When I bake these buns the first time I wrote down “Taste and crumb are perfekt, but the crust shows cracks. Maybe proofing was to short –> Problems with yeast? Try again!” When baking the buns for a second time with a fresh yeast batch I realized that it was no problem with yeast but the rolls just need their time. And the baker needs patients. And so I elongated proofing time considerably and baked the rolls when fully proofed. And then the rolls are perfect: Fluffy crumb, tender crust and delicous flavour with notes of potato and butter.
I served the rolls once again with my favourite vegan burger patty. I still tend to try new bun recipes but stick with the patty. And so the variety of recipes is quit big. I marked all bun recipes with the tag Burger (<- click) to make finding more easy.
They may not the most beautiful rolls in the world, but with the thin, crisp crust, the moist open crumb and their complex flavour they won my heart instantly. These rolls are called Kimmicher. Kimmich is the Swabian term for caraway seeds. The rolls are similar made as the famous “Eingenetzte”. The dough is proofed for a long time and then formed with water and transfered to the oven in a small bowl.
The recipe is once again a regional one and can be found in the Swabian City Reutlingen. It is a traditional recipe, something that is already claimed in an old Diamalt book which dates back in 1938. The dough is very wet and has to proof very long at low temperature. That is what is written in the old book, anyway. As the description is vague, and there are on ingredients listed at all, I had to trust myself when I recreated the recipe of the Kimmicher.
Baking gluten free bread is not my specialty. But when a reader with a lot of allergies asked for help, I could not do anything but think about a gluten free variant of her favourite recipe. To make recipe development a bit harder, the only grains she can eat are buckwheat and oat. But I had this beautiful package of white buckwheat flour sitting on my counter anyway. The original plan was to use it for Brittonic galette but it would be perfect for the rolls, I was sure of that!
And so I changed my old recipe until it was gluten free. And when the rolls come out of the oven I was so excited. But – like with rye breads – the rolls had to cool completely before cutting to allow the crumb so settle. But when I sliced the first roll, I was satisfied: a rather soft and moist crumb, not so unlike of a good bread with rye. And the taste was delicious: nutty due to buckwheat and oat, sweet due to the fruits and a slight sourness due to the yoghurt. Overall, they are delicious!
A sweet treat which seems to be perfect for Easter Sunday breakfast is the traditional Aachener Streuselbrötchen (Streusel rolls from Aachen). They stem – as the name suggested – from Aachen and are not known above the city borders. And that is a pity, as they are so delicious, especially if you are a devoted streusel lover like I am. So I try today to get these rolls the national (or even international) attention they should have.
Forming these rolls is a bit “brutal”, as the nicely round formed rolls are firmly pressed into the streusel. They come out flat and with an even streusel surface. But this is how it should look, so do not fear. During proofing and baking they will gain height and the streusel surface will part again. And then you will have one of the most delicious breakfast treats you can bake!
Some times we need some one who point out the obvious. When a reader asked for a recipe for pita bread I wondered why I had not thought about it before.
And so I looked at many recipes and an idea was forming in my mind. When I had my recipe sketched out, I saw that Sara from Sara bakar did published a Pita recipe, too. And so I took some good advices from her: making small sized Pita bread is one of them, the other is the idea to turn the bread after proofing before baking.
Watching the bread in the oven was then my most beloved oven tv. In just one minute the bread puffed up. It was so fascinating. And while the bread cooled down, I prepared some Falafel and had a delicious lunch a short while later!
When sorting my flour storage boxes I stumble upon a left over bag full of vacation memories. Or, to be more precisely, a half full bag of Ruchmehl. Ruchmehl is a Swiss flour similar to first clear flour. The amount of flour was just perfect for baking some rolls. And so I put together a preferment later that day. The next day I prepared the dough but time was lesser than planned, so I but it into the fridge instead of baking. Early the next morning I finally shape the rolls and baked them on high temperature.
The rolls were delicous: mild and at the same time complex with a crisp, thin crust.
And sometimes a new recipe starts like this:
When filling the dried potato flour into a container I was left with a leftover that would not fit in. So what to do?
I opted for putting it in my dough bowl and started to build a recipe around it. As it was already late that evening, it was clear that I would do my favourite variant of rolls: Overnight rolls.
As I’m still testing coconut oil in baking, I used it here, too. But if you prefer butter, replacing the coconut oil with butter is possible, too!
For new years morning I baked my traditional New years pretzel, Westerwälder Neujährchen and Rheinische Neujährchen. The swirly form of the Rheinische Neujährchen may looks familiar to some of you. It is one of the forms that is used traditional for Lussekatter. And in Tyrol there is a Bread called “Thomasradl” which is baked during Christmas time in this form. The wide spread of this form is a hint that baking breads in this forms stems from a pre-Christian time. It is discussed that its a leftover of the midwinter fest and is a symbol for the sun.
I like the idea of sun very much as I am waiting each year in January to the days get visibly longer again.
The name “Neujährchen” is used in different regions of Germany for a wide variety of bread and pastry baked for new years eve or new years mornig. This variant stems from the Westerwald. I stumbled about it when I researched recipes for Neujährchen from the rhineland. I was fascinated by the dark crust which is archived by glazing them with cold coffee. And I was thrilled by the interesting mixture of spices and the fact that it is baked with a good amount of rye flour. The dough is mixed with a generous amount of butter, too, which is rather seldom for rye bread. The mixture of spices seems to vary from village to village. Adding Pepper and cinnamon seems to be common everywhere, but if anise or clove or both is used is different from recipe to recipe. As I do not like anise very much, the decision for my recipe variant was an easy one.
The hearty mixture of spice makes the rolls special, but very delicious. They taste great with honey, but would go as well with a mild goat cheese and some cranberry jam, too.
It may looks like a bagel, but it’s no bagel for sure. This crusty roll with its fluffy crumb shares only the shape with the more prominent bagel. It is a regional speciality which is baked only in Dortmund. It is topped generously with salt caraway seeds and often is spread with Mett. So – it’s said – the Innkeeper will sell more beer because salt increases the thirst.
The roll was inveted already back in the nineteenth century by the bakery Fisher. But the original recipe was lost when the bakery burned down during the bombing in the second world war. But it was reinvented is baked until today. But its distribution area is still restricted on the city of Dortmund. And so I’m very happy that I found this delicious little gem of regional tread!