Recipe#7398
Title: Brezeli
BrezeliNewsgroups: rec.food.recipes
From: Dan Hirschi (DHIRSCHI) VFOAO0CY@VAX.CSUN.EDU
Subject: COLLECTION: Brezeli (Swiss butter cookies)
Message-ID: <940107122625.82d1@VAX.CSUN.EDU>
Date: Fri, 7 Jan 1994 12:26:25 -0800 (PST)
COLLECTION: Brezeli (Swiss butter cookies)
Brezeli are small, very thin butter cookies. They are made on an ironthat resembles a waffle iron--except it is much thinner. The iron makes
four brezeli at once or one giant brezeli (for making rolls and cones).
The irons can be mail-ordered from Switzerland, or one may try an Italian
pizelli maker (except it is much thicker).
The first recipe has been in my family for generations. We now use new
electric brezeli irons--my cousin has the original iron designed for a
wood burning stove.
The following recipes are from two books that came with new irons. I have
tried the salzbrezeli and the cheese brezeli (both are excellent). The
original recipes are on the left and the translation to US measurements on
the right. The original German of the Mio Star book precedes the English
translation (to verify the accuracy of my work).
Please send comments, questions, corrections or more brezeli recipes to:
DHIRSCHI@VAX.CSUN.EDU (Dan Hirschi)
BREZELI
1 lb butter
3 cups sugar
6 eggs
1 tsp salt
2 Tbsp vanilla and/or
1 tsp cinnamon and/or
grated peel of one or
two lemons
5 to 7 cups flour
Cream butter, add sugar and eggs, then the rest of the ingredients and the
flour (less flour makes more fragile brezeli). Chill dough. Form small
balls and place on iron.
JURA-BREZELI (sweet)
100 g butter 7 Tbsp butter
250 g sugar 1 1/4 cups sugar
3 eggs 3 eggs
pinch salt pinch salt
one grated lemon peel one grated lemon peel
250 g flour 2 cups flour
Cream butter, add sugar and eggs, then the rest of the ingredients and the
sifted flour. Work to a viscous dough and let rest 2 hours. Place dough
on iron with a spoon.
150 brezeli
HOMEMADE BREZELI
100 g butter 7 Tbsp butter
200 ml cream or 3/4 cup cream or
150 ml milk 2/3 cup milk
1 egg 1 egg
300 g sugar 1 1/2 cups sugar
grated peel and juice of one grated peel and juice of one
lemon lemon
500 g flour 3 3/4 cups flour
Cream butter, add sugar, egg, cream or milk and the other ingredients,
then the sifted flour and knead all in a dough. Let rest 2 hours. Form
hazel-nut-size balls and place on iron.
200 brezeli
WASSERBREZELI (Water Brezeli)
2 eggs 2 eggs
1/2 cup cream 1/2 cup cream
100 ml oil 7 Tbsp oil
500 g sugar 2 1/2 cups sugar
one grated lemon peel one grated lemon peel
500 g flour 3 3/4 cups flour
500 ml water 2 cups + 2 Tbsp water
Cream the eggs, cream, oil and sugar, add the grated lemon peel and then
the sifted flour. Finally stir in the water. This gives a viscous dough
which can be used immediately. Put 1/2 teaspoon dough on iron.
300 brezeli
SAANEN STYLE BREZELI
250 g butter 1 cup + 2 Tbsp butter
250 ml cream 1 cup cream
125 g lard 3/4 cup lard
(The lard makes tender dough)
5 eggs 5 eggs
500 g sugar 2 1/2 cups sugar
one grated lemon peel one grated lemon peel
pinch salt pinch salt
300 ml white wine 1 1/4 cups white wine
4-5 spoons Kirsch 4-5 spoons Kirsch
750 g flour 5 3/4 cups flour
about 400 ml water about 1 2/3 cups water
Cream butter, cream, lard, eggs and sugar, add grated lemon peel, salt,
wine and Kirsch. Then add the sifted flour and finally the water. The
thin dough can be used immediately. Put 1/2 teaspoon dough on iron.
