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

Moist and tender almond-infused cake layers complement the silky pastry cream, and bursts of sweet-tart cherries add a pop of fruity tang.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back White Forest Cake Prep Time: 25 minutes Cook Time: 25-30 minutes Serves: 10-12 Servings Oct 14, 2025 Last updated: This recipe may contain affiliate links About the Recipe This cake is a summery twist on one of my all-time favorite flavor pairings: cherries and cream. While the classic Black Forest Cake leans into chocolate and kirsch-soaked layers, this version softens the mood with fluffy vanilla cake, a generous spread of almond-scented pastry cream, and juicy cherries simmered just until tender. Think of it as the sunny, golden-hour cousin to the Black Forest classic—less brooding, just as indulgent. It was inspired by my brother’s June birthday—one of those rare moments where my family could all gather in person. Cherries were in peak season, and almond is his favorite flavor, so I created this White Forest-style cake to make the day extra special. If you’ve tried my Black Forest Tiramisu or the cozy Swiss Cherry Bake ( Chriesiauflauf) , you’ll recognize some familiar notes here, but this cake stands on its own with layers that are light, creamy, and just a little nostalgic. Whether it’s for a celebration or just because you found a perfect basket of cherries, this cake is a beautiful way to let summer’s best fruit shine. SKIP TO RECIPE CARD SKIP TO VIDEO Cherry season perfection – This cake is the ultimate way to celebrate fresh cherries at their peak. A lighter take on Black Forest – All the layered charm, without the chocolate—perfect for vanilla lovers. Elegant, but not fussy – Whipped cream frosting and pastry cream give this cake bakery-style flair without complicated techniques. Make-ahead friendly – The components (cake, filling, fruit) can all be prepared in advance and assembled day-of. Almond lovers rejoice – The subtle almond flavor ties everything together and gives the cake a nostalgic, almost marzipan-like finish. What You'll Love Can I use frozen cherries? Yes! Thaw and drain them first, then simmer as directed. They may release more liquid, so reduce the cooking time slightly if needed. Can I make this cake ahead of time? Definitely. Bake the cake layers and prepare the pastry cream and cherry filling a day in advance. Assemble the cake on the day you plan to serve it for the best texture. What’s the best way to store leftovers? Keep the cake in the fridge, covered, for up to 3 days. Because of the pastry cream and whipped topping, it should be refrigerated—but it still tastes wonderful straight from the fridge. Can I swap the almond extract? If almond isn’t your thing, vanilla extract will still yield a delicious result—just a slightly different flavor profile. How do I get perfectly smooth whipped cream? Make sure your cream is very cold and beat just until soft to medium peaks form. Don’t overwhip or it can turn grainy. Can I make this gluten-free? You can try substituting a 1:1 gluten-free all-purpose flour blend, though the texture may be slightly more delicate. Frequently asked Questions Ingredints Explained Ingredients Cake Layers 315g (2½ cups) all-purpose flour 10g (2½ tsp) baking powder 3g (½ tsp) salt 227g (1 cup) unsalted butter, softened 400g (2 cups) granulated sugar 4 large eggs 10ml (2 tsp) almond extract 240ml (1 cup) milk Pastry Cream Filling 480ml (2 cups) whole milk 100g (½ cup) granulated sugar 4 large egg yolks 30g (¼ cup) cornstarch 5ml (1 tsp) almond extract Cherry Filling 300–400g (2–3 cups) fresh cherries, pitted and halved 50g (¼ cup) granulated sugar 15–30ml (1–2 tbsp) lemon juice Whipped Cream Frosting 480ml (2 cups) heavy cream 60g (½ cup) powdered sugar 5ml (1 tsp) almond extract NEWSLETTER SIGN-UP Preparation Preheat your oven to 350°F Grease and flour three 9-inch round cake pans. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. In a large mixing bowl, cream together the butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the almond extract. Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined. Divide the batter equally among the prepared pans. Smooth the tops with a spatula. Bake for 25-30 minutes , or until a toothpick inserted into the center of the cakes comes out clean. While the cakes are baking, prepare the pastry cream. In a saucepan, heat the milk over medium heat until it reaches a simmer. In a medium bowl, whisk together the granulated sugar, egg yolks, and cornstarch until well combined and slightly thickened. Slowly pour the hot milk into the egg mixture while whisking continuously. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened. (Watch it so that it does not start to burn). Remove from heat and stir in the almond extract. Transfer the pastry cream to a bowl, cover with plastic wrap, and refrigerate until chilled. In a small saucepan, combine the cherries, granulated sugar, and lemon juice. Cook over medium heat for about 5 minutes, or until the cherries release their juices and the sugar has dissolved. Remove from heat and let cool. Once the cakes have cooled completely, place one layer on a serving plate. Spread a layer of chilled pastry cream over the top, followed by a layer of the cherry filling. Repeat this process with the remaining cake layers, ending with a layer of cherry filling. To make the whipped cream frosting, combine the heavy cream, powdered sugar, and almond extract in a mixing bowl. Whip on high speed until stiff peaks form. Frost the top and sides of the cake with the whipped cream frosting. If desired, garnish with additional cherries. Refrigerate the cake for at least 2 hours before serving to allow the flavors to meld and the cake to set. Slice and enjoy! Tip: The cake can be kept for up to 3-4 days. It is best to store the cake in an airtight container in the refrigerator to maintain its freshness and prevent the pastry cream from spoiling. Before serving, allow the cake to come to room temperature for about 30 minutes to enhance its flavors. Recipe Card Chef's Notes Storage Tips Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP

A vibrant tart with a subtle hint of cinnamon, rich, nutty warmth of almonds and complemented by the natural sweetness of fresh figs.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Fig and Almond Tart Prep Time: 20 minutes Cook Time: 45 Minutes Serves: 8-10 Servings Oct 15, 2025 Last updated: This recipe may contain affiliate links About the Recipe Fresh figs aren’t exactly an everyday find here in the chilly North, so when they do make an appearance, I treat them like edible treasure. I spotted a box of them at a small grocer near my girls’ school - plump, dark, and practically glowing with promise. I didn’t have a recipe in mind, but I knew I couldn’t leave without them. Of course, by the next day, they were already starting to lose their perfect shine (classic fig behavior), so I had to act fast. And that’s how this Fig and Almond Tart came to be. It’s based on an old cherry tart recipe I love, but with a few tweaks -almond extract instead of vanilla, a touch of cinnamon, and of course, figs taking center stage. Figs and almonds really are one of those classic pairs- like in my Plum Wähe , where stone fruit meets almondy undertones, or my Apple & Marzipan Babka , where sweet apple and nutty filling twist together in every bite. There’s something about that combination of fruity brightness and rich nuttiness that just feels right- like my Pear and Hazelnut Melba Toasts , but in tart form. This dessert isn’t overly sweet, which makes the natural flavors shine through. It’s simple, a little rustic, and feels special- perfect for when you want a treat that’s both elegant and easy to make. So, if you spot some fresh figs at your local market, you know what to do. SKIP TO RECIPE CARD SKIP TO VIDEO Showcases fresh figs beautifully – soft, jammy centers meet crisp pastry and toasty almond notes. Not too sweet – lets the fruit and almond filling shine naturally. Elegant but unfussy – looks bakery-worthy but comes together easily with simple ingredients. Flexible with fruit – works just as well with pears, plums, or cherries when figs aren’t in season. Perfect for cozy gatherings – rustic enough for Sunday brunch, refined enough for a dinner dessert. What You'll Love Can I use dried figs instead of fresh? Fresh figs are ideal for this tart because of their soft, jammy texture and visual appeal. However, you can use rehydrated dried figs in a pinch—just simmer them in water or orange juice until plump, then slice. What type of almond meal should I use? You can use blanched almond meal for a smoother texture or natural almond meal (with skins) for a more rustic flavor. Both work well in this tart. How do I store leftovers? The tart keeps well in the fridge for up to 3 days. Let it come to room temperature before serving, or warm gently in the oven to revive the crust. Can I make the tart crust ahead of time? Yes! You can make and refrigerate the dough for up to 3 days or freeze it for up to 2 months. Just roll it out and bake when ready. Do I need to blind bake the crust? Not for this recipe. The almond filling helps insulate the crust, so it bakes evenly with the rest of the tart. Can I make this gluten-free? Yes—use a 1:1 gluten-free flour blend for the crust and ensure all other ingredients are certified gluten-free. Frequently asked Questions Ingredints Explained Ingredients Crust: 155 g (1¼ cups) all-purpose flour 50 g (¼ cup) granulated sugar 115 g (½ cup) cold unsalted butter, cubed 1 g (¼ tsp) salt 1 large egg yolk 30 ml (2 tbsp) ice water Almond Filling: 100 g (1 cup) almond meal (finely ground almonds) 50 g (¼ cup) granulated sugar ½ tsp ground cinnamon 60 g (¼ cup) unsalted butter, softened 1 large egg 5 ml (1 tsp) almond extract Fig Topping: 8–10 fresh figs, ripe but still firm, halved 2 g (½ tsp) granulated sugar ½ tsp cinnamon 15 ml (1 tbsp) honey, for drizzling 15 g (2 tbsp) sliced almonds (optional) NEWSLETTER SIGN-UP Preparation Prepare the Crust: In a large bowl, combine the flour, sugar and salt. Add the cold cubed butter and use your hands to break up the butter and meld it with the dry ingredients until the mixture resembles coarse crumbs. Alternatively, you can use a food processor to do this. In a small bowl, whisk together the egg yolk and ice water. Slowly pour in the egg yolk mixture until the dough starts to come together. Turn the dough out onto a lightly floured surface and knead it a few times until it forms a smooth ball. Flatten the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes . Prepare the Almond Filling: In a medium bowl, mix together the almond meal, granulated sugar, cinnamon softened butter, egg, and almond extract until well combined. Set aside. Preheat your oven to 350°F (175°C). On a lightly floured surface, roll out the chilled dough into a circle about 12 inches in diameter. Assemble the Tart: Carefully transfer the rolled-out dough to a 9-inch tart pan with a removable bottom. Gently press the dough into the pan, trimming any excess around the edges. Spread the almond filling evenly over the bottom of the tart crust. Place the halved figs, cut side up, on top of the almond filling, arranging them in a decorative pattern. The figs will lay ontop of the almond filling. Not to worry, the almond filling will puff up during baking and will perfectly hug your figs in place. Sprinkle the figs with the cinnamon and sugar (you can mix these two together in a small bowl beforehand to make sure to evenly distribute it). Bake Place the tart in the preheated oven and bake for 35-45 minutes or until the crust is golden brown and the figs are tender. Remove the tart from the oven and let it cool slightly. While still warm, drizzle honey over the figs and sprinkle with sliced almonds (optional). Allow the tart to cool completely before serving. Optionally, dust with powdered sugar or serve with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat. Enjoy your homemade Fig and Almond Tart as a delightful dessert or sweet afternoon treat! Recipe Card Chef's Notes Storage Tips Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP

Your tastebuds will love these sweet buttery lemon shortbread cookies that are topped with a lightly floral and tart homemade hibiscus jam. | From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Lemon Hibiscus Thumprint Cookies Prep Time: 15 minutes Cook Time: 15 minutes Serves: 20 cookies Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe I love thumbprint cookies. They’re so simple yet perfect—no fuss, just buttery goodness with a touch of jammy sweetness. If you’re into classic cookies, the kind that are effortlessly elegant (think Black and White Butter Cookies ), you’ll love these too. They have that same timeless appeal but with a pop of color and a jammy twist. I’ve made them with all kinds of store-bought jams, from strawberry to apricot and everything in between. Fill them with whatever flavors you’re craving! These particular thumbprints were made for a collaboration with Selefina Spices , and I wanted to showcase their gorgeous dried Hibiscus Flowers . I’d never used hibiscus to make a preserve before, so this was a total experiment. I usually just steep them for tea, so I wasn’t sure if the jam would come together—and I definitely didn’t expect the color to turn out so deep and dramatic! I was imagining a more transparent ruby pink, but sometimes unexpected surprises make a bake even better than planned. I love how the dark hibiscus jam pops against the bright, lemony cookies—especially with the heart-shaped imprint. A little twist on a classic, but still just as easy and satisfying. SKIP TO RECIPE CARD SKIP TO VIDEO Simple but Stunning – These cookies are incredibly easy to make but look like they took way more effort. Perfect for casual baking or impressing guests! Customizable Fillings – Whether it’s store-bought jam, homemade preserves, or something unexpected (like hibiscus!), you can easily switch up the flavors. Buttery & Soft – The delicate, melt-in-your-mouth texture pairs beautifully with the slightly sticky jam filling. A Fun Twist on a Classic – The deep, dramatic color of hibiscus jam adds an elegant contrast, making these cookies even more eye-catching. No Fancy Equipment Needed – Just a bowl, a spoon, and your thumb (or the back of a spoon for a more uniform shape). What You'll Love 1. Why did my thumbprint cookies spread too much? This can happen if your butter was too soft when mixing. Try chilling the dough for 15–20 minutes before baking to help them hold their shape. 