German Baking
German Baking Class 8 Project
by Dominik Castro Maier
2017
Introduction Baking is always fun for me and since I have more experience with German cakes, I chose German baking for my Class 8 project. Some of the recipes I used are family recipes. Among the cakes I baked some were better than others, even though I followed the instructions precisely. You will find out for yourself, when you use one or other of the recipes in the book. I really enjoyed baking all of these cakes.
Dominik
Directory 1. Easy Baking 2. Baking with Fruits 3. Gateaux 4. Dietary Baking 5. Seasonal Baking 6. Savoury Baking
1. Easy Baking - Almond Cake - Marble Cake - Ferrero-Rocher Cake - Yeast Swirls
Almond Cake Nusskuchen mit Schokoladenmantel Ingredients • • • • • •
5 eggs 200g sugar 350g ground almonds 40g breadcrumbs 2 tsp baking powder 150g milk chocolate for decoration
loaf tin
Baking Instructions preheat the oven to 160oC fan oven put the eggs and the sugar into a bowl and stir for about 1 min slowly add the ground almonds and continue mixing put the breadcrumbs and the baking powder into a separate bowl then add this to the mixture and stir briefly put the mixture into the greased tin and level it bake for about 60 min, maybe you need to cover the cake with tin foil after 40 min to prevent it from turning too dark • after baking leave the cake to cool down completely and remove from the tin • melt the chocolate and spread it evenly on the top and the sides of the cake • • • • • • •
Note: This is an easy to make but nevertheless delicious cake.
Marble Cake with Nutella
Marmorkuchen Ingredients • • • • • • • • •
250g butter or margarine 250g sugar vanilla extract 5 eggs (medium size) 500g plain flour 7g baking powder 125ml milk 3-4 tbsp Nutella icing sugar or chocolate to melt
fancy ring mould tin or loaf tin
Baking Instructions • preheat the oven to 180ºC • put margarine, sugar and vanilla extract into a bowl and mix until frothy • add the eggs one by one, stir each for about 30 sec • put the baking powder and the flour in an extra bowl and mix with a spoon • add the flour (a tbsp at a time) to the fat-sugar-egg-mix and mix thoroughly • add the milk and continue stirring • divide the mixture in two halves and fill one half into the greased tin • add Nutella to the remaining mixture in the bowl and stir • put the brown mixture into the tin on top of the white one • use a fork to turn over the two mixtures, you achieve a white and brown pattern • put the tin into the oven and bake for 50 min to 1 hour (check with a chopstick or skewer)
• let the cake cool down a bit, then put it upside down on a plate • decorate the cake with icing sugar or melted chocolate
Note: You’ll get a lot of mixture, so you might need a second tin. This cake is delicious, children especially like it. It is suitable as a birthday cake, you can stick candles on top.
Ferrero Rocher Cake
Ferrero - Rocher Kuchen Ingredients • • • • • • • • •
150g soft butter or margarine 150g Nutella 70g sugar 3 eggs (medium size) 250g plain flour 3 tsp baking powder 50g ground almonds 6 tbsp orange juice 80g-100g Ferrero Rocher
springform tin (26cm)
Topping • 50g sifted sugar • 1 tbsp orange juice
Baking Instructions preheat the oven to 160ºC fan oven stir butter and Nutella until smooth, add sugar and continue stirring add eggs one by one, stir each one for about 1/2 minute add the flour mixed with the baking powder and stir until smooth add ground almonds and orange juice, continue stirring put the mixture in the greased tin and spread evenly cut the Ferrero Rocher into quarters and place them on top of the mixture • bake for about 25-30 min (check with the chopstick or skewer) • after baking leave the cake to cool down, then remove the rim of the springform tin • mix the icing sugar with the orange juice and stir with a spoon until you have a thick topping, sprinkle the icing mix on top of the cake • • • • • • •
Note: This cake gets dry easily when baked in the oven for too long; please check after 20min to see if the cake is ready cooked. My first cake was tasty but a bit dry.
