buñuelos de viento means little wind balls, and it’s so typical here in Spain to eat them for easter. the story starts when one day someone thought that will be a great idea to sell little fried balls with air inside, because they could. but the true story is that they are called buñuelos de viento because when you fry the dough it almost duplicate its size, and when you bite them it looks like they are filled of wind.

the dough is so soft and wet at the very beginning when you just fry them that they look like undone inside, but wait until they’re cooled or better until the next day, you’ll see the perfect texture that you just created.

let’s bake!




(makes about 50 little balls)

· ingredients ·
500ml water
the skin of 1 lemon
100g butter
2 Tbsp lard
2 tsp caster sugar
¼ tsp salt
300g plain flour
2 tsp baking powder
8 large free range eggs
sunflower oil
caster sugar

· step by step ·
in a medium saucepan pour the water, skin of lemon, butter, lard, sugar and salt at medium heat until it boils, once it happens remove from the heat.
add the sift plain flour and baking powder stirring until everything is well combined.
let the dough rest for 5min minimum to let it cool a bit.
add the eggs one by one and mix everything well.
let the dough rest again a bit meanwhile in a medium saucepan the sunflower oil, at low-medium heat, is getting ready to fry the dough.
when the oil is ready, with the help of two big spoons, so gently pour one at a time the dough into the oil. it will take about 8 minutes to fry them properly until you see them brown.
when they’re still hot dip them in sugar, so the sugar will stick easily on the little balls.

·tips ·
it is extremely important that the heat is at low-medium, otherwise they will be done outside but they will be still raw inside, and yes, they have to be so soft inside but not raw.
the firsts hours they’ll be crunchy outside and soft inside with is nice as well, but it’s better to eat them the next day so they are soft outside as well and they taste just like at the old school bakeries in Barcelona.
when they’re cooled you can also fill them with cream, whipped cream or chocolate cream.







I’m obsessed with Ibán Yarza’s bread book, and this is an example of what I’ve been baking lately, my version of his mini cardamom rolls. he says that in Sweden they have a word to define the moment when they have something hot to drink with rolls or cakes. this beautiful word is “fika”.

so I think I’m going to add this word in my daily vocabulary, at least minimum until summer, and do fika fika fika 24/7. fika diet, why not?

let’s bake!





(makes around 20 mini rolls)

· ingredients ·
420g plain flour
210ml whole milk
75g caster sugar
75g butter
4g dry yeast
½ tsp salt
1 tsp cardamom meal

70g unsalted butter
70g brown sugar
1 tsp cardamom meal

1 large free range egg
pearl sugar
chopped almonds

· step by step ·
pour the milk in a small sauce pan at low heat, and when it’s already warm remove it from the heat and add the butter to melt into the milk.
when the milk it’s at room temperature add the dry yeast.
in a big bowl put this milk mixture plus two-thirds of the sifted flour, and mix everything.
add the remain sifted flour, sugar, salt and cardamom and mix again until it’s glossy and smooth but a bit sticky.
place the dough in a big clean bowl covered with cling film, and leave it ferment for 1h.
sprinkle a bit of flour on your work surface and with the dough make a 40cm x 40cm (approx.) with a rolling pin, until you have a 3mm thickness.
with the help of a spatula, spread the filling all over the dough.
fold it in 3 and leave it rest for 10min.
now, with a good knife, cut 20 pieces of 1cm each.
twist each piece and then make like a kind of knot already on the prepared baking tray.
leave them ferment again for another hour.
with a baking brush paint the top of each roll with a beaten egg.
decorate with pearl sugar and chopped almonds.
put them in the oven at 250ºC, with two resistances, for 6 minutes.

mix together the brown sugar, butter and cardamom until everything it’s well combined.

· tips ·
make sure that they are only 6 minutes in the oven, otherwise they’ll burn so easily because the heat is so high.





in the past two weeks I baked this cake twice and looks like everyone enjoys it quite a lot, so I thought why not to share it here.

maybe you are asking yourselves why the red velvet cake is red and not another random colour. the answer is simple, it’s just the chemical reaction between the baking soda and the cocoa powder in the recipe. but since we like to see a really radioactive red in a cake, we can always use our friend food colouring paste to make it even more gorgeous.

I would describe this chocolate cake as light, moist and fluffy because of the reaction that vinegar and buttermilk gives to the cake, sounds amazing ah? I’m not going to lie, it is.

let’s bake!



