Back to the usual weekly sourdough experiments, Up this week, another bread on the sweet side: a Maple Cinnamon Sourdough Breakfast Bread, with Raisins and Pecans. I know that raisins can be a controversial baking subject, so the nice thing is that you can just omit them, with no harm done. Delicious bread, great toasted with a bit of melty butter.
These may not look like much, not particularly festive really, but they are really really yummy. I took my standard brioche-style danishes, added some raisins,dried currants and chopped dried apricots, and made them into extra special Sourdough Holiday Quark + Fruit Brioche-Style Danish. Fairly “plain” looking on the outside, but packed with flavor. If you can’t find quark — and goodness knows it is nearly impossible (I made my own) — you can substitute sour cream or creme fraise. Breakfast or a sweet holiday snack for days.
As many of you know, I try to make many of my Christmas pressies myself (including of course, cookie madness!), so trying to get a head start on some, I made Salted Caramel Hot Chocolate Mix. Quite easy to make, though bashing the hard caramels to bits first with a meat mallet and then the food processor was loud! I put ratios in the recipe instead of exact measurements, in case you wanted to make a lot or a little.