© 2023 | http://angiesrecipes.blogspot.com

© 2023 | http://angiesrecipes.blogspot.com

These purple sweet potato Nutella twisted buns are soft, sweet, fluffy and naturally purple. The purple sweet potato not only provides colour, but also helps keep the dough moist and make it light and airy. Besides Nutella, nut butter or homemade jam can be used to fill the buns too. Store these buns in a sealed container and eat within 2 or 3 days. They also freeze well!

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http://schneiderchen.de | © 2020 | http://angiesrecipes.blogspot.com

I am a fan of swirls, be chocolate, beetroot, or matcha, threading though any kind of baked goods. There's something just so fun about it and plus it makes a beautiful presentation on any dinner table and a lovely gift.
This marbled chocolate brioche is fairly straightforward to prepare since you prepare and knead the dough in the mixer until smooth and elastic. Marbling the plain and chocolate doughs together requires a little patience and effort, but it's pretty easy once you have got the hang of dough plaiting technique.

1. Butter a 26x12x9-cm loaf pan and line with parchment. Dissolve the yeast in the lukewarm milk in a bowl. Set aside for 10 minutes until foamy.
2. Place plain flour, whole spelt flour, sugar, and salt in the bowl of your stand mixer with a dough hook. Add in eggs, yolk and milk-yeast mixture. Mix on low for 3 minutes. Increase the speed to the second level and mix for about four minutes more. Next, add the softened butter one cube at a time until fully incorporated. Knead again for 2 minutes until smooth, elastic and soft.
3. Cut slightly more than 1/3 of the dough, about 240 grams. Shape the rest of the dough into a ball. Place it in a bowl. Cover with plastic film. Leave to rise in a warm place for about an hour or until doubled in size. Add cocoa powder and nutella to the 240 grams of dough and knead until it's well combined. Cover and leave to rise until doubled in size.
4. Turn out and punch each dough down. Cover again and let rest for 10 minutes.
5. Roll out each dough into a rectangle. Place the chocolate rectangle on top of the plain one. Roll it up like jelly roll and pinch the sides together. Using a bench scraper or a knife, carefully cut the log vertically in half making sure the seam is side down. Plait and fold into 3 layers. Place the stacked dough into the prepared pan. Cover with plastic film and proof until it's double in size, about 90 minutes.
6. Preheat the oven to 190C/375F. Brush the top with some egg wash and sprinkle some almond slices over if desired. Bake the bread in the center of hot oven for about 35 minutes until nicely golden brown. Remove and turn out onto a wire rack to cool completely before slicing.

http://schneiderchen.de | © 2020 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2020 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2020 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2020 | http://angiesrecipes.blogspot.com

© 2020 | http://angiesrecipes.blogspot.com

Using plain flour and whole spelt flour	Using just plain wheat flour

© 2020 | http://angiesrecipes.blogspot.com

© 2020 | http://angiesrecipes.blogspot.com

A soft, tender braided bread filled with matcha-tahini, nutella (next time I am going to try a poppy seed filling for a better colour contrast) and cherry jam. It might look tricky and complicated to make, but it's actually very simple. Braiding and 3 different fillings help create a impressive-looking loaf that is easy to make! You can bake this with just plain wheat flour or use a mix of plain flour and whole spelt for a nuttier flavour.

1. Warm up the milk and butter in a saucepan over low heat until the butter melted. Set aside to cool the mixture briefly.
2. In the bowl of your stand mixer fitted with a dough hook, mix together the flour, dried yeast, sugar, salt and vanilla powder. Add in milk-butter mixture and the egg, reserving a tablespoon for the topping. Stir at slow speed for a couple of minutes until the dough comes together. Increase the speed and knead the dough until smooth and elastic.
3. Turn out the dough and shape into a ball. Lightly grease the mixing bowl with a bit of olive oil. Return the dough into the bowl. Cover the bowl with a clean kitchen towel and set aside at a warm place for about 1 hour until it's double in size.
4. Mix the honey tahini with matcha powder until well combined. Grease a 26x12cm loaf pan and set aside.
5. Turn out the dough onto a lightly floured work surface and roll out to a 45cmx45cm square. Divide it into 3 even pieces, 15cmx45cm. Spread each rectangle with a different filling, leaving 2cm free edge of dough free from the filling. Roll each into a log and pinch the edges together.
6. Braid 3 logs and form into a braided loaf by bringing two ends together under the loaf. Place it into the prepared loaf pan. Cover with towel and let rise about one hour.
7. Preheat oven to 190C/375F. Brush the bread with the reserved egg. Sprinkle the top with raw sugar if using.
8. Bake the bread in the middle of hot oven for about 30 minutes until golden-brown. Bread should have a nice hollow sound when thumped on the bottom. Cool on a rack for at least one hour before slicing.

http://schneiderchen.de | © 2020 | http://angiesrecipes.blogspot.com

Using just plain wheat flour	Using plain flour and whole spelt flour

http://schneiderchen.de | © 2020 | http://angiesrecipes.blogspot.com

© 2020 | http://angiesrecipes.blogspot.com

© 2020 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

If you are a fan of Nutella or chocolate, those rich, crispy, chocolatey and nutty cookies are sure a real treat. If you can't find spelt, just use plain wheat flour instead.

