I just realized that I don’t have that many recipes here on the blog that remind me of my childhood. This probably has to do with the fact that we moved so much. I was born in Uruguay, then we spent three years in the U.S, came back to Uruguay before we finally settled in Germany. Needless to say that my four grandparents all have a German passport, however, all of them were born in the former Soviet Union. Thus, our food and dishes were influenced by a lot of different cultures. Dear to my heart is the Uruguayan cutlet called milanesa, I also love the Russian Napoleon cake or Polish pirogi. I also wouldn’t say no to Ukranian Easter bread named paska. Just recently I tried one of the many peppermint cookies from my grandma she has many recipes for. In this mix of cultures and dishes I am going to throw in a new one, Russian-German twoiback or double buns. You can think of brioche, it is a very soft dough with butter and you will see two balls that are attached to each other. My sister described them as an unfinished snowman. I couldn’t have said it any better.
This fluffy and soft braided bread is traditionally served for breakfast on Easter in Germany. I made it the first time last year in 2020 when Europe was in heavy lockdown due to COVID19 and it was hard to get flour and yeast. I was grateful I always have active-dry yeast on hand, otherwise I wouldn’t have been able to make this delicious bread. I have tried many different types of this bread, but this one is by far the fluffiest and softest and for that reason I am confident to present it here.
My husband asked for a raspberry sponge roll for his birthday. Since I love sponge rolls, his wish was my command. Simple as that. I honestly have no idea why sponge rolls seem to be very much out of fashion. They are super quick to make and usually are gone with in seconds. Everybody seems to enjoy them. However, for some reason nobody makes them. Go figure. If you look for sponge rolls on my blog, you will find plenty.
Have you ever eaten pumpkin waffles? I hadn’t, I know, shame on me. But this year I somehow got into the pumpkin haze. So I cecked out Pinterest and found a lot of different recipes. Finally I encountered the recipe below and bam, I was hooked. These pumpkin waffles are super fluffy, I love that they are crispy on the outside, soft on the inside and tall and thick. I think they can be served either for breakfast, but also as a nice dessert.