LES BREDELE
This month, Aude Martz presents the "Schwowebredele": Swabian cupcakes that originate in Germany. Swabian bread is first mentioned in 1848. Crunchy bread rolls, very well seasoned.
In Alsace, we love these spicy cinnamon Bredele!
INGREDIENTS :
For the dough
- 250 g flour
- 1/4 sachet of yeast
- 175 g butter
- 125 g sugar
- 1 egg
- 100 g almond powder
- 1 tablespoon cinnamon powder
For gilding
- 1 egg yolk
- 1 spoonful of milk
PREPARATION :
Preparation time: 45 minutes
Rest time: 1 hour
Cooking time: 12 to 15 minutes
Furnace power: 180°C (Th 6)
PASTE!
Mix the sugar and egg with a whisk.
Mix the flour and baking powder with the butter until a sandy mass is obtained.
Mix in the almond powder and cinnamon.then add the egg-sugar mixture.
Work the Schwowebredele dough into a Bredelehomogenous dough.
Place the Christmas shortbread dough in the fridge for 1 hour.
Preheat your oven to 180°C (Th 6).
Roll out the dough with a rolling pin and use cookie cutters to cut out Christmas shapes.
Arrange the Bredele on an oiled baking tray or a baking sheet.
Brown the Schwowebredele with the beaten egg yolk and milk.
Bake the Bredele for 12 to 15 minutes at 180°C (Th 6).
Let the SchwoweBredele cool on a wire rack and store them in a tin can so that they retain all their flavour!
All Bredele recipes on https://www.bredele.fr
All punches in the online shop https://bredele.boutique
& in the shop in Auenheim.
Photo credit :
- Aude MARTZ / bredele.fr
- Pixabay
