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
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
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
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
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