Tag Archives: Butter

October 28th, 2017

Quark-Braid

Quarkzopf-33Some time ago I showed this braids already while they cooled down on sunday morning. I promised to post the recipe, if they turned out nicely – and they did! So here it is. It is mainly a “use leftovers” recipe as it contains a bit of left over quark and some sweet starter after refreshing. The Quark adds a nice moistness to the dough and enhances shelf live. But the special turn in this recipe is the tiny bit of rye flour I added. As I learned last year from the Onjeschwedde is a small dose of rye good to enhance the crumb structure to extra soft and pillowy.

Another point I love at weekends too is the fact that the recipe is great for proofing overníght in the fridge. So the next morning the only thing I had to do is placing the baking tray in the oven. Perfect for relaxed sundays!

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September 30th, 2017

Burger buns with sweet Starter

Burgerbrtchen-mit-sem-Starter3Since some months I did not bake breads made with sweet starter alone. But just now my starter is so active as never before.  It just need 90 minutes to double its volume. It is in the perfect condition to rise even a bit heavier dough with some butter. And so it is in the perfect condition to rise burger buns.

You need a real fit starter, so it makes sense to feed it two or three times before baking. Another important point is proofing the buns in a warm environment.  The warm environment can be a slightly heated oven (30°C), then add a pot with boiling water on the bottom of the oven. This helps to keep the surface of the buns warm and moist and let them rise very well.

The aroma of the buns is delicious, the cold rise of the dough and the combination of hazelnut oil and butter makes them very flavourful. The hint of hazelnut flavour goes very well together with my favourite vegan patty. But my dearest liked it very much in combination with a beef patty, too.

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August 23rd, 2017

Spelt Goldknödel

Dinkel-Goldkndel3I posted our family favourite cake already some years ago here in the blog.  When we have to choose between torte and goldknödel on a birthday celebration, all of us will take a piece of the goldknödel. It is THIS kind of favourite of extended family!

The cake stems from the Transylvanian and Hungarian part of family heritage and is all by it self a rather simple pastry. It is made from a sweet   yeast dough which is formed into small balls and coated with warm butter and a mixture of grounded nuts and sugar. While baking in a kugelhopf pan the sugar caramelize and adds another delicious flavour to the aroma of nuts and butter.

A Kugelhopf pan is mandatory for this cake. Wen the Teflon coat of my – rather cheep – pan started to fall apart after ten years of using I decided that I need something longer lasting. And so I bought an ancient brass kugelhopf pan. It has very good baking qualities, is rather everlasting and looks beautiful on my kitchen wall when not in use.

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July 8th, 2017

Croissants with sweet starter

Croissants-23

I fine tuned this recipe for quite a while. It started back last summer and I need about a year until I was nearly satisfied with the croissants. The crumb could still be more open but that is only a question of practise. Theoretically you could use more butter for the tourage (300-500g) but for me the croissants are then way to fatty. And so I keep practising and share the recipe meanwhile with you so you can start practising as well 🙂

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July 1st, 2017

Whole Wheat Braid

Vollkorn-Sonntagszopf5And the next recipe is again a recipe which circled for a long time in my mind before I would write it down. But as soon as I had penned it to paper I was itchy to try it. But with sometime circumstances slowing me down. This time it was first the bread baking course I gave and then the monthly bread baking day in the old wood fired community oven in our local history museum which keeps me from testing. And as I bake more then one bread in the wood fired oven my freezer was afterwards well stocked and with no free space. But…

… I found an excuse for baking the recipe anyway (visiting family or friends is always a good excuse – I can not come with empty hands, can I?).

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May 12th, 2017

Kieler Semmel (Brotzeit recipe)

Kieler Semmel (1)_thumbSince I discovered the Kieler Semmel for me, they rank  very high on my personal favourite roll list. I love their tender crumb and the crisp buttery-salty crust with the slight hint of cinnamon. And so it was an easy decision what recipe I would bake at my course at the Brotzeit.

But the recipe vary a bit form the two recipes already published on the Blog: this time I use poolish as preferment and I had to use more yeast to compensate the short time window in the course. But I added a variant for more time below.

The dough of this rolls is rather firm and can be formed round easily. After forming the rolls need to be  rubbed in a butter mix which works some fat into the seam. This prevents the seam from sticking and so the rolls open nicely in the oven. To get enough butter in the seam needs a bit of practice –  and this can only be gained by practice 😉

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February 11th, 2017

Pottweck

Pottweck (1)A small part of a comment caught my attention: the word “Pottweck”. I asked for a description and got a very detailed explanation from Jürgen. Nicole added some other details and so I was straight on my way to the kitchen. They explained to me that the Pottweck is a regional speciality from the area lower rhine. Its name stems from the way it is baked: in a pot (=  Pott in the dialect). And the pot gives the bread its typical mushroom shape, too, as the bread rise highly over the pot.

For the ingredients both were united at the buttermilk as liquid, while they differed at the used fat – it seems that either butter, butter plus some lard or only margarine can be used. I stayed with the butter for the beginning, but it is easy to swap part of it with lard or replace it completely with margarine. To increase flavour complexity and to enlarge shelf life I added a pâte fermentée to the formula as well as a little (untypical) addition of cream. And as my old black enamel pot is a bigger one, I knew from beginning that it had to be one big bread.

To watch the bread while baking was pure fun. It rose higher and higher. It was hard to let it cool and wait to for the photos before tasting the bread. But then we had the fresh bread for breakfast and where extremly happy with the slight sourness and complex flavour! A delicious treat on Saturday morning!

 

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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 24th, 2016

Spelt Mice

Dinkel-Mäuschen (1)A reader told me about “Schulmäusen” (School mice), a small sweet roll filled with hazelnut praline. She tried to bake similar rolls in a spelt variant but struggled with them getting to dry. My brain worked a while on this idea in the background and came up with a recipe at the end – just in time for school start. As the name “Schulmaus” is a brand name, I decided to call my rolls Spelt mice and formed most of them like a mouse, too. But if you do not roll one end into a long tail, then you get the original form, too.

They are not a healthy snack, but a treat for small and big ones with a sweet tooth. The crumb is fluffy and the filling creamy – a good way to make school start a bit sweeter!

 

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