Welcoming the holiday seasons with this Australian cake, I curiously experimented with Red Spring flour from Flourist with organic free-range eggs.
Inspired by the classic Nanaimo bar, I went on to experiment with different flavours and whole food ingredients.
This savoury babka feels like a perfect breakfast with a cup of coffee.
Soft hot cross buns with coconut filling (Tangzhong method)
This recipe is also gluten-free and can be vegan (if using vegan dark chocolate).
This recipe is adapted from the levain master ‘Artisan Bryan’.
In my hazy and dispersed memories, the smell of bread occupied our home in the morning before I went to school. My childhood memories about breakfast have been associated with pastries. Never in my life have I known that the process of making croissant required such laborious skills and techniques (in the similar manner as my mother’s character).