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Aachener Printen

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Ingredients for 20 servings:

  • 250 g beet syrup
  • 200 g sugar
  • 50 g butter
  • 500 g flour
  • 15 g anise
  • 10 g clove(s), ground
  • 50 g candied orange peel
  • 1 pinch of cardamom
  • 1 packet of baking powder
  • Milk
  • Sugar

Instructions

Working time approx. 45 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 45 minutes

Heat the syrup with the sugar and fat until the sugar has dissolved, then let it cool to lukewarm. Stir in the spices and candied orange peel, then fold in the flour mixed with the baking powder. Let the dough rest in a cool place overnight, then roll out to about 5 mm thick and cut into 3×8 cm rectangles. Place on a greased and floured baking sheet. Brush with milk and sprinkle with sugar. Bake in a preheated oven at 180 degrees Celsius for about 15 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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