Cake slice

Cream: • milk (750 ml) • all-purpose flour (35 grams) • cornstarch (35 grams) • sugar (125 grams) • egg yolks • butter (30 grams) • Dough: • eggs (about 223 grams) • sugar (150 grams) • sunflower oil (120 ml) • yeast (8 grams) •

hard nougat, 8.8 oz each (250g each; ground, you’ll have about 14 oz/400g total) • eggs • ground cinnamon • vanilla extract or paste • honey and 1 tablespoon brown sugar • butter • Zest of 1 lemon • salt • shredded coconut (optional) • Powdered sugar and sliced almonds for decorating

unsalted butter, at room temperature (110 g) • sugar (120 g) • almond flour (90 g) • all-purpose flour (50 g) • eggs • baking powder • milk • vanilla extract • sliced almonds • rectangular baking pan, 7x7x1.5 inches (17x17x4 cm)

almond flour (175 grams) • sugar (150 grams) • plus 1 tablespoon unsalted butter, at room temperature (125 grams) • all-purpose flour (75 grams) • baking powder (8 grams) • eggs • Zest of 1 lemon, finely grated • Zest of 1 orange, finely grated • fresh figs (about 150 grams) • sliced almonds (25 grams) • honey

thick slices of bread (can be sandwich bread; I used orange bread made in a bread machine the day before, five thick slices cut in half) • milk (about 500 ml) • Ground cinnamon (to taste) • dark chocolate chips or chopped dark chocolate (about 175 grams) • eggs • sugar (about 150 grams) or 1 1/2 tablespoons saccharin (about 20 grams) • heavy whipping cream (about 200 ml) • For decoration: • dark chocolate for melting (about 75 grams) • Cinnamon (optional) • Powdered sugar (or sucralose) (optional)

Fresh pineapple cut into pieces or slices, depending on the mold you use • sugar • water • oat flour (about 200 grams) • sugar (about 150 grams) • medium eggs • yogurt (pineapple flavor if possible) • mild oil (sunflower or soybean) • baking powder or Royal yeast • Vanilla extract

all-purpose flour (about 600 grams) • plus 1 tablespoon sugar (about 110 grams) • eggs • salt • active dry yeast (about 10 grams) or 3 tablespoons if using fresh yeast (about 25 grams) • butter or margarine, at room temperature (about 80 grams) • Zest of 1 lemon and 1 orange • orange blossom water (about 45 ml) • plus 1 tablespoon milk (about 200 ml) • Candied fruit • Sliced almonds • Sugar

of the Roscón 2025 dough • Sliced almonds • sugar (about 75 grams) • anise liqueur • large egg, beaten and strained • heavy whipping cream, 38% fat (about 500 ml) • powdered sugar

bread flour (325 grams) • all-purpose flour (175 grams) • sugar (125 grams) • eggs • milk (50 ml) • water (50 ml) • grated lemon zest (about 12 grams) • grated orange zest (about 150 grams) • orange blossom water (10 ml) • aged rum (10 ml) • fresh yeast (25 grams) • butter, softened (120 grams) •

almond flour (about 300 grams) • eggs • Lemon zest • plus 3 tablespoons sweetener for decoration (erythritol, stevia, or similar) (about 140 grams + 3 tablespoons) • Sliced almonds

warm milk (160 ml) • fresh yeast (15 grams) • large egg • salt (6 grams) • sugar (70 grams) • bread flour (365 grams) • unsalted butter, softened (80 grams) • orange blossom water • Zest of 1 lemon • Zest of 1 orange • Sliced almonds for decoration • Candied orange slices for decoration •

cream cheese, at room temperature (125 grams) • butter, at room temperature (60 grams) • xylitol (25 grams) • eggs • orange blossom water (10 ml) • vanilla extract (5 ml) • finely ground almond flour (210 grams) • coconut flour (25 grams) • baking powder (10 grams) • salt • For decorating • egg •

