It's hot here in Andalucia (today not so) and I'm not really motivated to bake, but of course I don't wanna miss Daring Bakers Challenge

The July Daring Bakers' challenge was hosted by Nicole at Sweet Tooth. She chose Chocolate Covered Marshmallow Cookies and Milan Cookies from pastry chef Gale Gand of the Food Network.

We had the freedom to choose either to do both recipes or just one. I did go with the Milan Cookies only, too hot for Mallows. Probably I will do the Mallows later in the year when the heat is over.

I had some problems with the Milan Cookies. The dough came all together and I ended up with 4-5 supersize cookies. ;-) Anyway for me Milan Cookies look like this and are Christmas Cookies. But these cookies have nothing to do with the ones I know, there are more like the Tuiles we made in January. So I filled just one cookie with Nutella and the rest I served with homemade Caramel Ice Cream.

Milan Cookies
Recipe courtesy Gale Gand, from Food Network website

Prep Time: 20 min
Inactive Prep Time: 0 min
Cook Time: 1 hr 0 min
Serves: about 3 dozen cookies

• 12 tablespoons (170grams/ 6 oz) unsalted butter, softened
• 2 1/2 cups (312.5 grams/ 11.02 oz) powdered sugar
• 7/8 cup egg whites (from about 6 eggs)
• 2 tablespoons vanilla extract
• 2 tablespoons lemon extract
• 1 1/2 cups (187.5grams/ 6.61 oz) all purpose flour
• Cookie filling, recipe follows

Cookie filling: (I used Nutella)
• 1/2 cup heavy cream
• 8 ounces semisweet chocolate, chopped
• 1 orange, zested

1. In a mixer with paddle attachment cream the butter and the sugar.
2. Add the egg whites gradually and then mix in the vanilla and lemon extracts.
3. Add the flour and mix until just well mixed.
4. With a small (1/4-inch) plain tip, pipe 1-inch sections of batter onto a parchment-lined sheet pan, spacing them 2 inches apart as they spread.
5. Bake in a preheated 350 degree oven for 10 minutes or until light golden brown around the edges. Let cool on the pan.
6. While waiting for the cookies to cool, in a small saucepan over medium flame, scald cream.
7. Pour hot cream over chocolate in a bowl, whisk to melt chocolate, add zest and blend well.
8. Set aside to cool (the mixture will thicken as it cools).
9. Spread a thin amount of the filling onto the flat side of a cookie while the filling is still soft and press the flat side of a second cookie on top.
10. Repeat with the remainder of the cookies.

Don't forget to visit the blogs of my fellow Daring Bakers and the Daring Kitchen headquarter!

daring bakers

November 2007 Challenge - Tender Potatoe Bread
December 2007 Challenge - Yule Log
January 2008 Challenge - Lemon Meringue Pie
February 2008 Challenge - French Bread
March 2008 Challenge - Perfect Party Cake
April 2008 Challenge - Cheesecake Pops
May 2008 Challenge - Opéra Cake
June 2008 Challenge - Danish Braid
July 2008 Challenge - Filbert Gateau
August 2008 Challenge - Chocolate Eclairs
September 2008 Challenge - Lavash Crackers
October 2008 Challenge - Pizza
November 2008 Challenge - Caramel Cake with Caramelized Butter Frosting
January 2009 Challenge - Tuiles
February 2009 Challenge - Flourless Chocolate Cake, Chocolate Valentino
March 2009 Challenge - Lasagne of Emilia-Romagna (Lasagne Verdi al Forno)
April 2009 Challenge - Cheesecake with Lemon Curd Topping
Mai 2009 Challenge - Banana Strudel
June 2009 Challenge - Bakewell Tart

More entries and recipes in English..

Pfirsiche gehören nebst Aprikosen zu meinen Lieblings-Sommerfrüchten. Nektarinen mag ich sogar ein bisschen lieber, aber nur wegen der Haut. Die haarige Pfirsichhaut verursacht bei mir manchmal Hühnerhaut beim Reinbeissen. Dieses Problem hat man bei dieser sehr feinen Tarte, oder Wähe wie wir Schweizer sagen, nicht. Die Härchen verschwinden nämlich beim Backen. Es ist eine sehr puristische Wähe, die ich öfters auch mit anderen Früchten mache. Sie kommt im Gegensatz zu dieser Aprikosenwähe ohne Guss aus. Der Teig ist selbstgemacht. Ein Dinkelmürbeteig mit Urdinkel der mir mein Besuch mitgebracht hat. Diesmal habe ich vergessen die gemahlenen Mandeln auf dem Teigboden zu verteilen, was mir aber erst in den Sinn kam als die Wähe fertig gebacken war. Ich hatte Bedenken, dass der Boden deshalb total durchsuppen würde. Aber nichts dergleichen, ein superknuspriger Boden auch ohne Mandeln.

Pfirsichwähe mit Vanille-Urdinkel-Mürbeteig
für 1 Springform von 26 cm

Vanille-Urdinkelmürbeteig

170 g Urdinkelmehl
60 g Zucker
1-2 TL Vanillezucker
1 Prise Salz
100 g Butter, kalt in Stücken
1 Ei (M)

Belag
2-3 EL Mandeln, feingemahlen (optional)
3-4 Pfirsiche, entsteint und in feine Schnitze geschnitten
1 EL Zucker

Vanille-Urdinkel-Mürbeteig: Mehl, Salz und Zucker in einer Schüssel mischen. Butter beigeben mit dem Teighörnli oder von Hand zu einer gleichmässig krümeligen Masse verarbeiten. Ei zur krümeligen Masse geben, rasch zu einem weichen Teig zusammenfügen. Nicht kneten! Zugedeckt 30 Minuten kühl stellen. Der Teig ist etwas weicher als Mürbeteig aus normalem Mehl.

Teig mit wenig Urdinkelmehl rund auswallen, in die Springform legen (diese muss nicht ausgebuttert werden, der Teig enthält genügend Butter, da pappt nichts an), ca. 15 Minuten kühl stellen. Teigboden mit einer Gabel einstechen, gemahlenen Mandeln gleichmässig verteilen dann die Pfirsiche darauf verteilen und am Schluss 1 EL Zucker darüberstreuen.

Ofen auf 220 C vorheizen. Wähe in der unteren Hälfte des Ofens 30-35 Minuten backen. Am besten auf einem Blech, falls etwas Saft aus der Form tritt. Oder man muss den Backofen schrubben. Springform aus dem Ofen nehmen, 5 Minuten auskühlen lassen, Ring der Springform öffnen und entfernen. Wähe weitere 5 Minuten auskühlen lassen, dann den Boden entfernen und Wähe auf einem Gitter auskühlen lassen. Schmeckt gut lauwarm oder kalt mit Rahm oder Glacé, oder auch nur so!

Pfirsichkuchen, die mir auch gut gelungen sind:

Pfirsich-Amaretto-Mascarpone-Tarte
Pfirsichstreuselkuchen

Seit zwei Wochen sind Freunde da. Ich komme deshalb gar nicht so zum Kochen und Bloggen. Aber eine Aprikosenwähe mit gekauftem Blätterteig ist schnell gemacht. Da noch eine Packung Mascarpone im Kühlschrank lag, ist's eine Aprikosenwähe mit besonders gehaltvollem Guss geworden.

Aprikosenwähe mit Mascarponeguss

1 Blätterteig
ca. 700 g Aprikosen, entsteint und halbiert
2-3 EL geriebene Mandeln

Guss
150 g Mascarpone
50 g Milch
1 Ei
1 EL Maizena
2-3 EL Zucker

Für den Guss alle Zutaten gut verrühren.

Blätterteig in einer runden Form auslegen. Mit einer Gabel Teig dicht einstechen. Mandeln auf dem Teig gleichmässig verteilen. Aprikosenhälften ebenfalls auf dem Teigboden verteilen.

Wähe in den auf 220 C vorgeheizten Ofen schieben. Nach 10 Minuten Guss darübe giessen und 20-25 Minuten fertigbacken. Wer will kann 10 Minuten vor Backende noch ein paar Mandelblättchen über die Wähe streuen.

For the anniversary edition of BreadBakingDay I wanted to make a special pizza. The dough is not really special but the topping, I think. We are grilling once or twice a week. On these days always grill some vegetable and if we don't eat it immediately it's no problem because it taste also good cold. You can make Baba Ganoush with grilled eggplant or Gazpacho with grilled bell peppers, tomatoes and onions. Or you can use the leftovers for this tasty pizza.

