My dears, today it's going to be a little different. The best snacks from the Christmas market - homemade at home. ADVERTISING: Save with my codes at Holy. With Kupferfuchs5 you get 5 euros on your first order and with Kupferfuchs you get 10% on every subsequent order at Holy. Go to the shop here: https://weareholy.com/kupferfuchs/try For the Airfryer insert: https://www.stylink.it/L3bNaSl9DwN For the spiral cutter: https://www.stylink.it/4BY27fRAmo5 ► My baking & cooking books: https://shop.immerleckeressen.de/coll... ► Podcast Spotify: https://spoti.fi/3bQh5co ► Instagram: / kupferfuchs __ ♥RECIPES♥ ► Recipe 1 Roasted almonds: 200 g almonds 1 tsp cinnamon 1 tsp gingerbread spice 1 pack vanilla sugar 4 tbsp water 60 g brown cane sugar + A little for the second round ????‍????Preparation: 1. Mix the almonds with all the ingredients and put them in the Airfryer. 2. Bake for 5 minutes at 200°. 3. Take out the almonds, stir, add another 1 tablespoon of brown sugar if necessary and bake in the air fryer for a further 5 minutes at 200°. 4. Then spread the almonds on baking paper to let them cool. 5. If kept airtight, the nuts will keep for 2-3 weeks. ► Recipe for 2 potato spirals: Uncooked potato Marinade: 2-3 tablespoons olive oil 2 teaspoons sweet paprika powder 1 teaspoon garlic powder 1 teaspoon Italian herb mixture e.g. oregano, rosemary, basil and thyme 1 teaspoon salt ½ teaspoon pepper by Bianca Zapatka You can find this recipe here: https://biancazapatka.com/de/kartoffe... Bake the potato spirals in the preheated oven for 20 minutes at 200° top/bottom. Then turn, brush with the remaining marinade and bake for another 10-15 minutes until the potatoes are crispy. ► Recipe 3 Langos: Ingredients: 1 cube of yeast (42 g) 200 ml plant-based milk (lukewarm) 100 ml water (lukewarm) 400 g flour Salt 1 l vegetable oil for frying Savory topping: 6 tbsp vegan sour cream 6 tbsp vegan grated cheese 1 tsp paprika powder fresh parsley (chopped) Sweet topping: 1 banana (sliced) 2 tsp ground cinnamon Maple syrup for drizzling Preparation: Make the yeast: Dissolve the yeast in 100 ml lukewarm plant-based milk and leave to rest briefly until it starts to foam. Mix the dough: In a large bowl, mix the flour with the salt and form a well in the middle. Pour the yeast-milk mixture into the well. Mix with about 100 g of flour to make a small pre-dough. Cover this pre-dough and leave to rise in a warm place for about 15 minutes. Continue working with the dough: After the resting time, gradually add the remaining flour, the remaining plant-based milk and the water. Knead everything well until you have a smooth dough that comes away from the edge of the bowl. Let the dough rise: Cover the dough again and leave to rise in a warm place for about 30 minutes until it has increased in volume significantly. Fry: Heat the oil in a deep pan or pot to about 180°C. Portion the dough: Put the dough on a floured work surface and divide it into six equal portions. Shape each portion into a flat disk with your hands. Make sure that the edge of the disk remains thicker than the middle. Fry langos: Put the dough disks into the hot oil one after the other and fry on both sides until golden brown. Drain and serve: Remove the finished langos from the oil and drain on kitchen paper. Then top as desired and enjoy while still warm! Have fun baking and snacking! ????✨ Recipe by ZuckerundJagdwurst ♥Fuchsfamilie♥