Geback nach wochentagen und Weihnachten (butter baked goods on weekdays and Christmas)

[Geschnittene Hasen. Hare pieces.]

Geback nach wochentagen und Weihnachten (butter baked goods on weekdays and Christmas)

Category: Culinary recipes

Kitchen: german

Ingredients
Geschnittene Hasen. Hare pieces.
Wheat flour	1 kg.
Butter	250 gr.
Egg	5 pieces.
Sour cream	200 g
Sugar	250gr
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Frankische Schneeballen. Frankish snowball. (for 9-10 snows)
Chicken yolk	4 things.
Egg	2 pcs.
Sour cream	9 Art. l.
Sugar	1 tbsp. l.
Salt	pinch
Wheat flour	750 .
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Krebli oder krepli. Krebli or strengthened.
Buttermilk or kefir or yogurt	500 ml
Egg	3 pcs.
Cream of any fat content	150 ml.
Any starch	1 tbsp. l.
Dry yeast (or raw)	1 packet (teaspoon)
Baking powder or soda	1 pack
Salt	pinch
Sugar	2 tsp
Wheat flour	1 kg.
Warm water	100 ml.
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For decoration
Powdered sugar	taste
Ground cinnamon
Chocolate

Cooking method

• Traditional German pastries in oil are fortified, snowballs and hare pieces. They cook on weekdays and at Christmas.
• 
• I suggest starting in the evening with a bunny piece dough and leaving it in the refrigerator overnight, and in the morning or afternoon, knead the dough on a krebli. Leave it on for 1-2 hours. Immediately after the krebel dough, knead the dough into snowballs, they are baked immediately. Thus, first we bake snowballs, then rabbit pieces, in the meantime, the dough for krebel came up - we bake them.
• In the photo on the right, the dough was fastened, on the top left on the snowballs, on the bottom left on the bunny.
• 
• Geschnittene Hasen. Hare pieces.
• Mix all ingredients with cold butter, cut into pieces. First, mix with a spoon, then collect the dough with your hands and knead well, send it to the refrigerator for 1 hour or overnight. Roll out the dough 5mm thick, cut into rhombuses, make a hole in the middle and thread one end through the hole. Fry in a hot frying pan until golden brown. Sprinkle with icing sugar. Stored for 2-3 weeks.
• 
• Frankische Schneeballen. Frankish snowball.
• A snowball or snowballs are shortbread pastries. It gets its name from its spherical shape and traditional icing sugar. The snowball has a diameter of 8-10 centimeters.
• Snowballs were known 400 years ago, and they are still very popular today. Previously, they were baked for special occasions such as weddings, but now these round cookies can be found in most modern bakeries. In addition to the classic setting with powdered sugar, can be found with chocolate and nuts, covered with marzipan and figurines from it. For tourists, snowballs are a very popular souvenir. Snowballs are stored for a very long time, from 3 to 8 weeks!
• Knead the dough by combining all the ingredients. Roll out about 3 mm thick and cut into squares of 20 cm. In each square we cut strips 1-1.5 cm wide, not reaching the edge of the square. We dip a wooden spoon in hot oil, if the oil bubbles, then you can bake, or throw a pinch of flour, it should also bubble. We hold the snow for example with a ladle and a sieve, so it will take on a round shape. When the dough becomes firm, you can remove the sieve and ladle. Fry until golden brown. In Germany, there are special tongs for baking snowballs.
• 
• Krebli oder krepli. Krebli or strengthened.
• Outwardly, the crucibles resemble "brushwood", but they are soft, airy and tender. Mix yeast with sugar and dilute in 100 ml of warm water. Pour kefir into a large bowl and stir in baking powder. Then add yeast and everything else except flour, mix well. Add flour in small portions, knead a soft, sticky and slightly liquid dough. It took me 100g less flour. Place the dough in a warm place for 1-2 hours. After kneading, roll out about 1 cm thick and cut into rectangles. Twist the cake through the cut in the middle once. Fry on both sides. Sprinkle with powdered sugar. The softer the dough, the more fluffy and airy the "Krebel" is.It is better to roll out the dough in parts and bake immediately. Attention: these things in a frying pan are doubled, becoming fluffy and airy.
• Crebels are stored for several days.
• 

The dish is designed for

lot)

Time for preparing:

-

Cooking program:

plate

Note

Lots and tasty

🔗 🔗
Are the meatball maker and the meatball maker suitable? What is the diameter d. B. balloons?

No, I indicated the correct size, 8-10cm!

[The snowball has a diameter of 8-10 centimeters.]

The snowball has a diameter of 8-10 centimeters.
Attention: these things in a frying pan are doubled, becoming fluffy and airy.
8-10 cm in diameter - ready-made, baked / fried? Then the form d. B. 2 times less, i.e. 4-5 cm.
Explain, please.

so it got stronger in 2p increase, you are quoting from different places, .............. well, even if you took a 4-5cm form, how will it increase to 8-10cm? because the shape will limit it in height to 8-10cm.

[Olga]

Olgaif your crockery has a diameter of 8-10 cm, you can use it. I saw the original tongs (Schneeballeisen) only 8-9 cm (but I really didn't dig much ...) The only thing is that they have several holes on each half, and the tefftel, albeit large, but one How well it will give access to oil but you can try.
Here, for example, is the first link that comes across 🔗

right, in my photo it is the same, all are the same) in the same place you can not compress it completely, therefore the size "walks" 8-10 with a forceps diameter of 9cm

[NataliARH]

NataliARH, I gave the link just because there with the dimensions, you can see and navigate. Just from the photo I did not really understand their size

I tried a snowball at a fair in Munich, before that I did not know about the existence of such a dessert, the varieties of which are many. took in powder to get acquainted and understand the taste. We love deep-fried baked goods, but this time it did not make an impression: cool, unusual, but the second time I would not buy it: rough, tight brushwood made of unleavened dough, and then they finished it on the way back for a long time.

[Tatyana]

Tatyana, thanks for the tip! 1.5 days have passed since baking, it is not tight, it is exactly dry and fresh, the recipes are different for all bakeries, it really looks very unusual, you break it off in pieces and yes, I like it) more sugar on a spoon will be more familiar)))

When I was frying snowballs, the idea of ​​stuffing them with cream immediately crept into my head, left one for this purpose, removed the little one higher from the ubiquitous hands, and he still got it, the snow is like BANG with a plate and into bounces ... but the idea is in my head, in general, I kneaded more dough and fried again, whipped the village cream and added strawberry puree cooked with sugar, vaccinated with strawberry cream, poured icing over. It turned out very unusual and no longer as dry as ordinary brushwood, and in fact the snowball is just brushwood in a round shape. I did it literally the next day after the recipe was issued, but I did not exhibit the vaccinated snowball, since it was not clear whether there were such in Germany. The other day I clarified that it doesn't seem to happen, so I'm adding to the discussion and not to the recipe! In general, such an idea still settled ... to make a dough like "hare pieces" because it is much softer (than snowballs-brushwood), take less dough for a snowball so that there are more voids (because the cream passed with all efforts only 2 cm), well, you can try another cream, make more of them and instead of a cake for some kind of holiday ... 1 snow is enough for 2 people to eat well ...