These jam thumbprint cookies  with a chocolate cookie dough base bring together a soft, buttery dough, rich cocoa and bright apricot jam. They require no chilling time, shape easily, and deliver that classic Austrian flavour combination beloved during the Christmas season. Whether you’re searching for the perfect christmas thumbprint cookie recipe, a sweet treat with a festive touch or a jam-filled classic, this recipe fits effortlessly into your holiday season. Chocolate thumbprint cookies have to be on your christmas cookies baking list!

Why You Should Bake These Cookies This Christmas

They honour the famous Sachertorte, look elegant on a Christmas cookie tray, deliver deep chocolate flavour with minimal effort, store beautifully for gifting, and offer a nostalgic, family-friendly baking moment — exactly the kind of tradition that makes Christmas baking meaningful.

Ingredients

For the dough:

• 250 g unsalted butter, room temperature
• 100 g brown sugar or granulated sugar
• 1 egg, room temperature
• Pinch of salt
• 50 g unsweetened baking cocoa
• 300 g all purpose flour

For the filling:

• 300 g finely strained apricot jam, warmed

For the decoration:

• 100 g melted dark chocolate
• 50 g chocolate sprinkles

Extras : prepare a baking tray with parchment paper, a kitchen scale, stand mixer with a paddle attachment  or an electric hand mixer

Yield & Timing

Yield: approx. 35 cookies
Prep Time: 15 minutes
Bake Time: 10 minutes
Total Time: 25 minutes

Instructions

1. Make the dough

Start with room-temperature butter — properly softened butter creams smoothly and incorporates air, which keeps the dough soft and prevents the cookies from cracking when shaped. Beat the butter, sugar and egg until light and creamy in a mixing bowl of your stand mixer with the paddle attachment .

In a medium bowl sift flour, cocoa powder and salt directly into the bowl. Mix until a smooth, soft dough forms. Because of the butter structure, the dough requires no chilling.

2. Shape the cookies (simple shaping instruction)

Scoop teaspoon-sized portions of dough and roll them into even 1-inch balls between your hands. This dough shapes easily and cleanly, making it perfect for beginners and family baking.

Place the balls on a with parchment prepared baking sheet. Using the rounded end of a wooden spoon, press a clean, deep hollow into the center of each cookie ball — the classic “thumbprint”.

3. Bake

Bake at 180 °C (356 °F) for 10 minutes, until the edges are slightly set but the centres remain soft. Remove from the oven; the cookies may appear delicate but will firm up as they cool.

4. Fill & Decorate

While the baked cookies are still warm, fill each hollow with warmed apricot jam drops or your favorite jam. Let the cookies cool completely, then drizzle with melted dark chocolate and finish with chocolate sprinkles.

Pro Tips for Success 

• Use soft, room-temperature butter so the dough mixes smoothly and doesn’t produce dough cracks.
• Press the indent of the dough balls gently but deep enough to hold the jam.
• Warm the jam slightly so it fills the center neatly.
• Don’t overbake—take the cookies out when the edges are just set.
• Let the cookies cool completely before adding the chocolate drizzle.

Substitute with different jams

Apricot jam is traditional for Austrian pastries, but you can easily switch it depending on taste or availability for another type of jam. Raspberry jam gives a bright, tangy contrast similar to Linzer cookies. Cherry or plum jam works beautifully with chocolate and creates a deeper, more robust flavor. For a sweeter option, strawberry preserves and make strawberry jam cookies; for a modern twist, try orange marmalade, which mimics the citrus notes sometimes paired with dark chocolate. Whichever filling you choose, make sure it’s smooth and slightly warmed so it fills the jam thumbprints cleanly.

Storage and Freezing Advice

These cookies store beautifully — a big advantage during the busy Christmas season.

Storage:
Keep the cookies in an airtight container at room temperature for up to 7 days. Their flavour even deepens slightly over time, similar to many traditional Austrian baked goods or in the refrigerator for up to 4 weeks.

Freezing:
For best results, freeze the cookies unfilled:

• Shape and bake the cookies as directed.
• Let them cool completely.
• Freeze in an airtight container for up to 2 months.

When ready to serve, thaw the frozen cookies at room temperature, fill with warmed apricot jam and decorate with chocolate.

This method keeps the texture crisp on the outside, soft in the centre, and prevents moisture issues in the jam.

Conclusion

These Austrian Chocolate Thumbprint Cookies combine tradition, simplicity and a flavour profile rooted in the heritage of the Sachertorte. They are reliable, beautiful and ideal for anyone searching for christmas cookie recipes, chocolate cookie recipes or a classic jam cookie recipe.
With the right butter temperature, clear timing, easy shaping and proper storage techniques, they turn out perfectly every single time — just the way good baking has always been done.

Final Words – Why You Should Make These Cookies

These cookies are the perfect mix of simple baking and unforgettable flavor. They bring the classic taste of rich chocolate and sweet apricot jam together in a way that feels warm, traditional, and truly special. They’re easy enough for beginners, impressive enough for gifting, and festive enough for any Christmas table. If you want a cookie that always works, looks beautiful, and carries a touch of Austrian charm, then this is the recipe you shouldn’t miss. Just bake them once—and they’ll become a holiday favourite in your home.

Sweet Hugs Nina

Did you make my delicious, easy Sacher chocolate thumbprint cookies recipe? Let me know, and tag me on Instagram. Or leave me some kind words and a star rating. I will always be thankful for that 

Need more cookie recipe?

• Fairy kisses- an unique Christmas Cookie Recipe
• Baileys Hazelnut Chocolate Shortbread Cookies
• Boozy Chocolate Cake Moon Cookies
• “Eisenbahner” – Austrian Railroad Cookies
• “Nussecken” – Nut Corner Cookies
• Angel Wings- Easy Christmas Sugar Cookies

Easy Austrian Chocolate Thumbprint Cookies with Apricot Jam

0 from 0 votes

Recipe by Nina Course: CookiesCuisine: Austrian CookiesDifficulty: Easy

Servings

35

servings

Prep time

20

minutes

Baking time

10

minutes

Calories

300

kcal

Cook Mode

Keep the screen of your device on

Ingredients

• Ingredients
• For the Dough

• 250 g 250 unsalted butter, room temperature

• 100 g 100 brown sugar or granulated sugar

• 1 1 egg, room temperature

• Pinch salt

• 50 g 50 unsweetened baking cocoa

• 300 g 300 all purpose flour

• For the Filling

• 300 g 300 finely strained apricot jam, warmed

• For the decoration:

• Decorations

• 100 g 100 melted dark chocolate

• 50 g 50 chocolate sprinkles

Directions

• Make the dough
• Start with room-temperature butter — properly softened butter creams smoothly and incorporates air, which keeps the dough soft and prevents the cookies from cracking when shaped. Beat the butter, sugar and egg until light and creamy in a mixing bowl of your stand mixer with the paddle attachment .
• In a medium bowl sift flour, cocoa powder and salt directly into the bowl. Mix until a smooth, soft dough forms. Because of the butter structure, the dough requires no chilling.
• Shape the cookies (simple shaping instruction)
• Scoop teaspoon-sized portions of dough and roll them into even 1-inch balls between your hands. This dough shapes easily and cleanly, making it perfect for beginners and family baking.
• Place the balls on a with parchment prepared baking sheet. Using the rounded end of a wooden spoon, press a clean, deep hollow into the center of each cookie ball — the classic “thumbprint”.
• Bake
• Bake at 180 °C (356 °F) for 10 minutes, until the edges are slightly set but the centres remain soft. Remove from the oven; the cookies may appear delicate but will firm up as they cool.
• Fill & Decorate
• While the baked cookies are still warm, fill each hollow with warmed apricot jam drops or your favorite jam. Let the cookies cool completely, then drizzle with melted dark chocolate and finish with chocolate sprinkles.

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The post Easy Austrian Chocolate Thumbprint Cookies with Apricot Jam appeared first on Two Sisters Living Life.

What I love about this aesthetic Christmas cookie recipe with Easy Icing:

I’m a 42-year-old who loves family and the holidays. For me, the festive season isn’t just dates on a calendar; it’s a chance to connect with my kids through shared moments. Come along as we dive into making more than just cookies – we’re creating traditions and special memories together.

• Bonding Time: Because these cookies aren’t just treats; they’re a way to connect generations and make lasting family memories.
• Create Something Special: Bake these cookies because they’re not just treats – they’re beautifully shaped like angel wings, adding a touch of charm to your holiday table.
• Super Simple Cookies Recipe: Don’t miss out because the recipe is a breeze. With just a few ingredients, you’ll have these cookies ready in no time, making holiday baking stress-free.
• Deliciously Sweet: These homemade sugar cookies aren’t just pretty; they taste amazing too! Get ready for a burst of sweetness in every bite, making them a delightful addition to your festive spread.
• Showstopper Treat: Impress your guests with these unique cookies that steal the show. They’re not just desserts; they’re the star of your holiday gatherings.
• Easy and Elegant: Enjoy the best of both worlds – a simple recipe that produces cookies with an elegant flair. It’s a win-win for anyone who loves easy yet impressive holiday baking!
• Check the thickness: Make sure the dough’s thickness is even all around (I recommend rolling to 5-6mm / 1/4-inch thickness—don’t be afraid to use a ruler). If your dough is uneven, the cookies’ bake times will vary, and the surfaces will slope, causing difficulty when piping decorations.

Pro Tips on how to make this easy holiday cookies recipe.

• Gather all you ingredients before hand and weigh them precisely with a kitchen scale.
• Make your your eggs and butter come to room temperature .
• Chill the rolled-out cookie dough before you cut it out and bake the cookies. This is essential for hindering the cookies from spreading while baking.
• Let the angel wing cookies cool completely before you decorate them with the royal icing.
• Beat all the ingredients for the royal icing until fluffy and has a meringue like consistency.
• I use one-way piping bags without a piping tip for decorating.
• Check the thickness: Make sure the dough’s thickness is even all around (I recommend rolling to 5-6mm / 1/4-inch thickness—don’t be afraid to use a ruler). If your dough is uneven, the cookies’ bake times will vary, and the surfaces will slope, causing difficulty when piping decorations.

