These Cheese, Garlic & Herb Twists are a culinary delight — a whirlwind of flavours in a special shape made to please even the most discerning taste buds.

Today, I’m sharing a fragrant recipe with cheese, butter, rosemary, and garlic in a soft, fluffy dough. If you enjoy bold flavours, you might also love my Spicy Garlic Oil Pasta, another quick and aromatic dish.

These twists add a savoury note to your table and are a unique way to bring joy to every family member.

I’ve been experimenting with twists like these — butter, garlic, cheese, and herbs — for over six months. Finding the perfect balance of flavours was a challenge, but I don’t stop until it’s just right.

Over the years, I’ve shared other favourite bread recipes, as we love warm, fragrant bread. Try my Rosemary Focaccia Bread, Cheese-Stuffed Pretzels, or Aromatic Rolls — all crowd-pleasers.

If you enjoy experimenting with doughs, my guide How to Make Yeast Dough: Easy Steps for Perfect Results will help you achieve soft, fluffy bread every time.

Recipe Details

With this new recipe, I want to give you as many details as possible to guide you through the steps and help you achieve the best Cheese, Garlic & Herb Twists.

Below you’ll find a practical guide to adapting this recipe depending on what you have on hand or if you don’t have the exact same ingredients as I do.

Step 1

Make sure you have fresh, good-quality ingredients like: softened butter at room temperature, fresh or dried rosemary, fresh or dried parsley, freshly grated or crushed garlic, and a selection of hard cheeses.

Step 2

Prepare the dough and let it rise for about 1.5 hours.

Step 3

Prepare the butter mixture. In a bowl, mix softened butter with finely chopped rosemary, parsley, and crushed garlic. Don’t add salt, as the cheese will provide enough.

Step 4

Grate the cheese finely for better distribution.

Step 5

Roll out the risen dough into a rectangle about 60 x 35 cm.

Step 6

Spread the aromatic butter evenly over the dough, making sure it covers all edges and corners.

Step 7

Sprinkle the grated cheese on top and gently press it in with a spoon to help it stick to the butter.

Step 8

Fold the dough like a book, then cut it into 10–12 strips (depending on your preference). Cut each strip in half lengthwise, but leave a small uncut end so the twist stays together (see the photo for help).

Step 9

Twist each strip carefully to keep the cheese inside, then place them on a baking tray. You can also shape them into a circle if you like or have the time.

Step 10

Let the twists rise for another 20 minutes. Brush them with an egg yolk mixed with a bit of milk, then bake until golden brown.

Adapting the Recipe

Adapting recipes is fun and lets you discover new, delicious combinations.

For instance, if you like light and fresh flavours, try my Quinoa Pomegranate Spinach Salad with Fresh Mint Dressing. Or for something sweet after baking, my Lemon Bars and Chocolate Muffins make a perfect treat.

Cheese

I used Parmesan and well-drained salty sheep cheese. I highly recommend Parmesan for its unique flavour, which pairs beautifully with rosemary and garlic. If you don’t have those, try:

• Cheddar
• Mozzarella
• Gouda
• Or any cheese that’s well-drained and not too soft.

Mixing different cheeses gives the dish a complex, delicious flavour.

Keep the cheese amount around 80–100 grams. Using more can make the twists hard to shape and cause the cheese to slip out.

Garlic and Herbs

If you don’t have fresh garlic cloves, you can substitute with garlic powder (about 2 teaspoons), but the flavour will be less intense.

I recommend fresh garlic for the best aroma.

For herbs, you can replace rosemary and parsley with dill, oregano, basil, or thyme. Use half the amount if the herbs are dried (e.g., if the recipe calls for 1 tsp fresh rosemary, use ½ tsp dried).

Want a spicy kick? Add chili flakes or smoked paprika to the butter mixture.

Experiment

Try adding chopped nuts, poppy seeds, or sesame seeds for a crunchy texture and an extra special touch.

Flour Amount and Dough Texture

I’ve made these twists with varying amounts of flour to find the perfect balance between soft and crispy.

• For soft twists, use 400g flour and lightly oil your surface. Bake until golden for a soft texture.

• For crunchier twists, use up to 450g of flour to get a firmer dough that doesn’t stick. These will be crispier when baked.

Personal preference matters! Some people prefer soft and fluffy twists; others like a crispy texture that contrasts nicely with the filling.

Final Thoughts

Now you have all the details to make the most delicious Cheese, Garlic & Herb Twists. It’s time to get baking and experiment with the flavours and cheeses your kitchen offers.

If you enjoy these twists, you might also like to try something sweet afterwards — my Oranges and Cocoa Pound Cake is rich, moist, and packed with citrusy aroma.

For another savoury option, perfect for brunch or a light lunch, my Zucchini, Cheese & Dill Waffles are fluffy, cheesy, and full of fresh flavour.

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Cheese, Garlic & Herb Twists — A Delicious and Aromatic Treat

These Garlic, Cheese & Herb Twists are a true culinary delight — an explosion of flavors wrapped in a beautiful shape, created to satisfy any food lover, even the most demanding ones.

Course Lunch, Main Course, Side Dish, Snack

Cuisine Romanian

Keyword cheese twists, garlic cheese rolls, herb bread twists

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Rising time 2 hours hours

Total Time 2 hours hours 40 minutes minutes

Author Mihaela

Ingredients

Dough

• 400 g all-purpose flour
• 1 packet dry yeast 7 g
• 100 ml warm milk
• 100 ml warm water
• 50 ml oil I used olive oil
• 1 egg size M or L
• 1 teaspoon sugar to activate the yeast
• 1 pinch of salt

Garlic Herb Butter

• 60 g soft butter at room temperature
• 1 teaspoon fresh rosemary finely chopped
• or ½ teaspoon dried rosemary
• 1 teaspoon fresh parsley finely chopped
• or ½ teaspoon dried parsley
• 3 garlic cloves finely grated or crushed
• Freshly ground black pepper to taste

Cheese Filling

• 40 g Parmesan cheese finely grated - maximum 50 g
• 40 g well-drained sheep cheese or feta maximum 50 g

Instructions

Dough

• In a glass or small bowl, mix the warm water and warm milk with the sugar and dry yeast.
• Set aside until the mixture becomes foamy.
• Place the flour and salt in a large mixing bowl.
• Add the yeast mixture, egg and oil.
• Knead until you obtain a soft, slightly sticky dough.
• Lightly grease both the bowl and the dough with a little oil.
• Cover and let rise for about 1½ hours, or until doubled in size.

Garlic Herb Butter

• In a small bowl, mix the softened butter with rosemary, parsley, garlic and black pepper.
• Grate both cheeses using a fine grater and keep them ready.

Assembling the Twists

• Once the dough has risen, place it on a lightly oiled work surface.
• Roll it into a rectangle approximately 60 × 35 cm.
• Spread the garlic herb butter evenly over the entire surface.
• Sprinkle the grated cheeses evenly on top.
• If there is a generous amount, gently press them into the soft butter using your hand or a spoon.
• Fold the dough lengthwise, sealing it like closing a book.
• Using a sharp knife, divide the dough into 10–12 equal strips.
• Cut each strip in half lengthwise without cutting all the way through, leaving the top intact so the filling stays inside.
• Carefully twist each strip into a spiral.
• Place the twists onto a baking tray lined with parchment paper.
• Let them rise again for about 20 minutes.

Baking

• Preheat the oven to 180°C (350°F).
• Brush each twist with egg yolk mixed with 1–2 tablespoons of milk.
• Sprinkle poppy seeds or sesame seeds on top, if desired.
• Bake for about 20 minutes, or until lightly golden on the surface.

Notes

Do not use more than 100 g of cheese in total.
Too much cheese will make the dough difficult to handle, the filling may leak out, and the flavor can become overpowering.

FAQ – Garlic, Cheese & Herb Twists

1. Can I use store-bought puff pastry instead of making my own dough?

Yes, you can, but the texture and flavour will be different. Homemade dough is soft, fluffy, and has a rustic taste that puff pastry can’t fully replicate.