Yeast Swirls Badische Schneckennudeln Ingredients baking tray with baking paper
Dough
Filling
• • • • • • •
• • • •
500g plain flour 75g sugar 10g dry yeast 1 egg (medium size) 50g soft butter 1 pinch of salt 250ml lukewarm milk
50g butter 1 tbsp cinnamon powder 2 tbsp sugar 50g raisins
Topping • 100g icing sugar • 1 tbsp water
Baking Instructions preheat the oven to 160ºC fan oven put all the ingredients in a bowl (solids first), then start to knead place the dough in a warm place and let it rise for about 1 hour knead the dough again then form a rectangle of about 30x40cm spread the melted butter on top of the dough mix the cinnamon and the sugar and sprinkle on top add the raisins to the top roll up the dough by the long side cut slices of about 3cm width and place them on the baking tray (about 9 pieces) • brush the top with egg yolk • put the tray in the oven and bake for about 20 to 25 min • remove the swirls from the oven and decorate them with the icing • • • • • • • • •
Note: These swirls are delicious. They taste great when still warm but also when they cooled down. When I baked them I had 9 pieces, but this depends very much on how thin and long you form your dough. If you don’t want the swirls too sweet, don’t decorate them with the icing.
2. Baking with Fruits - Raspberry Cake - Amarettini Cake - Apple cake with Yeast - Apple Cake
Raspberry Cake Himbeerkuchen
Ingredients • • • • • • • •
tarte tin 28cm
100g soft butter or margarine 150g brown sugar 1 tsp lemon juice 3 eggs (medium size) 200g plain flour 2 tsp baking powder 300g frozen raspberries icing sugar
Baking Instructions • preheat the oven to 160ºC fan oven • put the butter into a bowl and stir until frothy • add the sugar and the lemon juice, stir until you have a smooth mixture • add the eggs one by one and stir each for about 1/2min • sift the flour into the mixture and add the baking powder, continue stirring • put the mixture into the greased tin, spread evenly • put the raspberries on top • bake in the oven for about 35 min, check with a chopstick • after baking leave the cake to cool down and remove from tin • before serving you can sprinkle icing sugar on top
Note: This cake is delicious and tastes even better with some ice cream or whipped cream.
Amarettini Cake Amarettini Kuchen Ingredients • • • • • • • • • • •
springform tin (28cm)
1 jar of sour cherries (Schattenmorellen by Lidl) 200g plain flour 2 tsp baking powder 3 eggs (medium size) 125g soft butter 100g sugar 1 pinch of salt 2 tbsp ground almonds 3 tbsp Amaretto 75g Amarettini biscuits 2 tbsp whole peeled almonds
Baking Instructions • • • • •
• • • • •
preheat the oven to 160ºC fan oven drain the cherries well put the flour and the baking powder into a bowl add the eggs, the butter, the sugar, the ground almonds, the salt and the Amaretto, mix well for about 3 min add the cherries and the Amarettini biscuits to the mixture and stir carefully with a spoon. If the Amarettini are quite big, you can crumble them grease the bottom of the tin, put the mixture into the tin and spread evenly bake for about 40-50 min (check with the chopstick) after 10 min of baking put the almonds on top of the cake and bake for another 30 to 40 min after baking leave the cake to cool down, then remove the rim of springform tin decorate with the icing sugar
Note: This cake is also very delicious. You can have it with whipped cream. Sometimes the chopstick test doesn’t work well for this cake. It might need to be in the oven a bit longer.
Apple Cake with Yeast Hefeapfelkuchen
Ingredients
baking tray, greased
Dough • • • • • • •
500g flour 10g dry yeast 250ml semi skimmed milk 1 egg (medium size) 50g sugar 1 pinch of salt 50g butter
Topping • • • • • •
1 1/2kg to 2kg apples 70g sugar 40g bread crumbs cinnamon to taste 50g butter 3 to 4 tbsp fresh cream
Baking Instructions • sift the flour into a bowl • add the yeast and mix with a spoon • add sugar, salt and the egg; distribute flakes of butter on top of the flour • add the lukewarm milk • start to knead until you have a supple dough (ideally no dough sticks to your fingers or to the bowl anymore) • cover the dough with a kitchen towel and leave it to rise in a warm place for 1/2 hour (after that time the dough should be double in size) • knead the dough again, shape it and put it onto the greased baking tray, leave it for another 15 min to rise • preheat the oven to 170ºC fan oven • peel the apples, remove the apple cores and slice each apple in about 12 slices • spread the cream on top of the dough and place the apple slices tightly onto the dough
• mix the cinnamon, the sugar and the bread crumbs in an extra bowl and distribute evenly on top of the apples, sprinkle some flakes of butter on top • bake in the oven for about 35 min until golden brown on the top
Note: This cake tastes best freshly baked and still lukewarm. It makes a nice lunch together with a German potato soup but also tastes nice on its own.
