Category Archives: Special Occasions

February 20th, 2014

Basler Fastenwähe

Basler FastenwäheSince last year I plan to bake “Basler Fastenwähe”, a special bread which is bake in Basel during Three Kings Day and Carnival. It is made with a very rich dough with a lot of butter,  similar to the swiss butter braid, glazed with egg and sprinkled with caraway.

The form with the four cuts is made with a special tool named “Faschtewaije Yse”. But I don’t own one and so I used a small trick and made the cuts with a not longer used (and very welled cleaned) credit card. The card has the perfect size and making the cuts worked very well.

I liked the Fastenwähe very much, they are very delicious with a rich buttery flavour, which is especially good when the bread is still a little bit warm from the oven!

Continue reading

January 1st, 2014

New years pretzel 2014

NeujahrsbretzelI hope, you all had a good start into the new year!

We spent our new year’s eve very quite with hot tea instead of sparkling wine because I had to fetch a bad cold – but that’s a kind of unforgettable new year’s eve, too ;-)

But (and that should proof once again that I’m crazy) I decided to ignore the fever for a while because I can not start a new year without a homebaked new year’s pretzel! And so I take out a leftover sweet starter I kept in the fridge for 5 days. The Starter didn’t mind the time spend in the cold and tripled in size after feeding in only three hours! I then mixed the dough and trusted the sweet starter once again to be enough for a proper rise. The longer time it need to for rising and proofing was perfect for me so I could sleep in between ;-) If you want to speed up the recipe, at a little bit of yeast. Or make half of the recipe of the swiss butter braid instead, which yields a great bread, too.

The pretzel is very delicous, with a soft crust and a fluffy crumb, just the prefect way to welcome 2014!

Continue reading

November 9th, 2013

Baumstriezel

Baumstriezel

Some recipes are so time consuming that they were only made for big events. The Baumstriezel is one of these recipes, something my Transylvanian ancestors would have bake for weddings and christenings. And maybe for a 5th Blog birthday as well?

A traditional Baumstriezel is baked over red hot coal wrapped around a  big piece of wood, rotating the cake until the sugar starts to caramelize. Even nowadays it is made rather seldom and so I’m always exited when I could get a piece.

So it seemed the perfect recipe to celebrate the fifth birthday of “Hefe und mehr”. But how to make such a cake without open fire in the kitchen (when setting the kitchen on fire was no opportunity)? I decided wrap the dough around a wooden rolling pin  and to use the overhead grilling function of my oven for baking. That means that I had to stay in front of my oven all the time during baking. Every minute I turned the rolling pin a little bit until the sugar caramelized at all sides.

It was quite time consuming but it worked out perfectly. And so I could enjoy some sweet Baumstriezel to honour my Blog Birthday (with ongoing Blogevent).

Continue reading

September 29th, 2013

Praline-Quark-Cake

Nugat-Quark-Kuchen

To bake a heart shaped cake for birthday (also called “Birthday-Heart”) is an old family tradition. Which cake is baked on the other hand is highly variable. We already baked Cheesecake-Hearts, Goldknödel-Hearts and or the good old Pound-Cake hearts filled with a layer of jam.

For the 80. Birthday of my Grandmother I volunteered to bake a festively decorated cake and the heart shape was mandatory for me! But what cake should I choose?

At the end I decided to use the Praline-Quark-Cake from Petra. Jutta chose this cake as base of her sons wedding cake and she praised the cake so much that it was clear to me that it would be the perfect cake.

To fill the heart springform completely I multiplied the recipe by 1.5, but reduced the amount of sugar a little bit.

And now I can only repeat what Petra and Jutta already told us: It is a great cake, moist and nutty but at the same time very stable, perfect for fondant covered cakes!

This is for you, dearest Oma. Happy Birthday!

Continue reading

April 1st, 2013

Chocolate Hot Cross Buns

Hot Cross buns

When I saw Hot Cross Buns on an English Blog some years ago, I was fascinated by their look and the describtion of the spices (cinnamon, allspice, cardamom). But living together with a person who does not like raisins at all, baking them never made sense to me.

But this year I learned that in Australia and New Zealand Hot Cross Buns are often baked with chocolate instead of raisins. That was the solution to my problem!

And so I baked Hot Cross Buns for Breakfast on Easter Monday. I made the sleeping long variation – like my Burger Buns the Hot Cross Buns are made with only a tiny bit of fresh yeast, so I can form them the night before. They proof by roomtemperature and the next morning I only had to pipe the crosses and put them in the oven. And until I cooked coffee and prepared our breakfast table, the buns are done.

Is there a better start in a day then with a cup of coffee and still hot chocolate hot cross buns with the flavour of cinnamon, cardamom and allspice?

Continue reading

March 31st, 2013

Aachener Poschweck

Poschweck

When I saw the Poschweck that Petra baked some days ago, I knew that I had to bake some as well because it looked so delicious!

The Poschweck is a very traditional bread which the Bakers of Aachen gave as present to their customers during Easter since the late medieval. It is first mentioned 1547 in the “Aachener Bäckerverordnung” (Bakers edict). In 1760 some bakers tried for the first time to get rid of this custom but they where forced by the municipality to deliver the sweet breads.  After nearly another 100 years they tried again to break with the tradition, which ended with the so called “Poschweck riot” in which angry citizen demolished shops. To restore the public order the bakers where forced once again to bake and give away the Poschweck. Finally, in 1946 the bakers succeed with their claim to sell the Poschweck instead of giving it away.

I used Petras Recipe as a start for my own variation of Poschweck. With a pâte fermentée and less yeast the bread develops a complex taste. With almonds, raisins and sugar cubes and the hint of orange and vanilla it is a really rich bread. I love the fact that the sugar cubes will melt during baking and leave sweet and sticky holes in the bread (which you can see on the picture below).  A perfect bread for persons with a sweet tooth!

Continue reading

March 30th, 2013

Easter bunnies 2013

Osterhäschen

When I take a look out of the window on Good Friday, I had to blink and take a second look. Yes, during the last night our street was dusted with snow. During Christmas I would be happy with snow, but at the end of march I don’t need it anymore. I shortly considered to go back to bed and to stay there until it is finally spring. But complaining about the weather will not change it and so I started some dough to bake a nut-filled braid, some “Poschweck” and this sweet Easter bunnies.

I bake Easter bunnies every day. We eat some for Breakfast and the rest I give away. So we gave one of the bunnies as Easter present to my little niece. This year I made the dough with a pâte fermentée and seasoned it with some grated orange peel.

They taste good – my niece eat immediately a big part of her “Hasi” – is there a bigger compliment?

Continue reading