Zwetschgenkuchen

Austrian Plum Tart – Zwetschgenkuchen

In Austria there is a type of plum which is called ‘Hauszwetschge’ (house plum). They are ripe in early autumn, small oval shaped, dark purple outside and green to dark yellow inside; eatable straight or cooked. Few years ago I planted a similar variety called Czar. They taste just like the one from my childhood memories but are more round shaped.

Here is a photo of the ‘Hauszwetschge’ which I bought in France last year.

Braided sweet bread – long fermentation

Braided sweet bread called ‘Striezel’ in Austria is usually on a Sunday’s breakfast table or any other shape but it’s got to be a sweet yeasted bread like brioche.

This recipe is the healthier version – little yeast and long fermentation over night in the fridge. Healthier because all grain consists of plant defense substances that is hard to digest for our gut but if there is a long fermentation those are getting broken down completely. Partly the reason why we are less bloated.

Breakfast Rolls – Wheat, Rye and Spelt

Fancy fresh rolls to fill with organic bacon and free range fresh eggs for breakfast?

Here they are and you don’t even have to leave the house (just in case it’s raining and miserable cold) AND YOU KNOW what is in them.

You start the dough late afternoon of before you go to bed, mix it and maybe fold it few times and then put over night in the fridge. In the morning you only need another 90 minutes.

Voila!

Sweet Breakfast Bread

Sunday Sweet Braided Milk Bread

This 4-strang braided milk bread made with fresh yeast is the ideal breakfast for Sunday but you will find it in most households over the Easter period called Osterstriezel = Easterstriezel – well there is no translation for Striezel which sort of entered into the English language by now.

You can either mix the dough late evening and put it overnight in the fridge for cold prove or if you are an early riser than in the morning hours before everyone else gets up. It should only take you under two hours from start to finish.

You can make two large braided loaves or three smaller ones and suggest to put them in the freezer for that quick Sunday breakfast or when guest arriving for afternoon tea. If you are not a super braider there is always to option to put them in a tin.