Greetings from Germany
Guten Tag from Germany
Summer camps are over for us and my boys and we packed our bags and headed back to my home country of Germany. We are staying with my brother & family in Munich. It has been a busy week for us. The time difference is still playing tricks but all in all the travel was smooth and without any problems.
My boys and I arrived in Munich and the first thing we did was to buy a Brezel.
Here I am stuffing my face with a butter brezel :)
Every day we head to a bakery to enjoy the local pastries. So far my favorites have been Zwetschgendatschi and of course bread rolls. German bread rolls to me are like heaven. There is nothing like it. And one day I am hoping to be able to make them in Austin as well. So far my problem has been that the flour is just so different and the end product never is quite the same, but maybe it's not flour after all, but the bavarian air.
The weather has been fantastic, quite warm during the day but at night it cools down enough to be able to sleep and recover from the heat. As it should be. :)
Zwetschgendatschi Brötchen or Semmel (aka bread roll)
My sister in law and I have been baking together and I am afraid I will need to get bigger clothes while I am still here. LOL!
We have made my scones and French macarons, today it's her turn and she will teach me how to make her version of cinnamon rolls.
Here she is making her cinnamon rolls! So absolutely delicious and fabulous!
German Cinnamon Rolls:
Ingredients:
250ml warm milk
100g sugar
1 egg
1 tsp salt
500g AP flour
100g soft butter
1 package of yeast
Instructions:
Proof yeast in warm milk with half of the sugar. Once it starts foaming, combine it with the egg, salt, flour and the rest of the sugar. Knead for 10 minutes. Slowly add butter to the dough and then let it rise in a warm place for 1 hour.
Roll out and make a paste with 100g sugar and 3 Tbsp cinnamon and 50g butter. Spread the paste on top of it. Spread the paste over the dough, roll up and cut into 12 pieces. Place in a parchment paper covered pan, let sit for another 45 minutes (you can use Belgian sugar to top or more cinnamon sugar) and bake at 350 Degrees Fahrenheit for 35 minutes.
Enjoy!
Okay, we are off to Berlin! Have a great week! Und Tschuess!
FALL CLASSES:
We are starting a new round of Homeschooling classes.
Classes will be on Wednesdays.
Check out the offering below:
SCONE BAKING CLASS
SEPT 2ND - 10AM-2PM - AGES 8-15
Let's make some scones! The kids will make them from scratch in this hands-on class and bring some home to share with the family! Recipes included. A relaxing, fun and informative day of baking. :)
PETIT FOUR CLASS
SEPT 9TH 10am-2pm (ages 8-15)
We will bake a sheet cake in class and then I will teach the kids how to make fancy petit fours. Of course there will be petit fours coming home to share, but we might eat some in class. :)
BOOK:
Bake Austin *Kids* is a baking book for kids and baking challenged adults who want to have fun in the kitchen.
The book is filled with recipes, how to's, ingredient information, kitchen safety tips and so much more.
The book is available at Book People and at Bake Austin.