Category Archives: Special Occasions

February 5th, 2017

Macaron Rosé

Macaron Rose (1)Sometimes, we have some crazy ideas! And when a friend and I tested different Macaron recipes last march we got such a crazy idea: baking macarons as give away for her wedding. We just found the perfect recipe (from the faboulous Pierre Hermé) and already had an idea how the Macarons should look like. And the filling should be flavoured with rosewater to fit to the rose bud on top the macaron.

In the next month, we test baked several rounds. The shells worked perfectly with the first try, adding rose buds on top of a shell prior to baking works like a charm. But the filling caused more problems.

 

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November 27th, 2016

Marzipan Almond Stollen

Dinkel-ChriststollenSpelt is a favourite and so I was regulary asked if my Stollen can be baked with spelt flour, too. I answered “theoretically yes” and decided to bake a Stollen with spelt flour instead of wheat, too. I like to have a practical background for those answers.

The dough contains only minimal changes to the regular recipe: I used a mixture of sultanas and currants instead of raisins and I reduced the amount of yeast, too. And I replaced the wheat flour with spelt flour, of course.

After three long weeks of resting time we cut the spelt stollen for the first Advent. And it was as moist and mellow as a good stollen has to be. Maybe it is a bit more mellow then the normal recipe, but that was the only difference I recognize. The different spices are stronger then the slight spelt flavour and I doubt that I could tell the spelt and wheat stollen apart when blind testing. And so I can tell now with own experience: Yes, you can bake a spelt stollen!

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August 20th, 2016

Wedding cake for Rahel & Stefan

HochzeitstorteSome month ago the sister of my dearest and me agreed to bake a wedding cake for some friends of her. And so we spent a lot of time on pinterest, collecting ideas and inspiration.

Slowly a plan for the decoration emerged and finally we had a plan for the cakes as well: Punch torte, Nussnougat-Quark-Cake and Sacher Torte would be the perfect cakes. We baked some tiny test cakes for the bride and the groom, they tried them and liked them, too. Especially the punch torte was a favourite. And as we changed this recipe quite a lot it deserved its own recipe.

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March 27th, 2016

Spelt Easter Pinze

Dinkel-OsterpinzePetras comment here made me thinking about baking this years Easter pinze with sweet starter. I already had a spelt variant in my mind and so I decided to combine both ideas. To keep the pinze moist, I replace the milk with some cream and reduced the amount of butter. Cream has not only a positive effect on the crumb, it is although good if you plan to let the pinze rise over night in the fridge, as the cream will not harden in the cold as butter would do. So the Easter Pinze can rise unaffected and it is easy to serve a oven fresh bread for easter breakfast.

As the dough contains a bit more fat (from the cream) I added some more egg yolk, too. This adds a nice yellow hue to crust and crumb, which is very nice especially on rainy Easter Sundays like it was this year. The pale green eggs in the background of the pictures are from my uncles hens, which belong to the so called “Easter eggers”, a variety of chicken which carries a special gen for a blue to green stained egg shell. So I get a  perfect green Easter egg without staining 🙂

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January 9th, 2016

Pandoro – A Picture Story

Pandoro

The quite days between christmas and new years eve I like to spent with baking time consuming “cake”-breads. My favourite one is the golden Pandoro, who is a laborious with its preferments, but every time I’m so excited how high it rise and what flavour it develops.

This year I baked once again my pure Sourdough variant, which gains it strangth and complex aroma through the sweet starter. It needs more then 24 hours until it is done, but when the tender crumbs nearly melts in my mouth I always think: This feels like eating a cloud.

When I was baking the pandoro this year there was a question about the sweet starter: Does it really rise during fermentation? I looked at my starter who had trippled its volume in 2 hours and decided to snap a photo to show how it should look. And as I was taking photos I decided to follow the whole fermenting and proofing process with the camera. When the pandoro was baked and sat in the kitchen to cool, I checked the pictures on the computer and was very happy with my result. The pictures showed so well how the preferment dobuled, nearly trippled and how the Pandoro gained a nearly the a four times bigger volume during proofing and baking.

