Easy peasy biscotti!


Coffee and biscotti are such a good friends. My coffee seems much happier when I have biscotti next to it, and so do I!

Biscotti is super easy to make. I love the fact that it doesn’t have any oil, so no mess and they’re healthy!  I posted a biscotti recipe with wild yeast in a previous post. This time I used baking powder. So you don’t need to wait. If you don’t have time to wait use this recipe!


Biscotti  (makes approx. 18-20 sticks) 

70g of standard flour

100g of high grade/strong flour

30g of almond meal*

80g-100g of sugar

5g of baking powder

2 eggs beaten

a little bit of vanilla oil (optional)

80g of your choice of dry fruits (I used cranberries, blueberries, goji berries)

80g of whole almond or your choice of nuts (I used pistachio)

*You can replace almond meal with standard flour if you don’t have any


  • Roast nuts in the oven at 150℃ for 10-15min. Soak dry fruits in warm water for 5-10min if needed, then drain off the water.
  • Put all the flours (flour, almond meal, sugar) in a bowl, mix them with a whisk.
  • Add the eggs and vanilla oil to the flours, along with the nuts and dry fruits.
  • Shape the dough into one big flat rectangle.  1.5-2cm thick.
  • Bake the dough in a preheated oven at 170℃ for 20 – 25min.
  • Let the dough cool a bit and slice it 1cm thick. Put each slice on on a baking sheet, sliced side up, bake them in the oven at 160℃ for 15min. (careful not to burn)
  • Let the biscotti cool in the oven.

Bagels bagels bagels!!


Bagels! Yes I love them. I really do. But I haven’t made them in a while. Maybe it’s because of the many steps involved. But once you start it’s actually not that bad and I do enjoy it. And with bagels you can really enjoy experimenting, playing around with the dough and fillings and toppings.

This time I made simple ones for sandwiches. Whole meal bagels with LSA powder (Linseeds, Sunflower seeds, Almonds). I was going to put some linseeds on top but I completely forgot. I do this sometimes, completely forgetting to sprinkle the toppings.  After boiling the bagels, you need to be quick to put them in the oven. So after boiling them, all I am thinking about is putting them in the oven… quite literally! You could also say I am simply forgetful. 🙂


This time I made sandwiches with some prosciutto, avocado and carrot salad. The carrot salad gives you crunchiness and freshness and cheering colour to your sandwiches.


Also, I made chocolate bagels with cranberries! These are mini size so I could have two  for snacks. Maybe I should have rolled the chocolate chips inside, instead of mixing it with the dough. I was worried when I was boiling them that the chocolate might stick out and melt, but it was ok. The cranberries worked better than I expected. I love a bit of sourness in sweets. For these, I used the apple yeast which I blogged about in the previous post! It did a great job. I am not sure I could taste the apple though.



<Bagels with LSA>

210g of High grade/ Strong flour

30g of Whole meal flour

10g of LSA (linseeds, Sunflower seeds, Almond powder)

3g of Salt

8g of Honey

80g of  wild yeast starter   [30%]

50g of lukewarm water and 80g of soy milk  [52%]

Method :

  • Mix all the ingredients and knead well until it’s smooth.
  • Let the dough rise in a warm place until it nearly doubles. (You can skip this process if you wish to get firm bagels, I sometime skip this when I eat bagels straight from the oven)
  • Divide the dough in four (mini-size six) and rest them for 20 min under cover.
  • Shape the dough into bagel shapes. Let them rise in a warm place for 1.5 hours. Make sure they are covered to prevent them from drying up.
  • Preheat the oven at 190℃.
  • Boil 2L of water in a wide pan or frying pan with a teaspoon of sugar or honey. (once boiling, turn the fire down to medium heat, and bring the water down to a simmer)
  • Boil the bagels upside down for 30 seconds then turn them over, for another 30 seconds.
  • Quickly place them on the baking sheets and put them in the oven. (When you have topping, sprinkle on top)  Bake it for 18 min at 190℃.

