Category Archives: Fingerfood

Hefeschnecken – Chelsea Buns

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hefe

Dieses Wochenende habe ich endlich wieder mal gebacken. Das Rezept für die Hefeschnecken habe ich in der aktuellen Ausgabe der Saisonküche gefunden. Die Menge gab aber ca. 30 Stück anstatt wie angegeben 16. Ich habe es noch ein bisschen abgewandelt und würde das nächste Mal etwas weniger Teig dafür mehr Füllung zubereiten. Auf die Glasur habe ich verzichtet – es würde aber sicherlich sehr gut passen. Und natürlich durfte Zimt nicht fehlen. En Guete!

Hefeschnecken (für ca. 30 mittelgrosse Stücke)

Zutaten
60g Butter
60g Zucker
2 dl Milch
42g frische Hefe
500g Mehl
1 TL Salz
1 Ei

Füllung / Glasur:
1 Zitrone
1 kleiner säuerlicher Apfel
200g gemahlene Haselnüsse (ich habe 100g Mandeln / 100g Haselnüsse benutzt)
80g Zucker
1.6dl Kaffeerahm
Zimt
100g Puderzucker
1 EL Wasser

1. Butter in kleine Würfel schneiden. Zucker mit der lauwarmen Milch mischen und die Hefe darin auflösen. Mehl und Salz in eine Schüssel geben, Butter, Flüssigkeit und Ei dazugeben. Alles zu einem geschmeidigen Teig kneten und an einem warmen Ort für ca. 1 1/2 Std. um das Doppelte aufgehen lassen.

2. Backofen auf 180°C Umluft vorheizen. Für die Füllung Zitronenschale abreiben, Apfel raffeln und beides mit den Haselnüssen (Mandeln), Zucker und Kaffeerahm mischen. Teig rechteckig ca. 1 cm dick auswallen und mit der Füllung bestreichen. Füllung reinrollen und in ca. 2 cm dicke Stücke schneiden. Auf ein mit Backpapier belegtes Blech geben, mit Ei bestreichen und für ca. 30min. backen. (Bei mir waren sie schon nach 20min. goldbraun.)

3. 1/2 Zitrone auspressen und den Saft mit Puderzucker und Wasser mischen. Die noch heissen Hefeschnecken damit bestreichen.

Hefeschnecke

Chelsea buns (without raisins)

Ingredients
60g butter
60g sugar
2dl milk
42g yeast
500g flour
1tl salt
1 egg

filling / glaze
1 lemon
1 small slightly acid apple
200g ground hazelnuts (or almonds)
80g sugar
1.6dl coffee cream
cinnamon
100g powdered sugar
1el water

1. Cut the butter into small pieces. Mix sugar with milk (room temperature) and yeast. Sift the flour and salt into a large bowl. Make a well in the middle and add the yeast mixture as well as butter and an egg. Stir until the contents of the bowl come together as a soft dough. Cover the bowl with cling film and set aside in a warm place for 1 1/2 hour, or until the dough has doubled in size.

2. Preheat oven to 180C and lightly grease a baking tray. Meanwhile, stir the lemon zest, grated apple, hazelnuts, sugar and coffee cream. For the filling, knock the dough back to its original size and turn out onto a lightly floured work surface. Roll the dough out into a rectangle 1cm thick. Brush all over with the hazelnut mixture and sprinkle over the cinnamon.Roll the dough up into a tight cylinder , cut 30 2cm slice and place them onto a lightly greased baking sheet, leaving a little space between each slice. Bake the buns in the oven for 20-30 minutes, or until risen and golden-brown.

3. Meanwhile, for the glaze, mix the juice of 1/2 lemon with powdered sugar and water. Remove the buns from the oven and brush with the glaze, then set aside to cool on a wire rack.

Hefeschnecke

a merry christmas and a happy birthday

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I hope you all had wonderful holidays! We celebrated on the 24th with Sandro’s family in Meilen and on the 25th with my family. It was the first time that Sandro and I spent Christmas together. (He was ill last year). On the 24th we spent the evening with his parents, his brother and his uncle at his parents place and enjoyed the traditional swiss german christmas dinner “Fondue Chinoise”. A hot pot is placed in the middle of the table and while the hot pot is kept simmering, sliced meat (for me seafood) are placed into this pot and are cooked at the table. We eat this with a variety of dipping sauces, salades, cornichons, chips, pineapple etc. Some cookies as dessert and you’re definitely full. We had a wonderful and funny evening.

