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Hi friends, it’s been a while.

A really long while, actually. I think the last recipe I shared here was my cinnamon rolls, and since then life has been a little bit of a whirlwind.

Most of my time has been taken up by the cookbook, which, as exciting as it is, has also been one of the most tiring things I’ve ever worked on. There’s been recipe testing, editing, photos, book events, PR, emails, deadlines, and all the little things that you don’t necessarily see when you’re just looking at the finished book.

It’s been a lot, but in the best possible way.

Seeing La Maisam slowly become a real book has been such a surreal experience. I still have moments where I look at it and think, wait… I actually made a cookbook?! And seeing people order it, talk about it, bake from my recipes and tell me they’re excited for it has honestly made all of the long days worth it.

So, first of all, a little thank you for sticking around while I’ve been slightly MIA here.

I’ve actually really missed Substack. Instagram is where I share the quick version of things, but I love having this little corner where I can properly tell you the story behind a recipe, go into the details, share things I’m learning and, most importantly, give you recipes that you can actually sit down and bake without having to piece together ten different Instagram slides.

I want to get back into using this space much more regularly too, not just for recipes, but for little life updates, book news, things I’m working on, upcoming events and all the baking adventures in between.

And I thought there was no better way to come back than with a recipe that genuinely surprised me.

The bread that made me stop scrolling

I came across a video from a bakery in Seoul showing what looked like a cross between ciabatta and Korean salt bread.

And I was immediately fascinated.

The method looked almost exactly like my usual no-knead ciabatta: the same kind of sticky, bubbly dough, the same gentle handling, but then came the interesting part.

Just before shaping, they placed a little rectangle of butter inside the dough, folded it over itself and baked it until golden.

I remember watching the video and thinking, I need to try this.

I absolutely love stumbling across recipes and baking techniques from different places. There’s something so exciting about seeing how many different ways there are to make something as simple as bread.

And one of the things I’d really love to do more of in the future is travel for food: visiting bakeries, trying things I’ve never heard of, learning where recipes come from and bringing some of those ideas back into my own kitchen.

For now, Seoul has made its way into my kitchen through this ciabatta.

And honestly?

It was SO worth trying.

The outside gets incredibly crunchy, the inside stays soft and airy, and then you get little pockets of buttery, salty goodness throughout.

It’s almost like a croissant and a ciabatta had a baby hahaha.

You’ll understand what I mean when you make it.

Why now is the perfect time to make bread

Also, can we talk about how perfect summer is for bread making?

Especially this summer!

It’s been SO warm here in the UK this year, which I’m definitely not complaining about!(maybe a little when im not baking) The warmth makes such a difference to dough and I feel like everything rises so much quicker and more beautifully, yeast loves warmth, so dough tends to rise beautifully without you having to do much at all. So when I came across this recipe, I knew I had to give it a go while the weather was on our side.

And while I’m definitely not complaining about the sunshine, warm weather is also a bread baker’s best friend.

Which brings me to this recipe...

Korean-Style Butter Ciabatta

For the dough, I used my usual no-knead ciabatta recipe, the same one that’s in La Maisam and that so many of you have made over the years.

The only thing I changed was reducing the olive oil slightly, because we’re adding butter later and I didn’t want the bread to become too rich.

You’ll need

• 325ml lukewarm water

• 2 tbsp olive oil

• 1 tsp instant yeast (3g)

• 425g strong white bread flour

• 1 tsp fine salt

• 32g cold unsalted butter, cut into four 8g rectangles

• Flaky sea salt, to finish

Make the dough

Add the lukewarm water, olive oil and instant yeast to a large mixing bowl or container.

Add the flour and salt and mix everything together with a spatula until you have a sticky dough and there are no dry patches of flour left.

Don’t be tempted to add more flour here. Sticky is exactly what we want.

Cover and leave the dough somewhere warm for 30 minutes.

Stretch & fold

After the first 30 minutes, dip your hands in water to stop the dough sticking to you.

Take one corner of the dough, gently stretch it upwards and fold it into the centre. Repeat with each corner until you’ve worked your way around the dough.

Cover and leave it for another 30 minutes.

Then repeat the stretch and fold once more.

After the second fold, leave the dough to rest for around 45 minutes, or until it looks lovely and bubbly and has noticeably risen.

And this is where the warm weather really helps.

The butter

Before you start shaping, cut your cold butter into four small rectangles, around 8g each.

Keep them cold until you’re ready to use them.

Generously flour your work surface and I mean generously. This is a sticky dough, and the last thing you want is for it to attach itself permanently to your worktop.

Carefully tip the dough onto the floured surface.

Flour the top of the dough too, then gently turn it over.

Try to handle it as little as possible. One of the things I’ve learnt from making ciabatta over and over again is that the less you mess with it, the better.

