Flour, Cake and Pastry

Who would believe its the weekend once again, which means its one whole week closer to Easter weekend, and everything that comes along with it. So here is our second instalment of our Easter Inspirations series! As Lent comes to an end, many households across the world take the opportunity to indulge in the luxury ingredients they have done so well to avoid over the last few weeks. These ingredients can include eggs, milk, cheese, cream, sugar and chocolate, and so it has become a popular tradition-especially in Europe-to create a rich sweet bread which is filled with those luxuries, that makes your mouth water. So this week I'm going to be sharing some delicious sweet bread recipes from across Europe, all full of history, flavour and smells to die for. Don't forget to search #easterinspirations for more of our recipe ideas! GERMANY: OSTERBROT Osterbrot is a soft, white loaf made in a boule shape, scored with a cross. It is traditionally filled with currants and ...

Happy Tuesday! Today's recipe comes from yet another European country which is full of culture, flavour and an overflowing amount of scrummy recipes and bakes that are yet to be discovered. Although this recipe has become increasingly popular here in the UK, it still is and always be a traditional German dish. A perfect alternative to Christmas Cake, and impeccable with a glass (or two) of brandy, stollen has quite possibly got to be up there in my list of favourite bakes. As a Christmas bread, stollen was baked for the first time at the Council of Trent in 1545, and was made with flour, yeast, oil and water. Advent was seen as a time of fasting, so many rich foods such as butter were forbidden during Christmas bakes. Over time, the bread has changed from being a simple, fairly tasteless loaf to one which is sweeter, more dynamic and made with extremely rich ingredients such as marzipan. It has adapted into the loaf we all know and love today, and frankly, it wouldn't...