As a german baker I'd like to add that traditional Pfeffernüsse are still made like that, but in germany we usually dont use molasses but smth called Zuckerrübensirup (sugar beet syrup). Also i think your pronunciation of Lebkuchengewürz just changed my life and i ll call it lacooch from now on.
@leal.3044 Thanks! Sugar beet syrup sounds like what we call simple syrup in the States, which is just equal amounts white sugar and water boiled on the stove for 3 or 4 minutes until it boils clear. I usually use one cup water and one and a half cups sugar just to make it a little thick. Let it cool and store in a sealed jar in the fridge to use as needed.
@@astridexplorer5096 it is acually not! Sugar Beet syrup has a very very dark and thic consistency and a very strong taste. It is quite unique tbh. If you wanna see an example the most prominent brand is 'Grafschafter Goldsaft'. I havent found an american equivalent except melasse so far.
Given that Pfeffernüsse literally translates to Pepper Nuts I feel there was a wasted opportunity for appropriate jokes 😂. And yes Germans still make their Lebkuchen with Pottasche 😅
We call them pebernødder here in Denmark, but don't put icing on them. The way they're made also reminds me of how we make brunkager, or brown cakes. Although they're shaped like cookies
So fun fact it’s likely that where the recipe calls for black pepper, it may be referring to long pepper rather than black peppercorn we are used to today, long pepper has a very different flavour and aroma (floral and a sweet noted spice) and was allot more common than it is today.
@@katherineheasley6196 so I guess you could use Sichuan pepper… but honestly still recommend long pepper. Yes Sichuan pepper does have citrusy flavour with notes of pine, and woodsy earth aroma but as a flavour profile it leans more savoury/ umami. Where as long pepper leans allot sweeter warmer and lighter in it’s floral profile if I give a more detailed breakdown of long pepper it’s a very unique spice is: - Sweet and Fruity, with flavour notes of, citrus, dried fruits (such as raisins or figs) -floral aromatics notes such as lavender, rose, and jasmine with an underlying warm woody spice that leans into hints of, - Warming spices such as cinnamon and cardamom in both flavour and aroma. It’s a really amazing and versatile spice, that is great in not only desserts and such as spiced cakes, and biscuits such as pfeffernüs, but is also great in Jams, preserves, chutney, and even Curries. So as much as Sichuan is a great spice with a really lovely citrusy earthy flavour profile I would recommend using in more savoury dishes, than sweet. 😊
As a half German who stayed in Germany for four years,I agree. Awesome cookie. But being back in America and trying to eat whatever it is here, there's a huge difference.
I'm South African and they started selling these bad boys at the import section of one of our grocery store chains. I love them so much. Top 5 cookies for sure and so good with coffee or tea
Made an Americanized version of these this past Christmas with white glaze and a sprinkling of green and red decorations ... they were such a hit, and people loved that they were from another country. So tasty and so pretty! Great little video!
@@SaphiraTessamy grandparents were opa and oma as well, and we are German. Pfeffernüsse are German cookies, but I’m sure similar ones exist in a lot of Western European countries 😊
Pfeffernusse are really delicious! Highly recommend anyone give them a try, if you enjoy spiced cookies/breads. Sub Baking soda for potash. We used to add 1/2 tsp Anise extract to a thin icing made from powdered sugar and water.
My goodness, I just love your videos. ❤️❤️❤️❤️You are so entertaining and funny as hell! I think you should have a sitcom? Yes, you should have a sitcom with you and your experiences in the making of your Pulitzer Prize book!
I'm going to need you to do more old German recipes. This is one of the funniest videos you've done recently. Your frustrations over pronunciation were great!
@@Pampowski_AGYou do realize that East Germany was communist, right? After WWII Germany was split in half with the west half being a republic and the eastern half became communist. Why do you think the Berlin wall was a thing?
@@Pampowski_AG my grandparents also fled from east germany in the 50. boy oh boy, tell me you know nothing about the history of postwar europe without telling me you know nothing about the history of postwar germany.
I grew up with these cookies. My mom who wasn't German, made Irma Rumbaurers recipe from the Joy of Cooking. This one looks better. Merry Christmas, Dylan. You are a gift to us all.
Potash and Hartshorn are still very commonly used when making any Lebkuchen stuff in Germany and you frequently find these ingredients popping up in local stores around Christmas time. I think they are irreplaceable, since they provide this sharp, distinct flavor you only know from these kind of baking goods!
You really feel how old these recipes are by the use of these ancient leveners. If they were created today they'd 100% have baking powder. So these recipes necessarily predate the 1860s.
@@MrHodoAstartes probably, but Pottasche and Hirschhornsalz have a very distinct taste and the structure of the baked dough also is noticably different from dough leavened with baking powder or baking soda. You can buy both in most supermarkets in Germany before christmas and in the larger ones you'll get them all year.