2. Can I use any type of jam for thumbprint cookies? Absolutely! Store-bought or homemade, any jam or preserve works. Just avoid ones that are too runny, as they can spread too much while baking. 3. Can I make these ahead of time? Yes! The cookies stay fresh in an airtight container for up to 5 days. You can also freeze the unbaked dough balls and bake them fresh when needed. 4. What’s the best way to fill the thumbprint indent? You can use a small spoon or piping bag for precise filling. If using a thicker jam or preserve, slightly warm it before adding it to the cookies. 5. Can I add a glaze or topping? Definitely! A drizzle of white chocolate or a dusting of powdered sugar would be a lovely finishing touch. Frequently asked Questions Ingredints Explained Ingredients For the cookies: 1 cup unsalted butter, softened 1/2 cup granulated sugar 2 teaspoons lemon zest 2 cups all-purpose flour 1/4 teaspoon salt 1 teaspoon vanilla extract Hibiscus Jam or Preserve (see below) For the hibiscus preserve: 1 1/2 cups water 1 cup granulated sugar 2 tablespoons dried hibiscus flowers 1 tablespoon hibiscus powder 1 teaspoon lemon peel powder 1 tablespoon lemon juice NEWSLETTER SIGN-UP Preparation Begin by making your hibiscus preserve, as this will need a little bit of time to cool before adding it to your cookies. Homemade hibiscus preserve is really easy to make. Simply follow my easy steps below. Homemade Hibiscus Preserve: In a saucepan, combine the dried hibiscus petals and water. Bring to a boil, then reduce the heat to low and simmer for about 10-15 minutes until the petals are softened. Strain the liquid from the petals, pressing the petals to extract as much liquid as possible. Return the liquid to the saucepan and add sugar and lemon juice. Stir well to combine. Bring the mixture to a boil over medium-high heat, then reduce the heat to low and simmer for about 15-20 minute s or until the jam thickens to your desired consistency. Tip: to test the consistency of the jam, place a small dollop on a cold plate, let it sit and cool a few minutes. When cool run your finger through it. If the jam wrinkles up and sticks to your finger (in a jam-like consistency) you're ready to go. Remove the saucepan from the heat and let the hibiscus jam cool to room temperature. Now that your hibiscus preserve is ready, stick it in the fridge and allow it to cool as you start creating the cookies. The Cookies: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a large bowl, cream together the softened butter, sugar, and lemon zest until light and fluffy. 3. Add the vanilla extract and mix well. 4. In a separate bowl, whisk together the flour and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined. 5. Shape the cookie dough into small balls and place them on the prepared baking sheet. 6. Make an indentation in the center of each cookie using your thumb or the back of a spoon. Tip: to make these cute heart shapes I used my pinky. First press your pinky into the dough at an angle and the do another on the opposite side, with the bottom of each imprint touching. 7. Fill each indentation with hibiscus jam or preserves. 8. Bake in the preheated oven for about 12-15 minutes or until the edges are lightly golden. 9. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Recipe Card Chef's Notes Storage Tips Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP

Braided with a golden crust this delicious butter bread is a Swiss Sunday favorite!| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Zopf (Swiss Braided Bread) Prep Time: 1 Hour Cook Time: 45 Minutes Serves: 8-10 Servings Oct 14, 2025 Last updated: This recipe may contain affiliate links About the Recipe Growing up in a Swiss household, weekends often began with the gentle sound of classical music drifting through the house and the warm, buttery scent of freshly baked Zopf . This braided bread—also known as Butterzopf —is a beloved staple across Switzerland, especially on Sundays or holiday mornings. With its glossy, golden crust and soft, pillowy interior, it’s perfect whether slathered in jam and honey or paired with cheese and sliced meats. Like Grittibänz (those charming bread people we shaped each year for St. Nicholas Day), Dreikönigskuchen (Three Kings Bread), or the simple comfort of Weggli (Swiss milk buns), Zopf captures everything I love about Swiss baking: humble ingredients, a bit of hands-on shaping, and the joy of sharing something warm with family and friends. This version leans savory—there’s no sugar in the dough—but you can easily sweeten it up to your taste. The most "challenging" part? That braid. To this day, I still get it wrong more often than not. But honestly? I never mind. The loaf always looks beautiful in its own way, and the flavor never disappoints. It’s a true taste of Switzerland—and one I hope you’ll fall in love with too. SKIP TO RECIPE CARD SKIP TO VIDEO Traditional Swiss Delight : Zopf is a staple of Swiss cuisine, perfect for breakfast, brunch, or even alongside hearty soups. Soft and Buttery Texture : The addition of butter and milk creates a tender crumb that's hard to resist. Beginner-Friendly Braiding : Learn the classic braiding technique with a step-by-step guide, making it easier than you think! Versatile Use : Enjoy it plain, with jam, or as the base for a decadent French toast. Homemade Elegance : Impress your family and friends with this beautifully braided loaf that’s as stunning as it is delicious. What You'll Love 1. Can I use instant yeast instead of active dry yeast? Yes, you can! Simply use the same amount, but you can skip the step of dissolving the yeast in warm milk as instant yeast can be mixed directly into the flour. 2. Can I make this dough ahead of time? Absolutely. After the first rise, you can refrigerate the dough overnight. Allow it to come to room temperature and rise slightly before braiding and baking. 