Make the kind of Copenhagen buns people ask, “Wait… you made these?”
An online 1-month guided project for home bakers. Make cardamom, vanilla and strawberry cream buns. Learn how enriched dough should look, feel and behave at each stage — the cues most online recipes skip.
I hate seeing you struggle with…
You followed the recipe exactly, but still didn’t know what went wrong?
The same dough problem kept happening, but you couldn’t read the signs?
You wasted time and ingredients on a bake you didn’t want to eat or share?
Every recipe, video and forum seemed to give different advice — and you were left more confused than before?
A clear path instead of a pile of recipes
Become the person who brings the good bakes — the ones people remember and ask for again.
You’ll stop buying buns from the store because yours will taste way better. And you’ll know exactly what’s inside them.
Bake with more confidence at home. Learn how the dough should look, feel and behave during mixing, shaping, proofing and baking.
Start baking with the tools you have in your kitchen and the ingredients you can buy at the store near your home.
Students: "Went great — I'll make them again"
Your first month inside
1. Subscribe on this site
Join Oven Underground and unlock this month’s lessons inside your member area.
3. Start with one base dough
Learn the enriched dough used for all three buns, then bake cardamom, vanilla cream and strawberry buns from simple to more advanced.
2. Open your guided project
Everything you need is in one place: videos, recipes, timelines, dough cues, small fixes and troubleshooting.
4. Keep learning or cancel anytime
Download the recipes so they stay with you. Continue as new lessons are added to the library, or cancel your membership anytime.
Why pay when YouTube is full of recipes?
Your Questions, Answered
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You can absolutely find recipes online. This is for the part recipes and videos usually skip: what the dough should look and feel like, how to tell if something is off, what to adjust, and how to understand your own bake instead of starting over with another recipe.
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This is a good option if you have a few hours to spare each day over the weekend. In the evening, you mix the dough (1 hour), put it in the fridge, and bake it the next day (2 hours at most). You literally don’t have to knead the dough for 2 hours straight—most of the work is done while you wait.
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This is made for beginner-to-intermediate home bakers. You don’t need pastry school experience, but it’s also not just “mix this, bake that.” You’ll learn the why behind each stage: mixing, shaping, proofing, filling, baking and troubleshooting.
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The lessons are online, but they are built for real home baking: clear videos, dough cues, troubleshooting, Q&A and feedback on your bakes. If something doesn’t look right, you won’t be left with just the recipe — you can ask questions and learn what to try next.
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No professional equipment needed. The project is made for home bakers, normal tools and a home oven. You’ll get guidance on ingredients, timing, dough texture and the small adjustments that matter in a real kitchen. Except for the pastry bag and hand mixer needed for the strawberry bun (1 of 3). The other two can be made using the equipment you already have in your kitchen. All the ingredients can be bought at a nearby store
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No course can promise perfect bakes every time. What you will get is a clearer way to understand what happened: dough cues, common fixes, troubleshooting and feedback, so your next bake doesn’t start from zero again. If you get stuck, there are comments at the bottom of the lesson where you can ask a question with a photo, and I'll get back to you right away.
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Yes. Card payments are processed securely through Stripe. After checkout, you’ll create your student account and get access to the lesson platform.
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You can stay as the lesson library grows with new monthly projects, or cancel anytime. You’ll be able to download the recipes you’ve used, so they stay with you.
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The lessons are available inside your member area, so you can follow them at your own pace. If you join a live Q&A, recordings or summaries will be available if you can’t attend live.
Where Ideas
Take Shape
Where creativity meets clarity, and vision meets action.
We believe in doing things differently—with intention, with passion, and with people at the center of it all. Every detail here reflects that mindset.
Join the masterclass
€29 per month · cancel anytime
✓ Copenhagen Bun Masterclass — your first monthly project
✓ 3 buns — cardamom, vanilla cream and strawberry
✓ 1 base enriched dough — used across all three buns
✓ Step-by-step video lessons — watch on this site
✓ Dough cues + troubleshooting — sticky dough, weak rise, leaking filling and more
✓ Questions in comments — ask when you’re stuck
✓ Member access — lessons open after payment, link sent to your email
You can cancel before the next billing date. No extra fees.
Hi, I am Kseniia 🫶🏻
I used to work as a lawyer, but baking was always my thing. When I moved to Scandinavia, I felt lonely — so I baked. Pizza, sourdough, buns, cakes.
Scandinavian bakeries became a huge inspiration for me: soft dough, cardamom, beautiful shapes, fresh buns with coffee. My friends started asking me to teach them, and that’s how this masterclass was born.
I know how confusing dough can feel when a recipe doesn’t explain enough. So I created this project to show you not just the steps, but the logic behind them — what the dough should look like, feel like, and do.