We’ve spent all that time creating those lovely air bubbles, so now we want to keep them.

Shape

Divide the dough into four long rectangles.

If you want smaller pieces, you can divide it into six instead.

Take one piece of dough and gently stretch it just enough to give yourself somewhere to place the butter.

Put one cold rectangle of butter in the centre.

Now fold one end of the dough over the butter, then bring the other end over the top, almost like folding a letter.

Try not to press down too firmly.

We’re not trying to squash the dough, we’re simply wrapping the butter inside it.

Repeat with the remaining pieces of dough.

Gently transfer each piece onto a lined baking tray, leaving a little space between them.

A little finishing touch

I saw the bakery brush the centre of their bread with a little water before sprinkling over some flaky salt, so obviously I had to try it too.

It’s completely optional, but I loved the little salty finish it gave the bread.

Lightly brush the middle of each piece with water, then sprinkle with a little flaky sea salt.

Bake

Preheat your oven to 220°C fan.

Bake for around 25 minutes, or until beautifully golden brown and crisp.

And honestly, just wait until you smell them.

The second these came out of the oven, the whole kitchen smelled like fresh bread and melted butter.

And the result?

The biggest difference I noticed compared with my usual ciabatta was the texture.

The crust was much crunchier, while the inside stayed incredibly soft and airy.

And then there was the butter.

You get this lovely buttery richness running through the bread without it feeling heavy, plus that little hit of salt on top.

It was genuinely one of those recipes where I finished eating it and immediately thought, I’m so glad I tried that.

Because sometimes you see a recipe online and it looks incredible, you make it, and... it’s just okay.

This wasn’t one of those.

I really, really loved this one.

And that’s probably my favourite part about baking, there is always something else to discover.

A new technique, a different way of shaping something, a recipe from somewhere you’ve never been.

You can take something as familiar as ciabatta and suddenly make it feel completely new.

If you give this one a go, please let me know what you think. I genuinely want to know if you get the croissant-ciabatta vision hahaha.

And if you’re new here, welcome!

I’m hoping this is the start of me being much more present on Substack again. I have lots I want to share with you: recipes, book updates, behind the scenes bits, upcoming events and probably a lot of bread along the way.

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And if you haven’t treated yourself to a copy of La Maisam yet, this recipe is also a little reminder of just how much bread there is waiting for you inside the book.

Thank you

Maisam

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Today’s recipe comes straight from the book My Cinnamon Rolls. They’re the kind of bake you make on a slow morning, when you want something warm and sweet but don’t have the patience (or time) for a 24-hour dough.

I first came up with this version while testing my Emergency Dough for the Foundations chapter, the part of the book that holds all my core, go-to recipes that you can build on. From a simple base bread dough to pastry and enriched doughs, these are the ones I turn to again and again. For these rolls, I swapped the water for milk to make them extra soft and added a little butter into the dough for that melt in your mouth texture.

There’s something about cinnamon rolls that feels timeless. The smell of cinnamon sugar melting into soft, pillowy dough fills your kitchen and instantly feels like home. I finish mine with a cream cheese glaze that melts right over the top, and if I’m feeling fancy, a sprinkle of toasted nuts for a bit of crunch (toasted pecans are my go-to)

Captured by @ elliegracephotography - the magic behind every photo in the book.

CINNAMON ROLLS

The ultimate comfort in bun form.

Prep time: 20 minutes (plus 1 hour 30 minutes resting)
Bake time: 25 minutes
Makes: 8-10 rolls

Ingredients

For the Dough

275ml lukewarm whole milk
7g instant yeast
2 tbsp caster sugar
20g unsalted butter, melted
375g strong white bread flour
1 tsp fine salt

For the Filling
50g unsalted butter, softened
75g soft brown sugar
1 tbsp ground cinnamon

For the Glaze
60g cream cheese
2 tbsp milk
½ tsp vanilla extract
50g icing sugar

To Finish
Toasted pecans or almonds (optional)

Method

Make the Dough
In a large bowl, whisk together the milk, yeast, sugar, and melted butter. Add the flour and salt, then mix until a dough forms. Knead for 6–8 minutes until soft and smooth. Cover and let rise for 1 hour, or until doubled in size.

Shape and Fill
Roll the dough into a rectangle, about 30 x 40cm. Spread the softened butter all over. In a small bowl, mix the brown sugar and cinnamon, then sprinkle evenly on top.

Roll and Slice
Starting from the long edge, roll the dough up tightly into a log. Slice into 8-10 equal pieces and place them in a lined or greased baking tin, spaced slightly apart.

Final Rise
Cover loosely with cling film and leave to rise for 30–40 minutes, until puffed and just touching.

Bake
Preheat the oven to 180°C fan. Bake the rolls for 22–25 minutes, or until golden and cooked through.

