Baking Wisdom

Anna’s Newest Cookbook, now available
buy now

Travel with Anna

Join Anna on an incredible culinary adventure

Learn More

Anna's Top Baking Tips

LEARN MORE

Welcome!

I’m glad you stopped by for a look around. Here you can find a little bit of everything related to baking and cooking including recipes, tips, and baking conversions. You’ll also find links to my cookbooks, to culinary travel and to my Oh Yum YouTube channel. Lots to see to inspire you to get in the kitchen & enjoy. ~ Anna Olson
ABOUT ANNA
BOOKS
RECIPES
TOP BAKING TIPS
BAKING CONVERSIONS
TRAVEL WITH ANNA
UPCOMING APPEARANCES

Anna Olson’s Baking Wisdom Now Available

TThe baking bible every baking enthusiast needs to ownโ€”from Anna Olson, Canadaโ€™s most celebrated baker. Inside Baking Wisdom lies the answer to every baking question youโ€™ve ever had (and many you havenโ€™t yet), plus over 150 perfected recipesโ€”both savoury and sweetโ€”for bakers of all skillย  levels. Get inside Annaโ€™s baking brain, as she shares a careerโ€™s worth of experience to build a true masterclass in baking. In this incredible baking compendium, you will learn the hows and whys of baking through her flawless techniques, patient advice and literally hundreds of photos. This is an all-encompassing guide, guaranteed to make you a better baker.

Everything You Need to Know to Make You a Better Baker.

150+ Recipes.

CANADA
usa

latest recipes

Videos

Check out Annaโ€™s latest videos on her Oh Yum YouTube channel.

