Wonderful, soft and delicate hot dog buns – the best I have baked so far. The addition of milk powder gives them a delicious milky flavour. They are baked close together, so after baking you can fry or toast them in butter to get lots of wonderfully crisp edges.
Delicious doughnuts filled with pastry cream and topped with a distinctive chocolate glaze, popular all over the world. They were undoubtedly inspired by Boston cream pie. Traditionally, pastry cream is used to fill these doughnuts (you can use my homemade
Pecan pie bars are an irresistible combination of shortcrust pastry and pecans. They are impossible to stop eating and disappear in a single afternoon ;). They are baked in a rectangular tin and, once cooled, cut into squares and served that way.
Simply a wonderful plum shortcrust cake. If you are planning your first bake with plums this season, you can start with this recipe – you will not be disappointed. Perfect almond shortcrust pastry, delicate and slightly crumbly, melting in your mouth.
The best chocolate and hazelnut Bundt cake. Flourless; it is made with hazelnuts and chocolate, so you cannot help but think that it tastes like… Nutella ;). Easy to make, beautifully fragrant and with an interesting nutty texture. To intensify the chocolate
The best pumpkin muffins of the season! Pumpkin crumble muffins are not only easy to make, but also absolutely delicious – delicate, beautifully orange, topped with plenty of crumble and finished with icing. I promise that after a few hours, all that will be left of
The famous bostock. A wonderful way to use up slightly stale brioche, challah or yeasted cake, if any happens to survive that long ;). This French pastry idea has gained international fame, and I am not surprised at all – delicious buttery yeasted
Classic Easter Bundt cake made with pistachios. This pistachio cake is beautifully green and aromatic, with the addition of cardamom and a lemon glaze. An elegant bake and a beautiful centrepiece for the Easter table!
This marbled pumpkin cheesecake is wonderfully delicious. What makes it so special is the way the vanilla and pumpkin layers intertwine, creating a delicious combination of flavours. Although it is not very tall, it looks beautiful. It has the familiar biscuit
Are you a fan of yeast-based dough? You absolutely must try this recipe for fluffy pumpkin yeast doughnuts! These pumpkin ring doughnuts have an incredibly vibrant orange colour (Hokkaido pumpkin is best for making the pumpkin purée), but…
Delicious pistachio slice – an unusual cake. Made with a homemade shortcrust pastry base and a generous amount of pistachios. Pistachio slice reminds me a little of baklava – it is so generously packed with pistachios that it should be illegal ;).
Italian apple cake, supposedly an original Italian family recipe :). It cannot really compare with Polish apple pie – it is not packed with apples in the same way; it is simply a cake with apples arranged on top. Best served warm, with whipped cream or mascarpone,
Ugly but delicious ;). Pumpkin scones – quick little buns made without yeast, using baking powder instead. This British speciality comes in a pumpkin version this time – just look at that flavour and colour! If you have never baked scones before, I should
Passion fruit tart is an even better version of lemon tart! Exotic flavours that you are sure to love. Easy to prepare, with the best homemade shortcrust pastry base. Passion fruit tart is refreshing and fresh, beautifully yellow and wonderfully spring-like, despite the weather outside ;).
More precisely – little doughnuts. Crispy, bite-sized, just one bite :). Yeast dough deep-fried in oil and soaked in sugar or honey syrup, often served with chopped nuts or cinnamon… In Turkey, they are very popular and sold all year round by street vendors
Fantastic pear and hazelnut cake made with brown butter. The addition of brown butter gives the cake an even more pronounced nutty flavour and a wonderful aroma :). Topped with a crunchy cinnamon crumble with hazelnuts. Moist, with juicy pears. Simply wonderful.
Pear tarte Tatin – making the most of autumn fruit before the first rhubarb appears. Absolutely delicious. Crisp, flaky pastry, fragrant pears in a caramel sauce and a touch of cinnamon. There is really nothing more to say – it is simply delicious.
Rhubarb Victoria is a simple cake inspired by the English Victoria sponge cake. Adding rhubarb to the Victoria once again shows how versatile this cake is and how well it works with different variations :). Simple and delicious. The cake is light, moist and slightly