Vanilla Bun

Sticky Cinnamon Bun

Cinnamon Swirl

Almond Croissant

Turkey, Cheese & Dukkah Croissant

Tomato, Garlic & Parmesan Danish

Croissant

Aubergine Parmigiana

Rosemary & Sea Salt

Multi-seed Sourdough

Classic Sourdough

Plancha Grilled Avocado

Olives Kalamata

Labneh & Mix Olive Dip

Olive Hummus

Tomato, Mozzarella & Pesto Focaccia

Chicken Club

Pastrami, Pickled Plant-Based Roasted Aubergine & Pesto Sandwich

Melted Cheese

Chestnut Granola

Brioche Loaf

Sourdough Crax

Moroccan Bread

Ka'ak

Gently warm the whole milk to about 100–110°F (38–43°C). It should feel warm to the touch but not hot. If you don't have a thermometer, test by dipping a finger—should be comfortably warm.

Warm the milk

In a large bowl or the bowl of a stand mixer, whisk together 3 1/2 cups of the all-purpose flour (reserve 1/2 cup for adjustments), granulated sugar, instant yeast, and salt until evenly distributed.

Combine dry ingredients

Add the warmed milk, softened butter (4 tbs), egg, and 2 tsp vanilla extract to the dry mixture. If using a stand mixer, attach the dough hook and mix on low until the ingredients come together, about 2–3 minutes. If mixing by hand, stir with a wooden spoon until a shaggy dough forms.

Add wet ingredients

Increase mixer speed to medium and knead for 6–8 minutes until the dough is smooth, elastic, and slightly tacky. If kneading by hand, turn dough out onto a lightly floured surface and knead 8–10 minutes, adding up to the reserved 1/2 cup flour as needed to prevent excessive stickiness. Dough should be soft and slightly tacky but not greasy.

Knead the dough

Lightly oil a clean bowl and place the dough inside, turning once to coat. Cover with plastic wrap or a towel and let rise in a warm draft-free place until doubled in size, about 1 to 1 1/2 hours depending on room temperature.

First rise

While the dough rises, make the filling by creaming together 3 tbs softened butter, 3 tbs powdered sugar, and 1 tsp vanilla extract until smooth and spreadable. Set aside at room temperature.

Once the dough has doubled, gently punch it down to release gas. Turn it out onto a lightly floured surface and divide into 12 equal pieces (about 70–75 g each). Cover loosely with a towel and let rest 10 minutes to relax the gluten.

Punch down and portion

For simple round buns: roll each piece into a tight ball by cupping your hand over the dough and rolling on the work surface until smooth. For a slightly swirled vanilla bun with filling: roll each piece into a 4x6 inch oval, spread about 1 tsp of the vanilla butter filling over the surface, then roll up tightly from the long side and pinch seam closed. Coil each roll into a loose knot or place seam-side down and slightly tuck ends to form a neat bun.

Shape the buns

Place shaped buns on a parchment-lined baking sheet or in a greased 9x13-inch pan, leaving 1–2 inches between buns for expansion. Cover loosely with greased plastic or a towel and let rise for a second time until puffy and nearly doubled, about 30–45 minutes.

Arrange on baking sheet

Preheat the oven to 375°F (190°C) while the shaped buns complete their second rise.

Preheat oven

Whisk together the egg yolk and 1 tsp milk to make an egg wash. Gently brush the tops of the risen buns with the egg wash, taking care not to deflate them.

Apply egg wash

Bake the buns on the middle rack for 14–18 minutes, or until golden brown on top and cooked through. Rotate the pan halfway through for even browning if your oven has hot spots.

Bake

Remove the buns from the oven and allow them to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool another 10 minutes before glazing.

Cool slightly

If using a glaze: whisk together 1/2 cup powdered sugar, 1 tbs milk or cream, and 1/2 tsp vanilla extract until smooth. Adjust thickness with a little more milk or powdered sugar as needed. Drizzle or brush the glaze over warm buns. If you prefer no glaze, serve buns lightly warm or at room temperature.

all-purpose flour

granulated sugar

instant yeast

fine sea salt

whole milk

unsalted butter (softened)

large egg

vanilla extract

powdered sugar

large egg yolk

milk (for egg wash)

light vanilla glaze (optional)

powdered sugar (for glaze)

milk or cream (for glaze)

vanilla extract (for glaze)

Warm the milk until it reaches about 105–115°F (warm to the touch). Stir in 1 tablespoon granulated sugar, then sprinkle the active dry yeast over the surface. Let sit 5–10 minutes until foamy.

Warm milk and activate yeast

While yeast proofs, melt 4 tablespoons butter and let cool slightly. In a large mixing bowl or stand mixer fitted with a dough hook, combine the foamy yeast mixture, melted butter, and the egg; mix to combine.

Melt butter and combine

Whisk together 3 1/2 cups all-purpose flour and 1/2 teaspoon salt. Add flour gradually to the wet mixture, mixing on low until a shaggy dough forms, then knead 6–8 minutes by hand or 4–6 minutes with mixer until smooth and elastic. If dough is too sticky add up to 2 tablespoons more flour; if too dry add a teaspoon of warm milk at a time.

Mix dry ingredients and form dough

Shape dough into a ball and place in a lightly greased bowl, turning once to coat. Cover with plastic wrap or a damp towel and let rise in a warm draft-free spot until doubled, about 60–90 minutes.

While dough rises, combine 4 tablespoons softened butter, 3/4 cup packed light brown sugar, 2 teaspoons ground cinnamon, and 1/4 teaspoon fine sea salt in a bowl. Use a fork to mash into a spreadable paste. Set aside.

Prepare filling

When dough has doubled, punch it down and turn onto a lightly floured surface. Roll dough into a roughly 12x16-inch rectangle. Spread the cinnamon-brown sugar filling evenly over the dough, leaving a 1/2-inch border along one long edge.

Roll and spread

Starting from the long edge opposite the border, tightly roll the dough into a log. Pinch seam to seal. Using a sharp knife or dental floss, cut the log into 10–12 equal rolls (about 1 1/2 inches each).

Roll and cut

In a small saucepan over medium heat, melt 4 tablespoons butter with 3/4 cup packed light brown sugar, 2 tablespoons maple syrup or honey, and 3 tablespoons heavy cream. Stir until sugar dissolves and mixture is glossy and slightly thickened, about 2–3 minutes. Remove from heat and stir in 1 teaspoon vanilla. If using nuts, stir them in now.

Prepare sticky topping

Pour the sticky topping into a 9-inch round or 9x13-inch (for thinner buns) baking pan, spreading it evenly. Arrange the cut rolls cut-side up on top of the topping, leaving a little space between them for expansion.

Assemble in pan

Cover the pan loosely with lightly greased plastic wrap or a towel and let the rolls rise for 30–45 minutes until puffy and nearly doubled.

Second rise

Preheat the oven to 350°F (175°C). Bake the rolls in the preheated oven for 22–28 minutes (9x13 may need 20–25 minutes), until tops are golden and center is cooked. If the topping begins to brown too quickly, tent loosely with foil for the last 5–7 minutes.

Remove the pan from the oven and let sit 5 minutes. Run a thin knife around the edges to loosen, then carefully invert the pan onto a serving platter or baking sheet so the sticky topping is on top. Let cool another 10 minutes so topping sets slightly.

Invert and cool

For a light glaze, whisk together 1/2 cup powdered sugar with 1 teaspoon milk until smooth. Drizzle over warm buns. Serve warm.

Optional glaze

unsalted butter

active dry yeast

salt

unsalted butter, softened

light brown sugar, packed

ground cinnamon

maple syrup or honey

heavy cream

toasted pecans or walnuts (optional)

powdered sugar (for optional glaze)

milk (for glaze)

Warm the milk in a small saucepan or microwave until it reaches about 105–115°F (slightly warm to the touch). Stir in 4 tablespoons unsalted butter until melted. Let cool briefly if very hot.

Warm milk and melt butter

In the bowl of a stand mixer fitted with a dough hook (or a large bowl if mixing by hand), combine 3 1/2 cups all-purpose flour, 1/4 cup granulated sugar, 2 1/4 tsp instant yeast, and 1 tsp fine salt.

Mix dry ingredients

Beat the large egg lightly and add to the warm milk-butter mixture. With the mixer on low, pour the wet ingredients into the dry and mix until a shaggy dough forms, about 1–2 minutes.

Combine wet and dry

Increase mixer speed to medium and knead with the dough hook about 6–8 minutes until dough is smooth, elastic, and slightly tacky. If kneading by hand, turn dough onto a floured surface and knead 8–10 minutes, adding up to 2 tbsp flour if excessively sticky.

Knead

Shape dough into a ball, place in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm draft-free spot until doubled, about 1 to 1 1/2 hours.

While the dough rises, combine 1 cup packed brown sugar, 2 tbsp ground cinnamon, 1/4 tsp salt, and 1 tsp vanilla in a bowl. Add 6 tbsp softened unsalted butter and mix with a fork or spatula until a spreadable paste forms.

After the dough has doubled, punch it down and turn onto a lightly floured surface. Roll the dough into a rectangle about 12 x 16 inches and roughly 1/4 inch thick. Keep edges straight for an even roll.

Roll out dough

Using an offset spatula or the back of a spoon, spread the cinnamon-brown sugar butter evenly over the rolled dough, leaving a 1/2-inch border on one long edge to seal.

Spread filling

Starting from the long side opposite the 1/2-inch border, tightly roll the dough into a log. Pinch the seam and the ends to seal. If desired, trim 1/4 inch from both ends for neater slices.

