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Tuesday, 17 January 2012

snowflakes: the good kind

Filed under: baking,bread - yeasted & unyeasted,food & drink — ejm @ 13:24 EDT
title="Wild Yeast ( [offsite link]">

summary: citrus fennel snowflakes; perfect way to use up syrup after candying peel; submission for YeastSpotting; (click on images to see larger views and more photos)

I was looking through our desktop photos folder and realised that I had completely forgotten to post about this wonderful bread!

snowflakes It’s January and of course, here in the frigid north, we do have to expect to see snow. I, however, am not the biggest fan of snow. Sure, it’s pretty. And there is something really magical about watching it softly falling and covering the world in a beautiful sparkling white blanket.

But it’s cold. And once the luster has worn off, it turns grey. And lumpy. Or slushy. And then when the temperature plunges, lumpy AND icy.

However, I saw some fabulous looking snowflakes on Susan’s (Wild Yeast) site. Sure she is in balmy California. But SHE knows how to make snow!

I had lots of lemon syrup as a byproduct of the candying of the lemon peels […] And the shaping was just me playing around to see what showed up, and perhaps longing for the December snow(flakes) I used to know in Vermont

-Susan, Lemon Anise Snowflakes, Wild Yeast

In December, after making Stollen, I too had a lot of citrus syrup lying around. So I decided, as opposed I am to snow even in December, to make some snowflakes too.

Let me tell you!! Susan’s recipe for snow is great! Indeed it’s perfect! Even though it requires one to perform the Window-Pane Test. (Yes, that was ME who did the W-P Test!! I still can’t believe it….)

Yes. Susan’s snowflakes lose none of their luster. In a short time (but not so short that there’s no time to admire them) they melt away beautifully, leaving only a few tell-tale crumbs that they were ever there in the first place.

Now that’s the kind of snow I could get used to!

We LOVED these snowflakes. The flavour is somewhat reminiscent of Susan’s equally wonderful Semolina Bread with Fennel & Currants. But of course, the snowflakes are sweeter and fluffier. And they are fabulous with coffee!!

Here is Susan’s recipe:

The only changes I made were to use fennel seeds instead of anise seeds, candied orange peel instead of candied lemon peel, orange/lemon syrup instead of lemon syrup. I also added a little more candied ginger because Susan said she wished she’d added more. We felt the same and next time, I think I’ll double the amount.

snowflakes Sure, my shaping needs a little work. :lalala:

I admit that on one of the snowflakes, I got a little carried away with experimenting with the crimpers I got for Christmas. I was trying to achieve something even remotely similar to the stunningly beautiful Galettes à la menthe on Cuisine à 4 mains… maybe next time. And there will be a next time.


I LOVE snow now!
And this kind of snow is particularly brilliant.

Thank you, Susan!

YeastSpotting Yeastspotting - every Friday ( image)
Each week, Susan compiles a list of many bread-specific recipes from across the web. For complete details on how to be included in the YeastSpotting round up, please read the following:




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