Hazelnut-Butterfly Sweet Yeast Bread

There are some dishes from Switzerland, sweet or savory, that I am sometimes suddenly thinking off…maybe even missing a little. And that can be at times like right before I go to bed for some weird reason;)

Most of my baking is out off Swiss or German cookbooks, some old true and tested recipes that everyone loves. The other day my husband was asking for a Hazelnut Sweetbread. A traditional sweet yeast dough filled with ground hazelnuts. We call this a Russenzopf (Russianbraid, I do not know how or why it got that name). The great thing about it is you can take the same recipe and make hazelnut rolls or crescents called Nussgipfeli, which I LOVE and need to eat when we are in Switzerland, or like I did for this recipe, a butterfly.

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However you shape it, it is delicious!

Now trying to cut down on white refined sugar, I used honey and coconut sugar. I will give you the original version as well, using white and brown sugar.

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Hazelnut-Butterfly

Yeast dough:

  • 350 g white unbleached flour
  • 1 tbsp instant yeast
  • 2 tbsp honey, or sugar
  • 1/2 tsp salt
  • 125 ml milk, room temp.
  • 25g butter, melted
  • 1 egg

-Mix all dry ingredients together. Whisk together milk, egg and butter. Add to dry ingredients. Knead dough until smooth. Cover with a plastic wrap and let rise at room temperature until doubled in size. About 1 hour.

Filling:

  • 200 g Hazelnuts, finely ground (you can also use ground almonds)
  • 5 tbsp coconut sugar, or 4 tbsp brown sugar
  • 1 organic lemon, juice and zest
  • 100 ml cream or milk

-Mix all ingredients together.

-Preheat oven to 180C/350F (Convection setting). Line a 30 cm loaf pan with parchment paper.

-Roll out dough into a rectangle. Spread filling out evenly. Cut horizontally. Roll each piece from the outsides to the center and lay both pieces on top of each other in a prepared baking dish. Let it rise for another 30 minutes. Bake in preheated oven for 40 minutes. Spread the icing on while it is still warm.

Icing:

  • 4 tbsp icing sugar
  • 2 tbsp lemon juice

-Mix together well.

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Tip: Original recipe calls for 250 g Marzipan, 1 organic orange, zest and 1 tbsp juice. It is called Almond-Butterfly.

Recipe adapted from Dr. Oetker “Backen macht Freude” and Betty Bossi “Backstube”

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Have fun and enjoy!

You can find me on Instagram. #littleswisslittlecanadian

Maple-Pecan-Coffeecake

 

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This is a recipe from Rolling Ridge Maple Products. A small Maple Syrup producer in Southwestern Ontario, just outside of London. We had my Mother visiting for two weeks and of course we had to visit a Maple Syrup producer;) She loved it!! We went home with some Syrup, Maple Sugar and Maple Butter…amazing!

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Maple-Pecan-Coffeecake

  • 1/2 cup unbleached flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 1/4 cups whole wheat flour
  • 1 egg
  • 1 cup buttermilk or sour milk
  • 1/4 cup melted unsalted butter
  • 1/4 cup Maple Syrup

Topping

  • 1/4 cup whole wheat flour
  • 1/4 cup coconut sugar or brown sugar
  • 1/2 cup chopped pecans or walnuts
  • 1 tsp cinnamon
  • 1/4 cup melted unsalted butter

 

-Preheat oven to 375F. Sift together the white flour, baking soda and salt. Mix in the whole wheat flour with a fork. In a large bowl, beat egg until very light; add the buttermilk, melted butter and maple syrup and beat until just combined. Spread batter smoothly in a buttered 8-inch pan.

-Sprinkle with topping. (To make the topping: mix together whole wheat flour, coconut sugar, pecans, cinnamon and melted butter)

-Bake the coffeecake about 25 minutes or until a tester inserted in the middle comes out clean.

-Drizzle with some Maple Butter, Maple Syrup or Icing Sugar.

