What are some popular Sachsen pastries?

Question by Krissy: What are some popular Sachsen pastries?
I want to proove my German teacher wrong and make something good. She told me I wouldn’t be able to make Stollen, and that if I do, I should make two different batches so we can test it first. That would cost too much money and time!

Help?? <3 Best answer:

Answer by Welcome to my world
Saxony (Sachsen)

The state of Saxony (Sachsen) lies in the eastern part of Germany. It is bordered by the German states of Brandenburg, Saxony-Anhalt (Sachsen-Anhalt), Thuringia (Thüringen), and Bavaria (Bayern), as well as the Czech Republic and Poland. Established in 1990 after the German Reunification, it is one of Germany’s newest states.

Saxony is a popular tourist destination for those looking for sports and recreation. It is characterized by flat lands, river valleys, forests, hilly countrysides, as well as the Ore mountain range (Erzgebirge), which creates a natural border between Saxony and the Czech Republic.

Between the cities of Chemnitz and Leipzig is a region known as Saxony’s castle and heathland region. Here along a 100-km stretch of river are 140 magnificent castles, some dating back to the beginning of the 14th century.

Culinary Specialties of Saxony (Sachsen)
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Cooking in the German state of Saxony (Sachsen) is a melting pot of the cooking traditions of the numerous regions that make up the state: Ore Mountain region (Erzgebirge), Lusatia (Lausitz), Saxon Switzerland (Sächsische Schweiz), Elbauen, Vogtland, etc. Meals are hearty with a variety of sauces, creative, trendy, and diverse.

The cooking here is also influenced by its history. In the flourishing cities of Dresden and Leipzig, recipes have been influenced by access to luxurious and extravagant ingredients. Likewise, in the Ore Mountain region (Erzgebirge), historically a very poor region, residents had to make due with basic, inexpensive ingredients, such as potatoes, quark, and flax seed. As a result, a great variety of foods and dishes are considered Saxon.

A very important tradition in Saxony is coffee and cake. It was in Leipzig that the first coffee bar in Germany was opened. The Saxons were the first in Germany to add cake to their coffee drinking – a tradition that has spread throughout Germany and has become part of its culture. Also found in Saxony is a great variety of cakes, pastries, and baked goods.

Saxony has a huge beer tradition. The most well known beers of the region are “Radeberger” and “Wernesgrüner.” Many beers from the state are exported to countries around the world.
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Eierschecke

The Eierschecke is a 3-layer cake. The top layer is made from whipped eggs, butter, and sugar. The middle layer is a Vanilla-Quark filling. The bottom layer is a sweet yeast dough (in some regions a cake batter with baking powder is used instead).

Region: Saxony (Sachsen) and Thuringia (Thüringen)

Main Ingredients
The dough is traditionally made with flour, sugar, milk, eggs, and yeast. The filling is made with Quark, butter, sugar, eggs, and sometimes raisins. The top layer is made from butter, milk, eggs, and flour.

Eierschecke
Ingredients
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For the Dough:
2 cups All Purpose Flour
1/2 cup + 1/8 cup Sugar
1 Egg
Pinch of Salt
1/2 package Active Dry Yeast
1/2 cup Milk, lukewarm
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For the Quark Filling:
17 ounces (500g) Quark
3 1/2 tablespoons unsalted Butter
1/2 cup Sugar
2 Eggs
Zest from 1 Lemon
3/4 cup Seedless Raisins (optional)
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For the Topping:
2 cups Milk
3 1/2 tablespoons unsalted Butter
1/2 cup All Purpose Flour
3 Eggs Yolks
3 Eggs Whites
1/2 cup Sugar
1 Vanilla Bean

Instructions

In a small bowl, combine the yeast and half of the milk. Mix in 2 tablespoons of the flour and 1 teaspoon of the sugar. Allow this mixture to sit in a warm place for 1 hour.

Combine remaining dough ingredients then add in the yeast mixture. Mix until a smooth dough forms, then knead by hand. Allow dough to sit in a warm place until double in volume.

Preheat oven to 400°F (200°C).

Grease a baking sheet or a Spring-Form pan. Roll out dough to fit the size of the baking sheet. Transfer dough to pan.

Mix Quark with sugar, eggs, and lemon zest. Mix until creamy.

