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...

This is a very simple sponge cake and I can’t really think of any interesting facts or anecdotes to go with it. It is just a classic and ve...

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

Marble cake is an absolute classic in Germany, and for good reason. I must have baked this for the first time when I was about 10 years ol...

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...

Flammkuchen is a cross-border specialty that can typically be found in the French Alsace region as well as in the Baden and Pfalz regions o...

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...

This was my first attempt at baking a 100% wholegrain rye bread and I am quite happy with the result. Rye dough has a reputation for being ...

Streuselkuchen – cakes with a crumbly topping – are a great favourite in Germany and they come in many shapes and forms. A tasty and tradit...