Ferrero German Nutella (Hazelnut Chocolate Spread) 450g

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Ingredients

Description in German

Echtes deutsches Nutella aus Deutschland
Mit wertvollen Zutaten und sorgfältiger Zubereitung nach originalem Rezept
Bitte bei Zimmertemperatur aufbewahren
Enthält ca. 30 Portionen

Ingredients in German

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Nutella from Germany

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halal for muslim

ANSWER FROM GERMANDELI:

There is no certification on the label indicating that it is halal. However, the ingredients do not mention annimal ingredients.

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Nutella-Stern-Brot | Braided Nutella Star Bread

Ein tolles Essen ist für mich eins, was nach viel aussieht aber sehr einfach zu kochen ist. Ganz besonders jetzt, zwischen den Jahren, wenn kaum Zeit da ist, aber man oft genug auf Partys eingeladen ist oder selbst Gäste bekommt. Deshalb gibt es von mir heute das Nutella-Stern-Brot Rezept. Zwar muss der Teig etwas ruhen, aber ansonsten ist es sehr einfach (lass dich nicht von den vielen einzelnen Schritten abschrecken!) und macht viel her. Außerdem ist es einfach zu transportieren und vielerlei einsetzbar – als Nachtisch, zum Brunch oder einfach als kleine Aufmerksamkeit für die Gastgeber! Und wenn das noch nicht genug ist: ähm, Brot mit Nutella? Ich glaube, dazu muss ich nichts mehr sagen…

For me, a great recipe is one that looks amazing but is really easy to make. Especially now, in between Christmas and New Year’s, when time seems to be running out and one is invited frequently to parties or is welcoming guests oneselves. Therefore, today I will share the braided Nutella Star Bread recipe on my blog. The dough does have to sit for a while, but other than that everything is really simple (do not be scared by all the individual steps!) and looks amazing. Also, it is very versatile – as a dessert, for a brunch or simply as a small gift for the host! And if that was not enough: um, bread with Nutella? I do not have to say more…

(Click for English Version)

Es gibt einige Rezepte für Nutella-Stern-Brot im Internet. Dieses Rezept fand ich persönlich am besten, auch weil die Beschreibung sehr schön verständlich ist. Dennoch habe ich das Rezept nochmal für mich angepasst und ein paar Schritte gespart.

Die Zutaten

500 g Mehl, 180 ml Milch, 2 Eigelbe (Eiweiße für später aufheben), 1 Packung Trockenhefe, 2 EL weiche Butter, 70 g Zucker, und Nutella (ca. 300 g)

Du brauchst noch

große Schüsseln, Handtuch, Holzlöffel, Nudelholz, Pinsel, runder Teller, kleines rundes Glas

*1 Milch und Trockenhefe (ich hab selbst-aktivierende verwendet, das heißt sie gelingt ohne zu warten!) vermischen

*2 Das Mehl mit dem Zucker in einer zweiten Schüssel mischen

*3 Eier trennen und das Eigelb zur Mehl-Zucker-Mischung dazugeben

*4 Butter, Milch-Trockenhefe-Gemisch zum Rest dazugeben und alles mit einem Holzlöffel durchrühren

*5 Den Teig gute 7 Minuten durchkneten, sodass der Teig glatt und leicht klebrig ist

*6 In eine Schüssel legen und für 45 Minuten mit einem Tuch zugedeckt an einer warmen Stelle lassen (Ich lasse die Schüssel meist unter meiner Bettdecke liegen)

*7 Teig aus der Schüssel nehmen und in vier gleich große Stücke teilen

*8 Ein Stück nehmen und mit dem Nudelholz etwa 2-3 mm dünn relativ kreisförmig ausrollen, anschließend auf Backpapier legen

*9 Mit einem Löffel die Nutella auf den Teig dünn verstreichen

*10 Das 2. Teilstück nehmen und wieder ausrollen wie *8 und auf den ersten Teil drauflegen. Wieder mit Nutella bestreichen.

*11 Das ganze nochmal wiederholen.

*12 Das vierte und letzte Teigstück nur wie gewohnt kreisförmig ausrollen und oben drauf legen.

*13 Einen großen runden Teller auf die Teiglagen legen und den Teig kreisförmig ausschneiden.

*14 In der Mitte vom Kreis einen kleineren Kreis mit dem Glas andeuten, das wird die Sternmitte.

*15 Von der Sternmitte aus die Teiglagen in 16 gleichgroße Stücke schneiden.

*16 Zwei nebeneinander liegende Stückchen mit zwei Händen hoch heben und in entgegengesetzte Richtung zwei mal drehen. Ablegen und die Enden leicht zusammen drücken. Mit allen Stückchen wiederholen. Am Ende sollten 8 Sternarme zu sehen sein.

*17 Den fertigen Stern mit Eiweiß bepinseln und ab in den Ofen bei 180°C Umluft für etwa 10-15 Minuten. Der Stern sollte goldbraun sein.

Ich lasse es immer ein paar Minuten ruhen, da die Nutella doch noch sehr heiß durch das Backen ist. Es schmeckt warm, aber auch komplett ausgekühlt lecker und hält sich 1-2 Tage (allerdings waren meine auf Partys immer innerhalb von wenigen Stunden weg!).

