The German Baking Cookbook: 115 Authentic German Recipes of Tortes, Pastries, Cakes, Candies, Salty Bakes, and Much More!

dry slightly ten minutes. Do not allow it to become brittle.

Before filling, brush melted butter onto whole surface of dough.
Drizzle with breadcrumbs.
3. Put filling in a row along one end of sheet of dough. Fold side
flaps of dough over filling and brush with melted butter. Roll
strudel, beginning from filling end and using the cloth to help
lift and turn dough, as you would for a jelly roll. The last roll of
dough should flip the strudel onto a greased baking sheet or

jelly-roll pan. Turn into a horseshoe if too long for pan. Bake in
preheated 350° oven approximately 1 hour. Brush multiple
times with melted butter. Strudel is done when dough is crisp as
parchment and golden brown.



APPLE STRUDEL (APFELSTRUDEL)

Ingredients:

½ to ¾ cup sugar
¾ cup finely chopped walnuts or hazelnuts
¾ cup raisins or currants
1 recipe Strudel Dough, above

1 teaspoon cinnamon
2 pounds apples, peeled, cored and cut
grated rind of 1 lemon
melted butter


Directions:

1. Prepare dough. Drizzle chopped nuts over breadcrumbs. Put cut
apples in a strip along dough.
2. Brush apples with melted butter and drizzle with raisins or

currants, lemon rind, a little cinnamon and sugar; the amount of
sugar you use depends on the sweetness of the apples. Roll
dough and bake.



SWABIAN APPLE OR PLUM TART


(SCHWÄBISCHER APFEL- ODER

ZWETSCHGENKUCHEN)



Ingredients:

¼ cup sugar

½ cup raisins or currants, soaked in rum and drained, or ½ cup
slivered blanched almonds
½ cup thick sour cream or sweet Cream
1 egg yolk, beaten
1 recipe Rich Tart Pastry, seasoned with rum, lemon rind and
grated almonds
1 tablespoon rum

2 pounds not too sour cooking apples or small blue plums
3 eggs, separated
4 tablespoons sugar
melted butter
powdered cinnamon


Directions:

1. Prepare pastry, chill and roll to fit spring form, forming sides
about 2½ to 3″ high. Chill well. Preheat your oven to 350°.

Peel, core and slice apples. Plums are not peeled, but they are
cut in halves or quarters and are stoned. Twist strips of leftover
dough to make a ring on top of pastry. Brush bottom of pastry
with melted butter and top of ring with beaten egg yolk.
2. Position apples or plums on dough and drizzle with cinnamon
and ¼ cup sugar. Bake twenty minutes. Mix egg yolks with four

tablespoons sugar until thick and pale yellow. Beat in cream
and rum. Beat egg whites and as they being to thicken, put in
sugar. Carry on beating until whites stand in stiff but shiny
peaks. Fold into egg-yolk mixture, gently but meticulously,
with a rubber spatula. Drizzle raisins, currants or almonds over
fruit and cover with egg mixture. Continue baking twenty
minutes to half an hour, or until custard is set and filling is

golden brown on top.


BAVARIAN APPLE OR PLUM CAKE

(BAYRISCHER APFEL- ODER


ZWETSCHGENKUCHEN)

Follow recipe for Swabian Tart (above), but when apples or plums are in
shell, drizzle with sugar, cinnamon, raisins and almonds and dot with
butter. Brush twisted ring of dough with egg and bake for thirty-five to

forty minutes in 375° oven. Raspberry or apricot jam can be spread on

bottom crust or over apples, and again, apples may be cut or cut in rounds.


TYROLEAN STRUDEL (TIROLER


STRUDEL)


Ingredients:

½ cup chopped dried figs

½ cup chopped, stoned dates
½ cup milk melted butter
½ cup raisins
½ cup sugar
⅔ cup butter
¾ cup chopped nuts
1 cup stoned, crudely chopped prunes
1 recipe Strudel Dough

1 tablespoon rum
4 egg whites, stiffly beaten
4 egg yolks
juice and grated rind of ½ lemon


Directions:

1. Prepare dough. Cream butter with sugar until light and fluffy,
then progressively work in egg yolks. Beat until the mixture
turns thick and pale yellow. Put in all other ingredients apart

from egg whites and melted butter and milk and stir until well
mixed.
2. Fold in stiffly beaten egg whites. Fill, roll and bake. After
twenty minutes, pour milk over strudel and put in slightly more
melted butter. Continue baking twenty additional minutes, or
until dough is crisp and golden brown.



DEEP-FRIED PASTRIES



(SCHMALZGEBÄCK)


To fry in deep fat the right way, you need a deep deep cooking pan, a
slotted spoon for taking out the cakes as they brown and, the most

important piece of equipment of all, a fat thermometer, without which,

your cakes will be underdone or burned. If you own an electric deep fryer
that is controlled by a thermostat, you can do without a thermometer. Corn
or peanut oil, lard or any of the canned white solid vegetable shortenings
are best for deep frying.


BAVARIAN CHURCH FESTIVAL


DOUGHNUTS (BAYRISCHE


KIRCHWEIHNUDELN ODER


KIRCHWEIHKÜCHEL)


Ingredients:

¼ cup milk, scalded
¼ cup sour cream

¼ cup sugar
¼ cup warm water
1 cup raisins or currants, washed, drained and chopped
1 egg
1 envelope dry powdered yeast
4 tablespoons butter, cut in small pieces
4 to 5 cups sifted flour

confectioners’ sugar
fat for deep frying
grated rind of 1 lemon
oil or melted butter
pinch of salt


Directions:

1. Dissolve yeast in warm water in accordance with instructions
on package. Mix sugar, salt, butter and sour cream. Scald milk

and while still hot, pour into butter mixture. Stir until butter is
dissolved. Cool to lukewarm. Mix in 1 cup sifted flour and
yeast and mix thoroughly.
2. Set aside until mixture is bubbly. Put in egg. Slowly work in as
much of remaining flour as you need for a light but smooth
dough. Turn onto floured board and knead until dough is

smooth and elastic and forms blisters. Shape into a ball, put in a

mildly floured container and brush top of dough with oil or

melted butter. Cover with a thin kitchen towel and set in warm
draft-free corner until twofold in bulk, approximately 1 to 90
minutes.
3. Immerse choped raisins or currants lightly in the flour and toss
with grated lemon rind. Punch dough down and knead in raisins
and lemon peel, working very swiftly so dough is not handled
excessively. Let dough rest ten minutes. Break off small pieces

of dough and roll between your hands to make round “noodles”
about 3″ long. Lay on a floured board, cover with a thin kitchen
towel and let rise about forty-five minutes, or until almost
twofold in bulk.
4. Heat fat in deep fryer to 365°. Drop noodles in a few at a time.
When they have cooked about three minutes, take a pair of

scissors and cut a cross in the unfried top of each. Turn and fry
until both sides are golden brown. Remove using a slotted
spoon and drain using paper towels. Serve warm, drizzled with
confectioners’ sugar.



BERLIN JELLY DOUGHNUTS


(BERLINER PFANNKUCHEN)


ABOUT 30 TO 34 DOUGHNUTS

Ingredients:

¼ cup sugar
⅓ cup butter

1 cup milk
1 envelope dry powdered yeast water
1 teaspoon salt grated rind of 1 lemon
1 teaspoon sugar
1½ cups apricot jam or Four-Fruit Marmalade
3 egg yolks
3 to 4 cups flour
fat for deep frying

oil or melted butter
Vanilla Sugar


Directions:

1. Tenderize yeast in a little water in accordance with instructions

on package, putting in a little sugar to speed the process, if you
prefer. Allow to stand in a warm place until bubbly. Scald milk.
Cream butter with sugar, salt and lemon rind. When mixed, put
in scalded milk and stir until butter melts. When cooled to
lukewarm, mix in egg yolks and 1 cup flour and dissolved
yeast.
2. Put in remaining flour progressively until dough is tender and

light but smooth and not sticky. Knead on floured board until
elastic and smooth. Shape into ball and place in floured
container. Brush top of dough with oil or melted butter, cover
with thin kitchen towel and set to rise in a warm draft-free
corner of kitchen. Allow to rise 1 hour, or until twofold in bulk.
Punch down and roll on floured board to ¼″ thickness and cut

rounds with a 3″ cookie cutter. Place a generous dab of
marmalade or jam in center of half the circles, then top each
with a plain circle of dough. Pinch edges with a little water or
egg white.
3. Cover with towel and let rise about forty-five minutes, or until
again twofold in bulk. Heat fat to 365° and deep-fry doughnuts
a few at a time, keeping fat temperature constant. Fry about

three minutes on first side, then turn so second side can brown.
Remove using a slotted spoon and drain on absorbent paper.
When cool, dredge with sugar.



LITTLE CUSHIONS


(POLSTERZIPFEL)


Ingredients:

¼ teaspoon powdered cinnamon
⅓ cup sugar
1 egg white

1 teaspoon vanilla
1½ teaspoons baking powder
2 eggs
2¼ cups sifted flour
3 tablespoons butter
3 tablespoons rum
confectioners’ sugar

fat for deep frying



Directions:
1. Cream butter with sugar until light and fluffy. Put in eggs, one

by one, beating well between additions. Stir in vanilla, rum and
cinnamon. Sift flour again, with baking powder. Mix into
butter-egg mixture until batter is quite stiff and smooth enough
to roll. Put in slightly more flour as required. Turn dough onto
floured board, and using a floured rolling pin, roll to a thickness
just under ¼″.