Apple Cake Versunkener Apfelkuchen Ingredients • • • • • • • •
750g apples 150g sugar juice of 1/2 a lemon 125g butter, soft 3 eggs 200g sugar 7g baking powder icing sugar for decoration
springform tin (28cm)
Baking Instructions • preheat the oven to 180ºC fan oven • peel the apples, cut them in quarters, remove the apple cores, cut slits into each quarter with a knife and put them into a bowl • add the lemon juice mixed with 2 tbsp of sugar to the apples • put the butter and the remaining sugar into a bowl and mix until frothy • separate eggs in egg yolk and egg white • add the egg yolks (one by one) to the butter/sugar mix and stir • add the flour and the baking powder to the mixture, continue mixing • whisk the egg white until stiff, then fold it carefully into the mixture with a spoon • put the mixture into the greased springform tin, then carefully place the apple quarters on top in circles • put the cake into the oven and bake for about 30 min (do the stick test) • after cooling down remove from the tin and decorate with the icing sugar
Note: This is a delicious autumn cake, suitable as a dessert or for an afternoon tea.
3. Gateaux - Strawberry- Yoghurt Gateau - Wave of the Danube - Profiterole- Raspberry Gateau - German Cheese Gateau - Black Forest Gateau - Linzer Cake
StrawberryYoghurt Gateau Erdbeer - Joghurt Torte Ingredients • • • • • • •
150g natural yoghurt 150ml oil 150g sugar 2tbsp lemon juice 2 eggs (medium size) 200g plain flour 3 tsp baking powder
springform tin (28cm)
Topping • 400ml whipping cream • 300ml strawberry yoghurt • 200g strawberries
Baking Instructions • preheat the oven to 160ºC fan oven • wash the strawberries and dry them • put the natural yoghurt, the eggs, the oil, the lemon juice and the sugar in a bowl and mix slowly for about 2 min • put the flour and the baking powder in an extra bowl and mix with a spoon • add the flour to the mixture and stir for another min • put the mixture into the greased tin and spread evenly • place the tin in the lower shelf of the oven and bake for about 30 min • leave the cake to cool down and remove from the tin • for the topping, whip the cream until very stiff • add the strawberry yoghurt and fold it carefully into the cream with a spoon • spread the strawberry cream on top of the cake (like a dome) • cut the strawberries in halves and decorate the cake • put the cake into the fridge until you serve it
Note: This gateau is not too difficult to make, looks quite impressive and tastes wonderfully fresh. It is suitable for special occasions.
Wave of the Danube Gateau Donauwelle baking tray with parchment paper
Ingredients • • • • • • •
250g soft butter or margarine 250g sugar 6 eggs (medium size) 350g plain flour 2 tsp baking powder 1 tbsp cocoa powder 2 jars of sour cherries (Schattenmorellen, Lidl)
Baking Instructions • • • • • • • • • • • • •
Topping • half litre milk • 1 vanilla pudding (from the Polish section of the supermarket, Budyn) • 2 tbsp icing sugar • 500g margarine • 150-200g icing sugar • vanilla extract • 300g dark chocolate or 200g dark and 100g milk chocolate
preheat the oven to 175ºC drain the cherries put the margarine and the sugar in a bowl and stir until frothy add the eggs one by one and stir each for about 1/2 min mix the flour and the baking powder in a separate bowl add slowly to the mixture and stir put 2/3 of the mixture onto the greased baking tray and spread evenly add the cocoa powder to the remaining 1/3 of the mixture and stir put the brown mixture on top the white one and spread evenly add the cherries on top put the tray in the oven and bake for about 30 min remove the cake from the oven and let it cool down mix the ‘Budyn’ powder with the icing sugar, add 5 to 6 tbsp of cold milk and stir
• heat the remaining milk to the boiling point, add the Budyn mix and stir with a whisk until it is thickening • put the cream into a bowl, cover it with cling film and let it cool down • stir the margarine and the icing sugar until frothy • add the cool Budyn cream spoon by spoon to the mixture and stir • add the vanilla extract and stir • spread the cream on top of the cake base and put it into the fridge • melt the chocolate and cover the cake
Note: This cake is very delicious and feeds many people. Preparing the cream is a bit difficult because the cream can easily clot. If that happens you have to heat the cream gently in a bowl over a pan of boiling water and stir.
