1. In a small saucepan, heat the cream with the sugar, vanilla extract, and half of the milk until it comes to a boil. In a separate bowl, whisk together the cornstarch, egg yolk, and remaining milk. Slowly pour the starch mixture into the boiling cream while whisking constantly until it thickens into a smooth pudding. Remove from heat and let cool completely. Set aside for later.
2. Gently warm the milk to 38°C / 100°F and stir in the yeast and 1 tablespoon of the sugar. Let it sit for a few minutes until slightly foamy. In a large mixing bowl, combine the flour, remaining sugar, egg, soft butter, and salt. Add the yeast mixture and knead for about 10 minutes until you get a smooth, soft dough that doesn’t stick. Cover the bowl tightly with plastic wrap and let rise in a warm spot for 90 minutes.
3. Combine the butter, sugar, flour, vanilla extract and a pinch of salt and mix until crumbly. Chill the streusel until ready to use.
4. Once the dough has risen, knead it briefly and divide into 12 equal balls, about 80g / 3oz each. Line a rectangular baking dish with parchment paper and arrange the dough balls inside. Let them rest for 20 minutes.
5. Use your thumbs and press in the middle of the dough ball to form kind of a bowl shape that is going to be filled each with 1 tablespoon of vanilla pudding and 1 heaping teaspoon of strawberry jam side by side.
6. Preheat the oven to 180°C / 350°Ft. Sprinkle the chilled streusel generously over the buns and bake for about 55 minutes, or until golden. Serve slightly warm or fully cooled—both are delicious. Finish with a dusting of powdered sugar before serving.

1. For the yeast dough, heat milk, butter until melted in a small saucepan to 35°C (95°F). Add 1 tsp of the sugar and the yeast and stir until dissolved. Let sit for about 3-4 minutes until bubbles form.
2. Meanwhile, in a large mixing bowl, whisk together the egg, sugar, and salt. Add the yeast-butter-milk mixture and the flour, then knead into a smooth dough. Cover the bowl with plastic wrap and let it rest for about 40 minutes, until the dough has doubled in size.
3. In the meantime, prepare the gingerbread cream. In a bowl, mix mascarpone, powdered sugar, cinnamon, cardamom, cloves, allspice, nutmeg, and ginger. Melt the chocolate and stir it into the mascarpone mixture. Finally, fold in chopped hazelnuts and candied orange pieces, mix well, and set aside.
4. Once the dough has doubled in size, transfer it to a lightly floured surface. Knead it briefly and shape it into a long roll. Divide the roll into 10-12 equal pieces. Flatten each piece and spread 1 tablespoon of gingerbread cream on top, leaving a 1 cm border. Roll them up from the bottom. Pinch the ends tightly to prevent the filling from leaking while baking.
5. Place the rolls into a baking dish, cover again with plastic wrap, and let them rise for another 40 minutes.
6. Preheat the oven to 190°C (375°F) during the second rise.
7. Just before baking, brush the rolls with a mixture of cream and melted butter.
8. Bake the rolls for about 20-25 minutes until golden brown.

