Tag Archives: Orange

April 17th, 2017

Easter Bunny Buns

Osterhschen-1_thumb22Easter without some Easter Bunny Buns is possible – but somehow sad. Easter Bunny Buns in various shapes belong to my Easter Breakfast since childhood. And so I used some of the dough I kneaded for the Easter bread to form some Bunnies, too.

For an easy shaping two things are important: kneading the dough to full gluten development and cooling the dough for about two hours in the fridge. This solidify the butter and adds some plasticity to the dough. The bunnies I formed with the cold dough are simple but already the forth variant I have on the blog (Here you can find Number one, two and three. Its already a little collection of possible shape 😀 !

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December 9th, 2016

Lemon Cookies

Zitrusschnitten (3)I tried this little Cookies some years ago when a colleague brought a bag of his moms christmas cookies when he came back from the Alsace. The bag was filled with beautiful and delicious cookies, like Linzer Ringe. And there was this rather plain, simple square cookies. But with the first bite I was in love. So plain they look so brilliant was their taste: a mixture of lemon and orange with a hint of almond was a great counterpoint to all the (delicious) vanilla and cinnamon Christmas flavours. And so I begged and begged and begged until the dear colleague brought a recipe when he came back from a family visit. I tested it and realized while making that it was for the second lemon cookie in the bag: DĂ©lices au citron – a good cookie, too but not the cookie I fell in love with


And so I searched long and for some years. And finally I found a recipe that sounded similar: Orangenschnittli. I changed the recipe more and more, until it fits to the flavour I remembered. They need some days for ripening, as the flavour has to diffuse and melange for the perfect taste. But then this little cookies are a clear new favourite of my cookie plate: easy to make and so delicious!

 

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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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January 1st, 2016

Spelt New Years Pretzel

Neujahrsbrezel (3)Relaxed and in good company was our start into 2016. I hope, you landed good in the new year as well!

For a late breakfast we always have the traditional new year pretzel and for this one I did something I planed to do already for some time. I transformed the favourite sunday braid recipe to spelt flour. To increase the water binding capacity, I added a water roux and for a stronger starter, I build the dough similar to a pandoro with a first and a second dough. This enhance flavour and makes the yeasts stronger as they already have the change to adapt to the higher sugar content.

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December 24th, 2015

Pompe Ă  l’huile

Pompe Ă  l'huile (4)

The Pompe à l’huile is a traditional french Pastry which is part of the “Les treize desserts”, the thirteen desserts served on Christmas. It is a very rich, sweet Bread and flavoured with orange blossom water and Orange peel. It’s crumb reminds on a rich brioche but it is not prepared with butter but with olive oil. Since I made the Schiacciata di Pasqua for Easter I knew that olive oil in a sweet bread is not a strange but a very delicious idea.

The recipes which I found in the net where all made with a lot of yeast. As this is something I don’t like so much, I decided to use some of my sweet starter as preferment, as I was feeding it anyway to make it strong for the Pandoro I plan to bake. The sweet starter is so mild, that even with this long fermentation it just gives a complex flavour to the bread, but with no sour tones. It harmonize very well with the orange flavour and the subtle spiciness of the olive oil.

 

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July 5th, 2015

Orangeade

OrangenlimonadeNearly always I prefer to drink water for refreshment, most of the time sparkling water, sometimes tap water (the tap water here has a very good quality). But when the temperature rise I sometime I like to have water with some flavour. A virgin hugo for example or a simple glass of water with a piece of orange or lemon. And when the temperature hits the 37°C mark like in the last days,  I even like to have a glass of a cool homemade Orangeade.

My version 2.0 profits from the experiences with making orange powder. Simmering the orange and lemon zests sets free much more flavour and colour then simple infusing the zests in the orange juice. That I double the amount of the zests helps of course as well. And if the second orange is not needed for juice then cut them in pieces and use them to serve with the orange. This adds even more flavour and looks beautiful as well.

 

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April 12th, 2015

Bitter Orange Curd

Bitterorangen CurdTwo Kilogram of bitter oranges found their way into my kitchen last week. Not for making marmelade – there I prefer the sweet variant – but for making candid orange peel! But for making candid orange peel I needed to juice all of them. And I was suprised about the great flavour of the juice, combined with a clear tartness. And there was no trace of bitter flavour.

But what should I do with the delicious juice? A bitter orange curd, of course! I did a big batch as I had enough juice which had to be used. Two of the glasses I gave to dear friends – the rest I kept for myself. Together with my favourite braid this makes a perfect breakfast on sunday!

 

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April 5th, 2015

Schiacciata di Pasqua

Schiacciata (1)Sometimes you stumble over a recipe and then it catches you so much, that you change all your plans just to bake it. For me this happend when I read about the Schiacciata di Pasqua, the Tuscan Easter bread similar to Panettone. It is baked with olive oil, what tempted me very much. And because I was feeding my sweet starter anyway to bake a Colomba pasquale I decided to make to festive breads for Eastern in parallel.

For my recipe I checked many formula available in the net but had to realize that the amount of olive oil varies a lot. At the end I placed my recipe somewhere in the middle. A little change to the original formula is that I avoided to add anise seeds which I do not like at all. But I added them in the recipe in brackets, because the traditional Schiacciata di pasqua has to contain these seeds.

It is a very delicious bread in the end, sweet with a subtle hint of olive oil and very slight sourness from the sourdough. The crumb can be teared into long fibers and is very light. A perfect gift for the family on Easter Morning!

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March 28th, 2015

Bread baking for Beginners VI: Zuckerplatz (Sweet Bread)

Zuckerplatz (2)Last weekeend I realized how near Eastern is when my mom told me on the phone about her plans of dyeing eggs with her kids at school. And so I changed my plans for the bread baking course and developed a sweet recipe perfect for the Easter Breakfast. It is a sweet bread called which is made with the biga preferement. The subtle acidity of it helps to strengthen the gluten network. For a tender crumb the dough contains cream, egg yolk and some butter. By replacing the butter with cream the dough can rise in the fridge if needed.

For all doughs with a lot of sugar or butter it is important to develop first the gluten network before butter and sugar. Both can inhibit the gluten development. The fat in the butter can coat the gluten proteins so that they can not connect with other gluten proteins to form strands while the sugar draw the water away from the proteins which again strongly reduce the forming of gluten strands. That’s why we will add the sugar in small increments after 10 min of intense kneading. You will realize while kneading in the sugar that the dough will become softer. This is due to the water which is no longer bound by gluten proteins because of the sugar. Continue reading

March 1st, 2015

Orange powder

Oranenpulver (2) Since quiet some time I want to make Orange powder, which Bushcook published at chefkoch.de. Before I tested the powder I tend to dry orange zest during the winter and grinded them in the mortar when needed. But now I know the orange powder and I have to tell you: Forget about simple dried orange peel. The orange powder is way better. I know that it is more complicated but the flavour so much more intense due to the cooking before drying the zests.

Because we buy mostly organic orange I had a lot of material for tweaking the recipe. Nowadays I do not peel them anymore but use a zester. And if I do not want to make the powder directly I place the zests in the freezer until I have time to proceed. I dry the zests after baking bread on the still warm bread baking stone. This reduces the amount of energy needed for the powder.

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