Today has been one of those days, lazy Sundays so to speak. Wake up to snow-covered city, excitement, the long-awaited winter has been teasing us lately, i come, i don't, i come i don't, until it was finally time. Everything looks so beautiful covered in white! So after a freezing cold walk around the park, I decided to spend the rest of the day cooking for you guys. There are many kinds of comfort food out there, but for winter I find that Bavarian food is probably the best. It may be a bit heavy (size portion is the key) but it keeps you warm and your belly full and happy for longer.
If you've been following for a while, you've probably noticed by now that I'm slightly obsessed with Bavarian food. Specially those heart-shaped, soft pieces of glorious bread that go well with absolutely everything,
Brezln. And, as it couldn't be any other way, I finally decided to give it a go, make my own bread shaped like a Brezl, and share the secret with you guys so you can enjoy them as well. I am surprised I haven't tried this earlier, would have saved me a lot of trips to the supermarket to get my weekly intake. And, to go with it, the oh! so very famous and also very simple recipe for Kartoffelsalat ohne Mayo (Potato salad without mayo), which goes great as a dip with the home-made bread. Anyhow, let's get started, shall we?
For about 6 large buns it's necessary to use:
- 80 gr of Yeast
- 600 ml warm water
- 2 tsp of sugar
- 1 kg of flour
- 2 tsp salt
- 30 gr butter
- 4 L of water
- 40 gr of soda
- 4 tbsp sea salt
First pre-heat the oven at 225ºC (Gas 7 or 425 F). In the meantime you'll mix the yeast, warm water, and sugar. Then add the flour salt and butter and knead until it's a manageable dough. Then roll it and cut it in 6 equal pieces.
One by one roll the pieces until they are about 40 cm (aprox. 15") long, and shape into Brezln form. Leave them to rest for about 12 minutes. While they rest put the 4 L of water to boil with the soda.
When the water it's boiling dip the buns one by one in the water, and then place in a oven-ready tray. Sprinkle a bit of sea salt and bake for about 20 minutes in the pre-heated oven.
While the bread is baking you can focus on the Potato salad. For a portion for two you'll need:
- 4 medium/large potatoes (1 Kg)
- 1/2 Liter vegatable broth
- 1 onion
- parsley
- chive
- pepper
- olive oil
- apple cider vinegar
Put the broth to boil, while you peel and chop the potatoes. Cook the potatoes in the broth. Chop the onion finely and put aside. Once the potatoes are soft, drain, and place in a bowl where you'll mix them with the onion, the parsley, the chive, a pinch of salt and pepper, a splash of olive oil and a splash of vinegar to taste. Cool down for a while in the fridge and you're good to go. By the time you are done with this, your Brezln will be ready and you'll be able to enjoy over a nice cold Radler (Weizen bier with a splash of lemon soda), or maybe you want to save this for Brunch next week?
Let me know if you try this! :)
Labels: bavarian food, bread, Brezln, brunch, homemade bread, potato salad, potato salad without mayo, recipe, recipes
