These things are seriously naughty! I actually never even knew what a sticky bun was until recently. And I guess I had been missing out. And if you have never tried them, then this will be a perfect introduction.

Sticky buns are cinnamon buns baked over a mix of caramel sauce and nuts. The buns are inverted after baking so that the sauce is on top. The result is a caramel sauce covered nutty cinnamon bun. This might be the naughtiest tear & share bun out there. And if you do not want to share, then I will fully understand ?

I have seen a few versions of this on the internet. But most of them have either not enough nuts or the sauce is super runny. That would not do it for me.

My version has a thick sauce which does not run off as soon as you turn your buns out, but it is still soft and supple. And the amount of nuts is also proper. The best part is that you can customize the topping. You could use any nuts you like or even add some dried fruit.

The filling for the buns can also be changed to your liking. I went with the classic butter, sugar, and cinnamon. But you could certainly use some chocolate spread in there instead.

These buns are super easy to make too! I have simplified the recipe for the dough, so you do not have to worry about folding during bulk fermentation. All it takes is mixing, proofing, rolling, filling, cutting and your buns will be done. And the caramel sauce takes no more than 5 minutes to make.

The amount of dough will yield 12 small buns which will fill a 24cm x 20cm (9.5in x 8in) baking tray. Do nut use a tray that is larger, because then the sauce and nuts will not conform to your buns as well. If you do not have a small tray like mine, then double the recipe and make it in a larger tray.

I am using light brown sugar and soft dark brown sugar in the recipe. You can use which ever sugar you prefer. The soft brown sugar has a more intense flavour, and it works well with the nuts. I used it in the caramel sauce. The reason why I had two sugars is simply because I did not have enough of either to use for the whole recipe. Still, it came out amazing and goes to show you that there is always more than one way to do anything.

Watch the video down below for detailed instructions.

Ingredients

For the dough –

300g (10.6oz) white flour

30g (1oz) soft butter

30g (1oz) sugar

6g (0.2oz) salt

4g (0.14oz) instant dry yeast or 4.8g (0.16oz) active dry yeast or 12g (0.42oz) fresh yeast

170g (6oz) cold milk *

*To learn more about dough temperature control click here.

For the filling –

50g (1.75oz) soft butter

80g (2.8oz) sugar

8g (0.3oz) cinnamon

For the caramel sauce –

100g (3.5oz) butter

100g (3.5oz) sugar

50g (1.75oz) double cream

50g (1.75oz) honey or maple syrup

2g (0.07oz) salt

200g (7oz) chopped nuts. I used both walnuts and pecans.

Method

1.  Make the filling. In a small bowl combine the sugar, cinnamon, and butter. Mix until well combined. Cover and leave on the side for later.

2.  Make the caramel sauce. In a small pan combine the sugar, salt, double cream, honey, and butter. Give it a mix and bring it over to the stove. Cook the sauce on medium heat. Once it comes up to a boil turn the heat down low and continue cooking for 1 minute.

3.  Pour the sauce in a non-stick paper lined baking dish. Sprinkle the nuts over the sauce evenly. Tap the tray against your table to even out the mix. Leave on the side to cool down. Once it has cooled cover with plastic wrap to prevent any flies or cheeky housemates from eating it. Do not refrigerate it.

4.  Make the dough. In a large bowl combine the milk, yeast, salt, and sugar. Mix well to dissolve any large salt & sugar crystals and to hydrate the yeast. Add the butter and the flour. Mix to a dough.

5.  Tip the dough out on your table and knead it for 6 minutes. *Desired dough temperature 26C (79F). If your dough is warmer, then it will ferment more rapidly. If it is cooler, then it will take longer. Adjust proofing time accordingly.

6.  Cover and ferment for 2 – 2.5 hours. The dough should double in volume.

7.   Roll the dough out to a large rectangle. Spread the cinnamon filling over it evenly leaving an edge at the top. Take your time with this as depending on which kind of sugar you use it may be easy or a bit difficult to spread on. Keep the spatula flat and do not poke any holes in your dough.

8.  Roll the dough up. It does not have to be super tight, but do not make it too lose either. As you roll it pull it towards you to create some tension. Once you reach the top brush the dough with water and seal the roll up.

9.  Cut the ends off as they are mostly empty dough. You can bake the separately.

10. Divide the dough into 4 equal pieces and the cut each piece into 3 smaller pieces.

11. Lay the buns down in the tray with the sauce and nuts. I would suggest starting with the larger buns and placing them around the edge and finishing with the smaller buns in the middle. There will always be smaller and larger buns no matter how evenly you think your roll is.

