I love “Hörnchen” the halfmoon shaped pastry made of sweet challah or brioche dough since my childhood. And since I made the delicious Kifle I catched the “Hörnchen” fever once again. And so it was out of question what the third recipe for my vegan “one for all” sweet spelt dough had to be. They can be baked with reduced or no sugar, too. Then they are great with hearty spreads as well.
To achieve the form of this soft, fluffy breakfast pastry it is important to roll the dough out into a long and very thin oval and then roll it up again with some tension. To prevent them from touching each other while baking I worked the dough in two batches.
For a shiny brown crust I used a glaze made from roasted starch and water and applied before and after baking. The shine of this glaze is nearly as strong as the traditional egg glaze. Optional sprinkled with poppy seeds, this “Hörnchen” are the perfect breakfast treat fitting not only for those with dietary restrictions!
I get the question for a sweet yeast dough without egg, milk or wheat regularly. Depending on the dietary restrictions I sent the readers to 
There are traditions I would never break with, like baking a nut braid for my colleagues for my birthday coffee break. Everyone loves this braid, its tender crumb with the generous amout of filling. And the filling helps to keep the braid fresh for a long time, too.
A happy bubbling sourdough greeted me in my summer warm kitchen when I came home from work two weeks ago. In the morning I had refreshed the sourdough because I promised to bring sourdough for a colleague.
The second kind of bread I bake for our BBQ-Party was Burger Buns for the grilled Burger we planed to make.
The weekend two weeks ago was very rainy and grey, and after a exhausting week in the lab I was in a really bad mood. But instead of staring out of window and asking myself where the summer has gone I decided to do something that cheers me up. Baking something is always good to brighten me up and it is my favourite cure against stress and and bad moods. To knead a dough, to feel how it develops and becomes soft and silky, to see how the dough slowly rise and to smell how the tempting aromas fill the house when it bakes in the oven relaxes me and make me happy again.