Do you also have leftover boiled potatoes these days? Then you can use them to make the most delightful buns!These buns are airy, soft, and simply delicious. Potatoes in the dough retain moisture, so the buns stay fresh longer. They also add a slight sweetness to the flavor, which complements these otherwise quite rustic buns … Read more
The other day we had soup for dinner, and what goes better with soup than some really good homemade rolls? I love using carrots in baked goods, the bread turns out really moist and delicious. Another thing I love when baking is using a baking steel. You get such a nice crispy crust. I love … Read more
Cozy Halloween buns made from oatmeal buns. They are colored with food coloring and shaped like little pumpkins. A lovely bun you can use for breakfast, the Halloween party, or the lunchbox. It was a big hit with my 5-year-old daughter in her lunchbox. Cozy Halloween buns made from oatmeal buns. They have food coloring … Read more
The other day we had asparagus soup. And what is the most important thing for a good soup? Of course, it’s some delicious bread to accompany it. These rolls turned out really good, so I have to share the recipe with you so you can try them as well. They can be used as a … Read more
Cold-risen artisan rolls. Who are you baking breakfast rolls for tomorrow morning? Are you also missing something delicious to wake up to tomorrow or on weekdays? Don’t despair: Here you get crispy artisan rolls that are light and airy and taste amazing with butter and cheese, or are you a Nutella person? They are really … Read more
If you have leftover yogurt or any other fermented milk product, don’t hesitate to use it in your rolls – it gives a soft, moist crumb and rolls that stay delicious for 2-3 days. In these rolls, besides yogurt, I also used oats and muesli – and they taste wonderful! The rolls were cold-risen overnight, … Read more
What do you say to a delightful Sunday bake in the form of delicious, soft fiber rolls…? These rolls are made with wheat bran, which are fiber-rich outer layers that add both dietary fiber and flavor to the baked goods. These rolls are easy to make and keep you full for longer – perfect as … Read more
Yesterday, I baked these delicious sourdough rolls. I used the same recipe as for my sourdough bread, but this time I added some rye flour to make them a bit coarser. I added quinoa on top and bottom to make them a bit healthier, but it also gives a delicious flavor. I like a roll … Read more
We love “fastelavnsboller” at home. Here, I have a sinful version with whipped cream and Nutella. I have tried countless versions, but I usually make “fastelavnsboller” with yeast dough. I have previously shared these “fastelavnsboller” with vanilla cream and marzipan foam as well as “fastelavnsboller” with pastry cream and chocolate here on GastroFun. We love … Read more
CHRISTMAS BUNS. I’ve been tweaking this recipe for most of November. And finally, I nailed the exact taste, texture, and most importantly, the right atmosphere. The Christmas buns are baked with, among other things, crème fraîche, oat flour, chocolate, and wonderful spices. They are SO delightful and taste truly festive. You can add or substitute, … Read more