Tag Archives: Bread

Brioche Slider Buns

February 8, 2017

If you are a fan of soft, fluffy, airy, subtle buttery, and only slightly sweet brioche burger buns, you can stop your search right here. I came up with the recipe for these super-briochy slider buns after exhaustive testing. Usually, when making burgers with beef patties, I use a different kind of bun, which tastes more baguette-like and less briochy. But these brioche buns go so well with pulled pork… continue reading »

Fluffy Thanksgiving Dinner Rolls

November 17, 2016

I made these soft dinner rolls with the addition of browned butter and sage. The sage flavor is very subtle and the browned butter adds a wonderful earthy flavor. The two ingredients make them set them apart from the usual, classic dinner rolls. Why not add a little extra bling-bling for a great Thanksgiving (or other) feast.   Besides, who doesn’t like browned butter and sautéed sage? Well, at least… continue reading »

Brioche-Striezel – Soft Mini-Brioche Braids

March 21, 2016

Around Easter time, braided yeast-loafs are very popular among Austrians. Well, not only around this time of the year, but especially. It’s an Easter tradition. People either bake the Oster-Striezel (= Easter-Braid) at home or buy it in one of the many bakeries. Usually, the loaves contain raisins (I prefer golden, by the way) and are deliciously soft and fluffy. I made a couple of these brioche-braids recently and found them… continue reading »

Lussekatter aka Saint Lucia Buns

December 3, 2015

December 13th is a special day for people living in northern Europe: It is St. Lucia Day. Santa Lucia Day is most commonly celebrated in Scandinavia, especially in Sweden, with their long, dark winters. The day once coincided with the winter solstice, the shortest day of the year before calendar reforms. St. Lucia day is considered a festival of light. Sweden celebrates the day with special pastries, called Lussekatter or… continue reading »

Austrian Style Sandwich

July 11, 2015

Why do I call this an Austrian Style Sandwich, you may ask? Well, simple: Because I can. In Austria people usually eat open-faced sandwiches more often than the regular (closed) ones. I also do prefer the open-face kind, be it because you can actually see what you are about to eat or because you will need more time to enjoy the bread slices separately and therefore you will eat less. But if… continue reading »

Easy Sunflower Bread (no-knead)

June 13, 2015

I am a huge fan of this quick and easy sunflower bread – or to be more precise – of this rye and whole wheat sunflower seed bread. In Austria, we eat this kind of bread a lot.   It usually comes loaf-shaped and consists of a mixture of white and whole wheat flour. I also added rye flour to my recipe. Some varieties are dense and packed with seeds,… continue reading »

Sweet Braided Yeast Bread (Rosinenzopf)

April 8, 2015

This braided sweet yeast bread with raisins is by far on of my favorite breakfasts (except for this super-easy sunflower bread). It’s super moist, it’s fluffy and it has a subtle sweet taste (note that it only contains 3 ½ tablespoons sugar). Told you: The perfect breakfast! I also love it as a snack in the afternoon, together with a cup of coffee.   I usually eat it plain when it… continue reading »

Buchteln – Sweet Austrian Yeast Buns

March 16, 2015

Buchteln or Wuchteln – you will hear both expressions in Austria – are a relatively unknown treasure. They are pull-apart style yeasted sweet rolls, filled with apricot jam. The buns are not overly sweet, since the recipe only calls for 3 tablespoons of sugar. The dough itself is very fluffy and airy, surrounded by a crispy, nicely browned crust, which will get soft when cooled. You will often see them served, sitting in a pool of… continue reading »

Li’l Vienna rye sourdough bread (no-knead)

March 4, 2015

In monarchy days, while grand nations invested in armies and glory, Austrian aristocrats focused mostly on shiny buildings and imperial coffee houses. Known as a stiff aristocrat, and bureaucrat for that matter, Kaiser Franz Josef was also known for his love towards Austrian sweets and baked goods. And not without reason. While pastries like apple strudel and vanilla crescents are well known and marketed, not to mention raved about in… continue reading »

How to make a Sourdough Starter

February 27, 2015

Sourdough bread simply tastes great. In Austria there are numerous (mostly small) bakeries, which are selling real sourdough bread. My parents would always buy such bread, believing that there is not only a difference in taste compared to conventional bread, but also in moisture and increased shelf-life. So when David and I moved to Boston last summer, something was missing. Li’l Vienna, you got it! No, but seriously, we missed… continue reading »

Brioche Burger Buns

November 19, 2014

I started making burger buns myself a few years ago. I couldn’t find any good buns in the Austrian supermarkets, because they all tasted too sweet and artificial to my taste buds. Frankly, I bought some rolls at one of the many bakeries. The bakeries in Austria are awesome not to say ones of the best in the world. I really miss them here in Boston: brown bread with a… continue reading »

Easy no-yeast Naan

September 10, 2014

This is not only a quick and easy recipe for the most delicious Indian flatbread, but also makes the softest, fluffiest Naan you can imagine. There is no yeast involved, so that’s why you don’t have a long, annoying resting-time, waiting for the dough to rise.   I have to admit, I am a little obsessed with flatbread. Nearly as much as I am with burger buns or pancakes. I… continue reading »