Swedish kanelbullar or cardamom and cinnamon whirls, straight out the oven. Perfect with a cup of coffee and a chat with friends - Fika as they say in Sweden.
My weekly loaf of Czech-style bread - 800g wholemeal wheat 200g wholemeal rye and a spoonful of aniseed. Dobrou chut'!
My 50/50 wheat/rye loaf - slow proving (rising) over a day and a night in my cold kitchen - a dense moist loaf and slightly sourdough-ish from the wild yeasts and lactics on the rye flour.
Apple and bramble pie with yeast pastry - lower fat than shortcrust but just as scrumptious.
Two apple and damson pies or pirogs - Russian-style yeast pastry turnover pies. They look a bit darker and shinier from the beaten eggwash glaze. All of the above go really well with Ossian, although the sweet pastries and buns work well with the richness and maltiness of Lia Fail. Well here's to the joys of yeast - Slàinte!
Ken
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