Thursday, October 27, 2011

Daring Bakers: Povitica

For this month's Daring Bakers we made Povitica. You might have never heard of this before, at least I haven't. It's origin is from Eastern Europe and it is basically a yeast bread with a nut filling. It becomes its nice pattern from rolling and layering the dough with its filling. I made the suggested recipe provided, just changed the dry yeast to fresh yeast, since I like to use fresh yeast a lot better. The bread tasted really good, not to sweet, and moist enough that you didn't even have to spread anything on top.

The Daring Baker’s October 2011 challenge was Povitica, hosted by Jenni of The Gingered Whisk. Povitica is a traditional Eastern European Dessert Bread that is as lovely to look at as it is to eat!

Saturday, October 22, 2011

Streusel Plum Tart with Yeast Dough

Plum Cake is my favorite early fall cake, so I was glad to see they were still available in the market last week, as we were already finished with picking all of our fruits a few weeks before. For baking, my favorite variety are Italian plums. They are more firm and also more tart than regular plums. They are perfect for a crumble cake, either with short crust or yeast dough.

This time I used a yeast dough and baked it in a tart form. Under the plums is a layer of crushed amarettini cookies, which prevent the dough from getting soggy and also give a great taste.

Friday, October 14, 2011

Apricot Tartlets

Seems like quite some time I haven't been here, but a lot has happened over the last month. We finally went on our honeymoon after 9 months of marriage. It was worth the wait, as we went half way around the world to Hawaii. My husband also got a new job, so we are in the process of moving to south Germany. Not much time for baking, but I already really miss it.

If you still have access to fresh apricots, these are some great little tartelettes. Otherwise you can also use canned apricots. Apricots always go well with almonds, here you have three different kinds, ground almonds on the crust, slivered almonds on top and some amaretto in the filling. I also put some wild peaches in the middle, but that is of course optional.

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