DOUGH Archive - Kimberly Zett

Rhubarb Strawberry Almond Galette

Kimberly — Thu, 01 May 2025 14:54:59 +0000

Rhubarb Strawberry Almond Galette

May 1, 2025 by Kimberly

It tastes like warm weekends and early summer light. Flaky pastry, buttery almond cream, jammy fruit on top. It’s rustic in the best way. Best served with friends or a spoon.

This website uses affiliate links which may earn commission for purchases made at no additional cost to you.

TOTAL TIME

2 hrs + 40 min

SERVES

8 pieces

DIET

vegetarian

EVERY RECIPE DESERVES

A Little Love Letter

You know those desserts that feel like you didn’t try too hard, but still look like a dream? This is one of them. A buttery, golden crust, soft-set fruit, and the kind of almond cream that makes you wonder why we ever stopped baking with frangipane in the first place. It’s the dessert you make when you’re trying to impress someone (including yourself) without sweating over it. Peak cozy elegance, especially in spring or early summer when berries and rhubarb are at their best.

This tart doesn’t need much, just something creamy on the side to balance the tang and crunch. A scoop of vanilla ice cream? Always. Lightly whipped cream? Also yes. A drizzle of vanilla sauce? Go for it. Serve it slightly warm or at room temp so the flavors can really come through. I like it best the day it’s made, shared at a table that’s maybe still messy from dinner and filled with good company.

Wrap up any leftovers and pop them in the fridge. It keeps well for up to two days, just reheat slightly before serving. And the best part: the crust stays crisp, which honestly feels like a little bit of magic

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

If you want to get to know me better,
click here!

LET’S MAKE A PIECE OF HAPPINESS

Rhubarb Strawberry Almond Galette

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Kimberly
Total Time: 2 hrs + 40 min
Yield: 8 1x

Print Recipe

Description

RECOMMENDED EQUIPMENT

mixing bowl
plastic wrap
sharp knife
cutting board
two small bowls
rolling pin

Ingredients

Units

DOUGH

200 grams all-purpose flour
150 grams butter, cold &; cubed
1 tbsp brown sugar
1/4 tsp salt
60 milliliters cold water
1 tbsp apple cider vinegar
1 egg (for brushing the crust)
2 tbsp white sugar (for topping the crust)

ALMOND CREAM

50 grams butter, soft
50 grams brown sugar
70 grams grounded almonds
1 egg
1 tsp vanilla extract

FRUITS

200 grams fresh rhubarb
200 grams fresh strawberries
1 tsp powdered sugar
1 tbsp corn starch

TOPPINGS

sliced almonds
ice cream, whipped cream or vanilla sauce

Instructions

For the dough, combine the flour, sugar, and salt in a large mixing bowl. Add the cold butter in small cubes and work it in quickly with your hands until the mixture resembles coarse crumbs with pea-sized bits of butter throughout. Add the cold water and apple cider vinegar, then bring everything together with your hands until a rough dough forms. Shape it into a rectangle on your work surface, cut it into four equal pieces, stack them on top of each other, gently press together, and wrap the stack in plastic wrap. Chill in the fridge for about 45 minutes.
Meanwhile, wash the rhubarb thoroughly, peel if necessary, and cut it into finger-length pieces. Depending on your preference, slice them into thin strips or slightly thicker chunks. Toss the rhubarb in a bowl with cornstarch and powdered sugar, then set aside. Wash and hull the strawberries, then slice them as well.
Next, prepare the almond cream. Cream the soft butter and sugar until light and fluffy, then add the egg, salt, vanilla extract, and ground almonds. Mix until smooth and set aside.
Preheat the oven to 200 °C / 392 °F. Remove the chilled dough from the fridge, let it rest briefly on a floured surface, then roll or press it out into a large, rustic circle using short movements. Don’t worry if the dough tears slightly, this is typical for shortcrust pastry and can be patched with leftover scraps. Gently roll the dough around your rolling pin and transfer it to a baking sheet lined with parchment paper.
Spread the almond cream evenly over the dough, leaving a border of about 8 cm (3 inches) all around. Distribute the prepared fruit over the almond cream, then fold the edges of the dough over the filling and press them down gently. Brush the crust with oil or a beaten egg, sprinkle with sliced almonds and a bit of sugar, and bake the galette for about 40 minutes, or until golden brown.
Serve best while still slightly warm paired with a scoop of ice cream, whipped cream, or vanilla sauce. I used pistachio ice cream, which pairs beautifully with the almond cream and the tart rhubarb.

Passive Time: 1 hr + 40 min
Cook Time: 60 min

CRAVING MORE?

Follow along here & don’t forget to subscribe to my substack!

MORE PIECES OF HAPPINESS

Der Beitrag Rhubarb Strawberry Almond Galette erschien zuerst auf Kimberly Zett.

