Spelt Gingerbread Muffins
ADVENT CALENDAR For a long time I have been plagued by the idea of baking an Advent calendar for the blog, but this project repeatedly failed due to lack of time. In order to finally make this dream come… weiterlesen
Very simple
Wine Flatbreads
There are wine flatbreads or crispbread on every supermarket shelf and there are no limits to the flavors. How much and which spices you use is up to you, but as always, the following rule applies: less is more! Before… weiterlesen
Fried Mice
Fried mice are hand-sized and deep-fried pastries. They are very easy to make since the dough does not have to be shaped after kneading. The sweet yeast dough is folded once after kneading and then it matures in an oiled… weiterlesen
Chocolate Cakes
The simplest chocolate cake batter consists of the following ingredients: butter, eggs, sugar, flour and couverture. In order to better incorporate these ingredients into the recipe, I have put some points together for you: Flour: Ideally, unbleached wheat flour type… weiterlesen
Streusel Cake
A very easy and quick option in the pastry kitchen is a cake with fruit. For the production, a sweet yeasted dough is prepared. After a short rise, this is rolled out and placed in a baking form. This is… weiterlesen
Carrot Cake
“Bake me a cake as fast as you can…” Whoever wants to bake well has to have some know-how when it comes to measurements, creams and glazes. Baking offers double the fun, because it rewards the baker with sweet and… weiterlesen
Eggerländer
Because of their easy production, Eggerländer are a well loved pastry. To make them, the dough is rolled out into rounds and topped with various fillings. Eggerländer that are made with various fruit toppings are especially popular. Topped with apricot,… weiterlesen
Poppy Seed Crescents
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
Poppy Seed “Flesserl”
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 (Hollerkrapfen)
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
Breakfast Rolls
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
Sugar Snails (Zuckerschnecken)
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