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.

Cook Mode

Keep the screen of your device on

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.

Christmas season is my family’s favorite season of the year. Officially, we start the 1st of November by decorating the house on the inside and outside. Both my kids and my husband are the biggest Christmas fans I know. Sometimes that enthusiasm is a little overwhelming for me. To settle my racing heart, I like to make me this delicious holiday whiskey drink. Believe me seeing about 20 elves or more, a large snowman family of 5, plus Santa Clause twice as tall as me sitting in front of our house can definitely be overwhelming ?.

Spiced Winter Blizzard: What I love the most about that holiday whiskey drink recipe

• I only need a couple of ingredients.
• The drink is ready to drink in a couple of minutes.
• The recipe is perfect for beginner home bartenders.
• It can be made for a crowd too.
• The recipe is adjustable.
• The flavors are incredible.
• It’s for people who like their drinks a little sweeter.
• Its an icredible whiskey cocktail recipe. One of my favorte holiday drinks.

Spiced Winter Blizzard- What you need for my super simple drink recipe

Jack Daniel’s Honey

• Jack Daniel’s Honey – When you drink that flavored whiskey straight, you will notice that it doesn’t have that artificial flavor many flavored whiskeys have but a light, sweet, honeyed flavor plus a rich taste of Jack Daniel’s signature Whiskey Old No. 7.
• Apple cider and tangerine juice – Fall and winter are the high seasons for delicious apple desserts and eating your fill of tangerines. Because these two fruits are typical for that particular season I wanted to add these flavors to my drink too—the sweetness of non alcoholic apple cider or natural cloudy apple juice and the tangy flavor of tangerines.
• Spiced homemade simple syrup -My simple syrup is easy to make and keeps in the fridge for up to 2 weeks. I added our homemade Pumpkin spice blend to it. This, in my opinion, contains so many warm and delicious spices, which makes it a fabulous addition to the honey, apple, and tangerine flavors.

Simple drink – with lots of flavor

I’m a simple drink recipe lover. I hate when a drink takes me more than 5 minutes to put together. That’s why Im really into this spiced winter Blizzard.

The only thing you need to do is throw all the ingredients into a cocktail shaker or a glass with a lid, take whatever you have at hand, add some ice cubes, shake, strain into to champagne glasses add some decoration and enjoy your delicious holiday drink.

I first encountered Jack Daniel’s Honey a couple of weeks ago, which immediately stoked my interest. The bottle has the signature appearance, of course, but written on the bottle was:”A blend of Jack Daniel’s Tennessee Whiskey and a unique honey liqueur of our own making, for a taste that’s one-of-a-kind and unmistakably Jack. ” Sounds great, right?

Substitution for Jack Daniel’s Honey

If you can’t find a honey-flavored whiskey, add a teaspoon of honey to your spiced simple syrup. No worries here. The drink will still taste great.

Spiced winter whiskey drink for a crowd

I leave you the recipe for a pitcher full of that spiced Winter Blizzard here. In case you would like to make that whiskey drink in a higher quantity ?.

• 300ml Jack Daniel’s Honey
• 200ml apple cider (or clouded apple juice) – or if you like it a little stronger use hard apple cider
• 200ml freshly squeezed tangerine juice
• 50ml or 1/4 cup homemade spiced simple syrup
• 1 1/2 cup ice cubes

festive holiday recipe , Christmas drinks , fall recipes , fall drinks , simple drinks, thanksgiving , Christma

festive holiday recipe , Christmas drinks , fall recipes , fall drinks , simple drinks, thanksgiving , Christmas

If you make this Spiced Winter Blizzard made, which totally is the most delicious festive holiday cocktail ever, please make sure to leave me some kind words and give the recipe a rating. What I love the most is hearing from you guys. Let me know what you think about it. and of course, if you do make this recipe, don’t forget to also tag us on Instagram ?. Seeing your photos making our recipes, is our favorite thing to do?.

Big warm honey hug Nina

Here is the recipe for our homemade pumpkin spice seasoning.

Spiced Winter Blizzard – a holiday whiskey drinks recipe / 2 glasses

4 from 56 votes

Recipe by Nina Course: cocktails, Drinks, festive drinks, holiday drinksCuisine: American

Servings

2

Prep time

5

minutes

Cooking time

2

minutes

Calories

230

kcal

Total time

7

minutes

The spiced winter blizzard is an easy drinks recipe made with Jack Daniels Whiskey Honey, apple cider, freshly squeezed tangerine juice and homemade spiced simple syrup.

Cook Mode

Keep the screen of your device on

Ingredients

• Spiced winter blizzard

• 120 ml 120 Jack Daniels Honey about 4 oz

• 90 ml 90 apple cider about 3 oz

• 90 ml 90 tangerine juice freshly squeezed, about 3 oz

• 30 ml 30 spiced simple syrup about 1 oz

• 1/3 cup 1/3 ice cubes

• Homemade spiced simple syrup

• 200 g 200 white sugar

• 200 g 200 water

• 2 tbsp 2 pumpkin spice seasoning

• For Garnish for each glass

• 1 1 apple slice 1/2 inch thick cut 2 times lenght wise but not all the way through.

• 1 1 tangerine zest

• 1 1 star anis

Directions

• Homemade spiced simple syrup
• Whisk all ingredients together in a small pot.
• Bring to a boil for 3-5 min.
• take the pot from the oven and let it cool completely.
• Store in a screwed bottle for up to 2 weeks in the fridge.
• Spiced Winter blizzard
• Put all ingredients for the drink into a shaker or a jar with a screw lid and shake for 1 minute.
• Pour into 2 champagne coupe.
• Garnish with the apple slices, the tangerine zest , 1 star anis each glass

Notes

• Substitution: If you can’t find a honey-flavored whiskey, add a teaspoon of honey to your spiced simple syrup. No worries here. The drink will still taste great.

Nutrition Facts

• Calories: 230kcal
• Carbohydrates: 21g
• Protein: 1g
• Fat: 1g
• Saturated Fat: 1g
• Sodium: 11mg
• Potassium: 126mg
• Sugar: 20g
• Vitamin A: 114IU
• Vitamin C: 14mg
• Calcium: 8mg
• Iron: 1mg

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Tag @twosisterslivinglife on Instagram and hashtag it with

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The post Spiced Winter Blizzard – The perfect holiday whiskey drink recipe appeared first on Two Sisters Living Life.

What is Sauerkraut?

Sauerkraut is thinly sliced raw cabbage combined with many tablespoons of salt that get pressed down in a glass container to release juice and start to ferment over a couple of days. Through this fermentation process, the sauerkraut gets a distinctive sour taste, a bold flavor it only gets through fermentation.

Health benefits of sauerkraut.

• Fresh Sauerkraut is gut-friendly, rich in vitamin C, and has good probiotics.
• Especially the sauerkraut juice is extremely nutritious and contains lots of lactic acid bacteria. It can be made with either green or red cabbage, but green cabbage is the most common here in Austria.
• It’s very low in calories, especially fresh cabbage. One portion of sauerkraut has about 35 cal.

There are two kinds of Sauerkraut recipes: the German and Bavarian Sauerkraut recipe. In Austria, we cook the Bavarian version, which is a little bit sweeter and milder and contains caraway seeds. Once upon a time, Bavaria was part of the Austrian Monarchy. So it’s hard to say if the Bavarian Sauerkraut is an Austrian recipe or if we Austrians started cooking Sauerkraut like the Bavarians over the centuries.

Sauerkraut from a bag recipe – Ingredients.

Sauerkraut: For this recipe, you can either use sauerkraut from a plastic bag, canned sauerkraut which contains more salt, or homemade sauerkraut. Make sure to use an organic brand and that the Sauerkraut got fermented in a wooden barrel. These are indications that it’s a good quality sauerkraut.

Juniper Berries: These dried berries have a very strong flavor and aren’t only used for gin making. They have a slightly piney flavor with a touch of both fruitiness and pepperiness and therefore are a great addition to spice up sauerkraut. I use juniper berries instead of black pepper here in the recipe.

Dried bay leaves: Bay leaves are often used in stews, soups, and even béchamel sauces. They add a layer of subtle tea-like flavors.