Zwar sind es viele kleine Schritte, aber glaub mir: in ihrer Summe wenig Aufwand mit großem Wow-Effekt! Wenn du das Rezept ausprobierst, teile dein Ergebnis mit mir in den Kommentaren oder auf Instagram mit dem Hashtag #CreativeChristineCooks!

– English Version (cont.) –

There are a few recipes for Braided Nutella Star Bread on the internet. This recipe I thought described it best. Still, I changed the recipe a bit after baking it a few times and saved on a few steps.

Ingredients

500 g flour (4 cups), 180 ml milk (3/4 cup), 2 egg yolks (keep egg whites for later!), 1 package of dry yeast, 2 tbsp of soft butter, 70 g (1/3 cup) sugar, and Nutella (about 300 g)

You will also need

large bowls, towel, wooden spoon, rolling pin, brush, round plate, small round glass

Let’s get started

*1 Mix milk and dry yeast (I use self-activating yeast from a package, which means you do not have to wait!)

*2 Mix flour and sugar in a second bowl together

*3 Seperate eggs and add the egg yolks to the flour-sugar-mixture

*4 Add butter, milk-dry-yeast-mix to the other things and stir well with a wooden spoon

*5 Knead the dough for a good 7 minutes, so that the dough is smooth but still a bit sticky

*6 Place in a bowl, cover it with a cloth and put it at a warm spot for about 45 minutes (I mostly put the bowl underneath my bed blanket)

*7 Take dough from the bowl and seperate in four equal pieces

*8 Take one piece and roll the dough out in a thin, round-like shape, place on baking sheet

*9 With a spoon, smear Nutella on the dough lightly

*10 Take the second piece and roll out like *8 and place on first piece. Again smear a thin layer of Nutella on it

*11 Repeat this with the third piece of dough

*12 Roll the fourth and last dough piece as usual and place on top

*13 Take a large, round plate (or something similar) and place on the dough layers, cut around the plate to make a big circle

*14 In the middle of the circle, lightly press the small glass – this will be the star center

*15 From this center, cut through all the layers and cut into 16 equally sized pieces

*16 Take two pieces that are next to each other with two hands, pick them up and swirl them in opposite directions twice. Place back on baking sheet and lightly press together the ends. Repeat with all pieces – at the end you should have 8 star arms.

*17 Brush the finished star with egg whites and put it in the oven at 180°C (375 F) for about 10-15 minutes. The star should be golden brown.

I always let it sit for a couple of minutes, as the Nutella is still very hot due to the baking. It tastes great warm as well as completely cooled and lasts for about 1-2 days (even though I have experienced that at partys it is gone within a few hours!).

German Broetchen

Brötchen or Semmel are a german roll almost the consistency of french bread with a crispy hard outside and a soft fluffy inside. As I grew up, we got them as a treat every once in a while, and they com in a variety of types. But below is just the most basic version of this recipe.

My favorite type are with the poppy seeds on them which is easily done, just sprinkle them with whatever toppings you want after the egg wash before you bake them.

1 package of active dry yeast

2 tablespoons white sugar

1 teaspoon salt

1 cup warm milk (110 degrees F/ 45 degrees C)

2 1/2 cups bread flour

1 tbsp. vegetable oil

1/2 cup bread flour (for if the dough looks too sticky)

Egg Wash right before baking:

Making with out a bread machine:

In a small bowl, dissolve the yeast and sugar in the milk. Cover and let set in a warm place for 15 mins. or until the yeast is creamy.

Place 2 1/2 cups flour in a large mixing bowl. Stir in the yeast/milk mixture. Pour in the oil and stir until the flour is combined and a loose dough has formed. Turn the dough out onto a lightly floured surface and knead in the remaining flour as in necessary to keep the dough from sticking. Knead until smooth and supple, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.

Divide the dough into eight equal pieces and form into oval rolls. Place the rolls on a baking stone which works best or a cookie sheet and let rise until doubled in volume, about 40 minutes. Preheat oven to 450 degrees F. In a small bowl, beat together egg white with 1 tsp. water until foamy. Brush the risen rolls with the egg wash and bake in preheated over fro 15-20 minutes, until golden brown.

With a Bread Machine:

Always start with the liquid ingredients first: add the Milk and Oil. If you are using a bread machine, then you don’t need to heat the milk because the bread machine does that for you. Then add the Yeast, it is important that the yeast and the salt don’t touch because that will kill the yeast and your stuff won’t rise. Then add the sugar which feeds the yeast and then the flour and then the salt last, I then select the dough cycle on my bread machine. If it is kneading and seems to be too sticky you can always add more flour. Â After an hour and a half, take out the dough and follow these instructions.

I tend to make mine with a bread machine because it gives me a lot more flexibility.

Divide the dough into eight equal pieces and form into oval rolls. Place the rolls on a baking stone which works best or a cookie sheet and let rise until doubled in volume, about 40 minutes, but don’t cover with anything. Preheat oven to 450 degrees F. In a small bowl, beat together egg white with 1 tsp. water until foamy. Brush the risen rolls with the egg wash and bake in preheated over fro 15-20 minutes, until golden brown.

Place a tray of ice cubes on the bottom of the oven to create a nice steam in the oven, and only cook these on the bottom rack. Follow this method and it will be the closest you will get to real brotchen without going to Germany.

