Crunchy Cinnamon Rolls

 

Dough

½ cup butter (softened)

½ cup sugar

1 egg

½ tablespoon milk

½ teaspoon vani
lla sugar

1 ½ cup flour

½ teaspoon baking powder

1 pinch salt

 

Filling

2 tablespoons brown sugar

1 teaspoon ground cinnamon

1 tablespoon softened butter

 

Instructions

Melt butter on stove. Make sure it doesn’t boil. Pour it into a mixing bowl and add sugar, vanilla sugar, milk, and an egg. Mix all the ingredients.

Start adding dry ingredients: flour, baking powder, and salt. First mix with a whisk and continue with kneading by hand. Add flour it the dough is too sticky.

Wrap in a foil and let rest in the fridge for at least 30 minutes.

In the meantime, prepare the filling. Melt butter and add brown sugar with cinnamon. Mix well.

Roll out the dough between two baking paper sheets to prevent tearing.

Spread filling evenly and form a roll.

Cut little cookies and place them on a baking pan covered with baking paper.

Bake at 350 F for about 15 minutes.

Let them cool a little before placing them in an airtight container.

Salzburger Nockerl – Austrian Dessert (The Quick Version)

 

This light as air dessert is a mixture between meringue and soufflé. Traditionally, it’s baked in the oven and is supposed to look like three mountain peaks of Austrian Salzburg. Our version looks more like an omelet but is equally tasty. Some prefer it to be well done but to me, the best part of this dessert is the creamy center.

For 4 servings you will need:

8 fresh eggs

4 heaping tablespoons sugar

4 tablespoons flor

4 teaspoons olive oil

1 teaspoon jam or melted chocolate

 

Directions:

Separate egg whites from egg yolks. Using a mixer, beat egg whites on fast speed until stiff. You can also do this by hand but it will take longer. To test if the egg whites are done, turn the bowl upside down. If the foam starts moving, continue mixing. If it stays put, it’s done.

Add half of the sugar to egg whites and mix for 30 seconds.

In a separate bowl, mix egg yolks and the rest of the sugar until creamy.

Add yolks to egg whites and mix gently. Add flour and mix on lowest speed or by hand very carefully. Don’t rush!

Put some olive oil in a pan and heat it on a medium heat. Pour about two scoops of mixture in a pan and wait for the bottom to start to brown. Using a spatula quickly turn the sides upwards to form a cylinder. Do not overdue it so the middle stays soft and creamy.

Put it on a plate. Add a teaspoon of chocolate or jam, you can dust it with powdered sugar, or even add a scoop of vanilla ice cream. Enjoy still warm. Voilá.