One of my readers recently asked me on formspring, whether I knew a recipe for pretzels with a custard in the loop which he tried on a recent trip to Germany. So I thought, I should share it with all of you!
The yummy pastries are called “Puddingbrezeln” (fem.) and you can probably get them at every German bakery. Here’s how you make them:
You need:
DOUGH: 250g wheat flour; yeast; 40g sugar; 1 egg; 200g (low fat) curd
CUSTARD: 1 pkg. vanilla pudding powder; 250ml milk; 300g (low fat) curd
Prepare the dough by mixing all the ingredients. Let it sit in a warm place until it has gotten much bigger. Preheat the stove to approx. 200° C. In the meantime shape the pretzels (starting from 0.37sec) and place them on a baking tray.
Also prepare the custard now: prepare the pudding with the milk; then mix in the curd. Now put about 1-2tbsp into each loop.
Bake for about 15-20mins. And then: DIG IN!
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SPITZBUBEN! They are Plätzchen!! Tough one ;) Nomnom. Another cookie recipe for you guys! These are particularly cute - their name translates to “rascals”. I think they’re originally from Switzerland. My mom bakes them every year and they’re simply delicious!
You need:
- 1 1/8 cups butter
- 1 cup confectioners’ sugar
- 2 teaspoons vanilla sugar
- 1 pinch salt
- 1 egg white
- 3 1/8 cups all-purpose flour
- 1 cup fruit preserves, any flavor
- 1/3 cup confectioners’ sugar for decoration
Beat butter or margarine until soft and fluffy. Mix in the sugar. Beat the egg white into the creamed mixture and add to the flour mix. Cover the dough, and rest the dough in the refrigerator for one hour. Roll it out until it is about 3/4 inch thick. Cut out circles with pastry cutters and smaller shapes into the middle the circles. Bake in a preheated 400 ° F (200° C) oven for 6 to 8 minutes. Warm up jam (whatever flavour you like, usually its something like raspberry) and put some on the cookies without the hole. Then add a cookie with a hole on top - they’ll stick together. For decoration, sprinkle with powdered sugar. GUTEN APPETIT!
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A couple of days ago, I made a really easy and delicious soup. Here’s the recipe for about 3 people - you gotta try this:
1 pound white asparagus (fresh)
2 carrots
1 liter vegetable broth
1 cup sour cream
one onion
salt, pepper, curry
parsley
First peel the asparagus and the carrots and cut everything in pieces. Cook the pieces in veggie broth for about 15mins. In the mean time, fry the onions in a pan until they’re golden brown. Add sour cream, onions, parsley to the vegetables. Spice it up with some salt (if necessary), pepper and curry (as much as you like). Before serving the soup, puree it. GUTEN APPETIT!
PS: Sorry that I couldn’t post a picture of the soup - it was gone sooo quickly :P
(pic via freiburg-schwarzwald.de)
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Klöße / Knödel (dumplings) can be made out of potatoes. But there are different ways to make them, for example out of rolls and/or Brezeln. Those are my favourite! Add a mushroom sauce on top and be happy!
For 6 dumplings you need:
6 rolls (they can also be dry, so it’s a good way to use leftovers!)
about 4-6oz milk (100-150ml)
a small onion
1 or 2 tbsp butter
2 tbsp parsley
2 eggs
nutmeg, pepper, salt
Stew the onion (small cubes) with butter, add parsley. Mix it with the cut rolls (cubes or thin slices) which you’ve already soaked with milk. Add the spices. If the mix is too wet, add a bit of flour.
Shape dumplings, roll them in flour and then let them simmer for about 20mins (lid on top, but not fully closed). (pic via kuechengoetter.de)
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German potato dumplings are a great side dish for any kind of roast. The yellow, soft and yummy balls have different names in German btw. Some refer to them as “der Kloß / die Klöße” and some as “der Knödel / die Knödel”. Potato dumplings are made of potatoes - Kartoffeln of course ;) Most people buy the ready-made dumpling dough, but there are some that still prepare them from scratch. Here’s how you make Bavarian dumplings:
You need:
2 pounds of potatoes
4 Tbs breading
1 egg
salt
Peel and wash potatoes. Then cook one pound until they’re soft - mash them. Grate the remaining raw pound, wrap it into a towel and try to squeeze as much water out as possible. Collect the water in a bowl and wait for a couple of minutes til the starch has sunken down. Mix this starch now with the raw, grated potatoes, then add the egg, breading and salt. Add the mashed potatoes.
Now shape the dumplings. Throw them into a pot with boiling salt water. Lower heat and simmer for about 20mins until the dumplings are floating on the surface.
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Zwetschgenkuchen or Pflaumenkuchen (plum cake) is one of the best things about fall I think. I love this cake. Of course my mom makes the best ;)
“die Zwetschge” is a kind of plum, similar in taste but the shape is different - more oval. The dough is usually a yeast dough. And of course you have to add cinnamon streusel on top. And whipped cream. Yum. Here’s a recipe for you!
(pic via kitchenproject.com)
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Toast Hawaii was invented by a German TV chef and got popular in the 1950s. I guess every German has had it at least once. Not everybody likes it though ;) But it’s the easiest thing in the world to prepare and I remember that it was often served on birthday parties.
Here’s how you make it:
Slice of toast -> butter it -> put a slice of ham on it -> then a slice of pineapple -> a slice of cheese on top -> some spices e.g. pepper/chili/curry (depending on what you like) -> bake it until the cheese has melted (at 350 F / 180 C)
(pic via teutonika.de)
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Quick and easy recipe for a juicy, German Marble Cake (= der Marmorkuchen)
You need:
3 cups flour
1 cup sugar
4 eggs
1 cup oil (e.g. sunflower oil)
1 cup sparkling water
about 4oz (100g) cocoa powder
1 pkg. of vanilla pudding powder
What you have to do:
Mix all the ingredients exept for the cocoa powder. Then divide dough into two parts and pour one into a buttered loaf pan / cake tin. Add the cocoa powder to the second part and then pour it on top of the first part. To mix the dark and the bright dough you can pull a fork through them a couple of times.
Bake for about 40mins at ca. 380°F (ca. 200°C).
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Yum! “Schupfnudeln mit Sauerkraut”, a yummy vegetarian dish (but you can also add bacon). I cannot translate the word “Schupfnudel” - but it’s a type of noodle-shaped dumpling made out of potatoes/flour/eggs. You fry them in a pan until they’re crispy on the outside. The inside is still soft. :)
They’re served in the South - mostly near the French border and in Bavaria. The traditional Bavarian adds sourkraut!
Watch this video to learn how to make German Schupfnudeln! :)
(pic via naturkost.de)
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