12. Press the buns into the sauce with the palm of your hand. This will not only help them stick together, but it will also ensure that all your buns are the same height.

13. Cover and ferment for 2 hours. *During the final hour of fermentation preheat your oven to 160C (320F) fan on.

14. Brush the buns with milk. This is optional, but I figured since they will be in the oven for a while, I better moisten them to ensure they stay as soft as possible.

15. Bake for around 35 – 40 minutes.

16. Leave to cool down for 30 minutes before inverting on a tray or plate.

Enjoy your sticky buns!

Keep in mind that the conditions in each kitchen are different, so fermentation times may vary for you. It is up to the baker to control the bread and react accordingly.

Your oven may be different too, so your baking time may vary.

This fun sized babka is awesome and it is super easy to make. The four-strand braid will make you look like a pro even though it is the easiest thing in the world.

Soft and fluffy dough layered with a rich cocoa filling. You can customize it to your taste by choosing a different filling. The only thing to look out for is consistency as a runny filling will turn this into a nightmare.

If you have made babka, then you will be familiar with the process. Of course, there could be many variations to the dough. I chose a relatively low hydration, not too much fat and sugar and no preferments or sponge to make things as easy as possible.

You just need a few basic ingredients, which a lot of you will most likely have at home and you will need a few hours of waiting time. There is not much to say about this one.

The soft brown sugar used in each part of this bread gives it a nice richness and the glaze makes them shine with a dark brown colour.

I am using individual muffin moulds, but you can certainly use a muffin tin. Adjust the size of the buns accordingly. If your moulds are smaller, then make more buns out of this dough. On the other hand, if they are bigger, then you can cut the dough into less pieces.

This recipe makes 6 decently sized muffins. Multiply the amount of ingredients to make more.

Watch the video down below for detailed instructions.

Ingredients

For the dough –
250g (8.8oz) all-purpose flour
5g (0.17oz) salt
25g (0.9oz) soft brown sugar
25g (0.9oz) soft butter
3g (0.1oz) instant dry yeast or 3.6g (0.12oz) active dry yeast or 9g (0.3oz) fresh yeast
135g (4.75oz) cold milk *
*To learn more about dough temperature control click here.

For the filling –
50g (1.75oz) soft butter
80g (2.8oz) soft brown sugar
10g (0.35oz) cocoa powder
2g (0.07oz) cinnamon

For the syrup –
30g (1oz) soft brown sugar
25g (0.9oz) water
*Bring these up to a boil just before the buns come out the oven.

Method

1.  Make the filling. Combine the sugar, butter, cocoa powder, and cinnamon. Mix well until you have a spreadable paste. Cover and leave on the side for later.

2.  In a large bowl combine the milk, yeast, salt, and sugar. Stir well to dissolve any large salt and sugar crystals, and to hydrate the yeast. Add the butter and the flour. Mix to a dough.

3.  Tip the dough out on your table and knead it for around 5 minutes. *Desired dough temperature 25 – 26C (77 – 79F). If your dough is warmer, then it will ferment more rapidly. If it is cooler, then it will take longer. Adjust proofing time accordingly.

4.  Cover and ferment for 1 – 1.5 hours.

5.  Fold.

6.  Ferment for another 1 – 1.5 hours. During the second proof you will be able to accurately judge the fermentation. The dough should double in volume and be nice and airy when done.

7.  Roll the dough out to a large rectangle. Try and make it as straight as you can.

8.  Spread the filling all over leaving a little strip of dough at the top uncovered. Brush the strip with water.

9.  Visually divide the dough into 3 equal parts horizontally. Fold the bottom third up carefully and as evenly as you can. There is no need to rush any of these steps. Fold the top third down and seal the dough by pressing it lightly.

10. Trim the two sides to make it neater. Now cut the dough into 6 equal pieces. Cut each piece into 4 strips.

11. Braid the buns. Watch the video for a good idea on how this is done. There is no point in me trying to explain it in writing as that would only create confusion.

12. Place your braided buns in greased moulds.

13. Cover and ferment for 1.5 – 2 hours or until well puffed up. You can see how much they rose in the video. *During the final hour of fermentation preheat your oven to 170C (340F) fan on. If your oven is quite strong, then reduce the temperature to 160C (320F) to be safe.

14. Bake the buns for around 25 minutes.

15. Brush with the hot syrup as soon as they come out the oven.

16. Leave them to set for 10 minutes before removing from the moulds. This will prevent them from getting distorted.

Tuck in and enjoy!

