🥐🥨🍰 trying everything at our local german bakery!
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- čas přidán 14. 03. 2023
- another old video it took me forever to edit. this was filmed when we first got here, can you tell how jetlagged we are?
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The big difference between US style sandwiches and German "belegte Brötchen" like you had in the Video (correct me if I'm wrong) is that US sandwiches are all about the filling and the bread is basically just there to hold it all together and make it easier to eat. In belegte Brötchen, the bread is on equal footing with the filling and contributes a lot of flavour and texture.
No way! As an American..its all about the bread for me!
@@alabamatrixie7379 American bread is not bread for us Germans, we call it toast bread
European bread is fresher as it doesn't have loads of sugar and preservatives in it meaning the freshly cooked bread, which you get at bakeries are best eaten same day. In the UK most supermarkets have various fresh baked in store bread as well as sliced bread which usually has a 5-7 day shelf life.
@@davebirch1976 yep also in Germany and is cheaper in the supermarket. price supermarket bread 750g 1,69€ vs 3,98€ bakeries bread.. but the german bakeries bread can you eat for 5-6 days . -> ;) /shorts/lqkjTYNrpEs
So glad you found a more traditional bakery that seems to do its own baking. Unfortunately Germany is being overrun by cheap baking chains with low quality products. Many traditional bakers have had to close shop because of that.
Yeah, there is a chain here called Der Beck, and it seems like there is one on every corner in our neighborhood. We try to find our way to the local bakeries instead as much as we can.
Still depends on your city and/or region. Youre never can talk about germany as one big equal mass.
I work at one such cheap "Kette" bakery. I worked in a bakery back in the US that made everything by hand. It's quite depressing.
The "low quality" is still significantly better than what you get in the States. The flour in the States is just crap.
@@Capt.-Nemotrue
The reason why the Zupfkuchen or german cheese cakes in general taste different than american versions is because here in germany, austria and swiss we use Quark (or Topfen which is another name for Quark) for cheese cake instead of cream cheese. Quark consists of way less fat but way more proteine than cheese, and afaik Quark is mostly a thing here in central europe and mostly unknown anywhere else.
Also Quark can often be eaten by people that usually have problems with digesting cheese and most dairy products because it is made out of milk but it is just so different in terms of what it consists. Naturaly it is neither very sweet nor savory so you find it used in pasteries or icecream and also in savory dishes like for the dough dumplings. And one thing i really like is just mix Quark with herbs (You can even buy Kräuterquark at the supermarket for convenience) and eat it with some variant of potatoes just like you would use sour cream.
That makes sense, we have seen so many different types of Quark here. We have been dipping carrots in Kräuterquark as a snack haha.
@@thefaeriewilds Frühlingsquark, Yeah! 🙂
@@thefaeriewilds One of the most normal, german things :D :D Quark with carrots or cucumbers...... always a good an healthy snack :D
@@thefaeriewilds Quark with a little bit of joghurt, chopped walnuts and honey, and you created the perfekt greek dessert.
^^ nen Zupfkuchen ist immer noch anders als ein Käsekuchen und beim Käsekuchen gibt es auch noch die Möglichkeit den mit Boden oder ohne Boden zu machen (oder auch kaufen wenn man nicht selber backen möchte)... 🤷🤔
Don't cut the bread so thick 😅 German bread is dense, so you make super thin slices, about 1cm max. 😊❤
With good fresh rye bread from a traditional bakery I prefer 2cm slices 😀
@lamaglama6231 I used to do that too when I first moved to Germany. It took me a while to realize, though, that it created a concrete-like fullness in my stomach and caused indigestion;)
😂 and don't cut it like a cake..
About bakeries:
Just to deepen the information about bread, cakes and bakeries. In Germany there are two types of bakeries. The first, normal bakery specializes mainly in bread and buns but also simple pastries. Here you will find, for example, the "Berliner", "Rosinenschnecken", marzipan croissants, simple cakes such as "Bienenstich" and strawberry or other fruit cakes you can see in this vid. These are run by a master baker.
However, there are also "Konditoreien" which are specialized pastry shops that have special education for cakes, tarts and other fine confectionery. They can also sell bread and buns/rolls, but this is more of a side business here. These shops are managed by a master confectioner. Here you will find the best high quality cakes, tarts based on their training. Are these the best cakes in the world? A matter of opinion, there are very good tarts, cakes and sweets in Austria, France and also Italy, but the latter are often very sweet. This countries also have the profession of master confectioner and overall, there has been an intensive exchange of craftsmanship between these countries for decades. Konditoreien or pastry shops also often have a fine café attached just to enjoy the delicacies on the spot. Just the right place for "Kaffee und Kuchen" (coffee and cake), the German way of "tea time". ;)
That is so cool to know, thank you :) we will have to see what a nice Konditorei has.
Yes, there are BAKERIES and PASTRYMAKERS, Bäckereien und Konditoreien. as someone grown up in Old Bavaria I love PRINZREGENTENSCHNITTE. ( OLD BAVARIA it is the term for the classical Babarian areas before the Napoleonic Wars, mainly UPPER and LOWER BAVARIA and some Counties around Karlsruhe. That is why Mark Twain had written in his travel diareis " THE BLACKFOREST LAYS IN BAVARIA, what is not true anymore )
I recommend "Donauwelle" (in english: "wave of the river danube"). Its a chocolate sponge cake as base with cherrys baked into it. Then on top there is a vanilla buttercream. The finish is a layer of chrunchy dark chocolate with a wave like pattern. A marriage made in heaven.
What I like on German bakeries: Fresh, made from scratch, real fuits, and a huge variety. No matter what´s your taste is you will find lots of good and healty stuff.
I'll never forget the little bakery here in my village. Sadly the bakers family is now doing everything since he is in his 80s. They're still great but he was in a league of his own. When he retired nearly five years ago he had been a baker for almost 60 years and had this bakery for 40 years. His breads and cakes were to die for. I miss that food. He also always invited kindergarden and preschool classes into his bakery to teach them baking.
