Melissa from Baking a Sweet Life asks us to bake our traditional breakfast bread for Bread Baking Day #10.

We have no traditional breakfast bread, so I decided to make Croissants or Gifpeli as they are called in the German part of Switzerland.

I did Croissants before and blogged about it. Making croissants is very time-consuming and you need some nerves. For Melissa I did it again, and in the same time I could make Y. very happy, too! :-)

Gipfeli contain less butter then the French Croissants, but still enough for my belly. If you prefer the French version just double the amount of butter in the recipe. Instead of spreading pure butter on the dough I mixed the butter with some flour, a procedure you normally do for puff pastry. I don't know what exactly the advantage of this method is, but it worked. ;-)

Gipfeli

Dough
500 g flour
2 tb milk powder
70 g sugar
250 g water
20 g fresh yeast
8 g salt

Roll-in-butter
250 g butter at room temperature
2 tb flour

First day
Dissolve yeast in some of the water add rest of the ingredients and mix on low speed 1.5 (Bosch MUM 8) for 3 minutes and another 6 minutes on a higher speed 2 (Bosch MUM 8). Dough should be smooth and still a little sticky. Cover and let rise in fridge for 12 hours.

For the roll-in-butter: Mix butter in flour on medium speed 1.5 (Bosch MUM 8) until well mixed and smooth. Fill in a plastic bag and roll into a rectangle. Let cool in the fridge over night.

This was the easy part...

Second day

Roll the dough into a long rectangle, then place the roll-in-butter on the lower two thirds of the rectangle and give it a single fold turn.

How to do a single fold:

Place the dough in the fridge for 1 hour, and repeat the turns 2 times. Before you roll the dough you need to turn it, so that the seam faces you. After every fold the dough needs to go in the fridge for one hour.

The final fold is a double fold turn.

How to make a double fold:

After the double fold, the dough needs to go again in the fridge for 1 hour.

Roll the dough and cut triangles: about 20cm tall and 12cm wide.

Cut in 1 cm on the top of the triangles.

With the rest of the dough form little balls and place them on top of the triangles.

Roll the triangles from the base.

Curve them into croissant shape (I prefer a straight shape so I curve them just a little).

Place them on a baking sheet, leaving 5cm of space between them. Let rise for 2 hours at room temperature. Before baking brush them with egg wash. Preheat oven to 200 C. Bake Gipfeli for 10 minutes reduce heat to 180 C and bake for another 20-25 minutes, depending on size of the Gipfeli. Let cool at least 10 minutes before serving!

More entries and recipes in English.

breadbakingday, bbd

Noch ein schnelles Nudelgericht, das auch noch prima in den Frühling passt, weil man frischen Spragel dazu braucht:



Hier kamen zur Abwechslung mal nicht selber gemachte Nudeln sondern gekaufte Capellini zum Einsatz, das sind besonders dünne Spagetti, die nur 2-3 Minuten kochen brauchen. Ich mag sie viel lieber als Spagetti. Sie eignen sich durch die größere Oberfläche auch besser für dünne Saucen.

Die Zubereitung der Sauce ist schnell erzählt: Spargel zunächst Schälen und dann die ganzen Stangen mit dem Sparschäler in lange, dünne Streifen verarbeiten. In etwas Olivenöl vorsichtig andünsten, nicht zu weich werden lassen. Ausreichend gehackten frischen Knoblauch kurz mit anbraten, dann mit einem guten Schuß Sahne ablöschen. Gehacktes Kroiandergrün dazugeben, mit Salz und Pfeffer abschmecken. Wer es mag, kann auch vor der Sahne noch mit ein wenig Cognac ablöschen.

Spargel und Koriander bilden zusammen einen tollen Geaschmack und dadurch, dass der Spargel nicht gekocht wird, behält er sein ganzes Aroma. Parmesan passt auch hier gut, ist aber kein unbedingtes Muß.