Tag Archives: Über-Nacht

December 28th, 2011

Orange Swirls

Category Cake & Pastry, Overnight  Tags: , , ,   10 Responses

Orangenwirbel

Of course I did not only make a variation of Martins recipe, I although baked the dough with the orginale Orangefilling. I used the same dough as for the Saffron Stars,  again with reduced sugar amount. The Orange swirls are sweet enough with all the sugar in the filling.

The advantages of the long and slowly proofing over night I explained already at the Saffron-Star post, and so I will only speak how great the Orange swirls taste. They taste very intense of Orange, with hints of saffron and caramel. Maybe the saffron is not necessary in this recipe because the orange aroma is the central taste of this sweet pastry.

In my eyes you can eat it all the time: you can eat it as breakfast, as a snack with a cup of coffee, as lunch, as dinner…

Yes, I like this orange swirls very much!

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December 25th, 2011

Saffron Stars

Category Overnight, Rolls, Special Occasions  Tags: , ,   6 Responses

SafransterneI was very sad when Martin from Pain de Martin posted this summer that he would stop blogging. I liked Martins Ideas very much and his recipes often inspired me to my own recipes.

And so I was very happy when I saw some days ago that he started his new blog Lite mer bröd.  When I read the new entries I found directly one I wanted to try: long fermented saffron buns with an orange filling.

I decided to try a variation of this recipe for breakfast on Christmas. So I skipped the filling and reduced the sugar amount. For kneading I do it like I do all sweet dough: I knead the dough until medium gluten development without sugar and butter. Then I add the sugar gradually and at the end the butter. That yields a dough with a good developed gluten network because sugar and butter cannot interfere with it.

 

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October 17th, 2011

Krusti

Category Overnight, Rolls  Tags: , ,   57 Responses

KrustisKrustis are wheat rolls which get a vey crisp crust because of their form which cause their crust to crack unregulary in the oven.

The rolls are very easy to form and they look very nice.

I choosed a similar recipe for my variation of Krustis as I used for the “Normal rolls”. But this time I add more Butter to the dough and this higher fat content makes the crumb softer. I think I come closer to my ideal roll!

The poolish and the fact that the dough rise slowly overnight give the rolls a very nice complex taste.

This rolls have the potential to become my new favourite Breakfast rolls.

 

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July 31st, 2011

Sweet Buttermilk Rolls

Category hand kneaded, Overnight, Rolls  Tags: , ,   11 Responses

Süße Buttermilch-BrötchenSince I baked the Yoghurt Sesame Rolls the first time I think about how to change the recipe so that the overnight method would work for sweet rolls, too. Normally I add some eggs to my sweet rolls dough, but to keep a dough with egg overnight at room temperature was too risky in my eyes. And so I decided to try a modified sweet roll recipe using buttermilk. Buttermilk is rich on lecithin same as egg yolks which is positive for the dough development.

Folding the dough develops the gluten network nicely and makes the crumb fluffy and soft. The crust is soft, too like a good sweet roll should be. The rolls gain flavour due to the long fermentation even without adding a preferment and the rather low hydration makes them easy to shape so that this recipe is ideal for beginners in bread baking.

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March 20th, 2011

Curd rolls

Category Bread Baking Day, hand kneaded, Overnight, Rolls  Tags: , , , ,   18 Responses

QuarkbrötchenLike Lutz I like to vary the basic recipe of the yoghurt sesame rolls very much. The Hazelnuts rolls were my first variation and a very delicious one!

When my mum asked me if she could bake the yoghurt sesame rolls with curd instead of yoghurt because she like the more sour taste of curd. I told her directly “What a great Idea” and go to the kitchen to create a recipe with curd.

Like in the recipe for this no knead wheat bread I added a poolish and fold the dough three times before fermenting over night. To fold the dough is a easy method to develop the gluten network which creates a nice crumb without kneading. Because curd contains not so much liquid as yoghurt I added some milk to the recipe.

The curd rolls taste aromatic and slightly sour and the crumb is soft and moist. The crust is nice but not as crisp as the crust of rolls just made with water, flour and yeast.

Because the rolls are not kneaded they fit perfectly for the theme of the 38. Bread Baking Day which is “no knead Bread”. I send the entry also to Yeastspotting, Susans weekly showcase of yeast baked goods. Continue reading →

March 4th, 2011

Yoghurt Rolls with caramelized Hazelnuts

Category hand kneaded, Overnight, Rolls  Tags: , , , , ,   10 Responses

Haselnuss-Joghurt-Brötchen

The Yoghurt Whole Wheat Toast, a Variation of my Whole Wheat Sandwich-Bread that Lutz baked make me longing of a Yoghurtbread or Roll. Yoghurt in bread is something delicious. As a Breakfast roll we like the yoghurt sesame rolls very much. But always the same kind of rolls is boring and so I decided to bake some similar rolls but this time with whole spelt flour, some honey and caramelised hazelnuts – that is a delicious mixture.

When you prepare the caramelized hazelnuts I can recommend to make more then the recipe asked for. Then you can snack some and put some in the dough. I had to struggle with myself not to eat all of the nuts at once – they are so good! I roasted the nuts in the oven instead of roasting in a pan to get  more even roasted nuts.

The rolls are as delicious as I hoped for, slightly tartish from the yoghurt with a distinct sweetness from the honey and the nuts.

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November 8th, 2010

Yoghurt Sesame Roll

Category hand kneaded, Overnight, Rolls  Tags: , , ,   54 Responses

Joghurt-Sesam-Brötchen

I like to bake early but on weekends I also like to sleep a little bit longer.  During the week I am a early bird but at weekends I like to stay in bed until 8 o’clock or even a little bit longer. To get freshly baked rolls for breakfast I have to think about some tricks. One possibility is to proof the rolls in the fridge. But at weekends my small fridge is often already filled with food we bought for the next week. There is no room left for a tray of rolls.

So I was hooked when I read Martins recipe for Yoghurt Sesame Rolls. The dough is mixed at the evening and ferment overnight at room temperature. Yoghurt, little yeast, long fermentation, that are everything I need to try this recipe.

The rolls are delicious – soft and a little bit tart because of the yoghurt. A simple and fast recipe I can really recommend! Continue reading →