Ball balls

Ball ball pan (also Bombösjespann or baking pan for Bollebäuskes ) from the 19th century

Ball balls (also Bollebäuskes , Bollenbäuschen , Ballbautzes , Bomböschen etc.) are round, about peach-sized cakes that are baked in oil or lard . They are part of the Rhenish cuisine .

designation

There are other names that can vary from landscape to landscape and from place to place. The following list is limited to the modifications proven in the literature:

Ballbäuschen is the High German name for the word Bommböösjen written in Rheinischer Dokumenta . This designation is also mentioned for Dabringhausen and Wipperfürth .

It is called Bollenbäuske in Kleve , Mettmann , Neviges and Elberfeld .

They say Bollebäuskes in Duisburg .

They say Bollenbeische in Koblenz .

Bomböschen is common in large parts of the Rheinisch-Bergisches Kreis and the surrounding area. The term for Lindlar is specifically mentioned.

Bommböösjen is used in Kürten .

Bonebösche stands for Mülheim Rh. And Immekeppel .

The stem boll, bull or ball means something like "hollow", "round", "bloated" and is used throughout the Rhineland, also in other contexts.

preparation

Different painted ball pans

The bottom of the pan is blackened by soot from the fire or embers. In between you can see the white shards typical of Frechen .

There are different recipes and ingredients for making this pastry, but what they have in common is how they are made. A viscous dough (z. B. yeast dough , choux pastry , sponge ) is spoon-fried in fat. A special pan can be used for preparation. This has depressions the size of the finished pastry. After cooking, the balls are then in cinnamon - sugar rolled and eaten as warm as possible.

In Rees , the Ballebäutzkes are made from sweet yeast dough with raisins . In Xanten they are eaten preferably on New Year's Eve, in Wesel on New Year's Eve . In Dabringhausen these pastries are eaten on Good Friday and New Year . In some places, grog is traditionally served with it.

Web links

Bullebäusken (PDF; 141 kB), accessed on April 6, 2013
Bergische Küche: Bollebauskes , accessed on April 6, 2013

Individual evidence

↑ ^a ^b ^c ^d ^e ^f Berthold Heizmann: From apple cabbage to cinnamon bun. The lexicon of Rhenish cuisine . Greven Verlag, Cologne 2011, ISBN 978-3-7743-0477-2 , p. 33.
^ Mechthild Scholten-Nees, Werner Jüttner: Niederrheinische Bauerntöpferei 17. – 19. Century. Landschaftsverband Rheinland, Werken und Wohnen Volume 7, Folklore Studies in the Rhineland, Düsseldorf 1971, Fig. 413.
↑ ^a ^b Peter Honnen : Kappes, Knies & Klüngel. Regional dictionary of the Rhineland. 7th expanded and revised edition. Greven Verlag 2012.
↑ ^a ^b Maria Louise Denst : Bergisches dialect dictionary for Kürten , Olpe and the surrounding area. Edited by the Bergischer Geschichtsverein Rhein-Berg eV, Bergisch Gladbach 1999, ISBN 3-932326-29-6 , pp. I – VII and p. 35.
↑ Hedwig Ody: Cooking, baking, preserving book along with an appendix on cooking theory. Wipperfürth 1927.
↑ ^a ^b ^c Rhenish Dictionary , Volume 1, Column 858.
↑ Ut old Düsbergs Tid, 1934, Georg Böllert Verlag Duisburg
↑ Uschi Schumacher, Rainer Michel: Grandma's Bergische Backstube with Bergischer coffee table. Verlag Gronenberg, Gummersbach 1981, ISBN 3-88265-096-6 , p. 62.
↑ Reinhild Kronhof: Bergisches Koch-Lexikon from A to Z. Remscheid 1985, ISBN 3-89118-010-1 , p. 46.

[lex-1] ↑ ^a ^b ^c ^d ^e ^f Berthold Heizmann: From apple cabbage to cinnamon bun. The lexicon of Rhenish cuisine . Greven Verlag, Cologne 2011, ISBN 978-3-7743-0477-2 , p. 33.

[2] Mechthild Scholten-Nees, Werner Jüttner: Niederrheinische Bauerntöpferei 17. – 19. Century. Landschaftsverband Rheinland, Werken und Wohnen Volume 7, Folklore Studies in the Rhineland, Düsseldorf 1971, Fig. 413.

[honnen-3] Peter Honnen : Kappes, Knies & Klüngel. Regional dictionary of the Rhineland. 7th expanded and revised edition. Greven Verlag 2012.

[Denst-4] Maria Louise Denst : Bergisches dialect dictionary for Kürten , Olpe and the surrounding area. Edited by the Bergischer Geschichtsverein Rhein-Berg eV, Bergisch Gladbach 1999, ISBN 3-932326-29-6 , pp. I – VII and p. 35.

[5] Hedwig Ody: Cooking, baking, preserving book along with an appendix on cooking theory. Wipperfürth 1927.

[RW-6] Rhenish Dictionary , Volume 1, Column 858.

[Ut_oldDüsbergsTid-7] Ut old Düsbergs Tid, 1934, Georg Böllert Verlag Duisburg

[8] Uschi Schumacher, Rainer Michel: Grandma's Bergische Backstube with Bergischer coffee table. Verlag Gronenberg, Gummersbach 1981, ISBN 3-88265-096-6 , p. 62.

[9] Reinhild Kronhof: Bergisches Koch-Lexikon from A to Z. Remscheid 1985, ISBN 3-89118-010-1 , p. 46.