German Twists Food

GERMAN TWISTS

Steps:

• Sprinkle yeast over warm water in a bowl and let activate while you complete remaining steps.
• Place flour and salt into a food processor and pulse once or twice to combine. Scatter butter slices over flour and process until butter is thoroughly mixed into the flour, about 1 minute.
• Whisk yeast mixture, sour cream, egg, egg yolks, and vanilla extract together in a bowl; pour mixture into food processor. Pulse several times, just until the dough starts to hold together and clean the sides of the bowl (do not overmix). Remove dough from food processor and divide in half; form each half into a thick disk, wrap in plastic wrap, and refrigerate at least 2 hours. For best texture, refrigerate overnight.
• Preheat oven to 375 degrees F (190 degrees C). Line several baking sheets with parchment paper.
• Sprinkle a work surface generously with sugar and roll out one of the dough disks into an 8x16-inch rectangle. Sprinkle dough with a generous amount of sugar. Fold the dough over in thirds, letter-style, and roll out again; fold as before and roll out and fold a third time, sprinkling dough with sugar each time. Finally, roll dough into a 4x14-inch rectangle, about 1/4 inch thick. Repeat process with second dough disk.
• Cut strips from the short side of the dough rectangles, making them 1/2 to 3/4 inch wide. Place strips onto the parchment-lined baking sheets, twisting and slightly stretching them. If preferred, form into horseshoe shapes.
• Bake in the preheated oven until lightly golden brown, 12 to 15 minutes. Cookies will puff up a bit to reveal delicate layers. Let cookies cool for about 5 minutes on sheets before transferring to wire cooling racks.

CRULLERS

Steps:

• Make the Crullers: Combine the water, butter, sugar, and salt in a large saucepan and bring to a rolling boil over medium-high heat. Immediately remove from the heat, add all the flour at once, and stir hard with a wooden spoon until all the flour is incorporated, about 30 to 60 seconds. Return the pan to the heat and cook, stirring, to evaporate some of the moisture, about 2 minutes.
• Scrape the mixture into a standing mixer fitted with a paddle attachment (or use a hand mixer or mix by hand), and mix at medium speed. With the mixer running, and adding 1 egg at a time, add 3 of the eggs, stopping after each addition to scrape down the sides of the bowl. Mix until the dough is smooth and glossy and the eggs are completely incorporated. The dough should be thick, but should fall slowly and steadily from the beaters when you lift them out of the bowl. If the dough is still clinging to the beaters, add another egg and mix until completely incorporated.
• Line a sheet pan with parchment paper. Using a pastry bag fitted with a star tip (use a large size, like #12), pipe the dough onto the sheet pan in rows of 2 1/2-inch rings. Freeze them for 30 minutes to make them easier to pick up.
• Meanwhile, make the Glaze: Stir together the powdered sugar and milk in a small bowl.
• Pour the vegetable oil into a large pot to a depth of 2 inches and heat to 325 degrees F. Working in batches, lift the dough circles off the sheet pan and carefully slip them into the oil. Fry, turning once, until lightly browned. Drain the crullers on a brown paper bag; then dip them completely in the glaze. Let the crullers cool and set before serving.

GERMANY'S VERSION OF THE "SOUTH PHILLY CHEESE STEAK WITH A TWIST"

Steps:

• Brine: in a nonreactive container or resealable plastic bag combine the spring water, Gewurztraminer, sugar, citrus zest and juice, grapeseed oil, salt, peppercorns, and bay leaves. Set aside.
• Remove the pork loin from the package and pat dry to remove all the liquid, wash the pork loin under room temperature water and repeat the pat dry method. Next, trim some fat from the top of the pork loin and place the loin in the brine. Refrigerate for 24 hours below 41 degrees F or lower.
• Remove the pork and discard the brine. Lightly pat it dry and place it on a flat 1/2 sheet pan, lightly wrap in plastic, and put into the freezer. When the pork is slightly frozen, using a machine slicer (deli slicer) slice the frozen pork paper thin. Portion the pork loin into 6 servings of 5.6 ounces each if just a little heavy that is fine you have room for error with the extra ounces. Put each portion on small deli sheets or parchment paper and place them in the refrigerator until ready for use. Be sure to properly sanitize the deli slicer and wash it in hot soapy water.
• Finishing the sandwich: Preheat a large flat top "Philly Style" gas griddle about 26 by 18-inches to 350 degrees F for 5 minutes. Pour 4 tablespoons grapeseed oil in the center of the griddle, spread evenly and let the oil get hot. Place the julienne onions on 1 side of the griddle and let them caramelize about 4 minutes. On the other side of the griddle, place the ground bratwurst and let cook through to an internal temperature of 155 degrees F. Chop the brats into smaller crumbles. When the brats and the onions are fully cooked, about 5 minutes more, toss them together and to one side of the griddle on low-heat (160 degrees F for hot holding). On the side that you just removed the brat and onion mixture, place the kraut and the julienned apples and cook until tender, another 4 minutes. When the kraut and the apples are fully cooked toss them together with the onions and brat's. Deglaze with the beer and reduce until it has evaporated. Hold the apple mixture with the onion and brats on the cooler part of the griddle.
• Remove the shaved pork loin from the refrigerator. Drizzle the last 4 tablespoons grapeseed oil on the part of the griddle that is at 350 degrees F and cook the shaved pork loin about 5 minutes. Lightly rough chop the shaved pork loin "Philly style"- place 1 spatula on a section of the pork loin and hold firmly and with a second spatula pull gently apart (pull away from each other and away from your body). When the shaved chopped pork loin is fully cooked and no visible blood, be sure it is fully chopped "Philly style" toss with the warm kraut, onion, apple, and brats, and section into 6 (6-ounce) portions on the griddle. Top each portion with 2 ounces Limburger cheese. Place 1 sliced pumpernickel hoagie roll on top of the melted cheese/pork portion and place a spatula under it. Place one hand on top of the roll and flip sunny side up while catching the pork-melted cheese stuffed roll in the same hand that you use to place on the roll.
• Serve with mustard, German pickles and German beer.