1. Whisk together the spelt flour, baking soda and salt in a mixing bowl.
2. Cream the softened butter and sugar on medium speed until light and fluffy. Add eggs, one at a time, until completely incorporated. Add in nutella and coffee liquor.
3. Sift the flour mixture into the nutella mixture. Mix until just incorporated. Cover with a plastic wrap and chill at least 4 hours or overnight.
4. Line two baking sheets with parchment paper. Preheat the oven to 175C/350F. Shape the cookie dough into balls and roll in the chopped pistachios. Place them on the prepared baking sheets, leaving about 1-inch between cookies. Bake for 15 minutes. Let the cookies cool on the baking sheet for 5 minutes, then transfer to wire racks to cool completely.

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

Dating back to the 18th century, the macaron is a traditional French pastry, made of egg whites, almond powder, icing sugar and sugar. This sweet pastry came out of the French courts' baker's oven as round meringue-like domes with a flat base.
Macarons, also anglicized "macaroons", are not to be confused with a similar pastry also called macaroons. Macarons are sandwich-like pastries made with two thin cookies and a cream or ganache between the cookies. Macaroons are dense cookies made either with coconut or with a coarse almond paste.
Macarons come in a wide variety of flavors varying by store and season; ranging from traditional to exotic. Wikipedia

1. In a mixing bowl whisk together the ground hazelnut and powdered sugar until completely blended. Line 3 baking sheet with parchment paper.
   
2. In your stand mixer fitted with the whisk, beat the egg whites and pinch of salt until foamy, gradually add the sugar and continue beating until soft peaks appear.
3. Fold in the ground hazelnut mixture in two additions until your get a slow moving batter. Fill a pastry bag with the batter and pipe small amounts of batter 3 cm in diameter, 2 cm apart. Leave to rest for 1 hour. Preheat the oven to 170C/340F and bake for 15 minutes. Remove and cool completelyt on rack. Spoon the filling on one shell and sandwich with another one.

This Swiss roll consists of a tray of pumpkin chiffon, which is rolled up and spread with Nutella. You can't really go wrong with Nutella. Nutella is like peanut butter, except better. It is a chocolate-hazelnut spread great for bread, fruit, crackers, and or Anything!
It was first created in 1940 by the Ferrero company, now famous for their Ferrero Rocher chocolates. The hazelnuts were used originally as a filler because during Nutella’s first production, cocoa was difficult to come by. Nutella was first manufactured in loaves, which then could be sliced and spread on bread to make sandwiches. The spread was first called “Supecrema gianduja,” but then it was named Nutella in 1964.

1. Line a 30x40-cm baking tray with parchment paper. Preheat oven to 190C/375F. Sift flour, ground almond and baking powder together in a mixing bowl. In another bowl, whip together the caramelized sugar syrup, milk, and safflower oil until the mixture is emulsified Add in pumpkin puree and flour mixture, and mix until just combined. Add in egg yolks and fold until smooth.
   
2. Beat egg whites with salt and lemon juice over low speed until frothy and foamy. Gradually add in sugar, increase speed and beat until stiff but not dry. Carefully fold 1/3 of egg white mixture into flour mixture to lighten it and then carefully fold in remaining whites.
   
3. Pour the cake batter into the prepared baking tray and spread the surface even. Bake for 15 minutes. Remove, cool briefly, and invert the cake onto a new parchment paper. Carefully peel off the baking paper and trim the edges of cake. Spread the surface with nutella and roll it up. Chill for about 1 hour and slice.

A Tangzhong starter / Water roux starter is a mixture of flour and water. That is to combine together one portion of bread flour and five portions of water by weight in a pot. Heat up the mixture to bring out the gelatinization of starch in flour. What makes the bread baked with this kind of starter difference is Starch Gelatinization, which helps to engage more water, namely more water will be absorbed, to provide a characteristic softer, more elastic-textured bread. Moreover, the bread will have long-lasting freshness.

1. Place flour, sugar, salt and instant yeast in the mixing bowl, add in milk, and the starter. Mix with dough hook at slow speed for 1 minute. Increase the speed to medium, and continue to mix for 3 minutes on medium speed until a dough forms. Add butter gradually and mix for approx. 5 minutes on medium speed until gluten is fully developed, i. e. elastic, smooth, non-sticky and leave from sides of the mixing bowl.
2. Proof the dough in a lightly greased plastic bag for 1 hour. Leave in a warm place until dough is double in volume. Punch the dough down to release gases produced in the fermenting process. Divide dough into 9 portions, each about 60 grams. Round up and rest for about 10 minutes.
   
   
3. Press the small dough, with the sealing side down, to release the gas. Turn the sealing side up and place 20 grams of nutella in the middle of the dough. Seal the edges of the round to make a bun shape. Place the sealing side down and roll out each into an oval shape. Fold into half and slice the folding part 4 times to obtain a hand pattern. Place them in a baking tray lined with baking paper. Turn each cutting edge over and let rise for about 60 minutes. Brush with egg wash and sprinkle with almond slices. Bake in a preheated 175C/350F oven for about 15 minutes.