriched with plenty of butter and egg yolks. It is more commonly found around Christmas and Novy God. It’s super soft, fluffy and delicious, and commonly dotted with raisins and crystalized citrus. There are all sorts of panettone variations, in more flavors, but Read More

It’s been a long time since I’ve tried making me some sticky buns, but always was concerned the are too tedious and messy to make. Only after making them for the first time, I realized this is a serious game changer, and all my previous concerns had proven unjustified. You just need to line your Read More

Laminated Brioche, is one of the most coveted yeasted doughs available in top tier patisseries. The issue is that traditional lamination of butter into the dough, is a task that is not easily accomplished by everyone on their first attempt. The lamination creates distinct layers of butter and dough – the more you fold, the Read More

Recipe for vegan rugelach, which I made only because I ran out of eggs that day. I’ve inspected one of my most favorite yeasted doughs and made it vegan. The filling is a home-made chocolate filling that is stabilized using coconut oil and vanilla pudding mix. The result was surprisingly good as I’m not the Read More