Sticky, sweet and scrumptious Dutch bread recipe.

Ingredients

What you'll need

  • 350 grams of Flour
  • 20 grams of Sugar
  • 12 grams of Instant Yeast
  • 2 grams of cinnamon
  • Optional: 5 grams of Salt

  • 150 grams of Milk
  • 50 grams of Butter
  • 60 grams of Ginger Syrup

  • 200 grams grams of Pearl Sugar

  • Extra: about 30 grams of Sugar

Tools

What you'll need

  • Dough Hook Attachment(s)
  • Electric Mixer
  • Big Mixing Bowl
  • Loaf Cake Pan (26cm × 10cm × 6,5cm)
  • Plastic Wrap
  • Baking Paper
  • Sauce Pan

Method

Method

  1. Place milk, butter and ginger syrup in a saucepan and heat until the butter has melted, stir well.
  2. Combine flour, sugar, yeast, cinnamon and (optional) salt in a bowl and whisk together.
  3. Add butter mixture.
  4. Knead using a dough hook or knead by hand.
  5. Place dough in a bowl, cover it with plastic wrap and let it rise at room temperature for 30 minutes.
  6. Optional: Cut some baking paper to the size of the bottom of the loaf tin and use that during the next step to cover the bottom.
  7. Meanwhile butter the loaf tin and sprinkle about 30 grams of sugar into it, covering all the sides.
  8. Knead dough for a few minutes.
  9. Slowly add pearl sugar to the dough, kneading it through well.
  10. Place the dough into the loaf tin.
  11. Let the dough rise for about an hour, until it has doubled in size.
  12. Meanwhile preheat your oven to 180 degrees Celsius.
  13. Bake for 30 to 40 minutes.
  14. Optional: Brush with some ginger syrup.
  15. Let the bread cool completely before removing it from the tin.

 

Happy Oreo day! Enjoy these tasty Oreo brownies.

Ingredients

Ingredients

*Replace the cocoa with dark cocoa and add 20 grams of sugar.

Tools

What you'll need

Method

Method

  1. Preheat your oven to 180 degrees Celsius.
  2. Prepare brownie batter, using dark cocoa and 200 grams of sugar instead of 180 grams of sugar.
  3. Place half of the brownie batter into a prepared brownie pan, lined with baking paper.
  4. Spread out the batter evenly and place Oreos into the batter.
  5. Pour over the rest of the brownie batter and spread evenly.
  6. Cut and crumble remaining oreos and place on top of the brownie batter, pressing them in slightly.
  7. Bake for 30 to 35 minutes.
  8. Let cool completely before cutting.

Although traditionally shaped into a letter, called a banket- or boterletter, these Almond Wreaths are just as good and a nice treat for Christmas.

Ingredients

What you'll need

  • 620 grams of Almond Paste
  • 1 Sheet of Puff Pastry*
  • 1 Egg
  • Optional: Almond Shavings

*Mine was about 40cm by 24cm, with a thickness of about 2,4mm

Tools

What you'll need

  • Sharp Knife
  • Baking Paper
  • Brush
  • Small Bowl

Method

Method

  1. Preheat your oven to 180 degrees Celsius.
  2. Cut the puff pastry in half.
  3. Divide the almond paste into two pieces.
  4. Roll each of those pieces into a long cylinder, the same length as the puff pastry.
  5. Place the almond paste onto the puff pastry, letting it stick out a little at the bottom and leaving some space at the top.
  6. Roll the puff pastry around the almond paste.
  7. Shape this into a circle, slide the almond paste that's sticking out into the other puff pastry end.
  8. Seal the puff pastry together and place the almond wreath on a baking sheet lined with baking paper.
  9. Brush this with egg.
  10. Optional: Place almond shavings on top and brush with egg again.
  11. Bake for about 25 minutes, until golden brown.

 

Yummy Chocoladebollen, one of my favourite treats to eat.

Ingredients

Ingredients

 

  • 300 - 400 grams of Whipping Cream
  • 1 teaspoon Vanilla Extract
  • About 50 grams of Candy melts (whatever colour you'd like)

This recipe makes about 8 - 10 Chocoladebollen.

Tools

What you'll need

  • Tools for Choux Pastry
  • Star Piping Tip
  • Acetate Foil or Baking Paper
  • (disposable) Piping Bags

Method

Method

  1. Preheat your over to 180 degrees Celsius.
  2. Prepare a batch of choux pastry.
  3. Pipe the choux pastry into bigger blobs than you usually would. NOTE: One batch should make about 8 - 10 Moorkoppen.
  4. Bake the choux pastry for 30 - 35 minutes, then let the Chocoladebollen cool completely.
  5. Whip up the whipping cream.
  6. Fill the baked and cooled Chocoladebollen with whipping cream.
  7. Dip the Chocoladebollen in chocolate ganache and refrigerate until chocolate has set. NOTE: Keep leftover whipped cream in the refrigerator.
  8. Melt the candy melts and pipe hearts onto acetate foil or baking paper.
  9. Put leftover whipped cream into a piping bag fitted with a star shaped piping tip.
  10. Pipe some whipped cream on top of each Chocoladebol.
  11. Place the candy melt hearts on top.
  12. Keep in the refrigerator until you're ready to eat them.

Easy, tasty and pretty: these brownie Christmas trees are the perfect snack to enjoy during the holidays or really any time you'd like.

Ingredients

What you'll need

*You could replace these candies with other similar ones.

Tools

What you'll need

  • Sharp Knife
  • Heatproof Bowl
  • Silicone Spatula

Method

Method

  1. Prepare 1 batch of brownies.
  2. Prepare 1 batch of white chocolate ganache.
  3. Colour the white chocolate ganache green using the food colouring.
  4. Pour on top of the brownies and let it set in the refrigerator.
  5. Cut the brownie as shown in the video.
  6. Cut the KitKat Chunky's in pieces.
  7. Decorate the brownies with KitKat Chunky pieces and Smarties.

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