3. What can I substitute for the egg in the dough or egg wash? For the dough, you can use a flaxseed egg (1 tablespoon ground flaxseed + 3 tablespoons water). For the egg wash, use a mixture of milk and a pinch of sugar for a shiny crust. 4. Why is my Zopf not rising properly? This could be due to old yeast, milk that was too hot (killing the yeast), or a cold kitchen. Make sure your yeast is fresh and that your milk is warm, not hot (about 100°F/38°C). 5. Can I add sweet or savory fillings to my Zopf? While traditional Zopf is unfilled, you can experiment! Try spreading Nutella, cinnamon sugar, or herbs and cheese before braiding for a twist on the classic. 6. How do I achieve a perfect golden crust? Make sure your oven is preheated properly, and don’t skip the egg wash. For an extra golden color, apply the egg wash twice – once before baking and again halfway through. 7. How should I store Zopf? Store it in an airtight container at room temperature for up to 3 days. You can also freeze it for up to 2 months; just thaw and reheat before serving. 8. What makes Zopf different from challah? While both are braided breads, Zopf uses milk and butter, giving it a richer, softer texture, whereas challah is typically dairy-free. 9. Can I make this recipe without braiding? Of course! You can shape it into a simple loaf or divide it into rolls if braiding feels too complicated. 10. What should I serve with Zopf? It’s delicious with butter, honey, or fruit preserves. For a savory option, pair it with cheeses and smoked meats. Frequently asked Questions Ingredints Explained Ingredients Dough Ingredients 375 g all-purpose flour (3 cups) 10.5 g active dry yeast (3 ½ tsp) 300 ml warm milk (1 ¼ cups) 9 g salt (1 ¾ tsp) 60 g unsalted butter, softened (¼ cup) 1 large egg Egg Wash 1 large egg 45 ml water (3 tbsp) pinch of salt pinch of sugar NEWSLETTER SIGN-UP Preparation Step 1 In a large bowl, sift together flour and salt. Step 2 Warm the milk slightly either in a saucepan on the stove or in a microwaveable bowl. You want it warm to the touch, but not hot. Stir in yeast. Let this mixture sit for a few minutes to allow the yeast to start activating. Add in the egg and mix well. Step 3 Create a small well in the center of the flour mixture. Add in the softened butter and slowly pour in the warmed milk and egg mixture. This is where I go in with my hands right away. It is messy at first, but I like to hand knead my dough. If you prefer you can also use a stand mixer with the dough attachment. Knead or mix until combined. (If the dough still feels very sticky and is really clinging to your fingers, add a little bit more flour). When you have a nice ball of dough, cover with a kitchen towel and let sit for about an hour or until dough has doubled in size. Step 4 Once the dough has doubled, preheat oven to 380F . Split dough into two equal parts. (This is where the braiding fun begins). Lightly flour your work surface to prevent dough from sticking. By hand, roll each piece of dough into a long snake about 60-70cm long (2-2 1/2ft). Set one vertically and cross the other one over horizontally. Follow the steps below for braiding the 4 strands. (If you get mixed up, like I always do, don't worry, make whatever "braid" you can, tuck in the ends, et voila)! Step 5 Prepare egg wash by mixing together egg, water, salt and sugar. Transfer the Zopf to a lined baking sheet and brush with egg mixture. Bake for 45 mins or until crust is hard and golden. (You can also tap your middle finger against it, if it sounds hollow, you're good to go)! Recipe Card Chef's Notes Storage Tips Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP

Breakfast & Brunch Fluffy waffles, fresh-baked breads, and wholesome starts—breakfast & brunch recipes that make mornings easy, cozy, and delicious. < Back 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. View Recipe 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 Hazelnut Croissants (Nussgipfel) Flaky, nutty, and irresistibly sweet, these homemade croissants with hazelnut filling are a taste of Switzerland in every bite. View Recipe Almond Apricot Madeleines Classic light and fluffy texture that is perfectly complemented by a sweet and fruity white chocolate apricot coating. View Recipe Steamed Caramel Rolls (Dampfnudeln) Fluffy, yeasted dumplings gently steamed in a sweet, buttery glaze until golden and pillowy—perfect with applesauce or vanilla sauce. View Recipe Orange Poppy Seed Loaf Moist and buttery with a bright citrus flavor, this Orange Poppy Seed Loaf has a tender crumb, and a subtle poppy seed crunch. View Recipe Baked Apples Filled with a sweet date and nut filling, these baked apples are an easy-to-make and comforting dessert option that everyone will love. View Recipe London Fog Chia Pudding A creamy, aromatic blend of vanilla, bergamot-infused Earl Grey tea, and a hint of sweetness from the whipped blackberry yogurt. View Recipe Swiss Pancakes (Omelette) Thin and delicate with lightly crisp edges, Swiss Omelette have a subtle, buttery flavor and a soft, crepe-like texture that melts in your mouth. View Recipe Swiss Cherry Bake (Chriesiauflauf) A dessert that's both rustic and refined. Sweet juicy cherries in a delicate custard-like batter, lightly infused with vanilla and a hint of citrus. View Recipe Pumpkin Spice Bread Pudding A delicious bread pudding made of warm pumpkin spice flavors and topped with a crunchy cinnamon streusel. The perfect cozy, fall breakfast! View Recipe Weggli (Swiss Milk Rolls) Swiss Weggli are soft, slightly sweet bread rolls with a delicate light and fluffy texture surrounded by a golden brown crust. View Recipe Load More

Easter themed lemon shortbread cookies with smooth sweet meringue, raspberry jam and chocolate eggs.