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It looks like that, but it definitely isn't...
TheChriggu
joined 1 year ago
This time it didn't work out as well, and came out a bit dense and rubbery. Not bad, just not as tasty as last time.
Kind of, but it's a bit more complicated.
I'm from Switzerland, and I've checked multiple recipe sources. Swiss sources (Fülscher, Tiptopf, Swissmilk.ch) consistently call this Dampfnudeln. I've just checked 2 or 3 recipes for Buchteln online. There seems to be a difference in that the Buchteln are baked dry, while my Dampfnudeln fill the dish with a milk sauce before baking, letting it soak into the dough while baking.
The German Dampfnudeln use the same dough and sauce as the one I've used, but put the sauce into a pan, and fry the dough in there. The way I made it is somewhere in-between this two.
I think I'll keep calling it Dampfnudeln, cause that's the name I grew up with, and that it's known as back home. On a good day, I might even add the fun fact that it differs from the more popular version in Germany. And on a bad day I'll argue that Germans are wrong and should just accept Swiss superiority in baking goods. /jk
Edit: Just went to swissmilk, to check if they also have a recipe for Buchteln. They have this: https://www.swissmilk.ch/de/rezepte-kochideen/rezepte/LM200603_62/buchty-dampfnudeln/ Where they even point out, that it's a type of Dampfnudel in the title. xD
A thing sold here in germany for all our vanilla needs when baking. It's just sugar, that's been mixed with vanilla and then kept in a closed container for a while, to infuse the aroma into the sugar.
I don't know what the exact equivalency between vanilla sugar and vanilla extract when it comes ro the intensity, but I'd assume that one packet of vanilla sugar is somewhere around one or two teaspoons of extract, since that is what American recipes always put into stuff that needs a touch of vanilla, without being overbearing.
Please do. I've added the recipe to the post.
It's there now xD
Please do. I've added the recipe to the post.
Yes, Wikipedia calls this some type of dumpling, and not bread. I'd agree for the traditional German version, where it's more pan fried and separated into balls. But I grew up with this oven baked version, which sits somewhere between sweet bread and cake. It's basically a yeast leavened white bread dough, that soaks in a milk and sugar mixture while baking.
Edit:
Recipe:
500 g White flour
1 packet of dry yeast or 20 g of fresh yeast.
(For the sourdough version, use about 50g less flour and replace yeast with sourdough starter)
50 g Sugar
250 ml Milk
Mix milk, sugar and (dry) yeast
80 g Butter
Melt, and let it cool down to lukewarm, so it won't kill the yeast
1 tsp Salt
1 Egg
Mix everything and knead until it's a homogenous dough. It's gonna be quite sticky.
Let it rise for 2 hours (or half a day for sourdough), until it's approximately doubled in size.
150 ml Milk
150 g Sugar
100 g Butter
1 packet of Vanilla Sugar
Mix these in a small pan on low heat, until the butter is molten, and the sugar is mostly dissolved.
In a Pyrex (or any other oven safe vessel with tall walls) put in about half of the milk-sugar sauce.
Make 6 to 8 appx. fist sized balls out of the dough, and place them equally spaced into the dish with the sauce.
Cover and let rise for another 30 min (longer for sourdough)
Preheat the oven to 200°C. If the oven dish has a lid, put it on. Otherwise make one out of Aluminium foil.
Bake with the lid on for 25 minutes. The balls should have grown a lot, and the tops should have gone a very light touch of brown. If not, bake for another 5 minutes.
Take out of the oven, remove the lid, and use a knife to cut the balls apart where they have grown together.
Pour the rest of the sauce over the dough (make sure enough of it goes into the gaps too)
Bake without a lid for another 10 to 15 minutes, until nice and golden brown.
I kind of want to see you try and make only one of the strands blue, and leave the other one as is. I imagine it'd make for an interesting cross section.
I don't really mind it. Though sometimes I think I could work more on the optics of it all. Making some interesting patterns maybe. Or just getting the rings a bit more pronounced..
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Still delicious though
Not my first braid, but it's been a couple of years since I did the last one.
Also, I made this almost 3 weeks ago, I just couldn't post it due to Lemmy federation troubles. So here it is now.
I don't get it. What's supposed to be behind the *******? I don't think that the bread looks like anything, that would need to be censored...
I started at the end of summer 2021. So I'm probably in the 110s to 120ies right now. I can't tell exactly.
I accidentally ran out of whole grain flour, so I used a lot more white flour. In turn I could incorporate more water and get more rise out of it.
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The whole 48 hours fridge thing is new. I usually do the whole bread within a single day (so roughly 12 hours of proofing). It's the same dough as usual (same flour, same water, same proportions), but since I gave it more time for proofing, I expected the sweetness to go down, and other flavors to come through stronger.
Now that I think about it, that expectation was a bit wrong, since the total yeast-activity should be roughly the same. It didn't 'eat' more carbohydrates thus producing more CO2. It (ideally) did the same amount of fermentation as usual, just slower.
Well, I guess now I know that.