More Christmas Cookies recipes:

• Fairy kisses: my most popular Christmas cookie recipe from October through November.
• German “Nussecken” – Nut Corners: a festive blend of German shortbread dough, sweet chewy nut filling, and a hint of fruity apricot jam.
• Rail Road Cookies: Buttery chocolate shortbread, delicate marzipan cream, and aromatic tart-sweet orange marmalade combined in one cookie.
• “Austrian Vanillekipferl” – Vanilla Crescent cookies : The most popular Austrian Christmas Cookie Recipe
• Boozy Chocolate Cake Moon Cookies:  addicting cake-like cookies with a cherry rum glaze

Easy Royal Icing Recipe

The Recipe for my Royal Icing is super easy. I love that the recipe contains only three ingredients, which everyone has at home.

Ingredients:

• 1 Egg white
• 2 Tbsp freshly squeezed lemon juice
• 200g sieved powdered sugar

Instruction

• Start with beating your egg white until foamy (1 minute)
• Add the lemon juice and powdered sugar and beat everything until creamy and fluffy (7-10min)
• It should be a thick meringue-like icing.
• Transfer the Icing into a piping bag and cut off just a bit. The opening shouldn’t be larger than 3-4mm (0,15inch)

As I bake these Christmas sugar cookies, I imagine the happiness they’ll bring to our family get-togethers. The recipe is simple, keeping our focus on being together and creating sweet memories. Cheers to celebrating, enjoying special moments, and the magic of Christmas!

Please don’t forget to…

If you’ve given this Christmas Sugar Cookies recipe a go and found it the perfect treat for your holiday festivities, I’d love to hear about your experience! Please consider leaving a rating and sharing your thoughts in the comments below. Your feedback means the world to me, especially knowing you’re enjoying these festive delights’ sweet magic.

And here’s an extra sprinkle of joy: if you happen to capture the moment on Instagram, don’t forget to tag me @twosisterslivinglife. I’d love to see your creations and share in the festive cheer together. I wish you joyful moments as you dive into the heartwarming tradition of baking Christmas Sugar Cookies!

Happy Christmas baking Nina

Here are links to my cookie cutter and edible glitter

• The cookie cutter – it’s an amazon link
• The edible glitter

Easy Christmas Sugar Cookies Recipe with Easy Icing for unique Angel Wings Cookies!

5 from 14 votes

Recipe by Nina Stangl Course: CookiesCuisine: AmericanDifficulty: Easy

Servings

24

cookies

Prep time

30

minutes

baking time

10

minutes

Calories

80

kcal

Chilling time

1 hour

This is an easy Christmas cookie recipe for unique angel wings cookies. It’s a beginner-friendly recipe with an easy royal icing recipe. These holiday cookies make a great edible gift.

Cook Mode

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Ingredients

• 375 grams 375 all-purpose flour

• 1/2 tsp 1/2 baking soda

• 1/4 tsp 1/4 baking powder

• 225 grams 225 unsalted butter, softened

• 300 grams 300 granulated sugar

• 1 large 1 egg

• 1t graspms 1t vanilla extract

• Royal Icing

• 1 1 egg white

• 2 Tbsp 2 fresh lemon juice

• 200 g 200 powdered sugar

• edible gold glitter

Directions

• In a bowl, whisk together 375 grams of all-purpose flour, baking soda and baking powder.
• In a separate bowl, cream together 225 grams of softened unsalted butter and 300 grams of granulated sugar until it’s light and fluffy.
• Add 1 large egg and 10 grams of vanilla extract to the butter-sugar mixture. Mix until well combined.
• Gradually add the dry ingredients to the wet ingredients, mixing until you have a soft and pliable dough.
• Wrap the cookie dough in plastic wrap and chill it in the refrigerator for at least 1 hour. This enhances the flavor and makes the dough easier to handle.
• Preheat your oven to 175°C (350°F). Roll out the chilled dough on a floured surface to about 5-6mm (1/4-inch) thickness.
• Use your favorite holiday cookie cutters to cut out festive shapes. Place them on a parchment-lined baking sheet.
• Bake for 8-10 minutes or until the edges are lightly golden. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack.
• Once the cookies are completely cool, mix up a batch of royal icing and decorate to your heart’s content.
• Now, enjoy these delicious homemade Christmas sugar cookies with your loved ones, and share the festive joy!
• Royal Icing and Piping Instructions
• Start with beating your egg white until foamy (1 minute)
• Add the lemon juice and powdered sugar and beat everything until creamy and fluffy (7-10min)
• It should be a thick meringue-like icing.
• Transfer the Icing into a piping bag and cut off just a bit. The opening shouldn’t be larger than 3-4mm (0,15inch)
• Take your angel wing cookie and start piping one small dot on the tips of the wings.
  
• With a small brush, smear half of the icing in a straight line down a little bit. Start with the next row of icing dots and brush half of the icing down again. Repeat this until the cookie is painted.
• Repeat with the rest of the cookies.
• Let the iced cookies dry for a couple of hours before you brush them with some edible gold glitter.
• Transfer the cookies into an airtight container.

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Recipe Video

Notes

• Optional: edible glitter for dusting
• Storing: Please make sure to keep the cookies in an airtight container. Remember to put a piece of baking paper between the cookie rows.

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The post Easy Christmas Sugar Cookies Recipe with Easy Icing for unique Angel Wings Cookies appeared first on Two Sisters Living Life.

The Fairy Kisses Cookies are a delightful and one-of-a-kind Christmas cookie recipe. With a sugar cookie base topped with a delightful blend of candy and meringue, these treats are a perfect addition to the festive holiday season. Get ready to indulge in these unique Christmas cookies that will surely be devoured in no time.

Every year, my kids start to celebrate their favorite season of the year earlier and earlier. This year, though, my boy already started with his favorite Christmas songs in August, and we have watched Christmas movies since September. I know the movie “Kevin alone at home” by heart now ;-).

Fairy Kisses are my favorite unique christmas cookie recipe

But what I love the most about that most beloved festive holiday season is the smell of freshly baked Christmas cookies. All those wonderful spices and smells flowing through the house—that’s what Christmas is all about for me. I could forget myself in my kitchen, kneading up festive yeasty deliciousness, preparing all the different doughs for at least 20 different Christmas cookie recipes. Yes, I’m definitely a carb lover. And no, I don’t care. Not during my favourite season ;-).

Fairy Kisses Cookies – what to expect from my favorite Christmas cookies recipe

First of all, I didn’t invent that Christmas cookie recipe or the name. I found it in a baking magazine about 16 years ago—yes, I’m already that old ;-).

So what is that cookie all about:

That tiny, beautiful, gorgeous cookie has a simple sugar cookie recipe base. Then there is that super delicious “Toffifee” candy, which is sweet and delicious already on its own. And finally, all that goodness is topped with an airy Pavlova-like meringue.

That cookie gets baked for about 15 min; that’s when the oven works its magic ;-). The heat melts that candy, and the caramel and chocolate become that super ooey gooey mess, and that meringue becomes that crisp and airy top but is still a little chewy inside.

When I want to be super fancy, I’m dusting the cookies with some edible gold dust.

And?!? Hope you are drooling right now!

Fairy Kisses are on my Christmas cookies baking list every year and every year I have to bake at least about 2 batches of them. It’s one of my favourite holiday recipes and it sweetens up the waiting for my family and I until Christmas eve .

Sweet fairy kisses and warm cookie hugs

Nina

Update: The cookies may seem undercooked when they come right out of the oven. The sugar cookie base isn’t crisp but very soft, but that’s alright. When that candy melts, it seeps a little bit into the sugar cookie dough, making the cookie chewy and not crisp. The cookies have a chewy base and a crispy meringue cloud.

If you are looking for more delicious Christmas cookies, I’ve got you covered:

• “Eisenbahner” Railroad Cookies – a folksy Austrian Christmas cookie recipe with almond paste and orange jam
• Nutty triangles – crispy shortcrust base, fruity apricot jam, a sweet nutty filling, and a little bit of dark chocolate
• Boozy chocolate cake moon cookies
• Bailey’s hazelnut chocolate shortbread cookies
• Austrian Vanillekipferl (Vanilla Crescents)
• Antonia’s all-time favorite Christmas Cookies Collection
• Speculoos Gingerbread Cookies with brown butter maple glaze
• Rudolph Reindeer gingerbread cupcakes

Fairy Kiss Cookies – a unique Christmas cookie recipe

4 from 330 votes

Recipe by Nina Course: cookies, DessertCuisine: American, austrian

Servings

48

cookies

Prep time

45

minutes

Cooking time

15

minutes

Calories

69

kcal

resting time

10

minutes

Fairy Kiss Cookies is a super delicious and unique

Christmas Cookie recipe. It can’t be missed on the Santa Cookie plate. It’s my family’s favorite Christmas Cookie recipe.

It has a crisp sugar cookie base with a Toffee Candy in the middle and a light and airy meringue on top. It’s a gooey gooey deliciousness with an airy and crips top. *Ingredients available in grams and US measurements

Cook Mode

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Ingredients

• Sugar Cookie dough

• 300 g 300 All-purpose flour Us: 1 cup + 3/4 cup +2Tsp

• 1 tsp 1 baking powder

• 100 g 100 cold butter cut into small cubes/ Us: 7 tbsp or a little less than a stick of butter

• 1 1 egg

• 50 ml 50 heavy cream in US: 3 tbsp + 1 tsp

• 120 g 120 sugar Us: 1/2 cup 1,5 tbsp

• 48 pieces 48 Toffifee candy

• Meringue

• 4 4 egg whites large, about 160g

• 180 g 180 white sugar Us: 1/2 cup + 1/3 tbsp

• 2 tsp 2 white vinegar

• 1 1/3 tbsp 1 1/3 corn starch

Directions

• Sugar Cookie dough
• In a medium bowl, cut the cold butter cubes into the flour until the butter cubes are pea-sized crumbs.
• Add all the rest of the ingredients to the flour and assemble everything into a dough ball.
• Wrap it in plastic wrap and let it rest for 30 minutes.
• While the dough is resting, prepare the meringue.
• Roll out the dough until less than 0.5 cm thick and cut out small round disks a little larger in diameter than the Toffifee Candy.
• Put the disks on a baking sheet with about 5cm of space on all sides and put the Toffifee Candy with the flat side on top.