Form the swirl

Using a sharp serrated knife or dental floss, slice the log into 10–12 even pieces (about 1 to 1 1/4 inches each). For consistent slices, chill the log 15 minutes to firm up before cutting.

Slice

Place swirls cut side up in a lightly buttered 9x13-inch baking pan or on a parchment-lined baking sheet, leaving slight room between them. Cover loosely and let rise until puffy, about 30–45 minutes.

Preheat the oven to 350°F (175°C) while the swirls complete their second rise.

Bake the cinnamon swirls in the preheated oven for 20–25 minutes, or until golden brown on top and cooked through. If the tops brown too quickly, tent loosely with foil for the last 5–10 minutes.

Remove from oven and allow swirls to cool in the pan for 10 minutes. Transfer to a wire rack, or leave in pan if glazing warm.

Cool

To make the glaze, whisk together 1 cup powdered sugar, 2 tbsp milk, 1/2 tsp vanilla, and 1/8 tsp salt until smooth. Drizzle over warm swirls with a spoon or dip the tops, then allow glaze to set about 10 minutes before serving.

fine salt

packed brown sugar (light or dark)

In the bowl of a stand mixer fitted with the dough hook, combine flour, sugar, instant yeast, and salt. Mix briefly to blend.

Warm the milk slightly (to about 90°F/32°C) and combine with cold water. Add liquids to the flour mixture while the mixer runs on low speed until the dough comes together, about 1–2 minutes.

Add softened butter (3 tablespoons) and continue mixing on medium-low for 4–6 minutes until dough is smooth, slightly tacky but not sticky. If dough is too dry add up to 1 tablespoon water; if too wet add a tablespoon of flour.

Shape dough into a rectangle, wrap in plastic, and refrigerate for 30 minutes to relax gluten before laminating.

While dough is chilling, prepare the butter block. On a sheet of parchment, place the 12 oz cold butter and cover with another parchment. Pound and roll with a rolling pin into a 7x8 inch rectangle about 1/2 inch thick. Keep edges as even as possible.

Chill the butter block until firm but still pliable, about 15–20 minutes. It should be the same firmness as the chilled dough when ready to laminate.

On a lightly floured surface, roll the chilled dough into a rectangle roughly 10x14 inches. Center the butter block on the dough and fold the dough over the butter like an envelope so the butter is completely enclosed. Seal the edges well.

Roll the enclosed dough gently into a long rectangle about 8x20 inches, keeping even thickness. Perform a letter fold (fold one third over center, then the other third over that). This is one turn. Wrap and chill for 30 minutes.

Remove, rotate 90°, roll again to 8x20 inches and repeat the letter fold for the second turn. Wrap and chill another 30 minutes.

For a flaky croissant, perform a third turn: repeat rolling and one more letter fold. Chill the dough for at least 1 hour or overnight (preferred) before shaping.

Lightly flour work surface. Roll laminated dough into a rectangle about 12x20 inches and 1/8–1/4 inch thick. Trim edges to even rectangle.

Cut the dough into triangles: for 8 small croissants, cut into 8 equal wide triangles (about 5–6 inch base). For 4 large croissants, cut wider triangles.

Optional: stretch each triangle gently at the base to elongate. Roll from the base toward the tip, tucking the tip under the croissant to help it keep shape. Place croissants on a parchment-lined baking sheet with room to expand, points tucked under.

Cover loosely with plastic or a clean towel and proof at 75–80°F (24–27°C) until nearly doubled and jiggly, about 1.5–2 hours depending on ambient temperature.

While croissants proof, prepare the frangipane. In a medium bowl, cream the 3/4 cup softened butter with powdered sugar until light and fluffy (2–3 minutes).

Make Almond Frangipane

Beat in the eggs one at a time until fully incorporated, then mix in almond flour, vanilla, almond extract, and the pinch of salt until smooth. Transfer frangipane to a piping bag or cover and refrigerate briefly if too soft.

Preheat oven to 375°F (190°C) with rack in middle position when proofing is nearly complete.

Make egg wash by whisking 1 large egg with 1 tablespoon water until smooth. Lightly brush each unbaked croissant with egg wash — be careful not to break the lamination or deflate them; one light coat is enough.

Using a small piping tip or offset spatula, make a thin slit or a shallow pocket along the top of each croissant (or after baking, see note). Pipe about 1–2 tablespoons of frangipane into each croissant's pocket. Reserve about 2–3 tablespoons frangipane for decorating after bake.

Sprinkle sliced almonds over each croissant and lightly brush exposed almond and pastry with a second light egg wash if desired.

Bake croissants in preheated oven for 18–22 minutes for small croissants (22–28 minutes for large) until golden brown, puffed, and fully baked. Rotate the pan halfway through baking for even color.

