Der Beitrag Apple Cinnamon Rolls erschien zuerst auf kitchensplace.
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I have to admit that it’s been a while since I baked again and, above all, prepared an extra yeast dough. But if you want fluffy cinnamon rolls, you can’t avoid the homemade yeast dough. I used to screw up a yeast dough like this a few times and today I still don’t know what the problem was. But as the saying goes: Practice makes perfect.
So: when you have overcome the first hurdle of the yeast dough, nothing stands in the way of these delicious cinnamon rolls with apple filling. The filling is really prepared in no time with just a few ingredients and is simply spread on the rolled out yeast dough. Then all you have to do is roll up the yeast dough and cut your snails off the roll. You can find detailed step-by-step instructions in the recipe below.
Nutritional information per cinnamon roll
Calories: 128 – Protein: 2,5g – Fat: 4g – Carbs: 21g
Apple Cinnamon Rolls
Ingredients
- For the yeast dough :
- 250 g flour
- 1/2 cube of yeast
- 50g sugar
- 1 pinch of salt
- 125ml milk (alternatively almond milk)
- 25g soft butter (alternatively vegan butter)
- Vanilla flavor
- For the filling :
- 2 apples
- 2 tbsp butter
- 1 teaspoon cane sugar
- 1 teaspoon cinnamon
- Miscellaneous: lump sugar for sprinkling
Directions
- Step 1 First prepare the yeast dough: warm the milk with butter, crumble in the yeast and stir
- Step 2 Then mix all the dry ingredients and stir in the yeast milk. Knead everything together to form a dough and cover and let rise in a warm place for about 1 hour. (Tip: I preheat the oven to 30 degrees, turn it off and let the dough rise in it.)
- Step 3 Now prepare the filling: peel the apples and cut into fine cubes. Heat the butter in a saucepan and caramelize the apples with the sugar and cinnamon. Then set aside.
- Step 4 When the dough is ready, roll it out evenly into a rectangle and brush with the apple filling .
- Step 5 Carefully roll up the dough on the long side and cut into even pieces or slices.
- Step 6 Grease an oven pan and place the slices in the pan with the cut surface facing down.
- Step 7 Then let the snails rise for another 30 minutes while preheating the oven to 180 degrees.
- Step 8 Brush the snails with milk before baking and then bake for about 20-30.
- Step 9 When the cinnamon buns are ready, you can sprinkle them with crystal sugar.
If you like you can find my Pinterest here or you can pin the following picture directly to your Pinterest.
Der Beitrag Apple Cinnamon Rolls erschien zuerst auf kitchensplace.
]]>Der Beitrag Easter wreath with granulated sugar erschien zuerst auf kitchensplace.
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In your opinion, what shouldn’t be missing at Easter? For me there are some delicious things, but first and foremost, of course, the fluffy Easter wreath made from a sweet yeast dough. Whether with sweet jam, chocolate cream or a delicious dip, this yeast wreath is always the highlight on the Easter breakfast table. Here I’ll show you how easy it is to prepare it yourself.
You don’t need a lot of ingredients for my fluffy Easter wreath. The most important thing is that you use fresh yeast and not dry yeast. There are certainly many recipes with dry yeast, but I recommend fresh yeast so that this yeast braid will really rise. Of course, the following applies: the fresher, the better. Of course, there are also flour, butter, sugar, milk, eggs, a little salt and, for the portion, extra fresh lemon zest. Mix a small pre-dough from yeast, milk and flour, let it rise for a few minutes and then mix it with the remaining ingredients. Like any yeast dough, my Easter wreath takes some time to rise and grow properly. Therefore, I recommend that you let it rise in a warm place for at least 30-60 minutes. Then you can process the yeast dough wonderfully, form 3 small rolls of dough out of it and weave them together to make this beautiful Easter wreath.
The wreath then has to go for a few more minutes and if you have done everything right, you will already notice how much the yeast plait rises. That’s exactly how it should be. I like to coat my Easter wreath with fresh milk before baking so that it gets a nice shine. In addition, I always sprinkle an extra portion of granulated sugar over the dough, so that it becomes nice and crunchy afterwards and makes for a great mouthfeel. But here, as always, the following applies: everyone as they please!
If you basically like to make yeast dough, then why not try mine fluffy brioche bread . Also covered with granulated sugar, it is suitable for every season of the year.
Nutritional information per serving of Easter wreath (1/8)
Calories: 474 – Protein: 11g – Fat: 16g – Carbs: 70g
Easter Wreath
Ingredients
- 500g flour type 405
- 1 yeast cube (42g)
- 250ml lukewarm milk
- 90g butter
- 100g sugar
- 2 eggs
- 1 pinch salt
- 1 teaspoon lemon zest
- 2 tablespoons hail sugar
- 1 tablespoon milk for coating
Directions
- Step 1 Pour the flour into a large bowl, form a small hollow in the center with your hand and pour in the warmed milk. Carefully crumble the yeast cube into the milk and stir briefly with a fork. Then cover and let rise in a warm place for 15 minutes
- Step 2 add to the flour soft butter, sugar, 2 eggs, a little salt and lemon zest and knead everything into a smooth dough for about 5-10 minutes. Cover the dough again and let it rise for another 30 minutes in a warm place
- Step 3 the dough should have increased properly by now, so you can work it further. Remove the dough from the bowl, knead briefly and divide into 3 equal pieces. Then roll out each piece into a 50cm long roll, knead the ends together and then braid all the dough strands into a plait
- Step 4 Join the yeast plait together at both ends and shape into a wreath. Place an oven-proof dish in the center, keeping the spacing
- Step 5 Brush the Easter wreath with milk, cover carefully and let it rise for another 15 minutes. Meanwhile, preheat the oven to 160 degrees O/U.