You can technically make any shape you want. Grant and I like to eat these for breakfast with butter, nutella, or Jams or for lunch with Sandwiches stuff.

You can also freeze the dough. I would make the dough in the bread maker, then shape them how I want them and then put them in freezer bags and straight into the freezer. Then if Grant and I want to eat them for lunch for instance, I leave them to thaw/rise when I wake up until lunch time. Then bake them for around 15 to 20 minutes and they are perfect.

I hope you enjoy.

If you want to try a store bought version go HERE, and you can see a Broetchen you can buy at the store.

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17 Responses

Fresh baked bread is one of the most beautiful sights and fragrances in life!

Thanks for the recipe! Will try it tonight. How many tsp/gram is approximately a packet of yeast in your recipe? Mine comes in a plastic bottle of around 100ml.

My packet is around 2 1/4 teaspoons of yeast, I now buy it in bulk so that is how I measure it out.

If not using a bread machine when do you add the warm milk?

I’m sorry for the typo in my post! Without a bread machine, you dissolve the yeast and sugar in the milk, and then add it to the flour at the very beginning of the recipe. Sorry for the confusion.

Can I add things like sunflower seeds, or flax seeds?

Can I substitute whole wheat bread flour for white bread flour?

I’m looking forward to this… I used to live in Germany and miss the Brotchen!

I don’t see why not with the whole wheat bread flour. The flax seeds and sunflower seeds can be added, but I might consider adding those on top right before you bake them. Also the egg wash will help them to stick on top a little bit better. I hope this answers your questions! I hope they turn out wonderfully!

Have one question, upper part part of your recipe (w/o Bread Machine) you say shape into 12 rolls,

however using the Bread Machine you say shape into 8 rolls. Why the difference? Planning to use my bread maker.

Thanks for reply

I’m sorry for the confusion. I didn’t realize that I wrote it like that. You can have anywhere from 8-12 rolls depending on how large or small you cut them. I tend to always make 8 because that is the size i prefer,but you can always make them smaller if you prefer more rolls. Please let me know if you have any other questions.

What kind of flour should I use? I used some all purpose enriched flour that you can buy in the states and it came out a bit more chewy and dense than how they are in Germany.

You can use all purpose like you mentioned,but you can always try white bread flour. It tends to make a little bit lighter and fluffier breads.

ive been making brotchen rolls for many years and i much prefer them with 25 % whole wheat flour .

the same dough makes a killer bread stick too . you can add cooked sausage crumbles to the breadstick dough , even sauteed onion , then roll the breadstick , flatten into a rectangle and add american or mexican cheese before rolling them up again .

black olives are a great addition to brotchen rolls also .

im into homemade brats now and wished id done it 30 yrs ago .

I have question. I to lived in Germany and family lives there so I want to try to make them. But I want to use my Brevilli machine. It costom so I can make it do what I want. I’m confused about adding the ingredients my machine tells me to do it a different way and that the yeast goes in last top of the flour. My machine lets me customize time for need. Punch down. And more. There is a dough setting for this. But the way you added The ingredients confuse me

The only reason I did them in the order that I did was because those were the instructions that came with my bread maker. I would say follow the order that your machine says for sure. Let me know if you have any other questions.

I will try this again they didn’t raise after the second time. Germans never hear of gas white, I know they use steam and bake the first 10 in at 500F to get crisp and the flout is not the same as here in USA

[…] posted about making Broetchen with the bread maker here previously.Â If you aren’t the baking type or don’t have the time, these dinner rolls that are […]

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Brötchen: Germany’s Favorite Breakfast

One of the pleasures of travel is exploring a new country’s breakfast traditions. Breakfasts in France and Spain are diminutive, tiny cups of café au lait or café con leche with a croissant or sweet roll with jam. In Germany, Frühstück (breakfast) is an art.

With over 2,250 types of bread in Germany, you’ll find many varieties represented in a classic Frühstück spread, from dark slices of rye to hard white rolls called Brötchen. Topping options include a variety of sweet and savory offerings, including slices of sausage, ham, prosciutto, cheese and smoked fish, along with tangy quark cheese, fresh fruit, preserves and Nutella. Add in a boiled egg and maybe a Berliner or two, and the laden table will carry you well through breakfast and into dinner.

When we travel to Germany, I’m lucky enough to enjoy this style of Frühstück at my in-laws’ home, as well as at guesthouses, hotels and restaurants. To keep M on his toes and give him a taste of Germany every so often, I’ve also started serving it at home.

It’s easy to find a variety of European-style breads in grocery stores these days, but one item that’s always confounded me is Brötchen. Fresh from the oven, the hard rolls are crisp and chewy on the outside, and pillowy soft on the inside. They’re delicious slathered with butter and topped with cheese and salami, or spread with quark and a spoonful of raspberry jam. Over the years I’ve developed a Frühstück system of working my way through each of the savory toppings before moving on to a sweet, satisfying end.

In Germany, where there’s a Bäckerei (bakery) on every corner, it’s easy to buy fresh Brötchen. In the past, I’ve purchased frozen Brötchen from GermanDeli.com, but I recently began making my own.

The secret to getting the proper internal rise and softness is egg white. First, I beat together all-purpose flour, yeast, salt, and a touch of sugar, and then fold in egg whites that have been beaten to soft peaks. I continue to add flour until the dough begins to pull away from the mixing bowl, and then knead with the dough hook until the dough is supple and elastic.