whole wheat or spelt flour (55 grams) • (about 2 teaspoons/5-6 grams) active dry yeast • honey (15 grams) • warm milk (35 grams) • eggs • coconut oil or butter (50 grams) • Zest of 1/2 lemon • Zest of 1/2 orange • orange blossom water (10 grams) • warm milk (30 grams) • honey, date paste, or birch sugar (50 grams) • The prepared starter •

bread flour (about 750 grams) • sugar (about 105 grams) • Zest of 1 orange • Zest of 1 lemon • unsalted butter, softened (about 135 grams) • warm milk (about 120 grams) • dark rum (about 60 grams) • eggs • sea salt • orange blossom water (optional; skip if you don’t like it) • plus 1/2 teaspoon active dry yeast (about 11 grams; or 2 1/3 tablespoons fresh yeast, about 33 grams) • egg, for brushing •

bread flour (about 150 grams) • warm milk (about 100 mL) • sugar • fresh yeast (about 6 grams) • bread flour (about 550 grams) • sugar (about 150 grams) • butter, cut into pieces, at room temperature (about 100 grams) • warm milk (about 150 mL) • Zest of 1 lemon • Zest of 1 orange • orange blossom water • rum •

For the infused milk: • whole milk (250 ml) • Peel of 1/2 lemon (yellow part only) • Peel of 1/2 orange (orange part only) • cinnamon stick • orange blossom water • sugar • For the starter dough: • infused milk (110 ml) • fresh yeast (10 g) • extra strong bread flour (Manitoba flour) (130 g) • For the dough: •

bread flour (about 550 grams) • milk (200 ml) • saffron • heavy cream (50 ml) • unsalted butter (100 grams) • plus 2 tablespoons sugar (90 grams) • fresh yeast (20 grams) • egg yolks • salt (5 grams) • vanilla sugar (8 grams) • orange blossom water (20 ml) • Zest of 1 orange •

light olive oil (or unsalted butter) (100 ml) • milk (130 ml) • bread flour (about 420 grams; if you're new to this, use 3 2/3 cups or 460 grams for easier handling) • large eggs • salt • orange blossom water (25 ml) • sugar (100 grams) or 2 tablespoons stevia powder (25 grams) • Zest of half an orange and half a lemon • active dry yeast (5 grams) • egg yolk for brushing • Sliced almonds (optional) • Candied fruit •

bread flour (about 350 grams) • large eggs (about 100 grams) • poolish (about 200 grams) • milk (about 50 grams) • mashed potato (about 50 grams) • sugar (about 45 grams) • butter (about 45 grams) • fresh yeast (about 13 grams) • salt (about 4 grams) • For the poolish: • all-purpose flour (about 200 grams) • water (about 200 grams) •

gluten-free all-purpose flour (about 475 grams) (I used Schär Mix Pan. I recommend using this brand for the Roscón) • warm milk (210 ml) • plus 1 tablespoon sugar (120 grams) • large eggs at room temperature (about 146 grams) • gluten-free fresh yeast (about 25 grams) or 2 teaspoons gluten-free active dry yeast (about 10 grams) • plus 1 tablespoon gluten-free butter at room temperature (80 grams) • Zest of 1 orange • gluten-free orange blossom water • salt (3 grams) • Beaten egg for brushing • Candied fruit, sliced almonds, and coarse sugar (all gluten-free)

all-purpose flour (about 600 grams) • eggs • orange blossom water (60 ml) • milk (150 ml) • unsalted butter, at room temperature (100 grams) • Grated orange zest • sugar (150 grams) • fresh yeast (50 grams) • salt • beaten egg • Candied fruit • Sliced almonds •

dates • bananas (I used about 7 3/4 oz) • plain yogurt • skim milk • whole wheat spelt flour (about 230 grams) • olive oil • vanilla paste • baking soda • baking powder • banana slice per muffin