Pastries

Schaumrollen / Schillerlocken

Der Blätterteig ist fürs Homebaking schon sehr aufwendig, jedoch darf auch die Herstellung und Verarbeitung im Blog als Info nicht fehlen. Der Blätterteig ist ein Hefefreier Weizenteig, dem schichtweise Tourierfett oder Butter eintouriert wird. Durch das Laminieren entstehen Teig- und… weiterlesen

Sweet Burek

Since there is already a burek recipe on the blog, the sweet version should also be covered as well. Actually, the sweet version can be compared with our apple strudel, but I think the idea to roll it into a… weiterlesen

La Gâche

This is where the “Art of Baking” really comes into focus! What can I say? I didn’t want to do plaits, buttons, and I just couldn’t look at another pan loaf, but I didn’t expect for the first try to… weiterlesen

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

Mini-Panettone

19th day of Advent Ingredients for the pre-dough: 200g Italian flour Tipo 0100g water 30°C  60g refreshed Lievito Madre  75g soft butter  50g cane sugar  40g egg yolks (2) Instructions: Slowly mix flour, sugar, butter and water for 12-15 minutes. Then add the active… weiterlesen

French Meringue

18th day of Advent Ingredients:  300g egg whites300g fine granulated sugar 150g powdered sugar   10g wheat starch        + dark chocolate to decorate (e.g. Robe Noire) Instructions: Sieve the powdered sugar and the wheat starch.Beat the egg whites and half the granulated… 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