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...]
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!
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...]
Apfelkuchen – German Apple Cake
Apfelkuchen, a traditional German apple cake, is a beloved dessert that epitomizes the warmth and homeliness of German baking. Known for its tender apples, spiced flavors, and buttery crust, this cake is a staple in German cuisine and is enjoyed in various forms across the country. This article delves into the history of Apfelkuchen, explores its … [Read more...]
Sandkuchen – German Pound Cake
Sandkuchen is a classic German coffee cake. It is called Sandkuchen (literally "sand cake") because of its color that reminds of sand. This cake is very easy to make and great for baking beginners. You can make it with or without a glaze. Any glaze is great for this cake or add some streusel too. Ingredients: Dough 250 … [Read more...]
Briegel – Original Schwäbische Brötchen
Ingredients: 400 g all-purpose wheat flour 100 g spelt flour (Dinkelmehl) 20 g fresh pressed yeast 2 tsp salt 1 tsp sugar 350 g warm water some coarse salt and cumin seeds for garnish Preparation: Mix together flour, salt, sugar, yeast and 250 g warm water till smooth. Add the rest of water. Knead for 2 minutes. Put the dough in a … [Read more...]
Pfitzauf
Pfitzauf is a traditional Swabian dish. The dough consists of eggs, milk, flour, butter and sugar and will be baked either in special fire-proof ceramic forms or fire-proof ceramic cups or even coffee cups. The original Pfitzauf forms are higher than regular muffin forms. Because the dough will rise high over the baking cup while baking, the … [Read more...]
Kirschenplotzer – German Cherry Cake
This German cherry cake recipe is called Kirschenmichel or Kirschenplotzer (literally translated as "cherry Michael" or "fallen cherries"). There are several different versions of it in Palatinate, mostly using leftover rolls that are soaked in milk. Kirschenplotzer tastes best fresh baked and still warm. Serve with whipped cream or/and vanilla ice … [Read more...]
Butterkuchen – German Butter Cake
The butter cake recipe, aka Butterkuchen or Zuckerkuchen, is a traditional German cake often served for afternoon coffee. Popular when covered with butter, almonds, and sugar. It can also be topped with streusel (see recipe below). Ingredients: Yeast Dough 1 package (1 Tbsp) active dry yeast ¼ cup lukewarm water 1 tsp sugar 1 cup milk … [Read more...]