2. Using a pastry cutter, cut squares in any desired size, brush
edges with egg white and fold in half diagonally to make a
triangle. Heat fat in deep fryer to 370° and fry “pillows” a few
at a time, turning so they are golden brown on both sides. Drain
using paper towels and serve warm drizzled with confectioners’
sugar. Leftover scraps of dough can be cut in strips and deep
fried in irregular shapes.



REGENSBURG CRULLERS


(REGENSBURGER


BRANDTEIGKRAPFEN)


Ingredients:

1 recipe Cream Puff Pastry
1 tablespoon sugar
1 teaspoon vanilla

oil or fat for deep frying


Directions:

1. Prepare pastry. As you beat in the 4 eggs, put in the sugar and
vanilla. Heat fat until thermometer records 365°. Drop batter
from two teaspoons, to make tiny crullers, into hot fat. Do not
fry all of batter at once, as crullers must have room to rise to the
surface.
2. Check thermometer to see that temperature of fat remains

constant. Turn crullers so they brown on all sides. They must be
done in approximately four minutes. Remove using a slotted

spoon and drain using a paper towel. Serve cold with

confectioners’ sugar, or hot with Hot Red Wine Sauce, and/or
confectioners’ sugar.


RUFFLES (STRAUBEN)



Ingredients:

1 recipe Cream Puff Pastry
2 tablespoons sugar
fat for deep frying
Lemon Sugar


Directions:


1. Prepare pastry. Fill pastry tube or cookie gun with mixture or
use a big funnel. Heat fat to 365° and press pastry through bag,
gun or funnel, snipping off curled lengths every 2″.
2. Allow strips to fall into hot fat. Turn so pieces brown on both
sides, approximately five minutes in all. Remove using a slotted
spoon and drain using a paper towel. Cool and drizzle with
sugar.
3. Look below for recipes.



FRITTER BATTER (KÜCHELTEIG)


Now lets take a look at some of the most common fritters enjoyed in
Germany.

Ingredients:

½ cup white wine or dark beer

⅔ to ¾ cup flour
1 egg white, stiffly beaten
1 egg yolk
1 tablespoon melted butter
2 tablespoons sugar
pinch of salt


Directions:

1. Beat egg yolk with salt, wine or beer and sugar. Slowly put in

flour and beat until mixture is consistency of thin paint. Mix in

melted butter.

2. Allow to stand about thirty minutes, then fold in stiffly beaten
egg white. Use batter instantly after putting in egg white. Begin
as in specific recipes.


APPLE FRITTERS (APFELKÜCHEL)


4 TO 6 SERVINGS

Ingredients:

1 recipe Fritter Batter, above
4 big not too sour apples, peeled, cored and cut in 2″ thick
slices
confectioners’ sugar, or Foamy Wine Sauce, or vanilla Sauce
fat for deep frying



Directions:

1. Preheat fat to 365°. Prepare batter, putting in egg whites just
before dipping fruit. Immerse fruit slices in batter one by one
until thoroughly coated. Let surplus batter drip off.
2. Fry a few slices at a time, flipping over once so they are golden
brown on both sides. Remove from fat using a slotted spoon,
drain using a paper towel and carry on frying other fruit slices
until all are done. Serve with sugar or either of the two sauces

indicated.


OTHER FRUIT FRITTERS


Sliced and peeled peaches, nectarines, canned pineapple, bananas cut in
half along the length and then cut in 1″ to 2″ lengths, all can be used for
fritters. The fruit may be drizzled with a little sugar and rum or brandy and
marinated for a few minutes. Giant strawberries, washed and hulled, are
also very good dipped in batter and fried.


PRUNE FRITTERS (SCHLOSSERHUBEN)

Ingredients:

¼ cup sugar
½ cup grated bittersweet chocolate

½ pound prunes, soaked until soft
1 recipe Fritter Batter, above

fifteen to 20 blanched almonds



Directions:
1. Prepare batter. Remove pits from soaked and drained prunes,

doing as little damage to the prunes as you can. They should
remain in one piece.
2. Stuff each stoned prune with a blanched almond and restore to
prune shape. Immerse in batter and fry. Drain using paper
towels and while hot, dredge with a mixture of grated chocolate
and sugar. Serve warm.



YEAST BAKING


(HEFEGEBÄCK)





BASIC YEAST DOUGH (HEFETEIG)


MAKES 2 LARGE COFFEE CAKES

Ingredients:

½ cup butter, tenderized

½ cup sugar
½ cup warm water
1 cup milk, scalded
1 teaspoon salt
1 whole egg
2 cups flour
2 packages dry powdered yeast

2 to 3 cups flour
4 egg yolks
flour
fruits or nuts, in accordance with recipe
grated rind of 1 lemon
melted butter



Directions:
1. Dissolve yeast in warm water in accordance with instructions

on package. Mix butter, sugar, salt and lemon rind in a

container. Scald milk and pour into container. Stir until butter

has melted. Cool to lukewarm. Put in 2 cups flour and the yeast,
and mix thoroughly. Set aside in a warm corner until mixture
becomes light and bubbly.
2. Mix in egg yolks and whole egg and progressively beat in 2 to 3
cups flour until you have a soft, light smooth dough. Turn onto
a floured board and knead until dough is smooth and elastic and
forms blisters. Shape in a ball, put in a clean floured container

and cover with a thin kitchen towel, and set in a warm draft-frée
corner to rise until doubled in bulk, approximately 1 to 90
minutes.
3. Punch dough down and knead in any candied fruits, nuts, etc.,
called for in the specific recipe. If nothing is being added, knead
lightly anyway. Let dough rest ten minutes, then shape as you

wish and bake in accordance with specific recipe.


RICH YEAST DOUGH (FEINE HEFETEIG)


Follow above recipe but use 10 egg yolks, ¾ cup butter and ½ cup milk
instead of amounts called for.


BREMEN LOAF (BREMER KLÖBEN


ODER KLABEN)


Ingredients:

¼ cup sugar

½ cup lukewarm water
½ cup milk
½ pound chopped citron
½ pound dried currants
¾ cup slivered blanched almonds
1 cup butter
1 egg, lightly beaten

1 pound raisins
1 teaspoon rosewater
1 teaspoon salt
2 envelopes dry powdered yeast
2 tablespoons sugar (not necessary)

grated rind of 1 big lemon

melted butter

pinch of powdered cinnamon
rum or brandy
six to seven cups flour
sugar


Directions:

1. Mix fruits and raisins and soak in rum or brandy 1 hour.
Dissolve yeast in water in accordance with instructions on
package, putting in a little sugar to speed the process if you

wish to. Scald milk with salt, sugar, butter and fat. When butter
and fat have melted, turn off the heat and mix in rosewater,
cinnamon and lemon rind. Cool to lukewarm and put in
dissolved yeast mixture. Stir thoroughly. Beat in egg and 1 cup
flour. Set aside in warm corner fifteen to thirty minutes until
mixture is bubbly.
2. Sift 5 cups flour onto a board and form a well in the middle.

Pour yeast mixture into well and progressively work ingredients
together, putting in more flour if required to make a dough that
is light and tender but not clingy. Drain, dry and flour fruit and
raisins. Turn dough onto a floured board and knead,
progressively working in floured fruits and almonds. Knead
until dough blisters and is smooth and elastic. Put in a mildly

floured container and brush top of dough with melted butter.
Cover with a thin kitchen towel and set in warm draft-free
corner approximately 1 hour, or until dough is twofold in bulk.
3. Although this is usually made in one huge loaf, you can split
dough in half to make two smaller ones. Punch dough down and
turn onto a floured board. Flatten or roll into an oval (or two
ovals if you have divided dough) approximately 1″ thick. Brush

top with melted butter, drizzle with a little sugar and fold along
the length, not fairly in half, as for Stollen in above recipe. Put
on buttered baking sheet or jelly-roll pan and brush with melted
butter. Put in warm draft-free corner again and let rise until
doubled in bulk, approximately 1 hour. Preheat your oven to
375° and bake approximately 1 hour, or until a thoroughly

brown. Brush with melted butter while still warm. This may be
served with or without confectioners’ sugar on top.
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BUTTER COFFEE CAKE


(BUTTERKUCHEN)


1. Make ½ recipe Basic Yeast Dough and prepare as for Crumb
Coffee Cake, above.
2. Brush with melted butter, dot liberally with butter and drizzle
with ⅓ to ½ cup granulated sugar and ¾ to 1 cup crudely
chopped or slivered almonds.
3. Allow to rise, and bake as for Crumb Coffee Cake (above).