Finish
Whisk the cream cheese, milk, vanilla, and icing sugar together until smooth. Drizzle over the warm rolls and top with toasted nuts, if using.

Tips for Success

• Adding melted butter to the dough makes the rolls richer and softer.

• Soft brown sugar creates that gooey swirl that melts beautifully into the dough.

• Glaze while warm for the perfect glossy drip.

• These keep well for a couple of days and reheat perfectly with a quick microwave blast.

If you haven’t pre-ordered La Maisam yet, you can do so here — I can’t wait for you to bake from it.

pre-order here

I know it’s been a while since my last post, but I’ve missed writing here and sharing these little moments with you. Substack feels like my cosy corner of the internet, a place where I can slow down, write properly, and share more than what fits into a short caption or reel.

If you’ve been enjoying these posts and want to support me as I keep creating, you can become a paid subscriber. It genuinely helps me keep this space going and gives me the time to work on the kind of recipes and stories that take a little longer to make.

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Happy Baking 🤍
Maisam

Hi friends, it's been a little while…

Between recipe testing, writing, photoshoots and just the everything of getting a book ready, My Substack had to take a quiet back seat these past few weeks. But I’ve missed writing here. So today’s post is a mix of a catch-up, a soft little picnic guide, and three easy recipes you can recreate the next sunny day you get.

Let’s start with a quick update: the book is coming together so beautifully. It’s been full-on in the best way, equal parts exhausting and exciting. There are days I feel completely burnt out, and others where I just can’t believe I get to do this. Watching it slowly take shape, recipe by recipe, is surreal. I’m proud of what it’s becoming and I cannot wait to see it in your hands very soon. (A big thank you to everyone who has pre-ordered it already!)

But amongst all the chaos, me and my best friend Zahra took a little time to for a proper reset. We packed up some food, went for a walk in the park, sat on a big blanket, and ate everything we brought. It was exactly what I needed. And honestly? I think more of us need to romanticise our afternoons a bit.

So if you’re looking for a little inspiration for your next picnic (or you just want an excuse to make something delicious and eat it outside), here’s everything we packed and how to make it yourself.

What we brought:

• My classic chocolate chip cookies (My go-to always)

• Viral Dubai chocolate strawberry dessert cups

• Focaccia and mini baguettes (made from the same no-knead dough)

• Zahra’s sandwiches: red pesto, cucumber & chicken slices (She made the bread using my focaccia recipe!)

• Fruit shoots, because we’re children at heart

It was simple and perfect. Here's how to make a few of the stars from our picnic:

My Chocolate Chip Cookies

Soft, chewy, and my most-made cookie recipe for a reason.

Ingredients
150g butter (melted)
175g soft light brown sugar
50g sugar
1 medium egg
Vanilla
225g plain flour
2 tbsp cornflour (Cornstarch in the US)
1/2 tsp bicarbonate soda
1/2 tsp salt
100g dark chocolate chunks

Method

1. Mix the butter and both sugars until dissolved. Add egg and vanilla and mix again.

2. Sift in the dry ingredients, use a spatula to bring it together, then fold in the chocolate chunks.

3. Scoop the dough into a baking tray, scoop the cookie dough into a tray. Place them in the freezer for 15 mins.

4. Place the frozen cookie scoops on the tray, making sure to leave plenty of space between each cookie to avoid them from sticking together. Bake for 10-13 minutes. The cookie should still be soft in the middle, sprinkle with sea salt and enjoy!

Viral Dubai Chocolate Strawberry Dessert Cups

A last-minute idea that turned out so good..tasted just like the ones being sold everywhere but way cheaper to make at home.

You’ll need:

• Fresh strawberries, sliced

• Milk chocolate, melted

• Store-bought pistachio cream

• Toasted knafeh pastry

• Small clear cups for layering

How I made them:

1. I toasted the knafeh pastry until golden and crispy, then mixed it into the pistachio cream to make the filling (I eyeballed the amounts, it’s one of those things that doesn’t need measuring).

2. Melted the milk chocolate and prepped the strawberries.

3. To assemble:

   • Spoon a little melted chocolate into the bottom of each cup

   • Add sliced strawberries

   • Dollop in some pistachio-knafeh filling

   • Repeat the layers with more chocolate, strawberries and filling

No-Knead Focaccia & Baguettes

I used my base no-knead dough for this picnic, the same one I used for my ciabatta recipe that’s been shared and reshared so many times. I split the dough in half: one part became two mini baguettes, and the other got pressed into a tray and topped with tomatoes and olives for a quick focaccia-style bake. So easy, so picnic-perfect, and genuinely one of the most useful doughs I’ve ever made.