1. First, we’re making the blini batter. Mix all the ingredients together until smooth, then let it chill for like 5-10 minutes. Once the batter’s had its lil rest, heat up a pan with a bit of oil or butter and spoon in small circles of batter. I usually use 3/4 of a tablespoon. Here’s the pro tip: when you see those cute little holes popping up on the surface, it’s time to flip them. Cook each side for about 2-3 minutes until they’re golden and gorgeous. Boom, your blinis are born. Pop them on a cooling rack to chill out – no soggy bottoms here.
2. Grab a bowl and mix the ricotta cream. For this, stir together ricotta, olive oil, lemon juice, salt & pepper until it’s smooth and creamy. Then load it into a piping bag if you’re feeling fancy, or just keep a spoon handy for the easy aesthetic.
3. Once your blinis are cool, dollop or pipe some ricotta cream onto each one. Get creative – a little swirl, a casual blob, whatever your heart desires. Now they’re ready for toppings.
4. For Blini topping 1, toast the walnuts in a pan without adding additional fat. Take them out and let them cool. Thinly slice the shallots into delicate rings and fry them in a bit of oil until crispy. Set aside to cool. Add half a walnut onto the blini, as well as about 1 tsp of the crispy onions. Finish with a drizzle of honey and a sprinkle of pink peppercorns. Toss on a few fresh thyme leaves and finish with a few drops of chili oil for a spicy kick that ties it all together.
5. For Blini topping 2, slice fresh figs into eighths. Place one fig wedge on the ricotta cream, then crumble some blue cheese on the other side – as much or as little as your vibe calls for. Add a few drops of truffle oil, sprinkle with freshly ground pepper, and garnish with a touch of chopped chives to seal the deal.
6. For Blini topping 3, flake some cooked salmon into bite-sized pieces and nestle it onto the ricotta cream. Slice red onions into thin strips, then scatter a few pieces on top along with some capers. Add a few drops of olive oil, a grind of fresh black pepper, and finish with a couple of dill sprigs.
7. For Blini topping 4, tear thin slices of pastrami into strips, roll them into little spirals, and press them onto the ricotta. Diagonally halve some cornichons and place one half on the blini. Drizzle a few drops of walnut oil for a rich, nutty twist. Top it all off with a sprig of fresh parsley for a classy finishing touch.
8. For Blini topping 5, thinly slice radishes into delicate rounds and place two slices on one side of the blini. On the other side, gently press on a little bunch of radish cress for that pop of green. Finish with a few drops of basil oil for a fresh, herbaceous flair.
9. Serve these cute appetizers on a platter and watch them disappear in seconds.

1. Combine the active-dry yeast with warm water (between 34-38°C / 93-100°F), olive oil, and a teaspoon of honey to get things started. Let it sit for about 10 minutes until it becomes bubbly and the oil floats on top with the activated yeast. Meanwhile, in a large bowl, mix your flour with the salt.
2. Pour the activated yeast mixture into the flour. Using a wooden spoon, mix everything together until it forms a dough and no dry flour is left. It might look a bit shaggy at first, but that’s totally fine! Scrape down any dough stuck to the sides and cover the bowl with cling film, a beeswax towel, or a shower cap. Let it sit for 20 minutes to allow the flour to hydrate and the dough to start developing elasticity.
3. After 20 minutes, uncover the dough and prepare a small bowl of warm water to dip your hands in for the stretch & fold process. This technique helps develop the gluten without kneading. To do it, gently pull one side of the dough up, stretch it, and fold it over the center. Rotate the bowl a quarter turn and repeat on all four sides. You’ll do this about three times, letting the dough rest in between. This method strengthens the dough and helps create that light, airy texture! Follow these steps:
   • First stretch & fold, then let the dough rest for 20 minutes covered
   • Second stretch & fold, then rest another 20 minutes covered
   • Third stretch & fold, then let it rest for 60 minutes covered
4. After the final 60-minute rest, grab your oven dish and drizzle 2-3 tablespoons of olive oil to coat it generously. Carefully transfer the dough to the dish, lifting it gently with both hands. Place it back in the dish, folding any hanging dough underneath itself to give it structure and elasticity.
5. Cover the dish and let the dough rest for another 60 minutes. During this time, the dough will rise and settle into the dish, preparing for its final transformation.
6. Preheat the oven to 220°C / 430°F. After the dough’s last rest, uncover it and drizzle a little extra olive oil over the top. Use your fingers to gently press into the dough, forming dimples. This will encourage those signature bubbles to form during baking.
7. Bake the focaccia for 20-25 minutes, or until it’s golden and crisp. Enjoy your freshly baked focaccia! Let the focaccia cool to room temperature. If you cut it while it’s still hot, it might tear apart. But honestly, it tastes sooo good when it’s warm. Just tear it up and dip it into your favorite dips!

