Tag Archives: Christmas

December 13th, 2014

Santa Claus Bread

DSC_2740

My entry for the christmas party in the lab looked like that: Bread (of course homemade). That was an easy decision. It was more difficult to decide what to bake. We are a very international team and everyone should bring something special from his country. And so I decided to honour the swabian part of my family history and baked pretzels. For the second kind of bread I chose my favourite bread. With this dough you can do every “mischief” you can imagine when forming a bread. And so I decided to bake a Santa Claus bread. I saw similar breads before but I did not like the fact that they were painted with food colouring and the way how they were formed did not fit to my ideas complexly either. But I had my own ideas already…

… and the ideas worked well and the breads turned out to be the most photographed part of the buffet. And one colleague asked me to bake such a bread for christmas eve  for her (what I will love to do).

About the bread itself I can just repeat what I said before: It is delicious crusty with a soft crumb and great flavour.  It is my personal favourite. And that makes it a good candidate for Michas new permanrnt blogevent where she looks for “Undiscovered Blog Buster” (german: Der Unendeckte Blog Buster =DUBB)!

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December 11th, 2014

Schokoladen-Kardamom-Sablés

Schokoladen-Kardamom-SablesThis Month I published another recipe in the staff journal of the university of cologne. And this time it is a chocolate cardamom sablé recipe, perfect for Christmas.

Sablé is French and means “Sand” and as tender and friable is this cookie inspired by the French original. With cacao, cardamom and cinnamon the cookies are very aromatic and the little salt crystals of the fleur de sel are the perfect contrast to the sweet cookie.

When making the dough you have to take care of two things: Butter and egg white should both have room temperature, to ensure a soft dough perfect for piping and you should just fold the flour under to ensure a tender cookie. But then they are easily made and a perfect treat for Christmas time!

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December 14th, 2013

Quince stars

QuittensterneThere are three recipes I bake each year for christmas: Vanillekipferl (with or without almonds), Liebesgrübchen and Linzer Ringe. These are family recipes, and a christmas “must have”.

But each year I have to bake some new recipes as well. And one of the recipes I tried this year are these quince stars. When I made my traditional Linzer Ringe recipe I had the Idea of a cookie made with a quince fillung and some grounded almonds and a little bit of tonka bean in the dough. I use the tonka beans always carefully because while they taste delicious, their aroma is a strong one, too.

I like my spontaneous recipe vey much, the combination of almond, quince and tonka bean fits very well!

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January 6th, 2013

Three Kings Bread

Dreikönigskuchen

On of attractions in cologne is the shrine of the holy three kings in the cologne cathedral. The story how this relic was brought is not a nice one. They were part of the loot that Barbarossa take from Milan. The shrine attracted since then pilgrims to cologne and due to many people that came to see it, the decision to build the cathedral was made.

But something like the three kings bread (german: Dreikönigskuchen) is not know here. When I saw the bread that Claudia baked, I had to know more about this swiss tradition. And so I started reading and learned that it is an old tradition that was resurrect in Swiss during the fifties.

The Bread is made of the sweet dough, and shaped as a flower. A small figure, a bean or an almond is hidden in the bread and who finds this will be the king for one day. That is a niece tradition.

For my Three kings bread I choose a sweet dough like for a challah, containing some orange juice which adds a niece flavour to the dough. The vitamin C in the orange juice helps to strengthen the gluten network and so the bread could rise very nicely. For a more complex taste I added some Lievito madre, too. The bread tasted very good, sweet and fluffy, perfect for our breakfast on Sunday.

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December 25th, 2012

Christmas Tree Bread

Weihnachtsbaum-Brötchenkranz

Today I post the Bread we had for Dinner at the holy night, as I promised yesterday.

I like pull apart breads, like the “Brötchenkranz”, a typical german way to serve rolls at parties. When I saw a Christmas tree shaped “Brötchenkranz” I fell in love with it immediately. Sadly, I cannot remember anymore where I saw it the first time. I thought that it was yeastspotted, but I could not find it there. The Google picture search shows me a lot of baked Christmas trees.

Which was my original Inspiration? I can’t tell.

As dough I choosed an overnight recipe, which I could shape and bake in the morning of December, 24th. The Rolls had a nicely soft and fluffy crumb and a complex taste due to the long rise.

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December 24th, 2012

Merry Christmas

Frohe Weihnachten

Today the day was a little bit more chaotic then planed. The boyfriend had to head to Bonn to rescue his sister, who had problems with the car, while I take care of the last Christmas preparations. And so I have to postpone my planed post for a Bread-Christmas tree to tomorrow.

And so I would like to wish you shortly, but deep from my heart: Merry Christmas, dear readers!

December 20th, 2012

Tender Hazelnut Bars

zarte haselnussstangen

There was a small Booklet with cookie recipe in the Magazine Landlust in the November/December Issue. I fell in love with the recipe they put on the cover “tender hazelnut bars” – and so it was on top of my mental “have to try” list for Christmas baking this year.

The cookies are easy to made, you just have to form finger thick strands and cut them into 5 cm pieces. And for decorating the cookies with some chocolate stripes, they are put close to each other, so that there is no gap between them. To pipe the chocolate on all them is then easily done.

I like the Cookies very much. They are simple, but delicious– no spices will overpower the taste of hazelnuts here. And that is the magic of these cookies, they just relay on the quality of their ingredients. A perfect addition for my christmas cookie plate!

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December 6th, 2012

Santa Claus Hats

Nikolausmützen (2)When I’m baking for my colleagues like for our christmas party today, I always try to find special forms for the rolls that fits to the season. This time I got inspired from a recipe from the TV show WDR Servicezeit and bake little Santa Claus Hats. The dough for this rolls is the same like the Spelt Rye Swirls and I let them ferment and bake them like described in the recipe.

The little Hats are easy to make. You have to roll the dough into a ribbon with 1 cm thickness and 12 cm width. Cut the ribbon into triangles with a 7cm width base (1). Now stretch the base and fold it over to form a 1.5 cm width brim (2). Then take the tip and fold it down, too (3). Wet the brim with some water (4) and sprinkle with sesame. To avoid sprinkling all over the hat, use a dough scrapper to shield the rest of the hat(5). For the pompon form a little dough ball with 1 cm diameter, dip on side in sesame and press it on the tip of the hat.

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November 18th, 2012

Christstollen – the same procedure as last year …

ChriststollenThere are only two weeks left until the first Advent! So its really time to bake some Christstollen.

I baked, without a change (!), my Christstollen recipe – like I did it in the last four years. I know that its unusual for me not to change a recipe, but this recipe did not only convince me but although my gourmet collegues and my unbribable honest father.

This christstollen stays very moist due to the water roux I included in the recipe and the spices I use (vanilla, mace, cardamom and cinnamon)makes it very delicious. Only a little bit of patient is needed because the Christstollen should be rest for some weeks before eating it. It needs the time so that all aromas can infuse the stollen and merge to a heavenly taste.

The recipe can be found here and the “How to form a christstollen” can be found here.

I sent this entry to Yeastspotting, Susans weekly showcase of yeast baked good.