Sachsenkringel

Sachsenkringel is a delightful pastry originating from Saxony, a state in eastern Germany known for its rich culinary traditions. This pastry is typically enjoyed during festive occasions and is cherished for its unique combination of spices and sweetness. The Sachsenkringel, known for its circular shape, symbolizes unity and celebration in Saxony.

History of Sachsenkringel

The origins of Sachsenkringel are deeply rooted in Saxon culture, where baking has been a staple of the local economy and traditions for centuries. Much like the famous Dresdner Stollen, Sachsenkringel was often baked during the winter months when the warmth of the oven provided a cozy reprieve from the chilly Saxon climate. Over time, it became a staple in Christmas markets and family gatherings, cherished for its distinctive flavor and connection to Saxon heritage.

Ingredients

• Flour - 500g
• Yeast - 20g
• Sugar - 100g
• Milk - 250ml
• Butter - 100g
• Egg - 1
• Vanilla Extract - 1 tsp
• Cinnamon - 1 tsp
• Nutmeg - 1/2 tsp
• Raisins - 100g
• Salt - a pinch

Preparation

Begin by warming the milk slightly to make it lukewarm. Dissolve the yeast and 1 tablespoon of sugar in the milk, allowing it to stand for about 10 minutes until frothy. This indicates that the yeast is active, a crucial step for making the dough rise successfully.

In a large mixing bowl, combine the flour, remaining sugar, cinnamon, nutmeg, and salt. Mix until well distributed. Create a well in the center and pour in the activated yeast mixture, along with the softened butter, egg, and vanilla extract.

Mix all these ingredients together until they form a soft dough. You may need to adjust the consistency with additional flour or milk as necessary. Once combined, knead the dough on a lightly floured surface for about 10 minutes until it is smooth and elastic. Cover the dough with a damp cloth, and let it rise in a warm place for about an hour or until it doubles in size.

Cooking Process

After the dough has risen, preheat your oven to 180°C (350°F). Gently deflate the dough and add in the raisins, evenly distributing them throughout the dough. Shape the dough into a log and join the ends to form a ring, symbolizing the traditional circle shape of a Sachsenkringel.

Place the ring on a baking sheet lined with parchment paper. If desired, lightly score the top surface for a decorative touch. Leave it to rise again for about 15-20 minutes. Brush the dough with a mixture of butter and milk to give it a beautiful golden color once baked.

Bake in the preheated oven for approximately 25-30 minutes or until the crust is golden and firm to the touch. Use a cooking timer to ensure precision.

Enjoying Sachsenkringel

Sachsenkringel is best enjoyed warm, fresh out of the oven. Its fragrant aroma of cinnamon and nutmeg makes it an irresistible treat, especially when paired with a hot cup of coffee or tea.

For an extra touch of indulgence, serve it with a dollop of butter or a sprinkle of powdered sugar. Whether shared with family or served at a festive gathering, Sachsenkringel is sure to spread warmth and joy.