Recipe below - including Vegan and Gluten-Free substitutes! This deliciously moist and fruity loaf cake looks and tastes like sunshine, thanks to the pineapple. Anna demonstrates the recipe as listed below AND will discuss the gluten-free and vegan versions (including a loaf made using flax eggs vs one using aquafaba, to compare). Sheโ€™ll show you how these versions bake up and lookโ€ฆthey ALL taste fantastic! -------- โ€ข Recipe โ€ข Makes 1 9-x-5-inch (2 L) loaf Yields 12 to 16 slices Prep time: 15 minutes Cook time: 70 minutes -------- โ€ข Ingredients โ€ข 1 cup (200 g) granulated sugar 2/3 cup (160 mL) plain yogurt 6 Tbsp (90 ml) vegetable oil 3 large eggs, at room temperature 2 tsp finely grated orange zest 1 tsp vanilla extract 1 2/3 cups (250 g) all-purpose flour 2 tsp baking powder ยผ tsp ground cinnamon ยผ tsp salt 1 cup (250 mL) finely diced fresh pineapple OR a 14-oz (398 mL) tin crushed pineapple, well-drained ยฝ cup (75 g) golden or Thompson raisins 1/3 cup (35 g) sweetened shredded coconut For a GLUTEN-FREE version: - Use your preferred gluten-free 1:1 baking blend. I tested using Bobโ€™s Red Mill 1:1 Baking Blend - Use certified gluten-free baking powder and coconut - Method and bake time remain the same For a VEGAN version: - Use organic cane sugar - Use coconut yogurt or other non-dairy yogurt - Replace the eggs with 9 Tbsp/135 mL of aquafaba (liquid from a tin of chickpeas), OR 3 โ€œflax eggsโ€ (total 6 Tbsp/42g of ground flaxseed + 9 Tbsp/135 mL warm water) - Method and bake time remain the same -------- โ€ข Directions โ€ข 1. Preheat the oven to 350 ๏‚ฐF and grease a 9-x-5-inch (2 L) loaf pan, lining it with parchment paper if you wish. 2. Whisk the sugar, yogurt, oil, eggs, orange zest and vanilla together. 3. Sift the flour, baking powder, cinnamon and salt over the batter and stir to combine. Stir in the pineapple, raisins and coconut. Scrape the batter into the prepared pan. 4. Bake for 60 to 70 minutes, until a tester inserted in the centre of the cake comes out clean. Cool the cake for 30 minutes, and then tap the cake out of the pan to cool completely on a cooling rack.
How to Make Coconut Pineapple Cake! | LIVESTREAM w/ Anna Olson
Includes a great pizza dough recipe - both recipes below! Imagine making a pizza, topping it with sauce, meats and cheese and then rolling it up to bakeโ€ฆthatโ€™s stromboli! An American creation, stromboliโ€™s inclusion of tomato sauce inside makes it different from the pocket-shaped Italian calzone, which is served with tomato sauce on the side. TIP: This recipe also makes a delicious pizza dough, enough for two medium pizzas. You can make this dough ahead of time, let it rise for an hour and then knock it down before wrapping well in plastic and freezing it for up to 3 months. Thaw it in the fridge overnight to use it the following day, or thaw it on the counter for about 4 hours. -------- โ€ข Recipe โ€ข Makes 1 stromboli Serves 4 as a main course, or 6 to 8 as a snack or lunch Prep Time: 30 minutes, plus proofing Cook Time: 30 minutes The stromboli will keep, well wrapped, in the fridge for up to 2 days. Rewarm in a 325ยฐF (160ยฐC) oven for about 20 minutes before serving. -------- โ€ข Ingredients โ€ข Dough: 2ยฝ cups (375 g) โ€œ00โ€ flour or all-purpose flour 1 (2ยผ tsp/7 g) pkg instant dry yeast 1 tsp fine salt 1 cup (250 mL) warm water (around 115ยฐF/46ยฐC) 2 Tbsp extra-virgin olive oil Fillings: ยพ cup (175 mL) prepared tomato sauce or pizza sauce 5 oz (150 g) thinly sliced Black Forest ham or prosciutto cotto (Italian cooked ham) 2 oz (60 g) thinly sliced hot Genoa or Calabrese salami 2 oz (60 g) thinly sliced capicola ยผ cup (32 g) roughly chopped pitted kalamata olives (optional) 2 cups (500 mL) loosely packed fresh spinach leaves 2โ…“ cups (250 g) coarsely grated mozzarella cheese 1 egg whisked with 1 Tbsp water, for brushing ยผ cup (25 g) finely grated Parmesan cheese -------- โ€ข Directions โ€ข 1. Make and proof the dough. Stir the flour, yeast and salt together in the bowl of a stand mixer fitted with the hook attachment. Add the water and olive oil and mix on low speed until the flour is worked in. Increase the speed a few levels to knead for about 4 minutes, until the dough is elastic and comes away from the sides of the bowl. If mixing by hand, combine the ingredients until it becomes too difficult to stir in a bowl; turn the dough out onto the counter and knead until it feels elastic, about 5 minutes. Place the dough in an ungreased bowl, cover the bowl and let rise on the counter for an hour, until doubled in size. 2. Roll and top the dough. Lightly dust a work surface with flour and roll out the risen dough to a rectangle about 12 ร— 20 inches (30 ร— 50 cm). Spread the tomato sauce (or pizza sauce) over the dough, leaving an inch (2.5 cm) bare around the edge. Layer the ham, salami and capicola on top of the sauce. Sprinkle the olives over, if using, followed by the spinach. Sprinkle the cheese overtop. 