CHEESE COFFEE CAKE


(KÄSEKUCHEN)


1. Make ½ recipe Basic Yeast Dough and prepare as for Crumb
Coffee Cake (above). Allow to rise until dough puffs up. Top
with cheese filling: Cream 2 tablespoons butter with ⅓ cup
sugar and progressively mix in 2 egg yolks.
2. Stir in 1 pound pot cheese (not cottage cheese) that has been

rubbed through a sieve. Put in 3 tablespoons flour and ½ cup
milk or cream. Put in barely sufficient flour and milk to make a
light but coherent mass. Stir in ½ cup raisins and grated rind of
1 lemon.
3. Beat 2 egg whites with 1 tablespoon sugar until they stand in
stiff but shiny peaks. Use a rubber spatula to fold gently but
meticulously into cheese mixture. Spread filling onto dough and

brush with beaten whole egg.
4. Bake in 350° oven thirty to forty-five minutes or until a golden-
brown color is achieved. If you prefer, the filling can be
seasoned with a little rum, brandy or vanilla. Mix into egg-yolk
mixture before folding in whites.



CHRISTMAS FRUIT BREAD


(HUTZELBROT)


Ingredients:

¼ cup sugar

¼ pound candied citron

¼ pound candied orange peel

½ cup warm water
½ pound almonds, shelled but not blanched
½ pound walnuts, shelled
½ teaspoon powdered cloves
1 cup lukewarm water in which fruit cooked
1 pound dried figs, or ½ pound dried figs and 2 pounds pitted
dates

1 pound dried pears
1 pound dried prunes
1 tablespoon anise seeds, crushed
1 teaspoon cinnamon
1 teaspoon salt almonds split in half or slivered
10 cups sifted flour, roughly

2 envelopes yeast
citron for decoration


Directions:

1. Follow instructions on package as to soaking and cooking of
prunes and pears. Cook only until barely soft; drain and reserve
cooking liquid. Remove stones from prunes and cut them and
pears into big pieces. Chop figs, walnuts, almonds, citron and
orange peel finely.

2. Mix all fruits and nuts. Dissolve yeast in warm water in
accordance with instructions on envelope. Mix 1 cup of warm
liquid in which prunes and pears cooked and mix with 1 cup
flour, sugar and the dissolved yeast; put in cinnamon, cloves,
anise seeds and salt.
3. Slowly work in remaining flour and beat hard until dough
blisters and comes away from sides of container. Shape dough

in a ball, put in a mildly floured clean container, cover with a
thin kitchen towel and set in a warm draft-free corner to rise
approximately 1 to 90 minutes, or until doubled in bulk.
4. When dough has risen, mix in all fruits and nuts; let dough rise
again forty-five minutes to an hour, or until almost twofold in
bulk. Split dough in half and form round or oblong loaves. Put

on buttered, floured baking sheet. Garnish top with halves of
almonds and citron and bake in 400° oven approximately 1
hour, or until loaves are a thoroughly golden brown. Brush with
slightly more of the fruit liquid while hot.

CINNAMON COFFEE CAKE


(KANEELKUCHEN)


1. Make ½ recipe Basic Yeast Dough and prepare as for Crumb
Coffee Cake, above.
2. Brush with melted butter and drizzle with ½ to ¾ cup sugar
mixed with two or 3 teaspoons cinnamon. Allow to rise, and
bake as for Crumb Coffee Cake (above).



CRUMB COFFEE CAKE


(STREUSELKUCHEN)


Ingredients:

½ recipe Basic Yeast Dough (above) made with three to 4 cups
flour
melted butter


Crumb Topping:

¼ pound butter, melted
1 teaspoon cinnamon
1½ to i¾ cups flour ¾ cups sugar


Directions:

1. Prepare dough, and after it has risen, been punched down and
rested, roll or pat out to finger thickness (about ½″) to fit a
buttered 10″ by 15″ or 11″ by sixteen″ jelly-roll pan. Brush
dough with melted butter.
2. Use a fork to mix ingredients for topping until you form little

lumps—in German, Klümpchen, which sound more colorful
somehow. If mixture is too fine and mealy, put in more melted
butter. If clumps are too large, put in more flour. Sugar and
cinnamon can be adjusted to taste.
3. Drizzle crumbs liberally on buttered dough. Allow to rise until

almost twofold in bulk. Bake in preheated 350° oven thirty to
forty-five minutes, or until cake is done and crumbs are golden
brown.

DRESDEN STOLLEN (DRESDNER


STOLLEN)


Ingredients:

½ cup lukewarm water

½ cup rum
1 cup chopped candied orange peel
1 cup chopped citron
1 cup sugar
1 tablespoon sugar (not necessary)
1⅓ cups butter
1½ cups chopped blanched almonds

1½ cups raisins
2 cups flour
2 cups milk
2 envelopes dry powdered yeast
2 tablespoons rum
2 teaspoons salt

4 eggs, lightly beaten
5 to 7 cups flour
confectioners’ sugar, if possible vanilla-flavored
granulated sugar
grated rind of 1 lemon
melted butter
six to eight slivered blanched bitter almonds, or 1 teaspoon

almond extract


Directions:

1. Mix raisins, citron and candied orange peel and soak in rum 1
hour. Drain and reserve rum. Dissolve yeast in warm water in
accordance with instructions on package, using a little sugar to
speed the process if you prefer. Scald milk with sugar, salt and
butter. When the butter has melted, mix in lemon peel, rum and
almond extract if you are using it. Cool mixture to lukewarm.

Put in yeast and 2 cups flour. Mix thoroughly and set in warm
draft-free corner approximately 15 to thirty minutes, or until
dough blisters. Mix in lightly beaten eggs and progressively
mix in 5 to 7 cups flour until dough is tender and light but not

clingy. It must be smooth enough to be handled.

2. Dry soaked fruit and dredge mildly with flour. Turn dough onto
a floured board and knead, progressively working in fruit,
almonds, and bitter almonds if you use them. Knead dough until
it blisters and is smooth and elastic. Gather in a ball and put in a
mildly floured container. Brush with melted butter. Cover
loosely with a thin kitchen towel and set in warm draft-free
corner approximately 1 hour, or until it has doubled in bulk.

Punch dough down and slice into 3 equivalent portions.
3. Set aside to rest ten minutes. Roll or flatten each third of dough
into an oval ¾″ thick. Brush top of each with melted butter and
drizzle with a little sugar. Fold each along the length, not fairly
in half, so that edges are within ½″ to 1″ of meeting; pinch
closed. Put loaves on a buttered baking sheet or jelly-roll pan.

Brush with melted butter and place in warm, draft-free corner
again so they can rise until doubled in bulk, approximately 1
hour. Preheat your oven to 425°. Bake loaves ten minutes, then
turn heat down to 350°. Bake about forty-five minutes, or until
loaves are crisp golden brown. Brush with butter and drizzle
liberally with confectioners’ sugar while warm. Cool and
drizzle with more sugar before you serve.



EASTER BREAD (OSTERFLADEN)



Ingredients:

¼ cup warm water
⅓ cup butter
½ cup milk
1 egg yolk, beaten
1 envelope dry powdered yeast

1 tablespoon sugar
1 teaspoon salt
1 whole egg
2 egg yolks
4 to 4½ cups sifted flour
flour
melted butter


Directions:

1. Tenderize yeast in water in accordance with directions on

package. Scald milk. Mix butter, sugar and salt in a container
and put in scalded milk. Stir until butter has melted. Cool until
lukewarm. Put in 1 cup flour and dissolved yeast to butter
mixture and stir thoroughly.
2. Beat in egg yolks and egg. When thoroughly combined,
progressively beat in remaining flour, or as much of it as you
need to make a tender but not clingy dough. Turn dough onto a

floured board and knead until it blisters and is smooth and
elastic. Shape into a ball, put in a mildly floured container and
brush top of dough with melted butter. Cover with a thin
kitchen towel and set in a warm draft-free corner one to 1½
hours, or until dough has risen and is twofold in bulk.
3. Punch dough down and allow to rest ten minutes. Form a round

loaf and place on a buttered, mildly floured baking sheet. Cover
with a thin towel and let rise again about forty-five minutes, or
until almost twofold in bulk. Score surface of risen dough in a
crisscross pattern, using a knife or fork tines, but do not cut too
deeply. Brush with beaten egg yolk. Put in 400° oven ten
minutes, then turn heat down to 350° and carry on baking about
50 minutes, or until crust is thoroughly golden brown.



FRUIT COFFEE CAKE


(OBSTKUCHEN)


1. Make ½ recipe Basic Yeast Dough and prepare as for Crumb
Coffee Cake, above. Brush dough liberally with melted butter
and top with 2 pounds raw cherries, currants, rhubarb, peaches,
apples or blue or red plums, stoned, peeled and cut as required.

2. You should have about 3 cups of fruit. Drizzle fruit with a little
granulated sugar and cinnamon, or with Crumb Topping
(above). Allow to rise about thirty minutes, then bake in 350°
oven approximately 1 hour. Serve warm or cold.



HONEY BEE CAKE (BIENENSTICH)


Ingredients:

⅓ cup butter
½ cup milk

⅔ cup sugar

1 cup slivered blanched almonds, or peanuts with husks
removed
1 recipe Basic Yeast Dough
1 recipe Custard Filling
butter for pan


Directions:

1. Prepare dough. After it has risen and been punched down, roll
or pat out in a circle or square to approximately ¾″ thickness.

