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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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Samsa (Uzbek Lamb Pastries) with lamb, onion and flour — Uzbekistan recipe

🇺🇿UzbekistanAdvanced

Flour and Confectionery Products

Samsa (Uzbek Lamb Pastries)

Samsa are Uzbek baked pastries with a crisp, layered dough and a juicy filling of hand-chopped lamb and onion. The layering is built by rolling butter into thin sheets of dough, which creates flaky, oven-crisped pastry without a drop of yeast. The golden rule: chop the meat with a knife, never mince it, and use as much onion as meat.

120 min380 kcal12 serves

Scones (British Buttermilk Scones) with plain flour, baking powder and cold butter — UK recipe

🇬🇧UKMedium

Flour and Confectionery Products

Scones (British Buttermilk Scones)

Scones are the cornerstone of the British cream tea — a tradition in which scones are served warm, split horizontally, spread with clotted cream and jam, and eaten in the afternoon alongside a pot of tea. Originating in Scotland in the early sixteenth century and associated with Devon and Cornwall in the south-west of England, they are a quick bread (leavened by baking powder rather than yeast) made from flour, cold butter, buttermilk, and a little sugar. The defining technique is the same as pastry-making: very cold butter worked into flour until it resembles breadcrumbs, combined with cold liquid to just bring the dough together — never kneaded. The cold butter pockets in the dough hit the hot oven and release steam, creating the characteristic slight flakiness and the dramatic rise that splits the scone naturally along the middle — the 'waist' — making it easy to break open by hand without a knife.

35 min260 kcal10 serves

🌿Vegetarian

Soft Pretzels (Laugenbrezeln) with bread flour, yeast and butter — Germany recipe

🇩🇪GermanyAdvanced

Flour and Confectionery Products

Soft Pretzels (Laugenbrezeln)

Laugenbrezeln (lye pretzels) are Germany's most iconic baked bread — a yeast dough shaped into the traditional looped knot, dipped in an alkaline bath, and baked at high heat until the crust turns a deep, glossy mahogany with a characteristic chewy outer layer and a soft, slightly dense interior. The word Lauge means lye, referring to the sodium hydroxide solution that bakeries use — it is the alkali bath that produces the distinctive pretzel flavor and color through the Maillard reaction at a lower temperature than bread normally allows. At home, baked baking soda (regular baking soda heated in the oven to convert it to sodium carbonate, which is more alkaline) produces a result close to the bakery original. Served with coarse pretzel salt, they are essential at Oktoberfest, Bavarian beer gardens, and across southern Germany.

120 min280 kcal8 serves

🌿Vegetarian

Sourdough Bread with bread flour, water and salt — USA recipe

🇺🇸USAAdvanced

Flour and Confectionery Products

Sourdough Bread

Real sourdough bread: four ingredients — bread flour, water, salt, active starter — and two to three days of patient fermentation. No yeast, no additives. The starter (a living culture of wild yeast and lactic acid bacteria) leavens the dough while simultaneously producing the organic acids that give sourdough its characteristic tang and dense, chewy crumb. The signature is the crust: baked inside a covered Dutch oven, it shatters when you cut it. The open crumb — an irregular network of large and small holes visible when sliced — comes from strong gluten development through stretch-and-folds and a long cold proof that slows fermentation and develops flavor. One of the most technically demanding home bakes; also one of the most rewarding.

1440 min180 kcal12 serves

🌱Vegan🌿Vegetarian

Southern Cornbread (Cast Iron Skillet) with cornmeal, buttermilk and eggs — USA recipe

🇺🇸USAMedium

Flour and Confectionery Products

Southern Cornbread (Cast Iron Skillet)

Southern cornbread is the defining quick bread of the American South — a flat, dense, crumble-textured bread made from stone-ground yellow or white cornmeal, buttermilk, and a little flour, baked in a pre-heated, well-seasoned cast-iron skillet slicked with bacon grease or butter. The screaming-hot skillet is the entire technique: the moment batter hits the hot fat, the outside layer of batter seizes and begins to fry, forming the characteristic crackling, dark-gold crust that no baking tin can replicate. The interior is tender, slightly tangy from buttermilk, and dense without being heavy. True Southern cornbread is not sweet — the North-South cornbread debate, still prosecuted with great passion across the United States, centers on sugar: Southern tradition holds that sugar has no place in cornbread. This recipe takes no position, but notes the matter in the FAQ.

35 min230 kcal8 serves

🌿Vegetarian

Spanakopita with spinach, feta and phyllo pastry — Greece recipe

🇬🇷GreeceAdvanced

Flour and Confectionery Products

Spanakopita

Layers of phyllo pastry brushed with olive oil encasing a filling of spinach, feta, fresh dill, spring onions, and eggs. The moisture in the spinach is the main technical challenge — any liquid that reaches the phyllo turns it soft rather than crisp. The filling must be squeezed very dry before anything else happens. The phyllo must stay covered while you work — it dries and cracks in seconds of exposure. Neither problem is difficult, both just require attention. This recipe makes a baking-dish pie that serves 6; it slices cleanly and is equally good warm or at room temperature.

