ready to crumble – rosinenbrötchen:
Get ready for the weekend! Yesterday evening I put some flour, butter, milk, raisins, sugar, yeast, and vanilla in a pot and this morning the dough was ready to “Rosinenbrötchen”.
About 35 minutes at 160 C and 10 minutes at about 200 C with hot air (for the color) and
not only have saved you the time and money to queue in this morning at a bakery shop you also got the smell in the house.
Have a nice weekend !
(Notice the Herder Windmühlen Breakfast knife, a must have. Get in in carbon steel !)
Looks very lecker! Und natürlich mit dem richtigen Windmühlen-Messer geschmiert ;-)
It is lecker, indeed! Yes the right tools are important – am material darf´s nicht liegen :)
is this the revenge of your missed STESON WHISKY last thursday at the RWS store frankfurt? damn, this looks so pretty good …
not intentionally ;-)
one or two or … whiskeys with good friends and red wings is not comparable !
eric is talking about this event: