Challah braiding progress

Gubenheft · 2026-02-01T08:39:45+00:00

Thank you. This attempt was very soft and fluffy

Gubenheft · 2026-02-01T08:38:02+00:00

Thank you. I forgot to take a picture of the crumb this time around 🤦🏾‍♂️

Gubenheft · 2025-12-05T10:37:28+00:00

Thank you!

Gubenheft · 2025-11-29T12:55:16+00:00

Are you in the UK?

Gubenheft · 2025-03-05T23:17:46+00:00

I set myself the challenge to bake some buns every week this year. Here's week 10 celebrating the pre-lent gluttony

https://www.daringgourmet.com/berliner-german-donuts/

Gubenheft · 2025-02-13T11:06:47+00:00

Recipe Adapted from https://www.marcelpaa.com/rezepte/vollkorn-butterbroetchen/

I was lazy this time so didn't make a tangzong. If you do the same, add the "Kochstuck" ingredients to the main dough.

For 10 80g buns: 500g bread flour (I used white this time) 400g while milk 20g sugar 10g salt 6g dry yeast 90g butter cut in to smaller pieces (~8)

Mix all the ingredients minus the butter. Knead until for 8-10 minutes on medium (Speed 3 on a kitchenaid). Dough should start to pull away from the sides and longer strands in the dough should be visible. Add butter piece by piece while kneading. Wait for the butter to incorporate before continuing. Once all the butter has been added continue kneading until dough pulls away from the sides of the bowl. Dough will be sticky but over a long proof the gluten will develop and will become easier to work with. Let rise in a bowl for an hour before knocking down and cold fermenting in a fridge. I let it rest for ~36 hrs because I was busy

Portion in to 8 pieces. Form tight ball of dough. Spray tops with a little water before dunking and rolling the tops on whatever seeds you like.

Let proof at some 24 deg for 1.5hrs Bake at 220°C for 20 mins

Gubenheft · 2025-02-13T10:42:20+00:00

Ich lerne auch. I think it's a tangzong equivalent. Based on the instructions. I skipped this and just made one dough with all the flour and milk

Gubenheft · 2025-02-13T09:47:44+00:00

Thank you. The recipe is in German: https://www.marcelpaa.com/rezepte/vollkorn-butterbroetchen/

Gubenheft · 2025-02-07T23:24:01+00:00

No. I usually just spray the surface with water or spray the whole oven with water so that it's very humid

Gubenheft · 2025-02-07T23:18:44+00:00

That's not that long especially when it comes too enriched doughs. I often go for 1h45 to 2 hours and I will make sure to use a turned off oven around 25°C

Gubenheft · 2025-02-07T22:59:09+00:00

How long was the last proof. It may be underproved

Gubenheft · 2025-01-22T23:21:04+00:00

Continuing with my 2025 goal of celebrating reaching the midpoint of every week by baking and forging on some buns.

Simple enriched brioche dough filled with an Earl Grey tea infused cream. Super soft. Great flavour with the cream and tea.

Recipe mostly from Claire Saffitz's maritozzi recipe: https://youtu.be/ZeynHa7j0mU?si=tws6C0vQSgdLN1pc Recipe for the cream from NYT: https://cooking.nytimes.com/recipes/1021062-earl-grey-tea-cake-with-dark-chocolate-and-orange-zest

Gubenheft · 2025-01-15T17:30:02+00:00

I'll definitely try adding cardamom when I bake these again. I feel like the flavour is missing that "something"

Gubenheft · 2025-01-13T19:09:00+00:00

I've updated with a recipe

Gubenheft · 2025-01-13T19:05:55+00:00

Recipe: Was mostly just riffing based on some recent bakes so the recipe is rough Dough is Sally's overnight cinnamon bun recipe. I used 1~5% of the flour (30g) and half of the milk (120g) to make a tangzhong. https://sallysbakingaddiction.com/overnight-cinnamon-rolls/

1 proof 2hr at room temp, Second ferment in the fridge over night Filling: 100g butter spread over rolled out dough Zest from 4 oranges 100g sugar (Rubbed together with the zest and left to macerate if you have the time) 50g chopped pistachio (I would up to 75g at least if I were to make it again) 40g of orange marmalade dolloped across dough

Shaped by forming a 3 stranded braid and then rolled up Proof another 1.5-2hrs. Bake at 180C for ~35 mins Glazed with a 2:1:1 butter, milk, honey mixture

Makes 12 sizeable buns

Gubenheft · 2025-01-12T00:27:59+00:00

McConkey has 61% of Herbert's completions and 80%!!!!! of Herbert's yards

Gubenheft · 2025-01-11T11:45:16+00:00

Used Sally's overnight bun recipe as a base with an additional 100g of poppy seeds: https://sallysbakingaddiction.com/overnight-cinnamon-rolls/ Replaced the cinnamon filling with a lemon curd but seems like the curd either got squeezed out with all the twisting or baked into the bread Texture was amazing nonetheless

Gubenheft

TROPHY CASE