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Jumbo Strawberry Buttermilk Muffins

Tuesday, May 03, 2022

Bursting with fresh, plump and sweet local strawberries, these fruity oversized muffins are soft, tender and make a perfect summer dessert or a delightful breakfast treat with coffee. They bake tall and moist just like the ones you get at your favourite local bakery. Buttermilk adds pleasant tanginess to baked goods, and like yoghrt and sour cream, it also helps tenderize gluten, giving baked goods a softer texture and more body. For an easy substitute of buttermilk, measure one tablespoon of lemon juice into one cup of milk and let sit for 5 minutes.
If you don't have a jumbo muffin tin, then use a regular 12-cup muffin pan and adjust the baking time to 15-18 minutes. You can substitute the strawberries for any seasonal fruit, or even chocolate chips!

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Easy German Bauernbrot / Weizenmischbrot

Saturday, March 12, 2022

Mischbrot made with 60% Dark Rye

Experience the flavor and texture of German farmer's bread like fresh from the German bakery! Dense yet tender, chewy, crusty, packed with nutrition and full of flavour, this Germany's most popular wheat-rye mixed bread (Weizenmischbrot or Graubrot) is wonderful served right out of the oven with your choice of butter, jam, Nutella, cheese, or cold cuts.
Traditionallly this bread is made with a rye sourdough starter, which gives the bread a very light and pleasant sour taste. But it takes time plus, not all the home bakers have a sourdough starter. This hearty mixed wheat bread recipe is the easiest one that you can bake at home and still produces the typical taste, aroma and texture of Bauernbrot with the addition of Backmalz or dry malt powder in English. Dry malt powder help promote a strong rise, enhance the crust browning and adding a mild natural malt flavour. I have read that maca powder is a good substitution for dry malt powder. But I haven't tried it. You can also use malt extract too and the best substitute of malt extract is sugar beet syrup (Zuckerrübensirup). Both dry malt powder and sugar beet syrup can be easily found on amazon.
You can also vary the proportions of rye to wheat flour according to your preference. Just keep in mind that wheat contains more gluten than rye, and therefore wheat dough tends to rise more than rye dough. As a result, bread made with a higher ratio of wheat is usually fluffier, and a with higher ratio of rye more compact. In Germany, rye mix bread (Roggenmischbrot) is usually made with at least 50% but less than 90% rye. Experiment with ratios and find out what you enjoy the most.

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5-Banana Banana Bread

Tuesday, March 01, 2022

This banana bread is moist and delicious with loads of banana flavour! Don’t overmix the ingredients or the bread won't be soft and tender, and make sure the bananas are very ripe. If your bananas aren’t very ripe, you can place them on a foil covered baking sheet in the oven for 10-15 minutes at 150C/300F until the skins turn black. It releases the sugar and makes them perfect for baking. If you don't enjoy a walnut-studded quick bread, just leave it out or use chocolate or fruit instead.

125 g White spelt flour
125 g White bread flour
1 tsp Baking soda
1/4 tsp Salt (I used Kala Namak black salt)
100 g Lard (or butter)
100 g Coconut sugar (or brown sugar)
2 Large eggs, at room-temperature
1 tsp Vanilla extract
5 Very ripe bananas, mashed
120 g Walnuts chopped (optional)

Preheat oven to 180C/350F. Lightly grease a 8-9x5 inch loaf pan or line with a parchment paper.
In a large bowl, combine flours, baking soda and salt. Using electric mixer, cream lard and coconut sugar together until smooth and fluffy. Beat in eggs, vanilla and mashed bananas until well blended. Stir the banana mixture into flour mixture just until combined.
Fold in walnuts if using and pour the batter into prepared loaf pan. Bake in the preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.

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Oliebollen Dutch Doughnuts

Saturday, February 19, 2022

Oliebollen ((literally, "oil balls"), aka Dutch Doughnuts, are traditionally made and enjoyed as a New Years treat in Holland. But you can always make them at home whenever a craving hits! They can be made plain, but are typically filled with raisins or/and apples, then fried until golden brown and served warm dusted generously with powdered sugar. Crisp on the outside with a pillowy center that’s not too sweet. Absolutely irresistible! They taste the best when hot, but still wicked good at room-temperature. You can easily use Air Fryer or oven to reheat them. This recipe makes roughly 12-14Oliebollen, depending on how you scoop your Oliebollen.

250 g Raisins
16 g Fresh yeast (or 9 g active dry yeast)
250 ml Lukewarm milk
270 g White spelt flour (or ap flour)
1 Large egg, at room-temperature
1/3 tsp Black salt (or regular sea salt)
1 kg Lard for frying
Powdered sugar for dusting

Soak the raisins for at least one hour in water, preferably overnight. Drain and pad dry with paper towels before use.
Place yeast and lukewarm milk in a bowl and stir to dissolve. Set aside for 10 minutes or until mixture bubbles.
Place flour and salt in a large bowl and make a well in the centre. Pour the yeast mixture and eggs into the well and stir into a smooth batter. Add in drained raisins and stir until well combined. Cover with plastic wrap and set aside in a warm, draught-free place for 1 hour or until dough doubles in size.
Melt the lard in a deep-fryer or a large saucepan over medium heat to 190C/375F. Take a small piece of bread and put it in the lard. If it starts to fry immediately, then it's ready for frying. Working in batches, use 2 metal spoons (or an ice cream scoop) to shape scoops of dough into balls, and drop them carefully into the hot oil. Deep-fry, turning halfway, for 5-7 minutes or until golden and cooked through. Remove with a slotted spoon and drain on paper towel.
Dust doughnuts generously with icing sugar and serve immediately. Enjoy them hot if possible. You can use Air Fryer or oven to reheat them.

