Rhubarb Strawberry Rolls (Recipe Testing) – Happy Easter!

HAPPY EASTER!
I hope you are spending these lovely days with your family, friends and a lot of good food!To today’s traditional family brunch I brought these absolutely lovely Rhubarb Strawberry Rolls. The recipe is from “Das Knusperstübchen” and you can find it right here!Believe me, this wonderful recipe will give you moist, fruity and fluffy rolls. The flavour of the rhubarb (from my organic garden) and the strawberries is simply amazing!. 🙂Go and check it out – and enjoy these holidays!

Best wishes,
Bettina.

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Leopard Bread (Recipe Testing)

DSC01238blogHello my dears!

Last Sunday, I finally found some time to bake – and as I had seen this absolutely amazing bread idea on “Lisbeths“, I decided to give it a try.DSC01223bDSC01225blog

Everythink worked perfectly, the dough rised wonderfully and I was super happy after we had revealed the secret inside.DSC01230b

DSC01231blogI can only recommend you this recipe – the Leopard Bread is an eyecatcher and still not too difficult or complex.DSC01228blogDSC01261blog

Here you can see how the Leopard bread is “constructed”. For further informations and the entire recipe check out the original recipe right here.DSC01192blogDSC01201blogDSC01204blogDSC01210blogDSC01211blog

What more can I say then “meow” and enjoy this wonderful season with all the beauty nature has currently in store for us!DSC01249b

DSC01267bMuch love,

Bettina.DSC01255blogDSC01277b

Zopf-Rabbits in a Pot

SONY DSCEaster is only two days away and this means: WE NEED MORE RABBITS! Here come some highly adorable little fellows that would love to join and enhance your Easter breakfast table.SONY DSCThey’re made out of Zopf-dough and are therefore more bread than dessert. Almost too healthy in fact, so I had to hide a chocolate egg in each of them. 😉 Only kidding (but not about the chocolate egg!).SONY DSCThese rabbits can also make a nice self-made gift to give to your friends and family; I’m sure they’ll be delighted!SONY DSC

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Zopf-Rabbits in a Pot

active preparation time: 1h
(plus about 1.5h rising time)
yield: 6 Zopf-Rabbits

Ingredients:

  • 500g flour
  • 8g salt
  • 30g sugar
  • 75g butter, softened
  • 18g fresh yeast
  • 3dl warm milk
  • 2 EL almond slices
  • 2 EL raisins
  • 4 pecan nuts (alternatively raisins or some other nuts than pecan nuts)
  • 1 egg yolk
  • 1 tbsp. cream
  • 6 small clay pots
  • 6 colourful ribbons (plus a green ribbon for the „grass“, if you like)

Preparation:

  1. Sieve the flour into a big bowl. Add salt and sugar.
  2. Warm butter slightly and whisk until creamy and softened. Add to the flour-mixture and stir.
  3. Dissolve 18g fresh yeast in the warm milk.
  4. Form a little well in the flour mixture and pour the yeast-milk into this well. Stir until the dough sticks together.
  5. Put the dough onto a lightly floured working surface and knead well for at least 8 minutes.
  6. Flour the dough and put it into a clean bowl. Cover with a slightly wet kitchen towel. Let it rise in a warm place for 45-60 min.
  7. In the meantime, wash the 6 clay pots and cover them with baking parchment (cut a circle and then remove a slice, as on the picture.SONY DSC
  8. Carefully separate the dough into 6 parts. Form a small ball for the head and a big bowl for the body (of the rabbit) out of every part.SONY DSC
  9. Press and hide a chocolate egg in the body of each big ball. Then, put the big ball into the clay pot. Elongate the small ball and cut it with your scissors to create the ears (make them rather too long than too short as they’ll shrink during the baking due to gravity). Use the raisins to create the eyes, a small piece of pecan nut to make the nose and a few almond slices for the whiskers.SONY DSC
  10. Brush the head and body of the rabbit with the egg yolk-cream mixture. Fix the head with two crossed toothpicks (which lead into the ears) onto the Body.SONY DSCSONY DSCSONY DSC
  11. Let it rise in a warm place for 25-45 min and bake in the lower middle of the oven at 220°C for 30-40 min. Cover the rabbits after at least 10 minutes with kitchen foil (otherwise they will get too dark). Take them out of the oven and let them cool down on a cooling rack.
  12. Decorate each (cooled) rabbit with a colourful ribbon around the neck. If you like, decorate the pot with a green ribbon to create some „grass“SONY DSCSONY DSC

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To get a printed version: Download the pdf.
(Both English and German versions available!)

Zopf-Rabbits in a Pot

Zopf-Hasen im Tontöpfchen

Easter Nests

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Easter Nest

Easter is only two weeks away – high time to start the baking countdown!

Let me show you one of my favourite Easter recipes: Easter Nests. In Switzerland, it is the custom that children look for Easter Nests on Easter morning. They’re not usually made out of bread, but rather of paper. This is my hommage to all the wonderful childhood memories of looking for Easter Nests (we still do it in my family, by the way, even though I’m not exactly a child anymore… 😉 ).

The Easter Nests will look wonderful on your breakfast table and THEY CAN BE FILLLED WITH CHOCOLATE!! Any more questions? I guess not.SONY DSC

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Easter Wreath

Oh yeah, just one last thing. The recipe will give you three little Easter Nests. Of course, you can also bake one big Easter Wreath instead (as shown on the picture below). Just follow the instructions below.

