Afternoon Tea | Bakes with Yeast

Are you baking or just eating ice cream?

By on 6th August 2018

Lots of my insta friends can’t bear the warm temperature standing in the kitchen switching the oven to 200 degrees C or above to bake. They rather crawl up to the freezer to get some ice cream to cool them down. I have to be honest – I am loving this summer. It is actually summer, eventually a proper summer in the UK. Shall I say it again? SUMMMMMMER

Unfortunately the negative impact is on the crop missing the water. Luckily the homeowners not being on a meter can water at least some parts of their garden. Courgettes, squashes and brussel sprouts are suffering.

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Afternoon Tea | Bakes with Yeast | Breakfast | Sweet Bread

Sunday breakfast – Sweet braided yeast bread

By on 4th June 2018
Sweet braided yeast bread

Why shouldn’t have daddy breakfast in bed on father’s day? Now here is an idea to bake a great Sunday breakfast and not just for Father’s Day.

There are two recipes for a sweet braided loaf – both with yeast but one with very little and long fermentation and the other one when you are in a rush and want a treat for the afternoon tea. You may know it under the name Challah because it looks like one but a proper Challah has water, sugar, flour, yeast, salt eggs or olive oil. So not to be confused with a brioche which is an enriched European sweet dough with lots of butter and made with milk.

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Afternoon Tea | Breakfast

Gugelhupf, a little history

By on 14th February 2018

The history of the Gugelhupf is related to the development of the shape which goes in fact back to the Romans. Baking forms in the shape of rills and a cone in the middle have been discovered in Carnuntum, just outside of Vienna (I was there on a school trip), Budapest, France and the Rhein valley in Germany. They were made of bronze and copper. It was known then that due to the shape and structure it gave a bigger surface and would bake more even. How clever they were those days!

Researchers thought that the shape symbolized the rotating sun.

In 1686 a sweet yeast recipe was found in the shape of a hat cut into slices in an Austrian cookbook. The Gugelhupf had certainly a triumph in the Biedermeierzeit when emporer Franz Josef I. had a Gugelhupf for breakfast. He visited his mistress regularly in his summer residence Bad Ischl. The famous coffee shop Zauner delivered the Gugelhupf and that’s when the recipe of the ‘Kaisergugelhupf’ a cake based creaming with eggs and raisins. From old cookbooks there was not really a standard recipe for a Gugelhupf. Depending on the country and status it could have been really simple or with added almonds, lemons, chocolate and dried fruits.

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