There are some dishes from Switzerland, sweet or savory, that I am sometimes suddenly thinking off…maybe even missing a little. And that can be at times like right before I go to bed for some weird reason;)
Most of my baking is out off Swiss or German cookbooks, some old true and tested recipes that everyone loves. The other day my husband was asking for a Hazelnut Sweetbread. A traditional sweet yeast dough filled with ground hazelnuts. We call this a Russenzopf (Russianbraid, I do not know how or why it got that name). The great thing about it is you can take the same recipe and make hazelnut rolls or crescents called Nussgipfeli, which I LOVE and need to eat when we are in Switzerland, or like I did for this recipe, a butterfly.
However you shape it, it is delicious!
Now trying to cut down on white refined…
View original post 252 more words