Apples: The apples remove some of the tangy sour flavor and add some sweetness. I use finely grated peeled apples instead of brown sugar.

Pototoes: The starkness of the potato binds the juices and gives the sour cabbage a fine creaminess.

Caraway seeds: 1 teaspoon of caraway seeds are used in this recipe. These seeds are good for the gut and can’t be missed in any sauerkraut recipe.

Beef broth and apple juice: I use these 2 ingredients instead of a quart of water to add more flavor to the fermented cabbage, and you don’t need to use so much salt for seasoning. You can use vegetable broth instead of beef broth to make it veggie-friendly. The ratio here is 1:1

Honey: Most people use a little bit of sugar in their recipe, but I use a teaspoon of honey, which smooths out the tangy and acidic flavors.

Bacon: Bacon is just so good. The bacon drippings from the fried bacon cubes add another layer of flavor to the dish.

Thats it. You’ll get all these ingredients in every grocery store. I’m sure most of you already have most of them at home in your kitchen.

Do you have to wash the sauerkraut from a bag before cooking it?

I would say it depends. The best way to know is to just open the bag and taste a little bit of the sauerkraut. When it already has a nice taste (not too salty) that you like, you don’t have to wash it before using it. If it’s very salty, then rinse it to get rid of the saltiness.

The Recipe.

It’s a simple recipe, which is always a plus.

• Start by frying the cut bacon in a medium-large heavy-bottom pan on medium-high heat until the bacon pieces are browned and cooked in their own bacon fat.
• Add the Sauerkraut and all the other ingredients but the potato and let it cook on medium heat for about 30-40 minutes. Don’t forget to stir occasionally.
• Make sure that there is enough liquid in the pan. Because if you rinsed the sauerkraut beforehand, you may have to add more beef broth and apple juice. There should be enough liquid that the sauerkraut doesn’t start to burn. It’s almost covered in liquid.
• When the sauerkraut is tender, add the finely grated potato and let it cook for another 10 minutes. The Sauerkraut should have gotten a creamy consistency.
• At last season, with salt to taste if necessary.

I’m a true sauerkraut fan. It’s a simple side dish but delights my taste buds immensely, and it’s a great alternative to potatoes or vegetables when serving pork roast or savory, comforting stews, It’s a perfect side dish for bratwurst, smoked sausage or as a topping for hotdogs, or a Reuben sandwich.

How to store Sauerkraut:

Sauerkraut is best served the next day when the flavors have time to develop. For that, let the sauerkraut cool to room temperature before transferring it into an airtight container. Store it in the fridge.

How long does sauerkraut last?

Normally Sauerkraut has a long shelf life, but since there is meat in the recipe, it will only keep good for about 5-7 days.

Signs that your sauerkraut has gone bad.

• the smell of sauerkraut: if it is emitting a strong odor, do not eat it; throw eat away.
• When the surface area has become a different color or texture, throw it away.
• When there is blue or green fluff, it means the sauerkraut has mold, and it’s not safe to consume.

There exist a lot of sauerkraut recipes here in Austria, like fried donuts filled with sauerkraut, szegediner goulash, sauerkraut soup or sauerkraut casserole, and many more. It seems like we are quite fond of sauerkraut here .

If you tried this Sauerkraut from a bag recipe and found the tips helpful, please give it a rating or leave me a kind comment. Nothing makes me more happy than hearing from you.

– Nina <3

If you’d like to stay up in the loop, follow me on Instagram.

You may be interested in these recipes, too! Have a look!

• Fancy pork tenderloin in puff pastry with caramelized onions and apple filling
• Roasted turkey roulade with mushrooms, prosciutto, and parmesan cheese
• Italian Asparagus quiche
• Easy oven-baked garlic rosemary potato stacks

How to cook the best sauerkraut from a bag.

4 from 14 votes

Recipe by Nina Course: Side DishCuisine: austrian, german

Servings

6

serviengs

Prep time

10

minutes

Cooking time

40

minutes

Calories

120

kcal

Total time

50

minutes

This is an easy recipe for how to cook the best Sauerkraut from a bag and make it a delicious and flavorful side everyone will enjoy. It’s a healthy gut-friendly side and goes very well with any kind of roast and bratwurst and is a perfect topping for hotdogs and Reuben sandwiches.

Cook Mode

Keep the screen of your device on

Ingredients

• 100 g 100 bacon cut into small cubes

• 2 bags 2 sauerkraut 500g each bag

• 250 ml 250 apple juice

• 250 ml 250 beef stock or vegetable stock

• 1 1 apple medium-sized, peeled, and then finely crated.

• 1 tbsp 1 caraway seeds

• 1 tsp 1 juniper berries

• 1 1 bay leave dried

• 1 tsp 1 vegetable oil

• 1 tsp 1 honey

• salt for seasoning

• 1 1 potato medium-sized, peeled. and the flesh finely crated .

Directions

• Start by frying the bacon pieces in a medium-sized bottom pan. on medium-high heat. Eventually, add 1 tsp of oil if the bacon contains more meat than fat.
• When the bacon is browned and the bacon fat is released, add the 2 bags of sauerkraut and all the other ingredients but the potato.
• Stir occasionally and let everything cook on medium heat for about 30 minutes. the sauerkraut should be tender now.
• After the 30 minutes, add the finely grated potato meat, stir, and cook for 10 more minutes.
• In the last season, the sauerkraut with salt and eventually a pinch of sugar to your liking.
• The sauerkraut is best served the day after cooking when all the flavors have developed.
• enjoy.

Equipment

• heavy bottom pan (1)
• grater (1)

Notes

• This recipe is for about 6-8 servings. Depending on whether it’s the only side or if there is a second side dish. Please keep that in mind. Happy Cooking. Nina

Nutrition Facts

• Calories: 120kcal
• Carbohydrates: 12g
• Protein: 3g
• Fat: 7g
• Saturated Fat: 2g
• Polyunsaturated Fat: 1g
• Monounsaturated Fat: 3g
• Trans Fat: 0.02g
• Cholesterol: 11mg
• Sodium: 198mg
• Potassium: 203mg
• Fiber: 1g
• Sugar: 9g
• Vitamin A: 28IU
• Vitamin C: 2mg
• Calcium: 17mg
• Iron: 0.4mg

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Tag @twosisterslivinglife on Instagram and hashtag it with

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The post How to cook the best Sauerkraut from a Bag appeared first on Two Sisters Living Life.

Pretty apple shaped apple cinnamon hand pies -3 tips to incorporate butter into the flour without having a food processor.

Firstly for me is the dough as important as the filling. The pie dough has to be pliable and not too try because otherwise it’s so difficult to shape it. Secondly the taste needs to be subtly sweet and crisp and flaky. Otherwise the pie dough recipe is just no good. Here are 3 ways how you can incorporate your butter in to the flour without a food processor.

• If you have a pastry cutter just cut the cold butter into the flour until it looks like fine ground grain.
• Another great way to mix the butter into the flour ist to put the bowl with the flour mixture into your stand kitchen mixer with the whisk attached add the butter cubes and start to whisk slowly until everything looks like a fine pea sized mess.
• The messiest way to do this ist to pinch, rub, squeeze and crush the flour with the butter with your fingertips together until small pea sized lumps form . This will take you about 10 minutes.

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How to shape those apple cinnamon hand pies .

• First of all I cut the pie dough into 2 parts, one larger and one smaller part.
• Now I’m going to roll out both parts with a pin until 2mm (1/8inch) thick. Before rolling and shaping the larger disk for the last time use a embossed rolling pin and roll it carefully with enough pressure to see the pattern over it.
• After that I’m going to start out with the small dough disk and cut out 8 circles that are 2cm larger in diameter than the diameter of the apple halves.
• I’m cutting out 8 circles on the larger disk that are 4 cm larger in diameter than the apple.

Hold on we are almost done!

