Recipe for the fluffy pastry from Saxony


Inclusion of heart-shaped gingerbread cookies |  © Getty Images/Inga Rasmussen

© Getty Images/Inga Rasmussen

Pulsnitz gingerbread owes its name to the Saxon town of Pulsnitz, where the delicious pastries come from. The name is protected because traditionally, Pulsnitz gingerbread may only be made there. So that you don’t have to travel all the way to Saxony, we have a Pulsnitzer-style recipe for you here.

What makes Pulsnitz Lebkuchen so special?

It differs from other gingerbread mainly due to its longer maturation. The basic dough is stored in the refrigerator for up to several years! This is how it gets its typical taste. By the way, the Pulsnitz gingerbread is not just a Christmas pastry. Even if the spices used evoke wintry feelings, the gingerbread is made all year round and sold at markets and in gingerbread shops. It is available both with filling and without any frills.

Ingredients for 24 gingerbread:

  • 250 grams of liquid honey

  • 250 grams of sugar

  • 50 g Butter

  • 4 tablespoons cocoa

  • 600 g flour, plus some flour for rolling out

  • 1 medium egg

  • 1 pinch each of cinnamon, nutmeg and cardamom

  • 1 teaspoon organic lemon zest

  • 125 g chopped almonds

  • 1 tablespoon lemon peel

  • 1 tablespoon orange juice

  • 10 g Hirschhornsalz

  • 5 g Pottasche

For the glaze:

  • 4 tablespoons of water

  • 250g powdered sugar


Warning: the dough must be refrigerated for 24 hours before you can bake it.

  1. Melt the butter in a saucepan. Then stir in the sugar and honey until dissolved. Let the mixture cool down.

  2. Mix flour and cocoa and sift into a bowl. Then add cinnamon, nutmeg and cardamom and mix the dry ingredients together. Stir in the sugar water, lemon zest, almonds, egg, lemon and orange peel.

  3. Next, dissolve each of the potash and staghorn salt in a little water and then add them to the dough. Knead until a homogeneous dough forms. This can take a while: If necessary, divide the mass into several pieces to be able to knead it better.

  4. Cover the dough and place in a cool place overnight.

  5. Preheat your oven to 180°C (160°C fan) and line a baking tray with baking paper.

  6. Sprinkle some flour on a work surface and roll out the dough about 1/2 inch thick. Choose your favorite cookie cutter and use it to cut shapes out of the dough. Bake the gingerbread on the middle rack for 11-13 minutes. Then let them cool down.

  7. For the icing, mix the water and powdered sugar in a bowl. If you want, you can also use a little less water and some lemon juice instead. Turn the cooled gingerbread cookies in the icing and let them dry well.

Dagobert recipe: Grammel Pogatscherln | Small newspaper

By the way: The pastry also tastes delicious with dark jam.

Tip for storing the pastries: Do not immediately pack the gingerbread in an airtight container. At first, just put the lid on and close the box after a few days. This keeps the pastry nice and juicy.

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