Today you will get chocolate hot-cross buns! Never heard of this? It is tradition, I believe originating in the UK. Lent is broken on Good Friday with these buns, hence the cross on them. I thought this was such a special ritual and since Easter is approaching, I felt like introducing the recipe here. You may not celebrate as big as you would normally, but hey, I will definitely make something special event even if it is only the two of us celebrating Easter this time.
I am baking bread! You wonder why that is so special? Well, that’s because my husband is the designated bread baker of this family and he does it well, so I don’t dare to. The below recipe, however, sounded simple enough and for that reason I decided to give it a try. I like that it is so easy to make. Mix ingredients, add a little flour, pour into loaf pan and bake, that’s about it. I do enjoy that it is so soft in the center, I didn’t expect that to be honest.
Today I am introducing yeast dumplings with plum filling. These yeast dumplings have a lot of names in German, Buchteln, Ofennudeln, Rohrnudeln, Nudeln aus dem Rohr, Wuchteln, the thing you need to know is that this is a slightly sweet yeast dough with a fruit filling. It is served as a dessert, for breakfast and sometimes even as the main course, even though I have never been a fan of sweet main courses. Usually the shape is round meaning that the yeast dough covers the fruit filling from all sides. The balls are then placed in either a round or rectangle casserole. Once baked, they will usually snug together and need to be broken apart. If you like soft and fluffy yeast dough with a fresh fruit filling, how about trying this very German yeast recipe? Continue Reading…