Welcome to my world of baking!

I am Savini Gauri, a pastry chef, food writer, and recipe developer. My goal is to give all my readers the confidence and ease to bake (and sometimes cook) from scratch without taking the fun out of the process. 
I want everyone to know that baking is not as intimidating and difficult as it is perceived to be.

I aim to provide detailed recipes that actually work and help my readers bake beautiful treats for themselves and their loved ones.

Sit down, grab a coffee, and get exploring.

Good quality and appropriate baking tools can give you beautiful results like these!

Most of us have tried our hands at baking, even if it is just once. Some people must have kept away from baking for ages but then this darn pandemic tipped those people over to the baking side too!

I’ve been baking for way over a decade now. I have been through my fair share of baking tools and equipment over these years. You can even say enough tools for a few lifetimes. (I think that makes me a credible person to talk about it). I understand what tools a baker (or non-baker or beginner) actually needs and what is just riff-raff in the kitchen that just looks pretty and solves no purpose (I’ve owned my fair share of those too).

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Before we get started, let’s review my top 5 basic baking tips:

1. Measure! Measure! Measure!. Never bake without measuring your ingredients. Baking is first a science, then anything else. Plus measuring helps you get consistent results.

2. Temperature is KEY. Whether it is the temperature of your oven, or the butter, or the eggs being used. Follow the temperature guidelines correctly. Also, make sure if the recipe calls for room temperature ingredients, then your ingredients must be at room temperature.

3. Ignore the specified baking time. Every place, person, kitchen, and oven are different. Maybe it’s hotter where I am. Maybe your kitchen is colder. Just IGNORE the baking time in every recipe (it’s usually just a yardstick). Simply look at the final product and decide. decide based on what is in front of you.

4. Keep the oven closed. If you don’t have to change racks or turn anything, never open the oven in the middle of baking. It causes all the heat to escape creating a sudden change in temperature resulting in an uneven bake.

5. Read the WHOLE recipe before you begin. Make it a habit. Go through the whole recipe and ensure you understand all the steps properly and have all the ingredients available. It’s a total bummer if you realize mid-process that you are short of something.

Here I present to you 14 baking tools that can change the way you work in a home kitchen (and not just for baking). If you’re a new baker looking to stock up your kitchen, or setting up your first kitchen (congrats!), or an experienced baker interested in trying different products or brands, this list is for you.

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My top pick: Set of 10 Measuring Cups and Spoons. Everybody does not like to measure and cook everything. However, the convenience they provide when it comes to just collecting ingredients is just incredible. They help you prepare or take out all your ingredients without making a mess. Plus once you start measuring your basic ingredients like flour, water, grains, etc. there is no looking back. Make sure the cups you buy have a good grip and the smallest cup is 1/8 cup (the most underrated and overused one). It’s convenient to have all different sizes depending on the recipe you are making.

Forget measuring things, it’s perfect to measure and make cookies to even pour pancake batter or cupcake batter.

My top pick: Silicone Spoon, Whisk, and Spatula Set. These are the equivalents of hair ties in your regular life. You can never have enough. These work like magic. If you are a fan of zero-waste kitchens spatulas and whisks are a must-have. They’re like magic wands. These spatulas help you mix anything even if it is on the stove or clean out bowls, pots, and pans as if there was never any food in them. Also, Silicone spatulas don’t heat up as metallic spoons do. Neither do they start disintegrating like wooden spoons and spatulas. They are a must-have for the sheer convenience and efficiency they provide As for whisks, this is a no-brainer! Any that you purchase, just make sure they are quality. I’ve broken plenty of flimsy little whisks while trying to whisk heavy cake batters.

My top pick: Set of Glass Mixing Bowls. It’ll be crazy if I start listing all the mixing bowls I have. All I can say is get glass bowls that are microwave safe. They don’t wear out and can even last you a lifetime (if you don’t end up breaking them). Try to get the multi-size packs so that they can solve any purpose. From melting a few pieces of chocolate to whipping up a huge batch of meringue. If you doubt your ability to take care of glass bowls then opt for steel mixing bowls like these.

My top pick: Multipurpose Portable Electronic Digital Weighing Scale. You know I’m a stickler for weighing ingredients! That’s why I list all my baking recipes in cups and(or) grams. Why do we measure this way? Because a gram is always a gram. A cup is NOT always a cup. We know that baking is part science and in baking, precision is everything and that slight mismeasure could easily spell baking disaster. If you’re someone who doubts their instincts a lot while cooking, this tool is for you. A small kitchen scale is the most used tool in my kitchen. I recommend it to every single baker.

My top pick: Non-Slip Oven Mittens with Grip. We’ve all burnt our hands while cooking, baking, or just by being present in the kitchen (and watching someone else work). Having oven mitts even if you don’t own an oven is a very smart decision. You will think of it when you burn your hands just trying to get a grip of your iron-cast pot or are simply draining the boiling hot water while emptying your pasta into a colander. They are handy and helps you keep your fingers NOT burnt.

My top pick: Sturdy Marble Rolling Pin. An obvious must. It can be used for rolling out pie dough and sugar cookie dough. And it’s very inexpensive. If you don’t bake, it can be used to crush nuts or even as a cheap substitute for a meat tenderizer. And if you suddenly plan to start cooking Indian cuisine this will be your life-saver.

My top pick: Kitchen Aid 5 Speed Hand Mixer. I use my hand mixer more than my stand mixer. If you can afford both, definitely get both. But you can survive without a stand mixer. On the other hand, a hand mixer saves you a lot of muscle work. And the best part? You can buy a dozen hand mixers for the price of one good stand mixed. For beginner bakers, a hand mixer is perfect. Completely affordable and of fantastic quality. I’ve had mine for years. And you know how much I use that thing!

My top pick: Non-Stick Silicone Baking Mat. These mats were a life-changing discovery for me. And at the cost of sounding crazy, baking paper is great, but silicone baking mats give a better product (assuming you followed the recipe properly) why not bake and cook with something reusable? And something that lays flat on the baking tray. It can be used for everything from baking cookies to roasting vegetables, to toasting nuts to even pouring hot toffee or caramel. It’s like a magic mat. The bottoms of my cookies are always evenly baked and they slide right off the mat. Who doesn’t like that, right?