Profiterole-
Raspberry Gateau Windbeutelkuchen
springform tin
Ingredients • • • • •
6 eggs (medium size) 200g sugar 200g plain flour 4g baking powder 20g Budyn powder (from Polish section of the supermarket)
Baking Instructions • • • • • • • • • • • • • • • • •
Topping • 2 packs deep frozen profiteroles • 200g frozen raspberries • 2 sachets vege gel • about 3 tbsp raspberry jam
preheat the oven to 180ºC separate the eggs whisk the egg white until it is foamy slowly add the sugar, keep stirring add the egg yolks, one by one and stir each for about 1 min mix the flour, the Budyn and the baking powder in an extra bowl sift the flour mix into the mixture, use a metal whisk to fold the flour into the egg mixture put baking paper on the bottom of the tin (don’t grease), then carefully pour the mixture into the tin spread it evenly and bake in the oven for about 30 min after baking leave the cake to cool down, best over night, cover with cling film to prevent from drying out remove the tin and the baking paper and cut if possible in half (use only one half, the other half can make another cake) spread jam on top of the cake put the cake back in the spring form tin to give it a frame place the frozen profiteroles in circles on top spread the frozen raspberries on top seal the cake with vege gel, (prepare the gel with only 200ml water per sachet, to get a red gel you can use red juice instead of water) place the gateau into the fridge
Note: This gateau is not too difficult to make but is quite impressive and tastes very fresh. With the spare half in the freezer you can quickly prepare a second gateau.
German Cheese Cake ..
Kasekuchen Ingredients • • • • •
125g soft butter 125g sugar 1 egg (medium size) 250g plain flour 1 pinch of salt
springform tin (28 cm)
Topping • • • • • •
1kg quark 6 eggs, separated 75g sugar 50g melted butter half tsp baking powder 60 to 80ml single fresh cream
Baking Instructions • put all the ingredients into a bowl and knead them with cold hands to a dough • wrap the dough ball with cling film and put it into the fridge for about 1 hour
Topping • put the quark, the egg yolks, the sugar, the melted butter, the baking powder and the cream into a bowl and stir with a spoon until it is a smooth cream • whisk the egg white in a separate bowl until very stiff • carefully fold the egg white into the quark mass with a spoon • remove the dough from the fridge and form a circle that is big enough to cover the bottom and the rim of the tin (doesn’t have to be greased), place it into the tin • fill in the quark cream • put the tin into the oven (not preheated) and bake the cake at 175ºC for about 1 hour ( if it turns too brown on top, cover with tin foil)
Note: This gateau tastes really great but is not so easy to make. For any reason during baking, water emerged from the quark and soaked the cake. I couldn’t find out what went wrong.
Black Forest Cake ..
Schwarzwalder Kirsch Torte Ingredients • • • • • • • •
75g cornflour 6 tbsp hot water 200g sugar 6 eggs (medium size) 150g plain flour 2 tsp baking powder 1 pinch of salt 50g cocoa powder
springform tin (28 cm)
Topping • 1 litre whipping cream • 1 jar of sour cherries (Schattenmorellen, Lidl) • 3 to 4 tbsp seedless raspberry jam • 5 to 10ml of ‘Kirschwasser” (German high percentage clear alcohol made of cherries) • 20g of grated dark chocolate
Baking Instructions • preheat the oven to 175ºC ( important: not suitable for fan oven!) • put the eggs, the sugar, the hot water and the salt in a bowl and stir until 3 times the volume • sift the flour, the cornflour, the baking powder and the cocoa powder into the mixture using a whisk • put baking paper on the bottom of the tin (don’t grease), then fill the tin with the mixture • bake for about 35 min, let it cool down completely, remove from the tin, then cut in 3 layers
Decoration • drain the cherries, keep 8 nice cherries aside for decoration • whip the whipping cream until very stiff • mix the red currant jam with the alcohol and spread it on top of the bottom layer of the cake • use 1/4 of the whipped cream, add the cherries and spread on top of the jam • put the second layer of the cake on top • use another 1/4 of the whipped cream and spread on top • places the third layer of the cake on top, then cover the whole tower with the remaining whipped cream, top and sides, spare 2 to 3 tbsp of the cream • lightly mark out 16 slices on top of the cake with a knife • put a dot of whipped cream on each piece and place half of a cherry on top • add some chocolate shavings on top
Note: The Black Forest Gateau is a delicious and impressive gateau, suitable for special occasions, not so easy to make though. My basic cake was not high enough to part into 3 layers, so I had to bake 2 cakes.
