Potato Bread

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We find this potato bread so great! It’s soft, fluffy and really easy to make. It does take a little time, but that’s what makes this bread so delicious!

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The best Burger Buns

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I have baked these burger buns countless times and they are awesome every time!
Super soft and so delicious!!! For us, these are much, much more better, as the ones bought in a store.

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Wild Garlic, Potato and Bacon Rolls

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Before this years wild garlic season comes to an end, I have a recipe for you. We have classical wild garlic, potato and bacon rolls.

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Wild Garlic Feta Cheese Babka

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The wild garlic season has started. As a must, there is always a wild garlic cream soup, then many other dishes, refined with this delicious herb. I always like to come up with new recipes and this time it was a wild garlic feta cheese babka.

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Wild Garlic Pide Bread

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Before the wild garlic season is over, here is a Wild Garlic Pide Bread.
It is really fluffy, very soft and the wild garlic does not only give this great color, but also a fine spicy flavor.

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Chocolate Hot Cross Buns

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Hot Cross Buns are originally from England and is part of the Easter tradition, Good Friday, actually.
Was originally baked with raisins, dried fruits and spices.

Is also an Easter tradition in many other English speaking countries. In some places you can even get Hot Cross Buns all year round and in many different flavours.

We have refined our Hot Cross Buns with cocoa powder and chocolate chunks. It is best to eat them warm with butter, jam is also great.

Chocolate Hot Cross Buns
For the dough
  • 250 g milk
  • 20 g fresh yeast or 1 sachet (7g) dry yeast
  • 500 g flour
  • 35 g cocoa powder
  • 1 tsp cinnamon
  • a pinch of clove powder
  • a pinch of allspice
  • a pinch of nutmeg powder
  • a pinch of salt
  • 100 g sugar
  • 60 g softened butter
  • 1 egg
  • 100 g chocolate chunks
To brush
  • 1 egg yolk with 1 tbsp milk
For the cross
  • 30 g cocoa powder
  • 20 g flour
  • 70 g water
  1. Disolve yeast in lukewarm milk.

  2. Put all ingridients for the dough -exept the chocolate chunks- in a mixing bowl.

  3. Knead to a smooth dough for minimum 5 minutes.

  4. Cover dough and leave to rise for about 1 hour until double in size.

  5. Put dough on a lightly floured surface and knead-in the chocolate chunks.

  6. Divide dough in 12 equal pieces.

  7. Form each piece to a bun.

  8. Place buns in a baking form with baking paper.

  9. Cover and leave to rise for about 1 hour.

  10. Brush buns with egg yolk-milk-mixture.

  11. Mix together, cocoa powder, flour and water for the cross.

  12. Put in piping bag and pipe crosses on the buns.

  13. Bake in preheated oven at 200° C for about 22 to 24 minutes.

  14. Tastes best, warm with butter.

Enjoy baking!
Happy Easter to you and your family!
Take care and stay healthy!
Maggi & Family

By the way, our son got this “forget-me-nots” from his schoolmate so that he doesn’t forget her! (Corona shut down 🙂 ) There was also a nice card and a chocolate bar! Soooo sweet.

Beigl – a traditional Snack in the fasting period

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Beigl is an Austrian speciality in the fasting season. Very much enjoyed by children as an afternoon “teatime” snack instead of something sweet.

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Scones are typical english! They are eaten at tea time with double cream and a marmelade, black tea with a drop of milk.

We have scones mostly on weekends for breakfast. Warm with butter melting… I love it with jam. Just delicious!!!


My husband enjoys it with butter and cheese (preferably cheddar 🙂 ).

Our kids love it with everything!


The dough is easy and fast to prepare and baked.

This is the family recipe from Mauritius. It has been handed down over the last years and everyone in the family bakes them. From Mauritius to Australia to England over to Gemany/Austria.


Our daughter shows you how to make them:

Gericht: Breakfast, Tea Time
Länder & Regionen: English
  • 280 g flour
  • 2 TL baking powder
  • 1 TL sugar
  • 1 TL salt
  • 45 g butter
  • 1 egg
  • 125 ml milk
  1.  Whisk milk and egg.

  2. Sive flour and baking powder, mix in salt and sugar.

  3. Cut the butter in little pieces and mix well with flour.

  4. Pour milk-egg-mixture in center of flour and knead lightly.

  5. Put an a floured surface and roll out to 1,5-2 cm thick, cut out.

    Brush with milk.

  6. Bake in preheated oven at 220° C, for 12 - 14 minutes.


They taste best still lukewarm.
We like to do twice the amount.

Enjoy baking! (it‘s really quick ?)

Maggi und Family