Classic German Baking: The Very Best Recipes for Traditional Favorites, from Pfeffernüsse to Streuselkuchen

Classic German Baking: The Very Best Recipes for Traditional Favorites, from Pfeffernüsse to Streuselkuchen

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From her cheerful Berlin kitchen, Luisa Weiss shares more than 100 rigorously researched and tested recipes, gathered from expert bakers, friends, family, and time-honored sources throughout Germany, Austria, and Switzerland. German baking has influenced baking traditions around the world for generations and is a source of great nostalgia for those of German and Central European heritage. Yet the very best recipes for Germany’s cookies, cakes, tortes, and breads, passed down through generations, have never before been collected and perfected for contemporary American home bakers. Enter Luisa Weiss, the Berlin-based creator of the adored Wednesday Chef blog and self-taught ambassador of the German baking canon.Whether you’re in the mood for the simple yet emblematic Streuselkuchen, crisp and flaky Strudel, or classic breakfast Brötchen, every recipe you’re looking for is here, along with detailed advice to ensure success plus delightful storytelling about the origins, meaning, and rituals behind the recipes. Paired with more than 100 photographs of Berlin and delectable baked goods, such as Elisenlebkuchen, Marmorierter Mohnkuchen, and Schwarzwälder Kirschtorte, this book will encourage home bakers of all skill levels to delve into the charm of Germany’s rich baking tradition.Classic German Baking is an authoritative collection of recipes that provides delicious inspiration for any time of day, whether it’s for a special breakfast, a celebration with friends and family, or just a regular afternoon coffee-and-cake break, an important part of everyday German life.

Additional information

Weight 1.16 kg
Dimensions 2.85 × 20.93 × 25.91 cm
PubliCanadation City/Country

USA
by

format

Language

Pages

288
publisher

Year Published

2016-10-18
Imprint

ISBN 10

1607748258
About The Author

LUISA WEISS is a Berlin-born, American-Italian food writer who grew up eating warm Streuselschnecken on her way to school and believes dark winter days are best enjoyed whilst sharing Lebkuchen and Zimtsterne with family and friends. Luisa is the creator of the blog The Wednesday Chef and author of the lauded memoir, My Berlin Kitchen. Her work has been featured on Design*Sponge and National Public Radio and in Food&Wine, the Wall Street Journal, the Boston Globe, and Harper’s Bazaar Germany, among many others. She lives in Berlin with her husband and son.

“If you’re fascinated by German baking, by the recipes for kuchen, cakes, tortes, cookies, and yeasted sweets passed down through generations, then you’ll be as joyful as I am that Luisa Weiss has given us this beautifully written and photographed book. Here, at last, is our portal to learning more about the long tradition of German baking, which has influenced bakers around the world, and to recreating such wonders at home. Classic German Baking is a sweet adventure.” — Dorie Greenspan, author of Dorie’s Cookies and the New York Times best-selling Baking Chez Moi“I’ve waited a long time for another book by Luisa Weiss. In demystifying German baking she has done all cooks a great service. An inspiring and delicious labour of love.”— Diana Henry, The Daily Telegraph"Even if you don’t have the stamina for homemade apple strudel or Black Forest cake, this Berlin-born food blogger will win you over with her sandy almond sugar cookies."— The New York Times“Luisa Weiss takes classic German recipes and transforms them into extraordinarily modern takes. This is a book that even a novice can be inspired by.” — Mindy Segal, author of Cookie Love“I value few things more than classic recipes that honor tradition, are presented with heart, and are so well tested that you know you can trust them. This impressive volume by the wonderful Luisa Weiss is filled with these sorts of recipes. I can almost taste the apricot jam and smell the almond paste just by reading Classic German Baking.” — Julia Turshen, author of Small Victories“From stunning layered cakes to fruit-forward tarts and spiced holiday cookies, Luisa Weiss opens up the world of German baking to bakers around the world. My dream is to be in her kitchen, stretching strudel, twisting pretzels and layering chocolate tortes alongside her. Classic German Baking takes me right there.” — David Lebovitz, author of My Paris Kitchen"This overdue guide is a happy marriage of European craft and American sensibilities."—Bonnie S. Benwick, The Washington Post"As an expat American, Weiss has a sense of discovery that permeates her book, giving a sense of wonder and appreciation to the sometimes complicated recipes. It’s just the right sensibility, and it makes for a cookbook that’s not only useful and instructive but charming."— Amy Scattergood, The Los Angeles Times"Berlin-born food writer Weiss (My Berlin Kitchen) collects masterpieces of time-tested recipes to create this traditional classic that, like her lebkuchen (old-fashioned German gingerbread), is bound to stand the test of time and taste. […] Collected from various places and people—whether it’s a cookbook or from her German assistant—this cookbook presents a beautiful piece of German tradition."— Publishers Weekly "In Classic German Baking, author and former cookbook editor Luisa Weiss surpassed those expectations with an engaging, precise, and pitch-perfect collection of more than 100 recipes that deserve to be better known in the U.S."— Lisa Rojany, NY Journal of Books
Table Of Content

