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Cosy baking 3 AUTHENTIC GERMAN CHRISTMAS BISCUITS
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Cosy baking: 3 AUTHENTIC GERMAN CHRISTMAS BISCUITS// Welcome to our cosy baking session! In today's video, we're bringing a touch of Christmas magic with our authentic German Christmas biscuit recipes. Get ready to treat yourself and your loved ones to these delightful festive treats that will surely transport you to the enchanting Christmas markets of Germany. From classic Pfeffernüsse to buttery Spritzgebäck and yummy Stollenkonfekt, we've got it all covered. Join us as we embark on this journey of baking joy filled with warmth, love and delicousness. Kirsten Joerg • _____ • THIS VIDEO IS NOT SPONSORED • VIDEO: WHY WE'RE MAKING STOLLEN IN EARLY NOVEMBER: • Why we're making GERMAN STOLLEN in ea... • _____ • JOIN OUR MEMBERS' ONLY PAGE WITH EXCLUSIVE CONTENT: https://www.kirstenjoerg.com/member-a... • AMAZON STOREFRONT: https://www.amazon.co.uk/shop/kirsten • _____ • STOLLENKONFEKT RECIPE: • Ingredients • For the yeast dough • 500g flour • 1 tbsp sugar • 14g yeast • 2 tbs Christstollengewürz or mix spiced (all spice) or ground cinnamon • 120 ml milk (lukewarm) • pinch of salt • 200g soft butter • 100g icing sugar • 70g marzipan • Into the yeast dough go • 200g raisins • 100g chopped almonds • 40ml rum or amaretto (if you have children you can replace it with orange or apple juice) • 4 drops of almond extract • 200g butter and 200g icing sugar for the coating • Mix raisins and almonds with rum and almond extract and let it soak overnight. • Chop the marzipan. Beat the soft butter icing sugar until creamy and add the marzipan bit by bit. • Mix flour, yeast and spices in a big bowl. Add the lukewarm milk, the salt and the butter mixture and knead for some minutes. Finally add the raisins and almonds and knead again. • Let the dough rest for at least an hour (choose a warm place). Preheat the oven to 175 degrees Celcius. Line 2 baking trays with baking paper. Form sausages and cut small pieces for the 'Stollenkonfekt'. • Bake for about 12-15 minutes. Afterwards melt the butter, dip each piece into the butter and turn in icing sugar (it's best if the Konfekt is still a bit warm). Let it cool, eat or store in a tin! • SPRITZGEBÄCK RECIPE: • Ingredients • 150g soft butter • 100g icing sugar • 1 egg • 1 vanilla pod • pinch of salt • 225g flour • 120g ground almonds • 1 tbsp. cream • 200g baking chocolate • Put the soft butter into a bowl, sieve the icing sugar and add to the butter. Mix well. Add the vanilla pod, the egg and salt. • Sieve the flour and add together with the almonds. Finally add the cream. Line two baking trays with baking paper. • Put the soft batter into a piping bag and form the shapes you love. • Cool the Spritzgebäck for about 20 minutes. Preheat the oven to 200g degrees Celcius, then bake for 10-12 minutes. Let it cool. Melt some chocolate and dip half of each biscuit into the chocolate. Let it rest for about 1 hour. • PFEFFERNÜSSE RECIPE: • Ingredients • 80g butter • 80g sugar • 1 egg • 100g honey • 350g flour • pinch of nutmeg • pinch of ground cinnamon • pinch of ground anis • pinch of black pepper • pinch of ground cloves • pinch of ground ginger • 50g ground almonds • 1 tbs baking powder • For the coating you need about 75g icing sugar and about 2 tbsp lemon juice • Mix butter, sugar and egg and beat until creamy. Add the honey. Mix flour with nutmeg, cinnamon, anise, pepper, cloves, ginger, baking powder and almonds. Add the butter mixture and the honey and knead. • Line a baking tray with baking paper. Preheat the oven to 150 degrees Celsius. Make small and flat balls and bake for about 15 minutes. Let the Pfeffernüsse cool and coat them with icing sugar and lemon juice and let them dry. • _____ • CONTENTS OF THIS VIDEO: • 0:00 - Intro • 1:02 - Ingredients for the Stollenkonfekt • 2:20 - Making the dough for the Stollenkonfekt • 4:46 - Ingredients for the Spritzgebäck • 5:38 - Making the batter for the Spritzgebäck • 10:06 - Preparing the Stollenkonfekt for the oven • 11:07 - Preparing the Spritzgebäck for the oven • 11:45 - Pfeffernüsse and the ingredients • 12:58 - Making the dough for the Pfeffernüsse • 14:35 - Preparing the Pfeffernüsse for the oven • 16:52 - Jörg's plate from Cornishware • 17:35 - The final touch for the Stollenkonfekt, Pfeffernüsse Spritzgebäck • 19:40 - Tea time with Christmas tea • 20:54 - Outro • 22:17 - Outtakes • • • CONNECT WITH US: • INSTAGRAM: / kirstenandjoerg • PINTEREST: https://www.pinterest.co.uk/kirsten_e... • #christmas2023 #cosyvibes #festiverecipes
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