I allow the dough to proof a couple of time and then shape it into small ovals. For shine and a crunchy exterior, I brush the rolls with an egg wash and bake until golden.

These Bröchen are delicious fresh and warm from the oven, and M swears they taste better than those from a German Bäckerei. I usually par-bake and freeze a few, so we’re only a few minutes away from a classic German Frühstück.

Bring a taste of a true German breakfast into your home by giving this recipe a try — and let me know whether you swing sweet or savory. Guten Appetit!

2 Tablespoons instant yeast
1 Tablespoon sugar
2½ cups warm water
2 Tablespoons butter, softened
2 teaspoons salt
7 cups all-purpose flour (approximate)
3 egg whites, beaten to stiff peaks
1 egg (for egg wash)
1 Tablespoon milk (for egg wash)

In the bowl of your mixer, beat egg whites until stiff peaks form. Transfer to another bowl and set aside.
After cleaning the bowl of your mixer, add yeast, sugar and warm water. Let stand for approximately 5 minutes.
Add butter, salt and 3 cups of flour. Beat with mixer for 2 minutes. Fold in egg whites and then gradually add remaining flour until dough forms and begins pulling away from bowl. You may not need all of the remaining flour.
Switch to the dough hook and knead, adding more flour as necessary, until dough is supple, but not sticky, about 8 to 10 minutes.
Place dough in a lightly oiled mixing bowl, cover and allow to rise until doubled in size, about 1 hour.
Gently deflate dough, form into a round, and allow to rise again for an additional 45 minutes.
Preheat oven to 425 degrees Fahrenheit. Deflate the dough and turn onto a lightly floured surface. Divide into 12 equal parts and form into oval rolls. For smaller rolls, divide into 24 equal parts.
Place rolls on a baking sheet lined with parchment paper, lightly cover with a floured tea towel, and allow to rise 45 minutes.
In a small bowl, lightly beat egg and milk for egg wash. Lightly brush the rolls with the egg wash. Using a serrated knife or razor blade, vertically slash each roll to allow steam to escape.
Immediately place rolls in oven and bake at 425 degrees Fahrenheit for 25-30 minutes or until tops are golden brown. For smaller rolls, bake 15-20 minutes.
Remove to a wire rack to cool and serve immediately. Baked rolls are best eaten within 2 days.
To par-bake and freeze for later: Skip the egg wash, but slash risen rolls. Par-bake large rolls for 15 minutes, remove to a wire rack and cool completely. Par-bake small rolls for 10 minutes. When ready to serve, preheat oven to 425 degrees Fahrenheit and brush frozen rolls with egg wash. Bake large rolls for an additional 15-20 minutes, or until golden. Bake small rolls an additional 10-15 minutes, or until tops are golden. Rolls may be frozen for up to 3 months.

Reader Interactions

Thank you for sharing this recipe. Breads and rolls are my all-time weakness and I love to bake them. These hard rolls look wonderful and the recipe sound so interesting because of the use of egg whites. I have a question in regards to deflating the dough.The recipe states to gently the deflate the dough. Generally yeast bread and roll recipes state to “punch the dough” and encourage more aggressive actions to deflate the dough. What effect does gentle deflation have on the dough? Does it affect the texture of the roll? Thanks for your time.

Hi Terri! Thanks so much for stopping by! Punch down the dough too aggressively can break down too many of the air pockets, while deflating gently will encourage a looser crumb and more air. Since I wanted these rolls to have as light of a crumb as possible, I thought it best to deflate gently rather than punch down. Here’s some more info on the difference the two techniques make: http://www.thekitchn.com/bread-baking-tip-punching-doug-73425 If you make these, let me know how they turn out! 🙂

Wish I had started my day today with a spread of breakfast like this! How delicious!

How can I order them par baked weekly. Who sells them, I could use them for my deli

Hi Sonja, have you looked at GermanDeli.com? I am not sure if they do bulk orders, but they have par-baked broetchen for sale. Wish I had a commercial kitchen to sell them to you!

I am not German but I think this could be my favourite breakfast too! Looks awesome!

Oh man, I can TOTALLY get behind buttered sandos for breakfast! Looks delicious Lexi!

Trish recently posted…Global Feasts: Ethiopia

I lived in Austria for 5 years and they have the same approach to breakfast. It’s quite common there to invite guests for breakfast on weekends and who needs lunch after that? I really miss it, especially now after looking at your pictures 🙂

Maria recently posted…Vegetarian Quinoa Bake

I made these rolls for the first time today and they are good. The tops were a nice golden brown and crispy. But the bottoms were soft and had a doughy flavor. I’m wondering how to remedy that. Also, other than the top, where it was crispy, it had a bland flavor. Any thoughts, maybe more salt? I love German hard rolls, like from the old country, but can’t seem to duplicate them. This recipe is the same as the one my Oma gave me but they just don’t seem to turn out right when I make them. Still tasty but not the same. They don’t seem to be the same as from germandeli.com either. Any idea how I can up the flavor and get that good crisp all the way around the roll? I appreciate the help!