Vanilla Cream and Strawberry Jam Streusel Buns

Kimberly — Wed, 16 Apr 2025 15:09:13 +0000

Vanilla Cream & Strawberry Jam Streusel Buns

JUMP TO RECIPE

JUMP TO VIDEO

April 16, 2025 by Kimberly

Fluffy, golden buns filled with vanilla cream and strawberry jam, topped with buttery streusel. The kind of thing you’d bring out on Easter Sunday for coffee, cake, and quiet joy.

This website uses affiliate links which may earn commission for purchases made at no additional cost to you.

TOTAL TIME

3 hrs + 30 min

SERVES

12 buns

DIET

vegetarian

EVERY RECIPE DESERVES

A Little Love Letter

These soft, pillowy buns are one of those things that somehow feel both nostalgic and wildly indulgent. We’re talking golden, fluffy dough, a silky vanilla filling, and a bright hit of strawberry jam, all topped with a delicate crumble of streusel. It’s giving cozy Sunday morning, messy counter, and a “just one more” situation. Whether you grew up with German-style sweet buns or not, this combo is the kind of thing that makes you pause mid-bite and just… smile.

These are lovely served warm, when the vanilla cream is still soft and the jam gently melts into the dough. But honestly? They’re just as dreamy cold. Straight from the fridge works, especially with a cup of coffee on a slow morning. Serve them stacked on a brunch platter or individually in cupcake liners for that little bakery moment. Optional, but highly recommended: a dusting of powdered sugar to make them feel extra special.

Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4.

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

If you want to get to know me better,
click here!

LET’S MAKE A PIECE OF HAPPINESS

Vanilla Cream and Strawberry Jam Streusel Buns

Author: Kimberly
Total Time: 3 hrs + 30 min

Print Recipe

Description

RECOMMENDED EQUIPMENT

small saucepan
whisk
small bowl
stand mixer or electric hand mixer
plastic wrap
rectangular baking dish

Ingredients

Units

DOUGH

250 milliliters full-fat cow milk
7 grams dry active yeast
60 grams white sugar
525 grams all-purpose flour (in Germany 550er)
75 grams butter, soft
1 egg
pinch of salt

VANILLA CREAM

200 grams heavy cream
90 milliliters full-fat cow milk
1 tsp vanilla extract
60 grams white sugar
1 egg yolk
20 grams cornstarch

STREUSEL

100 grams all-purpose flour
70 grams butter, soft
70 grams white sugar
1 tsp vanilla extract
pinch of salt

OTHER INGREDIENTS

200 grams strawberry jam (homemade or store-bought)
confectioners sugar

Instructions

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.
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.
Combine the butter, sugar, flour, vanilla extract and a pinch of salt and mix until crumbly. Chill the streusel until ready to use.
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.
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.
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.

Passive Time: 3 hours
Cook Time: 30 min

CRAVING MORE?

Follow along here & don’t forget to subscribe to my substack!

MORE PIECES OF HAPPINESS

Der Beitrag Vanilla Cream and Strawberry Jam Streusel Buns erschien zuerst auf Kimberly Zett.

Cinnamon Swirl Pancakes with Cream Cheese Frosting

Kimberly — Fri, 27 Dec 2024 14:06:59 +0000

Cinnamon Swirl Pancakes with Cream Cheese Frosting

JUMP TO RECIPE

JUMP TO VIDEO

December 27, 2024 by Kimberly

These fluffy pancakes with a dreamy cinnamon swirl and creamy frosting hit differently – like your favorite café breakfast, but homemade. Sweet, cozy vibes with every bite, perfect for lazy mornings or brunch.

This website uses affiliate links which may earn commission for purchases made at no additional cost to you.

TOTAL TIME

25 min

SERVES

8 pancakes

DIET

vegetarian

EVERY RECIPE DESERVES

A Little Love Letter

Imagine this: a stack of fluffy, golden pancakes, swirled with a rich, caramelized cinnamon filling and topped with a silky cream cheese frosting. It’s like the lovechild of your favorite cinnamon rolls and café-style pancakes. These pancakes bring a mix of indulgence and cozy comfort to your weekend mornings without the fuss. Perfect for brunch, date mornings, or when you want to impress yourself. So easy, yet soextra.

Serve these pancakes warm and stacked high. Drizzle a little extra cream cheese frosting on top for those irresistible slow-dripping vibes, and sprinkle with a dash of cinnamon. If you’re feeling fancy, a splash of maple syrup doesn’t hurt. Pair them with a steaming cup of coffee, chai latte, or even hot cocoa for the ultimate breakfast experience. These pancakes are brunch perfection, ready to elevate any slow morning.

Store leftover pancakes in an airtight container in the fridge for up to 2 days. Reheat gently in the microwave or a non-stick pan over low heat. Keep the frosting separate, in the fridge, and add it fresh when serving to maintain its creamy texture.

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

If you want to get to know me better,
click here!

