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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

Happy Easter to everyone celebrating. The Swedish Happy Easter to everyone celebrating.

The Swedish half of me tends to take over in the kitchen at this time of year. Here are just a few of the things I’ve been cooking and baking this weekend — smörgåstårta using home-baked sourdough with savoury fillings. 

An appetiser of whipped cream cheese with fresh grated horseradish and lemon zest, topped with smoked salmon, pickled red onion and cucumber.

And buns filled with forced rhubarb and custard, which I think is a pretty hard combination to beat.

Our magnolia tree is stunning this year too — one of my favourite signs that spring is finally here. Hope everyone’s having a good one 🌷​​​​​​​​​​​​​​​​

#easter #easterweekend #swedishfood #scandinavianfood #homecooking
Now that we’re in wild garlic season this is a spr Now that we’re in wild garlic season this is a spring gratin worth making. You can swap half the potato for celeriac — it brings an earthiness that balances the richness of the cream and the smokiness of the salmon beautifully.

Wild Garlic, Potato & Hot Smoked Salmon Gratin — serves 4

250g hot smoked salmon, flaked
900g King Edward potatoes, peeled & thinly sliced (or swap with 450g for celeriac)
2 leeks, white part only, sliced
2 cloves wet garlic, sliced (or 1 regular clove)
80g wild garlic, roughly chopped
180ml whole milk
245ml whipping or double cream, or crème fraîche
35g mature hard cheese, grated
Butter and olive oil, for sautéing

Preheat the oven to 180°C fan. Sauté the leeks in a little butter and olive oil until soft, then add the wild garlic and wet garlic and cook until the leaves have wilted. Gently heat the milk and cream with 25g of the cheese, whisking until smooth. 

Layer the potatoes, leek mixture and flaked salmon in a baking dish, seasoning lightly between each layer, and finish with a top layer of potato and a few wild garlic leaves. Pour over the cream sauce and scatter with the remaining cheese. 

Cover with foil and bake for 40 mins, then uncover and bake and bake for a further 25-30 mins or until cooked through. Serve with a crisp green salad.

#WildGarlic #SpringRecipes #Gratin #HotSmokedSalmon
I’ve been a little quiet on here lately. Behind t I’ve been a little quiet on here lately.

Behind the scenes it’s been a full season — family needing me, and a steady stream of celebration cakes keeping the kitchen going. The two together don’t leave much space for anything else.

But March has a way of making you look up. The light is back, British Summer Time is almost here, and nature is doing something rather extraordinary this year — the bluebells are out almost a month early. Beautiful and a little baffling. And the wild garlic is here too, which always feels like a quiet celebration of its own.

Glad to be back. Tell me — what have you been up to?

#CelebrationCakes #WildGarlic #ForagingUK #BluebellSeason 
#BritishSummerTime
A Spanish tortilla of sorts 🍳 Gorgeous rainbow ch A Spanish tortilla of sorts 🍳

Gorgeous rainbow chard and a good grating of hard cheese makes this anything but traditional.

The key is taking your time with the potatoes and onion, frying them low and slow in a generous amount of olive oil for at least 25 minutes before the chard and garlic go in. Don’t rush it.

I used 7 eggs but on reflection 8 or 9 would’ve been better for my pan. 

Perfect for weekend brunch or a proper sit-down lunch, I love it with quick pickled red cabbage and a green salad. Simple, colourful and so good.

#spanishtortilla #tortilla #rainbowchard #hardcheese #weekendeggs
New dates added for April and May. Tap on the link New dates added for April and May. Tap on the link in my profile for more information.

#workshop #buckinghamshire #sourdough baking #learnsomethingnew
I’d almost forgotten how satisfying it is to make I’d almost forgotten how satisfying it is to make your own yogurt. A surplus of milk from the milkman this week gave me just the reason I needed to get back into it.

One of the simplest things to make. All you need is 1 litre of whole milk, (semi-skimmed will work but whole milk gives you a thicker and creamy yogurt) 1 tablespoon of skimmed milk powder, and 2 tablespoons of live yogurt to get things going.

Heat your milk to 85°C, let it cool down to 40-45°C, stir in the yogurt, pour into sterilised jars and keep it at that same temperature if you can for 6-8 hours.

If you’d like Greek style yogurt, just strain through a muslin.

#homemadeyogurt #yogurtmaking #fromscratch #milkman #greekyogurt
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