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Easter Nest Cookies Prep Time: 20 minutes Cook Time: 12 minutes Serves: 18-24 Cookies Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe f you're looking for a fun, festive treat to bake this spring, these Easter Nest Cookies are such a sweet way to celebrate the season. Inspired by Vogelnestli , a traditional Swiss cookie made with shortbread, hazelnut meringue, and jam, this version gets a playful twist with a soft pink cookie base and pastel chocolate eggs tucked inside a golden meringue nest. They’re as pretty as they are delicious—my kids were thrilled! These cookies were actually born out of an afternoon of baking with my little ones and a leftover bag of mini Easter eggs. I wanted to capture the whimsy of spring while still honoring one of my favorite classic bakes from Switzerland . If you’re into fun Easter projects like this, be sure to check out my Lemon Shortbread Easter Cookies for a buttery, citrusy option you can decorate with royal icing, and these adorable Hedgehog Breads —a hit with both kids and grown-ups alike. And don’t miss my free downloadable eBook, A Taste of Easter which includes a collection of sweet, springtime recipes to brighten your holiday weekend. From festive brunch ideas to hands-on bakes the whole family will love, it’s packed with cozy, kid-friendly fun. SKIP TO RECIPE CARD SKIP TO VIDEO Traditional Swiss Twist : Inspired by the Swiss Vogelnascht cookies, these Easter nests are a charming way to bring Swiss tradition to your table. Natural, Delicate Color : The use of natural cranberry powder gives these cookies a soft pink hue, adding to their festive and elegant appearance. Balanced Sweet and Tart Flavors : With a buttery cookie base, light meringue, and tart raspberry jam, each bite offers a satisfying balance of flavors. Fun for Easter Celebrations : Topped with mini chocolate eggs, these cookies are adorable and ideal for Easter gatherings or adding to Easter baskets. Easy and Festive Decorating : Shaping the nests and adding the toppings is simple and fun, making this a great baking activity for kids and families. Perfect Combination of Textures : The buttery, tender cookie base pairs beautifully with the light, airy meringue and smooth jam topping for a delightful mouthfeel. What You'll Love What is the origin of Vogelnascht (Swiss bird’s nest) cookies? Vogelnascht, or "bird’s nest" cookies, are a traditional Swiss treat often made during Easter. These cookies resemble little nests, typically topped with jam or meringue and decorated with “eggs.” What gives the cookies their pink color? Natural cranberry powder is used in this recipe, adding a beautiful pink hue. You can use other natural food colorings, like beetroot powder, for a similar effect. Can I make these cookies in advance? Yes! These cookies can be made a day or two ahead. Store them in an airtight container to keep them fresh. How do I get the meringue to hold its shape? Whip the egg whites with a pinch of salt until stiff peaks form, then gently fold in the sugar. The meringue should be firm and glossy, holding its shape when piped onto the cookies. Can I substitute the jam with another flavor? Absolutely! Raspberry jam adds a lovely tartness, but you can use any jam you like—strawberry, apricot, or blackberry would all work well. Frequently asked Questions Ingredints Explained Ingredients For the cookie dough: 250g Butter (softened) 250g granulated Sugar 1 teaspoon Vanilla Extract Lemon Zest from one Lemon 500g All-Purpose Flour 2 Eggs Food Coloring (I used natural Cranberry powder ) For the Meringue: 3 Egg whites Pinch of Salt 100g Granulated Sugar For the topping: Raspberry Jam Mini Chocolate Eggs NEWSLETTER SIGN-UP Preparation Prepare the cookie base: 1.Begin by beating the butter, sugar and vanilla in a large bowl until you have a creamy mixture and all ingredients are well combined. 2. To the same bowl add the eggs and lemon zest. Mix until you have a smooth mixture. 3. Add in the food coloring. Begin by adding a bit at a time until you acheive your desired color. For this particular batch, I decided to use cranberry juice powder . The color turned out so beautifully and the flavor of the cranberry worked so well with the lemon of the cookie. 4. Slowly sift in the flour. Use your hands to incorporate it until you have a smooth dough. 5. Roll though dough out onto a well floured surface (4mm thick). Using cookie cutter, cut out the cookie shapes and place them onto a prepared baking sheet. 6. Preheat your oven to 325F . Prepare the meringue. 1.In a medium bowl whisk the egg whites and salt until stiff peaks form. 2. Gradually add in the sugar 1/4 cup at a time. 3. Mix until you have glossy peaks. 4. Gently transfer the meringue into a piping bag. 5. Pipe a circle of meringue onto each unbaked cookie. 6. Take a small scoop of raspberry jam and place it into the center hole of the cookie (in the center of the meringue). This will help to keep the chocolate eggs in place (we'll add those once the cookies have been baked) . 7. Bake the cookies for 12-15 minutes until the edges of the cookies and the meringue become lightly golden. 8. Remove the cookies from the oven and let cool for 10-15 minutes. 9. Add the chocolate eggs and let cool completely before serving. Recipe Card Chef's Notes Storage Tips Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP

Filled with parmesan and your favorite seasoning blend, these flaky crowd-pleasing bites make the perfect appetizer for any occasion.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Herby Puff Pastry Bites Prep Time: 10 minutes Cook Time: 20 minutes Serves: 12 Bites Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe Some snacks just have that poof! factor—one minute you’re sprinkling herbs on puff pastry, the next you’re pulling out a tray of flaky, golden bites that vanish faster than you can say “help yourself.” These herby puff pastry bites are my secret weapon for instant party points: store-bought pastry, a shower of your favorite seasoning, a hit of cheese, and less than half an hour in the oven. Zero fuss, maximum crisp factor. I keep them in heavy rotation alongside my other crowd-pleasers—think Crispy Mushroom Bites for the veggie lovers, Homemade Soft Pretzels when you need something warm and chewy, or Paprika Grissini for that smoky crunch. Together, they’re basically the dream snack squad. Whether you’ve got surprise guests, a potluck on the horizon, or a cozy movie night queued up, these herby bites deliver every time. Pro tip: bake a double batch. The first tray is gone long before the second one cools—and you deserve a few for yourself. SKIP TO RECIPE CARD SKIP TO VIDEO Quick and Easy: With store-bought puff pastry, minimal prep, and just a few ingredients, you’ll have these bites ready to bake in no time. Flavor Versatility: While the Sweet Italian Sausage seasoning blend brings an irresistible combination of garlic, herbs, and subtle heat, you can easily customize these bites with your favorite spice mix. Try them with a smoky paprika blend, herbes de Provence, or even a sprinkle of everything bagel seasoning to make them uniquely yours. Crispy and Cheesy: The puff pastry turns golden and flaky while the Parmesan melts into pockets of salty, cheesy goodness. Versatile Crowd-Pleaser: Perfect for holiday parties, casual gatherings, or even a fun weekend snack. These bites fit any occasion. Make-Ahead Friendly: Prep them ahead, chill, and bake fresh when you’re ready to impress your guests. What You'll Love Can I make these ahead of time? Yes! You can assemble the rolls, slice them, and refrigerate them for up to 24 hours before baking. Alternatively, you can freeze the unbaked slices and bake them directly from frozen (just add a few extra minutes to the baking time). What other