LET’S MAKE A PIECE OF HAPPINESS

Cinnamon Swirl Pancakes with Cream Cheese Frosting

Author: Kimberly
Total Time: 25 min
Yield: 4-6 1x

Print Recipe

Description

Recommended Equipment

mixing bowl
whisk
two small bowls
piping bag
large pan

Ingredients

Units

PANCAKE BATTER

1 egg
55 grams neutral oil
1 tbsp white sugar
pinch of salt
250 milliliter full-fat milk
2 tsp baking powder
200 grams all-purpose flour
1-2 tbsp butter for frying

CINNAMON SWIRL

60 grams butter
50 grams brown sugar
1 tbsp cinnamon

CREAM CHEESE FROSTING

100 grams cream cheese
1.5 tbsp milk
1 tbsp lemon juice
20 grams powdered sugar

Instructions

For the pancake batter, whisk the egg with sugar, canola oil, salt, and milk in a large bowl until well combined. Then add the flour and baking powder, and mix everything thoroughly with a whisk until you get a smooth batter. Set the batter aside briefly.
For the cinnamon swirl, combine the room-temperature soft butter (don’t melt it in the microwave or on the stove, otherwise, the consistency will be too runny, and the swirl will lose its shape when cooked) with brown sugar and cinnamon in a small bowl. Put the mixture into a piping bag or a plastic bag and set it aside.
For the frosting, mix powdered sugar, cream cheese, milk, and lemon juice in a bowl until smooth. Add a little more milk if you need a runnier consistency. Set this aside as well.
Heat a large pan over medium heat and add a small piece of butter. Once the butter forms small bubbles, spoon 1-1.5 tablespoons of batter per pancake into the pan. Let them cook briefly until the pancakes start forming small bubbles around the edges.
Now, cut a small hole in the piping bag with the butter-sugar-cinnamon mixture. Pipe the mixture onto the pancakes in a swirl pattern. Cover the pan with a lid and let the pancakes finish cooking on the lowest heat setting until fully cooked through. Important: Don’t flip the pancakes! Otherwise, the swirl will disappear.
Carefully remove the finished pancakes from the pan, spread them with the cream cheese frosting, and enjoy!

Passive Time:
Cook Time: 25 min

CRAVING MORE?

Follow along here & don’t forget to subscribe to my substack!

MORE PIECES OF HAPPINESS

Der Beitrag Cinnamon Swirl Pancakes with Cream Cheese Frosting erschien zuerst auf Kimberly Zett.

Pecan Caramel Pie Cobbler

Kimberly — Sun, 01 Dec 2024 16:38:07 +0000

Pecan Caramel Pie Cobbler

JUMP TO RECIPE

JUMP TO VIDEO

November 27, 2024 by Kimberly

This warm, gooey cobbler is the ultimate comfort dessert – melty caramel candies, crunchy pecans, and buttery dough baked into golden perfection. A cozy, sweet treat for every dessert lover out there!

This website uses affiliate links which may earn commission for purchases made at no additional cost to you.

TOTAL TIME

1 hr + 15 min

SERVES

8 portions

DIET

vegetarian

EVERY RECIPE DESERVES

A Little Love Letter

There’s something magical about desserts that feel like a warm hug, and this cobbler delivers just that. Melty caramel candies and crunchy pecans create a gooey filling, while the buttery dough bakes into a golden, rustic crust. It’s the perfect dessert for chilly evenings or holiday gatherings, combining the cozy flavors of caramel and pecans into one irresistible dish. Trust me, once you try this cobbler, it’ll quickly become a go-to comfort dessert for every season.

This cobbler is best served warm, straight out of the oven, with a scoop of vanilla ice cream or a dollop of whipped cream on top. The cold creaminess of the topping perfectly balances the gooey caramel and crunchy pecans. Sprinkle a few extra pecans over the top for added texture. It’s perfect for family gatherings, dinner parties, or just a cozy night in.

Store any leftovers in an airtight container at room temperature for up to one day, or in the fridge for up to four days. Reheat individual portions in the microwave for 20-30 seconds to bring back the gooey, warm goodness.

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

If you want to get to know me better,
click here!

LET’S MAKE A PIECE OF HAPPINESS

Pecan Caramel Pie Cobbler

4.3 from 3 reviews

Author: Kimberly
Total Time: 75 min
Yield: 8 1x

Print Recipe

Description

RECOMMENDED EQUIPMENT

baking dish (approx. 20×30 cm or similar)
mixing bowl
whisk or hand mixer
kettle (for boiling water)

Ingredients

Units

120 grams butter
125 grams all-purpose flour
125 grams white sugar
3 tsp baking powder
1/4 tsp salt
170 milliliter full-fat cow milk
1 tsp vanilla extract
100 grams pecans
50 grams brown sugar
125 grams caramel candies
250 milliliter boiling water
vanilla ice cream