  • 

• Meringue
• Preheat the oven to a 150°Celsius fan, which is about 300 degrees Fahrenheit.
• Beat the egg whites in a bowl of a standing mixer until soft peaks form.
• Gradually add the sugar and beat very well until the mixture is glossy and stiff.
• Sift the corn flour over the egg whites mixture and add the vinegar.
• Fold everything under carefully but thoroughly.
• Fill the mass into a piping bag with an extra large round or open star tip.
• Carefully pipe the meringue on top of the Toffifee Candy. Stay this way and let the meringue cover the whole candy. With the tip of a knife, carefully push down the meringue on the side so that it touches the dough.

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• Repeat with all the other cookies.
• Place the baking sheets into the oven. Not more than 2 and bake for 5 min at 150° Celsius (300° F)
• Turn the heat down to 130 degrees Celsius ( 265 degrees Fahrenheit) and bake the cookie sheets for about 15 minutes. Then, turn off the oven open the oven door just a bit and let the baking sheet sit in the oven for another 10 minutes.
• Carefully take out the baking sheets and let cool completely.

Nutrition Facts

• Calories: 69kcal
• Carbohydrates: 11g
• Protein: 1g
• Fat: 2g
• Saturated Fat: 1g
• Cholesterol: 9mg
• Sodium: 22mg
• Potassium: 22mg
• Fiber: 1g
• Sugar: 6g
• Vitamin A: 72IU
• Calcium: 8mg
• Iron: 1mg

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If you enjoyed that recipe, maybe you wanna try our fluffy Blueberry Brioche Babka.

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The post Fairy Kisses – a unique Christmas Cookie recipe appeared first on Two Sisters Living Life.

The Ingredients:

Active dry yeast: I’m using dry yeast, which can be mixed without preparing the other ingredients. However, it can be substituted for 20g of fresh yeast.

Egg yolks: the egg yolks are added at room temperature and make the dough fluffy and moist.

Milk: The milk has to be warm (about 37°C or 98,6°F). Use a kitchen thermometer. If the milk is too hot, it destroys the yeast’s activity. Please use whole milk; anything with less fat is like water.

Butter: When mixed into the dough, the butter has to be softened and at room temperature. Butter is life. That’s why I just love baking with brioche dough.

Flour: For this recipe, I’m using bread flour, which, because of the increased protein, adds more texture to the cinnamon brioche buns. If you don’t have bread flour, you can use pizza flour or simple all-purpose flour.

Pinch of salt: I’m always working with unsalted flour, so I’m adding 1/4 tsp salt to the dough. AND… salted butter isn’t very common in Austria, and there is only one brand that sells salted butter. 

Browned butter for the frosting: I’m using browned butter for the filling because it’s so much more flavorful. If you don’t want to make brown butter, you can simply use softened butter. But the brown butter is worth that extra work.

Fresh orange zest and orange juice: The fresh orange zest is added to the dough and to the cream cheese glaze. It’s blood orange season right now, so I’m using freshly squeezed blood orange juice in the glaze. Be sure that your oranges are organic.

Vanilla pod: You can’t beat freshly scraped vanilla seeds. Don’t throw away the scraped pod; stick it into a jar with sugar and make vanilla sugar.

Cinnamon: Make sure that the ground cinnamon is fresh and not expired.

Cream Cheese: There are many brands out there. Make sure to buy cream cheese that isn’t too soft. I prefer to buy Philadelphia.

See the recipe card for a full list of ingredients.

How to make soft and buttery cinnamon brioche rolls with vanilla and orange cream cheese frosting.

The enriched dough:

• Firstly, I start mixing the warm milk, sugar, and yeast together in a bowl of a stand mixer with the dough hook attached at a low speed.
• Then I add the egg yolks, butter, salt, orange zest, and 3/4 of the flour and knead for about 6-7 minutes at medium speed to develop the gluten. It will be a sticky dough at first, but no worries—that’s totally fine.
• At last I add the rest of the flour and knead for 5 more minutes.
• The dough is ready when it’s not sticking any longer to the sides of the bowl and you can stretch a little bit of the dough with wet fingers until see through.
• With the help of the bench scraper transfer the dough into an oiled large bowl and cover with plastic wrap . Now starts the first rise.

Very Important. Let the dough rest at a warm place for about 1 hour or double in time. Give the brioche dough time to rest. 

Assembling the dough and the filling into delicious brioche cinnamon buns.

• When the dough has doubled in size deflate it on a lightly floured surface.
• Form it into a large rectangular with the help of a rolling pin 30cm X 50cm (12inch X 20inch)
• Spread the filling evenly over the whole surface of the dough with the help of a rubber spatula or an offset spatula .
• Begin to roll the dough evenly into a tight log beginning from the long sight.
• Score the log into 12 equal pieces and cut them with unflavored dental floss or a twine and transfer them into a buttered baking pan leaving some space around each roll.
• Dust the the brioche cinnamon rolls lightly with flour and cover loosely with plastic wrap again.

Now you have 2 baking Options.

Option 1: make the rolls and bake at the same day.

If you want to make and bake these delicious brioche cinnamon rolls all in one day then let the cut cinnamon rolls rise a second time for about 45 minutes or until doubled in size and puffy .

After that second rising in the baking pan I lightly pour some heavy cream on top and bake until golden brown.

While the rolls are baking and the house starts to smell like a bakery start with making the frosting.

When the rolls are baked and out of the oven smear the still warm cinnamon buns with the glaze.

Best enjoyed warm and with people you love .  

Option 2 : Overnight brioche cinnamon rolls

I love to prepare those rolls the night before . After cutting the rolls and transferring them into the baking pan I cover the rolls loosely with plastic wrap and transfer them into the fridge .

There the cinnamon rolls rise slower overnight and they develop more flavor this way.

The next morning I transfer the baking pan out of the fridge and leave the rolls for about 45 minutes at warm draft free place.

When the rolls warmed up to room temperature I pour some cream of them and bake and frost them afterwards like I would have done when baking at the same day.

This Option is ideal when you have guests or family you want to surprise with an extra special Breakfast treat. I love to make them for Christmas morning or when it’s someones birthday.

What I love about these gooey buttery homemade cinnamon rolls.

• Firstly cinnamon is one of my favorite seasonings. I could add cinnamon to ALMOST everything. Cinnamon always reminds me of my childhood . My mom and I used to craft Christmas ornaments including cinnamon sticks.
• The dough is absolutely perfect in flavor and texture .Fluffy and buttery. Especially with the added orange zest.
• Nobody ever said to me that they don’t like cinnamon rolls. Everybody loves them und you can’t ever go wrong with these baked goods.
• The recipe is easy to follow along and it only takes 20 minutes of prepping time.

Substitutions.

Fresh yeast instead of instant yeast or dry yeast: It’s really no problem to use fresh yeast but there is one more added step at the beginning. Start with mixing the fresh yeast, warm milk and sugar together in small bowl . Cover loosely and let it stand until the yeast mixture gets foamy and starts to rise.

Orange glaze instead of Vanilla Orange cream cheese glaze: If you simply prefer a lighter more runny glaze instead of a cream cheese frosting jus mix together a little bit of fresh orange juice and enough powdered sugar until its your kind of thick glaze.

Vanilla extract instead of fresh scraped vanilla seeds: If you don’t have a vanilla pod at hand than of course you can use 1 tbsp of vanilla extract instead.

If you don’t tolerate milk products substitute the butter and heavy cream for a plant based option. You can substitute the milk for a plant based milk as well nut make sure that it’s a barista plant based milk. These products are thicker in texture and more similar to full fat milk.

Tips for making this recipe:

• If the yeast dough isn’t rising at all even after 1 1/2 hours of resting time throw the dough away and start anew. Take a lookout your yeast and make sure that the yeast is not expired.
• Time ! Let dough do it’s thing and give him the time it needs for doubling in size. This is important for the first rise and the second rise.
• Before cutting the log into rolls cut 1 cm off the ends with a serrated knife and discard. This way you make sure that all buns are equally even in size.
• Use a kitchen scale: I always write my ingredients in metrics. All the ingredients are exactly measured which is very important when making any kind of bread.

Storage:

Store the buns in an airtight container in your fridge. Reheat the rolls as needed in your microwave for a couple of seconds.

Freeze option:

The brioche cinnamon rolls can be frozen right after the log gets cut into even rolls. For that place the unbaked rolls on a plate and quick frost them for 45 minutes. After that transfer them into plastic logs and freeze for up to 6 months.

Thaw them before baking.

You will fall in love with these fluffy buttery brioche rolls immediately, promised ! Did you make this recipe? Let me know and tag me on Instagram. Or leave me some kind words and a star rating. I will be always thankful for that

Warm hugs Nina 

You may be interested in these recipes too:

• The best homemade Mother’s Day gift: brioches hearts
• Chocolate overnight oats with Dalgona Coffee Cream
• Babka Bread filled with Blueberry jam
• Apricot galette with cream cheese frosting

Soft Buttery Brioche Cinnamon Rolls (overnight option)

5 from 34 votes

Recipe by Nina Course: Breakfast, DessertCuisine: American

Servings

12

Prep time

20

minutes

Cooking time

30

minutes

Calories

611

kcal

resting time

1

hour 

30

minutes

Total time

2

hours 

20

minutes

This recipe for super soft buttery cinnamon brioche rolls smothered in tangy vanilla orange cream cheese frosting is the only cinnamon roll recipe you will ever need. It has an overnight baking option too.

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Ingredients

• Soft Brioche Cinnamon rolls

• 7 g 7 dry active yeast or 20g fresh yeast

• 350 ml 350 milk warm 37°C

• 60 g 60 sugar

• 680 g 680 white bread flour or all purpose flour

• 3 3 egg yolks room temperature

• 60 g 60 butter melted

• 1 tbsp 1 orange zest zest from 1 orange

• 50 ml 50 heavy cream

• Brown butter Cinnamon sugar filling

• 225 g 225 brown sugar

• 2 tbsp 2 ground cinnamon

• 140 g 140 butter if you don't brown your butter you'll only need 120g butter softened.

