Rum Raisin, Pecan Frangipane & Milk Chocolate Buns
These buns where born out of a want to kick start some festivities with some boozy rum & orange soaked raisins. I knew they would pair perfectly with a toasty pecan frangipane and sweet milk chocolate. Slathered in a cream cheese frosting while they're still warm, they're the unnecessary but completely necessary dessert we all need.
Brown Butter Glazed Doughnuts with a Hazelnut Chocolate Crunch
Doughnuts are a food that brings me complete joy. I love making them, frying them and of course, eating them. A really good, simple glazed doughnut can’t be beaten. These brown butter glazed delights are so light, it’s difficult not to guzzle them all up at once. They look like little pillows. The hazelnut chocolate crunch adds that extra texture I sometimes miss with a glazed doughnut as well as some added nutty flavour. A real treat and a lovely baking project for a weekend.
Fig & Honey Mascarpone Cardamom Buns
I've put together my dream pastry. Its a cardamom milk bun, rolled in sugar and filled with fig jam and a honey mascarpone cream. I honestly couldn’t think of anything better than hunkering down with one of these and a hot coffee as the days turn colder.
Lightly Spiced Blueberry Bagels
Lightly spiced blueberry bagels with a slight chew and soft open crumb. Best served warm from the oven with cream cheese and a drizzle of maple syrup.
Cheddar & Bacon Maple Milk Buns
These buns are made up of the softest, bounciest milk bun dough stuffed with sweet onions, a mustardy bacon bechamel, a sweet and herby thyme maple glaze and more crisp bacon piled on top. Its the ultimate mix of sweet and savoury.
A Big Fat Focaccia Sandwich
This focaccia recipe is my favourite and it is so easy to make, there’s hardly any hands on time. No kneading required either. It’s a 90% hydration dough which means it’s light and soft. Apart from the delicious focaccia, the other star of the show is the pistachio pesto. It’s punchy, garlicy and so tasty. Any leftover is perfect for pesto pasta too.