2. Can I make the dough ahead of time?

Absolutely. You can prepare the dough the day before, let it rise, then refrigerate it. Bring it to room temperature before shaping and baking.

3. What cheeses work best?

Sheep cheese (like feta) and Parmesan are perfect. You can also mix in a mild mozzarella for extra stretchiness, but avoid very soft cheeses that are too runny.

4. Can I freeze the twists?

Yes! Twist them, place them on a tray, freeze, then transfer to a bag. Bake directly from frozen, adding a few extra minutes to the baking time.

5. How do I prevent the cheese from leaking?

Do not overfill — total cheese should be under 100 g. Also, press the cheese gently into the butter layer so it stays inside during twisting.

6. Can I use dried herbs instead of fresh?

Yes, just use half the amount. For example, ½ teaspoon dried rosemary instead of 1 teaspoon fresh.

7. How long can I store leftover twists?

Store in an airtight container at room temperature for 2–3 days. Reheat in the oven for best texture.

8. Can I make smaller or bigger twists?

Yes, but adjust the baking time accordingly. Smaller twists bake faster, bigger ones may need a few extra minutes.

9. Can I add other flavours?

Sure! You can add a pinch of chili flakes, smoked paprika, or swap parsley with basil. Just don’t add extra wet ingredients or it may make the dough soggy.

10. Can I skip the egg wash?

Yes, but the twists will be less shiny and golden. You can also brush with milk or butter for a softer finish.

I hope you enjoy making and savouring this recipe as much as I do! If you’d like to explore more of my culinary adventures, feel free to follow me on:

• Facebook
• Pinterest
• Instagram

Let’s cook, share, and enjoy together — there’s always a new flavour waiting to be discovered in your kitchen!

The post Cheese, Garlic & Herb Twists — A Delicious and Aromatic Treat appeared first on Mihaela's Recipes.

There’s something truly comforting about a warm bowl of homemade soup on a cool autumn day. This Homemade Pumpkin Soup is one of those recipes that make your kitchen smell amazing while staying easy and wholesome.

Unlike many versions that rely on stock cubes or ready-made broth, my soup is made entirely with fresh vegetables — simple ingredients you most likely already have at home. It’s a perfect way to use up those veggies sitting in your fridge, and the result is a silky, flavourful soup that both kids and adults will love.

My children especially enjoy dipping toasted bread into it — it’s cosy, delicious, and makes everyone happy around the table.

Ingredients for the Homemade Pumpkin Soup

• 1 kg pumpkin, peeled and cut into cubes
• 2 tbsp olive oil
• 1 medium onion (white or red)
• 2 medium carrots
• 1 medium parsnip
• 1 small bell pepper (or half of a large one)
• 3 garlic cloves
• 1 regular potato
• 1 sweet potato
• Salt and pepper to taste
• 2–3 sprigs of fresh thyme (or ½ tsp dried thyme)
• 1 liter of water

How to Prepare the Pumpkin Soup Step-by-Step

1. Wash and peel all the vegetables, keeping them ready to use.
2. In a medium pot, heat the oil over medium heat. Add the onion, carrots, and parsnip, and sauté for about 3–4 minutes until fragrant.
3. Add the garlic cloves, bell pepper, and both potatoes. Cook for another 2–3 minutes, stirring gently.
4. Add the pumpkin cubes, thyme, salt, and pepper. Stir and cook for another few minutes.
5. Pour in enough water to just cover the vegetables — not too much, so the soup stays creamy.
6. Cover the pot and let it simmer until the vegetables are tender and some water has reduced.
7. Once slightly cooled, blend everything until smooth and creamy.
8. Adjust seasoning if needed and serve warm.

Tips for the Best Creamy Pumpkin Soup

• Use fresh, seasonal vegetables — they bring out a naturally sweet and deep flavour.
• Don’t add too much water; you can always thin it later if needed.
• For a richer taste, drizzle a few drops of olive oil or add a bit of cream right before serving.
• Top with roasted pumpkin seeds or a swirl of yogurt for extra texture and colour.

Serving Suggestions

This creamy soup pairs beautifully with a slice of Rosemary Focaccia Bread – soft, fragrant, and perfect for dipping.
If you prefer something lighter on the side, try my Quinoa Pomegranate Spinach Salad with Fresh Mint Dressing – it adds a fresh, colourful contrast.

For a cosy meal, serve it alongside Spicy Garlic Oil Pasta or end with something baked and comforting like Cheese and Carrot Muffins.

Storage & Reheating

Keep any leftovers in an airtight container in the fridge for up to 3 days.
Reheat gently on the stove or in the microwave, stirring occasionally. The flavour actually gets even better the next day!

Final Thoughts

A warm bowl of this homemade pumpkin soup is more than just a meal — it’s comfort in a spoon.
If you try it, let me know in the comments how it turned out!
And if you loved it, share it with your friends or save it for your next cosy fall dinner.

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Homemade Pumpkin Soup

This creamy homemade pumpkin soup is made with fresh vegetables, simple ingredients, and no stock cubes — an easy, wholesome recipe perfect for cozy autumn days.

Course Main Course

Cuisine European

Keyword autumn, comforting dinner, fall recipes, Pumpkin, soup

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 44 minutes minutes

Servings 4 bowls

Author Mihaela

Ingredients

For the soup:

• 1 kg pumpkin peeled and cut into cubes
• 2 tbsp olive oil
• 1 medium onion white or red
• 2 medium carrots
• 1 medium parsnip
• 1 small bell pepper or half of a large one
• 3 garlic cloves
• 1 regular potato
• 1 sweet potato
• 2-3 sprigs fresh thyme or ½ tsp dried thyme
• Salt and pepper to taste
• 1 liter water

Instructions

• Wash and peel all the vegetables and keep them ready.
• In a medium pot, heat the olive oil over medium heat. Add the onion, carrots, and parsnip, and sauté for 3–4 minutes until fragrant.
• Add garlic, bell pepper, and both potatoes. Continue cooking for 2–3 minutes.
• Add the pumpkin cubes, thyme, salt, and pepper. Stir well and cook for a few more minutes.
• Pour in enough water to just cover the vegetables.
• Cover with a lid and simmer until all vegetables are tender and some of the liquid has reduced.
• Once slightly cooled, blend the soup until smooth and creamy.
• Adjust seasoning if needed and serve warm with your favorite toppings.

I hope you enjoy making and savoring this delicious recipe as much as I do! If you’d like to explore more of my culinary adventures, feel free to follow me on my:

• Facebook
• Pinterest
• Instagram

While I may be new to the scene, I’m driven by my passion for creating tasty dishes to share with others. Let’s cook and enjoy together!

The post Homemade Pumpkin Soup appeared first on Mihaela's Recipes.

An easy, savoury twist on classic waffles – fluffy inside, golden outside, and bursting with fresh flavour.

Why you’ll love them

• Quick and easy – ready in just a few steps, no complicated prep
• No deep frying – they’re cooked in the waffle maker, no greasy mess
• Bold, fresh flavour – lots of garlic and dill, rich and savoury
• No draining needed – you use the whole zucchini, no waiting time
• Soft and satisfying – fluffy texture, yet packed with taste

This recipe checks all the boxes when you’re short on time but still want something homemade and full of flavour.

They’re perfect for breakfast, brunch, or even dinner with a salad.  And that combo of zucchini, cheese, and dill? So fresh and delicious!

I often make them when I have leftover zucchini in the fridge and no desire to cook something complicated. They’re also great for kids (they won’t even notice the veggies), lunchboxes, or lazy brunches on weekends.

And if you’re in the mood for more savoury bites, these  Spinach, Cheese, Onion and Garlic Muffins  or Cheese and Carrot Muffins are just as easy and delicious – great for lunchboxes or snacks.

Ingredients for Zucchini, Cheese & Dill Waffles

• 1 medium zucchini (about 150 g), grated

• 2 large eggs

• 100 g hard cheese (I use feta)

• 200 g Greek yogurt (not plain yogurt – it’s too runny)

• 2 garlic cloves, finely grated or crushed

• 1 tsp baking powder

• 100 g all-purpose flour

• 1 tbsp finely chopped dill

• Freshly ground black pepper, to taste

How to make these Zucchini, Cheese & Dill Waffles:

1. Grate the zucchini, sprinkle with a bit of salt, and let it rest for 5–10 minutes. Then squeeze out the excess moisture using a clean kitchen towel or paper towels.