600 brezeli
SALZBREZELI (Salt Brezeli)
100 g butter 7 Tbsp butter
300 g flour 2 1/3 cups flour
125 ml water 1/2 cup water
1-2 coffee spoons salt 1-2 tsp salt
Soften butter. Dissolve salt in water. Add water and flour to butter.
Stir and knead into a thick dough. Let rest 30 minutes. Form small balls
and place on iron.
100 brezeli
POPPY BREZELI
same as Salt Brezeli except:
reduce salt and add
1-2 Tbsp poppy seeds 1-2 Tbsp poppy seeds
CARAWAY BREZELI
same as Salt Brezeli except:
reduce salt and add
1-2 Tbsp caraway seeds 1-2 Tbsp caraway seeds
BERNER BREZELI
500 g butter 2 1/4 cups butter
500 g sugar 2 1/2 cups sugar
4 eggs 4 eggs
1/2 packet vanilla sugar vanilla
2 coffee spoons Kirsch 2 tsp Kirsch
pinch salt pinch salt
one grated lemon peel one grated lemon peel
1000 g flour 7 3/4 cups flour
Cream butter, add sugar, eggs and the other ingredients, then the sifted
flour and knead all in a dough. Let rest 2 hours. Form little balls and
place on iron.
600 brezeli
BASLER BREZELI (rubbed dough)
250 g butter 1 cup + 2 Tbsp butter
300 g sugar 1 1/2 cups sugar
500 g flour 3 3/4 cups flour
one grated lemon peel one grated lemon peel
500 ml lukewarm milk 2 cups + 2 Tbsp lukewarm milk
Rub together butter, sugar and flour. Add lemon peel and milk. Let dough
rest for 1 day. Put 1/2 teaspoon dough on iron.
300 brezeli
HAZELNUT BREZELI
100 g butter 7 Tbsp butter
100 g sugar 1/2 cup sugar
pinch vanilla sugar vanilla
pinch salt pinch salt
1 egg 1 egg
1 egg yolk 1 egg yolk
200 g flour 1 1/2 flour
(or 100 g flour (or 3/4 cup flour
and 100 g potato flour) and 2/3 cup cornstarch)
30 g ground hazelnuts 1 oz ground hazelnuts
Cream butter with sugar and eggs. Add other ingredients and stir well.
Then work in the flour and nuts. The dough can be used immediately. Put
a tablespoon of dough on iron.
90 brezeli
SWEET CREAM BREZELI
60 g butter 1/4 cup butter
100 g sugar 1/2 cup sugar
1 egg 1 egg
1 egg yolk 1 egg yolk
250 ml beaten sweet cream 1 cup sweet cream, beaten
pinch salt pinch salt
one grated orange peel one grated orange peel
200 g flour 1 1/2 cup flour
Cream butter with sugar and add the other ingredients. Then add the
sifted flour. The viscous dough can be used immediately. Put a
tablespoon of dough on iron.
100 brezeli
CHEESE BREZELI
75 g butter 1/3 cup butter
100 g grated and mixed 1 cup grated and mixed
Gruye`re and Appenzeller Gruye`re and Appenzeller
cheese cheese
300 g flour 2 1/3 cups flour
1-2 coffee spoons salt 1-2 tsp salt
125 ml water 1/2 cup water
Soften butter. Work in cheese. Dissolve salt in water and add. Work in
flour and knead dough. Let rest 30 minutes. Form small balls and place
on iron.
100 brezeli
BREZELI NACH GROSSMUTTERS ART (Grandma's Brezeli)
120 g Butter 1/2 cup butter
250 g Zucker 1 1/4 cups sugar
3 Eier 3 eggs
1 geriebene Zitronenschale one grated lemon peel
500 g Mehl 3 3/4 cups flour
Die Butter schaumig ru"hren. Den Zucker und die Eier abwechslungsweise in
die Butter geben. Die Zitronenrinde und das gesiebte Mehl in die Masse
ru"hren und den Teig 1 Stunde ruhen lassen. Den Teig zu kleinen Kugeln
formen und auf das leicht eingefettete Brezeleisen legen und gleichma"ssig
backen.