 

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Enjoy!

 

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Maple Walnut Tarts

Happy Sunday everyone! Here in Ontario Canada we are enjoying a longer weekend because of Family Day Monday! The weather is above average, warm and sunny, perfect to go for a walk or run. We are spending some quality time with my mom who is visiting from Switzerland.

One of the things I grew to love since coming to Canada is Maple Syrup. I can’t wait for the Maple Syrup season to begin!

The Canadian province of Quebec is by far the largest producer, responsible for 75% of the world’s output. Vermont is the largest producer in the United States generating about 6% of the global supply.

 

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Love the combination of Maple Syrup and Nuts!!

 

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This recipe makes enough for a 9-inch (about 23cm)pie dish or 12 3 1/2-inch (9cm) tart pans.

 

Maple Walnut Tarts

Pastry 

  • 2 cups all-purpose flour
  • 2 tbsp sugar
  • 1/2 tsp salt
  • 1/4 tsp baking powder
  • 2/3 cup cold butter, cut into pieces
  • 1/2 cup ice-cold water (approx.)

 

Walnut Filling

  • 3 eggs
  • 1 cup maple syrup
  • 3/4 cup brown sugar, packed
  • 2 tbsp butter, melted
  • 1 tsp vanilla extract
  • 1 cup walnuts, coarsely chopped

 

-Preheat oven to 425F (220C)

Pastry:

In a small bowl, combine flour, sugar, salt and baking powder. Cut in butter until mixture is crumbly. Add water 2 tbsp at a time, mixing with a fork. Add a little more water if necessary. Press mixture into 2 flat disks. Wrap in plastic foil or waxed paper and refrigerate 30 minutes.

Filling:

In a bowl, beat together eggs, syrup, brown sugar, melted butter and vanilla until just blended.

-On a lightly floured board, roll out pastry disks. Cut into 5-inch (12cm) circle. Line 12 tart pans or a 9-inch round pie dish with pastry.

-Divide walnuts and maple syrup mixture equally among tart shells. Bake 20 to 25 minutes or until pastry is golden and filling is soft set.

-Let stand 15 minutes before removing from tart pans. Serve warm or at room temperature.

 

 

Enjoy!

 

 

The recipe is adapted from the Get Cracking cookbook.

 

 

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Brownie Heart Cupcakes

 

Can’t decide if you want to make Brownies or Cupcakes? How about a Brownie Cupcake?!

This is a cute Valentines treat for all those chocolate lovers out there!!

 

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(Recipe adapted from Martha Stewart)

 

Brownie Heart Cupcakes

Makes 24

  • 3 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp coarse salt
  • 1 3/4 cup unsalted butter, cut into pieces
  • 1 1/2 cup unsweetened chocolate, coarsely chopped
  • 3 cups sugar
  • 6 large eggs, room temp.
  • 1 tbsp pure vanilla extract

 

-Preheat oven to 350F. Line muffin tins with paper liners. Line a 8-inch square pan with parchment paper.

-Whisk flour, baking powder and salt in a large bowl. Place butter and chocolate in a heatproof mixer bowl set over a pot of simmering water, stirring until chocolate melts.

-Attach bowl to mixer, add sugar and whisk on medium-high speed until smooth. Beat in eggs, one at a time, then vanilla. Reduce speed to low and add flour mixture.

-Divide batter among muffing cups, filling each 2/3 full. Spread remaining batter in square pan. Bake until set but still soft, about 20 minutes. Let cool in tins and pan on wire racks.

-Frost cupcakes with buttercream. Cut out 24 hearts from brownie in pan. Top each cupcake with a heart.

 

Basic Buttercream

  • 12 tbsp unsalted butter, room temp.
  • 3 1/2 cups confectioners sugar
  • 1 cup unsweetened cocoa powder
  • 1/2 cup milk, room temp.
  • 1/2 tsp pure vanilla extract

 

-In a medium bowl sift together confectioners sugar and cocoa powder. Add butter, milk and vanilla. Stir until smooth and free of lumps.