My top pick: Set of 3 Stainless Steel Cookie Scoops. You will say these are to make perfectly sized cookies. But who makes cookies so frequently? Duhh!! Well, I’m proud to admit I do. But the use of cookie scoops is not limited to just scooping cookies. I have these in all sizes. The large ones can be used to scoop pancake batter, muffin batter mashed potatoes, and ice cream. The medium ones are perfect for cookies. And I use the small ones for chocolate truffles, ganache inserts, mini cookies, and even as a melon baller. They’re super handy.

My top pick: Silicone Brush Set. You will thank me later for this one. From brushing off excess dry flour to simply basting meats on the barbecue or even putting egg wash on your bread and pies, it is amazing. It helps you evenly spread anything with the added benefit of efficiency. What may otherwise require a few teaspoons of oil or butter for applying on your pans using a spoon or even your hands, using this brush will help you be done in way less than that.

I will write a separate post about this. But for now, I’ve linked a few.

My top pick: Multi-Purpose Stainless Steel Scraper and Cutter. A bench scraper has many uses from lifting your dough to cutting your dough or even butter. But the most satisfying use it has is for cleaning your kitchen tables. You can get a squeaky clean countertop by gently applying some soapy water on your counter and cleaning it off with a bench scraper collecting all the dirty water in any container to avoid spilling it on the floor.

My top pick: Nonstick Wire Cooling Rack. Never let your cookies, cakes, muffins, etc cool in the pan set on the counter. The bottom part’s cooling rate is way slower than the rest because no air is getting to the bottom of the pan. Always use cooling racks, especially for cookies. Nobody likes a cookie with a soggy bottom. They MUST cool on racks. Never on the baking tray. Cooling racks are very important so that the cooking process stops and your baked goods cool evenly. Cooling racks also help in creating an extra rack on your countertop or even in your fridge or freezer. So it’s a win-win if you own them.

My top pick: Reusable Silicone Piping Bag with Tips. I recommend this because it makes everything look fancy. Even if it means piping out mashed potatoes or deviled eggs. It amps up the look of your food with very little effort. Because who doesn’t like fancy mashed potatoes! Also, as I mentioned before that if it’s reusable then why not? It saves on a lot of single-use piping bags that get thrown away. Just think about the number of piping bags you use every time you make a single dessert or cake.

Happy Baking and Cooking!

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Question: What are some of your favorite baking tools? To me, discussing baking supplies is like discussing fashion with fashion-obsessed people.

I would love to hear from you!

If there are any recipes you would like for me to post you can email me at [email protected], I will get back as soon as possible.

You can also find me on Instagram or Facebook.

I am always super excited to work with other creators and brands. If you have any baking recipe ideas or projects or recipe developments needs, I would be more than happy to design a custom option just for you! Feel free to contact me via e-mail at [email protected].

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This Homemade Peanut Butter is my favorite way to make nut butter at home. Using just 2-3 ingredients, you can have creamy (or crunchy!) sweet peanut butter in 3 minutes. Learn How to Make Homemade Peanut Butter with just two to three ingredients in an instant. You can enjoy it in your baking or simply by itself. Peanut Butter has been a staple in my house for as long as I can remember. So, we’ve been making ours at home for quite a while. It is inarguably healthier than store-bought peanut butter. Making it at home is so quick you’ll never want to buy this yummy treat from the store ever again. And with only two-three ingredients, this divine thing could not possibly be any easier.

I simply love this Homemade Peanut Butter recipe because it uses regular roasted salted peanuts so it has an extra punch of flavor from the already roasted and salted peanuts. If you prefer no salt or less salt, you can switch the salted peanuts with unsalted ones and add salt in whatever quantity you prefer. This recipe works with any nut you want (from pecans to almonds to cashew). So you can literally go Nut (all the pun intended).

• Time: I can guarantee that it takes precisely three minutes to make. And even if you go super slow at sloth speed, it will still take you 5-6 minutes. And trust me, every second spent on making this is totally worth it.

• Flavor: It’s classic! It’s simple! It’s heavenly. And goes well with everything. Spread it on toast, add it to your brownie batter, or just have a spoonful of it for dessert. It tastes divine.

• Texture: This homemade peanut butter is super flexible when it comes to texture. It’s pretty thick and you get to control the texture. If you prefer it luscious and creamy as I do, process it until you’re satisfied with the smoothness. Or if you like it chunky, process it a little less. You can also make a smooth peanut butter and add a handful of chopped peanuts at the end. It’s super-duper easy to customize it based on your preference.

There are only 3 ingredients used in making this homemade peanut butter. And on top of it, one of the ingredients is optional:

• Salted Roasted Peanuts: You can buy the packaged ones from any store. In case you don’t want your Homemade Peanut Butter to be salty at all, then simply go for unsalted peanuts.

• Oil: You can use any oil you like (peanut oil, vegetable oil, sesame oil, etc..) except for Olive Oil.

• Powdered sugar: It is completely optional, but it gives a well-rounded and balanced flavour to the Homemade Peanut Butter.

FOR SMOOTH & VELVETY PEANUT BUTTER

It’s a simple two-step process. Just put the peanuts and sugar in a dry grinder. Grind the peanuts into a fine powder. Then add peanut oil and grind until it has a smooth and luscious consistency. And ready!

It’s a simple two-step process. Simply put the peanuts and sugar in a dry grinder. Grind the peanuts into a coarse powder. Then add peanut oil and grind until it has peanut buttery consistency. If you want it chunkier, then just add a handful of roughly chopped-up peanuts. And voila!

You use this peanut butter in baking desserts, spreading it on toast, making peanut butter smoothies, etc…

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This Homemade Peanut Butter is my favorite way to make nut butter at home. Using just 2-3 ingredients, you can have creamy (or crunchy!) sweet peanut butter in 3 minutes. Learn How to Make Homemade Peanut Butter with just two to three ingredients in an instant. You can enjoy it in your baking or simply by itself. Peanut Butter has been a staple in my house for as long as I can remember. So, we’ve been making ours at home for quite a while. It is inarguably healthier than store-bought peanut butter. Making it at home is so quick you’ll never want to buy this yummy treat from the store ever again. And with only two-three ingredients, this divine thing could not possibly be any easier.