Instructions

Preheat the oven to 175°C / 350°F. Grab a baking dish, drop in the butter, and pop it into the oven for a few minutes and let it melt.
In a bowl, combine flour, sugar, baking powder, and a pinch of salt. Stir in milk and a splash of vanilla extract until it’s all smooth, creamy, and totally lump-free.
Carefully pull the now-buttery baking dish out of the oven. Pour the batter right over that melted butter. Trust the process – it looks weird now, but it’s all part of trust the process. Sprinkle pecans on top and follow up with a layer of brown sugar. Finally, add the caramel candies. Whole or crushed? Dealer’s choice.
Next, get that kettle boiling and slowly pour the hot water over everything in the dish. Yes, everything. No stirring allowed! Just trust me on this one.
Bake uncovered for 30–35 minutes or until the top is golden brown and smells like a caramel dream.
Take it out and let it cool for about 30 minutes. Patience is key – the caramel sauce underneath thickens and gets all creamy during this time.
Scoop it into bowls, drizzle with that caramel sauce hiding underneath, and top with a big ol’ scoop of vanilla ice cream.

Passive Time: 60 min
Cook Time: 15 min

CRAVING MORE?

Follow along here & don’t forget to subscribe to my substack!

MORE PIECES OF HAPPINESS

Der Beitrag Pecan Caramel Pie Cobbler erschien zuerst auf Kimberly Zett.

Pumpkin Tarte Flambée with Bacon Walnuts Gorgonzola & Lamb’s Lettuce

Kimberly — Sat, 12 Oct 2024 08:00:39 +0000

Pumpkin Tarte Flambée with Bacon Walnuts Gorgonzola & Lamb’s Lettuce

JUMP TO RECIPE

JUMP TO VIDEO

October 12, 2024 by Kimberly

This cozy fall gem combines crispy bacon, rich Gorgonzola, crunchy walnuts, and and sweet pumpkin. The flavors are warm and savory, perfect for curling up on a chilly evening.

This website uses affiliate links which may earn commission for purchases made at no additional cost to you.

TOTAL TIME

45 min

SERVES

2 trays

DIET

omnivore

EVERY RECIPE DESERVES

A Little Love Letter

Nothing says cozy fall like this delicious pumpkin tarte flambée. It’s packed with crispy bacon, creamy Gorgonzola, sweet pumpkin and the crunch of walnuts. This simple yet sophisticated dish brings the perfect blend of salty, sweet, and nutty flavors that will make you feel like you’re indulging in something extra special. Perfect for a weekend night or when you want something quick and comforting without too much effort. Pair it with a fresh salad, and you’ve got the ultimate cozy meal!

Serve this flatbread hot and fresh, right from the oven! Slice it up into easy-to-grab pieces and drizzle with a bit of pumpkin oil for that extra touch of warmth. It’s ideal as a cozy dinner with a side of lamb’s lettuce tossed in a pumpkin oil dressing, or you can cut it into smaller squares for a party-ready appetizer. Pair it with a glass of white wine or a cold cider, and you’ve got the perfect fall feast. Pro tip: If you’re feeling fancy, swap the olive oil for some pumpkin infused oil.

If you have any leftovers, store the flatbread in an airtight container in the fridge for up to two days. To reheat, simply pop it in the oven or air fryer until it’s crispy again. Avoid the microwave as it can make the crust soggy.

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

If you want to get to know me better,
click here!

LET’S MAKE A PIECE OF HAPPINESS

Pumpkin Tarte Flambée with Bacon Walnuts Gorgonzola & Lamb’s Lettuce

Author: Kimberly
Total Time: 45 minutes
Yield: 6 1x

Print Recipe

Description

This recipe uses affiliate links which may earn commission for purchase made at no additional cost to you.

Recommended Equipment

two large bowls
sharp knife
cutting board
large pan
rolling pin
small bowl with lid

Ingredients

Units

DOUGH

250 grams all-purpose flour
125 milliliters cold water
1 tbsp olive oil
1 tsp salt

PUMPKIN TOPPING

250 grams hokkaido pumpkin
3 tbsp olive oil
1/2 tsp dried thyme

BACON WALNUT TOPPING

300 grams bacon
30 grams walnuts
2 tsp honey
1/4 tsp dried rosemary
1/4 tsp cayenne pepper
70 milliliters dry white wine
salt & pepper to taste

OTHER TOPPINGS

1 big red onion
150 grams gorgonzola cheese
200 grams creme fraiche
black pepper

SALAD

200 grams lamb's lettuce
2 tbsp fresh chives
4 tbsp pumpkin seeds

DRESSING

4 tbsp olive oil
2 tbsp apple cider vinegar
2 tsp honey
2 tsp Dijon mustard
salt & pepper to taste