Put on a buttered baking sheet. Allow to rise until twofold in
bulk. For topping, heat milk with butter and mix in sugar and
nuts.
2. Cook using low heat until mixture is smooth and milk is
absorbed. Cool and spread on dough. Bake in 350° oven about
thirty minutes, or until cake is a rich, shiny golden brown.
Prepare filling. When cake has cooled completely, cut in half

through middle to make two layers. Spread bottom cover with
filling.



KUGELHUPF (KUGELHOPF)


Ingredients:

½ cup black raisins or currants
½ cup crudely chopped or slivered nuts or almonds (not
necessary)

½ cup rum or brandy
½ cup white raisins
¾ cup mixed candied citron and candied orange peel
1 recipe Basic Yeast Dough, or 1 recipe Rich Yeast Dough
grated rind of 1 lemon
butter for pan
melted butter

vanilla sugar


Directions:

1. Prepare dough. While it rises, mix grated lemon rind with fruits
and soak in rum or brandy approximately 1 hour, or until dough
is finished rising. Drain thoroughly. Punch dough down and

knead fruit into it, working as swiftly as you can so dough is not

handled excessively.
2. Butter a 10″ Kugelhupf form and drizzle top and sides with nuts
if you are using them. Put dough in pan, cover with a thin
kitchen towel and set in a warm draft-free corner to rise about
forty-five minutes, or until almost twofold in bulk.
3. Brush top with melted butter and set in preheated 400° oven ten
minutes. Then turn heat down to 350° and carry on baking

about thirty-five minutes, or until top of cake is thoroughly
golden brown. Invert pan over a rack, standing it on the tube, or
cool in upright pan. Tap cake out onto rack after thirty minutes
and drizzle with sugar. It is a good idea to keep this cake one
day before cutting it, as its flavor will improve. Drizzle with
more sugar before you serve.



ROLLED COFFEE CAKE


(WICKELKUCHEN)


1. For 2 big cakes, prepare 1 recipe Basic Yeast Dough. Make ½
recipe if only 1 cake is needed. Each filling is enough for two

cakes.
2. Roll out dough into 2 squares about ¼″ thick. Brush with
melted butter. Cover with filling and roll jelly-roll style. Put
each roll in a buttered 8″ or 9″ loaf pan or a ring mold.
3. Allow to rise until twofold in bulk. Brush with beaten egg yolk
or melted butter and bake in 350° oven forty-five minutes to an

hour. Drizzle with confectioners’ sugar or glaze with a slim
layer of melted apricot preserves or jam.


POPPY SEED FILLING


1. Rinse and grind ½ pound poppy seeds in a poppy-seed grinder
or an electric blender. Combine with 1 cup milk, 3 tablespoons
butter and ⅔ cup sugar or ½ cup honey and grated rind of 1
lemon.
2. Cook until thick. Half a cup raisins and/or nuts can be folded
into this, if you prefer.



RAISIN-NUT FILLING

1. Mix ¾ cup raisins or currants, ⅔ cup sugar, 2 teaspoons

cinnamon and 1 cup chopped or grated hazelnuts. Dot dough
with 3 tablespoons butter, cut in tiny flecks.
2. If you prefer, put in 3 tablespoons chopped candied citron
and/or orange peel.



NUT WREATH (NUSSKRANZ)

1. Prepare a Rolled Coffee Cake (above), using the Raisin-Nut
Filling.
2. Butter two ring molds and drizzle liberally with slivered
unblanched hazelnuts or almonds.

3. Put the two rings of dough in pans, let rise until doubled in bulk
and bake in 350° oven forty-five minutes to an hour.
4. Cool in pan, invert onto rack and when completely cold, dust
with sugar or glaze with melted apricot jam.



SNAILS (SCHNECKEN)


24 LARGE OR 48 SMALL

Ingredients:

⅓ cup currants
½ cup butter

½ cup sugar
½ cup warm water
½ pound pecans, shelled and crudely chopped
½ teaspoon salt
1 cup milk or sweet cream, scalded
1 egg

1 tablespoon cinnamon
1¼ cups brown sugar
2 packages dry powdered yeast
4 cups sifted flour melted butter
cup flour
egg yolks


Directions:

1. Dissolve yeast in warm water in accordance with instructions

on envelope. Mix sugar, salt and butter. Scald milk and while

hot, pour over sugar-butter mixture. Stir until sugar is dissolved

and butter melts. Cool to lukewarm. Put in flour, the yeast, egg
yolks and egg and mix lightly until well mixed. Put in sifted
flour progressively, mixing in well between additions. Put in
enough flour for a light dough that is not sticky.
2. Turn onto floured board and knead until the dough is smooth,
elastic and forms blisters on surface. Gather dough in a ball and
place in mildly floured container. Brush top with melted butter,

cover with a thin kitchen towel and set in a warm draft-free
corner to rise until twofold in bulk, approximately 1 to 90
minutes.
3. Punch dough down, flip over in container and let rise again until
twofold in bulk. Brush 24 big or 48 small muffin tins with
melted butter, placing approximately 1 teaspoon butter in each

big muffin cup, ½ teaspoon in each small one. Mix brown
sugar, currants and cinnamon. Ladle a little into each muffin
cup and drizzle with chopped pecans.
4. Use about half the nuts and cinnamon mixture. Punch dough
down and split in half. Roll each half out to approximately ¼″
to ⅓″ thickness in a rectangular shape. Brush with melted butter
and drizzle with remaining sugar-cinnamon mixture and

chopped pecans.
5. Roll along the length jelly-roll style, as firmly as you can. Pinch
last edge firmly closed. Cut in 1″ slices. Put each slice, cut side
down, in prepared muffin tins. Cover using a towel and let rise
until twofold in bulk. Preheat your oven to 375°. Bake about
twenty minutes, or until a golden-brown color is achieved.

Remove from tins at once and cool upside down on rack.


THREE KINGS’ BREAD


(DREIKÖNIGSBROT)



Ingredients:

½ cup chopped walnuts, hazelnuts or unblanched almonds
1 blanched almond
1 recipe Basic Yeast Dough, using ⅓ cup sugar, ½ teaspoon salt
and ⅓ cup butter
melted butter
powdered cinnamon

two to three tablespoons granulated sugar



Directions:
1. Prepare dough. When it has doubled in bulk, punch down and

knead again, putting in the single almond. Allow to rest ten
minutes.
2. Form a round loaf, cover with a thin kitchen towel and let rise
in a warm draft-free corner approximately 1 hour, until doubled
in bulk.
3. Score surface of loaf in a crisscross pattern, using a knife or

fork tines.
4. Brush with melted butter and drizzle with sugar, cinnamon and
nuts. Bake in a 400° oven ten minutes, then decrease the heat to
350° and carry on baking forty-five minutes to an hour, or until
a golden-brown color is achieved on top.



TURBAN OR HEALTH CAKE


(NAPFKUCHEN ODER

GESUNDHEITSKUCHEN)



Ingredients:

1 cup butter
1 cup lukewarm milk
1 heaping cup sugar
3 tablespoons sugar
4 cups sifted flour

4 teaspoons baking powder
7 eggs, separated
butter for pan
flour or breadcrumbs for pan
grated rind of ½ big lemon


Directions:

1. Preheat your oven to 350°. Measure 4 cups sifted flour and sift
again with baking powder; put back into sifter or big strainer

and save for later. Cream butter with lemon rind and sugar until
light and fluffy, then progressively beat in egg yolks, two at a

time until mixture is well mixed.

2. Pour milk in progressively, beating well after each addition.
Whip egg whites, and as they start to thicken, put in sugar, little
by little. Carry on beating until whites stand in stiff but shiny
peaks. Stir three to four tablespoons beaten egg white into egg-
yolk mixture to lighten it. Turn whites onto yolks and drizzle all
flour mixture on top.
3. Use a rubber spatula to fold together, gently but meticulously,

until there are no traces of flour or egg whites. Butter a 9″ or
10″ Kugelhupf pan and drizzle with flour or fine breadcrumbs,
tapping out surplus. Turn batter into make and bake
approximately 1 hour. Cake is done when it springs back to
shape if pressed down with your finger, or if a straw inserted in
the middle comes out clean. When finished, remove from oven

and invert pan, standing it on the tube on a cake rack.
4. After about forty-five minutes, run a knife between the rim of
the cake and the pan and tap cake out. Continue cooling on
rack.



CAKES (KUCHEN)




BISHOP’S BREAD (BISCHOFSBROT)



Ingredients:

6 big eggs


¼ cup candied citron, finely chopped
¼ cup candied orange peel, finely chopped
½ cup almonds, blanched and slivered
½ cup dark raisins or currants

½ cup-white raisins
2 cups sugar
3½ cups flour
butter
confectioners’ sugar, or Chocolate Icing
flour or breadcrumbs
grated rind of 1 lemon


Directions:

1. Preheat your oven to 350°. Beat eggs with sugar thirty to forty-

five minutes using your hands, fifteen to twenty minutes in an
electric mixer. The mixture must be almost white in color and
dense enough to ribbon.
2. Sift in flour, put in all nuts, fruits and lemon rind and stir until
completely mixed. Butter a loaf pan and drizzle with flour or
fine breadcrumbs. Turn batter into it and bake one to 1¼ hours.
Cool and drizzle with confectioners’ sugar or cover with icing.



