Mohnhörnchen From Classic German Baking Recipes

MA B'S ALTE DEUTSCHE HONIG PLäTZCHEN (OLD GERMAN HONEY COOKIES) RECIPE - (4.2/5)

Steps:

• 1.In a saucepan over low heat, melt together sugar, shortening and honey. Let cool. 2.Mix together eggs, vanilla, baking soda and ginger. Gradually add to cooled honey mixture. 3.Slowly add 4 cups of flour to mixture. Stir until well blended. Drop by teaspoonfuls onto cookie sheets about 2 inches apart. Bake at 350 degrees F (180 degrees C) until golden (about 12-15 minutes).

MOHNHöRNCHEN FROM CLASSIC GERMAN BAKING

Steps:

• Line a baking sheet with parchment paper.
• To make the rolls:.
• If using fresh yeast, crumble the yeast into a small bowl. Sprinkle in the sugar and salt. (If using instant yeast, stir the yeast, sugar, salt, and flour together in a bowl and proceed to Step 4.).
• Melt the butter and combine with the milk. The mixture should be lukewarm. Whisk in the egg.
• If using fresh yeast, pour the egg mixture into the bowl with the yeast mixture and add the flour. (If using instant yeast, pour the egg mixture into the bowl with the flour mixture.) Stir together until shaggy; dump out onto a lightly floured work surface and knead by hand for 5 to 7 minutes, or until the dough is smooth and silky. If the dough seems too sticky, you can add up to 2 tablespoons more flour, but no more; you want the dough to stay as soft as possible.
• Form the dough into a ball and place back in the bowl. Cover with a clean dishcloth and place in a warm, draft-free spot to rise for 1 hour.
• Punch down the dough and knead briefly. Divide the dough into 10 equal portions (about 3 ounces/85g each). Roll out each portion of dough into a triangle that is about 8 inches/20cm long on each side. Starting with a long side (not a tip), roll up each piece and form into a crescent roll with the tip secured underneath. Place the rolls on the prepared baking sheet. Alternatively, you can roll the original ball of dough out to a 15-inch/38cm round and cut the round into 10 equal wedges. Roll up the wedges and form them into crescents. Cover the baking sheet with the dishcloth and place in a warm, draft-free spot for 20 minutes.
• Meanwhile, preheat the oven to 425°F/220°C.
• When the rolls have proofed again, make the topping: Beat the egg yolk with the milk for an egg wash. Remove the dishcloth and brush the rolls thinly with the egg wash. Sprinkle the poppy seeds over them.
• Place the baking sheet in the oven and bake for 15 minutes, or until the rolls are a rich golden brown. They will be very soft to the touch. Remove the baking sheet from the oven and let cool on a rack for 15 minutes before serving. The rolls are best eaten the day they are made.
• Recipe courtesy of CLASSIC GERMAN BAKING by Luisa Weiss. Get the book here: https://www.amazon.com/Classic-German-Baking-Pfeffernüsse-Streuselkuchen/dp/1607748258.

GERMAN LEBKUCHEN WITH GERMAN BAKING WAFERS OBLATEN

Steps:

• In the bowl of an electric mixer or in a large bowl, beat or whisk the eggs and sugar together until light and fluffy.
• Place the bowl over a pan of simmering water over low heat and heat, whisking until the mixture is thick and very warm (about 130 F) Remove from the water bath and continue beating until the mixture is cool.
• Combine the almonds, flour, zests, and spices in another bowl.
• Stir into the egg sugar mixture.
• Cover and refrigerate overnight.
• Place the oblaten on baking sheets 2 inches apart.
• Spread 1 rounded tablespoonful of the cookie dough on each oblaten, spreading to the edges of the wafers.
• Let the cookies stand, uncovered, for 1 hour before baking so that the top will dry.
• Preheat the oven to 350°F.
• Bake the cookies for 15 to 20 minutes, until the cookies are crusty on the upper surface, but still moist in the center.
• Remove the cookies from the baking sheet and cool on a wire rack.
• In a small bowl, stir the sugar and lemon juice together to make a thin glaze.
• Spread over half of the cooled cookies.
• Place the chocolate into a glass bowl and heat in the microwave at high power for about 2 minutes, stirring every 15 seconds, until melted.
• Spread the melted chocolate over the remaining cookies.
• Decorate with the almonds.
• Makes 42 to 48 cookies.
• The Great Holiday Baking Book Beatrice Ojakangas.

MOHNKRANZERL AUS HEFETEIG (POPPY SEED ROLLS)

Steps:

• To Make the Filling: Grind the poppy seeds. You may use a mill or grinder, or grind it in several batches in a coffee grinder. Grind them for 1 - 2 minutes or until they are cracked and become darker and oily looking.
• Mix together the milk, butter, sugar, vanilla, salt, rum, lemon juice, lemon zest, and cinnamon in a saucepan, and bring to a simmer. Cook, stirring, for about 10 minutes, then remove from heat and cool.
• To Make the Dough: *This recipe calls for instant yeast. If you are using regular dry yeast, mix it with part of the lukewarm milk and let it sit for 10 minutes to rehydrate. Add with the milk to the dry ingredients and proceed as usual. If you wish to use fresh yeast, use a cake (20 - 30 grams) and dissolve in the milk prior to mixing with the flour.
• Mix the flour, instant yeast*, sugar and salt in a bowl. Melt butter and milk together, cool to lukewarm.
• Add the milk, butter and egg to the flour and work (mix, then knead) it into a smooth dough. Knead for about 5 minutes, then form it into a ball, dust it with flour and let it rest for 30 minutes.
• Preheat oven to 400°.
• To Form Braided Rolls: Divide dough in half, then cut each into six equal pieces each.
• Roll out each piece to about 2 by 6 inches on a lightly floured surface. Place about 2 tablespoons of poppy seed filling down the center of each piece, lengthwise. Fold the dough lengthwise around the filling and pinch closed to form a rope. Roll this rope a little longer by rocking it back and forth with your hands.
• Twist two filled ropes together and then form them into a ring, pinching the ends closed so that the ring does not untwist in the oven.
• Repeat to make six rolls. Place them on a parchment-lined baking sheet.
• Mix the egg yolk and water together, and brush it over the rolls. Sprinkle poppy seeds on top.
• Bake the rolls as soon as you finish making all of them (no further rise) for 25 to 30 minutes. Reduce the temperature to 350° after 5 - 10 minutes baking time, and turn the baking sheet about half-way through for even baking.

GERMAN QUARK CAKE

Steps:

• Preheat oven to 175 degrees Celsius.
• Beat together the first seven ingredients till well blended.
• Mix baking powder with flour and sift. Fold into the quark mixture.
• Butter and flour a loaf pan. Pour batter into it.
• Bake for 45-55 minutes until top is lightly browned. Remove from heat - it will flop down again when cool; that's normal.
• (Variations: Add small slices of apple, maraschino cherries cut in halves or raisins or cranberries pre-soaked in rum.).