@@dragon_draws It... does not. XD Well, depending on the speaker, the "y-oo" sound can sound vaguely similar, but it's still pretty off. @user-kc5de6wl8f With the ö, you can get close enough, pronouncing it like the i in "sir" (more with how Americans tend to pronounce it). Unfortunately there isn't anything that close to how the ü is pronounced. But don't worry too much, people will know what you mean, even if you pronounce it like a u.
As a german baker I'd like to add that traditional Pfeffernüsse are still made like that, but in germany we usually dont use molasses but smth called Zuckerrübensirup (sugar beet syrup). Also i think your pronunciation of Lebkuchengewürz just changed my life and i ll call it lacooch from now on.
@leal.3044 Thanks! Sugar beet syrup sounds like what we call simple syrup in the States, which is just equal amounts white sugar and water boiled on the stove for 3 or 4 minutes until it boils clear. I usually use one cup water and one and a half cups sugar just to make it a little thick. Let it cool and store in a sealed jar in the fridge to use as needed.
@@astridexplorer5096 it is acually not! Sugar Beet syrup has a very very dark and thic consistency and a very strong taste. It is quite unique tbh. If you wanna see an example the most prominent brand is 'Grafschafter Goldsaft'. I havent found an american equivalent except melasse so far.
@@leo.simensen I suspect the biggest difference would be the sodium vs potassium ratio... But it must be said that potash can mean different things depending who you are and, when. I'd say sodium carbonate is probably the most reasonable substitution.
It's mostly intended as a leavening. Potash and antler salt, aka potassium carbonate and ammonium carbonate, were used to leaven the really heavy, honey and molasses-infused, doughs.
Fun memory: I was making chocolate cup cakes when realising I’d ran out of baking powder. Looked thru what I had and found The Antler Salt. Yay, I thought and trew in the needed amount. Woosh, in to the oven they went … and whith in five minutes I thought I had ruined the lot. Jeezus, the smell! Ran to the oven but everything looked just fine and dandy. Hnn what the h…? Well, they looked perfect when done and after freezing the house out by opening every door (it was winter) to get rid of the stink, my then boyfriend and his colleague thought they were delicious. Although VERY intrigued by the lingering waft from the cupcakes. Yep, first and last time I used antler salt. 😅
As a half German who stayed in Germany for four years,I agree. Awesome cookie. But being back in America and trying to eat whatever it is here, there's a huge difference.
So fun fact it’s likely that where the recipe calls for black pepper, it may be referring to long pepper rather than black peppercorn we are used to today, long pepper has a very different flavour and aroma (floral and a sweet noted spice) and was allot more common than it is today.
@@katherineheasley6196 so I guess you could use Sichuan pepper… but honestly still recommend long pepper. Yes Sichuan pepper does have citrusy flavour with notes of pine, and woodsy earth aroma but as a flavour profile it leans more savoury/ umami. Where as long pepper leans allot sweeter warmer and lighter in it’s floral profile if I give a more detailed breakdown of long pepper it’s a very unique spice is: - Sweet and Fruity, with flavour notes of, citrus, dried fruits (such as raisins or figs) -floral aromatics notes such as lavender, rose, and jasmine with an underlying warm woody spice that leans into hints of, - Warming spices such as cinnamon and cardamom in both flavour and aroma. It’s a really amazing and versatile spice, that is great in not only desserts and such as spiced cakes, and biscuits such as pfeffernüs, but is also great in Jams, preserves, chutney, and even Curries. So as much as Sichuan is a great spice with a really lovely citrusy earthy flavour profile I would recommend using in more savoury dishes, than sweet. 😊
Given that Pfeffernüsse literally translates to Pepper Nuts I feel there was a wasted opportunity for appropriate jokes 😂. And yes Germans still make their Lebkuchen with Pottasche 😅
We call them pebernødder here in Denmark, but don't put icing on them. The way they're made also reminds me of how we make brunkager, or brown cakes. Although they're shaped like cookies
I'm a pharmacy technician, this is the same sentiment ANY time I have to fill prescriptions for liquid medications. So sticky.... Even when I don't spill any....
I bought one online and then found a signed one at a local Half Price Books store, so I have two proudly displayed copies, but one is even better because it's autographed! 😀
I'm South African and they started selling these bad boys at the import section of one of our grocery store chains. I love them so much. Top 5 cookies for sure and so good with coffee or tea
@@SallinKari ich mein wenn man gegen lebkuchengewürz alergisch ist,kann es auch einfach alles erfüllen,einfach in die artilerrie packen und ab gehts :P
@@SallinKari Back in those days... yes. BUT and that seems to be very important: artillery barrage HAS to come with 'Prussian Glory'... I don't make the rules, it's just how it is.
Made an Americanized version of these this past Christmas with white glaze and a sprinkling of green and red decorations ... they were such a hit, and people loved that they were from another country. So tasty and so pretty! Great little video!
Yeah while i dont Think we make Them quite the same here in denmark we also still very much use a version of these XD Kinda funny to see others make Them
@@donjon1179I've had them all my life and live in the USA, but that could be because I have some German heritage. They're a warm spice cookie that can be eaten in a bite or two, and taste amazing warm with coffee, particularly soon after getting up in the morning. They taste like Christmas!! (But my family and everyone I know that makes them makes them without any icing)
True, though we do tend to eat a variant much more. Pepernoten en kruidnoten hebben een redlijk andere smaak en recept, en kruidnoten zijn toch echt iets populairder dezer dagen.
Pfeffernusse are really delicious! Highly recommend anyone give them a try, if you enjoy spiced cookies/breads. Sub Baking soda for potash. We used to add 1/2 tsp Anise extract to a thin icing made from powdered sugar and water.
You are honestly one of my all time favorite person, and I'm a Conservative straight black man! You are just such a breath of fresh air and realism. Damn, I wish I had you as an IRL friend!!
