Baking fritters is something very typical for this season. And while I have still not much love for celebrating carnival, I like to bake fritters once in a while. These apple fritters were inspired by some left over miniature apples, we used as decoaration for our christmas. After christmas I kept this cute little apples in my open kitchen shelf for because they were to beautiful to eat. But now the started to shrivel and so apple fritter were my new idea for them.
When baking apple fritters you can find two kinds of recipes in Germany: Some are baked with a yeasted dough only, while others use a additional layer of Pâte à Choux to keep the apple piceses fixed in the fritters. I opted for the second variant and choose my favourite Pâte à Choux recipe and a standard yeast dough. From there it was only a short way to a delicious afternoon treat…
Step for Step I move nearer to my whole grain sandwich bread with a great amount of ancient grain. After the variant of with 30% whole emmer flour and white wheat flour worked so well, I tried this time a spelt sandwich bread with 60% whole grain. I decided to use a whole egg instead of egg yolk, as the egg white helps to stabilize the crumb. The rose hip powder adds vitamine C which enhances the gluten network. Instead of rose hip powder you can use acerola cherry juice as well. A well developed gluten network is one key to a fluffy bread with a good volume. Butter helps to keep the crump tender.
I am very happy with the result. The flavour is nutty and mild, the crumb as fluffy as a good sandwhich bread should be. The next step is adding Emmer to the mixture…
Whenever I look at the recipe of the federweißer bread, I have to think about our old vintner. The old gentleman had his wine shop next door. And he would always tell us when the young wine (called Federweißer in Germany) arrived as he knew that my beloved one impatiently waits for the first bottle. As he turned eighty last year he decided to sell the shop and to enjoy his retirement. We wished him all the best – and were shocked when soon afterwards we got the news that he passed away. His heart just stopped beating the night after he sold his shop. Strange things happens sometimes… I still think about him now and then.
Sometimes the spontaneously created breads are the best. Breads that base on the actual stock in the ktichen cupboards can turn out to be new favourites, just like this potato rolls. And this caraway seed bread follows this route.
After refreshing my differnt starters I had some leftovers that needed to be used. And as I planed to visit my uncles birthday party later this day I decided to bake a bread that would make him happy: Caraway Seed bread.