Baking, cake, Uncategorized

Himmelsleiter – Ladder to Heaven

The children and I bake every second day. It is something we enjoy doing together that both nourishes us and saves us money on our grocery bills.

Last week a friend shared a recipe with me for the Austrian pastry Himmelsleiter which translates to Ladder to Heaven. She had baked it on the first of November as it is traditionally baked for All Saints Day.

Himmelsleiter is a sweet yeasted pastry with the dough preparation closely resembling cinnamon scroll dough. The finished baked pastry taste similar to a brioche and was delicious dipped in tea the following day.

This is certainly a recipe I will come back too as it was easy to prepare and delcious to eat so I am sharing it here for you and for my own reference.

Ladder To Heaven – Himmelsleiter

Ingredients

  • 7 tablespoons warm milk
  • (25 g) sugar
  • 2 ¼ teaspoons  active dry yeast
  • 1/2 cup cream
  •  (40 g) butter, melted
  • 1 teaspoon vanilla extract
  • 1 large egg  at room temperature
  • 4 ½ tablespoons sour cream
  • 3 cups Plain  flour
  • Confectioner’s sugar for dusting

Instructions

  1. Mix milk and sugar in a large bowl. Sprinkle the yeast over the milk and let it activate until it forms a creamy layer on top of the water, about 5-10 minutes.
  2. Add whipping cream, butter, vanilla, egg ,sour cream . Stir well.
  3. Add half the flour and stir with a sturdy cooking spoon until the batter is smooth, about 1 minute.
  4. Stir in the rest of the flour. Make sure you mixed in the flour thoroughly and that there is no flour sticking to the bottom of the bowl. The dough is quite sticky and almost impossible to knead by hand. Refrain from adding more flour or the Himmelsleiter will get firm.
  5. Work your dough with the spoon for 5 minutes; try to fold the edges towards the center, while turning the bowl clockwise.
  6. Let the dough rise, covered at warm room temperature until almost doubled in volume (about 1 to 1.5 hours) or put it in the fridge to rise overnight.
  7. Place the dough onto a floured surface, lightly flour the top, and roll dough into a rectangular shape with one side 15 inch long and 1/2 inch thick. Flip and flour the dough while rolling to make sure it doesn’t stick to the counter.
  8. Cut the dough into stripes (15-inch x 1/2 inch). Roll each stripe into an S-shape, leaving about 6 inch unrolled (straight) in the middle part.
  9. Place the rolled pastries one next to each other onto a baking sheet, leaving about 3/4 inch space between them (the should “grow together” a bit, when baking).
  10. Cover the dough with a tea towel (sprinkle a little flour on top if they are sticking and distribute the flour with a brush) and leave to prove until puffy, about 30-45 minutes at room temperature.
  11. If you like, you can brush the pastries with egg wash right before baking, which makes them shiny and darker. I usually don’t since I dust them with confectioners’ sugar anyway later.
  12. Bake them in the preheated oven at 350 °F until they get yellowish/golden, about 15 minutes. Don’t let them brown too much.
  13. Let them cool on the baking sheet. Dust with confectioners’ sugar. Enjoy!
Baking, cake, Cheese, Foody things, Homesteading

With Seaweed comes cream cheese.

He has arrived! Our long awaited calf was born not long after my last post and
we were delighted to find a little bull calf!
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As a meat eaters I really want to have a relationship with the meat we consume and for it to be as ethical as possible so home produced beef has been one of our homesteading goals since the beginning.
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Nyah named the little bull calf seaweed to continue the tradition (our last calf female calf being Stingray).
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Our relaxed milking routine has kicked off and we have already started cheese making. I’ve been asked a bit recently how we manage a cow along with everything else we do so I thought I could give a bit of insight into our life with a dairy cow.
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The key to a ‘easy’ routine is milk sharing with the calf while it is young this means we don’t seperate and in the afternoon Dane will get Kisses food ready bring her into the yard. He will squirt some milk on the ground to clear any dirty milk out of the teat then wash the tests and udder with warm soapy water and milk by hand while kisses eats and the calf frolics around the yard.
The positives to this system are that kisses is relaxed having her calf close by and it doesn’t matter greatly if we are late or miss a day of milking but there are some negative points too.
For one because we don’t use a milking stand I can’t milk her as I often have the children with me and sometimes cows can be moody.
We also don’t get as much milk as we could if we were milking twice a day and separating for long periods.
We do get 5-7litres a day with thick cream it’s not the most we COULD be getting but it’s more than enough for our families home dairying.

After the milk is brought in its poured through a sterilized cheese cloth into another food safe bucket and left to sit in the fridge over night until the cream settles.
The cream is then skimmed with a ladle and placed into the cream jar and the milk poured into the milk jugs.

So there you have it our milking routine. We will start seperating the calf for a hour prior to milking and increase after that once the amount of milk we are getting declines but once a day hand milking is enough.

Last week I made some cream cheese and used that to make a delicious baked creme brulee cheese cake. You’ve never tasted cheese cake until you’ve had it with home made cheese and free range eggs. Absolutely sublime!
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For anyone who’d like to try making their own cream cheese below is the recipe I used its my adaptation of Dick and James Strawbridge recipe from made at home cheese and dairy which is a great book for beginners like myself.

Cream cheese
Ingredients
1 litre milk
1 litre of double cream
1/4 tsp mesophilic starter
3drops rennet mixed with 1 tablespoon sterilized water

1.Heat milk and cream slowly over low heat for 20minutes until it reaches 40C turn off and allow to cool to 30C

2.sprinkle starter over surface and leave for 5 minutes. Stir and add Rennet

3.cover and leave in a warm place for 12 hours
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4. Transfer to a cheesecloth lined colander and drain for 6-8 hours then season to taste.

That’s it now you can use it for whatever takes your fancy. If you would like to try a creme brulee cheesecake just follow a new York cheesecake recipe then after you bake sprinkle the top with caster then caramelize with a blow torch and serve with fruit.
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