• Now take a small dough circle smear it with the cinnamon sugar butter but leaving out 1 cm.
• Place the hasselback cut apple half on the smeared dough circle brush cinnamon butter in the apple .
• Moisten the clean dough border with water.
• Finally pull the larger dough circle onto the apple and pinch the dough edges together.
• I trim the edges with a pastry wheel to make it look more pretty and even .
• Now I’m shaping the leaves , stems and blossom end and place them carefully onto the apple shaped hand pies. Moisten the decorating parts a little bit before sticking the m to the hand pies.
• Repeat this with all the other apple halves.
• When everything is done place the handles into the fridge for 30 minutes. The decoration and patterns shaped into the dough need to be cold to stay.
• Tadaa ! Thats it.

Here is a little video for you on how to make these hand pies.

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Some thoughts and advices .

• These hand pies are best enjoyed with some creamy vanilla ice cream or half beaten lightly sweetened cream (add a sip of rum and vanilla sugar to the cream and make it a more adult thing ).
• If you don’t like the peel on the apples, no problem. Just peel the apples before you half, core and hasselback them.
• Before I brush the cinnamon butter on the smaller dough disk I sprinkle some flour over it. This way the juices of the apple and the butter thicken a little bit while baking. So good.
• You can freeze the baked apple hand pies for later. Just wrap them in cling film and put them into the freezer for up to 2 months. When thawed just put them for 10 minutes into the oven at 180C fan(360F) to crisp up.

I hope you make this delicious fall recipe really soon because I promise you it won’t be the last time you’ll make it.

Lastly if you make these pretty apple shaped cinnamon apple hand pies, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from yo 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 .

Cinnamon hugs Nina

If you love apples here are some more apple recipes for you:

• Christmassy sourdough baked apple cake
• Apple galette with honey whiskey frangipane
• Antonias favorite apple pie
• Apple cinnamon crumble muffin
• Fancy pork tenderloin in puff pastry with caramelized apples and onions
• Autumnly apple cider and cheese soup with pretzel chips

apple cinnamon hand pies, apple hand pies recipe, apple dessert, apple recipe, apple pie, apple cake , pie dough, fall dessert, fall recipe, pie recipe

apple cinnamon hand pies, apple hand pies recipe, apple dessert, apple recipe, apple pie, apple cake , pie dough, fall dessert, fall recipe, pie recipe

Pretty Cinnamon Apple Hand Pies

4 from 11 votes

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

Servings

8

hand pies

Prep time

30

minutes

Cooking time

45

minutes

Calorieskcal

Total time

2

hours 

15

minutes

We can't celebrate fall without a show stopper apple recipe. This is an easy recipe for beautiful apple shaped cinnamon apple hand pies . They are easy to make and go so well with a scoop of creamy vanilla ice cream.

Cook Mode

Keep the screen of your device on

Ingredients

• Dough

• 220 g 220 unsalted butter cut into small cubes

• 440 g 440 flour

• 1 tsp 1 salt

• 2 2 eggs large

• cold water if needed

• 2 tbsp 2 sugar

• Filling

• 4 4 apples small to medium sized, cut in half, cored

• 150 g 150 butter room temperature

• 150 g 150 brown sugar

• 1 tbsp 1 cinnamon

• 1/4 tsp 1/4 cardamom optional

• 1/4 tsp 1/4 cloves grounded, optional

• Egg wash

• 1 1 egg

• 2 tbsp 2 milk

Directions

• Dough
• In a medium sized bowl mix together flour, salt and sugar.
• Add the cold butter cubes and incoporate them into the flour mixture with a pastry cutter, food processor or, in rubbing the flour mixture into the butter until everything is very fine in size.
• Add the eggs and knead the dough until everything comes together to pliable dough. Don't knead the dough to long just let it come together.
• Attention: if the dough seems to dry and tense add some water. 1tbsp at the time. Don't add to much.
• Wrap the dough into plastic wrap (cling film) and put it into the fridge for one hour.
• Filling
• Mix together butter, sugar and the spices. Either with a spoon or an electric mixer.
• Now take the halved and cored apples and slice every half length wise about every 2mm(1/8 inch) . But don't cut it the whole way trough. The apple half should stay intact and not cut apart. It's like making hasselback apples instead of hasselback potatoes
• Put everything together
• Take the pie dough out of the fridge, cut it in half and roll every half out about 0,5cm (1/4 inch) thick.
• Optional: Take one rolled out pie halve and roll over it with an embossed rolling pin.
• Now cut out 8 circles that are about 2cm larger in diameter than your apple half and 8 circles that are 4cm in diameter large than your apple halves.
• Take the smaller dough circles and coat them with the cinnamon sugar butter filling, but leave out the1 cm of the border.

  • 

• Place the apple halves onto the smeared dough circles and coat the rest of the apple with the cinnamon butter.

  • 

• Now moisten the edges of the dough circles and put the larger circles on top. Pinch the edges together. Now repeat that process with all the other apple halves.

  • 

• With the rest of the dough form leaves and stems and decorate the apple shaped hand pies with them.

  • 

• Put the hand pies back into the fridge for 30 minutes.
• Preheat the oven to 180C (350F) fan.
• Place the hand pies on a baking sheet covered with a baking paper, brush them with egg wash (egg and 2 tbsp milk mixed together)and bake for 45-60 minutes.
• Leave them to cool on a rack.
• These are best enjoyed still warm, with a sprinkle of powdered sugar and a scoop of ice cream.

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Sponsored by AMA Gütesiegel – This post is available in English and German. Please scroll down for the German Version

Today I have something special for you. An easy and flavorful dinner recipe for a deliciously roasted turkey roulade with mushrooms, prosciutto and parmesan. This turkey recipe looks like a very intriguing and complicated recipe but in truth i’ts super easy. You will be the star at your dinner table with this dish for sure .Especially during Christmas and Thanksgiving season. It’s made with quality turkey meat which can be recognized by the Austrian AMA Seal of quality.

Why I prefer a juicy turkey roulade over a roasted whole turkey.

I love a roasted whole turkey but often its just too much for a small family and sooo time consuming. But with this delicious turkey roulade recipe you have all the juicy flavors of a stuffed turkey but without the long preparation and cooking time. The filling is made of ciabatta bread, roasted button mushrooms, onions, parmesan cheese, fresh herbs and prunes and enclosed by savory tasty Italian prosciutto ham. I love the sweet flavor of the prunes combined with the savory flavors of the other ingredients. Such a good taste.

I made a video for you too from the more complicated steps so that you don’t have to worry about it. ? There is even a video on how to bind that juicy turkey roulade securely to a cylinder.

Turkey roast recipe, Roasted Turkey roulade, Turkey recipe, holiday main course, stuffed turkey breast, Puten Rollbraten, gefüllte Putenbrust, Weihnachtsessen, thanksgiving dinner recipe, Sonntagsbraten, AMA-Gütesiegel, die Gute Pute

What is the AMA seal of quality and what does it stand for.

My family and I, we love to enjoy a delicious meal together. Especially if it’s a turkey recipe. We don’t eat meat everyday but when we do I pay heed to the quality and the origin of the meat . I’m trying to raise my kids with the awareness that, when we eat turkey meat, it should be from animals that are raised properly and. Eating turkey, beef or chicken should be considered more as a treat, something special. Here in Austria we can count on the AMA Gütesiegel which is a seal of quality . The turkey products may cost a little bit more but I can buy those products in good conscience.

Roasted turkey roulade, roasted turkey breast recipe, turkey recipe, dinner recipe, holiday main course, Puten-Rollbroten, Putengericht, Putenrezept, Putenbraten, AMA-Gütesiegel, die gute Pute

The AMA-seal of quality means that the livestock is born, raised and slaughtered in Austria.

AMA-seal of quality and it’s strict criteria the producers have to meet.

When you buy turkey meat with the Ama-seal of quality you can be sure that the product underwent a long list of quality criteria like:

• Animal welfare
• GMO free feeding
• The animals have have enough free moving space
• regional origin, which therefore means short transport routes . Short transport routes are good for the ecological footprint .
• The butchers ensure that slaughtering is as stress-free as possible
• Farm to table guarantee . Every AMA Turkey product contains the address of the farm , where the animal was raised . Quality over Quantity

Roasted turkey roulade, roasted turkey breast recipe, turkey recipe, dinner recipe, holiday main course, Puten-Rollbroten, Putengericht, Putenrezept, Putenbraten, AMA-Gütesiegel, die gute Pute

Farm to table and quality over quantity are some very important things to me. And those qualities let me enjoy our turkey meal made with AMA seal of quality meat without having a bad conscious.