Pizza Dough
makes 2

3 g fresh yeast
20 g active sourdough starter
120 g lukewarm water
20 g semolina flour
220 g flour
1/4 tsp salt

Mix all ingredients and knead until you've got a soft elastic dough. Divide the dough into two balls, cover and let rise about 2 hours.

Grilled Vegetable Topping
makes 2

2 grilled onions
1 big grilled red pepper, peeled
2-3 tbs homemade tomato sauce
grated Mozzarella
olive oil

Roll or stretch the dough out using either a rolling pin on a lightly floured work surface or by rotating the pizza while it's draped over your fist. Make sure the border of the dough is a little high than the center.

Preheat oven to 250 C.

Evenly distribute the topping over the 2 pizze, leaving a border all around. Season with salt and pepper, drizzle with olive oil. Bake about 12 minutes.

***

If you also would like to participate and win one of 3 Zyliss Pizza Wheels, you can still do it! Last day of submission is July 1st.

More recipes and entries in English.

The June Daring Bakers' challenge was hosted by Jasmine of Confessions of a Cardamom Addict and Annemarie of Ambrosia and Nectar. They chose a Traditional (UK) Bakewell Tart... er... pudding that was inspired by a rich baking history dating back to the 1800's in England.

I love shortcrust pastry and frangipane! This challenge was one of my favorite. And I think it's the first time I did not change a lot on the recipe. The only thing I replace was the water in the shortcrust pastry. I used 1 egg white instead. That's it!

For the filling I did go with a homemade apricot/vanilla jam. I mixed about 200 g apricots with 30 g sugar and 1/2 vanilla bean, cooked it for 6 minutes and mixed it. Finished.

Bakewell Tart…er…pudding
Makes one 23cm (9” tart)
Prep time: less than 10 minutes (plus time for the individual elements)
Resting time: 15 minutes
Baking time: 30 minutes
Equipment needed: 23cm (9”) tart pan or pie tin (preferably with ridged edges), rolling pin

One quantity sweet shortcrust pastry (recipe follows)
Bench flour
250ml (1cup (8 US fl. oz)) jam or curd, warmed for spreadability
One quantity frangipane (recipe follows)
One handful blanched, flaked almonds

Sweet shortcrust pastry

Prep time: 15-20 minutes
Resting time: 30 minutes (minimum)
Equipment needed: bowls, box grater, cling film

225g (8oz) all purpose flour
30g (1oz) sugar
2.5ml (½ tsp) salt
110g (4oz) unsalted butter, cold (frozen is better)
2 (2) egg yolks and 1 egg white
2.5ml (½ tsp) almond extract (optional)

Sift together flour, sugar and salt. Grate butter into the flour mixture, using the large hole-side of a box grater. Using your finger tips only, and working very quickly, rub the fat into the flour until the mixture resembles bread crumbs. Set aside.

Lightly beat the egg yolks with the almond extract (if using) and quickly mix into the flour mixture. Keep mixing while dribbling in the water, only adding enough to form a cohesive and slightly sticky dough.

Form the dough into a disc, wrap in cling and refrigerate for at least 30 minutes

Frangipane

Prep time: 10-15 minutes
Equipment needed: bowls, hand mixer, rubber spatula

125g (4.5oz) unsalted butter, softened
125g (4.5oz) icing sugar
3 (3) eggs
2.5ml (½ tsp) almond extract
125g (4.5oz) ground almonds
30g (1oz) all purpose flour

Cream butter and sugar together for about a minute or until the mixture is primrose in colour and very fluffy. Scrape down the side of the bowl and add the eggs, one at a time, beating well after each addition. The batter may appear to curdle. In the words of Douglas Adams: Don’t panic. Really. It’ll be fine. After all three are in, pour in the almond extract and mix for about another 30 seconds and scrape down the sides again. With the beaters on, spoon in the ground nuts and the flour. Mix well. The mixture will be soft, keep its slightly curdled look (mostly from the almonds) and retain its pallid yellow colour.