Instructions

For the dough, add water, salt, olive oil, and flour into a bowl. Stir with a spoon until just combined. Transfer the dough to a clean surface and knead by hand for about 3 minutes until smooth. Wrap the dough in plastic wrap and let it rest at room temperature for about 30 minutes.
Slice the pumpkin into thin pieces and place them in a shallow dish. Rub with oil and thyme, then set aside to marinate.
Cut the bacon into chunks (or use pre-cut bacon) and place it in a cold pan. Fry over medium heat until golden brown without adding extra fat. Once you’ve got a nice crispy base, add walnuts, rosemary, and cayenne pepper. Deglaze with white wine and let it simmer until the wine has evaporated. Add honey at the end, season with salt and pepper, and stir well. Set aside.
For the other toppings, cut the red onion into thin half-rings and set them aside. Have the Gorgonzola, crème fraîche, and pepper ready. Preheat the oven to 250°C (482°F) on the grill setting.
Divide the dough into two equal pieces. On a lightly floured surface, roll them out as thin as possible. Place each dough on a baking sheet lined with parchment paper and spread an even layer of crème fraîche over the top. Sprinkle freshly ground black pepper. Then, layer the other toppings: first the bacon-walnut mixture, followed by the pumpkin slices and onion rings, and finally small dollops of Gorgonzola. Bake in the oven for about 8-11 minutes or until the cheese has melted and the crust is golden and crispy.
While the dough is baking, prepare the salad and dressing. Wash the lamb’s lettuce thoroughly and place it in a large bowl. Sprinkle pumpkin seeds on top and slice the chives into rings. Set some of the chives aside to garnish the tarte flambée.
For the dressing, mix oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper well. Add the dressing to the salad right before serving to avoid sogginess.
Remove the tarte flambée from the oven, slice it up, and serve with the salad.

Cook Time: 45 min

CRAVING MORE?

Follow along here & don’t forget to subscribe to my substack!

MORE PIECES OF HAPPINESS

Der Beitrag Pumpkin Tarte Flambée with Bacon Walnuts Gorgonzola & Lamb’s Lettuce erschien zuerst auf Kimberly Zett.

Cinnamon Rolls

Kimberly — Wed, 02 Oct 2024 08:00:59 +0000

Cinnamon Rolls

JUMP TO RECIPE

JUMP TO VIDEO

October 2, 2024 by Kimberly

When the days get shorter and autumn rolls in, there’s nothing better than a tray of freshly baked cinnamon rolls. Soft yeast dough, cinnamon, sugar, and a creamy glaze make this recipe my ultimate comfort classic, one that has become a yearly tradition in our home. Cozy, indulgent, and just perfect for marking the start of fall. These cinnamon rolls are fluffy, sweet, and impossible to resist, filling your kitchen with the scent of warm spices. A bake that turns any chilly day into a cozy moment of pure comfort.

This website uses affiliate links which may earn commission for purchases made at no additional cost to you.

TOTAL TIME

100 min

SERVES

12 rolls

DIET

vegetarian

EVERY RECIPE DESERVES

A Little Love Letter

There are recipes that feel less like baking and more like holding onto a little piece of childhood. For me, that’s cinnamon rolls. As you might know, I was born and raised in Germany. And when I was a kid, American products were nowhere to be found in German stores. Reese’s? Never heard of them. Five Guys? Not a clue. We had amazing German bakeries, of course, where they offered raisin swirls, streusel buns, all sorts of cakes, breads, but never those soft, fluffy, cream-covered rolls I had only seen in American movies.

Even back then, I was already a little food enthusiast, but I couldn’t imagine what cinnamon rolls might taste like. Sweet and soft, for sure, but beyond that? So at some point, since they simply didn’t exist in Germany, I created my very own cinnamon roll recipe, exactly the way my childhood self would have dreamed them. Pillowy, fluffy, full of cinnamon and sugar, with a creamy glaze that melts into the warm rolls.

And maybe that’s why I love them so much to this day, because they carry that little spark of wonder with them. The rolls are delicious, of course, but they’re also a reminder that food can hold stories, dreams, and even a sense of belonging. It’s a recipe that turned from imagination into reality.

Today, they’ve become a tradition. Every autumn, I pull out this recipe again. The kitchen filling with the scent of cinnamon, everyone at home knowing that cinnamon roll season has officially begun. I love to enjoy them with a big latte or a German Eggnog, lit a cozy candle, and suddenly the world feels just a little more whole again.

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

If you want to get to know me better,
click here!

LET’S MAKE A PIECE OF HAPPINESS

Cinnamon Rolls

5 from 1 review

Author: Kimberly
Total Time: 100 min
Yield: 12 rolls 1x

Print Recipe

Description

GOOD TO HAVE ON HAND

small bowl
small whisk
large bowl
plastic wrap
two medium bowls
rolling pin
sharp knife
baking dish
oven

Ingredients

Units

DOUGH

500 grams bread flour (in Germany that's Type 550)
170 grams yogurt
1/2 tsp salt
1 egg
130 milliliters full-fat milk
1 tbsp white sugar
21 grams fresh yeast

FILLING

115 grams butter, room temperature
150 grams brown sugar
2 tbsp cinnamon
1/4 tsp salt
100 milliliters heavy cream
50 milliliters cinnamon oil (optional)

FROSTING

120 grams cream cheese
120 grams powdered sugar
50 grams butter, room temperature
1 tsp vanilla extract
1 tsp lemon juice

Instructions

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.
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.
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.
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.
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.
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.
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!