@@SaphiraTessamy grandparents were opa and oma as well, and we are German. Pfeffernüsse are German cookies, but I’m sure similar ones exist in a lot of Western European countries 😊
@@Pampowski_AGYou do realize that East Germany was communist, right? After WWII Germany was split in half with the west half being a republic and the eastern half became communist. Why do you think the Berlin wall was a thing?
@@Pampowski_AG my grandparents also fled from east germany in the 50. boy oh boy, tell me you know nothing about the history of postwar europe without telling me you know nothing about the history of postwar germany.
I'm going to need you to do more old German recipes. This is one of the funniest videos you've done recently. Your frustrations over pronunciation were great!
Grew up in a German / Scandinavian mixed farming region of Oregon's Willlamette Valley, and Pfeffernűsse, as well as Lebchuchen, were (or ARE!), _VERY COMMON,_ and I _ABSOLUTELY_ LOVE EACH OF THEM! *Tiny bites of love, spicy as all get out, true treasures of the culinary arts!*
Southern Oregon here…I am German/Hispanic and my husband is Scandinavian/Italian. We both have been trying to connect with our roots and this recipe is the next one to be tested!!!?
My mother made these every Christmas for Santa when I was a child. Still have a soft spot for them to this day. They just taste like Christmas and home to me.
@@jbj7599 the ü isnt pronounced like u more like if you try to pronounce eeeeeee,and you start closing your lips almost shut while doing it, i got that from a site,and it works for me, the rest ist fine,the fast double f is good the pf aswell,just the ü isnt right
My goodness, I just love your videos. ❤️❤️❤️❤️You are so entertaining and funny as hell! I think you should have a sitcom? Yes, you should have a sitcom with you and your experiences in the making of your Pulitzer Prize book!
I grew up with these cookies. My mom who wasn't German, made Irma Rumbaurers recipe from the Joy of Cooking. This one looks better. Merry Christmas, Dylan. You are a gift to us all.
Potash and Hartshorn are still very commonly used when making any Lebkuchen stuff in Germany and you frequently find these ingredients popping up in local stores around Christmas time. I think they are irreplaceable, since they provide this sharp, distinct flavor you only know from these kind of baking goods!
You really feel how old these recipes are by the use of these ancient leveners. If they were created today they'd 100% have baking powder. So these recipes necessarily predate the 1860s.
@@MrHodoAstartes probably, but Pottasche and Hirschhornsalz have a very distinct taste and the structure of the baked dough also is noticably different from dough leavened with baking powder or baking soda. You can buy both in most supermarkets in Germany before christmas and in the larger ones you'll get them all year.
My Nana Gertrude made these every Christmas! So nostalgic and yummy! My mom is 80 now and doesn't bake much anymore...think I'll make these for her. Thanks for the inspiration, Dylan! ❤
Make these for your mom. She will appreciate it more than a store bought present. Lost my mom two years ago, she was 94. I would give anything to make her a lemon meringue pie. It was her favorite dessert.
Do it absolutely! And use potash if possible. It adds a bit of a salty taste which balances the sweetness and the spices and makes it somehow special. Keep them in a box with a tight lid for some weeks and they will become softer and the spices develop their full aroma. You can store them for many months in a closed container.
Love that youre experimenting with different countries foods, and not just american cookbooks. Its refreshing. 😊 and awesome to see a dessert from my country freshly made.
The word you didn't know is gingerbread spice. a German word that means a mixture of all the spices used in gingerbread. i really love your chanel! all the best from vienna austria 🇦🇹
in a saucepan, melt 1/2 cup butter 1/2 cup molasses 1/4 cup brown sugar 1/4 cup honey when simmers turn off mix in Separate bowl 2 1/2 cups flour 1 tsp black pepper 1 tsp/ea cinnamon, cardamom, mace, nutmeg, cloves, aniseed add cooled liquid to bigger bowl, add 1 beaten egg, 1 tsp pottasche combine, knead til smooth 1 tbsp drop cookies spaced approx. 2-3" apart on baking sheet, bake at 350° for 15 minutes once cooled, top with glaze made with sugar+water mixed to desired consistency and allow to harden :)
@@patriciadille1755 you can buy it online and i think find it in some specialty stores in north america, but a reasonable substitute is baking soda (which you would whisk into the dry ingredients). i used baking soda in my pfeffernusse and they turned out great. 😊
Hey did you mean tsp instead of tablespoon for dishing out cookies and did you mean 13 mins instead of 15? Or did that size and time just work better for your batch?
I thought it was literally Pot Ash which could only mean 1 of 2 things. The ash from smoking 🍃 or I needed to burn something in my pot til it turned to ash, for some reason I was thinking wood chips 🤔 In my defense I currently have a pounding headache & I'm obviously not thinking clearly 😂
Pretty good pronounciation on the Pfeffernüsse! My dad always makes these for christmas, with a slightly altered family recipe! They are definetly one of my favourite christmas sweets, next to my mom's Wespennester (Wespennester are called that because they resemble hornets nests a bit. Its an eggwhite, sugar and cocoa based sweet, typically theres also chopped nuts, in our case almonds)
You can substitute potash (K2CO) for baking soda (NaHCO3) at a one and one ratio or half and half ratio for flavor/moististure. One potassium atom will hold on to 10 water molecules (H2O) at maximum and as low as 5 water molecules. This is know as an ionic bond utilizing ionic transfer. If you over bake using potash it won't dry out. I found this out experimenting with taking potassium supplements orally.
@@kimberlyharshfield8629 Potassium has quite a bit to do with hydration. Potassium plays a few roles in our bodies. The first major role is elasticity of tissue. The second role is a component of our skeletal system, one of the biggest systems in our bodies. For both potassium retains water, as described in my previous comment.