Hi Alyssa, thanks for stopping by! I’d definitely up the salt, but be careful, maybe no more than 1/2-1 teaspoon. Also, if you are going the savory route, you could also throw in some spices, like granulated garlic, oregano and thyme, but if you plan to eat these with jam, I wouldn’t do that.

I was reading your recipe and it sounds so delicious! I do have a couple of questions regarding the measurements:

1. Your recipe calls for 2 “TABLESPOONS” of yeast, should this be “TEASPOONS”?

2. One “TABLESPOON” of sugar? Assuming i’m already using “sweet” unsalted butter, is this measurement correct?

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Nutella Day 2007: Cinnamon Nutella Cake

Sara from Ms. Adventures in Italy and Shelley from At Home in Rome invite us to celebrate and to eat Nutella. I have to admit that I am not fond of Nutella. My children tried it on bread and I had to use it up for Nutella-Biscotti. But then I saw Zorra’s SHF-contribution and I decided to participate the Worl Nutella Day with a

Cinnamon Nutella Cake

We all liked it, although the Nutella sagged to the bottom.

In the German language Nutella has no gender. To avoid the German gender question some ideas:

-========= REZKONV-Recipe – RezkonvSuite v1.3

Title: Cinnamon Nutella cake

Categories: Baking, Cake, All-in-one mix

Yield: 12 Slices

175 grams Softened butter

175 grams Golden caster sugar

200 grams Self-raising flour

1 teasp. Baking powder

2 teasp. Ground cinnamon

4 Rounded tbsp Nutella or own-brand chocolate

50 grams Hazelnuts, roughly chopped

— Edited *RK* 01/28/2007 by

1. Preheat the oven to 180 °C/gas 4/ fan 160 °C. Butter and line the

base of a 20cm round cake tin.

2. Put the butter, sugar, eggs, flour, baking powder, cinnamon and

milk into a bowl. Beat with a wooden spoon for 2-3 minutes, or with

an electric hand mixer for 1-2 minutes, until light and fluffy.

3. Tip three quarters of the mixture into the tin, spread it level,

then spoon the Nutella on in four blobs. Top with the remaining

mixture, swirl a few times with a skewer, then smooth to cover the

4. Sprinkle with the nuts. Bake for 1 hour to 1 hour 10 minutes,

until risen, nicely browned, feels firm to touch and springs back

when lightly pressed (cover with foil if it starts to brown too

quickly). Cool in the tin for 10 minutes, then turn out, peel off

the paper and cool on a wire rack. Wrap tightly in double thick foil

to keep fresh for up to a week.

:Per serving: 320 kcalories, protein 5g, carbohydrate 34g, fat 19g,

saturated fat 8g, fibre 1g, sugar 20g, salt 0.63g

:Prep 15 – 20 mins

:Cook 1 hr – 1 hr 10 mins

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Ein Gedanke zu „ Nutella Day 2007: Cinnamon Nutella Cake “

War eine schwere entscheidung aber ich habe mich für pasta entschieden. Dafür habe ich einige leckere Nutella rezepte zum probieren. Deine klingt einfach himmelisch!!

Ein glutenfreier Blog

Ein Blog für alle Gluten-Allergiker/Zöliakie Patienten. Glutenfrei Einkaufen, Reisen, Kochen & Backen!

Mittwoch, 14. Oktober 2009

Mal was Süßes. glutenfreie Produkte von Ferrero

Ferrero Küsschen (ACHTUNG! siehe Beitrag)

11 Kommentare:

Ein Update zu den Ferrero Küsschen :)

Sie werden doch als Gf deklariert.

Hallo als Neuling wäre ich dir dankbar, wenn du mir sagen könntest, woran ich erkenne, ob in Lebensmitteln Gluten enthalten ist. Welche Inhaltsstoffe weisen darauf hin bzw. gibt es eine Liste, die einem das Einkaufen leichter macht?

Aber mit Sicherheit hat es in diesen Produkten sehr viel Glutamat (nicht Gluten). Ich habe heute so ca. 10 Stück von den Kinder Schoko-Bons gegessen und diese hatten bei mir das sogenate China-Restaurant-Syndrom ausgelöst. Ich kenne das von Essen in Chinarestaurants in denen zu viel Glutamat in das Essen gegeben wird. Also nach dem Verzehr von ca. 10 solchen Schoko Kügelchen ging es mir ca. 2 Stunden schlecht (Unwohlsein, Herzrasen etc.). Glutamat ist ein Geschmaksverstärker, der in allen diesen künstlich produzierten Schokoprodukten eingesetzt wereden (E620-E625).

Ich liebe Ferrero auch dafür, dass nutella glutenfrei ist! :)

Da Glutamat zu großen Teilen aus Gluten besteht, dürfte Ferrero die Schoko Bons dann nienals auf ihrer HP als Glutenfrei deklarieren. Abgesehen davon, esse ich diese Bons öfter und wäre schon längst im Krankenhaus gelandet wenn in ihnen Gluten enthalten wäre. Vielleicht reagierst du auf die Milch?!

Tierversuchsfrei sind sie auch noch. Ein Hoch auf Ferrero :)

Glutamat und Gluten haben bis auf die ersten 4 buchstaben wenig miteinander zu tun, sollte man als betroffener eigentlich wissen.

