{"id":3577,"date":"2011-12-31T07:52:00","date_gmt":"2011-12-31T06:52:00","guid":{"rendered":"https:\/\/www.hefe-und-mehr.de\/?p=3577"},"modified":"2017-04-11T13:08:26","modified_gmt":"2017-04-11T11:08:26","slug":"jahresrckblick-2011","status":"publish","type":"post","link":"https:\/\/www.hefe-und-mehr.de\/en\/2011\/12\/jahresrckblick-2011\/","title":{"rendered":"Best of 2011"},"content":{"rendered":"

$\"Best$ <\/p>\n

<\/p>\n

I bake the Nut triangles<\/a> as a snack for a family afternoon. The recipe itself is one that my family use since years but I gave it a little twist when I spread some quince jelly between dough and filling. The S\u00fc\u00dfe H\u00f6rnchen<\/a> sold in my favorite bakery are old friends of me, too. I love them since my childhood and now I created a recipe to bake them by my own. Some Water Roux<\/a> make them very soft and fluffy.<\/p>\n

Paule praised<\/a> the Pavlova<\/a>, a meringue topped with cream and fresh berries, this spring and caused me finally to bake them \u2013 something I planed for so long time. And then I asked myself: Why did I wait so long till I bake Pavolovas? I\u2019m already waiting for the first fresh berries so that I can bake it once again!<\/p>\n

Krustis<\/a> came much later this years. I created this recipe when I was once again on the quest for the perfect roll. Poolish<\/a> and a long fermenting over night gave this roll a very complex aroma and the form creates a crunchy crust and a soft crumb.<\/p>\n

I never tasted Madeleines<\/a> befor but I bought the Madeleine Pan anyway. And it was a good decision because I am now in love with this cute little cakes which are so versatile and easy to make.<\/p>\n

I baked Scones<\/a> for the first time in my life, too. This variation made with frozen raspberries is delicious and easy to do.<\/p>\n

The Potato Bread with walnuts<\/a> was a classical case of \u201cHow to use leftovers\u201d. I made the bread with some left over roasted potatoes after a barbecue with my colleagues at a nice sunny Friday in early autumn.<\/p>\n

And because I love sweet rolls so much we should not forget the Soft curd buns<\/a>. The buns are everything that I love for a quiet breakfast: Soft, slightly sweet and slightly sour. Prefect for Sunday mornings!<\/p>\n

One of the best recipes ever is my new favourite super soft Sandwich bread<\/a> recipe. After I read all tips and tricks of TxFarmer I created a recipe using all her advices. The bread needs a lot of time but the work is rewarded with the softest, fluffiest and lightest bread I ever baked. <\/p>\n

The filling for the Cream puffs with raspberry cream filling<\/a> is so simple that you nearly need now recipe for it. But they taste so good, that I have to mention them in the \u201cbest of\u201d.<\/p>\n

The Orange Swirls<\/a> and the Light Wheat-Spelt Bread with Sourdough<\/a> are both adapted from recipe published by Martin (once Pain de Martin<\/a>, now Lite mer br\u00f6d<\/a>). Both proof overnight, one at room temperature the other one in the fridge. In both cases you get a simply delicious bread at the next morning.<\/p>\n

Dear Readers, I whish you a \u201cGuten Rutsch ins neue Jahr\u201d and a happy new year! <\/p><\/p>\n","protected":false},"excerpt":{"rendered":"