Sometime I find myself surrendering to some viral trend. The next recipe for these Nutella bombs is just an example. I’ve made them for Halloween, so if you’re looking for a Halloween themed recipe, this one is for you. Read More

Brioche Bostock is a classic yeasted dough pastry. I call it “the lazy almond croissant”, because its taste reminds me so much of almond croissant (without the hassle of laminating a croissant dough). This pastry is made of thick brioche slices, soaked with sugar syrup and topped with almond cream and sliced almonds. Traditionally, the… Read More

The next recipe is complicated. There, I’ve said it. If you’re looking for a weekend baking challenge, you’re at the right place. These tartlets have a crust that is made of brioche dough (which makes them soft and pillowy) instead of your usual sweet cookie crust. They are filled with caramelized apple-cinnamon filling and vanilla… Read More

Pain Suisse (French), is a pastry that is originally made from laminated croissant dough, and is filled with pastry cream and chocolate chips. The version I’d like to present today is called “Brioche Suisse”- it’s the same pastry, only made with a soft and perfect brioche dough. So if you’re too lazy to laminate your… Read More

I am not sure Totoro requires any introductions. After all, it is the most iconic and famous Ghibli studio character. So I’ve decided to shape these cream buns, which are filled with diplomat cream (a mixture of pastry cream with whipped cream) in the image of Totoro. As with any recipe that is composed of… Read More

Apple cinnamon rolls. The aroma spreading in the kitchen, of apples cooked with butter and cinnamon, is one of the most perfect things in the world. At least to my eyes. This recipe combines my perfect brioche dough recipe, with an apple filling that does not leak out of the pastry during baking. This filling… Read More

A unique bread that is made from my yeasted dough for shaping, into which you combine purple sweet potato puree. When the bread is cut after baking, the beautiful spiral pattern is exposed. Of course, the dough can be colored with some food coloring and prepared the same way. However, I have already shared my… Read More

Well, these are only maritozzi look alike (the dough is different), but perhaps you can consider it as the lazy maritozzi version? The idea where the maritozzo can be the base of a cute puppy shaped bun, becomes reality with my best yeasted dough for shaping recipe. Read More

Yes, cats and dogs buns! You child’s next omelet sandwich does not have to be that boring anymore. Assuming you have some extra time to make these buns lol. The dough used to prepare these buns is the same recipe presented previously: yeasted dough for shaping. Read More

This is an authentic recipe for the classic Bee Sting Cake (Bienenstich Kuchen). It is a yeasted dough layer cake that is filled with some cream (pastry cream / diplomat cream / whipped cream) and topped with a crunchy honey-almond topping (also known as florentine). A key tip is to soak the cake layers well… Read More