1. Put the peanuts and sugar in a dry grinder. Grind the peanuts into a fine powder.

2. Then add peanut oil and grind until it has a smooth and luscious consistency.

1. Put the peanuts and sugar in a dry grinder. Grind the peanuts into a coarse powder.

2. Then add peanut oil and grind until it has peanut buttery consistency.

3. If you want it chunkier, then just add a handful of roughly chopped-up peanuts at the end.

Storage instructions: Store the peanut butter mixture in an airtight container in the refrigerator. It keeps well for 10-12 weeks.

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This sinfully yum Banana and Chocolate Bread Pudding tastes like a warm hug in a bowl. For the best taste and texture, use any bread of your choice, caramelised bananas and good quality chocolate. Usually, when someone offers me bread pudding it’s a hard pass for me. The thought of stodgy and soggy white bread swimming in a pool of custard sounds like a big waste of calories to me. But I took it as a challenge to make a bread pudding that I actually like and has good texture rather than being soggy chunks of bread. So here I present to you this REALLY DELICIOUS Banana and Chocolate Bread Pudding. And to top it all? I made it using my Brioche Loaf recipe.

This homemade Banana and Chocolate Bread Pudding is warm, fluffy, and custardy. The rich, sweet taste of caramelised banana pairs so wonderfully with the fluffiness of the Brioche bread —this bread pudding is serious comfort food material.

1. It’s an all-season dessert – Duhh!!! Have it warm during winter or have it chilled during the summer.

2. The fluffiness of the bread – I used my Brioche Loaf recipe in this. It’s suffer fluffy and light. And the best part? It won’t get soggy at all (it’s the worst when soggy)

3. The silky custard – It is aptly rich and light at the same time. It’s super silky and gets absorbed by the bread beautifully.

4. The extra brown and crispy top – Since this bread pudding is slow baked, it develops a beautifully caramelised crispy crust that compliments the bottom layer of the soft and moist centre.

5. It is just so pretty. Period. – It’s a treat to look at. A golden brown top with a pale centre, beautifully caramelised banana and chocolate chips. What else does one want from a bread pudding?

6. Super easy to make – It doesn’t use any unusual ingredients (you know I’m not a big fan of using anything that I can’t pronounce) It’s a straight-up gorgeous looking Bread Pudding with yummy Chocolate chips and caramelised bananas. And it requires minimal skill… while still looking incredibly impressive. And this Banana and Chocolate Bread Pudding is the perfect example – it’s lush and rich and just rustic enough, so you don’t have to worry about it being absolutely perfect.

As always we’ll be using simple and easily available ingredients with names that are not complicated:

• brioche bread (or challah or croissants or any other kind of bread)

• bananas (ripe ones)

• chocolate chips or chunks (whichever you can find easily)

• cream

• milk (skimmed, full fat or whichever you have at home)

• cornflour

• unsalted butter

• powdered or caster sugar

• egg yolks

• whiskey or rum (optional)

• salt

First, take any bread loaf (I used a brioche loaf). Cut the loaf into 1 inch X 1 inch cubes and keep them aside.

Then take the bananas and slice them up (1/3 cm thick). Now take a heavy-bottomed pan and sprinkle the powdered sugar on it and neatly place the banana slices on the sugar. Add on top a dollop of butter. Then, heat the pan on medium heat until the sugar is completely melted. Once the sugar starts to turn yellow and pale turn off the heat. We don’t want to caramelise the bananas completely since they will also get cooked in the oven.

Transfer the bananas into the baking dish. Place them in one neat layer. And sprinkle half of the chocolate chips.

Now take a bowl and mix the egg yolks, sugar, whiskey/rum, cornflour and warm milk. Whisk until completely smooth. Use half the brioche cubes and layer them up on top of the caramelised bananas.

Sprinkle the remaining chocolate chips on top of it. Now put the remaining brioche cubes on it. Take the liquid mixture and pour it on top of the bread. Make sure all the bread gets nicely soaked in it. Then brush the top with soft butter.

Preheat the oven at 180°C. Bake the bread pudding for 45-50 minutes or until it develops a nice and golden crispy crust. To check if your bread pudding is ready, gently press the top and if any liquid oozes then it means that it requires more baking time. But if it feels spongy and bouncy then it is ready.

Let it cool on a wire rack for 10-15 minutes and it’s ready to go.

Then simply serve it on its own or with a dollop of greek yoghurt or even a scoop (or three) of vanilla bean ice cream.

This sinfully yum Banana and Chocolate Bread Pudding tastes like a warm hug in a bowl. For the best taste and texture, use any bread of your choice, caramelised bananas and good quality chocolate. Usually, when someone offers me bread pudding it’s a hard pass for me. The thought of stodgy and soggy white bread swimming in a pool of custard sounds like a big waste of calories to me. But I took it as a challenge to make a bread pudding that I actually like and has good texture rather than being soggy chunks of bread. So here I present to you this REALLY DELICIOUS Banana and Chocolate Bread Pudding. And to top it all? I made it using my Brioche Loaf recipe.

Bake/Cook Time 45-50 minutes

Total Time 1 hour 5 minutes

Author Savini Gauri | Savini The Bakeshop

• 600 grams Brioche loaf (or any bread of your choice, like challah, croissants, sourdough etc..)

• 2 bananas (ripe)

• 1/2 cup chocolate chips or chunks

• 4 egg yolks (at room temperature)

• 2 tbsp unsalted butter, softened for bananas + 1 tbsp for brushing

• 1/4 cup + 1/4 cup (100 grams) caster or powdered sugar

• 1/8 cup whiskey or rum (optional)

• 1/2 litre milk (warm) (skimmed, full-fat, or any kind you have)

• 1 pinch salt

• 2 tbsp cornflour

1. Preheat the oven to 180 ºC.

2. Take the brioche loaf and cut it into 1 inch X 1 inch cubes. Keep aside.

3. Peel the bananas and slice them (each slice about 1/3 cm thick).

4. Take a heavy-bottomed pan and sprinkle 1/4 cup of powdered sugar on it and neatly place the banana slices on the sugar. Then add 2 tbsp of butter.

