Starting off October right with this autumn-inspired breakfast treat: Sourdough Hazelnut Swirls aka Filbert and Alice’s Nußschnecken. Sourdough (although you could also make this with a yeast brioche dough) and a caramelly-nutty (hazelnuts, but you could also use walnuts) filling. Not too sweet, a little bit of honey inspired. Delicious straight out of the oven. These are definitely on repeat!
nuts
As I have mentioned before, I am spending some time re-creating my “usual” yeasted recipes into sourdough recipes. This particular bread, Sourdough Cranberry Walnut Artisan Breakfast Bread, has actually worked out very well with the sourdough starter. It took me a little bit to get the baker’s ratio right, but once I’ve gotten the hydration level right, it’s been a breeze. It’s also one of my most popular varieties of bread in general. 🙂
Mandel-Rosinenzopf (Saurteig) /
Sourdough Almond-Raisin Challah
Germany on my mind today as I watch with grave concern the flooding and devastation. It’s not the region of Germany where I have a lot of family (though my father’s side is closer, mother’s side is from the south — and not to worry, all family and friends are accounted for and well). And, I had to feed the sourdough starter and was feeling particularly German, so I made this Mandel-Rosienenzopf. Roughly, it’s a Challah style bread, most commonly called a Hefezopf of Hefekranz, but seeing I wasn’t using Hefe (yeast), I couldn’t very well call it either of that, so I went with Raisin and Almond Challah. It’s light and got a bit of a chew on the inside and is very flavorful. It reminds me of my Oma, who used to dunk it in her milk coffee.
I don’t go crazy-overboard with the 4th of July / Independence Day Treats, but I thought that I should do *something*, and this is frankly the most Americana thing that I could think of …. breakfast cereal, marshmallows, peanut butter and red-white-and-blue sprinkles. Voila, festive Rice Krispies Treats, just in the for the holiday.