Keep in mind that the conditions in each kitchen are different, so fermentation times may vary for you. It is up to the baker to control the bread and react accordingly.

Your oven may be different too, so your baking time may vary.

Whether you are a complete beginner or a seasoned baker, you will appreciate a super easy recipe that yields a great result. This no-knead deep dish pizza is a perfect example of effortless baking.

I love to try many versions of the same bread as sticking to only one recipe seems quite boring to me. There are so many ways to do one thing and that is why I have so many pizza recipes on my channel along with other breads which in essence are the same but are made differently and produce a slightly different result.

You could make this pan pizza in many ways by pre-fermenting a portion of the total flour and kneading the preferment into the dough the following day. You could use more yeast and make the pizza on the same day as a straight dough. You could swap the yeast for a sourdough starter and build a leaven instead. As you can see the possibilities are plentiful.

What I decided to do is perhaps the easiest hands-off approach possible and the result is no worse because of it. A long slow fermentation builds flavour and develops texture. This long slow proof also develops gluten similarly to an autolyse and that is why we can afford to not knead or fold this dough. If you can imagine an even simpler method for this recipe, I would love to hear it.

If you are feeling really lazy, then skip making the sauce and simply get some good quality store-bought stuff instead. Or if you don’t fancy pizza, then top the dough with some roasted vegetables and parmesan and call it a focaccia. See, it is not just simple but also versatile.

The relatively high hydration gives this pizza a beautiful open crumb and a light texture.

I recently got some new pizza pans from Lloyd Pans and decided to test them out here. They worked a treat, and they better have because they were not cheap! The ones I have are quite small, so I divided the dough in two and made two pizzas. You can use one large baking dish instead or if you do not have a large one, then simply make half the recipe.

If you are interested in the pans that I am using you can find them here or here.

Ingredients

For the dough –

500g (1.1lb) strong white bread flour

1g (0.03oz) instant dry yeast or 1.2g (0.04oz) active dry yeast or 3g (0.1oz) fresh yeast

10g (0.35oz) salt

50g (1.75oz) olive oil

400g (14.1oz) cold water *

*To learn more about dough temperature control click here.

For the sauce –

1 tin, 400g (14.1oz) tomatoes

4g (0.14oz) salt

3 cloves garlic, chopped finely

Oregano to taste

Pinch of chili flakes

Olive oil for cooking

To top the pizza –

Pepperoni

Grated low moisture mozzarella

Method

1. Make the sauce. In a small pan on medium heat combine the oil, garlic, salt, and chili. Cook for around 3 minutes or until the garlic starts browning. Add the oregano and the tinned tomatoes. Bring up to a simmer and cook for 30 minutes. Check for seasoning and adjust if necessary. Pour the sauce in a bowl, cover it, and leave it in the fridge until needed.
2. Make the dough. In a large bowl combine the water, yeast, salt, and olive oil. Stir well to dissolve any large salt crystals and to hydrate the yeast. Add the flour and mix the dough with a fork until there is no dry flour left. Scrape down the sides of the bowl. *Desired dough temperature 22C (72F). If your dough is warmer, then it will ferment more rapidly. If it is cooler, then it will take longer.
3. Cover and ferment for 8 – 10 hours. The fermentation time can cut down by either using warmer water or more yeast. It can also be extended by using less yeast and cooler water. My kitchen was around 24C (75F), and I made this dough just before bedtime and it was ready by the time I woke up. Yes, I had pizza for breakfast!
4. If you are making one large pizza, then you can shape it in the bowl instead of doing what I show in the video. If you are making two smaller pizzas like I did, then get a large tray, wet it with water and wet your hands. Release the dough from the bowl and place it on the tray. Water will prevent the dough from sticking to your hands and to the tray. Pinch the dough in half to get two even pieces.
5. Shape the dough pieces lightly by lifting them up and folding them underneath themselves just as if you were performing a ‘coil fold’ on a stretchy dough.
6. Brush your pans with oil and place the dough inside. Brush the surface of the dough with oil too.
7. Ferment for around 2 hours or until doubled in size. The dough should be visibly puffed up and quite wobbly when you give the tray a shake. *During the final hour of fermentation preheat your oven to 230C (450F) fan off.
8. Top the dough and bake it for 25 – 30 minutes.
9. Let it sit in the tin for at around 10 minutes before removing otherwise you risk breaking it.