5. Heat the pan on medium heat until the sugar is completely melted. Once the sugar starts to turn yellow and pale turn off the heat. (We don’t want to caramelise the bananas completely since they will also get cooked in the oven.)

6. Transfer the bananas into the baking dish. Place them in one neat layer. And sprinkle half of the chocolate chips.

7. In a bowl, mix the egg yolks, 1/4 cup sugar, whiskey/rum, cornflour and warm milk. Whisk until completely smooth. Keep aside.

8. Take half the brioche cubes and layer them up on top of the caramelised bananas. (see picture for reference)

9. Sprinkle the remaining chocolate chips on top of it. Now put the remaining brioche cubes on it.

10. Take the liquid mixture and pour it on top of the bread. Make sure all the bread gets nicely soaked in it. Then brush the top with 1 tbsp soft butter.

11. Bake the bread pudding for 45-50 minutes or until it develops a nice and golden crispy crust. ***To check if your bread pudding is ready, gently press the top and if any liquid oozes then it means that it requires more baking time. But if it feels spongy and bouncy then it is ready.***

12. Let it cool on a wire rack for 10-15 minutes and it’s ready to go.

13. Storage instructions: This Banana and Chocolate Bread Pudding keeps well in the refrigerator for 3-4 days. (though it never lasts that long).

If you’re a coconut lover, you’ll love these Coconut Macaroons. They are as coconutty as a dessert can be. And to make it even better, these coconut macaroons are made using 3 ingredients only. I mean, what’s not to love here? Amazing coconutty taste? Check! Easy and minimal ingredients? Check! Mouth-melting cookies? Check! It’s just that perfect. I could not have made it any better, even if I tried. And, in case you’re not a coconut lover, you just might get converted. These baked clouds of coconutty goodness may just become your turning point. I’m so excited for you!

These Coconut Macaroons are crispy on the outside, yet moist, mouth-melting and chewy on the inside. They are made using simple ingredients that you will have in your kitchen. And a bonus? They’re naturally gluten-free and nut-free.

1. Make sure the bowl and whisk you use are squeaky clean. If they are even slightly dirty, the egg whites will not rise properly.

2. Make sure there are no remains of egg yolks whatsoever. Just egg whites.

3. I would recommend using an electric whisk. Doing it manually will take way longer and yet the results may vary.

4. If your coconut shreds are too long (more than 1 cm), just pulse them in the food processor. This will help ensure a tighter cookie-like crumb.

5. Use a medium cookie scoop to get even shaped and sized coconut macaroons.

6. Do not let this macaroon mixture sit. Be quick while scooping it and get it in the oven immediately or else they start to loose volume.

As always, all the ingredients used are simple, common and easy to pronounce:

Take a bowl. Make sure the bowl is absolutely clean or else the egg whites won’t rise properly. Add the egg whites to the bowl and whisk until they turn fluffy and opaque. Once they reach that stage, add all the sugar at once. Continue to whisk until your meringue has soft peaks and starts to look shiny.

Then, add all the desiccated coconut into it and gently fold using a rubber spatula. Make sure you mix until there are no dry patches. **DO NOT over mix it.**

Now, line a flat baking tray with baking paper or a silicone baking mat. Quickly scoop out the macaroon mixture using a cookie or ice cream scoop. Place all the scoops about an inch apart. Preheat the oven to 150°C and place the baking tray in the middle rack of your oven. Bake at 150°C for 40-45 minutes until the outside dries out and starts to turn light golden brown in colour.

Then take them out of the oven and let them cool completely before serving.

Macaroons can be dressed up in so many different ways. While they’re absolutely beautiful on their own, I love dipping the bottoms in melted dark chocolate. Simply dip the bottoms of the coconut macaroons in melted chocolate and let it set. Some other options are:

• Chocolate almond macaroons: Add 1/8 cup of almond slivers along with the desiccated coconut and drizzle some melted dark chocolate on top.

• Sprinkle loaded macaroons: Simply fold 1/4 cup sprinkles in the coconut macaroon mixture.

• White chocolate & berry macaroons: Add 1/3 cup of any dried berries of your choice into the mixture along with the coconut. Drizzle some melted white chocolate over the cooled macaroons.

And voila! You now have fancy looking Coconut Macaroons that are so easy and simple to make.

If you’re a coconut lover, you’ll love these Coconut Macaroons. They are as coconutty as a dessert can be. And to make it even better, these coconut macaroons are made using 3 ingredients only. I mean, what’s not to love here? Amazing coconutty taste? Check! Easy and minimal ingredients? Check! Mouth-melting cookies? Check! It’s just that perfect. I could not have made it any better, even if I tried. And, in case you’re not a coconut lover, you just might get converted. These baked clouds of coconutty goodness may just become your turning point. I’m so excited for you!

Bake/Cook Time 40-45 minutes

Servings 10-12 pieces (approx)

Author Savini Gauri | Savini The Bakeshop

1. Take a bowl. Make sure the bowl is absolutely clean or else the egg whites won’t rise properly. Add the egg whites to the bowl and whisk until they turn fluffy and opaque.

2. Once they reach that stage, add all the sugar at once. Continue to whisk until your meringue has soft peaks and starts to look shiny.

3. Then, add all the desiccated coconut into it and gently fold using a rubber spatula. Make sure you mix until there are no dry patches. **DO NOT over mix it.**

4. Now, line a flat baking tray with baking paper or a silicone baking mat.

5. Quickly scoop out the macaroon mixture using a cookie or ice cream scoop. Place all the scoops about an inch apart.

6. Preheat the oven to 150°C and place the baking tray in the middle rack of your oven.

7. Bake at 150°C for 40-45 minutes until the outside dries out and starts to turn light golden brown in colour.

8. Macaroons can be dressed up in so many different ways. While they’re absolutely beautiful on their own, I love them when dipped in dark chocolate. Simply dip the bottoms of the coconut macaroons in melted chocolate and let it set.