GERMAN SOUR CREAM TWISTS

Steps:

• In a small bowl, dissolve yeast in warm water. In a large bowl, combine flour and salt. Cut in shortening and butter until mixture resembles coarse crumbs. Beat in the egg, egg yolks, sour cream, vanilla and yeast mixture. Cover and refrigerate for at least 2 hours. Place three ungreased baking sheets in the refrigerator., Sprinkle 1/2 cup sugar over a clean work surface. On the sugared surface, roll half of dough into a 12x8-in. rectangle (refrigerate remaining dough until ready to use). Sprinkle rectangle with 4 teaspoons sugar; fold into thirds. , Give dough a quarter turn and repeat rolling, sugaring and folding two more times. Roll into a 12x8-in. rectangle. Cut into twelve 1-in.-wide strips; twist. Place on chilled baking sheets. Repeat with remaining sugar and dough., Bake at 375° until lightly browned, 15-20 minutes. Immediately remove from pans to wire racks to cool., For icing, combine confectioners' sugar and cream. Dip twists into icing or drizzle icing over twists.

GERMAN STRUDEL WITH A TWIST

Steps:

• Preheat oven to 325 degrees.
• On a large area sprinkle half the flour, place the rectangle of puff pastry on the flour, Sprinkle some flour on top of the dough, as well as on your rolling pin and roll the dough, as thin as you can get it, so that it forms an even rectangle approximately 18 inches long by 12 inches wide.
• Gently brush off the excess flour with a dry towel or soft brush.
• Dip the brush in the melted butter and lightly coat the dough rectangle (save a little to help seal the ends later and to brush over the top).
• Sprinkle the dough evenly with the bread crumbs and 3 Tbsp brown sugar and the cinnamon.
• With the long end facing you start placing the cranberries, apples, peaches, along the bottom, keeping about 1 inch away from the edge of the dough. I like to keep my fruit slices a bit larger than the original recipe, giving it more firmness when baked.
• Brush the perimeter with some of the melted butter .
• Now gently start rolling away from you, gathering any fruit that gets loose. My grandmother and father used to spread the flour and dough on a tea towel which helped them to roll the streudel with ease.
• Finish rolling the dough and seal the edges. Place on a non stick cookie sheet and shape into a large U.
• Lightly top with the remaining butter and sugar.
• Bake in the oven for 35 - 40 minutes, till nicely browned on top. Remove from oven and let the streudel sit for 10-15 minutes then with a large spatula move to a plate.
• Slice a piece or two, serve with french vanilla ice cream, a drizzle of caramel and enjoy.
• what about combining any two of the following fruits: Pear, Plum, Kiwi, Banana, Apricot.

GERMAN SOUR CREAM TWISTS

Steps:

• Cut the butter and the shortening into the flour and salt. Dissolve the yeast in warm water. Add to teh flour mixture. Add eggs, sour cream and vanilla; mix well. Cover with a damp cloth and refrigerate for at least 2 hours or overnight.
• Roll out 1/2 the dough into an oblong 8.16". Mix 1 1/2 cup of sugar with 2 teaspoons of cinnamon and sprinkle 1/4 of it over the dough.
• Fold 1/3 dough over the middle 1/3, then fold the other end over the middle. The dough is now 3 layers deep.
• Roll our into an oblong again. Use some more of the cinnamon/sugar mixture in place of flour as you roll it out each time. Again sprinkle with some of the c/s mixture and fold in thirds again. This give it a layer effect when baked.
• Cut into 1x4" strips. Place on greased cookie sheet as you give a twist to the ends. Press ends down.
• Bake for 15 minutes at 375.
• Serve warm.