Almond Buns
These buns are a delicious hybrid of a chelsea bun and the amazing filling you find in an almond croissant. I love almond croissants and I have made them and almond Danish pastries at home before, but they are not … Continued
Chocolate Chip Cinnamon Buns
Cinnamon buns are absolutely delicious and this recipe is adapted from the ScandiKitchen recipe. I’ve retained all the good stuff, the cinnamon, cardamom and brown sugar but I’ve also added a healthy dose of Guittard chocolate chips to make these … Continued
Chocolate Cream Doughnuts
Well it seems that as in previous years I have disappeared over summer and now I’m back with some baking. I don’t know why baking is so seasonal for me, I definitely associate it more with Autumn and Winter. I … Continued
Hot Cross Buns
These hot cross buns are so good, I’ve made them twice now. When they are freshly made they are pillowy soft, delicious and bursting with fruit and spices. Then after a couple of days, as they get a little bit … Continued
Semlor Lenten Buns
I have wanted to make (and eat) Semlor for a while. I have an ever increasing list of things I want to bake and these have always been on it for a very long time. These are served in Scandinavia … Continued
Lardy Cake
I had three attempts at different lardy cake recipes until I got it right. I wanted a lardy cake that would taste like the ones from my childhood, purchased from bakeries that no longer exist. The first lardy cake I … Continued
Salted Caramel Babka
Whilst we’re at home, all of those jobs you’ve always meant to do but never got round to, are suddenly getting completed. The cupboard you’ve been meaning to sort through, the junk in the garage, even the dreaded shed has … Continued
Tangzhong Mincemeat Chelsea Buns
If I read the phrase ‘New Year, New You’ one more time I might just scream. What is wrong with the old/current me? I mean obviously there’s room for improvement in all of us, that’s what makes us human. I … Continued
Chocolate Chip & Creme Patissiere Brioche
I love brioche and I have written about it on many occasions on this very blog. It took me a really long time to find what I consider to be the best brioche recipe and I truly believe that once … Continued
Tangzhong Chelsea Buns
A while ago, I made a delicious wild garlic pesto milk bread and it was the first time I used the tangzhong method of making bread. I’d read a lot about it and the videos and pictures I saw produced some … Continued
Charcoal & Blood Orange Cronuts
I’ve made cronuts a couple of times on the blog and by now almost anyone that considers themselves a ‘foodie’ must know what a cronut is, regardless of whether they’ve eaten one! For anyone that doesn’t though, it’s essentially croissant … Continued
Banana, Pecan & Valrhona Dulcey Muffins
It’s my first real post of 2018, as my previous recipe was made in 2017, I hope the new year is being kind to you so far. We’re only 9 days in, but that’s still plenty of time for it … Continued
Chocolate Orange Panettone
Remember a little while ago, I made some candied peel? Well I promised you that I would include it in some recipes to give you an idea of how to use up your homemade candied peel. The candied peel lasts … Continued
Chocolate Hazelnut Brioche
As I’m sure you can imagine, I have a lot of cookbooks. The majority of them are patisserie or baking books though, so I’m a bit lacking on dinner party inspiration and evening meals, but the dessert course is usually … Continued
Maple Glazed Doughnuts + A JORD Wood Watch Giveaway
We had a heatwave and in my wisdom I made maple glazed doughnuts. Not the slightly virtuous baked kind, no I made the indulgent crispy on the outside, fluffy doughnut that is deep fried in oil. So in 28C temperatures … Continued
Genovese Focaccia
A little while ago I put out a request on instagram, asking people what they’d like to see me bake next. I got a lot of requests for focaccia, this is one of my favourite breads, but I’ve always found … Continued
Wild Garlic Pesto Milk Bread
If you’re lucky, there should still be some wild garlic available for picking where you are. It tastes delicious in leaf salads, but I like to preserve it in a pesto so that you can have it all year round. … Continued
Matcha, Cranberry & White Chocolate Hot Cross Buns
In three years of blogging, it occurred to me that I have made so many recipes for Christmas, but I’ve yet to make anything to mark Easter. This time of year is full of so many delicious treats, Simnel Cake, … Continued
Proper Job Cornish Saffron Buns
