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Traditionally made using a German dairy called Quark instead of cream cheese. Dampfnudel: Typical of southern Germany, a sort of white bread roll or sweet roll eaten as a meal or as a dessert Dominostein: A sweet primarily sold during Christmas season in Germany and Austria. Donauwelle
Hefekranz or Hefezopf (literally "yeast wreath" and "yeast braid") are sweet breads from Switzerland, Germany, Austria and South Tyrol. The dough is made from sugar, flour, butter, eggs and yeast (sometimes with raisins or almonds). Typically both Hefezopf and Hefekranz consist of three braided dough-pieces.
Zopf (German pronunciation: ⓘ), Butterzopf ([ˈbʊtɐˌtsɔpf]) or Züpfe (tresse ⓘ in French and treccia in Italian) is a type of Swiss, Austrian, and German bread made from white flour, milk, eggs, butter and yeast. [1]
Pages in category "German breads" The following 20 pages are in this category, out of 20 total. This list may not reflect recent changes. A. Allerheiligenstriezel; D.
The early versions of this bread were unbraided and made with a simple dough of wheat, eggs, fat and honey. In later years more complicated braided loaves became customary. In 1840, Der Österreichische Zuschauer described a custom among the Viennese to exchange the braided loaves on All Saint's Day. In 1929, the mastery of different types of ...
Pumpernickel, sweet-tasting bread created by long-time-steaming instead of regular baking, is internationally well known, although not representative of German black bread as a whole. Most German breads are made with sourdough. Whole grain is also preferred for high fiber. Germans use almost all available types of grain for their breads: wheat ...
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The finished bread is sprinkled with icing sugar. [4] The traditional weight of a stollen is around 2 kg (4.4 lb), but smaller sizes are common. The bread is slathered with melted unsalted butter and rolled in sugar as soon as it comes out of the oven, resulting in a moister product that keeps better. [5] The marzipan rope in the middle is ...