Because of their easy production, Eggerländer are a well loved pastry. To make them, the dough is rolled out into rounds and topped with various fillings. Eggerländer that are made with various fruit toppings are especially popular. Topped with apricot,… weiterlesen
These crescents are a brioche dough pastry. After dividing the dough, the round balls are rolled out into flat oval shapes, which are then filled with a cooked poppy seed mixture. The poppy seed filling should be made the day… weiterlesen
Fried elderflower blossoms are perfect to serve as a fine dessert. For this purpose, freshly bloomed elderberry clusters are used, which are dipped in a batter after washing and then fried in hot lard (deep-fried). After frying, drain briefly and… weiterlesen
A sweet yeast dough is used as the basis for these nut rolls, called “Nussschnecken,” meaning nut snails in German. When it is still in flat pieces, the yeast dough is layered with the nut filling. Then it is rolled… weiterlesen
Since I have neglected making pastries, I will alternately publish a pastry in the middle of the week for the next few weeks. Different variations of brioche, fried bread and Danish pastries will sweeten the coming weekends. The brioche will… weiterlesen
Their airiness, the typical and slightly sour taste make the apple swirls a popular yeast dough classic. Professionals know two methods for the production of sweet yeasted dough: with or without pre-dough. For the yeast dough without pre-dough, all ingredients… weiterlesen
The fine, inimitable taste of butter defines the taste of enriched yeast doughs. But since the handling of butter when making dough is not always correct, I would like to give some pointers. When to add butter depends on various… weiterlesen
Typical for strudel dough is an easy production. With the addition of oil and an intensive kneading allows the dough to be stretched out very thin.When you think about Viennese pastries, Viennese apple strudel always comes to mind. This pastry… weiterlesen
The variety in different brioche doughs is largely determined by the ingredients such as butter, eggs and sugar. In order to guarantee the perfect production of brioche dough, additional knowledge and skills are required. This applies in particular to the… weiterlesen
Lebkuchen, also known as Lebzelten, Pfefferkuchen, Gewürzkuchen or Honigkuchen, is a sweet, strongly spiced, pastry with a long shelf-life that is found in many shapes and variations. In many cultures it is an integral part of Christmas baking, though only… weiterlesen
Advent, Advent ein Lichtlein brennt. Erst eins, dann zwei, dann drei, dann vier, dann steht das Christkind vor der Tür.” This poem is about the Advent season and will be recited and sung in many kindergartens over the next few… weiterlesen
The Christmas stollen, which is supposed to symbolize the Christ child wrapped in a white swaddle, is still one of the most popular breads during Advent season. The name of the pastry varies depending on the region but is called … weiterlesen