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I love easter breaded bread, a couple of years ago, I posted the traditional recipe that you can find here, but this year I wanted to give them a turn and make something different out of the traditional recipe; so what came out of my head is a mix between the traditional recipe (same dough) and the popular Swedish buns, Semlor. I filled them with almond cream and topped them with cream. I didn´t expect they were so delicious but the bread and the almond cream together are fantastic!

IMG_20170324_193551 Editada



The ingredients needed are:

To make the buns:

Fresh yeast (25 gr)

125 gr of butter

1 large glass of milk

100/150 gr of sugar

3 eggs

A dash of anise liqueur

A pinch of salt

Flour (600 gr more or less)

For the almond cream: (it can be used as a cake filling and you can storage in the fridge up to seven days)

125 gr of caster sugar

125 gr of butter at room temperature

125 gr of ground almond

25 gr of flour

Two teaspoons of almond essence or any other liquor (optional)

Two eggs

Prepare first the almond cream, so you will have it ready when the buns come out of the oven.

Beat the butter until is pale and fluffy, add the sugar and continue beating until well combined. Add the almond, the flour and mix well, add the eggs one at the time and finally the almond essence, continue beating for a couple of minutes until your cream is soft and fluffy

Making the buns:

In a bowl mix the warm milk, melted butter, the sugar and the yeast and stir well; add to the mixture the three beaten eggs and the anise, mix well.


Continue mixing and adding the flour until you have to star working the dough with your hands, make a ball  and cover the dough with a clean cloth, and leave it to raise for about 15 minutes.

When the dough has doubled in size, knead again, divide the dough in smaller pieces (12 more or less) and form balls with your hands. Place them in the oven tray and cover them again with a cloth, let them rest for about 1 or two hours to rise again. Brush them with beaten egg and spinkle some sugar on top before bringing them to the oven at 200ºC for about 20 minutes.

Let the buns cool for ten minutes, cut the tops and with a small spoon make a hole in the centre of the the bun and fill them woth almond cream decorate with cream and finally place the hat on top, dust woth powder sugar on top.


Ready, enjoy!!!

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Easter Brioches

Easter time is here and during this mini vacations, apart from starting to enjoy the good weather (or at least try) we can also find hundreds of sweet recipes that we can bake during this time.
One of my favourite recipes is the brioche or sweet bread; I really love to wake up at home and have a good piece of home made brioche for breakfast 🙂
Today I would like to share with all of you my recipe, although I´m sure there are thousands of variations and everyone has their own tricks.


Let´s start!!


80 gr of fresh yeast
Big glass of milk

Half glass of olive oil (but you can also use butter)
60 gr of sugar
2 eggs
Pinch of salt
600 gr flour


First we mix in a bowl the milk, oil, sugar and yeast and mix until all the ingredients are well combined, then we add the two eggs and keep mixing.
In another bowl mix the flour and the pinch of salt and we add this to the other mixture, keep on working the mixture until we start to get a nice dough, always adding flour if needed.
When the dough becomes difficult to manage we pour on a surface and start working with our hands.
When the dough becomes smooth, we make a ball and leave in the bowl resting during 15 minutes covered with a clean cloth.


After the 15 minutes we can see that the dough has risen and we can start forming our brioches:
take a piece of dough and divide it into two, one larger than the other portion; then make the portions roll on the table and form two separate rolls (one longer than the other). Turn the longer roll in half and place the shortest in the middle, cross the outside parts and form the brioche.


Now, we can paint the brioches with the egg and after that we mix sugar and water and put it on top with the brush (optional)

Leave the brioches rise during 1 or 2 hours until the size is doubled. After that put them in the oven during 20 minutes 200º (this can be different depending on the oven).

Now we can enjoy our homemade brioches, you can see it´s not so difficult and I´m sure you have your own brioche recipe that you can also share if you like.

I hope you have a nice Easter holidays, see you soon!!

I dedicate this post to V. S.: you will get better really soon, lots of love!!!

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