CHOCOLATE CHERRY CAKE


(BRAUNER KIRSCHKUCHEN)



Ingredients:
¼ cup fine cracker crumbs

½ cup butter
½ pound fresh cherries
¾ cup grated, unblanched almonds
¾ cup sugar
1 tablespoon sugar
2 whole eggs

2¼ ounces (squares) semi-sweet chocolate, grated
3 eggs, separated
butter
confectioners’ sugar
flour


Directions:

1. Preheat your oven to 375°. Cream butter with sugar until fluffy.
Slowly beat in 3 egg yolks and 2 whole eggs, beating well

between additions. Put in grated chocolate, cracker crumbs and
almonds and mix lightly. Beat egg whites with tablespoon
sugar, until they stand in stiff but shiny peaks.
2. Fold into first mixture, gently but meticulously, with a rubber
spatula. Butter a layer-cake pan and drizzle with flour, tapping
out surplus. Turn batter into pan and top with cherries. (They
must be whole, uncut and unstoned, but if that seems like too

much bother to eat, pit them.) Bake forty minutes. When cake is
cold, slip it out of pan and drizzle with confectioners’ sugar

before you serve.



FRANKFURT WREATH


(FRANKFURTER KRANZ)


Ingredients:

⅓ cup cornstarch

¾ cup sifted flour
¾ cup sugar
1½ recipes Butter Cream Filling
2 teaspoons baking powder
3 eggs
grated rind of ½ big lemon
praline, or Krokant, made with 1 tablespoon butter, ¼ cup sugar

and 1 cup blanched, chopped almonds or hazelnuts
Scant ½ cup butter (approximately seven tablespoons)


Directions:

1. Preheat over to 350°. Cream butter with sugar until light and
fluffy. Put in eggs, one by one, beating well between each
addition. Stir in grated lemon rind. Sift flour again with
cornstarch and baking powder. Slowly mix in butter-egg
mixture until completely mixed.

2. Butter and flour a ring mold and tap out surplus flour. Pour
batter into pan. Bake in lower half of oven forty-five minutes to
an hour, or until cake is done. A toothpick inserted in the
middle should come out clean. Cool in pan until cake shrinks
away from sides. Invert cake onto rack and cool to room
temperature. While cake is cooling, prepare filling.

3. To make praline, or Krokant, place butter and sugar in a frying
pan, using low heat, and stir until sugar is melted and light
golden brown. Mix in nuts and pour onto a buttered flat plate.
When cold and hard, crack into little pieces.
4. Cut cake into 3 layers. Spread approximately 1 cup of cream
filling onto bottom and middle layers, saving enough to cover
outside of cake. Stack layers and spread rest of filling on top

and all sides. Drizzle Krokant on top and sides. This cake is best
if it is kept in your fridge one day before being served.

QUICK COFFEE CAKE


(BLITZKUCHEN)


Ingredients:

¼ cup sugar

⅓ cup butter
⅓ cup flour
½ cup chopped almonds or walnuts
½ cup milk
½ cup sugar
1 teaspoon vanilla
1½ tablespoons butter

1½ teaspoons cinnamon
2 cups sifted flour
2 eggs
2 teaspoons baking powder pinch of salt


Directions:

1. Preheat your oven to 375°. Mix ¼ cup sugar, ⅓ cup flour,
chopped nuts and cinnamon. Melt butter and mix into dry
mixture with your fingertips or a fork until you have crumbs. If

mixture is too fine, put in more butter. If crumbs are too large,
put in more flour. Put in more sugar or cinnamon to taste. Set
aside. Sift 2 cups flour again, with sugar, baking powder and
salt.
2. Cut butter in small pieces and put in to dry ingredients, working
it in with a pastry blender or your fingertips until mixture is the

consistency of coarse meal. Beat eggs well and mix with milk
and vanilla. Make a well in the middle of the dry ingredients
and pour liquid in.
3. Mix together progressively, mixing only enough to moisten
flour mixture, but not so much that the whole thing breaks down
and becomes liquid. Butter and flour a 9″ round layer-cake pan
or an 8″ square pan. Turn batter into it. Drizzle crumb topping

over cake and bake about twenty-five minutes. To test, insert
straw or toothpick into center of cake. If it comes out clean,
cake is done. Serve warm or cold. Cut portions right out of pan.

ROYAL CAKE (KÖNIGSKUCHEN)



Ingredients:

¼ cup candied orange peel, finely chopped
½ cup candied citron, chopped
½ pound (1 cup) butter
½ to 1 cup milk, as required
1 scant cup sugar
1½ cups raisins, all brown and white mixed, or ¾ cup white

raisins and ¾ cup dried currants
2 tablespoons rum or arrack
4 eggs
4 teaspoons baking powder
4½ cups sifted flour
butter

fine breadcrumbs
four to five crushed bitter almonds, or 1 teaspoon almond
extract
juice and grated rind of ½ lemon
pinch of salt


Directions:

1. Preheat your oven to 350°. Cream butter with sugar until light
and fluffy. Beat in eggs one by one, until well mixed. Stir in

rum or arrack, lemon juice and rind and almond extract if you
are using it. Sift flour again, with baking powder and salt.
2. Put in flour and milk, alternately and progressively, to butter
and egg, stirring thoroughly between additions. Do not put in
too much milk. The batter must be firm and heavy and should
tear in pieces when dropped from a spoon. Fold in raisins and
other fruit and bitter almonds if you are using them.
3. Butter a loaf pan and drizzle with breadcrumbs on sides and

bottom, tapping out surplus. Turn batter into pan and bake in
lower half of oven approximately 1¼ to 90 minutes. Cake may
be cooled in tin and then removed, or you may keep it in tin and
slice off portions.



SAND CAKE OR TORTE

(SANDKUCHEN ODER SANDTORTE)


Ingredients:

1 tablespoon sugar
1 teaspoon baking powder (not necessary)

2 cups (1 pound) butter
2 cups sugar
2 teaspoons vanilla
2¼ cups cornstarch
4 eggs, separated
4 tablespoons rum or arrack
5 whole eggs

butter flour
grated rind of 1 lemon
vanilla Sugar


Directions:

1. Melt butter and chill until it has again become solid. Preheat
your oven to 375°. Cream butter with sugar until light and
fluffy, then progressively work in 5 whole eggs and 4 yolks.
2. Put in grated lemon rind, rum or arrack and vanilla and beat

thirty to forty minutes using your hands, or approximately 10
using an electric mixer. Mixture must be very thick, almost
white and about the consistency of frozen custard.
3. Beat egg whites, and as they thicken, put in 1 tablespoon sugar
progressively and carry on beating until whites stand in stiff but
shiny peaks. Take two or 3 tablespoons beaten whites and mix

into yolk mixture to lighten it.
4. Turn yolks onto whites, or whites onto yolks. Put cornstarch
and baking powder, if you use it, in a sifter and shake over
whites or yolks. Use a rubber spatula to fold mixtures together
gently but meticulously until there are no traces of whites or
flour.
5. Butter and flour a 9″ or 10″ Kugelhupf form, or 2 small or 1 big

loaf pan. Pour batter into pan and bake one to 1¼ hours, or until
cake is done. To test, insert toothpick in center of cake; if it
comes out clean, cake is done. Cool fifteen minutes in pan, then
invert onto rack and continue cooling. Drizzle with Vanilla
Sugar and serve finely cut. Keep cake one day before cutting, as

this improves its flavor. Store in fridge, lightly covered using

foil or waxed paper.


SWABIAN RUM CAKE


(SCHWÄBISCHER BUND)



Ingredients:

½ cup blanched almonds, grated
½ cup candied fruit
½ cup raisins or currants
¾ cup slivered toasted almonds
¾ pound butter
1 scant cup sugar
1 tablespoon rum, or to taste Lemon Icing

1¼ cups cornstarch
1¼ cups flour
1½ cups water
3 tablespoons sugar
3½ tablespoons sugar
eggs, separated

juice and grated rind of ½ lemon


Directions:

1. Preheat your oven to 350°. Cream butter until tender and
progressively work in sugar and egg yolks. Mix thirty minutes
using your hands or fifteen minutes by electric mixer. Put in
almonds, raisins or currants and the juice and grated rind of
lemon, and mix lightly. Beat egg whites and when they start to
thicken, progressively beat in sugar. Carry on beating until

whites stand in tender peaks and are shiny.
2. Turn whites onto egg-yolk-butter mixture and drizzle flour and
cornstarch on top. Use a rubber spatula to fold whites, flour and
cornstarch into batter gently but meticulously until there are no
lumps of egg white and no grains of flour or cornstarch. Butter
a ring-mold cake pan, turn batter into it and bake for an hour.
To test cake, press center with finger; if “it springs back into

shape it is done. Cool cake 5 to ten minutes in pan, then turn
onto rack to cool to room temperature.

3. Heat water and in it dissolve 3½ tablespoons sugar; season with

rum. Put in more sugar if required and stir until blended. Pour
liquid into a serving container that is big and wide, so the cake
can be placed into it. Lightly set cake in container with rum
sauce and leave it there until it absorbs all liquid. Do not
attempt to turn cake as it will be very fragile when soaked.
Cover top of cake with icing and drizzle with toasted almonds
and candied fruits.