While croissants bake, warm apricot jam with 1 teaspoon water in a small saucepan or microwave until brushable; strain if needed.

When croissants are done, remove from oven. Immediately brush each hot croissant with the warmed apricot glaze to give a shiny finish and to add a touch of sweetness.

If you reserved frangipane, pipe a decorative layer of about 1 tablespoon of frangipane on top of each glazed croissant and sprinkle additional sliced almonds. For a deeper almond flavor, dust lightly with powdered sugar just before serving.

Cool croissants on a rack for 10–15 minutes — they can be served warm or at room temperature. Store leftovers in an airtight container for up to 2 days, refresh in a 300°F (150°C) oven for 5–7 minutes to re-crisp.

cold water

unsalted butter (softened, for enrichening dough)

unsalted butter (cold, for lamination)

almond flour (finely ground)

large eggs

almond extract

sliced almonds (for topping)

large egg (for egg wash)

water (for egg wash)

apricot jam or neutral glaze

water (to thin jam)

Slice each croissant horizontally with a sharp serrated knife, keeping the halves connected if you prefer a hinge, or fully separating for easier assembly. Place on a work surface, cut side up.

Prep croissants

Layer 3 ounces (about 3 slices, depending on thickness) of sliced roasted turkey onto the bottom half of each croissant. Fold or arrange turkey to create an even layer. Top turkey with 2 slices of Swiss cheese per croissant, followed by a small handful (about 1/2 cup) of baby spinach leaves.

Assemble fillings

Slice the tomato into 1/4-inch (6 mm) thick rounds. Pat slices dry with a paper towel to avoid sogginess and place 2–3 tomato slices atop the spinach on each croissant. Lightly season tomato slices with a pinch of salt and a grind of black pepper.

Add tomato

Spread the prepared dukkah-mayo mixture (see next section) onto the cut side of the croissant tops, then place the top onto the assembled base to close the sandwich. Press gently to secure.

Finish sandwich

In a small bowl, combine 4 tablespoons mayonnaise, 1 teaspoon Dijon mustard, 1 teaspoon extra-virgin olive oil, and 1 teaspoon fresh lemon juice. Stir until smooth. Add 2 tablespoons of dukkah and mix until incorporated. Season with 1/2 teaspoon salt and 1/4–1/2 teaspoon black pepper to taste. Reserve 1 tablespoon of dukkah for finishing the sandwiches.

Make dukkah-mayo spread

Spread approximately 1 tablespoon of the dukkah-mayo mixture onto the top (cut side) of each croissant. This ensures a nutty, herby flavor throughout the sandwich.

Apply spread

If you prefer a warm, slightly crisp sandwich, heat a large skillet or griddle over medium. Lightly butter the outer (rounded) sides of each assembled croissant with about 1/4 tablespoon softened butter. Place croissants butter-side down in the skillet and press gently with a spatula or a panini press. Toast 2–3 minutes until golden and crisp, then flip briefly 30–45 seconds if needed to warm through. Remove from heat.

Toast (optional)

After toasting (or if serving cold), sprinkle the reserved 1 tablespoon of dukkah evenly over the exposed spread on the inside or top of each sandwich for extra crunch and aroma. Serve immediately.

large buttery croissants

sliced roasted turkey breast

sliced Swiss cheese (or Gruyère)

ripe tomato

baby spinach leaves

store-bought or homemade dukkah

mayonnaise

Dijon mustard

extra-virgin olive oil

fresh lemon juice

black pepper

butter, softened

In a large bowl or the bowl of a stand mixer fitted with a paddle, whisk together 3 cups all-purpose flour, 2 tbsp granulated sugar, 1 tsp fine sea salt, and 2 tsp instant dry yeast.

Gently warm 3/4 cup whole milk to about 100–110°F (lukewarm). It should feel warm but not hot to the touch.

Warm milk

Add the warmed milk, 1 large egg, and 3 tbsp softened unsalted butter to the dry ingredients. Mix on low speed (or stir) until a shaggy dough forms, then increase to medium-low and knead 3–4 minutes until a smooth, slightly tacky dough forms. If mixing by hand, knead about 6–8 minutes.

Combine wet & dry

Shape dough into a disk, place in a lightly oiled bowl, cover with plastic wrap, and refrigerate for at least 30 minutes to relax the gluten while you prepare the butter block.

First rest

While the dough chills, place 12 tbsp cold unsalted butter between two sheets of parchment and pound/roll with a rolling pin into a 6x8-inch rectangle about 1/4-inch thick. Keep the edges as square as possible. Chill until firm but pliable (10–15 minutes).

Prepare butter block

On a lightly floured surface, roll chilled dough to a 10x12-inch rectangle. Center the butter block on the lower half of the dough, folding the top half over to fully encase the butter. Seal the edges by pinching lightly.