3. Roll up the stromboli. Line a baking tray with parchment paper. Fold the short sides of the dough over the filling by an inch (2.5 cm). Starting from a long side, roll up the dough and filling (like a cinnamon bun). When you reach the end, pinch the end of the dough into the roll and carefully lift the stromboli onto the baking tray. Cover loosely and let the stromboli rise for 30 minutes. 4. Preheat the oven to 400ยฐF (200ยฐC). 5. Finish the stromboli. Brush the stromboli with egg wash and sprinkle with Parmesan cheese. Use a paring knife to make cuts at 2-inch intervals on the top, to allow steam to escape. 6. Bake the stromboli for about 30 minutes, until an even golden brown. Cool for 10 minutes before slicing. Serve warm or at room temperature.
How to Make a Stromboli! | LIVESTREAM w/ Anna Olson
Recipe below - follow along! While I crave hot oatmeal recipes all winter, when spring comes, I find itโ€™s time to move to chilled oat recipes. This layered cup of lemon-infused homemade granola features mango and blueberries in two forms: dried in the granola itself and then fresh, layered with the yogurt. These parfaits are fancy enough for a weekend brunch gathering, but easy enough to make as a treat for yourself. Special thanks to Rolling Meadows for making this video possible. #ad -------- โ€ข Recipe โ€ข Makes about 6 cups (1.5 L) granola Prep time: 15 minutes Cook time: 30 minutes -------- โ€ข Ingredients โ€ข Granola: 2 cups (200 g) regular rolled oats 1 cup (110 g) sliced almonds ยฝ cup (115 g) roasted unsalted sunflower seeds ยฝ cup (50 g) oat bran 2 Tbsp (30 mL) flaxseeds or chia seeds ยฝ cup (150 g) honey 1/3 cup (80 g) Rolling Meadow Grass Fed unsalted butter Zest of 2 lemons 1 ยฝ tsp ground cardamom 1 tsp ground cinnamon 1 cup (150 g) golden raisins ยฝ cup toasted coconut flakes ยฝ cup (75 g) dried blueberries ยฝ cup (65 g) diced dried mangoes Parfaits (makes 6): 3 cups (750 mL) Rolling Meadow Grass Fed 2% Greek yogurt 2 Tbsp (37 g) honey 1 tsp finely grated lemon zest 1 ยฝ cups (375 mL) diced fresh mango 1 ยฝ cups (375 mL) fresh blueberries 3 cups (750 mL) cooled granola -------- โ€ข Directions โ€ข 1. Preheat the oven to 325ยฐF (160ยฐC) and line a baking tray with parchment paper. 2. Toss the oats, almonds, sunflower seeds, oat bran, and flaxseeds (or chia seeds) together. 3. Heat the honey and butter, lemon zest, cardamom and cinnamon together in a pan over medium-low heat for about 5 minutes, to infuse the flavours. Pour the warm honey mixture over the grains and toss well, so that everything is coated. Spread this in an even layer on the baking tray. 3. Bake the granola for about 30 minutes, stirring at 10-minute intervals. Once youโ€™ve removed the baking tray to a cooling rack, Stir the dried fruits into the granola and then let cool completely before packing into an airtight container. The granola will keep for up to 3 weeks. 4. For the parfaits, stir the yogurt, honey and lemon zest together. Layer the mango, blueberries, yogurt and granola in glasses, cover and chill until ready to serve. If you like crunchy granola, serve these within an hour of assembling otherwise they can be assembled up to a day ahead. #OhYum #SpringFavorites
Let's Make Mango & Blueberry Granola Parfaits! | Spring Favourites with Anna Olson
