Claudia&Julia's Blog

The mascarpone brioche recipe is, without a doubt, the most popular recipe we've had these past months in our closed Facebook group (if you're not in it and you like cooking, I strongly encourage you to join and enjoy!). That's why I asked Beatriz, author of To Be Gourmet, if she could bring the recipe to the blog, and she does so in style, debuting Emile Henry's beautiful new bread pan, the crown mold. Success is guaranteed!

We couldn’t get to this time of year without the recipe for Hot Cross Buns, those delicious Easter buns filled with raisins and marked with that cross that makes them so recognizable, so pretty and so tempting. The truth is there are many stories surrounding them; Rosa (author of Pemberley Cup&Cakes) tells us some of them — you’ll see how lovely! — and brings us this delicious recipe so you can make them at home too. Happy Holy Week!

If there's a typical pastry for the Christmas holidays, it's undoubtedly the panettone. Rosa, author of Pemberley Cup&Cakes, brings us the traditional panettone recipe, with its classic brioche-style dough and filled with candied fruit and raisins. The classic Christmas sweet, perfect for enjoying with family and for gifting. I strongly encourage you to make it at home!

Eva, author of Bake-Street, brings us the recipe to make coca de recapte. A coca full of tradition, which although we present with its classic escalivada filling with sardines, you can adapt it and serve the coca savory or sweet to your liking.

Brioche bread is a type of bread that brings back childhood memories. Its texture and flavor are unmatched, and if you make it at home the pleasure and satisfaction are undoubtedly doubled. That's why Rosa, author of Pemberley Cup&Cakes, brings us the recipe to make brioche dough at home, with a twist that makes it even more appealing: braided and with chocolate! Bet you can't resist?

Eva, author of Bake-Street, returns to the blog to bring us a delicious recipe for some sweet breads that you are going to love. They are called Gibassier, a variety of bread with a texture that is between brioche dough and roscón de Reyes. Will you be able to resist?

Carmen, author of Yerba buena en la Cocina, brings us the recipe to enjoy the night of San Juan in the best way: with a delicious coca de crema, pine nuts and candied fruit. I encourage you to make it at home!

How can something as simple as a good piece of bread with chocolate be so delicious? I'm sure many of you will remember having it often during childhood snacks. Today Miriam, from El Invitado de Invierno, invites us to do it again, but with some delicious homemade Vienna rolls. Will you resist the temptation?

Miriam, author of El Invitado de Invierno, is sharing today a delicious recipe to make a coca de San Juan or Bolla larpeira at home. She also makes it in one of my favorite baking dishes, the Le Creuset cast iron dish, although you can use a ceramic or nonstick dish without any problem.