Cream butter. Alternately add sugar and eggs to butter. Stir in lemon
peel and sifted flour. Let dough rest 1 hour. Make small balls of dough
and bake on lightly greased iron.
EMMENTALER BREZELI
300 g Zucker 1 1/2 cups sugar
3 Eier 3 eggs
1 abgeriebene Zitronenschale one grated lemon peel
1/2 Teelo"ffel Salz 1/2 tsp salt
150 g schwach zerlassene 2/3 cup butter, softened
Butter
200 ml Rahm 3/4 cup cream
500 g Mehl 3 3/4 cups flour
Zucker, Eier, die abgeriebene Zitronenschale und das Salz zusammen
schaumig ru"hren. Die schwach zerlassene Butter und den Rahm beigeben,
nach und nach das Mehl dazusieben und sorgfa"ltig einarbeiten. Den Teig
an der Ka"lte ruhen lassen. Den Teig zu kleinen Kugeln formen und auf das
leicht eingefettete Brezeleisen legen. Das Eisen langsam zusammendru"cken
und die Brezeli golden backen.
Cream together sugar, eggs, lemon peel and salt. Add butter and cream.
Carefully work in the sifted flour. Chill dough. Make small balls of
dough and bake on lightly greased iron. Slowly close the iron and bake
until golden brown.
EIER BREZELI (Egg Brezeli)
250 g Butter 1 cup + 2 Tbsp butter
8 Eier 8 eggs
350 g Zucker 1 3/4 sugar
1 Gla"schen Kirsch 1 shot-glass Kirsch
1/2 abgeriebene one half grated lemon peel
Zitronenschale
1/2 Pa"ckli Vanillezucker vanilla
600 g Mehl 4 2/3 cups flour
Butter schaumig ru"hren, Eier und Zucker abwechslungsweise beigeben, dann
die u"brigen Zutaten beifu"gen und das gesiebte Mehl darunterziehen und
zur richten Dicke verarbeiten. Den Teig zu kleinen Kugeln formen und auf
die Ornamente geben.
Cream butter. Alternately add sugar and eggs to butter. Add the Kirsch
lemon peel and vanilla. Work in the siften flour. Make small balls and
bake on iron until golden brown.
WEISSWEIN BREZELI (White Wine Brezeli)
250 ml Rahm 1 cup cream
250 ml Weisswein 1 cup white wine
200 g Zucker 1 cup sugar
1 Gla"schen Kirsch 1 shot-glass Kirsch
250 g Mehl 2 cups flour
Rahm leight schlagen, Weisswein, Zucker und Kirsch beigeben und schaumig
ru"hren. Das gesiebte Mehl darunterziehen und den Teig 1/2 Stunde ruhen
lassen. Mit einem Lo"ffeli je eine kleine Portion auf die Ornamente geben
und du"nne Brezeli backen.
Lightly beat cream. Add wine sugar and Kirsch and cream together. Work
in sifted flour and let rest 30 minutes. Put dough on iron with a
teaspoon.
GRITLIS BREZELI
150 g Butter 2/3 cup butter
200 ml heisses Wasser 3/4 cup hot water
150 ml Weisswein 2/3 cup white wine
150 ml Rahm 2/3 cup cream
1 Gla"schen Kirsch 1 shot-glass Kirsch
2 Eier 2 eggs
1 Prise Salz pinch salt
1 abgeriebene Zitronenschale one grated lemon peel
175 g Zucker 3/4 cup sugar
400 g Mehl 3 cups flour
Die Butter im heissen Wasser zum Schmelzen bringen. Weisswein, Rahm,
Kirsch, Eier, Salz und die abgeriebene Zitronenschale beifu"gen und gut
vermischen. Zucker und Mehl dazugeben und zu einem dickflu"ssigen Teig
verarbeiten. Mit einem Lo"ffeli je eine kleine Portion auf die Ornamente
geben und du"nne Brezeli backen.
