Chocolate Deep, glossy chocolate desserts—from tarts and cakes to cookies—rich, satisfying, and surprisingly doable. < Back Black Forest Tiramisu A decadent mashup of coffee-soaked ladyfingers, rich chocolate mascarpone, juicy cherries, and fluffy whipped cream. View Recipe Chocolate Truffle Tart The epitome of indulgence no-bake tart. Rich chocolate crust, velvety truffle interior, and a hint of raspberry for a stunning and effortless dessert. View Recipe Chocolate Mousse Tart With a chocolate waffer crust and a decadent chocolate mousse filling, this cake is the any chocolate lovers dessert dream. View Recipe Chocolate Pretzel Cookies with Maple Cream Cheese Filling Indulge in rich chocolate, crunchy pretzels, and a luscious maple cream cheese filling. View Recipe Chocolate Heart Cookies (Schoggi Herzli) These classic holiday cookies are soft, chewy Swiss treats with rich chocolate-almond flavor perfect for Christmas or Valentine's Day. View Recipe Chocolate Mousse The classic chocolate dessert we all know and love—light, creamy, and completely irresistible. View Recipe Chewy Chocolate Toffee Cookies Rich, chewy, chocolatey cookies with buttery toffee bits. An easy, crowd-pleasing treat you’ll want to make on repeat. View Recipe Black Forest Cake Delicious and fluffy two layered chocolate cake topped with kirsch flavored whipped cream and cherries. View Recipe Chocolate Mummy Cookies Chewy and decadent chocolate cookies with chocolate chips and a peanut butter swirl. Decorated in spooky marshmallow goodness. View Recipe Chocolate Pumpkin Zebra Loaf This delightful loaf combines the flavors of chocolate and pumpkin in a visually appealing zebra pattern. Perfect for a fall inspired treat! View Recipe Cherry Chocolate Bundt Cake Indulge in this moist and decadent Chocolate Cherry Bundt Cake, featuring a delightful tart cherry filling. View Recipe Chocolate Rings These delicious cookies are not too sweet and rich in chocolate flavor. View Recipe Load More

Un délice délicieux et aromatique, parfait pour le petit déjeuner ou le dessert, la pâte peut également être utilisée pour les crêpes. < Back Gaufres Cacao-Érable Prep Time: 10 minutes Cook Time: 5 minutes Serves: 6-8 Portions About the Recipe J'adore les gaufres. Elles symbolisent les matins tranquilles et un petit-déjeuner ou un brunch partagé avec des visages souriants autour de la table. Bien que je fasse souvent des gaufres classiques, lors d'une collaboration avec Selefina Spices pour créer ma propre combinaison d'épices, j'ai su immédiatement que ce mélange serait parfait pour des gaufres ou des crêpes. Les Gaufres Cacao-Érable élèvent définitivement l'expérience classique de la gaufre. L'infusion de la poudre de cacao délicieuse offre une saveur de chocolat profonde et intense, tandis que le sucre d'érable ajoute une douceur naturelle avec des nuances de caramel. Le mélange aromatique de cannelle, de muscade, de cardamome et de clous de girofle donne une dimension chaude et exotique, créant une symphonie de saveurs qui dansent sur votre palais. Et ce n'est pas tout, l'inclusion subtile de zeste d'orange séché ajoute une note zestée et citronnée, améliorant l'expérience sensorielle globale. Ces gaufres ne sont pas simplement un élément de petit-déjeuner ou de brunch ; elles sont une célébration de l'indulgence, une gourmandise décadente qui transforme un matin ordinaire en une occasion spéciale. Que vous choisissiez de les déguster saupoudrées de sucre glace, avec un filet de sirop d'érable riche, ou avec une boule de glace à la vanille pour une touche supplémentaire de luxe, ces Gaufres Cacao-Érable sont certainement une délicieuse gourmandise. Partagez-les avec des amis et de la famille, et savourez la joie qui accompagne chaque bouchée de ces gaufres divines. Ingredients 1 tasse de farine tout usage 2 cuillères à soupe de sucre 2 cuillères à café de levure chimique 1/2 cuillère à café de bicarbonate de soude 1/4 cuillère à café de sel 1 tasse de babeurre (voir le blog pour une alternative) 1/4 tasse d'huile végétale 1 gros œuf 1 cuillère à café d'extrait de vanille 2 cuillères à soupe de mélange d'épices Cacao-Maple Mélange *Si vous n'avez pas de gaufrier, cette pâte peut également être utilisée pour faire des crêpes. Veuillez noter que j'ai créé le mélange d'épices Cacao-Maple Mélange pour Selefina Spices et que je reçois une petite commission pour chaque pot acheté. Preparation Dans un grand bol, fouettez ensemble la farine, le sucre, la levure chimique, le bicarbonate de soude, le sel et le mélange d'épices Cacao-Maple Mélange. Dans un autre bol, fouettez ensemble le babeurre, l'huile végétale, l'œuf et l'extrait de vanille jusqu'à obtenir un mélange homogène. Remarque : Si vous n'avez pas de babeurre, vous pouvez en créer en mettant simplement 1 cuillère à soupe de jus de citron ou de vinaigre blanc dans un petit bol et en ajoutant 1 tasse de lait. Attendez 5 à 10 minutes jusqu'à ce que le lait commence à cailler légèrement, et votre babeurre maison est prêt à être utilisé ! Versez les ingrédients liquides dans les ingrédients secs et remuez juste assez pour les combiner. Faites attention de ne pas trop mélanger ; il est normal s'il reste quelques grumeaux. Préchauffez votre gaufrier selon les instructions du fabricant. Vaporisez légèrement le gaufrier avec un spray de cuisson ou une petite quantité d'huile. Versez la pâte sur le gaufrier préchauffé et faites cuire selon les instructions du fabricant jusqu'à ce qu'elle soit dorée et croustillante. Si vous faites des crêpes, utilisez une louche pour verser la pâte sur une plaque chauffante ou une poêle antiadhésive chaude. Faites cuire jusqu'à ce que des bulles se forment à la surface, puis retournez et faites cuire l'autre côté jusqu'à ce qu'il soit doré. Servez les gaufres ou les crêpes au Cacao-Érable chaudes avec vos garnitures préférées comme du sirop d'érable, de la crème fouettée ou des fruits frais. Si vous souhaitez commander votre propre pot de Cacao-Érable Mélange, cliquez sur le lien . Cacao-Maple Mélange Previous Next