WESTPHALIAN CHERRY CAKE


(WESTPHÄLISCHER


KIRSCHKUCHEN)


Ingredients:

½ cup milk
⅔ cup suga
1 teaspoon vanilla

1¼ cups flour
2½ teaspoons baking powder
3 cups raw pitted fresh cherries, or 1½ cups canned ﹨ chernes,
thoroughly drained
3 tablespoons butter

pinch of salt
r 2 eggs, separated


Directions:

1. Preheat your oven to 350°. Cream butter with sugar until light
and fluffy. Put in one egg yolk, beat in well, then put in the
other. Sift flour three times with salt and baking powder. Put in
flour and milk, alternately and progressively, to butter mixture,
beating well between additions.

2. Mix in vanilla. Beat egg whites until they stand in stiff but
shiny peaks. Use a rubber spatula to fold into egg-yolk batter,
gently but meticulously. Butter an 8″ spring form or layer-cake
pan. Put fruit in bottom and pour batter over it. Shake pan
gently from side to side and stir batter gently by drawing a fork
through it, so it works down between the cherries. Bake thirty-
five to forty minutes.

CHRISTMAS CAKES AND


CANDY



(WEIHNACHTSGEBÄCK UND-


KONFEKT)




ANISE DROPS (ANISLAIBCHEN)



ABOUT 85 COOKIES

Ingredients:

1¼ cups sugar
1½ tablespoons anise seeds, lightly crushed
3 cups sifted flour
4 eggs


Directions:

1. Beat eggs with sugar about thirty minutes using your hands or

ten minutes in electric mixer. Mixture must be almost white and
dense enough to ribbon. Sift flour again and put in it to egg
batter, little by little, working in well between additions.
2. Stir in anise seeds. Heat a baking sheet and grease. Let pan get
completely cold once more. Drop dough from a teaspoon onto
sheet, leaving an inch or so of space between each. Allow to dry
uncovered, in a warm room, overnight. Bake in preheated 300°

oven until light golden, approximately twenty minutes.



CINNAMON STARS (ZIMTSTERNE)


ABOUT 40 COOKIES

Ingredients:

½ teaspoon almond extract
1¾ to 2 cups grated unblanched almonds
3 egg whites ½
3 teaspoons powdered cinnamon

pound fine quick-dissolving granulated sugar

thoroughly ground nuts or fine granulated sugar for pastry
board


Directions:

1. Preheat your oven to 300°. Beat egg whites, and as they start to
get foamy, progressively beat in sugar. Carry on beating until
whites stand in very stiff peaks. They should retain the mark of
a knife blade. Set aside ½ cup of whites to coat cookies.
2. Drizzle whites with cinnamon and almonds, and put in almond

extract. Mix together gently but meticulously. Mixture must be
heavy and quite solid. Put in more almonds if it is too sticky to
be rolled out. Drizzle pastry board with nuts or sugar and roll
out dough to approximately ¼″ thickness.
3. Chop into star shapes with a cookie cutter. Put on greased
baking sheet and spread a little of the beaten egg white on each
cookie. Bake around thirty minutes. Cookies must be golden

brown and slightly chewy.


FRANKFURT BEGGARMEN


(FRANKFURTER


BETTELMÄNNCHEN)


ABOUT 30 COOKIES

Ingredients:


½ cup blanched almonds, split in half
½ pound almonds, blanched and grated
½ pound sugar
1 egg white
1 tablespoon flour
2 tablespoons rosewater
3 tablespoons sugar
scant ½ cup sifted confectioners’ sugar



Directions:

1. Prepare almond paste with sugar and rosewater, as in above
recipe. Allow to dry overnight. Mix almond paste with

confectioners’ sugar, egg white and flour. Knead together until

dough is smooth and glossy, putting in slightly more flour if
required, then shape into little round balls.
2. With the heel of your hand, flatten balls into cakes with a
diameter of approximately 1½″. Heat a baking sheet, grease it
and allow it to get cold. Position cookies on sheet and garnish
with three half almonds on each. Allow the cookies to dry
uncovered, at room temperature, overnight.

3. Bake in 350° oven about fifteen minutes until light golden
brown. Mix sugar with rosewater and simmer using low heat
five minutes, or until thick and syrupy. Cool a little and spoon
on top of cookies after they have cooled.



FRANKFURT PRINTS


(FRANKFURTER PRENTEN)


ABOUT 24 COOKIES

Ingredients:

1 egg white
1 pound blanched almonds
1 pound sugar

1 teaspoon baking powder
4 tablespoons rosewater
6 tablespoons flour


Directions:

1. Grate almonds as finely as you can and mix with sugar and
rosewater. Put in heavy-bottomed deep cooking pan using super
low heat. Cook and stir until mixture is dry; do not allow it to
brown. Drizzle inside of-a clean container with sugar and turn

almond paste into it.
2. Cover with a kitchen towel and leave in a cool place one day.
Mix egg white and flour with almond paste and knead together
on floured board until the desired smoothness is achieved
enough to roll. Put in more flour if required. Roll dough to ⅛″
thickness.

3. Make into any shape you like and press design into dough. Cut
cookies apart. Heat a cookie sheet, grease it and allow it to get

cold. Position cookies on sheet and allow to dry uncovered, at

room temperature, one day. Bake in 300° oven until light
golden—approximately 15 to twenty minutes. Cool and drizzle
with slightly more rosewater.



FRIEND OF THE HOUSE

(HAUSFREUNDE)



ABOUT 36 PIECES

Ingredients:

½ cup chocolate bits or chopped semi-sweet chocolate
½ teaspoon baking powder
¾ cup crudely chopped hazelnuts
¾ cup raisins

1 egg yolk, beaten
1¼ cups sugar
3 cups flour
3 eggs


Directions:

1. Preheat your oven to 350°. Beat eggs and sugar until pale
yellow and dense enough to ribbon. Put in nuts and chocolate.
Sift flour with baking powder and mix progressively into egg

mixture. Flour raisins lightly and mix into batter.
2. Grease a baking sheet and spread dough on it in two or 3 long
loaves about ⅓″ to ½″ thick and about 3″ wide. Brush tops with
beaten egg yolk and bake thirty-five to forty-five minutes. Chop
into 1″ to 1½″ slices while hot.



HAZELNUT MACAROONS


(HASELNUSSMAKRONEN)


ABOUT 2 DOZEN COOKIES

Ingredients:

1 cup confectioners’ sugar, sifted
1 cup hazelnuts, crudely ground

1 tablespoon lemon juice

1 teaspoon powdered cinnamon
2 egg whites
24 whole hazelnuts


Directions:

1. Beat egg whites until they stand in stiff but shiny peaks. Drizzle
confectioners’ sugar and lemon juice over whites, then
cautiously fold in ground nuts and cinnamon.
2. Grease a baking sheet. Drop macaroons onto sheet with two

teaspoons. Set a whole hazelnut in the center of each. Allow to
stand uncovered at room temperature, overnight. Preheat your
oven to 350°. Bake macaroons fifteen to twenty minutes.


ALMOND MACAROONS


(MANDELMAKRONEN)

Follow above recipe, using ¾ cup granulated sugar, 94 cup grated
unblanched almonds, ½ teaspoon almond extract and grated rind of ½
lemon. (Do not use cinnamon or lemon juice.) Dry five or six hours before
you bake.



HONEY SPICE TORTE


(LEBKUCHENTORTE)


This is a fairly unusual version of the traditional honey spice cookies, and
slightly more graceful to serve to guests. Though it is served mostly
around Christmas, feel free to eat it year-round!

Ingredients:

½ pound honey
½ teaspoon powdered cardamom

¾ cup butter
1 cup milk
1 cup sugar
1 tablespoon rum
1 teaspoon powdered cloves

1½ teaspoons baking powder
2 eggs

2 teaspoons powdered cinnamon

4½ cups flour
butter
flour
grated rind of 1 lemon


Directions:

1. Preheat your oven to 350°. Melt butter and honey together using
low heat until honey is thin; do not boil. Stir in spices, rum and
sugar.

2. Sift baking powder and flour together. Beat eggs and milk
together. Slowly mix in flour and egg-milk mixture, alternately,
beating well between additions.
3. Butter and flour a 9″ spring form and turn batter into it. Bake
approximately 1 hour. Remove spring-form sides while cake is
hot. Cool. Sprinkle with confectioners’ sugar or spread with
Powdered-Sugar Glaze.



LITTLE ROGUES, OR JAM CIRCLES


(SPITZBUBEN)



ABOUT 40 COOKIES

Ingredients:

2 recipes Rich Tart Pastry, without almonds in dough
about 2 cups apricot, strawberry or raspberry jam
granulated sugar
vanilla (not required)


Directions:

1. Preheat your oven to 350°. Prepare pastry. Season it with a little
vanilla if you prefer. Chill and roll out on floured board as thin
as you can.

2. Cut out rounds with a scalloped cookie cutter, approximately 2″
in diameter, and with a plain round cutter or glass, 1″ smaller,
make hole in center of half the cookies, to make rings.
3. Bake all cookies about fifteen minutes on an ungreased baking
sheet, or until crunchy and faintly golden brown.
4. While rings are still hot, dust them with sugar. Spread bottom

rounds with a generous layer of jam and place rings over them.