Spread quark mixture evenly over dough. Optionally, sprinkle raisins over quark mixture.

For the topping, combine milk, butter, egg yolks, and sugar. Scrape out the seeds from the vanilla bean and add seeds to milk mixture. Bring to a simmer, stirring continuously. Allow to cool.

Beat egg whites until soft peaks form.

When the milk mixture has cooled to room temperature, gradually (and gently) fold into the egg whites. Spread this mixture evenly over the cake.

Bake cake for around 40 minutes or until a golden brown crust develops on the top of the cake.

Remove cake from oven and allow to cool completely.
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Quarkkeulchen

Quarkkeulchen are a specialty of Saxony (Sachsen). They are sweet, flat dumplings, which are pan fried in butter or oil. They are made from 2/3 boiled potatoes and 1/3 Quark.

Region: Saxony (Sachsen)

Main Ingredients
Boiled potatoes, Quark, eggs, flour, sugar, and cinnamon.

Serving Suggestions
Quarkkeulchen are traditionally topped with cinnamon sugar and served with apple sauce and coffee.

Quarkkeulchen
Ingredients

1 lb Potatoes, peeled and boiled
1 lb (500g) Quark
1 1/4 cup All Purpose Flour
1 Egg
Oil or Butter
Sugar and Cinnamon

Instructions

Mash the potatoes. Add the Quark, egg, and flour and mix until a moist dough forms. If the dough is too wet to hold together, add a little bit more flour. With floured hands, form flat, thick pancakes.

In a frying pan, heat oil or butter. Fry the Quarkkeulchen until golden brown. Before serving, sprinkle each Quarkkeulchen with sugar and cinnamon. Serve with apple sauce.
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Mohnstollen
(Poppyseed Stollen)

Ingredients
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For the Dough:
3 1/4 cup All Purpose Flour
1 package Active Dry Yeast
3 tablespoons lukewarm Water
1/4 cup Sugar
1/2 cup lukewarm Milk
1 stick (1/2 cup) unsalted Butter
1 Egg
Pinch of Salt
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For the Filling:
8 oz (250g) Poppyseed
1 cup Milk
1/2 cup Sugar
1/2 stick (1/4 cup) Butter
1/2 cup Seedless Raisins
1/2 cup chopped Almonds
1 package Vanilla Sugar
Zest of 1 Lemon
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For the Topping:
2 packages Vanilla Sugar
1 teaspoon Salt
1 stick (1/2 cup) Unsalted Butter (melted)
4 tablespoons Powdered Sugar

Instructions

Combine yeast, milk, and 1 teaspoon sugar. Add 2 tablespoons flour and mix until a thin batter develops. Allow this mixture to stand (covered) in a warm place for 20 – 30 minutes. This will activate the yeast. The mixture should begin to bubble.

To the yeast mixture add the remaining dough ingredients. Knead into a dough (if using a mixer, use a hook attachment).

Transfer dough to a clean bowl and allow dough to rise (covered) in a warm place for 1 hour.

In the meantime, prepare the filling. In a small cooking pot, combine poppyseeds, milk, and sugar. Gently bring to a simmer and allow to simmer until most of the liquid has evaporated. Remove from heat. Mix in remaining Filling ingredients. Allow to cool completely.

Place dough onto a floured surface. Knead dough to remove any air pockets. Roll out dough to about 1/4 inch thickness – create a rectangular shape. Brush the dough with a little melted butter, then spread the poppyseed mixture over the dough leaving about an inch border.

There are two ways of rolling up the dough. To make the shape of a traditional Mohnstollen, fold 1/3 of the dough (long side of the dough) over. Fold this over again. Tuck the remaining dough under so that the dough holds together. This will create a Stollen as shown in the photo above.

Another way to fold the Mohnstollen is to roll up each side of the dough (long side) and have each meet in the center of the dough. This is called a “Mohnrolle” (Poppyseed Roll).

Transfer the Stollen to a baking sheet lined with parchment paper. Allow dough to rise again for 30 minutes (covered) in a warm place. In the meantime, preheat oven to 350°F (180°C).

Bake Stollen for 35-40 minutes. During the last 10 minutes of baking, brush Stollen numerous times with melted butter.

Remove Stollen from oven. Sprinkle Stolen with Vanilla Sugar and powdered sugar.
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