For the Zwiebelkuchen:
Zwiebelkuchen is a highly seasonal backingitem. Its basically a germanized version of a quiche loraine. We usually have it starting the end of august, when wine harvest season starts its traditional in my region of germany to enjoy new wine with zwiebelkuchen...
I never saw slice a bread like a cake 😂 Love your reaction 👍🏻
Love from Austria/Europe 🇦🇹
how they sliced the bread made me really laugh
The slice must be smaller. A slice of Fresh Bread with salted Butter. That’s the sky on earth.
US bread IS cake.
@@albin2232😂
@@p.f.5718 sadly, that was not a joke, but was legally confirmed by some german court when someone complained about the ingredients of bread in shops of some famous international/american chainstore in germany.
normal "white bread" in the usa contains 6g of sugar and lots of additives, while similar white bread in europe has only 1g of sugar and less or no such additives.
I am pretty sure that the cream/sauce of the Eierbrötchen was Remoulade. You can buy it in every German supermarket. It's mayonnaise with herbs. You can use Remoulade instead of butter on bread and bread rolls... of course, just as an addition to cold cuts, sliced cheese, egg, tomatoes and - if you like - fish, e.g. canned tuna.
It is quite typical for German fruit cakes that the fruits taste natural and even sour, the "Quark"/cheese layer sour/sweet and the cake part more neutral than sweet. I love this combination as it is very refreshing during the summer season.
Regarding the pudding: there is no banana, it is vanilla. It would be a really exotic bakery to use something else, especially banana.
BTW: the strawberry season is comming and I am sure that you will find a field nearby where you can harvest them fresh and for much less money than at the supermarket.
How ever, try to make your own "Erdbeerkuchen":
- Biskuitt-Tortenboden (you can buy it ready at every supermarket)
- Vanilla-Pudding (DrOetker Backfeste Puddingcreme), so the cake doesn´t get soggy)
- strawberrys fresh from the field
- Tortenguss (DrOetker Tortenguss red with added strawberry flavour or neutral) so the fruits stay fresh
Served with whipped cream (with or without sugar) and a good cup of coffee. Bon appetit!
Another seasonal cake is: Pflaumenkuchen/Zwetchgenkuchen. But be careful, when not made well it can be really dry. I rather go for the option with quark and streusel than the plain traditional one.
P.S.: Your dog is adorable!
A strawberry field would be so fun! If we go to one I will do my best to make an Erdbeerkuchen, thank you for the recipe :)
@@thefaeriewilds _Tortenguß_ is the covering for fruit that you also saw in your video ("they are so shiny"), it prevents the fruit from becoming dry or even starting to rot when the cake is not sold fast enough. Homemade versions are mostly applied quite liberally and fill all the gaps between fruit on some _Biskuit-Tortenboden_ (it also contains lots of sugar and thus counters the sourness of many raw fruit) while bakeries often use only a thin "protective cover" of it which is made with gelatine (mostly not vegan) and thus cheaper and more durable.
ps: quite often, syrup (strawberry, raspberry, cherry) is added to _Tortenguß_ to add some more sweetness and most of all some red color (instead of artificial food coloring)
This looks so good makes me want to go to Europe.
And the best thing: They don't JUST look good! These are also very, very tasty :D
Dont Go to Europe! IT smells Like fart. Not good...😢
Youre Welcome. We have the best Food^^
@@Tirigon it smells Like fart!!!
Espessili Germany! Everyone pup Pup pup... Smells nasty.
try to find some Quarkbällchen, they're little round balls and have quark mixed into the dough which makes them SUPER moist and fluffy and they're just *chef's kiss*
Now I'm even more looking forward to " Kaffee und Kuchen" (coffee and cake) today. Tradition in Germany, like Tea Time in England.
The almond "hörnchen" have marzipan in them, that's why they are so sweet. I love "Nußecken", "Linzer Torte" (Austrian actually) you should also try.
You are very nice. Nice that you are here.
Marzipan makes sense, and it is delicious. Thank you, I hope your Kaffee und Kuchen was good :)
In September and October you drink Federweiser with Zwiebelkuchen. It's a kind of grape juice that has started to ferment, so has some alcohol but not as much as wine. OMG it's a marriage made in heaven.
Oh yes, especially if the Zwiebelkuchen is still warm from the oven. Btw: Federweißer isn't filtered, very sweet, but it already contains between 4-7% vol alcohol. So you don't notice how much you drink. Together with the onions it gives you huge amounts of gas, so be careful not to go into public places one or two hours after consumption. You will swell like a balloon from the combination. But still, it is sooo good and totally worth it. 😂😂
it's already November now, thus a hint for next year: Federweißer (and Federroter from red grapes) can also be bought in bottles in supermarkets. but watch out: because fermentation is ongoing, it will produce much more alcohol over time while reducing the amount of sweetness/sugar, and that also produces lots of CO2 (as well as more yeast on the bottom). thus the bottles have special loose bottlecaps that let the gas out and are NOT and should NOT be closed airtight, and they need to be kept standing all the time to not create a mess.
If you get it in a restaurant, be carefull whether the season just has started or is already going for a while : while in france on some school exchange, we had 3-4 quarter liters on our first day when the season started and it was just very sweet grape juice _(Most)_ with almost no alcohol, but 10 days later we ordered the same and were tipsy after just one single quarter.
This IS a regular Cheesecake, but a regular German Cheesecake :D we use Quark to make the cheesecake in Germany, and not cream cheese ^^ i guess that's why it tastes a bit different. Great video! You have a new follower now :D
Thank you!
I recommend Bienenstich
It's a cake with cream and almonds on top
Bakery Items i can highly recommend: Franzbrötchen (they look like flattend Croissants with molten sugar and cinnamon between the layers. the darker, the crispier), Kreppel aka Pfannkuchen or Berliner (depends on where you are in Germany): Like Donuts without the hole but a filling. Normal ones contain jam, but try the more exotic, like egg liqueur or plum and madeira. The fruitcakes are best in the right season, so now in spring soon there will be fantastic rubarb and strawberrie cakes, a bit later then cherry.