Awwww my family love these biscuits!! ❤ my children were little when we first tried them, about 10 years ago, and they are always affectionately called “Puffersnuffers” as they couldn’t pronounce the German!! 😂 cute memory. Although I must seem a crazy woman in the supermarket mumbling to myself “Puffersnuffers” as I try to locate them!! Xxxxx
My grandma and auntie made these for us at Christmas. Auntie passed away last month, so it was so good to hear someone talk about them again. Slightly different recipes, but still tugs the heartstrings
That's pebernødder (pepper-nuts) one of the most popular Christmas cookies in Denmark. We eat them without sugar or icing, and most people just buy the pre-made ones from the store. And yes, we still bake with potash (and ammonium bicarbonate) but only Christmas cookies 😂
We roll the dough into snakes and cut into half inch sections. No icing. Sometimes we'll chop spice drops up and add them to the dough. All time favorite cookie
I'm so, *so* glad you like pfeffernüsse! My mom makes these every year for Christmas and... oh my god. Lots of people don't like them because of the anise and sometimes the pepper. They're so effing delicious. They're pure Christmas to me.
I think you can describe them as spice cookies - or maybe spicy gingerbread. The taste is hard to describe. The anise and pepper in them gives them a very distinct flavour and I have never really tasted something similar anywhere else. @@KandyKoRnKorpse
@@KandyKoRnKorpse To me it's close enough to gingerbread that I would simply say it's a type of gingerbread. I don't think it typically has ginger in it though.
I grew up eating these delicious cookies!! When I was little we used to walk through the Christmas market and I would eat these fresh. They have such a distinct and lovely flavor. ❤
In the Netherlands we eat these (pepernoten) at Sinterklaas/Saint Nicholas, celebrated on 5th December. Traditionally they are eaten plain, but these days many are chocolate covered too. I'm impressed with all your on-hand ingredients!
DYLAN! I got your cookbook as a St. Nick present and I could not be happier! I am so excited to try out all the recipes, even the weird ones at the back! Thanks for bringing all of these old classics to a brand-new audience!
I love seeing an 1890 recipe brought back - I think those might have been the old wood or coal stove days in most places. Very cool and they look amazing!
Pepernoten in dutch, they are part of our sinterklaas festivity. We sometimes coat them in chocolate or other flavors but most people eat them just like that. Its essentially speculaas, super nice
@@CourtneyTunbridge79 sort of, as they are both based on Saint Nicholas. The festivity happens on the 5th of December though, and we Dutch *also* celebrate Christmas.
@@CourtneyTunbridge79 sinterklaas and santa clause mean the same thing but they're completely different people in dutch culture lol. Also due to that, we call santa the christmas man instead
As a german, i am very entertained by the idea that he made gingerbread spice sound like a french brothel
They said French is the language of Love in this case it's a SLUT LANGUAGE LMAO
Ah, the "lecooch"
Omg😅😅😅😅😅😅
Es ist lecker
😂😂😂😂
The accepting voice of fire followed by immediate bafflement is wonderful.
Yes!
A recipe with ACTUAL fire!
so confused the 1890s stole his catchphrase 🤣
@@noblenansa reverse plagiarism
Potash? 🤣🤣🤣
It's always such a pleasure hearing/seeing people try to pronounce German words, always makes me chuckle.
Right?! It’s so funny to me, especially from English speakers!
same but hats off to him he wasnt even that bad it sounded more like pfeffernuuse instead of pfeffernüsse but honestly good attempt
@@thmxszI'm learning German and have basically given up on trying to pronounce ü and ö because it's too difficult for my American tongue 😭
@@user-kc5de6wl8fmy old german teacher said ü sounded like the 'ue' from fuel
@@dragon_draws It... does not. XD
Well, depending on the speaker, the "y-oo" sound can sound vaguely similar, but it's still pretty off.
@user-kc5de6wl8f With the ö, you can get close enough, pronouncing it like the i in "sir" (more with how Americans tend to pronounce it).
Unfortunately there isn't anything that close to how the ü is pronounced. But don't worry too much, people will know what you mean, even if you pronounce it like a u.
“Le Cooch” is one of your best mispronunciations yet, and probably my favorite! 😂 You are such a joy to watch, my Mom and I absolutely ADORE you!
I love the look of horror in his eyes when he realized what he had just said!! 😂
@@ChristionGirl45 same 🤣🤣🤣
Yea that was a special kind of horror
As a german baker I'd like to add that traditional Pfeffernüsse are still made like that, but in germany we usually dont use molasses but smth called Zuckerrübensirup (sugar beet syrup). Also i think your pronunciation of Lebkuchengewürz just changed my life and i ll call it lacooch from now on.
@leal.3044 Thanks! Sugar beet syrup sounds like what we call simple syrup in the States, which is just equal amounts white sugar and water boiled on the stove for 3 or 4 minutes until it boils clear. I usually use one cup water and one and a half cups sugar just to make it a little thick. Let it cool and store in a sealed jar in the fridge to use as needed.
@@astridexplorer5096 it is acually not! Sugar Beet syrup has a very very dark and thic consistency and a very strong taste. It is quite unique tbh. If you wanna see an example the most prominent brand is 'Grafschafter Goldsaft'. I havent found an american equivalent except melasse so far.
@@leal.3044 I'll try to find it here. I appreciate you letting me know. :)
I love pfeffernuss!!! 💜❤️💜🇦🇺
Istg German sounds like you’re always angry
In case anyone cares, the potash is probably there to neutralize the acids in the molasses. And it forms carbon dioxide so works as a leavening.
If that's why, would you just be able to substitute in baking soda or sodium carbonate for the same purpose?
@@leo.simensen I suspect the biggest difference would be the sodium vs potassium ratio... But it must be said that potash can mean different things depending who you are and, when.
I'd say sodium carbonate is probably the most reasonable substitution.
It's mostly intended as a leavening. Potash and antler salt, aka potassium carbonate and ammonium carbonate, were used to leaven the really heavy, honey and molasses-infused, doughs.