I love seeing an 1890 recipe brought back - I think those might have been the old wood or coal stove days in most places. Very cool and they look amazing!
in a saucepan, melt 1/2 cup butter 1/2 cup molasses 1/4 cup brown sugar 1/4 cup honey when simmers turn off mix in Separate bowl 2 1/2 cups flour 1 tsp black pepper 1 tsp/ea cinnamon, cardamom, mace, nutmeg, cloves, aniseed add cooled liquid to bigger bowl, add 1 beaten egg, 1 tsp pottasche combine, knead til smooth 1 tbsp drop cookies spaced approx. 2-3" apart on baking sheet, bake at 350° for 15 minutes once cooled, top with glaze made with sugar+water mixed to desired consistency and allow to harden :)
@@patriciadille1755 you can buy it online and i think find it in some specialty stores in north america, but a reasonable substitute is baking soda (which you would whisk into the dry ingredients). i used baking soda in my pfeffernusse and they turned out great. 😊
Hey did you mean tsp instead of tablespoon for dishing out cookies and did you mean 13 mins instead of 15? Or did that size and time just work better for your batch?
I thought it was literally Pot Ash which could only mean 1 of 2 things. The ash from smoking 🍃 or I needed to burn something in my pot til it turned to ash, for some reason I was thinking wood chips 🤔 In my defense I currently have a pounding headache & I'm obviously not thinking clearly 😂
The word you didn't know is gingerbread spice. a German word that means a mixture of all the spices used in gingerbread. i really love your chanel! all the best from vienna austria 🇦🇹
“Taking heavy casualties” was a wonderful moment of exasperated Dylan, already fatigued by pronouncing German and finding ancient ingredients in the back of an ancient cabinet. Also, subtle advert for your book 👏
My Nana Gertrude made these every Christmas! So nostalgic and yummy! My mom is 80 now and doesn't bake much anymore...think I'll make these for her. Thanks for the inspiration, Dylan! ❤
Make these for your mom. She will appreciate it more than a store bought present. Lost my mom two years ago, she was 94. I would give anything to make her a lemon meringue pie. It was her favorite dessert.
Do it absolutely! And use potash if possible. It adds a bit of a salty taste which balances the sweetness and the spices and makes it somehow special. Keep them in a box with a tight lid for some weeks and they will become softer and the spices develop their full aroma. You can store them for many months in a closed container.
I bought your book and I'm absolutely LOVING it!! When I went to my local bookstore to buy it, I asked if they had it and the cashiers eyes LIT UP when she heard who arthor was!
You can substitute potash (K2CO) for baking soda (NaHCO3) at a one and one ratio or half and half ratio for flavor/moististure. One potassium atom will hold on to 10 water molecules (H2O) at maximum and as low as 5 water molecules. This is know as an ionic bond utilizing ionic transfer. If you over bake using potash it won't dry out. I found this out experimenting with taking potassium supplements orally.
@@kimberlyharshfield8629 Potassium has quite a bit to do with hydration. Potassium plays a few roles in our bodies. The first major role is elasticity of tissue. The second role is a component of our skeletal system, one of the biggest systems in our bodies. For both potassium retains water, as described in my previous comment.
Pretty good pronounciation on the Pfeffernüsse! My dad always makes these for christmas, with a slightly altered family recipe! They are definetly one of my favourite christmas sweets, next to my mom's Wespennester (Wespennester are called that because they resemble hornets nests a bit. Its an eggwhite, sugar and cocoa based sweet, typically theres also chopped nuts, in our case almonds)
That's pebernødder (pepper-nuts) one of the most popular Christmas cookies in Denmark. We eat them without sugar or icing, and most people just buy the pre-made ones from the store. And yes, we still bake with potash (and ammonium bicarbonate) but only Christmas cookies 😂
We roll the dough into snakes and cut into half inch sections. No icing. Sometimes we'll chop spice drops up and add them to the dough. All time favorite cookie
Awwww my family love these biscuits!! ❤ my children were little when we first tried them, about 10 years ago, and they are always affectionately called “Puffersnuffers” as they couldn’t pronounce the German!! 😂 cute memory. Although I must seem a crazy woman in the supermarket mumbling to myself “Puffersnuffers” as I try to locate them!! Xxxxx
Growing up Swedish American some close version of this monstrousity was traditionally perpetrated as a gift around the holidays. As if the foods at the Santa Lucia celebration were not punishment enough.
I'm so, *so* glad you like pfeffernüsse! My mom makes these every year for Christmas and... oh my god. Lots of people don't like them because of the anise and sometimes the pepper. They're so effing delicious. They're pure Christmas to me.
I think you can describe them as spice cookies - or maybe spicy gingerbread. The taste is hard to describe. The anise and pepper in them gives them a very distinct flavour and I have never really tasted something similar anywhere else. @@KandyKoRnKorpse
@@KandyKoRnKorpse To me it's close enough to gingerbread that I would simply say it's a type of gingerbread. I don't think it typically has ginger in it though.