If you’ll give my delicious turkey roulade recipe a try please make sure to leave me some kind words and give the recipe a rating . What I love the most is hearing from you guys. Let me know what you think about it and of course don’t forget to tag us on Instagram ?. Seeing your photos making our recipes, is our favorite thing to do ?

Warm hugs Nina

If you are looking for a fancy vegetarian dinner recipe I’m sure my “Festive Pumpkin Risotto with Pomegranate Seeds and Feta Crumbs” will be perfect for you.

Roasted turkey roulade, roasted turkey breast recipe, turkey recipe, dinner recipe, holiday main course, Puten-Rollbroten, Putengericht, Putenrezept, Putenbraten, AMA-Gütesiegel, die gute Pute

GERMAN POST

Feiner Putenrollbraten gefüllt mit Champignons, Prosciutto und Dörrpflaumen

Endlich werden die Tage kürze und die Nächte länger. Die nun kälter werdenden Tage lösen in uns auch wieder das Verlangen nach gutem Mood Food aus. Speisen, die ein wohlig warmes Gefühl in uns auslösen und uns mit einem Gefühl des vollkommenen Glücks zurück lassen. Heute habe ich für euch genau so ein tolles Rezept .

Im Gegensatz zu klassischen schweren Rollbratengerichten wird euch mein fein-zarter Putenrollbraten mit einer Fülle aus Ciabatta, Champignons, Parmesan und süßen Dörrpflaumen nicht in einem Food-Koma zurücklassen ?. Versprochen. Der Braten ist das perfekte Sonntagsessen aber auch ideal für die Feiertage. Feiertagsrezepte und Weihnachtsrezepte kann man nie früh genug zum Suchen anfangen .

Roasted turkey roulade, roasted turkey breast recipe, turkey recipe, dinner recipe, holiday main course, Puten-Rollbroten, Putengericht, Putenrezept, Putenbraten, AMA-Gütesiegel, die gute Pute

Weniger Fleisch aber dafür nur die beste Qualität.

Wir essen nicht sehr viel Fleisch zuhause. Das kommt einerseits daher, dass wir unsere Kinder bewusst dazu erziehen möchten, Fleisch nicht als alltägliches Lebensmittel anzusehen. Sondern als etwas Besonderes . Besondere Sachen oder Lebensmittel kaufen wir nur in bester Qualität. Von Betrieben mit ethischen und ökologische Grundsätze. Deshalb können wir auch “die gute Pute mit dem AMA-Gütesiegel” empfehlen.

Wir achten bei unserem Fleischeinkauf sehr darauf, woher unser Fleisch kommt und wie die Tiere aufgezogen wurden. Beides sind auch wichtige Kriterien bei der Aufzucht der “guten Pute mit dem AMA-Gütesiegel”.

Was ist das AMA-Gütesiegel.

Das AMA-Gütesiegel steht für: kontrollierte Qualität, nachvollziehbare Herkunft und unabhängige Kontrolle. Mit dem AMA-Gütesiegel werden nur jene Betriebe und Produkte ausgezeichnet, welche sehr strenge Qualitätskriterien erfüllen können.

• Das rot-weiß-rote AMA-Gütesiegel bei Puten bedeutet: In Österreich geboren, aufgewachsen und geschlachtet.
• artgerechte Haltung
• gentechnikfreie Fütterung. Die Fütterung erfolgt durch Körndlfutter und gentechnisch unveränderten Soja
• genug Bewegungsfreiheit, wodurch auch der Antibiotikaeinsatz um 65% in den letzten Jahren gesengt werden konnte
• Produkte sind aus der Region.
• kurze Transportwege
• Bauernhofgarantie (die Adresse des Bauerhofs ist immer vermerkt)
• eine stressfreie Schlachtung.

Puten mit dem AMA-Gütesiegel erfüllen all diese Kriterien. Leider wissen das immer noch zu wenige Menschen in Österreich.

All diese strengen Qualitätskriterien, aber vor allem das Wissen, dass es den Tieren bei der Aufzucht gut geht, sind mir die wenigen Cent mehr wert.

Roasted turkey roulade, roasted turkey breast recipe, turkey recipe, dinner recipe, holiday main course, Puten-Rollbroten, Putengericht, Putenrezept, Putenbraten, AMA-Gütesiegel, die gute Pute

Das wichtigste zum Schluss und warum ich den Rollbraten einem Truthahn im Ganzen vorziehe.

Das Putenrollbraten-Rezept ist nicht schwierig zum Befolgen. Bei den kniffligsten Stellen, habe ich auch ein Video für euch hinzugefügt. Wer den Butterfly-Schnitt fürchtet, der kann sich auch gleich beim Fleischhauer die Putenbrust zu einem Rollbraten aufschneiden lassen.

Ich persönlich, bevorzuge den Putenrollbraten einem im Ganzen gegarten Truthahn. Einerseits da bei einer 4 Personen Familie viel zu viel Essen übrig bleibt. Andererseits ist das Vorbereiten und die Garzeit viel viel kürzer und einfacher als bei einem Truthahn im Ganzen.

Alles Liebe und gutes Gelingen

eure Nina

Turkey roast recipe, Roasted Turkey roulade, Turkey recipe, holiday main course, stuffed turkey breast, Puten Rollbraten, gefüllte Putenbrust, Weihnachtsessen, thanksgiving dinner recipe, Sonntagsbraten, AMA-Gütesiegel, die Gute Pute

Roasted turkey roulade stuffed with mushrooms, prosciutto and prunes

5 from 8 votes

Recipe by Nina Course: christmas main course, holiday main course, Main CourseCuisine: American, French

Servings

4

Prep time

30

minutes

Cooking time

1

hour 

10

minutes

Calories

773

kcal

This is an easy showstopper dinner recipe for a golden roasted turley roulade filled with a flavorful stuffing made of roasted mushrooms, prunes, ciabatta bread, parmesan and prosciutto. This main course recipe lets you shine especially during the holiday seasons.

Cook Mode

Keep the screen of your device on

Ingredients

• 800 g 800 turkey breast skinless , your breast should be between 800g -1 kg heavy

• 6 slices 6 prosciutto

• 2 tbsp 2 olive oil for searing the turkey roulade on every side

• Stuffing

• 1/2 medium 1/2 onion finely chopped

• 100 g 100 button mushrooms finely chopped

• 1 tbsp 1 olive oil for roasting the mushrooms

• 5 5 dried prunes finely chopped

• 50 g 50 parsley finely chopped

• 300 g 300 ciabatta without crust cut into small pieces

• 1 1 egg

• 1 tbsp 1 cream cheese

• Gravy and roasted mushrooms

• 2 medium 2 carrots

• 1/2 medium 1/2 onion

• 150 ml 150 chicken broth

• 50 ml 50 white wine

• 50 g 50 butter

• 50 ml 50 cream

• 1 twig 1 fresh rosemary

• 350 g 350 button mushrooms optional as a side.