Find exactly what you’re craving—brunch waffles and breads, vibrant soups and salads, comforting mains, decadent desserts, and Swiss favorites. RECIPES BY CATEGORY From rösti-level comfort to elegant desserts , these Swiss-inspired , seasonal recipes make home cooking feel special. Click a category to explore—or head over to the eBook library for ready-to-download collections. Breakfast & Brunch Starters & Sides Soups & Salads Mains Desserts Cookies Cakes My Swiss Kitchen Breakfast & Brunch Breakfast & Brunch Breakfast and brunch favorites - waffles, breads, and healthy starts—perfect for slow Sundays, festive mornings, or everyday fuel. View Recipes Starters & Sides Starters & Sides Small bites, side accompaniments, and fresh seasonal favorites - ideal for hosting, picnics, or adding a burst of flavor to weeknight dinners. View Recipes Soups & Salads Soups & Salads Soups and salads that are fresh, hearty, and comforting—perfect for light lunches, cozy dinners, or healthy everyday meals. View Recipes Mains Mains Main dishes that are comforting, flavorful, and beautifully presented - perfect for weeknight dinners or special occasions. View Recipes Desserts Desserts Desserts for every occasion - cookies, cakes, and creamy treats perfect for holidays, gatherings, or everyday indulgence. View Recipes DESSERTS Cookies Irresistible homemade cookies -crispy, chewy, chocolatey, nutty, and everything in between. Perfect for gifting, sharing, or savoring fresh from the oven. View Recipes Cookies Cakes Cakes in every style - Bundts, loaves, and minis - layered, swirled, or glazed to perfection for sharing and savoring. View Recipes Cakes My Swiss Kitchen My Swiss Kitchen Swiss recipes, from authentic heritage dishes to modern twists - sharing the flavors of my Swiss kitchen with you. View Recipes

Tender baked donuts made with reduced apple cider and warm spices, then rolled in cinnamon sugar for the ultimate fall bite.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Spiced Apple Cider Donuts Prep Time: 15 minutes Cook Time: 10-12 minutes Serves: 12 Donuts Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe Nothing says fall quite like a warm batch of Spiced Apple Cider Donuts . These Orchard Spiced Donuts are baked, not fried, but still full of that cozy flavor you’d expect from a farm stand treat. The secret? Reduced apple cider in the batter, which adds a rich apple flavor and keeps the donuts tender. Rolled in cinnamon sugar, they’re the kind of recipe that makes your whole kitchen smell like autumn. If you’re looking for more apple inspiration, don’t miss my Apple Marzipan Babka (a sweet braided loaf with apples and almond paste), my fluffy Swiss Apple Pancakes , or a slice of traditional Apfelwähe , a classic Swiss apple tart. These donuts are perfect for weekend baking, fall gatherings, or simply treating yourself after a walk through the orchard. SKIP TO RECIPE CARD SKIP TO VIDEO Full of fall flavor – Made with reduced apple cider, warm cinnamon, nutmeg, and a touch of ginger, these donuts taste like autumn in every bite. Baked, not fried – Easier to make at home, less mess, and you still get that tender donut texture with a crisp cinnamon sugar coating. Perfect for cozy mornings – Pair them with a mug of coffee, hot cider, or tea for the ultimate fall breakfast or snack. Great for gatherings – These donuts make a lovely addition to brunch tables, bake sales, or as a sweet treat after a day at the orchard. Kid and family approved – Soft, spiced, and not too heavy—these donuts are a crowd-pleaser for all ages. What You'll Love Don't have a donut pan? Not to worry! Make muffins instead. This recipe works great If you don’t have a donut pan, you can use a muffin tin. The texture will be slightly different, but they’ll still be soft and spiced. Do I need to reduce the apple cider? Reducing the cider concentrates the flavor, giving the donuts that signature orchard-fresh taste. It’s worth the extra step for the best results. How long do these donuts stay fresh? They’re best enjoyed the day you make them, but you can store them in an airtight container at room temperature for up to 2 days. Rewarm in the oven to bring back the just-baked taste. Can I freeze baked apple cider donuts? Yes! Freeze the donuts (without the sugar coating) in an airtight bag or container for up to 2 months. When ready to eat, thaw, warm them slightly, then roll in cinnamon sugar. What type of apple cider works best? Use fresh, unsweetened apple cider if possible. If you only have sweet cider, reduce the sugar in the recipe slightly. Can I make these donuts gluten-free? Yes, simply swap in a 1:1 gluten-free flour blend. The donuts may be a little more delicate, but the flavor will be just as delicious. Frequently asked Questions Ingredints Explained Ingredients Donuts: 1 cup (240 ml) apple cider (reduced to ½ cup) 1 ¾ cups (220 g) all-purpose flour 1 ½ tsp baking powder ½ tsp baking soda 1 tsp ground cinnamon (Selefina) ½ tsp ground ginger (Selefina) ¼ tsp ground nutmeg (Selefina) ¼ tsp ground allspice (optional) ¼ tsp salt ½ cup (100 g) brown sugar, packed ¼ cup (50 g) granulated sugar 6 tbsp (85 g) unsalted butter, melted and cooled slightly 2 large eggs, room temperature ½ cup (120 ml) buttermilk, room temperature 1 tsp vanilla extract Cinnamon Sugar Coating: ½ cup (100 g) granulated sugar 1 tsp ground cinnamon (Selefina) Pinch of nutmeg (optional) 4 tbsp (60 g) unsalted butter, melted NEWSLETTER SIGN-UP Preparation Reduce the cider: In a small saucepan, simmer the apple cider over medium heat until reduced to about ½ cup. This intensifies the flavor. Set aside to cool slightly. Preheat oven to 350 °F (175 °C). Lightly grease a donut pan. Mix dry ingredients: In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, allspice, and salt. Mix wet ingredients: In another bowl, whisk brown sugar, granulated sugar, melted butter, eggs, buttermilk, vanilla, and the cooled reduced cider. Combine: Add wet ingredients to dry ingredients and stir just until combined — don’t overmix. Batter will be slightly thick. Fill pans: Spoon or pipe the batter into the donut molds, filling each about ¾ full. Bake: 10–12 minutes, or until the donuts spring back when touched and a toothpick comes out clean. Cool in the pan for 5 minutes, then turn out onto a wire rack. Coat: Mix sugar, cinnamon, and nutmeg in a shallow bowl. Brush warm donuts with melted butter, then toss in cinnamon sugar until well coated. Serve: Serve your Orchard Spiced Donuts while they’re still slightly warm so the cinnamon sugar coating clings beautifully and the apple cider flavor shines through. They’re perfect with a cup of hot coffee, tea, or even warm apple cider for a cozy autumn moment. For an extra indulgence, drizzle with a little caramel sauce or serve alongside vanilla ice cream. Storage Tips: Room Temperature: Store leftover donuts in an airtight container for up to 2 days . To bring them back to life, warm briefly in a 300°F (150°C) oven before serving. Freezer: Freeze uncoated donuts in an airtight container or freezer bag for up to 2 months . When ready to enjoy, thaw, warm, then roll in fresh cinnamon sugar. Recipe Card Chef's Notes Storage Tips Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP

Rich, chewy, chocolatey cookies with buttery toffee bits. An easy, crowd-pleasing treat you’ll want to make on repeat.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Chewy Chocolate Toffee Cookies Prep Time: 15 minutes Cook Time: 12 minutes Serves: 24 Cookies Oct 14, 2025 Last updated: This recipe may contain affiliate links About the Recipe Who else is team cookie for dessert ? Honestly, cookies are a staple in our house. They're quick, easy, and that perfect sweet little something to enjoy after dinner or with an afternoon coffee. I usually reach for my chewy chocolate chip cookies , but this time I was in the mood to switch things up. Chocolate is always a must in our family—whether it’s Chocolate Heart Cookies around Valentine’s Day, Chocolate Hazelnut Macarons for something a little fancy, or our Chewy Black Cocoa Mummy Cookies come Halloween. But on this particular day, I found myself staring into the pantry for inspiration... and spotted a forgotten bag of Skor toffee bits. Jackpot. The result? These Chewy Chocolate Cookies with Toffee Bits. They’re soft and fudgy with a rich cocoa base, and those toffee bits melt into the dough just enough to create golden pockets of buttery, caramel-like crunch. Every bite is gooey, chewy, and just a little bit indulgent—the best kind of cookie in my opinion. So if you’re looking to shake up your cookie routine or just want a new chocolatey favorite to add to the mix, these are a must-try. Trust me, they don’t last long around here. SKIP TO RECIPE CARD SKIP TO VIDEO No Chill Time – These cookies come together quickly, so you can satisfy that chocolate craving without the wait. Deep Chocolate Flavor – Thanks to cocoa powder and brown sugar, every bite is rich, fudgy, and deeply chocolatey. Buttery Toffee Crunch – The toffee bits melt slightly into the dough, adding caramelized edges and a soft, buttery bite. Foolproof and Flexible – No special tools needed. Swap in chocolate chunks or chopped nuts if you don’t have toffee bits on hand. Family-Approved – These are always a hit with kids and grown-ups. Perfect for lunchboxes, bake sales, or cozy nights in. What You'll Love Can I use salted butter instead of unsalted? Yes! Just reduce the added salt in the recipe to a pinch (or skip it entirely). What if I don’t have toffee bits? You can substitute with chopped chocolate, caramel chips, or even chopped up chocolate-covered almonds for a similar effect. Can I freeze the dough? Absolutely. Roll it into balls and freeze on a tray, then transfer to a freezer bag. Bake from frozen, adding 1–2 extra minutes. Why did my cookies turn out flat? Make sure your butter isn’t too soft or melted when you start, and double check that your baking soda is fresh. Can I make them gluten-free? Yes—use a good 1:1 gluten-free flour blend. The texture may be slightly softer but still delicious. Frequently asked Questions Ingredints Explained Ingredients 226g (1 cup / 2 sticks) unsalted butter, softened 200g (1 cup) granulated sugar 220g (1 cup, packed) light brown sugar 2 large eggs 5ml (1 tsp) vanilla extract 280g (2¼ cups) all-purpose flour 40g (½ cup) unsweetened cocoa powder 5g (1 tsp) baking soda 3g (½ tsp) salt 255g (1½ cups) toffee bits (such as Heath Bar bits or Skor Bits) NEWSLETTER SIGN-UP Preparation Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. In a large mixing bowl, using an electric mixer, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. Beat in the eggs, one at a time, followed by the vanilla extract. In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Using a rubber spatula, fold in the toffee bits until they are evenly distributed throughout the dough. Using a spoon or small icecream scoop, drop golfball sized spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart. Chill for a minimum of 30 minutes before baking. Tip: Chilling the dough helps control cookie spread because the fat is solidified when it goes into the oven. This is particularly important for cookies with mix-ins like chocolate chips, toffee bits, or nuts, as it helps keep these add-ins evenly distributed throughout the cookie instead of sinking to the bottom or melting out of the dough. Bake in the preheated oven for 10-12 minutes , or until the cookies are set around the edges but slightly soft in the centers. Remove the baking sheets from the oven and allow the cookies to cool on the sheets for a few minutes before transferring them to wire racks to cool completely. Recipe Card Chef's Notes Storage Tips Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP

These soft and chewy chocolate hazelnut mini sandwiches will delight your palate!| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Chocolate Hazelnut Macarons Prep Time: 10 minutes Cook Time: 10-12 minutes Serves: 14 Macaroons Oct 14, 2025 Last updated: This recipe may contain affiliate links About the Recipe First things first—macarons , not macaroons. (One’s a delicate French sandwich cookie made with almond flour and meringue; the other’s a chewy coconut treat. Both are delicious, but we’re firmly Team Macaron today.) These Chocolate Hazelnut Macarons are everything I love in a dessert: crisp shells, a soft, chewy center, and a rich chocolate ganache that plays so well with toasted hazelnut flavor. It’s like a fancy version of your favorite chocolate hazelnut spread, all dressed up in a Parisian pastry shop vibe. If you’re new to macarons, don’t stress—once you get the hang of the technique, they’re incredibly rewarding to make. You might also want to check out my Honey Nut Macarons for something sweet and nutty, or these vibrant Matcha Macarons if you're craving something a little more earthy and bold. Ready to whip up a batch of elegance? SKIP TO RECIPE CARD SKIP TO VIDEO Indulgent Nutty Flavor : The combination of hazelnut and chocolate creates a rich, nutty taste reminiscent of classic chocolate hazelnut spreads—a perfect treat for nut lovers. Delicate, Chewy Texture : These macarons have a crisp outer shell and soft, chewy interior, with a luscious chocolate hazelnut filling in every bite. Elegant and Impressive : Chocolate hazelnut macarons are as beautiful as they are delicious, making them perfect for gifting, parties, or special occasions. Make-Ahead Friendly : These macarons taste even better after a day or two, making them an ideal make-ahead dessert to enjoy when you’re ready. Naturally Gluten-Free : Made with almond and hazelnut flour, these macarons are naturally gluten-free, offering a delicious option for those with gluten sensitivities. Versatile and Customizable : Add a dash of espresso powder to the filling for a mocha twist, or sprinkle a bit of sea salt on top for a salty-sweet flavor. What You'll Love What is the best way to make hazelnut-flavored macarons? Use finely ground hazelnut flour in the macaron shells or add hazelnut extract to the filling. This brings a rich, authentic hazelnut flavor to each bite. How can I prevent my macarons from cracking? Allow the macaron shells to rest until a skin forms on top before baking, which helps prevent cracking. Baking on a low, steady temperature also keeps them smooth and crack-free. Can I make these macarons ahead of time? Yes! Macarons actually taste better after maturing for 24-48 hours in the refrigerator, allowing the flavors to meld. Just let them come to room temperature before serving. How do I store chocolate hazelnut macarons? Store them in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze the macarons (without filling) and add the filling fresh when ready to enjoy. What type of chocolate works best for the filling? High-quality dark or milk chocolate pairs well with hazelnut. Use chocolate with at least 60% cocoa for a balanced flavor that complements the hazelnut without being too sweet. Frequently asked Questions Ingredints Explained Ingredients For the Macarons: 1 1/2 cups hazelnut flour 3/4 cup granulated sugar 2 tablespoons cocao powder 3 egg whites 1 teaspoon vanilla For the Filling: 1/4 cup heavy cream 1 teaspoon sugar 1 teaspoon butter 3 ounces bittersweet chocolate (3 squares) 1/4 teaspoon vanilla NEWSLETTER SIGN-UP Preparation Preheat oven to 350F . Making the meringue-like cookies. Separate egg whites from egg yolks. In a large bowl, mix together hazelnut flour, sugar and cocoa powder. Note: If you cannot find hazelnut flour, you can always make your own by grinding hazelnuts in a food processor. Add in egg whites and vanilla and mix until well combined. It will look a bit granular because of the texture of the hazelnut flour. Put dough into a piping bag with a round piping tip. (If you don't have a piping bag, you can just as easily use a zip-lock or sandwich bag and cut one of the corners off). Pipe 5cm (2") rounds onto a baking sheet and bake for 10-12 minutes . Remove from oven and set on a cooling rack while you prepare the filling. Making the filling. While the cookies are baking, you can prepare the filling. Begin by finely chopping the bittersweet chocolate squares. The finer the chop, the faster it will be to melt. In a small saucepan, combine the heavy cream, sugar and butter. Bring to a boil. Reduce heat to low and stir in chocolate, vanilla and salt. Stir until chocolate has melted and you have a nice smooth and glossy spread with no lumps. Cool the chocolate filling in the fridge for 30 minutes until it is less runny and more like a chocolate spread (think Nutella). Once the chocolate mixture has cooled, you can start building the sandwiches. Spread a spoonful chocolate filling onto a cookie and place another ontop to create your macaroons. I just used a knife to do this, but if you want to be fancy you can pipe the filling with a more decorative tip. Hope you enjoy these sweet, chewy, chocolate two-bite treats. They only lasted an evening in my household, but they can be stored in an airtight container for 4-5 days. If you try them, let me know what you think in the comments. Enjoy! Recipe Card Chef's Notes Storage Tips Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP

Discover downloadable eBooks with authentic Swiss recipes, cozy seasonal bakes, and culinary stories brought to life through stunning photography. KITCHEN KEEPSAKES These eBooks are made to be cooked from, gifted, and loved. A Taste of Easter - FREE Celebrating Spring through sweet bakes, Swiss touches, and recipes made for gathering. Download Now My Holiday Cookie Box - FREE A festive collection of Swiss-inspired cookies—perfect for gifting, sharing, and celebrating the season. Download Now CHECK OUT MORE DELICIOUS RECIPES ON MY RECIPES PAGE. SIGN-UP FOR MY MONTHLY NEWSLETTER TO RECEIVE THE LATEST RECIPES DELIVERED STRAIGHT TO YOUR INBOX

A cozy twist on a classic babka, this loaf is filled with a warmly spiced pumpkin swirl and wrapped in a rich, buttery dough.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Pumpkin Spice Babka Prep Time: 20 minutes Cook Time: 35 minutes Serves: 8-10 Servings Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe Pumpkin season always brings out the baker in me, and this Pumpkin Spice Babka is one of those recipes that feels like wrapping yourself in a warm blanket. It’s got that classic babka tenderness and beautiful swirl—but with a seasonal twist of pumpkin, warm spices, and a buttery dough that’s just as soft and satisfying as my Apple Marzipan Babka . If you’ve made my Pumpkin Spice Bread Pudding , you already know how much I love cozy, spiced fall bakes that lean sweet but not too sweet. This one walks that perfect line. And if you liked the playful look of my Chocolate Pumpkin Zebra Loaf , you’ll enjoy this babka’s swirled interior and gorgeous twisted shape—it’s a showstopper on the table and a joy to slice into. Whether you’re baking it for brunch, gifting it to a friend, or just enjoying it with your afternoon coffee, this pumpkin babka is the kind of loaf that brings people together and fills the house with the scent of fall. Let’s get baking. SKIP TO RECIPE CARD SKIP TO VIDEO Soft, Buttery Dough: Enriched with eggs and butter, the dough is tender, fluffy, and incredibly satisfying—just like a classic babka should be. Warm Fall Flavors: A cozy mix of pumpkin purée, cinnamon, nutmeg, and more, swirled throughout every bite. Gorgeous Swirls: The twisted shape isn’t just beautiful—it ensures each slice has that perfect balance of filling and dough. Versatile Add-Ins: Mini chocolate chips or chopped pecans take it over the top, but it’s just as good without. Make-Ahead Friendly: The dough can be made the night before and left to rise in the fridge for an easy next-day bake. Crowd Pleaser: Whether for brunch, a cozy dessert, or gifting, this loaf never fails to impress. What You'll Love Can I make this dough ahead of time? Yes! After the first rise, you can refrigerate the dough overnight. This actually improves the flavor. Just let it come back to room temp before rolling and shaping. Can I use canned pumpkin pie filling instead of pumpkin purée? It’s best to use plain pumpkin purée so you can control the spice and sweetness. Pumpkin pie filling may make it too sweet and overly spiced. How do I keep the babka from drying out? Brush the loaf with simple syrup right after baking—this locks in moisture and gives a beautiful sheen. Store wrapped at room temp for up to 3 days or freeze for longer storage. Can I omit the nuts or chocolate chips? Absolutely. Both are optional add-ins. You’ll still have plenty of flavor from the pumpkin spice swirl. Can I bake this in a different pan? A standard 9x5 loaf pan works best, but you could also braid and place it in a round cake pan for a wreath-style presentation. How do I know when it’s fully baked? The babka should be golden brown and sound slightly hollow when tapped. You can also use a thermometer—the center should reach around 190–195°F (88–90°C). Frequently asked Questions Ingredints Explained Ingredients Dough 400g (3¼ cups) all-purpose flour 50g (¼ cup) granulated sugar 7g (2¼ tsp) active dry yeast ½ tsp salt 120ml (½ cup) whole milk, warmed 2 large eggs, at room temperature 113g (½ cup) unsalted butter, softened Pumpkin Spice Filling 120g (½ cup) pumpkin purée 100g (½ cup) brown sugar 1 tsp ground cinnamon ¼ tsp ground ginger ⅛ tsp ground allspice ⅛ tsp ground cloves ¼ tsp ground nutmeg 56g (¼ cup) unsalted butter, melted 80g (½ cup) mini chocolate chips (optional) 50g (½ cup) chopped pecans or walnuts (optional) Egg Wash & Syrup 1 large egg 1 tbsp milk 50g (¼ cup) granulated sugar 60ml (¼ cup) water NEWSLETTER SIGN-UP Preparation Make the Dough: In a large mixing bowl, combine flour, sugar, yeast, and salt. Add warm milk and eggs; mix until a rough dough forms. Gradually knead in the softened butter, 1 tablespoon at a time, until smooth and elastic (about 10 minutes by hand or 5–7 minutes with a dough hook). Place in a greased bowl, cover with a towel, and let rise in a warm place for 1½ hours or until doubled. Prepare the Filling: 5. In a bowl, mix pumpkin purée, brown sugar, spices, and melted butter until smooth. 6. If using, fold in chocolate chips and nuts. Assemble the Babka: 7. Roll risen dough into a 40x30 cm (16x12-inch) rectangle on a lightly floured surface. 8. Spread pumpkin filling evenly, leaving a 2–3 cm (1-inch) border. 9. Roll into a log from the long side, then slice lengthwise. 10. Twist the two halves, cut sides up, and shape into a loaf. Place in a greased 9x5-inch loaf pan. Second Rise & Bake: 11. Cover and let rise for 45–60 minutes. 12. Preheat oven to 175°C (350°F). 13. Brush with egg wash and bake for 35–40 minutes until golden and baked through. Finish with Syrup: 14. While baking, heat sugar and water until dissolved. 15. Brush babka with syrup as soon as it comes out of the oven. Cool & Serve: 16. Cool in the pan for 10 minutes, then transfer to a wire rack. 17. Slice and enjoy! Storage Tips Store at room temp for up to 3 days, wrapped well. Refrigerate up to a week or freeze for up to 2 months. To enjoy later, bring to room temp or gently reheat before serving. Recipe Card Chef's Notes Storage Tips Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP

Crunchy paprika flavored breadsticks inspired by the Swiss Zweifel Chips, made for summer aperos.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Paprika Grissini Prep Time: 20 minutes Cook Time: 13 minutes Serves: 24 Bread Sticks Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe There’s something about snacky, crunchy, homemade things that just makes me happy. Whether it’s my Homemade Soft Pretzels (a weekend favorite around here) or those Crispy Onion Rings I tested way too many times, or my newest obsession-Crispy Mushroom Bites -there’s pure joy in the kind of food you can eat with your fingers and dip into something creamy. These paprika grissini fall right into that category. They’re inspired by my trips to Switzerland growing up, where paprika chips were the snack of choice. As a kid, I didn’t get the hype. Now? Total convert. That smoky-sweet flavor stuck with me, and eventually made its way into these crispy breadsticks. They're warm, salty, and just the tiniest bit spicy, perfect for pairing with a cold drink or scooping up creamy horseradish dip. They’re simple, satisfying, and the kind of thing I love to bake when I want something just a little special for apero hour. Hope you love them as much as we do. SKIP TO RECIPE CARD SKIP TO VIDEO They taste just like those cozy Swiss paprika chips—but homemade and snack board-worthy. Light, crisp, and perfect for dipping (or just eating straight off the tray).– That smoky-sweet flavor with a warm kick is seriously addictive. Perfect for apero hour, dinner parties, or a fancy snack situation at home. You get two dip options—creamy horseradish or whipped feta—because snacks should always come with choices. They’re easy to make, fun to twist, and even prettier to photograph. What You'll Love Can I use Greek yogurt instead of sour cream for the dip? Yes! Full-fat Greek yogurt works beautifully. It’s a bit tangier and thicker, so you can loosen it with a splash of lemon juice or a drizzle of olive oil if needed. What if I don’t have smoked paprika? You can still make them with sweet paprika only, but smoked paprika really adds that iconic chip-like depth. If you’re missing it, a tiny pinch of chipotle powder or liquid smoke can sub in a pinch. Are these spicy? They have a gentle warmth from the cayenne—not spicy, just enough to keep things interesting. Feel free to reduce or leave it out if you're making them for kids or spice-sensitive folks. Can I make the dough ahead of time? Yes! You can prep the dough and keep it in the fridge for up to 24 hours before shaping and baking. Just let it come back to room temp before working with it. How should I store leftovers? Once fully cooled, store grissini in an airtight container at room temp for up to 4–5 days. They’re best the day of, but you can re-crisp them in a low oven for a few minutes if needed. Can I freeze grissini? They’re not ideal for freezing after baking, but you can freeze the dough. Shape them from frozen, give them a little extra time in the oven, and you're good to go. Frequently asked Questions Ingredints Explained Ingredients Grissini 2 cups (250g) all-purpose flour (or half white, half spelt) ¾ cup (180ml) warm water 2 tbsp olive oil (plus more for brushing) 1 tsp instant yeast 1 tsp sugar 1 tsp sweet paprika ¾ tsp smoked paprika ½ tsp kosher salt ⅛ tsp cayenne pepper ¼ tsp garlic powder Topping (optional): Olive oil for brushing Extra paprika and salt for sprinkling NEWSLETTER SIGN-UP Preparation Dry ingredients with active dry yeast. Activate the yeast: In a bowl, stir the warm water, sugar, and yeast. Let it sit 5–10 minutes until bubbly and frothy. Mix the dough: In a separate large bowl, combine flour, both paprikas, salt, cayenne, and garlic powder. Add in the yeast mixture and olive oil. Mix until it forms a shaggy dough. Knead & rise: Knead on a floured surface for 5–7 minutes until smooth. Place in an oiled bowl, cover with a tea towel, and let rise in a warm spot for about 1 hour or until doubled in size. Shape the grissini: Preheat your oven to 400°F (200°C).Divide the dough into 20–24 small pieces and roll each into long thin sticks (around ¼-inch thick). Place on a parchment-lined baking sheet. Season & bake: Brush with olive oil and sprinkle with a bit of extra paprika and salt. Bake for 12–15 minutes until golden and crisp. Let cool fully for max crunch. Serve: Serve along side your favorite cheeses, cured meets and dipping sauce. See below for two of my favorites. These also make for perfect nibbles with soup or break them up for some fun crispy couton-like toppings in a salad. Creamy Horseradish Dip This is tangy, bold, and weirdly refreshing—especially next to the smoky paprika sticks. Ingredients: ½ cup crème fraîche or sour cream 2 tbsp mayonnaise 1–2 tsp prepared horseradish (to taste) 1 tsp lemon juice Salt & pepper to taste Optional: chopped chives or dill Instructions: Stir everything together and chill for at least 10–15 minutes before serving. Taste and adjust the horseradish depending on how fiery you’re feeling. Whipped Feta with Lemon & Thyme Creamy, tangy, and just a little fancy-feeling (without any effort). It cuts through the paprika beautifully and makes every bite feel like an apero hour in the Swiss Riviera (yes, that’s a thing 😉). Ingredients: 1 cup (150g) crumbled feta ¼ cup (60g) cream cheese or Greek yogurt 1 tbsp olive oil 1 tsp lemon zest 1 tsp lemon juice 1 tsp chopped fresh thyme (or a tiny pinch dried) Freshly cracked black pepper to taste Instructions: Toss everything in a blender or food processor. Blend until creamy and smooth. Spoon into a bowl, drizzle with more olive oil, and sprinkle with a few thyme leaves or lemon zest to serve. 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Easter Bright Easter brunch ideas and make-ahead bakes—crowd-pleasing recipes for a joyful spring table. < Back Hedgehog Bread Easter Rolls Soft, fluffy, and lightly sweet with a rich, buttery flavor—these golden-brown bread rolls are a delightful treat for any occasion! View Recipe Easter Nest Cookies Easter themed lemon shortbread cookies with smooth sweet meringue, raspberry jam and chocolate eggs. View Recipe Rainbow Popcorn It’s sweet, salty, and looks like a bowl of edible confetti—rainbow popcorn is the kind of snack that turns any moment into a party. View Recipe Load More