Ty
Fun memory: I was making chocolate cup cakes when realising I’d ran out of baking powder. Looked thru what I had and found The Antler Salt. Yay, I thought and trew in the needed amount. Woosh, in to the oven they went … and whith in five minutes I thought I had ruined the lot. Jeezus, the smell! Ran to the oven but everything looked just fine and dandy. Hnn what the h…? Well, they looked perfect when done and after freezing the house out by opening every door (it was winter) to get rid of the stink, my then boyfriend and his colleague thought they were delicious. Although VERY intrigued by the lingering waft from the cupcakes. Yep, first and last time I used antler salt. 😅
As a German, hands down my favourite Christmas cookie 😊 love from Germany ❤
Ich hätte nicht gedacht, dass es keinen englischen Namen dafür gibt. 😂
@@nadineganseblumchen4967 ich weisse!
As a half German who stayed in Germany for four years,I agree. Awesome cookie. But being back in America and trying to eat whatever it is here, there's a huge difference.
Sounds somewhat similar to gingerbread due to the ingredients. Does it taste similar too?
@@KidaRosadothat's what I was wondering, too
So fun fact it’s likely that where the recipe calls for black pepper, it may be referring to long pepper rather than black peppercorn we are used to today, long pepper has a very different flavour and aroma (floral and a sweet noted spice) and was allot more common than it is today.
Piper longum has like a citrus like taste. I love it
@@a_lethe_ion it’s delicious!!!
Sounds like maybe Sichuan pepper might be a better substitute, then. I grew quite fond of it while I lived in china.
@@katherineheasley6196 so I guess you could use Sichuan pepper… but honestly still recommend long pepper.
Yes Sichuan pepper does have citrusy flavour with notes of pine, and woodsy earth aroma but as a flavour profile it leans more savoury/ umami.
Where as long pepper leans allot sweeter warmer and lighter in it’s floral profile if I give a more detailed breakdown of long pepper it’s a very unique spice is:
- Sweet and Fruity, with flavour notes of, citrus, dried fruits (such as raisins or figs)
-floral aromatics notes such as lavender, rose, and jasmine with an underlying warm woody spice that leans into hints of,
- Warming spices such as cinnamon and cardamom in both flavour and aroma.
It’s a really amazing and versatile spice, that is great in not only desserts and such as spiced cakes, and biscuits such as pfeffernüs, but is also great in Jams, preserves, chutney, and even Curries.
So as much as Sichuan is a great spice with a really lovely citrusy earthy flavour profile I would recommend using in more savoury dishes, than sweet.
😊
My mother always used white pepper, very finely ground.
And not molasses but the Nordic (beet sugar) syrup.
I love the “we don’t bake with this anymore” paired with it being already in his cupboard 😂😂
As a German, I had to smirk a little as you pronounced it. And Lebkuchen is Gingerbread, I thought the spice mix is normal
Thanks to my elders I was taught the phrase "better to have it and not need it then to need it and not have it."
@@yannickvoss2570 The mix is very common, just not that name for it
I’m sure he reads through all the recipes ahead of time and buys all the ingredients accordingly beforehand
@@genreboy3802same here, that phrase also lends itself to hoarding 😅
The fact that you have all of these "old" ingredients shows how much you love your craft
Mace and cardamom are the only things I haven’t seen around recently, but I like your energy lol
@AzarathMetreon where do you buy your pot ash?
lard continues to be his nemesis 😂
You will find all of this in every good stocked German supermarket
@@mammabear379 Try looking for potash instead and you might get better results, friend.
No matter what, this man’s reactions and voices will always make my day 😂
Same!! And these being shorts, we can watch several times on a loop, smiling and laughing harder each time!🥰🤣🥰🤣🥰🤣
But the potash?
@thealgonquin5822 ha, I wondered about that too!
He is most certainly marriage material
@@juandominguez6796you do know he's gay, right?
Two "Oh God" in a single one minute video... Absolute comedy gold. Thank you!
“Is that an ingredient or an air strike?” 10/10 lmao 😂
For a moment I thought he said lecouch. Then yell honey!! I need the couch!!
I am not in the mood!
If you say it angrily enough, it becomes an air-strike
I was looking for this.
Given that Pfeffernüsse literally translates to Pepper Nuts I feel there was a wasted opportunity for appropriate jokes 😂. And yes Germans still make their Lebkuchen with Pottasche 😅
Fun fact we call them pepernoten in holland (peper nuts translated to dutch haha)
Yum!😋😊❤🤗
As a person with background of half German ( other half Irish) agree!
I swear I saw a different version of this video where he does make a "pepper nuts" joke
Lol I thought it was pot ash
We call them pebernødder here in Denmark, but don't put icing on them. The way they're made also reminds me of how we make brunkager, or brown cakes. Although they're shaped like cookies
I love the little quiet "crimmas" at the very end, so precious
Literally my favorite :3
Merry Chrysler
High, gentle voice, "Come 'ere!" and he gleefully goes for another cookie.
as a German i will now always say LeCooche to Lebkuchen
Wait, LeCooche is not what it actually is? Because it is in my brain.... but again I have a brain that likes puns
Ich dachte er spricht von einem französischen Rezept 😂
😂😂😂😂😂❤
@@Marika50nah, it's more like "leb-coo-hen"
As also a German, I can confirm I love eating le cooch with the whole family on Christmas eve 🥰
"SO STICKY!" "RELEASE ME!"
So true whenever I bake with sticky ingredients 😂
Grease the measuring cup before you measure sticky ingredients like honey and molasses. They come out much easier!! 😂
I'm a pharmacy technician, this is the same sentiment ANY time I have to fill prescriptions for liquid medications. So sticky.... Even when I don't spill any....