(makes about 6 to 8 servings)

· ingredients ·
250g plain flour
1 + ¼ tsp baking soda
40g cocoa powder
½ tsp salt
240ml sunflower oil
300g caster sugar
2 large free range eggs
1 tsp red food colouring paste
½ tsp vanilla extract
100ml cooled coffee
240ml buttermilk
½ tsp white vinegar

230g cream cheese at room temperature
230g mascarpone at room temperature
1 tsp vanilla extract
120g icing sugar

white chocolate with red edible glitter (optional)
golden sprinkles (optional)

· step by step ·
preheat the oven at 180ºC, grease two cake tins (15cm approx.) and line both bases with baking paper.
in a big bowl sift the plain flour, baking soda, cocoa powder and salt, mix everything and set aside.
in another big bowl pour the oil with the caster sugar and whisk until it gets pale.
add the eggs, one at a time, to the sugar mixture and then add the red food colouring with the vanilla extract and mix.
mix the half of the flour mixture with the wet mixture.
pour the half of the buttermilk with all the coffee, mix it and spoon the remaining flour mixture.
stir the white vinegar in the remaining buttermilk and mix it with the rest of the cake mixture.
pour the cake mixture in the prepared cake tins and place them in the oven for about 45min or until a toothpick comes out clean.
leave them cool for 10 minutes minimum and then take them out from the cake tins and let them cool on a wire rack.
cut them in two layers and pipe the cream cheese frosting as you prefer.
decorate the cake with sprinkles and white chocolate with edible glitter if you like.

in a big bowl beat together the cream cheese and mascarpone until smooth.
add the vanilla extract, sifted icing sugar and beat until everything comes together.
place the frosting in a piping bag and decorate the cake as you prefer.

· tips ·
with these quantities you can make a big 3 layers cake, or 2 small 2 layers cakes, or 1 small 3 layers cake which is exactly what I did for this occasion in particular.

I’m not a huge fan of adding food colouring to my cakes, so if you want you can add 2 tsp of red food colouring instead of just 1 tsp as I did.




courtesan au chocolat 7

courtesan au chocolat 3

have you seen The Grand Budapest Hotel by Wes Anderson? if you didn’t make yourself a favor and go right now and watch it, because it’s a really good comedy, and it’s amazing how is it filmed with all those colours. what it’s also amazing are all those courtesans au chocolat that Agatha bake every day early morning.

so what happend was that when I saw the film for the first time I wanted to eat that french pastry straight away, so I baked them, but what I am about to show you it’s better because it’s the ultimate recipe that works perfectly, this dough it’s so airy and it has a perfect texture outside and a beautiful golden colour all over it. the little pastry it’s filled with chocolate custard and covered with a vanilla icing decorated with white chocolate..no words to describe how amazing it’s to eat one of these little ones, it just blow your mind!

and come on, confess that you thought about to bake them also when you saw it for the first time, or at least eat all them..

let’s bake!

courtesan au chocolat 2

courtesan au chocolat 4

courtesan au chocolat 1

courtesan au chocolat 5

(14 units of 3)

· ingredients ·
235ml water
115g butter
120g plain flour
1 pinch of salt
4 large free range eggs

180ml whole milk
50g pieces of dark chocolate
3 yolks
60g caster sugar
2 Tbsp cocoa powder
1 Tbsp plain flour
3 Tbsp cornstarch

250g icing sugar
3 Tbsp whole milk
1/4 tsp vanilla extract
food colouring

60g white chocolate

· step by step ·
prepare 3 different baking trays with baking paper and preheat the oven at 180ºC.
in a medium saucepan bring the water and butter to a simmer.
add the flour and with a wooden spoon stir constantly and quickly, until the dough it’s formed and the flour it’s cooked for a couple of minutes.
remove from the heat and let it cool for 5 minutes.
add the eggs, one at a time, and the salt. keep stirring until the dough it’s shiny.
spoon the dough into a piping bag and cut off just the tip of the bag.
pipe onto the prepared baking trays the dough forming puffs. first the big ones, in another baking tray the medium ones and in the third baking tray the small ones.
press down a little bit all the peaks, because later we want to make little towers of puffs and we can’t do it with peaks.
put them in the oven for 30min the big puffs, 25min the medium puffs and 20min the small ones at 180ºC until they look golden.
leave them to cool for few minutes and make a hole with a small knife on the bottom of the puffs to fill them later with the chocolate custard.

in a medium saucepan heat the milk with the pieces of dark chocolate until it’s melt.
in a big bowl whisk the egg yolks, flour, cocoa powder and cornstarch.
add to this mixture the half of the hot chocolate milk little at a time.
now pour this chocolate mixture back to the saucepan with the rest of the chocolate milk over low heat, until the mixture thickens, whisking quickly until there’s no lumps.
remove from the heat and let it cool for 15min.
spoon this custard into a piping bag and cut off the tip of the bag.
gently fill all the puffs with a good quantity of custard.

in a big bowl sift all the icing sugar and pour in the whole milk and vanilla extract, stir until everything it’s combined.
separate the glaze in 3 different small deep bowls and add the food colouring.
you can decorate them with the help of a little spoon or deeping the filled puffs into the glaze.

in a small saucepan melt the white chocolate in a bain marie and pour it in a pipping bag with a 1 or 2mm nozzle, to be precise decorating on the top of the glaze.
pipe a little bit of that custard chocolate between the puffs to attach them.