Here is something that I've not mentioned before and an exclusive sneak peek for you all reading this…This exact dough lives in the Foundations chapter of my book, a chapter dedicated entirely to base recipes. The kind of recipes you can lean on and build off: from the everyday cake batter I use for a lot of my cakes, to this no-knead dough that becomes baguettes, focaccia, ciabatta, and anything in between. Even my go-to dough for making flaky bakery-style pastries lives there. It’s all about giving you solid starting points, so the rest feels less intimidating. It’s the chapter I wish I had when I first started baking..recipes that don’t just work once, but become part of your rotation.

Here's the base dough recipe if you want to try it:

My No-Knead Dough

Ingredients:

• 325ml lukewarm water

• 1 tsp instant yeast (3g)

• 50ml olive oil

• 425g strong white bread flour

• 1 tsp salt

Method:

1. Mix: In a container or bowl, stir together the water and yeast. Add olive oil, flour, and salt. Mix with a spatula until you get a sticky dough.

2. Rest: To save time, I actually made the dough the night before. I skipped the stretch and folds completely and just mixed everything together, covered it, and left it in the fridge to rise overnight. In the morning, I brought it back to room temperature and shaped it straight away.

3. Use: Shape into whatever you’re making—mini baguettes, focaccia, or tray rolls. Bake at 200°C fan until golden (about 20–25 mins for baguettes, a bit longer for focaccia).

Zahra’s Sandwiches

Zahra made these using my focaccia recipe (the same dough from earlier), it made me feel so proud seeing her bake it and turn it into something this good.

She layered in red pesto, cucumber slices, cheese and chicken slices—super simple but so fresh and flavourful. Definitely recreating these soon.

If you’ve been waiting for a sign to text a friend, pack up whatever’s in your fridge, and go eat it in the sun... this is it. I forgot how grounding a picnic can be..no pressure, no rush, just fresh air, good food, and being present for a little while. A few hours away from your screen and something sweet in your hand. It really does reset everything.

I hope you try one of the recipes, and I hope you find a moment soon for something simple, quiet, and just for you.

More book updates, new bakes, and cosy catch-ups coming very soon!

If you’ve been enjoying these posts and want to support my recipes and the work that goes into them, becoming a paid subscriber really helps more than you know. It keeps this space going and lets me keep sharing the kind of content that doesn’t always fit into an Instagram caption.

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Sorry it’s been a little quiet on here lately..but for a good reason. Most of my time has been going into something really special (aka the cookbook I’ve been pouring my heart into). I’ve been deep in final edits and recipe testing for the book and honestly, it’s taken up more headspace than I expected. I’ve missed sharing recipes on here, though this space feels like the calm version of Instagram, where I can slow things down and actually talk about the process.

So today, I’m sharing something special to make up for the silence: the full recipe for my viral ciabatta - one of the most loved bakes on my page and a little preview of what my recipe layout will look like in the book!

If you’ve been around for a while, you probably recognise this one. It’s gone viral a few times, and it’s one of those recipes that never stops surprising people. No fancy equipment, no kneading, just a few folds, and you’re left with airy, crusty loaves that feel straight out of a bakery

Whether you’ve tried it before or it’s your first time, this version includes more detail, extra tips, and that little boost of confidence you might need to give it a go. And the best part? This recipe has a little place in my book too. I’m sharing the full version below exactly how it’s written inside, so you can get a feel for the layout and how the recipes will be structured (clear, simple, and as stress-free as possible).

Pre-order your copy

NO-KNEAD CIABATTA BREAD

This no-knead ciabatta recipe is perfect for beginners and seasoned bakers alike. Its simplicity and foolproof method have made it a favourite, helping countless people discover the joy of baking bread at home. With its light, airy texture and signature rustic crust, this bread is endlessly rewarding to make.

Prep time: 15 minutes (plus 1 hour 45 minutes resting and proving)
Cook time: 20–25 minutes
Makes: 2 large ciabatta loaves or 8 small

Ingredients

• 325ml lukewarm water

• 3g instant yeast (1 tsp)

• 50ml olive oil

• 425g strong white bread flour

• 10g salt

Mix the Dough

In a container with a lid, combine the lukewarm water and yeast. Stir in the olive oil, bread flour, and salt. Mix with a spatula until a sticky dough forms.

First Rest

Cover the container and leave the dough to rest in a warm place for 30 minutes.

Stretch and Fold

After the first rest, wet your hands to prevent sticking, then stretch and fold each corner of the dough toward the centre. Cover and rest for another 30 minutes. Repeat the stretch-and-fold process once more, then let the dough rest for a final 30 minutes.

Shape

Generously flour the work surface. Use a floured bench scraper or knife to cut the dough into rough rectangular shapes. Handle gently to preserve the air bubbles.

Final Rest

Transfer the dough rectangles to a baking tray lined with parchment paper. Let them rest for 15 minutes.