9. Storage instructions: Store in an air-tight container and keep for up to 4-5 days.

Hello, fellow bread lovers! This No-Knead Brioche Loaf is the real deal – with a soft and slightly open crumb structure and a delicious brown crust. It’s super easy to prepare and requires minimal effort. It hardly requires any effort and is perfect for those who don’t have a stand mixer or dough kneader. Though the brioche loaf does require patience like any other bread as it has two rounds of rising. And you do NOT require eggs to make this beautiful brioche bread loaf!

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Before we get to the bread recipe, here is a link to my Instagram handle Savini The Bakeshop, so you can stay up to date with all the content I post and all the experiments I do before a recipe goes live on this blog.

I’ve been working on a reliable and minimal effort bread recipe for quite a while now – and I have finally developed one brioche recipe which tastes, smells, looks and feels like all the longer and kneading-intensive recipes. The basic process remains the same: knead a dough, bulk ferment, shape, final ferment and then bake.

Before we get to the nitty-gritty of how to make your own brioche loaf, here’s a quick list of reasons why this brioche recipe is absolutely amazing.

1. The chewy yet soft crumb. This loaf is the perfect balance of pillowy softness and chewy crumb. This bread has an open enough crumb to soak up any soups, sandwich spread or milk in desserts.

2. Flavour. This brioche loaf has a very neutral taste with hints of saltiness, sweetness and richness of butter. It is perfect to absorb the flavour of whatever you serve it with. Be it the sauce on your chicken, the soup you served it with or the milky custard in a bread pudding. It will soak it all up without losing its own texture and flavour. You can also have it like an everyday sort of loaf, and it’s amazing with some butter and jam, spread with hummus or as part of a lovely BLT sandwich.

3. The brown and caramelised crust. This brioche loaf does not have a hard and dry exterior. It rather has a chewy and caramelised brown crust adding a wonderful texture and flavour to it.

4. Basic and common ingredients. As always this recipe is made using ingredients one can easily find in their kitchens. Nothing fancy or difficult to pronounce.

5. Minimal effort. This recipe hardly requires any kneading. Unlike most breads you don’t need a kneader or stand mixer for your dough. It hardly takes a few minutes to prepare and knead by hand.

The list of ingredients for this brioche bread loaf is simple and conveniently available. (As always, the detailed recipe, including the ingredient quantities is listed at the bottom of the page.)

• active dried yeast

• sugar (for yeast food)

• warm milk

• flour

• butter (salted or unsalted)

• salt (if you are using unsalted butter)

See? 6 ingredients. That’s all you need to make this amazing brioche loaf.

First, put the warm milk in a bowl. Add the yeast and sugar. Mix until completely dissolved. Then let this mixture sit at room temperature for about 10 minutes. It will become murky and frothy, which means that the yeast is active. If you notice that there is no foam formation or murkiness, you’ll know that it’s inactive (probably expired) and you should open a new yeast package.

Add to this butter, salt and half the flour. Now, we come to the mixing and kneading stage –

mix it up using a rubber spatula. You will notice that it will start to look like a thick pancake batter.

Now, add to it the remaining flour and gently mix using a rubber spatula or even your hands (if you are up for this dirty challenge). It will start to come together and you will notice that it will start looking like a dough. You don’t need to knead it a lot. Just knead it for a minute or two until it comes together and that’s it.

Take another bowl and apply some butter or oil to it. Then, put the dough in this well-oiled bowl. Cover it up using plastic wrap or cling film.

For the bulk fermentation, place the dough into a lightly oiled bowl, cover with a damp cloth or plastic wrap and let the dough rise for 1.5 hour in a warm place. You will notice that it will approximately double in volume.

The purpose of this bulk fermentation is primarily flavour development – this is what ensures that your brioche loaf will have a wonderful flavour we associate with properly baked bread.

Since we are making a simple loaf it doesn’t require any specific shaping effort. All you have to do is, take a loaf tin and lightly apply some oil or butter. Then place the dough in the baking tin.

Then cover the baking tin using a damp cloth or plastic wrap. Let it sit in a warm place and let it rise for about 45 minutes. You will notice that the dough will rise one and a half times.

Preheat your oven to 180ºC . Then place your wire rack on the middle rack of the oven. Then place your loaf tin and bake it for 40-45 minutes or until the loaf has a nice and golden caramel crust.

In case the loaf starts browning a little too fast cover the tin with some tin foil and continue baking.

Once the loaf comes out of the oven brush the loaf with some butter and let it sit on the wire rack for 15-20 minutes. Then take it out of the baking tin and let it cool on a wire rack.

Okay, make sure you let the bread loaf cool 100% before you cut slices or use it at all. Cooling sets the crumb and ensures it’s not sticky or unpleasantly gummy.

If you cut it too early, the loaf will crumble and the crumb structure will be very dense and sticky.

On the other hand – if you are a terribly impatient human being like me and tend to run out of patience when it reaches the lukewarm stage. It’s still okay.

All this is to say: don’t cut into the loaf while it’s hot or even very warm, but if it feels only slightly lukewarm to the touch and you really want to go for it… get slicing.

Hello, fellow bread lovers! This No-Knead Brioche Loaf is the real deal – with a soft and slightly open crumb structure and a delicious brown crust. It’s super easy to prepare and requires minimal effort. It hardly requires any effort and is perfect for those who don’t have a stand mixer or dough kneader. Though the brioche loaf does require patience like any other bread as it has two rounds of rising. And you do NOT require eggs to make this beautiful brioche bread loaf!

Bake/Cook Time 40-45 minutes

Total Time 4 hours 10 minutes

Author Savini Gauri | Savini The Bakeshop

• In a bowl, whisk together warm milk, sugar and active dry yeast. Let it sit for 10 minutes. You will notice the mixture will get murky and frothy. ***Please Note: If there is no foam formation or murkiness, you’ll know that it’s inactive (probably expired) and you should open a new yeast package.***

• Now add to it salt, butter and 1/2 the flour. Mix using a rubber spatula. It will turn into a thick pancake-like batter.

