Tag Archives: walnüsse

Braided Yeast Bread with Walnut Filling – Hefezopf mit Walnussfüllung

Braided Yeast Bread with Walnut Filling – Hefezopf mit Walnussfüllung
Braided Yeast Bread with Walnut Filling – Hefezopf mit Walnussfüllung

Hey folks! 

Always wanted to say that 😀

Braided Yeast Bread with Walnut Filling – Hefezopf mit Walnussfüllung by gingerlemonandspice

Well here I am with a great new recipe for you: It is a yeasted and braided bread with a filling of ground walnuts (from our own tree in the backyard!!)! It is sooo pretty and tastes incredibly good! You can’t stop eating once you started 🙂

Braided Yeast Bread with Walnut Filling – Hefezopf mit Walnussfüllung by gingerlemonandspice

I made this braid with my godchild because she wished for it as she had never done one before. You see, I can’t see here as often as I want to because I live and study in another city but I really wanted to make her wish come true! So we made a date and just started baking 🙂 It was awesome!! I really enjoyed the time being with her and doing stuff I love and makes her happy too! 🙂 We were very proud of the outcome and I’d say we were right to be!!

I took a lot of pictures to show you every step of how it’s done! But because I didn’t want you to have to scroll over soo many pictures until you finally reach the recipe I installed a little feature: A slideshow!! Hope you like it 🙂

And here is the recipe:

Braided Yeast Bread with Walnut Filling
Prep time
Cook time
Total time
Elegant, soft and yummy yeast bread that is perfect for any coffee table!
Recipe type: Sweet Bread
Cuisine: German
Serves: about 12
  • 500g (4¼ cups) flour
  • 1 sachet of dry yeast
  • 1 pinch of salt
  • 50g (1/4 cup) sugar
  • 50g (1/4 cup) butter, softened
  • 200ml (3/4 cup) lukewarm milk
  • 150g (1¼ cup) grounded walnuts
  • 75g (1/3 cup) sugar
  • 1 tablespoon vanilla sugar (or 1 teaspoon extract)
  • 1 tablespoon bread crumbs
  • 6 tablespoons cream
  • 1 egg white
  • if you want: apricot marmelade
  • 1 egg yolk
  • 1 tablespoon of milk
  • 40g (1/3 cup) powdered sugar
  • about 1 teaspoon milk or lemon juice or mixture of both
  1. Put flour, dry yeast, salt and sugar into a bowl and mix. Put softened butter in flakes on top. Slowly add warm milk and mix with a dough hook on an electric mixer. When it pulls of the bottom of the bowl take the dough out on a floured surface and knead with your hands for 5 minutes. Put it back into the bowl and cover with a kitchen towel. Let it sit on a warm place until it doubles in size (about 30-45 minutes).
  1. Mix walnuts, sugar, vanilla, bread crumbs, cream, egg white and if you prefer some apricot marmelade to taste.
  1. Roll out your dough on a floured surface. You can make it as thick or thin as you like. If you prefer your filling more evenly distributed make it thinner and if you want a thicker layer of filling do it thicker.
  2. Cut the dough into 3 parts lengthwise. Distribute the filling on all three parts, then roll up each one individually from the larger side. Now you have your three strings and you can start braiding from the middle to each side (look on the fotos for reference). Hide the ends underneath the braid and put the whole thing onto a baking tray that's layered with baking paper.
  3. Let it sit covered with the kitchen towel in the warm place for another 30 mins.
  4. Preheat oven to 180° C (350° F).
  1. Mix the egg yolk with the milk and brush it on top of the braid. Bake for about 35 minutes.
  2. Your braid is finished when the top (and bottom) are golden brown and a wooden skewer inserted into the middle comes out clean.
  1. Mix powdered sugar and liquid (little by little!! until you have the consistency you want) and brush on top of hot braid. Let cool and Enjoy!!

Braided Yeast Bread with Walnut Filling – Hefezopf mit Walnussfüllung by gingerlemonandspice 

Have a great day!!

~ Kathrin

Zucchini, Corn And Feta Muffins

Zucchini, Corn And Feta Muffins
Zucchini, Corn And Feta Muffins

Hello everybody!!

 Zucchini & Feta Muffins with Walnuts and Corn by ginger, lemon & spice

Sorry it took me so long to get back writing on my blog. There was so much on my plate the last 3 weeks or so… But more about that in my brandnew post later today.

Right now I want to tell you about my very first guest post!! Carrie from Chicago Foodie Sisters asked on her Facebook page if someone would be willing to share a recipe and a bit about themselves on her website. And I said yes!

Actually it then took some time until it all happened, but now I am very proud to say: It is finally up!! Hop on over and read on Chicago Foodie Sisters about my savory Zucchini and Feta Muffins with Walnuts and Corn!!

Zucchini & Feta Muffins with Walnuts and Corn by ginger, lemon & spice

I liked them so very much – they were the perfect snack through any time of the day, be it breakfast, afternoon or the middle of the night! As I knew they wouldn’t be eaten all at once I froze most of them and they were even better after thawing!! I just left them at room temperature until they weren’t frozen anymore and enjoyed them 🙂

Zucchini & Feta Muffins with Walnuts and Corn by ginger, lemon & spice

Also I tried myself on a little bit of ‘food decorating’ for this shoot – how do you like the pictures?


