All recipes · 🍞 Sweet bread

A traditional Polish yeasted sweet roll filled with a rich, spiced poppy seed paste. It is a centerpiece of festive occasions and beloved for its dense, nutty texture.

Tsoureki is a fragrant, slightly sweet brioche-like bread, traditionally baked in Greece for Easter. Infused with aromatic mahlab and mastic, it's braided and glazed to a beautiful golden brown, often adorned with a red egg symbolising Christ's blood.

The Ensaimada de Mallorca is a beloved spiral-shaped pastry from the Balearic Islands, known for its unique airy texture and delicate sweetness. Traditionally made with 'saïm' (pork lard), it's a culinary icon often enjoyed for breakfast or as a sweet treat with coffee.

A beloved sweet bun from Rome, Maritozzi con la Panna are soft, lightly sweet brioche-like buns traditionally flavored with orange zest, split down the middle, and generously filled with freshly whipped cream. These delightful pastries are a popular breakfast or snack, offering a taste of authentic Roman patisserie.

Hailing from Brittany, Kouign-amann is a truly indulgent pastry, meaning 'butter cake' in Breton. Layers of bread dough, butter, and sugar are folded and baked to create a caramelized, crispy exterior and a soft, buttery interior. It's a sweet, sticky masterpiece best enjoyed warm.

Stollen is a traditional German fruit bread, often enjoyed during the Christmas season. This rich, yeast-leavened bread is studded with dried fruits, candied citrus peels, and nuts, then generously brushed with butter and dusted with powdered sugar, creating a delightful holiday treat.

A truly traditional and rustic sweet bread from Southern England, Lardy Cake is characterized by its rich, sticky layers of dough, generously imbued with rendered lard, currants, and mixed peel. Baked until golden and glazed, it offers a comforting, subtly spiced flavour and a wonderfully moist texture that is best enjoyed warm.

These classic English sweet buns are a delightful treat, originating from the Chelsea area of London. Made from a rich, yeasted dough, swirled with a mixture of currants, sugar, and spices, and finished with a glossy sugar glaze, they are perfect for a traditional afternoon tea.