I love Brioche, and a recipe for one using spelt is a winner in my book! With brioche I use a yeast pre-dough that brings more stability to the main dough. Because of the ingredients like butter, milk, and egg… weiterlesen
And just like every year, the Easter weekend is just around the corner, and that means it’s time for Easter Pinzen. The Easter Pinz derives its origin in Friuli. The recipe was brought to Graz from the neighboring county of… weiterlesen
This recipe is a reader’s request! Bienenstich is a traditional yeasted cake that has an almond, sugar, honey cream toppings that caramelize when baked. After baking, the tray-bake is filled with a vanilla cream. In order to try something new… weiterlesen
Buchteln (Wuchteln) are a characteristic dish of bohemian cooking, that also have a fixed place in the Austrian pastry kitchen. The Buchteln are usually filled with plum and apricot jam, but this time I came up with a very special… weiterlesen
Croissants are a specialty that can only be made with butter. From the process the croissant can take on a high content of fat which makes freezing and storing the finished dough possible. The dough should be well packaged before… weiterlesen