BLENDING GERMAN & ENGLISH EASTER TRADITIONS: Easter treats & Easy Easter baking скачать в хорошем качестве

BLENDING GERMAN & ENGLISH EASTER TRADITIONS: Easter treats & Easy Easter baking

BLENDING GERMAN & ENGLISH EASTER TRADITIONS: Easter treats & Easy Easter baking// Hello lovely people, Not long until Easter so in today's video we will be focussing on mixing German & English Easter traditions and hope you like it. We are colouring eggs, bake gluten free hot cross buns and also bake a German braided sweet bread! So good! Happy Easter!! Kirsten & Joerg _____ MASON CASH MIXING BOWL: https://rstyle.me/+SKeZE5x-87EZhj_CGw... MY APRON IS OLD AND FROM ANTHROPOLOGIE BUT I LOVE THIS: (US) https://rstyle.me/+AOML5FTMwzuI7gwYZl... THIS: (US) https://rstyle.me/+TTAJykwPivKt3O-11-... & THIS ONE AS WELL: (US)https://rstyle.me/+GDZK0gX1vMfTDrAWwx... (UK) https://rstyle.me/+5pz9oIJjQVImfhhpeN... HERE: https://rstyle.me/+TTAJykwPivKt3O-11-... & HERE: https://rstyle.me/+GDZK0gX1vMfTDrAWwx... OUR CHINA IS FROM BURLEIGH POTTERY: PINK ASIATIC PHEASANTS PLATE: https://amzn.to/3f8Tg1d BLUE ASIATIC PHEASANTS PLATE: https://amzn.to/38T918b PINK ASIATIC PHEASANTS BREAKFAST CUP WITH SAUCER: https://amzn.to/30XFDJL COW CREAMER: https://amzn.to/3vFWYox BURLEIGH JUG: https://amzn.to/2PbiJM9 EMMA BRIDGEWATER KETTLE: https://amzn.to/310RRRM EMMA BRIDGEWATER POLKA DOT MUG: https://amzn.to/3tBu6Mp BOOKS: MR FINCHLEY DISCOVERS HIS ENGLAND: https://amzn.to/30UNwzC JANE AUSTEN'S ENGLAND: A TRAVEL GUIDE: https://amzn.to/2QmUJGI _____ BEAUTIFUL ACCOMMODATIONS IN THE UK: https://www.bed-breakfast.de _____ RECIPE 'GLUTEN FREE HOT CROSS BUNS' Ingredients 500g/1lb 2oz gluten free strong white flour, plus extra for dusting 75g/2¾oz caster sugar 2 tsp mixed spice powder 1 tsp ground cinnamon 1 lemon, finely grated zest only 10g/¼oz salt 10g/¼oz fast-action dried yeast 50g/1½oz butter 300ml/10fl oz full fat milk 1 free-range egg, beaten 200g/7oz sultanas 50g/1¾oz finely chopped mixed candied peel oil, for greasing For the cross 30g gluten and wheat-free plain flour , plus extra for dusting For the glaze 3 tbsp apricot jam Method Put the flour, sugar, spices and lemon zest into a large bowl and mix together. Then add the salt and yeast, placing them on opposite sides of the bowl. Melt the butter in a pan and warm the milk in a separate pan. Add the butter and half the tepid milk to the dry ingredients. Add the egg and use your hands to bring the mixture together, incorporating the flour from the edges of the bowl as you go. Gradually add the remaining milk, to form a soft pliable dough (you may not need all of the milk). Tip the dough out on to a lightly floured work surface. Knead by hand incorporating the sultanas and mixed peel into the dough. Lightly knead for 10 minutes until silky and elastic and forming a smooth ball. The kneading can also be done in a food mixer with a dough hook. Oil a bowl and place the dough in a bowl, cover with a tablecloth and leave to rest in a warm place for about 1 hour or until doubled in size. Turn the dough out on to a floured surface and divide into balls. Line 1-2 baking trays with paper and place the balls on the tray, placing them fairly close together and flattening them slightly. Preheat the oven to 220C/200C Fan/Gas 7 For the topping, add the flour to a bowl with 100ml/3½fl oz water. Mix together to make a paste and spoon into the icing bag. Pipe a line along each row of buns, then repeat in the other direction to create crosses. Bake the buns for 15-20 minutes until pale golden-brown. Gently heat the apricot jam to melt, then sieve to get rid of any chunks. While the jam is still warm, brush over the top of the warm buns and serve. _____ RECIPE 'GERMAN BRAIDED SWEET BREAD': Ingredients 500g buckwheat flour (or regular flour) 10g fast-action dried yeast 75g sugar 125ml milk 75g raisins 2 eggs pinch of salt 1 sachet vanillin sugar 100gr soft butter 100gr icing sugar about 1 tablespoon of lemon juice Method Add the flour into a bowl, make a hole in the centre and add the yeast. Add the milk and the sugar. Then add the salt, vanillin sugar, eggs, soft butter and raisins and knead. Let the dough rest for about 1 hour. Preheat the over to 200 degrees Celsius. Melt the butter and spread the bread with it and then bake your bread for about 20-30 minutes. Make the glaze and spread on top of the bread. Let it dry and enjoy! _____ MUSIC: The music in our videos is from Epidemic Sound, a royalty free music sharing site which you have to pay a monthly fee to be able to access: https://www.epidemicsound.com/ _____ CONNECT WITH US: INSTAGRAM:   / kirstenandjoerg   PINTEREST:   / kirsten_wick   TWITTER:   / kirsten_wick   _____ DISCLAIMER: Links included in this description might be affiliate links. If you purchase a product or service with the links that we provide we may receive a small commission. There is no additional charge to you! Thank you for supporting our channel so we can continue to provide you free content!