This is a unique recipe for black sesame rolls, filled with black sesame tahini, and topped with whipped milk chocolate ganache. During those two weeks on which my oven was broke, I had to impatiently wait for a replacement oven to be shipped to my house. I found myself baking at other places, and this Read More

This recipe for spinach and cheese mix bread was prepared for Shavuot. The filled bread is made out of cloud-like soft yeasted dough. While at first it may seem like it’s impossible to work with, after a night of refrigeration, and some flour on your counter, it gives in and becomes very nice to work Read More

These sweet cheese Rozalach were served at a local café, and were actually a limited menu item for a very short period of time. Rozalach is a signature dessert of that café, and it is a simple pizza dough filled with all kind of sweet filling, commonly it is filled with Nutella. I remember the Read More

Starting off with Shavuot recipes, and first is these blueberry cheesecake rolls. I always see them when scrolling through social media, but this is the first time I’m trying my own version. They turn out pillowy and dreamy. The dough I’m using is my best enriched yeasted dough, which recipe I’ve published before. So, I Read More

Carrot cake cinnamon rolls are a take on the commonly loved cinnamon rolled, with the addition of grated carrot into the dough. The carrots are adding liquids to the dough, as their water contents is 90%. The filling I’ve chosen this time is crème frangipane- which is a combination of almond cream and pastry cream, Read More

Rich, buttery and comforting brioche rolls with brownie filling. My brioche dough is back with a brownie filling, which took little than expected to correct and adapt as yeasted dough filling. Note that baking is at lower than usual temperature, yet it is baked for longer time, so it’s important to watch your oven and Read More

No knead pizza recipe, with a crust that is crispy on the outside, and soft and chewy from the inside. No knead yeasted dough have always been around, but they need to be treated a bit differently compared to a “standard”, more user friendly, yeasted doughs, in particular because of their higher water content. This Read More