Wheat Crust
Not a crumb will be left over from this small hearty bread, as it’s the perfect loaf for the breakfast buffet. The recipe is divided timewise so that all the predough must be made in the morning if you want… weiterlesen
Germany
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
New Year’s Lucky Charms
“Lucky Pigs” (“Glücksschweinderl”) What would New Year’s be without lucky charms? Lucky mushrooms are given away in large numbers on New Year’s Eve with good wishes for the New Year. This year I will show you a lovingly homemade lucky… 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
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
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
Florentines
16th day of Advent Ingredients: 300g Granulated sugar200g Butter150g Cream 75g Honey300g Sliced almonds 80g Candied orange Production: Cook the granulated sugar, butter, cream, and honey to 110°C.Add the almonds and candied orange and briefly toast.Then the mass is spread onto… weiterlesen
Almond Nut Corners
11th day of Advent For the almond nut corners, a Linzer dough (recipe here) must be rolled out 4mm thick and placed on a baking sheet lined with baking paper. This dough is baked for 8-9 minutes at… weiterlesen
Punch Ducats
10th day of Advent Ingredients: 300g Wheat flour200g Soft butter100g Powdered sugar100g Ground almonds + Vanilla sugar + Pinch of salt Knead all ingredients into a smooth dough, wrap in foil and allow to rest for a few hours. Then … weiterlesen
Basler-Lebkuchen
9th day of Advent Ingredients: 500g Wheat flour400g Honey100g Powdered sugar 50g Dextrose 10g Vanilla sugar 10g Lebuchen spice 10g Cinnamon 3g Salt 40g Cherry schnapps 13g Ammonium200g Toasted and chopped hazelnuts, 2-4mm200g Candied orange peel 50g Candied lemon peel150g Robe-Noire (Chocolate to dip) Production:… weiterlesen
Coconut Domes
8th day of Advent Coconut macaroon batter: 200g Coconut flakes200g Granulated Sugar 125g Egg whites 50g Chopped candied orange peel Mix the coconut flakes, sugar, egg whites, and candied orange peel and heat in a double boiled to 65C°. 120g… weiterlesen