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Filipino Coconut Macaroons

Friday, February 04, 2022

These Filipino-style macaroons are so easy to make and so delicious. they are golden crisp on the odges and soft, chewy and moist on the inside, they’re super addictive. If you prefer, coat them in chocolate to give it a even richer flavour. The addition of small amount of white spelt flour in the batter makes them taste more like cakes rather than standard coconut macaroon, but they are just equally delicious. They make a great midday pick or after-meal dessert or even as a lunch box filler. Don't confuse coconut macaroons with chewy, yet crisp airy French macarons. Macarons and macaroons differ in their main ingredient, which for macarons is almond meal, and macaroons is shredded coconut.
A macaron (pronounced "mack-ah-ROHN") , which has roots in Paris, is a meringue-based cookie. Its batter is composed of almond flour, egg whites, and confectioners’ sugar. Parisian macarons come in a variety of colours and flavours and usually filled with buttercream, ganache, jam, or fruit curd. The main ingredient of a macaroon (pronounced "mack-ah-ROON") is shredded coconut and its original recipe does not require sweetened condensed milk. As the recipe suggests, this is a Filipino-style macaroon, which is composed of butter, sugar, sweetened condensed milk and coconut of course.

100 g Unsalted butter, softened
150 g Sugar
2 Eggs, medium
1 can / 397 g Sweetened condensed milk
1/2 tsp Vnilla extract
70 g White spelt flour
200 g Desiccated coconut

Line one 24-vavity mini muffin pan with paper cups and place 9 standard-sized reusable silicone baking cups in a baking tray. Set aside. Use two mini muffin pans or 20 silicone muffin cups if you have them.
In a bowl, beat softened unsalted butter using a hand mixer on low speed until creamy. Add in sugar and beat together until well blended and fluffy. Add eggs one at a time, beating well after each addition.
Add in sweetened condensed milk and vanilla extract and continue to beat until blended. In a medium bowl, combine white spelt flour and desiccated coconut. Add to the butter-egg mixture and beat until combined.
Preheat the oven to 180C/350F. Divide the thick batter into the prepared muffin cups.
Bake the mini muffins for about 15-18 minutes and 25-28 minutes for standard-size muffins until golden and a toothpick inserted in the center comes out clean. Remove from baking pan and let cool on a wire rack for about 5 minutes.

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Pumpkin Cinnamon Raisin Rolls

Tuesday, February 01, 2022

Pillowy soft and pleasantly sweet, these light and tender pumpkin spelt rolls are filled with cinnamon sugar and raisins and glazed with a simple but very tasty vanilla icing. If you want to make them ahead, cover the baking pan with assembled rolls with plastic wrap and refrigerate overnight. Remove the plastic wrap and bake the next morning for a wonderful breakfast and the leftover would be fantastic as an afternoon snack.

Dough	Filling&Icing
120 g Pumpkin purée, homemade or canned 90 ml Whole milk 30 g Unsalted butter 30 g Brown sugar 1/4 tsp Sea salt 1/2 tsp Vanilla extract 1 Large egg 7 g Active dry yeast 370 g White spelt flour	80 g Brown sugar 1 tbsp Cinnamon powder 1/2 tsp Ground ginger, optional 60 g Salted butter, softened to room-temperature 150 g Raisins 80 g Powdered sugar 1 tbsp Freshly squeezed orange juice

In a medium saucepan, whisk pumpkin purée, milk, butter, coconut sugar and salt over low heat until combined. Remove from heat and add vanilla. Let it cool until very warm to the touch.
In the bowl of your stand mixer fitted with a dough hook, add in pumpkin mixture, egg and yeast until combined. Add in spelt flour and stir on low speed for 5 minutes until the dough comes together. Increase the speed and knead for 2-3 more minutes until the dough is pull away from the sides of the bowl.
Turn out the dough on a work surface and shape into a ball. Grease the inside of the bowl with a small amout of butter or oil, then return the dough back to the bowl and rotate the ball of dough, so that it is completely covered with oil. This will prevent the dough from sticking to the bowl as it rises.
Cover the bowl with a clean kitchen towel or with a piece of plastic wrap and put the bowl in a warm, draft-free area of your kitchen. Let it sit until it has doubled in volume, about 1 hour.
Remove the kitchen towel and punch down the dough. Take the dough out and put it on a floured surface, cover with the kitchen towel, and let rest for about 10 minutes.
Line a 26-cm/10-inch springform pan with a piece of baking paper or simply grease the pan with butter. Combine coconut sugar, cinnamon and ginger if using, in a small bowl and set aside.
Roll the dough out on a lightly floured surface into approximately a 10×14 inch/26x 35 cm rectangle. Brush the softened butter over the entire surface of the dough. Sprinkle the coconut sugar mixture evenly over the surface of the dough. Scatter the raisins on top of the sugar mixture.
With the long end toward you, roll the dough up evenly into a log. With the seam side down, use a sharp knife to cut the log into 8 pieces. Place them into the prepared pan. Cover the rolls with a clean towel and let rise for 30 minutes to one hour.
Once the cinnamon rolls have risen, preheat the oven to 190C/375F. Bake for 25 minutes in the middle of the hot oven until lightly browned on top.
Stir together the powdered sugar and orange juice until smooth. Drizzle the icing over the rolls. Serve warm or at room temperature.

