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The dough rests 24 hours. I know. Make it on Friday and you will understand on Saturday.
A 40% rye pan loaf that still slices cleanly for sandwiches. Softer and more forgiving than a full rye, and it keeps for four days.
Somewhere between a cinnamon roll and a Swedish kardemummabulle, with a coffee glaze that keeps them from being cloying.
Bought puff pastry, homemade custard. Purists will object; they can spend their Saturday laminating and I will eat mine warm at 4pm.
A thin, buttery sheet cake with more fruit than batter. Made for late-summer plums that are slightly too sour to eat raw.