Tag Archives: Perlzucker

April 16th, 2017

Easter Bread

Category Bread, Special Occasions  Tags: , , , , , , ,   10 Responses

Osterbrot (3)[3]For our Easter Brunch with the family I baked different goodies: a varity of roles, easter bunny buns, a cake with rice pudding and an Easter Bread. The Easter Bread is this year nearly a brioche as it contains a generous amount of butter.  The amount of butter and the addition of fruits and nuts makes it necessary to knead the dough to full gluten development. This needs some patient but you will be rewarded with a tender and light crumb which can be torn into long pieces.

The subtle flavour of the sweet starter is accomplished by a mixture of vanila, orange zest and saffron. As an addition the dough contains raisin, almonds and pearl sugar which makes it one of the richer ones in my repertoire.  It is a delicious bread which needs no spread, even butter is not necessary, it is able to shine all by its self! Continue reading →

March 28th, 2015

Bread baking for Beginners VI: Zuckerplatz (Sweet Bread)

Category Bread, Bread baking for beginners, Special Occasions  Tags: , , , , , ,   13 Responses

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 →

July 15th, 2012

Cinnamon waffles

Category Cake & Pastry  Tags: , ,   9 Responses

Zimtwaffeln(2)Nearly three years ago I baked gaufres de ligé. Since then I baked them regularly and Chaosqueen and Steph from Kleinen Kuriositätenladen baked them, too.  And then Paule baked her Schuedi recipe in a new form: Cinnamon waffle schuedi. This are gaufres de ligé de luxe! Paule got the idea from another blog, where they baked  cinnamon rolls in a waffle maker. This Cinnamon waffles are the deluxe version of the the gaufres de ligé.

In my first try I followed her recipe but was a little bit disappointed of them, the dough was a little bit to firm and a high amount of butter leaking from the filling during baking. And so I tried them a second time,changing the recipe by reducing the yeast amount, adding a water roux and some more butter to the dough but reducing the butter amount in the filling.

And now I think they are perfect, caramel and cinnamon in perfect harmony, a sweet dream!

Who can not get belgian pearl sugar (Sucre grain perlé) can use sugar cubes, which are coarsely crushed. Or you should think about a trip to Belgic (Chocolate, good beer, pearl sugar). Zwinkerndes Smiley

Continue reading →