This sweet buttery homemade bread has a dense crispy crust and a soft and sweet chewy center.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Three Kings Bread (Dreikönigskuchen) Prep Time: 15 minutes + rise time Cook Time: 25-30 Minutes Serves: 6-8 Servings Oct 14, 2025 Last updated: This recipe may contain affiliate links About the Recipe Although I didn’t grow up in an overly religious household, we still marked many traditional Swiss holidays—more for the joy of the ritual and family connection than for religious reasons. Three Kings Day (or Dreikönigstag ) , celebrated every January 6th, was one of those traditions I looked forward to all year. The highlight? A sweet, golden loaf—somewhere between a soft Zopf and a cluster of pillowy Weggli buns—shaped into a crown and dusted with pearl sugar. Hidden inside one of the buns was a small surprise—a coin or figurine—and whoever found it got to wear the paper crown and be royalty for the day. Of course, we kids would poke the bottoms of all the buns before eating, just to increase our chances of “winning” (a trick I still pretend not to notice when my own kids do it now). In many ways, it reminded me of other Swiss breads we’d make during the year—like Zopf on lazy Sunday mornings or Grittibänz in December, shaped like little bread people for St. Nicholas Day. All three are made from similar doughs—soft, yeasted, slightly sweet—but each has its own moment to shine. And this one was all about the fun of surprise and celebration. These days, we don’t always wait for January 6th. The bread is too good to save for just once a year. Whether it’s for brunch with friends or a cozy winter breakfast, this crown-shaped loaf brings a little magic to the table—especially when someone finds the hidden “treasure.” If you’ve never made Three Kings Bread before, it’s easier than it looks and so rewarding. And if your household is anything like mine, that paper crown might stick around long after the last bun is gone. SKIP TO RECIPE CARD SKIP TO VIDEO Fun for Everyone: The tradition of hiding a figurine or coin makes this bread more than just food—it’s an event! Watch the excitement as everyone tries to find the surprise. Soft and Fluffy Texture: This sweet bread is perfectly tender with just the right amount of sweetness. Customizable: Don’t like raisins? Swap them for chocolate chips or skip them entirely. You can also experiment with adding citrus zest or spices for extra flavor. Versatile: While it’s traditionally served for Three Kings Day, this bread is also fantastic for weekend brunches or special occasions. Beautiful Presentation: The flower-like shape and pearl sugar topping make it look as good as it tastes. Add a paper crown for a festive touch! What You'll Love Can I use instant yeast instead of dry yeast? Yes, you can substitute instant yeast for dry yeast in the same quantity (20g or 2 tablespoons). Since instant yeast doesn’t require proofing, you can mix it directly with the dry ingredients. What can I use if I don’t have pearl sugar? You can use coarse sugar, crushed sugar cubes, or sprinkle with your favorite nuts. The bread will still be delicious without the decorative sugar. Can I make this bread ahead of time? Yes! You can prepare the dough the night before, let it rise, then refrigerate it. Allow the dough to come to room temperature before baking. Alternatively, you can bake it, then reheat gently before serving. What if I don’t have a small figurine or coin? You can get creative! Use a shelled almond, a dried bean, or any oven-safe trinket. Just make sure to let everyone know there’s a surprise hidden inside. Can I freeze this bread? Absolutely. Once baked, let the bread cool completely, wrap it tightly in plastic wrap and foil, and freeze for up to 3 months. Thaw at room temperature and warm before serving. How do I know if my milk is warm enough? The milk should be warm to the touch but not hot, around 100–110°F (37–43°C). Too hot, and it could kill the yeast. Frequently asked Questions Ingredints Explained Ingredients Bread: 500g All-Purpose Flour (4 cups) 100g Granulated Sugar (½ cup) 1 teaspoon Salt (1 teaspoon) 60g Unsalted Butter (softened) (4 tablespoons or ½ stick) 20g Dry Yeast (2 tablespoons) 225ml Milk (warmed) (1 cup) 1 Egg For Decorating: 1 Egg 1 tablespoon Water 1 teaspoon Sugar Pearl Sugar (as needed) Paper Crown (optional, for fun) For Hiding: Small Bakeable Figurine Coin (wrapped in Aluminum Foil) Almond or other nut NEWSLETTER SIGN-UP Preparation This recipe is easy to put together. All you will need is two mixing bowls a lined baking sheet a pastry brush and some patience. Wet and Dry Ingredients Here are the Step-By-Step Instructions on how to make Three Kings Bread: Prepare your yeast: In one bowl, warm your milk so that it is warm to the touch but not hot. To it, mix in your yeast. I also like to take a big pinch of sugar and mix it in as well. The sugar helps activate the yeast. Mix well and let the yeast mixture sit for a few minutes until it starts to for a bubbly film at the top ( 15 minutes or so). Combine the dry ingredients: In the second bowl, mix together your flour, sugar and salt. Adding the butter and egg to the yeast mixture. Mix yeast, butter and egg: Once the yeast has started activating (you will be able to tell when it has a forthy layer at the top) use a hand mixer to mix in your softened butter and egg. Beat until you have a smooth mixture and everything is well incorporated. Making the dough: Make a well in the