Directions

• Stuffing
• Firstly start with roasting the onions, mushrooms and prunes in 1 tbsp for about 7-8 minutes . When the mushrooms are done salt and pepper the mixture. Let it cool until it's only warm to the touch.
• The stuffing: In a medium bowl add the rest of the stuffing ingredients plus the mushroom mixture. Mix everything together with a wooden spoon. If the stuffing is too dry add a little bit of milk or chicken stock.
• Wash the turkey breast and pad it dry. Remove unnecessary fat or blood vessels.
• Butterfly Cut: Now cut the turkey breast open with a butterfly cut. See video ->
• Pound out turkey: Lay the butterflied turkey breast between two large pieces of plastic wrap on clean work surface. Use a mallet (or rolling pin) to slightly pound turkey breast to an even 1,5-2cm (3/4inch) thickness. Remove plastic wrap and discard.
• Add stuffing: Sprinkle turkey with salt and pepper. Cover the meat with proscuitto and spread the stuffing mixture in a 1cm (1/2 inch) thick layer, evenly over the turkey leaving a 2cm boarder border on all sides. Be careful not to overstuff the turkey or you will have a difficult time rolling it up.
• Starting at the shortest end of the turkey breast, roll the turkey up and over the stuffing, jelly-roll style. Use your fingers to tuck in any stuffing that escapes on the sides as you roll. Season the turkey role gerously with salt and pepper.Firmly tie up the turkey roulade with kitchen twine every 3cm to form a compact cylinder.
• Preheat the oven to 180°Celsius (325°F).
• Searing the turkey roulade: When the turkey roulade is secured with kitchen twine, heat some olive oil in a large skillet. Sear roulade on all sides until golden brown, about 5-6 minutes total. Check the side you are searing every minute, depending on how hot your pan is. You want to brown it on all sides, not burn it.
• Transfer the turkey roulade, seam side down, to a large casserole **Keep the pan you seared the turkey in, you will use the brown bits stuck to the bottom to make your gravy**. 
• Starting the Gravy: Deglace the pan with white wine and add the chopped carrots and onions. Roast for 3-4 minutes. Add the chicken stock and butter. Cook for 1 more minute and pour the sauce over the turkey roulade and add that rosemary twig to the caserole.
• Roast for about 1 hour to 1 hour 30 minutes, until a thermometer inserted into the center reads 80°Celsius (160°F)
• Remove the turkey from the oven and tent with aluminum foil. Allow the turkey to rest at room temperature for 15 minutes before carving into slices.
• OPTIONAL: If you would like some roasted button mushrroms as a side add them to your turkey roulade after it is roastng for about 50 minutes in the oven. add a little bit of chicken stock and cover the mushrooms with the gravy. Bake until the Turkey roulade is done.
• If you added some mushrooms to the roast put them into an extra bowl and keep warm until serving.
• Finish the gravy sauce: After you took out the turkey roulade, rosemary twig and mushrooms scrap all the pieces from the buttom of the casserole and pour everything into a blender. Blend the sauce until very fine. Add the gravy and if to thick of an consinstency add a little bit more chicken stock. And pulse again for a couple of seconds. Pour into a bowl have a final taste and if necesarry season with some more salt and pepper.
• Serve the turkey roulade with gravy and the extra roasted mushrooms if using. Enjoy.

Nutrition Facts

• Calories: 773kcal
• Carbohydrates: 54g
• Protein: 58g
• Fat: 37g
• Saturated Fat: 14g
• Polyunsaturated Fat: 4g
• Monounsaturated Fat: 16g
• Trans Fat: 1g
• Cholesterol: 205mg
• Sodium: 1153mg
• Potassium: 1237mg
• Fiber: 5g
• Sugar: 10g
• Vitamin A: 6903IU
• Vitamin C: 26mg
• Calcium: 96mg
• Iron: 3mg

Did you make this recipe?

Tag @twosisterslivinglife on Instagram and hashtag it with

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Roasted turkey roulade stuffed with mushrooms, prosciutto and prunes

5 from 8 votes

Recipe by Nina Course: christmas main course, holiday main course, Main CourseCuisine: American, French

Servings

4

Prep time

30

minutes

Cooking time

1

hour 

10

minutes

Calories

773

kcal

This is an easy showstopper dinner recipe for a golden roasted turley roulade filled with a flavorful stuffing made of roasted mushrooms, prunes, ciabatta bread, parmesan and prosciutto. This main course recipe lets you shine especially during the holiday seasons.

Cook Mode

Keep the screen of your device on

Ingredients

• 800 g 800 turkey breast skinless , your breast should be between 800g -1 kg heavy

• 6 slices 6 prosciutto

• 2 tbsp 2 olive oil for searing the turkey roulade on every side

• Stuffing

• 1/2 medium 1/2 onion finely chopped

• 100 g 100 button mushrooms finely chopped

• 1 tbsp 1 olive oil for roasting the mushrooms

• 5 5 dried prunes finely chopped

• 50 g 50 parsley finely chopped

• 300 g 300 ciabatta without crust cut into small pieces

• 1 1 egg

• 1 tbsp 1 cream cheese

• Gravy and roasted mushrooms

• 2 medium 2 carrots

• 1/2 medium 1/2 onion

• 150 ml 150 chicken broth

• 50 ml 50 white wine

• 50 g 50 butter

• 50 ml 50 cream

• 1 twig 1 fresh rosemary

• 350 g 350 button mushrooms optional as a side.

Directions

• Stuffing
• Firstly start with roasting the onions, mushrooms and prunes in 1 tbsp for about 7-8 minutes . When the mushrooms are done salt and pepper the mixture. Let it cool until it's only warm to the touch.
• The stuffing: In a medium bowl add the rest of the stuffing ingredients plus the mushroom mixture. Mix everything together with a wooden spoon. If the stuffing is too dry add a little bit of milk or chicken stock.
• Wash the turkey breast and pad it dry. Remove unnecessary fat or blood vessels.
• Butterfly Cut: Now cut the turkey breast open with a butterfly cut. See video ->
• Pound out turkey: Lay the butterflied turkey breast between two large pieces of plastic wrap on clean work surface. Use a mallet (or rolling pin) to slightly pound turkey breast to an even 1,5-2cm (3/4inch) thickness. Remove plastic wrap and discard.
• Add stuffing: Sprinkle turkey with salt and pepper. Cover the meat with proscuitto and spread the stuffing mixture in a 1cm (1/2 inch) thick layer, evenly over the turkey leaving a 2cm boarder border on all sides. Be careful not to overstuff the turkey or you will have a difficult time rolling it up.
• Starting at the shortest end of the turkey breast, roll the turkey up and over the stuffing, jelly-roll style. Use your fingers to tuck in any stuffing that escapes on the sides as you roll. Season the turkey role gerously with salt and pepper.Firmly tie up the turkey roulade with kitchen twine every 3cm to form a compact cylinder.
• Preheat the oven to 180°Celsius (325°F).
• Searing the turkey roulade: When the turkey roulade is secured with kitchen twine, heat some olive oil in a large skillet. Sear roulade on all sides until golden brown, about 5-6 minutes total. Check the side you are searing every minute, depending on how hot your pan is. You want to brown it on all sides, not burn it.
• Transfer the turkey roulade, seam side down, to a large casserole **Keep the pan you seared the turkey in, you will use the brown bits stuck to the bottom to make your gravy**. 
• Starting the Gravy: Deglace the pan with white wine and add the chopped carrots and onions. Roast for 3-4 minutes. Add the chicken stock and butter. Cook for 1 more minute and pour the sauce over the turkey roulade and add that rosemary twig to the caserole.
• Roast for about 1 hour to 1 hour 30 minutes, until a thermometer inserted into the center reads 80°Celsius (160°F)
• Remove the turkey from the oven and tent with aluminum foil. Allow the turkey to rest at room temperature for 15 minutes before carving into slices.
• OPTIONAL: If you would like some roasted button mushrroms as a side add them to your turkey roulade after it is roastng for about 50 minutes in the oven. add a little bit of chicken stock and cover the mushrooms with the gravy. Bake until the Turkey roulade is done.
• If you added some mushrooms to the roast put them into an extra bowl and keep warm until serving.
• Finish the gravy sauce: After you took out the turkey roulade, rosemary twig and mushrooms scrap all the pieces from the buttom of the casserole and pour everything into a blender. Blend the sauce until very fine. Add the gravy and if to thick of an consinstency add a little bit more chicken stock. And pulse again for a couple of seconds. Pour into a bowl have a final taste and if necesarry season with some more salt and pepper.
• Serve the turkey roulade with gravy and the extra roasted mushrooms if using. Enjoy.

Nutrition Facts

• Calories: 773kcal
• Carbohydrates: 54g
• Protein: 58g
• Fat: 37g
• Saturated Fat: 14g
• Polyunsaturated Fat: 4g
• Monounsaturated Fat: 16g
• Trans Fat: 1g
• Cholesterol: 205mg
• Sodium: 1153mg
• Potassium: 1237mg
• Fiber: 5g
• Sugar: 10g
• Vitamin A: 6903IU
• Vitamin C: 26mg
• Calcium: 96mg
• Iron: 3mg

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

Roasted turkey roulade, roasted turkey breast recipe, turkey recipe, dinner recipe, holiday main course, Puten-Rollbroten, Putengericht, Putenrezept, Putenbraten, AMA-Gütesiegel, die gute Pute

The post Roasted turkey roulade with mushrooms, prosciutto and parmesan 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.