NÜRNBERGER HONEY SPICE


CAKES (NÜRNBERGER


LEBKUCHEN)


ABOUT 30 COOKIES

Ingredients:

½ cup grated unblanched almonds or filberts
½ cup mixed citron and candied orange peel, chopped
½ teaspoon powdered cloves

¾ cup sugar
1 cup strong black coffee or milk
1 pound honey
1 teaspoon cinnamon
1½ teaspoons baking powder

3 eggs
4½ cups flour
Egg White Icing or Hard Chocolate Icing, or Lebkuchen Glaze,
below


Directions:

1. Beat eggs with sugar until the mixture turns thick and pale
yellow. Put in honey, nutmeat, candied fruit and spices, then
coffee or milk (the first makes a darker, richer cookie; the other

makes a pale golden one with a mild flavor) and mix
thoroughly.
2. Sift flour with baking powder and progressively mix into batter.
Blend meticulously. Grease and flour a baking sheet or jelly-roll
pan and spread out dough, to approximately thickness. Bake in
preheated 400° oven approximately 12 minutes, or until a
golden-brown color is achieved.
3. If you are using Egg White Icing or Lebkuchen Glaze, brush on

cookies instantly. If you use Chocolate Icing, spread on cold
cookies. When cold, cut into rectangular cookies.


Lebkuchen Glaze:

1. Mix ⅓ cup confectioners’ sugar with 1½ tablespoons

cornstarch. Drizzle with ½ teaspoon almond extract and a little
rum or lemon juice.
2. Stir in hot water, a tablespoonful at a time, until you have a
thick, smooth paste. Spread on warm cookies. If mixture cools
and becomes thick while you work with it, mix in more hot
water.



PEPPER NUTS (PFEFFERNÜSSE)



ABOUT 115 COOKIES

Ingredients:

¼ cup grated unblanched almonds
¼ teaspoon black pepper
¼ teaspoon powdered cardamom
½ teaspoon powdered allspice
½ teaspoon powdered cloves
¾ cup dark brown sugar

¾ cup white granulated sugar
1 tablespoon candied orange peel, finely chopped
1 tablespoon citron, finely chopped
1 teaspoon powdered cinnamon
2 eggs
3 heaping cups flour

confectioners’ sugar, or White Icing
generous pinch of baking soda
grated rind of 1 lemon
rum or arrack


Directions:

1. Beat eggs with brown and white sugar 1 hour using your hands,
or fifteen minutes in electric mixer. Mixture must be very thick
and pale in color. Put in grated lemon rind, candied fruit,

almonds and spices and mix thoroughly. Sift flour with baking
soda and mix into egg-sugar batter. Knead dough on floured
board until the desired smoothness is achieved.
2. Shape into long rolls of approximately 1″ in diameter, and cut
in ½″ to ¾″ slices. Position on greased cookie sheet and allow
to dry uncovered, at room temperature, overnight. Turn cookies

over just before baking in preheated 300° oven twenty minutes,

or until they test done.
3. Drizzle warm cookies with rum or arrack and roll in
confectioners’ sugar while warm. Drizzle with sugar again
before you serve. If you desire to ice these cookies, moisten
with rum or arrack and cool to room temperature, then spread
icing on cookies. Pepper nuts keep almost forever if stored in a
firmly covered container.



QUINCE CANDY


(QUITTENKONFEKT)



Ingredients:
¼ teaspoon cinnamon

¾ cup grated unblanched almonds
2 pounds quince
3 cups sugar
confectioners’ sugar
grated rind of 1 lemon


Directions:

1. Cut quince and cook in a little water until tender.
2. Cool in covered pot. Purée through a strainer or food mill and

mix with sugar. Simmer using low heat about fifteen minutes,
or until the mixture turns thick. Fold in almonds, lemon rind
and cinnamon and mix thoroughly.
3. Chill. Cut or roll in desired shapes and dredge with a little
confectioners’ sugar. Put between sheets of waxed paper for
storing.



SIMPLE HONEY SPICE CAKES


(EINFACHE LEBKUCHEN)


ABOUT 50 COOKIES


Ingredients:
½ teaspoon baking powder

½ teaspoon powdered cloves

¾ cup grated unblanched almonds
¾ cup mixed candied fruits (orange, lemon and citron peel)
1 teaspoon cinnamon
2 cups honey
5½ cups flour
Egg White Icing


Directions:

1. Heat honey until thin; do not boil. Stir in all other ingredients

apart from icing. Turn onto floured board and knead until the
desired smoothness is achieved, putting in a little flour if
required.
2. Roll with a floured rolling pin to ½″ thickness. Grease and flour
a baking sheet and lay rolled dough on it. Bake in preheated
350° oven about twenty minutes. Spread with icing while hot;
cool before cutting into rectangles.



SPEKULATIUS



Ingredients:

¼ teaspoon powdered cardamom
½ pound butter
½ teaspoon powdered cloves
1 pound sugar
2 eggs

2 teaspoons cinnamon
4½ cups flour
grated rind of 1 lemon


Directions:

1. Cream butter with sugar until light and fluffy. Put in eggs one
by one and beat thoroughly between additions. Stir in lemon
rind. Sift flour with spices and stir progressively into butter-egg
mixture. Chill dough overnight. Roll out dough on mildly

floured board with a floured rolling pin.
2. Dough must be about ⅛ thick, or the thickness of a table-knife
blade. Flour a Spekulatius block, Springerle board or rolling
pin, and press design into dough.

3. Cut squares apart and place on a greased baking sheet. If you

would like cookies to have a glaze, brush with beaten egg white
and drizzle with sugar. Bake in preheated 350° oven ten to
fifteen minutes, or until light golden.



SPICE CAKES (ELISENLEBKUCHEN)


ABOUT 40 COOKIES

Ingredients:

½ cup candied orange peel, chopped
½ cup citron, chopped

½ teaspoon powdered cardamom
½ teaspoon powdered cloves
½ teaspoon powdered nutmeg
1 pound dark brown sugar
1 pound grated unblanched almonds
1 tablespoon cinnamon
5 eggs

grated rind of 1 lemon


Egg White Icing or Chocolate Icing
Round Oblaten


Directions:

1. Beat eggs and sugar until the mixture turns thick. Fold in
almonds, candied fruits, spices and lemon rind. Stir thoroughly.
Spread in mounds on wafers.
2. Put on greased baking sheet and allow to dry uncovered, in a
warm room, overnight. Bake in preheated 300° oven about

thirty minutes, or until a golden-brown color is achieved. Cool
thoroughly and brush cookies with icing.



SPRINGERLE


ABOUT 75 COOKIES

Ingredients:

2½ cups fine, quick-dissolving granulated sugar
4 eggs

5½ cups flour

about ¾ cup anise seeds, for pan
grated rind of 1 lemon


Directions:

1. Beat eggs with sugar thirty minutes using your hands, or ten
minutes in an electric mixer. Mixture must be almost white, and
dense enough to ribbon. Put in lemon rind. Sieve flour into
mixture progressively, stirring well between additions. Dough
must be dense enough to knead.

2. Put in more flour if required. Knead dough on floured board
until glossy. With a floured rolling pin, roll out dough to ¼″ to
½″ thickness. Flour a Springerle board or rolling pin, and press
or roll design on dough. Cut squares apart. Grease a baking
sheet and drizzle liberally with anise seeds. Put cookies on
baking sheet and allow to dry uncovered, at room temperature,
one day. Bake in preheated 250° oven until pale golden but not

brown, fifteen to twenty minutes.


VANILLA PRETZELS


(VANILLEBREZELN)



ABOUT 24 PIECES

Ingredients:

¾ cup fine, quick-dissolving granulated sugar
1 cup butter
1 egg
1 egg yolk, beaten with 1 tablespoon milk
2 tablespoons Vanilla Sugar
2½ cups flour

chopped blanched almonds
sugar
Sugar Icing (not required)


Directions:

1. Cream butter with sugar and Vanilla Sugar until light and
fluffy, then beat in egg. Put in flour progressively, stirring well
between additions.

2. Mix until dough is smoothly mixed. Chill three hours. Preheat

your oven to 350°. Shape dough into long thin rolls and cut in
3″ lengths.
3. Twist into pretzels. Position on mildly greased baking sheet.
Brush cookies with egg-yolk-milk mixture. Drizzle with
almonds and sugar if you wish to use them.
4. Bake approximately 12 minutes, or until cookies are done. If
you have not used almond-sugar topping, cooled pretzels can be

covered with icing, or they can be left plain.



WHITE HONEY SPICE CAKES

(WEISSE LEBKUCHEN)



ABOUT 40 COOKIES

Ingredients:

½ cup mixed citron and candied
½ cup unblanched almonds, grated
1 pound sugar
1½ teaspoons baking powder
4½ cups sifted flour
5 eggs

grated rind of 1 lemon
orange peel, finely chopped


Directions:

1. Beat eggs with sugar until the mixture turns thick and pale
yellow. Stir in almonds, candied fruits and lemon peel. Sift
flour again with baking powder. Mix into egg mixture
progressively, blending well between additions. Dough must be
quite stiff and not sticky.

