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Hanklich (also Honklich or Hunklich ) is a yeast shop with a butter or cream sauce. Together with the Striezel and donuts Hanklich is one of the traditional pastries of the Saxons .

Word origin

The word Hanklich goes back to Anken (Middle High German anke, Old High German anko) , ankelig describes the taste of butter. Hanklich is often a bone of contention among the Transylvanian Saxons. While some also bake greaves, cabbage or onion dishes, others only accept cream or butter dishes as genuine dishes, because the hearty versions are made with simple bread dough.

history

Hanklich became popular through a restriction. The “ Wedding Regulations of Anno 1732” in Transylvania allowed “absolutely no other confection” for civil weddings than “Fruit, Striezel, all kinds of handfuls and at the very most, carnival donuts” . One of the first written mentions of a butter cake with cream and egg icing can be found in the cookbook “Die wol unterwiesene Köchinn” , published in 1697, the term used for yeast at the time was Gescht.

In the 16th to 18th Century existed in Transylvania and Wallachia Hutterite brother farms , u. a. in Unterwintz, Gilau near Klausenburg, Neumarkt, Eibesdorf, Stein, Kreutz and Großwardein. Due to massive recatholic measures , the Hutterites later fled to America, where they still bake their Zuckerhonkelich and Schutenhonkelich .

Manufacturing and tradition

Before the great emigration of the Transylvanian Saxons from Transylvania in 1990, Hanklich was traditionally baked in vaulted clay ovens. The ovens of the Transylvanian-Saxon farms are located in the back house ( Backes ) and are heated with brushwood (with "Hitzel heated" from heating, heating).

Only fine flour is used for Hanklich. In the past the Transylvanian Saxons kept their own wheat flour from the mill in wooden flour chests in the attic. Immediately before baking, the flour was sifted out twice, first the bread flour, then the fine flour for Hanklich, Krapfen or Striezel. The pre-dough was prepared with stuff - an ancient name for yeast, then the dough was kneaded in large wooden troughs. At weddings, the big baking started at dawn, as large quantities of Hanklich and Striezeln had to be made. In summer, the preparations were often made in the cool barn due to lack of space. Yeast dough was rolled out meter by meter on long table tables and a pour ( the smear ) of eggs and melted butter or cream was applied (smeared) with the flat hands. This lubrication technique is necessary because the warmth of the palms prevents the butter from solidifying or the smear from running until the flatbreads are shot into the preheated oven. Hanklich is always cut diagonally so that all pieces have the same amount of edge - like a pizza. Oven-warm Hanklich is the most popular, often dusted with icing sugar.

Today, Hanklich is still the traditional pastry of the Transylvanian Saxons in Germany or Austria and is mostly baked in modern electric stoves. Romanians call Hanklich " hencleş ".

literature

  • Johann Karl Schuller: On the question of the origin of the Saxons in Transylvania - New Year's Eve gift for patrons and friends of Transylvanian regional studies , Hermannstadt 1856, publisher: Steinhaussen digitized version of the Bavarian State Library
  • Transsilvania, supplement to the Transylvanian messenger 1841: [1]
  • Maria Sophia Schellhammer: The well instructed cook Helmstät 1697 digitized
  • Johann Mätz: The Transylvanian-Saxon Peasant Wedding : A Contribution to the History of Morals , Kronstadt, 1860 digitized version of the Bavarian State Library
  • Karl Seith : The emigration from the Markgräflerland to Transylvania from (in: Das Markgräflerland - Contributions to its history and culture , years: 12; 13; 14 and 23)
  • Mary-Ann Kirkby: Secrets of a Hutterite Kitchen (English)

Web links

Individual evidence

  1. ↑ To the question about the origin of the Saxons in Transylvania - New Year's Eve gift for patrons and friends of Transylvanian regional studies ; Author / editor: Johann Karl Schuller, place of publication: Hermannstadt, year of publication: 1856, publisher: Steinhaussen (source: Bayerische Staatsbibliothek digital)
  2. ↑ Transsilvania Supplement to the Transylvanian Messenger of March 26, 1941. Austrian National Library, March 26, 1941, accessed on June 12, 2017 (German).
  3. ^ Maria Sophia Schellhammer: The well instructed cook. 1697, accessed on June 12, 2017 (German).
  4. ^ Mary-Ann Kirkby: Secrets of a Hutterite Kitchen: Unveiling The Rituals Traditions And Food Of The Hutterite Culture . Penguin Canada, 2014, ISBN 978-0-14-318478-2 .
  5. ↑ Helge Martens: The Anabaptist Hutterites. Retrieved June 12, 2017 (German).
  6. ^ German dictionary by Jacob Grimm and Wilhelm Grimm
  7. ↑ Johann Maetz: The Transylvanian Saxon peasant wedding: a contribution to social history . Ed .: Bayerische Staatsbibliothek. Kronstadt 1860.