CONTENTS  COOKIES 12  BUTTERKEKSE 14  Simplest Butter Cookies  HEIDESAND 15  Sandy Almond Sugar Cookies  SCHWARZ-WEISS GEBÄCK 16  Checkerboard Cookies  BLITZKUCHEN 19  Almond-Sugar Cookies  MANDELHÖRNCHEN 20  Chocolate-Dipped Almond Crescents  KNERKEN 22  Cardamom Snap Cookies  ZIMTBREZELN 23  Cinnamon Pretzels  WALNUSS-ZWIEBACK 25  Twice-Baked Walnut Crisps  RUSSISCH BROT 26  Cocoa-Meringue Alphabet Cookies  LÖFFELBISKUIT 27  Ladyfingers  NUSSECKEN 28  Chocolate-Hazelnut Cookie Bars  EISENBAHNSCHNITTEN 31  Almond Cream Jam Bars  PRASSELKUCHEN MIT BLÄTTERTEIG 33  Saxonian Glazed Streusel Slices  SCHWÄBISCHER PRASSELKUCHEN 34  Swabian Streusel-Jam Slices  AMERIKANER 36  Lemon-Glazed Cakelets CAKES 38  ANISBROT 40  Aniseed Sponge Cake  NUSSKUCHEN 42  Toasted Hazelnut Loaf Cake  VERSUNKENER APFELKUCHEN 43  Sunken Apple Cake  APFEL-MARZIPAN-KUCHEN 44  Apple-Almond Cake  GEDECKTER APFELKUCHEN 46  Glazed Apple Cake  KÄSEKUCHEN 48  Classic Quark Cheesecake  KÄSEKUCHEN OHNE BODEN 50  Crustless Quark Cheesecake  QUARKKUCHEN MIT MANDARINEN 52  Mandarin Orange Cheesecake  RUSSISCHER ZUPFKUCHEN 54  Chocolate Quark Cheesecake  LOTTCHEN’S KIRSCHKUCHEN 57  Sunken Lemon-Cherry Cake  DUNKLER KIRSCHKUCHEN 58  Spiced Chocolate-Cherry Cake  KIRSCHSTREUSELKUCHEN 61  Sour Cherry Streusel Cake  ERDBEER-SAHNE BISKUITROLLE 63 Strawberry Cream Roll  ZITRONENBISKUITROLLE 66  Lemon Cream Roll  MARILLENFLECK 69  Austrian Apricot Sheet Cake  RHABARBERKUCHEN 70  Simple Rhubarb Cake  MARMORKUCHEN 72  Marble Cake  MARMORIERTER MOHNKUCHEN 74  Marbleized Poppy-Seed Cake YEASTED CAKES 78  ZUCKERKUCHEN 81  Sugar Cake  BUTTERKUCHEN 82  Butter-Almond Cake  STREUSELKUCHEN 84  Yeasted Streusel Cake  APFELKUCHEN 86  Yeasted Apple Cake  PFLAUMENSTREUSELKUCHEN 88  Yeasted Plum Cake with Streusel  BIENENSTICH 90  Honey-Almond Caramel Cake  MOHNSTREUSELKUCHEN 93  Poppy-Seed Streusel Cake  GUGELHUPF 95  Yeasted Cake with Rum-Soaked Raisins  SCHOKOLADEN-GUGELHUPF 97  Chocolate-Stuffed Yeasted Cake  SCHLESISCHE MOHNROLLE 99  Silesian Poppy-Seed Roll  ROSENKUCHEN 102  Spiced Cocoa Pinwheel Cake  KRANZKUCHEN 104  Braided Almond-Cream Wreath  NUSSZOPF 107  Glazed Nut Braid  MOHNZOPF 109  Poppy-Seed Braid TORTES AND STRUDELS 112  RÜBLITORTE 114  Carrot-Nut Torte  HANNCHEN-JENSEN-TORTE 117  Meringue Cream Cake  HEIDJERTORTE 119  Lingonberry Buckwheat Cream Torte  FRIESENTORTE 122  Plum Cream Torte  SCHWARZWÄLDER KIRSCHTORTE 123  Black Forest Cake  MOHNTORTE 126  Flourless Poppy-Seed Torte  SACHERTORTE 128  Glazed Chocolate Torte  NUSSTORTE VON HAMMERSTEIN 132  Glazed Hazelnut Torte  LINZERTORTE 134  Spiced Almond Jam Tart  TRÄUBELESTORTE 136  Redcurrant Meringue Torte  PFLAUMENSTRUDEL 138  Plum Strudel  APFELSTRUDEL 141  Apple Strudel TOPFENSTRUDEL 145  