Faschingskrapfen

Faschingskrapfen, also simply called Krapfen, are another very opulent Austrian pastry, made of yeast dough, filled with apricot jam and usually fried in hot oil.

In this recipe, they are not fried, but baked in the oven, which saves a couple of calories and also quite some work.

Krapfen are not very difficult to make, but the yeast dough takes quite some resting time, so there’s a lot of waiting involved.

With this recipe you should be able to make 18 Krapfen. The dough will grow a lot, so it will actually be 2 sheets of 9.

KrapfenThe equipment you will need:

  • a hand blender with dough hook (er enough enthusiasm to knead by hand)
  • rolling bin
  • a round glass or cookie cutter (~7-8cm / 3inch in diameter)
  • a pastry tube with a thin, long tip
  • 2 sheets of parchment paper and a baking tray

KrapfenIngredients:

  • 500g flour + some extra flour for rolling out the dough
  • 1 package dry yeast (7g)
  • 70g sugar
  • 70g margarine (I used half fat, regular works as well)
  • 300ml soy milk
  • ~250g apricot jam

How it’s made:

  • warm the soy milk (not too hot, you don’t want to kill the yeast)
  • take some tablespoons of the soy milk, some of the flour and mix in the yeast thoroughly
  • dissolve the sugar and melt the margarine in the rest of the soy milk; if necessary, you can warm the soy milk a little more for this step
  • mix soy-milk-margarine-sugar-mixture with the flour in a big bowl
  • add the yeast-mix and knead for several minutes until you have a smooth dough ball
  • but a damp kitchen towel over the bowl and let it rest on a warm place for 60 minutes
  • after 60 minutes the dough should have grown considerably
  • knead the dough again, add more flour if necessary
  • but some flour on your pastry board or kitchen counter and roll the dough, it should be 1-1,5cm / 0,5 inch thick
  • use the glass or cookie cutter to cut out 18 pieces
  • put 9 Krapfen on each parchment paper – make sure each Krapfen has enough room to grow, you don’t want them to stick together
  • let the Krapfen rest for another hour

Krapfennow they should look something like that

  • preheat the oven to 180°C / 360°F
  • bake each set of Krapfen for about 10 minutes; they are done when the top turns slightly brownish

Krapfenlight brown on top – those are done

  • when they are done, take them out and let them cool off for a couple of minutes
  • fill the pastry tube with apricot jam and squeeze some apricot jam into each Krapfen
  • dust with powdered sugar

Krapfen   The finished Krapfen

I calculated, that with the ingredients I used and with 18 Krapfen made, each Krapfen has ~170 kcal, which is not that bad actually.

 

Apeka-filled Garlic & Thyme Bread

A couple of weeks ago I tried out some Garlic n Thyme Pull Apart Bread-recipe from an interesting recipe website called Pepper Bowl.

Garlic-Thyme-Pull-Apart-BreadThe original Garlic n Thyme Pull Apart Bread

It turned out very delicious and a couple of days ago I decided to use this recipe as inspiration for bread filled with apeka.

The whole thing started with some minor kitchen disaster though… I left the yeast alone with itself for a little too long and it turned into some foamy blob, trying to take over my kitchen.

Yeast ExplosionThe Yeast Blob.

Surprisingly this was in no way detrimental to the outcome of the bread – on the contrary: I would definitely put this bread on the top ten list of the most delicious things I ever ate.

ka-Filled-Pull-Apart-Bread

Looks yummy, tastes yummy.

