Search Angie's Recipes


Single Strand Swiss Butter Braids / Einstrang-Butterzöpfchen

Thursday, July 07, 2022

© 2022 | http://angiesrecipes.blogspot.com




© 2022 | http://angiesrecipes.blogspot.com


© 2022 | http://angiesrecipes.blogspot.com


Sweet braided buns made from only one strand! Butterzopf is probably the most famous Swiss bread and usually baked in the form of a plait. These single-strand braids are about the size of regular buns, and can be halved and spread deliciously with butter and honey or jam, and enjoyed for breakfast or afternoon coffee. For these mini braids, I used a commercial yeast dough without a preferment, so they are rather simple and quick to make. Retarding dough overnight in the refrigerator adds flavour, improves texture and gives you much more flexibility as to when you can bake your bread. If desired, sprinkle some large pearl sugar, nuts or seeds on tops.

Single Strand Swiss Butter Braids / Einstrang-Butterzöpfchen

adopted from Marcel Paa
  • 180 g Wholemilk, at room-temperature
  • 350 g Organic white bread flour #550
  • 1 Egg yolks
  • 60 g Butter, at room-temperature
  • 10 g White sugar
  • 5 g Salt
  • 10 g Fresh yeast
  • 1 Small egg to brush, beaten
  • 6 Almonds for the topping, optional
  • 2 tsp Poppy seeds for the topping, optional
  • Pearl sugar, optional
  1. Put all the ingredients in your food processor fixed with a dough hook. Mix on low speed for approx. 2-3 minutes. Increase the speed and continue kneading the dough for 10-12 minutes until smooth, elastic and passes the "windowpane test".
  2. Place the dough in a lightly greased bowl, cover with a kitchen towel and leave to rise at room temperature for 60 minutes. After 30 minutes, stretch and fold the dough once. Then cover the dough again and let it rest for the rest of the time.
  3. Divide the dough into 6 even portions, each about 100 grams. Roll each piece of dough, one after another, into an elongated strand. Then start again with the first strand to roll each strand to about a 50 cm rope.
  4. Gently loop the right end of each dough strand to about the middle of the strand. Pull the left end of the strand under the loop, then twist the lower part of the loop crosswise from the left. Finally, pull the end of the strand from the right side into the loop you have just crossed.
  5. Place the plaits on a baking tray lined with a baking paper, leaving enough space between them and brush with a beaten egg. Place the tray with the plaits in the fridge overnight, for 12-16 hours. Preheat the oven to 190C/375F, fan-forced, with a tray at the bottom rack. Remove the braids from the fridge and brush again with beaten egg and sprinkle with nuts, or seeds or pearl sugar if desired.
  6. Place the braids in the middle of the preheated oven and bake for 2 minutes when the egg coating has dried a little. Pour a cup of water into the tray at the bottom rack and bake the braids for 15 minutes until golden brown. Cool the bread on a wire rack.

© 2022 | http://angiesrecipes.blogspot.com



© 2022 | http://angiesrecipes.blogspot.com


© 2022 | http://angiesrecipes.blogspot.com


Read On 18 comments

Chive Blossom Salt

Monday, July 04, 2022

© 2022 | http://angiesrecipes.blogspot.com




© 2022 | http://angiesrecipes.blogspot.com


© 2022 | http://angiesrecipes.blogspot.com


© 2022 | http://angiesrecipes.blogspot.com


Finishing salts are an easy and perfect way to use the herbs in your garden and they make beautiful and delicious handmade gifts for the family and friends. The chive blossom salt not only tastes fantastic, but also looks great with its light purple colour.
You can use chive blossom salt on grilled meats and veggies, sprinkle it over avocado toast, and salads, or use it to make a compound butter. My favourite way to use it is to season a blue steak, salad, roasted asparagus and Quark cheese-so simple yet so dang tasty.

  • 300 g Coarse sea salt
  • 1 cup Chive blossoms
  • Zest of 1 large organic lemon, grated
  1. Line a small baking tray with a piece of parchment paper. Place sea salt, chive blossoms and grated lemon zest together on the prepared tray.
  2. Use your hands to rub everything together. Spread out the mixture into one layer. Cover the tray with a large umbrella food cover.
  3. Allow the salt mixture to dry out at room temperature in a warm and dry area. (I left mine at the kitchen window for 4 days) This will take around 2-4 days depending on the humidity. During this time, the salt should be turned and stired several times for even drying. You can dry the mixture in an oven for about 1 - 2 hours at 50C/122F. To allow the moisture to escape from the oven, a wooden spoon is clamped between the oven door.
  4. Once the finishing salt is dry, package it into a clean dry jar with an airtight lid. They make a great holiday gift.

© 2022 | http://angiesrecipes.blogspot.com





© 2022 | http://angiesrecipes.blogspot.com






Read On 33 comments

Hearty Whole Spelt Chia Bread

Friday, July 01, 2022

© 2022 | http://angiesrecipes.blogspot.com




© 2022 | http://angiesrecipes.blogspot.com



© 2022 | http://angiesrecipes.blogspot.com


This spelt bread recipe is as delicious and easy to make as it is nutritious. Chia seeds and flax seeds contain nutrients like fiber, protein, and omega-3 fatty acids and can help lower blood pressure, improve heart and bone health. This is a delicious, quick bread recipe for a wonderfully juicy spelt bread that's jam packed full of goodness with golden flax seeds and sunflower seeds. Easy to make yourself and super healthy. Enjoyed it with butter, cheese, and / or your favorite cold cuts, this wholesome bread is a delicious, healthy treat for breakfast.

