These famous cinnamon swirl buns, inspired by one of the popular American bakery chains, have already become iconic. Although the original recipe remains a secret, it’s definitely worth trying this homemade version of Cinnabons — just as delicious! Fluffy yeast dough
Perfect sweet crescent rolls filled with Nutella (or any chocolate hazelnut spread) and topped with buttery crumble. They’re made with my favourite yeast dough — the same one used for the cinnamon rolls inspired by Cinnabons. Soft, fluffy and wonderfully tender
Pita bread (from the Greek word pita, meaning “flatbread”) is a popular bake throughout the Middle East and Maghreb — soft pockets made from a simple yeast dough consisting of just water, flour and yeast. They can be filled with all kinds of delicious fillings: vegetables
I really wanted to make these with rhubarb — but, as luck would have it, I couldn’t find any in the local shops (most of them were closed because of the Royal Wedding!). Luckily, I had some overripe bananas at home — and they turned out to be a perfect substitute.
A beautifully soft and fluffy yeast cake, filled with curd cheese filling and juicy cranberries, shaped into an elegant braid. It smells incredible while baking, tastes even better, and simply melts in your mouth. If you prefer, you can swap the icing for a classic crumble
Many names, one dish. Pampuchy are simply soft, fluffy steamed yeast buns, traditionally served with sweet sauces and fruit, though they also work beautifully as a side to savoury dishes. Some sources say they can be filled with fruit, drizzled with butter and sprinkled with cinnamon
Peanut butter doughnuts are the trendiest doughnuts of the season ;). Soft, fluffy doughnuts filled with a creamy peanut butter filling. After frying, they’re coated in sugar, drizzled with chocolate and sprinkled with salted peanuts. Absolutely delicious!
While people in Poznań enjoy their famous St Martin’s croissants on St Martin’s Day, the rest of Europe has its own delicious traditions. Let me introduce you to St Martin’s Brezeln – sweet pretzels popular in Germany, often baked alongside little bread figures for the occasion.
Apparently, early varieties of cherries are already in season – the perfect excuse to make cherry brioche buns ;). Soft, buttery and rich with eggs, this dough is surprisingly easy to work with. One of its biggest advantages is that it rises overnight in the fridge, so in the morning
The fluffiest, softest blueberry buns ever! This time, instead of the classic version, they’re topped with a buttery crumble – though you can simply drizzle them with icing if you prefer. The dough is based on your favourite poppy seed roll recipe, which makes it extra rich thanks
Soft cinnamon buns with plums, made with juicy damsons and fresh orange zest for a subtle festive twist. Absolutely delicious! Baked spaced apart, they stay wonderfully soft and juicy, generously glazed and fresh for longer. Highly recommended!
Soft and fluffy honey rolls with a buttery honey glaze. Baked close together in one tin, they turn out wonderfully tender and pull-apart. These aren’t overly sweet buns, but rather perfect breakfast rolls – slightly sticky on the outside from the honey. Absolutely delicious
Adorable apple-shaped yeast buns – filled with apples and styled to look like little apples themselves! With cinnamon “stems” and baked in a muffin tin to keep their shape, they are as delightful to look at as they are to eat. Made with stewed apples (or grated apples)
These soft yeast buns are made using your favourite dough for classic Viennese buchteln. While they may look different from traditional filled buns, the taste is just as wonderful. Filled with homemade vanilla custard, fresh strawberries, and topped with crumble
The best apple crumble buns! Soft, fluffy dough, moist filling, and not overly sweet. You can use ready – made stewed apples from a jar, but fresh apples cooked down (like for apple pie) work just as well. The crumble with walnuts or pecans adds wonderful depth of flavour.
An exceptionally delicious rolled poppy seed cake – truly the best recipe! Moist, soft, and staying fresh for days, it’s far better than anything you’ll find in a bakery. It has never failed me – this is my signature bake. This recipe makes 3 generous cake rolls (about 35 cm each).
Summer simply wouldn’t be complete without blueberry buns. Alongside the classic version, this year I’m sharing a truly delicious twist – soft yeast buns filled with custard (crème pâtissière) and blueberries. It’s a combination everyone seems to love.
Cherry and chocolate buns are simply irresistible. You already know how well cherries and chocolate work together – there was no way these could be missing here. I had to wait a little for good cherries (I rely on deliveries to local Polish shops!),