Franzbrötchen is my new favorite! So delicious. I’m excited to try rhubarb and cherry cakes ☺️
loved this video, very cosy atmosphere :) hope your new bakery is just as good :D
it's going to be hard to beat that bakery, but there are a lot of options in our new place.
I am so glad you finally found and tasted the „Mandelhörnchen“. Since my childhood this pastry was my benchmark: When a bakery masters a good Manddlhörnchen (not to sweet, soft inside with an almond-marzipan taste explosion) It’s a good bakery. If they don’t master this, it was my last visit there.
The thing about the forest fruit "Christmas cake"... In fact, such relatively light cakes are often made in the right season. May/June is strawberry season. And there are these cakes, made with fresh strawberries. Add a dollop of whipped cream and a cup of coffee and you have a classic Sunday afternoon at Mom's in the country. But in general, such cakes are called "fruit base". You can do this with all sorts of fruit. You can buy a cake base from the bakery and then decorate it according to your own mood. Canned fruit also works quite well. Peaches go really well with this. But in general, any fruit that doesn't completely squish when it's put in a tin. It doesn't work well with strawberries... Ask your backer, for some tricks. They sure would explain it to you...
Love your taste test and that you looked up every item before trying it 👏🏻👏🏻
If you want to try Spring seasonal cake, try Rhabarberkuchen 😍
to go along with that cake, watch the funny video about Rhabarberbarbara which is available on youtube (several versions, some with subtitles)
You have to slice the big bread thinner ;D. Thats way too thick, Its usually eaten with butter. And then cheese or meats on top. But some also prefer Nutella or just plain salt or chives. Its like the most basic german bread i would say.
You can try the "Bienenstich" cake. Its often overlooked but very good. Its the one that has a hard layer with omens on top and white cream in the middle. Or if you can find it a ciabatta bread with olives inside. Its pretty rare tho, not every bakery has it. And dont forget Krapfen which looks like this donut u had with powdered sugar but has a filling. It has a different name wherever you live. Also called Berliner. But they will understand both.
Haha yeah I don't know why the urge to cut into it like a cake won, but it was really good with butter, we'll have to try some other toppings next time :) We've been keeping an eye out for the Bienenstich but haven't seen one yet, is it seasonal? It sounds delicious. We did have some good Krapfen during Karneval season.
@@thefaeriewilds i dont think its seasonal. It might not catch they eye as easy as the other ones with all the fruits and colors.
@@mucxlx true, we will keep looking!
@@thefaeriewilds Bienenstich is not really a seasonal item. But regularly you will find it in the bakery in late spring, summer and fall.
For a quick breakfast you can it a slice of fresh bread with butter and any kind of jam or a thin layer of Quark and jam on top. Nutella is always a good choice with unsalted butter! 🤣
It took a few days to figure out why my Nutella tasted so bad in the early days of my exchange year in Texas. My host family only ate salted butter.
@@thefaeriewilds Our bread is also very good as substitue for Rice, potatoes, noodles.
Like...Goulash just with bread. Dunk the bread in the sauce. Yummy!
Ganz großen Dank, dass ihr offensichtlich kein Video in München, Hamburg, Frankfurt, Berlin oder Rothenburg ob der Tauber gemacht habt. Damit habt ihr ohne es vielleicht zu wollen bewiesen, dass es auch anderswo in Deutschland gutes Essen gibt.
Großen Dank
in germany are also some realy good turkish bakery items, depending where you are you should look for a turkish bakery, depending on what you get it could be realy sweet like "baklavar" or realy hearty like "börek"
but a recomendation from a bakery is taste some classic "berliner" or "muffins".
There is a Turkish bakery near my university, maybe I will try it when classes start again. :)
@@thefaeriewilds börek is really good. but then again, not much wrong with turkish food anyway. or greek food, good thing you are in germany, so many choices.
I hatte turkish😭
This was so fun! Would love to see more food tasting videos.
Ahh these look so good!!! Especially tht almond dessert that you had in the last day, plus that gorgeous cheesecake! I'm glad you and jessie got a chance to try these wonderful goodies
Y'all are so wholesome and cool!! loved this video! i hope you have the best time ever in germany❤ (and i'd really recommend checking out Hamburg! its germany's 2nd biggest city and is in northern germany, also where i also live close to) and guessing from the names of the bakery items you're in southern germany and the difference between north and south is crazy so i think you guys would enjoy seeing a different side of germany!
Hamburg is definitely high on our list, it seems like such a cool city! Thank you
I have never been more jealous. These look so good! My university has German courses and a club that occasionally cooks. They are going to be make Kaiserschmarrn soon but I think that's more Austrian? I'm not sure
We've had Kaiserschmarrn here twice! It's so good. And maybe! We do have a ton of bakeries in our neighborhood.
Still looking for an Austrians commenting that Kaiserscharrn is their dish. 😂 It might be a German speaking country, but that´s about it.
Kaiserschmarrn is a Bavarian/Austrian thing. Bavaria and Austria are quite similar, but still quite different. It is basically a more fluffy and thicker German pancake all ripped up with a lot of powdered sugar.
If you want to try a quintessential German dish, try to find a German style Döner shop. Obviously it is a variant of a near eastern dish, but the German variant was developed in Germany and is probably the most commonly eaten Fast Food in Germany. I would assume it is one of the most commonly eaten dishes in Germany, period.
