Filling. Mix all the filling ingredients to a smooth, spreadable paste.

Yeast. Crumble the yeast into a large bowl. Pour in the milk and stir until dissolved. Milk and butter should be at room temperature.

Dough. Add the cardamom, the butter in pieces, the sugar and half the flour, and work to a sticky dough. Add the salt, then the rest of the flour a little at a time.

Knead. At least 10 minutes by machine, a little longer by hand. It’s ready when a small piece can be stretched so thin that light shines through. Cover and rest for 10 minutes.

Fill and fold. Roll out to a 30 × 60 cm rectangle and spread the filling all over. Fold in half along the long side and roll lightly so it’s even, with no air bubbles.

Cut and shape. Cut into 1 cm strips across the short side. Twist each strip into a knot. There are many ways to do this; it only changes the look. Need inspiration? Watch shaping ideas →

Rise. Place well apart on trays lined with baking paper. Cover with a tea towel and leave for 2–3 hours. They’re ready when the dough springs back when lightly pressed.

Bake. Heat the oven to 200 °C (no fan). Whisk the egg, salt and water, brush the buns and sprinkle with pearl sugar. Bake mid-oven for about 15 min, until golden.

Glaze. Meanwhile, boil the water and sugar until the sugar has dissolved. Brush over the buns as soon as they come out of the oven.

Cream. Heat the oven to 150 °C. Beat the butter with both sugars until combined.

Whisk in the oil. Add the oil slowly while you keep beating, until light and fluffy. This happens fast.

Dough. Add the flour, salt and baking powder and mix just until the dough comes together.

Shape. Roll into balls of about 15 g and place on lined trays.

Bake. Bake mid-oven for 15–18 minutes. They should crack on top but stay pale.

Prepare. Heat the oven to 175 °C (fan). Line the base of the tin with baking paper and grease the sides.

Melt. Melt the butter and let it cool until lukewarm.

Whisk. Whisk the eggs, sugar and vanilla. Pour in the butter and whisk to a smooth batter.

Dry ingredients. Add the cocoa, flour and salt and whisk until combined.

Bake. Pour into the tin and bake mid-oven for 25–30 minutes, until the edges are set but the middle is still soft.

Cool. Let the cake cool completely. An hour in the fridge works well. Then cut into 8 pieces.

Prepare. Heat the oven to 175 °C (no fan). Line a tray with baking paper.

Dry ingredients. Mix the flour, sugar, baking powder and vanilla sugar in a bowl.

Dough. Dice the butter, add it to the bowl and work it in just until it comes together. The butter must be really soft, or the dough turns crumbly.

Shape. Divide the dough into 16 equal pieces and roll into smooth balls. Place them well apart on the tray, as they spread in the oven.

Fill. Press a hollow into the middle of each ball and fill it with jam.

Bake. Bake mid-oven for 15–20 minutes.

Cool. Let them cool on the tray before serving or storing in an airtight tin.

Melt. Melt the butter in a saucepan and let it bubble gently for 1 minute. This gives extra flavour.

Mix. Add the sugar, vanilla sugar, cocoa, oats, coffee and melted butter to a bowl and mix with an electric whisk.

Chill. Put the mixture in the fridge for about 40 minutes, until it firms up a little.

Shape. Roll into 15–20 balls and roll each one in your coating.