This bread was delicious beyond imagination. We ate the whole bread at once, and if it had been twice as big, we’d still have eaten it at once (and if I’d had the chance, I’d have eaten it all alone:)).

ka-Filled-Pull-Apart-BreadFluffy, creamy, spicy, soft and so delicious…

Ok, so here we go:

Ingredients:

  • 400g flour
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 1/2 teaspoons dry yeast
  • ca 250ml lukewarm water
  • 3 tablespoons olive oil
  • 2 teaspoons thyme
  • 6 garlic cloves (minced)
  • 200g apeka

Cooking

  • put yeast, sugar and 50ml warm water in a *large bowl*, stir and let rest for 20 minutes (alternatively put everything in a *small cup* and scratch yeasty foam from kitchen counter after 20 minutes)
  • add flour, salt and the rest of the water and knead either with your hands or with a dough hook for several minutes (add more flour/water if the dough is too dry or moist)
  • briefly heat your oven at minimum temperature, then turn if off again (mine is 50°C – the oven shouldn’t be turned on long enough to reach 50°C, it’s only supposed to be cosy warm for the dough)
  • put the bowl in the warm (not hot!!) oven for 60-90 minutes
  • slowly heat olive oil in a pan and add thyme and garlic

ka-Filled-Pull-Apart-BreadGarlic and thyme in olive oil.

  • roast for a couple of minutes at low temperature, stir occasionally
  • remove  pan and let oil-garlic-thyme-mixture cool off
  • remove dough from oven and knead again for some minutes
  • grease a casserole or baking tray
  • also brush your working surface with oil
  • take a chunk of dough with slightly oily hands, pull it long and flatten it (I used a rolling pin)

ka-Filled-Pull-Apart-Bread Two types of apeka, thyme-garlic-olive-oil and dough.

  • put chunks of apeka on the top half of the dough (I guess you could also shape lots of little dumplings, but this method is less work). I used two different kindes of apeka: both use agar agar for the jelly texture, the light one contains coconut milk and glutinous rice flour and is rather solid, the dark one contains soy cream and corn starch and is of creamy consistency.

ka-Filled-Pull-Apart-BreadFolded up and brushed with oil.

  • Fold the dough to cover the apeka and press the edges together, brush with garlic-thyme-olive-oil-mixture.

ka-Filled-Pull-Apart-Bread

Tightly packed.

  • Fold and brush the dough chunk until it fits your casserole or baking tray.
  • Repeat with the rest of the dough until all of it is used up.
  • Brush top with garlic-thyme-olive-oil-mixture.

ka-Filled-Pull-Apart-BreadSomewhat messy… – I didn’t really follow some master plan here, as you can see.

  • Briefly heat your oven again at minimum temperature, so that it’s cosy warm again, then turn it off.
  • Put the dough in the warm (not hot!) oven and let rest for another 30 minutes.

ka-Filled-Pull-Apart-BreadAfter the second rise – fluffy!

  • Now preheat the oven to 180°C/360°F while the bread is waiting outside. This should take another 10-15 minutes
  • Then put the bread in the oven and bake for ca. 20 minutes, until the crust turns golden.
  • You can do the toothpick test to make sure the bread is done – if it gets to dark, but still isn’t done, put tin foil on top and bake a little longer.

ka-Filled-Pull-Apart-Bread

That’s what it’s supposed to look like!

  • You can brush the top with some more oil of you like.
  • Tastes best served hot!

ka-Filled-Pull-Apart-Bread    This tray was eaten empty by two persons within minutes.

While the preparation of this bread does take some time and effort, it is definitely worth it.This bread had ca 2020kcals (but it was worth every single one!).

ka-Filled-Pull-Apart-Bread Yummy!

Valentine’s Day Punch Hearts

For this recipe I took inspiration from an Austrian pastry called Punschkrapfen.

They usually have the shape of squares, but I thought it would be nice to make heart shaped ones for Valentine’s Day.

Valentine's Day Punch Hearts

Sweet Punch Heart for Valentine’s Day

My first attempt yesterday didn’t turn out as I had planned: the cake was to high for the cookie cutter, so the hearts all were somewhat uneven. Also, the filling was too soft for being used with a cookie cutter. I had to place the cutter on top of a heart shaped cookie, fill it with the way too soft filling, put another cookie on top of it and then carefully pull the cookie cutter up without destroying the whole thing. I still managed to get them in shape, but it was very, very messy and time-consuming, I really don’t recommend that method.

