One dough - different faces

The dough I'm talking about is a special yeast-dough. The specific thing about is the time, the dough has to be kneaded.

By kneading the dough for a long time, the texture is getting smoother and warmer again.

The baked result is a very fluffy and tastful cake.

 

Brioche-Muffin XL
with soft-centered vanilla cream
and lemon icing

 

"Chinois"

 

Brioche

danish pastry with cherries

In Germany you can buy little danish pastries in every bakery. Mostly they are stuffed with fruits, pudding or marzipan.

The special thing with these pastries is the dough. Between the single sheets of the yeast-dough are several layers of pure butter. It's a particular technique how to prepare the dough.
The main problem here is that it is way to warm. So while preparing I had to hurry up and put the dough several times in the fridge to cool it.
When the dough is baking it rises high and it's like puff pastry.

I stuffed the pastries with cherries and to give them a special taste I added a little cherry brandy.











Thanks for being interested in my blog - the kitchen fairy.