Klaaskoeken van de BBQ – Of liever kerstkoeken?
Time flies! We’ve already moved on a good bit in November. That means that the saint (Sinterklaas celebrated in Belgium on the 6th of december) is almost making his entrance! The ideal moment to pamper the children with some delicious “Klaaskoeken”, a traditional Flemish sweet bread! After all, they have been quite good throughout the year. At least according to the holy man, because as usual there wil be no bad kids this year! Apparantly being noisy doesn’t seem to be bad behaviour according to the holy man! I guess the old man’s ears had their best time haha.
It will be the cozy days that make us bake. Since there isn’t much to do outside (covid restrictions…), we have to do everything we can to make it fun at home to bring down the decibels. My wife loves to bake at those moments. While I am quietly enjoying the BBQ outside. And when the BBQ is on, we can as well combine both occupations. Baking on the BBQ is perfectly possible. So she makes the dough, the kids shape the dough and I’m on baking duty. Meanwhile making my introduction to woodworking. Luckily, with the Traeger Pelletsmoker it’s easy to multitask. While I’m making a box to hide the trash bins I just need to keep an eye on the timer to check every once a while if a batch is ready to be cooled.
For those who wonder, there’s not much difference between baking in the BBQ or in the regular oven. You just make the dough as usual and then bake it outdoors on an indirect heat source. As long as you manage to keep the temperature in your BBQ stable you can use it as an oven. Although you do need some space to prepare a nice load of “klaaskoeken”. As you can see on the pictures they take up quite some space on the Traeger which fortunately has enough space to work comfortably. By the way, because of the indirect heat you don’t risk being left with burnt “klaaskoeken”.
The attentive viewer may have noticed that these Klaaskoeken from the BBQ might have a subtle christmas touch. You might as well call them Christmas cakes if you want… But I’ve shared so much Christmas inspiration over the last few weeks that I hardly dare mention it anymore. Moreover, the BBQ Klaaskoeken were actually made to bring the saint atmosphere into the house. But if you want to make them for Christmas the reindeer, hearts and foxes are already the right shape. By the way, with my family of origin, Christmas cookies were perhaps the most fun Christmas tradition. Every Christmas evening my grandfather gave us a giant Christmas cake in the shape of Jesus (same dough as these klaaskoeken) as a present so that on the morning of Christmas Day we could eat it with a good layer of fresh farm butter and a hot chocolate (and eat it even further in the next three days).
In fact, it was already planned to make one of these “Jesus Christmas cakes” on the BBQ this year in order to revive this tradition. Maybe I will do the same and publish it on this blog as a tribute to my grandfather. Not that the recipe will be much different from the ones I made on the BBQ here, because this recipe already tasted excellent. But I think I will have to adjust the time and temperatures a bit. We’ll see about that later! First enjoy the magic of Sinterklaas. Maybe it is the last year that the secret of Saint Nicholas will remain here. So some extra atmosphere can certainly not hurt! Good plan? Then be sure to make these cookies from the BBQ and keep me informed through the social media channels! I like to see the results pass by!
- 3 eggs
- cinnamon powder to taste
- 75 grams fresh yeast or 25 grams dry yeast
- 100 grams of sugar
- 1 kg flower1
- 100 grams butter
- 200 ml lukewarm milk
- 200 ml lukewarm water
- 12 grams of salt
Dissolve the yeast in lukewarm water and set aside for 10 minutes so that the yeast can activate.
Add the flour to a mixing bowl and sprinkle the salt along the edge of the bowl. Make a hole in the middle where you then pour the activated yeast with the water.
Add 2 eggs, the sugar, milk, butter and cinnamon to taste and mix well. When it starts to stick, knead the dough firmly by hand (or food processor) for +-20 minutes until the dough becomes elastic.
Place the dough in the bowl and cover with a damp kitchen towel so that it can rise in an oven at 30°C for 45 minutes. Knead the dough again and let it rise for another 45 minutes under a damp towel.
Dust your table or worktop with flour and place the dough on top. Roll it out to +- a thickness of 1 cm and then cut out shapes. Carefully place them on a baking tray covered with baking paper and let them rise a third time for 15 minutes.
In the meantime you can start up the BBQ so it can preheat at 220°C with indirect heat.
Beat the 3rd egg with a dash of milk and brush the clams with this porridge.
Bake the cookies on the BBQ for 15 minutes until they have a nice golden yellow color. Leave them to cool on a wire rack.
Eat the clams with a portion of fresh farm butter and a nice hot cup of chocolate milk so that the Sint magic can do its thing! Tasty
Note: recipe based on the recipe of Libelle Lekker.