It was so much work that I didn’t even bother to glaze them all, once I was finished. (They were really delicious though).

Valentine's Day Punch HeartsThe first attempt: somewhat messy production process, but very delicious outcome.

Today I made a second attempt: I used only half the amount of dough and a much larger baking tray. Unsurprisingly this time the cake turned out to be too flat 🙂

So I simply decided to turn this into a special feature of my very special Valentine’s Day Punch Hearts: instead of one filling between two cake layers they now contain two fillings between three cake layers.

Before I post the recipe just a couple of things in advance: making those Punch Hearts is a lot of work, it’s very messy and they are somewhat unhealthy, as they contain lots of sugar.

But hey, Valentine’s Day is only once a year, so it might as well be worth the effort and the extra calories on a special day and for a special person, and besides: I think they look really cute (and they taste great as well!).

Ingredients:

for the dough:

  • 90g sugar
  • 2 teaspoons baking powder
  • 1 package of vanilla sugar (8g)
  • 120g flour
  • a bit of tumeric for a nice yellow colour (optional)
  • 3 tablespoons oil
  • 150ml water

additionally for the filling:

  • 55ml cherry liqueur rum (or regular rum)
  • 135g dark chocolate

for the glaze:

  • 200g powdered sugar
  • 50ml cherry liqueur rum (or regular rum)
  • red food dye

Preparations:

  • line a baking tray with parchment (the tray I used has a size of 37x26cm and the cake turned out very flat – I guess a smaller tray would be okay too)
  • preheat oven to 180°C/350°F

Cooking:

  • mix sugar, baking powder, flour and  vanilla sugar thoroughly (add a little tumeric if you want your dough to have a nice yellowish colour)
  • add oil and water, mix with a blender
  • pour the very liquid dough on the parchment paper that lies on your baking tray
  • shake the tray a little to make the dough spread evenly

Valentine's Day Punch HeartsThe dough in the tray before baking…

  • put the tray in the oven and bake for 10-15 minute; the time depends on the size of your tray (the surface should be of yellow/light golden colour, you can also do the toothpick test to find out the right moment for removing the tray from the oven)

Valentine's Day Punch Hearts… and after baking. Nice yellow colour.

  • let the cake cool off for at least 30 minutes
  • remove the parchment paper from the tray
  • now cut out hearts with a heart shaped cookie cutter; I cut out 27 cookies for 9 punch hearts

Valentine's Day Punch Hearts…cutting out the hearts.

  • make sure there’s enough cake leftovers, because you will need those  for the filling; I weighted my cookies and leftovers: the cookies weighted about 60% of the original cake, the leftovers 40%

Valentine's Day Punch HeartsThe leftover cake parts.

  • now put the leftovers in a bowl and crumble into smaller pieces
  • add cherry liqueur rum, then mash the soft, soaked crumbles with a fork (maybe start with less than 55ml rum and add more if necessary)

Valentine's Day Punch Hearts…soaked in rum and mashed.

  • melt dark chocolate in the microwave oven; it should be soft, but not too hot
  • mix the melted chocolate with the rum soaked cake mash

Valentine's Day Punch Hearts…mixed with melted chocolate.

  • the consistency of the cake mash should be soft enough to be spread on the parchment, being cut with the cookie cutter and stick with the cookies, but not so soft that it will loose its shape or melt away – depending on the amount of cake leftovers you started with, the amount of rum and melted chocolate you are going to need may vary; also the cake mash will get a little harder once the chocolate has cooled off, so you may want to wait a little or put the filling in the fridge for some time
  • spread some of the filling on a piece of parchment paper and use the cookie cutter to cut out a heart; remove the heart (by carefully lifting it up with a knife, if it sticks to the parchment paper) and place it on a cookie

