GERMAN TWISTS
This rich and tender sour cream and yeast cookie is delicious and so lovely with its many delicate layers and twists. It is a classic and historic recipe for which many variations can be found. This updated version uses all butter and a food processor for wonderful flavor and ease of mixing. The rich yeast dough actually contains no sugar, but the sweetness and the layering results from well sugaring the dough and work surface, while rolling and folding it several times prior to cutting and shaping the cookies.
Provided by Eliserae
Categories World Cuisine Recipes European German
Time 3h45m
Yield 24
Number Of Ingredients 10
Steps:
- Sprinkle yeast over warm water in a bowl and let activate while you complete remaining steps.
- Place flour and salt into a food processor and pulse once or twice to combine. Scatter butter slices over flour and process until butter is thoroughly mixed into the flour, about 1 minute.
- Whisk yeast mixture, sour cream, egg, egg yolks, and vanilla extract together in a bowl; pour mixture into food processor. Pulse several times, just until the dough starts to hold together and clean the sides of the bowl (do not overmix). Remove dough from food processor and divide in half; form each half into a thick disk, wrap in plastic wrap, and refrigerate at least 2 hours. For best texture, refrigerate overnight.
- Preheat oven to 375 degrees F (190 degrees C). Line several baking sheets with parchment paper.
- Sprinkle a work surface generously with sugar and roll out one of the dough disks into an 8x16-inch rectangle. Sprinkle dough with a generous amount of sugar. Fold the dough over in thirds, letter-style, and roll out again; fold as before and roll out and fold a third time, sprinkling dough with sugar each time. Finally, roll dough into a 4x14-inch rectangle, about 1/4 inch thick. Repeat process with second dough disk.
- Cut strips from the short side of the dough rectangles, making them 1/2 to 3/4 inch wide. Place strips onto the parchment-lined baking sheets, twisting and slightly stretching them. If preferred, form into horseshoe shapes.
- Bake in the preheated oven until lightly golden brown, 12 to 15 minutes. Cookies will puff up a bit to reveal delicate layers. Let cookies cool for about 5 minutes on sheets before transferring to wire cooling racks.
Nutrition Facts : Calories 190.5 calories, Carbohydrate 22.8 g, Cholesterol 48.3 mg, Fat 9.9 g, Fiber 0.6 g, Protein 2.8 g, SaturatedFat 6 g, Sodium 159.4 mg, Sugar 8.4 g
GERMAN STOLLEN
A very traditional stollen that I make every Christmas. This stollen is loaded with dried fruit, candied citrus and orange peel, and almonds.
Provided by Marianne
Categories Bread Yeast Bread Recipes
Time 3h
Yield 24
Number Of Ingredients 16
Steps:
- Place flour in a large bowl, make a well in the center, and crumble fresh yeast into it. Sprinkle in sugar and add 1 tablespoon milk. Cover and let rise at a warm place for 15 minutes.
- Heat 1 1/2 cups milk and 1 cup plus 2 tablespoons unsalted butter in a saucepan over low heat until butter is melted.
- Pour milk-butter mixture over yeast mixture and add 1 cup sugar, egg yolks, and salt. Knead until a soft dough forms. Cover with a clean dish towel and let rise in a warm place until doubled in volume, about 1 hour.
- Line a baking sheet with parchment paper.
- Mix almonds, raisins, candied lemon peel, and candied orange peel together and fold into the dough. Shape dough into a loaf and place on the prepared baking sheet. Cover and let rest until the loaf has risen again slightly, about 30 minutes.
- Preheat oven to 375 degrees F (190 degrees C).
- Bake in the preheated oven until toothpick inserted in the middle comes out clean, 45 to 60 minutes. Remove from oven. Brush hot stollen immediately with 2 tablespoons melted butter and dust with confectioners' sugar.
Nutrition Facts : Calories 395.5 calories, Carbohydrate 56.8 g, Cholesterol 43.8 mg, Fat 16.1 g, Fiber 3.1 g, Protein 8 g, SaturatedFat 6.9 g, Sodium 72.5 mg, Sugar 17.7 g
GERMAN STRUDELS
This is an old family recipe of my aunt's. Almost all of my relatives are German and this is one of the original recipes used for family dinners! Especially good with chicken and cream gravy. You can also make them to the point after rolling and cutting and freeze on cookie sheets, then transfer to plastic bags.
Provided by myangelhayden
Categories < 4 Hours
Time 1h35m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Combine yeast, salt, sugar, water, egg, and flour to make dough.
- Divide the dough into small balls.
- Let rest for a while.
- Roll balls to about 1/4 inch thick and spread with warm oil.
- Let the dough rest for a few minutes so the dough will stretch easily, then stretch the dough paper thin.
- Once the dough is stretched, roll it like you would for cinnamon rolls.
- Cut the dough (which is rolled up like a snake now) into 3 inch lengths.
- Coat roaster or heavy pan (you can also use and electric frying pan) with shortening or oil, put as many diced potatoes and onions as you like and season with salt and pepper.
- Add water to cover the potatoes and bring to a boil.
- Once water is boiling lay strudels on top of potatoes in two layers.
- Water should nearly cover strudels.
- COVER TIGHTLY-THIS IS VERY IMPORTANT OR RECIPE WILL NOT WORK!
- YOU CANNOT PEEK OR THE STRUDELS WILL "FALL"!
- Cook over low heat 30 to 35 minutes, or until you can hear a slight "frying" noise in the pan.
- Enjoy!
GERMAN SOUR CREAM TWISTS
A subtle sweetness makes these pretty glazed twists just the thing for breakfast, brunch or an afternoon tea. Or package up a few as a tasty gift for a friend. -Sally Gregg, Twinsburg, Ohio
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 2 dozen.
Number Of Ingredients 13
Steps:
- In a small bowl, dissolve yeast in warm water. In a large bowl, combine flour and salt. Cut in shortening and butter until mixture resembles coarse crumbs. Beat in the egg, egg yolks, sour cream, vanilla and yeast mixture. Cover and refrigerate for at least 2 hours. Place three ungreased baking sheets in the refrigerator., Sprinkle 1/2 cup sugar over a clean work surface. On the sugared surface, roll half of dough into a 12x8-in. rectangle (refrigerate remaining dough until ready to use). Sprinkle rectangle with 4 teaspoons sugar; fold into thirds. , Give dough a quarter turn and repeat rolling, sugaring and folding two more times. Roll into a 12x8-in. rectangle. Cut into twelve 1-in.-wide strips; twist. Place on chilled baking sheets. Repeat with remaining sugar and dough., Bake at 375° until lightly browned, 15-20 minutes. Immediately remove from pans to wire racks to cool., For icing, combine confectioners' sugar and cream. Dip twists into icing or drizzle icing over twists.
Nutrition Facts : Calories 292 calories, Fat 10g fat (4g saturated fat), Cholesterol 39mg cholesterol, Sodium 125mg sodium, Carbohydrate 47g carbohydrate (32g sugars, Fiber 1g fiber), Protein 3g protein.
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