Assembling the tart
Place the chilled dough disc on a lightly floured surface. If it's overly cold, you will need to let it become acclimatised for about 15 minutes before you roll it out. Flour the rolling pin and roll the pastry to 5mm (1/4”) thickness, by rolling in one direction only (start from the centre and roll away from you), and turning the disc a quarter turn after each roll. When the pastry is to the desired size and thickness, transfer it to the tart pan, press in and trim the excess dough. Patch any holes, fissures or tears with trimmed bits. Chill in the freezer for 15 minutes.

Preheat oven to 200C/400F.

Remove shell from freezer, spread as even a layer as you can of jam onto the pastry base. Top with frangipane, spreading to cover the entire surface of the tart. Smooth the top and pop into the oven for 30 minutes. Five minutes before the tart is done, the top will be poofy and brownish. Remove from oven and strew flaked almonds on top and return to the heat for the last five minutes of baking.

The finished tart will have a golden crust and the frangipane will be tanned, poofy and a bit spongy-looking. Remove from the oven and cool on the counter. Serve warm, with crème fraîche, whipped cream or custard sauce if you wish.

When you slice into the tart, the almond paste will be firm, but slightly squidgy and the crust should be crisp but not tough.

***

Don't forget to visit the blogs of my fellow Daring Bakers and the Daring Kitchen headquarter!

daring bakers

November 2007 Challenge - Tender Potatoe Bread
December 2007 Challenge - Yule Log
January 2008 Challenge - Lemon Meringue Pie
February 2008 Challenge - French Bread
March 2008 Challenge - Perfect Party Cake
April 2008 Challenge - Cheesecake Pops
May 2008 Challenge - Opéra Cake
June 2008 Challenge - Danish Braid
July 2008 Challenge - Filbert Gateau
August 2008 Challenge - Chocolate Eclairs
September 2008 Challenge - Lavash Crackers
October 2008 Challenge - Pizza
November 2008 Challenge - Caramel Cake with Caramelized Butter Frosting
January 2009 Challenge - Tuiles
February 2009 Challenge - Flourless Chocolate Cake, Chocolate Valentino
March 2009 Challenge - Lasagne of Emilia-Romagna (Lasagne Verdi al Forno)
April 2009 Challenge - Cheesecake with Lemon Curd Topping
Mai 2009 Challenge - Banana Strudel

More entries and recipes in English.

In meiner Familie mütterlicherseits wird gerne und gut gekocht. Meine Tante F. (F. nicht M., Robert ;-)) kochte anlässlich meines Besuchs ein köstliches 3-Gang-Menü. Meine Cousine M. brachte das Dessert bzw. einen selbstgebackenen Kuchen mit.

Das Rezept für diesen Kuchen hat sie bei Annemarie Wildeisen gefunden. Der Kuchen hat mir sooo gut geschmeckt! Ich war aber wohl die Einzige, denn am nächsten Morgen war noch ein Stück da, was bei dieser Famile einem Wunder nahe kommt. Ich habe also meine Tante gefragt ob ich das Stück noch Essen dürfe. Sie war nicht so begeistert und meinte verwundert "Zum Frühstück?". Ich sagte ja und habe es mir geschnappt. Vielleicht wollte sie das Stück zum Nachmittagskaffee geniessen? Jänu, de Schnäller isch de Gschwinder! ;-)

Weil ich so begeistert von diesem Kuchen war, habe ich ihn, kaum wieder zu Hause, nachbacken. Aus Ermangelung an Rhabarber, gibt's hier leider nicht, habe ich ihn mit den ersten erhältlichen Aprikosen gebacken. Ich habe eine 23er-Form genommen, wohl deshalb ist er bei mir etwas höher geworden. Geschmacklich ist der Kuchen gut, mit Rhabarber schmeckt er jedoch viiiiiiel besser. Wer Zugriff auf Rhabarber hat sollte ihn unbedingt noch vor Johanni nachbacken!

Versunkener Aprikosenkuchen
für eine Springform von 23-24 cm Durchmesser

500 g Aprikosen (ohne Kerne gewogen)
100 g Butter, weich
180 g Zucker
1 Teelöffel Vanillepaste, ersatzweise 1 Päckchen Bourbon Vanillezucker
3 Eier
200 g Mehl
1 Teelöffel Backpulver, gehäuft
Puderzucker, zum Bestäuben

Den Boden einer Springform von 23 cm Durchmesser mit Backpapier belegen. Papier und Formenrand bebuttern und mit etwas Mehl bestäuben. Den Backofen auf 180 Grad vorheizen und 1 Backblech auf der untersten Rille einschieben.

