Plaited yeast loaf with rhubarb and oatmeal crumble

Plaited yeast loaf with rhubarb and oatmeal crumble

Plaited yeast loaf with rhubarb and oatmeal crumble

 

Such a plaited yeast loaf with rhubarb is in the warm weather just delicious. Another advantage is that you get rid of the last rhubarb that may still be in the fridge. But we still have it after the rhubarb season, because we always have a stock of it in the freezer. So you can also make the rest of the summer great rhubarb pies and dishes. For example, for the next barbecue a delicious rhubarb BBQ sauce.

Plaited yeast loaf with rhubarb and oatmeal crumble

For the recipe, you can either cook as described a delicious compote, or you still have the leftovers from the rhubarb syrup. You can also use it very well for that. No matter what is taken, it’s just a delicious “cake”.

 

Plaited yeast loaf with rhubarb and oatmeal crumble

Zubereitungszeit 45 Minuten
Kochzeit 1 Stunde
Gesamtzeit 3 Stunden
Portionen 20 Slices

Zutaten

For the Compote:

  • 500 g Rhubarb
  • 100 g Sugar
  • 1/2 Pcs. Vanilla pod
  • 1 Pinch Salt
  • Cornstarch

For the Yeast Dough:

  • 150 ml Milk
  • 20 g Yeast fresh
  • 400 g Flour
  • 50 g Butter soft
  • 50 g Sugar
  • 1/2 tsp. Salt
  • 1 Pcs. Egg

For the Crumble:

  • 35 g Butter soft
  • 20 g brown Sugar
  • 20 g Oatmeal
  • 55 g Flour

For brushing:

  • 1 Pcs. Egg yolk
  • 1 tbsp. Milk

Zubereitung

Compote:

  1. Clean the rhubarb and cut into small slices. Put all the ingredients, except the cornstarch, in a pot and bring to a boil.

  2. When the rhubarb boils, reduce the temperature and simmer until it is quite soft. Stir frequently.

  3. Stir some cornstarch with water and thicken the compote.

  4. Remove the compote from the heat and let it cool.

Yeast dough:

  1. Heat the milk lukewarm in a small saucepan, add the yeast and stir until it has dissolved.

  2. Put flour, butter, sugar, salt and the egg in a mixing bowl. Add the yeast milk and mix with the dough hooks at slow speed. Then knead at the highest speed into a dough until it releases from the bowl (about 8 minutes).

  3. Cover the bowl with a towel and leave the dough in a warm place for about 30 minutes.

Crumble:

  1. Knead all ingredients in a small bowl to crumble.

Finishing:

  1. Briefly knead the dough and roll out on the floured work surface to a rectangle of approx. 30 x 60 cm.

  2. Spread the compote on the dough and cut the dough into three strips. Roll them up starting from the long side. Plait the three rolls.

  3. Place the dough on a baking tray covered with baking paper, cover with a towle and let it rest for about 15 minutes.

  4. Brush the loaf with the yolk-milk-mixture, spread the crumbles on it and bake in a preheated oven at 175°C for approx. 30-35 minutes. Remove and allow to cool.

Werbung

Newsletter

Hier gehts zum kostenlosen Reisegabel Newsletter. Damit verpasst Ihr keinen Beitrag und kein Rezept mehr.

Werbung

Affiliate Links

Alle mit einem Sternchen* oder Amazon Logo gekennzeichneten Links werden als Werbelinks (Affiliate-Links) bezeichnet. Wenn Sie also dort klicken und einkaufen, geht eine kleine Provision an uns, welche Ihren Preis natürlich nicht ändert. Mehr erfahren Sie hier.

[jetpack-related-posts]

Crumble cake – the classic

Crumble cake – the classic

Crumble cake is simple and always good.

 

I wondered if a recipe for crumble cake makes any sense. Somehow it is a very simple cake, popular and very delicious. We make this crumble cake more often, because it is so simple and delicious. Simply the smell when it comes out of the oven is heavenly. Then try a still warm piece of the cake, mmmhhhh!