Prep Time: 15 min
Passive Time: 60 min
Cook Time: 25 min

CRAVING MORE?

Follow along here & don’t forget to subscribe to my substack!

MORE PIECES OF HAPPINESS

Der Beitrag Cinnamon Rolls erschien zuerst auf Kimberly Zett.

English Muffins

Kimberly — Mon, 16 Sep 2024 13:35:19 +0000

English Muffins

JUMP TO RECIPE

JUMP TO VIDEO

September 16, 2024 by Kimberly

Soft, fluffy, and perfectly golden – these warm homemade breakfast bites are pure comfort. Ideal for lazy mornings or a cozy brunch, they’ll instantly make you feel like a pro in the kitchen.

This website uses affiliate links which may earn commission for purchases made at no additional cost to you.

TOTAL TIME

1 hr + 50 min

SERVES

12 muffins

DIET

vegetarian

EVERY RECIPE DESERVES

A Little Love Letter

There’s nothing like the feeling of biting into a soft, warm, homemade breakfast muffin, fresh from the pan. They’re golden, fluffy, and absolutely perfect for cozy mornings or a weekend brunch. Whether you’re topping them with butter, jam, or using them as the base for a breakfast sandwich, these little bites of comfort will brighten up any meal. Plus, making them from scratch is way easier than you might think – and the result? Total kitchen hero vibes.

You can slice them open and spread them with butter or a dollop of your favorite jam. Or, level up your brunch game by turning them into breakfast sandwiches. Load them up with eggs, cheese, bacon, or avocado. Whether it’s a simple snack or a fully loaded breakfast, these muffins are ready for anything!

To keep them fresh, store your muffins in an airtight container at room temperature for up to three days. If you want to keep them longer, just pop them in the freezer!

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

If you want to get to know me better,
click here!

LET’S MAKE A PIECE OF HAPPINESS

English Muffins

Author: Kimberly
Total Time: 1 hr + 50 min
Yield: 12 1x

Print Recipe

Description

Recommended Equipment

large bowl
spatula
plastic wrap
round cookie cutter
parchment paper
large pan

Ingredients

Units

7 grams drive-active yeast
25 grams white sugar
200 milliliters full-fat cow milk
100 milliliters water
1 egg
40 grams butter
1.5 tsp salt
550 grams bread flour (in Germany Type 550)
semolina

Instructions

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.
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.
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.
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! 🙂

Passive Time: 70 min
Cook Time: 40 min

CRAVING MORE?

Follow along here & don’t forget to subscribe to my substack!

MORE PIECES OF HAPPINESS

Der Beitrag English Muffins erschien zuerst auf Kimberly Zett.

Garlic Parmesan Butter Knots & Grated Tomato Dip

Kimberly — Mon, 02 Sep 2024 12:25:17 +0000

Garlic Parmesan Butter Knots & Grated Tomato Dip

JUMP TO RECIPE

JUMP TO VIDEO

September 2, 2024 by Kimberly

Indulge in warm, buttery knots with a savory garlic kick, paired perfectly with a fresh and tangy tomato dip. This treat feels like a cozy hug for your taste buds.

This website uses affiliate links which may earn commission for purchases made at no additional cost to you.

TOTAL TIME

2x overnight + 7 hrs + 45 min

SERVES

11 knots

DIET

vegetarian

EVERY RECIPE DESERVES

A Little Love Letter

Get ready to cozy up with these irresistible, buttery garlic knots that are as delicious as they are easy to make. Packed with savory garlic and parmesan, these warm, soft knots are the ultimate comfort food snack. Paired with a fresh, tangy tomato dip, they’re perfect for sharing with friends or enjoying on your own. Whether you’re hosting a party or just craving something deliciously savory, these knots are sure to become a favorite in your recipe collection.

These garlic parmesan knots are best served warm, straight out of the oven. Serve alongside a bowl of the grated tomato dip for a refreshing contrast to the rich, buttery flavor. This dish makes a great appetizer or a tasty side for soups and salads.

To keep these knots fresh, store them in an airtight container at room temperature for up to two days. If you need to keep them longer, freeze them in a sealed bag for up to a month. Reheat in the oven at a low temperature to bring back that fresh-from-the-oven warmth. The tomato dip can be stored in the fridge for up to three days, and it’s best served slightly chilled.

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

If you want to get to know me better,
click here!