• 1 tsp 1 vanilla sugar

• Vanilla Orange Cream Cheese frosting

• 180g g 180g Cream Cheese

• 50 g 50 Butter softened

• 1 1 Vanilla pod seeds of 1 vanilla pod, or use 1 tbsp vanilla sugar or 1 1/2 tsp vanilla flavor

• Orange Zest and juice from 1 medium sized organic from 1 orange

• 180 g 180 white sugar

Directions

• Start with browning the butter, this way it can solidify until you need it for the cinnamon brown sugar filling-
• sof butter brioche dough recipe
• Firstly start to mix the warm milk, sugar, and yeast together in a bowl of a stand mixer with the dough hook attached on low speed
• Then add the egg yolks, butter, salt, orange zest and 3/4 of the flour and knead for about 6-7 minutes at medium speed . It will be a sticky dough at first but no worries thats totally fine.
• At last add the rest of the flour and knead for 5 more minutes. Start mixing on low until the flour is absorbed, then mix on medium high for another minute.
• The dough is ready when it’s not sticking any longer to the sides of the bowl and you can stretch a little bit of the dough with wet fingers until see through.
• With the help of the bench scraper transfer the dough into an oiled large bowl and cover with plastic wrap .
• Let the dough rest at a warm place for about 1 hour or double in time
• When the dough has doubled in size deflate it on a lightly floured surface.
• Form it into a large rectangular with the help of a rolling pin 30cm X 50cm (12inch X 20inch)
• Spread the filling evenly over the whole surface of the dough with the help of a rubber spatula or an offset spatula .
• Begin to roll the dough evenly into a tight log beginning from the long sight.
• Score the log into 12 equal pieces and cut them with unflavored dental floss or a twine and transfer them into a buttered baking pan leaving some space around each roll.
• Dust the the brioche cinnamon rolls lightly with flour and cover loosely with plastic wrap again.
• Let the rolls rise for 45 more minutes.
• When the rolls has Rosen start preheating the oven.
• Preheat the oven to 170°Celsius fan (350°F)
• After that second rising in the baking pan lightly pour some heavy cream on top and bake for 25 minutes or until golden brown.
• While the rolls are baking and the house starts to smell like a bakery start with making the frosting.
• Brown butter cinnamon sugar filling
• in medium sized bowl mix together all the ingredients with the help of an electric mixer or your stand mixer with the whisk attached.
• Vanilla Orange cream cheese frosting
• While the cinnamon rolls bake, combine the ingredients in a stand mixer with the paddle attachment (or with a hand mixer) and beat until smooth and fluffy.
• Allow the cinnamon rolls to cool for about five minutes after removing them from the oven, then spread the cream cheese frosting evenly over the tops.
• Serve hot or warm.

Equipment

• stand mixer (1)
• Rolling Pin (1)
• offset spatula (1 )
• dough scraper (1)
• rubber spatula (1)

Nutrition Facts

• Calories: 611kcal
• Carbohydrates: 86g
• Protein: 9g
• Fat: 26g
• Saturated Fat: 16g
• Polyunsaturated Fat: 1g
• Monounsaturated Fat: 7g
• Trans Fat: 1g
• Cholesterol: 117mg
• Sodium: 203mg
• Potassium: 177mg
• Fiber: 2g
• Sugar: 41g
• Vitamin A: 903IU
• Vitamin C: 1mg
• Calcium: 104mg
• Iron: 3mg

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The post The Best Soft Buttery Brioche Cinnamon Roll Recipe ever -Overnight Option appeared first on Two Sisters Living Life.

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What are Eisenbahner – “Railroad” Christmas cookies

Every year at Christmas I take it upon myself to try a new Christmas cookie recipe, simply to be able to surprise my loved ones with something new in the Christmas cookie jar.

This year, I have chosen a traditional Christmas cookie recipe from my grandmother and made it my own “Homemade holiday cookies with a twist” . Eisenbahner in Englisch “Railroad” Cookies. The recipe originates in Austria and Germany, but unfortunately, I couldn’t find any more facts about the recipe.

Railroad cookies consist of a crispy shortbread base, left and right; an incredibly delicious almond paste is sprayed in a strip that looks like train tracks. After baking, the center is still filled with a delicious jam, and the cookies are cut.
Now, the cookies sound super elaborate, but they are not. The cookies are baked in long “railroad” rails and cut into individual cookies. So you get a lot of cookies made quickly and with little effort. Great, right?!?

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“Railroad” Christmas cookies but my way.

Originally, railroaders were made with a light shortbread base and a fruity berry jam smeared on top. But…. I prefer something more chocolatey and love the combination of chocolate and orange. That’s why I have a chocolate shortcrust pastry and take an aromatic sweet-tart orange marmalade as a jam. Simply incredibly ingenious in taste

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Some thoughts and tips on this vintage Christmas cookie recipe

• Firstly, please use cold butter for the shortbread.
• I grease the work surface and the dough roller well to make it easier to move the dough strips.
• The jam must be warmed in the microwave and then stirred with a spoon until smooth.
• I pipe the almond mixture on immediately after the 1st baking of the dough strips.
• If you have shortbread left over just cut out a few cookies
• Instead of orange marmalade I love to use raspberry or currant jam both harmonizes with the chocolate shortbread also quite wonderful.
• The cookies can be stored in the refrigerator or in a cool place up to 3 weeks.

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Hopefully, I could convince you with my enthusiasm and rapture to try my recipe for “Railroad” Christmas cookies this year. It’s a unique holiday cookie flavor combination.

Lastly if you make these Railroad Christmas treats, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag us on Instagram! Looking through the photos of recipes you all have made is my favorite .

Sweet hugs

Nina

Are you looking for more delicious and easy cookie recipes? Here are some more recipes to create the best holiday cookies plate ever.

• Fairy Kisses – a unique Christmas Cookie recipe
• Vanilla Crescents
• Speculoos Gingerbread Cookies
• Boozy Chocolate Cake Moon Cookies
• Baileys Hazelnut Chocolate Shortbread Cookies
• Nutty Triangles

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Railroad Christmas Cookies – a folksy Austrian Christmas Cookie Recipe

5 from 44 votes

Recipe by Nina Course: christmas cookies, DessertCuisine: austrian

Servings

80

cookies

Prep time

40

minutes

Cooking time

25

minutes

Calories

57

kcal

resting time

15

minutes

These are delicious, easy Austrian Christmas cookies. These cookies are made of a crisp chocolate short pastry dough. The side tracks are made of a marzipan egg white sugar paste and filled in the middle with a tangy orange marmalade. One batch contain 80 cookies and the recipe is done in about 90 minutes.

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Ingredients

• Chocolate short pastry dough

• 240 g 240 flour all purpose

• 160 g 160 butter unsalted, cut into small cubes

• 80 g 80 sugar

• 2 tbsp 2 cocoa powder unsweetened ,for example bensdorp

• 1 pinch 1 salt

• 1/2 tsp 1/2 baking powder

• 1 1 egg yolk

• 1 tbsp 1 vanilla sugar

• 1 tbsp 1 water optional, if you feel that the dough is dry and crumbly add 1 or 2 tbsp to the dough .

• Almond paste tracks filling

• 200 g 200 almond paste also known as marzipan, cooled in the fridge for 1 hour

• 15 g 15 butter room temperature

• 1 1 egg white

• 20 g 20 powdered sugar

• 1 tbsp 1 ground almonds

• 400 g 400 orange jam fine cut, for the filling

Directions

• Chocolate short pastry dough
• In a bowl of a stand mixer with the paddle attachment on mix together the flour and butter until everything looks like ground nuts .
• Add all the other ingredients and mix until the dough comes together.
• If the dough is dry and crumbly add 1 tbsp and mix again . Add another if the dough still feels crumbly and won't come together.
• Form the dough into a ball and wrap it with cling fling and put it for 10 minutes into the fridge.
• Method 1
• After the resting time form a log.
• Dust your surface lightly with flour that the dough will not stick to the surface when rolled out. Dust your rolling pin as well.
• Now roll the lock into a rectangle 36cm x 35cm
• Cut 4 stripes lengths wise .
• Transfer the dough stripes with the help of a spatula or dough card carefully onto a backing tray prepared with baking paper.
• If the dough stripes tear don't worry just stick them together. Use a dough card to bring the stripes back into a rectangular form if necessary.
• You might need to use 2 baking trays to bake all 4 stripes.
• Bake the chocolate short pastry stripes for 10 minutes at 175C fan (350F)
• Method 2
• Take the chocolate dough out of the fridge and cut into 4 equal parts .
• Roll every part into a log about 30 cm long.
• Lightly dust a parchment paper with flour put 2-3 logs onto the parchment paper. Leave some space between the logs and roll them into rectangular stripes which are 35 cm long and 8cm wide.
• Repeat that process with the other logs.
• Bake the stripes for 10 minutes at 175C Fan (350F)
• Almond paste filling
• First crate the almond paste with a rough grater.

  • 

• Then mix in a mixing bowl of a stand mixer with the whisk attached the egg white with the sugar until stiff and glossy .
• Now whisk in another bowl the grated almond paste, ground almonds and the butter together.
• Add half of the stiff egg white mixture and fold it into the almond butter batter .
• Add the rest of the egg white mixture and fold it in again.
• Fill the batter into a piping bag with a 1cm (0,25 inch) open star piping tip (Number 19 or 20)

  • 

• When the chocolate cookie dough stripes are baked for 10 minutes let them slightly cool and then start piping the tracks.
• Pipe two tracks on each side of every chocolate cookie stripe and bake again for 10 more minutes.

  • 

• Jam filling
• When the baking time is almost over pour the orange jam into a bowl and reheat it for 1-2 minutes in your microwave. The orange jam should be at body temperature . Stir the jam with a spoon until smooth.
• Take the baking trays out of the oven and fill the middle of every strip with the orange jam.

  • 

• Let the train track stripes sit for about 10 minutes and then cut them into train track cookie slices. Every cookie should be about 1,5cm large (thats about 0,6 inch).

  • 

• Transfer the cookies onto a cooling rack and let them cool completely .
• When the cookies are cooled you can store them into airtight cookie boxes but make sure to put a piece of baking parchment between the cookies before you add the cookies on top of each other.
• Store the cookies in your fridge. They will stay good and delicious for up to 3 weeks.
• Have a lovely christmas time with your family and I hope you love those cookies as much as we do.

Nutrition Facts

• Calories: 57kcal
• Carbohydrates: 8g
• Protein: 1g
• Fat: 3g
• Saturated Fat: 1g
• Polyunsaturated Fat: 0.2g
• Monounsaturated Fat: 1g
• Trans Fat: 0.1g
• Cholesterol: 7mg
• Sodium: 18mg
• Potassium: 19mg
• Fiber: 0.3g
• Sugar: 5g
• Vitamin A: 61IU
• Vitamin C: 0.2mg
• Calcium: 9mg
• Iron: 0.2mg

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The post “Eisenbahner ” Railroad Cookies – a Folksy unique Christmas cookie recipe from Austria with almond paste and jam filling appeared first on Two Sisters Living Life.

These sinisterly scrumptious pastries are a breeze to make and a delight to devour. Packed with your favorite seasonal flavors and wrapped in flaky puff pastry, they’re perfect for little monsters and grown-up goblins alike.

In this step-by-step guide, I’ll walk you through creating these creepy yet oh-so-delicious treats. With these classic pumpkin-shaped Jack O’Lantern pies, you’ll find the perfect puff pastry potion to conjure up Halloween magic.

So, gather your ingredients, and let’s embark on a culinary adventure that’s equal parts spooky and delicious! Whether you’re a kitchen wizard or a newbie cauldron-stirrer, my Halloween hand pies will surely make your Halloween festivities bewitchingly good. Let’s get started!

Quick and easy Halloween puff pastry hand pies

Firstly, we start with the ingredients for my festive pumpkin-shaped Halloween hand pies.

• Ready-to-use puff pastry sheets. I bought mine at a local store.
• Filling: I filled my Halloween hand pies with strawberry jam and Nutella. Of course, you can fill these puff pastry treats with whatever your heart desires.
• 1 beaten Egg for the egg wash
• Some water for the hand pie edges. The water makes your spooky pastry treats ‘ bottom and upper parts stick together.
• 2 tbsp of brown sugar to sprinkle on top.

Wow! That’s it, guys; these are all the ingredients for these fun Halloween treats. And because you only need a handful of ingredients, these are the perfect easy Halloween treats for kids to make at home.

Step-by-step Halloween hand pies tutorial

• First, I’ll gather my spooky cookie cutters. In my case, a pumpkin-shaped cookie cutter and tiny cutters to create a spooky Jack O’Lantern face. I’ve got all my cutters from Amazon.
• Secondly, roll out the puff pastry sheets on a floured surface. I bought ready-to-use puff pastry sheets and cut out pumpkin-shaped cookies. Make sure to cut out an even number of cookies.
• Take the wasted dough, form it into a ball, and roll it out again to get more cookies.
• Take half of the cookies and cut out spooky faces with special cookie cutters or a sharp knife.

Simple Halloween puff pastry ideas for a crowd

• Take the other pumpkin-shaped cookies and fill them with Nutella or jam.
• Moisten the edges of the filled cookies, put the spooky Jack O’Lantern cookies on top, and seal the edges by pressing them with a fork.
• Brush each hand pie with the beaten egg for a golden finish and sprinkle with brown sugar.
• Preheat your oven to 375°F (190°C). Place the hand pies on a baking sheet lined with parchment paper and bake for 10-15 minutes or until they are golden brown.
• Voilá! Your homemade hand pies are ready.
• Your Halloween Puff Pastry Hand Pies are now ready to impress your party guests or delight your little goblins. Serve them as a delightful dessert or spooky snack for your Halloween celebration!

These Halloween Puff Pastry Hand Pies are not only a breeze to make but also a scream-worthy addition to your Halloween festivities. With their flaky puff pastry and delicious filling, they’re sure to be a hit with monsters of all ages. So, gather your ingredients, and let your inner witch or wizard shine as you whip up these easy and spooky treats. Happy Halloween!

Your family and friends will fall in love with these crispy, delicious Jack O’lantern-shaped puff pastry hand pies immediately, promised! Did you make this recipe? Let me know, and tag me on Instagram. Or leave me some kind words and a star rating. I will always be thankful for that .

XOXO Nina

Are you looking for another Halloween dessert? Give these pretty little bewitched pumpkin cupcakes a try.

The post Halloween Puff Pastry Hand Pies: Easy and Spooky Treats for Your Monster Bash appeared first on Two Sisters Living Life.

You will learn how to make Easy Soft Pretzels with beer stuffed with spicy cream cheese and sharp cheddar filling. It’s a step-by-step guide; you only need a few ingredients to make soft pretzels.

Vinery Stift Klosterneuburg’s new Stifts Beer.

In cooperation with Stift Klosterneuburg Abbey, I would like to introduce you to their new abbey beer. With their Märzen and Zwickl, Stift Klosterneuburg want to share the diversity of Austrian beer enjoyment with their customers.
Inspired by carefully selected ingredients and the collaboration with experienced brewing experts, they present a unique taste experience that reflects the craftsmanship and character of the abbey in every sip. Cheers!

Why You’ll Love This Easy Soft Pretzel Recipe

There’s something magical about the combination of soft, chewy pretzels with a hint of beer flavor and a gooey, cheesy center. These beer pretzels are easy to make and packed with flavor. The beer in the dough adds a delightful depth, while the cream cheese and cheddar filling oozes out with every bite, making them irresistible. I added some spritz of spicy Sriracha sauce to the filling to add a little fire to the flavor, but you can leave it out if you don’t like a spicy flavor kick.

How to choose the right beer for this tasty homemade pretzels recipe

For these flavorful soft baked pretzels I’m using Stift Klosterneuburgs new botled Märzen Beer in the recipe. For serving I recommend their amazing Zwickl Beer.

When it comes to choosing the beer for this recipe, opt for a mild lager or ale. These types of beers contribute to the flavor profile of the pretzels without overpowering them.

Why use a beer instead of water for the dough?

The beer adds a subtle depth and complexity to the dough, enhancing its overall taste. However, feel free to experiment with different beer varieties to suit your preferences. Just keep in mind that stronger or more bitter beers may alter the flavor of the pretzels significantly. Ultimately, the choice of beer is a personal preference, so go with what you enjoy drinking, and let it elevate your homemade pretzel experience.

What is a Märzen Beer?

Märzen beer, originating from Bavaria, Germany, is a traditional German lager known for its rich amber color and malty flavor profile. Originally brewed in March (hence the name “Märzen,” meaning “March” in German) and aged over the summer months, Märzen beer was historically brewed with a higher alcohol content to withstand the warmer temperatures and maintain quality during storage.

Flavor of a Märzen Beer.

This style typically showcases a balanced combination of toasty, caramelized malt sweetness with a clean, crisp finish. Märzen beers often feature notes of bread crust, caramel, and sometimes hints of toffee or nuts. The malt-forward character is complemented by a subtle hop bitterness, providing a well-rounded flavor profile.

Traditionally, Märzen beers were brewed for Oktoberfest celebrations, making them a quintessential part of the festival’s beer lineup. Today, Märzen beers are enjoyed year-round, appreciated for their smooth drinkability, medium body, and flavorful malt complexity.

What is a Zwickl Beer?

Zwickl beer, originating from Germany, is a type of unfiltered, unpasteurized lager. It is often described as having a cloudy appearance due to the presence of yeast and proteins, which are not removed during filtration.

Flavor of a Zwickl Beer.

This beer style typically retains a fresher taste and a slightly hazy appearance compared to filtered lagers. Zwickl beer is known for its smooth mouthfeel, subtle hop character, and delicate malt sweetness. It may exhibit a range of flavors, including hints of bread, biscuit, and sometimes fruity or floral notes, depending on the specific brewing techniques and ingredients used. Overall, Zwickl beer offers a unique and refreshing drinking experience cherished by beer enthusiasts worldwide.

Why These Stuffed Pretzels Are a Must-Try

These cheddar and cream cheese stuffed pretzels are a delightful twist on a classic snack. The combination of soft beer pretzels with a creamy cheese filling is perfect for any occasion. Whether you’re hosting a party or looking for a delicious homemade treat, this easy soft pretzel recipe is a winner. Plus, the simple beer pretzels with creamy cheese filling are sure to impress your guests and become a new favorite.

So, next time you’re in the mood for something special, give this step-by-step beer soft pretzels recipe a try. Trust me, once you taste these delicious stuffed pretzels, you’ll be hooked!

Did you make my delicious, easy homemade pretzel recipe? Let me know, and tag me on Instagram. Or leave me some kind words and a star rating. I will always be thankful for that .

Warm Hugs Nina

AD. This article contains advertising content and was created in cooperation with Weingut Stift Klosterneuburg.

Need some more savory recipes? How about these :

• Best Easy Roasted Pumpkin and Leek Quiche Ever
• How to cook the best Sauerkraut from a bag
• Roasted turkey roulade with mushrooms, prosciutto and parmesan
• Autumn Apple cider and Cheese Soup with pretzel chips
• Easy, Delicious Italian Asparagus Quiche
• Fancy Pork Tenderloin in puff pastry with caramelized onions and apples

Easy Beer Soft Pretzels Recipe with Cream Cheese and Cheddar

5 from 9 votes

Recipe by Nina Course: Snacks, AppetizersCuisine: German cuisineDifficulty: Easy

Servings

8

pieces

Prep time

1

hour 

Baking time

20

minutes

Calories

300

kcal

Resting Time

90

minutes

These easy beer soft pretzels, stuffed with creamy cheese and sharp cheddar, make for a delightful snack or appetizer that’s sure to impress. It’s the best homemade soft pretzel recipe you’ll ever make. Buttery soft pretzels for you to enjoy!

