Panettone, sweet enriched bread comes originally, according to many sources, from Milan and is a true symbol of Italian Christmas. It’s more bread than a cake, although brioche-like dough of slightly sweet flavour is studded with dried fruits, almonds and raisins. The most traditional panettone is made by wild-yeast fermentation, augmented by a small amount of commercial yeasts. Making of this Christams sweet bread is a lengthy procedure, but the result is well worth it: you will end up with a golden, aromatic, and delicious Christmas bake that melts in your mouth with every bite.  Find the recipe here…

My, oh my! These buns are so light, delicate and pillowy that you can’t stop eating them! They’re St Lucia buns, served in the run-up to Christmas across Scandinavia. The sweet rolls are eaten traditionally on the 13th of December, St Lucia’s Day (also known as The Festival of Light), in celebration of Lucia, the patron saint of light and the victory of light over darkness. These golden-hued saffron buns are formed into an S shape that resembles a curled-up cat and two raisins are added to represent its eyes. The slightly sweet rolls taste best warm with butter. Find the recipe here…

You will need a bit of practice rolling the waffle cones - most of them will crack or break at the beginning. But don’t give up; the whole process is worth trying because the homemade ice cream cones are divine. They are crunchy, flavourful, aromatic, not too sweet and totally free of food additives. An electric waffle cone maker is necessary for this recipe, but these machines are now relatively cheap and available online. The cone waffle batter is easy to prepare and consists only of a few simple ingredients. Find the recipe here.

It's said to be a cheat version of puff pastry, but in my opinion, this is just a more straightforward and quicker version of the French classic. Rough puff pastry calls for strong bread flour, a pinch of salt and, unlike the classic puff pastry, chilled cubed unsalted butter and cold water. Making the dough is simple but takes a little time because the dough needs chilling in the fridge between each round of folds. Once baked, quick puff pastry is flaky, crisp and buttery. It's excellent for Tarte Tatin, sausage rolls or vol-au-vents. Find the recipe here..

Brioche Dough is an enriched dough, part bread and part pastry. Apart from yeast, flour and salt, it includes eggs, milk and butter which enrich the dough and produce tender and rich crumb. The simple brioche dough from this recipe consists of less amount of butter, eggs and is the easiest version to handle. It’s great for wraps, simple buns and as a sandwich bread although it lacks buttery flake of the richer brioche dough. Find the recipe here...

Hot Cross Buns are a staple of British cuisine. They are made from enriched yeast dough packed with dried fruits, lemon or orange zest, spices and marked with an icing or dough cross on top. The cross is believed to represent the crucifixion of Jesus, the spies signify the spices used to embalm him at his burial. Traditionally spiced and fruited buns are eaten hot or toasted on Good Friday and Easter, however people buy them whenever they feel like a sweet and aromatic bun. In 1592, Queen Elizabeth I banned the sale of hot cross buns on every day except for Good Friday, Christmas and at funerals as they were too special to be eaten daily. Find the recipe for aromatic hot cross buns with a pinch of saffron here…

I find this recipe easy enough to start an adventure with pretzels. It doesn’t call for a boiling water bath with baking soda which takes more time and requires a bit of experience to get the pretzels “wrinkles free”, slick and shine. The recipe lets the baker focus on mastering the pretzel twirls (which is quite important) as the formula is simple and the dough has a nice consistency to work with. I recommend preparing the pretzel dough a night before a baking day to allow the flavour to develop. The Soft Pretzels are perfect for breakfast, as an appetizer or snack. Great with butter, jam or any favourite dip. Find the recipe here…

There is nothing better than homemade challah bread. A freshly baked loaf is so delicious that calls only for butter, while the leftover bread makes wonderful French toasts and delicious Bostock served with almond cream and berries. Challah, the braided Sabbath bread is made with the enriched yeasted dough which contains oil and eggs. The generous use of eggs gives challah a beautiful deep golden crust and exquisite flavour. This bread doesn’t require any special techniques although its braided form may look complicated. The dough is quite versatile and can be used to make any other baked goods such as dinner buns and cinnamon rolls. Find the recipe here…

I’ve done a lot of experimenting with English Muffins over the last few days and can confirm they desperately need a long slow rise to be absurdly delicious. Their delicate, very soft texture and deep taste come from refrigerating overnight. The dough needs to be highly hydrated, which means sticky to create characteristic nooks and crannies. The muffins are griddled on a non-stick pan and then baked in the oven to ensure the middle is completely done. They are best freshly baked or toasted the next day. Split them with a fork to reveal the rough and uneven interior. Serve with butter and jelly. Find the recipe here…

My brioche-style hamburger buns are made from classic egg and butter dough but with…cream. This special ingredient makes the buns very fluffy and tender with a hint of sweetness but still sturdy to hold the burger patty and the accompanying toppings. Their light and soft texture allows creating a homogeneous composition with beef, cheese, pickles, tomato, onion and sauces. If you want to make an impression and serve your friends and family the best burgers in town, start with those amazing buns. Find the recipe here…