–Buttercream can be stored in refrigerator up to two weeks–

 

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Enjoy!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Apple-Crumb-Cake/ Apfelstreuselkuchen

Crumb Cakes or Streuselkuchen can be found in many European Countries. It is believed to be of German Origin. Depending on the Season it can be topped with fruits of you choice. Very popular are plums, cherries or sour cherries. No matter what topping, we truly love it.

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Apple-Crumb-Cake/Apfelstreuselkuchen

  • 175g butter, soft
  • 175g sugar
  • 4 eggs
  • 400g flour
  • 3tsp baking powder
  • 1,5tsp cinnamon

Topping:

  • 1,5kg apples

Streusel:

  • 200g flour
  • 100g sugar
  • 1/2tsp cinnamon
  • 150g butter

 

-Preheat oven to 350F/180C.

-Grease a 9×13 baking dish (23x32cm). (That’s the baking dish I used, but it can be larger)

-Whisk butter until foamy. Mix in sugar then add eggs one at a time.

-Mix together flour, cinnamon and baking powder, sift and mix into the wet ingredients.

-Spread into prepared baking dish.

-Peel apples and cut into thin slices. Layer onto the dough.

-For the Streusel: Mix flour, sugar and cinnamon. Add butter in small chunks and mix together until coarse crumbs form. Pour onto apples.

-Bake in preheated 350F/180C oven for about 40-45 minutes or until golden brown.

-Serve dusted with some icing sugar.

–You could add ground nuts to the crumb mix and add raisins to the apples–

 

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Enjoy!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Snowball-Apples

Several Years ago I received a cookbook that features 200 year old recipes from the beautiful Emmental region in Switzerland. If your wondering-yes, this is the region were the Emmentaler Cheese is from:)

Many recipes are well known dishes in today’s households. I am used to eat and prepare baked apples filled with ground hazelnuts, brown sugar and cinnamon. Such a classic!

Topped with Meringue, my kids thought these look a little bit like snowballs:)

 

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In the book these are called Snow-Apples/Schnee-Aepfel.

 

Snowball-Apples

  • 4 apples
  • jam of your liking (I used red currant)
  • applejuice
  • 1 or 2 eggwhites
  • sugar

 

-Preheat oven to 375F/190C

-Peel apples (I left the skin on), cut out the cores. Place apples in a baking dish.

-Fill holes with jam. Cover the bottom of your dish with some juice.

-Bake in oven for about 40 min. or until soft.

-Whip one or two egg-whites until soft peaks form, add sugar and keep whisking until shiny.

-Top apples with Meringue and bake 10 minutes, or until lightly brown.

 

–I used 2 egg whites which gave the snowball effect;)–

–I prepared the meringue with honey–

 

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Recipe from the book: Aemmitaler Chuchi.

 

 

Enjoy!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

No-Bake Fruit Pie with Coconut Milk Custard

Happy Weekend everyone!

This is an other no bake dessert. The crust is made out off nuts and dates-that’s all! Filled with my Coconut Milk Custard, which I used in a previous recipe, Coconut Custard mini tarts with mixed berries, and topped with fruit of your choice…so delicious and healthy:) I will definitely make this again.

 

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Prepare Custard in advance.

 

No-Bake-Fruit Pie

Crust:

  • 1cup Medjool dates
  • (if you use other dates, soak them in water first to soften a bit)
  • 3cups mixed raw nuts

-Grease a 9-inch pie dish.

-In a food processor grind nuts and dates until finely chopped. It should stick together. Spread evenly into pie dish.

 

Coconut Custard:

-Prepare Custard ahead.

 

-Fill pie with the Coconut Milk Custard and top with fruit of your choice. I used Blueberries, Kiwis and Orange-Segments.

-Refrigerate for a few hours or overnight, it will be easier to serve.

 

 

 

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Enjoy!

 

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