1. First, we activate the fresh yeast. Heat 130ml full-fat milk to a temperature between 32°C and 38°C (90°F to 100°F). Add 1 tbsp white sugar and stir well. Crumble in 21g fresh yeast and whisk until fully dissolved. Let the mixture sit for 5 minutes. You should see small bubbles forming on the surface by then.
2. Meanwhile, in a large bowl, add 500g bread flour (Type 550 in Germany), 1/2 tsp salt, 170g yogurt, and 1 egg. Pour in the yeast mixture and stir everything together with a wooden spoon. Transfer the dough to a clean work surface and knead by hand for about 10–15 minutes. The goal is to get a smooth and elastic dough. Using an electric mixer will cut the time in half. The dough is ready when you can stretch a piece thin enough to let light through without tearing. Place the dough back in the bowl and cover it with plastic wrap to keep it from drying out. Let it rise in a warm, draft-free spot for about an hour until it doubles in size.
3. In the meantime, prepare the filling. Mix together 115g room-temperature butter, 150g brown sugar, 2 tbsp cinnamon, and 1/4 tsp salt into a creamy mixture. Set it aside at room temperature.
4. Next, prepare the frosting. Mix together 120g cream cheese, 120g powdered sugar, 50g room-temperature butter, 1 tsp vanilla extract, and 1 tsp lemon juice until smooth and creamy. Store in the fridge until ready to use.
5. After the dough has risen for an hour, it should have doubled in size and is ready to work with. Prepare a large baking dish. Transfer the dough to a lightly floured, clean surface and roll it out to a 50×30 cm (about 20×12 inch) rectangle. Spread the butter-sugar-cinnamon mixture evenly over the dough. Then, cut the dough lengthwise into 12 equal strips. Roll each strip into a spiral and place them in the baking dish, forming 3 rows of 4 rolls. Let the rolls rise again for another 30 minutes.
6. About 10 minutes before the rising time is up, preheat the oven to 190°C (375°F). Once the rolls have risen, pour 100ml heavy cream and, if you like, 50ml cinnamon oil in between the rolls. Bake for 20–25 minutes until the tops are golden brown. Be careful not to overbake them, as they may become dry.
7. Remove the rolls from the oven and let them cool for about 10 minutes. Take the frosting out of the fridge and spread it evenly over the warm rolls. Enjoy!

1. Stir together the yeast, warm milk, warm water, and sugar in a large bowl and let it sit for 10 minutes. The milk and water should be between 32°-36°C / 90°-97°F.
2. Add the egg to the melted butter, mix well, and pour it into the bowl with the yeast mixture. Then add the flour and salt, and mix everything with a spatula until the dough is smooth and sticky. Keep kneading by hand until the dough no longer sticks to your fingers. This should take about 10 minutes. Put the dough back in the bowl and cover it with plastic wrap. Let it rest for about 45 minutes.
3. Sprinkle some semolina on your work surface, place the dough on it, and flatten it to about 2-3 cm thick. Sprinkle a bit of semolina on top of the dough as well. Use a round cutter to cut out circles, place them on parchment paper, and cover them with a damp cloth to rest for 15 minutes.
4. Heat a pan and once it’s warm (you should feel the heat when your hand is close to it), place the dough circles in the pan. Cook them on low heat for 5-7 minutes on each side until they are crispy and golden brown on the outside, and soft and fluffy on the inside. Keep the finished English muffins warm in a bread basket with a towel, and enjoy! 🙂

1. Heat frying fat in a small pot to around 175°C / 350°F. Prepare a cooling rack with some paper towels underneath to catch any excess oil when the fritters are done.
2. Meanwhile, in a mixing bowl, combine the flour, brown sugar, baking powder, and salt. Set aside.
3. In another mixing bowl, crack the egg and whisk it together with milk, vanilla extract, and melted butter. Set aside.
4. Peel, core, and dice the apples into small pieces. Set aside.
5. Pour the wet ingredients into the dry ingredients and stir until a thick batter forms. Then, add the apple pieces and mix everything together again.
6. Drop spoonfuls of the batter into the hot oil, frying each side for about 2-3 minutes, depending on thickness. I used about 1 heaping tablespoon of batter per fritter. Place the fritters on the cooling rack to drain any excess oil.
7. While the fritters are frying, mix powdered sugar, lemon juice, and vanilla extract in a small bowl to create a thick glaze. Drizzle the glaze over the fritters. I think they taste best when warm, so feel free to enjoy them right away 🙂

