The Refectory;
housing the monastery’s recipes


400 g Flour

150 ml Milk

1 cube of Yeast

125 g Sugar

100 g Butter

1 Egg

Pinch of Salt


+ Flour

+ Sugar

Warm the milk, add yeast & a little bit of sugar. Let rest for a couple of minutes.
Mix soft butter with the egg and sugar until creamy. Add the mixture and the yeast-milk to the flour, add a pinch of salt and knead. If the dough is sticky, add more flour.
Let it rest for 40 minutes.

Butter and flour the pan. Knead the rested dough before putting it in the dish, then let rest again for 20 minutes.

Prepare the plums. Arrange them on the dough and sprinkle a little sugar on it (or add streusel – 2:1:1 flour - butter - sugar). Bake for ~30 minutes at 175°C.

Hot Cross Buns

30 g Yeast

110 g Caster Sugar

375 ml Warm Milk

640 g Flour

2 tsp Ground Cinnamon

2 tsp All Spice (or Cardamom, Nutmeg, Cloves etc.)

1/2 tsp Salt

210 g in Dried Fruit & Candied Peel

Zest of 1-2 Oranges

50 g Melted Butter

1 Egg

+ Extra Flour

+ 75 g Flour

+ 5 tbsp Water

+ Sugar, Spice & Water Glaze

Make a pre-dough.
Place flour, pre-dough, sugar, all spices, salt in a large bowl. Briefly mix. Add butter, milk, egg, dried/candied fruit and zest.
Mix until a smooth elastic dough forms. Dust a work surface with flour and knead by hand for 10 minutes. Dough is kneaded enough when it's smooth and does not break when stretched.

Leave dough in the bowl, cover and place in a warm place to rise until doubled in size. This will take anywhere between 30 minutes to 1 1/2 hours depending on how warm it is.

Line a tray with baking paper. Deflate dough. Shape into a log & cut into 12 pieces. Form pieces into balls.
Loosely cover tray. Return tray to warm place and leaver 30 - 45 minutes, until the dough has risen by about 75%. Preheat oven to 180°C.

Mix flour and water until a thick runny paste forms. Pipe or spoon on crosses.

Bake for 22 minutes, or until the surface is a deep golden brown.
Make a glazing with water, spices and sugar or marmelade/jam. Brush with glazing mixture while warm.


4 Eggs

140 g Sugar

70 g Honey

2 tbsp warm Water

130 g Flour

+ 3 tbsp Honey

+ 2 tbsp warm Water

Preheat the oven, line a 18cm long rectangular baking pan with parchment paper. Take the eggs out of the fridge 30 minutes before starting the batter.

Beat eggs and sugar with an electric mixer for at least 5 minutes until the mixture has at least quadrupled.
Warm the honey up, mix in water and add it to the eggs & sugar. Sift in the flour and incorporate quickly.

Fill the batter into the pan and bake at 160°C for 35 to 45 minutes.
Once the Castella is done, take it out of the pan and brush with the additional honey & water (mixed).
Wrap in plastic wrap and keep it cold for at least 12 hours.

To get the classic castella look, also cut off the sides before serving.



Caster sugar

Ground cinnamon



Puff pastry

Peel and pit the apples. Dice them into bite sized cubes or a little smaller.
Take as many apples until a pan is filled to the brim with them.

Add sugar and cinnamon to the apples, stir, let the apples sit on medium-high heat until they start to sweat and the sugar caramelises. Add more sugar and cinnamon to taste.
Continue heating the apples until they have grown a little soft and there is caramel on the bottom of the pan. Add a little water.

While this happens, melt butter and add breadcrumbs to create a crumble. The crumble should be a chestnut brown, but not burned.

Spread the crumble on a pastry sheet.
Add apples and close the pastry on top and on the sides. Brush the strudel with butter (optional).
Bake according to the directions for your chosen puff pastry.