Hi, I'm Andie.
I live near the Swiss Alps, in Bern, and I love not only melting cheese, but all kinds of Swiss cooking.
All in Dough
This cinnamon bun-adjacent cake is stuffed with nuts and raisins, can be drizzled with icing, and makes a lovely afternoon snack or decadent breakfast.
Tannenzapfen, the German word for pine cone, makes the perfect design (and pun) for my festive Zopf, which is stuffed with raisins and candied peel, and decorated to look as though it’s fallen from a huge bready tree.
Replace the milk with orange juice in a traditional Zopf, add dark chocolate, and you’ve got a delicious treat for brunch, or Zvieri.
Ask someone from Zürich if they’ve ever had Zürcherbrot, and they might give you a blank stare—even though it’s the best-selling bread in the country.
Easily Switzerland's most famous bread, Zopf is enjoyed in all regions of the country, particularly the Emmental, where butter is treasured and added to the bread with abandon, and the braids are often giant and sold by the metre.
For a long time I only made three strand Zopfs, because I couldn’t master the traditional two-strand method.
Or my husband Sam would swoop in, cross his hands a couple times, and have a perfect two-strand braid.
You won't regret making your very own sourdough baby—sourdough pizza crust is, if time consuming, exceptionally delicious.
With a newborn at home, I've got 'wickel'-ing on the mind. So, when I saw this recipe in Tip Topf I thought it was a sign for me to make this Wickelkuchen.