Valentine's Day Punch Hearts…cutting the filling, layering the punch cakes

  • place another cookie on top, another filling on that one and a third cookie on top of it, so that each little cake has 5 layers (if your cookies turn out to be much higher than mine, you can stick with a three-layered cookie-filling-cookie)
  • now it’s time for the glazing; put the powdered sugar and rum in a bowl and mix thoroughly; I recommend not to start with the whole 200g sugar/50ml rum, but with maybe half of the amount, and then slowly add either more sugar if it’s too liquid or more rum if it’s too viscid
  • add as much red food dye as you like, for bright red or tender pink
  • place each cake on a fork, and pour the sugar glaze over it

Valentine's Day Punch Hearts…glacing the little cakes with pink or red sugar icing.

  • place the cakes on a little paper muffin cup
  • eat and enjoy – but not all at once 🙂 I calculated that each of the 9 punch hearts I made has a little over 300kcals.

Valentine's Day Punch Hearts…delicious!

Porcini Soup and Onion Soup in Bread

After enjoying the fondue in bread so much, I decided to try a soup in bread this time.

Picking the right soup seemed tricky though, as tastes quite differ in my household. As there’s one onion lover/mushroom disliker and one onion disliker/mushroom lover, I simply decided to make two different soups and breads.

Soup in BreadOnion Soup in Onion Bread and Porcini Soup in Porcini Bread

The bread is actually the same recipe as in the Creamy Tofu Fondue in Bread, just a smaller amount of dough and additionally some onions/porcini powder:

Ingredients:

bread:

  • 400g white flour
  • 1 level tablespoon of dry yeast
  • 1 level tablespoon sugar
  • 1 teaspoon salt
  • ca 350ml lukewarm water
  • for the onion bread additionally roasted onion cubes from 1/2 onion
  • for the porcini bread additionally 1- 2 teaspoons of powdered porcini

porcini soup:

  • 1-2 tablespoons oil
  • 80g fresh or frozen porcini
  • 1 tablespoon flour
  • 50g soy cream
  • 1 soup cube
  • 500ml water

onion soup:

  • 1-2 tablespoons oil
  • 1,5 onions (200-250g)
  • 1 tablespoon flour
  • 50g soy cream
  • 1 soup cube
  • 500ml water

Preparations:

  • cube onions
  • defreeze porcini or wash and cube if fresh
  • dissolve soup cubes in boiling water

Cooking:

bread:

  • mix the dry ingredients
  • add water and knead dough thoroughly until it’s smooth
  • let rise on a warm place for about an hour
  • divide dough in two even pieces
  • add roasted onions to one dough, porcini powder to the other
  • knead again, eventually you will have to add more flour or water, if the new ingredients change the texture of the dough too much
  • form two round loaves and put them on a greased baking tray or on a baking sheet

Soup in Breadleft: porcini bread, right: onion bread

  • preheat oven to 180°C/350°F while you let the loaves rise for another 10-15 minutes
  • put loaves in oven and bake for ca 30 minutes until they are done

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  • while the bread is in the oven, cook the soups
  • when bread is done, take it out of the oven, brush surface with water and let cool off for a couple of minutes
  • cut a round hole in the top and remove the lid

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  • hollow out the loaves and fill with the soups, which should now be done as well
  • optionally season onion soup with pepper, porcini soup with thyme
  • put the lid back on top
  • brush each top of loaf with some soy milk, wrap bottom half of loaves in tin foil and put in the oven for about 5-10 minutes at 180°C/350°F to make the top crispy

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  • serve immediately

porcini soup:

  • heat oil in pot
  • add porcini and roast until they are tender and juicy
  • add 1 tablespoon of flour, roast a little more
  • add 500ml soup, let simmer for 15-20 minutes
  • add soy cream, let simmer for a couple of minutes more
  • when soup is done, it can be filled in the loaves right away
  • if you want the soup to be more creamy,put half of it in a blender and puree it, then mix together with the rest again

Soup in Bread
Porcini Soup in Porcini Bread

onion soup:

  • heat oil in pot
  • add onion cubes and roast until they are tender and brown
  • add 1 tablespoon of flour, roast a little more
  • add 500ml soup, let simmer for 15-20 minutes
  • add soy cream, let simmer for a couple of minutes more
  • when soup is done, filled in the loaves right away
  • if you want the soup to be more creamy, put half of it in a blender and puree it, then mix together with the rest again

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Onion Soup in Onion Bread

Of course you can skip the whole bread thing and eat the soups from a plate, or put any other soup you like into the bread.

