{"id":3647,"date":"2012-02-05T17:30:43","date_gmt":"2012-02-05T16:30:43","guid":{"rendered":"https:\/\/www.hefe-und-mehr.de\/?p=3647"},"modified":"2019-07-23T13:33:14","modified_gmt":"2019-07-23T11:33:14","slug":"mandel-honig-hrnchen","status":"publish","type":"post","link":"https:\/\/www.hefe-und-mehr.de\/en\/2012\/02\/mandel-honig-hrnchen\/","title":{"rendered":"Almond Honey Crescents"},"content":{"rendered":"

$\"MandelHonig-H\u00f6rnchen\"$ At the moment I stay often very long in the lab to finish the missing Experiments of my thesis. Around late afternoon\/ early evening I often get hungry when lunchtime was already 5 hours ago. And when I am hungry and tired I am lacking motivation and concentration. That\u2019s not good if I plan to work another two hours!<\/p>\n

To prevent this I baked some wholewheat almond-honey crescents for the coming week. The original Idea is from \u201cDas gro\u00dfe GU Vollwert-Kochbuch\u201d\u00a0 but I changed the recipe so much in the last years that you can not recognize the original recipe anymore. I use more liquid and less yeast, I removed the soybean flour from the recipe and added a sourdough. The filling contains less butter, cinnamon and eggs but additional cacao and a pinch of salt.<\/p>\n

I like the result very much: Delicious, filling with enough honey to give me a little more power. The long days in lab can come, I\u2019m prepared now!<\/p>\n

<\/p>\n

Almond Honey Crescents<\/u><\/h1>\n
yields 24 Crescents<\/p>\n
Sourdough<\/p>\n
\n
170g Water<\/li>\n
170g flour Type 550<\/li>\n
20g Starter<\/li>\n<\/ul>\n
Dough<\/p>\n
\n
Sourdough<\/li>\n
400g Wheat, freshly milled<\/li>\n
230g Water<\/li>\n
5g fresh yeast<\/li>\n
5g Salt<\/li>\n
60g honey<\/li>\n
60g Butter<\/li>\n<\/ul>\n
Filling<\/p>\n
\n
200g almonds, grounded<\/li>\n
100g dry bread crumbs<\/li>\n
1 Tsp. cinnamon<\/li>\n
10g cacao<\/li>\n
1 Pinch Salt<\/li>\n
150g Butter<\/li>\n
200g Honey<\/li>\n
2 Eggs<\/li>\n<\/ul>\n
Mix water, flour and yeast for the sourdough and ferment it overnight (about 12 hours).<\/p>\n
Mix all ingredients except the butter and honey for the dough and let the mixture rest for 20 min (Autolysis) then knead for about 5 min at low speed, then 8 min on high speed until medium gluten development. Turn back to low speed and knead butter and honey into the dough.<\/p>\n
Ferment for 2 hours.<\/p>\n
For the filling melt butter and honey, then add the other ingredients and mix until well combined.<\/p>\n
Divide the dough into for pieces and roll each piece to a circle with a diameter of 25 cm. Spread filling on each circle leaving a circle (10 cm diameter) the middle without filling. Divide each circle into 8 pieces (like cutting a cake) and roll each triangle to crescent, beginning with the wide side.<\/p>\n
Proof for 2 hours<\/p>\n
Bake at 175\u00b0C for 25 min with steam.<\/p>\n
I send this entry to Yeastspotting<\/a>, Susans weekly showcase of yeast baked goods.<\/p>\n","protected":false},"excerpt":{"rendered":"
At the moment I stay often very long in the lab to finish the missing Experiments of my thesis. Around late afternoon\/ early evening I often get hungry when lunchtime was already 5 hours ago. And when I am hungry and tired I am lacking motivation and concentration. That\u2019s not good if I plan to […]<\/p>\n","protected":false},"author":1,"featured_media":20150,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_links_to":"","_links_to_target":""},"categories":[19,9],"tags":[245,183,339,384],"class_list":["post-3647","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-kuchen-und-geback","category-brotchen","tag-mandeln","tag-honig","tag-sauerteig","tag-vollkorn"],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/3647","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/comments?post=3647"}],"version-history":[{"count":2,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/3647\/revisions"}],"predecessor-version":[{"id":20149,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/3647\/revisions\/20149"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media\/20150"}],"wp:attachment":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media?parent=3647"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/categories?post=3647"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/tags?post=3647"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}