2. In a large bowl, whisk the eggs, then mix in the yogurt, grated garlic, cheese, dill and black pepper.

3. Add the grated zucchini (well-drained), then stir in the flour and baking powder until the mixture is smooth and thick.

4. Preheat your waffle maker and lightly grease it if needed. Spoon in the batter and cook for 4–5 minutes, or until golden and firm to the touch.

5. Serve warm, as they are or with a dollop of Greek yogurt or sour cream. I love them with a fresh tomato or cucumber salad on the side. You can even pair these waffles with a simple salad – something like this Quinoa Pomegranate Spinach Salad with a minty dressing adds a lovely fresh touch.

Tips & Serving Ideas:

• These are great warm or cold, and perfect for packed lunches too.

• You can swap dill with chives or parsley, depending on what you have.

• If you want a touch of spice, add a pinch of chili flakes to the batter.

• For extra crispiness, reheat them in a toaster the next day!

Craving carbs? Try my Rosemary Focaccia Bread – soft, fragrant, and great for dipping.
Or go bold and comforting with this Spicy Garlic Oil Pasta – fast, punchy and perfect for weeknights.

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Zucchini, Cheese & Dill Waffles

Quick and easy savory zucchini waffles with feta, Greek yogurt, garlic, and dill. No draining needed, full of flavor, perfect for breakfast, brunch, or a light dinner.

Course Breakfast, Side Dish, Snack

Cuisine European, Romanian

Keyword dill garlic waffles, easy brunch, greek yogurt waffles, quick lunch, savory waffles, vegetable waffles, zucchini recipe

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 4 People

Author Mihaela

Equipment

• Waffle maker

Ingredients

• 1 1 medium zucchini (about 150 g), grated
• 2 large eggs
• 100 g hard cheese (feta recommended)
• 200 g Greek yogurt (not plain yogurt)
• 2 garlic cloves, finely grated or crushed
• 1 tsp baking powder
• 100 g all-purpose flour
• 1 tbsp finely chopped dill
• Freshly ground black pepper, to taste

Instructions

• In a large bowl, grate the zucchini using the large holes of a grater.
• Add the grated cheese, eggs, garlic, and freshly ground black pepper. Mix well until fully combined.
• Add the Greek yogurt and chopped dill, then mix again until smooth.
• In a separate bowl, combine the flour and baking powder. Gradually incorporate this mixture into the wet ingredients in two batches, stirring well to avoid lumps.
• Preheat and lightly grease the waffle maker. Cook the batter until the waffles are golden and cooked through, about 4–5 minutes.
• Serve warm, optionally with Greek yogurt, sour cream, or a fresh salad.

Notes

Notes / Tips

• No need to drain zucchini before mixing — saves time and keeps flavor.
• Great warm or cold, perfect for packed lunches.
• Swap dill for parsley or chives if preferred.
• Add chili flakes for a spicy kick.
• Reheat leftovers in toaster or pan for crispiness.

I hope you enjoy making and savoring this delicious recipe as much as I do! If you’d like to explore more of my culinary adventures, feel free to follow me on my:

• Facebook
• Pinterest
• Instagram

While I may be new to the scene, I’m driven by my passion for creating tasty dishes to share with others. Let’s cook and enjoy together!

The post Zucchini, Cheese & Dill Waffles appeared first on Mihaela's Recipes.

This cake is made with simple ingredients that come together beautifully to create a soft, fluffy texture with juicy apricots on top. Below, I’ll walk you through each ingredient, explaining its role in the recipe and sharing some tips along the way.

Apricot cake is a classic, delicious, and super easy-to-make dessert. Perfect for any time of the day, this cake has a soft texture and a fruity apricot filling that adds a fresh, delightful flavour. It’s a simple yet sophisticated recipe that you’ll love!

Delicious and easy-to-make apricot cake that’s light, fruity, and moist. The perfect dessert for any occasion! Ready in under 1 hour. Try it today!

If you love quick and tasty desserts, you’ll find other delightful recipes on my blog, like Moist Apple Crumble Cake Recipe, Perfect Moist Lemon Loaf Cake

Ingredients for the Perfect Apricot Cake;

This simple apricot cake is soft, fluffy, and topped with juicy apricots. Each ingredient plays a key role in creating the perfect texture and flavor.

Flour (250g / 2 cups)

All-purpose flour gives structure. For a softer crumb, replace half with cake flour.

Baking Powder (2 tsp)

Helps the cake rise. Make sure it’s fresh!

Butter (100g / 7 tbsp, softened)

Adds richness and flavour. Let it sit at room temperature before using.

Sugar (250g / 1 ¼ cups)

White sugar gives a golden crust. Swap a little with brown sugar for a caramel-like taste.

Eggs (2 large)

Provide structure and moisture. Use at room temperature for the best results.

Vanilla Extract (1 tsp)

Enhances flavor. Vanilla bean paste works too!

Lemon Zest (1 tbsp)

Adds a fresh citrusy aroma. Use only the yellow part of the peel.

Milk + Lemon Juice (150ml / ⅔ cup milk + 1 tsp lemon juice)

A quick buttermilk substitute for a softer cake. Let it sit for 5 minutes before using.

Apricots (500g / 1 lb, halved or quartered)

The star of the cake! They bake into a soft, jammy texture. If too tart, sprinkle with a little sugar.

This cake comes together effortlessly—just mix, bake, and enjoy!

How to Make Apricot Cake;

Follow these simple steps to create a soft, delicious apricot cake!

1. Mix the Dry Ingredients

In a bowl, whisk together the flour and baking powder.  Set aside.

2. Prepare the Milk Mixture

Mix the milk and lemon juice in a small cup. Let it sit for a few minutes to curdle slightly—this makes the cake softer.

3. Cream the Butter & Sugar

In a large bowl, beat the softened butter and sugar until light and fluffy. Mix in the vanilla extract and lemon zest.

4. Add the Eggs

Beat in the eggs one at a time, mixing well after each addition. The batter should be smooth and slightly thick.

5. Combine Everything

Gradually mix in half of the flour, then half of the milk mixture. Repeat with the rest, stirring gently until just combined.

Bake to Perfection

Oven Temperature & Baking Time

Preheat the oven to 180°C (350°F). Pour the batter into a greased pan, arrange the apricots on top, and bake for 40-45 minutes until golden brown.

How to Check If the Cake Is Done?

Insert a toothpick—if it comes out clean or with a few crumbs, it’s ready.

The edges should be golden and slightly pulling away from the pan.

The apricots should be soft and slightly caramelized.

Cooling the Cake

Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to prevent breaking.

Now, enjoy your homemade apricot cake!

How to Choose the Best Apricots for This Cake;

For the perfect apricot cake, follow these tips to pick the best fruit:

1. Ripeness & Firmness

Choose ripe but firm apricots, too soft, and they’ll release excess juice, making the cake soggy.

Press gently; they should have a slight give but not be mushy.

2. Sweetness & Aroma

Ripe apricots have a sweet, fragrant smell.

Avoid fruit with no scent or a sour smell.

3. Colour & Skin Texture

Look for deep orange or golden apricots with a slight blush.

The skin should be smooth, without too many wrinkles or green spots (a sign of under ripeness).

4. Avoid Excess Juiciness

Very juicy apricots can make the batter too wet.

If your apricots are overly soft, reduce the quantity slightly or dust them with a little flour before adding them to the batter.

Tip: No fresh apricots? Use well-drained canned apricots or try peaches or plums as a substitute!

How to Store Leftover Apricot Cake

To keep your cake fresh and delicious for as long as possible, follow these simple storage tips:

At Room Temperature (Best for 1-2 Days)

Let the cake cool completely before storing.

Cover it with plastic wrap or place it in an airtight container to prevent it from drying out.

Store in a cool, dry place for up to 2 days.

In the Refrigerator (Best for 3-4 Days)

If you want to keep the cake fresh for longer, refrigerate it.

