German / Austrian Dampfnudeln & Germknödel - Sweet Yeast Dumplings ✪ MyGerman.Recipes
Dampfnudeln and Germknödel are sweet yeast dumplings, served in a warm vanilla sauce and topped with poppy seeds. They are a traditional food in the south of Germany and in Austria. Here is how to make them at home, it's really very easy!
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Amazing Sweet Yeast Dinner Rolls (Easy Freezer Meals)
Today we are making Amazing Sweet Yeast Dinner Rolls (Easy Freezer Meals) These rolls are so delicious and they freezer great so you can make them ahead of time and freeze them prior to baking. This is one item you will not have to worry about on the big day!!
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This was an old recipe from Fleishman's cookbook that dated back to the 60's. If you have any questions please leave them in the comment section below and have fun.
I think I said this twice in the video but a third for good measure. Be sure to not overcrowd your pan when you bake these rolls. I found that baking them in an aluminum tray doesn't bake them evenly so a pyrex glass bakeware would be more preferable.
Here is the recipe:
1/2 c milk
1/2 c sugar
1 1/2 tsp salt
1/4 c butter, melted
1/2 c warm water (105-115 degrees)
2 pkg. fleischmann's active dry yeast (4 1/2 teaspoons)
2 large eggs, beaten
4 1/2 c all purpose flour (you may need a 1/2 cup more depending on where you live)
Scald milk. Remove from heat and add butter, salt, and sugar. whisk to combine. Set aside to cool.
Mix your yeast and warm water together either in a bowl of a kitchen aid mixer. Once your yeast has been mixed well add the like warm milk mixture (sugar, butter, salt, milk) and the slightly beaten eggs to the bowl. Stir to combine,
Add 1/2 the flour and begin to work your dough. Slowly add the rest of your flour and knead till your dough begins to form a dough that is springy and holds it shape (I had to add 1/2 cup to a cup more of flour for this to happen) just play it by ear.
In a bowl that you are going to let your dough prove add 1/4 cup of melted butter. Coat your dough on all sides with this butter and cover. After 1 hour it should have doubled in size. Press it down and start to separate your rolls.
I portion my rolls in 50 gram portions. With my fingers I form the roll and with my palm I shape it into a ball. Once I have my ball I set it to the side. My advice to you would be to place all your balls on a tray and place them in the freezer. Once frozen you can take all your balls and put them in a freezer saver bag or a freezer zip lock bag to save space.
When you want to bake take the amount of balls that you need out of your freezer and on a greased baking dish arrange the balls in such a way that they are not touching. Leave at least 3/4 inch to 1 inch space between each one. Cover with cling film and set in a warm place to rise.
During this step your dough will thaw and begin to rise. It normally takes about 2 hours for them to double in size. Once that happens preheat your oven to 350F-375F and bake for 20-25 minutes. Check at 20 minutes. Immediately after they come out of the oven coat them with melted butter.
Serve up and enjoy!!
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See you in the next video!
Eric
PULL APART SWEET BREAD| How to Make Sweet Bread | Sweet Yeast Bread | Yeast Dough Recipes
Today I want to show you how to make sweet bread filled with delish prunes. This pull apart sweet bread is made with flavorful baked milk and fermented baked milk which gives the dough a special taste and a beautiful slightly golden color.
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PULL APART SWEET BREAD Printable Recipe –
FERMENTED BAKED MILK -
INGREDIENTS FOR THE DOUGH:
+/- 600g sifted flour
7g (1 package) dry yeast
200ml baked milk
100ml fermented baked milk
80g sugar
1 egg
50g softened butter
½ tsp salt
INGREDIENTS FOR THE FILLING:
200g prunes
30g melted butter
NOTES:
All the ingredients need to be at room temperature.
If you don’t have a stand mixer you can knead the dough just with your hands. The only difference will be is time. By hand you may need to knead the dough for 15 to 20 minutes.
If your prunes are to dry, cover them with boiling water and let them sit for about 15 to 20 minutes. Then strain the water and let them dry out.
Instead the prunes filling you can use jam, cinnamon sugar, nuts, chocolate paste or any other filling you like.
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*** Learn 15 Different Ways to Shape Bread Rolls (FREE DOWNLOAD): ►
-- PULL APART SWEET BREAD --
To make this Pull Apart Sweet Bread, watch my video all the way through and follow the recipe for great results!
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Sweet Potato Pizza Crust (Gluten-Free, Yeast-Free, Vegan)
Sweet potato pizza crust recipe with only 5 ingredients. This is a healthy pizza crust that is gluten-free, vegan (dairy-free, egg-free), yeast-free, quick and easy to make. ????
Printable recipe with instructions, substitutes, nutrition facts, and lots of helpful tips:
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My cookbook Simple and Delicious Vegan is out! I poured my heart and soul into this cookbook, and it contains many of my best recipes that I created over the last 7 years! It has:
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Ingredients:
1 cup (235 g) mashed sweet potato
3/4 cup (120 g) white rice flour
1/3 cup (40 g) tapioca flour
1 tsp baking powder
1/2 tsp salt
cooking spray
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Easy Sourdough Starter Recipe | Make a Wild Yeast Starter at Home
Looking for an easy sourdough starter recipe? I'm showing you how to make a wile yeast starter at home that you can use in bread, pastries, buns, focaccia, donuts and more. If you can't find yeast or are looking for a more natural, easy to digest alternative the natural yeast in sourdough starter can be used in place of instant yeast in most yeast leavened baked goods. The best part is, it's easy to make at home. It only takes 5 days and about 2 minutes a day of work plus, all you need is regular all purpose flour and water.
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Sourdough Starter Recipe/ Guide/ Schedule
Day 1
In a glass jar with loose fitting lid stir together 50 g water and 50 g flour until smooth. Cover loosely and set aside at room temperature for 24 hours.
Day 2
Stir in an additional 50 g water and 50 g flour to the starter. Cover loosely and set aside again for another 24 hours.
Day 3
Stir in an additional 50 g water and 50 g flour to the starter. Cover loosely and set aside again for another 24 hours.
Day 4
Stir in an additional 50 g water and 50 g flour to the starter. Cover loosely and set aside for 24 hours.
Day 5
Your starter should be ready to bake with. It should have doubled in size, smell sour and be filled with lots of bubbles. If it hasn’t, continue with the feedings for another day or two.
Maintain
To keep and maintain your starter all you have to do to maintain it is to mix the same amount in weight of starter, water and flour. So, for example I used 50 grams of starter (you can use or discard the remaining starter), 50 water and 50 flour but you can do 100 g of each or 75 grams or 382 grams of each, you get the point. Feed it every 24 hours if you’re keeping it at room temperature and every 4/5 days if you keep it in the fridge.
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How to Make Sweet Yeast Dough : Cooking Skills & Recipes
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Sweet yeast dough can be made with yeast, salt, oil, baking powder and other common items. Make sweet yeast dough with help from a culinary professional in this free video clip.
Expert: Tudi Wilson
Contact: tudilicious.com
Bio: Tudi Wilson owns her own catering company and starred in FOX's MasterChef Season 2 Top 38.
Filmmaker: Ranson Kennedy
Series Description: You can make a wide variety of delicious items right in the comfort of your own home so long as you have access to a few common ingredients. Find out about all of the mixes that you can create with help from a culinary professional in this free video series.