The whole 48 hours fridge thing is new. I usually do the whole bread within a single day (so roughly 12 hours of proofing). It’s the same dough as usual (same flour, same water, same proportions), but since I gave it more time for proofing, I expected the sweetness to go down, and other flavors to come through stronger.

Now that I think about it, that expectation was a bit wrong, since the total yeast-activity should be roughly the same. It didn’t ‘eat’ more carbohydrates thus producing more CO2. It (ideally) did the same amount of fermentation as usual, just slower.

Well, I guess now I know that.

It looks like that, but it definitely isn’t…

Kind of, but it’s a bit more complicated.

I’m from Switzerland, and I’ve checked multiple recipe sources. Swiss sources (Fülscher, Tiptopf, Swissmilk.ch) consistently call this Dampfnudeln. I’ve just checked 2 or 3 recipes for Buchteln online. There seems to be a difference in that the Buchteln are baked dry, while my Dampfnudeln fill the dish with a milk sauce before baking, letting it soak into the dough while baking.

The German Dampfnudeln use the same dough and sauce as the one I’ve used, but put the sauce into a pan, and fry the dough in there. The way I made it is somewhere in-between this two.

I think I’ll keep calling it Dampfnudeln, cause that’s the name I grew up with, and that it’s known as back home. On a good day, I might even add the fun fact that it differs from the more popular version in Germany. And on a bad day I’ll argue that Germans are wrong and should just accept Swiss superiority in baking goods. /jk

Edit: Just went to swissmilk, to check if they also have a recipe for Buchteln. They have this: https://www.swissmilk.ch/de/rezepte-kochideen/rezepte/LM200603_62/buchty-dampfnudeln/ Where they even point out, that it’s a type of Dampfnudel in the title. xD

It looks great :D

A thing sold here in germany for all our vanilla needs when baking. It’s just sugar, that’s been mixed with vanilla and then kept in a closed container for a while, to infuse the aroma into the sugar.

I don’t know what the exact equivalency between vanilla sugar and vanilla extract when it comes ro the intensity, but I’d assume that one packet of vanilla sugar is somewhere around one or two teaspoons of extract, since that is what American recipes always put into stuff that needs a touch of vanilla, without being overbearing.

Please do. I’ve added the recipe to the post.

It’s there now xD

Please do. I’ve added the recipe to the post.

I kind of want to see you try and make only one of the strands blue, and leave the other one as is. I imagine it’d make for an interesting cross section.

You know it xD

I don’t really mind it. Though sometimes I think I could work more on the optics of it all. Making some interesting patterns maybe. Or just getting the rings a bit more pronounced…

I don’t get it. What’s supposed to be behind the *******? I don’t think that the bread looks like anything, that would need to be censored…