Medium
Swedish Cardamom Buns
Twisted cardamom buns (kardemummabullar) topped with pearl sugar — the Nordic answer to the cinnamon roll.
Everything I bake, all in one place.
Twisted cardamom buns (kardemummabullar) topped with pearl sugar — the Nordic answer to the cinnamon roll.
Swirled chocolate babka with a glossy sugar syrup — rich, buttery, and dramatic.
Pillowy yeasted doughnuts rolled in cinnamon sugar — impossible to eat just one.
Rustic free-form blueberry tart — juicy filling, shatteringly flaky pastry.
Moist, spiced carrot cake with a tangy cream cheese cloud on top.
Pillowy, perfectly pocketed flatbreads from a screaming-hot pan.
Light, airy choux puffs filled with vanilla cream and drenched in chocolate.
Slow-caramelised onion broth topped with bubbling Gruyère.
Delicate shell-shaped sponge cakes with brown butter and lemon zest.
Golden, slightly sweet braided egg bread for Shabbat and beyond.
Caramelised upside-down apple tart — French bistro magic at home.
Dense, earthy Scandinavian-style rye with caraway and molasses.
Crisp meringue shell with a marshmallow centre, piled with cream and fruit.
Chewy, charred, perfectly blistered — 72-hour cold-fermented dough.
Espresso-soaked ladyfingers and mascarpone cream — the classic Italian dessert.
Deeply flavoured, moist banana bread with a caramelised crust.
Tangy, moist, with a crunchy sugar glaze — the definitive lemon drizzle.
Crisp edges, chewy centres — the only cookie recipe you'll ever need.
A glossy ganache tart — deeply satisfying and surprisingly simple.
Pillowy, olive-oil-drenched focaccia with crisp rosemary and sea salt.
Soft, pillowy rolls with brown butter cream cheese icing.
Silky, sharp lemon curd in a crisp butter pastry shell.
Buttery, pillowy enriched bread that melts in your mouth.
Crisp phyllo layers soaked in orange-blossom honey syrup.
Flaky, golden layers of laminated dough — worth every fold.
A tangy, crusty loaf with an open crumb — the recipe I've been perfecting for years.