I made this at home using ingredients I had on hand for making desserts so it has quite a rich feel to it.I took my basic bread dough recipe and just increased the amount butter and sugar. I wanted to make sure that it was easy to shape, so I made it extra soft. Recipe by Yukiline

This recipe is from the spice and spirit cookbook (affectionately known as the purple cookbook because the purple cover that fell off... easy for the kids to find and take out of the cabinet :)))I wrote it the way i like making it, not exactly the way written in the cookbook..

I wanted to make a sweet bread dough that would go well with anything.Even if you don't add any fillings, these buns will be subtly sweet and delicious as is. Recipe by Panko625

I like dense and chewy bread, but depending on what you want to make sometimes a light bread is more suitable. For example, for bread with things kneaded into the dough, a lighter dough is better as it won't be so stretchy. And if the toppings/additions are on the heavy side, a light-textured bread is nicer. So this is a light-textured version of my basic sweet bread dough, for when you need it.Since this dough has a relatively high moisture content, it's easy to knead. It is a bit sticky though, so you will need to flour your work surfaces. Recipe by Yukiline

A friend tipped me on the fact that bread is softer and more tasty using cake flour in the dough, so through a process of trial and error, adding 10 g at a time, I came up with this perfect ratio of ingredients.*Measure the ingredients precisely.*The proofing will not go well without enough moisture in the dough, so spray it with water if it is too dry.*I was also uneasy about the results at first, but the stickiness of the dough will eventually even out to a smooth dough.For those who don't have a bread machine, do your best without it. Recipe by *ai*

I came up with a dough recipe that could be used for both sweet and savory breads After much test baking, I settled on this recipe to make my favorite delicious, soft, and fluffy bread.Use your bread machine or kneading machine accordingly to make the dough until the 1st rising is done Keep kneading the dough diligently until the gluten is well developed Adjust the baking time depending on your oven. I bake them at 170°C for 15-20 minutes. Recipe by Lesser Panda

I wanted to make an easy-to-make tart crust that would turn out just the way I like it every time.I added the steps to describe how to prep the tart mold or tin. If you don't need the steps just skip them. This crust is quite sweet, so you can reduce the sugar to 30g and it will still be fine. If using an electric oven, lower the temperature by about 10°C. If you use granulated or castor sugar, the crust will be crunchier. For one 18 cm [7.1 in] tart tin. Recipe by Iku..

After trying many different recipes for this crust, this is the one I've settled on for now. If I discover a better ratio of ingredients, I'll revamp!When bringing the butter to room temperature, the idea is to make it soft, to the point where you can easily press your finger into it. So if you warm it in the microwave, watch it carefully so that it doesn't melt. (In my case, I put it in on a low setting and heat it once for 30 seconds, then for another 20 seconds if necessary)If you use vanilla oil, it gives a much more pleasant smell when baking than if you use vanilla essence, so I recommend you use the oil. Recipe by Rukka-. (Yields one 18 cm tart tin worth.)

A simple recipe to prepare French crêpes filled with banana slices and nutella spread. A must-try!

I thought up of this recipe that calls for a lot of butter so that you can really taste it.If you prefer, you can top the bread with more cookie crust than the photo. Recipe by saku_nana

This simple scone recipe leaves you plenty of room for customizing. They are delicious as is, but you can also mix in thinks like raisins, nuts, cheese, herbs.... chocolate.... Have fun with them! (I forgot to take photos of the first few steps but I'll add them next time I make scones.)