cheeses can I use besides Parmesan? Parmesan is classic for its nutty and salty flavor, but you can also try Asiago, Pecorino Romano, or even a sharp cheddar for a slightly different twist. Can I use homemade puff pastry instead of store-bought? Absolutely! If you have the time, homemade puff pastry will add an extra buttery, flaky touch. But trust me, store-bought works perfectly and keeps things easy. What dipping sauce pairs best with these bites? Marinara sauce is a natural choice for an Italian-inspired vibe, but you can also serve them with garlic aioli, a balsamic glaze, or even a simple herb-infused olive oil. Are these bites spicy? The seasoning blend has a mild heat from the crushed red pepper and black pepper, but it’s not overpowering. If you like more heat, feel free to add a pinch of red pepper flakes when assembling. Can I make these vegetarian? Yes! The seasoning blend itself is vegetarian, and you can skip the Parmesan or use a plant-based cheese if needed. Frequently asked Questions Ingredints Explained Ingredients 1 sheet puff pastry (thawed) 2 tbsp unsalted butter, melted 1 garlic clove, finely minced (or ½ tsp garlic powder) ½ cup freshly grated Parmesan cheese 1 ½ tbsp Herby Seasoning blend (I used Sweet Italian Sausage Blend ) 1 large egg (for egg wash) 1 tbsp water (to thin the egg wash) Optional: 1 tsp red pepper flakes (if you’d like an extra kick) Optional garnish: fresh parsley, grated Parmesan for topping NEWSLETTER SIGN-UP Preparation Prepare the puff pastry: Preheat your oven to 375°F (190°C). Roll out the puff pastry on a lightly floured surface into a rectangle (about 12x10 inches). Make the garlic butter: In a small bowl, mix the melted butter with the minced garlic or garlic powder. Brush this evenly over the rolled out puff pastry. Layer the flavors: Sprinkle the Parmesan cheese evenly across the surface of the pastry. Then, generously sprinkle your favorite herby spice blend over the top. I love using this Sweet Italian Sausage Seasoning blend I get from Selefina Spices. To me it has the right mix of herby, salty, spicy goodness. For more heat, I like to add an extra pinch of red pepper flakes. Roll and slice: Starting from one of the long edges, roll the pastry into a tight log. Chill the log in the fridge for about 10-15 minutes to firm it up for easy slicing. Slice into bites: Slice the chilled log into 1-inch rounds and place them on a parchment-lined baking sheet. I like to go the extra step and give them an extra fold to make them visually interesting. This step is optional as you can also keep them in simple spiral shapes. To do this, I place on of the rolls on it's side and use a chopstick to indent the middle. This will force the two ends to bend upwards creating this cute butterfly like shape. Egg wash: In a small bowl, whisk the egg with 1 tbsp of water to create the egg wash. Brush each puff pastry bite lightly to promote even browning. Bake: Bake in the preheated oven for 18-22 minutes, or until golden brown and puffed. Garnish and serve: Let the bites cool slightly before garnishing with a bit of fresh parsley and extra Parmesan, if desired. Serve warm. And that’s it—simple, tasty, and ready to be devoured! These little bites are a no-fuss crowd-pleaser, perfect for any occasion or even just a snack while binge-watching your favorite show. What I love most is how easy they are to customize, so feel free to switch up the seasoning or cheese and make them your own. Don’t be surprised if they disappear faster than you expect—I always regret not making a double batch. So grab one (or three), and enjoy that buttery, herby goodness! Looking for other starters? Check these out: Onion Rings Beet Pickled Deviled Eggs Creamy Olive Tapenade Recipe Card Chef's Notes Storage Tips Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP

Christmas Cozy holiday baking and festive mains—classic cookies, cakes, and make-ahead dishes for effortless celebrating. < Back 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. View Recipe 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. View Recipe Black and White Butter Cookies Buttery soft cookies dipped in rich dark chocolate, perfect for any occasion and customizable with your favorite shapes. View Recipe Vanillekipferl (Vanilla Crescents) Melt-in-your-mouth, buttery, crescent-shaped cookies with a delicate almond flavor and a dusting of sweet vanilla sugar. View Recipe Cinnamon-Orange Swirl Cookies A buttery holiday cookie that blends the warmth of cinnamon with the citrus sparkle of orange zest. View Recipe Brown Butter Apple Crisp with Oats & Orange Zest This Apple Crisp is cozy and comforting, made special with nutty brown butter, bright orange zest, and the perfect balance of warm spices. View Recipe Orange and Clove Carrots Earthy sweet carrots meet warm spices and bright orange, balanced with creamy yogurt for a simple yet elegant side dish. 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 Swiss Tirggel (Honey Cookies) These crisp Swiss honey cookies from Zürich are delicately spiced and traditionally embossed with beautiful patterns. View Recipe Maple Gingerbread Biscotti Crisp and warmly spiced, these maple gingerbread biscotti with candied ginger and tart cranberries bring a festive snap to coffee breaks and holiday gifting. View Recipe Pudding Chomeur A twist on a Quebec classic, this cozy cake-like dessert combines gooey maple syrup, with a creamy cheesecake swirl for a delicious twist. View Recipe Nussmakronen Chewy, nutty cookies with a crisp exterior and a rich chocolate-dipped base, inspired by Swiss and German holiday traditions. View Recipe Load More

The epitome of indulgence no-bake tart. Rich chocolate crust, velvety truffle interior, and a hint of raspberry for a stunning and effortless dessert.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Chocolate Truffle Tart Prep Time: 15 mins Cook Time: 4 hour refrigeration (no bake) Serves: 6-8 Servings Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe This hassle-free dessert is a go-to in my house—and it’s easy to see why. With a rich chocolate crust, velvety truffle filling, and a tangy raspberry topping, it delivers all the wow-factor without ever turning on the oven. It’s decadent, eye-catching, and comes together with very little effort—my favorite kind of magic. I’ve kept things simple here: layers of deep chocolate and bright raspberry, finished with a swirl of whipped cream and a handful of toasted nuts for a little crunch. Of course, you can dress it up however you like—once you’ve got a chocolate base this rich, everything else is just a bonus. If you love this kind of no-fuss, flavor-packed dessert, you might also enjoy my Raspberry Chocolate Swirl Cheesecake —a baked option that’s just as showstopping—or my Panna Cotta with Raspberry Coulis for something