Yes, it has come to this! We are making cruffins out of brioche dough. And why not, right? Buttery brioche dough laminated with even more butter. But fat content aside this is the ultimate cruffin. The texture and flavour are unmatched. Moderation is the key here. I...
Shawarma wraps are the perfect street food. Absolutely delicious and easy to handle. It was Bahrain’s turn in the Baking World Tour and I had not eaten shawarma in a while so here we are. Although the country in which shawarma originated is not clear, it is popular...
So, what do you do when you really love pizza and cinnamon buns? Make a delicious hybrid of both, of course! I present to you – pepperoni pizza buns. This may be the ultimate savoury tear and share bun recipe. I knew as soon as I thought of this that it would...
Bulgarian donuts are like regular donuts. The main difference is that yogurt is used instead of milk. It gives them a sourer note and I decided to add a bit of lemon zest for extra flavour too. Unlike regular donuts though they are eaten with jam on the side or as I...
This is an awesome alternative to the regular white sandwich loaf. By using a portion of wholemeal rye flour, we add a great deal of flavour. Even more so because the rye flour is pre-fermented. I adapted this recipe from my baking hero Jeffrey Hamelman’s book ‘Bread:...