Keep in mind that the conditions in each kitchen are different, so fermentation times may vary for you. It is up to the baker to control the bread and react accordingly.

Your oven may be different too, so your baking time may vary.

Pa amb tomaquet simply translates to tomato bread. Its beauty is its simplicity. But as with anything, the simpler it is the better the ingredients must be.

It is made by toasting thinly sliced bread until it is crispy on both sides, then a garlic clove is rubbed on the surface followed by a ripe tomato. Lastly, a good drizzle of olive oil and a sprinkle of sea salt. An awesome sharing snack as you can place all the ingredients on a large plate or platter in the middle of a table and have your guests make their own one by one.

This is a Catalonian snack in fact, but Andorra is right there, and it is just as popular there as in Catalan.

The bread we will make is like a ciabatta. I chose it because the preferment will give it a nice sour flavour and a substantial crust and crumb able to withstand the rubbing of garlic and tomato. The second reason for using a ciabatta shaped loaf is that it can be sliced into evenly sized slices without leaving tiny end bits.

Speaking of toppings, you must use the best ingredients you can get. There are only a few and that is why it is important for them to be tasty. I got some fresh vine tomatoes from my local market. A good extra virgin olive oil and quality sea salt.

Normally people would just buy the bread and assemble the sandwich, but since this is a bread channel, we are making our own and that always makes it taste better.

Plus, you can use the recipe to make little ciabattas if you like and skip the pa amb tomaquet part.

Watch the video down below for detailed instructions.

Ingredients

For the preferment (biga) –

50g (1.75oz) wholemeal flour

Tiny pinch of yeast

40g (1.4oz) water, at room temperature if your kitchen is around 22-24C (72-75F). If it is warmer, then use cooler water *

*To learn more about dough temperature control click here.

For the main dough –

200g (7oz) strong white bread flour

3g (0.1oz) instant dry yeast or 3.6g (0.12oz) active dry yeast or 9g (0.3oz) fresh yeast

5g (0.17oz) salt

15g (0.5oz) olive oil

110g (3.5oz) cold water *

*To learn more about dough temperature when using a preferment click here.

For the toppings –

Ripe tomatoes, halved

Unpeeled garlic cloves, halved

Extra virgin olive oil

Sea salt

Method

1. Make the preferment. In a small bowl combine the water, yeast, and wholemeal flour. Mix until there is no dry flour left. Cover and ferment for 10 – 12 hours. *If you are not ready to make the final dough by the time your preferment is ready, then simply pop it in the fridge to slow down fermentation and get back to it when you are ready to make the dough.
2. In a large bowl combine the water, yeast, salt, and oil. Mix well to dissolve any large salt crystals and to hydrate the yeast. Add the preferment and the white flour. Mix everything together using your scraper. *If your kitchen is particularly warm like mine was, then you can refrigerate the preferment to stop your dough from getting too warm.
3. Tip the dough out on your table and knead it for around 5 minutes. *Desired dough temperature 25C (77F). If your dough is warmer, then it will ferment more rapidly. If it is cooler, then it will take longer. Adjust proofing time accordingly.
4. Cover and ferment for 1 hour.
5. Fold.
6. Ferment for 1 more hour.
7. Flatten the dough and trim the edges using your scraper. Place the trimmings on a non-stick paper lined tray and place the larger piece of dough on top.
8. Final proof 5 hours. *During the final hour of fermentation preheat your oven to 230C (450F) fan off.
9. Scoring is optional on this one. Bake it for around 20 minutes.
10. Leave the loaf to cool down completely. At least one hour.
11. Slice it thinly, lay it out on a tray and toast it in the oven turning it over half-way. Both sides should be nicely browned, and the bread should be dry and crispy.
12. Serve immediately as it is best while it is warm. Make sure all other elements are ready by the time the bread is.

Enjoy! And check out more of the Baking World Tour.

Keep in mind that the conditions in each kitchen are different, so fermentation times may vary for you. It is up to the baker to control the bread and react accordingly.

Your oven may be different too, so your baking time may vary.

 The perfectly thin, soft tortillas to make your favourite wraps with.

You might argue that it is just so much easier to go and buy these in the shop. And you would be right. That could be said about any food. The process is the fun part. Making them with your own two hands is just so rewarding and the result is a lot tastier than the shop bought ones.

This recipe makes 6 x 25cm (10in) tortillas. To make more multiply the amount of ingredients. To store them for longer let them cool down a bit before wrapping in clingfilm. You do not want them to be ‘sweaty’ for storage.

Check out my other flatbreads here.

