Figured brushwood (Rosenkuechle)

Figured brushwood (Rosenkuechle)

Category: Bakery products

Kitchen: german

Ingredients
wheat flour, I have 1c	350 g
egg	5 pieces
milk	250 ml
sugar	2 tbsp
salt	1 tsp under the knife
lemon juice and zest	1 PC
vanillin	on the tip of a knife

Cooking method

• Rosenküchle, Rosenküchli, Rosenküchel, Rosenküchlein, Modelküchlein, Andreas-Herzen are old traditional egg baked goods from Swabian cuisine. For cooking, they use the traditional metal shape in the shape of a rose, but now other shapes are also sold - butterflies, flowers, snowflakes, baskets, etc. The result is about 12-14 cm large and deceptively realistic rose flower made from fragrant crunchy dough.
• According to some sources, such baked goods are 250 to 300 years old.
• This is an old traditional dessert that was baked in Switzerland, in the Lake Constance region, in Swabia, Franconia. As stated in the books, Rosenküchli were already popular in Switzerland in 1873 as a carnival pastry and were called "Swiss Rosenküchli".
• On St. Andrew's Day (November 30), they were baked like the heart of Andrew (Andreas-Herzen).
• The Rosenküchle baking dish was a traditional mother-in-law wedding gift.
• 
• 
• When I found the recipe, I began to think of what could be used to make a rose shape! I couldn't think of anything smarter - to crimp a beer can. And just in case I called my mother, told her what I wanted and why, I asked: does she have something similar! Explaining once more, she understood the essence of the matter .... she says that she had such forms (if not thrown away) since Soviet times! Here they are:
• 
• And here is a photo from the Internet for a rose:
• 
• I didn’t design a rose and used ready-made shapes.
• With the dough, everything is simple - just mix everything well with a fork! The dough should be in a bowl-like container with a narrow bottom. The consistency is like a pancake. In a container (saucepan / frying pan) we heat vegetable oil or fat along with our forms, they should heat up very well. We dip the form into the dough for 3-4 seconds (count without mississippi)))):
• 
• And transfer to hot oil:
• 
• Shaking the mold (this will work out after a couple of baked ones) or helping with a fork, free the brushwood from the mold, and return the mold itself to the oil to warm up:
• 
• We fry until golden brown, put it on the boom. a towel to remove excess oil. And so on until all the dough ends. I fried in a small amount, so I made 1 mold at a time. The instructions for the forms indicate the number of 60-65 pieces (I did not count, because in the process a lot was lost in an unknown direction). Sprinkle with powdered sugar. Serve without everything or with applesauce, a scoop of ice cream, jam.
• I thought they could be used as salad tartlets or served with whipped cream and berries. I really liked the pastries: it's fun to make - it's delicious!

The dish is designed for

lot

Cooking program:

plate

Note

Here is an instruction for Soviet forms and a recipe for them https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=143959.0

Nuance:
sometimes it happens that after holding the mold in the dough and then lifting it, nothing stuck to the mold, and the barely caked dough remains in the bowl with the dough! We take out this piece and continue on, I have not yet figured out why this happens .... and the form is well warmed up ...., of course, you need to adapt!

Stunned! What brushwood, what forms - everything impressed!

Wow!!! What pretty ones, I have been looking for a suitable recipe for molds for a long time, I think the recipe will work for mushrooms too, there will be a reason to roll in the molds bought for the occasion :-) :-) Thank you very much for the recipe and the photo !!!

Once upon a time I bought myself a form for snack baskets, I really liked the baskets for salads, it's a pity the recipe was lost, the recipe was based on the principle of brushwood, but the composition included starch, can anyone recall the recipe ???

Wow, what a beauty! The molds are cool! and the option with the filling - so generally beyond any dreams !!!

[Arka]

Thank you girls, dropped in at night
Arka, I myself was in wild delight, like a child in a sandbox))))
lettohka tttAs I envy, I have not met mushrooms, on our site they are just awesome, real! I don't know if the recipe will work for them, of course you can try ...
Thank you, Sasha, I zanykala 2 flowers, it will be time to stuff them with some salad))))

Girls put salads right before serving, as they will quickly soak :-) :-) this is in. sand molds, salads can last longer :-) :-)

Ooooh! My favorite brushwood! I didn't know what the Germans had invented ... As long as I can remember, they were constantly baking. My mother had exactly the same set, then I took it, but with the motions and moving, two molds have sunk into summer ... Only a snowflake is left, can you bake a lot of one? Here it is. And my mother-in-law calls such brushwood - brushwood on hooks. She had home-made forms-roses, her grandfather made her, it turned out such a huge flower, in the whole plate, dipped in lingonberry syrup, and then in sugar-beauty, well, extraordinary deliciousness! I would like to buy this now .... but probably no longer sell.

