tschuppibaking

Happy Christmas (again) to Everybody!

I hope you started well today and enjoying the festive time in these days, I definitely do.

If you still have no ideas what to give for presents I hope you will be inspired with the following recipes. Actually we stopped giving christmas gifts in our family but of course I like appearing always with something self-made. This year I went for some vegan (kind of) ginger bread, Panettone Muffins and pear marmalade (which I will post in a later state).

The ginger bread was pretty easy to do even if its taking your time for two days to complete everything. But on the other side the Panettone Muffins were reaaaaaaaaally a lot of work and when I finished in the end (somewhen in midnight), I swore I would never ever do it again. 🙂 Anyway, it was worth it taking so much time and it makes fun too when preparing because you know you are doing them to give away and make some people happy.

I hope the post inspires you to do it as well, whether its for a gift or only just for yourself. 😉

tschuppi

ps: both recipes can be found at the very bottom of the post

Panettone Muffins

Chocolate covered Ginger bread

Panettone Muffins (found on Jamie Magazin, recipe adjusted): 

550g flour,
10g dry yeast,
1.5 tsp salt,
200ml warm milk,
3 eggs,
mix first flour, yeast and salt, then add milk and egg and knead well until the pastry is smooth and elastic, put into a slightly oiled bowl, cover with a sheet and let rise until double-sized (approx. 1h-1h30)

when the pastry reached the proper size, take it off the bowl and knead well with your hands, put it back into bowl and add the following ingredients:

3 egg yolks,
1 tsp vanilla pulp,
100g sugar,
stir well with a spoon spatula

200gr warm butter,
add into bowl and continuing kneading the pastry for about 10 minutes, then cover again and let rise until double-sized

knead again well and then add the following ingredients:
50g raisins,
50g dark chocolate chips,
zest of 2 oranges,
zest of 2 lemons,
50g candied lemon peel,
50g candied orange peel,

prepare the muffin tray and put the pastry into every mould (as I had my big size tray I got 8 moulds to fill in instead of normal size 15 moulds), cover the trays and allow it to rise again for approx. 20 minutes

preheat the oven to 200 degrees Celsius and before taking them into the oven, spread with beaten eggs and springle with some almond leaves

bake for approx. 25-30 minutes (big size) or 15-20 minutes (normal size) until they rised up well and until golden

Chocolate covered Ginger Bread (found in book from Stina Spiegelberg):

preheat oven to 180 degrees Celsius

80g spelt wholemeal flour,
100g blanched ground almonds,
75g ground hazelnuts,
75g ground tree nuts,
put into a big bowl and stir until combined

250g marzipan,
with your hands take off small pieces and put into bowl

180g raw cane sugar,
1 pckg vanilla sugar,
0.5 tsp baking powder,
4 tbsp black currant marmalade,
60ml water,
add into bowl and knead well (small marzipan pieces are allowed being visible)

prepare the baking sheet with baking wafers and put 1 tsp of the pastry onto it, press down with moist fingers, bake for approx. 12-15 minutes

let cool down over night and in the next day melt slowly 200g of dark chocolate in a water bath over a pan, spread the ginger bread with the chocolate and also with some hundreds and thousands (optional)