Monday, October 16, 2023

[WBD 2023] Spiral Brioche

I'm writing this post for the 2023 World Bread Day organized annually by Zorra from the blog Kochtopf (danke sehr!). 

My contribution for this year's event is something that I've been wanting to make for a long time: a spiral brioche with two colors. The recipe I chose, uses a combination of chocolate dough and plain white dough. This is really yummy plain, some jam, chocolate spread, a nice schmear of cream cheese or butter. When toasted, this bread is even more delicious!

Soft and Fluffy Spiral Brioche

Make sure you check out the round up of all participants at the end of October!

Banner World Bread Day, October 16, 2023

Saturday, November 26, 2022

Overnight Panetonne

When I saw a post for Overnight Panetonne on Karen's Kitchen Stories, I knew I had to make it. I made the starter quickly and went to bed. I ended up not baking the Panetonne the next day but the day after, which only improved the taste. This was a challenge by the Bread Baking Babes on Facebook.

Soft, tender, lightly sweetened and studded with dried fruit!

Sunday, October 16, 2022

World Bread Day 2022: No-Knead Focaccia

We're celebrating World Bread Day today. I love bread! I enjoy making the dough, the aroma that fills up my kitchen during baking, and of course the taste. When I came across this popular No-Knead Focaccia bread recipe recently, I had to try it. I loved it so much that I made it several times already in the last few months and again this weekend for World Bread Day. #wbd2022 #worldbreadday #worldbreadday2022

Banner World Bread Day, October 16, 2022

Zorra from the blog Kochtopf organizes World Bread Day every year. I can't believe this is the 17th edition of this annual online bread event. Thank you for organizing, Zorra!

This recipe is so easy to make: 4 ingredients and 5 min of your time to get the dough ready for an overnight retardation in the fridge. I highly recommend that you give it a try! You won't regret it :)

Look at that beautiful open crumb!

Sunday, June 20, 2021

Yogurt Lemon Poppy Seed Cake

Citrus cakes are one of my favorite cakes, but only if the true citrus essence comes through. This cake comes together really quickly and if you're like me, you already have everything at home for it. The cake is super moist, refreshingly tangy from the yogurt and lemon, with a lovely crunch from the poppy seeds. It also freezes well so you can enjoy it whenever the mood strikes.

Delicious slice of cake!

This cake was a big hit with my husband. He thought it was a tad too sweet, even though I had reduced the amount of sugar in the original recipe. Something to try next time :) I loved it too. It delivered the right lemon punch which I like, and it had a soft and spongy texture. Wonderful with a cup of tea!

Sunday, March 28, 2021

Dutch Frangipane-Filled Cookies ("Gevulde Koeken")

Our Avid Baker's Challenge ("ABC") group is in full swing. For our March challenge, the chosen theme is "COOKIES". Any kind of cookies! Due to the global pandemic, I haven't been able to travel to The Netherlands to visit my family. Although we talk often, I miss hanging out with them. I also miss the baked goods.

If I can't go to The Netherlands, I'll bring The Netherlands to me. And so became my baking journey to make "Gevulde Koeken" for the very first time. These buttery and melt-in-mouth cookies (I'd call them pastries, really!) are filled with a soft and creamy almond paste filling. I love eating them the day they're baked. That's when the buttery outer "cookie" shell is still crisply. When you bite into it, it crumbles into your mouth!

Freshly baked Gevulde Koeken, golden brown and delicious!