Quark Strudel SAVORIES 148  SÜDDEUTSCHE LAUCHTORTE 150  Creamy Leek Tart  PETERLINGSKUCHEN 151  Swabian Parsley Cake  ZWIEBELKUCHEN 152  Savory Onion Cake  GRÜNER KUCHEN 154  Savory Green Onion and Bacon Cake  SALZEKUCHEN 156  Hessian Potato Cake  HERZHAFTER KÄSEKUCHEN 158  Savory Cheesecake  KARTOFFELSTRUDEL 161  Potato Strudel  KRAUTSTRUDEL 163  Cabbage Strudel  KARTOFFEL-KÄSE DINNEDE 166  Swabian Potato-Cheese Flat Bread  SPECK-WALNUSS GUGELHUPF 168  Bacon-Walnut Gugelhupf BREADS AND ROLLS 170  BRÖTCHEN 172  Classic Breakfast Rolls  MOHNHÖRNCHEN 175  Poppy-Seed Crescent Rolls  SEELEN 177  Swabian Spelt Caraway Rolls  HEISSWECKEN 179  Raisin-Spice Buns  ROGGENBRÖTCHEN 182  Rye Rolls  ROSINENBRÖTCHEN 184  Whole Wheat Raisin Buns  KÄSE-KÜMMEL-BRÖTCHEN 186  Caraway-Cheese Rye Rolls  QUARKBRÖTCHEN 188  Sweet Quark Rolls  QUARK-OSTERHASEN 190  Soft Quark Bunny Rolls  SCHWARZWÄLDER KARTOFFELBRÖTCHEN 192  Potato Rolls with Bacon and Caraway  BREZELN 194  Soft Pretzels  FRANZBRÖTCHEN 197  Cinnamon-Sugar Buns  ROSINENSCHNECKEN 202  Raisin-Frangipane Spiral Buns  BREMER KÜRBISBROT 204  Roasted Squash Bread  AACHENER POSCHWECK 206  Easter Bread with Raisins and Sugar Cubes  SCHWEIZER ZOPF 209  Swiss Braid  ROSINENZOPF 213  Sweet Raisin Bread CHRISTMAS FAVORITES 216  LEBKUCHEN 218  Old-Fashioned German Gingerbread  ELISENLEBKUCHEN 220  Glazed Flourless Nuremberg Lebkuchen  HONIGLEBKUCHEN 222  Honeyed Lebkuchen Squares with Caramelized Almonds  LEBKUCHEN-POWIDLTATSCHKERLN 224  Plum-Filled Gingerbread Pockets  BIBERLE 226  Gingerbread Almond Nuggets  PFEFFERNÜSSE 228  Iced Spice Cookies  BASLER LECKERLI 229  Swiss Spice Squares  SPRINGERLE 231  Swabian Anise Cookies  SPEKULATIUS 234  Almond Spice Cookies  BETHMÄNNCHEN 236  Almond Domes  ZEDERNBROT 237  Lemon-Almond Crescent Cookies  NUSSSTANGEN 238  Hazelnut-Almond Batons  ZIMTSTERNE 241  Cinnamon-Almond Meringue Stars  MAKRONENSCHNITTEN 242  Walnut Macaroon Slices with Jam  BASLER BRUNSLI 243  Swiss Almond-Chocolate Cookies  HASELNUSS-HIMBEER MAKRONEN 244  Hazelnut-Raspberry Macaroons  WEIHNACHTSPLÄTZCHEN 246  Simple Christmas Cookies  VANILLEKIPFERL 248  Melting Vanilla-Almond Crescents  GEFÜLLTE ORANGENTALER 249  Candied Orange Sandwich Cookies  FRÜCHTEBROT 250  Austrian Fruit Bread  CHRISTBROT 252  Sweet Christmas Bread  QUARKSTOLLEN 256  Quark-Almond Sweet Bread  STOLLENKONFEKT 257  Bite-Size Stollen  BAUMKUCHEN 259  Chocolate-Glazed Tree Cake BASICS 262  QUARK 264  Sour Fresh Cheese  MARZIPANROHMASSE 264  Almond Paste  PFLAUMENMUS 265  Spiced Plum Butter  LEBKUCHENGEWÜRZ 265  Lebkuchen Spice Mix  STREUSEL 266  Basic Streusel  MANDELSTREUSEL 266  Almond Streusel  VANILLEZUCKER 267  Vanilla Sugar  SCHLAGSAHNE 267  Lightly Sweetened Whipped Cream
Excerpt From Book