Melt butter in hot water. Add wine, cream, Kirsch, eggs, salt and lemon
peel and mix well. Add sugar and flour to make a thick liquid dough. Put
dough on iron with a teaspoon.
KLOSTER BREZELI
110 g Butter 1/2 cup butter
100 ml Rahm 7 Tbsp cream
1 Eigelb 1 egg yolk
1/2 abgeriebene one half grated lemon peel
Zitronenschale
1 Prise Salz pinch salt
100 g Staubzucker 3/4 cup powdered sugar
1 Kaffeelo"ffel Vanillezucker vanilla
250 g Mehl 2 cup flour
Die Butter schaumig ru"hren, Rahm, Eigelb, abgeriebene Zitronenschale and
Salz beifu"gen und gut vermischen. Den Staubzucker and Vanillezucker
dazugeben und das Mehl darunterziehen. Teig einige Stunden ruhen lassen.
Kleine Kugeln formen und auf die Ornamente geben.
Cream butter. Add cream, egg yolk, lemon peel and salt and mix well. Add
powdered sugar and vanilla and mix in flour. Let dough rest a few hours.
Make small balls and bake on iron until golden brown.
BREZELI NACH HAUSMACHERART (Homemade Brezeli)
125 g Butter 9 Tbsp cup butter
125 g Margarine 3/4 cup margerine
1000 ml Milch 4 1/4 cups milk
4 Eier 4 eggs
500 g Zucker 2 1/2 cups sugar
1 Vanillezucker vanilla
1 Kaffeelo"ffel Natron 1 tsp bicarbonate of soda
750 g Mehl 5 3/4 cups flour
Die Milch kochen, u"ber die Butter und den Zucker giessen. Nach dem
Erkalten die Eier und die u"brigen Zutaten beigeben, dann das gesiebte
Mehl darunterziehen. Alles zu einem dickflu"ssigen Teig verarbeiten und 1
Stunde ruhen lassen. Den Teig mit einem Lo"ffel auf die Ornamente geben.
Boil milk and pour over sugar and butter. Let mixture cool then add eggs
and other ingredients. Work in the sifted flour. Work into a thick
liquid dough and let rest 1 hour. Put dough on iron with a teaspoon.
ZIMT BREZELI (Cinnamon Brezeli)
120 g Butter 1/2 cup butter
150 g Zucker 3/4 cup sugar
3 Eier 3 eggs
1 Kaffeelo"ffel Zimt 1 tsp cinnamon
500 g Mehl 3 3/4 cups flour
Butter schaumig ru"hren, abwechslungsweise Zucker und Eier beigeben, dann
u"brige Zutaten sowie das gesiebte Mehl darunterziehen. (**** Achtung die
Masse nur leicht umru"hren. ****) Den Teig zu kleinen Kuglen formen und
auf die Ornamente geben.
Cream butter. Alternately add sugar and eggs to butter. Add the other
ingredients and fold in the sifted flour. (**** Work the dough as little
as possible. ****) Make small balls and bake on iron until golden brown.
ANISROLLEN (Anise Rolls)
100 g Butter 7 Tbsp butter
125 g Zucker 2/3 cup sugar
250 g Mehl 2 cups flour
2 Eier 2 eggs
1 Teelo"ffel Anis 1 tsp anise
200 ml Weisswein 3/4 cup white wine
Die schwach zerlassene Butter mit den u"brigen Zutaten zu einem
dickflu"ssigen Teig verru"hren. Lo"ffelweise davon in die Mitte der
Platten geben. Nach dem Backen sofort rollen.
Mix the softened butter with the other ingredients to form a thick liquid
dough. Place dough in center of iron with a spoon. Roll quickly after
baking.
KAFFEEROLLEN (Coffee Rolls)
125 g Butter 9 Tbsp cup butter
125 g Zucker 2/3 cup sugar
250 g Mehl 2 cups flour
2 grosse Eier 2 large eggs
2-3 Teelo"ffel Pulverkaffee 2-3 tsp instant coffee
100 ml Rahm 7 Tbsp cream
Die schwach zerlassene Butter mit den u"brigen Zutaten zu einem
dickflu"ssigen Teig vermischen. Lo"ffelweise davon in die Mitte der
Platten geben und nach dem Backen sofort rollen.