For the second christmas eve Sandro and I prepared a delicious aperitif. Smoked salmon crackers with a horseradish cream, buffalo mozzarella with a black/green olive topping and crostinis with an almond-mushrooms topping. It was the first time that we celebrated at my brothers and his fiancées instead of my parents home. They decorated their apartment so festive! As main course we had Fondue Chinoise again (tradition is tradition – and delicious is delicious :-) ). It was such a wonderful evening with delicious food, good drinks, my beloved family, tons of gifts (got a coupon for sushi cookings class and sooo many other things) and just soo many laughers. I’m so thankful for my family.

sister and me

But not just christmas was a reason to celebrate… my sister turend 18 three days ago! Which means that she’s of age here in Switzerland. *hooray* It’s crazy how time flies! She’s four years younger then me and the youngest of us five. But still she’s my little sister and the little girl and I can’t believe that she’s already 18!! She’s such a wonderful, beautiful gorgeous young lady and I’m soo proud to be her sister. Happy Birthday Dodo! You’re the best!!

Chocolate Raspberry Cocos Balls

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So… here’s a new recipe… actually is it pure improvisation… just mixed some ingredients.. and turned out pretty well.. (lucky girl). ;-) Made this for my lovely employee Gabriela! She has her last day of work tomorrow and i already miss her. i said that she could wish some dessert for her apero.. and she asked me to make something with chocolate and raspberry (her favourite combination). So.. here we go… i really like the fact that these little balls are perfect for aperos… i love fingerfood and for more then 10 people is it just easier to calculate then a cake or so… i have to admit that i don’t remember the exactly measurements … but it should work with …

Chocolate Raspberry Cocos Balls
ingredients
- 35g cocoa powder
- 80ml water
- 150g dark chocolate, melted
- 150g butter, melted
- 300g brown sugar
- 130g almond meal
- 4 eggs, separated
- cocos, chopped
- powderedsugar
how to make CRCB
1. Preheat oven to 170°C. Grease 22cm-round cake pan; line base and side with baking paper.
2. Blend sifted cocoa with the water in a bowl until smooth. Stir in melted chocolate and butter, almond meal and egg yolks.
3. Beat egg whites in an other bowl until soft peaks form. Fold egg whites, in two batches, into chocolate mixture.
4. Pour mixture into prepared pan; bake, uncovered, for 5 minutes. Take it out and add the sugar very carefully (attention.. there’s egg white in it.. so don’t overact). (i know.. this sounds probably pretty strange… same to me… but as i said.. this recipe was pure improvisation.. and ya… turned out well *g*) Bake the cake again – this time for about 70 minutes.
5. Take the cake out and wait till it’s a bit cooled down. (not too long please)
6. Now.. you have to destroy the cake. *yiha*… Take some of the cake and make small balls with your fingers. (like making truffles)
7. Turn every ball in the cocos flakes.
8. Take for every ball a raspberry and a toothpick and put it through the choco ball.
9. Here you go… a delicious, sweet fingerfood!

 

Devil’s Chocolate Coffee-Frosted Cupcakes

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So.. good morning! I’m very excited about our holidays!!!*jipiii* We’re going to fly on friday to London and after a short stopover to Hong Kong! *jihaaaaaaa* But to sweeten the last days here in Switzerland I ordered a new book at the Orell Füssli Bookstore in Zurich. So yesterday I got it and here’s the first (little bit changed) recipe! Ya.. as you know me I just changed some ingredients and some measurements. :) But it’s sooooo goooood *yummi*.. and omg… it’s the best frosting I’ve ever made. *my opinion* So try to bake it, eat and enjoy :)
Ingredients
Cupcakes (for 24 pieces)
- 2 cups self-rising flour
- 2 tsp. baking powder
- 1 cup packed light brown sugar
- 1 cup sweet butter, softened
- 2 seperated eggs
- 200g chocolate, melted
- 2 tsp. vanilla extract
- 1/2 cup milk
Frosting
- 250g cream cheese
- 200g chocolate, melted
- 2 tsp. vanilla extract
- 3/4 cup confectioners’ sugar, sifted
- 1/2 espresso & 2 tsp. coffee, mixed
The Method
Cupcakes
1. Preheat the oven to 350°F (175°C).
2. Place 24 baking cups into muffin pans.
3. Sift the flour and baking powder and set aside.
4. Beat the egg whites in a medium bowl and set aside.
5. In an other medium bowl, cream the sugar and butter.
6. Add the egg yolks and beat well.
7. Add the melted chocolate and vanilla, mixing well.
8. Add the flour and milk alternately, beating well with each addition.
9. Fold the egg whites gently into the batter.
10. Spoon the batter into the cups.
11. Bake for 22 minutes.
12. Remove pans from the oven and cool for 5 minutes. Then remove the cupcakes and cool on a rack.
Frosting
1. To make the frosting, cream the cream cheese.
2. Stir the chocolate and vanilla.
3. Add the espresso/coffee-mix.
4. Beat in the confectioners’ sugar until thick and creamy.
5. Spread over the cupcakes and decorate with some colored sugar and some cute litter hearts. :) Store unfrosted in an airtight container for up to 2 days, or freeze for up to 3 months.