Warm Up This Winter: Our Favourite Nourishing Baking Recipes To Warm Y

Winter is the one season where staying in actually feels like the reward. And baking is one of the best ways to make the most of it.

This year, we wanted to put together a collection that covers the full spectrum: the warming savoury bakes, the indulgent sweets, and the slow Sunday loaves that make the whole house smell incredible.

Caramelised onion and gruyère pull-apart bread

This is the kind of bread you make when you want people to gather around the table. Pull-apart, cheesy, deeply savoury and easier than it looks.

Servings: 8

Ingredients

450 grams plain flour
7 grams instant dried yeast
1.5 teaspoons salt
1 teaspoons caster sugar
280 ml warm water
2 tablespoons olive oil
3 large brown onions, thinly sliced
40 grams unsalted butter
6 fresh thyme sprigs
200 grams gruyère, coarsely grated
50 grams parmesan, finely grated
3 garlic cloves, minced
1 tablespoons dijon mustard
1 teaspoons flaky sea salt, to finish

Steps

1. Caramelise the onions: Melt 40 grams unsalted butter with 2 tablespoons olive oil in a heavy-based pan over low heat. Add 3 large brown onions, thinly sliced and 6 fresh thyme sprigs. Cook slowly, stirring occasionally, for 45–50 minutes 50:00 until deeply golden and jammy. Season generously. Remove thyme sprigs and set aside to cool.

2. Make the dough: Combine 450 grams plain flour, 7 grams instant dried yeast, 1.5 teaspoons salt, and 1 teaspoons caster sugar in a large bowl. Add 280ml warm water and mix to a shaggy dough. Turn out and knead for 8–60 minutes 60:00 until smooth and elastic. Place in a lightly oiled bowl, cover, and prove in a warm spot for 1 hour or until doubled.

3. Make the filling: Mix the cooled caramelised onions with 3 garlic cloves, minced, 1 tablespoons dijon mustard, 200 grams gruyère, coarsely grated, and 50 grams parmesan, finely grated. Stir well to combine.

4. Shape the bread: Punch down the dough and roll out on a lightly floured surface to roughly 40x30cm. Spread the filling evenly across the surface, leaving a 2cm border. Roll up tightly from the long edge into a log, then cut into 8 equal rounds. Arrange cut-side up in a greased 25cm round cake tin or cast iron pan, fitting them snugly together.

5. Second prove: Cover loosely and leave to prove for a further 30–35 minutes 35:00 until puffed and the rolls are touching. Preheat oven to 190°C fan.

6. Bake: Sprinkle with 1 teaspoons flaky sea salt, to finish and any remaining cheese. Bake for 28–30 minutes 30:00 until deeply golden on top and cooked through. Leave to cool for 10 minutes before pulling apart and serving warm.

Notes: The onions are the soul of this recipe, don't rush them. Low and slow is the only way. The bread is best eaten the day it's made, pulled apart warm at the table. Leftovers reheat well in a low oven wrapped in foil.

Brown butter banana bread with tahini swirl

The upgrade your banana bread deserves. Browning the butter adds a nutty depth, and the tahini swirl brings depth. Slice it warm with a little salted butter.

Servings: 10

Ingredients

3 very ripe bananas, mashed
115 grams unsalted butter
150 grams brown sugar
2 large eggs
1 teaspoons vanilla extract
190 grams plain flour
1 teaspoons baking soda
0.5 teaspoons salt
1 teaspoons cinnamon
3 tablespoons hulled tahini
1 tablespoons maple syrup
80 grams sour cream or plain yoghurt

Steps

1. Brown the butter: Place 115 grams unsalted butter in a light-coloured saucepan over medium heat. Swirl occasionally as it melts and foams. Continue cooking until the foam subsides and small golden-brown bits appear on the base, about 5–7 minutes 07:00. It should smell nutty and toasty. Pour immediately into a large mixing bowl and leave to cool for 10 minutes.

2. Prep: Preheat oven to 170°C fan. Grease and line a 22x12cm loaf tin with baking paper.

3. Combine wet ingredients: Whisk 150 grams brown sugar into the cooled brown butter until combined. Add 2 large eggs one at a time, whisking well after each. Stir in 1 teaspoons vanilla extract, 3 very ripe bananas, mashed, and 80 grams sour cream or plain yoghurt.

4. Add dry ingredients: Sift 190 grams plain flour, 1 teaspoons baking soda, 0.5 teaspoons salt, and 1 teaspoons cinnamon into the wet mixture. Fold gently with a spatula until just combined, a few streaks of flour are fine. Do not overmix.

