Blog posts tagged with 'German'

Boiled buns

  • Unsalted butter (3oz/100g);
  • Sugar(1 tsp);
  • 1 egg;
  • Flour (10.5 oz/500g);
  • Milk (1 cup);
  • Salt (1tsp);
  • Fresh yest (1.5oz/42g) 
  1. Sift the flour into a bowl, make deep well in the center, crumble the yeast in the well, add sugar and 4 tbsp. of lukewarm milk;
  2. Incorporate a pinch of flour in the liquid;
  3. Cover the bowl and leave in the warm place for 20 minutes;
  4. Add the remaining milk, the salt and the egg;
  5. Knead the dough until it is no longer sticks to your hand;
  6. Shape 8 balls and leave them on floured surface in a warm place and let them rise for 40 minutes;
  7. Take the wide pot, melt the butter, add 2 cups of salted water and bring it to the boil;
  8. Place the balls in the water;
  9. Cover the pot with a tight-fitting lid and simmer over low heat for 20 minutes;
  10. It is very important to not remove the lid until your buns are ready. When all the water evaporates, the buns begin to form a crust and create a 'crackle' sound; Remove the pot from the heat and serve the buns with your favorite jam.
Lemon Cake

  • Unsalted butter, softened (10.5oz/300gr.);
  • Sugar(10.5oz/300gr.);
  • 5 eggs;
  • Flour (10.5 oz/300gr.);
  • Double-acting baking powder (0.5tsp.);
  • 1 lemon (juice and zest);
  • Icing sugar (1 cup);
  • Juice of 0.5 lemon;
  1. Butter a cake mold;
  2. Preheat the oven to 275°F (140°C);
  3. Using electric mixer, stir together the butter and the sugar until smooth;
  4. Add eggs one by one;
  5. Sift the flour with baking powder into the mixture;
  6. Add the lemon zest and juice;
  7. Beat everything together until the batter has creamy consistency;
  8. Pour the butter into the cake mold;
  9. Bake for 90 minutes;
  10. If you wish to add the glaze to your cake, mix together one cup of icing sugar and juice of 0.5 lemon;
  11. Spoon the glaze over the cake;
Chocolate Pudding

  • Dark Chocolate (3.5oz/100gr);
  • 3 egg yolks;
  • Milk (6.5 cups);
  • Vanilla Extract (2 tsp.);
  • Sugar (6 tbsp.);
  • Cornstarch (3oz/80gr);
  1. Mix 40gr. of the cornstarch with 0.5cup of the milk, 4tbsp of the sugar and 1tbsp of the vanilla extract. Whisk until smooth;
  2. In separate bowl beat the egg yolk;
  3. Add 1.5 cup of the milk to a pot, add chocolate broken into pieces and bring it to a boil;
  4. Stir in the cornstarch mixture;
  5. Cook for a couple of minutes until your pudding is thick;
  6. Remove from the heat;
  7. Beat in the egg yolk;
  8. Pour the pudding in the heatproof jars or bowls;
  9. To prepare Vanilla Custard beat two remaining egg yolks until they are smooth;
  10. In separate bowl whisk 0.5 cups of the milk with the remaining 40g of cornstarch;
  11. In a pot mix together the remaining 4 cups of milk, the sugar and the vanilla extract, bring it to a boil;
  12. Remove from the heat and mix in the cornstarch mixture;
  13. Return to the heat and cook for a couple of minutes, stirring, until the mixture is thick and smooth;
  14. Remove from the heat, beat in the yolks mixture;
  15. Return to the heat and, stirring constantly, let it boil for 30-40 seconds; Remove from the heat;
  16. Pour into the jars on top of the Chocolate Puddings.