70 min380 kcal6 serves

🌿Vegetarian

Spekulatius (German Spiced Christmas Biscuits) with almonds, cinnamon and cardamom — Germany recipe

🇩🇪GermanyAdvanced

Flour and Confectionery Products

Spekulatius (German Spiced Christmas Biscuits)

Spekulatius are thin, crisp spiced shortcrust biscuits stamped with a picture before baking, known in the Netherlands and Belgium as speculaas and baked across the Rhineland and Westphalia for Sankt Nikolaus on 6 December. The dough is a butter shortcrust built around a home-mixed spice blend of cinnamon, clove, cardamom, nutmeg, ginger, allspice and white pepper, with ground almonds folded in for a short, sandy bite. Traditionally the picture comes from a carved wooden mould, a Model, but an embossed rolling pin or an ordinary cookie cutter gives the same biscuit without ever owning one. The 60 minutes here covers mixing, shaping and two trays in the oven; the dough itself needs to rest in the fridge overnight, and the biscuits only crisp up fully once they cool. Makes about 45 thin biscuits, five to a serving.

60 min345 kcal9 serves

🌿Vegetarian

Spritzgebäck (German Piped Butter Cookies) with butter, flour and egg — Germany recipe

🇩🇪GermanyAdvanced

Flour and Confectionery Products

Spritzgebäck (German Piped Butter Cookies)

Spritzgebäck (spritz cookies in English, also called Butter-Spritzgebäck) is a German butter cookie: a soft dough of butter, powdered sugar, egg, flour and vanilla that is piped through a star nozzle into rings, S-shapes or rosettes instead of being rolled and cut. Cream the butter, mix in the flour, pipe, chill the trays 30 minutes, bake at 180°C for 12 to 14 minutes and dip half of each cookie in dark chocolate; the batch makes about 40 cookies, 5 per serving. The dough has to be soft enough to leave the nozzle but firm enough to keep its ridges, and most of the method below is about getting that balance. The time counts hands-on work and the oven; the 30-minute chill and the hour the chocolate needs to set come on top.

70 min490 kcal8 serves

🌿Vegetarian

Strawberry Shortcake with Buttermilk Biscuits with strawberries, all purpose flour and buttermilk — USA recipe

🇺🇸USAAdvanced

Flour and Confectionery Products

Strawberry Shortcake with Buttermilk Biscuits

American strawberry shortcake is built on warm, craggy buttermilk biscuits rather than sponge cake. The biscuits split cleanly around juicy macerated berries and softly whipped cream, so every serving has crisp edges, tender crumbs, and plenty of strawberry syrup.

75 min465 kcal8 serves

🌿Vegetarian

Vanillekipferl (German Vanilla Crescent Cookies) with flour, butter and almonds — Germany recipe

🇩🇪GermanyAdvanced

Flour and Confectionery Products

Vanillekipferl (German Vanilla Crescent Cookies)

Vanillekipferl are small crescent-shaped shortbread cookies made with ground almonds and rolled in vanilla sugar while still warm. They were first baked in Vienna, and today no Advent cookie tin in Germany or Austria is complete without them. The dough has no baking powder and only two egg yolks, so the crumb is sandy and melts on the tongue instead of crunching. The 75 minutes cover mixing, shaping and baking three trays; the dough also needs an hour in the fridge before shaping, and the cookies are at their best after two or three days in a tin. Makes about 60 pieces, five to a serving.

75 min320 kcal12 serves

🌿Vegetarian

Varenyky with Cherries with flour, cherries and egg — Ukraine recipe

🇺🇦UkraineAdvanced

Flour and Confectionery Products

Varenyky with Cherries

Traditional Ukrainian boiled dumplings filled with juicy cherries. The unleavened dough is rolled thin and sealed around a sweet-tart cherry filling thickened with starch so it stays inside. Served with sour cream and powdered sugar.

90 min450 kcal6 serves

🌿Vegetarian

Vatrushka (Russian Sweet Cheese Buns) with flour, tvorog and dry yeast — Russia recipe

🇷🇺RussiaAdvanced

Flour and Confectionery Products

Vatrushka (Russian Sweet Cheese Buns)

Vatrushka is an open Russian yeast bun with a well of sweet tvorog (farmer's cheese) in the middle. The soft, rich dough is proofed twice, shaped into balls, and pressed to hold a generous spoonful of vanilla-scented filling. Baked until golden, they're best fresh and slightly warm — a classic of Russian and Ukrainian home baking.

150 min250 kcal10 serves

🌿Vegetarian

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