The German/Austrian thing is curious in general. Austria is more like just another German subcultural region (or better said a collection of subcultural regions, since Austria is not uniform, either), but Austrians want to be their own country (which is totally fine, whatever). There are differences but they're not really bigger than the differences between different subcultural regions in Germany. It kinda goes back to the Germanic nation/culture being fragmented for so long. Germany itself has quite a few subcultures that are heavily influenced by the countries around it and, vice versa, it is not unusual for neighboring countries to have subcultures of originally Germans. Austria is pretty much only germanic culture (but not German as in the modern nationality, cool down Austrians :-P), Switzerland in a big part (about 1/3, AFAIK) and other countries around Germany have smallish Germanic minorities (France in Alsace, Netherlands and Belgium throughout, Poland and Czech Republic right at the borders, Italy in one small region at the Austrian border, Liechtenstein throughout and not insignificantly, Denmark very slightly at the border. All AFAIK, obviously).
It's Austrian alright. Kaiserschmarrn literally means The Emperors Hooey. And by Emperor Kaiser Franz Joseph I. is meant.
@@Kivas_Fajo Today it means hooey, but the historical meaning that applies here is hodgepodge, AFAIK. And like many germanic specialties, it is known in neighboring regions, too. In this case especially in Bavaria which is and was quite close to Austria culturally.
The pastry you asked about is a "Knieküchla" (it is also somtimes referred to as "Auszogene"). It is traditionally baked for parish fairs. The name refers to a story that the women baking the pastries stretched the dough so thin over their knees that you were able to read a love letter through it (Knieküchla translates to little knee cake)
Thank you for that! What an interesting story behind the name, I love knowing that. :)
In Baden-Württemberg its called Fasnetsküchle (carnival cake) and is only baked some weeks bevor and at carnival.
@@T0MT0Mmmmy you can also called them „Scherben“
Some people just call it Krapfen.....
Google Fasnacht Kuchle on Das Koch Rezept.
In the north of Germany you will find Franzbrötchen, traditionally with cinnamon, but also available (like from that one shop in Hamburg's central train station) with different toppings like nuts, chocolates, crumbles, rhubarb..... Anything with rhubarb is great (juice as well), often combined with strawberries in the strawberry season. In autumn apple cakes/strudel with cinnamon, eaten often with vanilla icecream. For Christmas we mostly switch over to biscuits which we then call Plätzchen with Christmassy flavours. Stollen of course is very Christmassy. For Easter there is more yeast involved, Osterzopf is a fluffy breakfast bread with yeast, eaten with jam. Berliner (like a doughnut with no hole in the middle but jam inside) is a traditional thing especially for New Year's Eve but you can find and eat them all year round. They are really ubiquitous - only in Berlin itself they are called Pfannkuchen because Berliners are too fancy to eat themselves (whereas we Hamburgers also eat hamburgers, we don't mind, we are normal people, haha!). Have fun in Germany!
in Berlin and many other (mostly more eastern) regions, they are and always were called Pfannkuchen. but since other regions say Pfannkuchen for Crepes, those other regions specify which kind of Pfannkuchen they are meaning: "Berliner Pfannkuchen", and when they are too lazy to say two long words, they shorten it to "Berliner". Thus it is not the people from Berlin who "are too fancy" and want to avoid that name, but they always had that name Pfannkuchen in the first place and there was no need to specify that people in Berlin are speaking of Berliner Pfannkuchen when they say Pfannkuchen. We know that other name and its abbreviation, but it only was "imported" by tourists and other people who moved to Berlin.
The music when you broke the Mandelhörnchen 😅 so fitting, for holy Marzipan 😉 great video, now I'm hungry!
It all looks so good! In the Netherlands we eat the soft raisin bun with butter. And if you add a slice of (gouda) cheese, it's the perfect balance between sweet and salty.
that sounds great!
Meanwhile, your dog struggles with not being able to decide which couch is the most comfortable for him to take a nap on.
The sweet thing you bought is a kreppel, or berliner. It has other names too, depending on the region. Most of them are filled, either with marmelade or pudding or other sort of creams. They are usually very sweet.
Great video! I love the variety you were trying; it’s such a good overview and certainly helpful too! I‘m glad you‘be been enjoying the bakery‘s goodies. It’s so interesting to watch how others feel about and react to stuff we‘re used to every day and which is pretty normal to us. I love the comparison to US food, so if I ever come to visit the US (and I will hopefully one day) I know what to to try there! :-)
Oh my god I loved this!! All the bread looked so good! Definitely itches my travel bug lol
You definitely have to try onion cake in autumn with a new wine, in our region it is called Federweißer.
The wine is not finished, it is just beginning to become wine...
Like sparkling grape juice that slowly turns into wine.
10:27 is a *Biskuitrolle* while _Bisquit_ is the soft _douge i guess?!_ used for the grounding either in Cakes/Kuchen or like here as a Roll/Rolle, were you put on your cream or cream+fruits on and than *wrap* it.
>> We mostly use *Quark (smt whipped cream)* and put on in 1/4 cutted strawberrys or other typ of *berrys* on it before wraping it.
>> Great Sunday *Kaffee & Kuchen* cake or for childrens birthday eitehr as layered cake or as "Rolle" (wraped up)... kids love it ^^
I had to laugh so hard how you cut the bread like a cake lol. Great video!
An other good source for bread rolls with cold cuts (belegte Brötchen) are Butcher shops (Metzgerei). They usually have the bread rolls from the next bakery but a wider choice of toppings.
try Mettbrötchen, the German Sushi ^^
nussecken are usually filled with peach-jam :) and mandelhörnchen are that sweet because thes use a lot of honey in it.
Quark = "Curd cheese" and basically "clotted milk" = the product which you get when you divide the milk into protein + liquid which is the very first step in cheese production for every kind of cheese.
