Juicy.Delicious.Homemade.

I no longer pour milk into this dough. Soft, slightly “wet” yeast dough that stays fresh — the secret is kefir. Soured milk, kefir or homemade buttermilk is ideal for yeast baking. For a slightly “wet” dough, mix it on soured milk: it stays soft and fluffy, the yeast works better, and the loaf keeps its flavour.

A plum cake with streusel: tender, moist crumb, plum filling and a crunchy sugar crust.

Curd-cheese biscuits from my grandmother: quick, no long kneading, and rather good for you.

Kefir biscuits you can cut any shape — the sugar braids look lovely. Store-cupboard ingredients, ready for tea.

Soft cinnamon buns with chocolate and mascarpone icing — simpler than they look.

Soured-cream fairy cakes for tea. They work every time.