Germ Mehlspeisen
Warm Yeast Pastries

Turkish Cake ~ Türkischer Kuchen
Marie Lutner, Temeswar

Mix together on a board 280 grams of flour, baker's yeast softened in milk, 140 g of butter, a little salt, a spoonful of sugar and 4 egg yolks. Roll out the dough and leave to rise on a baking tray. Brush the pastry with jam when half-baked and top it with meringue made from 4 egg whites and 200 grams of sugar. Then bake the whole thing for just a short time.

Walnut Strudel ~ Nußstrudel
L. Ruschitzka, Königsgnad

Gentleman's Caprice ~ Herrenkaprizen
Emilie Nuß, Steierdorf

Beat 150 g lard, 150 g sugar and 4 egg yolks until fluffy.  In a small bowl, mix lukewarm milk, yeast and a bit of sugar.  Let rise.  Mix everything with 600 g flour, Vanilla and a dash of salt to make a thin dough.  Pour into a baking pan and let rise.  When half baked, spread with jam and top with the sweetened meringue of 4 egg whites.

Bundt Cake ~ Kugelhupf
(no submitter)

Beat 250 g butter, 2 whole eggs and 3 egg yolks until fluffy.  Dissolve yeast in lukewarm milk.  Add 120 g sugar, 500 g flour and enough milk to make a smooth dough.  Beat well, then put into a bundt pan.  Let rise and bake.  Dust the baked cake with vanilla sugar.

Filled Snails ~ Gefüllte Schnecken
Berta H., Schäßburg

Make a dough with 750 g flour, ¼ liter milk, 1-2 eggs, 80 g butter, 100 g sugar and 30 g yeast.  Beat well and let rise.  Roll out not too thin, spread with melted butter and sprinkle generously with sugar and grated almonds. Roll up, cut into finger-thick slices, place on a baking pan and let rise again.  Bake in a hot oven.  While still warm, spread with chocolate- or sugar icing.  For the chocolate icing, cook 80 g grated chocolate with an equal quantity of sugar, a bit of water and a scant teaspoon of butter.  The sugar icing is made with powdered sugar and lemon juice.

Lent Pretzels ~ Fastenbrezeln 
Reichsdeutsches Rezept (Recipe from Germany)

Melt 180 grams butter in ½ liter water.  Mix in 750 grams flour, 4 eggs and a dash of salt.  Knead together.  Put into a floured tea towel and let rest in a cool place overnight.   

Next morning knead the dough again.  Cut into even-sized pieces and form into thick rolls.  Twist the rolls into pretzel shapes.  Put into simmering water and boil until they float to the top.  Remove with a slotted spoon, dip into cold water and carefully dry with a tea towel.  Place on a baking sheet and brush with cold water (or dip into a bowl of cold water).  Sprinkle with salt and bake to a light gold color.

Christmas Fruit Bread ~ Christstollen
(no submitter)

For well-baked fruit bread, preparation should be in a warm room and all ingredients should be at room temperature.  The dough is kneaded vigorously for a long time.  Before letting it rise, it should be "thrown."  Divide the dough into several parts.  Lift up each part and throw it hard onto the board, then throw each on top of the other.  This procedure is repeated two to three times and makes the dough light and elastic.

Dresden Almond Fruit Bread ~ Dresedener Mandelstollen
(no submitter)

1 kg flour, 30 grams yeast, 600 ml milk, 300 grams softened butter, 120 grams sugar, dash of salt, 120 grams ground sweet almonds, 120 grams ground bitter almonds, 50 grams finely chopped candied citron rind, 1 teaspoon rum.  (If you like to add raisins, mix the rum into 120 grams sultana raisins and 120 grams currants and add to the dough).

Dissolve the yeast in lukewarm milk.  Pour into a depression in the middle of the flour and stir into a light dough.  Cover with a cloth and set in a warm, draft-free place.  Once the dough has doubled in volume, mix in the rest of the milk to make a smooth dough.  Add the butter gradually, then the sugar and salt.  Mix in the almonds, citron rind, and rum (and raisins and currants if desired).  Now knead the dough for 30 minutes and follow the above instructions.  Let rise until double in volume.  Divide the dough into two equal portions and roll each into a rectangle about 3 cm thick.  Fold each piece by bringing one long side to the center, then overlapping the other long side across it by about 2-3 cm.  Brush with whisked egg white and sprinkle with chopped almonds.  Bake for at least 1 hour.  Remove from oven, brush with melted butter and sprinkle with sugar and cinnamon.

Raisin Bread ~ Rosinenstollen
(no submitter)

Ingredients:  750 grams flour, about ½ liter milk, 250 grams butter, 1 egg, 250 grams raisins, 120 grams sugar, 1 grams cinnamon, 3 grams mace, grated rind of ½ lemon, 60 grams almonds (or almond extract), 20 grams yeast, and a dash of salt.

Pour ½ liqueur glass of rum over the raisins and let stand a while before mixing into the dough.  Follow instructions above. 

Poppy Seed Bread ~ Mohnstollen
(no submitter)

Make a dough with 1 kg flour, 250 butter, 80 grams sugar, about 125 ml lukewarm milk, dash of salt, 50 grams ground almonds, 30 grams yeast.  Let rise.  When doubled in volume, roll out to an oblong shape the thickness of a thumb.  Brush with melted butter, then spread with the poppy seed filling, leaving a border of about 3 cm on both long sides.  Roll up from the long side and brush with melted butter.  Let rise, then bake at moderate heat. 

Poppy Seed Filling:   Put 350 grams ground poppy seeds, some cream or milk and 1 tablespoon butter in a saucepan and boil until soft.  Thicken with a bit of flour.  Mix with 100 grams sugar, 60 grams ground almonds, a few spoons rosewater, 1 tsp. cinnamon, a dash of salt and pound with a mortar and pestle until smooth.  Do not add too much milk; otherwise the filling will be too runny.