Elberfelder Kringel
Elberfelder Kringel are a traditional pastry of the Bergisch cuisine , which is baked from a yeast dough and usually filled with a fruit jelly or another sweet filling. Other recipes describe it as a biscuit with lemon peel and granulated sugar . The pastry is named after Elberfeld , a district of Wuppertal .
Description and preparation
While Henriette Davidis described the Elberfelder Kringel as a larger wreath in her book Practical Cookbook for the Ordinary and Finer Kitchen in 1849, it is often referred to as a biscuit in modern recipes.
Classic yeast dough pastry
The Elberfelder Kringel is made as a yeast dough from wheat flour , sugar , baker's yeast , milk , eggs and butter . The dough is rolled out as a rectangle and coated with a filling. This is usually a fruit jelly or a jam, but there are also variants with a filling of currants with sugar and cinnamon or a marzipan filling . The dough is then rolled and closed over the filling and shaped into a ring. The ring is coated with butter and then baked.
Biscuits
Helmut Haenchen described the Elberfelder Kringel as a biscuit with a batter made of butter or margarine, sugar, egg yolk, cornstarch and baking powder, in which additionally grated lemon zest, lemon juice and lemon peel are mixed in his cookery dictionary from 1985 . This dough is rolled out and ring-shaped cookies are cut out with a cutting tool, which are coated with egg white and sprinkled with sugar crystal before baking .
supporting documents
- ↑ a b c d Henriette Davidis : Practical cookbook for the common and fine kitchen. 4th edition, Bielefeld 1849; Pp. 315-316. ( Digitized version )
- ↑ a b "Elberfelder Kringel." In: Helmut Haenchen (Ed.): Menu - the large modern cookery dictionary, Vol. 3. Bertelsmann, 1985; P. 9.
- ↑ a b Elberfelder Kringel with homemade marzipan. Video from Heimathäppchen - Recipes from NRW, February 3, 2018, WDR television; accessed on February 14, 2020.