Mix the softened butter with the other ingredients to form a thick liquid
dough. Place dough in center of iron with a spoon. Roll quickly after
baking.
HASELNUSS BREZELI (Hazelnut Brezeli)
200 g Butter 3/4 Cup + 2 Tbsp butter
200 g Zucker 1 cup sugar
1/2 Pa"ckli Vanillezucker vanilla
3 Eier 3 eggs
100 g Kartoffelmehl 2/3 cup potato flour or
cornstarch
300 g Mehl 2 1/3 cups flour
1 Prise Salz pinch salt
60 g feingeriebene 2 oz hazelnuts, finely ground
Haselnu"sse
Der schaumig geru"hten Butter nacheinander die u"brigen Zutaten beigeben
und zu einem Teig zusammenfu"gen. Diesen Teig an der Ka"lte fest werden
lassen, zu kleinen Kugeln formen und auf die Ornamente geben.
Cream butter. Mix in all the other ingredients. Chill dough them form
small balls and bake.
VANILLE BREZELI (Vanilla Brezeli)
250 g Butter 1 cup + 2 Tbsp butter
250 g Zucker 1 1/4 cups sugar
1 Pa"ckli Vanillezucker vanilla
1 Prise Salz pinch salt
1 Ei 1 egg
100 ml Rahm 7 Tbsp cream
500 g Mehl 3 3/4 cups flour
Der schaumig geru"hrten Butter, Zucker, Vanillezucker, Salz, Ei und Rahm
beifu"gen und mit dem Mehl rasch zu einem Teig verarbeiten. Den Teig
u"ber Nacht an einem Ku"hlen Ort stehen lassen und ihn anderntags auf
wenig Mehl (messerru"ckendick) auswallen, runde Pla"tzchen ausstechen, die
etwas kleiner sein mu"ssen als die einzelnen Ornamente im Brezeleisen.
Auf die Brezelplatten legen und goldbraun backen.
Cream butter. Mix in sugar, vanilla, salt, egg and cream. Fold in flour
working the dough as little as possible. Chill overnight. Roll dough on
floured board very thin. cut circles slightly smaller than design on iron
and bake until golden brown.
BERNER BREZELI
250 g Mehl 2 cups flour
150 g Zucker 3/4 cup sugar
1 Prise Salz pinch salt
1/2 Kaffeelo"ffel Backpulver 1/2 tsp baking powder
200 ml Rahm 3/4 cup cream
200 ml Wasser 3/4 cup water
Das gesiebte Mehl in eine Schu"ssel geben, Zucker, Salz und Backpulver
damit vermischen, mit Rahm und Wasser zu dickflu"ssigem Teig anru"hren,
diesen etwas ruhen lassen. Mit Kaffeelo"ffel Teig auf das Brezeleisen
geben und hellbraun backen.
Sift together flour, sugar, salt and baking powder. Add cream and water
to make a thick liquid dough. Let dough rest a while. Put dough on iron
with a teaspoon and bake until light brown.
KU"MMEL BREZELI (Caraway Brezeli)
120 g Butter 1/2 cup butter
1/2 bis 1 Lo"ffel Salz 1/2 to 1 tsp salt
1 Lo"ffel Ku"mmel 1 tsp caraway seeds
1 Ei 1 egg
300 g Mehl 2 1/3 cups flour
Die Butter schaumig ru"hren. Das Gewu"rz und das Ei beifu"gen und die
masse tu"chtig ru"hren. Das gesiebte Mehl in die Masse ru"hren und den
Teig 1/2 Stunde ruhen lassen. Den Teig zu kleinen Kugeln formen und auf
die Ornamente geben.
Cream butter. Add egg and spices and mix dough well. Mix in the sifted
flour and let the dough rest 30 minutes. Make small balls and bake on
iron until golden brown.