  • 3 tbsp Chia seeds
  • 60 g Golden flaxseeds, crushed
  • 400 ml Water
  • 7 g Dried yeast
  • 530 g Organic spelt berries, finely milled to flour (or use wholemeal spelt)
  • 100 g Sunflower seeds
  • 1 Egg, medium
  • 1 tsp Sea salt
  • 1 tbsp Honey
  • 3 tbsp Olive oil
  • Some sunflower seeds for the loaf pan
  • Some flaxseed seeds for the loaf pan
  • A little butter for the loaf pan
  1. Add the chia seeds to 200 ml of water and leave to soak for approx. 8 hours (you can also prepare this the day before). Shortly before preparing the bread, also add the crushed flax seeds and dry yeast to 200 ml lukewarm water and leave to swell for about 15 minutes.
  2. Mix together the sunflower seeds, freshly milled spelt flour, egg, salt, honey and olive oil. Add the flaxseed-yeast mixture and the chia seeds and knead with the dough hook of the mixer for about 5 minutes. Cover the dough in the bowl with a kitchen towel and leave to rise in a warm place for 60 minutes.
  3. Grease a loaf pan (about 25cm) well wíth butter and sprinkle in some sunflower seeds and linseeds so that they stick to the walls of your loaf pan. Scrape the dough into the loaf pan and leave to rise, covered, for another 60 minutes.
  4. Preheat the oven to 200C/400F. Bake the bread in the middle of the oven for about 40-45 minutes. Leave to cool completely.

© 2022 | http://angiesrecipes.blogspot.com





© 2022 | http://angiesrecipes.blogspot.com



© 2022 | http://angiesrecipes.blogspot.com


Read On 32 comments

No Bake Blueberry Curd Tart

Wednesday, June 29, 2022

© 2022 | http://angiesrecipes.blogspot.com


© 2022 | http://angiesrecipes.blogspot.com




© 2022 | http://angiesrecipes.blogspot.com


© 2022 | http://angiesrecipes.blogspot.com


A no bake fruit art with butter cookie crumb crust filled with homemade blueberry curd, then garnished with some white chocolate crunchy balls--simple, delicious and perfect for hot summer days when the berries are in abundance. Do make an extra portion of blueberry curd to spread on homemade bread or pour over some pancakes. You can use fresh or frozen blueberries for the curd. Berries of any kind always yield delicious results! Besides blueberries, you could opt for raspberries, blackberries, or strawberries.

Cookie CrustBlueberry Curd
  • 200 g Butter cookies
  • 80 g Unsalted butter, melted
  • 300 g Fresh blueberries
  • 4 tbsp Freshly squeezed lemon juice
  • 150 g White sugar
  • 2 Eggs, medium
  • 4 Egg yolks
  • 70 g Unsalted butter, cut into 6 smaller pieces
  1. Place butter cookies in a large ziploc bag. Seal all but 1-inch of the bag, so that air can escape. Take a rolling pin and roll over the ziploc bag of cookies until you have fine crumbs.
  2. Place cookie crumbs and melted butter in a large bowl and stir with a fork until the mixture looks like wet sand. Place in a 35x13cm tart pan with a removable bottom and press until it’s very compact. Chill the crust for 1 hour before filling.
  3. While the cookie crust chills, prepare the curd. Wash and dry the blueberries. Place the berries, 2 tablespoons of lemon juice and half of the sugar in a saucepan. Use a hand blender to puree the mixture. Cook the mixture over medium heat until it turns dark purple and it has started to thicken a bit, about 10 minutes.
  4. Strain the mixture into a medium-sized bowl through a fine mesh strainer to remove the blueberry skins. Pour the blueberry puree back into the saucepan and add in the remaining lemon juice and sugar.
  5. Place a medium bowl with a fine-mesh strainer next to the stove. Add the whole eggs, and egg yolks to the saucepan and whisk to thoroughly combine. Place the pan over medium-low heat and whisk constantly, until the mixture is slightly thickened.
  6. Remove the saucepan from the heat and whisk in the butter one piece at a time until thoroughly incorporated. Strain curd through the strainer into the bowl.
  7. Remove the crust from the fridge and pour the strained curd into the crust. Chill the tart for at least 4 hours, preferably overnight, until firm. If desired, garnish with mint leaves and chocolate crunchy balls.

© 2022 | http://angiesrecipes.blogspot.com



© 2022 | http://angiesrecipes.blogspot.com



© 2022 | http://angiesrecipes.blogspot.com



© 2022 | http://angiesrecipes.blogspot.com





© 2022 | http://angiesrecipes.blogspot.com



© 2022 | http://angiesrecipes.blogspot.com


Read On 42 comments
Add to Google

Angie

Angie's Recipes

Angie's Recipes is an interactive blog dedicated to sharing yummy & creative recipes, helpful cooking hints and tips. Enjoy your visit and spread the word!


Friends

Join Us

angiesrecipes
skip to top

skip to top