Goldknödel, the Transylvanian variant of monkey bread, is a all-time family favourite in the extended family. But as we have a genetic deposition for fructose intolerance some family members have to have a close look on their fructose intake. And as my favourite cousin asked for a low fructose Goldknödel for her birthday a work-over was necessary.
The main point was exchanging sugar (saccharose) with glucose. And as I made the experience before that to much glucose will dry the dough, I added a water roux to keep the dough fluffy soft and moist. As my cousin can eat some nuts, I halved the normal amount. Adding some tonka bean helps to replace the missing nut flavour.
And with this few changes on the recipe it results in a cake that tastes nearly indistinguishable with the “normal” variant. If you can not tolerate nuts at all, I would replace it with a teaspoon of cinnamon. That gives the cake a different flavour, but tastes good too.
Since my childhood I love to eat sweet “Hörnchen” for breakfast. But when I try to let the buttery buns rise over night in the fridge I run into a problem. Putting a dough with a high butter content in the fridge makes the butter solid. The solid butter inhibit the prober rise of the dough and this leads to a reduced volume.
Changing butter to a mild sunflower seed oil helped a lot. Similar to the Burger buns I baked two weeks ago, this recipe works with a relative high amount of oil, which makes the crumb soft and fluffy. The taste is different from my standard recipe, missing the prominent butter flavour. But the mild taste of the oil allows the complex flavours of the preferments shine through. And so are this delicious Hörnchen a great alternative for my favourite breakfast!
Where have the past days gone?How could this happen? I missed the fourth Blog-Birthday of “Hefe und mehr”!
And I had already a half ready “Happy birthday” post with the delicious cardamom hazelnut braid! A festive bread, perfect for a birthday breakfast!
The idea to put grounded hazelnuts in a bread was lingering in my head now for quite a while and at some point I decided that using homemade nut butter was an even better idea. Using one of my challah recipes combination with some hazelnut butter and dark cacao created a dark braid with an incredible soft crumb and a well balanced taste of nuts and chocolate. The idea to add some cardamom to the dough was rather spontaneously but the taste of it harmonize perfectly with the cacao and the nuts.
I was very pleased with the braid, and to prevent myself of forgetting the blog-birthday again, I have now a reminder in my calendar on my laptop and mobile
This bread deserves a chorous of praise. Already during baking it filled the house with a seductive chocolate fragrance. And then the first bite of the freshly baked bread … it was everything a chocolate bread can be: fluffy and soft, chocolately, not to sweet, heavenly!
And when you warm a slice of bread a little bit in the toast oven and then add a thin layer of Nutella this slice of bread is a chocolate dream which comes true!
And that makes it worth all the effort you have to put in making this bread. It is – I’m sorry to say this – not a bread for beginners. The dough is very soft and so it is not so easy to handle, but who dare the adventure will be rewarded with a gorgeous bread.
Important for soft crumb is to knead the dough to full gluten development like for the very soft and fluffy sandwich bread or the pumpkin sandwich bread. This strengthen the gluten network and allows the bread to rise highly. It helps to develope an even crumb, too, an effect which is enhanced by flattening and rolling the dough twice during forming the bread.
The second kind of bread I bake for our BBQ-Party was Burger Buns for the grilled Burger we planed to make.
To tweak my recipe I baked them now a couple of times and are very pleased with the recipe. An important point to archive a fluffy, regular crumb is to knead the dough long enough to ensure that the gluten network is fully developed. The crumb will be very soft and pillowy then. The crust is soft, too, like a perfect burger bun, but the bun has much more substance then the buns you can buy in the supermarket.
The slow and long overnight proofing create a complex aroma and prevent the crust of the buns from cracking open uncontrolled. They gain colour fastly due to the egg and sugar in the dough, so it’s better to keep an eye on them while they are baking.
Since some years I always thinking during Eastern, that it would be nice to bake an Easter Pinze. Until now, I never did it, but this year it seems to be the perfect time. After a quick search in the internet showed me that there are two different recipe variation. One is made with anise wine, the other one with grated lemon or orange peel. I would never allow anise seeds into my kitchen, not to mention to bake with them… So it was an easy decison.
As basis for my recipe I started with Petras Recipe, but added a sourdough and a milk roux and changed the rest of the recipe accordingly.
When I take the bread out of the oven, it smells already very good, after fresh lemons. And its taste is great, too. Lemon with the tiny bit of tanginess from the sourdough make the bread taste like the fresh air in spring.
Sunday morning, sunshine instead of the precasted rain, a cup of coffee and a crispy butter crescent – is there a better way to start the day?
I tested a new variation of my overnight recipes – Yoghurt-Butter-Crescents. After the Croissant bread it was time to laminate another batch of dough.
When I prepare the dough I decided to use some of the yoghurt I found in the fridge together with a milk roux as liquid component for the dough. I kept the yeast amount small to enable proofing overnight and this low amount of yeast made laminating easier, too, because the dough nearly did not rise during the laminating.
The yoghurt gave the crescent a slightly tart aroma and the long proofing make the taste more complex. The Crescents are light and crispy after baking and the honey comb structure of the crumb is not bad but still away from perfection. But this are the best croissants I ever bake so I am still happy with them!
In the next days I will post some recipes which are waiting to get on my blog since I started writing. This is the first one:
Sometimes inspiration will be followed by inspiration. That happened to me when Clair posted a comment to my almond honey crescents in which she wrote that the recipe inspired her to crescents with a cheesecake filling. This comment make me then think of this cheesecake squares.
The cheesecake squares are sweet pastry on basis of a rich yeast dough, made with a poolish for a complex flavour and water roux for a soft crumb.
The filling I used is similar to the filling of my favourite cheesecake recipe.
The cheesecake squares are a beautiful snack with a cup of coffee on a Sunday afternoons.
I did it. I submitted my Ph. D. thesis yesterday. A great part of the work is now done. Now I have to prepare my defense in may. So I will prepare a talk and start reading paper and learning once again in some days. But at the moment I try to relax and enjoy the luxury of not writing 16 hours a day.
During this 16 hours-writing days in the last days before submission, baking bread had to be something fast. But to stop baking at all was no alternative, I needed it to keep myself grounded. The recipe for the Quark/Curd rolls is a fast one, at least in my eyes. It does not require a Starter, Poolish or Pâte fermentée , so you can immediately start with preparing the dough. It only require a Milk roux, which needs about half an hour for preparing and cooling down. I decided to call the Water Roux in recipes where I prepare it with milk “Milk roux”. It fits better to the ingredients used.
The fast curd rolls are very soft and stay fresh very long due to curd and milk roux. The curd give the roll a little tanginess, balancing the missing flavours from a starter or prefement. Perfect for days with less time!
Christine mentioned in a comment to the Overnight-Krustis, that a recipe for kneading with hand would be nice. That is true, of course and so I tested for the next rolls a variation without kneading by a machine. Really kneading was not necessary either, because the gluten network was developed by folding the dough every 30 minutes for 2 hours. After folding 3 times the dough had a nice silky sureface, telling me that the gluten network was now fine.
For Forming the rolls I tried a new Idea. After folding the dough into a square I used my dough scrapper to cut it into smaller squares. After I placed the rolls on baking tray, I used the dough scrapper again, pressing it lengthwise for about 2/3 into the roll. Then I left the rolls to proof overnight. The next morning I just had to place the tray in the hot oven without fussing over slashing rolls. They had a nice ovenspring and cracked nicely along the imprint I made with the dough scrapper.