Tsoureki-Greek Easter Bread


Ingredients For the yeast starter 1/4 cup water lukewarm, 60ml 2 tsp instant dried yeast 7g 2 tbsp sugar For rest of loaf 3 cups bread flour 420g 1/2 tsp salt 1/4 cup sugar 56g 3/4 tsp ground mahlab 1/2 tsp ground mastic traditionally used, but if you miss one of the spices this would be the one 1/2 orange zest ie from 1/2 orange, optional 4 tbsp butter 56g, melted and cooled 2 eggs 1/4 cup milk 60ml, ideally room temp To top 1 egg or … Read more

Lemon & Marzipan Hot Cross Buns


Ingredients 250ml full-fat milk zest 2 lemons 50g butter, cubed 500g strong white flour, plus 140g/5oz for the crosses and extra for dusting ½ tsp ground cinnamon 85g golden caster sugar 7g sachet fast-action dried yeast 1 large egg, beaten, plus 1 egg to glaze vegetable oil or sunflower oil, for greasing 200g marzipan, chilled … Read more

Vegan Sponge Cake


Ingredients 150g dairy-free spread, plus extra for the tins 300ml dairy-free milk, we used oat milk 1 tbsp cider vinegar 1 vanilla pod, seeds scraped 300g self-raising flour 200g golden caster sugar 1 tsp bicarbonate of soda For the filling 100g dairy-free spread 200g icing sugar, plus extra for dusting 4 tbsp jam, we used … Read more

Raspberry Lemon Pound Cake


Ingredients 1 1/2 c. all-purpose flour 1/4 tsp. baking soda 1/4 tsp. salt 1 c. granulated sugar 1/2 c. (1 stick) butter, softened 4 oz. cream cheese, softened 1 tsp. grated lemon zest 3 large eggs, room temperature 2 tsp. vanilla extract 1 (6-oz.) container raspberries Glaze 1/2 c. confectioners’ sugar 5 tbsp. heavy cream 1 tbsp. seedless raspberry jam Instructions Preheat oven to 325 degrees F. Grease … Read more