Aprikosen waschen, entkernen und in Würfeli schneiden.

Butter, Zucker und Vanillepaste zu einer geschmeidigen Creme rühren. Dann nacheinander die Eier unterschlagen. Mehl und Backpulver mischen und rasch unterrühren. Dann die Aprikosen beifügen.

Den Teig in die vorbereitete Form füllen. Den Kuchen im 180 Grad heissen Ofen auf dem Backblech auf der untersten Rille 50 Minuten backen. Das Gebäck ist innen eher feucht! Herausnehmen, kurz in der Form stehen lassen, dann den Rand lösen und den Kuchen vollständig auskühlen lassen.

Vor dem Servieren mit Puderzucker bestäuben. Gut schmeckt dazu geschlagener Vanillerahm oder Vanilleglace.

Gosh, today is Daring Bakers Day, I completely forgot!

Vite vite in the kitchen and bake the Apple Strudel.

09:30 am

Making the dough is easy. I make just half of the quantity.

Strudel dough
makes 1 strudel

100 g unbleached flour
1/4 teaspoon salt
52 g water
15 g vegetable oil, plus additional for coating the dough
1/4 teaspoon raspberry vinegar

Mix all the ingredients and knead by hand until you have a soft dough.

09:45 am

For the filling we are allowed to do something different. As I have a lot of ripe bananas I go with bananas and walnuts...

09:50 am

Banana-Walnut Filling



50 g butter
100 g sugar
2tb rum soaked sultanas
3 bananas
150 g walnuts

Gently melt the butter in a big frying pan with the sugar until it is just starting to caramelise. Add the bananas, walnuts and sultanas and cook gently in the pan for 2 minutes. Take off the heat and leave to cool on the side, leaving the mixture to set slightly.

10:10 am

Preheat oven to 200 C.

10:15 am

Roll out the dough on a lightly floured board. Lightly flour a clean towel with no nap (important! my had some naps!), place the dough on it and place your hands underneath the dough and stretch and pull the dough thinner using the backs of your hands. Stretch and pull the dough until it starts to look translucent and you can read a newspaper through it.

10:30 am

Place the banana mixture as a cylinder at the bottom of the pastry. Fold the edges over and roll it up.

Place the strudel on a greased baking sheet, seam side down. Brush it all over with 1 1/2 tb melted butter and bake for 15 minutes...

10:50 am

Brush the Strudel again with 1 tb melted butter and bake it another 10-15 minutes until it is deep golden brown.

11:05 am

Cool Strudel for at least 30 minutes before slicing. Use a serrated knife and serve either warm or at room temperature. It is best on the day it is baked.

12:10 pm

Tadaaaa!

A slice of my Banana Strudel!

to be continued... done!

Verdict: Making the dough was easy peasy. I don't know why I was scared before. ;-) The banana walnut filling is too sweet for my taste. Next time I would reduce the amount of sugar.

***

The May Daring Bakers’ challenge was hosted by Linda of make life sweeter! and Courtney of Coco Cooks. They chose Apple Strudel from the recipe book Kaffeehaus: Exquisite Desserts from the Classic Cafés of Vienna, Budapest and Prague by Rick Rodgers.

Don't forget to visit the blogs of my fellow Daring Bakers and the Daring Kitchen headquarter!

daring bakers

November 2007 Challenge - Tender Potatoe Bread
December 2007 Challenge - Yule Log
January 2008 Challenge - Lemon Meringue Pie
February 2008 Challenge - French Bread
March 2008 Challenge - Perfect Party Cake
April 2008 Challenge - Cheesecake Pops
May 2008 Challenge - Opéra Cake
June 2008 Challenge - Danish Braid
July 2008 Challenge - Filbert Gateau
August 2008 Challenge - Chocolate Eclairs
September 2008 Challenge - Lavash Crackers
October 2008 Challenge - Pizza
November 2008 Challenge - Caramel Cake with Caramelized Butter Frosting
January 2009 Challenge - Tuiles
February 2009 Challenge - Flourless Chocolate Cake, Chocolate Valentino
March 2009 Challenge - Lasagne of Emilia-Romagna (Lasagne Verdi al Forno)
April 2009 Challenge - Cheesecake with Lemon Curd Topping

More entries and recipes in English.