Recipe below! Pull up a stool in front of the oven and watch the thin crรชpe-like batter transform into a giant pillow of fluffy, golden loveliness. Like a popover or a Yorkshire pudding, this warm soufflรฉ pancake is baked in a hot pan and is fascinating to watch rise. This pancake can also double as dessert, topped with fresh berries and scoops of ice cream, but here I serve it with a strawberry rhubarb compote . -------- โ€ข Recipe โ€ข Serves 4 to 6 (Makes 1 large soufflรฉ pancake) Prep Time: Under 10 minutes Cook Time: 18 minutes -------- โ€ข Ingredients โ€ข Dutch Baby Pancake: ยผ cup (35 g) all-purpose flour 2 Tbsp (25 g) granulated sugar 1 tsp finely grated orange zest Pinch of fine salt โ…” cup (160 mL) half-and-half cream 3 large eggs ยผ tsp vanilla extract 2 Tbsp (30 mL) melted butter, plus extra for the pan Icing sugar, pure maple syrup and/or fresh berries or fruit compote, for serving Strawberry Rhubarb Compote: 2 cups (200 g) diced fresh or frozen rhubarb 2 cups (3256 g) sliced fresh strawberries 1/3 cup (133 g) granulated sugar ยผ cup (60 mL) maple syrup 1 tsp vanilla extract -------- โ€ข Directions โ€ข Dutch Baby Pancake: 1. Preheat the oven to 450ยฐF (230ยฐC) and place a 9-inch (23 cm) skillet or other cast-iron pan in the oven to heat while you prepare the batter. 2. Whisk the flour, sugar, orange zest and salt in a bowl. Add the cream, eggs and vanilla and whisk well. Whisk in the melted butter right before you bake the pancake. 3. Remove the preheated pan from the oven and brush it with melted butter. Pour in the batter and immediately return the pan to the oven. Bake for 15 to 18 minutes, until the batter rises and inflates and the peaks begin to brown. 4. Remove the pancake from the oven and serve immediately, lightly dusted with icing sugar, before the soufflรฉ begins to fall. Serve with maple syrup, berries or compote on the side (recipe follows). Strawberry Rhubarb Compote: 1. Bring the rhubarb and strawberries up to a simmer over medium heat in a medium saucepan, stirring often. Add the sugar and maple syrup and continue to simmer over medium heat, stirring occasionally until the fruit breaks down. Remove the pot from the heat and stir in the vanilla. Transfer the compote to a jar or container, cool and chill for at least 2 hours โ€“ the compote will thicken as it chills. Enjoy!
How to Make a Dutch Baby Pancake (with a Strawberry Rhubarb Compote)! | LIVESTREAM w/ Anna Olson
Recipe below - or follow along with the full video: https://youtu.be/TcB5IyyX3-E Hailing from the Bordeaux region of France, these little cakes are truly special. The batter is quite simple, very much like a sweeter crepe batter with vanilla and rum, but the magic happens as the cannelรฉs bake. The cakes develop a deep brown caramelized crust and an airy yet custard-like interior. Cannelรฉs are traditionally made in a special pan with 12 distinctively shaped cups or in individual fluted copper molds that are no more than 2 inches (5 cm) tall. The copper molds are beautiful but costly, so I recommend the non-stick metal cannelรฉ pan for best results. -------- โ€ข Recipe โ€ข Makes 8 little cakes Prep Time: 15 minutes, plus chilling Cook Time: 50 minutes Cannelรฉs are best enjoyed the day they are baked, but they can be stored, well wrapped, at room temperature for up to a day. Rewarm the cannelรฉs in a 300ยฐF (150ยฐC) oven for 10 minutes to bring back the crisp crust. -------- โ€ข Ingredients โ€ข 1 cup (250 mL) 2% milk 1 Tbsp (15 mL) vanilla bean paste or seeds from 1 vanilla bean ยฝ cup (100 g) granulated sugar 2 Tbsp (30 g) unsalted butter, plus extra for brushing the pan 1 large egg 1 large egg yolk 1 Tbsp (15 mL) amber or spiced rum ยฝ cup (75 g) all-purpose flour -------- โ€ข Directions โ€ข 1. Infuse the milk with vanilla. In a small saucepan, heat the milk with the vanilla bean paste or seeds over medium-low heat, whisking often, for 15 minutes. If the milk has reduced in volume, top it up to 1 cup (250 mL) again. 2. Mix the batter. Remove the pan from the heat and whisk in the sugar and butter until the sugar has dissolved and the butter has melted. Whisk in the egg, egg yolk and rum, followed by the flour. Strain the batter through a fine-mesh sieve and chill for 12 to 24 hours. NOTE: Gently whisking the batter before and after chilling is the key to cannelรฉs that bake well. If overmixed, the cakes can develop a โ€œmushroom topโ€ (the batter pushes up and out of the pan and spreads so the crown is wider than the base) or a โ€œwhite buttโ€ (the partially baked cannelรฉs push away from the bottom of the pan and the base stays a pale white while the rest browns). 3. Prepare to bake the cannelรฉs. Preheat the oven to 450ยฐF (230ยฐC). Chill the cannelรฉ pan for 10 minutes, then generously brush the inside of each mold with butter and freeze the pan for 10 minutes. NOTE: Out of respect for the original method, I tested this recipe in classic copper fluted cannelรฉ molds basted with butter and beeswax to help give the cannelรฉs a shiny crust. A non-stick metal pan gave more consistent results. I donโ€™t recommend a silicone pan (which didnโ€™t brown the cannelรฉs enough). A cannelรฉ pan also bakes pretty muffins or individual pound cakes. 