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.



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 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.



swiss pumpkin chocolate rolls 9.1

swiss pumpkin chocolate rolls 13

chocolate week!!! yeah like you didn’t know..what I know it’s that there’s too much chocolate in this blog lately and I cannot control that power that chocolate has into me, so sorry for you guys.

there are also lots of pumpkins in every corner of the city, so beautiful with that pale orange color that they have. I couldn’t resist to bake something with them, and taking advantage that it’s chocolate’s week I did a mix of both. here you have the awesome result of autumn flavors, extremely good, I promise you!

let’s bake!

swiss pumpkin chocolate rolls 14

swiss pumpkin chocolate rolls 7

makes about 11 rolls

· ingredients ·
15g active dry yeast
60ml warm water
450g plain flour
150g pumpkin puree
125ml whole milk
60g unsalted butter
50g sugar
½ tsp salt
½ tsp nutmeg

60g cocoa powder
230g caster sugar
1 + ½ tsp ground cinnamon
90g unsalted butter
4 Tsp cold water

icing sugar

· step by step ·
pour the dry yeast into the warm water and leave it to dissolve for 5 min.
whisk the butter until it’s pale and fluffy and set apart.
add to the water just 90g of flour, puree, milk, butter, sugar, salt and nutmeg and mix everything until it’s well combined.
knead the batter until it’s smooth and enough elastic.
add the rest of the flour bit by bit until you have a non-stick dough.
in an oiled bowl place the dough with cling film for 1h in a warm place of the house.
stretch the dough with a kitchen roller and spread the filling on the top.
roll the dough and cut it into pieces.
distribute the rolls into a buttered mould and leave them grow a bit more for 30min.
bake them at 190ºC for about 25min. until they look golden.
leave them to cool and pour some icing sugar on the top.

put all the ingredients of the filling in a bowl and stir until you have a thick paste.
spread the paste on the stretched dough.

· tips ·
you can add also chocolate chips to the filling!



scones 6

scones 1

scones mean morning glory. that’s it. and you know it.

the first time I baked scones was a complete fail, but I persevered, and now I can share with you the best recipe to get perfect results every time.

I promise you that this recipe is going to make you almost cry of happiness if you are a scone lover like me, but it’s really important to follow the tips I leave you at the end.

are you thinking about jam and clotted cream? yay!

let’s bake!

scones 2

scones 4

scones 7


makes about 12

· ingredients ·

500g plain flour

3 tsp baking powder

2 tsp of caster sugar

1 tsp salt

110g cold unsalted butter

300ml whole milk

1 lg free-range egg


· step by step ·

preheat the oven to 190ºC.

sift together the flour, baking powder, sugar and salt and mix it.

pour the cold butter into the mix until looks like bread crumbs, make sure that there’s no big lumps of butter.

put the mixture into a bowl and make a hole in the middle, and pour the milk into the hole.

start to stir it with a spatula and when is everything mixed then do it by hand until it’s nice and combined, but not too much!

roll the dough with a sprinkle of flour on the top, on a floured table, in about 3 to 4cm thick.

cut them and brush the top of them with a beaten egg.

put them in the oven for about 15 to 20mins until they get a golden colour.

when they’re still a bit warm it’s the best moment to fill them with jam and clotted cream, be generous!


· tips ·

you can do the mix by hand, but make sure that your hands are cold, otherwise you’re going to melt the cold butter in few seconds.

I have to repeat: mix the dough but not too much! If you feel like kneading..make bread.

a bit more flour on the rolling pin will make sure that the dough doesn’t stick.

put some flour on the cutter before you start, that’s going to help to cut the dough easily.

you can re-roll the dough, but the scones will be a bit tough.