The breakfast of champions: preferably in a thick stack, with syrup As you know, your Orange Baker is Dutch-American. From the Dutch side, we pride ourselves on having amazing sweet and savory pancakes. On my trips to the USA, and even more so, when I moved here, I got introduced…
Recipes
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Continue ReadingAdding complexity in taste with something as easy as a starter The first time I made this bread I was sold. As a European, I have had my share of French, Italian and German breads, made based on sourdough, biga, sponge or poolish. It adds a lot of flavor and…
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Continue ReadingCrunchy from the outside but soft on the inside: a standard at any German weekend breakfast. One of my friends has sent me a German blog, filled with recipes for German breads and bread rolls. And much to my delight, I found the recipe for “Knüsperbrötchen” on that blog. Anyone who…
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Continue ReadingAn amazing sweet, rich loaf with home-made syrup A yummy sweet treat for in the weekend is this French version of a sugar bread. This recipe comes from the baking bible “Larousse Book of Bread” by Éric Kayser. I have adapted the recipe, allowing for the autolyse period and using instant…
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Continue ReadingCoffee-Butter Creme Chocolate Dipped Almond Cookies That is an insanely long title, but I wanted to make sure you understand why this is a recipe you need to try. Coffee Butter Creme. Chocolate. Almond. And 20 of them.
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Continue ReadingRing-shaped, boiled and baked Polish bread. When I think about New York’s Finest, I don’t think about the Men and Women in Blue first, I think of a bagel. A round little bread roll, with a hole. It looks like a doughnut but the taste is a bitter disappointment if…