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
- Place milk, butter and ginger syrup in a saucepan and heat until the butter has melted, stir well.
- Combine flour, sugar, yeast, cinnamon and (optional) salt in a bowl and whisk together.
- Add butter mixture.
- Knead using a dough hook or knead by hand.
- Place dough in a bowl, cover it with plastic wrap and let it rise at room temperature for 30 minutes.
- 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.
- Meanwhile butter the loaf tin and sprinkle about 30 grams of sugar into it, covering all the sides.
- Knead dough for a few minutes.
- Slowly add pearl sugar to the dough, kneading it through well.
- Place the dough into the loaf tin.
- Let the dough rise for about an hour, until it has doubled in size.
- Meanwhile preheat your oven to 180 degrees Celsius.
- Bake for 30 to 40 minutes.
- Optional: Brush with some ginger syrup.
- Let the bread cool completely before removing it from the tin.
Happy Oreo day! Enjoy these tasty Oreo brownies.
Ingredients
Ingredients
- Ingredients for Brownie Batter*
- About 34 Oreo's
*Replace the cocoa with dark cocoa and add 20 grams of sugar.
Method
Method
- Preheat your oven to 180 degrees Celsius.
- Prepare brownie batter, using dark cocoa and 200 grams of sugar instead of 180 grams of sugar.
- Place half of the brownie batter into a prepared brownie pan, lined with baking paper.
- Spread out the batter evenly and place Oreos into the batter.
- Pour over the rest of the brownie batter and spread evenly.
- Cut and crumble remaining oreos and place on top of the brownie batter, pressing them in slightly.
- Bake for 30 to 35 minutes.
- 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
Method
Method
- Preheat your oven to 180 degrees Celsius.
- Cut the puff pastry in half.
- Divide the almond paste into two pieces.
- Roll each of those pieces into a long cylinder, the same length as the puff pastry.
- Place the almond paste onto the puff pastry, letting it stick out a little at the bottom and leaving some space at the top.
- Roll the puff pastry around the almond paste.
- Shape this into a circle, slide the almond paste that's sticking out into the other puff pastry end.
- Seal the puff pastry together and place the almond wreath on a baking sheet lined with baking paper.
- Brush this with egg.
- Optional: Place almond shavings on top and brush with egg again.
- 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
- Preheat your over to 180 degrees Celsius.
- Prepare a batch of choux pastry.
- Pipe the choux pastry into bigger blobs than you usually would. NOTE: One batch should make about 8 - 10 Moorkoppen.
- Bake the choux pastry for 30 - 35 minutes, then let the Chocoladebollen cool completely.
- Whip up the whipping cream.
- Fill the baked and cooled Chocoladebollen with whipping cream.
- Dip the Chocoladebollen in chocolate ganache and refrigerate until chocolate has set. NOTE: Keep leftover whipped cream in the refrigerator.
- Melt the candy melts and pipe hearts onto acetate foil or baking paper.
- Put leftover whipped cream into a piping bag fitted with a star shaped piping tip.
- Pipe some whipped cream on top of each Chocoladebol.
- Place the candy melt hearts on top.
- 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
- 1 Batch of Brownies
- 1 Batch of White Chocolate Ganache
- Green Food Colouring
- Smarties: Mini & Regular*
- KitKat Chunky*
*You could replace these candies with other similar ones.
Method
Method
- Prepare 1 batch of brownies.
- Prepare 1 batch of white chocolate ganache.
- Colour the white chocolate ganache green using the food colouring.
- Pour on top of the brownies and let it set in the refrigerator.
- Cut the brownie as shown in the video.
- Cut the KitKat Chunky's in pieces.
- Decorate the brownies with KitKat Chunky pieces and Smarties.