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
To this day, St. Stephen’s Day in Austria is celebrated by maintaining traditional customs. Classically, it is considered the day on which the family visits their grandparents, other relatives or friends to exchange gifts with them. In Upper Austria, St. weiterlesen
Their airiness, the typical and slightly sour taste make the apple swirls a popular yeast dough classic. Professionals know two methods for the production of sweet yeasted dough: with or without pre-dough. For the yeast dough without pre-dough, all ingredients… weiterlesen
The “scooped out” production method is well liked by beginners. The simple method of shaping, the easy identification of the optimal proof and also the simple steaming require a little less skill and nevertheless you will be rewarded with a… weiterlesen
Advent, Advent ein Lichtlein brennt. Erst eins, dann zwei, dann drei, dann vier, dann steht das Christkind vor der Tür.” This poem is about the Advent season and will be recited and sung in many kindergartens over the next few… weiterlesen
The Christmas stollen, which is supposed to symbolize the Christ child wrapped in a white swaddle, is still one of the most popular breads during Advent season. The name of the pastry varies depending on the region but is called … weiterlesen
For my next bread offering I chose this milk bread. From the addition of milk, breads take on an especially tender crumb as well as a wonderful color on the crust. For the recipe there are two pre-doughs: A milk… weiterlesen
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