same dough, but with date filling

After a challanging year of OX, here we are in the Year of the Tiger. I would like to wish you to be as brave and powerful as a tiger. I hope you find health, achievement, laughter, but also love, wisdom, and optimism. Have a safe and fun Chinese New Year!

Xin Nian Kuai Le, Gong Xi Fa Chai!

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Bread Machine Pumpkin Spelt Bread

Thursday, January 20, 2022

Let the bread machine do all the mixing and kneading work for you! This easy-to-follow spelt bread recipe requires minimal work with a bread machine. All you have to do is shape the dough into a loaf and bake. It's fuss-free, quick, and so delicious. You can enjoy having fresh homemade bread any time of the year and it makes a perfect alternative to everyday white bread. Store completely cool bread well-wrapped, at room temperature, for several days and freeze for longer storage. If you don't want to include gingerbread spice, then leave it out or use cinnamon instead. Liquid whey is the liquid of strained yoghurt. You can either make it yourself or get it from the store or simply use water, milk or buttermilk instead for the recipe.

150 ml Liquid whey (liquid of strained yoghurt)
200 g Hokkaido pumpkin puree (or canned pumpkin puree)
50 g Ghee, melted
100 g Wholemeal spelt flour
380 g White spelt flour
50 g Coconut sugar (or brown raw sugar)
1/2 tsp Kala Nama black salt (or sea salt)
1 tsp Gingerbread spice mix
2 tsp Active dry yeast
1 Small egg for the topping
1 tbsp Sesame seeds for the topping

Have all the ingredients at room temperature. Place kneading blade in bread machine pan. Add the ingredients to the machine’s pan as suggested by the manufacturer. Usually liquid first, then dry ingredients. Select the DOUGH cycle.
After 5 minutes, open the machine and touch the dough to check its consistency. The dough should form a soft ball around the kneading blade. If it is too dry, add ½ to 1 tablespoon liquid whey or water at a time. If dough is too wet, add 1 tablespoon flour at a time until the right dough consistency is reached. When the cycle is done, turn out the dough and shape into a loaf. (You can also make this in your stand mixer. Add whey, pumpkin puree and melted ghee in the bowl of a stand mixer fitted with a dough hook. Stir together until mixed. Add in the rest of dough ingredients. Mix on low for 3-5 minutes until a dough comes together. Increase the speed and knead for 8 minutes until the dough has become elastic and smooth. Transfer dough to a lightly greased bowl, turning once to coat. Cover, and let rise until doubled, about 1 hour. Gently deflate dough, and transfer to a lightly floured work surface to shape the dough.)
Place in a standard-size loaf pan and cover with lightly sprayed plastic wrap and allow to rise 40-50 minutes. Near the end of the rise, preheat oven to 180C/350F. Whisk the small egg until combined and brush the top of the dough. Sprinkle the sesame seeds over.
Bake 35 to 40 minutes. Tent with aluminum foil after 25 minutes to prevent over-browning. Remove the bread from oven and cool in the pan for 5 minutes before turning out onto a rack to cool.

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Search Angie's Recipes

Featured Recipe: 35 Recipes to make the most of Asparagus Season

Jumbo Strawberry Buttermilk Muffins

Easy German Bauernbrot / Weizenmischbrot

Mischbrot made with 60% Dark Rye

5-Banana Banana Bread

Oliebollen Dutch Doughnuts

Filipino Coconut Macaroons

Pumpkin Cinnamon Raisin Rolls

same dough, but with date filling

Xin Nian Kuai Le, Gong Xi Fa Chai!

Bread Machine Pumpkin Spelt Bread

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Search Angie's Recipes

Featured Recipe: 35 Recipes to make the most of Asparagus Season

Jumbo Strawberry Buttermilk Muffins

Easy German Bauernbrot / Weizenmischbrot

Mischbrot made with 60% Dark Rye

5-Banana Banana Bread

Oliebollen Dutch Doughnuts

Filipino Coconut Macaroons

Pumpkin Cinnamon Raisin Rolls

same dough, but with date filling

Xin Nian Kuai Le, Gong Xi Fa Chai!

Bread Machine Pumpkin Spelt Bread

Subscribe via Email

Angie

If you enjoy my recipes and want to support me, THANKS!

Friends

Join Us

Subscribe To

Follow me with Feedly & Email

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