Wrap it well in plastic wrap or place it in an airtight container to prevent it from absorbing fridge odors.

Before serving, let it sit at room temperature for 15-20 minutes for the best texture.

Freezing for Long-Term Storage (Up to 3 Months)

Wrap individual slices in plastic wrap, then place them in a freezer-safe Ziplock bag or container.

Label with the date and freeze for up to 3 months.

To enjoy, thaw at room temperature for 1-2 hours or warm in the oven for a few minutes.

Tip: If you love a warm, fresh-out-of-the-oven taste, reheat a slice in the microwave for 10-15 seconds before serving!

Frequently Asked Questions (FAQs);

Using Different Types of Apricots

Q: Can I use canned apricots for this recipe?
Yes! Canned apricots work just as well as fresh ones. Just make sure to drain them thoroughly before using.

Storing & Freezing the Cake

Q: Can I freeze the apricot cake?
Absolutely! Wrap the cake in plastic wrap and foil, then store it in the freezer for up to 3 months. Let it thaw at room temperature before serving.

Ingredient Substitutions

Q: Can I make this cake without yogurt?
Yes! You can replace yogurt with sour cream or buttermilk for a similar texture and tangy flavor.

Now, your FAQs are easier to read with clear subheadings. Let me know if you need more adjustments!

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Simple Apricot Cake

Delicious and easy-to-make apricot cake that’s light, fruity, and moist. The perfect dessert for any occasion! Ready in under 1 hour. Try it today!

Course Dessert

Cuisine European, Romanian

Keyword apricot cake, best apricot cake, easy apricot dessert, fluffy apricot cake, fresh apricot dessert, homemade fruit cake, quick baking, simple cake recipe, soft fruit cake, summer cake recipe

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Resting Time 10 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 6 People

Author Mihaela

Equipment

• 1 22 cm (9-inch) round baking pan

Ingredients

• 250 g 2 cups all-purpose flour
• 2 teaspoons baking powder
• 100 g 7 tbsp soft butter
• 250 g 1 ¼ cups sugar
• 2 large eggs size L
• 1 teaspoon vanilla extract
• 1 tablespoon grated lemon zest only the yellow part
• 150 ml ⅔ cup milk
• 1 teaspoon lemon juice
• 500 g 1 lb fresh apricots, halved or quartered

Instructions

• Step 1: Prepare the Dry Ingredients
• In a medium bowl, mix the flour and baking powder together. Set aside.
• Step 2: Prepare the Milk Mixture
• In a glass, combine the milk with the lemon juice and let it sit for a few minutes. This will slightly curdle the milk, giving it a buttermilk-like texture, which helps create a moist cake.
• Step 3: Cream the Butter and Sugar
• In a large mixing bowl, beat the soft butter, sugar, vanilla extract, and grated lemon zest until smooth and fluffy.
• Step 4: Add the Eggs
• Add one egg and mix well until fully incorporated. Then, add the second egg and continue mixing until you get a creamy, smooth consistency.
• Step 5: Incorporate the Dry and Wet Ingredients
• Gradually add half of the milk mixture to the butter mixture, followed by half of the flour mixture. Mix gently. Then, add the remaining milk and flour, stirring until everything is well combined and you have a smooth batter.
• Step 6: Prepare for Baking
• Line a 22 cm (9-inch) round baking pan with parchment paper. Pour the batter into the pan, spreading it evenly with a spatula.
• Step 7: Add the Apricots
• Arrange the halved or quartered apricots on top of the batter, pressing them slightly into the cake.
• Step 8: Bake the Cake
• Preheat the oven to 180°C (350°F). Bake the cake for approximately 45 minutes or until a toothpick inserted in the center comes out clean.
• Step 9: Cool and Serve
• Let the cake cool for a few minutes before slicing. Enjoy!

I hope you enjoy making and savoring this delicious recipe as much as I do! If you’d like to explore more of my culinary adventures, feel free to follow me on my:

• Facebook
  Pinterest
  Instagram

While I may be new to the scene, I’m driven by my passion for creating tasty dishes to share with others. Let’s cook and enjoy together!

The post Simple Apricot Cake appeared first on Mihaela's Recipes.

Fluffy Jam Croissants – A Detailed Recipe for a Delicious Homemade Treat

Who doesn’t love the taste of fresh, homemade croissants, soft and fluffy, filled with sweet jam? This recipe is perfect for anyone looking to make delicious croissants at home, with a soft and airy dough. Whether for breakfast or a quick snack, these jam croissants are always a winner!

For me, this type of recipe is a traditional one I grew up with. Fluffy croissants filled with jam—especially with plum or grape jam—were a common treat in our home.

Often, when we didn’t have any fancy ingredients at hand, these simple, delicious croissants were made with love. It’s a dish that reminds me of the old days, just like how our grandmothers used to make them every year in Romania.

Their fluffy, fragrant croissants were always a real treat, bringing warmth and nostalgia.

I made this recipe so often, sometimes weekly, and on occasions even more than once a week. So, allow me to share everything I know about these fluffy croissants with you!

How to Prepare the Dough for Jam Croissants;

Making the dough for jam croissants is easier than it might sound, and with just a few simple ingredients, you’ll have soft, fluffy croissants ready to be filled with your favourite jam. Here’s how to prepare the dough:

Step 1: Activate the Yeast

To start, warm up the milk. It should be lukewarm, around 100°F (40°C), but not hot. Add the yeast and a teaspoon of sugar to the milk, and stir. Let it sit for 5-10 minutes until it becomes frothy. This step is crucial to ensure that the yeast is active and will help your dough rise beautifully.

Step 2: Combine the Wet Ingredients

In a separate bowl, whisk together the eggs, sugar, and orange zest (if you’re using it). Add the oil to the mixture, and then pour in the milk with the activated yeast. Stir to combine everything smoothly.

Step 3: Mix the Dry Ingredients

In a large mixing bowl, sift the flour and salt together. Gradually add the wet ingredients to the dry ingredients. Mix gently, using a spoon or a spatula, until everything begins to come together. You want a sticky dough, but not too wet.

Step 4: Knead the Dough

Once the ingredients are mixed, it’s time to knead. Turn the dough out onto a lightly floured surface and knead for about 10 minutes, or until the dough becomes smooth and elastic. If it’s too sticky, you can add a little more flour, but be careful not to add too much as it can make the dough too dense. “Personally, I’ve kneaded the dough for less than 10 minutes, sometimes even just 5 minutes, and it worked perfectly!” If you have a stand mixer, feel free to let it do all the work for you.

Step 5: Let the Dough Rise

Place the dough into a lightly greased bowl and cover it with a clean towel or plastic wrap. Allow it to rise in a warm place for about 1.5 to 2 hours, or until it has doubled in size. This step is essential for light, airy croissants.

Step 6: Punch Down and Shape the Dough

Once the dough has doubled in size, punch it down gently to release the air. Divide it into two equal portions. Roll out each portion into a circle and cut it into 8 even wedges (like a pizza). This is where the magic happens, so take your time to shape them evenly.

Step 7: Ready for Filling

Now that your dough is ready, you can start filling each croissant with a teaspoon of your chosen jam. Roll them up gently into a crescent shape and place them on a lined baking sheet, leaving space between each one for expansion.

You can get creative with the filling for your croissants. These fluffy treats can be filled not only with jam but also with Turkish delight or ricotta cheese (well-drained) mixed with a little vanilla and raisins for a delicious variation.

Choosing the Right Jam for Your Croissants: Consistency Matters

When making these fluffy jam croissants, the choice of jam is crucial for achieving the perfect texture. You want a jam that is thick and consistent enough not to leak out of the croissants while baking. Some store-bought jams, especially those with a higher water content, tend to soften and run when exposed to heat, which can create a mess in the oven.

For the best results, look for jams or preserves that have a firm consistency. Quince jam is a popular choice, but you can also use other fruit preserves that are thicker. I recommend avoiding very runny jams, as they will ooze out of the croissants and make them less enjoyable.

If you want a non-fruit option, feel free to use Nutella but, others may not hold up as well during baking. You can also use chocolate chips, like those typically used in muffins, for a delightful twist!