Watch the video down below for detailed instructions.

Ingredients

250g (8.8oz) strong white bread flour

4g (0.14oz) baking powder

5g (0.17oz) salt

50g (1.75oz) cold, cubed butter

170g (6oz) hot water

Method

1. Combine the flour, salt & baking powder. Mix well.
2. Rub in the butter until the mix is nice and crumbly.
3. Pour in the hot water and mix well.
4. Cover & rest for 15 minutes.
5. Knead for 5 minutes using the stretch & fold method.
6. Divide into 6 equal pieces and shape into balls. Wet your hands to prevent sticking.
7. Cover & rest in the fridge for at least 1 hour. You can also make them a day ahead of time and leave them in the fridge overnight.
8. Roll the dough balls out using plenty of flour. Roll to desired size and place on a plate. Stack them on top of each other.
9. Cook in a hot pan around 1 minute per side or until puffed up and with brown spots all over. Do not cook them for too long as they will dry out.
10. As soon as they come out of the pan stack them on top of each other and cover with cling film. They should be covered right away, or they will not be as pliable and soft. Enjoy right away or store for later.

Soup bowls made of bread.

The obvious perk here is that you do not have to do the washing up after your meal because you can eat the bowl. This recipe makes 2 large bowls. You can divide the dough into smaller pieces to make more smaller ones. To be fair this bread is great just as bread. You do not have to turn it into soup bowls. It can be eaten just like that. 

Check out the basic dough page where you will find a lot more simple, no-fuss breads.

Watch the video down below for detailed instructions.

Ingredients

450g (1lb) strong white bread flour

50g (1.75oz) wholemeal flour

10g (0.35oz) salt

5g (0.2oz) dry yeast or 3x the amount of fresh yeast

10g (0.35oz) caraway seeds

20g (0.7oz) linseeds *You can use any seeds you like though and as much or as little as you prefer

320g (11.3oz) cold water

To learn more about dough temperature control click here.

1 egg for brushing

Extra seeds to sprinkle

Method

1. In a bowl add the water, salt, yeast, and the seeds. Mix to dissolve the salt and to hydrate the yeast a little.
2. Add the flour and mix to a dough with a scraper. Once it comes together continue mixing by hand.
3. Tip the dough out on the table and knead for around 5 – 7 minutes. Desired dough temperature 25-26C (77-79F).
4. Cover and ferment for 45 minutes.
5. Fold.
6. Ferment for 45 minutes.
7. Divide and preshape.
8. Rest for 30 minutes.
9. Shape the bowls and place them on a tray with non-stick paper.
10. Final proof 1 hour. During this time preheat your oven to 160C (320F) with the fan on.

11. Brush the dough balls with the egg, let them dry for 5 minutes then brush them again and sprinkle with seeds.
12. Bake for around 35 minutes.
13. Let the dough cool down for at least 30 minutes before cutting the tops off and scooping out the insides.

Fill with your favourite soup and enjoy!

Sourdough focaccia is such an awesome bread. The crispy crust and soft pillowy interior make it perfect.

Rich with olive oil and enhanced with your favourite toppings. You need this bread in your life. This dough is quite wet and we want that because that will get us those big bubbles that everyone is chasing.

Ingredients

For the levain –

100g (3.5oz) strong white bread flour

100g (3.5oz) water at around 20C (68F). 

10g (0.35oz) sourdough starter

For the main dough –

150g (5.3oz) strong white bread flour

110g (3.9oz) water at around 20C (68F). 

5g (0.2oz) salt

40g (1.4oz) olive oil

Toppings of your choice

To learn more about dough temperature control when using a preferment click here.

Method

1. To make the levain mix the flour, water and starter and leave for 12 – 16 hours.
2. Add all but a couple of tablespoons of the remaining water. Use the rest to dissolve the salt in.
3. Add the flour and mix until no dry flour left and leave to autolyse for at least 1 hour.
4. After the autolyse add the salted water, mix, and knead using the stretch & fold method for around 10 – 15 minutes or 500 times if you want to count.
5. Proof for 30 minutes.
6. Fold #1.
7. Proof for 30 minutes.
8. Fold #2.
9. Proof for 30 minutes.
10. Fold #3.
11. Proof for 30 minutes.
12. Fold #4. Place the dough on your tray. At this point pre-heat your oven to 220C (430F) no fan and pre-heat your pan if using.
13. Final proof for 30 minutes.
14. Add your toppings and finish stretching the dough.
15. Bake for around 30 minutes.

Cool down and enjoy!