Ich bin gerade auf diese Seite gestoßen und ich finde es unmöglich, dass hier Leute verunsichert werden bei den Verbindungen. Glutamat ist eine Aminosäure, die mit Gluten, dem Weizeneiweiß, rein gar nichts zu tun hat. Leute, lasst euch davon nicht verunsichern.

VIelen Dank für die Aufklärung in Sachen Glutamat und Gluten!

Schönen glutenfreien Tag Euch noch. :-)

Anonym hat am 19. November 2014 gesagt…

"Da Glutamat zu großen Teilen aus Gluten besteht, dürfte Ferrero die Schoko Bons dann nienals auf ihrer HP als Glutenfrei deklarieren. Abgesehen davon, esse ich diese Bons öfter und wäre schon längst im Krankenhaus gelandet wenn in ihnen Gluten enthalten wäre. Vielleicht reagierst du auf die Milch?!"

bei Glutamat Empfindlichkeit denke ich eher an Histaminintolleranz

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Keines der Produkte wird von mir als glutenfrei vorgestellt wenn es nicht ausdrücklich auf der Verpackung oder Hersteller Homepage als solches gekennzeichnet ist.

Dennoch ändern sich Rezepturen dauernd und auch die Gefahr von Kreuzkontamination nie auszuschließen ist, sollte man immer auf Nummer sicher gehen und ggfs. den Hersteller selbst kontaktieren.

Nutella brötchen

Freitag, 17. Februar 2012

Veganer "Nutella-Ersatz" von Chocoreale

An dieser Stelle möchte ich euch einen veganen "Nutella-Ersatz" zeigen .

ca. 3.35 € - 3,90 €, schmeckt aber dafür total klasse. Umgerechnet auf 100g also rund 1 €. Und wenn man jetzt eine Tafel Schokolade im Preis vergleicht, dann ist das sogar sehr sehr günstig. Vor allem im Vergleich mit den sehr teueren veganen Schokoladen, die man so kaufen kann. Unter 2,50 € pro Tafel geht ja kaum was. So hat man meiner Meinung nach, immer eine Notfallreserve im Schrank :-)

Kommentare:

da scheint man sich allerdings beeilen zu müssen:

Ja, vielen Dank. Ich bin gestern am Abend auch "zufällig" auf dieses Thema gestossen. Auch das mit dem Thema -wo kommt die Schokolade her-. Fand ich wirklich auffällig zufällig, dass das alles an einem Tag "zu mir" gedrungen ist. Ich wollte diesen Post hier schon fast wieder löschen. Aber es geht ja erst mal um Umsteiger, die von Fleisch und Milchkonsum weg wollen.

Da hab ich eine hausgemachte Nutella parat. die bis dato auch die härtesten Nutella Fans überzeugt hat.

50gr weisses Mandelmus

100gr Schokolade 70%

Herzlichen Dank für den Hinweis. werde ich bei Gelegenheit mal ausprobieren. Viele Grüße Peter

Wahrscheinlich hat es sich unter den Veganern schon längst rumgesprochen. Im Netto Marken-Discount gibt es auch einen veganen Schokoladenbrotaufstrich:

Understanding Germany’s Food Culture

Food might not be the first thing you think of while planning your trip to Germany, but it has just as much of a food culture as anywhere in Europe. The cuisine is tasty, unique and varies from one region to another. Each region has its own version of certain staples, and some dishes are unique to one area. This should help you understand a little more about eating in Germany and bit about the food culture.

Bread, Bakeries and a word about Pretzels

So the real food of Germany is bread. Bakeries are more common than just about anything else. They are often allowed open on Sundays when the rest of the stores are closed. They will have a dazzling array of bread in all manner of shapes, sizes, flavors and grains. Pastries as well are in abundance. This is wonderful to remember as a traveler when the hotels want to charge you 7 euros for breakfast. Say no and hunt out a chocolate croissant or nut swirl. Every German train station of any size will have a bakery as well for your pre-train breakfast.

Beyond the simple loafs of bread, the most common object in a bakery is the Brötchen. Brötchen is a generic term for a roll, literally “small bread”. The “common” Brötchen is a bread roll about the size of a fist with a fairly crusty outside and soft white inside. As with everything in Germany, there are regional variations, but the standard breadroll of some sort is universal. Bakeries will usually have sandwiches called “Belegte Brötchen,” but even then expect only a single slice of salami or cheese and probably butter. The bread is the thing with the rest as an accent.

So where do Pretzels come in, you might ask. The “oh so German” bread is really just native to the southern German provinces. In Munich you can see them the size of a basketball hoop being carried by women like a purse, but the “standard” pretzel or (Bretzeln) is about the size of your hand. They have spread across Germany, so it is not unusual to find them in the north as well, but the south will have the most variety. The pretzel is actually the shape, while the bread is called Laugen and comes in a bunch of shapes, and it is common in both Baden and Bavaria to find Butter Pretzels with the pretzel cut open and layered with butter.

German Sausage

Almost everything begins with bread in Germany, but there are a lot of wonderful things to put on it. Sausage is definitely well associated with Germany and for good reason. Each region, and even each city, will have a particular type of Wurst that is “theirs” though the regional variations can be found all over. Head to the farmer’s market for a sausage on a Brötchen for a couple of euros.