center of your flour mixture (like a volcano) and pour your wet ingredients into the center. Knead the dough: I always like to do, this is the part of the recipe that might feel a little messy to some, but I find it so satisfying. Use your hands to knead and incorporate everything together until you have formed your dough. (If you own a stand mixer, you can use this aswell). To knead by hand, take a portion of the dough and press it down with the heel of your hand to flatten it. Fold the dough in half, and then press it down again with the heel of your hand. Repeat this process for about 10 minutes or until the dough becomes smooth and elastic. Make sure to scrape any bits from the sides of the bowl so that you have captured all the wet and all the dry ingredients and that they are well blended. If you find the dough too dry or if it is not coming together easily, add in a little more warmed milk until you have a smooth dough. Let the dough rest and rise: Now cover your bowl with cling wrap or a lightly dampened kitchen towel and let the dough sit for about 45 minutes - 1 hour until it has risen. (You want to make sure that it is covered so that it does not dry out whilst in the rising process). Dough that has risen. Forming the bread: Flour your work surface. Once the dough has risen, remove the dough from the mixing bowl and divide it into 6 pieces with one portion being slightly bigger than the rest (for the center ball). With the help of a bit of flour roll each piece into a round shape roughly the size of a tennis ball. Hiding the treasure: Prepare your secret treasure that you plan on hiding within one of the buns. I usually use a penny and wrap it in tin foil or an alamond. However, you can find little bakeable figurines online especially for this purpose. Use your finger to poke a hole halfway through a bun and put the treasure inside. Seal the hole up all the way and make sure to disguise it as best you can so that it is not obvious where the treasure is hidden. Brush the prepared dough balls with egg wash before baking to acheive a golden finish. Prepare to bake: Next, lay out your buns on a lined baking sheet so that they form a flower. One larger ball in the center and the 6 remaining around. It is ok if the balls that frame the sides do not touch one another, they will poof up during the baking process. Cover and let sit for another 30 minutes . Preheat the oven: In the meantime preheat your oven to 375F and prepare your egg wash. Leave enough space between the balls to allow for more rise when baking. Egg wash for a golden finish: To make your egg wash mix together the egg, water and sugar. When your bread has risen for the second time, use a pastry brush to paint the egg wash onto the surface of your dough. This will give it that nice shiny golden finish. Decorate and Bake: Sprinkle some pearl sugar or raisins on top and pop it in the oven. Bake for 25-30 minutes or until crust is hard and golden and a toothpick inserted into center comes out clean. Sometimes a difficult decision. Which piece to choose! Decorate with a crown and enjoy the fun! Remember, choose wisely ;) If you enjoyed making this homemade bread recipe, you may also enjoy: Zopf (traditional Swiss braided bread) Weggli (Swiss milk rolls) Brioche Recipe Card Chef's Notes Storage Tips Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP

Explore Swiss-inspired and seasonal recipes from Poetic Road. From cozy soups and bakes to elegant desserts, each dish is crafted with photography and story in mind. I believe that food shouldn’t be boring—it should surprise you and make you excited to explore new flavors and textures. On this page, you’ll find a collection of thoughtfully crafted recipes inspired by my Swiss culinary heritage, seasonal ingredients, and a love for simple yet elegant flavors. Whether you’re craving comforting classics, creative twists on familiar dishes, or something to inspire your next family gathering, these recipes are all about making meals that feel special and fun to share. ALL RECIPES Zürcher Geschnetzeltes A cozy Swiss dish of tender meat in a creamy mushroom sauce, best served with rösti or homemade noodles. Smoky Cornbread Waffles Sweet, smoky, and a little spicy, these cornbread waffles are everything I love about brunch—crisp edges, cozy flavor, and plenty of maple drizzle. Kale and Barley Salad A fresh, herby barley and kale salad tossed with crunchy veggies, toasted seeds, and a lemony dressing — your new go-to summer salad. Swiss Tirggel (Honey Cookies) These crisp Swiss honey cookies from Zürich are delicately spiced and traditionally embossed with beautiful patterns. Holiday Spiced Meringue Loaf with Raspberry Coulis This spiced meringue loaf is layered with cinnamon–nutmeg swirls, billows of cream, and ribbons of tart raspberry coulis. Herby Pull-Apart Bread Wreath Soft, golden pull-apart bread brushed with garlic herb butter - a festive, aromatic wreath perfect for sharing at any holiday gathering. Creamy Potato Salad A creamy, herby potato salad with fresh dill, garlic, and lemon—perfect for picnics, potlucks, or everyday comfort. Paprika Grissini Crunchy paprika flavored breadsticks inspired by the Swiss Zweifel Chips, made for summer aperos. Pumpkin Spice Babka A cozy twist on a classic babka, this loaf is filled with a warmly spiced pumpkin swirl and wrapped in a rich, buttery dough. Crispy Mushroom Bites Crunchy on the outside, tender inside—these herby mushroom bites are made for dipping and destined to disappear fast. Creamy Potato, Leek & Sausage Soup A rustic blend of potatoes, leeks, sausage, and Herbes de Provence, finished with homemade croutons. Cheesy Garlic Corn Ribs Baked or air-fried corn "ribs" coated in garlicky butter, roasted until crispy, and finished with melty cheese and fresh herbs. 1 2 3 4 5 1 ... 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 ... 15