· tips ·
it’s good to eat them the same day you make them.
also it’s very important to press down the peaks of the puffs before you bake them.
you can decorate them as you please, but I wanted to make it in the almost classical way that it’s shown in the film.



crunchy granola 6

crunchy granola 3

crunchy granola 12


lots of energy is what we have in this new recipe today! with this crunchy granola mixed with natural yogurt. you will want to wake up early just to have breakfast! or at least that’s what happens to me when something bloody delicious is waiting for me in the kitchen on mornings.

it’s so easy and fast to bake, with natural and organic ingredients the result is so tasty and nice, also it’s crunchy in the right point. and yes! you have the vegan option on the tips bellow.

I can’t wait for breakfast again..

let’s bake!

crunchy granola 13

crunchy granola 14

crunchy granola 11

crunchy granola 4


(makes about 15 servings)

· ingredients ·
2 tbsp olive oil
150g honey
1 tsp vanilla extract
300g oats
4 tbsp sesame seeds
50g pumpkin seeds
100g flaked chopped almonds
100g raisins
50g dried coconut
50g dried slices bananas

· step by step ·
preheat the oven at 150ºC with 2 resistances and fan, also prepare a baking tray with baking paper.
in a bowl mix the olive oil, honey and vanilla extract.
in another bowl pour the oats, sesame seeds, pumpkin seeds, almonds and add the honey mixture combining it well.
spread the granola into the prepared baking tray and bake it for 15 min.
add the raisins, coconut and banana to the granola and bake it again for just 10 min.
leave it cool completely before removing from the tray.
you can eat this with natural yogurt or any kind of milk.

· tips ·
if you prefer the vegan option just change the honey for maple syrup or agave syrup.
you can always change or add dried fruit or different seeds depending on your taste.
if the granola it’s a little bit hard to separate when it’s completely cooled then break it a bit with a wooden spoon.




panellets 4

panellets 9

the only thing that makes me happy, now that summer it’s completely gone, it’s food. in particular hot ginger lemon tea, chestnuts and these bloody delicious classic panellets.

what are these super cute little balls? panellets it’s a classic catalan dessert that we make in fall for the Castanyada, same day as Halloween. I bake them all the years with my mum, so here you have this incredible recipe that can’t be wrong.

they are so energetic because of the sweet potatoes, pine nuts and almonds. also an addiction for everyone, you eat one and you’re automatically lost forever in the sweet sweet catalan world of panellets.

let’s bake!

panellets 10

panellets 6

panellets 5

makes about 60

· ingredients ·
200g sweet potatoes
500g ground almonds
500g caster sugar
2 free range eggs
200g pine nuts
300g grated almonds

· step by step ·
fill a pot with some water and boil the sweet potatoes.
with a wooden spoon mix the boiled sweet potatoes with the sugar.
add bit by bit the almond ground and knead the batter.
cover with a cling film and leave it in the fridge for 24hrs.
make little balls (2cm diameter aprox.).
whisk just a bit the egg whites and with a cooking brush cover all the balls.
wrap them with grated almonds or pine nuts.
whisk the egg yolk and with a cooking brush pour a bit on the top of them.
in a baking tray, prepared with baking paper, bake them into the oven a 180 ºC for about 8 to 12 min. until they are golden and a bit brown on the top.

· tips ·
you can cover them with grated coconut, or cocoa powder, or ground coffee or dip them in different chocolates!!!



liège waffles 4

liège waffles 2

these belgian liège waffles are a little bit different from the usual ones because these ones are more consistent and with pearl sugar inside. for me are awesome and so tasty with that pinch of cinnamon.

if you top them with crème fraiche and raspberries like me then you’ll realize that it’s the best idea that you had on the day, so fresh and smooth! in fact..I’m craving more and more, be careful this is addictive!

btw! now you can find me at bloglovin’ !

let’s bake!

liège waffles 5

liège waffles 8

(makes about 5 big waffles)

· ingredients ·
200ml lukewarm milk
15gr active dry yeast
500gr plain flour
1 tsp salt
½ tsp cinnamon
2 Tsp brown sugar
2 lrg free range eggs
200gr pearl sugar

· step by step ·
in a bowl dissolve the active dry yeast with the milk.
in another clean bowl combine the flour, salt, cinnamon and brown sugar.
then add the milk mixture, eggs and keep kneading until the dough is elastic and doesn’t sticks to the sides of the bowl.
add the butter and keep kneading until everything it’s well combined.
cover it with a kitchen towel for about 2hrs to leave it rise in a warm place of the room.
pour the pearl sugar into the dough and combine.
divide the dough in little balls, each one about 50gr.
wait 15min more to let it rest at room temperature.
brush the waffle maker with melted butter and place the little balls inside, close it and wait for about 4min until the dough it’s golden.
take off the waffles from the machine with a wooden spoon and wait about 10min to let them cool a bit.
top them with crème fraiche, raspberries and icing sugar.

· tips ·
top them with whatever you want, are waffles..you can’t go wrong with them!