Linzer Cake Linzertorte Ingredients • • • • • • • • • •
springform tin (28 cm) icing piping bag
200g soft butter or margarine 250g sugar icing piping bag with nozzles 2 eggs (medium size) 250g plain flour 200g ground almonds 1 tsp baking powder 1 tsp cinnamon 2 tbsp cocoa powder 1 pinch of ground cloves 5 to 10ml of ‘Kirschwasser’, high percentage clear alcohol made of cherries • raspberry jam
Baking Instructions • preheat the oven to 175ºC • put the margarine or butter and the sugar into a bowl and stir until frothy • add the eggs and the alcohol, continue stirring • put the flour, the ground almonds, the baking powder, the cocoa powder, the ground cloves and the cinnamon powder in an extra bowl and mix with a spoon • add the flour mix to the margarine and sugar and stir • put about 2/3 of the mixture into the greased tin and spread evenly • spread the raspberry jam evenly on top • use the piping bag and the rest of the mixture to form a pattern like a grid with a rim on top of the jam • bake for 40 to 45 min (check the cake regularly because it tends to burn easily, if necessary cover with tin foil), stick test doesn’t work for this cake
Note: Linzertorte is originally an Austrian gateau but it is very popular in Germany too.
4. Dietary Baking - Chocolate Cake without Egg - Gluten Free Chocolate Cake
Chocolate Cake Without egg Schokoladenkuchen ohne Ei Ingredients
• 150ml milk or soy milk (vegan) • 130g sugar • 60g melted butter or margarine (vegan) • 1-2 tbsp cocoa powder • 160g plain flour • 2 tsp baking powder
SPRINGFORM TIN (28CM)
Topping • 300g icing sugar • 1 1/2 tbsp cocoa powder • 100g butter or margarine (vegan) • 2-3tbsp ground coffee
Baking Instructions • preheat the oven to 200ºC fan oven • put the flour, the baking powder and the cocoa powder in a bowl and mix with a spoon • put the butter, the milk and the sugar in an extra bowl and stir • slowly add the flour mix, keep stirring • put the mixture into the greased tin and bake for about 25 min • remove the cake from the oven and let it cool down • put the butter to a bowl and stir until frothy • add the icing sugar, the cocoa powder and the coffee powder and keep stirring • decorate the cake with the icing, if the cake is high enough you can part it in the middle and fill with icing sugar, otherwise you only cover the outside of the cake with the icing sugar
Note: This cake is easy to make. It gets dry quickly in the oven, but the icing adds some moisture to it and then it is ok.
Gluten Free Chocolate Cake Glutenfreier Schokoladenkuchen Ingredients • • • • • • • • •
SPRINGForm TIN (28CM)
200g soft butter or margarine 200g brown sugar 1 egg (medium size) 250g plain flour 7g baking powder juice of 1 lemon 400g ground almonds 200g milk chocolate 200g milk chocolate for decoration or icing sugar
Baking Instructions • Preheat the oven 175ºC fan oven • put the sugar, the egg and the butter into a bowl and mix until the sugar is dissolved • add the lemon juice, the ground almonds, the flour and the baking powder, continue stirring • melt 200g of chocolate, add it to the mixture and stir • put the mixture into the greased tin • bake the cake for about 1 hour, cover with tin foil about 20min into baking • let the cake cool down, then remove the tin • decorate with melted chocolate or sprinkle with icing sugar
Note: It is worth mentioning that the mixture is very soft when you put it in the tin. During baking the cake can get dry easily when in the oven for too long, better to check regularly. My first cake was tasty, but a bit dry.
5. Seasonal Baking - Chocolate Crisps - Angels’ Eyes - Chocolate Bread - Little Christmas Balls - Little Nut Heaps - Hilda Biscuit - New Year’s Pretzel
Chocolate Crisps Schokocrossies Ingredients • 200g milk chocolate or dark chocolate • 80g to 100g frosted cornflakes
TRAY
Instructions • melt the chocolate • crush the flakes into smaller pieces • add them to the chocolate and mix with a spoon until the flakes are covered in chocolate • form little heaps and put them on a tray to harden
Note: If you like you can also add some dried coconut flakes to the chocolate mix. If you use plain cornflakes, you might need to add some sugar. Chocolate Crisps are very easy to make and very popular.
Angels’ Eyes Engelsaugen Ingredients • • • • •
75g butter 30g icing sugar 2 egg yolks 120g plain flour raspberry jam
baking tray with baking paper
Baking Instructions • preheat the oven to 160ºC • put all the ingredients in a bowl and knead with cold hands until you have got a smooth dough • wrap it in cling film and put it in the fridge for 2 hours • form little balls the size of a walnut (about 25 pieces) and place them on the tray • make a shallow dent (with a wooden spoon) on top of each ball and fill it with jam • bake in the oven for about 15 to 20 min
Note: The biscuits will get harder when they cool down, so don’t worry when they are still a little soft the moment they come out of the oven. These biscuits are one of the favourites in my family.
Chocolate Bread Schokoladenbrot Ingredients • • • • • •
250g margarine 250g sugar 6 eggs (medium size) 250g dark chocolate, grated 250g ground almonds 100g plain flour
baking tray with baking paper
Decoration • milk chocolate • desiccated coconut
Baking Instructions • preheat the oven to 160ºC fan oven • put all the ingredients in a bowl and mix until you have a smooth mixture • put the mixture on the baking tray and spread evenly • bake for about 20 min • let the cake cool down, then cut into little rectangles • melt the chocolate and spread it on the rectangles, also cover the sides • sprinkle with the coconut
Note: You might even need to bake the biscuits a bit longer than 20 minutes. My biscuits were not baked well enough. They taste a bit like brownies.
Little Christmas Balls ..
Weihnachtsballchen Ingredients • • • • • • • •
250g margarine 100g sugar 1 egg (medium size) 300g flour vanilla extract 100g chopped almonds 100g desiccated coconut icing sugar for decorating
baking tray with baking paper
Baking Instructions • preheat the oven to 160ºC • put all the ingredients in a bowl and mix until you have a smooth mixture • form little balls and put them on the tray • use a fork to flatten the balls a bit, which leaves a nice pattern on top • bake for about 20 min • decorate with icing sugar
Note: The taste of these biscuits is dominated by coconut. To like the biscuits you must like coconut!
Little Nut Heaps .. Nusshaufchen Ingredients • • • • •
250g ground walnuts or almonds 250g sugar 2 eggs (medium size) 1 tbsp flour cinnamon to taste
baking tray with baking paper
Baking Instructions • preheat the oven to 180ºC • put all the ingredients in a bowl and mix well. The mixture is quite dry. • take spoonfuls out of the bowl, make little heaps of about 3 cm and place them onto the tray • bake for about 15-20 min
Note: The heaps should be crunchy on the outside and soft on the inside. These little heaps are very traditional Christmas biscuits in Germany.
Hilda Biscuits ..
Hildabrotchen Ingredients • • • • •
125g sugar 1 egg (medium size) vanilla extract baking 300g flour 150g butter
Circle Cutter 3-4cm Circle Cutter 1-2cm baking tray with baking paper
Decoration • raspberry jam • icing sugar
Baking Instructions • • • • • • • • •
preheat the oven to 200ºC fan oven put all the ingredients in a bowl and knead use a rolling pin to flatten the dough to about 1cm thick use a cutter (3-4cm) to cut out circles for half the amount of circles use a smaller cutter (1-2cm) and cut out an inner circle place all the circles on the baking tray and bake for about 10 min spread raspberry jam onto the full circle mix the icing sugar with the water, cover the circles that have holes with the icing on the upper side glue the two layers together
Note: Hildabrรถtchen are the most delicious Christmas biscuits.
