Äppelbullar or Swedish cinnamon buns with apple, cinnamon and cardamom can be described as one of the great joys of fall. I decided to use a yeast dough containing buttermilk. I hadn’t tried that yet and was all curious to see how that tastes. If you are interested in a more traditional yeast dough, I also introduced the Swedish cinnamon knots here. This time I wanted to include a fruit. And since apple season has just started, I decided to give these äppelbullar a try.
After the plum coffee cake and the German heavenly cake, this is the third recipe with plums: Classic Austrian yeast dumplings filled with plum preserve. This is one typical dish. Aside from Sachertorte, a rich chocolate cake, apple strudel and Kaiserschmarrn, broken-up pancakes, these dumplings are probably just as famous. Yes, my grandmother also made steamed dumplings, but she usually made the savory version with chicken and vegetables. I had seen the sweet kind being sold at fairs, but hand never tried some before. I was always curious when I saw the steaming chambers at the fairs. So today you get a traditional recipe, which is served with melted butter and some poppy seeds and icing sugar sprinkled on top.
If you are looking for a yeast bread recipe that only requires you to throw together ingredients, look no further. This braided yeast heart may be just for you. No pre-doughs necessary, no extra steps, just letting yeast and time do its magic. But be warned, this recipe requires a total of roughly 8-9 hours. You will have little to do during this time, but you will need to plan accordingly. I even allowed for more time, I first let the dough rise for 6 hours and then placed it already shaped to a heart in the fridge overnight before baking. I was curious, would I taste any difference? I already have a braided yeast bread recipe on my blog that does require pre-doughs, would this recipe be just as good if ingredients are thrown together?
I hope you had a good start into 2026! Since this plum cake in a springform is so popular among my readers, I thought I might as well make one with apples. Just like at granny’s, with yeast dough, apple chungs and a thick layer of crumbs. The crumbs contain sliced almonds and gets the extra crunch, cinnamon makes it feel cozy and warm. I don’t know about you, but I really enjoy turning on the oven in winter. It feels so cozy when it is cold outside, maybe there is even snow and you can smell yeast dough being baked. This was also what happened, when I decided to make this cake. It was minus 8 (Celsius) on that day. You may see it on the pictures I took on the balcony, I only managed to stay outside for five minutes and then decided to come in, it simply was too cold. But once inside, ah, enjoying a slice with some hot beverage…
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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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 cinnamon rolls comfort food for you? For a cozy afternoon with a nice cup of tea or coffee? I at least find them perfect for a rainy and windy day. These are not just regular cinnamon rolls, no, they are filled with apple pieces that were steamed with some butter and sugar. So delicious! I hope you are interested in cinnamon rolls with apple filling!
You probably know that it is only my hubby and me so I thought making a full baking sheet of cake would probably be too much. I already have a plum sheet cake on here. So I figured I would make more of a coffee cake in a round form. This would probably not take as long to eat. So I got to working on it and once done, it took very little and suddenly I only saw half of the cake left. Where had it gone? My hubby looked all innocent, he claimed he had only eaten three pieces of cake. If these these pieces were very large chunks of cake I inquired. Well, this depends on how you define “chunck”. Well, well, well… I think it speaks for itself that hubby was so excited about this recipe. I loosely based it on the recipe from Alfons Schuhbeck (in German). he is very famous, especially for this plum cake called Zwetschgendatschi, so I am happy to present this plum cake with yeast dough, lots of plums, and cinnamon crumbs. If you are short on time, I can recommend a much quicker plum cake, which uses baking powder as the leavener instead of yeast.
Guys, it is World Bread Day again! Zorra from the German blog Kochtopf invites you to make a bread with yeast or sourdough. So I decided to make a new version of one of the first recipes I published on this blog: yeast wreaths from Colombia named roscón. Normally they are filled with a guava paste, however, we are going to replace this with quince. Of course I tried a new recipe for this occasion and also made them much smaller. I feel if you only eat an individual serving, it makes is so much easier to handle and then they are prefect for breakfast.