• Now add the remaining flour and combine it into a dough. Either using a spatula or your hands. Knead until it starts to look like a dough.

• Take another bowl and coat it using butter or oil. Then place the dough in it. Cover it using a damp cloth or plastic wrap. Place it in a warm place and let it rise for 2 hours.

• You will notice that the dough will double in volume.

• Now, take a loaf tin and lightly apply some oil or butter. Then place the dough in the baking tin.

• Cover the baking tin using a damp cloth or plastic wrap. Let it sit in a warm place and let it rise for about 45 minutes. You will notice that the dough will rise one and a half times.

• Preheat your oven to 180ºC . Then place your wire rack on the middle rack of the oven. Then place your loaf tin and bake it for 40-45 minutes or until the loaf has a nice and golden caramel crust. ***In case the loaf starts browning a little too fast cover the tin with some tin foil and continue baking.***

• Once the loaf comes out of the oven brush the loaf with some butter.

• Let it sit on the wire rack for 15-20 minutes. Then take it out of the baking tin and let it cool on a wire rack.

• Storage instructions: This brioche loaf keep well in an air-tight container in a cool dry place for about 3-4 days.

I wait all year for Jamun season, so that I can make the perfect buttery yet flaky pie crust and a juicy Jamun (Java Plum) filling, these Jamun Galettes will have everyone coming back for seconds…and thirds….and Nths…. Plus, they’re super easy and quick to make!

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I wait for Jamun season all year, every year. No exceptions. Just a short while ago, I posted pictures of my Jamun Sorbet, and if you missed it: go check it out, it tasted and looked amazing. Out of all the summer produce, Jamun makes it to the top of my list.

It’s no surprise that I’m here with this Jamun Galette recipe. An unusual take on rustic galettes that are usually made with apples or peaches or even pears. The best thing about galettes you ask? They don’t require any fancy tart tins, just a simple baking tray does the trick.

Basically, it’s a super chill, no-fuss version of the fancy-ass tars, with all the buttery flakiness of the pie crust and all the juicy deliciousness of the Jamun filling… just without the fuss that usually scares away most people when it comes to making tarts. (Though I plan to make you best friends with tarts, hopefully very soon).

I’m a die-hard classic tart and pie fan but, galettes have a special place in my heart. Since it was one of the first things I tried at culinary school. With their golden brown edges and open-faced filling, they’re pretty obvious about what they have to offer and that is, a whole lot of Jamun goodness with flaky and buttery edges. It’s like they’re begging to be served with a huge scoop of ice cream (or four).

You can make a large one or three small ones. NO matter what size you make they taste equally good.

The key to a good pie crust is speed and time. You to be quick and you don’t want to work the dough for long. The ingredients for the perfectly flaky and buttery pie crust are all things regular, and you probably have all of them at home! (Don’t forget, you can find the whole recipe, including the ingredient quantities, at the bottom of this page.)

And to make the pie crust:

1. Mix the flour, sugar and salt

2. Work the butter into the dry ingredients – I have found that simply just squashing the butter cubes with your fingers works best for the perfectly flaky pie crust. You don’t need to mix it completely. Just squash each butter cube, until you get a wet sand-like texture! (if you don’t want to dirty your hands you can use a stand mixer)

3. Add the water and milk at once, until the dough comes together in a ball.

4. Then, refrigerate for about 45 minutes.

The Jamun pie filling is made up of:

• de-stoned Jamuns

• lemon juice

• sugar

• cornstarch

• butter

Nice and clean flavours. These simple ingredients allow the Jamun flavour to shine, with the perfect balance of flavour and freshness from the lemon juice.

And to make this Jamun pie filling… you just have to mix all the ingredients together. It’s. That. Simple.

Once these galettes are assembled, refrigerate them for about 40-45 minutes (or if you’re impatient like me, put them in the freezer for 15 minutes) before baking them. This sets the butter in the pie crust and filling, ensuring the galette holds its shape and gets a nice and even bake.

For both the large and the small Jamun galettes, the optimal baking time is 30-35 minutes 190 ºC. This ensures the galette is baked all the way through, with a perfectly golden brown pie crust and flaky bottom.

The Jamun filling in the baked galettes won’t get mushy– instead, it will have a perfect bite to it with a burst of juiciness. If you prefer a softer filling, roughly chop up the Jamun so that it bakes further giving it a softer texture. Or you can simply cover the galette with aluminium foil and bake for an extra five minutes (the foil helps prevent excess browning).

While Jamun Galettes taste good at any temperature, they are at their glorious peak when they’re still warm, served with a generous scoop of vanilla bean ice cream.

There is something magical about this warm and cold combo. A slice of warm galette with melting vanilla bean ice cream just hits you differently.

I hope you love this recipe as much as I do. Enjoy.

I wait all year for Jamun season, so that I can make the perfect buttery yet flaky pie crust and a juicy Jamun (Java Plum) filling, these Jamun Galettes will have everyone coming back for seconds…and thirds….and Nths…. Plus, they’re super easy and quick to make! Course Dessert Prep Time 20 minutes Bake/Cook Time 30 minutes Chilling + Freezing Time 1 hour 30 minutes Total Time 50 minutes Servings 8-10 slices Author Savini Gauri | Savini The Bakeshop

• 400-450 grams whole jamuns (java plum) (or any other variation of plums)

• 1/3 cup (50 grams) caster or powdered sugar

• 2.5 tbsp (12 grams) cornstarch

• 1 tbsp lemon juice

• 1 tsp vanilla extract

• 1 tbsp (15 g) unsalted butter, softened

• 1 egg, lightly whisked for egg wash (OR 1 tbsp softened butter)

• 1 tbsp granulated sugar for sprinkling before baking

1. In a bowl, mix together the flour, salt and sugar.

2. Add the butter. Using your hands, pinch together the butter pieces and flour until you get fine pea-sized pieces.

3. Add the ice cold water and milk at once.

4. Gently combine into a dough (it is not supposed to look smooth, so don’t worry)

5. Shape the pie dough into a disc (if needed, knead it slightly so it holds together – but don’t overwork it!), wrap it into cling film and refrigerate for at least 45 minutes.