[Tatyana]

Tatyana, very interesting! Here the Germans bake roses, you cannot expose a photo of food (if you have not cooked yourself), and so roses are good molds are sold and roses and curly sets! on German sites I saw !!!
I found it, but the price 🔗 it's better to do it yourself like a grandfather! I won't even look for curly ones, so as not to upset

it's better to do it yourself like a grandfather!

I'm afraid that such masters won't be found in our wilderness ...

and crazy hands for which you are very crazy (gallery as proof!)
I really wanted to do it myself, well, it will not be quite perfect, but when baking it will not be noticeable ... I would have done it, because I was very fired up with the recipe, but my mother ruined everything)))) I have a traditional rose shape!

I see a familiar shape!
I once made such "daisies" with cheese and garlic filling
Always asked for supplements! Here fantasy is where to roam

[Irina]

Irina, Thank you! now we will know that they start well, I have not tried mine yet ...

Cook them last of all food.
They will become a little softer, but they will not lose their shape. These are even nicer to eat than freshly collected

I'll take everything into account! Thank you

[Natashul!]

Natashul! What a beautiful brushwood! You showed a nice theme!
I also had such holders with molds from my mother-in-law, like yours on a red background! But in the crossings we got lost, alas!
Or maybe they are somewhere at home. They are waiting for me to find them.

probably no longer sell

Nordic Ware has these shapes in my opinion. I just saw on YouTube recently

Hello. Sorry, this is the first time I am writing. I just read for a long time. You have a very kind site. Very grateful for the recipe. Just before Christmas, I found uniforms from my mother-in-law. There was no recipe for brushwood, so I decided to use them (and others found) in the manufacture of "Kozuli". I post a photo in confirmation.

But now I will definitely try to make brushwood.

[Oksana]

Oksanahow many cookies the needlewoman
I see the outlines of the molds, how the stencil was used! a good idea!

For the kindness on the site, thanks separately to each participant and organizers!

Something I have stale molds! As many as two sets!
We need to fix this urgently!
I'll try, thanks!

[Maria]

Maria, ogogo 2! thrifty!
I will wait with the result! I hope everything goes smoothly with the pros, this is the first time I baked

[Oksana]

Oksanahow many cookies the needlewoman
I see the outlines of the molds, how the stencil was used! a good idea!

Thank you. These molds are good because they are voluminous, so it is convenient to paint cookies or gingerbread along the bends. And the pen on the photo is the holder. She vapshche irreplaceable thing when glazing gingerbread. I carefully put a gingerbread on it from below and dip it in a mug with chocolate icing. I take it out, let it drain, and - beauty: I take it off the pen, put it on the board and let it dry at night.
It was the overgrown kids who prompted me to such a feat of painting: they promised to help, but when they saw that mother like that bee squeezes icing out of the corner of the bag, as if from a proboscis, they went aside to discuss "pressing problems". And they returned when it was already necessary to put the marmalade and cranberries in sugar on the gingerbread house. But now I have such a wonderful tool.

[Oksana]

Oksanahow many cookies the needlewoman
I see the outlines of the molds, how the stencil was used! a good idea!

Thank you. Something with my messages is not okay yet.

[Oksana]

Oksana, all right! both of your messages came! thanks for the experience in making Kozul - kids will not be superfluous, they are kids, they got carried away with one thing - switched to another

[Oksana]

Oksana, all right! both of your messages came! thanks for the experience in making Kozul - kids will not be superfluous, they are kids, they got carried away with one thing - switched to another

Yeah!

NataliARH, thank you for the recipe. I ordered molds from the online store and finally baked today.
It was really difficult to adjust from the first try. Too thick a layer was applied to the mold, and it was not very successful to leave the top edge of the mold free of dough. In the end I adapted. And yet they didn't seem too crispy to me. And also sometimes the dough didn't stick to the mold. I started looking for an explanation on German sites. There milk is mostly skimmed (I wonder where they took it 300 years ago ...) or water, and the mold cannot be overheated - if it is too hot - then the dough is brewed and does not stick to the mold. And I was convinced of this today. But if you practice it - of course it's very tasty and beautiful!

And I saw such forms in Arab stores, twisted and twisted .. I could not figure out what they were for. But it turns out. for what.