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Ingredients

• To make Soft Pretzles

• 450 g 450 all-purpose flour

• 1 packet 1 (2 1/4 tsp) active dry yeast

• 350 ml 350 beer (preferably a mild lager or ale)

• 1 tbsp 1 honey

• 10 g 10 salt

• 110 g 110 melted butter

• For the filling

• 500 g 500 cream cheese, softened

• 70 g 70 shredded cheddar cheese

• 30 g 30 finely grated parmesan cheese

• 1/2 tsp 1/2 paprika powder

• 1/2 1/2 sriracha sauce

• 1/4 tsp 1/4 salt

• For the Brushing

• 250 ml 250 hot water

• 2 tbsp 2 baking soda

• For the Topping

• 3 Tbsp 3 Everything Bagel Seasoning

• 30 g 30 finely grated Parmesan Cheese

Directions

• Prepare the Dough
• Warm the beer to around 110°F (43°C) in a small bowl. Add the honey and yeast, stir to combine, and let it sit for about 5 minutes until it becomes frothy.
• In a large mixing bowl, combine the flour and salt. Pour in the yeast mixture and melted butter. Mix until a dough forms.
• If the dough is too firm, add 2 tbsp of warm water and knead until soft, pliable, and a little sticky.
• Knead the dough on a floured surface for 5-7 minutes until smooth and elastic. Or in your Kitchen machine with a dough hook attachment. Place the dough in a greased bowl, cover it with a damp cloth or plastic wrap, and let it rise in a warm place for about 1 hour or until it has doubled in size.
• For the Filling
• Mix the softened cream cheese, shredded cheddar cheese, garlic powder, onion powder, and salt in a medium bowl until well combined.
• Shape the Pretzels
• Preheat your oven to 440°F (220°C)—line two baking sheets with parchment paper.
• Once the dough has risen, punch it down and divide it into eight equal pieces.
• Roll each piece into a long rope (about 40cm/18inches long).
  
• Flatten each rope into a rechtangle (about 5cm/3inches wide)
• Spread a generous tablespoon of the cream cheese and cheddar mixture down the center of each rectangle.
• Carefully fold the edges over the filling and pinch to seal, forming a filled rope.
• Shape each filled rope into a pretzel shape by forming a U, crossing the ends, and pressing them onto the bottom of the U.
• Place the Pretzels with enough space between each on a prepared baking sheet, cover with plastic foil, and let it rise in a warm place until doubled in size—about 45 minutes.
• Take the plastic foil carefully away and let the pretzels rest for another 10 minutes. It should form a cover on top.
• Brush each with the hot water-baking soda mixture and sprinkle with everything seasoning and finely grated parmesan cheese.
• 
• Bake in the preheated oven for about 20 minutes.
• Allow the pretzels to cool slightly before serving.
• Enjoy warm with your favorite dipping sauces or just as they are!

Notes

• Choosing the Right Beer: Use a mild lager or ale to ensure the beer flavor complements rather than overpowers the pretzels.
• Can I use different cheese for the filling? Yes, you can substitute cheddar with other cheeses such as mozzarella, gouda, or a mild blue cheese for a different flavor. Ensure the cheese melts well to create a creamy filling.
• Can I make the dough ahead of time? Yes, you can prepare the dough ahead of time. After kneading, cover and refrigerate it overnight. Allow it to come to room temperature and rise until doubled in size before proceeding with the recipe.
• How do I prevent the filling from leeking out during baking? Ensure you seal the edges of the dough well after adding the filling. Pinch the seams tightly and consider slightly dampening the edges with water to help them stick together better.
• Can I freeze the pretzels? Yes, you can freeze the pretzels. After boiling and cooling them, place the pretzels on a baking sheet and freeze until solid. Then transfer them to a freezer bag. When ready to eat, bake them from frozen at 350°F (175°C) until heated through, about 15-20 minutes.

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The post Easy Soft Pretzel Recipe with Beer, Cream Cheese and Cheddar appeared first on Two Sisters Living Life.

Brioche blueberry babka – overnight option.

If you’d like to serve it for breakfast please prepare it the day before and refrigerate the unbaked babka bread in the fridge until morning. Let the prepared loaf pan stand for 1 hour at a warm place so that the dough can come to room temperature.

Who is ready for the holidays to start ? I know there are a lot of people, like me and my kids, who already listen to Christmas music since the beginning of October. We are a little bit crazy but you know what ? I don’t care 😉 . If my kids are happy – I’m happy. And to every Christmas or holiday season a delicious filled babka bread or brioche is a breakfast recipe stable in our house.

Sweet braided bread recipes made especially for the holidays.

There exist a lot of babka recipes and brioche recipes out there but what is the difference between those 2 sweet bread doughs? Or are these the same? I will tell you the difference.

What is a babka?

Babka bread is a traditionally jewish sweet bread filled, twisted or braided. Very popular in jewish communities.

There are no specific informations about the dough. Only that it’s an enriched dough. So it could also be a brioche dough recipe. So why not use a delicious buttery brioche dough to make a more special and grant babka?

Traditionally babka is made from a doubled and twisted length of yeast dough and is typically baked in a high loaf pan. Instead of a fruit filling, the dough contains cinnamon and/or layers of chocolate. The babka is usually topped with streusel and is served during the jewish holidays.

Jewish immigrants brought this dish, also known as Krantz Cake from Eastern Europe to New York City where it became very popular at the beginning of 2010.

What is a brioche dough.

Brioche dough recipes are always lightly sweetened doughs. They contain almost as much butter and eggs as a buttery cake but have a very soft and airy texture instead of a cake crumb.

Important steps to know about the babka recipe.

• Always proof the yeast! The yeast needs to be dissolved in WARM (38°C) whole milk and 1 tbsp of sugar and loosely covered with a clean kitchen towel or plastic wrap. The yeast is proofed when the liquid becomes foamy and has a lot of air bubbles.
• Measure exactly! Measuring the ingredients is the most important rule ever.
• The dough needs to be kneaded for about 10 minutes! I know this sounds like much but it needs to be flexible.
• Let the dough rise for 1 hour, covered and in a warm place.
• Let the dough rise in a warm place . Cover the bowl loosely with plastic wrap or a kitchen towel.
• The babka bread needs enough time to rise! Thats very important! The brioche dough needs to be double in size before you can work with it again.

Important steps after the first rising of the brioche dough.

• After the first rising slap the dough onto a lightly floured surface for 3-4 times.
• Roll the dough into a rectangular 30×40 cm with the help of a rolling pin.
• Spread the blueberry jam on top of the dough surface in an even layer with an offset spatula .
• Roll the dough into a log starting from the long side.
• Chill the log for about 10 minutes in the fridge. It doesn’t get that messy when the filling is set.
• After the log has chilled in the fridge for 10 minutes or longer cut the rolled dough almost all the way trough with the help of a sharp knife.
• Twist both parts together with the open sides up
• Take the whole loaf and put it carefully into the with parchment paper prepared pan.
• Before you bake the babka it needs a second rising which will last almost as long as the first one.
• Let the dough rise in a warm place . Cover the bowl loosely with plastic wrap or a kitchen towel.
• If you don’t have enough time to cook a vanilla blueberry jam, use a store bought one for the filling.
• If the filling is too thin and very runny cook the jam until it’s reduced to 3/4 and has thickened . Let it cool completely before spreading onto the dough. 

How to store babka bread.

The best way to store your babka is in an airtight container and then put it into the fridge.

What to do with leftover-babka bread.

If it really happens that you have leftover-babka bread here are some breakfast recipes you could use it for:

• Bread pudding . Here is a link to a delicious leftover-babka bread pudding recipe from serious eats.
• French toast : eggs, little bit of heavy cream, cinnamon and vanilla sugar mixed together. Dunk the babka bread slices in the batter and fry it golden brown . Serve with lots of powdered sugar and a cup of coffee 😉.
• French Toast casserole

Other popular babka bread fillings:

• Cinnamon babka : brown sugar, unsalted butter and cinnamon – such a popular flavor . I don’t have a cinnamon babka recipes but a recipe for soft brioche cinnamon buns slathered in orange vanilla cream cheese glaze.
• chocolate flavors: white chocolate, dark chocolate or a hazelnut chocolate filling. Chocolate always makes for a good filling . Check out my recipe for Nutella bakba knots with a flavored simple syrup glaze.
• Another delicious flavor is : saffron brioche babka with strawberry coconut filling .

The holidays are always a special time for me. I want to enjoy them to the fullest with my kids. Good food definitely goes hand in hand with that special time. My deliciously filled babka is therefore the perfect special treat for special occasions. We all gather in the morning around our table and enjoy the smell of the freshly baked sweet yeasty babka.

This is my families favourite sweet bread recipe. I’m sure it will become a favourite in your house too.

warm vanilla blueberry hugs

Nina

Did you make this recipe? Great! Tag us on Instagram @twosisterslivinglife or use our hashtag #twosisterslivinglife so we can see.

Note: Updated blog post. This was one of my first recipes back in 2019 it was time for an update 😉.

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Blueberry Babka aka filled Brioche with blueberry sauce

5 from 45 votes

Recipe by Nina Course: Bread, DessertCuisine: American, austrian, French

Servings

8

Prep time

2

hours 

Cooking time

30

minutes

Calories

503

kcal

This is an easy recipe for a blueberry babka which is also know as brioche filled with homemade blueberry-vanilla sauce. It's delicious fluffy and the filling takes this babka from good to fantastically delicious.

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Ingredients

• brioche dough

• 80 g 80 white sugar

• 20 g 20 freash yeast or 8g instant yeast

• 250 ml 250 Warm milk

• 80 g 80 butter

• 500 g 500 flour cake flour or all purpose

• 3 3 egg yolks Large at room temperature

• 1/2 tsp 1/2 salt

• 1 1 egg for egg wash

• blueberry vanilla sauce

• 300 g 300 blueberries fresh or frozen

• 200 g 200 sugar

• 1 tsp 1 vanilla

• 1 tbsp 1 balsamic vinegar

Directions

• Babka – brioche dough
• First dissolve the sugar into the warm milk. Milk should have about 37C° or 97F°.Add the fresh or dry yeast, stir, cover loosely with plastic wrap and let it stand for about 10 minutes or until foam and bubbles are buildingIn a medium mixing bowls sift the flour and the salt and incorporate the cold butter with a pastry cutter until everything is very fine in size.Add the egg yolks and the yeast mixture and mix with the hook attached on medium speed until not sticky any longer or knead everything with your hands. That's about 10-15 minutes.When the dough is not sticky any longer put it into an oiled bowl and cover it with plastic wrap. Let it rest at a warm place until the dough is doubled in size.That will be about 60-90 minutes depending on how warm the resting place is.When the dough is doubled in size put it onto your floured working surface and deflate the dough trough slapping it onto the surface 3-6 times.Prepare a deep loaf pan 30x12cm with butter and flour it out.
• Shape the dough loosely into a rectangular and roll it out. The longer side of the dough should be facing you.The dough should be about 1cm thick and 30×40 cm.Spread the filling onto the dough but leave 2 cm free on the long side facing you.Start rolling up the dough the end should be the long side where we didnt spread the filling.Put the log for fifteen minutes into th fridge so that the filling can firm up and it doesnt become such a mess.Remove from the fridge and use a knife to slice the log into two pieces but leave about 3 cm whole. Braid both strands by going over and under. Tuck the ends in and place it into the loaf pan.Let the dough raise one more time for about 45 minutes and brush the top with a lttle egg washPreheat the oven to 180°Celsius or 370°Fahrenheit and bake for about 45 minutesEnjoy.***Note if you let the Babka rest in the fridge overnight it need to rest another hour in the morning at a warm place to come to room temperature before baking.
• Homemade Vanilla Blueberry Sauce
• Put all ingredients into a small pan over medium heat and stir everything until it begins to cook.Let the sauce cook for about 10 minutes or until it thickens. Blend the sauce and let it cool completety.