And that what you called "empty pouch" has different names depending what region in Germany but usually in the South that is called "Krapfen" and the "traditional" filling is apricot jam, but there are also other jams as filling or also vanilla cream as well.
thank you for putting all the clips together in one video. makes it easier to watch. could watch a way longer compilation though. did you know that every bakery is making different stuff or at least in a different way ? .. its very interesting as I also never seen this hollow donut thing you ate :D looked like a hollow "berliner" with a flat bottom, kinda weird. and before you keep saying pretzelbrötchen xD its basically dough they dive into a brine whic his called "lauge". so those are laugenbrötchen, but theres also "laugenstangen" which I love as a snack for work. I agree the brötchen from the bakery are always perfect, but theyre pretty expensive thats why they put so much cheese or ham in it, which you can literally remove half of it and use it on another brötchen. xD. for seasonal stuff I recommend checking out bakeries during carnival seasons. they sell lots of different types of "berliner". some with fanilla filling or coffeecream filling, which are so good. theres also a classic called "amerikaner" , an american, which looks just like a dough UFO with sugar coating.
Ooo the brownies with berries looks yummy. Well it all looks good
That's actually no brownie batter. The paste is much less sweet and supports the fruit flavor in which the base has a not very strong flavor of its own. In addition, the base has a different consistency than a brownie. The bottom must not soak up the liquid from the fruit, otherwise it will crumble too easily. But you can be sure that it tastes great!
@thefaerywilds
Be prepared to find different kinds of bread and bakery cakes/snacks depending on which area in Germany you are in.
Some of those are found all over Germany (but may have different names depending on the region) and many of them are local/regional specialties only.
Bakeries often name their items themselves to add some "local identity" to them and they are pretty creative in naming their products ...
Generally savoury items are significantly less sweet here in Germany although most of us still have a sweet tooth but we generally prefer sweetness as an "add on" rather than purpose in itself.
Ingredients used for food are generally much more regulated.
So, bread and pastries contain very little amounts of preservatives - if any at all - or even taste enhancing agents (that applies to other foods, too).
German authorities are particularily strict on keeping food as pure (and healthy) as possible.
Our "food laws" usually go way beyond the minimum standards set by the European Union and the result is what you just experienced ...
Little tip about the whole bread: 1. cut it in half! 2. cut one half in another half (so a quarter of the whole one). 3 now you can cut slices of them about 1 - 1,5 cm thick slices of the bread, instead of having this hugh cake like pieces you had before ^^
10:29 this is usually raspberry (that just a classic flavor for those roles)
Some really great classics in there :D I think my favorite cake has got to be "Donauwelle" which some other people already explained in the comments i think. My favorite savory snack would be "Knusperstange". It's just like the savory german version of a croissant (puff pastry usually with poppy seeds and sesame and slightly salty). In most versions they'll have ham in there but i only tried the 'basic' one without any real filling as i don't eat meat.
try all the seasonal cakes ^^ strawberry cake, rhubarb cake, apple cake, plum cake, cherry cake.. If it is a good local bakery (and it sure did look good) then they will surely use regional and seasonal fruits for their cakes ^^
I will be on the lookout for those, especially rhubarb and cherry!
Quark is, technically, a cheese, but the taste and texture is more along the lines of either a fairly tangy, maybe even a bit tart, wet cream cheese, or a slightly tangy, firm and drier yoghurt. You can use it virtually for all recipes calling for cream cheese. There are several types from Doppelrahm (40%), Rahm (20%) down to Magerquark (between 2-5%) with the fat content in parentheses. It is also a great butter substitute for sandwiches of the savory type if you want to keep the calories down.
The Quarktasche is made with Quark incorporated into the dough, not as a filling.
9:00 That looks like a Berliner (Pfannkuchen), or Krapfen, or Krebbel, depending on the local dialect. It literally is a donut without the central hole punched out. It is normally deep fried in a floating bath of Butterschmalz/ something to unclarified ghee. That's why the inside puffs up and creates the empty pocket. It's not due to the baker being cheap, it's part of the baking/frying process and a good sign of a high quality dough. 👍
Rosinenbrötchen is a perfect pair buttered and with a sweet topping like jams or honey. Even a slightly tart jam or marmelade like black currants or gooseberry. The raisins and the fluffy texture of the slightly sweet dough make it perfect to offset the tangy tartness.
I dare you guys to try "Mettbrötchen mit Zwiebeln, Salz & Pfeffer" :D So interested in seeing your reaction to that.
safe in germany because of strict laws and regulations, but for many americans something that they learned should never be eaten in the usa or most other parts of the world.
since we have no butcher nearby (where you get the best Mett) i buy rolls of _Zwiebelmettwurst_ (there is also _Puten/Turkey-Zwiebelmettwurst_ in some places that has less fat) in a plastic packaging every week that last up to a week in the fridge while still closed, but fresh Mett or opened packages need to be kept in the fridge again and then eaten on the same day or at most in maybe 12 or max 24 hours.
absolutely agreed :) @@Anson_AKB
This was so fun! Also when you said you didn't know what you were going to do with that loaf of bread, I would have eaten it all in 2 days 😅
We ended up just eating slices with butter because it was so good
@@thefaeriewilds a Pinch of Salt and pepper on the Butter added makes it even better. ;-)
Try onion lard on it with some salt.
@@thefaeriewilds You've been eating "Belegte Brötchen" all day, just do the same with a slice of bread. Butter on top, then add something like salami and/or cheese, add some sliced tomato or cucumber or hard boiled egg or lettuce or or or. Whatever your like, thats then a german "Butterbrot" :)
We normaly cutting the big Bread in thin slices (0,3 Inch). Then we spread butter on it and putting our favorite toppings on it (such as cheese with mustard or mayo or remoulade, or thin slices of meat loaf, or all other sorts of sausage and meat). It is not only for breakfast, but also during the day and often also in the evening for the so-called "Abendbrot". But if you buy such a bread (you can also buy it already sliced), you have to ensure that you have all the ingredients already in the fridge! ;-)
8:44 is a *Berliner or Krapfen* the orgin of *Donut*
>> 1st mentioned in 14th century, in the very ever first printed cookbook.
>> Back than also filled with meat and such in the begining, than also unfilled and with sweet fillings like Fruit-Jam & Honey.
Your comments are really interesting to me.
There are no seasonal fruits or berrys in Germany in winter. 😉
Local backers often have stuff other regions might not have at all or it is only called different, one never know.