5. Make the tahini swirl: Stir together 3 tablespoons hulled tahini and 1 tablespoons maple syrup in a small bowl until smooth and pourable. Pour the batter into the prepared tin. Drizzle the tahini mixture over the top in lines, then use a skewer or toothpick to swirl through the batter.

6. Bake: Bake for 55–60 minutes 60:00 until a skewer inserted in the centre comes out with just a few moist crumbs. If the top is browning too quickly, tent loosely with foil after 40 minutes. Cool in the tin for 15 minutes, then turn out onto a wire rack. Slice warm with salted butter.

Notes: The browner and more freckled your bananas, the better, they should look past the point of eating. The tahini swirl will sink slightly during baking, which is exactly what you want. Keeps well wrapped at room temperature for 3 days, or freeze in slices.

Spiced buckwheat pancakes with stewed pear

A weekend morning staple. The buckwheat gives them a hearty, slightly nutty flavour that holds up to warming spices, cinnamon, ginger, a touch of cardamom. Pour the batter straight from your mixing bowl (the Easy Pour Bowl makes this even easier).

Servings: 4

Ingredients

150 grams buckwheat flour
1 teaspoons baking powder
0.5 teaspoons baking soda
0.5 teaspoons salt
1.5 teaspoons cinnamon
0.5 teaspoons ground ginger
0.3 teaspoons ground cardamom
2 large eggs
300 ml buttermilk (or milk with 1 tbsp lemon juice, rested 5 min)
2 tablespoons maple syrup, plus extra to serve
2 tablespoons melted butter or coconut oil
3 firm pears, peeled, cored, and diced
1 tablespoons brown sugar
0.5 teaspoons cinnamon
20 grams butter
1 teaspoons vanilla extract

Steps

1. Stew the pears: Melt 20 grams butter in a small saucepan over medium heat. Add 3 firm pears, peeled, cored, and diced, 1 tablespoons brown sugar, 0.5 teaspoons cinnamon, and 1 teaspoons vanilla extract. Cook for 6–8 minutes 08:00, stirring occasionally, until the pears are soft and coated in a light caramel sauce. Set aside and keep warm.

2. Make the batter: Whisk together 150 grams buckwheat flour, 1 teaspoons baking powder, 0.5 teaspoons baking soda, 0.5 teaspoons salt, 1.5 teaspoons cinnamon, 0.5 teaspoons ground ginger, and 0.3 teaspoons ground cardamom in a large bowl (or your Easy Pour Bowl). In a separate jug, whisk 2 large eggs, 300 ml buttermilk (or milk with 1 tbsp lemon juice, rested 5 min), 2 tablespoons maple syrup, plus extra to serve, and 2 tablespoons melted butter or coconut oil together. Pour the wet ingredients into the dry and stir gently until just combined. Rest for 5 minutes 05:00.

3. Cook the pancakes: Heat a non-stick pan over medium heat and brush lightly with butter. Pour roughly 60ml of batter per pancake. Cook for 2–3 minutes 03:00 until bubbles form on the surface and the edges look set, then flip and cook for 1–2 minutes more. Keep warm in a low oven while you cook the rest.

4. Serve: Stack the pancakes and spoon the warm stewed pear generously over the top. Finish with a drizzle of maple syrup and a pinch of extra cinnamon if you like.

Notes: Buckwheat flour has a stronger flavour than plain flour, it holds up beautifully to the warm spices. Don't overmix the batter or the pancakes will be dense; lumps are fine. Pour straight from your mixing bowl for mess-free cooking. Leftover batter keeps in the fridge overnight.

Apple and miso crumble

The miso in the crumble topping sounds unusual, but it adds a salty, almost caramel note that completely elevates a classic. Serve warm with good vanilla ice cream or crème fraîche.

Servings: 6

Ingredients

6 granny smith apples, peeled, cored, and sliced
2 tablespoons brown sugar
1 teaspoons cinnamon
1 lemon, juiced
1 teaspoons vanilla extract
120 grams plain flour
80 grams rolled oats
70 grams brown sugar
0.5 teaspoons cinnamon
100 grams cold unsalted butter, cubed
1.5 tablespoons white miso paste
40 grams flaked almonds

Steps

1. Prepare the apple: Preheat oven to 180°C fan. Toss 6 granny smith apples, peeled, cored, and sliced with 2 tablespoons brown sugar, 1 teaspoons cinnamon, 1 lemon, juiced, and 1 teaspoons vanilla extract in a large bowl. Tip into a 20–22cm baking dish and spread evenly.