Zucchini, Corn And Feta Muffins
A perfect and delicious little snack, which keeps well and is ideal to put in lunchboxes or take on picnics!
Recipe type: Savory
Serves: 12
  • 2 eggs
  • 80ml (1/3 cup) oil (rapeseed or sunflower)
  • 300ml (1¼ cup) buttermilk
  • 300g (2½ cups) flour (I used half white/whole wheat)
  • 1 teaspoon salt
  • 1 tablespoon baking powder
  • 100g corn* (canned or frozen)
  • 100g zucchini*, finely grated
  • 100g chopped walnuts*
  • 150g feta* in small cubes
  1. Grease a muffin tin and put in muffin paper cups if you want. Preheat oven to 180°C (350 °F).
  2. In a bowl mix eggs, oil and buttermilk well. Add flour, salt and baking powder on top and distribute the dry ingredients a little with a spoon. Then mix wet and dry ingredients slowly until just incorporated.
  3. Add corn, zucchini and walnuts. Then fold in feta carefully with a tablespoon.
  4. You can use the spoon now to transfer the batter into the muffin cups! You can make the cups pretty full, at least in my case the muffins just rose but did not spill and sank back when cooling!
  5. Bake the muffins for 25-30 minutes. Check with a wooden skewer!
  6. Enjoy!! 🙂
* I am sorry I can't tell how much of those ingredients you need in cups. Corn, walnuts and feta it is approximately 1 big handful of each and zucchini about ¾ of a smaller one.



 Zucchini & Feta Muffins with Walnuts and Corn by ginger, lemon & spice

Lots of love,

~ Kathrin

Apple Rose Muffins with Marzipan and Walnuts and the self critic in me

Apple Rose Muffins with Marzipan and Walnuts and the self critic in me
Apple Rose Muffins with Marzipan and Walnuts and the self critic in me

Hey there!

Another day, another time, another meal. What are you up to?

Apple Rose Muffins with Marzipan and Walnuts Recipe

The ones of you, that follow me on facebook have already seen what I did yesterday. I made roses out of apples and put them on muffins!! Majorly cute!! 🙂

I couldn’t wait sharing!! Even if the dough is not exactly what I dreamed of.

You see – I’m a big self critic. One time my brother said something to me, which is sooo true – and what hit me again when I was sharing those muffins. You must know, we are all food lovers. We really like to cook, bake and prepare delicious food, especially for other people!! We get creative together, alone or talk about stuff we want to try out. Very important for us is to do things the old fashioned way. To work with our hands to create something incredible and then share it with others! We want to know how to make the food we eat on our own, and not just buy a package of perhaps premade lasagne at the store. My father has designed and built a wooden fired oven in our backyard which we use to bake his handmade sourdough bread, make a pizza party or bake cakes. My brother likes to do different kind of meat roasts and my mum does the side dishes like traditional sauerkraut or so. You see – it is kind of a family hobby 😉


So what my brother said to me was: When we share our food with someone, and that someone tells us it tastes great, we can’t really believe it. There hast to be at least a little bit of criticism for us to believe that the other person really is honest!


And this was soo true this time again. For me the muffins were a bit too crispy, it is not a really cakey dough. But I hadn’t even tried them myself! I just nibbled on a bit of dough that was overflowing during baking. So when I was told, that they really liked the muffins, I was very skeptical and had to ask if it wasn’t too crispy and stuff.

BUT WAIT – Why am I doing this? I worsen my own creation by myself?! Isn’t there a false to this logic??

I am sure there is!! I definitly have to learn to accept when somebody is liking what I did. Just like that. And not look for mistakes myself! It makes myself just feel worse, with now real reason…

Apple Rose Muffins with Marzipan and Walnuts Recipe

Dear reader, i hope your still with me. Those muffins definitily deserve a chance! They look soo pretty with the roses on top! And they acutally were quite good. Not the way I imagined when I first judged over them without even trying myself 😉 There not the best muffins I ever ate, but they still are very good! Have fun trying out the roses technic and don’t give up too early. It is not so hard once you found out how!

And off we go:



Apple Rose Muffins with Marzipan and Walnuts

Recipe of dough adapted from Kawaii Kitchen

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100g butter at room temperature

150g sugar (I used homemade vanilla sugar)

3 eggs

150g flour

1/2 package baking powder (about 8g)

40g chopped walnuts


50g marzipan (optional)

6 apples (you need mostly the skin, so keep in mind you have to do something else with the flesh)



1. Preheat oven to 170°C. Whisk butter in a bowl with a hand mixer until creamy then add the sugar and whisk some more.

2. Add the eggs, one by one.

3. Put flour and baking powder in your bowl at the same time and mix slowly just until incorporated. Fold in walnuts.

4. Put a bit of batter in every of the 12 molds of a buttered muffin pan or one lined with muffin papers. Divide marzipan into 12 pieces and put them in the middle of the dough. Divide the rest of the batter equally between the 12 molds.

5. Now the apples: wash and dry them. Start peeling the first apple from the very top near the stem with a peeler. Try to make stripes with half skin half flesh and try not to brake them. You can make roses for two muffins with one apple (depending on the size). Roll the stripe in a circular motion, the part of the stripe with the skin should be on top. Put the rose on top of the muffin, don’t press it down too much because the dough will rise a lot.  For the second rose of the first apple start peeling from the bottom to the ‘equator’ of the apple. Don’t be scared! It just needs a little bit of practice. But the cute look is sooo worth it!! If your stripe cracks that’s no problem, just make a rose of the parts. Happened to me too 😉

6. Put the muffins into the oven and bake for 30-35. min.

7. Dust with powdered sugar if you like. Enjoy!!

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I am sorry that I don’t have step-by-step pictures. It was because I was not sure if they turned out well, and I was occupied with the technic myself. 😉 But as there was already a request for the recipe I thought I couldn’t keep you waiting!! I will definitly make those again and maybe do a proper tutorial. If you experience any difficulties or have any questions, just ask!!

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What to do with the rest of the apples? What I did was a compote with apples, green seedless grapes, freshly pressed orange juice of 2-3 oranges and a little bit of vanilla sugar. We had this plain as a dessert! But I imagine it would be great with joughurt, rice pudding or semolina porridge too.