Sausage appears in several other forms in Germany. Salami, which is really a big dried sausage thinly sliced, is very common, especially on pizza and on Brötchen. Currywurst is another favorite. This is a sausage cut into bits and drenched in curry ketchup. You get a little fork to eat it with. It is usually quite mild, but can be spicy depending on the place. This is not like an Indian or Thai curry, it is something else entirely.

Going into a restaurant, Schnitzel is probably the most common meat in Germany. Schnitzel literally means “cutlet” and will be a piece of meat pounded thin, breaded and pan fried. It’s usually pork, sometimes turkey, and the closer to Vienna you get the more likely it is veal. Try to eye out the other people in the place who have ordered it. You might consider sharing if you aren’t starving as Schnitzels can be enormous. Beyond the basic meat on a plate, there will almost always be some form of potatoes next to it. As for sauces, it really depends. This can range from a simple lemon wedge to a mushroom cream sauce (making the dish a Jaegerschnitzel) and beyond depending on the region.

Pommes (pronounced Pom-ess) is the German word for fries. The meat and potatoes cultural expectation is beginning to round out, you see? There is nothing particularly special about fries in Germany compared to anywhere else you might have traveled (except for Belgium, but that is another post). You will likely get asked if you mayo or ketchup with them though.

A common German breakfast involves a Brötchen cut open and spread with whatever. This “whatever” ranges from Nutella to honey, jam and butter on the sweet side to sliced salami and cheese on the savory side. Pretty much everything in between is possible as well. They even have spreadable sausage paste. Soft-boiled eggs are common as well, so the yolks will most likely still be runny. Coffee and tea are common to drink.

Germans have a cultural affinity to coffee. It is available in every bakery and at every restaurant. If you like the stuff, you will find it aplenty here. All of the variations like Cappuccino, Cafe Latte and such exist in many places as well. And don’t picture a glass coffee pot with plastic orange handle, even the corner bakery is likely to have a big shiny whirring machine to produce freshly ground coffee by the cup.

Fizzy Water and the Apfel Schorle

The water in Germany is perfectly drinkable and clean from the tap. And yet it is nearly universally avoided by the population. Fizzy water is the “standard” water in Germany. If you order it at a restaurant, be prepared to ask for “Still” if you don’t want bubbles. This fizzy water is so common in fact, that they mix it will other things to make new drinks. The term for that is Schorle.

The most common Schorle of them all is the Apfel Schorle, or fizzy apple juice. You will find this on any menu and there are even bottled versions in the grocery store. Wine-schorle exists and so does Beer Schorle, though that is usually called a Radler.

Beer in Germany

So we come to that most quintessential German drink, beer. Beer is both ubiquitous and cheap in Germany. A half liter mug in a restaurant should be 3-4 euros, with half-liter bottles in the grocery store running about a euro (with deposit). Beer is also quite regional. Certain brands are available everywhere, but each town will have one or two “local” breweries that will supply just that region. If beer really truly isn’t your thing, Germany is also home to plenty of good wines.

The two most common types of beer are the Pils and the Hefeweizen. Pils are lighter in color and often slightly more bitter. These are the traditional style of beer made of Barley, Hops, Yeast and Water as per the Rheinheitsgebot. This is what you will get if you just order “bier.” Hefeweizen are wheat beers. They are cloudy and sweeter than the pils. A weizen is served in a tall curvy glass. Beyond these two classifications there is a world of variations. There are darker beers and smoother beers. You need to experiment and try a few to find what you like.

Though most people don’t go to Germany for the food, there are delicious dishes to be eaten here. Before you order at a restaurant, ask what’s local so you can try the regional dishes. Knowing these things about eating in Germany will go a long way in helping you to explore Germany’s food culture and enjoy your visit to this country.

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6 Comments

Looks like I’ll be constantly hungry during my time in Germany … can’t wait!

Enjoy your trip, James!

Ah yes, I do miss German food. The bread is always the thing my wife and I talk about the most. I thought maybe it was just us, but every time we host a German exchange student, the one thing they miss the most is the bread!

In Germany, the bakeries are quite ubiquitous. One of our students, growing up near Munich, had a bakery in the same building as her flat. She told us she used to simply walk downstairs in her pajamas every morning to get breakfast!

The bread seems to be the biggest thing I hear about that Germans miss when they’re somewhere else. The choices of bread in every bakery can almost be overwhelming, and the fact that there are usually multiple bakeries on every corner speaks volumes about the importance of bread in German culture. I think if I lived above a bakery here, I’d gain a ton of weight because I’d end up eating chocolate croissants every day!

The bread in Germany is fantastic. So many different varieties beyond white bread. I love the dense bread with sunflower seeds in it. And Holzofenbrot has such a great texture. Crispy on the outside, soft on the inside. You could do an entire blog post just on breads. Our baker sells 44 different kinds.

“Fizzy water” is usually mineral water. I tend to buy the medium (not super bubbly but not “still”). Radler is made not with normal mineral water but with lemon-flavored fizzy water. I was leery of it but tasted it. It’s so much better than I expected. However, I am not the beer drinker. Luckily, as you noted, Germany has much to offer in the way of wine.

I am not a big fan of sausages (though have had currywurst) but my favorite is Weißwurst with Süßersenf. Have you tried?

My favorite German food? Zwiebelkuchen.

Thanks Linda! I actually prefer the red sausages to the white ones, though I have no idea which specific ones! And yes, Germany has amazing bread. I’m not sure why the country isn’t more well known for its bread.