lighter but equally elegant. And if you’re more in the mood for warm spice and creamy texture, my Nutmeg Spiced Cheesecake is another cozy favorite. No matter the occasion, this tart is proof that sometimes the simplest recipes make the biggest impression. SKIP TO RECIPE CARD SKIP TO VIDEO Luxuriously Creamy Filling : The chocolate truffle filling is rich and smooth, with an indulgent melt-in-your-mouth texture that chocolate lovers will adore. Easy Yet Elegant Dessert : With its simple crust and decadent filling, this tart is impressive enough for special occasions but easy enough to make at home. Perfect Balance of Sweetness and Depth : Dark chocolate and a hint of vanilla create a balanced flavor profile that’s both sweet and slightly bitter, enhanced by the creamy filling. Versatile Garnish Options : Top with fresh berries, whipped cream, or chopped nuts for added texture and a touch of freshness that complements the rich chocolate. Make-Ahead Friendly : This tart can be made in advance, making it an ideal choice for entertaining or holiday dinners. Visually Stunning : The dark chocolate filling against the crumb crust, with vibrant berries and green pistachios, makes this tart a beautiful centerpiece for any dessert table. What You'll Love Can I use milk chocolate instead of dark chocolate? Dark chocolate provides a rich, deep flavor that balances well with the creaminess of the filling. However, you can substitute milk chocolate for a sweeter tart, though it may be softer. Can I make the tart crust ahead of time? Yes! You can prepare and bake the crust a day in advance. Store it covered at room temperature and add the filling when you’re ready to assemble. How should I store the chocolate truffle tart? This tart can be stored in the refrigerator for up to 4 days. Cover it well to prevent the chocolate filling from absorbing other flavors. What type of nuts work best for garnish? Pistachios add a lovely color contrast and subtle nuttiness, but chopped hazelnuts or almonds also complement the rich chocolate flavor beautifully. Can I freeze the tart? Yes, you can freeze the tart without the fresh garnishes. Wrap it tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the refrigerator before serving. Frequently asked Questions Ingredints Explained Ingredients For the Crust: 180g (1 ½ cups) chocolate cookie crumbs 85g (6 tbsp) unsalted butter, melted For the Chocolate Truffle Filling: 225g (1 ½ cups) dark chocolate, finely chopped 240ml (1 cup) heavy cream 28g (2 tbsp) unsalted butter 1 tsp vanilla extract For Garnish: Fresh berries (raspberries or strawberries) Whipped cream Chopped nuts (I used pistachios – about 2–3 tbsp) NEWSLETTER SIGN-UP Preparation Mix chocolate cookie crumbs and melted butter for the crust, press into a tart pan, and refrigerate. Tip: for this recipe I used oreo cookie crumbs which gave that perfect chocolate crunch to the crust but you can use any chocolate wafer style cookie and either pulse them in the food processor or crush them with the back of a glass until you acheive small crumbs that resemble coarse sand. (Please note that I may earn a small commission off qualified purchases made through the links of this recipe). Heat heavy cream in a saucepan until it just begins to boil. Pour it over the finely chopped dark chocolate and let it sit for a minute. Stir until smooth. Add butter and vanilla extract to the chocolate mixture, stirring until well combined. Pour the chocolate truffle filling into the prepared crust and refrigerate until set (minimum 4 hours, you can also make it the day before and refrigerate it overnight). Once set, garnish with fresh berries and, if desired, whipped cream and nuts. Hope you enjoy! Recipe Card Chef's Notes Storage Tips Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP

Crunchy on the outside, tender inside—these herby mushroom bites are made for dipping and destined to disappear fast.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Crispy Mushroom Bites Prep Time: 15 minutes Cook Time: 4 minutes Serves: 4-6 Snack Servings Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe If you're looking for a snack that's crispy, herby, and completely addictive—these crispy mushroom bites are it. Coated in seasoned breadcrumbs and fried (or air-fried!) to golden perfection, they’re the kind of thing you make once... and suddenly want to serve at every gathering after that. They're perfect for cozy Friday night snacks, laid-back dinner parties, or when you just want something fun to dip while catching up with friends. I like to set them out with a few sauce options—garlic aioli, warm marinara, even something zesty and lemony—and let everyone mix and match. They're also right at home next to some of my favorite small bites, like these Herby Puff Pastry Bites , Crispy Onion Rings , or my crunchy Paprika Grissini . Whether you’re grazing or entertaining, these mushroom bites are sure to steal the show. Trust me—you’re going to want to keep this one on repeat. SKIP TO RECIPE CARD SKIP TO VIDEO Crispy on the outside, juicy on the inside – These golden bites deliver crunch and flavor in every mouthful. A flavor boost – The Italian seasoning and fleur de sel take these from basic to can't-stop-eating . Party-perfect or weeknight snack – Serve them with dip for a cozy appetizer, game night snack, or vegetarian main. Customizable dips – Choose your flavor mood: creamy aioli, or cozy marinara Totally crowd-pleasing – Even mushroom skeptics may convert once they try one hot and crispy from the pan. What You'll Love Can I bake or air-fry these instead of frying? Yes! For a lighter version, bake at 220°C (425°F) for 20–25 minutes, flipping halfway through, or air fry at 200°C (400°F) for 12–15 minutes. Spray lightly with oil for best crisp. What kind of mushrooms work best? Button or cremini (brown) mushrooms are perfect—small to medium ones hold their shape and texture best when coated and cooked. Can I make them gluten-free? Absolutely. Swap in gluten-free flour and gluten-free breadcrumbs or crushed GF crackers. How far in advance can I prep them? You can bread the mushrooms a few hours ahead and keep them in the fridge on a tray. Fry right before serving for best texture. What other spices would work here? You could try Herbes de Provence , Smoked Paprika , or Crushed Red Pepper Flakes for a bit of heat. —just adjust to taste. How do I keep them crispy? Drain on a wire rack (not paper towel) and serve right away. You can re-crisp leftovers in the oven or air fryer if needed. Frequently asked Questions Ingredints Explained Ingredients For the mushrooms: 450 g (1 lb) button or cremini mushrooms, cleaned and trimmed 2 large eggs 2 tbsp milk (or dairy-free alternative) 80 g (2/3 cup) all-purpose flour 90 g (1 cup) panko breadcrumbs 30 g (1/4 cup) grated Parmesan (optional, for