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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

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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

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

Mother’s Day is coming in fast paces. Consequently I’m trying to come up with a delicious and edible gift with which I can surprise my mother. Of course I’m buying her flowers too but I know she loves and appreciates a homemade gift much more. Since I love creating different kind of breads I thought why not baking braided hearts using a rich and flavorful brioche dough. These hearts would be absolutely perfect for every breakfast or brunch table.

Mother’s Day recipe, Brioche recipe, sweet bread recipe, brunch recipe , breakfast recipe

What is important for this braided brioche hearts recipe?

• Firstly we have to make sure that the ingredients are at room temperature (Butter, eggs).
• Secondly proof the yeast. Proofing the yeast is the process where you dissolve the yeast with a little bit of sugar into the warm milk and let it rest covertly until the yeast is activated and gets foamy and bubbly.
• The most important thing for me is to measure my ingredients exactly thats why the amounts are noted down in grams. Weighing the ingredients is way more exactly than using cups.
• Im kneading the dough for about 10 minutes in my stand mixer or even longer when I’m using my hands. That is very important so that the gluten can develop properly .
• I give the dough enough time to rise. Don’t short cut this step. It’s risen properly when double in size.
• Don’t forget that second rising ! I let the dough rise a second time after forming the dough strings into hearts.

What I love about these easy Brioche hearts and why I think these are the best homemade Mother’s Day gift.

Since all the restaurants are still closed here in Austria most people will celebrate with their Mothers at home. For example I will surprise my Mom with an extended brunch. Above all a fluffy brioche bake is always a delicious brunch addition especially when homemade. right?!?

• The best thing about these sweet baked goods is that it can easily be baked by kids with a little help from their Dad or an older kid.
• My kids are always very proud of themselves when they can surprise me with something homemade.
• Forming these hearts will be a very fun occupation and a good way to spend some quality time together.
• I love the super soft and fluffy consistency.
• Brioche has always such a delish buttery flavor.
• This is the perfect edible gift for Moms who are in love with the city of love and have wanderlust.
• When you can’t meet with your mom on Mother’s Day because of covid but you want to leave a surprise on her front door.
• Your mom is a breakfast lover! I know she will love these brioche pastries.
• Lastly flowers are beautiful but can’t compare with something home baked .
• These hearts will transform every breakfast table into something special.

In the end…

There is nothing more to say then : GO GRAB THE RECIPE AND SURPRISE YOUR MOM OR SOMEONE YOU LOVE WITH THESE SWEET EDIBLE TREATS ASAP! ?

In short I hope you will enjoy my brioche hearts recipe as much as my family and I do. If you make that recipe please say “Hi” and let me know. Don’t forget to tag us on Instagram . What I love the most is hearing from you. 

Warm sugary cinnamon hugs Nina

Are you looking for more breakfast/brunch recipes? Maybe you would like to have a look at these deliciousnesses?.

• Antonia’s extremely fluffy chocolate chip banana pancakes
• Strawberry Rhubarb pastry tarts filled with creamy almond frangipane
• Chocolate overnight oats topped with creamy Dalgona Coffee cream
• Italian Asparagus Quiche
• Babka bread filled with blueberry jam

homemade brioche hearts for Mother’s Day

5 from 1 vote

Recipe by Nina Course: Bread, Breakfast, brunch, Mother’s DayCuisine: austrian, French

Servings

6

hearts

Prep time

15

minutes

Cooking time

18

minutes

Calories

485

kcal

resting time

2

hours 

Total time

2

hours 

33

minutes

This is a cute way to say thank you to your mom and surprise her for breakfast with something homemade for Mother's Day. This is an easy brioche recipe . Perfect for Mother's Day breakfast or brunch. Have a lovely time with your Mom.

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Ingredients

• For the dough

• 7 g 7 dry yeast For Ausrtian people thats one package

• 1 tsp 1 honey

• 200 ml 200 milk warm

• 480 g 480 all purpose flour

• 70 g 70 white sugar

• 1 tsp 1 salt

• 1 1 egg

• 1 1 egg yolk

• 70 g 70 butter room temperature

• for the finishing

• 2 tbsp 2 hail sugar sprinkled on the hearts before baking

• 1 tbsp 1 milk

Directions

• Dough
• Mix together the warm milk, honey and the yeast. Cover with plastic foil and let it rest for 10 minutes.
• In a bowl of a stand mixer attached with a dough hook mix together the yeast milk mixture with the rest of the dough ingredients and knead for about 10 minutes on low to medium spead until a soft smooth dough formed and pulls away from the bowl. If the dough is to stiff at some more milk. 1 tbsp milk at a time and continue kneading.
• Cover the dough with plastic wrap and let it rest at a warm place for 1 hour or double in size.
• After the resting time put the dough on a lightly floured surface and knead for 1 minute.
• Split the dough into 12 equal pieces.
• Roll every dough piece into a 40cm long strand.
• how to shape the hearts
• Braid 2 dough strands together and form a heart. Sling the braided ends together. repeat with all the other strands.
• Put the formed dough hearts on a baking tray covered with a baking sheet.
• Cover the hearts with plastic wrap and let it rest for another hour.
• Preheat the oven to 180 Degree Celsius (thats about 350°F).
• When the dough hearts are double in size brush them with egg wash and sprinkle with hail sugar.
• Bake for 18-22 minutes or until golden brown.
• After the hearts are finished baking let them cool completely .
• Enjoy.

Nutrition Facts

• Calories: 485kcal
• Carbohydrates: 80g
• Protein: 11g
• Fat: 13g
• Saturated Fat: 7g
• Trans Fat: 1g
• Cholesterol: 88mg
• Sodium: 501mg
• Potassium: 161mg
• Fiber: 2g
• Sugar: 19g
• Vitamin A: 432IU
• Vitamin C: 1mg
• Calcium: 64mg
• Iron: 4mg

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Tag @twosisterslivinglife on Instagram and hashtag it with

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The post The best homemade Mother’s Day gift: easy Brioche hearts appeared first on Two Sisters Living Life.

When you are baking with sourdough your are bound to have some discard . But please don’t throw it way. There are so many delicious things you can make with that discarded sourdough starter like for example my baked cinnamon apples cake.

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What I like the most about this sourdough baked cinnamon apples cake

• It’s a great use for your sourdough discard. Nothing is better and more satisfying than cutting down on food waste
• It’s full of wintery warming flavors because of that delicious mix of spices. The most important spice in my recipe is cinnamon of course. Cloves, cardamom and nutmeg add some more warmth and depth to the cake. But if you lack one of these spices just leave it out.
• The whole apples I’m using in this cake recipe add that unique sweet baked apples taste and get well outbalanced by the slight tartness of the sourdough and the lingonberries
• It’s an easy recipe made with mostly pantry stables .
• If you aren’t into sourdough baking but still want to bake that cake that’s no problem at all. Instead of the 200g sourdough discard use 100g water, 100g flour and 1/2 tsp baking powder (all purpose, spelt flour, bread flour…whatever you have at home)

What is sourdough discard

For everybody who isn’t fluently navigating in the world of sourdough here some infos about sourdough.

Sourdough is a natural leavened dough, which means it doesn’t use commercial yeast to rise. Instead it uses a “starter”.

A starter is a fermented flour and water mixture that contains wild yeast and good bacteria to rise. This is also produces the tangy flavour and slightly chewy texture you’ll find in sourdough.

Wild yeast has more flavour than commercial yeast, and is natural in the sense that it doesn’t contain any additives.

To keep your sourdough starter healthy and alive you have to feed it regularly . Feeding your starter: you mix together water and flour and add only a little amount of the old starter to the mixture which leaves you with some discard. Instead of throwing that sourdough discard away I’m collecting it in a huge jar and use it for a lot of other delicious recipes.