I love beer, baking with it and drinking the stuff. It goes well with a host of cuisines and with so many breweries across the UK, there’s a wealth of beer styles to choose from. Expedia have teamed up with … Continued
Mincemeat Danish Pinwheels
I know it might seem a little early to be thinking about Christmas recipes like these mincemeat Danish pinwheels, but next weekend is stir-up Sunday. This is an Anglican term referring to the last Sunday before advent. It has been … Continued
Blueberry Brioche
What do you do when your online supermarket sends you a free punnet of blueberries? Well you browse through ALL of your patisserie books until you find a recipe you like, that really makes these little berries shine, like these … Continued
Croissants
Croissants are iconic, their shape, the flaky pastry and the distinctive layers are what makes them delicious and unique. I’ve made croissants quite a few times on the blog, from wholegrain versions to cronuts, but I always keep coming back to … Continued
Kouign-amann
Kouign-Amann (pronounced queen amann), is a sugary, buttery pastry from Finistère, Brittany in France. The kouign-amann dates back to 1860 and the literal translation of the Breton words are kouign=cake amann=butter. The recipe resembles a croissant dough, but with less … Continued
Tarte Tropezienne with Salt & Pepper Caramel
Said to be Brigitte Bardot’s favourite treat, the tarte tropezienne is a brioche bun with a creme filling that has a closely guarded recipe. Created by Alexandre Micka in 1955, Bardot was said to eat the brioche regularly and encouraged … Continued
Cranberry & White Chocolate Kugelhopf
Christmas has really crept up on me this year! I am so ill prepared for this year’s festivities. I’ve barely bought any presents, the house doesn’t feel Christmassy at all – I don’t think you can count a bag of … Continued
Spiced Wholegrain Croissants – A Marriage’s Flour Giveaway
Marriage’s have launched a new range of Golden flour, these include a golden wholegrain plain flour that I used to make these cookies and a golden wholegrain bread flour that I used for these spiced wholegrain croissants. Due to the wholegrain … Continued
Baked Jelly Doughnuts – Bake in Black Giveaway
I like a good play on words, just look at the title of my blog for instance. So when I was asked to review a copy of Bake in Black by Eve & Dave O’Sullivan, I couldn’t say no. Bake … Continued
Gin & Tonic Cronuts™
#NationalDoughnutWeek is nearly over (I actually think the last day is today) and I’m running out of time to get the Gin & Tonic Cronuts™ finished in time for it. I know this might seem strange, as some of you may remember that … Continued
Almond Danish Pastries
I love almonds, from marzipan, frangipan, macarons, amaretto and bakewell tart to these almond danish pastries. So many of my favourite recipes and ingredients contain almonds. Although I’ve already made cronuts this week, I thought I would visit viennoiserie again … Continued
Raspberry & Rose Cronuts™
It’s Breakfast Week and what better way to start the day, than with Raspberry & Rose Cronuts™. Alright, so I’m joking, there’s nothing healthy about deep fried laminated dough, but they do taste pretty good. By now I’m sure pretty much everyone … Continued
Lemon Drizzle Croissants
In the world of patisserie there are a number of hybrid cakes that have popped up over the years, there’s the croissant/doughnut hybrid known as the cronut, the dougnut/muffin a.k.a the duffin, and the cragel, which you’ve guessed it, is … Continued
A Nice Easy Chocolate Orange Loaf
After a weekend away in Cambridge and embarking upon a redecorating project at home, I wanted something really simple to make this week. I already felt like I didn’t really have any spare time to make something very intricate, so I … Continued
Brioche Take #2…
I have made brioche a couple of times using the recipe in ‘the book’, each time it felt like something was missing. The dough would prove well, but the finished result tasted artificially fluffy. On another occasion the bread would … Continued
Raisin & Walnut Danish Pastries
The viennoiserie chapter of the ‘the book’ is almost drawing to a close. I have baked my three final recipes and I wanted to share the latest one with you. I decided to try making danish pastries again after my last … Continued
Butter Croissants
Recipe: Croissant au beurre Level: Advanced Techniques: Leavened Puff Pastry I’ll be honest, a classic recipe such as croissants was one of the reason I wanted to learn French patisserie. I remember watching a French patissier making them on television, it looked like … Continued