You tiger tale looks like a Mohnstange (because of the black stuff), not a coconut ( would be white)
Here’s a tipp if you have leftover bread:
Make Zupfbrot (picking bread)
Take the leftover loaf and cut a checkerboard pattern in the upper side. Stuff the slits with garlic butter (or kräuterbutter), ham and cheese and put it in the oven until the cheese is melted.
It’s a super delicious way to avoid throwing away bread, especially because you can do this with bread that is already super hard. The butter just softens it again in the oven.
not the best, but a similar more "quick&dirty" method to avoid waste and throwing it away: put hard bread (buns) that you left in the open in the microwave for 10-15 seconds. this heats them up and all remaining water will be spread out in it, making it soft again, and because it's warm also make it appear "somewhat fresh". BUT eat it very quickly because another 10 minutes later the warmed water will be evaporated, making it even harder than before and not even eatable with a hammer and chisel. this also can only be done once.
alternative: have a nice cup of sweet coffee with milk and let the bread soak in it until it is soft again (but doesn't fall apart yet) and then eat it with a spoon.
those all look delicious enjoy Germany.
If your bakery also has pumpkin seed bread, definitely try it! My absolute favorite bread
We had a few Brötchen with pumpkin seeds, they were very good :)
7:00 IF ANYONE KNOWS ... BRATWURST IM SCHLAFROCK ( = SLEEPING GOWN ) is the classical term.
So much fun and delicious food!
That was a mouthwatering video. :)
Take a young white wine by enjoying the onion cake 😊
I was just about to say: you can't truly appreciate Zwiebelkuchen without sparkling new white wine of the season :)
We will try that next time, it sounds great :)
@@thefaeriewilds Yes please let us know how you like it (warning: too much of it might upset your stomach). Such things are very much about regional differences in Germany and seasonal food. If you live close to a wine-growing area, you're used to associate Zwiebelkuchen with new white wine :)
A great idea implemented in a great video. I would like to give you one advice regarding fruitcake in Germany - always selects cakes with local and seasonal fruit. Then you can be 99% sure that it is fresh fruit and not canned.
I will start keeping that in mind when we get cakes, thank you!
No sweets without coffee ! Most German meals are combinations ( Weisswurst -Bretzel -sweet Mustard and Weizenbier )
And please try the traditional easter lamb cake its really good, drink a egg liqueur with that traditional dish 🙏🏻
Zwiebelkuchen is best eaten slightly warmed up.
The cake looks delicious. The filling is probably made of curd or yoghurt. In Germany we are used to have less sugar and fat in cakes, cookies, ice, sweets. I tried american icecream and sweets and threw them away. They were much too sugary.
If you put too much sugar in cakes, you cant taste the other flavours.
Quark is a kind of cream cheese which is uasually just found in germany. its similar to greek yoghurt.
NICE....!
I hope you both now understand the german tradition of " Coffee & Cake " ;)))
Hi you two. I wish you all the best here in Germany! Have a great time here 🙂
Ok if you wanna know how the gelatine like coating on top of the fruits is called then search for Tortenguss that is the name here in Germany for a coating like that. But it is often shortened and is often only called Guss instead of Tortenguss 🤷
So nice. Here where I live in Brazil there is a strong German colonization and consequently food, but still a little different from the ones you showed.
I'd love a Leberkäse Hörnchen hier in Swabia. Essentially just a croissant topped with salad, probably sauce, and Leberkäse.
(BTW, it's Leberkäse (liver cheese), not Lebkäse (live-cheese))
That Krusti is definitely named after the crunch. Belegt means topped.
What are called Schnitten at your place we call Rollen instead. A Schnitte at our place is a rectangular piece of cake.
Eiersemmel are great. Your Eiersemmel is made with Laugenbrötchen, a roll form of pretzel dough. Ours are made with standard bread rolls or Käsesemmeln.
The Brownie I would rather call a (german) Fruitcake version.
The Bratwurst im Schlafrock we have as well, but it was more popular before Covid. Schlafrock is probably a funny way to say sleeping bag.
The unnamed pillow looks kinda similar to a Krapfen, but without filling. What would that be called?
US Pastries really have a problem with sugar and all kinds of garbage unneeded additives.
Your hostess brought you a Erdbeerrolle and a Waldbeerenschnitte by the looks of it.
The bread is probably a kilo, and looks very rustic. You should cut more thin slices though.
Rosinen I am not the biggest fan of.
The chocolate croissant looks fabulous.
Pudding is usually vanilla flavored.
I haven't had Zupfkuchen in a while.
The Mandelhörnchen is pretty nice because it is kinda like Plätzchen that you can have all year round.
The Nussecke is just a staple, almost every bakery has a version of it.
Kokosstange is missing a second S. Coconut wasn't that big of a deal 5-10 years back, but it has started appearing on the market. (Same with Watermelon flavored drinks, ugh).
Schlafrock is old-fashioned (19th century) for nightgown, but could also be used for a dressing gown. Zupfkuchen is actually based on a Russian recipe.
No, Zupfkuchen was originally created for a dr oetker recipe competition in 1993 and didn’t exist beforehand. The only connection to Russia is the name.
@@zalba5710 I stand corrected: Apparently it was invented in East Germany and got the name "Russian Zupfkuchen" by the TV advertisments of the Dr. Oetker company which gained access to the recipe as it was submitted to said contest. They made then a baking mixture for it and sold it as "Russischer Zupfkuchen".
The secret is every day fresh.
We are the fresh makers😂
0:50 No, not corned beef, its pork and about following ratio: 47% pork belly, 47% lean pork meat, 6% pork liver (more or less depending on region and if its "Fleischkäse" or "Leberkäse") and some herbs and spices.. Grinded up very finely with some ice to keep the temperature down. Then, its some kind of meat dough, you put it into a loaf pan and bake it. Then cut it.
You can actually do this quite easily at home if you have the right kitchen tools, freshly baked its even better.
