Sandwich Loaf
The sandwich rolls are a true classic among white breads. The dough can be kneaded quickly and without any problems and only needs a little time to proof and bake after it has been worked up. The result is impressive… weiterlesen
Wheat
Linzertorte
24th day of Advent Ingredients for 1 Linzer Cake (diameter 23cm): 250g soft butter120g powdered sugar 50g ground candied orange peel 10g vanilla sugar 2g cinnamon 1g salt150g whole eggs (3)150g finely grated and roasted hazelnuts 50g roasted hazelnuts, 2-4mm200g cake… weiterlesen
Topfen Cherry Buns
23rd day of Advent Ingredients for the crust: 250g Wheat flour200g Warm milk (35°C) 20g Yeast Mix the ingredients and let it rise for 60 minutes. Ingredients for the main dough: 470g Mature pre-dough200g Soft butter 250g Wheat flour 200g Whole eggs… weiterlesen
Chocolate Raspberry Cakes
22nd day of Advent Ingredients: 215g tempered milk215g Spelt flour 63020g Yeast Mix these ingredients and allow to rise for 60 minutes 285g Spelt flour40g Yolks (2)100g Honey80g Soft butter10g SaltCocoaRobe-Noire chocolateChopped pistachiosFresh fruit to top Production: Knead… weiterlesen
Bauernkrapfen
21st day of Advent Ingredients – Predough: 400g wheat flour type 700300g milk 35°C 40g yeast + a pinch of sugar Mix ingredients and let rise 60 minutes. Ingredients – Main Dough: 740g mature predough600g wheat flour type 700100g milk120g soft… weiterlesen
Max and Moritz
20th day of Advent Ingredients for the brioche dough: 500g wheat flour200g milk100g butter 50g egg (1) 20g yolk (1) 60g brown sugar 15g yeast 5g salt + lemon and orange zest Production: Warm the milk to 30-35°C, mix it with the yeast and half… weiterlesen
Chocolate Almond Cakes
17th day of Advent Ingredients: 215g tempered milk215g Wheat flour Type 700 20g Yeast Mix these ingredients and allow it to rise for 60 minutes. 285g Wheat flour Type 700 40g Yolks (2)100g Honey 90g Soft butter 10g Salt 5g Stollen spice 80g Whole almonds… weiterlesen
Cookies
15th day of Advent Ingredients: 300g raw cane sugar175g wheat flour type 700170g softened butter 50g egg (1)110g rolled oats140g ground, roasted hazelnuts 2-4mm110g bakers chocolate, in small pieces (e.g. Maracaibo Clasificado, 65%) 50g chopped cranberries 1/2 TL baking powder 1/2… weiterlesen
Linzeraugen (Linzer Biscuits)
7th day of Advent Butter shortcrust: 300g Wheat flour Type 480200g Soft butter 90g Powdered sugar 10g Vanilla sugar 20g Egg yolk (1) + a pinch of salt120g Jam for filling Production: Knead all of the ingredients into a dough. Careful:Alle Zutaten zu… weiterlesen
Vanilla Crescent Cookies (Vanillekipferl)
The 4th day of advent Ingredients: 300g wheat flour type 480200g butter100g powdered sugar100g almond meal2 egg yolks 1 pack of vanilla sugar (c. 8g) the pulp from one vanilla pod (can replace with vanilla extract) A pinch of salt Instructions: Mix… weiterlesen
Croissants with Poolish
3rd day of Advent Poolish: 200g Wheat flour Type 700200g Water 20°C 2g Yeast Stir together the ingredients and let it rise for 2 hours at room temperature. Then the poolish matures at 4°C /18-24 hours in the refrigerator. Butter… weiterlesen
Pane Sera
Everyone is familiar with the same old question: What do I do with the sourdough that I always have left over from feeding or baking? Right, well you throw all of it into a recipe, knead a dough and then… weiterlesen