They hold their shape better during baking and create a delicious, indulgent filling. Just be mindful not to overfill the croissants to avoid any spillage during the baking process.

If you’re interested in exploring more delicious filling options, check out my [Moist Apple Crumble Cake](link to the article) recipe, which is just as easy to make and perfect for fruit dessert lovers.

Baking Tips for Perfect Jam Croissants;

• Let the Dough Rise Properly: Give your dough enough time to rise. This will ensure that your croissants turn out light and fluffy. Don’t rush the process!

• Fill the Croissants Moderately: Use about one teaspoon of jam per croissant. Too much filling can cause the jam to overflow and affect the texture.

• Watch Them While Baking: Keep an eye on the croissants as they bake. The dough tends to brown quickly due to the sugar, so be sure to check often to avoid burning.

• Use an Egg Wash for a Golden Finish: Before baking, brush the croissants with a mixture of egg yolk and milk. This gives the croissants a beautiful golden color and a glossy finish.

Why Fluffy Jam Croissants Are a Must-Try Recipe;

If you’re looking for the perfect breakfast treat or a delicious snack to enjoy with your coffee, fluffy jam croissants are a must-try! These buttery, melt-in-your-mouth croissants, filled with your favourite jam, are incredibly simple to make yet offer a delightful flavour that will win over anyone who tries them. Whether you’re a seasoned baker or a beginner, this recipe is sure to become a staple in your kitchen.

The Secret to Their Fluffiness

The key to making perfect fluffy jam croissants lies in the dough. A well-prepared yeast dough is the foundation for these soft, airy croissants. Yeast dough is versatile and results in a light, fluffy texture when baked, making it ideal for croissants.

The dough should be slightly sweet and tender, with a delicate crumb. The slight tang from the yeast and the lightness from the rising process are what make the texture of these croissants so special.

If you’re new to working with yeast, don’t worry! With the right steps, you’ll quickly learn how to make yeast dough like a pro. For a more detailed guide on making yeast dough, be sure to check out my article How to Make Yeast Dough: Easy Steps for Perfect Results, which covers everything you need to know.

For more delicious muffin or croissant recipes, don’t miss my article on [Lemon Poppy Seed Baked Donuts](link to the article) – a perfect combination of citrus flavours and a fluffy texture.

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Fluffy Jam Croissants

Learn how to make fluffy jam croissants with this easy recipe! Filled with delicious fruit jams, Nutella, or even ricotta, these homemade croissants are a perfect treat for breakfast or dessert.

Course Breakfast, Dessert, Snack

Cuisine European, Romanian

Keyword croissants recipe, croissants with jam, easy jam croissants, homemade croissants, Jam croissants, puff pastry, sweet croissants

Prep Time 20 minutes minutes

Cook Time 24 minutes minutes

(for dough rising) 2 hours hours

Total Time 2 hours hours 44 minutes minutes

Servings 4 People

Author Mihaela

Ingredients

For the dough:

• 200 ml warm milk
• 100 gr sugar
• 80 ml oil
• 2 large eggs
• A pinch of salt
• 1 tablespoon grated orange zest
• 500-550 gr all-purpose flour
• 7 gr dry yeast 1 packet

For the filling:

• 150 gr quince jam or any preferred jam

For the glaze:

• 1 egg yolk
• 1 tablespoon milk

Instructions

• Preparing the dough
• Start by heating the milk until it is warm, then add the dry yeast and one tablespoon of sugar from the total sugar amount. Stir and let it sit for about 10 minutes. The yeast will start to activate.
• Once the yeast is activated, add the remaining sugar, oil, and orange zest. Mix well.
• In a large bowl, add 500 gr of flour (you may add more later), then crack in the eggs and add a pinch of salt. Stir and gradually add the milk, sugar, and oil mixture. Knead until the dough becomes soft and non-sticky.
• Let the dough rise in a warm place for about 1 to 1.5 hours, or until it doubles in size.
  
• Shaping the croissants
• Once the dough has risen, divide it into two equal parts. Roll the first part into a ball and then flatten it into a thin sheet. Cut it into 8 equal triangles.
  
• Place a teaspoon of jam on each triangle, then roll them into croissant shapes. Arrange the croissants on a baking tray lined with parchment paper and let them rise again for about 25 minutes.
  
• Baking
• Preheat the oven to 175°C (350°F). In a small bowl, mix the egg yolk with milk and brush this mixture over the croissants for a nice shine and a beautiful golden color.
  
• Bake the croissants for about 25 minutes, or until golden brown and crispy on the outside. Be careful because the sugar-based dough browns quickly, but it might not be fully baked inside if the temperature is too high. If needed, check the croissants frequently towards the end of baking.
  
• Cooling and Serving
• Once the croissants are baked, allow them to cool slightly on a wire rack before serving. They’re perfect alongside a cup of tea or as a delightful treat at any time of day.
  

Notes

Note: These croissants are a collection of photos taken over time, showcasing the versatility of this recipe. As I mentioned, I make these often, and you’ll notice they come with different fillings and shapes, all with perfect results every time. Whether it's with traditional jam or other delicious fillings, these croissants never fail to impress!

Note: These croissants are a collection of photos taken over time, showcasing the versatility of this recipe. As I mentioned, I make these often, and you’ll notice they come with different fillings and shapes, all with perfect results every time. Whether it’s with traditional jam or other delicious fillings, these croissants never fail to impress!

I hope you enjoy making and savoring this delicious recipe as much as I do! If you’d like to explore more of my culinary adventures, feel free to follow me on my:

Facebook
Pinterest
Instagram

While I may be new to the scene, I’m driven by my passion for creating tasty dishes to share with others. Let’s cook and enjoy together!

The post Fluffy Jam Croissants appeared first on Mihaela's Recipes.

What is yeast dough?

Yeast dough is the base for many of your favourite recipes, like bread, croissants, pizza, or even sweet treats like cinnamon rolls. Yeast helps the dough rise, making it soft, airy, and delicious. While the process of making yeast dough can seem tricky at first, with a few simple tips, anyone can create perfect dough!

I’ve been making yeast dough for many years. I was in my early twenties when I had to make bread for the first time, and more than that, I made it together with my dad because my mom was away, and we ran out of bread.

To make matters worse, none of the nearby stores were open, or they didn’t have any bread left. This article is where I’m sharing all the knowledge I’ve gathered throughout the years. I invite you to visit my Romanian blog, The Lemon Flavour, to discover a wide range of yeast dough recipes that I’ve created over time.

Main steps for a successful yeast dough:

Activating the yeast
Yeast is the magic ingredient that makes the dough rise. If you’re using dry yeast (the most common type), you need to activate it first.
Here’s how you do it:

• Put the yeast in a small bowl.

• Add 1 tablespoon of sugar from the total sugar amount in your recipe.

• Pour warm milk (not hot, as it could kill the yeast!) over it. Let it sit for 10 minutes.

• If the mixture starts to bubble or foam, it means the yeast is activated and ready to go.

Why is warm milk important?
Milk that is too cold won’t activate the yeast, and milk that is too hot will destroy it. Make sure the milk is warm, but not too hot! 35-35 C.

Mixing wet and dry ingredients
After activating the yeast, you can add it to the other ingredients. Typically, recipes include a mix of wet ingredients (milk, eggs, oil, etc.) and dry ingredients (flour, salt, sugar).

• Start by mixing the dry ingredients in a large bowl.

• Then add the wet ingredients (usually the milk-yeast mixture and other liquids) and mix until you get a soft dough.

Kneading the dough

Kneading is the key to getting a smooth and elastic dough.

How to do it:

• Place the dough on a clean surface and begin to knead with your palms.

• Knead for 8-10 minutes until the dough becomes smooth and no longer sticks to your hands.

• If the dough is too sticky, add a little flour, but don’t overdo it or the dough will become dry.

Tip: Don’t worry if the dough seems sticky at first! The more you knead, the smoother and fluffier it will become.

Letting the dough rise

Once you’ve kneaded the dough, place it in a bowl greased with a little oil and cover it with a clean kitchen towel.