I like Cheesecake but I rarely bake it, so I was quite happy when I checked the Daring Baker challenge. The April 2009 challenge is hosted by Jenny from Jenny Bakes. She has chosen Abbey's Infamous Cheesecake as the challenge.

Perhaps you remember my lemon glut, so it was evident I did go with lemon. Once the cake was baked I topped it with homemade Lemon Curd.

I didn't want to buy especially crackers for the crust, so I used leftover homemade tart shells and bought Basler Läckerli. The spice biscuits gave the curst the special twist.

Abbey's Infamous Cheesecake

Crust:
2 cups / 180 g graham cracker crumbs
1 stick / 4 oz butter, melted
2 tbsp. / 24 g sugar
1 tsp. vanilla extract

Cheesecake:
3 sticks of cream cheese, 8 oz each (total of 24 oz) room temperature
1 cup / 210 g sugar
3 large eggs
1 cup / 8 oz heavy cream
1 tbsp. lemon juice
1 tbsp. vanilla extract (or the innards of a vanilla bean)
1 tbsp liqueur, optional, but choose what will work well with your cheesecake

1. Preheat oven to 350 degrees F (Gas Mark 4 = 180C = Moderate heat). Begin to boil a large pot of water for the water bath.

2. Mix together the crust ingredients and press into your preferred pan. You can press the crust just into the bottom, or up the sides of the pan too - baker's choice. Set crust aside.

3. Combine cream cheese and sugar in the bowl of a stand-mixer (or in a large bowl if using a hand-mixer) and cream together until smooth. Add eggs, one at a time, fully incorporating each before adding the next. Make sure to scrape down the bowl in between each egg. Add heavy cream, vanilla, lemon juice, and alcohol and blend until smooth and creamy.

4. Pour batter into prepared crust and tap the pan on the counter a few times to bring all air bubbles to the surface. Place pan into a larger pan and pour boiling water into the larger pan until halfway up the side of the cheesecake pan. If cheesecake pan is not airtight, cover bottom securely with foil before adding water.

5. Bake 45 to 55 minutes, until it is almost done - this can be hard to judge, but you're looking for the cake to hold together, but still have a lot of jiggle to it in the center. You don't want it to be completely firm at this stage. Close the oven door, turn the heat off, and let rest in the cooling oven for one hour. This lets the cake finish cooking and cool down gently enough so that it won't crack on the top. After one hour, remove cheesecake from oven and lift carefully out of water bath. Let it finish cooling on the counter, and then cover and put in the fridge to chill. Once fully chilled, it is ready to serve.

Prep notes: While the actual making of this cheesecake is a minimal time commitment, it does need to bake for almost an hour, cool in the oven for an hour, and chill overnight before it is served. Please plan accordingly!

***

Don't forget to visit the blogs of my fellow Daring Bakers and the Daring Kitchen headquarter!

daring bakers

November 2007 Challenge - Tender Potatoe Bread
December 2007 Challenge - Yule Log
January 2008 Challenge - Lemon Meringue Pie
February 2008 Challenge - French Bread
March 2008 Challenge - Perfect Party Cake
April 2008 Challenge - Cheesecake Pops
May 2008 Challenge - Opéra Cake
June 2008 Challenge - Danish Braid
July 2008 Challenge - Filbert Gateau
August 2008 Challenge - Chocolate Eclairs
September 2008 Challenge - Lavash Crackers
October 2008 Challenge - Pizza
November 2008 Challenge - Caramel Cake with Caramelized Butter Frosting
January 2009 Challenge - Tuiles
February 2009 Challenge - Flourless Chocolate Cake, Chocolate Valentino
March 2009 Challenge - Lasagne of Emilia-Romagna (Lasagne Verdi al Forno)

More entries and recipes in English.

Eigentlich wollte ich Dribbebach77s Zitronenkuchen, den sie für den Lemon Day gemacht hat nachbacken. Aber dann erinnerte ich mich an Sus Zitronen-Cupcakes, die sie ebenfalls für den Lemon Day gebacken hat und es ist eine Mischung aus beiden Rezepten geworden.

