From "The Baker’s Daughter"

I love to read books and I love to cook- so “Cook the Books” event called out to me, what more can I say? When I didn’t want to just sit around and catch up Breaking Bad episodes leading up to the finale yesterday, I threw these buns and some great vegan-gluten free strawberry cupcakes in the mix.

 The book chosen for the bi-monthly event Cook the Books is Sarah McCoy’s “The Baker’s Daughter“- a story about that intertwines food, history and a great narrative (toggles between WWII times in Germany and the present). I am just about a third done and so far like what I have read. I will post the review once I am done reading but in the meantime I leave you with these gorgeous buns that are traditionally made on St. Thomas Day that falls on Dec 21st (which also happens to be the shortest day).

 

Thomasplitzchen Buns

1 cups all-purpose flour
1/4 tsp salt
1/4 cup butter
1/4 cup raw sugar
1 tsp baking powder
1/4 cup almond milk

Filling
11/2 tsp ghee (clarified butter)
1/2 cup currants, raisins, cranberries, or whatever dried fruit you have on hand (I used raisins, currants and cranberries)
0.125 cups raw sugar

(I skipped the icing)

Mix the filling ingredients together well and set aside.

Cut the butter into the dry ingredients until a very fine crumb, add the milk, mix until it all holds together, and form into a rectangle.  Roll out to 1/8th inch thick on a floured board.  Spread the filling over to within an inch of the edges (it will squish out some).  Roll it up like a fat sausage, and then make one inch slices.  Put them pinwheel side up on a greased cookie sheet and bake in a pre-heated oven 350F until barely suntanned on top.  About 15 to 20 minutes

 Judgement

They were a breeze to make and their somewhat of a biscuit nature appealed to my palette. 

7 thoughts on “From "The Baker’s Daughter"

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