Kaiser Brötchen / Kaiser rolls

The Kaiser roll is also called a Vienna roll or Semmel or Kaisersemmel or kaiserbroodje in Dutch

Dutch version coming soon…

Think sweet smelling soft crumb and thin crispy crust, these rolls are on the other side of the artisan bread baking spectrum. But they deserve their place in your warm, fresh-out-of-the-oven home-baked bread repertoire!

Everybody, in Holland for sure, knows these rolls with the characteristic star shape, made by hand or with a stamp. When you buy these rolls they usually do not seem to have much weight or taste. But, as so often with home baking, making them yourself changes everything. You use the right (and probably much less) ingredients, you give it time and suddenly it is very rewarding to make these adorable little rolls. They go with any meal, are great at a traditional family dinner or a summer picknick or just with a bowl of homemade soup.

Lets get baking!

Ingredients for the Kaiser rolls

500 g German 550 /French type 55 / all purpose flour

7 g instant yeast

1 tsp / 7 g honey

Making this dough is pretty straightforward, combining, kneading, resting, shaping and final proofing, but for a good baking result it is important to use the right (quality) ingredients and also keep your dough under optimum conditions during the whole making and baking process. If you want to learn more please check out these tips:

–Tips on the use of your oven for splendid results

Note: We use European flour which absorbs a few % less water than American type flour. People using American type flour should add 4-9 ml water to the dough.

In a mixing bowl of a standing mixer with a dough hook attached, combine the flour with the salt. Add the yeast, water, milk and honey and knead for 7 minutes. If you are kneading by hand it will take a bit longer, between 12 and 15 minutes depending on your kneading. You are aiming for an elastic dough that is ever so slightly sticky. Leave to rest for 2 hours in a bowl, sprayed with some oil, and cover with clingfilm.

Now divide the dough into 12 equal pieces of just about 70 g each. Shape the dough pieces into balls, place them on the baking sheet or tray you are also going to use to put them in the oven, cover (we do this with a floured piece of clingfilm) and let them relax for 10 minutes.

Preheat your oven to 220ºC / 430ºF. The preparation time from this point until the bread actually goes into the oven is about 1 hour.

Continue by pressing the kaiser roll stamp into each ball of dough like you see in the picture to get the 5 pointed star pattern. Cover them and leave to proof for 50 minutes to 1 hour. When you think the rolls have risen enough, use your floured finger to carefully make a very small dent in the dough. If the dent remains, the bread is ready to bake, if the indentation disappears, the dough needs a little bit more time.

You can also decorate your rolls with sesame seeds or poppy seeds before they go into the oven. Spray with some water and sprinkle on the seeds.

Try to create some steam in your oven by putting a small metal baking tray on your oven floor when you preheat the oven and pour in half a cup of hot water immediately after putting the bread in the oven. Release some steam by setting your oven door ajar 5 minutes before the bread is ready. If you are going to create steam with a baking tray, you maybe also want to turn your oven temperature a bit higher, because you are going to lose some heat in the process.

Bake in the preheated oven for 20 minutes and leave to cool on a rack.

Nutella brötchen

Montag, 7. April 2014

Vanille-Nutella Stangerl

"Habe diese tollen Stangerl im Internet entdeckt und sie etwas umgeändert - ich habe Ihnen meine persönliche Note verliehen. Vanille mit Nutella ist eine unglaublich leckere Kombinaton. Probiert es aus und genießt jeden einzelnen Biss"

eine Prise Salz

100g weiche Butter

30g Hefe (od. 14g Dr. Oetker Trockenhefe)

1 Pkg. Dr. Oetker Vanillezucker

20g Dr. Oetker Vanillepuddingpulver

1 Eigelb, etwas Milch

Topfen, Sauerrahm, Zucker, Vanillezucker, Vanillepuddingpulver und Eigelb mit einem Rührgerät cremig rühren. Das Eiweiß steif schlagen & vorsichtig unter die Vanillemasse heben. Vanillecreme in den Kühlschrank stellen. Backofen auf 180 Grad Heißluft vorheizen.

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Vanille-Nutella Stangerl

"Habe diese tollen Stangerl im Internet entdeckt und sie etwas umgeändert - ich habe Ihnen meine persönliche Note verliehen. Vanille.

среда, 3 января 2018 г.

nutella_brötchen

Ferrero German Nutella (Hazelnut Chocolate Spread) 450g

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Ingredients in German

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– English Version (cont.) –

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Nutella brötchen

Freitag, 17. Februar 2012

Veganer "Nutella-Ersatz" von Chocoreale

Kommentare:

Understanding Germany’s Food Culture

Bread, Bakeries and a word about Pretzels

German Sausage

Fizzy Water and the Apfel Schorle

Beer in Germany

6 Comments

Kaiser Brötchen / Kaiser rolls

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Nutella brötchen

Montag, 7. April 2014

Vanille-Nutella Stangerl

"Habe diese tollen Stangerl im Internet entdeckt und sie etwas umgeändert - ich habe Ihnen meine persönliche Note verliehen. Vanille mit Nutella ist eine unglaublich leckere Kombinaton. Probiert es aus und genießt jeden einzelnen Biss"

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Vanille-Nutella Stangerl

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среда, 3 января 2018 г.