If you want to start building your own starter and dive in into the world of sourdough here is a link to my favorite sourdough website: The perfect loaf .

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Sourdough baked cinnamon apples cake – The recipe

First there is the measuring of ingredients and making everything ready for making the cake batter

1. First I Start with pouring 200g sourdough discard into a small container . I’m whisking some air into the batter with a spoon, cover the container loosely with plastic wrap and let it come to room temperature for about 1 hour.
2. After that one hour I’m preheating the oven to 170°C or 350°F air circulation.
3. Then I’m going to butter the round tart form (28cm standard) and sprinkle it out with the sugar.
4. I measure the flour and spices and mix them together in a medium bowl.
5. I prepare the cinnamon sugar topping and mix it with the sliced almond .
6. The apples need to get prepared too by firstly cutting off about 2cm of the top, coring it and hollowing it out a little .
7. Lastly the eggs need to get separated into egg whites and egg yolks.

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The cake batter

1. Firstly I’m going to beat the egg whites with the 50g white sugar until stiff and glossy. This will take about 8-10 minutes.
2. Secondly in a bowl of my stand mixer using your whisk attachment, I’m mixing together the sourdough discard with the powdered sugar, orange juice and zest, vegetable oil, softened butter and egg yolks.
3. This is an important step. Folding in the beaten egg whites and the flour mixture. Alternately I’m going to fold in with a rubber spatula the egg whites and flour mixture in 4 steps. This needs to be done carefully. The air of the egg whites shouldn’t be beaten out. If there are any egg white lumps left that’s totally fine.

Almost there. promised.

1. Finally I’m pouring half of the cake batter into that round tart form and arrange the apples in a circle on top of the batter. I’m pushing the apples halfway into the batter.
2. The hollowed out apples get filled almost to the edge with the cake batter and topped wit 1 teaspoon of lingonberry or cranberry jam. . Whatever you have at hand. Other jams with a little tardiness work great too. Put the apple tops back on.
3. The rest of the batter gets poured into the tart form carefully . Level the batter a little bit out with a rubber spatula or a spoon if necessary .
4. Lastly I’m sprinkling the cinnamon sugar and sliced almonds on top.
5. The cake gets baked for about 50 minutes or until a wooden skewer comes out clean when inserted in the middle of the cake.

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In the end..

I love to serve that cake still slightly warm with some sprinkled powdered sugar and some beaten heavy cream but of course a scoop of vanilla ice cream would be a perfect addition too ?.

This is such a beautiful winter recipe. All those delicious flavors from the baked apples, lingonberries and spices create a beautiful warming apple cake recipe. The taste often remembers me of my childhood, when we enjoyed baked apples with lots of cinnamon sugar in front of the open fire watching a Christmas movie all together.

I hope you will enjoy my sourdough baked cinnamon apples cake as much as my family and I did. If you make that recipe please say “Hi” and let me know. What I love the most is hearing from you.

Warm sugary cinnamon hugs Nina

Are you looking for more cake recipes? Here are some more winter cake recipes for you?:

• Fudgy chocolate orange bundt cake
• Gluten free caramelized fig upside down cake
• Antonia’s favorite apple cake
• White chocolate cheesecake with speculoos cookie base and cranberry compote
• Rudolph reindeer gingerbread cupcakes with a delicious mulled wine cherry filling

Sourdough Baked lingonberry apple cake – easy sourdough discard recipe

0 from 0 votes

Recipe by Nina Course: brunch, DessertCuisine: austrian

Servings

8

Prep time

20

minutes

Cooking time

50

minutes

Calories

568

kcal

Total time

2

hours 

10

minutes

This is flavorful easy recipe for a baked apple cinnamon cake made with sourdough discard and whole apples. The apples are filled with cake batter and lingonberry jam. Best fall/ Winter cake recipe ever.

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Ingredients

• 6 medium 6 apples Cut off 1cm of the top. Core and hole out the apples a little . Dont throw away the tops.

• 200 g 200 sourdough discard needs to be taken out of the fridge and come to room temperature 1 hour in advance.

• 30 g 30 butter for the tart form

• 2 tbsp 2 sugar for the tart form

• 4 large 4 eggs separated

• 50 g 50 butter room temperature, very soft

• 50 g 50 vegetable oil

• 200 g 200 powdered sugar

• 50 g 50 white sugar

• 100 g 100 spelt flour or all purpose

• 100 g 100 ground hazelnuts

• 1 tsp 1 cinnamon

• 1/4 tsp 1/4 ground cardamom optional

• 1/8 tsp 1/8 ground cloves optional

• 1/8 tsp 1/8 ground nutmeg optional

• 1/2 1/2 orange organic, juice and zest

• 100 g 100 lingonberry jam or cranberry jam for topping the apples of

• Cinnamon topping sprinkle

• 2 tsp 2 sugar for cinnamon sugar

• 1 tsp 1 cinnamon for cinnamon sugar

• 2 tbsp 2 almond slices

Equipment

• round tart form / 28cm standard

Nutrition Facts

• Calories: 568kcal
• Carbohydrates: 78g
• Protein: 9g
• Fat: 27g
• Saturated Fat: 12g
• Cholesterol: 115mg
• Sodium: 112mg
• Potassium: 227mg
• Fiber: 8g
• Sugar: 54g
• Vitamin A: 477IU
• Vitamin C: 11mg
• Calcium: 61mg
• Iron: 2mg

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baked apples, apple cake recipes, sourdough starter discard recipes, dessert ideas, apple cinnamon cake. what to do with sourdough discard, winter cake, easy

The post Sourdough baked cinnamon apples cake – a sourdough discard recipe appeared first on Two Sisters Living Life.

Potato recipes, yummy potato recipes, easy potato recipes, muffin tin, tasty , with cream , recipe, potato side dishes

OK. So you have this beautiful main course recipe but you are lacking and equally beautiful and fancy looking side dish. The side dish should be an easy recipe and because you already have a vegetable side the second side should be a little bit more filling. Potatoes are the answer but they hardly look fancy at all. WRONG. I have the ultimate recipe for you: GARLIC ROSEMARY POTATO STACKS

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Easy oven baked garlic and rosemary stacks are the answer to your side dish payers ?

These stacks definitely look pretty and fancy especially when topped with a fresh rosemary twig. These stacks will be loved by everyone adults and kids. Because, well, for one potatoes ! And secondly they have a very appealing mouthwatering look.

What I love the most about this oven baked potato stacks recipe

• Firstly it’s very easy to make. Slice the potatoes mix with the rest of the ingredients, stack in to the buttered muffin tin form and bake. Voila.
• Secondly the side goes with every main course. It goes perfectly with meat as well as with fish or a vegetarian main courses.
• Thirdly kids love these stacks too. Coolness factor ?.
• And lastly your guests will be very impressed what, in my opinion, is worth all the non work ?.

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If you make my scrumptious potato recipe, please make sure to leave me some kind words and give the recipe a rating . What I love the most is hearing from you guys. Let me know what you think about it. and of course, if you do make this recipe, don’t forget to also tag us on Instagram ?. Seeing your photos making our recipes, is our favorite thing to do ?.

You can pin our recipes for later too and you’ll find us of course on Pinterest ?.

Warm hugs Nina

My fancy pork tenderloin in puff pastry would be a perfect fit for this scrumptious side.

Delicious oven baked garlic rosemary potato stacks

4 from 35 votes

Recipe by Nina Course: Side DishCuisine: American, austrian, gluten free

Servings

6

Prep time

10

minutes

Cooking time

45

minutes

Calories

215

kcal

This is a delcious potato side recipe for oven baked potato stacks with garlic and rosemary made in a muffin tin . Its an easy side dish and prepared in 10 minutes.

This recipe makes 6 larger potato stacks or 12 smaller potato stacks depending on the muffin tin you are using. Jumbo or Regular.

