Du you already have a plan for breakfast during the holidays? I prefer baking the one or other overnight recipe where either the dough rise over night or the already shape rolls. And during the holidays I love everything which is made with sweet brioche dough. But the high butter amount in this dough get solid in the fridge and hinder the dough to rise properly. A solution for this problem is using cream as liquid in the dough. That adds enough fat to make the crumb soft but will not keep the dough from rising.
This Sunday I made a test run and baked already my Christmas wreath. It is made with sweet Starter (if you have no sweet Starter please refer to the Biga recipe at the end of the recipe as replacement) and some cream makes its crumb nicely soft. The segments of the wreath are formed by dough “roses” made of four circles each. I saw this idea somewhere in the internet some time ago but I did not save the site. But luckily it worked with the facts I still had in mind.
As finish I glazed the dough with a cooked sugar glaze. A sweet bread with sugar glaze is somehow essential for my Christmas breakfast!
I like white nougat very much. And most I like hart variant, the Turrón Duro. In the last years I tested different recipes but I never found the perfect recipe for me because I always get the soft white nougat.
So I optimized the recipe once more this year and was successful at the end. With more sugar, a little bit of invert sirup and and summer flower honey is the nougat not as white as it could be but it is very delicious and just the way I love my nougat!
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)!
This 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!
The last month was a quite busy one and I was not so much at home. Time for blogging was rare and time for reading other blogs or leaving comments was even rarer. And so I enjoyed it very much to read all your post last weekend. I was so happy that so many people baked something for our virtual breakfast! I tried to leave a comment on every page, I hope you get them all because everyone did such a great job!
So please take a seat on our virtual table. Do you want a cup of coffee, or tea or a cappucchino? Or better some juice or water? Here we have honey (from granddad), homemade jams and jellies, some chocolate spread, quark and cheese. Does anyone would like a boiled egg? Or scrambled eggs? For bread, please help yourself from this stunning selection:
After to weeks of hibernation in the fridge my little sweet starter longed for fresh flour. To use the leftovers after feeding I decided to mix a dough with a little bit starter and a tiny little bit of fresh yeast and let it rise over night at roomtemperature.
The next morning the dough was very well risen and lively and so I formed some rolls and let them rise for a short time before baking. After one hour I could serve warm rolls for our breakfast.
They flavour was very complex and delicious, and thats convinced me to share the recipe with you, even when it was planed “only” to use up leftovers.
Ich mache jetzt ganz kurz ein bisschen Eigenwerbung, danach geht es hier aber ganz schnell mit Rezepten weiter.
Aaaalso: Im Büchershop gibt es in der Weihnachtszeit zwei Geschenksets, so dass der oder die Beschenkte direkt mit dem Backen loslegen kann. Das eine Set besteht aus dem “Hefe und mehr”-Buch, einem 750g-Gärkörbchen aus Peddingrohr und 1kg Weizenmehl Type 550 von meiner Lieblingsmühle,. Das zweite Set enthält “nur” das Buch und das Mehl. Beide Sets werden als Geschenk verpackt geliefert (s. Bild) und wer mag, bekommt natürlich auch eine Widmung.
Falls jemand jetzt noch ein Weihnachtsgeschenk brauch … bitte hier entlang…
Und natürlich gilt auch hier der Gutscheincode für Versandkosten: 92e5bdafa3
As soon as the thermometer drops below 10°C I start longing for soup. It is already half year ago that my sister served us this particular soup (that’s when I made this picture) but since fall started I cooked it already more than once.
It is an easy and fast dinner, especially when I come home freezing. Then I just need about 10 min in the kitchen and a warming soup is ready. Served with a slice of Baguette or a piece of Bread and I’m a happy person again.
It is near to self torture to bake lye rolls which has to be frosted as soon as they are cooled. While starring on the still hot rolls I asked myself: “WHY? Why did you not make the double amount?” Because I LOVE lye rolls. But I proofed that I can control myself and did not snack a single one. But just because they were meant for the birthday brunch of my love. If they wouldn’t be for him, I would not guaranteed for anything…
For this lye rolls I followed Dietmars advice and warmed the lye to 30°C. This gave the rolls an incredible shine! And because they are so delicious and beautiful and a star for every birthday table they are perfect not only for my loves birthday but as well for my blog birthday event!
The nice sales girl in my parents favourite bakery gave them some slices of bread to test, mentioning that she like it very much but strangely the other costumers did not buy it. My parents tested it and agreed that it is very delicious. At the end, they bought the last loaf.
When they told me about it my brain started to work immediately and soon I had a plan for the next baking day. The basis for the recipe is my favourite wheat and rye bread to which I added roasted pumpkin and pumpkin seeds. For the form of the loaves I tried to mimic a pumpkin, too.
The bread had a good oven spring and smelled divine when I pulled it from the oven. It was hard for me to wait until the bread cooled but my patient was rewarded. The bread had a crisp crust and a regular soft crumb speckeled with orange pumpkin and green seeds.
It is a great bread and for sure not the last time I baked it.