New Year’s Pretzel Neujahrsbretzel Ingredients • • • • • • • • •
80g fresh yeast 500ml lukewarm milk 1 kg plain flour 2 eggs (medium size) 160g sugar 1 pinch of salt 160g melted butter 1 tsp zest of a lemon 2 egg yolks
baking tray, greased
Baking Instructions • mix the yeast with the milk • put the flour, the butter, the sugar, the lemon zest,the eggs and the salt in a bowl • pour the yeast-milk on top and start to knead • put the dough on a warm place and let it rise for about 30 min • knead the dough again, then separate 500g • roll the rest of the dough till it is 130 cm long, then form a pretzel • put the pretzel on the baking tray • divide the 500g of dough into 3 parts of equal size, roll each till 35 cm long and form a plait • ‘glue’ the plait onto the pretzel with some water, let it rise for another 20min • preheat the oven to 150ºC fan oven • brush the pretzel with the egg yolk, then bake for about 30 min
Note: This pretzel is especially made for New Year’s day. You can eat slices with butter only, butter and jam or you can dip it into coffee or tea. It is delicious. When I baked the pretzel I used a bit more flour and baked it for 35 min.
6. Savoury Baking - German Dumplings - Alsatian Pizza - Savoury Onion Cake
German Steamed Dumplings Dampfnudeln Ingredients (for about 9 pieces) • • • • • • •
250g plain flour 2 tbsp sugar 1/2 tsp salt 1 1/2 tbsp margarine 80ml milk 7g dry yeast 1 egg
frying pan with lid (28 cm)
For Frying • water • 2 tbsp margarine • 3 - 4 pinches of salt
Baking Instructions • put all the ingredients into a bowl and knead the dough for about 10 min • let the dough rise for about 45 min in a warm place • knead the dough again, then divide into 9 pieces (same size), form 9 balls and let them rise again for about 15 to 20 minutes • put water into the pan about 2 cm deep , add salt and margarine • heat up to boiling point, then place the dough balls into the pan leaving enough space between them, close the lid • steam till the water is gone , then turn the dumplings over and fry them from the other side
Note: It is best to stay beside the pan because the dumplings get burned easily.The ‘Dampfnudeln’ taste great with canned fruits like pears, sweet cherries or peaches. Traditionally this is a winter dish.
Alsatian Pizza Flammkuchen Ingredients • • • • • • • • •
10g dry yeast 500g plain flour 200ml milk 3 tbsp olive oil 1 - 2 tsp salt 400g red onions 200g smoked bacon rashers 250g crème fraîche black pepper
baking tray with baking paper
Baking Instructions • • • • • • • • • •
sift the flour into a bowl and mix it with the yeast add the salt, the olive oil and the milk, then knead put the dough in a warm place and let it rise for about an hour cut the bacon into small squares and slice the onions in fine rings or half rings fry these ingredients separately for 2 - 3 minutes in a pan preheat the oven to 250ºC knead the dough again, then divide the dough into 4 or 5 pieces, roll one piece until thin and place it onto the baking tray put 2 - 3 tbsp crème fraîche onto it and spread evenly, add the bacon and the onions and flavour with freshly ground pepper put it in the oven and bake for 7 to 8 min until the crust is light brown and crispy prepare the other ‘Flammkuchen’ the same way
Note: If there is any dough left, you can wrap it in cling film and store it in the fridge until the next day. You can also freeze the dough. In Alsatian restaurants you order ‘Flammkuchen’, then the waiter will bring one after another to share.
Savoury Onion Cake
Zwiebelkuchen Ingredients Dough • • • • • • •
7g dry yeast 125ml lukewarm milk 125ml lukewarm water 500g plain flour 1 1/2 tsp salt 2 tsp sugar 2 tbsp oil
baking tray, greased
Topping • • • • • •
1 kg onions 200g smoked bacon rashers 3 eggs (medium size) 20g butter 200ml soured cream cumin to taste
Baking Instructions • put the flour, the salt, the sugar, the yeast, the oil, the milk and the water in a bowl and knead • put the dough in a warm place and let it rise for about 30 min • preheat the oven to 160ºC fan oven • cut the onions in thin rings and the bacon in little squares and fry them in a pan with some butter • mix the eggs and the soured cream in an extra bowl and season with salt and ground pepper • put the dough onto the baking tray, cover the bottom and the sides of the tray with dough • spread the onion-bacon mix on top of the dough and pour the creamegg mix onto it as well, sprinkle with cumin • bake in the oven for about 35 to 40 min
Note: Usually you have ‘Zwiebelkuchen’ with potato soup and new wine as lunch or dinner in the autumn.
My Notes
designed by sandor kardos
