Baking (Page 56)

Strudel dough croissant
Strudel dough croissant s are particularly crispy and have an aromatic filling. If you don't want to use alcohol to soak the currants, you can use freshly squeezed orange juice instead. ...
Stuffed apple butter cake
Stuffed apple butter cake Filled apple butter cake is baked with a loose yeast dough. The amount is enough for half a baking tray. ...
Stuffed crumble cake
Stuffed crumble cake tastes best fresh from the oven. The quantity is enough for 1/2 baking tray. ...
Stuffed Rhubarb Muffins
Stuffed Rhubarb Muffins taste best freshly prepared. Clean the rhubarb, cut into small pieces and weigh. ...
Stutenkerl bread roll
Stutenkerl bread roll For the mare guy mix bread roll flour with baking powder. Add a pinch of salt. ...
Swedish bullar
Swedish bullar are cinnamon snails made from yeast dough. Gently heat the milk, margarine, 60 g sugar and cardamom until the margarine has melted. ...
Tangerines Quark cake without baking
Tangerines Quark cake without baking Mandarin Quark Cake without baking tastes especially good when well chilled. Melt the butter on a low heat. ...
Three King Cakes
Three King Cakes Three King's Cakes is a traditional holiday cake. Heat 0.2 l milk with sugar lukewarm and dissolve fresh yeast in it. ...
Tin apple cake
Tin apple cake Baking sheet apple cake is baked with a loose yeast dough and tastes very juicy. For the yeast dough mix flour with dry yeast, 50 g sugar, 1 point bourbon vanilla sugar and a pinch of salt. ...

(C)opyright by Marions Kochbuch