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Flour & Bread

Bread, pastry, laminated dough. Where chemistry matters and weighing beats measuring — the recipes come with gram numbers for a reason.

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Cannoli with ricotta, sugar and chocolate — Italy recipe

🇮🇹ItalyAdvanced

Flour and Confectionery Products

Cannoli

Cannoli are Sicilian pastries: crisp tubes of fried dough filled with sweet ricotta cream, chocolate and orange zest. The dough is rolled thin, wrapped around metal tubes and fried until blistered, and the cream goes in just before serving.

90 min520 kcal6 serves

🌿Vegetarian

Challah (Braided Jewish Egg Bread) with bread flour, eggs and oil — Israel recipe

🇮🇱IsraelAdvanced

Flour and Confectionery Products

Challah (Braided Jewish Egg Bread)

Challah (חַלָּה, pronounced HA-lah) is the braided, egg-enriched bread of Jewish tradition, placed on the Shabbat table every Friday at sundown and baked for the major Jewish holidays. The word originally referred to the portion of dough consecrated as a priestly offering — a ritual still observed by many Jewish bakers before baking. As a bread, challah is remarkable: egg yolks give the crumb a warm golden hue; oil makes it tender and keeps it pareve (neutral — neither meat nor dairy, so it can be served at any Shabbat meal regardless of what is being eaten); honey provides a gentle sweetness. The defining ritual is the braiding — three strands at minimum, six at maximum — which is said to represent love, peace, and truth. For Rosh Hashanah (the Jewish New Year) challah is baked as a round spiral to symbolise the continuity of the annual cycle. The crust, glazed twice with egg wash, bakes to a deep, shining mahogany.

210 min290 kcal12 serves

🌿Vegetarian

Chebureki with Meat (Georgian Style) with flour, minced meat and onion — Georgia recipe

🇬🇪GeorgiaAdvanced

Flour and Confectionery Products

Chebureki with Meat (Georgian Style)

Large half-moon deep-fried pastries with an incredibly juicy spiced meat filling. The thin unleavened dough blisters into a golden, crispy shell. Beloved across the Caucasus, chebureki are best eaten hot, straight from the pan.

120 min600 kcal8 serves

🌶️Spicy💪High protein

Chicken Pastilla (Moroccan Sweet-Savory Pie) with chicken thighs, phyllo and almonds — Morocco recipe

🇲🇦MoroccoAdvanced

Flour and Confectionery Products

Chicken Pastilla (Moroccan Sweet-Savory Pie)

Pastilla is Morocco's most extravagant pie — a crisp, golden pastry of paper-thin warqa (or phyllo) concealing three layers: saffron-spiced shredded chicken, a soft egg-and-onion custard set in the reduced cooking juices, and a sweet crunch of fried almonds scented with orange blossom. Dusted with powdered sugar and cinnamon, it plays sweet against savoury in a way few dishes dare. Born of Arab-Andalusian heritage, it's a celebration centrepiece served at weddings and feasts.

100 min610 kcal6 serves

💪High protein

Chocolate Cake with chocolate, butter and sugar — France recipe

🇫🇷FranceAdvanced

Flour and Confectionery Products

Chocolate Cake

A melt-in-your-mouth cake with rich chocolate flavor, delicate cocoa aroma and velvety texture — a true work of art that will win the hearts of even the most sophisticated gourmets.

120 min800 kcal10 serves

🌿Vegetarian

Chocolate Chip Cookies with flour, butter and eggs — USA recipe

🇺🇸USAMedium

Flour and Confectionery Products

Chocolate Chip Cookies

The definitive American cookie — crispy edges, chewy centers, pools of melted chocolate in every bite. Brown butter and resting the dough overnight are the professional secrets that elevate these to extraordinary.

45 min220 kcal24 serves

🌿Vegetarian

Christstollen (German Christmas Stollen) with raisins, candied orange peel and almonds — Germany recipe

🇩🇪GermanyAdvanced

Flour and Confectionery Products

Christstollen (German Christmas Stollen)

Christstollen, also called Weihnachtsstollen or simply Stollen, is a German Christmas yeast loaf: a buttery Hefeteig packed with rum-soaked raisins, candied orange and lemon peel (Orangeat and Zitronat) and almonds, then soaked in melted butter and buried under powdered sugar. You knead the dough, fold it into the traditional ridge and bake it about 50 minutes, 10 at 200°C and the rest at 170°C; the loaf makes 16 slices. It is baked a few weeks before Christmas and left wrapped in foil in a cool place for two to three weeks so the fruit, rum and butter settle into the crumb, and neither the rising nor that maturing is counted in the time. Only loaves from Dresden and about a dozen nearby towns may be sold as Dresdner Stollen, so this is the home version.

110 min420 kcal16 serves

🌿Vegetarian

Cinnamon Rolls with Cream Cheese Frosting with bread flour, milk and eggs — USA recipe

🇺🇸USAAdvanced

Flour and Confectionery Products

Cinnamon Rolls with Cream Cheese Frosting

Bakery-style cinnamon rolls: a pillowy, enriched dough made with the tangzhong technique — a Japanese method of cooking a small portion of flour and milk into a paste before adding it to the dough — which allows the dough to hold far more moisture than normal, producing rolls that stay cloud-soft for days rather than going stale by evening. The filling is brown sugar, cinnamon, and butter that melts into gooey caramelized layers during baking. The crowning cream cheese frosting is spread over warm rolls so it partially melts into the swirls. These are the rolls that end arguments about what to bring to brunch.

210 min520 kcal12 serves

🌿Vegetarian

Cloud Bread (Egg White Bread) with large eggs and full fat cream cheese — USA recipe

🇺🇸USAMedium

Flour and Confectionery Products

Cloud Bread (Egg White Bread)

Cloud bread is not really bread — it is a whipped egg white and cream cheese round that bakes into something light, slightly crispy on the outside, and soft inside. Zero flour, zero gluten, near-zero carbs without the honey. Popular on keto and low-carb diets as a bun substitute, but also works as a base for mini pizzas, a light breakfast with berries, or a soup accompaniment. The technique is the whole recipe.

40 min65 kcal6 serves

🥑Keto🌾Gluten-free🌿Vegetarian

Cottage Cheese Protein Bagels with cottage cheese, self rising flour and egg — USA recipe

🇺🇸USAMedium

Flour and Confectionery Products

Cottage Cheese Protein Bagels

A no-yeast, no-boil bagel built on a three-ingredient dough: blended cottage cheese, self-rising flour, and an egg. Each bagel carries around 12 g of protein, bakes in under half an hour, and holds for days. The crumb is denser than a classic boiled bagel and closer to a soft roll.

35 min185 kcal4 serves

🌿Vegetarian

Croissant with bread, butter and flour — France recipe

🇫🇷FranceAdvanced

Flour and Confectionery Products

Croissant

A classic French buttery, flaky laminated pastry made over two days with a rich butter block folded into the dough to create hundreds of delicate layers.

90 min360 kcal12 serves

🌿Vegetarian

Dainty Donuts with flour, sugar and egg — USA recipe

🇺🇸USAMedium

Flour and Confectionery Products

Dainty Donuts

Light and fluffy yeast donuts with a golden-brown exterior and tender crumb, glazed in a honey-lemon syrup — a classic treat perfect for any occasion.

45 min450 kcal8 serves

🌿Vegetarian

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