Lemon and blueberries simply are the best combination, for that reason I wanted to introduce these lemon blueberry muffins. I already have a lemon blueberry cake and lemon blueberry cupcakes on the blog, but I was still missing a great muffin recipe. I decided to serve them with crumbs, you may also sprinkle with sliced almonds or leave the crumbs out and serve plain. I personally liked them best with crumbs.
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Every year for Easter I wonder why I don’t make this soft and fluffy breaided yeast bread more often. It is only the two of us, yet, somehow we gobble it up in no time. Yes, I usually start this wreath two days in advance, but most of the time is just waiting. I have a KitchenAid, so I don’t even have to knead. The main thing to do is get the braiding correctly, but other than that there is not that much to do. I like to do the second rise overnight in the fridge. One trick I have learned is to stick the bread from the fridge immediately into the hot oven. No need to first let it come to room temperature. So convenient as you can make it right for breakfast. I really love this cloud-like bread, so delicious!
If my company decides to invite for a Mexican celebration of the “dia de los muertos”, so All Saint’s Day, I am in. The most important food in Mexico on this very special occasion? Pan de muerto, this is an enriched sweet yeast dough flavored with orange and anise seed. There are many varieties in Mexico. I volunteered that I would like to make this bread for the event. Because I enjoy baking and I like to try out new recipes from Latin America. So I started doing research, I even did a trial run and then I ended up making my beloved enriched yeast recipe, which I enriched with orange zest. Normally I should have also added anis seeds, but I don’t like the flavor. Feel free to add, I included the instructions below. So let’s get started.
Kanelbullar, this is the Swedish version of cinnamon rolls. The main difference? They are made with cinnamon and cardamom and usually remain plain. They contain coarse sugar and are brushed with a sugar syrup. I made these for World Bread Day! When my Swedish colleague gifted me a Swedish cookbook, the first recipe was kanelbullar. They are so famous in Sweden, they made it to page 1. There even is a “kanelbullar dag”. On October 4th Swedes celebrate this pastry, which has become famous. I hadn’t tried it yet, so I knew immediately that I wanted to make them for World Bread Day. Yes, this is a sweet bread made with an enriched yeast dough. 
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I will never forget the first time I was asked in a hotel in Colombia what I wanted for breakfast. I replied: “arepas“, a flatbread made from corn, which there are millions of variations of. The person looked at me in disgust, clearly, there were going to be arepas, duh, the question was how I wanted my eggs. Whether I wanted regular scrambled eggs, or scrambled eggs with sausage, or with tomatoes and spring onions, which is the “huevos pericos.” I had never tried this version and therefore asked for “huevos pericos.” Below I introduce you to the recipe and also outline how a typical breakfast in Colombia looks like and what is going to be served.
A typcial Colombian breakfast: arepa con queso with scrambled eggs and freshly pressed juice
Have you ever eaten a Uruguayan hot dog? Funnily enough, it is not similar to the Argentinian choripán, but has more resemblance with the New York hot dog as the same type of sausage is used. However, the toppings are completely different. You will find chips in the shape of fries and different sauces. Below I will also give you a recipe for homemade buns. Typically in Uruguay hot dogs are not literally translated as “perros calientes”, but are called “panchos”. I hope you enjoy this version of it.
Argentinian crescents are called medialunas, which translates as half moons. I would say they are a distant cousin of French croissants or the Italian cornettos. However, instead of creating a layer of butter seperately, which is then folded into the dough, we will add it directly to the dough. The whole laminating process, which means that the dough is rolled out and folded and then chilled, is kept to a minimum. We will only do it one round. I think this is the perfect compromise, it gives us some of those flaky layers, but does not require as many resting times as the traditional croissant. However, despite a reduction in resting times, this still is a yeast dough, which means that you will need time before you can finally bite into one. I have to admit, suddenly I had eaten three even though I only wanted to eat one…
Are you in the mood for super fluffy buns that are big and bold and taste like brioche kissed by chocolate chips? Then look no further, these chocolate chip buns are for you. They can be served as they are, but will also taste amazing with some butter. I am sure that this will be a huge hit for any breakfast table.
Wow, guys, really? 85% of you said on Insta that you want another pan de bono recipe on the blog. So I will happily oblige. Below version is made with Russian tvorog, which is a cream cheese also available here in Germany. My Colombian hubby says this is the closest I have gotten to the Colombian original, so I will take this as a huge win. Believe me, I have made probably thousands of pan de bonos by now, I have tried so many different cheeses, I have used mozzarella, and feta, I used queso de Burgos in Spain and a cheese called “Schichtkäse” here in Germany. Now we will turn to tvorog as this seems to be pretty close to the Colombian “queso costeño”, which is used originally.
In fall last year I was fortunate enough to visit Scotland for the first time. Guess what, of course I had to book an afternoon tea in Edingburgh. I am not sure if you are familiar with an afternoon tea in Britain. You usually start with some savory sandwiches, which is followed by scones served with clotted cream and jam, and the final “course” is something sweet, usually a slice of cake, cookies or similar. I was not paid to say this, but I can highly recommend the Willow Teamrooms in Edinbourgh. They have a stunning view of the castle, but also delicious afternoon tea. I was immensely impressed with their scones. They were made fresh, you could tell, they were tall, and they were flaky. All things I look for in a proper scone. Of course they were served with clotted cream and jam. So obviously I went back to Germany and wanted to reproduce this at home.