Creamy Tofu Fondue in Bread

Oh dear… what a feast. On days like these you can feel that digesting is really hard work for the body.

There’s one good thing about those decadent silvester meals though: any danger of underweight is definitely banned for another two weeks.

Yesterday I made, as I mentioned in the previous post, our traditional silvester meal: a creamy tofu fondue in a loaf of bread.

tofu fondue in bread

Unfortunately it didn’t turn out as perfect as I hoped it would: the bread was bigger as usually (I used more dough), so the amount of tofu sauce didn’t suffice to fill it up completely. Nevertheless it tasted great, as it always does.

Here’s how it’s done:

Ingredients:

bread:

  • 600g white flour
  • 1 tablespoon of dry yeast
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • ca 500ml lukewarm water

(or alternatively buy a loaf of soft white bread)

tofu sauce:

  • 350g soft tofu (silk tofu or any other that can be blended into a smooth tofu cream)
  • 250ml soy cream (or soy milk, if you don’t have cream)
  • eventually up to 200ml more soy milk, if you want the fondue to be more liquid
  • 1 bag of jelly powder (12g) or alternatively corn starch or carob gum
  • 1-2 tablespoons nutritional yeast
  • 1 teaspoon turmeric
  • 1 pulp elephant garlic or 3-4 garlic cloves (grated or crushed)
  • some salt and pepper
  • optionally some more garlic powder

also optionally some veggis for dipping:

  • carots
  • cauliflower
  • broccoli
  • … or whatever you like

Cooking:

bread:

  • mix the dry ingredients
  • add water and knead dough thoroughly until it’s smooth
  • let rise on a warm place for about an hour
  • knead again, then form a round loaf and put it on a greased baking tray or on a baking sheet
    tofu fondue in bread
  • preheat oven to 180°C/350°F while you let the bread rise for another 10-15 minutes
  • put bread in oven and bake for ca 30 minutes until it’s done
  • take bread out of the oven and let cool, eventually brush surface with water, as it’s easier to cut when it’s soft
    tofu fondue in bread
  • cut a round hole in the top and remove the lid
    tofu fondue in bread
  • now hollow out the loaf, but don’t remove too much of the soft stuff – you don’t want the loaf to get leakyOtofu fondue in bread
  • cut or rip the removed soft bread from the inside into little pieces, put them aside and cover with plastic wrap, so they won’t dry out – you’ll need them later for dipping

tofu sauce:

  • break tofu into smaller chunks or crush with a fork
  • then put tofu in blender and blend until it’s smooth and creamy
  • add soy cream/soy milk and blend again
  • add jelly powder, spices and elephant garlic, blend again
    tofu fondue in bread
  • put tofu sauce into a pot and boil up for a couple of minutes, while stirring continuouslytofu fondue in bread
  • pour tofu sauce in the hollow loaf of bread and cover with bread lid
  • wrap loaf into tin foil – if you don’t it will burn!
  • put wrapped loaf on a baking tray and bake at 180°C/350°F for about 30 minutes
  • you can unwrap the top of the loaf towards the end of the baking time if you prefer your bread to be more crispy

Once the baking time is over, unwrap your loaf and serve it with the bread you removed from the inside and, optionally, some veggis  or whatever else you like to dip.

tofu fondue in bread

Update on stuff…

Has it really been over a month…?

