merry christmas

this & that

our old christmas ornaments. some found in thrift shops and most inherited. stocking up on christmas vinyl. kaare klint safari chairs and lovely rug. a song for me. art. breakfast porridge with dried cranberries, walnuts and cashews and a cup of tea. getting ready to use our old cameras again. a lovely cup (of coffee)

mast brothers - brooklyn

we used to hang out a little to often in the mast brothers shop on 3rd. street brooklyn. buying the best chocolate bars and eating all the free samples. my favorite is the almond+sea salt and papua new guinea. flavour: think, hickory smoked bacon and aged scotch. so so good! Check out the mast brothers in this video.

your rainbow panorama - olafur eliasson

your rainbow panorama by olafur eliasson

chocolate buns

chocolate buns (makes around 20 buns)

5 dl cold water

10 g yeast

10 g sea salt

100 g rye flour

100 g whole wheat flour

300 g wheat flour

200 g chocolate coarsely chopped

Mix water and yeast in a bowl. When the yeast is dissolved add salt and all of the flour. Mix well for around 10 minutes. Now add the chopped chocolate and gently fold until combined.

Use a new bowl where you lightly grease it with cold-pressed rapeseed oil and add the dough. Cover bowl with plastic wrap. Let dough rest for 6 hours in the fridge.

Lightly flour a work surface and gently place dough on it. Roll the dough out into a log and cut it into equal portions (around 20)

Place the dough portions into muffin forms and allow to rise for 2 hours on the kitchen table.

Now bake the chocolate buns in a oven 220°C/430F for around 12-15 min. Let them cool on a rack. 

Adapted from: Meyers bageri by Claus Meyer