Bake

Preheat the oven to 200°C fan. Bake for 20–25 minutes, or until golden brown and crisp. Allow the loaves to cool slightly before slicing.

(Each recipe in my book includes tips for success!)

Tips for Success

• Don’t add more flour than the recipe calls for—the dough should be quite sticky, and that’s a good thing!

• A spatula makes mixing easier and tidier.

• Be gentle when shaping to keep those airy pockets.

• Use lots of flour on your hands, tools, and surface to stop sticking.

Why pre-order?

I know preorders can feel like just another thing, but they honestly make such a BIG difference, especially for a first book. So if you’ve made one of my recipes before or learned something new from my page, it would mean the world if you preorder a copy

And if you do - use code ‘MAISAM’ for a little discount

Pre-order your copy here

Click here to pre-order

This still doesn’t feel real… but after months of recipe testing, writing, and quietly working on something so close to my heart - I can finally say that my debut cookbook is here.

It’s available to pre-order now

For years, this was something I quietly dreamed about. I used to bake in my family kitchen just because it made me feel calm and happy. I never had a fancy setup or big plan - I just baked for the people around me. Then, slowly, I started sharing those recipes online..the easy, doable ones that felt like home. And somehow, that led to Bake Off at 18… and now, a cookbook at 21!

👀 There may or may not be a whole chapter dedicated to my go-to base bakes… including this multipurpose no-knead dough

This book is more than just a bunch of recipes. It’s the story of how I fell in love with baking, and how I want you to fall in love with it too. It’s structured like a confidence ladder - we start simple (really simple), with bakes that teach you the basics in a calm, no-pressure way. Then we build. Cakes, cookies, breads, and even a lil patisserie moment near the end. But don’t worry it’s all still very La Maisam: stress-free, no fancy tools, and no impossible ingredients.

Captured by @ elliegracephotography - the magic behind every photo in the book.

Every single recipe comes with tips.
Because I want you to feel like I’m right there with you in the kitchen, walking you through it all.

More sneak peeks coming soon - subscribe to be the first to see!

Subscribe now

And yes… my ciabatta recipe is finally in print form. The one that kicked everything off. It’s written with love, tested to perfection, and sits in the bread chapter next to a few new favourites.

Every detail, every crumb perfectly captured by @ elliegracephotography

For my US followers, there’s a conversion chart inside the book, too, to make sure it’s just as easy to bake from wherever you are. I thought of you!

Turkish Açma bagels - Captured by @ elliegracephotography

This is my debut book, and pre-orders make such a huge difference. They help it get seen, stocked in shops, and supported by the wider publishing world. If you’ve been following along, this is a really lovely way to support and It really means a lot at this stage, especially with it being my first book.

The first people to pre-order will get signed copies + a lil discount from me, just make sure to use code MAISAM at checkout.

If you’ve read this far, thank you for being part of my journey and for always showing up. I appreciate every single one of you!

Get your signed copy

Welcome to Bread, But Easier—a new series where I share effortless, no-knead bread recipes that anyone can make. No stand mixer, no stress—just good bread, made simple.

Today, we’re starting with these small-batch baguettes. They have that crisp, golden crust and soft, airy inside but without the usual fuss. No overnight proofing, no complicated shaping—just a few folds, a little rest, and straight into the oven.

If you’re new to bread-making (or just want fresh baguettes without the commitment), this is for you.

Why I love making bread

I’ve been sharing my bread making journey for a while now, from my no-knead ciabatta to the fluffiest focaccia, and if there’s one thing I’ve learned, it’s that bread doesn’t have to be complicated to be good.

There’s something so satisfying about making your own bread from scratch watching a few simple ingredients turn into something golden, crisp, and warm. I love the process, the smell, the way fresh bread can turn even the simplest meal into something special.

That’s why I started Bread, But Easier. I want to make bread as approachable as possible—recipes that fit into real life, not just special occasions.

A little note 💛

If you’ve been enjoying my bread recipes, consider subscribing as a paid member. It helps me keep creating and sharing these effortless bakes, so more people can discover the joy of homemade bread.

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What you’ll need

For 2 baguettes (small batch)

• 180ml water

• ¾ tsp instant yeast

• 215g bread flour

• ¾ tsp salt

For 4 baguettes (double batch)

• 360ml water

• 1 tsp instant yeast

• 430g bread flour

• 1 tsp salt

Method

Mix & Rest

In a large bowl, mix the water, yeast, flour, and salt until no dry bits remain. The dough will be sticky—don’t worry, that’s exactly what we want. Cover and let it rest for 30 minutes.

First Stretch & Fold

With slightly wet hands, grab one side of the dough, stretch it upwards, and fold it over itself. Repeat on all four sides. This helps develop gluten without kneading. Cover and let it rest for 30 minutes.

Second Stretch & Fold

• Repeat the stretch-and-fold process again. By now, the dough should feel smoother and stronger.

• Cover and let it rest for 1 hour, until puffy.

Shaping

• Dust your work surface and hands with flour.

• Gently tip the dough onto the surface—don’t punch it down! Keep as much air in as possible.

• Dust the top lightly with flour, then divide it into two equal parts (or four if you doubled the batch).

• Transfer them to a baguette tray or a regular baking tray, spaced apart.

• Stretch each piece gently into a baguette shape. No need to be perfect—rustic looks great!

Bake (20–25 minutes at 200°C fan)

• Preheat your oven to 200°C (fan).

• If you want an extra crisp crust, place a small tray of boiling water on the bottom shelf to create steam.

• Bake for 20–25 minutes, until golden brown. They should sound hollow when tapped on the bottom.

Let them cool slightly before slicing (if you can wait!)

I’ve always loved the idea of Prinsesstårta. A cake that looks like something out of a storybook—soft, pastel marzipan wrapped around layers of sponge, cream, and custard. What’s not to love?

Originally from Sweden, Prinsesstårta (or “Princess Cake”) was created in the 1920s and named after three Swedish princesses who apparently loved it. Traditionally, it’s made with layers of genoise sponge, raspberry jam, crème pâtissière, and whipped cream, all covered in a thin layer of pale green marzipan with a little pink rose on top. It’s delicate, light, and honestly, a dream to eat.

But instead of the usual raspberry filling, I wanted to switch things up. So this one has a homemade blueberry compote, silky vanilla crème pâtissière, pistachio mascarpone cream (because pistachio always makes things better), and clouds of vanilla whipped cream. Every bite is light, creamy, and just the right balance of sweetness.

It might look fancy, but it’s really just about layering simple, delicious elements together. And once you’ve got them prepped, assembling it is the best part.

A little note 💛

If you’ve made it this far, you clearly love baking as much as I do. If you’re enjoying these recipes and want to see more, consider becoming a paid subscriber. It helps me keep creating, testing, and sharing recipes like this.

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Genoise Sponge

A light, airy sponge that forms the base of the cake. Genoise relies on well-whipped eggs for structure—no butter, no oil.

Recipe note: This recipe is for a 7-inch cake

Ingredients

• 2 large eggs (or 3 medium)

• 90g caster sugar

• 90g plain flour

• 1 tsp baking powder

• 1 tsp vanilla

Method

1. Preheat & Prep: Heat your oven to 170°C (fan) and grease and line a 6-inch cake tin.

2. Whisk the eggs & sugar: In a large bowl, whisk the eggs, caster sugar, and vanilla until pale, thick, and tripled in volume (this takes about 5 minutes with an electric mixer). The mixture should leave a trail when lifted.

3. Fold in the dry ingredients: Sift the flour and baking powder over the mixture, then gently fold it in using a spatula. Be careful not to deflate the batter!

4. Bake: Pour the batter into your prepared 7-inch cake tin and bake for 20–25 minutes or until a skewer inserted comes out clean.

5. Cool: Let it cool in the tin for 10 minutes, then turn it out onto a wire rack to cool completely.

Mascarpone Pistachio Cream Filling

A rich and creamy pistachio-flavoured filling that pairs perfectly with the blueberry compote.

Ingredients

• 250g mascarpone

• 85ml double cream

• 40g pistachio cream

• 40g icing sugar

Method

1. In a bowl, whisk the mascarpone, pistachio cream, and icing sugar until smooth.

2. Slowly pour in the double cream and whisk until thick and fluffy. Set aside.

Whipped Cream Topping

The soft, airy whipped cream layer that gives Prinsesstårta its signature cloud-like look.

Ingredients

• 200ml double cream

• 30g icing sugar

• 1 tsp vanilla

Method

1. In a chilled bowl, whisk the double cream, icing sugar, and vanilla until soft peaks form. Keep it in the fridge until needed.

Crème Pâtissière

A silky vanilla custard that adds richness to the cake.

Ingredients

• 80ml milk

• 15g sugar

• Vanilla paste (to taste)

• 1 egg yolk

• 15g sugar (yes, again)

• 2 tsp cornflour

• 30g softened butter

Method

1. Heat the milk: In a small pan, heat the milk, 15g sugar, and vanilla until steaming (but not boiling).

2. Whisk the egg yolk & sugar: In a separate bowl, whisk the egg yolk, second 15g of sugar, and cornflour until smooth.

3. Temper the eggs: Slowly pour half the warm milk into the egg mixture while whisking, then return it all to the pan.

4. Thicken: Cook over low heat, stirring constantly, until thickened. Once thick, take it off the heat and whisk in the butter.

