John Myers
Ingredients for 1 servings:
- 750 g sugar (rock candy)
- 1 liter of boiling water
- 500 g butter
- 1,000 g flour
- 2 bottles of butter-vanilla flavoring
- 6 eggs
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
North German (East Frisian) traditional pastries for the New Year
First, completely dissolve the rock candy in the boiling water and let it cool. Slowly heat the butter until it has completely melted. Now add the melted, lukewarm butter to the sugar water and mix well. Stir in the eggs and flour, and finally, mix in the vanilla extract. The dough should stand for a while. The dough is baked in batches using a croissant maker. The still-hot dough is then rolled into a croissant. Please note that the dough hardens very quickly, but you’ll notice this yourself. You can also simply roll the cakes up using a piece of broomstick. For the croissant version, you might add cream before eating, depending on your taste. It’s very tasty, but not without it. But they taste very, very good even without the cream. Oh yes, New Year’s cakes are always baked around Christmas or New Year and then served with tea or coffee. One more tip: You can use other spices instead of butter vanilla. For example: anise or something similar, but we’re horrified by that. My family prefers them with vanilla flavor. Have fun trying it out.
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