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Buy My Book

Bun Book, Sweet and Simple Bakes by Louise Hurst

I’m delighted to share some exciting news – my debut book, dedicated entirely to the wonderful world of sweet yeasted buns, is out now. BUNS: Sweet and Simple Bakes is packed with recipes that range from timeless classics to inventive flavour combinations. It’s a celebration of everything soft, sweet, and utterly delicious.

Whether you’re an experienced baker or just starting to explore the joys of working with sweet yeasted dough, this book is designed to inspire you to roll up your sleeves and get baking. The best part? Home baking doesn’t require a larder full of specialised ingredients. With a handful of good-quality staples, you can create simple yet irresistible bakes.

I can’t wait for you to discover the joy of baking buns with me!


BUNS, Sweet and Simple Bakes, published by Quadrille is available now, you can use the links below.

Order from Amazon UK

Order from Amazon USA

Order from Waterstones

Order from Bookshop.org

Danish Lent Buns

Danish Lent Bun (fastelavnsboller)

Image: Kim Lightbody

Food stylist: Tamara Vos

Food Stylist Assistant: Georgia Rudd

Prop stylist: Anna Wilkins

Design: Emily Lapworth

Art Director: Claire Rochford

I’m hardly short of baking books, but I find I can talk myself so easily into squeezing just another little one in! I mean, what kind of fool would turn down one with the comforting title of Buns? Not I. And this is a charming, approachable collection of recipes that promise sweet succour, explained in a way that gives you the wherewithal to expand your repertoire according to your own tastes and inclinations, and with pointers to how to veganise them. Frankly, it would have been a delight to bring you any of the buns in this book – Apple and Cinnamon; Blackberry Oat Crumble; Swedish Cardamom Buns; Chelsea Buns; or the delightfully named Norwegian School Buns, filled with custard and coated in coconut – but I do so love a plain morning bun, I just had to take the Brown Butter & Vanilla route.

Nigella Lawson

A huge thank you to everyone who came to my book l A huge thank you to everyone who came to my book launch last night — it was such a lovely evening, and I’m so glad it was enjoyed by all.

Big thanks as well to @marlowbookshop for so kindly hosting the event.

Always so grateful to @wasielewskamarta and @glamorousglutton for taking such lovely photos for me 🤍

#booklaunch #marlow #bakingbook #bunssweetandsimple #abakersgonnabake #thebakefeed #nordickitchenstories #bakinginspiration #cookbooklaunch #bakerlife #homebaking #bakeandshare
No food photos today — just summer flowers. I’ No food photos today — just summer flowers. I’m in the kitchen baking buns, getting ready for my (belated) book launch tonight at the Marlow Bookshop.


#BookLaunch #MarlowBookshop #slowdownwithstills #summerloving #BritishSummer #BakingDay #SummerBlooms #BelatedButBrilliant #SupportLocalBookshops #nordickitchenstories
Crab & Lemon Spaghetti I had some brown crabmeat Crab & Lemon Spaghetti

I had some brown crabmeat left over from a dressed crab, so I made a simple but delicious bowl of spaghetti. The crab was mixed with finely sliced garlic, chopped chilli and parsley, a good squeeze of lemon juice, and a little zest to brighten things up. Not entirely traditional, but I added a touch of Parmesan, melted into the pasta water with a knob of butter, and added it to the spaghetti at the end. It brought everything together. Finished with a drizzle of the wild garlic oil I made last week. Clean, fresh flavours — nothing fussy.

#CrabPasta #MidweekMeal #NotQuiteItalian #WildGarlicoil #PastaNight #EasyDinners #InMyKitchen #FoodieFavourites #Seafoodfix #homecooking #simpleeats #nordickitchenstories
As promised, here’s the step-by-step video for s As promised, here’s the step-by-step video for shaping these elderflower and strawberry buns. 

They take a little more time, but I promise they’re worth every minute. Soft, sweet, floral, and full of summer.

The full method, including the exact dimensions for rolling and cutting the dough, is in the book. Please let me know if you give them a go and I’d love you to add the hashtag #BunsSweetandSimple.

#BakingReel #SummerBakes #Elderflower #StrawberryBuns #BakingTutorial #StepByStepBaking #FromTheBook #BunsSweetandSimple #nordickitchenstories
Making my own water kefir is a summer ritual –
a naturally fizzy, fermented drink full of beneficial bacteria. 

Made using water kefir grains – tiny, jelly-like crystals that are a mix of friendly bacteria and yeast. They ferment sugar water into a light, tangy, gut-loving tonic.

Once the first ferment is complete, you can infuse it with fresh ingredients in a second ferment, adding natural flavour and even more fizz.

Some favourite flavours:
🍓 Strawberry & Basil
🌿 Strawberry & Fennel
🥒 Cucumber, Mint & Lime
🍉 Watermelon, Mint & Lime
🌼 Elderflower & Lemon
🍋 Root Ginger & Lemon

Ever so slightly sweet, naturally sparkling, and full of character – perfect for warm days and a happy gut.

Have you tried water kefir yet? You can read more about it if you follow the link in my bio.

#WaterKefir #SecondFerment #FermentedDrinks #Probiotics #GutHealth
#HomemadeKefir #NaturalFermentation #fermenteddrink  #KefirFlavours #nordickitchenstories
If you caught my Stories the other day, you’ll h If you caught my Stories the other day, you’ll have seen I made a wild garlic oil (with some leaves I’d forgotten about in the fridge). Well, here’s what I ended up making:

POACHED SKATE WITH WILD GARLIC AIOLI

The skate is lovely and delicate — just slides off the bone — and the aioli was creamy, punchy, and full of that fresh wild garlic flavour. A perfect way to make the most of the last of the leaves. You can absolutely make a more classic aioli with garlic and a pinch of saffron instead, if you prefer.

Here’s how I did it:

For the skate:
Poach the skate gently in barely simmering water with a splash of white wine, a bay leaf, a few slices of lemon, and 5 black peppercorns for around 5–8 minutes, until just cooked. Take approx. 75ml of the poaching liquor and pour it into a small saucepan. Boil and reduce to 1 tablespoon, then set aside.

For the wild garlic aioli:
– 1 egg yolk
– 1 tsp Dijon mustard
– 1 tsp white wine vinegar or lemon juice
– About 100ml wild garlic oil

Whisk the yolk, mustard, and vinegar together, then slowly drizzle in the wild garlic oil while whisking, until it thickens. Season with salt, and stir in the reduced poaching liquor to loosen and flavour the aioli.
Serve the skate warm, with crushed new potatoes and griddled asparagus. So simple — and so good.

📌How to make flavoured oil is in highlights

#skate #wildgarlic #foragedfood #myseasonaltable #seasonaleating #homecooking #britishfood #springontheplate
#easyrecipe #raywings #nordickitchenstories
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