5. Cool: Transfer to a bowl, cover with cling film (press it directly onto the surface), and let it cool completely.

Blueberry Compote

A simple fruity layer that balances the richness of the cake.

Ingredients

• 100g fresh blueberries

• 40g sugar

Method

1. In a saucepan, combine the blueberries and sugar over medium heat.

2. Cook, stirring occasionally, until the blueberries soften and release their juices (about 5 minutes).

3. Let it cool completely before using.

Marzipan & Assembly

The classic Prinsesstårta is covered in a thin layer of marzipan, traditionally green, with a pink marzipan flower on top.

What you need:

• Pre-rolled marzipan

• Green food colouring

• A little extra marzipan + pink food colouring for the flower

Method:

1. Colour the marzipan: Knead a few drops of green food colouring into the marzipan until evenly coloured. Roll it out thinly on a lightly dusted surface.

2. Make the flower: Take a small piece of marzipan, colour it pink, and shape it into a small rose.

Assembling the Cake

1. Slice the sponge into three even layers using a serrated knife.

2. Layer 1: Spread a layer of blueberry compote, then pipe a generous layer of mascarpone pistachio cream.

3. Layer 2: Add the second sponge layer, spread the crème pâtissière evenly over it.

4. Layer 3: Place the final sponge layer on top and dollop the whipped cream on top creating a dome shape.

5. Cover with marzipan: Carefully drape the rolled green marzipan over the cake, smoothing it down. Trim the excess.

6. Finish: Place the pink marzipan rose on top. You can also make some extra whipped cream to decorate it!

Watch the video to see how I assembled this cake

That’s it! Slice in and enjoy.

If there's one thing that never fails to make a day better, it's a freshly fried doughnut. Soft, pillowy, and filled (or glazed) to perfection, these are the ultimate treat. I’m sharing three different versions: a classic glazed ring doughnut, my personal favourite pistachio filled, and a Nutella filled one.

There's something so rewarding about making doughnuts from scratch. If you've never made them before, don’t worry; this recipe breaks it down step by step, making it as easy as possible.

The Dough

A well-made doughnut starts with a soft, enriched dough. The key is balancing richness (butter, egg, milk) with structure (bread flour) while keeping it light and airy. Unlike traditional bread doughs, this one is softer and slightly sticky, ensuring a fluffy final result

.

Dough Ingredients:

• 175ml warm milk

• 60g melted butter

• 1 egg

• 1 tsp vanilla extract

• 30g sugar

• 10g salt

• 7g instant yeast

• 380g strong bread flour

Detailed method:

1. In a large mixing bowl, whisk together the warm milk, melted butter, egg, vanilla, sugar, and yeast.

2. Add the flour and salt, then mix until a rough dough forms.

3. Knead for 8-10 minutes until smooth and elastic. The dough will feel slightly sticky at first but will come together as you knead.

4. Cover and let it rise for about 1 hour, or until doubled in size.

Shaping & Proofing

Once risen, it's time to shape the doughnuts. This is where the magic starts to happen!

Punch down the dough and divide it into 8 equal pieces. Roll each into a ball, place on a tray with space between them, and flatten slightly. Cover and let rise for another 30 minutes until puffy.

1. For ring doughnuts..Use a smaller cutter (or bottle cap) to cut out the center. Place on a tray, cover, and let rise for another 30 minutes.

Frying

Frying is what gives doughnuts their signature texture—crispy on the outside, soft and fluffy inside.

• Heat oil (I used sunflower oil) in a deep pan to about 180°C (350°F)

• To test if the oil is ready, drop in a small piece of dough—it should bubble and float to the surface immediately.

• Fry 2-3 doughnuts at a time, about 1 minute per side, until golden brown.

• Remove and drain on kitchen paper.

Coating & Filling

Caster Sugar Coating (For Filled Doughnuts)

While the filled doughnuts are still warm, roll them in caster sugar for a classic bakery-style look. (If you're not in the UK, caster sugar is a fine-grain sugar that’s slightly coarser than powdered sugar but finer than regular granulated sugar. You can make it by putting some regular granulated sugar in a food processer for a few seconds.)

Filling the Doughnuts

• Let the doughnuts cool slightly before filling.

• Using a piping bag fitted with a round nozzle, poke a small hole in the side of each doughnut and fill generously with your favorite filling:

  • Pistachio cream (my favorite!)

  • Nutella (always a winner)

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Glazing (For Ring Doughnuts)

A simple glaze takes ring doughnuts to the next level—glossy, sweet, and just the right amount of sticky.

Glaze Ingredients:

• 150g icing sugar

• 2-3 tbsp milk

• 1/2 tsp vanilla extract

1. Whisk all ingredients until smooth.

2. Dip the tops of the warm ring doughnuts into the glaze and let them set on a wire rack.

Glazed doughnuts

Pistachio cream filled doughnuts

Nutella filled doughnuts

And that’s it! Fresh homemade doughnuts, straight from your kitchen. Whether you go for the classic glazed or the filled ones, they’re guaranteed to be a hit. Let me know which one you’d try first!

