Ein schmackhafter Striezel erfreut einem schon beim Frühstück. Dieser Striezel wird aufgrund des Sauerrahms als Zutat wunderbar weich.
Un régal cette brioche, un bon goût de beurre, légèrement sucrée, une mie moelleuse à souhait, et une réalisation finalement pas si compliquée qu'elle n'y paraît ! Tout comme pour le cramique, j'ai pioché la recette chez Cookin'cats, une valeur sûre...
Une légende affirme que le Kougelhopf , brioche alsacienne, serait originaire de Bethléem. Un roi mage, en sortant de la crèche, y aurait oublié son chapeau, un turban en fil d’or serti de diamants en forme d’amande. A son retour de croisade, ce couvre-chef se serait retrouvé chez un pâtissier strasbourgeois, qui s’en serait servi […]
Découvrez notre recette facile et rapide de Panettone sur Cuisine Actuelle ! Retrouvez les étapes de préparation, des astuces et conseils pour un plat réussi.
Fluffy lemon brioche dough studded with poppyseeds and filled with a brown butter lemon poppyseed filling, this lemon poppyseed bun is like one giant spring cinnamon roll!
Australian Gourmet Traveller recipe for stollen.
Bugnes très moelleuses pour mardi gras, une bonne recette appelée également bugnes Lyonnaises. Ne nous privons pas de cette gourmandise
I’ve been forcing myself to slow down. If you can imagine a Formula One car at full speed coming to a near halt of an old 1960s VW Beetle you should get the picture of the backlash I am having. Finding myself in a new routine and a different job situation has turned things around for me, giving me what everyone is referring to as “more time.” This “more time” does look tempting in theory but in practice I started doing what I often do - planning, organizing other projects to fill the “more time!” In reality is was justification not to have to tackle my inner thoughts and emotions that still needed attention and tending to. I was still carrying a lot of the resentment and negative feelings with me and it was weighing me down. So I decided to face this “more time” from a different angle and use a little of it for me. There is something rather indulgent about being so self-absorbed and self-seeking, I thought and at first I felt extremely uncomfortable with having to deal with so much of the ME in Meeta! But I had to cross back over to the positive side I was familiar with. The negativity that was creeping up was driving me crazy. With the help of a group of supportive friends and colleagues I am being motivated and animated in all kinds of different directions to find … me. The spiritual me: the one that needs to look at her inner self from the outside. Hmnn! I have no idea how to detach the outer me from the inner me - we come in a pack and the mess one is in the other is in it too. I am really having trouble with this one. The emotional me: the one that needs to let her emotions loose. There are no negative emotions, I am told, but they are all gifts. I need to take and accept these gifts and analyze what each gift does for me. Nope not getting far with this one. If my emotion is making me feel furious there is no way I am cool enough to open myself and take it as a gift AND analyze it too. Hec … I’ll be the one kicking in the trash cans! That is what I understand as letting my emotions loose. What I am doing is taking snippets of each advice and motivation and piecing it together to suit me. I am using the time to structure myself again because the me I know needs to have the safe haven of a structure around her. I have started a happiness and gratitude journal. Inspired by Kristen’s Happiness Reports, I have taken to putting down all my happy things into a journal. An hour or two offline: away from the social media, blog, notebook, apps and co. instead I am surrounded by scissors, glue, washi tapes, colored pens and magazines. I write my favorite quotes and poems, clip and paste artwork and patterns, and put ideas for happy recipes in my journal. I end each day with 5 things I am particularly grateful for that day. If I experience the negative I make it a point to turn it to a positive comment in the journal. This helps me focus on the good and positive aspects. I’ve been working on my happiness project for just a few days now but I am already noticing how my inner me is relaxing and letting go of some of the frustrations and negativity. I am sleeping well without waking up with panic attacks and being rested makes me happier and more at peace. I feel stronger everyday … I am dedicated to keep on this track. Next on my happy list is getting back to the gym and train regularly. I failed my sport test for my knee last week. It’s been 6 months since I had the knee surgery and while I have been committed to doing my physio to keep my knee fit and stable, I have not done much to build up the muscles and my strength. That was what failed me at the test - “muscular deficit.” With those results I went straight to my gym and have worked out a training plan with my trainer to awaken those sleeping muscles again. I start next week and am raring to go. My second sport test is end of April and I will pass that with flying colors. The Christmas feeling has also arrived and we’ve been decorating and getting ready for the festivities over the past few days. Soeren’s Christmas concert on the weekend put me into the spirit that was missing. He rocked some popular Christmas carols and songs on his e-guitar and the second advent went down with cookies and other Christmas treats. I was not in the mood for stollen. After having baked three in September for magazine features, I decided to skip baking the traditional stollen for Christmas this year. However, I could not get over the feeling that I was committing an act of sacrilege. Inspired by the flavors and ingredients in a stollen I decided to cheat. Making sweet yeasted doughs have been a bit of therapy for me and after last week’s cardamom infused challah, I was on a roll. So in my second Christmas post for you I bring you a fusion sweet treat using the German stollen as my basis for inspiration. The dough for these soft and moist stollen buns is spiced with allspice, cardamom and cinnamon. Marzipan, orange and cointreau add that special touch. Recipe: Cranberry Orange Marzipan Stollen Buns Printable version of recipe here Prep Time: 45 minutes Total Time: 75 minutes plus extra time for dough to rise Makes: 12 buns Ingredients: 235 ml + 118 ml luke warm water 85g dried cranberries 85g mixed dried fruits (use orange peel, raisins etc.) 550g all-purpose flour 14g dried yeast 85g brown sugar 85g butter ½ teaspoon cinnamon ¼ teaspoon allspice ½ teaspoon cardamom Pinch of salt zest of 1 orange 3 tablespoons orange marmalade 1 egg 4 tablespoons Cointreau 250ml warm milk 300g marzipan 25g pistachios, coarsely chopped 1 tablespoon sunflower oil 100g icing powder Method: Stir together the orange zest, Cointreau, cranberries and mixed fruit in a small bowl and allow to soak. In the meantime mix the flour, yeast, caster sugar and spices in a large bowl. Add salt and rub in the butter with your fingertips. Beat the egg with the warm milk, then pour into the flour mix. Stir with a wooden spoon until it begins to come together, then use your hands to bring the mixture together as a soft dough. Transfer onto a work surface and knead for a couple of minutes, adding a little flour if it is needed to stop it sticking. Lightly oil the bowl, return the dough and cover with a damp cloth. Leave to rise for 1 hour in a warm place until doubled in size. Line and butter a large baking tray with baking paper. Using a rolling pin, roll the risen dough out firmly to a long strip about 70 x 18cm. Spread the marmalade over the dough then, scatter the soaked fruit and the pistachios, keeping some of the nuts for decoration. Roll the marzipan into a sausage-like shape about the same length as the longest side of the dough. Place it in the centre of the dough and begin to roll up firmly. Cut the ends using a sharp knife, then cut the rest of the dough roll into even buns and place, cut side up, on the tray. Cover with cloth and leave to rise for another 45 minutes until risen. Preheat the oven to 170 degrees C. Bake for 15-20 mins until golden but still soft to the touch. Mix a little water into the icing sugar keeping the consistency on the thicker side. Drizzle over the buns and scatter over the remaining pistachios. Notes: The buns can be frozen for up to 6 weeks. Freeze individual buns on a tray before drizzling the frosting over the top. To enjoy leave out at room temperature to thaw then place in the microwave for a minute. The buns will keep for 2 to 3 days in an air-tight container. Verdict These disappeared quite fast. I was expecting comments asking for the real deal – like last year’s Orange Marmalade Date Fig and Quark Stollen but these buns went down a treat. Boasting flavor of a German stollen hugged by a sweet yeasty dough – what’s not to love? With a cup of coffee these are the little things I am grateful for. Do you have a journal recording things that make you happy? Next week in my final Christmas sweet treat post I'll be sharing a delicate buttery pastry ... it's what happens when French pastry meets German flavors. Stay tuned!More Christmas treats from WFLH: Sticky Toffee Pudding Almond and Pink Praline Spekulatius White Chocolate Cardamom Mousse with Spekulatius Crumbs All photographs and written content on What's For Lunch, Honey? © 2006-2013 Meeta Khurana Wolff unless otherwise indicated. | All rights reserved | Please Ask First
Chock-full of dried fruit, almonds, and spices, the German stollen is a dense bread that is traditionally oblong, symbolizing a swaddled infant. The history of stollen dates to 15th-century Dresden, where the first German Christmas market was held.
Une recette absolument parfaite de beignes aux patates comme dans le bon vieux temps... :)
Delicious, soft, pillowy and chewy babka buns with swirls of hazelnut and chocolate.
Beignets sans friture moelleux. Beignets cuisson au four pour 4 à 6 personnes.
Soft, fluffy, buttery brioche dough, twirled into scrolls sandwiching layers of sweet strawberry jam, baked, then tossed in strawberry sugar. These Strawberry Donut Rolls seriously taste like a donut but without the hassle of frying.
Enjoy these cream cheese brioche that nestle a creamy and citrus cream cheese filling in the center. The buttery brioche is perfect with the note of freshness and creaminess from the sugared cream cheese.
Give this strawberry jam recipe as a gift or simply enjoy with your family.
Краффин – это очень популярная в мире выпечка, которая представляет собой нечто среднее между кексом и слоеным тестом для круассанов.
Everyone love doughnuts, of all kinds, no doubt about that. As apple season is here these soft, fluffy doughnuts filled with spiced apples are simply one of the best treats you can enjoy this fall.
On peut façonner les mannele à la main, à base d’un pâton de pâte à brioche : je n’ai jamais essayé me disant que mes mannele risquaient de ne pas ressembler à grand chose après avoir levé ce qui allait m'énerver (parfois il faut être réaliste sur...
Wegen meines Studiums bin ich vor ein paar Jahren nach Trier gezogen und stieß in meinem ersten Herbst dort auf...
Recette de Beignes aux Patates à L’érable
Unfussy, sugary and fried. French Bakery Beignets are nothing like what you’d expect from French pastries, yet they are quintessentially French. These plump buttery pillows rolled in sugar and fill…
Experience the divine fusion of flavors with our Raspberry Cinnamon Rolls drizzled in a zesty Lemon Glaze. These delectable treats combine the comforting warmth of cinnamon with the vibrant burst of ripe raspberries, creating a match made in dessert heaven. As you take a bite, imagine the soft, doughy layers gently giving way to the luscious raspberry swirls, infusing each mouthful with fruity bliss.
You can bake Panettone for your holiday breakfast, brunch or dessert spread or give to your guests as gifts.
This striking visual combination of white and whole wheat bread is as tasty as it is attractive.
Une légende affirme que le Kougelhopf , brioche alsacienne, serait originaire de Bethléem. Un roi mage, en sortant de la crèche, y aurait oublié son chapeau, un turban en fil d’or serti de diamants en forme d’amande. A son retour de croisade, ce couvre-chef se serait retrouvé chez un pâtissier strasbourgeois, qui s’en serait servi […]
Zutaten Teig :500g Mehl( eventuell etwas mehr )1 Pck. Trockenhefe50 g Zucker1 Pck. Vanillin-Zucker1,2 Tropfen Zitronen-Aroma oder etwas abgeriebene Zitronenschale1 Prise Salz1 Ei250 ml lauwarme Milch75 g zerlassene, etwas abgekühlte Butter Zubereitung Den Zucker , Vanillenzucker und die Hefe in lauwarme Milch einrühren . Fünf Minuten stehen lassen Die flüssige Butter , Ei ,Salz und geriebene Zitronenschale dazu geben und das Mehl einkneten bis ihr einen lockeren Teig habt . An einem warmen Ort 1 Std ruhen lassen .Den Teig zu kugeln formen ( achtet dabei das die Oberfläche schön glatt wird) Auf einen mit Backpapier belegtes Blech nochmal 1...
This homemade cheese babka made with a enriched eggy dough has a sweetened cheese filling flavored with lemon for a delicious Easter bread.
Köstliches Rezept zum einfachen Speichern und Nachmachen. Jetzt entdecken!
Hoy quiero compartir esta receta de Cruffins a la que no me he podido resistir.Una simple mirada a estos delicados, dorados y hojaldrados pasteles y estas deseando probarlos. Ya que ha sido creado en la pastelería MR. HOLMES BAKEHOUSE de San Francisco (California) por el australiano Ry Stephen afincado en esta ciudad y no me pilla de paso para ir a comprarlos para el desayuno, decidí intentar prepararlos en casa y quitarme el intenso deseo que tenia de comerlos. Today I bring you the recipe of those irresistible Cruffins. Just a look at this delicate, golden and flacky pastries and you are lost. They have been created in San Francisco (California) at MR. HOLMES BAKEHOUSE by Ry Stephen. So, as you can tell, I am too far away from them, so I decided to make them at home and satisfy my cravings. Pero que es un cruffin?? pues es muy sencillo, básicamente es una masa de coissant con la forma de un muffin,con muchas capas de de mantequilla hojaldrada y se enrolla para que puedan encajar en los moldes de muffins.Es ligero y crujiente por fuera y bastante esponjoso y suave por dentro no demasiado dulce dependiendo del relleno. But what is a cruffin? well it´s quite simple, basically they are made of croissant dough shaped as muffins, with lots of buttery, flaky layers. They are light and crispy outside and fluffy and soft inside, their sweetness depends on the filling. INGREDIENTES: 100gr de harina de panadera 200gr de harina de fuerza 6gr levadura instantánea de panadero 11gr de sal 160gr de agua tibia 50gr de mantequilla blanda en cubos 125gr de mantequilla a temperatura ambiente 100gr de nueces de macadamia 100gr de chocolate negro Guaranda al 70,9% en gotas INGREDIENTS: 100 grams bread flour 200 grams strong flour 6 grams instant dry yeast 160 grams lukewarm water 50 grams diced butter, soft 125 grams butter, room temperature 100 grams macadamia nuts 100 grams Guaranda 70.9% dark chocolate drops En el vaso de la kitchen con el gancho, ponemos la harina, la levadura y la sal. Añadimos el agua tibia y amasamos a velocidad baja unos 3 minutos.Ajustamos si es necesario el agua. In the bowl of the standing mixer, attached with the dough hook, place flour, dry yeast and salt. Add lukewarm water and knead for 3 minutes at low speed. Adjust the water measure if necessary. Incorporamos los 50gr de mantequilla en cubos y amasamos a velocidad lenta unos 5 minutos. Subimos la velocidad y amasamos entre 10-15 minutos mas. Add 50 grams of diced butter and knead for 5 minutes at low speed, then increase the speed and knead for 10-15 minutes more. Sacamos la masa del vaso de la kitchen y espolvoreamos con un poco de harina. Ponemos nuestra masa en un bol y cubrimos. Dejamos levar entre 40-45 minutos. Place the dough into a bowl and sprinkle with some flour, cover and let it raise for 40-45 minutes. Pasado el tiempo de levado, ponemos la masa sobre la superficie de trabajo espolvoreada con harina, dividimos en 4 porciones. Trabajamos de una en una y dejamos el resto cubiertas mientras tanto. Once it has proved, place the dough on the counter, previously dusted with flour, and cut the dough in four pieces. We´ll work one piece at a time, keep the other covered. Cortamos la pieza en dos. Cut the piece in half. Pasamos cada porción por la maquina de pasta, vamos espolvoreando con harina para que la masa no se nos pegue en la maquina y dejamos lo mas fina posible. Si no tenéis maquina de pasta este proceso lo podéis hacer perfectamente con un rodillo, dejando la masa lo mas fina posible. Using the pasta machine, roll the dough, it has to be well dusted with flour so it doesn´t stick. Roll as thin as possible. If you don´t have a pasta machine, you can use a rolling pin, and roll it as thin as you can. Extendemos las dos planchas de masa sobre la superficie de trabajo y extendemos una capa fina de mantequilla a temperatura ambiente en ambas. Lay out both pieces of rolled dough over the counter and spread a thin layer of butter at room temperature over them. Espolvoreamos con las nueces de macadamia troceadas. Sprinkle with some crushed macadamia walnuts. Y a continuación ponemos el chocolate en gotas. Add some chocolate drops. Se enrolla una de la piezas y se coloca en el extremo de la otra y enrollamos completamente (hacemos un doble rollo). Roll up the piece with the macadamia nuts and chocolate, the two parts are held together, one on top of the other. Roll them up again. Cortamos de forma longitudinal, con un cuchillo lo mas afilado posible. Cut along the pieces, with a really sharp knife. Ya que si no las capas del cruffins se pegarían. Otherwise our thin layers will stick between them. Doblamos como si fuéramos a hacer una caracola, dejando las puntas en la base. Fold every piece as a knot, leaving the tips under. Las ponemos en los moldes de muffins previamente engrasados.Procedemos con el resto de las piezas de igual forma. Tapamos con film transparente hasta que doblen su volumen. *También podéis reservarlos en la nevera durante 12h.Sacarlos a temperatura ambiente hasta que doblen su volumen y entonces hornear. Place them on the greased muffin pan. Cover with plastic wrap until they have double their volume. *You can also keep them in the fridge for 12 hours. Let them rise at room temperature and then bake. Calentamos el horno a 185ºC con calor arriba y abajo. Cuando vayamos a meter los cruffins en el horno pincelamos con huevo batido.Horneamos entre 15-20 min, si no están muy dorados podemos dejarlos otros 5 minutos mas. Sacamos del horno, dejamos templar unos 10 minutos y pasamos a una rejilla para que se enfríen por completo. Espolvoreamos con azúcar glas. Os sugiero consumirlos templaditos porque están de vicio!!! Preheat the oven at 185ºC, heat above and below. Brush the cruffins with beaten eggs before putting them in the oven. Bake for 15-20 minutes, if they are not really golden brown we can leave them for other 5 minutes. Take them out of the oven, let them cool for 10 minutes and place them over a baking rack, let them cool completely. Sprinkle with confectioners sugar. I preffer them while warm, they are irresistible!!
Sweet, light and airy yeast rolls that are delightfully buttery and soft.