LET’S MAKE A PIECE OF HAPPINESS

Garlic Parmesan Butter Knots & Grated Tomato Dip

Author: Kimberly
Total Time: 2x over night + 7 hrs + 45 min
Yield: 11 knots 1x

Print Recipe

Description

Recommended Equipment

tall glass with a lid
two large bowls
spatula
two medium-sized bowls
grater
sharp knife
cutting board

Ingredients

Units

PRE-DOUGH

50 grams pizza flour (in Germany Typ 00)
50 grams water, luke warm
1/8 tsp dry active yeast

DOUGH

250 grams pizza flour (in Germany Typ 00)
150 grams water, room temperature
1/8 tsp dry active yeast
1 tsp salt

BUTTE PARMESAN GARLIC SAUCE

50 grams butter
20 grams parmesan
8 garlic cloves
2 tbsp fresh parsley
pinch of salt

GRATED TOMATO DIP

3 mid-sized tomatoes
1 tbsp olive oil
pinch of salt

Instructions

PREPARATIONS

Evening before Day 1: Prepare the pre-dough. Mix flour, dry active yeast, and water in a tall glass until no lumps remain and the consistency is sticky. Cover loosely with a lid and let it sit at room temperature overnight.
Day 1: Combine the pre-dough from the first evening with the dough ingredients in a medium-sized bowl. Stir with a wooden spoon until everything just comes together. Use a dough scraper or spatula to clean the sides of the bowl. Cover the bowl tightly with plastic wrap and let it rest for 30 minutes. After this time, grab the dough with a wet hand on one side, gently lift it, and fold it over onto the other side. Continue this process until the dough has been lifted and folded all the way around. Repeat this step 3 more times, every 30 minutes. After the 4th stretch and fold, shape the dough into a round ball with a taut surface and place it back in the bowl. Cover the bowl tightly with a lid or plastic wrap and refrigerate overnight.
Day 2: Take the dough out of the fridge and divide it into 11-12 equal portions with 50g / 1.8o each on a lightly floured surface. Roll each portion into a long dough rope, then form a knot and press the ends together on the back of the knot. Place the knots on a baking sheet lined with parchment paper, leaving enough space between them. Cover them with a damp kitchen towel and let them rise at room temperature for the next 3 hours. Preheat the oven to 190°C / 375°F towards the end of the rising time.

INSTRUCTIONS

Once the oven is hot, place the baking sheet with the dough knots in the oven and bake for about 15 minutes. Then, brown them for an additional 5 minutes using the grill function at 250°C / 480°F.
Meanwhile, prepare the butter-parmesan sauce. Melt butter in a medium-sized bowl, then finely grate the parmesan into it. Peel the garlic and either grate or press it into the bowl. Finely chop the parsley and add it to the bowl as well. Mix everything together and season with a pinch of salt. Set aside.
For the dip, finely grate the tomatoes, leaving the skin behind (it won’t be used in the dip). Transfer the grated tomatoes to a bowl, mix with a bit of olive oil and salt, and pour into a small serving dish.
Take the knots out of the oven and immediately place them in a large bowl. Pour the butter-parmesan sauce over them and toss well to coat each knot. Transfer the knots to a basket and serve with the dip. They taste best warm and fresh from the oven.

Prep Time: 25 min
Passive Time: 2x over night + 7 hrs
Cook Time: 20 min

CRAVING MORE?

Follow along here & don’t forget to subscribe to my substack!

MORE PIECES OF HAPPINESS

Der Beitrag Garlic Parmesan Butter Knots & Grated Tomato Dip erschien zuerst auf Kimberly Zett.

Apple Fritters with Lemon Vanilla Glaze

Kimberly — Sun, 25 Aug 2024 15:17:06 +0000

Apple Fritters with Lemon Vanilla Glaze

JUMP TO RECIPE

JUMP TO VIDEO

August 25, 2024 by Kimberly

Imagine biting into warm, fluffy fritters bursting with juicy apples, drizzled with a sweet, tangy glaze. It’s like a cozy hug on a chilly morning – a little piece of homemade heaven!

This website uses affiliate links which may earn commission for purchases made at no additional cost to you.

TOTAL TIME

30 min

SERVES

12 fritters

DIET

vegetarian

EVERY RECIPE DESERVES

A Little Love Letter

Ever feel like treating yourself to something that’s a mix of comfort and a touch of fancy? These fluffy apple fritters are just that! They’re packed with juicy apple chunks, fried to golden perfection, and then topped with a mouthwatering lemon vanilla glaze. It’s the kind of snack that feels like a warm hug, perfect for cozy mornings or as a delightful dessert to share with friends. Trust me, once you try these, they’ll become your go-to treat!

They’re best enjoyed fresh and warm, right out of the frying pan, with the glaze still slightly gooey and dripping down the sides. Pair them with a hot cup of coffee or tea for a perfect morning pick-me-up. If you’re feeling extra indulgent, a scoop of vanilla ice cream on the side turns these fritters into an irresistible dessert.

If you have leftovers (which I doubt!), store these fritters in an airtight container at room temperature for up to two days. For the best experience, reheat them in the oven at a low temperature.

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

If you want to get to know me better,
click here!