Any questions about the recipe?

Leave a comment

Happy baking!

Maisam <3

Hey, I’m Maisam! You might know me from The Great British Bake Off 2022, or maybe you’ve seen me on Instagram, where I share my easy baking recipes. Either way, I’m so happy to have you here!

The Story Behind La Maisam

I wasn’t always into social media. In fact, I used to be that friend who never posted anything. Back in college, I was studying photography, graphic design, and Spanish – pretty random, right? I started sharing a few of the photos I’d taken on my way to college, along with some edits I’d done, just for fun. At that time, my Instagram handle was maisamphotography, but I never imagined it would turn into what it is today.

When I got the news about The Great British Bake Off and started secretly filming for it, I knew I wanted to have a little baking page ready for when the announcement came. I had a tiny group of followers at the time—just around 140 people, mostly friends and family. So, I began sharing my bakes and slowly shifted my page to reflect my growing love for baking.

I was also really into interiors and languages at the time (I still am), and I loved the French word maison (which means home). So, I thought, “Why not add La to make it sound a bit fancier?” And just like that, La Maisam was born – a mix of my name and the cozy feel of home.

Here’s the funny part: When my page started to grow, I was actually planning on changing the name. It wasn’t originally meant to stick! But as I shared more recipes, people started recognising it as La Maisam Recipes, and that's when I realised the name had taken on a life of its own. And well, here we are – La Maisam as it is today!

My Baking Journey

I come from a family where food is everything—it’s how we celebrate, connect, and carry on traditions. My mum, an incredible baker, was my first role model in the kitchen. My biggest inspiration and a great baker who never uses a scale. She always says, You measure with your eyes, which I could never do. Meanwhile, I’m the complete opposite—I can’t bake without my scale. Fun fact: I’ve been using the same £5 scale since I was 13, and I refuse to replace it.

Baking wasn’t always the plan. I actually got into baking during a phase where I wanted to try every hobby possible, and when it was time to give baking a go, I was obsessed. I’d spend hours watching YouTube tutorials, attempting to recreate the most amazing bakes… except most of them turned out as complete disasters. My family tried to be nice, but there was no lying about rock-hard cookies or dense cinnamon rolls. But if there’s one thing I always tell people, it’s that I wasn’t naturally good at baking. I still get reminded of how bad I was when I first started! My early bakes were wonky, underbaked, and full of mistakes.

These were the first cinnamon rolls I made back in 2017—also my first time making dough. Don’t let the looks deceive you… they were dense, tough, and pretty much inedible ah!

But I’m quite stubborn..so I kept going, learning from every mistake, and slowly started improving. One of my first real wins? A genoise sponge for my brother’s birthday—it actually turned out well! That small victory kept me going, and years later, at 18, I found myself watching The Great British Bake Off, thinking, What a dream it would be to bake in that tent. On a whim, I applied, never expecting to get anywhere… until one day, I got the call that changed everything. I was in, and I was the youngest contestant in my series. GBBO was such a turning point—It proved to me that baking could take me places far beyond my kitchen.

When I stepped into the GBBO tent, I was in my first year of university studying Interior Design, which surprisingly played a big part in shaping how I approach my bakes today—a love for structure, precision, and a little creativity on the side. I went from baking for fun to really diving into the technical side, learning, experimenting, and sharing everything I could about the craft.

Over the last two years, I’ve built a community of over 316k around my love for baking, especially when it comes to making it accessible, fun, and, of course, delicious. Over on Instagram, things move quickly—quick captions, short videos, and not always enough time to dive into the nitty-gritty of recipes and techniques. Sometimes, you just need more detail, extra tips, and a place to talk about the things that make baking feel a bit more like home.

That’s what I want to create here. A space for more in-depth recipes, behind-the-scenes moments, and a chance to share what I’m learning along the way.

So, what can you expect from me here?

• New recipes – Some of them will be exclusive to this space, with added details and tips that I don’t always get to share elsewhere.

• Behind-the-scenes – You’ll get a peek into what I’m testing, what’s inspiring me, and what I’m learning along the way.

• A bit more of me – From my favourite ingredients and kitchen tools to the techniques I’m loving at the moment

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Something exciting is in the works..I’ve been working on something really big and special, and I can’t wait to share it with you. When the time comes, I’d love for you to be part of it. Your thoughts, support, and excitement mean the world to me.

But for now, let’s chat! What baking topics, recipes, or tips would you like to see here? Drop your ideas below, and let’s make this space fun, creative, and inspiring.

Happy baking!

Maisam

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