No one asked🤨🤔
When you're baking rye bread:
Mr Hollis, I happily purchased 5 copies of your book today as Christmas gifts! Love your work and the smiles and knowledge you bring us.
You gave me the fantastic idea of purchasing this for my sister (maybe one for myself as well)
We bought only one, but it stands proud on our shelf :) And I passed the word forward to other friends who likes old timey recipes :)
I bought one online and then found a signed one at a local Half Price Books store, so I have two proudly displayed copies, but one is even better because it's autographed! 😀
Its a great surprisingly practical cookbook. I wish that you would write a savory cookbook covering those time periods!
You make these sound so exotic. They're easy to find in THE JOY OF COOKING.
EDIT: Pfeffernusse also ship well as gifts.
"Now we place on fire- WHAT!?" 😂
Dylan "now we place on fire. WHAT??. We are a few centuries behind."
Also Dylan right after "FIRE!!!"
I was looking for someone who commented about the "What"😂😂
😂😂😂 I loved that part
"...is that an ingredient, or an airstrike???"
#deceased
Oh no, did you get hit by the airstrike?!
@@R.P.-hw2rqsounds like torture method
@@R.P.-hw2rqIch spreche deutsche, aber Ich ein Englisch sprecher. So yes I did know Schmetterling means butterfly
@@bustergundo516spachcoking (a real cooking team, it means butterflying a bird) sounds like more of a torture than Schmettering....
Dude it's 1am where I'm at & I'm in the kitchen with headphones on silently cry laughing on that one 🤣🤣🤣
LE COOCH! 😂😂😂
His face when he said that!!
yum!
It's sudden realization of how it sounds.
Well it's not a normal part of his diet🤭
😂😂😂😂😂
“Oh, god, not THAT!” 😂
I'm South African and they started selling these bad boys at the import section of one of our grocery store chains. I love them so much. Top 5 cookies for sure and so good with coffee or tea
Aaaah! Hate them! My dad had them almost every Christmas!
Hands down one of my favorite cookies and im American
I'm South African too and I have to know which store this is, I'd love to try these!
@@Tasha22Bella Pick n Pay I think
“Is that an ingredient or an air strike?” 😂😂😂
"yes"- a german
Actual LOLs at that.
@@jlg6771 yes -an american
That line fucking SENT me!!!
I'd be concerned if we were cooking with airstikes
"Is that an ingredient or an air strike?" 😂 I'am dying
It's German. Wouldn't be an air strike... An artillery barrage from artillery cannons that are way to big on the other hand... That's more our style.
@SallinKari a man of culture i see
@@SallinKari ich mein wenn man gegen lebkuchengewürz alergisch ist,kann es auch einfach alles erfüllen,einfach in die artilerrie packen und ab gehts :P
Just watched all quiet on the western front today and that made me super sad lmao
@@SallinKari Back in those days... yes. BUT and that seems to be very important: artillery barrage HAS to come with 'Prussian Glory'... I don't make the rules, it's just how it is.
as a German, I live for that priceless reaction to “Lebkuchengewürz“ 😂😂
My family is German and I still can't say it lol
All of my highschool German couldn't help me pronounce that 💀
I still laugh at him saying Lecooch
Made an Americanized version of these this past Christmas with white glaze and a sprinkling of green and red decorations ... they were such a hit, and people loved that they were from another country. So tasty and so pretty! Great little video!
omg can't believe you made Pfeffernüsse! They are still very popular in Germany. Literally bought a pack today
Yeah while i dont Think we make Them quite the same here in denmark we also still very much use a version of these XD
Kinda funny to see others make Them
Same in Belgium. Love it
What do they taste like? Jw I’m from America and am curious
Yeah.You can find them here in Canada if track down a German bakery. My dad's from Germany so I always had stuff like this in the house.
@@donjon1179I've had them all my life and live in the USA, but that could be because I have some German heritage.
They're a warm spice cookie that can be eaten in a bite or two, and taste amazing warm with coffee, particularly soon after getting up in the morning.
They taste like Christmas!!
(But my family and everyone I know that makes them makes them without any icing)
I love how your ears go up, announcing a smile, when you try the "Le Cooche". :D
Greetings from one more German!
Merry Christmas!
I had to watch this over and over once you pointed that out!
I pointed the ears out to my kid a year ago and they wait for it every video.
Ah... the power ot German compound words :D
@@robertnett9793 Yeah, you just have to love them. There is actual beauty in Doppelkupplungsgetriebe und Lebkuchengewürzdöschen. ;)
I‘m German, and the way you say pfeffernüsse is just… so cute.
"Feh fah noo suh"?
Anglo here, trying lol
The way he said cimmanim (cinnamon) was super adorable too 😅
I know right!!!
At least he pronounced the e at the end! Most people leave it off
@@julius_the_pythonTY I did not know that, I always left the e off. I'll know now for if it comes up in my Duolingo course 😁
@@mtaylor7171
The singular is Pfeffernuss, should you ever need to refer to just one peppernut in German.
Hearing Dylan try to speak German was something I didn't know I needed 😂❤
The ears, they always give it away! This man's smile could melt ice.
Ikr!!! They wiggle just a bit when he's happy 😂😂😂😂
Dutch call those Pepernoten, they either eat them plain or coat them with chocolate and they're delicious. Absolutely addictive.
True, though we do tend to eat a variant much more.
Pepernoten en kruidnoten hebben een redlijk andere smaak en recept, en kruidnoten zijn toch echt iets populairder dezer dagen.
@@DyslecticAttack true. I was thinking of kruidnoten more than pepernoten. I always get the 2kg bags from Hema and they only last a week. 😅
Those sound divine with chocolate! ❤ Please excuse my drool!
Yeah, in the Netherlands we have pepernoten and kruidnoten. That's Pepper nuts and Spice nuts. And go!😂
@@adedow1333 careful, if you buy a pack you'll finish it in a sitting. 😅
Pfeffernusse are really delicious! Highly recommend anyone give them a try, if you enjoy spiced cookies/breads. Sub Baking soda for potash. We used to add 1/2 tsp Anise extract to a thin icing made from powdered sugar and water.