15:25 Pro tip... Add some pepper (and / or salt if you like) to it or ask the seller if he/she can sprinkle a bit on top 😊😉
Hope you try to recreate some stuff at home :) I'll think the laugenbrötchen could be a great challenge because it seems your favorite item (careful with the lauge)
Quark is cottage cheese. Very popular in central and eastern europe.
Quark is often translated with curd. For making Quark you use pasteurized Milk and add Lactic bacteria or Butter milk. The milk separates into protein and whey. The protein is then put into a kitchen towel to let the remaining whey drip out. Then it's called Quark. The Austrian Topfen is nearly the same but more dry. For the Quarktasche the Quark is added into the dough.
Do people often make Quark at home? I'd love to try it sometime.
@@thefaeriewilds I don't think so. It's quite too cheap to buy it, and if you don't work sterile enough your homemade quark will spoil within days.
@@winterschmied4583 Na ja... In den 80ern, gab es diese Sets, zum Joghurt selber machen. Aber du hast schon recht, weil man das Zeug, schnell aufbrauchen muss...
@@melchiorvonsternberg844 that was probably shortly after they started pasteurizing all milk, thus causing milk to no longer become sour after 2 days, but be durable for a few (very few) more days, and long-life milk and extra-long-shelf-life milk were unthinkable (which are the current usual two kinds of milk that we have: the former for ~3 weeks in the fridge, the latter without refrigeration for half a year or more, both only while not opened yet). in those old times, the milk really became sour and not bitter like today, and we always set up little bowls with that sour milk and just waited another two days to get something similar to yoghurt. When that no longer worked, yoghurt became popular instead.
@@Anson_AKB Danke... Ich hab' als Kind noch selbst die Milch im Milchhäuschen geholt...
Lebkäse =„Leberkäse“ is from the Leber and another same looking thing is „Fleischkäse“ = its without Leber strong flavor, often more eaten in middle and north Germany. ( its taste more like Fleischwurst ). Some Metzgerei have both. In Supermarket look on the Backside if its in a pack with some slices which is it.
Most of the time, the word "Leber" has nothing to do with liver, but is derived from an old word that changed to "Laib" nowadays (or english "loaf"!).
Similarly, "Käse" (which means cheese) is derived from the old word for a chest (in english "case"!).
Thus the original meaning probably was that that meat was made as a "loaf (of meat) in a case" without the need to have either liver or cheese in it.
just look at its shape before cutting slices.
Over several centuries, meanings 'wore out' and changed, and thus we now have legal rules what can be named how in which areas: afaik, Leberkäse in Bavaria may be the old traditional non-liver version, but then must be produced in Bavaria as "Bavarian Leberkäse" or in other regions possibly be named "Leberkäse bavarian style" or similar. in those other regions it would need to really contain some percentage of liver when it is named "LEBERkäse" (without reference to Bavaria, and hehe, still no need to contain cheese anywhere inside or outside of Bavaria:-), but usually it simply is called "Fleischkäse" (meat in a case, instead of liver in a case) to avoid all these legal naming problems for liver-less versions.
The rolls are called Krusti and Hörnla, I assume. It's like fast food joints giving names to their burgers. The -la at the end of hörnla makes me thing you're in swabia, I think -la is the swabian diminutive form? If you misundertsood and it's -le you could be anywhere in Germany. -le is especially connected as the diminutive form to Bavaria and neighboring regions in the south, but it is found all over Germany.
The reason those rolls taste like Bretzen is that they're lye rolls. Pre-baking, the dough is immersed in lye and that gives it that texture and colour on the outside and that taste. The German term is Lauge (lye), combined with -gebäck (baked goods), -brötchen (roll) or -bretze (Pretzel). Very popular in Germany.
The "Brownie" is made and sold as a cake, brownies as you know them are a separate specialty. This is just a cake with a chocolate dough base.
Zwiebelkuchen is awesome. There are basically two varieties, one is a deep, open topped cake and the filling has more in it to make it creamy. The second variety is a sheet cake. Both are good. Especially good with new vine (basically must. Outside of the Palatinate it is usually called Federweisser). It is a tradition to combine the two to a meal and it tastes very nice, but the farting afterwards is otherworldly :-D
That sweet pastry with powdered sugar is a variety of Berliner ( also called Krapfen in the Rhineland and Pfannkuchen in Berlin). That is basically the German variant of filled donuts. The filled version is the standard variety and so the unfilled ones look like the filled ones instead of like donuts. Anecdotally, filled donuts in the american style were not easy to come by in the 90's and early 2000's, and so I was looking forward to finally having one. And when I got one and realised that it is just a tiny Berliner I was really disappointed (and that explained why they were hard to come by, we already had something better. Well, better besides how one eats it, that's a mess with Berliner).
Reddish whipped cream fillings are most often raspberry (or a raspberry heavy mix of red berries. A common german term would be Waldfrucht), although strawberry is closely behind raspberry. If it's not said what the fruit is (or not prominently advertised at least) it's probably raspberry, strawberry and other fruits would be prominently advertised.
That loaf of bread looks like the amount of bread the average German eats in a week, more or less. And it will keep that long, just cover the side you cut slices off, standing the loaf on that side works, too. Alternatively you can put the loaf in a paper bag (plastic will make it moldy after a few days. The pre-sliced packages in plastic bags you can buy from the rack in supermarkets have preservatives in them) or put it in a bread case. Of course after almost a week the bread will be a bit drier, but not hard if kept sensibly.
If you like Camembert but maybe wish it wouldn't go pungent and strong tasting after a few days, try Brie. It's made a bit differently, but it turns out like Camembert that stays young for longer. And if you're interested in cheese, two prominently special cheeses from Germany are Limburger and Harzer. Both are really strong and Harzer is made from Quark instead of milk (and if there is white and dry stuff in the middle of the Harzer, it is not ripe yet. Leave it out of the fridge for some time and the white part turns into regular Harzer. But be careful, we're talking hours of ripening here, and when Harzer is overripe it is really strong, not for everybody. But then, Harzer itself isn't for everybody).