1. Mix all jamun filling ingredients together until evenly distributed.

2. Set aside until needed.

Assembling the jamun galettes:

1. Line a a flat baking tray with baking paper.

2. Remove the pie dough from the fridge.

3. Sprinkle some dry flour on your work surface and roll out the dough to a thickness of about 1/3 cm. For the large galette, cut out a circle about 9 inches (22-23 cm) in diameter, for small galettes about 5 inch (12-13 cm) in diameter. (don’t be afraid to use dry flour)

4. Put the Jamun filling in the middle of each galette, and ensure you leave a 1 – 2 inch edge around the filling (depending on how much pastry you want to fold back over the filling once you shape the galette). I recommend assembling the galettes on the baking paper and baking tray you intend to bake them on. Since it can get tricky to move once assembled.

5. Fold the edges over the filling.

6. Once assembled, refrigerate them for about 40-45 minutes (or if you’re impatient like me, put them in the freezer for 15 minutes)

7. While the galettes are freezing, pre-heat the oven to 190 ºC.

8. Just before baking, brush any exposed pie crust with the butter OR egg wash and sprinkle some granulated sugar.

9. Bake the galettes in the pre-heated oven at 190 ºC for 30-35 minutes or until the pie crust is a golden brown colour. NOTE: If you prefer a softer filling, roughly chop up the jamun so that it bakes further giving it a softer texture. Or you can simply cover the galette with aluminium foil and bake for an extra five minutes (the foil helps prevent excess browning).

10. Let it cool a little and enjoy! (I eat mine warm, with a giant scoop of vanilla bean ice cream.)

11. Storage instructions: The Jamun Galette keep well covered in cling film (or in an air-tight container) in the fridge for about 2-3 days.

We have all spent countless hours trying to find the perfect snack. Who doesn’t like to snack? Duhh!! But what is the perfect snack? We all have our priorities and a list of things we look for in a perfect snack. My snacking needs are not that complex. It should have two things: it should be tasty and guilt-free. I don’t want to munch on my snacks and then feel guilty about it. It’s just that simple. This recipe of Flax and Sesame Crisps is just that: the perfect combination of health and taste. And what can possibly make it better? Let me tell you. It’s got just 4 ingredients and takes minutes to prepare!

Make homemade Flax and Sesame Crisps with only 4 ingredients. These crisp crackers are a simple take-anywhere snack and have the most unbelievable taste for how healthy they are. If you’re impatient like me, you’ll appreciate the straightforward instructions and quick baking time! Store-bought crisps are always delicious – but there is no denying that they will never be as clean and simple as homemade crisps. Easy to pronounce ingredients and zero added preservatives, the dough comes together in minutes, with very little chilling time, cutting it in shapes you like, and hardly any baking time. It’s just that easy.

As always, all the ingredients used are simple, common and easy to pronounce:

• Flax Seeds (you can use whole flax seeds or even flax seed powder if you feel too lazy to grind them)

• White Sesame Seeds (preferably raw sesame seeds and not roasted ones)

• Oil (any oil of your choice: like peanut oil, sesame oil, or even regular vegetable oil)

• Pizza seasoning (or any flavouring or seasoning of your choice: BBQ, peri-peri etc..)

• Water (just plain simple water)

To get started put the sesame seeds and flax seeds in a dry grinder. Then grind it into a fine powder.

Then, transfer that powder into a bowl. Add the pizza seasoning and mix it. Then add the oil to it. Mix it using your hands until it starts to look like wet sand.

Slowly start adding water to it until it comes together like a dough.

Once the dough is ready, take two pieces of parchment paper and lightly apply some oil on them. Put half of the dough between the two sheets of parchment. Roll it until it is 1/3 cm. Cut it into 2 cm X 2 cm squares. Refrigerate them for 15 minutes. Repeat the process with the rest of the dough.

While the dough chills, line a flat baking tray with parchment paper and keep aside.

Now, gently lift all the squares of dough and place them about a centimeter apart. Try and fit in as many pieces as you can.

Preheat your oven at 180ºC. Bake the Flax and Sesame Crisps for 20 minutes. Then lower the temperature to 160ºC and bake for another 10 minutes until the squares start to brown slightly. Rotate the tray halfway through the process to ensure an even bake.

Then, take out the crisps from the oven and let them cool properly. Ensure you let them cool down properly before serving or else they will taste more chewy than crisp.

I hope you love this recipe as much as I do. Especially given that it is the perfect combination of health and taste that one looks for in an ideal snack.

We have all spent countless hours trying to find the perfect snack. Who doesn’t like to snack? Duhh!! But what is the perfect snack? We all have our priorities and a list of things we look for in a perfect snack. My snacking needs are not that complex. It should have two things: it should be tasty and guilt-free. I don’t want to munch on my snacks and then feel guilty about it. It’s just that simple. This recipe of Flax and Sesame Crisps is just that: the perfect combination of health and taste. And what can possibly make it better? Let me tell you. It’s got just 4 ingredients and takes minutes to prepare!

Bake/Cook Time 30 minutes

Servings 50 pieces (approx)

Author Savini Gauri | Savini The Bakeshop

1. Put the sesame seeds and flax seeds in a dry grinder. Then grind it into a fine powder.

2. Transfer that powder into a bowl. Add the pizza seasoning and mix it.

3. Then add the oil to it. Mix it using your hands until it starts to look like wet sand.

4. Slowly start adding water to it until it comes together like a dough.

5. Once the dough is ready, take two pieces of parchment paper and lightly apply some oil on them.

6. Put half of the dough between the two sheets of parchment. Roll it until it is 1/3 cm.

7. Cut it into 2 cm X 2 cm squares.

8. Refrigerate them for 15 minutes. Repeat the process with the rest of the dough.

9. While the dough chills, line a flat baking tray with parchment paper and keep aside.

10. Now, gently lift all the squares of dough and place them about a centimeter apart. Try and fit in as many pieces as you can.