You are honestly one of my all time favorite person, and I'm a Conservative straight black man! You are just such a breath of fresh air and realism. Damn, I wish I had you as an IRL friend!!
“Lecooch 🗿 Oh god, please not that” 😂😂😂
he should be so lucky..
instead of fudge lines..
eww
@@BEAUTYnIQ????
I grew up with these cookies. My Opa and Oma would send us a box of treats every Christmas. There was always a bag of these.
Are your grandparents Dutch? Opa and Oma are Dutch words and we still eat "pepernoten" hhere which is similar as this 😊
@@SaphiraTessamy grandparents were opa and oma as well, and we are German. Pfeffernüsse are German cookies, but I’m sure similar ones exist in a lot of Western European countries 😊
@@SaphiraTessa Yes they are. My parents immigrated in the 50s.
@@aimeedouglas1584 true
@@simonesmit6708 nice, say "hallo" from me 😊
Hearing you say “eggy”, “cimanim” and “fiyah!” Make my day
The finger tapping on the book made my guts churn like Amy Winehouse
Also whauw
Hot cocoa and these tiny gems and a favorite book= perfect winter evening.
“We don’t attempt to bake with this anymore for the same reason we don’t attempt to cure indigestion with lobotomies” 😂😂😂
A good lobotomy will cure most ailments.
and then he goes and just has it in his kitchen
My absolute favorite cookie. My Aunt escaped from Germany in the 40s, she used to make these at Christmas.
My oma escaped from east Germany in the 50s. 😊 💪
@@AubreyÆsohn😅 in the 50s there was nothing to escape from
@@Pampowski_AGbruh
@@Pampowski_AGYou do realize that East Germany was communist, right? After WWII Germany was split in half with the west half being a republic and the eastern half became communist. Why do you think the Berlin wall was a thing?
@@Pampowski_AG my grandparents also fled from east germany in the 50.
boy oh boy, tell me you know nothing about the history of postwar europe without telling me you know nothing about the history of postwar germany.
I'm going to need you to do more old German recipes. This is one of the funniest videos you've done recently. Your frustrations over pronunciation were great!
Grew up in a German / Scandinavian mixed farming region of Oregon's Willlamette Valley, and Pfeffernűsse, as well as Lebchuchen, were (or ARE!), _VERY COMMON,_ and I _ABSOLUTELY_ LOVE EACH OF THEM!
*Tiny bites of love, spicy as all get out, true treasures of the culinary arts!*
Southern Oregon here…I am German/Hispanic and my husband is Scandinavian/Italian. We both have been trying to connect with our roots and this recipe is the next one to be tested!!!?
My mother made these every Christmas for Santa when I was a child. Still have a soft spot for them to this day. They just taste like Christmas and home to me.
That's very sweet
Santa received them often. They're gross!
The way Dylan pronounced "Pfeffernüsse" was pretty good. Love from Germany ❤
Wait, so have I been pronouncing it wrong this whole time?!
Okay I'm too lazy too look this up but what is nüsse? I'm sitting here thinking pepper nut? No. Pepper what?
@@jbj7599maybe 😅
@@braydencook3291yes, Nüsse = Nuts
@@jbj7599 the ü isnt pronounced like u
more like if you try to pronounce eeeeeee,and you start closing your lips almost shut while doing it,
i got that from a site,and it works for me,
the rest ist fine,the fast double f is good the pf aswell,just the ü isnt right
I choked when you said "lecooch...what?" 😂😂😂😂😂
My goodness, I just love your videos. ❤️❤️❤️❤️You are so entertaining and funny as hell! I think you should have a sitcom? Yes, you should have a sitcom with you and your experiences in the making of your Pulitzer Prize book!
I grew up with these cookies. My mom who wasn't German, made Irma Rumbaurers recipe from the Joy of Cooking. This one looks better. Merry Christmas, Dylan. You are a gift to us all.
I have a battered copy of the 'old/better' Joy, so I'll look it up, thank you!
“Fire? You’re several centuries behind.”
Proceeds to holler “fire as he turns on his gas stove. 😂
You forgot to close that second quotation mark.
@@Macaptaikr they are quotes, not legs, learn how to close them.
@@angrybellsprout ROASTED
@@Macaptaeverything she's typed since this has been one continuous quote until the next stray quotation mark 😅
Potash and Hartshorn are still very commonly used when making any Lebkuchen stuff in Germany and you frequently find these ingredients popping up in local stores around Christmas time. I think they are irreplaceable, since they provide this sharp, distinct flavor you only know from these kind of baking goods!
You really feel how old these recipes are by the use of these ancient leveners.
If they were created today they'd 100% have baking powder.
So these recipes necessarily predate the 1860s.
@@MrHodoAstartes Unfortunately, Baking Powder doesn't have the same raising attributes and also not the same taste.
@@MrHodoAstartes probably, but Pottasche and Hirschhornsalz have a very distinct taste and the structure of the baked dough also is noticably different from dough leavened with baking powder or baking soda.
You can buy both in most supermarkets in Germany before christmas and in the larger ones you'll get them all year.
@@Timinator0815 it would be interesting to see a video on the differences of these leveners. When used in recipes like this, specifically.
I love how your ears perk up before the smile shows up. That's how I know you're being honest🎉 great vid❤
Pferffernüsse!!! (Peppernuts)
I love these every time, greetings from germany ❤
Thank you.
Schönen zweiten Advent!
My Nana Gertrude made these every Christmas! So nostalgic and yummy! My mom is 80 now and doesn't bake much anymore...think I'll make these for her. Thanks for the inspiration, Dylan! ❤
Make these for your mom. She will appreciate it more than a store bought present. Lost my mom two years ago, she was 94. I would give anything to make her a lemon meringue pie. It was her favorite dessert.
