These soft and crispy cinnamon buns are a special treat hailing from Hamburg, Germany. They are made with a yeast based laminated dough and filled with vegan butter, sugar and cinnamon. These pastries are very moist and crispy at the same time. The recipe does take some time, but it’s worth it!
Soft and fluffy yeast dough and a creamy and fruity filling. Austrian apricot kolaches or apricot pockets are a popular bakery item but can easily be made at home and they can be made vegan!
Tebirkes are a Danish speciality. They are like crispy and flaky croissant rolls but are much easier to make. Impress your friends with yor lamination skills.
Stroopwafel means syrup waffle. Let me translate: caramel waffle cookie! It’s a thin sandwich cookie with a layer of sticky, malty caramel in between.
This marzipanstollen is my version of the traditional German Christmas bread. It’s dense and sweet and it’s flavour increases the longer you store it. No raisins, no candied citrus peel.
The smell of poppy seeds and vanilla fresh from the oven is the best thing ever. Combine that with buttery streusel and a fresh yeast bake and you are basically in heaven.