April is segmented into each of the most popular 6 “meals” of the day (Breakfast, Brunch, Lunch, Dinner, Snack, and Dessert), with each meal suggesting 3 categories of breakfasts befitting that meal. With Traditional I was aiming for a cultural experience – something traditional for a specific culture. While Vegetarian and Egg-free are straightforward, sought after niche breakfast categories.
As there will be over 18 suggestions, I will do my best to narrow down what I prepare and only develop some recipes. I hope you find inspiration and learn something for your breakfast, whatever time of the day.
Traditional: Puddingteilchen (German pudding danish)
When I lived in western Germany there was a bakery we would often stop at on our way to work that had these German danishes filled with pudding and slightly glazed. Although not healthy in the least, this was one of my favorite treats and memories of Germany (Ich liebe Deutschland). If you visited Germany and did not see Puddingteilchen, I would not be surprised as too many foods (and especially beers) are localized.
Pudding, obviously is involved, but teilchen (lit. particles) put together would make little pudding parts in English. Think it as two pudding pockets encased in a twisted, icing covered pastry dough. The custard or pudding develops a satisfying milk skin (lactoderm) layer of protein on top and while not generally desired on custards is a notable part of these teilchen. While it is possible to make them with other sweetened goodies, such as apples, the vanilla pudding is my favorite.
I am sharing the recipe with the German equivalents in case you happen to need to make these in Germany.
- 2 1/2 tsp yeast (1 Würfel Hefe)
- 5 Tbsp. sugar (5 Esslöffel Zucker)
- 225g (2 sticks ) butter, melted (225 Gramm Butter)
- Dash of salt (1 Schuss Salz)
- 4 3/4 cups milk, divided (1125 ml Milch)
- 6 cups flour, divided (750 Gramm Mehl)
- 3.4oz Instant Vanilla Pudding (1 Päckchen Kochpuddingpulver – Vanilla)
- 500g powdered sugar (500 Gramm Puderzucker)
- 2/3 cup hot water (150 ml Wasser heiß)
[Dough] Mix the yeast, sugar, butter, salt, and 1 3/4 cup (400ml) milk in a large bowl. Fold in 4 cups of the flour, 2 cups at a time, until incorporated. Let sit in an oiled bowl, covered, for an hour to proof. Press down and knead in 2 more cups of flour, then let sit an additional 30 minutes.
[Pudding] Make the pudding according to the box directions: Beat 3 cups cold milk and pudding mix with whisk for 2 min. Pudding will be soft-set in 5 min.
[Assembly] Divide all the dough into golf ball size rolls. Press each one flat and use your fingers to press into a shallow nest. Join 2 nests together to make the shape of an 8. Preheat the oven to 350F and line 2 baking sheets with parchment paper. Fill each nest with pudding.
Bake for 15-20 min. Stir the powdered sugar and water together in a bowl to make the icing. Remove the teilchen from the oven and allow to cool before drizzling the icing across the edges of the dough.
Notes: Professionally, the pudding is pipped into the nests and the edges are twisted almost into a pretzel shape, however this is more challenging to accomplish.
Guten Appetit!
Vegetarian: Homemade Granola Bars (vegan too!)
This is a monthly staple in our house. The first time I tried to make homemade granola bars, my mom and I made the baked kind, and the no-bake versions. I became so frustrated eating the no-bake ones that I will not recommend them. Homemade granola bars sound health(ier) than store bought ones, but that is not necessarily true. It is easy to overload these into dried-fruit treats. A.k.a. sugar bombs. Additionally, you need to watch the sugar water for two reasons: even 2 tablespoons too much of the sugar water will overpower the different fruit flavors, but too little and they will not keep their structure and crumble while eating them.
- 2 cups old-fashioned oats
- 1/2 cup ground wheat berries (or wheat germ)
- 1/4 cup sliced almonds
- 1/4 cup pistachios
- 1/4 cup walnuts
- 1/4 cup cashews
- 1 tbsp sunflower kernels
- 1/4 cup shredded coconut [optional]
- 3 Tbsp butter
- 1/3 cup honey
- 1/4 cup brown sugar
- 3 Tbsp. agave
- 3 Tbsp. maple syrup
- 1 Tbsp water
- 1 tsp vanilla or almond extract
- Dash of salt
- 1/4 cup chopped apricots
- 1/4 cup chopped raisins
- 1/4 cup chopped dates
- 1/4 cup chopped cranberries
- 1/4 cup chocolate chips
Preheat the oven to 350F. In a food processor or coffee grinder, make a chunky powder of the wheat berries, and nuts, skipping the almond slices. Prepare a baking pan with a silicone mat or parchment paper. Toast the oats, almond slices, nut mixture, and coconut in the oven for 10 minutes or less, stirring half way. DO NOT LET THEM BURN. It will ruin the taste.
In a pot, heat butter, then add honey, sugar, agave, and water. Stir to dissolve sugar. Remove from heat and stir in extract and salt. Reduce oven to 300F.
Line a casserole dish with parchment paper. In a bowl combine the toasted oats and sugar water, stirring well. Then fold in the fruits and chocolates. Mixture should not be overly wet, but not dry either. Press into the casserole dish with a spatula, and most likely your hands (piece of parchment paper might help). Bake for 30-32 minutes. Allow to cool for several hours before cutting. Use a bench scraper or smooth knife to cut. Press down directly rather than sawing. Store in an airtight container with parchment paper between layers. If the bars are slightly too wet then leave to dry overnight before storing. Store at room temp or in the fridge. Do not reheat to serve.
Egg-Free: Pop-Tarts
Like a true Gilmore Girl (obsessed fan), I know the importance of Pop-Tarts. Unlike the GGs who cannot cook to save their lives, I have been dreaming of making my own Pop-Tarts. My best friend, and baking inspiration, made them last year and I distressingly was only able to appreciate them via Snapchat (RIP: Long-Distance Relationships). When I learned that my colleague cannot eat these pastries because of the gelatin inside, it felt as though God had aligned these friendships for a reason. My mission to make jam filled pastries has new purpose!
Unfortunately, this goal must now be pushed back 2 more months, to June!
Stay tuned for the glories of homemade toaster pastries and enjoy the Kellogg’s treats in the meantime. Some favorite flavors to get you excited: classic brown sugar (the pretzel one is good too), hot fudge sundae, sugar cookie and cupcake, mint chocolate chip (discontinued), Splitz sugar cookie and brownie batter. Okay I have to stop looking at Pop-Tart pictures now, the cravings are getting to serious.
Food of the Month 
