Guys, it is World Bread Day again! Zorra from the German blog Kochtopf invites you to make a bread with yeast or sourdough. So I decided to make a new version of one of the first recipes I published on this blog: yeast wreaths from Colombia named roscón. Normally they are filled with a guava paste, however, we are going to replace this with quince. Of course I tried a new recipe for this occasion and also made them much smaller. I feel if you only eat an individual serving, it makes is so much easier to handle and then they are prefect for breakfast.
Has this ever happened to you? You want to make a specific recipe from your grandma. In my instance this was paska, the Ukrainian Easter bread. She even has two handwritten recipes in her tiny booklet. However, not even all ingredients are listed (such as flour) and there are no instructions. There is no oven temperature or even baking time. I did pull my hair when I realized that because my grandma passed away so I couldn’t ask her anymore. How am I supposed to make paska if there are no instructions and not even all ingredients listed? I remember that I confronted her on several occasions when she was still alive. Her reply was simple, you “feel” when the dough is right, you “know” how much sugar to add. Well, you may do if you make the recipe ten million times, but grandma, I am not you, I don’t feel or know anything! So instead I turned to Instagram and asked you guys if you knew of any good recipe. I was so astonished how many people actually replied and provided recipes to me. Thank you so much for that! I am so excited I got to make paska in the end, I had the chance of eating it during my childhood. My grandmother was born in the Ukraine in Odessa and she always served it for Easter.
Finally, today I am going to show you a basic yeast dough recipe, this is a raspberry yeast wreath, which is a wonderful treat for breakfast or if you want something nice with your coffee.
It is one-pan pizza day! Are you in for a pizza with a thick yet fluffy crust? Then this pizza is for you. It reminds me a little of the one you find at Pizza Hut, but better as it is homemade and from scratch. You will need to invest about 25min into the dough as it has a stretching and folding technique you need to repeat every 5 minutes. But other than that it is mostly waiting as this is a typical yeast dough. I also made my very own tomato sauce. You can go with store-bought, but I didn’t mind chopping garlic and onion for this extra delicious sauce. Since this pizza needs to be made the night before and will be chilled in the fridge, I arranged for it to be eaten during lunch as we like to have our main meal during lunchtime. That’s the beauty of this pizza, depending on when you want to eat it, you can schedule accordingly.
Butter Cake! Today you will get a butter cake with lots of apples, almonds, and caramel sauce. I warn you, this is a yeast dough that requires you to start at least the night before and that needs a few hours of rising before you can actually bake it. But if you bear with me and go through all the hassle, I can promise you, this is an ultra fluffy yeast dough with a nice crunch at the same time. Think of baked apples and caramel sauce as the addition to this delicious cake and you will love this one.
My granny was the queen of yeast dough. I cannot recall a single time that her yeast dough was anything else but fluffy, soft, and most delicious. I will never forget her sheet cakes prepared with yeast dough. Complimented with lots of fruit and crumbs, they were always a highlight for me. In low German these sheet cakes are called “plautz” and they have always been one of my favorite. I especially liked trying the middle piece of any sheet cake. This piece gives you a lot of fruit, a lot of crumbs, with just about the right amount of dough. My granny didn’t mind giving me the middle piece of a sheet cake. Which I of course loved. I have been thinking about her famous sheet cakes for a while now. However, since she passed away recently, I knew I had to bake a cake since she was not going to. I inherited her recipe book, which I cherish. But unfortunately, I didn’t find a lot of yeast dough recipes. Probably because she knew it by heart.
It is a shame that I haven’t posted that many bundt cakes on my blog yet. Seriously, I love bundt cakes, they are so German! And when we moved inside of Germany and I was holding my bundt cake form, I thought, well, it is about time to finally make another bundt cake again! So I decided to go with a fruity one, I love raspberries, so this time I wanted to make a delicious bundt cake with raspberry filling. It is made with yeast dough, filled with raspberries and then rolled up in the bundt cake. The yeast basically does most of the work, so don’t worry, you will have this cake ready in no time!
Many people are intimidated by yeast, but you really don’t have to be. Think of yeast as a living thing, which is actually is. I like to compare yeast to a woman in winter, yeast always likes it cozy and warm, not necessarily hot, but nice and warm. As long as you take care of that and your yeast is active, I promise, it is not that hard to deal with, give it a go!
Once you have the dough prepared, you will roll it out into a rectangle and smear the raspberry filling on top. Think of it as a cinnamon roll, because you do exactly the same, you smear the raspberries on, roll it up, but then you will place this roll into the bundt cake form. I find it so exciting cutting into the rather plain looking cake.
Today I am excited to say that this is a treat you most likely haven’t heard of if you are not Colombian: roscónes. Sweet yeast bread is already a good start, then add some cool guava paste (called bocadillo in Colombia, it has many other names in other Latin American countries) and you have a very exotic mix. I think only Colombians can create something, which is like breakfast and dessert merged into one piece of deliciousness. Yeast dough? For sure! Fancy braiding of said dough? You betcha! Excotic guava filling? Nothing less!