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January 1st, 2016

Spelt New Years Pretzel

Neujahrsbrezel (3)Relaxed and in good company was our start into 2016. I hope, you landed good in the new year as well!

For a late breakfast we always have the traditional new year pretzel and for this one I did something I planed to do already for some time. I transformed the favourite sunday braid recipe to spelt flour. To increase the water binding capacity, I added a water roux and for a stronger starter, I build the dough similar to a pandoro with a first and a second dough. This enhance flavour and makes the yeasts stronger as they already have the change to adapt to the higher sugar content.

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December 26th, 2015

Shooting Star Bread

SternschnuppenbrotMy mother and me are cut from the same cloth. Wenn one of us says that she baked the “favourite bread” we know that we both mean the same bread. It tastes gorgeous and we love its crisp crust and tender crumb, but besides that it is great to play with. And so my mum send me some pictures of some breads she baked for her colleagues shortly before Christmas. Instead of decorating it with a rose, she made breads with a star decor. I fell in love with this idea immediately! Especially as I planed to bake a “thank you” bread for some friends who gave me beautiful paper stars for my christmas tree. A bread decorated with a shooting star would be great gift for them. On the first day of Christmas I then started the dough and decorate the loaf with a star, some long slashes for the comet tail and poppy seeds for the night sky. It worked as well as I hoped and I got a beautiful bread for Christmas time!

 

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December 24th, 2015

Pompe à l’huile

Pompe à l'huile (4)

The Pompe à l’huile is a traditional french Pastry which is part of the “Les treize desserts”, the thirteen desserts served on Christmas. It is a very rich, sweet Bread and flavoured with orange blossom water and Orange peel. It’s crumb reminds on a rich brioche but it is not prepared with butter but with olive oil. Since I made the Schiacciata di Pasqua for Easter I knew that olive oil in a sweet bread is not a strange but a very delicious idea.

The recipes which I found in the net where all made with a lot of yeast. As this is something I don’t like so much, I decided to use some of my sweet starter as preferment, as I was feeding it anyway to make it strong for the Pandoro I plan to bake. The sweet starter is so mild, that even with this long fermentation it just gives a complex flavour to the bread, but with no sour tones. It harmonize very well with the orange flavour and the subtle spiciness of the olive oil.

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October 31st, 2015

Reformationsbrötchen

Reformationsbrötchen (1)I can not tell how I learn about the Reformationsbrötchen (reformation rolls). But the idea somehow stuck in mind and so I had to bake them just in time for the 31. October (Reformation day).

This rolls originate from the area around Leipzig and are baked in Saxony, Thüringen and Saxony-Anhalt. It is made from a buttery yeast dough enriched with a lot of raisins, candid orange and lemon peel and almonds. The square form with the red jam in the middle is said to symbolize either the Luther rose, the seal of Martin Luther, or a bishops hat.

My variant is made with a biga preferment for a complex flavour and is rich with raisins and almonds. The candid orange and lemon peel I added in a smaller amount. The crumb is soft and moist due to cream and butter and the tart cherry jam is a great counterpoint to the sweetness of the dough and fruits. A great pastry for the last day of October.

 

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April 5th, 2015

Schiacciata di Pasqua

Schiacciata (1)Sometimes you stumble over a recipe and then it catches you so much, that you change all your plans just to bake it. For me this happend when I read about the Schiacciata di Pasqua, the Tuscan Easter bread similar to Panettone. It is baked with olive oil, what tempted me very much. And because I was feeding my sweet starter anyway to bake a Colomba pasquale I decided to make to festive breads for Eastern in parallel.

For my recipe I checked many formula available in the net but had to realize that the amount of olive oil varies a lot. At the end I placed my recipe somewhere in the middle. A little change to the original formula is that I avoided to add anise seeds which I do not like at all. But I added them in the recipe in brackets, because the traditional Schiacciata di pasqua has to contain these seeds.

It is a very delicious bread in the end, sweet with a subtle hint of olive oil and very slight sourness from the sourdough. The crumb can be teared into long fibers and is very light. A perfect gift for the family on Easter Morning!

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