Tuesday, 16 October 2012

Twisted Bread With Brownie Filling / Strengelkoeken met brownievulling

For the last couple of years I have been joining in WBD and I remember thinking in the begning of september that hopefully zorra will do the WBD again this year, and when I saw her posting I was like yupieeee and soon click join the event in fb.
Can you imagine just getting excited aobut a Bread event.
The reason I get excited about World Bread Day 2012 - 7th edition! Bake loaf of bread on October 16 and blog about it!is because when she post the round up, it is fun to see all the breads people have made from around the world, some really particular to their country etc....
Some of the breads I have made before for the event are Celebration bread , Soft Buns with Seeds, chocolade koeken.

Now my bread is from a Dutch book Called Basic broodjes en koeken ( Basic bread and cookies they are not cookies but shaped small bread, but can't translate it )
Now you all will be thinking why she buys a basic bread book, but this is not simple basic book, it is about the brood and koeke they sell here in the bread shops, so ofcourse I want to learn how to make them :-)


I have made breads from the same author but from a different book ( it is a series of book the puplishing company has brought out and I buy each book they publish)
With the same Raised puff pastry I have made Chocolade Koeken


In the book it is written you can make 8 but I only got 6.






You need for
Twisted Bread with brownie filling / Strengelkoeken met brownievulling:

1 portion of Gresen bladerdeeg ( Raised puff pastry) recipe is here and there is step by step picture how to make it.
For the brownie filling.

75 gm butter
75 gm Dark chocolate
1 egg yolk
75 gm light brown sugar
50 gm hazelnut powder
40 gm flour
1 egg white
Few tbsp of cherry or apricot jam .
Melt the butter with the chocolate ( I did in the MW )
Beat the egg yolk with the sugar in a bowl and mix this mixture together with the melted butter and chocolate.
Add the hazelnut powder and flour and give it a good mix.
Beat the eggwhites into soft peak and fold into the mix. Keep this aside while you shape the bread.

Roll the grezen (raised puff pastry) after the last 35 minute of resting into a long square. It should be 1 cm thick.
Cut the long square into 1 cm broad long pieces.
Twist each pieces one by one like you see in the picture and form a circle with a opening in the middle ( refer the step by step pictures)
Put them on a baking tray with a baking paper.
Leave it covered for raising for 1 hour. ( I cover with platic butters foil)
After the one hour raise fill each circle with the brownie filling ( you will have brownie filling left, i keep in the frezzer for using it another time)
Preheat the oven to 220°c and bake for 15 minutes.
When they are baked, take them out from the oven, melt the jam and using a brush give each koeken a jam wash.

I did the above temperature, but my koeken got brown fast and it was done it 12 minutes, so next time I will bake them for 200°c.


22 comments:

An Open Book said...

there it is...looks amazing finla. BTW does the raised puff pastry taste like the normal puff pastry like flaky or more like bread? just wondering if its any diff from the store bought one

indosungod said...

That is just too tempting to resist. Flaky bread with brownie filling heaven.

Happy Cook / Finla said...

Nisha It does have a crunch but it is breadie too as thr eis yeast in the dough,it is the same dough they make crossiants etc...

Srivalli said...

Finla, I can't even pronounce it properly..:)..but who cares it looks so so tempting!..wish I had it right now to dig in..and you have so much patience to do all that..

Angie's Recipes said...

This is for sure a must-bake! They look to die for!

Cham said...

Finla that looks like rose buds the uncooked one! Never tasted but looks like the pain aux raisins :)

Vijitha said...

That looks so good Finla. I am loving the spoon and the napkin. They go so well with the styling. I have seen your baked good pictures in Flickr and I hope I can bake like you one day :-)

Happy Cook / Finla said...

Vijitha thankyou, I am sure you will in time bake wonderful goodies i think when i was your age i was not that good too :-)

Gloria said...

Finla these look really amazing to die for like Angie said!!:)

Shammi said...

Looks utterly gorgeous, Finla!

Priya said...

Do i need to say anything about this fantabulous bread, dont torture us like this Finla, highly tempting.

Jamie said...

Finla, I LOVE these and am going to make them! Beautiful! And I love the photos that show how you shaped them. I can only imagine how good the cherry :-) brownie filling is wrapped in puff pastry. Wow!

Apu said...

Very very tempting!

Uj said...

Gosh..such beautiful ones.. You really have good patience baking these goodies.. I am yet to get over my fear of yeast..until then I shall enjoy the blogosphere :D Love the napkins and spoons. They add a special touch to the presentation

Cakelaw said...

How pretty are these! Great job Finla.

srividhya Ravikumar said...

looks fantastic...

cquek said...

I’m utterly floored by the amount of effort that you put into this post

Bong Mom said...

Fin, you are simply too good. All that I can say.

Bong Mom said...

Fin, you are simply too good. i don't know how you do all these difficult things

openid said...

OMG! This is fabulous! I love my carbs AND chocolate and these have both! =)

zorra said...

I am glad you are excited about WBD because I am too. ;-) Your Strengelkoeken make me drooking. I would like to have on. Right now!

Thank you for baking for Word Bread Day. Hope - no I am sure - you will join us next year again! :-)

Marian said...

This looks very good... i would have one with my coffee right now :-).