• Let it rise in a warm place, free from drafts, for 1 to 1.5 hours, or until it doubles in size.

• This is the moment when the yeast works its magic, and the dough becomes fluffy and airy!

Shaping and baking

After the dough has risen, you can shape it according to your recipe. For example, in the case of the jam croissants, you’ll divide the dough into triangles, add jam, and roll them into croissants.
After shaping, let the croissants rise a bit more before baking (this step is crucial to get them extra fluffy).

Additional tips:

• If your dough isn’t rising, it could be because it’s too cold. Place it in a warmer spot, such as near a sunny window or by a heat source.

• If your oven has a “proofing” setting, use it! It will help the dough rise faster and more evenly.

• For even fluffier dough, you can add a tablespoon of melted butter to the dough before letting it rise.

Why is patience important?

Patience is key in the proofing process. Don’t rush it, because this is exactly what makes the dough soft and airy.

In conclusion:
Making yeast dough isn’t complicated! Just follow these steps, and you’ll have delicious dough for croissants, bread, pizza, or whatever else you want to make. It’s important to be patient and not get discouraged if things don’t go perfectly at first – with a little practice, you’ll become a yeast dough expert!

Frequently Asked Questions (FAQ)

• How do I know when my yeast dough is ready to rise?

  • The dough should double in size. You can also gently press your finger into the dough; if the indentation remains, it’s ready.

• What type of yeast should I use for dough?

  • You can use either active dry yeast or instant yeast. Both work well, but instant yeast doesn’t require proofing in warm water.

• How long should I knead the dough?

  • Knead the dough for about 8-10 minutes, or until it becomes smooth and elastic.

• Can I use whole wheat flour instead of all-purpose flour?

  • Yes, you can, but keep in mind that the dough might be denser. You may need to adjust the amount of water.

• What can I do if my dough is too sticky?

  • Add small amounts of flour gradually until the dough is soft and non-stick. Be careful not to add too much, as it may affect the texture.

• How can I speed up the rising process?

  • Place the dough in a warm, draft-free area or preheat your oven to a low temperature, turn it off, and let the dough rise inside.

• Can I freeze yeast dough?

  • Yes, you can freeze the dough after the first rise. Wrap it tightly and store it in the freezer for up to 3 months. Allow it to thaw and rise again before using.

I hope you enjoy making and savouring this delicious recipe as much as I do! If you’d like to explore more of my culinary adventures, feel free to follow me on my:

Facebook
Pinterest
Instagram

While I may be new to the scene, I’m driven by my passion for creating tasty dishes to share with others. Let’s cook and enjoy together!

The post How to Make Yeast Dough: Easy Steps for Perfect Results appeared first on Mihaela's Recipes.

Lemon Baked Donuts – Light, Fluffy & Irresistible!

 If you’re craving a healthier alternative to fried donuts, these lemon baked donuts with poppy seeds are the perfect choice.

Soft, airy, and bursting with fresh lemon flavour, this recipe gives you all the comfort of a donut, with the added benefit of being baked instead of fried.

Why You’ll Love This Recipe:

• Baked, Not Fried – A healthier alternative without sacrificing taste.
• Bright Lemon Flavour with a Crunch – A perfect balance of tangy and sweet with a hint of texture from poppy seeds.
• Easy & Quick – Ready in just 30 minutes!

If you enjoy lemon-flavored desserts, be sure to check out our Perfect Moist Lemon Loaf Cake and Lemon Bars for more delicious citrus treats!

 Ingredients for the Lemon Baked Donuts Batter;

• 75 g unsalted butter, softened
• 100 g granulated sugar
• 1 medium egg
• 1 tbsp grated lemon zest
• 150 ml sour cream
• 1 tsp vanilla extract
• 1 tbsp freshly squeezed lemon juice
• A pinch of salt
• 220 g all-purpose flour
• 1 tsp baking powder
• 1 tbsp poppy seeds

For the Glaze:

• 1 cup powdered sugar
• 2 tbsp lemon juice
• ½ tsp vanilla extract

 Step-by-Step Instructions for Lemon Baked Donuts;

1. Preheat & Prep – Preheat your oven to 180°C and grease a donut pan with a little butter or oil.
2. Mix Dry Ingredients – In a large bowl, combine the flour, baking powder, salt, and poppy seeds.
3. Prepare Wet Ingredients – In another bowl, beat the egg with the sugar, sour cream, melted butter, lemon juice and zest, and vanilla extract.
4. Combine Ingredients – Gradually fold the wet mixture into the dry ingredients, stirring gently with a spatula or whisk until just combined.
5. Fill the Pan – Spoon or pipe the batter into the donut pan, filling each mold about ¾ full.
6. Bake – Bake for 15-18 minutes, or until a toothpick inserted comes out clean.
7. Cool & Glaze – Let the donuts cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Preparing the Lemon Glaze for Your Donuts;

1. In a bowl, add the powdered sugar.
2. Gradually mix in the lemon juice while stirring continuously until you achieve a smooth and even consistency. The glaze should be thick enough to coat the donuts but not too runny.
3. If the glaze is too thick, add a bit more lemon juice. If too thin, add more powdered sugar.

How to Decorate Lemon Poppy Seed Donuts:

Option 1: Dip each cooled donut into the glaze or drizzle it over the top using a spoon. Let the glaze set before serving.

Option 2: Pour the glaze into a sturdy plastic bag. Seal the bag and cut a small corner off. Squeeze gently to create thin lines or patterns over the donuts, such as zigzags or spirals.

Let the glazed donuts rest until the glaze firms up. Serve and enjoy your beautifully decorated lemon poppy seed baked donuts!

Looking for more lemony goodness? Try our Perfect Moist Lemon Loaf Cake and Lemon Bars for more citrus-infused treats!

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Lemon Poppy Seed Baked Donuts

Lemon Poppy Seed Baked DonutsThese light and fluffy baked donuts are bursting with fresh lemon flavor and a hint of crunch from poppy seeds. A healthier alternative to fried donuts, they’re easy to make and perfect for breakfast or a sweet treat. Glazed with a zesty lemon icing, these donuts are a refreshing, irresistible indulgence!

Course Breakfast, Dessert, Snack

Cuisine American, Fusion, Mediterranean

Keyword Citrus Dessert, Easy Donut Recipe, Homemade Donuts, Lemon Donuts, Lemon Glazed Donuts, Poppy Seed Donuts

Prep Time 10 minutes minutes

Cook Time 18 minutes minutes

Resting Time: 5 minutes minutes

Total Time 33 minutes minutes

Servings 12 Donuts

Author Mihaela

Ingredients

Ingredients for the Donut Batter

• 75 g unsalted butter softened
• 100 g granulated sugar
• 1 medium egg
• 1 tbsp grated lemon zest
• 150 ml sour cream
• 1 tsp vanilla extract
• 1 tbsp freshly squeezed lemon juice
• A pinch of salt
• 220 g all-purpose flour
• 1 tsp baking powder
• 1 tbsp poppy seeds

For the Glaze:

• 1 cup powdered sugar
• 2 tbsp lemon juice
• ½ tsp vanilla extract

Instructions

• Preheat & Prep – Preheat your oven to 180°C and grease a donut pan with a little butter or oil.
• Mix Dry Ingredients – In a large bowl, combine the flour, baking powder, salt, and poppy seeds.
• Prepare Wet Ingredients – In another bowl, beat the egg with the sugar, sour cream, melted butter, lemon juice and zest, and vanilla extract.
• Combine Ingredients – Gradually fold the wet mixture into the dry ingredients, stirring gently with a spatula or whisk until just combined.
• Fill the Pan – Spoon or pipe the batter into the donut pan, filling each mold about ¾ full.
• Bake – Bake for 15-18 minutes, or until a toothpick inserted comes out clean.
• Cool & Glaze – Let the donuts cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Preparing the Glaze:

• In a bowl, add the powdered sugar.
• Gradually mix in the lemon juice while stirring continuously until you achieve a smooth and even consistency. The glaze should be thick enough to coat the donuts but not too runny.
• If the glaze is too thick, add a bit more lemon juice. If too thin, add more powdered sugar.