Sweet mustard is a real thing in, predominantly southern, Germany. The mustard seeds are roughly ground, it has way less spice (I wouldn't be surprised if medium yellow mustard was hotter than regular mustard you're used to) and is a bit sweet. It looks more like a jam with seeds in it, and is traditionally used for Weisswurst (Bavarian white sausage), although it is used instead of yellow mustard in general in some regions, too.
The concentration on the toppings is curious. The toppings are just kinda random toppings you can find anywhere, the thing that makes them german are the rolls.
Yes, we're in Franken, and it seems like the -la ending is common here as well. Ah, that makes sense, I was wondering what Lauge meant, as we've seen it on so many different items. Thank you for the advice on keeping bread! It's so nice to have fresh bread here with no preservatives, but we have been afraid to buy large loaves without knowing how long they will last. Harzer sounds really interesting, I will have to give it a try sometime. :)
@@thefaeriewilds I think i have to amend my storage tipps. Just standing the loaf on the cut surface is good for a few days, for up to a week a paper bag, wrapping in a towel or putting in a bread case are much better. It's not gonna turn hard in the former case, but quite dry.
Frankonia is right beside Swabia, cultural differences between regions aren't necessarily that harsh :-) And those regions have rather more similarities than less, AFAIK.
Happy to help. To be honest, I wouldn't have written such a wall of text if the act of explaining stuff wasn't satisfying to me ;-)
@beageler -le sounds very southern to me. Where I live (in the North) we use -chen or sometimes -lein. I suppose a "Hörnle" is what we would call a "Hörnchen" here.
I think -lein actually might be found all over Germany, but I am not sure.
@@stef987 Yeah, I didn't want to imply that -le is used everywhere in Germany but that it is a diminutive form in many dialects all over Germany. I have the dim feeling that there are eastern and kinda northern dialects where -le would not surprise me.
@@beageler oh, ok, then I probably misread that. I personally associate -le with the South, Swabia, to be precise (never heard of -la by the way and my first thought was that they might have misheard the bakery seller or something?), but I don't know every dialect, so it might be used in other regions all over Germany as well, no idea. Though that would actually have been my guess regarding -lein. My Grandma who grew up in East Prussia often used -lein to create a diminutive version of my name and years later a child who had previously lived in Schleswig Holstein did the same (which actually was pretty unexpected and funny😅). Then there is that old song "Herzilein" from folk musicians that I believe are from Southern Germany. So, well... I don't know. I am no linguist and so far haven't met people from all parts of Germany...🤷♀
Leberkäse is best warm on a roll, especially fresh from the oven (crust). just like that with the roll, no need for mustard or any sauce or whatever.
Just eating my breakfast made me not be jealous while i watching your "experiance". But i think i had to go out again and catch me sometghings from the "Bäckerei" for desert.
you should try to get a"Puddingbrezel" (a Yeast cake in its holes filled with Vanilla pudding)
Germany must protect the manufacture of it's traditional breads! - The best in the world!
The bratwurst thing is a similar idea to the UKs sausage rolls except sausage rolls are sausage meat wrapped and cooked in puff pastry. Bratwurst is quite herby, and very similar in taste to the Lincolnshire sausage in the UK.
you forgot the most important -> the mettbrötchen mit zwiebeln. You´re not ready yet...
Nothing better than "Nussecke"... best made from Grandma😂
I highly recommend to put some mild mustard on the Bratwurst im Schlafrock!
besides this dish, we also have _"Apfel _*_im Schlafrock"_* (means "Apple in puff pastry", but literally "Apple *in a dressing gown")* :
drop a slice of apple (previously peeled and core removed) in the dough for pancakes, and make a small pancake with it that is only slightly larger than the apple slice.
Well, after watching this video I think that I licked my screen about fifty times, lol. I am soooooo looking forward to my next trip to Germany as I will eat anything that moves and or that is still, lol. Excuse me while I take a bite out of my dream, lol lol !!!!! Thank You for sharing :)!!
@ 4:36 This is a "Laugenbrötchen" or "Laugensemmel". You can also get "Bretzel - pretzels" or "Laugenstangen - lye sticks". All this is part of the "Laugengebäck - lye pastry". I lived in Bavaria for 10 years. That's why I know that's something special in southern Germany. I've been living in north-eastern Germany since 5 years and really miss my Leberkässemmel with "Süsser Senf - sweet mustard". So damn tasty.
Why did you leave? You know, Bavaria has the most hollydays...
And if you want a real treat, get a Römer - wow I miss Bavarian bakeries
The coating on the fruitcakes are made of apricot-jelly. It's made to prevent the items from getting dry. And they use apricot because it has nearly no taste.
That's great, it protects the fruit AND looks pretty! :)
Oh, it's interesting you found the thin Leberkäse here. That's usually a thing in Sachsen and Thüringen, so I actually grew up with that kind. This video is a bit of self-torture for me, now I really want cake. Ohhhhhh Zwiebelkuchen, I usually make my own in August/September. Haha, these cakes with cream, fruit and gelatine are so classy - but I don't like them. xD Zupfkuchen is so good.....
Yeah I had never seen it thin before, but I liked it that way a lot more! The Zupfkuchen was really good.
Many local bakeries in Upper Bavaria offer Semmel mit kaltem Leberkäs as well.
so you had a kreppel/krapfen/berliner depending on in which region you got it. all the same but we have a lot of names for it but berliner i think is the most known
if you have too much bread...freezing, bread and rolls can be frozen super....if the cheesecake is too strong... try the creamy cheesecake/ Käsesahne Kuchen
goes to the butcher at noon and tries to have lunch. but at a real butcher and not in the supermarket
very personable, no social media. You can cut the bread in half and freeze half. When thawed, it's just as fresh as the first day.
And the Raisin Bun is great with butter and honey.