NUSSKUCHEN  Toasted Hazelnut Loaf Cake  MAKES 1 (9 BY 5-INCH/23 BY 12CM) CAKE  In the United States, loaf cakes and quick breads are quite moist and rich affairs. In Germany, they tend to be drier and lighter; in sum, a little more restrained. In this classic Nusskuchen, hazelnuts are toasted until fragrant, and then pulsed finely before being folded into a simple cake batter plumped up with a bit of milk or brandy. You can take the basic recipe further by folding in chopped chocolate or grated lemon peel. The chocolate gives the cake more heft and makes for a great autumn weekend cake, while the lemon pairs nicely with the roasted hazelnuts for a more delicately flavored cake. Either way, slices of Nusskuchen are wonderful eaten with a hot cup of coffee or tea. The cake keeps well for a few days wrapped tightly in plastic wrap. But if it does get stale, you may be interested to know that an acquaintance of my assistant on this book, Maja Welker, once told her that her family used to repurpose stale loaf cakes like this one by placing slices of them on buttered rye bread at snack time. Ever curious, Maja tried this unusual snack and reported back that it is indeed delicious, if a little unorthodox. What we still haven’t figured out is whether this is a regional oddity or simply a familial one. In any case, it speaks to the resourcefulness of most Germans, who are loath to waste any food. 18 tablespoons/250g unsalted butter, softened, plus more for the pan  2 cups/200g whole hazelnuts, toasted, skinned, and finely ground  1 cup/200g granulated sugar  1 teaspoon vanilla extract  4 eggs  1 2⁄3 cups, scooped and leveled, minus 1 tablespoon/200g all-purpose flour  2 teaspoons baking powder  2 tablespoons whole milk or brandy 5 1⁄4 ounces/150g bittersweet chocolate (minimum 50% cacao), chopped (optional)  Grated peel of 1 organic lemon (optional)  Confectioners’ sugar (optional), for dusting Preheat the oven to 350°F/180°C. Butter a 9 by 5-inch/23 by 12cm loaf pan. Spread the hazelnuts on a baking sheet in a single layer and toast in the oven, until the nuts are toasted and fragrant. Remove the pan from the oven and let the nuts cool completely before rubbing them gently with a clean dishcloth (this will remove most of their skins). Place the cooled hazelnuts in the bowl of a food processor and pulse until the nuts are ground to a very fine meal. Take care not to overprocess by pulsing after they are finely ground, or you will end up with hazelnut paste. Place the butter and sugar in the bowl of a stand mixer fitted with the flat beater attachment and beat until creamy and fluffy; beat in the vanilla extract. Add the eggs, one at a time, and beat until each one is incorporated into the batter. Slowly add the ground hazelnuts and beat until combined. Sift the flour and baking powder together, and then, with the mixer running at medium speed, gradually add the flour to the butter and sugar. Finally, beat in the milk or brandy and fold in the chocolate or grated lemon peel. Scrape the batter evenly into the prepared pan. Bake for 1 hour and 15 minutes, or until the cake is golden brown and a tester inserted into the center comes out clean. Place the pan on a rack to cool for a few minutes before unmolding. Let the cake cool completely. Dust lightly with confectioners’ sugar before slicing and serving. Wrapped tightly in plastic wrap, the cake will keep at room temperature for at least 3 days and up to 5.

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