Sweet, tender, pillowy bread. This is so, so easy, especially in comparison to actual brioche. You really do just stir and let time do the rest of the work. This recipe is slightly tweaked from my initial adaptation of no-knead brioche, which, as you can see, didn’t rise that much. The dough was always very … Continue reading
American-style scones, light, buttery, bright with orange zest. I like them with a big mug of tea, please. This post was inspired by Welcome to Nightvale, my favourite podcast. It’s a cosy yet unsettling podcast about a desert town somewhere in the U.S., where Nightvale’s happening are narrated by the smooth-voiced community radio host Cecil Palmer. In spite … Continue reading
A truly low-effort and completely buttery brioche with swirls of toasted black sesame, all lightly sweetened with honey. Oh, England, what happened to the sun? I enjoy this weather in its own way, though. It’s not too cold where I am. The rain is long, but soft and gentle. By the time I got round to baking … Continue reading
The last time I tried to make hot cross buns, I filled the kitchen with smoke and instantly aged that very baking tray you see above, because I accidentally microwaved the dough for very, very much longer than necessary. That’s embarrassing, right? I don’t need to tell you more about that. These hot cross buns are … Continue reading
This is the bread you eat in dreams. Soft, sweet, easy to make. It goes by several names: Hong Kong pai bao, Hokkaido milk toast or milk loaf, sweet Asian bread. It’s a staple in pretty much all kinds of Asian bakeries. I don’t know about you, but while bought milk loaf is very … Continue reading
Well, it’s Halloween this month. Even if the current weather varies between muggy and miserable stark pallor rather than bright colours and crisp air, I’m determined to give myself fully to autumn. I drink hot chocolate in the evenings. I’ve knitted quite a few things for my friends and myself. The other day I ate a whole … Continue reading
January has so far seen many, many failures. These buns are the result of learning and succeeding. I bequeath them to you: a perfect balance of sweet and tart swirled into rich, tender dough. The icing is a bonus. You don’t have to have it, but I’d recommend it. These are adapted from Deb’s cranberry … Continue reading
The Furious Pear Pie 
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