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Recipes with sugar beet syrup

5 recipes that use sugar beet syrup, with photos, step-by-step instructions and cook times. The quickest, Pickert, takes 90 minutes. It is most often cooked with active rye sourdough starter, plain flour and raisins.

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Aachener Printen (Aachen spiced gingerbread slabs)

The bakeries of Aachen have made Printen for centuries, and from late autumn through Christmas the city's shop windows fill with these narrow brown slabs. Unlike soft German Lebkuchen they are firm and snappy, sweetened with dark sugar-beet syrup and studded with little crunchy bits of rock sugar, and they carry a big blend of spices: cinnamon, aniseed, coriander, cloves, cardamom and allspice. The dough rests overnight to develop flavour, then is raised with potash, which gives the dense, crisp texture. Dunk them in coffee or tea, or serve with baked apples. Printen never contained egg: the thick beet syrup is both sweetener and binder, gluing the flour into a stiff dough that sets hard in the oven. Chef's tip: let the syrup cool to lukewarm before mixing in the flour; the common mistake is adding it hot, which starts cooking the flour and gives a tough, rubbery dough.

1465 minGermanBakingVegan
by KrazyBadal 0 views

PickertFried yeasted potato loaf with raisins

Pickert is the bread of Lippe and the Teutoburg Forest in eastern Westphalia, made where wheat was scarce and potatoes plentiful: grated raw potato, flour, eggs and yeast baked into a dense, moist loaf, studded with raisins. Locals slice it the next day and fry the slices in butter until crisp, then eat them for breakfast or supper with plum butter, sugar beet syrup, jam or, for meat eaters, liver sausage. This vegetarian version serves it with jam and syrup. A common mistake is not squeezing the potatoes, which leaves the loaf soggy in the middle. Chef's tip: bake it a day ahead; cold Pickert slices cleanly and fries far better than warm.

90 minGermanBreads & Parathas
by KrazyBadal 0 views

Westphalian pumpernickel

Real pumpernickel comes from Westphalia, where bakers in towns like Soest once left loaves in the cooling bread oven overnight, and it is still sliced paper-thin for breakfast with butter, quark and radishes or with a sharp cheese. There is no colouring and no molasses here: the near-black colour and the malty sweetness come only from cracked rye cooked for many hours in steam at a low heat. The crumb is moist, dense and slightly sticky, and the loaf keeps for over a week wrapped in cloth. A common mistake is slicing it on the day it comes out of the tin; it needs a full day to settle or it tears into gummy crumbs. Chef's tip: wrap the tin tightly in two layers of foil and stand it in a roasting tray of hot water, because a dry loaf turns hard instead of dark and sweet.

1440 minGermanBreads & ParathasVegan
by KrazyBadal 0 views

VollkornbrotSeeded whole-rye loaf

Vollkornbrot is the dense, seedy tin loaf of northern Germany, from Hamburg to Bremen, sliced thin and eaten for breakfast or packed for work in a lunchbox with cheese, cucumber or a smear of quark. It is almost all whole rye: cracked grains, rye meal and a mix of sunflower seeds, linseed and sesame, all soaked overnight so the bread stays moist for a week. There is no shaping and no kneading, which makes it easier than it looks. A common mistake is cutting it warm, which leaves the knife and the slices gummy. Chef's tip: let the loaf cool in the tin for 10 minutes, then turn it out and wrap it in a tea towel overnight; the crust softens slightly and the crumb sets evenly.

680 minGermanBreads & ParathasVegan
by KrazyBadal 0 views

SauerbratenMarinated pot roast

Sauerbraten is the Rhineland's Sunday roast, from Cologne to Düsseldorf, and in the old days it was a way to keep beef for a week. A joint of topside sits for three days in a spiced vinegar marinade, then is braised slowly and served with a sweet-sour gravy thickened with crumbled gingerbread (Printen or Lebkuchen) and raisins. Red cabbage and potato dumplings are the classic plate. Many families put red wine in the marinade; this version uses red wine vinegar and stock, so it is alcohol-free, and you can swap 250 ml of the water for red wine if you like. A common mistake is serving it too soon: give the meat the full three days in the fridge so the vinegar reaches the middle. Chef's tip: dry the beef very well before browning, or it will steam and stay grey.

210 minGermanMeat
by KrazyBadal 0 views

Goes well with sugar beet syrup