American Baker in Germany

 This sweet French bread has a very soft texture. It's a bit more work than many other recipes, but has a great flavor. And I also am making a slightly fast version, compared to the full length version. Brioche: 1/2 cup (120mL) warm milk 1 tbsp honey 1 tbsp dry yeast 5 eggs + 1 egg yolk 1 tbsp vanilla extract or 3 tbsp vanilla sugar 1/4 cup (50g) sugar 4 cups (500g) flour 1 1/2 tsp salt 1 cup (250g) soft butter Active yeast by combining warm milk, honey and dry yeast.  Whisk in eggs, vanilla and sugar.  Stir in flour and salt until you can't anymore and knead in as much flour as you can by hand before using a mixer with a dough hook. Knead about 5 minutes.  Then slowly add butter, kneading 2-3 minutes between each addition, until all the butter is incorporated.  Knead dough another 10 minutes until dough reaches a very smooth consistency. Allow to rise for 1 hour at room temperature. Knead until smooth again. (I skipped the first rise) Form into loaves. Traditionally, brioche i

 This cake was for my kids to celebrate the first day of school this year. This is leftover cake from another project. This is a 5-inch round red velvet cake (without food coloring) filled with vanilla American buttercream. I crumb coated the cake and chilled the cake in the fridge before frosting it again. And I made some rainbow fondant including a peachy skin color to decorate with. My 11-year-old daughter wanted to help. I covered the cake with white fondant and cut out some black letters spelling out Back to School and placed them on the cake board. Then I cut out an apple out of red fondant and a leaf from green. I made a pencil out of yellow, peach and black fondant. And placed it on top of the cake. I added a yellow rectangle on the side of the cake. And I painted ruler markings with black food coloring. I made a paint palette out of peach fondant. Then I started adding color splotches on the paint palette. I made a paintbrush out of black, peach and red fondant. Finally, I add

 These cookies bring the fabulous taste of red velvet cake into cookie form. Red Velvet Cookies: 1 2/3 cups (210g) flour 1/4 cup (21g) cocoa powder 1 tsp baking soda dash salt 1/2 cup (125g) butter 3/4 cup (150g) brown sugar 1/4 cup (50g) sugar 1 egg 2 tsp vanilla extract or 2 tbsp vanilla sugar red food coloring 1 cup (180g) chopped white chocolate Cream butter in a large mixing bowl.  Cream sugars, egg and vanilla into butter.  Add food coloring.  Mix in cocoa powder and flour.  Fold in white chocolate.  Spoon onto lined baking sheet.  Bake at 350°F or 180°C for 11-13 minutes. These cookies are chocolatey and vanilla. They taste like red velvet cake in cookie form. My kids absolutely loved them. Watch us make this great recipe on our YouTube channel here: https://youtu.be/bh5lcgniGcg Schaut zu wie wir dieses großartige Rezept auf unserem YouTube Kanal machen hier: https://youtu.be/74BYy28gDmY