I am looking forward to many more recipes with little rabbits, little chicken, chocolate eggs…you name it! What’s your favourite Easter recipe?SONY DSC

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Easter Nests

active preparation time: about 40 min
(plus about 1.5 h rising time)
yield: 3 cute little Easter Nests or one big Easter Wreath

Ingredients:

  • 375g flour
  • 3g salt
  • 70g sugar
  • 75g butter, softened
  • 20g fresh yeast
  • 1,25 dl warm milk
  • 1 egg
  •  100g ground hazelnuts
  • 100g marzipan
  • 1 egg
  • 1 small apple
  • if needed: 1-3 tbsp. milk
  •  about 100g apricot jam
  • about 10-20g flaked almonds

Preparation:

  1. Sieve the flour into a big bowl. Add salt and sugar.
  2. Warm butter slightly and whisk until creamy and softened. Add to the flour-mixture and stir.
  3. Dissolve the fresh yeast in the slightly warmed milk with 1 tbsp. additional sugar while stirring.
  4. Form a little well in the flour mixture and pour the yeast-milk into this well. Add the egg. Stir until the dough sticks together.
  5. Put the dough onto a lightly floured working surface and knead well for at least 8 minutes.
  6. Flour the dough and put it into a clean bowl. Cover with a slightly wet kitchen towel. Let it rise in a warm place for 45-60 min.
  7. In the meantime, prepare the filling: Combine the ground hazelnuts, the marzipan (cut or pulled into small chunks), the egg and a peeled and grated apple in a small bowl. Add 1-3 tbsp. of milk, if the mixture is too dry. Set aside.
  8. Separate the dough into three equal parts (skip this if you want to make one big wreath).
  9. Spread one piece of dough to form a thin (2-3 mm) rectangle and cover it with the filling. Roll it from the long side (as shown on the picture below).SONY DSC
  10. Push the roll firmly together (maybe you have to roll it again).SONY DSC Then, cut it lengthwise and intertwine the strands. SONY DSCCombine the ends to form a wreath and put it on a baking tin (lined with baking parchment). SONY DSC(Repeat steps 9-10 with the other pieces of dough if you are making Easter Nests.)
  11. Let the Easter Nests / the wreath rise (covered by a kitchen towel) in a warm place for about 20-30s minutes. Preheat the oven to 180°C (350°F).
  12. Bake the Easter Nests for about 20 minutes. (Longer, about 35-40 minutes, if you bake one big wreath.) Heat the apricot jam and put it through a sieve. When the Easter Nests / Easter Wreath is baked, brush it with the apricot jam and besprinkle it with the flaked almonds.
  13. Let the Easter Nests / Easter Wreath cool down on a cooling rack. You can now fill the middle of the Easter Nests with chocolate eggs. Enjoy!

(recipe adapted from „ Wunderbare Osterzeit – Backen und Kochen“ by Garant Verlag)SONY DSC_________________________________

To get a printed version: Download the pdf.
(Both English and German versions available!)

Easter Nests

Osternestchen

My Perfect “Hefezopf”

Schweizer Hefezopf

In my family everyone loves a good “Hefezopf”. The recipe is easy – only a handful of basic ingredients are required. But the right proportions…oh my – I’ve tried soo many variations. A bit more of this, a bit less of that – one old cookbook suggested adding an egg the other one warned the reader not to do this…you get the gist of it.

HefezopfAnd now, guess what. Yesterday, I finally found MY PERFECT RECIPE and my Dad immediately said: “That’s that best “Zopf” you’ve ever made!”. So, I’m a bit proud, I admit it. 😉SONY DSC

Below you find my perfected version of the “Hefezopf” (or “Zopf” for short). The secret lies in the salt, by the way. Many recipes suggest using much too little – only a very old recipe went for more and I found 8g (per 500g flour) to be the ideal amount for my liking.

The plaiting is not too complicated either, by the way. Just look at my pictures and you’ll be fine! (There are more difficult versions of plaiting with up to 6 or even 8 strands, but this one with 2 strands is the most classic “Zopf” in Switzerland.)SONY DSC

This “Hefezopf” will be the centrepiece of every Sunday breakfast table, I promise! =)

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My Perfect „Hefezopf“

In Switzerland this soft, slightly buttery bread is an absolute classic for breakfast on Sunday mornings!

active preparation time: about 25 min
(plus about 1.5 h rising time)
yield: 1 Hefezopf

Ingredients:

  • 500g flourSONY DSC
  • 8g salt
  • 30g sugar
  • 65g butter, softened
  • 18g fresh yeast
  • 3dl warm milk
  • 1 egg yolk
  • 1 tbsp. cream

Preparation:

  1. Sieve the flour into a big bowl. Add salt and sugar.
  2. Warm butter slightly and whisk until creamy and softened. Add to the flour-mixture and stir.
  3. Dissolve 18g fresh yeast in the warm milk.
  4. Form a little well in the flour mixture and pour the yeast-milk into this well. Stir until the dough sticks together.
  5. Put the dough onto a lightly floured working surface and knead well for at least 8 minutes.
  6. Flour the dough and put it into a clean bowl. Cover with a slightly wet kitchen towel. Let it rise in a warm place for 45-60 min.SONY DSCSONY DSC
  7. Cut the dough into two parts. Form each part into a long strand. Plait as following: (continue with the pattern until all dough is plaited)

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8.  Brush the „Zopf“ with the egg yolk-cream mixtureSONY DSC and let it rise in a warm place for 25-45 min. Brush again and bake in the lower middle of the oven at 220°C for 30-40 min. Cover the “Zopf” after at least 10 minutes with kitchen foil (otherwise it will get too dark). SONY DSCTake it out of the oven and knock at the bottom. If it sounds hollow, the “Zopf” is done. Let it cool down on a cooling rack and enjoy pure or with butter and jam or honey.

Hefezopf

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HefezopfSONY DSC

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To get a printed version: Download the pdf.
(Both English and German versions available!)

My Perfect Hefezopf

Mein perfekter Hefezopf