Many have problems with yeast dough and therefore this is the biggest difficulty for such a crumble cake. But don’t care, just try it and learn. The more often you do it the better it works

Crumble Cake

Zubereitungszeit 30 Minuten
Kochzeit 35 Minuten
Gesamtzeit 3 Stunden 5 Minuten
Portionen 20 Slices

Zutaten

For the dough:

  • 150 ml Milk
  • 20 g Yeast fresh
  • 400 g Wheat Flour
  • 50 g Butter soft
  • 50 g Sugar
  • 1/2 tsp. Salt
  • 1 Pcs. Egg

For the pudding:

  • 500 ml Milk
  • 40 g Sugar
  • 1 Pck. Pudding powder (37 g)

For the crumble:

  • 125 g Sugar
  • 250 g Butter
  • 350 g Wheat Flour

Zubereitung

Dough:

  1. Heat the milk in a small saucepan lukewarm, add the yeast and stir until it has dissolved.

  2. Put flour, butter, sugar, salt and the egg in a mixing bowl. Add the yeast milk and mix with the dough hooks at slow speed. Then knead at the highest speed until the dough detaches from the bowl (about 8 minutes).

  3. Cover the bowl with a cloth and leave the dough in a warm place for about 30 minutes.

Pudding:

  1. Put approximately 450 ml of the milk in a saucepan and bring to a boil.

  2. Mix the remaining milk in a bowl with the sugar and pudding powder.

  3. Remove the boiling milk from the heat and stir in the mixed pudding powder with a whisk. Put it back on the stove and bring to a boil.

  4. Set the pudding aside and let cool.

Crumble:

  1. Put all ingredients in a bowl and knead to crumbles.

Finishing:

  1. Roll out the dough rectangular on a floured work surface to the baking sheet size (30 x 40 cm). Lay out the baking tray with a piece of baking paper and place the rolled dough on top.

  2. Put the pudding on the dough and spread evenly.

  3. Finally, spread the crumbles on it and let the cake rest for another 15 minutes.

  4. Then bake in a preheated oven at 200°C top/bottom heat for about 25-30 minutes. Remove and allow to cool.

Werbung

Newsletter

Hier gehts zum kostenlosen Reisegabel Newsletter. Damit verpasst Ihr keinen Beitrag und kein Rezept mehr.

Werbung

Affiliate Links

Alle mit einem Sternchen* oder Amazon Logo gekennzeichneten Links werden als Werbelinks (Affiliate-Links) bezeichnet. Wenn Sie also dort klicken und einkaufen, geht eine kleine Provision an uns, welche Ihren Preis natürlich nicht ändert. Mehr erfahren Sie hier.

[jetpack-related-posts]

Small snack hot dogs for the Super Bowl

Small snack hot dogs for the Super Bowl

Small snack hot dogs for in between.

 

So far, there was only sweet Super Bowl food, which I would like to change with this recipe. Small snack hot dogs are perfect for the upcoming event. They are very easy to prepare and are simply delicious. Above all, it is something different compared to normal hot dogs. The small dogs will taste warm, cold and even the next day.

Whether you choose ketchup, mayo, mustard, fried onions, cucumbers or other, it’s up to you. Enjoy the meal.

Here is a list of all Super Bowl recipes:

Small snack hot dogs

Zubereitungszeit 15 Minuten
Kochzeit 15 Minuten
Gesamtzeit 30 Minuten
Portionen 30 Pieces

Zutaten

For the dough:

  • 300 g Flour
  • 1/2 Cube Yeast - 21 g
  • 150 ml Milk - lukewarm
  • 1 Pcs. Egg
  • 1 tsp. Salt
  • 1 tsp. Sugar
  • 30 g Butter

Others:

  • 1 Glas Mini Wiener Sausages - 30 pieces
  • Pickles in slices
  • Ketchup
  • [amazon link="B01F9E8HUG" title="toasted onions" /]

Zubereitung

Dough:

  1. Put all the ingredients in a bowl and mix with the dough hooks at slow speed. Then knead at the highest speed until the dough releases from the bowl (about 8 minutes).

  2. Cover the bowl with a cloth and leave the dough in a warm place for about 30 minutes.

Finishing:

  1. Remove the sausages from the glass and drain well. Place the dough on a floured work surface and divide into 30 portions.

  2. Form the dough portions round and press a little flat. Now put a sausage on each and wrap it with dough.

  3. Place on a baking sheet lined with baking paper, cover with a cloth and let it rest for about 15 minutes.

  4. Bake the whole in a preheated oven at 180°C top/bottom heat for about 10 minutes.

  5. Serve the snack hot dogs hot or cold with ketchup, pickles and [amazon link="B01F9E8HUG" title="toasted onions" /]

Werbung

Newsletter

Hier gehts zum kostenlosen Reisegabel Newsletter. Damit verpasst Ihr keinen Beitrag und kein Rezept mehr.

Werbung

Affiliate Links

Alle mit einem Sternchen* oder Amazon Logo gekennzeichneten Links werden als Werbelinks (Affiliate-Links) bezeichnet. Wenn Sie also dort klicken und einkaufen, geht eine kleine Provision an uns, welche Ihren Preis natürlich nicht ändert. Mehr erfahren Sie hier.

[jetpack-related-posts]

Juicy cinnamon rolls with pecans

Juicy cinnamon rolls with pecans

Tasty little cinnamon rolls with pecans for coffee break or in between.

 

As I already shown in the last few weeks, you can make many delicious things from yeast dough. This weekend there are some rolls from the same dough. Delicious juicy cinnamon rolls, the sugar is slightly caramelized outside and the nuts give an extra crack. Of course, you can also fill the rolls with any other sort of nut or even add chocolate pieces.

Cinnamon rolls with pecans

You can make also some more dough and then make a striezel and a few snails in one go. So you simply have a tasty selection on the coffee table.

 

Juicy cinnamon rolls with pecans

Another yeast dough alternative, juicy cinnamon rolls with pecans. Of course, they taste best still warm.

Zubereitungszeit 35 Minuten
Kochzeit 30 Minuten
Gesamtzeit 1 Stunde 50 Minuten
Portionen 20 Pieces

Zutaten

  • 150 ml Milk
  • 20 g Yeast - fresh
  • 400 g Wheat Flour
  • 100 g Butter
  • 100 g Sugar
  • 1/2 tsp. Salt
  • 1 Pcs. Egg
  • 125 g Pecans
  • 1 tsp. Cinnamon

Zubereitung

  1. Heat the milk in a small saucepan lukewarm, add the yeast and stir until it has dissolved.

  2. Put flour, 50 g butter, 50 g sugar, salt and the egg in a mixing bowl. Add the yeast milk and mix with the dough hooks at slow speed.

  3. Then knead teh dough at the highest speed until it releases from the bowl (about 8 minutes). Cover the bowl with a cloth and leave the dough in a warm place for about 30 minutes.

  4. Roughly chop the pecans. Mix 50 g sugar and cinnamon.

  5. Roll out the dough on a floured work surface rectangular (about 30 x 50 cm). Spread the dough with 50 g of butter, sprinkle pecans and cinnamon sugar over it. Roll up the dough, starting from the long side.

  6. Cut the dough roll into about 20 slices and place 10 pieces on a baking tray covered with baking paper. Put the remaining 10 pieces on a sheet of baking paper as well. Cover with a cloth and let it rest for about 15 minutes.

  7. Bake the baking tray with the rolls in a preheated oven at 175°C for approx. 15 minutes. Remove and pull the baking paper with the rolls onto a wire rack.

  8. Pull the second baking paper with the rolls onto the baking tray and bake as well.

Werbung

Newsletter

Hier gehts zum kostenlosen Reisegabel Newsletter. Damit verpasst Ihr keinen Beitrag und kein Rezept mehr.

Werbung

Affiliate Links

Alle mit einem Sternchen* oder Amazon Logo gekennzeichneten Links werden als Werbelinks (Affiliate-Links) bezeichnet. Wenn Sie also dort klicken und einkaufen, geht eine kleine Provision an uns, welche Ihren Preis natürlich nicht ändert. Mehr erfahren Sie hier.

[jetpack-related-posts]