Kristin | Bake Across Europe
@BakeEuropeDaily posts on the history, culture, and recipes of Europe's rich culinary traditions. Sign up for my newsletter: https://t.co/YFjmxKnD2q
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NEW VIDEO! Today I'm sharing with you Norway's national cake, World's Best (Verdens Beste). Two layers of sponge cake capped with meringue & sandwiched together with a light pastry cream makes a perfectly textured slice of cake. Get the recipe and learn its history in my bio!
This time last year, I was in the thick of creating my 12 Cookies of Christmas series. I miss filming! Only a couple more weeks until the new house is done, and we can move in. I plan to bring back this cookie series next year!
I really enjoyed writing my newsletter that went out last week. A subscriber emailed me about her home region of Galicia, Spain, so I was inspired to give my readers a culinary tour of the area. I hope you'll sign up in my bio. It's such an interesting place to learn about!
Tomorrow's the day for Barmbrack! Recipe in bio!
I make Irish 🇮🇪 Bairín Breac (Barmbrack) every Halloween. Inside, I bury a ring (marriage), a bean (no marriage), a penny (wealth), and a cloth (poverty). The kids love the tradition of digging through this bread, full of tea-soaked, dried fruit to seek their fortunes!
I made Portuguese cinnamon buns (Escarpiada de Condeixa-a-Nova) & they were delicious! What sets them apart is the filling, which uses olive oil instead of butter. After baking, they're rolled in syrup! I shared them in my Sept newsletter. Sign up in my bio to get the recipe!
My husband got to enjoy kremówka while in Warsaw last week. He said it was incredible. There's a divide in Poland where some regions call it kremówka, and others call it napoleonka. What do you call it? Have you ever had it?
When Pope Saint John Paul II visited his hometown of Wadowice, Poland 🇵🇱, he mentioned to the residents that he enjoyed buying kremówki with his friends in the town square. This offhand remark sent a culinary shockwave throughout the country overnight! #polishfood #foodhistory
The new Bake Across Europe studio is coming together! The new house should be finished in a couple of weeks 🙌
My husband just got back from a work trip to Poland. He brought me back a Polish cookbook on cakes and some rose petal jam. I'm excited to add some of these recipes to the channel!
I apologize for the lack of posts and videos lately! We are just finishing up our house build this month and getting ready to move, so life has been very busy. Hopefully, I'll get one of my already-filmed videos edited this week!
Sourdough multigrain bread
I still routinely make the Swedish 🇸🇪 syrup bread that I shared last year. It is perfectly spiced and mildly sweet, and I find it perfect for sandwiches or morning toast. DM me for the recipe!
Only 3 days left in August! Which means there's still time to sign up for my monthly newsletter and receive the August edition before September's comes out! You can find the sign-up in my bio 📰
Are you still in summer mode, or are you ready for fall baking? With such a short warm season here in New England, I'm not ready for chilly weather and cozy bakes yet. What about you?
Did you know Italian 🇮🇹 tiramisù is a fairly recent invention? It is heavily disputed which region it comes from but it originated in the 1960s, and the first printed recipe was published in 1981. Do you enjoy this creamy coffee-soaked dessert?
Make sure you didn't miss last week's video!
If you like sourdough bread, you'll love this French 🇫🇷 sourdough pull-apart ring. Couronne bordelaise comes from Bordeaux & is made from a medium hydration pain de campagne dough. I walk you through the steps & show you how to make a couronne banneton. 📷 in bio!
If you like sourdough bread, you'll love this French 🇫🇷 sourdough pull-apart ring. Couronne bordelaise comes from Bordeaux & is made from a medium hydration pain de campagne dough. I walk you through the steps & show you how to make a couronne banneton. 📷 in bio!
Got some Portuguese 🇵🇹 treats with the 2 year-old this morning. Bolo de Naranja (orange cake) and Bolo de Berlim filled with an egg cream. Both were absolutely delicious. The toddler didn't share much with me. 😆
Perfecting my technique. Got the collar to pop higher this go around. The video for this will be out in a day or two!
Which subject matter interests you most? The poll doesn't give enough room to write, so choose below. A: Easy bakes from around Europe B: A cookie from every European country C: 20 European breads you can make at home D: The most iconic European cakes and how to make them
The first records of Pane di Altamura from Italy 🇮🇹 date back to 1420. Made from remilled durum wheat semolina, this was the first European bread to receive "Protected Designation of Origin" status, which means it can only be made in this region under strict guidelines. Have…
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