Nutrition Facts

• Calories: 503kcal
• Carbohydrates: 90g
• Protein: 9g
• Fat: 12g
• Saturated Fat: 6g
• Cholesterol: 117mg
• Sodium: 239mg
• Potassium: 150mg
• Fiber: 3g
• Sugar: 40g
• Vitamin A: 428IU
• Vitamin C: 4mg
• Calcium: 47mg
• Iron: 3mg

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If you liked this recipe you may be interested in our recipe for Pumpkin Brioche cinnamon Rolls .

The post Babka Bread filled with Blueberry jam appeared first on Two Sisters Living Life.

Healthy vegan pumpkin Banana bread – Sweetener and spices.

First of all I love, love, LOVE sweet treats, especially during the colder seasons. But…I can’t eat sugar loaded things every day . I already own “gentle” curves . Thats why I regularly have to come up with recipes that still taste great and satisfy my sweet tooth but aren’t loaded with unhealthy carbs and refined sugar.

How do I sweeten this recipe

• very ripe bananas – its a classic, right? Nothing is sweeter than almost dead bananas.
• Dates – It’s another great source to add sweetness to your recipes.
• Sugar crust: I have to be honest with you, this recipe has a sugar cinnamon crust. I added it because I have to sell that healthier pumpkin bread to my husband and kids. The crust contains 1-2 tbsp of brown sugar, cinnamon and pumpkin seeds. It makes this bread just a little bit more fancy and special and nobody will know that its healthy . The crust is optional of course.

The best way to use dates is to first soak them in hot water for 2 hours and afterwards train them and blend into a paste . This way you alway have a ready to use natural sweeter in your fridge. I pour the date paste into a glass with a screw lid and leave it in the fridge. If you aren’t baking on a regularly base you can freeze the paste in small badges and thaw it whenever you need it.

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Pumpkin banana bread – an easy way to make the pumpkin puree

The easiest way to transform your pumpkin into ready to use pumpkin puree is:

• Peel the pumpkin
• Cut into small pieces, moist it a little bit with water
• bake for 30 minutes or until tender at 350 degree in the oven.
• Blend (add a little bit water, if necessary) and can or freeze the puree for later use.
• Tadaaaaa. Easy, right?!?

Healthy details

• whole spelt flour : it provides several essential nutrients, such as iron, magnesium and zinc. It’s also an important source of carbs, protein and fiber.
• Pumpkins are incredibly healthy. they are rich in vitamins, minerals and antioxidants.
• Bananas: They are a really health power horse.They contain fiber, potassium, folate, and antioxidants, such as vitamin C. All of these support heart health.
• Dates: dates are particular rich in vitamins A, B6 and K. Those vitamins promote bone growth and improve eye health.

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Looking for other healthy recipes? Here are my favorites:

• Healthy cheesecake recipe for 2
• Creamy wild nettle soup with garlic and spicy granola
• Healthy coconut chocolate chia seed pudding
• Healthy brownie bliss balls with tahini and cardamom
• Easy yellow Thai curry with sweet potatoes, asparagus and shrimps
• Whole grain carrot cake scones with honey lemon glaze
• Honey, quinoa, carrot & pear mini loafs

Lastly if you make this Healthy, low sugar pumpkin banana bread, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from yo guys and always to my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag us on Instagram! Looking through the photos of recipes you all have made is my favorite .

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Warm Hugs Nina

The most delicious Healthy Vegan Pumpkin Banana Bread you ever made

5 from 14 votes

Recipe by Nina Course: afternoon treat, Bread, Breakfast, fall dessertCuisine: American

Servings

8

Prep time

30

minutes

Cooking time

1

hour 

Calories

262

kcal

Total time

1

hour 

30

minutes

This is a super easy moist and healthy recipe for a vegan low sugar Pumpkin Banana bread . It's sweetness comes from the ripe Bananas of course and from the added dates. The added spices makes this bread perfect for a little fall afternoon treat. I topped the bread with a cinnamon sugar crust made of 2 tbsp brown sugar mixed with coarsely ground pumpkin seeds and cinnamon. The only real sugar used in this recipe.

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Ingredients

• Dry ingredients

• 220 g 220 spelt flour I used whole meal spelt flour

• 1 pinch 1 salt

• 1 1/2 tsp 1 1/2 ground cinnamon

• 1/4 tsp 1/4 ground cardamom optional

• 1/4 tsp 1/4 ground nutmeg optional

• 1/4 tsp 1/4 ground piment optional

• 1 pinch 1 ground cloves optional

• 2 tsp 2 baking powder

• 1 tsp 1 baking soda

• Wet ingredients

• 3 3 bananas very ripe, almost dead

• 3 3 dates soaked in hot water for 2 hours and blended until its a paste.

• 100 g 100 pumpkin puree

• 80 g 80 butter vegan, melted. You can also use coconut oil melted.

• 3 tbsp 3 plant based milk

• Sugar crust, optional

• 2 tbsp 2 brown sugar

• 2 tbsp 2 pumpkin seeds chopped

• 1 tsp 1 cinnamon ground

• Optional add ins

• 1/2 cup 1/2 roasted pumpkin seeds or any other nuts you like

• 1/2 cup 1/2 86% dark chocolate

Directions

• Preheat the oven to 170 degree Celsius (340 degree Fahrenheit) and prepare a medium sized loaf pan with baking paper or oil it with coconut oil or vegan butter. (21cm x12cmx7cm).
• In a medium sized bowl mix together all the dry and set aside.
• In another medium sized bowl mix together all the wet ingredients together.
• Now mix together in a large bowl with a wooden spoon the wet and the dry ingredients. If the batter is to tense add another 1 or 2 tbsp plant based milk.
• Optional: Add in nuts and/or chocolate
• Pour the batter into the prepared pan and sprinkle the cinnamon sugar and pumpkin seeds on top.
• Bake the banana bread for 1 hour or until a wooden skewer comes out clean when inserted into the middle of the bread.
• Let cool completely before transferring the banana pumpkin bread onto a plate. Enjoy with some beaten cream .

Nutrition Facts

• Calories: 262kcal
• Carbohydrates: 38g
• Protein: 5g
• Fat: 11g
• Saturated Fat: 5g
• Polyunsaturated Fat: 1g
• Monounsaturated Fat: 3g
• Trans Fat: 0.3g
• Cholesterol: 22mg
• Sodium: 217mg
• Potassium: 333mg
• Fiber: 6g
• Sugar: 10g
• Vitamin A: 2226IU
• Vitamin C: 4mg
• Calcium: 69mg
• Iron: 2mg

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The post The most delicious healthy vegan pumpkin banana bread ever appeared first on Two Sisters Living Life.

Nutella Babka

I love brioche doughs. Nothing can top a fluffy buttery enriched brioche dough but one which is deliciously filled and worked into a pretty babka ?. Babkas are my families favorite treat. I often bake them for the weekend, preparing them the day before and baking them in the morning. When the house smells sweet and deliciously of something freshly baked thats the best thing ever. Don’t you think??

What’s special about these Nutella brioche babka buns.

• This is the perfect treat for all Nutella Lovers out there
• The buns get glazed right after the baking with a very delicious flavored simple syrup. The flavors add so much warmness and complexity to the taste. And the glaze makes them moist too.
• They are perfect for the holidays as a special breakfast or brunch treat for guests and family.
• You can prepare the knots the evening before, leave them in the fridge and bake them in the morning .

What’s important about the babka recipe.

• First things first. Before you start with the measuring and baking please take 5 minutes and read the whole recipe very carefully. Rushing a recipe won’t do you any good.
• Measure all the ingredients with the help of a digital scale. Scales are your friend and are an appropriate method if you want consistent results.

• Avoid using substitutes and changing the recipe . In general, reducing sugar, replacing off, using gluten-free flour, using margarine instead of real butter etc. will all have an impact on baking these flavorful Nutella brioche babka buns.
• It’s important that you really knead that brioche dough for at least 10 minutes. Start out on low speed and when the ingredients come together increase to medium speed.
• This is basically a sweet kind of bread and therefore the gluten need time to develop and that process can only happen through kneading and giving the flour and yeast the time to ferment and rise. The dough needs to be shiny and elastic after the kneading.
• The easiest way to to make that brioche dough is with the help of an stand mixer with the dough hook attached.
• There are two alternatives for rising the dough: Quickly at room temperature in a warm place or slower in the fridge. I’m doing the first rising always at room temperature. This will take the dough about 1-2 hours.
• After that I’m filling and forming the Nutella brioche knots put them onto a baking sheet prepared with baking paper and enough space between the Nutella brioche babka knots
• I’m covering the baking sheet with plastic wrap or a clean kitchen towel and let it rise at a slow pace in the fridge overnight (at least 12hours)

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How to fill and shape these Nutella babka rolls.

1. Firstly part the dough into 8 equal parts on a lightly floured surface and shape them into little balls . While you make each Nutella babka knot cover the other dough balls loosely with a clean kitchen towel.
2. Now roll each ball into a rectangular about 12cm x 24cm (4,5 x 9 inch)and 3mm(0,15 inch) large wit the help of a rolling pin.
3. Spread the Nutella onto the dough with an offset spatula an even layer but leave 1 cm free on the long side facing you.
4. Start rolling the dough into a log. Beginning at the long edge that is covered with Nutella.
5. use a sharp knife to slice the log into two pieces but leave about 1,5cm whole.
6. Twist both strands together with the cut sides looking to you. Lay the strand onto the kitchen counter and roll it flat up into a bun. 
7. Repeat that process with all the other balls.
8. Cover the knots loosely with plastic wrap or kitchen towels.

