Using the long rise method is the optimal way to achieve exceptional quality in baked goods. A dough method that uses small amounts of yeast over a time period of 12 to 24 hours greatly challenges the quality of the… weiterlesen
These eskimos were one of the favorites from my apprentice days. Their simple production and finishing make these brioche pastries a real treat. Baked quickly, brushed with a glaze made from rum fondant and coated in coconut flakes they are… weiterlesen
Examining bread errors reveals the many and various ways that mistakes manifest themselves in baked goods. Most flawed baked goods don’t just have one single error; instead, they show multiple shortcomings. A baked good’s flaws are usually connected to each… weiterlesen
These crescents are a brioche dough pastry. After dividing the dough, the round balls are rolled out into flat oval shapes, which are then filled with a cooked poppy seed mixture. The poppy seed filling should be made the day… weiterlesen
A “Flesserl“ is a typical Upper Austrian braided roll. After shaping it is coated with poppy seeds and coarse salt. Though the Viennese also make Flesserl, they are often only coated with poppy seeds and are much more commonly called… weiterlesen
Fried elderflower blossoms are perfect to serve as a fine dessert. For this purpose, freshly bloomed elderberry clusters are used, which are dipped in a batter after washing and then fried in hot lard (deep-fried). After frying, drain briefly and… weiterlesen
A delectable bread roll, not too big, but with outstanding freshness and flavor – for many late risers, it’s number one on the breakfast table. Proofing the dough in the fridge at 4°C over multiple hours makes this possible. The… weiterlesen
A sweet yeast dough is used as the basis for these nut rolls, called “Nussschnecken,” meaning nut snails in German. When it is still in flat pieces, the yeast dough is layered with the nut filling. Then it is rolled… weiterlesen
The Cheese Stangerl works perfectly as a side for a salad or if you want something baked to go with a cold snack. Cheese and chopped pumpkin seeds give it a special appearance while enhancing the aromatic taste of the… weiterlesen
Since I have neglected making pastries, I will alternately publish a pastry in the middle of the week for the next few weeks. Different variations of brioche, fried bread and Danish pastries will sweeten the coming weekends. The brioche will… weiterlesen
The crescent (“Kipferl”) is a classic breakfast baked good in Austria. It’s available in practically limitless variety, ranging from sweet dough to brioche dough all the way to croissant, as well as in both sweet and savory options. The word… weiterlesen
This No-Knead bread has a moist yet firm crumb and a light sour note thanks to the addition of wheat sourdough. To get the dough to rise quicker, the recipe also includes a little yeast. Since there is nothing to… weiterlesen