11. Preheat your oven at 180ºC.

12. Bake the Flax and Sesame Crisps for 20 minutes. Then lower the temperature to 160ºC and bake for another 10 minutes until the squares start to brown slightly. **Rotate the tray halfway through the process to ensure an even bake.**

13. Then, take out the crisps from the oven and let them cool properly. Ensure you let them cool down properly before serving or else they will taste more chewy than crisp.

14. Storage instructions: The Flax and Sesame Crisps keeps well in an air-tight container for 5-6 days. (though it never lasts that long).

Here’s a set of 7 baking tins and pans every baker needs.

As a part of my Back to Basics series, I present to you my new listicle. I am sharing a list of the exact baking pins and pans I use in my kitchen and would happily recommend them to any fellow baker – beginner or professional. These are the basic tins and pans that I find myself using the most, and are versatile and are also good value for money. I use these 7 baking tins and pans more than anything. I aim to help you bake with the most reliable tools I know of. In my opinion, the tools used are as important as the ingredients used to make the recipe. I own a few different brands so I can happily provide options at different price points.

Before I dive into the list of baking tins and pans every baker needs. Let’s go through my top 5 rules of baking that you need to know to make the most out of these baking tins and pans.

1. Measure! Measure! Measure!. Never bake without measuring your ingredients. Baking is first a science, then anything else. Plus measuring helps you get consistent results.

2. Temperature is KEY. Whether it is the temperature of your oven, or the butter, or the eggs being used. Follow the temperature guidelines correctly. Also, make sure if the recipe calls for room temperature ingredients, then your ingredients must be at room temperature.

3. Ignore the specified baking time. Every place, person, kitchen and oven are different. Maybe it’s hotter where I am. Maybe your kitchen is colder. Just IGNORE the baking time in every recipe (it’s usually just a yardstick). Simply look at the final product and decide. decide based on what is in front of you.

4. Keep the oven closed. If you don’t have to change racks or turn anything, never open the oven in the middle of baking. It causes all the heat to escape creating a sudden change in temperature resulting in an uneven bake.

5. Read the WHOLE recipe before you begin. Make it a habit. Go through the whole recipe and ensure you understand all the steps properly and have all the ingredients available. It’s a total bummer if you realise mid-process that you are short of something.

I present to you my list of baking tins and pans that have always felt like a true blessing to have in my kitchen.

My top pick: USA Bakeware Round Cake Pan, 9 inch

I have been using this one for quite a few years. I fell in love with it the first time I used it. It is totally worth every cent and is of great quality. I would recommend you buy 2-3 of these if you plan to make multi-layered cakes. But if you are not a regular baker then I would recommend buying only one as it will last for a long time. They are perfect given how clean the cake comes out.

My top pick: Noble Foods Square Mould Tin Aluminium, 9 inch x 9 inch

A 9X9 inch square baking tin is a must-have. It is versatile and can be used for baking multiple things. From brownies and blondies to tea cakes, to dessert bars and even for setting no-bake desserts. Just make sure that the square baking tin has sharp clean edges and not rounded ones. These sharp edges help ensure that the corner pieces of your brownies look as pretty as the ones that are cut out of the centre.

My top pick: Zollyss Non-Stick Cupcake Baking Pan, 12 Cups

I recommend using a standard 12 cavity muffin tin. It’s appropriately sized and 12 muffins are a minimum quantity you would want to make (in my opinion 12 is less, given how yummy muffins are). And if you like baking muffins or cupcakes often (of course you do!) owning two of these is a good idea. And if you’re feeling adventurous then you can buy a silicone muffin pan as they are non-stick and everything slides right out and it’s dishwasher safe.

My top pick: 9 Inch Non-Stick TART TIN with Removable Bottom

I end up using my tart tin more than I use my cake tins and moulds. Somehow I love tarts and pies more than I love cakes. A 9 inch tin gives you 8-10 appropriately sized slices. Try to get a tart tin that has a removable bottom as it makes the tart or pie easier to handle and also comes out neatly without damaging the shell (because we all want pretty tart pictures). If you are a purist then you can buy pie dishes but the only drawback is that you have to scoop out the pie for serving rather than being able to cut neat and clean slices. You can always get pretty ones made of glass and ceramic too.

My top pick: Zollyss Carbon Steel Baking Tray

I use this the most for making things like banana bread, pound cake and even quick breads. This baking tin is reasonably priced, non-stick, sturdy and durable. I would recommend having one. But if you have a big family or intend on selling the breads made in this tin then you can purchase 2-3 of these.

My top pick: FameX Spring Form Round Shape Cake Baking tin set

These tins are mostly used for making cheesecakes. However, I find them very useful while baking cakes and breads too. Especially if I am making any pull-apart breads, cinnamon rolls or even dinner rolls these tins are ideal. These tins have detachable sides and are still leakproof. So they are perfect for anything that is supposed to be made in a water bath.

My top pick: Nordic Ware Platinum Collection Heritage Bundt Pan, Silver

This is a baking tin which you don’t realise you need till you get it and realise how amazing it is. The discovery of bundt pans was just like the first time I started using rubber spatulas. I hadn’t realised what I was missing out on. These tins can make any boring basic cake look pretty. The ridges the tin provides adds a level of elegance to even a basic pound cake. Bundt pans are also very handy when it comes to making stuffed bread rings (one social media trend that I actually liked). It gives the bread a very even round shape without having to compromise on the generosity of the filling.

1. Flat baking trays for making cookies and galettes and caramel. These are very regularly used in my kitchen. Make sure it’s not the one you get for free with your oven. Those ones are never completely flat.

2. Rectangular pie tins are perfect for making pies and tarts like apple and berry strips. And in all honesty, they are easier to portion in comparison to round tarts and pies.

3. A square tin for making flatbread loaves with toppings like focaccia. It’s the perfect size and height to make such breads.

4. A pretty glass baking dish is also a great thing to have. You can make baked bread puddings in it and make them look nice and fancy without putting in much effort.

5. Ramekins are a great addition to your baking tins and pans. They are small and cute perfect for making individual servings for desserts like creme brûlée, mousse, soufflé etc…

I hope this list helps you get equipped with the right baking tins and pans for your baking journey.

Question: What other baking tins and pans would you recommend to your fellow bakers?