- Step 6 Bake everything at 160 degrees O/U for about 40 minutes until lightly browned.
If you like, you can me too here on Pinterest and pin the following picture.
Der Beitrag Easter wreath with granulated sugar erschien zuerst auf kitchensplace.
]]>Der Beitrag Focaccia with two kinds of tomatoes and onions erschien zuerst auf kitchensplace.
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Focaccia is a flatbread made from yeast dough that is drizzled with olive oil, salt and various herbs before baking. It is particularly suitable as a side dish or appetizer in front of a menu or as finger food for your next party or the next Netflix evening.
My focaccia is classically prepared from yeast dough, olive oil, salt and oregano. This focaccia can be topped up as you like; I recommend a Mediterranean topping with various tomatoes, onions and basil. But you can also try my focaccia with spinach, mushrooms, olives or peppers.
The special thing about focaccia breads is the lightness that is used when baking with the addition of olive oil. That’s why I recommend that you pay particular attention to the use of first-class, extra virgin olive oil. Here is an interesting contribution to the production of a first-class olive oil: On the quality of olive oil .
Nutritional information per serving (1/2)
Calories: 456 – Protein: 17g – Fat: 6g – Carbs: 84g
Focaccia with two kinds of tomatoes and onions
Ingredients
- 500g flour
- 300ml lukewarm water
- 1x fresh yeast
- 1 tsp sugar
- 1 tsp salt
- 2 tbsp olive oil
- For the topping:
- 1 red onion
- Colorful cocktail tomatoes
- oregano, fresh basil, sea salt
- 2 tbsp olive oil
Directions
- Step 1 Dissolve the yeast in water with sugar. Then knead together with the flour, salt and olive oil until the dough is no longer sticky. Then leave to rise in the oven at 30 degrees for 1h.
- Step 2 Preheat the oven to 200 degrees. Peel the onion and cut into thin strips together with the tomatoes.
- Step 3 The dough should now have doubled in size so that it can be kneaded again and divided in half. Form two foccacia loaves from the dough pieces and make several depressions with your fingertips. Brush the dough with 1 tablespoon of olive oil each and top with onion and tomato. Press them into the cavities
- Step 4 Sprinkle with sea salt and oregano and bake in the oven for about 15 minutes. Then top with fresh basil.
If you like you can find my Pinterest here or you can pin the following picture directly to your Pinterest.
Der Beitrag Focaccia with two kinds of tomatoes and onions erschien zuerst auf kitchensplace.
]]>Der Beitrag Mini hot dogs erschien zuerst auf kitchensplace.
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These mini hot dogs are something very special at every party. They are handy, crunchy, fresh and taste incredibly good. Served with the right sauces, crispy fried onions and sweet and sour pickled cucumbers, they are the absolute hit at your next party.
These mini hot dogs are prepared in a simple yeast dough that is ready within 1 hour. To do this, simply knead the yeast dissolved in milk and sugar with flour, egg, butter and a little salt and let it rise for 30 minutes. You will then receive a fluffy yeast dough in which you wrap crunchy Viennese pieces. These are then simply baked in the oven and your mini hot dog bites are ready.
You can find more finger food and party snacks here .
Nutritional information for mini hot dogs
Calories: 65 – Protein: 2g – Fat: 4g – Carbs: 6.5g
Mini Hot-Dog Bites
Ingredients
- 5 sausages
- 250g flour
- 120ml milk
- 1 egg
- 1/2 cube yeast
- 1 tsp salt
- 25 g butter, soft
- 1 tsp sugar
Directions
- Step 1 Dissolve the yeast in lukewarm milk with sugar for about 15 minutes. Then knead in a large bowl with flour, butter, half and salt until the dough is no longer sticky
- Step 2 Heat the oven to 50 degrees. Then cover the bowl and put it in the oven and turn off the oven. Now let the dough rise for about 30 minutes
- Step 3 Knead the dough well again until it can be shaped. Preheat the oven to 200 degrees O/U. Cut the sausages into 5 equal pieces each
- Step 4 Now wrap each mini-sausage with yeast dough and let it rise again on a baking tray lined with baking paper. Then spread with the other half of the egg and bake in the oven for about 25 minutes until golden brown.
If you like you can find my Pinterest here or you can pin the following picture directly to your Pinterest.
Der Beitrag Mini hot dogs erschien zuerst auf kitchensplace.
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