Three Years ago I published my first post on “Hefe und mehr”. I never thought that Blogging would be a permanent part of my life. I love the nice contact to other bloggers, all the lovely comments and all the memories I keep here of things I bake and things that happend in my life. Continue reading
For raclett with the family on christmas eve I volunteered to bring some bread. I decided fastly, that I want to bake Sacaduros. But then I feel that I would like to bring something with whole wheat, too. Simple rolls are to boring for Christmas I thought but then I remember something I saw last year on Cindystar: beautiful Christmas tree rolls.
They are not so difficult to make: Rolls in the shape of stars in different sizes are pilled on each other and fixed with a wooden skewer.
Because I do not own big cookie cutters in form of a star I used Bertinets Methode to form Stars. The holes in the middle of this star I filled with small dough balls.
These little Christmas trees are a nice Eye catcher for the Christmas table Continue reading
Christmas seems to be still far far away. You could buy Spektulatius and Lebkuchen in the supermarket since months but I ignore this fact since month, too. For me it is still autumn!
But then I realize that in three (!) weeks we have the first Sunday in Advent and that I have to bake christstollen right now if I plan to serve a christstollen infused with all the flavours that only three or four weeks of storing can create.
And so I bake again the same recipe like last year – the one I invented for a super moist stollen. The Taste of it is great: some vanilla, cinnamon, cardamom and mace fused with raisins and candid orangepeel and citron peel. Make sure to buy the best ingredients you get, the quality of the ingredients affect the quality of the stollen!
For the recipe, please look at my last years post here.
After a week with experiments which seemed to fail one after another and long evenings spend in lab to figure out what went wrong, I was not in Christmas mood last weekend. Friday night I leave the lab happy because of one experiment worked at least, but I was so exhausted that even baking seemed to much work on this weekend.
But then I realized that if I want to have a stollen for Christmas that rested at least two weeks (four weeks would be better) I had to bake it now. I had all ingredients on hand, only a recipe was missing. Looking through my bookmarks I found that I bookmarked two different recipe for this year: Dan Lepards recipe for a extra moist Stollen and the recipe for Thüringer Stollen from Bäcker Süpke.
When Zorra asked for a theme for my post in her culinary advent calender I had to think for a long time. Christmas seems so far away in October!
At the end I decieded to post a about Podvodnik. Its a cookie recipe that use yeast to rise the cookie. A perfect recipe for my blog, because “Hefe und mehr” means “Yeast and more”!
Podvodnik is czech and means sweet liar. I found the recipe on the homepage of Radio Praha and I was fascinated from the way the dough is prepared. The dough contains no sugar and it ferments one hour in a bowl with cold water. The sweet taste comes from rolling the hot cookies in vanilla flavoured powdered sugar. That sounds strange but it tastes great: a sandy cookie with a nice taste of vanilla. A little bit like vanilla crescents, but somehow different. Delicious! Continue reading
We call them Liebesgrübchen (I don`t know how to translate this. Maybe love pit?) for other people they are Engelsaugen (angle eyes) or Gulatschen.
And after some resarch I find the english name Thumbprint cookies for them. But how ever you call them, they are delicious!
Liebesgrübchen are a traditional cookie for christmas in my familiy and there is no christmas without them. Normaly I bake a recipe from “Handbuch für die Weihnachtsbäckerei” from Pfeifer & Langen, but this year I brake the tradition somehow when testing Bäcker Süpkes Recipe for Gulatschen.
His recipe contains less sugar and egg but much more butter. He recommends to rest the dough one night in fridge to get a nice sandy cookie. My dough stayed in fridge even for 36 hours because on friday, when I planned to bake I had to stay in lab untill night because my experiments worked not the way they should. So I postpone baking to Saturdaymorning. Continue reading