4. Portion the batter. Give the batter a gentle whisk to recombine it (it will have separated during chilling) and pour into the pan, dividing it evenly between the holes. 5. Bake the cakes. Bake for 10 minutes at 450ยฐF (230ยฐC), then reduce the oven temperature to 375ยฐF (190ยฐC) and cook for another 35 to 40 minutes, until the tops are a deep, dark brown. NOTE: The long baking time is essential to get the dark brown, crispy exterior. Donโ€™t worryโ€”the centre will still be soft and moist. 6. Cool the pan, and enjoy the results! Allow the pan to cool for 10 minutes, then tip the cakes out onto a rack to cool completely.
How to Bake this Classic French Dessert - Cannelรฉ de Bordeaux!
Recipe below - follow along! Hailing from the Bordeaux region of France, these little cakes are truly special. The batter is quite simple, very much like a sweeter crepe batter with vanilla and rum, but the magic happens as the cannelรฉs bake. The cakes develop a deep brown caramelized crust and an airy yet custard-like interior. Cannelรฉs are traditionally made in a special pan with 12 distinctively shaped cups or in individual fluted copper molds that are no more than 2 inches (5 cm) tall. The copper molds are beautiful but costly, so I recommend the non-stick metal cannelรฉ pan for best results. -------- โ€ข Recipe โ€ข Makes 8 little cakes Prep Time: 15 minutes, plus chilling Cook Time: 50 minutes Cannelรฉs are best enjoyed the day they are baked, but they can be stored, well wrapped, at room temperature for up to a day. Rewarm the cannelรฉs in a 300ยฐF (150ยฐC) oven for 10 minutes to bring back the crisp crust. -------- โ€ข Ingredients โ€ข 1 cup (250 mL) 2% milk 1 Tbsp (15 mL) vanilla bean paste or seeds from 1 vanilla bean ยฝ cup (100 g) granulated sugar 2 Tbsp (30 g) unsalted butter, plus extra for brushing the pan 1 large egg 1 large egg yolk 1 Tbsp (15 mL) amber or spiced rum ยฝ cup (75 g) all-purpose flour -------- โ€ข Directions โ€ข 0:00 Introduction 0:21 Infuse the milk with vanilla. In a small saucepan, heat the milk with the vanilla bean paste or seeds over medium-low heat, whisking often, for 15 minutes. If the milk has reduced in volume, top it up to 1 cup (250 mL) again. 2:30 Mix the batter. Remove the pan from the heat and whisk in the sugar and butter until the sugar has dissolved and the butter has melted. Whisk in the egg, egg yolk and rum, followed by the flour. Strain the batter through a fine-mesh sieve and chill for 12 to 24 hours. NOTE: Gently whisking the batter before and after chilling is the key to cannelรฉs that bake well. If overmixed, the cakes can develop a โ€œmushroom topโ€ (the batter pushes up and out of the pan and spreads so the crown is wider than the base) or a โ€œwhite buttโ€ (the partially baked cannelรฉs push away from the bottom of the pan and the base stays a pale white while the rest browns). 4:58 Prepare to bake the cannelรฉs. Preheat the oven to 450ยฐF (230ยฐC). Chill the cannelรฉ pan for 10 minutes, then generously brush the inside of each mold with butter and freeze the pan for 10 minutes. NOTE: Out of respect for the original method, I tested this recipe in classic copper fluted cannelรฉ molds basted with butter and beeswax to help give the cannelรฉs a shiny crust. A non-stick metal pan gave more consistent results. I donโ€™t recommend a silicone pan (which didnโ€™t brown the cannelรฉs enough). A cannelรฉ pan also bakes pretty muffins or individual pound cakes. 6:39 Portion the batter. Give the batter a gentle whisk to recombine it (it will have separated during chilling) and pour into the pan, dividing it evenly between the holes. 7:21 Bake the cakes. Bake for 10 minutes at 450ยฐF (230ยฐC), then reduce the oven temperature to 375ยฐF (190ยฐC) and cook for another 35 to 40 minutes, until the tops are a deep, dark brown. NOTE: The long baking time is essential to get the dark brown, crispy exterior. Donโ€™t worryโ€”the centre will still be soft and moist. 8:02 Cool the pan, and enjoy the results! Allow the pan to cool for 10 minutes, then tip the cakes out onto a rack to cool completely.
Let's Bake Delicious Cannelรฉs! | Spring Favourites with Anna Olson
Load More... Subscribe