Sweet Bread with Almond Cream Filling

Mmmmmm – this is delicious!

buy provigil hong kong Time has really run away from me lately – but now finally a new recipe here on the site. A sweet yeasted dough bread with almond cream filling – it doesn’t get much better for that. So if you have som time now during the easter holidays, may I suggest that you bake this?

buy Lyrica in mexico In my experience, anything with a sweet yeasted dough base and anything with almonds are always huugely popular both on this site and in real life, so this surely must be a winner!

I was inspired to “create” this bread by the Swedish “semlor“, sweet buns with an almond cream filling. I wanted to make it in bread form, so that I could slice it and eat it for breakfast. There, I admitted it. I’m that person, so just know that you’re not alone if you occasionally do that to! Anyway, the bread disappeared quickly, I found myself slicing one slice after the other the whole morning, and then for my afternoon coffee, I topped it with some whipped cream – out of this world good, is what it was!

viagra uk purchase So, let’s jump right into the recipe, shall we? I went with my usual sweet yeasted dough recipe and the almond cream from this recipe and voila, a new delicious sweet bread is born.



Ingredients Dough

  • 1 egg
  • 6 dl / 2.5 cups liquid (½ milk, ½ water)
  • 200 g / ⅞ cups butter, melted
  • 200 g / 1 cup sugar
  • 1 pk instant yeast
  • 3 teaspoons cardamom (preferably organic)
  • ca 1000 – 1200 g / approx. 8 cups of flour
  • optional: 1 egg yolk and a little milk for the egg wash

Ingredients Almond Cream

  • 125 g / ½ cup butter, softened
  • 125 g / ¾ cup sugar
  • 125 g / 1 cup almond meal
  • 1 tsp cornstarch
  • 1 large egg
  • 1 tbsp orange flower water or liquor (I used home made pear liquor that I got for Christmas by a dear friend)


Mix together the dry ingredients in the big bowl of your stand mixer. Don’t add all the flour in the beginning, wait and see how much you’ll actually need. Sweet doughs are usually better and lighter when they are on the wet side. In a large measuring jug, add the melted butter, the milk, the water – it should be finger warm. Mix inn the egg with a fork. Add the liquids to the dry ingredients, and let the machine go on low speed for about 10 minutes. Add more flour as needed.

Cover the bowl with cling film and let it rise until doubled in size, this may take a while, at least in my house. It’s best to be patient.

In the meantime,  mix together the ingredients for the almond cream filling. Set aside.

When the dough is ready – sprinkle your baking surface with a little flour. Turn your dough out on the surface and divide it in two. Now, either you make two breads, or as I did, rolled out simple buns with one half of the dough. Let them rise again for about 20 minutes, then bake at 200° C / 390 ° F for about 15-20 minutes.

Line your bread pan with parchment paper (I really recommend this method for this recipe, unless maybe if you use silicone pans)Take the second half of your dough and roll it out to a rectangle. Make sure the length of your rectangle matches the length of your bread tin. Spread the almond cream all over the rectangle and roll it up like a swiss-roll.

Place the log into the bread pan and cover with a clean kitchen towel and let it rise for about 30 minutes.

gabapentin buy online australia Preheat the oven to 200 ° C / 390° F.

Brush the bread with egg wash and let it bake for about  40-45 minutes. Take it out of the oven, then immediately turn it out on a wire rack to let cool.

Cut slices and serve – I really recommend with a little whipped cream!






Lemon Curd Scones

Lemon Curd Scones

I’m on a scones roll these days! The reason is quite simple, really – that if I want something baked to go with my afternoon coffee, it won’t take forever and possible already be too late for coffee by the time it’s done….

Most of us agree that yeasted baked goods are the best, especially in wintertime, but sometimes you just don’t have the time or the patience to wait for that dough to rise – right?

So this is where the scones come in. It’s quick and easy, and there are countless variations. This time, for me, it started by  having leftover lemon curd from my birthday cake. What I really was craving were lemon curd buns – I’ve never had them, but I imagine they must be good and one day soon I’ll make them, promise – but I digress. I was craving lemon curd buns, but didn’t have the aforementioned time nor patience – enter the lemon curd scones. I made the scones dough, pressed it out to a rectangle and treated it like I would a cinnamon bun dough, only with lemon curd.

And it was a success! At least according to myself and the person who came for coffee that day!


Parmesan Cookies

Parmesan Cookies

Right before the Holidays I visited my aunt, who is an incredible cook and baker. Every time I stop by for just a coffee, she always serves something incredibly delicious home baked with it. I really appreciate that, and I’m also very inspired by her and her baked goods. So anyway, this time she served me some delightfully light and savoury parmesan cookies, and since I’m having a small gathering later this week to celebrate my birthday, I though I would whip up a batch. I wanted them to be buttery and sablée like, so I decided to adapt my trusted Rosemary  Sablée recipe into this savoury treat. I haven’t translated that recipe (yet), but it’s the same base as this one. All I did was to swap the sugar for freshly grated parmesan – and it turned out great!


Chai Latte Cupcakes

Cute Chai Latte Cupcakes

Are you all on detox or a good, old-fashioned diet this January? I’m not. I believe in everything in moderation, and enjoy small sweets year round. If you are, no judgement here – just save this recipe for later, when you are ready to hop on the butter and sugar bandwagon again!


Vanilla Crescent Cookies – Swiss Christmas Cookies III

Mmmm – vanilla crescent cookies

Merry Christmas Everyone!

So, Christmas Eve is finally (for some) and already (for others) here! The Advent period passed by so quickly, I didn’t find time to do everything I planned to or wanted to do 😔. Salted butter caramels, roasted almonds (I was so lucky to get some as a present though 😋) and gingerbread cookies were high on the to-do baking list. Oh well. I hope to be able to do some baking before the new year, not everything needs to be finished by Christmas Eve?


Cinnamon Stars Christmas Cookies

Yummy cinnamon stars Christmas cookies

Next up on my Christmas Cookies Baking List are these Cinnamon Stars. They are a true classic in large parts of Europe. If you have ever been to a Christmas Market in Germany, I’m sure you’ve seen them or have had them. With an almond/egg white base, they are naturally gluten free, a bonus these days when more and more people are allergic or intolerant to gluten. With just a hint of cinnamon, I’m sure they will be a hit with your friends and family, too!

When I lived in Switzerland, I used buy Swiss Christmas cookies at the local bakery, especially in the beginning of the season. I must say though, that these homemade ones are so much better than the bakery bought ones, not comparable at all! I was actually surprised by this, as I always thought the bakery ones were good quality!


Mailänderli – Swiss Christmas Cookies

It’s beginning to look a lot like Christmas! 🎄

Ok, Christmas Cookies – let’s do this!

This year I thought I would bake traditional Swiss Christmas Cookies, to change things up a bit. If I have the time and the muse strikes me, I will also whip up some Pepperkaker, but the only ones I plan to make for Christmas this year are the Sarah Bernhardt Cakes and the Christmas Cupcakes.