Swiss Bratzeli Recipes

FESTIVE BRATSELI COOKIES

Festive Bratseli Cookies image

These Swiss cookies, sometimes spelled Brazeli or Bratzeli, are made with a specialty iron much like a waffle iron, but the results are thinner. You can also use a pizzelle iron.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes

Yield Makes about 6 dozen

Number Of Ingredients 11

Ingredients

7 to 9 cups all-purpose flour, sifted
1 tablespoon ground cinnamon
1/4 teaspoon coarse salt
1 cup (2 sticks) unsalted butter, softened
1 1/2 cups sugar
1 tablespoon pure vanilla extract
1 tablespoon pure lemon extract
Finely grated zest of 1 lemon (optional)
2 large eggs, room temperature, lightly beaten
1 cup heavy cream, room temperature
Vegetable-oil cooking spray

Steps:

Whisk together 3 cups flour, the cinnamon, and salt in a medium bowl; set aside. Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy. Add extracts, and zest if using; mix until combined. Add eggs; mix until combined.
Whisk cream in a medium bowl until just slightly thickened. Fold into butter mixture.
Reduce mixer speed to low. Add flour mixture, and mix until just combined. Add remaining flour, 1 cup at a time, mixing until incorporated after each addition, until dough is just soft enough to handle but still slightly sticky. Roll tablespoons of dough into balls.
Coat a bratseli or pizzelle iron with cooking spray, and heat. Place 1 ball of dough in each grid, and press handle down tightly. Cook bratseli until golden (some machines have a green light that will illuminate when done), 1 to 1 1/2 minutes. Trim edges, if needed. Let cool completely on wire racks. Cookies can be stored between layers of parchment in airtight containers at room temperature up to 2 weeks.

BRATSELI

Bratseli image

These Swiss cookies, sometimes spelled Bräzeli or Bratzeli, are made with a specialty tool much like a waffle iron, but the results are thinner. You can also use a pizzelle iron.

Yield makes about 6 dozen

Number Of Ingredients 11

Ingredients

7 to 9 cups all-purpose flour, sifted
1 tablespoon ground cinnamon
1/4 teaspoon coarse salt
1 cup (2 sticks) unsalted butter, room temperature
1 1/2 cups sugar
1 tablespoon pure vanilla extract
1 tablespoon pure lemon extract
Finely grated zest of 1 lemon (optional)
2 large eggs, room temperature, lightly beaten
1 cup heavy cream, room temperature
Vegetable oil cooking spray

Steps:

Whisk together 3 cups flour, the cinnamon, and salt in a medium bowl.
With an electric mixer, mix butter and sugar on medium speed until pale and fluffy. Add extracts and zest, if using; mix until combined. Add eggs; mix until combined.
Whisk cream in another medium bowl until just slightly thickened. Fold into butter mixture. Reduce mixer speed to low. Add flour mixture, and mix until just combined. Add remaining flour, 1 cup at a time, mixing until incorporated after each addition, until dough is just soft enough to handle but still slightly sticky. Roll tablespoons of dough into balls.
Coat a bratseli or pizzelle iron with cooking spray, and heat. Place one ball of dough in each grid, and press handle down tightly. Cook bratseli until golden (some machines have a green light that will illuminate when done), 1 to 1 1/2 minutes. Trim edges, if needed. Let cool completely on wire racks. Cookies can be stored between layers of parchment in airtight containers at room temperature up to 1 week.

CREAM BREZELI (SWISS COOKIES)

Cream Brezeli (Swiss Cookies) image

Glenhodag was looking for Brezeli recipes, a Swiss cookie you need a special iron for. Glenhodag's grandmother is Swiss and introduced her to this Swiss speciality. As I don't have a Brezeli iron, I couldn't try the recipe. This recipe differs from the Berner Brezeli recipe (also posted on zaar) in that the dough is liquid, and you therefore place it on the middle of the iron, and not on the individual ornaments. The Brezeli are separated when they are cold. Preparation time is estimated.

Provided by tigerduck

Categories Dessert

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

250 g flour
150 g sugar
1 pinch salt
1 teaspoon vanilla sugar
1/2 teaspoon baking powder
300 ml cream
100 ml water
oil, for brushing (or liquid butter)

Steps:

Mix all ingridients well.
Leave dough rest for 1/2 an hour.
Brush oil (or liquid butter) on tin surface.
Place 2 tablespoons of dough on middle of iron.
Close iron carefully.
Separate Brezeli when cold.
IMPORTANT: Brush iron with oil or liquid butter every time!

Nutrition Facts : Calories 596.3, Fat 24.3, SaturatedFat 14.9, Cholesterol 84.9, Sodium 111.9, Carbohydrate 87.6, Fiber 1.7, Sugar 37.7, Protein 8.1

BRAZELI ( OR BRATZILIES)

Brazeli ( or Bratzilies) image

Make and share this Brazeli ( or Bratzilies) recipe from Food.com.

Provided by bigdogpaving

Categories Dessert

Time 13h1m

Yield 250-300 cookies, 74 serving(s)

Number Of Ingredients 11

Ingredients

1 lb butter
2 cups white sugar
1 cup brown sugar
4 eggs
2 cups whipping cream
1 lemon rind
1 teaspoon salt
1 tablespoon cinnamon
1 tablespoon vanilla
1 teaspoon lemon extract
7 1/2 cups flour

Steps:

Mix eggs, butter, cream and sugars. Add salt, lemon rind and vanilla. Add enough flour to make a soft dough ( but stiff enough to make into balls). Refrigerate overnight. roll into balls and press ina Brazeli (Bratzilie) iron.

Nutrition Facts : Calories 149.3, Fat 7.8, SaturatedFat 4.7, Cholesterol 33.4, Sodium 74.5, Carbohydrate 18.3, Fiber 0.4, Sugar 8.3, Protein 1.8

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