I hope you enjoy making and savoring this delicious recipe as much as I do! If you’d like to explore more of my culinary adventures, feel free to follow me on my:

Facebook
Pinterest
Instagram

While I may be new to the scene, I’m driven by my passion for creating tasty dishes to share with others. Let’s cook and enjoy together!

FAQs about Lemon Poppy Seed Baked Donuts:

Q: How do I store baked donuts?
A: Keep them in an airtight container at room temperature for up to 2 days or refrigerate for 5 days.

Q: Can I use yogurt instead of sour cream?
A: Yes, Greek yogurt is a great alternative and adds extra protein!

You might also love these recipes:

• Moist Apple Crumble Cake – A fall favourite filled with caramelized apples and buttery crumble topping.

• Perfect Moist Lemon Loaf Cake – Bursting with vibrant citrus flavours and a tender crumb.

• Rosemary Focaccia Bread – A simple yet flavourful focaccia, perfect for any meal.

• Moist and Healthy Carrot Muffins – A wholesome treat packed with natural sweetness and flavour.

• Lemon Bars – Buttery shortbread crust with a creamy lemon filling for the ultimate citrus indulgence.

The post Lemon Poppy Seed Baked Donuts appeared first on Mihaela's Recipes.

In my kitchen, culinary experiments aren’t just about recipes—they’re about discovery.

Sometimes, the dough is too sticky; other times, the rise takes longer than expected. But in the end, with patience, the result can be truly magical.

Today, I want to share my focaccia journey—from a messy, sticky dough in a bowl to the moment a hungry three-year-old takes a giant bite straight from the whole loaf.

I recently published the recipe for Rosemary Focaccia Bread, and I invite you to try it here. Below is just a story about how I got to it.

Stage 1: The Dough in the Bowl

I don’t know about you, but to me, a sticky dough with scraps left on the sides of the bowl is a sign of something good in the making. With a drizzle of olive oil and a lot of patience, I let this dough rest, hoping it would turn into the lightest, fluffiest focaccia I’ve ever made.

Stage 2: Ready to Bake

A few hours later, the dough had transformed—full of air bubbles, soft, and ready to be shaped. I sprinkled coarse salt, added a touch of rosemary, and gently dimpled the surface with my fingertips. At this stage, the anticipation started to build—especially as the scent of olive oil and herbs filled my kitchen.

Stage 3: Baked to Golden Perfection

Golden, crisp on the outside, and pillowy on the inside—my focaccia came out of the oven looking exactly as I had hoped. I gently tapped it, listening to that satisfying crunch. The true test was just moments away!

Stage 4: Thomas & the Focaccia Feast

But who has time for slicing? Thomas, with wide eyes and an excited grin, decided that waiting was overrated. He grabbed the whole loaf and took a giant bite, no hesitation. Honestly, I think that’s the best kind of approval a baker can get!

Final Thoughts

This was just my first round of testing—I know there’s still so much more to experiment with. Maybe next time, I’ll add olives or try a different flour. But for today, this focaccia was a success—and I have the best proof of all: a toddler who couldn’t stop at just one bite!

Try These Delicious Recipes for Your Next Culinary Experiment

Moist Apple Crumble Cake Recipe – A soft and flavourful cake with a crunchy crumble topping, perfect for autumn.

Rosemary Focaccia Bread – This aromatic, herby bread is a great addition to any meal.

Spicy Garlic Oil Pasta – A quick and flavourful pasta dish with a spicy garlic oil that’s sure to impress.

Quinoa Pomegranate Spinach Salad With Fresh Mint Dressing – A refreshing and healthy salad that combines sweet pomegranate with fresh mint.

Perfect Moist Lemon Loaf Cake – A zesty and tender lemon loaf that’s easy to make and absolutely delicious.

I hope you enjoy making and savoring this delicious recipe as much as I do! If you’d like to explore more of my culinary adventures, feel free to follow me on my:

Facebook
Pinterest
Instagram

While I may be new to the scene, I’m driven by my passion for creating tasty dishes to share with others. Let’s cook and enjoy together!

The post A Slice of My Kitchen: Testing (and Tasting) the Perfect Focaccia appeared first on Mihaela's Recipes.

This delicious Moist Apple Crumble Cake Recipe,  try bake is special made for all the apple desserts lovers. Made from a super moist base, filled with caramelised apple and topped with buttery crumble, this cake is going to be your new favourite fall dessert.

I have tried over the years the apple desert in any form possible,  is my husband favourited desert so I tested and tested.

Today’s recipe is special, well to be fair I did looked for something different,  that we never seen or eaten. So get ready for something you haven’t tried before.

I knew that we want a soft and moist base, then loads of apples with a nice cinnamon flavour,  all of that topped with a nice buttery crumble. That was what I had in mined and haven’t stopped until the perfect one come out of the oven.

I tested this one with friends,  but then I knew that somehow they will like it as we all love home made cakes. I needed someone with a different perspective.

My friend 12 years old girl who is not a big fan home made cakes, not the one with apples anyway was pleased. That pleased that asked me for the recipes so her mum to me it for her . Having this kind of feedback I know is good and tastes yummy.

Behind the Scenes of This Delicious Apple Crumble Cake:

When I started making this cake, I had in mind a combination of something traditionally Romanian.

A beautiful sponge cake, made with plenty of eggs, just like we do in Romania. Then, I wanted apples with a slight caramel flavour and a crumble topping, which isn’t at all Romanian.

In fact, I discovered it in the UK and fell in love with it instantly.

So, what is this cake made of?

Let me tell you how it’s done.

First, I peel the apples and cut them into small cubes—not too small, but not too large either. I drizzle them with a bit of lemon juice and then cook them in butter and sugar. It’s pure magic!

Next, we start with a generous, fluffy base. The eggs are beaten well and for a long time, together with sugar, salt, and vanilla essence, creating the perfect texture.

While the apples are cooling and the eggs are whipping into a fluffy foam, I turn my attention to the crumble.

To make the crumble, I combine cold butter, flour, sugar, and a pinch of cinnamon in a bowl. Using my fingers or a pastry cutter, I work the butter into the dry ingredients until it forms coarse crumbs. Then, I set it aside until it’s time to add it to the cake.

I know I don’t have many recipes on the blog yet, but I’m working hard to add more, as I dedicate part of my time to my little ones and my Romanian blog, which is called The Lemon Flavour (I know it has an English name, but I absolutely love it!). Although I’ve been able to write only a few recipes so far, I’d still recommend the following from my website:

• Perfect Moist Lemon Loaf Cake
• Oranges and Cocoa Pound Cake
• Moist and Healthy Carrot Muffins
• Rosemary Focaccia Bread
• Spicy Garlic Oil Pasta
• Quinoa Pomegranate Spinach Salad With Fresh Mint Dressing

And if you’d like to get to know me better and learn more about what I do, feel free to visit my About page, where we can make our acquaintance.

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Moist Apple Crumble Cake Recipe

This delicious apple crumble cake combines soft, caramelized apples with a buttery, cinnamon crumble topping. It’s easy to make, perfectly moist, and ideal for cozy fall afternoons or any time you're craving a comforting dessert. A must-try for apple lovers!

