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
6th day of Advent Ingredients for spritz cookies: 280g Wheat flour Type 480220g Soft butter 90g Powdered sugar 15g Wheat starch 50g Whole egg (1) 40g Yolk (2) + orange zest/lemon zest + A pinch of salt 120g Jam120g Robe Noire – Chocolate to… weiterlesen
5th day of Advent Ingredients: 200g butter 60g powdered sugar 13g vanilla sugar 2g salt + lemon zest from half a lemon160g egg yolks (8) 240g egg whites (8)160g granulated sugar250g ground grey poppy seed 160g almond meal Instructions: Mix butter with powdered sugar,… weiterlesen
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
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
2nd day of Advent Ingredients: 130g Brown sugar100g Candied orange 50g Butter 50g Honey 40g Cream 10g Vanilla sugar500g Shelled, roasted hazelnuts or almonds150g Chocolate Production: Heat the Brown sugar, butter, honey, cream, and vanilla sugar.Add the nuts and candied… weiterlesen
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
This primal load is a wonderfully moist mixed-flour bread with a long-lasting crust. The bread tastes pleasantly mild, stays fresh for a long time and is also easy to make. Since the rye dominates in the recipe, you shouldn’t knead… weiterlesen
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
A simple wholemeal bread should taste healthy and hearty, but it can sometimes be a long and hard way to get there! Most of the time I succeed in recipes right away, but this time the whole grain really drove… weiterlesen
To reestablish a little order in my flour cupboard, I’ve thrown the remains of different types of flour into one recipe! A poolish made from durum wheat and wheat flour type 700 is used for aroma. To further support the… weiterlesen
Choux pastry is known for its almost neutral taste that, in addition to the large cavities on the inside, lends itself to being filled with both sweet and savory fillings. The choux pastry is unique in its production: from the… weiterlesen