1. For the dough, mix flour, sugar, and salt in a large bowl. In a measuring cup, measure out the lukewarm water, crumble in the fresh yeast, and stir until the yeast dissolves. Add the yeast water and olive oil to the flour-sugar-salt mixture and mix until a sticky dough forms. Cover the bowl with plastic wrap or a damp towel and set aside for 10 minutes.
2. With a wet hand, grab one side of the dough, lift it up, and fold it into the middle. Repeat with the other three sides. Let the dough rest for another 10 minutes, then repeat the folding process and let the dough rise, covered, for 1 hour.
3. Meanwhile, prepare the filling. Finely chop the herbs and peel the garlic cloves, then either finely chop them or use a garlic press. In a small bowl, mix the softened butter, herbs, garlic, salt, and pepper into a paste and set aside (do not refrigerate, the butter should remain spreadable). Prepare the baking pan by either greasing it with a bit of butter or lining it with parchment paper, and set aside.
4. After the dough has risen for an hour, perform one final round of folding and let it rise, covered, for another hour.
5. Turn the dough out onto a clean, lightly floured surface and roll it out into a rectangle about 1/2” thick. Spread the butter-garlic-herb paste evenly over the dough. Cut the dough into strips about 8cm / 3” wide. Fold each strip like an accordion and place them upright in the baking pan with the buttered side facing up. Repeat with all the strips, pressing the dough snugly into the pan. Preheat the oven to 200°C / 392°F. Bake the dough for about 30 minutes. Serve warm or let cool. And now enjoy this piece of happiness 🙂

PREPARATIONS

1. Thoroughly wash the strawberries, dry them, and cut into small pieces. Set aside.
2. Cut parchment paper into small squares and press two layers into every other cup of the cupcake tin. Alternatively, you can skip the parchment paper and use cupcake liners instead. Set the prepared tin aside.

COOKING

1. For the crumbles: In a small bowl, knead together room temperature butter, flour, sugar, and a pinch of salt until combined, then break into large chunks. Store in the refrigerator until needed.
2. For the filling: In a small bowl, mix together cream cheese, powdered sugar, zest from half a lemon, and 1/2 teaspoon vanilla extract until creamy. Store in the refrigerator until needed. Preheat the oven to 180°C (350°F).
3. For the batter: In one of the medium bowls, mix together the dry ingredients – flour, 2 teaspoons baking powder, 1/4 teaspoon baking soda, sugar, and a pinch of salt. Set aside.
4. In another medium bowl, combine the wet ingredients – melted butter, eggs, yogurt, milk, and 1 teaspoon vanilla extract using a whisk until smooth.
5. Add the flour mixture to the wet ingredients and use a spatula to blend into a batter. Mix just until no flour streaks remain, then fold in the chopped strawberries.
6. Grab the crumbles and cream cheese mix from the fridge.
7. Place a scoop of batter into every second cup of the cupcake tin. Press a scoop in the center and add 1 teaspoon of the cream cheese filling. Cover with another scoop of batter. Distribute crumbles over 6 of the 12 cupcakes, pressing down firmly. Leave the other 6 plain for the strawberry frosting later.
8. Bake the cupcakes for 20-25 minutes. Remove the tin from the oven and let cool briefly before removing them to a wire rack to cool completely. Prepare the next batch of cupcakes similarly, but without the crumbles. Let all cupcakes cool completely.
9. Meanwhile, make the frosting: In a medium bowl, beat room temperature butter with an electric mixer until pale yellow and fluffy. Add cream cheese and mix again. Then, add sifted powdered sugar and mix for 1-2 minutes until creamy.
10. Crush freeze-dried strawberries into a fine powder using a mortar and pestle (or a powerful food processor). Mix this strawberry powder into the frosting until evenly pink.
11. Once the cupcakes are completely cool, evenly spread and smooth the frosting over the 6 plain cupcakes. And now enjoy your pieces of happiness!