After a fairly long break I am back and ready to do more baking. We spent an excellent couple of weeks hiking and climbing in the Bava...

‘Eingnetzes’ is a crusty wheat bread typical for the region of Swabia. The dough is relatively soft and it is left to rise in the mi...

Streuselküchle are only one type of that great institution in the Swabian region of south-west Germany: Süsse Stückle, translated as ‘swee...

Buttercake, consisting of a fluffy yeast-dough base and topped with sweet and crunchy sliced almonds, is very traditional and often served...

These little pastries are sold in pretty much every bakery in Germany. They are a favourite for breakfast or with coffee or tea in the aft...

Yes, this is a Christmas recipe and no, it is not even the middle of November yet. However, these Stollen bites are not as premature as it ...

This is another traditional south-west German speciality with a silly name – translated literally these twirls are called ‘snail noodles’. ...

Once again I was unsure about how best to translate the name of these rolls. Literally, a Hörnchen is a small horn or ‘hornlet’, but this j...

The Hefezopf (literally translated this means yeast plait) is another one of those bakery staples typical of south-west Germany, and of the...

There are several theories regarding the origin of this bread’s strange name: Seelen, translated as poor souls. It appears to be of a relig...

Sweetened and plaited breads are popular in Germany – for breakfast at the weekend (or on any other morning of the week if I get the chance...

Zwiebelkuchen is a seasonal dish that can typically be found in the wine-growing regions of south-west Germany in early autumn. It is the p...

For those who know Germany (and its baking landscape) my first recipe clearly gives away where I grew up. The Laugenbrezel – a savou...