LET’S MAKE A PIECE OF HAPPINESS

Apple Fritters with Lemon Vanilla Glaze

Author: Kimberly
Total Time: 30 min
Yield: 12 fritters 1x

Print Recipe

Description

Recommended Equipment

small pot
cooling rack
two bowls
whisk
sharp knife
cutting board
small bowl

Ingredients

Units

BATTER

100 grams all-purpose flour
50 grams brown sugar
1 tsp baking powder
1/4 tsp salt
1/3 cup milk
1 egg
1 tbsp butter, melted
1/2 tsp vanilla extract
2 apples
fat for frying

GLAZE

65 grams powdered sugar
1 tbsp milk
1 tbsp lemon juice
1/2 tsp vanilla extract

Instructions

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.
Meanwhile, in a mixing bowl, combine the flour, brown sugar, baking powder, and salt. Set aside.
In another mixing bowl, crack the egg and whisk it together with milk, vanilla extract, and melted butter. Set aside.
Peel, core, and dice the apples into small pieces. Set aside.
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.
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.
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 🙂

Cook Time: 30 min

CRAVING MORE?

Follow along here & don’t forget to subscribe to my substack!

MORE PIECES OF HAPPINESS

Der Beitrag Apple Fritters with Lemon Vanilla Glaze erschien zuerst auf Kimberly Zett.

Turkish Flatbread (Bazlama)

Kimberly — Tue, 20 Aug 2024 08:00:14 +0000

Turkish Flatbread (Bazlama)

JUMP TO RECIPE

JUMP TO VIDEO

August 20, 2024 by Kimberly

Imagine the warmth of freshly made Turkish flatbread, delightfully fluffy and perfect for any meal. This cozy, homemade treat brings a touch of comfort and joy to your table.

This website uses affiliate links which may earn commission for purchases made at no additional cost to you.

TOTAL TIME

90 min

SERVES

4 flatbreads

DIET

vegetarian

EVERY RECIPE DESERVES

A Little Love Letter

If you’re craving something warm, fluffy, and straight out of your cozy food dreams, you’re in for a treat. This traditional Turkish flatbread, known as Bazlama, is super easy to whip up and is perfect for any meal. Imagine the delight of pulling apart a piece of this soft, pillowy bread, fresh from the pan. This recipe will become your go-to favorite. Let’s dive into the comforting world of Turkish cuisine with this delightful bread.

Pair it with a spread of hummus, baba ganoush, or tzatziki. It’s also fantastic as a side with soups, stews, or your favorite salads. For a quick and satisfying snack, enjoy it warm with a generous pat of butter or your preferred cheese. I like to serve it with this Spicy Turkish Vegetable Spread (Ezme) and Mint Yogurt & Cucumber Dill Salad (Cacik inspired) as a Meze variation.

Simply let it cool completely, then wrap it tightly in plastic wrap or store in an airtight container. It stays fresh at room temperature for up to two days. For longer storage, pop it in the freezer for up to a month. When you’re ready to enjoy it again, just reheat it in a warm oven or toaster, and it’ll be as good as new.

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

If you want to get to know me better,
click here!

LET’S MAKE A PIECE OF HAPPINESS

Turkish Flatbread (Bazlama)

Author: Kimberly
Total Time: 90 min
Yield: 4-8 1x

Print Recipe

Description

Recommended Equipment

measuring cup
large bowl
plastic wrap
pan
rolling pin
small bowl
kitchen brush
sharp knife
cutting board

Ingredients

Units

DOUGH

250 grams all-purpose flour
80 milliliters warm water
80 milliliters warm full-fat milk
3/4 tsp active dry yeast
1/2 tbsp white sugar
1/2 tsp salt

TOPPING

1 tbsp butter
1 tbsp chopped parsley

Instructions

In a measuring cup, mix warm water and warm milk with sugar and dry yeast, and let it sit for 10 minutes. Meanwhile, combine flour and salt in a bowl.
Add the yeast mixture to the flour and stir with a spoon until it becomes crumbly.
Place the dough on a clean surface and knead by hand until it is smooth and no longer sticky. Shape the dough into a ball, place it back in the bowl, cover well with plastic wrap, and let it rise for at least 1 hour.
Divide the dough into 4 pieces (for larger flatbreads) or 8 pieces (for smaller flatbreads). Keep the individual pieces in the bowl and loosely cover with plastic wrap.
Heat a pan over medium heat without adding any fat.
Roll each piece of dough into a very thin, round flatbread using a rolling pin. If the dough is too sticky, sprinkle a little flour on the surface.
Cook the flatbreads one at a time in the pan without adding any fat. Once you see several bubbles, flip the flatbread to the other side. Remove from the pan and keep warm under a cloth.
While the first flatbread is cooking, melt the butter and chop the parsley. Mix the parsley with the melted butter and brush each flatbread with the butter mixture.
Serve the bread immediately for the best taste.

Passive Time: 60 min
Cook Time: 30 min

CRAVING MORE?

Follow along here & don’t forget to subscribe to my substack!

MORE PIECES OF HAPPINESS

Der Beitrag Turkish Flatbread (Bazlama) erschien zuerst auf Kimberly Zett.