Authentic German - Pastry 1 Dough - 6 Delicious Pastry Variations Just Like From A German Bakery

If you have ever been in a German bakery, you probably got an impression about the huge variety of German pastries, cakes and bread variations. In this video, I'll share six different pastry variations with you. Let me know what your favorite pastry or cake recipe is in the comments. If you love German pastry, please give this video a thumbs up and subscribe to my channel for more German food recipes. In this video, I make amazing little apple pastries with a crunchy streusel topping, Quarkkirschteilchen, which are little cheesecake pastries with a cherry topping, delicious vanilla cream and apricot pastries, Franzbrötchen-inspired German buttery cinnamon pastry, moist little chocolate buns and addictive good mini nut strudels, which are my absolute favorite. Let's start with making the dough. And as always, you can find the full ingredient list and the printable recipe when you click on the link in the video description. Mix the yeast and about a teaspoon of the sugar in a small bowl and then add about a quarter cup of the warm milk and mix well. Then form a well into the flour and add the yeast mixture. Stir the yeast gently while incorporating some of the flour and then cover the bowl and let it sit in a warm space for about 15 minutes. Cover the yeast with some flour and then add the rest of the sugar, the eggs, the egg yolks, the warm milk, salt and the soft butter. I like to cut the butter into little cubes when it's right out of the fridge. This has the advantage that the butter softens quicker and it will incorporate way easier into the dough. Then knead the dough with the kneading hook of your attachment of your stand mixer for about 10 minutes. Or if you knead by hand, it takes a little longer, probably 15 to 20 minutes. You want to have a smooth and elastic but not sticky dough. Then shape the dough to a ball and place it in a very large slightly floured bowl. Cover it and allow the dough to rise in a warm space for about 45 minutes to one and a half hours or until it doubled in size. While we are waiting, we prepare the vanilla pudding that we need later on so it has some time to cool on. So I add the egg, sugar, corn starch and about a third of the milk to a small saucepan and whisk it until the mixture is completely smooth. Then I add the rest of the milk and mix it well. Cook the cream on medium heat while stirring it consistently to a pudding-like texture. You want it a little bit on the thicker side because we use it as a filling later on. And then you take it from the heat and mix in the vanilla extract. Set it aside and allow it to completely cool down and we go on with the recipes. After the proofing time, divide the dough into six equally sized pieces. If you want to be precise, you can weigh it, but I'm just eyeballing this. There is no German perfection necessary here. Then I shape each piece of the dough into a ball and place them all onto a slightly floured part of my countertop and cover the dough to prevent them from drying out. And now we come to the fun part, the different fillings of our German pastries. Let's start with our Franzbrötchen-inspired German cinnamon buns. We mix the soft butter with the cinnamon and sugar until it's all well combined. Then roll out the dough to a rectangle and spread the butter mixture evenly onto the dough. Now fold the dough to an about two inch wide flat roll. Then cut it with a sharp knife or an unwaxed dental floss into about one and a half inch pieces. For the next step we need a large cooking spoon or another utensil with a round handle. Press the handle parallel to the cut into the middle of the roll and make sure to press down firmly. This will curl the ends of the bun up and gives the pastry the Franzbrötchen-inspired signature look. Then place the pastry pieces onto a baking sheet and cover them and allow them to raise until we are ready to bake them together with the next pastry, the chocolate buns. I like to add the chocolate drops and portions to the dough to distribute the chocolate evenly while kneading the dough gently. Then divide the dough into four equally sized pieces and shape each piece into a small smooth ball. And then place them on the same baking sheet where the cinnamon pastry is already waiting for some companions. I whisk an egg with water and brush now the pastry with the egg wash right before baking them for 15 to 20 minutes in a 350 degrees Fahrenheit preheated oven. Let's move on to the apple streusel pastry. We first prepare our streusel topping and we do this by adding butter, sugar, flour and vanilla extract to a medium-sized bowl and knead until all ingredients are well combined and crumbs form. To be honest, I never know if I should call them crumble, streusel or streusel in my recipes. Please let me know your opinion about that in the comments and I really appreciate your input about that. Next, I divide the dough into four equal sized pieces and shape each piece into a smooth ball. Then I roll each ball into an about a quarter of an inch high flat disc and place the discs onto a with parchment lined baking sheet. Place a fourth of the apple filling or apple sauce onto each flat and top it with some crumble mixture. Allow the pastry pieces to proof for about 30 minutes and then brush the rims with egg wash before you bake them for about 15 to 20 minutes in a 350 degrees Fahrenheit preheated oven. If you love an extra touch, drizzle the cooled down pastry with lemon glaze. To make the cherry cheesecake pastry, we start by mixing all ingredients for the cream and set it aside. As I mentioned before, you can find a link to the printable recipe in the description below this video. Divide the yeast dough into four pieces and shape each piece into a ball. Then use a glass or ramekin that is about half an inch smaller than your dough disc to form an indentation. Use your fingertips to level out the indentation if that's necessary. Place the pastry pieces on a with parchment paper lined baking sheet and now they are ready to get filled with the delicious quark mixture. It is important to let them rest for about 20 to 30 minutes. This is the secret to have a soft and fluffy pastry instead of a hard and chewy texture. After the resting time, add about one tablespoon of the cherry filling on top of the center. You can also leave them as is. They are really good without a topping or you can use other fruit toppings instead. I love apricots, peaches or berries. These are some of my favorite toppings. Bake the pastry for 15 to 18 minutes again at 350 degrees Fahrenheit in a preheated oven and then allow them completely to cool on a cookie rack and dust them with powdered sugar. For our next pastry, the delicious mini nuts dolling, we start with whisking the egg white, the sugar and a pinch of salt until it's foamy. Then slowly add the sugar while whisking on high speed until soft peaks form. Add the apricot jam, the chopped nuts, cinnamon and fold everything into the egg white. Roll the dough out into a rectangle and divide it into four pieces. This works best with a pizza cutter. Place the nut filling into the middle of the pastry and spread it out evenly. Cover the filling with one end of the dough and roll it up. Then place the pastry seam down on the with parchment lined baking sheet. Like the other pastries, cover them and let them rest for about 10 to 15 minutes. After the resting time, make two small diagonal slashes into each mini strudel and then brush them with egg wash and sprinkle a few chopped nuts or almond slices on top. And they're ready to bake for about 18 to 22 minutes. And now I just need to make the last pastry, the delicious vanilla pudding apricot one. Start with rolling out the dough and cut the dough into eight pieces. Fold the corners of each pastry to the middle and press it down. Then add about one to two tablespoons of the vanilla pudding into the middle of each piece. Allow the pastry pieces to proof for about 15 minutes and then brush the edges with egg wash. I already drained my apricots and I bought them in a can but you can also use fresh apricots. After baking you can brush the apricot halves with warm apricot jelly to give them a nice shine and preserve the fruit. I hope you enjoyed this little German pastry baking video and are planning to give the recipes a try. I admit it's a bit of a time-consuming task to bake six different pastries in one go but you can do only one or two at a time. If you have any questions, I'm always happy to help. Guten Appetit!