Christmas baking is kind of a big deal in Germany (if you´re outside of Germany and curious about it you should probably get this book by the lovely Luisa). I know people who bake 10 different varieties of "Plätzchen" (christmas cookies) before Advent even starts. I am not one of these people (making Plätzchen mostly stresses me out) but I try to do some christmas baking each year.
In 2015 I started the tradition of making fruit/pear bread. Last year´s recipe - based on a yeasted dough - was very dry and not exactly what I was looking for. So this year I searched high and low for the perfect recipe that fit all my criteria (no added sugar, no candied orange/citron peel, a high percentage of dried fruit and nuts) and randomly came across this one (sorry in German only) that sounded promising.
It´s based on a rye sourdough and I think it´s pretty much perfect - moist and not too sweet. Very happy how this one turned out! If you ever make this be sure to eat it with lots of butter.
I also made Elisenlebkuchen (gingerbread with a very low percentage of flour) after this recipe (sorry again in German only). I have a very precise idea how the perfect Lebkuchen should taste and I must say that these come very very close. Very moist, not too sweet, and yes there might be a pattern. I, for one, can´t stop eating them. (Note for German readers: I actually bought this thing which was very helpful).
Next up are a few Plätzchen this weekend and shortly before Christmas I´ll try to make this rather crazy recipe for Panettone with a sweet sourdough starter (yep). I know it will most probably end in a desaster but I´m still excited about it! I´ve already bought the necessary paper molds and everything! This is my kind of adventure. I´ll report back.