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Pulsnitzer Pfefferkuchen (Saxon gingerbread)
A traditional German bake from Saxony: the gingerbread town of Pulsnitz has been baking since 1558, and Pfefferkuchen is the local name for Lebkuchen. The pepper stands for the strong spice mixture of cinnamon, clove, aniseed and fennel that shapes the dark dough. Freshly glazed, the hearts are delicate outside and soft inside.
Kochzeit
86 min
Portionen
50
Zutaten
19
Nährwerte
pro Portion80 kcal
Kalorien
1 g
Eiweiß
1 g
Fett
17 g
Kohlenhydrate
Zubereitung
- 1
Warm the honey, the sugar and the butter or margarine in a pan over gentle heat until everything has come together, then leave it to cool a little.
- 2
Put the rye flour and the plain flour in a bowl, pour in the warm honey mixture and knead it into a firm basic dough. Cover the dough, put it in a cool place and leave it to rest at least overnight, better for two days.
- 3
Knead the egg, the cinnamon, cloves, aniseed, fennel, coriander, cardamom, ginger, nutmeg and the lemon zest into the dough. Finally work in the dissolved potash and the dissolved baker's ammonia thoroughly.
- 4
Preheat the oven to 180 °C conventional and line two baking trays with baking paper. Roll the dough out on a floured work surface to about 8 mm thick and cut out hearts or rectangles.
- 5
Lay the Pfefferkuchen on the trays with space between them and bake them on the middle shelf until they dome slightly and have a matt sheen.
- 6
Stir the icing sugar smooth with the water for the glaze, brush it over the still-warm Pfefferkuchen and leave them to dry.