extra crispiness and flavor) 1 ½ tsp Selefina Italian Seasoning ¾ tsp Selefina Fleur de Sel ½ tsp smoked paprika (optional, for depth) Black pepper to taste Neutral oil for frying (e.g., canola, grapeseed) For dipping (optional): Aioli, ranch, or warm marinara sauce (see recipe below for details) Lemon wedges for brightness NEWSLETTER SIGN-UP Preparation This crispy mushroom bites recipe serves 4–6 as an appetizer or snack – Perfect for a small gathering, family snack board, or party platter – If serving as a main with salad or sides, it serves 2–3 generously Prep the dredging station: In one bowl, mix the flour with a pinch of black pepper. In a second bowl, whisk the eggs with milk. In a third bowl, combine panko, Parmesan (if using), Selefina Italian Seasoning, Garlic Salt, and paprika. Coat the mushrooms: Pat mushrooms dry. Dip each one in the flour, then egg mixture, then press into the seasoned panko mixture to coat evenly. Tip: For extra crunch, repeat the egg and breadcrumb step for a double coating. Fry until golden: Heat oil in a deep skillet (about 1 inch deep) to 180°C (350°F). Fry mushrooms in batches until golden and crispy (about 2–3 minutes per side). Don't overcrowd the pan. Transfer to a paper towel-lined plate to drain. Serve hot: Sprinkle with a pinch of flaky salt and extra Italian seasoning if desired. Serve with your favorite dip and lemon wedges for a fresh hit. Below are the recipes for my two favorite dipping sauces to go along side the crispy mushroom bites: Garlic Herb Aioli A creamy, garlicky dip that complements the crunchy coating perfectly. Ingredients 120 g (½ cup) mayonnaise 1 small garlic clove, finely grated 1 tsp lemon juice ½ tsp Dijon mustard ½ tsp Selefina Italian Seasoning Black pepper to taste Instructions Whisk all ingredients together until smooth. Chill for 10–15 minutes before serving to let the flavors meld. 2. Warm Marinara Dip Classic, cozy, and perfect with the Italian-seasoned mushrooms. Ingredients 240 ml (1 cup) canned crushed tomatoes 1 tbsp olive oil 1 small garlic clove, minced ½ tsp sugar ½ tsp Selefina Italian Seasoning Salt and pepper to taste Optional: pinch of chili flakes for heat Instructions Sauté garlic in olive oil for 30 seconds. Add the tomatoes, seasoning, sugar, salt, and pepper. Simmer for 10–15 minutes until slightly thickened. Recipe Card Chef's Notes Storage Tips Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP

A twist on the classic French Toast breakfast combining croissants with the warmth and comfort of cinnamon and maple syrup.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Easy Croissant Breakfast Pudding Prep Time: 5 minutes Cook Time: 20 Minutes Serves: 4 Servings Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe If you’ve ever found yourself with a few day-old croissants and weren’t sure what to do with them—this is it. This Croissant Breakfast Pudding is the ultimate in cozy comfort meets café indulgence. It reminds me a little of my Pumpkin Spice Bread Pudding —warm, custardy, and spiced just right—but here, buttery croissants steal the show. The best part? You don’t need fresh ones. In fact, slightly stale croissants work even better, soaking up that cinnamon-maple custard like a dream. Think of it as a laid-back version of baked French toast, with all the richness and none of the fuss. And if you’ve ever had my Hazelnut Croissants , you already know how magical croissants can be when they’re baked into something special. Whether you’re planning a relaxed weekend brunch, need a make-ahead holiday breakfast, or just want to turn leftovers into something spectacular, this recipe has you covered. It’s quick, satisfying, and tastes like something you’d get at a cozy little bistro—only easier. SKIP TO RECIPE CARD SKIP TO VIDEO A delicious way to use up stale croissants – This recipe gives new life to leftover pastries. Effortlessly impressive – It looks and tastes fancy, but it’s incredibly simple to make. Perfect balance of sweet and cozy – The maple syrup adds rich depth while the cinnamon brings warmth. Make-ahead friendly – You can assemble it the night before and bake in the morning. Crowd-pleaser – Whether it’s brunch with friends or a lazy Sunday with family, it hits the spot every time. What You'll Love Can I use fresh croissants? You can , but day-old croissants soak up the custard better and give the pudding a heartier texture. If using fresh ones, toast them lightly first. Can I prep this the night before? Absolutely! Assemble the pudding and keep it covered in the fridge overnight. In the morning, let it come to room temp while the oven preheats, then bake as directed. Can I add anything else? Totally—try tossing in a handful of chopped pecans, a sprinkle of chocolate chips, or some fresh berries before baking. Do I need to use both milk and cream? Using both gives a nice balance of richness and lightness. If you only have one or the other, you can use 1 cup total of either. How do I store leftovers? Cover and refrigerate for up to 3 days. Reheat in the oven or microwave until warm. Can I make this dairy-free? Yes! Use your favorite dairy-free croissants, plant-based milk and cream alternatives, and it’ll still turn out lovely. Frequently asked Questions Ingredints Explained Ingredients 3–4 day-old croissants (about 180–240g total) 120 ml (½ cup) milk 120 ml (½ cup) heavy cream 2 large eggs (approx. 100g total) 120 ml (½ cup) pure maple syrup 1 tsp ground cinnamon (about 2.5g) NEWSLETTER SIGN-UP Preparation In a medium bowl whisk together your milk, cream and eggs until eggs are completely blended in. Add in the maple syrup and cinnamon and whisk some more until everything is well incorporated. In a shallow baking dish, tear up your croissants into large uneven chunks. They don"t need to be pretty. Once your croissants cover the entirety of your baking dish, pour your milky egg mixture over top. Heat your oven to 350F . Place your dish on the center rack and bake for 15-20 minutes or until the egg mixture has been cooked through and absorbed. Let the croissant pudding cool for a few minutes and serve while warm. I personally like to eat it as is, since there is already maple syrup in the recipe, I do not think it needs more (even though my kids would argue that point). I do also love to serve it with fresh berries, and if I want to be extra indulgent, a dollop of whipped cream. Tip: If you want to try something a little different, try sprinkling a little salt and pepper on top. My husband taught me that combo with my french toast when we first met. I can't eat it any other way now. The salt and pepper perfectly compliment the sweetness of the maple syrup, giving you that heavenly sweet and salty combo we all love so much. Enjoy! Recipe Card Chef's Notes Storage Tips Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP