I hope, you all enjoyed the splendid Easter weather! Is there anything better then a Breakfast in the sunshine with the family? For our breakfast on Easter Sunday I baked a Spelt Easter Wreath.
To be able to serve a still oven warm wreath, I decided to go for another overnight recipe. And so I used only a bit butter in the dough while the bigger part of the fat stems fro m the cream. Instead of binding water in a hot soaker or water roux, I opted for using yoghurt in order to make the bread baking more relaxed. And I used a pâte fermentée as a preferment, so I could prepare it already three days in advance, if needed. This helps to relax the busy Easter schedule, too.
And so I only had to prepare the dough and form it after 90 minutes fermenting time on saturday evening. The wreath proofed over night and on Easter Sunday all I had to do is placing the dough in the oven. Perfect for a relaxed sunday!
When I baked the little 
In March I had to work a lot. There were many things I had to do in Lab and there was a Talk I had to prepare for a meeting. Coming back from this meeting last week I feel a little bit dizzy. This dizziness was the first sign of a bad viral infection I catch. So I stay in bed most of the week, sleeping or watching TV. I did not cook or bake and I was even to tiered to bring the blog up to date.
I like carnival only in very small doses. Because I am working in one of the strongholds of carnival in Rhineland and because I am living in a small town that is as “jeck” as cologne its impossible for me to avoid carnival and all the drunken people. Drunkard are the most annoying part of carnival for me. But carnival has a delicious side, too. There are all the baked goodies you can get at this time of the year. I like Berliner, a kind of jelly filled donut, very much. According to 
Every year I bake a New year’s pretzel at 31. December which we eat on new year’s morning. This year we came back late in the night of 30. December, so I was to tired to prepare a pâte fermentée for 