2. Turn onto mildly floured board and knead until the desired
smoothness is achieved. Shape dough into finger-thick rolls,
then cut in 1″ slices. Grease a baking sheet, position cookies on
it and allow to dry uncovered, at room temperature, overnight.
Bake in preheated 300° oven until cookies are light golden
brown, approximately twenty minutes.

CAKE TRIMMINGS


(KUCHENGARNITUR)



Confectioners’ and granulated sugar, seasoned with vanilla bean, orange or
lemon peel, are very useful to have on hand for baking. They lend an
aromatic final touch to cakes, pies and cookies and can also be used in

recipes calling for vanilla, lemon or orange flavoring, when you desire to
keep liquid ingredients to a minimum or for easier blending.
Confectioners’ sugar is the most convenient of the two, although certain
German cakes, such as Berlin Jelly Doughnuts, are occasionally dusted
with granulated sugar. It is very easy to make these in advance, to have
them on hand when you need them. Let us look at a few recipes below.



BUTTER CREAM FROSTING OR


FILLING (BUTTERCREME)


Ingredients:

½ cup water
½ teaspoon cornstarch
¾ cup granulated sugar
1¼ cups tenderized butter flavoring to taste
6 egg yolks, lightly beaten



Directions:

1. Set beaten egg yolks aside at room temperature. Mix sugar,
water and cornstarch and cook using low heat until sugar
dissolves. Bring to its boiling point until mixture forms a tender
ball when dropped in cool water, or a candy thermometer
records 238°.
2. Pour boiling hot syrup into egg yolks in a super slim stream,
beating continuously and vigorously as you do so. (Use an

electric beater if possible.) Carry on beating until light and
fluffy. Carry on beating until mixture begins to cool, then set
aside to cool to room temperature.
3. Beat tenderized butter into cooled cream, putting in flavorings
such as three to 4 tablespoons rum, arrack, kirsch or fruit

liqueurs, or 1 tablespoon vanilla, or 2½ ounces melted semi-

sweet baking chocolate, or ½ cup grated hazelnuts, or, for a

mocha flavor, 1½ ounces melted semi-sweet baking chocolate
and 2 teaspoons instant coffee mixed into 2 teaspoons boiling
water. For cocoa butter cream, beat in 4 tablespoons cocoa and
Vanilla Sugar to taste.



CHOCOLATE CURLS


(SCHOKOHDENSPÄNE)


Dark bittersweet chocolate grated on the coarsest side of a metal grater can
be used to garnish the tops and sides of cakes. For thicker curls of
chocolate, melt 1 cup dark semi-sweet chocolate bits or 3 ounces semi-

sweet baking chocolate (Baker’s German Chocolate is very good for this)
over hot water. Butter a flat, rimmed 10″ dinner plate and pour chocolate
onto it. When firm but not brittle, “shave” the surface using a knife; the
chocolate will peel off in curls.


COCOA GLAZE (KAKAOGLASUR)



Ingredients:

½ cup cocoa
1 cup fine granulated sugar
1 tablespoon butter
8 tablespoons water


Directions:

1. Sift sugar with cocoa, put in water and cook in heavy-bottomed

deep cooking pan until mixture spins a thread.
2. Turn off the heat and mix in butter. Stir until mixture is smooth
and thick. Spread on cooled cakes or cookies.



COFFEE ICING (KAFFEEGLASUR)


Ingredients:

1½ cups confectioner’s sugar
4 tablespoons very strong black cold brewed coffee


Directions:

1. Sift sugar twice and place in container. Stir with cold coffee

until the desired smoothness is achieved and shiny and spread
on cookies or cake with metal spatula.
2. If you want, use 2 tablespoons instant coffee with the sugar and
put in two to four hot water as required.



CUSTARD FILLING


(VANILLECREME)


Ingredients:

½ cup sugar
1 teaspoon vanilla or small piece of vanilla bean
1¼ cups milk or half-and-half
3 tablespoons flour

egg yolks


Directions:

1. Beat egg yolks with sugar until thick and pale yellow. Mix flour
in lightly-until mixed. Scald milk with vanilla bean if you are
using it. If you are using extract, put in it later.
2. Pour scalded milk into egg-yolk mixture, slowly in a thin
stream, stirring as you do so. Turn mixture into a deep cooking
pan and cook over low heat while stirring continuously.

3. Turn off the heat the moment cream reaches boiling point; do
not boil. Put in vanilla extract if you are using it, or remove
bean. Cool and stir before you use. Brush with a little melted
butter to stop skin from forming. This filling can be used for
éclairs, Honey Bee Cake, or whenever you desire an egg custard
filling.



DARK CHOCOLATE ICING


(SCHOKOLADENGLASUR)


Ingredients:

¼ cup butter

4 ounces dark semi-sweet chocolate (use chocolate hits or
Baker’s German Chocolate)

Directions:

1. Melt chocolate over hot water until blended.
2. Chocolate should not get too warm, so remove the moment

dissolved.
3. Cut butter into little pieces and mix into chocolate until melted.
4. Spread while warm over cooled cake using a metal spatula.



EGG WHITE ICING


(EIWEISSGLASUR)


Ingredients:

1 tablespoon lemon juice
1¼ cups confectioners’ sugar, sifted
2 egg whites


Directions:

1. Whip egg whites until they stand in stiff peaks.
2. Put in sugar and lemon juice and carry on beating until thick

and shiny.
3. Spread on cake or cookies using a metal spatula.



HARD CHOCOLATE ICING (FEINE

SCHOKOLADENGLASUR)



Ingredients:

⅔ cup sugar
1 teaspoon vanilla
3 ounces semi-sweet chocolate
5 tablespoons water


Directions:

1. Mix all ingredients in a heavy-bottomed deep cooking pan and
cook over moderate heat while stirring continuously using a

wooden spoon.
2. Do this until mixture is smooth and all chocolate is melted.
Turn off the heat and continue stirring until a film forms on

icing. Spread on cake at once and place in warm oven, which

will give icing a glaze.


JAM GLAZES (GELEEGLASUREN)



1. Melted jam glazes are frequently used between layers or on
sides and tops of cakes that may or may not be covered with
additional icing. If you use a jam or preserves, rub through a
sieve. That step is not required for jelly. Heat in a heavy-
bottomed deep cooking pan until jam or jelly is bubbling and

thin.
2. Season to taste with brandy, kirsch, rum, arrack, apple wine or
any fruit liqueur. One cup of jam or jelly will be enough for
three 9-inch layers. Apricot and orange jam or marmalade,
currant jelly and strawberry and raspberry preserves are most
commonly used in this way. Damson plum preserves are also
very good seasoned with rum.



ORANGE OR LEMON SUGAR


(ORANGEN- ODER


ZITRONENZUCKER)


Ingredients:

2 cups confectioners’ or granulated sugar
4 oranges or 6 lemons


Directions:

1. Grate rind of oranges or lemon on finest side of metal grater.

Do this cautiously so you do not include any of the white skin,
or zest, that is between the rind and the fruit.
2. Mix into sugar using a fork until well mixed. The sugar will
pack together and appear somewhat moist. Pack sugar into a jar
that has a tight-fitting lid. Cover firmly and store in fridge.
Allow to stand two or three days before you use. This will keep
indefinitely.

3. When whipping cream, be sure the cream and the mixing
container are cold, especially in hot weather. Otherwise the

mixture will turn to butter in a split second. On a super hot day,

whip cream in a container that is set in a bed of ice.
4. Use heavy sweet cream for whipping. If you desire the cream
sweetened, use one to 2 tablespoons fine, quick-dissolving
granulated sugar to 1 cup cream. Begin to beat cream and as it
becomes thick, put in sugar and carry on beating until whipped.
Use at once or store in fridge. Whipped cream can be made up
to three hours ahead of time.


To make Chocolate Whipped Cream

(Schokoladenschlagrahm), put in 2 tablespoons sifted cocoa or
3 tablespoons finely grated bittersweet chocolate. Adjust sugar
to taste. Vanilla can be added together with the chocolate, or
some rum or a little very strong black coffee if you prefer.
To make Coffee Whipped Cream (Kaffeeschlagrahm), put in
1 teaspoon powdered instant coffee or instant espresso coffee.

Sweeten to taste. A little coffee liqueur is also good added to
this, approximately 1 teaspoon to a cup of cream.
To make Rum, Brandy, Kirsch or Maraschino Whipped
Cream, put in 1 to 3 tablespoons of whichever flavor you are
using to the cream as it becomes thick. Also put in sugar,
adjusting amount to suit sweetness of the liqueur you are using.
To make Vanilla Whipped Cream (Vanilleschlagrahm), put

in sugar plus 1 teaspoon vanilla extract after cream has begun to
thicken.



POWDERED-SUGAR GLAZE

(PUDERZUCKERGLASUR)



Ingredients:

2 cups confectioners’ sugar
6 tablespoons hot water
flavoring to taste


Directions:

1. Sift sugar twice and place in mixing container. Put in hot water
progressively, one spoonful at a time. Keep stirring until sugar
is dissolved and icing is smooth and shiny.