Overnight wheat bread

This is quite simple and not difficult to make yeast bread. You do not need to knead it and it rises and rests when we sleep. Without adding a rye flour we get traditional bread which has crunchy skin, firm center and wonderful smell. Baking with water pretends that it is a traditonal Dutch oven and thank it we have well-baked and crunchy loaf of tasty bread. Enjoy!


1 loaf


  • 3 cups minus 3 tablespoons (450g)  wheat bread flour
  • 1¼ teaspoon active dry yeast
  • 1½ teaspoon salt
  • 350 ml water from the cold tap


In a bowl of a stand mixer fitted with hook attachment place the flour and yeast. Mix them shortly then add salt and mix again. Pour in the cold water and mix on the slowest speed to make very soft and sticky dough. Continue mixing for a 1 minute. The dough won’t be smooth, glossy and elastic like conventional bread dough but don’t worry. Cover the bowl with cling film and place in the fridge for at least 6 hours, preferably overnight but no longer than 24 hours. The dough will slowly rise until double in size and then slightly fall back.

Next day the dough will be cold and firmer. Flour your hands and scoop it out from the bowl. Knead gently and shape the dough into a ball. Place back to the bowl, cover and leave for 2 hours until comes to the room temperature and rises.

Preheat oven to 450°F (230°C).Place empty roasting tin on the lowest shelf in the oven and leave it there for preheating. Line a baking tray with parchment paper and set aside.

Remove the dough from the bowl and shape into slightly flatten ball. Place on the lined baking tray and dust with flour. Make 5 deep slashes across the top of the ball. Place the tray with the bread in the lower part of the oven (next to last shelf), just above the empty tin. Pour a jug of cold water into the hot roasting tin to produce a burst of steam then quickly close the oven door. Bake for 30-35 minutes until it is a rich golden brown and sounds hollow when tapped on the underside. Cool on a wire rack.


Recipe comes from the book 'The GBBO Perfect cakes and bakes...', however I modified slightly the preparing.

Category: Breads.

Tags: wheat, yeast.

Vegan coconut cookies

I made these cookies to try how they could work beeing glutenfree, with no eggs and no dairy. Fully plant based after vegan philosophy. They succeeded, are edible, even tasty, clearly coconut-y, crispy and light. However they are not much similar to traditional shortbread cookies. Primarily they are far more loose and a little more dry but if you want (or have) to abandon glutenflour and dairy it is a pretty much nice proposal. Enjoy!


the amount depends on cookie cutter size



  • ½ cup + 1 tablespoon coconut oil (solid)
  • ½ cup agave (or coconut) syrup
  • 3 vegan eggs*
  • pinch of salt
  • 1 ½ cups coconut flour

 * 3 tablespoon ground flaxseed meal whisk with 9 tablespoons water and let rest for 10 minutes until frothy


In the bowl of a stand mixer place the softened the coconut oil and syrup and beat until fluffy. Stir in “eggs”, mix together. Add salt and flour still mixing on medium speed until the dough is smooth and elastic. If the dough is still very soft and crispy and water, one tablespoon at the time.

Line the baking tray with paper parchment. Preheat oven to 350°F (180°C).

Place the prepared pastry on a lightly floured surface and roll out into 1/5 inch thick square. Cut off desired shapes. Place cookies on the baking tray. Bake for 10-12 minutes until slightly golden in colour. Cool completely.


Category: Cookies.

Tags: Coconut, glutenfree, vegan.

Maple glazed donuts with prosciutto

There are typical yeast donuts. The dough is not unique and can be use many times to make various tastes of donuts. In today version has been combined sweet and salty flavour to create really yummy unforgettable treat. Sweetness of maple syrup and salty taste of prosciutto are surprising but fantastic connection. These donuts are perfect for breakfast, brunch or teatime. You can bake them in the oven for more healthy meal or deep fry for classic dessert. Enjoy!


about 10 donuts



  • 3 2/3 cups all-purpose flour
  • ¼  cup sugar
  • 3 ½ teaspoons dried yeast
  • 1 large egg
  • 1 cup lukewarm milk
  • pinch of salt
  • 2 tablespoons unsalted butter, melted

Maple glaze:

  • 1 cup icing sugar
  • 1/3 cup maple syrup


  • 4 thin slices prosciutto


In a small bowl mix together milk and yeast. Add 1 teaspoon of the flour and 1 teaspoon of the sugar and whisk until well combined. Set aside in a warm place for 10-15 minutes until frothy.

In the bowl of a stand mixer fitted with the dough hook attachment, combine remaining flour, remaining sugar and salt. With mixer on low speed, add egg, melted butter and yeast mixture. Mix for few minutes until the dough is smooth and elastic.

Oil lightly a large bowl and place dough in it. Cover with a dish towel and let stand in a warm, draft-free place (75°) for 1  to 1½  hours or until doubled in size.

Grease and line two cookie trays. On a heavily floured surface, roll the dough out to a 1/3 inch thickness. Using a 3½ inch donut’s cutter (or two cookie’s cutters: 3½ and 1 1/8 inch) cut out 10 donuts from the dough. Carefully transfer them (and their holes) onto baking trays. Cover, and let stand in a warm, draft-free place (75°) for 40 minutes.

Now, you should decide if you want to bake or deep-fry these donuts.

