Little Baking Rituals for Spring

There’s something about this time of year that makes me want to bake a little more.

Not holiday baking or big occasion baking. Just the kind that fills the kitchen with warmth on an ordinary afternoon. A simple recipe scribbled in a notebook, butter softening on the counter, music playing in the background, windows cracked open for the first real breeze of spring.

Lately, I’ve been making these sweet buns again — soft dough with jam tucked inside, sometimes plum, sometimes rhubarb, sometimes lemon curd depending on what I have in the fridge. They feel wonderfully unfussy in the best way. And on weekends, I’ll sometimes turn the same dough into cinnamon buns instead, filling the kitchen with the smell of butter, brown sugar, and cinnamon.

I’ve always believed that good baking starts with good prep. Not perfection, just having a few beautiful, functional things nearby that make the process feel enjoyable instead of rushed. I still find myself naturally setting everything out before I begin — little bowls for sugar and salt, butter softened ahead of time, flour measured and ready to go. A quiet little mise-en-place ritual that makes the kitchen feel calm.

One thing I reach for constantly are these Casafina Salt Mini Dishes. I use them for vanilla, flaky salt, spices, even lemon zest while I’m baking. They’re tiny, but they somehow make everything feel more intentional.

I’ve also been loving the different Salt Cellars we’ve brought into the shop lately. I keep one beside the stove at all times for finishing salts and another on the counter while baking. The white ceramic version feels timeless, the glass salt cellaradds such a pretty touch to the counter, and the salt cellar with oak lid has become one of my favourites for everyday use.

I’ve also been keeping butter tucked away in this beautiful Ventures Marble Butter Keeper, which has become one of those quietly useful kitchen pieces I didn’t realize I’d love so much. It keeps butter fresh and perfectly soft, which feels especially nice this time of year when impromptu baking sessions happen more often.

For prep, I almost always pull out my Falcon Enamelware Prep Set. They’re lightweight, endlessly practical, and somehow make ingredients look prettier sitting on the counter. And when it’s finally time for the oven, the Falcon Enamelware Bake Set has been coming out constantly lately for everything from buns to fruit crumbles.

I thought I’d share the sweet bun recipe I’ve been making lately in case you’re in the mood for a little spring baking too.

Sweet Buns

Makes 8 buns

Dough

• 2 1/3 cups flour (295g)
• 1 tsp yeast (3.5g)
• 2/3 cup warm milk (150g)
• 1/4 cup sugar (60g)
• 1 egg
• 4 tbsp soft butter (55g)
• 1 tsp vanilla
• 3/4 tsp salt

Mix until soft and combined. Knead until smooth, then cover and let rise until doubled in size.

Almond Crumble

• 2 tbsp cold butter (30g)
• 1 tbsp brown sugar (15g)
• 1/4 cup flour (30g)
• 3 tbsp almonds (22g)
• Pinch of salt

Mix together until crumbly and chill for 1 hour.

Filling Options

• Rhubarb jam
• Plum jam
• Lemon curd

Or, for cinnamon buns:

• Soft butter
• Brown sugar
• Cinnamon

Method

1. In a large bowl, combine the warm milk, yeast, sugar, egg, vanilla, and softened butter. Add the flour and salt, then mix until a shaggy dough forms.
2. Knead the dough for 8–10 minutes until smooth and elastic. Cover with a clean towel and let rise in a warm spot until doubled in size, about 1–1.5 hours.
3. Meanwhile, prepare the almond crumble by mixing together the butter, brown sugar, flour, almonds, and a pinch of salt until crumbly. Refrigerate while the dough rises.
4. Once risen, turn the dough onto a lightly floured surface and divide into 8 equal pieces.
5. Roll the dough into a rectangle. For fruit or lemon buns, spread a thin layer of jam or lemon curd over the dough. For cinnamon buns, spread with softened butter and generously sprinkle with brown sugar and cinnamon.Roll tightly into a log and slice into buns.
6. Arrange the buns in the Falcon Enamelware Bake Set or your favourite baking dish. Cover lightly and let rise again for 30–45 minutes, until puffy.
7. Top with almond crumble if using, then bake at 350°F until golden and fragrant, about 20–25 minutes.
8. Best enjoyed warm with coffee and plenty of butter nearby.

I think that’s what I love most about spring and summer baking. It doesn’t need to be elaborate. Sometimes it’s just a warm bun with coffee in the afternoon sun, a little jam bubbling over the edges, and a kitchen that smells like butter and sugar for the rest of the day.

Those are the moments I’m trying to hold onto a little longer lately.