The wonderful smell of potpourri in a bread… cran-raspberry juice, apple, orange peel, coriander, ginger. Not a sweet bread like cinnamon rolls, but sweet like a kiss on the cheek.
“This recipe was given to me in Dallas by a 90-year old lady in our church. It had been used in her family for many years.” — Betsy Oppenneer
First time making Birnenbrot. And I didn’t have Birne (pear), so I made Apfelbrot instead. The filling is apple, raisins, cranberries, walnuts, fresh orange juice, lemon zest… and rum. Can’t forget the rum.
There is a lot to love about these muffins. You like fruits? We got em. You like nuts? Check. How about trendy hipster bits like cashew yogurt and chia seeds? You betcha. Oh, and you were hoping for a little spice? We got you covered.
Mom made this Stollen every Christmas and the thought of it brings back a torrent of wonderful memories. It looks like it may be heavy or hard, but actually it is light and sweet with chewy bits and icing drizzle and all sorts of magical goodness.
This showy nut bread comes from Bavaria in Southern Germany. The subtle spices compliment the ground nuts. This bread is good at room temperature, but warming it brings out the flavors even more.
I made this bread with powdered milk. I do not like powdered milk. Frankly, I would rather drink rehydrated platypus urine. But the bread! Oh, the bread is wonderful.
I’m surprised this recipe came out as nicely as it did, because boy did I mess it up. This was my first time making brioche…
Seriously. Let’s get crazy and throw some dragon fruit, orange juice, dates, cranberries and coriander into a sweet roll bread and drizzle some buttercream icing on it. Hallelujah.
The glaze (or syrup as Mom calls it) is the secret weapon of this recipe. It seeps into the spirals and turns into actual cocaine. Not really…