Course Cake, Dessert, Snack

Cuisine American, Autumn, Comfort Food

Keyword apple crumble recipe, autumn cake recipes, buttery apple crumble topping, caramelized apple crumble, cinnamon apple crumble, easy apple crumble cake, fall dessert recipes, homemade apple dessert, moist apple crumble cake

Prep Time 30 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 20 Slices

Author Mihaela

Equipment

• Tray back 20x30 cm

Ingredients

For the Cake:

• 5 large eggs
• 300 g sugar
• 190 ml oil
• 250 g flour
• 2 teaspoon baking powder
• ½ teaspoon salt
• 2 spoons vanilla extract YES, tow

For the Crumble:

• 80 g flour
• 60 g sugar
• 50 g butter
• 1 teaspoon cinnamon

For the Caramelized Apples:

• 1.5 kg apples
• 100 g sugar
• 1-2 teaspoons lemon juice
• 70 g butter

Instructions

• Prepare the Apples:Start by peeling and coring the apples, then cut them into small cubes. Drizzle with a few tablespoons of lemon juice to prevent oxidation.
• Caramelize the Apples:In a pan, melt the butter, then add the sugar and let it cook for a few seconds. Add the apples and sauté them until they become soft. Depending on the size of the apple pieces, this will take about 10-15 minutes. Let the caramelized apples cool completely.
• For the Crumble:In a small bowl, combine the flour, sugar, and cinnamon. Add cold, cubed butter and use your fingers or a pastry cutter to work the butter into the dry ingredients until the mixture resembles coarse crumbs. Set aside until ready to use.
• Make the Cake Batter:In a bowl, mix the flour with the baking powder and set aside. In a large bowl, beat the eggs with sugar and salt for about 7-8 minutes, or until fluffy. Add the oil and vanilla extract, then gradually fold in the flour mixture. Mix gently with a spatula to preserve the air incorporated into the eggs.
• Assemble the Cake:Pour the batter into the prepared baking pan. Top with the caramelized apples, then add small pieces of crumble by pinching them with your fingers.
• Bake:Bake in the preheated oven for about 40 minutes, or until a toothpick inserted into the center comes out clean.
• Enjoy!Let the cake cool slightly before serving. Enjoy your moist apple crumble cake as a perfect autumn treat!

The post Moist Apple Crumble Cake Recipe appeared first on Mihaela's Recipes.

This delicious   Rosemary focaccia bread is one of the simplest recipes we have made, simple but still extremely tasty. It’s one of the best Rosemary focaccia bread recipes I’ve made and eaten over time. It is fragrant, because it is loaded with fresh rosemary, extra virgin olive oil and sprinkled with sea salt.

Homemade Rosemary Focaccia: A Simple and Flavourful Bread Recipe

It is one of the breads you can simply serve without having anything near, or maybe a glass of red wine.

Fresh bread made in the house is very dear to our family.

Fresh and worm bread in any form and in any combination, is never denied. But I must admit that this Focaccia bread is probably one of our favourites. For me personally because I am a big lover of rosemary, so I add plenty of it, then I like to feel the smell and taste of olive oil with rosemary.

It creates a divine experience—I could eat it endlessly without any guilt!

To enhance the flavor, I also sprinkle sea salt on top. I enjoy the occasional crunch of roasted sea salt granules, adding a subtle yet delightful saltiness to every bite.

While it may not be the healthiest habit, it is certainly delicious!

If you are a fan of fresh homemade bread and love rosemary, this recipe is perfect for you. You can also make it using dried rosemary—just be sure to adjust the quantity to about half, as dried rosemary has a more concentrated flavour compared to fresh.

If you’re looking to complete your meal, pair it with some of my other favourite recipes like Spicy Garlic Oil Pasta or a refreshing Quinoa Pomegranate Spinach Salad with Fresh Mint Dressing for a full culinary experience!

Ingredients and How to Make It

Ingredients that you need:

• 500g bread flour

• 375ml warm water (75% hydration)

• 30-40g extra virgin olive oil (for the dough, plus extra for greasing)

• 10-12g sea salt (about 2 teaspoons)

• 5g dry yeast (about 1½ teaspoons) or 15g fresh yeast

• Fresh or dried rosemary for topping

• Extra sea salt for sprinkling

How to Make This Delicious Rosemary Focaccia Bread:

1. Activate the yeast – In a small bowl, dissolve the yeast in warm water and let it sit for about 5-10 minutes until it becomes frothy.

2. Mix the ingredients – In a large mixing bowl, combine the flour and salt. Gradually add the yeast mixture and olive oil, stirring until a sticky dough forms.

3. Stretch and fold – Instead of kneading, use the stretch and fold technique. With wet hands, grab one side of the dough, stretch it upward, and fold it over itself. Rotate the bowl and repeat this process 3-4 times. Let the dough rest for 15 minutes, then repeat the stretch and fold two more times at 15-minute intervals.

4. First rise – Cover the dough and let it rise in a warm place for 60-90 minutes, or until it doubles in size.

5. Prepare the baking tray – Grease a 20×30 cm baking tray with olive oil and transfer the dough. Spread it evenly and let it rest.

6. Second rise – Let the dough rise again in the tray for 30-45 minutes.

7. Add toppings – Use your fingers to create dimples in the dough, then drizzle with olive oil, sprinkle with fresh rosemary, and add extra sea salt.

8. Bake to perfection – Preheat the oven to 200°C (400°F) and bake for 20-25 minutes until golden brown.

9. Enjoy! – Let the focaccia cool slightly before slicing. Serve warm and savour the incredible flavours!

I’ve been making focaccia in so many variations, flavours, and toppings that I eventually discovered the slow-fermentation version—a whole different world and experience. I promise I’ll share that recipe with you soon!

We bake bread weekly—actually, several times a week—because we’ve completely stopped buying it. Over time, I’ve experimented with so many combinations that it has practically become an obsession. To be honest, I’m planning to bombard you with more focaccia recipes in the future—if only I can find the time!

Between family life and my little ones, Thomas and David, keeping me busy, I truly enjoy every moment of it. But don’t worry, I’ll make sure to share more delicious recipes with you soon!

Print

Rosemary foccacia bread

This easy focaccia recipe uses the stretch and fold technique for a soft, airy bread with a crispy crust. Made with bread flour, activated yeast, and extra virgin olive oil, it’s simple yet full of flavor. After rising for 1 and ½ hours, shape the dough, dimple it, and drizzle with olive oil, sea salt, and rosemary. Bake at 200°C (400°F) for 20–25 minutes until golden. This recipe serves 6–8 people, perfect as a side dish or snack with a crispy exterior and a soft interior.

Course Appetizer, Main Course

Cuisine Italian

Keyword Best focaccia recipe, Bread flour, Crispy exterior, Dimples in dough, Focaccia resting time, Fresh focaccia, Golden brown focaccia, Herbs for focaccia, Olive oil drizzle, Overnight dough rise, Room temperature dough, Slow fermentation

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Resting Time 1 hour hour 30 minutes minutes

Total Time 2 hours hours 5 minutes minutes

Servings 8 people, as a side dish

Author Mihaela

Equipment

• baking tray 20x30 cm

Ingredients

• 500 g bread flour
• 375 ml warm water (75% hydration)
• 30-40 g extra virgin olive oil (for the dough, plus extra for greasing)
• 10-12 g sea salt (about 2 teaspoons)
• 5 g dry yeast (about 1½ teaspoons) or 15g fresh yeast
• Fresh or dried rosemary for topping
• Extra sea salt for sprinkling

Instructions

• Activate the yeast – In a small bowl, dissolve the yeast in warm water and let it sit for about 5-10 minutes until it becomes frothy.
• Mix the ingredients – In a large mixing bowl, combine the flour and salt. Gradually add the yeast mixture and olive oil, stirring until a sticky dough forms.
• Stretch and fold – Instead of kneading, use the stretch and fold technique. With wet hands, grab one side of the dough, stretch it upward, and fold it over itself. Rotate the bowl and repeat this process 3-4 times. Let the dough rest for 15 minutes, then repeat the stretch and fold two more times at 15-minute intervals.
• First rise – Cover the dough and let it rise in a warm place for 60-90 minutes, or until it doubles in size.
• Prepare the baking tray – Grease a 20x30 cm baking tray with olive oil and transfer the dough. Spread it evenly and let it rest.
• Second rise – Let the dough rise again in the tray for 30-45 minutes.
• Add toppings – Use your fingers to create dimples in the dough, then drizzle with olive oil, sprinkle with fresh rosemary, and add extra sea salt.
• Bake to perfection – Preheat the oven to 200°C (400°F) and bake for 20-25 minutes until golden brown.
• Enjoy! – Let the focaccia cool slightly before slicing. Serve warm and savour the incredible flavour's!

I hope you enjoy making and savoring this delicious recipe as much as I do! If you’d like to explore more of my culinary adventures, feel free to follow me on my:

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While I may be new to the scene, I’m driven by my passion for creating tasty dishes to share with others. Let’s cook and enjoy together!

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