Your reply was so lovely it Brough tears to my eyes.@@andreawelch4109
Yes indeed make these for your mummy.!
I hope this goes well for you and that you have a good Christmas
Do it absolutely! And use potash if possible. It adds a bit of a salty taste which balances the sweetness and the spices and makes it somehow special. Keep them in a box with a tight lid for some weeks and they will become softer and the spices develop their full aroma. You can store them for many months in a closed container.
I love how you pronounce German words, you should read German audio books❤️ofc you wouldn’t understand anything and neither would we, but its fine
Hehe, funny man make funny german noises
Oh this made me laugh 🤣 no one would understand a thing but at least we are having a good time. 🤣
Yes
this is a very good comment, been laughing at this one for a minute lmao
it doesn't even sound like German 🤣🤣🤣 I love it, Thank you, Dylan!
Love that youre experimenting with different countries foods, and not just american cookbooks. Its refreshing. 😊 and awesome to see a dessert from my country freshly made.
In Denmark we neither dip the in icing or dust with powdered sugar. We just raw dog that stuff once it's cooked.
It’s an American version so…yeah we add in more sugar.
@@michaelnagle5482we are working on a deep fried version
Tbh, it's the same in Germany 😂 I've only ever eaten them without sugar on top
Interesting approach! I've only seen variations of eating those, but this is an innovation.
And Potaske is a Christmas stable. It’s in all the Christmas baking.
I'm low-key impressed that you have potash just lying around in your kitchen. Much respect!
It was in the box with his lobotomy spikes
I love the slow smile you have after you taste something nice -- its just charming.
The slow smile says it all.
"cri-muss" so cute the way you said that. 🥺
I know, he's adorable!
The word you didn't know is gingerbread spice. a German word that means a mixture of all the spices used in gingerbread. i really love your chanel! all the best from vienna austria 🇦🇹
My Grandfather was German, he always had Pfeffernüsse somewhere in the house. Now I know how to make it myself, thank you.
My favorite thing in your videos is watching your ears lift when you really enjoy that first taste 😄
This German just squealed that you enjoyed one of her favorite Christmas treats ❤️
Yeah, Pfeffernüsse! Sounds homey to me. And your attempt to spell Lebkuchengewürz is sooo sweet.
The way you said "Cris-muss" was just the most adorable thing I've ever heard. Also the Pfeffernüsse looks so delicious. ❤💚
Legitimately one of my favorite cookies! Those look amazing~
in a saucepan, melt
1/2 cup butter
1/2 cup molasses
1/4 cup brown sugar
1/4 cup honey
when simmers turn off
mix in Separate bowl
2 1/2 cups flour
1 tsp black pepper
1 tsp/ea cinnamon, cardamom, mace, nutmeg, cloves, aniseed
add cooled liquid to bigger bowl, add 1 beaten egg, 1 tsp pottasche
combine, knead til smooth
1 tbsp drop cookies spaced approx. 2-3" apart on baking sheet, bake at 350° for 15 minutes
once cooled, top with glaze made with sugar+water mixed to desired consistency and allow to harden :)
Thank you for this. Where do you find potash?
@@patriciadille1755 you can buy it online and i think find it in some specialty stores in north america, but a reasonable substitute is baking soda (which you would whisk into the dry ingredients). i used baking soda in my pfeffernusse and they turned out great. 😊
@@abaddon2148- Thank you for telling us of this substitution!
Hey did you mean tsp instead of tablespoon for dishing out cookies and did you mean 13 mins instead of 15? Or did that size and time just work better for your batch?
I thought it was literally Pot Ash which could only mean 1 of 2 things. The ash from smoking 🍃 or I needed to burn something in my pot til it turned to ash, for some reason I was thinking wood chips 🤔 In my defense I currently have a pounding headache & I'm obviously not thinking clearly 😂
Pretty good pronounciation on the Pfeffernüsse!
My dad always makes these for christmas, with a slightly altered family recipe! They are definetly one of my favourite christmas sweets, next to my mom's Wespennester (Wespennester are called that because they resemble hornets nests a bit. Its an eggwhite, sugar and cocoa based sweet, typically theres also chopped nuts, in our case almonds)
Those sound DELICIOUS, as a chocolate lover.
Those are Kokosmakronen - coconut macaroons
You can substitute potash (K2CO) for baking soda (NaHCO3) at a one and one ratio or half and half ratio for flavor/moististure. One potassium atom will hold on to 10 water molecules (H2O) at maximum and as low as 5 water molecules. This is know as an ionic bond utilizing ionic transfer. If you over bake using potash it won't dry out. I found this out experimenting with taking potassium supplements orally.
Thank you for being the comment I was looking for.
What the hell this is way too scientific for me I’ll just order the potash! Lol. Awesome comment tho.
@@owlivdejong5086 You are very welcome!
Wow... Does this mean you, yourself are no longer drying out? Might help with my wrinkles😏❤️🙂
@@kimberlyharshfield8629 Potassium has quite a bit to do with hydration. Potassium plays a few roles in our bodies. The first major role is elasticity of tissue. The second role is a component of our skeletal system, one of the biggest systems in our bodies. For both potassium retains water, as described in my previous comment.
One of the few things my grandma held onto from Germany. Brings back a lot of Christmas memories as a kid. I can still taste them. Thanks, Dylan.
As someone from germany (who also luckily got your book over here) I had so much fun watching this. Your pronunciation is adorable 😂💜
Awwww my family love these biscuits!! ❤ my children were little when we first tried them, about 10 years ago, and they are always affectionately called “Puffersnuffers” as they couldn’t pronounce the German!! 😂 cute memory. Although I must seem a crazy woman in the supermarket mumbling to myself “Puffersnuffers” as I try to locate them!! Xxxxx
Why not just use the English equivalent word? “Peppernuts” should be easy enough to pronounce.