2. Make the crumble topping: Combine 120 grams plain flour, 80 grams rolled oats, 70 grams brown sugar, and 0.5 teaspoons cinnamon in a bowl. Add 100 grams cold unsalted butter, cubed and 1.5 tablespoons white miso paste. Use your fingertips to rub the butter and miso into the dry ingredients until the mixture resembles rough, clumpy breadcrumbs, some larger lumps are good. Stir through 40 grams flaked almonds.

3. Bake: Scatter the crumble topping evenly over the apple. Bake for 35–40 minutes 40:00 until the topping is deep golden and the apple is bubbling at the edges. Leave to rest for 5 minutes before serving.

4. Serve: Serve warm, straight from the dish, with vanilla ice cream, crème fraîche, or cream.

Notes: White miso is milder and sweeter than red. Don't substitute red miso here or it'll overpower. The crumble topping can be made ahead and kept in the freezer; bake straight from frozen, adding 5 minutes to the time. Serve with vanilla ice cream, crème fraîche, or a generous pour of cream.

Overnight sourdough loaf

For the bakers who want a project. There's nothing more satisfying than pulling a perfect loaf from the oven on a cold morning. We've kept the method simple, no starter required if you're using a ready-made one, and the results are worth every step.

Servings: 1

Ingredients

450 grams bread flour (or strong white flour)
50 grams wholemeal flour
375 ml water, room temperature
100 grams active sourdough starter (fed 4–8 hrs before)
10 grams fine sea salt

Steps

1. Mix and autolyse: In a large bowl, combine 450 grams bread flour (or strong white flour), 50 grams wholemeal flour, and 350ml of 375 ml water, room temperature. Mix until no dry flour remains. Cover and rest for 30–45 minutes 45:00 (autolyse).

2. Add starter and salt: Add 100 grams active sourdough starter (fed 4–8 hrs before) and 10 grams fine sea salt to the dough along with the remaining 25ml of water. Squeeze and fold the dough until fully incorporated. It will feel sticky and shaggy at first. Keep going for 3–4 minutes 04:00 until it comes together.

3. Stretch, fold, and bulk ferment: Over the next 3–240 minutes 240:00 at room temperature, perform a set of stretch and folds every 30 minutes for the first 2 hours (4 sets total). To do one set: wet your hand, grab the dough from one side, stretch it up and fold it over itself. Rotate the bowl 90° and repeat 4 times. After the final set, leave the dough to bulk ferment until it has grown by about 50% and looks airy with bubbles on the surface.

4. Shape: Turn the dough out onto an unfloured surface. Shape into a round by folding the edges into the centre, then flipping it over and using your hands to drag it toward you to build surface tension. Place seam-side up into a well-floured proving basket (banneton) or a bowl lined with a floured tea towel.

5. Cold overnight prove: Cover with a shower cap or beeswax wrap and refrigerate overnight, or for 8–480 minutes 480:00.

6. Preheat: Place your Dutch oven or cast iron pot (with lid) in the oven and preheat to 250°C fan for at least 45 minutes 45:00. You need the pot to be extremely hot.

7. Score and load: Turn the cold dough out onto a piece of baking paper. Score the top with a sharp knife or lame at a 45° angle, one confident slash down the centre works well. Carefully lower the dough (on the paper) into the screaming hot pot. Put the lid on.

8. Bake: Bake with the lid on for 45 minutes 45:00, then remove the lid and bake for a further 20–25 minutes until the crust is a deep mahogany brown. Lift the loaf out and tap the base, it should sound hollow. Cool on a wire rack for at least 1 hour before slicing.

Notes: Your starter should be active and bubbly, if it floats in water, it's ready. This recipe uses a cold overnight prove in the fridge, which develops flavour and makes the dough much easier to score and handle. Baking in a Dutch oven or cast iron pot creates the steam needed for a crackling crust. Don't skip the preheat, the pot needs to be screaming hot.

Our favourite tools for winter baking

The right tools make baking feel effortless. We've put together our Baking Collection with everything you need, including our new Easy Pour Bowls, designed specifically for measuring, mixing, and pouring without the mess.

Shop the Baking Collection → seedsprout.com.au/collections/baking

There's nothing we love more than seeing your kitchens in use so tag us on Instagram @seedandsproutco.

Happy baking.

Love Sophie xx