Well, a lot of things have happend during the last 5 weeks.

First of all: the new fridge arrived – I can hardly express how much I appreciate the possibility to cool and freeze things. You just don’t know what you have ’til you loose it.

Second: my new (second hand) ceramic glass top arrived as well. And I am very proud of myself for having it gotten for 5,50€ instead of 180€ – hey, I just refuse to pay more for a replacement part than the real thing cost me.

Third: I spent a very stressful pre-Christmas-week with lots of shopping in overfilled malls and a terrible pain-ridden time from 20th to 30th of December. Some unbearable pain in my left jaw, that kept moving back and forth from the buckteeth to the wisdom teeth, one time in the upper, one time in the lower jaw, and which didn’t respond to any painkillers left me sleepless for almost a week and made me, for the first time in my life, seek out an emergency dentist service on the 25th and three different ambulatories in the following days. All they could tell me though was, that it was not a tooth that caused the pain.
I swallowed so many (completely useless) pills, I am sure I’m peeing toxic waste by now.
But whatever it may have been, it disappeared miraculously and by today I am nearly pain-free. So I was finally able to do some desperately inevitable household chores and return to some of my normal routines, like doing a few minutes of workout in the morning or having some muesli for breakfast.
And I learned to appreciate the wonderful condition of not suffering maddening pain.

Forth: I recovered just in time to feel well enough to prepare (and eat) our traditional silvester meal (I prefer to call it silvester, not new year’s eve, as it’s something I link to the old year much more than to the new one). I am not much a fan of traditions – I think it’s stupid, to do something, just because somebody else has done it before, wether it makes sense or not. The silvester meal, however, does make sense: it’s delicious, though quite decadent, and it’s also a lot of work – worth the effort though on a special day. To pig out once a year is acceptable I think, and when would be a better time  than on the last chance you get this year?
So what is this silvester meal? It is a wonderful, creamy, spicy tofu fondue baked in a loaf of bread.I LOVE it!

Here are some images from the last years.

FondueFondueFondue

Rosemary Bread Wreath

Apparently I’m craving carbs at the moment, so yesterday I decided to try out another bread recipe – and this time it’s something really unhealthy.

Regarding kitchen matters I don’t seem to have the right touch at the moment though. A couple of weeks ago I broke my ceramic glass cooktop (and I still haven’t found a fitting substitute yet), next I overheated the electric grain mill, which didn’t only kill the mill, but also caused a short-circuit, and yesterday, while kneading the dough, one of the dough hooks broke. When did something like that ever happen?

The good thing about it though is, that kneading the dough manually made the bread turn out really soft and delicious.

Also, I didn’t want to go for the usual loaf, so I formed a kind of wreath, which also turned out to have been the right decision, this way there was much more soft, yummy crust.

Ingredients:

  • 500g white flour
  • 7g dry yeast
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • ca. 300ml lukewarm water
  • 25g olive oil
  • 2 tablespoons rosemary

Preparations:

  • cut/chip/pound rosemary

Cooking:

  • heat oil in a pan and roast rosemary for a couple of minutes (or, if you don’t have a working stove, just put oil and rosemary in a mug and heat carefully in the microwave oven)
  • strain oil through a fine mesh sieve
  • mix flour, salt, sugar and yeast
  • add oil (it shouldn’t be too hot anymore) and water
  • knead until you have a smooth dough
  • let dough rest in a warm place for an hour
  • add rosemary and knead dough thoroughly again
  • put dough on a baking sheet or on a greased tray and form a wreath
  • let rest for another 20 minutes
  • preheat oven to 180°C/350°F
  • brush bread wreath with olive oil and put it in the oven
  • bake for ca. 20 minutes, until top turns slightly brown

  • if you like, brush again with olive oil when bread is done
  • tastes best when eaten warm

The downside of this recipe: the bread contains ca. 2000 (mostly empty) kcals, which means almost 270 kcals per 100g (it’s definitely worth it though!).