Alderbraue
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alderbraue.bsky.social
Alderbraue
@alderbraue.bsky.social
8 followers 3 following 10 posts
what can i say i can’t turn down that delicious, delicious worldbuilding (big dork zone)
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alderbraue.bsky.social
Thanks! Here’s the recipe, sorry it’s so complicated. I also typed it up in the alt text if my handwriting is hard to read. Feel free to ask questions/for clarification :) Also some of the amounts for the filling are guesses because I don’t usually measure when cooking. Sorry for usa units lol
GOODHUNTERS by Alderbraue FILLING INGREDIENTS - 1 lb ground pork - 1 leek, halved lengthwise, washed thoroughly, and thinly sliced - 1/4 tsp allspice - 1/4 tsp nutmeg - 1/2 tsp ground ginger - 1/4 tsp fresh cracked black pepper - 2 Tbsp all-purpose flour - 3 Tbsp raisins - 3 Tbsp dried cranberries - 2 Tbsp honey - Salt to taste - 1 Tbsp unsalted butter METHOD 1. Melt the butter in a medium skillet or sautee pan over medium heat. Once it is fully melted and frothy, add the pork to the pan, breaking it up into small crumbles. 2. Once the pork is browned and any water in the pan has boiled off, add the sliced leeks, cooking until softened. 3. Add the spices and stir until fully combined. Add salt until your preferred saltiness is achieved. Then, add the flour, stirring to combine. Cook until any raw flour smell has disappeared. 4. Turn off the heat, then add raisins, cranberries, and honey, stirring until fully combined. 5. Refrigerate the filling until cooled. Cool fully before using. GOODHUNTERS by Alderbraue DOUGH INGREDIENTS - 1/4 cup sourdough starter - 1 cup warm water - 1/4 cup melted butter - Zest of 1 orange - 2 Tbsp honey - 3 cups all-purpose flour - 1 1/2 tsp table salt METHOD 1. In a large bowl, use a wooden spoon to mix the starter, water, butter, zest, and honey together. 2. Add the flour and salt, continuing to mix with the spoon until it becomes too difficult, at which point you should switch to kneading by hand. 3. Once the dough has just come together as a single slightly shaggy, soft but relatively stiff mass, cover the bowl with cling film and allow to rest at room temperature for about 1 hour. 4. After the hour is elapsed, do a set of stretch-and-folds. Basically, stretch out the edge of the dough before folding it back in towards the center. Repeat this all the way around the circumference of the dough ball about 3 or 4 times, until it has become a smooth, round ball. Place the ball seam-side down back into the bowl and cover with cling film and a kitchen towel. 5. Allow to sit at room temperature for 8-12 hours or until doubled in size. GOODHUNTERS by Alderbraue CONSTRUCTION INGREDIENTS - Flour, for rolling out and shaping the dough - 1 beaten egg to brush the tops of the buns with METHOD 1. Divide the dough into 4 equal pieces. Then, divide each of those quarters into thirds, resulting in 13 small balls of dough. 2. 4 of these pieces will be “heads.” Simply stretch the dough, curling it under itself to form a smooth, taut ball of dough. 3. 4 of these pieces will be “bellies.” Roll them out into roughly 5- or 6-inch diameter circles. Then, spoon about 2 Tbsp of the filling into the center of each circle. Fold the edges over the filling, overlapping in the center. Use wet fingers to moisten the dough in order to help it stick to itself. Turn these “bellies” seam-side down and round out the corners. (The photo shows a diagram here to clarify the above step.) 4. 4 of these pieces will be “limbs.” Divide each piece into quarters and, using your fingers, roll them out into little sausage shapes. 5. Once a parchment-lined baking sheet, construct the goodhunters. Use water to moisten the surfaces that need to stick together, as moisture will help fuse the dough together. Once constructed, cover the baking sheet with cling film and a kitchen towel and allow to rest for about 45 minutes. 6. Preheat the oven to 375 degrees Fahrenheit. Brush the goodhunters all over with a beaten egg for a shiny surface. Using a knife, cut and “X” shape into the face of each goodhunter. 7. Bake for about 45 minutes or until the tops of the goodhunters are a deep golden-brown. 8. Allow the goodhunters to cool for at least 30 minutes on a wire rack. A cooling time of about 1 hour is preferred. Enjoy!
June 15, 2025 at 7:05 PM
alderbraue.bsky.social
Just made the people-shaped breads from @lavendertowne.bsky.social ‘s most recent video. I’ve been calling them “goodhunters” bc they have full bellies (stuffed w sweet spiced pork & dried fruit), so they must be… good hunters lmao. Pics + screenshot for reference. Lmk if y’all want a recipe
A rotund humanoid bread with an “x” shape cut into its face. It is shiny and golden brown and is lying on top of a piece of off-white paper. It is surrounded by a mortar and pestle, dried fruits, sweet potatoes, a sheaf of grain-like grass, onions, pumpkins, and a tall green bottle. All of it is on top of a wooden tabletop. A shiny, golden brown bread bun shaped roughly like a person. It has an “x” shape carved into its face. It is lying on a piece of paper and is surrounded by dried fruit, a bundle of dry grass, and a sweet potato. Everything is placed atop a wooden table. A screenshot from the most recent Lavendertowne video, depicting various symbols and traditions of the fictional harvest festival “Angel’s Feast,” including a bread bun shaped like a little person with an “x” carved into its face.
June 14, 2025 at 6:28 PM