I like puffersuffers better. Sounds like slang for doing massive amounts of coke
Puffersnuffers is wholesome as all and equally hilarious 😂
@@deijavu2960 that made me laugh like a witch for a hot minute 😂😂
Thank you so much for sending me comments. Very kind xx 😂
I grew up with them. You bake them weeks ahead and store them in airtught containers so they soften. Still one of my favorites ❤
So happy I got your cook book yesterday.A big fan and Love cooking from the old days.You make me laugh when feeling down.
I like that his ears perk up first before he smiles for the "good" ones lol
My grandma and auntie made these for us at Christmas. Auntie passed away last month, so it was so good to hear someone talk about them again. Slightly different recipes, but still tugs the heartstrings
That's pebernødder (pepper-nuts) one of the most popular Christmas cookies in Denmark. We eat them without sugar or icing, and most people just buy the pre-made ones from the store.
And yes, we still bake with potash (and ammonium bicarbonate) but only Christmas cookies 😂
Thats funny, in the Netherlands we have pepernoten (pepper nuts) that looks the same. We only serve it around 5 december for a holiday
@@Real-Hawklol it's already in the supermarkets in August, though!
I live in Toronto where these are easy to get. Major favorite at Xmas.
@@Real-Hawk Well, you could think that Denmark, the Netherlands and Germany are clothe enough to have the same recepies sometimes.
We roll the dough into snakes and cut into half inch sections. No icing. Sometimes we'll chop spice drops up and add them to the dough. All time favorite cookie
Yep. We used to get these in Germany. Very tasty. Also, I love watching his ears lift when he likes something he doesn’t expect to like. 🥰💜
Pfeffernüsse! Didn't expect that, but now I'm craving some and I haven't had them for years! Thank you for bringing back this taste memory 😊
The little “Christmas” at the end unlocked a serotonin reservoir I didn’t know I had
Crimmis
I enjoy these happy moments when you actually enjoy the things you make.
This is a staple in every Midwestern family with German heritage. The smell of fresh baked Pfeffernusse is amazing.
The reaction to the ingredients is the best part
I'm so, *so* glad you like pfeffernüsse! My mom makes these every year for Christmas and... oh my god. Lots of people don't like them because of the anise and sometimes the pepper.
They're so effing delicious. They're pure Christmas to me.
What is this? Candy, donuts, cookies, pastries? What does it taste similar too because I can't even imagine what this tastes like.
I think you can describe them as spice cookies - or maybe spicy gingerbread. The taste is hard to describe. The anise and pepper in them gives them a very distinct flavour and I have never really tasted something similar anywhere else. @@KandyKoRnKorpse
@@KandyKoRnKorpse To me it's close enough to gingerbread that I would simply say it's a type of gingerbread. I don't think it typically has ginger in it though.
Love them with a good cup of coffee ☕️ 😋
I grew up eating these delicious cookies!! When I was little we used to walk through the Christmas market and I would eat these fresh. They have such a distinct and lovely flavor. ❤
The flavour and feeling of Christmas...♥️♥️♥️
My German heritage is smiling with this!
I AGREE!!
I LOVE GERMAN COOKIES!
MY HERITAGE IS GERMAN- IRISH!😋😊💛❤
My Mom makes them when she was alive.!!
@randolpho- Mine, too! Smiling throughout 😊😊❤️
🇩🇪 🍪
I like when you discover you like it and smile your ears perk up. It’s so cute! ❤
Hey Dylan, just an FYI, you should butter the measuring cups before pouring in molasses or honey, it’s easier to pour out
Great tip!
Or cook by weights: no measuring cup, no measuring cup to scrape out.
When measuring fats and syrupy stuff in the same measuring cup, always start with the fat.
...as a German-Canadian, I grew up on these every fall and winter. So damn good.
In the Netherlands we eat these (pepernoten) at Sinterklaas/Saint Nicholas, celebrated on 5th December. Traditionally they are eaten plain, but these days many are chocolate covered too. I'm impressed with all your on-hand ingredients!
Hello from suriname 🇸🇷
Gegroet!
Pepernoten are so yummy!!!
The local bake sale was filled with people using your book (including me) and it was wonderful!
😳
Cool!
DYLAN! I got your cookbook as a St. Nick present and I could not be happier! I am so excited to try out all the recipes, even the weird ones at the back! Thanks for bringing all of these old classics to a brand-new audience!
I love seeing an 1890 recipe brought back - I think those might have been the old wood or coal stove days in most places. Very cool and they look amazing!
GERMANY MENTIONED 🇩🇪🇩🇪🇩🇪🇩🇪🇩🇪🇩🇪🇩🇪🇩🇪🇩🇪🇩🇪🇩🇪diese komentarsektion ist nun eigentum der BRD
Ja Mann! Geile Pfeffernüsse!😋
@@Rot_2I’m sorry the pfeffernusse are doing what now
@@tomney4460 They are tasty. That's all.
@tomney4460 nothing, "Geil" means...cool 😎 in German... idk were Google got the idea it's "Horny"
*HO, HO, HO --- **_VERY_** FUNNY!!!* ✨👍✨
There's something so comforting about old German desserts.
Pepernoten in dutch, they are part of our sinterklaas festivity. We sometimes coat them in chocolate or other flavors but most people eat them just like that. Its essentially speculaas, super nice
Is 'sinterklaas' in English Christmas by any chance????
@@CourtneyTunbridge79 sort of, as they are both based on Saint Nicholas. The festivity happens on the 5th of December though, and we Dutch *also* celebrate Christmas.
@@CourtneyTunbridge79 sinterklaas and santa clause mean the same thing but they're completely different people in dutch culture lol. Also due to that, we call santa the christmas man instead
Curing indigestion with lobotomies is one of the funniest lines ever