Y. ist begeistert, obwohl er Muffins angeblich nicht mag. Ich musste bereits die zweite Ladung backen. Bei dieser Version habe ich nur Mehl verwendet und kein Maizena. Angeblich soll Maizena den Kuchen leichter machen. Wir haben keinen Unterschied bemerkt, was natürlich auch am Guss liegen kann. Aber etwas anderes ist mir aufgefallen, meine Zitronen sind wirklich supersaftig, in vielen Rezepten steht man brauche 2-3 Zitronen für 1dl Saft. Eine Zitrone frisch ab meinem Bäumchen ergibt knapp 1 dl.

Supersaftige Zitronenmuffin
ergibt 8 kleine Muffins

125 g Butter, weich
125 g Zucker
2 Eier (M)
1 TL Backpulver
65 g Mehl
60 g Maizena
feingeriebene Schale von 1 Zitrone

Tränke
Saft einer Zitrone (ca. 90 g)
80 g Puderzucker

Butter und Zucker während ca. 5 Minuten mit dem Handrührgerät schaumig rühren. Zitronenschale und Eier eins nach dem anderen zugeben, immer weiterrühren.

Mehl, Maizena und Backpulver sieben und löffelweise zu der luftigen Butter-Zucker-Eiermischung geben. Mischen, am besten mit einer Kelle. Teig in die Muffinförmchen verteilen und ca. 30 Minuten in der Mitte des auf 180 C vorgeheizten Ofens backen.

Für die Tränke Zitronensaft und Puderzucker solange verrühren, bis sich der Puderzucker aufgelöst hat.

Muffins aus dem Ofen nehmen und auf ein Gitter stellen. 7 Minuten auskühlen lassen, dann die Muffins mit einem Zahnstocher gleichmässig einstechen und die Tränke darüber giessen.

Am besten das Gitter auf ein Backblech stellen, so kann man die Tränke, die danebenläuft auffangen und wieder und wieder über die Muffins träufeln, bis die Muffins alle Tränke aufgesaugt haben. Auskühlen lassen und geniessen.

When I saw the filled pide over at Steph's Kuriositätenladen I knew I have to try them soon. Yeasterday finally I made them. I did just half of the dough and my very own version of filling. I had some grilled bell peepers in the fridge so I used these instead of the tomatoes, added some olives too and seasoned with my Moroccan seasoning. The final result was quite delicious even it's not Turkish because my filling contains pork. I love these kind of pastries as you can fill in whatever you want, even a sweet filling. It's up to you and your taste.

This is my submisson to Susan's YeastSpotting, the weekly showcase of yeasted baked goods and dishes. By the way next week on Friday 17th of April I have the great honor to be guest host. I'm thrilled and I hope many of you will submit a post. Just go to Susan's yeastspotting submission page and fill out the form as usual.

Filled Pide
makes 4

dough
10 g fresh yeast
250 g flour
1 tb milk powder dissolved in
100 g water (or use 50 g water and 50 g milk)
1/2 ts sugar
1/2 ts salt
1/2 tb olive oil
1 egg white

filling
250 g minced meat (preferably lamb)
1 1/2 onion, diced
1 tb tomato paste
about 12 olives, diced finely
1/2 bell pepper, diced finely
salt, pepper and Moroccan seasoning

glaze
1 beaten egg yolk
olive oil

For the filling: Mix all ingredients.

For the dough: Dissolve yeast in some of the liquid. Mix flour, salt, sugar, yeast and liquid in a bowl, Knead well for about 10 minutes until it becomes smooth. Then spread 1 tb of olive oil inside a clean bowl. Place the dough inside and turn it upside down to spread the olive oil all over the surface. Then cover it with a clean, damp towel. Put aside for about an hour at room temperature until the dough rises to double its size.

Place the dough on the lightly floured counter. Cut the dough in 4 pieces. Knead and give a ball shape to each, cover with a damp towel, and put aside for about 15 minutes. Use your hands to flatten and then use a roller give a long oval shape each one. Spread the mixed filling on the dough leaving a border of about 2 cm . Fold the long sides towards the inside, then twist the ends to give a boat shape. Brush some egg yolk along the edges.

Bake in the middle of the preheated oven (180 C) for about 25 minutes. When out of the oven, brush immediately with olive oil.