German baking

Welcome to our German Baking category, where you can explore the rich traditions and mouthwatering flavors of authentic German pastries and breads. Discover recipes, tips, and techniques for creating classic treats like pretzels, stollen, and Black Forest cake. Whether you're a seasoned baker or a novice, our guides will help you bring a taste of Germany into your kitchen with ease. Enjoy the delightful journey through Germany’s diverse baking heritage!

Hazelnut Cake with Cream – Nußkuchen mit Sahne

Juicy, moist hazelnut cake is a perfect choice for dessert and extremely easy to make - which is another advantage of this wonderful cake. Ingredients: 200 g butter 200 g sugar 5 eggs 200 g flour 1 sachet backing powder 200 g hazelnuts (grated) 100 g grated chocolate (bittersweet) 200 g (liquid) cream 3 tbsp … [Read more...]

Trümmertorte – Delicious Meringue Rubble Cake

This cake can be baked all year round. If there are no gooseberries, you can use any other fruit like blueberries, strawberries, rhubarb, peaches, apples, raspberries. The cake just needs a fruity filling, otherwise it stays the same and incredibly delicious. Ingredients: 4 eggs 130 g of sugar (for the meringue) 125 g soft butter … [Read more...]

German Brötchen

A recipe of wonderful crusty German Brötchen by Marion Jackson, in English and German. Ingredients: 1000 g Mehl / flour 12 g instant Hefe / yeast (3 TL/tsp) 25 g Backmalz / dry malt powder 15 g Salz / salt 635 g warmes Wasser / tepid water Preparation: First mix the instant yeast and the dry malt powder with the flour and put the mixture in a bowl … [Read more...]

Apfelküchle – German Apple Fritters

The Apfelküchle is a traditional German pastry made of sliced apples dipped in batter and fried to a golden brown color. It is popular in Baden-Württemberg. The Apfelküchle has spread throughout Europe and the USA. It is similar to an apple fritter but is made more like a pancake and can be prepared in numerous different ways. While it is … [Read more...]

Kartoffelbrot – German Potato Bread

This delicious bread is made from mashed potatoes and flour. The combination may seem a little unusual but the end result is extraordinarily soft and springy bread. Ingredients: 300 g potatoes, peeled, boiled 1 tsp dried fast-action yeast 1 tsp sugar 1 tbsp sunflower oil, plus extra for greasing 1 tsp fine sea salt 300g all-purpose flour, plus … [Read more...]

Nusszopf – German Nut Braid

Nusszopf is a classic German cake with hazelnut filling. It is made out of braided yeast dough and filled with almonds or hazelnuts. It's a wonderful coffee time idea. Ingredients: Dough 4 cups all-purpose flour 1/2 cup sugar 1/2 tsp. salt 42g fresh yeast 1 cup lukewarm milk 1 egg 1/3 cup butter at room temperature Filling 2 cups … [Read more...]

Rosinenbrot (German Raisin Bread)

Discover the perfect recipe for Rosinenbrot - German Raisin Bread. This delightful bread is filled with juicy raisins, offering a burst of sweetness in every bite. Learn how to make this traditional German treat and savor the aroma and flavor of freshly baked Rosinenbrot. Perfect for breakfast or as a tasty snack, this recipe will leave you craving … [Read more...]

Spritzkuchen – German Crullers

Spritzkuchen are fried pastries topped with powdered sugar or cinnamon or lemon icing. They are made of dense dough similar to that of doughnuts, but they are piped from a pastry bag. Ingredients: Dough: 250 ml milk a pinch of salt 1 tablespoon sugar 50 g butter 200 g flour 4 eggs 1 packet of vanilla sugar 700 ml oil for deep … [Read more...]

Schwäbische Dätscher – Swabian Cream Cake

Schwäbische Dätscher (also called Bätscher), or Swabian Cream Cake, is a thin yeast flat bread spread with sour cream and topped with onion or leak and bacon. Ingredients: Dough 350g wheat flour 20g fresh yeast 1 teaspoon salt 40g butter 125ml milk Filling 200g sour cream 1 egg yolk salt 1/2 bunch chopped chives 100 g bacon … [Read more...]

Träubleskuchen – Swabian Red Currant Cake

Hands down the best red currant cake out there - Träubleskuchen! The etymology of its name is very curious. In Swabian, anything can – and will – be diminuted by adding the suffix -le to the noun. Thus a car – Auto – becomes an Autole, a little car, and a house – Haus – a Häusle, a small house. Red currants look a little bit like small grapes, … [Read more...]