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krayk wrote:
fruitbat wrote:
"That sounds Swedish" I thought as I clicked the link! Funny your recipe has about half the amount of yeast I usually see in these recipes...
most of the recipes call for fresh yeast, which is totally unavailable in the u.s. i read in the introduction to the baking section that one package of yeast was the same as 50g fresh. well, it rose pretty well anyway, but i think i should have used all purpose flour instead of bread flour.
Yes we mostly use fresh yeast. Our dried yeast packages are 12g (1 tbsp + 2 tsp). And definitely all-purpose flour. I think that would be the one closest to our "vetemjöl" that's how I substitute when using American recipes.
Last edited by fruitbat (Mon 12/3/07 10:09 am)
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Thank you, thank you, thank you! We are all marzipan addicts here. Beautiful!!
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fruitbat wrote:
krayk wrote:
fruitbat wrote:
"That sounds Swedish" I thought as I clicked the link! Funny your recipe has about half the amount of yeast I usually see in these recipes...
most of the recipes call for fresh yeast, which is totally unavailable in the u.s. i read in the introduction to the baking section that one package of yeast was the same as 50g fresh. well, it rose pretty well anyway, but i think i should have used all purpose flour instead of bread flour.
Yes we mostly use fresh yeast. Our dried yeast packages are 12g (1 tbsp + 2 tsp). And definitely all-purpose flour. I think that would be the one closest to our "vetemjöl" that's how I substitute when using American recipes.
thanks fruitbat! i guess that's what i get for making assumptions about active dry yeast... i was thinking the dough seemed a bit heavier than it should, but i figured that was because of the flour or some overkneading.
anyone who's planning to make this please note the recipe change!
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krayk wrote:
fruitbat wrote:
krayk wrote:
most of the recipes call for fresh yeast, which is totally unavailable in the u.s. i read in the introduction to the baking section that one package of yeast was the same as 50g fresh. well, it rose pretty well anyway, but i think i should have used all purpose flour instead of bread flour.Yes we mostly use fresh yeast. Our dried yeast packages are 12g (1 tbsp + 2 tsp). And definitely all-purpose flour. I think that would be the one closest to our "vetemjöl" that's how I substitute when using American recipes.
thanks fruitbat! i guess that's what i get for making assumptions about active dry yeast... i was thinking the dough seemed a bit heavier than it should, but i figured that was because of the flour or some overkneading.
anyone who's planning to make this please note the recipe change!
You're welcome. Easy enough for me to check. It's so annoying when recipes just state 1 package. How am I supposed to know what size their packages are?
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beautiful! thank you for posting the pics and recipe. i have not made bread yet and i want to start with this one.
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krayk wrote:
i became a dweeb and made this diagram:
http://farm3.static.flickr.com/2011/208 … 53ca40.jpg
Thanks!
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One day if I'm feeling really productive, I am definitly making this. At least I really reallly really want to, it sounds amazingtastic. Thanks for posting!
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Oh yumyum! This looks too good not to make! But I am a sucker for marzipan filled breads. Mmm, stollen. The diagram looks good too, especially since I suck at making bread look pretty.
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holy crepe
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Krayk, you are so awesome! Well done.
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Wow, I made this, and it's one of the best things I've ever baked. So good, and actually fairly easy to make. The dough rolled out effortlessly. I tweaked some of Suzie's conversions, used brown sugar for the filling, and added some crushed hazelnuts:
dough:
1 tbsp + 2 tsp active dry yeast
1/2 cup margarine
2 cups + 2 tbsp "milk"
1/2 tsp salt
1/2 cup - 1 tbsp sugar
2 tsp ground cardamom
6 1/3 cups flour
filling:
2-4 tbsp margarine
4 tbsp brown sugar
1/2 cup crushed hazelnuts
1 tbsp cinnamon
1/2 tbsp cardamom
1 7oz tube marzipan, grated
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