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.

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Giant cinnamon bun – a dream of yeast dough and cinnamon

The giant cinnamon bun is the big brother of the small coffee table version.

The giant cinnamon bun is perfect for all lovers of the small version. From the workload, it does not make much difference, but the giant cinnamon bun makes the afternoon and the coffee table a bit different.

I focused mainly in this version to the other appearance. I’ve done before a small version with pecans, which can be found here. It’s really quite a different picture if you do something in small or large. One or the other does not like the small buns, while others just prefer this.

I have chosen deliberately a giant cinnamon bun. This delicious, juicy pastry is not only good in a small version.

Riesen-Zimtschnecke 10

Giant cinnamon bun - a dream of yeast dough and cinnamon

You don't need to make small cinnamon buns, even in the large version it tastes.
Menüfolge Cake
Länder & Regionen US-American
Zubereitungszeit 25 Minuten
Kochzeit 20 Minuten
Gesamtzeit 47 Minuten
Portionen 1 Cake (30 cm Ø)

Zutaten

For the Dough:

  • 125 ml Water
  • 125 ml Milk
  • 1 Cube Yeast - fresh
  • 500 g Flour
  • 75 g Sugar
  • 1 Tsp. Salt
  • 75 g Butter - room temperature
  • 1 Pcs. Egg

For the Filling:

  • 75 g Butter
  • 2 Tsp. Cinnamon
  • 75 g Sugar

For the Icing:

  • 75 g Icing Sugar*
  • 10 ml Milch
  • 15 ml Maple Syrup

Zubereitung

Dough:

  1. Warm water and milk lukewarm and dissolve the yeast in it. Mix flour, salt and sugar in a bowl. Give yeast milk, butter and egg to it and knead to a smooth dough. Rise covered for about 20 minutes.
  2. Put the dough on a floured surface and roll to a rectangle (about 40 x 50 cm).

Filling:

  1. Melt the butter, mix cinnamon and sugar.
  2. Brush the dough with the butter and sprinkle cinnamon-sugar on it.
  3. Cut the dough into 3-4 cm wide strips.
  4. Rolling a dough strip into a swirl and put in the center of a greased springform pan or pizza tray (30 cm Ø). The remaining strips lay succession around.
  5. Let rise again about 10 minutes and bake in a preheated oven at 200°C for about 20 minutes. Remove and let cool.

Icing:

  1. Mix icing sugar, milk and maple syrup to form a smooth glaze and spread it on the cinnamon bun.

Fluffy potato rolls with cheese

Potato rolls, perfectly for barbecue or just plain.

This weekend there was again time for something from yeast dough. The special is only that I have not done anything sweet this time and I present a totally delicious recipe for potato rolls now.

The rolls are totally airy and especially tasty. The whole course fits perfectly with a nice barbecue or just a fresh lettuce. The next day they are still super juicy. Who wants all have something aromatic, can refine the dough with a few chopped herbs.

I myself was more than pleasantly surprised by these rolls. I have certainly not made them the last time.

Fluffy potato rolls with cheese

Who can make a yeast dough, can make this delicious bun. Perfect for grilling or just plain. Give it a try.
Menüfolge Bread/Bun
Zubereitungszeit 20 Minuten
Kochzeit 20 Minuten
Gesamtzeit 41 Minuten
Portionen 12 Pieces

Zutaten

  • 300 g Potatoes
  • 50 ml Milk
  • 325 g Flour
  • 15 g Yeast - fresh
  • 25 g Sugar
  • 1/2 Tsp. Salt
  • 25 g Butter - softened
  • 1 Pcs. Egg
  • 100 g Cheddar - grated

Zubereitung

  1. Peel the potatoes, cut them into pieces and boil in salted water.
  2. Drain the Potatoes and mash with the milk to a puree. Let puree cool for about 5 minutes.
  3. Scale 250 g of flour, yeast, sugar and salt in a bowl. Add Butter, egg and potatoes and knead with the dough hook at slow speed for about 3 minutes. At the highest level knead further 5 minutes. Let it rest covered about 20 minutes in a warm place.
  4. Put in the rest of flour and knead at medium speed. Let rise covered another 15 minutes.
  5. Divide the dough into 12 equal pieces and form into round buns. Set rolls in a greased springform pan (26 cm Ø) and let it rest for 10 - 20 minutes. So they fill the form well.
  6. Carefully brush rolls with a little milk and sprinkle with the cheese. Bake in preheated oven at 220°C (top/bottom heat) 15 - 20 minutes. Removing and enjoy it, best lukewarm.

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.

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