  • Raisins (3.5oz/100gr);
  • Dried cranberry (3.5oz/100gr);
  • Dried apricot (3.5oz/100gr);
  • Flour (14oz/400gr);
  • Active yeast (1oz/34gr);
  • Sugar (3.5oz/100gr);
  • Butter (9oz/250gr);
  • Lukewarm milk (1/3 cup);
  • 4 eggs;
  • Vanilla extract (1 tbsp.);
  • 1 pinch of Fleur de sel;
  • Zest of 1 lemon;
  • Icing sugar (2 tbsp.);
  1. Cut the apricots in 4 pieces, put them in a bowl, add the cranberry and the raisins, cover with boiling water and leave aside for 20 minutes;
  2. Sift the flour in the second bowl, make a well in the center, crumble the yeast in the center of the well, add the sugar and milk;
  3. Incorporate a little bit of the flour into the liquid, cover and leave aside for 20 minutes until the yeast begins to bubble up;
  4. Grease a 9.5''/24 cm mold with butter;
  5. Using dough's attachment mix the dough in electric mixer, add the butter, vanilla extract, eggs, fleur de sel and lemon zest. Mix well;
  6. Drain the apricots, raisins and cranberries;
  7. Carefully fold it into the dough;
  8. Place the dough into the greased mold and leave for an hour in a warm place to let it rise;
  9. Preheat the oven to 350°F/180°C, place the Gugelhupf on the middle of the rack;
  10. Bake for 50 minutes. Use a wooden toothpick to verify the readiness of the cake. Check the surface of the toothpick; If it comes up with some wet batter, crumbs or stickiness on it, the cake needs to bake some more. If it is dry, then the cake is done.
  11. Remove the cake, let it cool for 20 minutes, turn the cake out on a cake rack;
  12. Brush it with melted butter and sprinkle with icing sugar;

Tender meatballs with white sauce

  • 2 days old white bread -250gr/0.5 pounds;
  • 1 yellow onion;
  • Mixed ground meat (beef and pork)-1kg/2.2 pounds;
  • 3 large eggs;
  • Butter - 100gr/0.2pounds;
  • Milk - 500gr/2 cups;
  • Capers with their liquid - 100gr/3,5oz;
  • 1 egg yolk;
  • Heavy cream - 60gr/0.25cup;
  • Pinch of sugar;
  • Freshly squeezed lemon juice - 1tsp;
  • Pinch of grated nutmeg;
  • Salt and pepper;
  1. Put the bread in the half of the milk for a couple of minutes to soften;
  2. Squeeze out the bread and mince along with the onion;
  3. In a bowl mix together the bread, the onion, ground meat, salt, pepper, eggs and nutmeg. Knead well;
  4. Shape 20 meatballs;
  5. In a big pot bring salted water to a boil;
  6. Turn down the heat, add the meatballs to the water and cook for 10 minutes;
  7. Remove the balls and put them aside, reserve the cooking liquid;
  8. In deep saucepan melt the butter, stir in the flour and cook for a couple of minutes, constantly stirring;
  9. Spoon the rest of the milk and 2 cups of cooking water, whisk to prevent lumps.
  10. Add the capers along with their liquid;
  11. Turn off the heat. Beat together the cream and the egg yolk, stir it into the sauce;
  12. Add the meatballs into the sauce and gently warm;
Apple cake with vanilla mousse

This is a kind of "Must cook" Apple Pie. The taste of apples melted into vanilla mousse is absolutely awesome...

  • Flour(200g/7.5oz);
  • 1/2 tsp. of baking powder;
  • 3 tbsp. of golden cane sugar;
  • 2 tsp. vanilla extract;
  • 1 pinch of Fleur de Sel;
  • 2 eggs;
  • 7 tbsp. softened unsalted butter;
  • 7-8 small apples;
  • 1 lemon;
  • 2.5 cups of cream (35%);
  • 3 tbsp. corn starch;
  • handful of sliced almonds;
  • 3 tbsp. sugar;
  1. Knead the dough of the flour, 1 tsp of vanilla extract, golden cane sugar, Fleur de Sel, eggs, baking powder and butter into a soft ball;
  2. Divide the ball in two. Wrap one ball into a plastic wrap and put into the fridge for 30 minutes;
  3. Roll out the second ball of dough and line it on the base of 10-in spring form, prick it with a fork and place it in the oven (350°F) for 15 minutes. Remove and let it cool;
  4. Remove the seconf ball of the dough from the fridge and form it in long roll and shape it into the edge of the cake.
  5. Peel the whole apples, remove the cores and sprinkle with a lemon juice;
  6. Set the apples on the base of the cake;
  7. Now you have to prepare the vanilla mousse: Pour 1 cup of the cream into a bowl, add the corn starch and the sugar and stir;
  8. In a pot bring the remaining cream to a boil and stir in the mixture of cream, corn starch and sugar you have prepared before. Stir all the time, add 1 tsp. of vanille extract;
  9. Once the vanilla mousse is thick, remove it from the heat and pour carefully in the apples and between the apples, sprinkle with the sliced almonds;
  10. Place the cake into preheated oven (350°F) for an hour;