<Chocolate and Cranberries bagels>

240g of High grade/ Strong flour

10g of unsweetened cocoa powder

15g of brown suger

50g of lukewarm water and 80g of soy milk  [52%]

80g of  wild yeast starter   [30%]

Method : the same as the bagels with LSA

This post is submitted to YeastSpotting.

Apple raisin cinnamon rolls


The other day I had a raisin cinnamon roll at a cafe near our place. It was so fluffy and rich and tasty and sweet. That made me crave cinnamon rolls for a little while. I wanted to make them by myself and tried to copy their yummy rolls. I used my brioche dough for these rolls. Lots of butter and milk and eggs. Yeah, it’s rich. But don’t worry, I am not going to eat them all by myself and not going to make this that often. So it’s ok….

I also added diced apples with raisins just because I had a lot of apples left in the kitchen.

Oh, they turned out to be super yummy rolls! Rich but not too heavy and sweet but just sweet enough for my taste!


Apple raisin cinnamon rolls  (makes 9 rolls)

250g of High grade/ Strong flour

125g of Wild yeast starter (leaven) – recipe here

4g of Salt

25g of Brown sugar

162g of Milk plus 1 Egg

75g of Unsalted butter


1 Apple (chopped in small dice)

Some dry raisins (soaked in hot water for 10 min, drained)

some softened butter to spread

some Cinnamon powder and sugar to sprinkle

some sliced almonds


This post is submitted to YeastSpotting.

Triangle goodies – Natural yeast scones



Scones with natural yeast. Yes natural yeast is not only for bread! You can use it as baking powder. I made these scones with chocolate chips this time for our three o’clock snack. I like them with nuts too. I usually use chocolate chips with pistachio or almonds. Again, these scones have more flavour than scones just with baking powder I think. Like the pancakes with yeast from my previous post, I make this dough the night before. This is super easy if you have a food processor. You can prepare the dough in less than 10 min. Another good thing is that you can make a big batch and keep it in the fridge for up to 5 days. While the dough is in the fridge it will slowly rise and the texture will be slightly different depending on the time in the fridge. The more you let it rise, the lighter the texture. It’s quite enjoyable to find the texture you like. I want to try to keep this longer in my fridge but I am not patient enough to wait that long. Maybe I should make double the quantity next time. 🙂


My mademoiselle number 2 is waiting for me to say “go”.  They love these scones as much as I do!

Triangle Yeast Scones with Choco chips  (makes 10 triangle)

125g of High grade/Strong flour

25g of Whole meal flour

3g of Salt

40g of Sugar

100g of Unsalted butter

100g Natural yeast starter (leaven) – recipe is here

One egg york

65g of Milk

80g of Chocolate chips


  • Dice unsalted butter into 1 cm cubes
  • Using a food processor mix flour, salt, sugar and butter until all become powdery
  • Tear the yeast starter into small pieces then add them in the food processor, whiz a few times
  • Add chocolate chips and whiz again for a few seconds.
  • Add egg yolk and milk and whiz again until the dough becomes crumbly.
  • Put the dough in a plastic bag or cling wrap and shape it into one big square.
  • Let it rise in a warm place (25℃) for 4 hours or put it in the fridge over night. (you can keep it up to 5 days in the fridge)
  • Preheat the oven at 170℃. Cut the dough into triangles, bake them at 170℃ for 15 min.


Gorgonzola and Pecan Maple Pancake.



I finally tried this combination, gorgonzola cheese with roast pecan nuts and maple syrup on yeast pancakes! (my yeast pancake recipe is here) It was even more yummy than I thought it might be.  Salty and sweet at the same time.  Happy gorgeous breakfast on the weekend.  😉


This post submitted to yeastspotting

Baking cocoa bread for Chocolate rusk!


I finally tried to make chocolate rusks from scratch. I baked cocoa bread in my slim pound cake tin. It turned out to be exactly how I wanted. I was so happy when I was slicing it as it made such cute mini bread-loaf shapes!

I didn’t put much sugar in the cocoa bread, so it wasn’t very sweet but that’s ok because I was going to make rusks and decorate them with chocolate.




