Brötchen/Brötle, Semmel, Weck/Weckle/Wecken, Bömmel, Schrippe, Rundstück, Laible, Weggen … and I am sure that I am missing some! Germans and their regional words for “bread roll” … English speakers aren’t much better, but when it comes to Germans and their love of the bread roll, it goes to a whole new level. These rolls even reference that Germanic culture in that they are Kaiser Rolls, with their distinct markings. I used a roll press to imprint them and they sort of stayed imprinted — I think my baker’s ratio made a little bit too lose of a dough (and I have to admit, Alice, my starter, was especially bubbly yesterday afternoon). These are delicious and light and perfect for breakfast with butter and jam, or a lunch sandwich. Just the perfect amount of crunch. Pleased with the result. You can also make them with poppy seeds or sesame seeds.
Browsing Tag
breakfast
Alice’s Adventures in Wondoughland continue this week around in circles: Sourdough Poppy Seed Swirls (Sauerteig Mohnschnitten). These are incredibly yummy and easy to make. The dough is very easy to work with and soft. Very pleased with the result. If you’re a fan of poppy seed muffins, these might be right up your alley.
Here’s another little bread recipe: I realized that I had no bread in the house last night, and I am a “toast for breakfast kind of person”, though I am not an early breakfast eater. That means that this loaf making was perfect as I started my day baking and ended up having a few slices near mid-day. Great all-purpose bread, from breakfast to sandwiches.
Breads, Breakfast/Brunch, Sweet Snacks
Sweet Cream + Lemon Brioche-style Danishes
Sweet Cream + Lemon Brioche-style Danishes
(Süße Quarkbrötchen) aka Heidi’s Cheese Buns
This post has a story, and the story is about my mum. You see, we as a family (translation: my mum) have been making these “Cheese Buns” for forever. In fact, back in the day, we has a stand at the Orono (Maine) Town Festival and boy, were these danishes popular. So what are “Cheese Buns”? They are actually what would be called Süße Quarkbrötchen in German: brioche-style sweet, soft buns, with a creamy, lemony filling. In Germany, there is a type of fresh cheese called Quark. Quark is like yogurt, but not, like cream cheese but not. You can find Quark in the U.S. but it is pretty hard to find (check the deli case), so the closest thing you might find in the US, that I have found at least, is “farmer’s cheese” (also available in the deli case, by the artisan cheeses). My mum used to actually make it herself. In this recipe, I use cream cheese mixed with quark, but you can also use a bit of sour cream. Any which way, they are a “family recipe” and one of my favorite childhood things. There are raisins — I know, I know, highly controversial in baked goods — but they are optional so omit them if you are anti-raisin. 🙂
Continuing my sourdough adventures…. I had to give Alice some refreshment, and I really hate to through away perfectly good starter, I decided to make another style of breakfast bread (I already make a terrific Cranberry Walnut Bread!): Müsli Sourdough Breakfast Bread. Toasted Granola and the ever-controversial raisins are the mix-ins this time with some sweet, dark avocado blossom honey. It’s still a little dense, but incredibly moist and phenomenal flavor. I can definitely see this one going into the rotation of breakfast breads.