How to bake: preheat the oven to 350°F. Bake one tray at a time for 10-12 minutes. Cool on the tray for 3 minutes then transfer to a wire rack.

How to deep-fry: heat the oil in a deep-fryer or a deep heavy-based saucepan over medium high heat until the oil reaches 350°F. Deep-fry the donuts in batches, turning  occasionally for 2-3 minutes (donut holes for 1-2 minutes) each until puffed, golden and cooked through. Transfer to paper towels to drain before coating.

Make icing: mix together icing sugar and maple syrup until smooth. Dip the donuts into the glaze then transfer to a wire rack. Fry prosciutto slices on the dry frying pan. Cut into small pieces and decorate the top of donuts.


The recipe comes from the book 'Donuts'.

Category: Donuts.

Tags: maple syrup, prosciutto.

Cottage cheese babka with apricots raisins filling

Apricots and raisins soaked in dark rum entwined in cottage cheese pastry. Sounds intriguing? Tastes excellent. The pastry is really easy to prepare, there are just few ingredients kneaded roughly. The taste is similar to yeast dough but you do not need to knead carefully, wait for rise and be scared if it works. The filling is sour sweet because of apricots and raisins soaked in rum. Do not afraid to serve this dessert your children – the alcohol vaporizes during baking. Yummy tea time for the whole family. Enjoy!


1 babka about 9 x 6 inch



  • 200 g pressed cottage cheese
  • 8 tablespoons milk
  • 8 tablespoons canola oil  
  • ½ cup sugar
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 2 ½ cups all purpose flour
  • 3 teaspoons baking powder


  • 1 egg
  • 1 tablespoon water


  • 400 g apricots (about 8 fruits)
  • 80 g raisins
  • 3 tablespoons dark rum


Filling: wash and pit apricots. Chop them finely and place in a medium bowl. Add raisins, mix together. Drizzle with rum, cover and place in the fridge for few hours (or overnight). Remove the bowl from the fridge just before starting to prepare the pastry and mix fruits carefully with a spoon.

Preheat oven to 350°F. Line the baking tray with parchment paper.

Grind the cheese in a meat grinder or press with potato press. Place in a large bowl and add milk, oil, sugar, vanilla extract and salt. Mix until combined with a spoon or electric mixer. Add flour mixed with baking powder. Turn out dough onto a lightly floured surface and knead it shortly. Roll out onto a 16 to 9 inch rectangular. Divide it into three even vertical parts (do not cut off). Each part should be about 5.5 to 9 inch. Two outside parts cut in  thin, almost horizontal (slightly bent down) stripes – see the three last pictures below the text. Do not cut off stripes of the middle part. Spread the filling onto middle part of the pastry. Cover the filling with stripes alternately from left and right side. The stripes will overlap – see the last picture below the text.  Place the babka on the lined tray. In a small bowl whisk together the egg and water. Brush the top of babka. Bake for 40 minutes. Remove from the oven and cool on a wire rack.


Category: Fruits cakes.

Tags: apricots, raisins.

Mini tarts with milk chocolate filling and fresh fruits

The idea for this recipe cames suddenly and spontanously because I had some leftovers from my other bakes. Shortbread base is very easy to roll and form and won’t cause you too much effort. The filling is light, subtle and really creamy. I am usually a big fan of dark chocolate but here the milk one works perfectly. On the top seasonal fruits of your choice but I highly recommend the pairing of chocolate and blackberries. And strawberries… strawberries suit everywhere. Enjoy!


8 x round mini tart pan 4 inch



  • ½ cup butter, softened
  • ¼ cup icing sugar
  • 1 egg
  • 1 ½ all purpose flour


  • 200 ml milk
  • 100 ml whipping cream
  • 100 g milk chocolate, chopped
  • 2 egg yolks
  • 5 tablespoons granulated sugar
  • 4 tablespoons corn starch


  • fresh strawberries
  • fresh blackberries
  • freeze-dried strawberries
  • icing sugar


Shortbread base: in the bowl of a stand mixer place the softened butter and sugar and beat until light and fluffy. Stir in egg, mix together. Gradually add flour still mixing on medium speed until the dough forms a ball. The amount of flour you need could vary because of flour type. If the dough is still very soft and does not shape a ball add more flour, one tablespoon at the time. When is ready, remove it from the bowl, wrap in a cling film and let cool in the fridge for at least 2 hours.

Place the cooled pastry on a lightly floured surface and roll out into 1/5 inch thick circle. Cut off circles slightly bigger than your pans. Fill pans with prepared pastry pieces and place in the fridge.

Preheat oven to 350°F.

Make filling: place the milk, cream and chocolate in a small sauce pan and heat until chocolate is melted. Mix to the smooth and plain consistency. In a medium bowl mix together (with a spoon) egg yolks, sugar and corn starch until lightly fluffy. Pour over the chocolate-cream milk stirring continuously. Remove raw pastry pans from the fridge and fill them with prepared filling (which is very liquid) just to the top. Bake for 35 minutes (or slightly longer) until the filling is set on the whole surface. Remove from the oven, cool.

Slice strawberries and blackberries. Ground or finely chop freeze-dried strawberries. Top half of tartlets with blackberries and strawberry powder. Decorate the second half with strawberries and icing sugar.


Category: Pastries/tarts.

Tags: Blackberry, chocolate, strawberry.