Chocolate rusk

<cocoa bread>

250g of High grade/Strong flour

10g of Unsweetened cocoa powder

1/4 tsp of Instant dry Yeast + 1tsp of lukewarm water

10g of Milk powder

3g of Salt

25g of Sugar

15g of Butter

170g of Lukewarm water

<for the rusks>

some sugar and butter

some dark chocolate


<Making cocoa bread>

  • Mix all the ingredients for the cocoa bread except for butter in a bread maker or a stand mixer with dough attachment. Knead it for 10min. Then add butter and knead it again for another 5-10min until it becomes shiny and elastic.
  • Put the dough in a container and leave it in a warm place for 1-2h then put it in a fridge overnight (app.8-10h).
  • Knead the dough briefly to deflate it, then shape it into a ball. Let it rest for 20 min covered with cling film or a wet tea towel.
  • Roll the dough into a rectangle, make the long side a bit longer than your pound cake tin. Roll it into a long log shape.
  • Put it in the pound cake tin and let it rise in a warm place (30℃) for 1h until the dough becomes a little bit bigger (taller) than the tin. Do not let the dough dry. (I spray water on top to prevent it from drying out.)
  • Preheat the oven at 200℃, 20 min before finishing the final rise.
  • Spray water (mist) on top of the dough and bake it in the preheated oven at 190℃ for about 25min-30min.* I am using a gas convection oven. I turned off the oven when I put the dough in for 5min. Then after 5min, I turned it back on at 190℃ so that the bread can have some “oven spring”, before the hot air from the the fan completely dries out the bread.

<Making chocolate rusk>

  • Slice up the bread 1cm thick. Preheat the oven at 120℃.
  • Place the slices on a baking sheet and spread the butter/sugar mixture on top.
  • Bake them in the oven at 120℃ for about 20 min until completely dry and crispy.
  • Cool them on a wired rack.
  • Melt the chocolate gently and put some on top of each rusk, using a tea spoon.


Finger rolls / Anko-san no chigiri-pan


I made this “chigiri-pan” the other day because my favourite Japanese blogger, Anko-san, suggested to bake this bread to everyone reading her blog. ‘Chigiri-pan’ means ‘tearing bread’. These rolls are stuck to one another, so you need to tear it off when you eat. Because they are stuck together, the sides of the rolls don’t have a crust, you get soft and fluffy sides! It’s quite different when you bake rolls separately. Also when baking this way, you can put more rolls on a tray!

I realised that here in NZ you see many finger rolls stuck together at the super market bakery but I don’t think you see this so often in Japan. If my memory serves me right, bread rolls or table rolls are always individual, never stuck to each other. (I could be wrong as I have been living far away for quite a long time!)

Anyway, this bread was popular with my mesdemoiselles. So it’s good. 🙂





Finger Rolls (makes 8 )

400g of High grade/Strong flour

4g of Instant dry yeast

6g of Salt

8g of Milk powder

35g of Sugar

256g of  Lukewarm water + 1 egg yolk (Keep the egg white for brushing the dough)

40g of Unsalted butter

some Sesame seeds for sprinkle


  • Knead all the ingredients together except butter for 5 min.
  • Add butter and knead again for another 5-10 min until it becomes shiny and elastic.
  • Put the dough in a bowl and cover it with cling film or a wet tea towel and let it rise in a warm place until it doubles in size. (1h-1.5h)
  • Divide the dough into 8 pieces and cover them and let them rest for 15-20 min.
  • Working on one at a time, roll the dough into a rectangle, fold it in three, length-ways. Fold it in half again length-ways. Seal it properly.
  • Place the shaped finger rolls on a baking sheet 1.5-2cm apart, sealed side down.
  • Cover them with a wet tea towel and let them rise in a warm place for about 1h.
  • Preheat the oven to 190℃,  20 min before finishing the final rise.
  • Brush some egg white on each roll and sprinkle some sesame seeds.
  • Bake them at 190℃ for 20-25 min.