Baking with yeast is one of my absolute favorite things to do in the kitchen, for the simple reason that it’s so rewarding. Taking that extra bit of time (the rising!) and effort (the kneading!) is well worth it in my opinion, when you consider that sense of accomplishment of seeing your dough rise, and the delight of that first doughy bite (and all the next 😉 ).
Today I’m sharing a recipe with you for super soft swirl buns with a sweet cacao-date filling. They’re perfect for brunch or a snack – eaten as they are or with some nut butter on top 🙂 Hope you enjoy!
Continue reading “Fluffy Cacao & Date Swirls”
What on earth is a Grittibänz?! you may rightly be wondering. My fellow Swiss will, however, know these little bread men as a traditional treat we eat on 6 December, Saint Nicholas Day, along with clementines and chocolates.
Baking being something I’ve always loved, I started making them myself a few years ago, each time searching for an ever better recipe and the “right” technique to get soft and fluffy little men (and women), instead of ones that hardened as soon as they cooled.
As I was still in London this time last year, this is the first time since going plant-based that I have made Grittibänz and – I’m not saying this to be dramatic – these vegan ones are seriously the best I’ve ever made! So of course I want to share this recipe with you. Not only for all the Swiss who make these each year, but for anyone wanting a piece of Swiss culture or just a good recipe for vegan enriched bread dough. You obviously don’t have to form little men out of this dough, but can make rolls, form a plat (we call this bake a Zopf or Züpfe) or make whatever you want and eat it all year round.
Continue reading “Vegan Grittibänz”