How to store left over babka buns.

The best way to store them is in an airtight container in your fridge. They will be good for 2-3 days. Just warm them up a couple of seconds in your microwave.

Babka filling substitutions.

These are fillings that work great if you don’t like Nutella:

• Orange jam and dark chocolate chips ( I like bittersweet chocolate chips best)
• A filling made of brown sugar, unsalted butter and cinnamon
• Dark chocolate ganache makes a great chocolate filling too.
• Another popular flavor is blueberry jam

At last I just want you to know that these knots should be enjoyed and shared with the people you love and a delicious cup of coffee of course. It’s a special treat and will taste that much better when enjoyed in good company . If you make that recipe please say “Hi” and let me know how you liked it and give it a rating please. Don’t forget to tag us on Instagram. What I love the most is hearing from you.

Warm sticky Nutella Hugs, yours truly Nina

Are you looking for more winter mood food recipes? Maybe you would like to have a look at these deliciousnesses?.

• Sourdough baked Cinnamon apples cake
• Best roasted chicken with scrumptious cranberry tangerine glaze
• Fudgy sourdough chocolate cherry cake with salty walnut crust
• Homemade German Lebkuchen Syrup
• Babka bread filled with blueberry jam
• Cinnamon Brioche Rolls with pumpkin pecan filling
• Fairy Kisses – a unique Christmas cookie recipe

Winter flavored Nutella brioche babka buns

5 from 8 votes

Recipe by Nina Course: Breakfast, brunch, DessertCuisine: American, Scandinavian

Servings

8

buns

Prep time

30

minutes

Cooking time

25

minutes

Calories

516

kcal

Total time

2

hours 

55

minutes

These are super fluffy and soft brioche babka buns/knots filled with Nutella and chocolate. The special thing about these to die for treats are that spiced simple syrup which they got glazed with straight after baking. The simple syrup is flavored with vanilla, cinnamon and star anis. Those knots are that special something everyone needs during the cold months. All those warm flavors, lots of Nutella and chocolate combined into pretty little perfect brioche babka buns.

Cook Mode

Keep the screen of your device on

Ingredients

• Brioche dough

• 80 g 80 honey

• 8 g 8 instant yeast or 20g fresh yeast

• 160 ml 160 milk warm 38°C

• 80 g 80 butter

• 500 g 500 flour cake flour or all purpose flour

• 3 3 egg yolks

• 1/2 tsp 1/2 salt

• 200 g 200 nutella more or less depending on your preferences

• 1 tbsp 1 brown sugar for sprinkling on top

• Winter flavored simple syrup for glazing

• 200 ml 200 water

• 150 g 150 white sugar

• 1 1 star anis whole

• 1/2 1/2 vanilla bean scratched seeds and bean

• 1/2 tsp 1/2 cinnamon

Directions

• Winter flavored simple syrup
• Put all the ingredinets into a small heavy bottom pan and cook for 20 minutes.
• Remove the star anis and vanilla bean. And let it cool.
• Brioche dough
• First dissolve the sugar into the warm milk. Milk should have about 37C° or 97F°.
• Add the fresh or dry yeast, stir, cover loosely with plastic wrap and let it stand for about 10 minutes or until foam and bubbles are building
• In a medium mixing bowls sift the flour and the salt and incorporate the cold butter with a pastry cutter until everything is very fine in size.
• Add the egg yolks and the yeast mixture and mix with the hook attached on medium speed until not sticky any longer or knead everything with your hands. That's about 10-15 minutes or with the help of your kitchenaid wit hthe hook attached for about 7 min.
• When the dough is not sticky any longer put it into an oiled bowl and cover it with plastic wrap. Let it rest at a warm place until the dough is doubled in size.That will be about 60 min-90 minutes depending on how warm the resting place is.
• When the dough is doubled in size put it onto your floured working surface and deflate the dough through slapping it onto the surface 3-6 times.
• Part the dough into 8 equal parts and shape them into little balls . While you make each nutella babka knot cover the dough balls loosely with a kitchen towel.
• Now roll each ball into a rectangular about 12cm x 24cm (4,5 x 9 inch)and 3mm(0,15 inch) thick.
• Spread the Nutella onto the dough but leave 1 cm free on the long side acing you.
• Start rolling the dough into a log. Beginning at the one lenght side where the edge is covered with nutella too .
• use a knife to slice the log into two pieces but leave about 1,5cm whole.
• Twist both strands together. Lay the strand onto the kitchen counter and roll it flat up into a bun.
• Repeat that process with all the other balls.
• Put the babka buns onto 1 or 2 oven trays covered with baking sheets. Cover losely with a damp kitchen towl or a plastic wrap and let it rise for anoter 30 minutes.
• Preheat the oven to 180°C (370°F) .
• After the babka knots are almost doubled in size sprinkle with brown sugar adn bake for about 20 minutes or until golden brown, depending on your oven.
• When the babka rolls are done baking, remove from the oven and brush them imeadiately with the simple syrup.
• Enjoy!

Nutrition Facts

• Calories: 516kcal
• Carbohydrates: 76g
• Protein: 10g
• Fat: 19g
• Saturated Fat: 13g
• Polyunsaturated Fat: 1g
• Monounsaturated Fat: 3g
• Trans Fat: 1g
• Cholesterol: 97mg
• Sodium: 244mg
• Potassium: 232mg
• Fiber: 3g
• Sugar: 26g
• Vitamin A: 381IU
• Vitamin C: 1mg
• Calcium: 82mg
• Iron: 4mg

Did you make this recipe?

Tag @twosisterslivinglife on Instagram and hashtag it with

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Follow @twosissterslivinglife on Pinterest

Give us a follow!

Follow us on Facebook

Winter flavored Nutella brioche babka buns

5 from 8 votes

Recipe by Nina Course: Breakfast, brunch, DessertCuisine: American, Scandinavian

Servings

8

buns

Prep time

30

minutes

Cooking time

25

minutes

Calories

516

kcal

Total time

2

hours 

55

minutes

These are super fluffy and soft brioche babka buns/knots filled with Nutella and chocolate. The special thing about these to die for treats are that spiced simple syrup which they got glazed with straight after baking. The simple syrup is flavored with vanilla, cinnamon and star anis. Those knots are that special something everyone needs during the cold months. All those warm flavors, lots of Nutella and chocolate combined into pretty little perfect brioche babka buns.

Cook Mode

Keep the screen of your device on

Ingredients

• Brioche dough

• 80 g 80 honey

• 8 g 8 instant yeast or 20g fresh yeast

• 160 ml 160 milk warm 38°C

• 80 g 80 butter

• 500 g 500 flour cake flour or all purpose flour

• 3 3 egg yolks

• 1/2 tsp 1/2 salt

• 200 g 200 nutella more or less depending on your preferences

• 1 tbsp 1 brown sugar for sprinkling on top

• Winter flavored simple syrup for glazing

• 200 ml 200 water

• 150 g 150 white sugar

• 1 1 star anis whole

• 1/2 1/2 vanilla bean scratched seeds and bean

• 1/2 tsp 1/2 cinnamon

Directions

• Winter flavored simple syrup
• Put all the ingredinets into a small heavy bottom pan and cook for 20 minutes.
• Remove the star anis and vanilla bean. And let it cool.
• Brioche dough
• First dissolve the sugar into the warm milk. Milk should have about 37C° or 97F°.
• Add the fresh or dry yeast, stir, cover loosely with plastic wrap and let it stand for about 10 minutes or until foam and bubbles are building
• In a medium mixing bowls sift the flour and the salt and incorporate the cold butter with a pastry cutter until everything is very fine in size.
• Add the egg yolks and the yeast mixture and mix with the hook attached on medium speed until not sticky any longer or knead everything with your hands. That's about 10-15 minutes or with the help of your kitchenaid wit hthe hook attached for about 7 min.
• When the dough is not sticky any longer put it into an oiled bowl and cover it with plastic wrap. Let it rest at a warm place until the dough is doubled in size.That will be about 60 min-90 minutes depending on how warm the resting place is.
• When the dough is doubled in size put it onto your floured working surface and deflate the dough through slapping it onto the surface 3-6 times.
• Part the dough into 8 equal parts and shape them into little balls . While you make each nutella babka knot cover the dough balls loosely with a kitchen towel.
• Now roll each ball into a rectangular about 12cm x 24cm (4,5 x 9 inch)and 3mm(0,15 inch) thick.
• Spread the Nutella onto the dough but leave 1 cm free on the long side acing you.
• Start rolling the dough into a log. Beginning at the one lenght side where the edge is covered with nutella too .
• use a knife to slice the log into two pieces but leave about 1,5cm whole.
• Twist both strands together. Lay the strand onto the kitchen counter and roll it flat up into a bun.
• Repeat that process with all the other balls.
• Put the babka buns onto 1 or 2 oven trays covered with baking sheets. Cover losely with a damp kitchen towl or a plastic wrap and let it rise for anoter 30 minutes.
• Preheat the oven to 180°C (370°F) .
• After the babka knots are almost doubled in size sprinkle with brown sugar adn bake for about 20 minutes or until golden brown, depending on your oven.
• When the babka rolls are done baking, remove from the oven and brush them imeadiately with the simple syrup.
• Enjoy!

Nutrition Facts

• Calories: 516kcal
• Carbohydrates: 76g
• Protein: 10g
• Fat: 19g
• Saturated Fat: 13g
• Polyunsaturated Fat: 1g
• Monounsaturated Fat: 3g
• Trans Fat: 1g
• Cholesterol: 97mg
• Sodium: 244mg
• Potassium: 232mg
• Fiber: 3g
• Sugar: 26g
• Vitamin A: 381IU
• Vitamin C: 1mg
• Calcium: 82mg
• Iron: 4mg

Did you make this recipe?

Tag @twosisterslivinglife on Instagram and hashtag it with

Like this recipe?

Follow @twosissterslivinglife on Pinterest

Give us a follow!

Follow us on Facebook

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The post Wonderful Nutella Babka buns glazed with an epic spiced syrup appeared first on Two Sisters Living Life.