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Ingredients

• 1 kg 1 small potatoes the diameter of the potatos should be the same as the diameter of the muffin forms of your tin. Jumbo muffin tin larger potatoes / Regular mufin tin means smaller potatoes

• 2,5 tsp 2,5 salt fine

• 1 pinch 1 fresh pepper

• 1/2 tsp 1/2 ground garlic powder

• 1/2 tsp 1/2 ground onion powder

• 1/4 tsp 1/4 ground nutmeg

• 1 tbsp 1 fresh minced rosemary

• 150 ml 150 cream

• 2 tbsp 2 butter melted

• 100 g 100 parmesan cheese finely grated

• 100 g 100 rosemary fresh twigs fore decoration

Directions

• Preheat the oven to 190°Celsius or 375° Fahrenheit.
• Butter a jumbo muffin tin (6 forms) or a regular muffin tin (12 forms) .
• Cut the potatoes in 2mm slices (3/32 inch) and put the slices into a medium siced bowl. You can cut them with a mandolin as well.
• Add all other ingredients but the fresh whole rosemary twigs to the bowl and mix everything thoroughly together.
• Stack the potato slices into the buttered muffin forms and pour the sauce that is left in the bowl equally onto all potato stacks.
• Bake in the oven for about 30min to 45min depending on your oven. The stacks are ready when golden brown and crisp on top and the edges. To be extra sure insert a knife and when they are tender they are done.
• Let the stacks cool for 5min on the kitchen counter.
• Push a short cut rosemary twig into every stack before you lift them out of the tin.
• If you think one larger stack or 2 smaller stacks aren't enough of a portion for your guest please double the ingredients .
• Enjoy

Equipment

• jumbo muffin tin or regular muffin tin

Nutrition Facts

• Calories: 215kcal
• Carbohydrates: 38g
• Protein: 5g
• Fat: 7g
• Saturated Fat: 4g
• Cholesterol: 11mg
• Sodium: 874mg
• Potassium: 918mg
• Fiber: 10g
• Sugar: 2g
• Vitamin A: 674IU
• Vitamin C: 25mg
• Calcium: 250mg
• Iron: 6mg

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I can truly say Forsthofgut is one of the most beautiful hotel resorts in Austria. It’s nestled right between the Austrian Alps in a very picturesque town called Leogang. It’s perfect for a trip all year round! In the winter it’s the perfect place for skiing, since it is directly located at the slopes. Hiking all the beautiful mountains is perfect in spring and fall and in the summer it’s perfect for all the mountain bike enthusiasts! And even though you are not a sport lover you will love it here with the award winning waldSPA.

“It’s not just luxurious, when you arrive at the hotel you can sense you get treated like family, whole heartedly.”

We had the opportunity to stay at the five star hotel last weekend and I need to say 48hours pass by so quickly at the Forsthofgut. It’s not just luxurious, when you arrive at the hotel you can sense you get treated like family, whole heartedly. I hate arriving at luxury hotels and everybody thinks they are better than you. Here it’s definitely not the case! At the entrance there’s a large blackboard with names from all the families who arrive that day (ours too) and the first thing you realize is how incredibly friendly the employees are. Our receptionist showed us to our room and then took us on a tour through the hotel. It was nice to see where everything is at the start of your stay so you don’t need to guess later.

“You can feel that there was put so much thought and love into every detail.”

I love interior design and Forsthofgut is like how I want my house to look! The outside is typical Austrian, alpine with wooden beams and flowers, old farm house style, mountain chalet like and the inside more minimalistic mixed with concrete and wood. You instantly feel at home. Nina always calls me the pinterest queen (cause my apartment could definitely appear there) and I need to say that this hotel is so picturesque, so pinterest-y (you know what I mean) and so beautiful. You can sense that there was put so much thought and love into every detail.

Our room was perfect, we had an incredible view of the mountains, the 30.000m² large garden and the natural bathing pond. The scenery is breathtaking. I am from Austria and I still always think and appreciate how beautiful my home country is. In case you forgot your hiking backpack, every room provides one, so there is no obstacle stopping you from exploring the surrounding alps. I am a yogi and it’s very handy that there is also a yoga mat and even some weights in your room, if you don’t want to partake into the yoga classes. The bed was very comfy and I was even able to order a special pillow from a selection of 6 different ones, for example one especially recommended for side sleeping people, or one filled with mountain herbs.

Voted the most beautiful spa hotel in Europe

On Saturday after our hike to the summit cross of Assitz, we enjoyed a few hours at their award winning only-adults spa. We were very eager to experience it!

The waldSPA (forest spa) is the pride and center of the Naturhotel Forsthofgut. The building itself looks very futuristic, built into the hillside right next to their own deer. It spreads out on 4 floors, includes 3 heated outdoor pools, 5 saunas, 3 steam rooms and a beautiful state-of-the-art gym. They offer courses from yoga, pilates, hiit workouts and more too, if you want your butt get kicked;)

At the building there are also several snack bars with fresh fruit or herb infused water, nuts and dried fruits and fresh fruits. We really enjoyed the rooftop infinity pool and the different saunas. At the relaxation rooms you really feel like you’re right in the middle of a cozy forest with birds chirping in the background. It was the most relaxing experience. It is definitely the most beautiful spa hotel in Europe.

ForsthofgutKÜCHE – all about the food

First off you can’t get hungry, it’s practically not possible.

Their marvelous breakfast buffets start at 7:00 till 11:00 am. They have everything your heart desires. Most of the products are produced locally or are even from their own farm.

If you do get hungry between 2:00-5:00 pm they offer an afternoon snack. It includes different buffets with fresh salads, main dishes soups and sweets with several Austrian dishes too.

The 5 course dinner is served in one of the many different dining rooms of the hotel, all designed a bit differently, but all very elegant and beautiful. Every course can be chosen from their three different cuisine lines. Starting with a huge salad buffet and ending with a large cheese assortment. The menu changes daily.

I will tell you a bit about their kitchen and three cuisine lines: Alpine (neighborly love) seven countries, one connection the alps. Delicious food combinations from Italy, France, Germany, Switzerland, Liechtenstein, Slovenia and of course Austria. R50 (regional love) local sourced food and products no more than 50 km from the hotel. Vegan focusing on green and healthy.

“Eine wahrhaftige gute Küche besteht zu 90% aus hochwertigen, frischen Zutaten und zu 10% aus Fantasie”

Naturhotel Forsthofgut

meaning: “Truly good cuisine consists of 90% high-quality, fresh ingredients and 10% imagination” and this is so true.

I need to say that the restaurants serve some of the best food you can imagine.

Children

The Naturhotel Forsthofgut offers a lot for the little ones too, so they can feel like kings and queens. Nina could definitely take her kids, since the have child care, a little farm with miniature horses, goats, fish ponds and a play ground, a kids club and even spa treatments suited for children and so much more!

Nala approved

Next time I am definitely taking my three year old goldie puppy Nala with me, she would have approved and enjoyed the splendid nature.

5 must do things at the Naturhotel Forsthofgut

• Enjoy one of the many spa treatments or a massage, but beware book one before arriving, since it is possible that there is no free appointment. You will regret it if you did not enjoy one.

• Take the Assitz Gondola up the mountain and visit the beautiful artificial pond at the top. The room fare includes the Saalfelden Leogang Card (free use of the lifts as well as free admission to many regional attractions) or partake in the guided hikes with hiking guide Claus.

• Enjoy a cocktail at “Botanist”, their great looking bar, which is in the style of a 20th century pharmacy. Like I already mentioned interior design is my thing and the bar is extraordinary. Vintage looking light bulbs, hand labeled bottles, herbs and old pharmacy scale makes it complete. And the cocktails are really nice too.

• Take one of their daily fitness classes like yoga. You can take in the stunning mountain views while doing the tree pose.

• Completely and fully enjoy the pure deliciousness of amazing food they offer at Forsthofgut.

Summing up

If you are a sport lover or a relaxation yogi there is something for everybody here at Forsthofgut. And all the amenities are included. Whether you want to relax, feast, adventure, family vacation or have a romantic getaway, this is the place.

Forsthofgut is one of the best hotels in Austria and if you plan a visit to my home country and the mountains make sure to stop by at this marvelous hotel. They make sure that every guest has a great time. I think this is one of the few hotels I am going to come back year after year.

Love, Antonia

*Disclaimer: I was invited on a 2-day retreat by the Forsthofgut. All opinions expressed are my own.

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