In the Netherlands we eat these (pepernoten) at Sinterklaas/Saint Nicholas, celebrated on 5th December. Traditionally they are eaten plain, but these days many are chocolate covered too. I'm impressed with all your on-hand ingredients!
My grandma and auntie made these for us at Christmas. Auntie passed away last month, so it was so good to hear someone talk about them again. Slightly different recipes, but still tugs the heartstrings
I grew up eating these delicious cookies!! When I was little we used to walk through the Christmas market and I would eat these fresh. They have such a distinct and lovely flavor. ❤
Must be a very old recipe because Potash is what was used to make baked good rise before the advent of baking soda, use that next time it's a lot easier to find lol
@@hariman7727 It really has nothing to do with tradition, there just wasn't any other means of leavening the cookies at that time and it actually makes for poorer quality in the baked goods. Potash was made by soaking wood ashes in a mixture of water, it was caustic and smelly process.
@@lucretciaseven4873 ooh, informative! I'll probably end up making both versions at some point. I suspect the reason why there's so many spices is to cover and balance the ashy flavor of the potash.
@@hariman7727 Perhaps not why so many, but certainly why the amount of each spice is used I suspect because a whole teaspoon of cloves seems like a lot. lol.
DYLAN! I got your cookbook as a St. Nick present and I could not be happier! I am so excited to try out all the recipes, even the weird ones at the back! Thanks for bringing all of these old classics to a brand-new audience!
My grandmother loved Pfeffernüsse but couldn't figure out how to say it. It was as much of a tradition to giggle at her attempts to say it as it was to surprise her with a box. 😂 Thank you for the sweet reminder of my grandmother. ❤
We dutch call them pepernoten, although we mostly now eat a somewhat similar thing called kruidnoten. I guess the closest thing you have to lebkuchengewürz is pumpkin spice.
I was born in Germany, but lived a good number of years in the Netherlands... I know Lebkuchen and I know Pepernoten/Kruidnoten, but I don't think I've ever encountered Pfeffernüsse in Germany... Then again, I was pretty young then...
@@nodeio I didn't know if pfeffernüsse were still a thing in Germany, but looking at the ingredients and shape/colour they must have been pretty similar to the Dutch pepernoten. (Except for the frosting) Sad that the kruidnoot is slowly pushing out the Dutch Pepernoot, too. (Although I also like knuidnoten, that nowadays actually can come with frosting!)
These are one of my Favorite Christmas treats from Germany! I love making them. The German gingerbread is sooo amazing too! This made my day! I am so happy you enjoyed these!❤
potash is the most incredible fertilizer, it's actually why forests grow more lush after fires! so good for the soil. mix in a teaspoon in a gallon (or 2L) of water (it won't dissolve really) and use one gallon every 6 months for Frank and literally any other plant, they'll thank you tremendously! (an average large watering can is about a gallon or 1.5-2L) have fun! if you need to store added water with it, try to keep it cool! also, use on your garden!!! cannot recommend enough. tell your mom, tell your friends - your friendly neighborhood Indigenous guy 😊
A gallon, if we're speaking US gallons, is slightly less than 4 liters (about 3.8 if I recall), 2 liters is roughly a half-gallon, or 2 quarts, if we're talking about UK gallons that's about 4.5 liters.
@@noranizaazmi6523 It's actually the potassium, mostly. In fact, potassium is named for potash - it's potash-ium, so named because potash was the first potassium fertilizer.
As a german, i am very entertained by the idea that he made gingerbread spice sound like a french brothel
They said French is the language of Love in this case it's a SLUT LANGUAGE LMAO
Ah, the "lecooch"
Omg😅😅😅😅😅😅
Es ist lecker
😂😂😂😂
As a german baker I'd like to add that traditional Pfeffernüsse are still made like that, but in germany we usually dont use molasses but smth called Zuckerrübensirup (sugar beet syrup). Also i think your pronunciation of Lebkuchengewürz just changed my life and i ll call it lacooch from now on.
@leal.3044 Thanks! Sugar beet syrup sounds like what we call simple syrup in the States, which is just equal amounts white sugar and water boiled on the stove for 3 or 4 minutes until it boils clear. I usually use one cup water and one and a half cups sugar just to make it a little thick. Let it cool and store in a sealed jar in the fridge to use as needed.
@@astridexplorer5096 it is acually not! Sugar Beet syrup has a very very dark and thic consistency and a very strong taste. It is quite unique tbh. If you wanna see an example the most prominent brand is 'Grafschafter Goldsaft'. I havent found an american equivalent except melasse so far.
@@leal.3044 I'll try to find it here. I appreciate you letting me know. :)
I love pfeffernuss!!! 💜❤️💜🇦🇺
Istg German sounds like you’re always angry
Given that Pfeffernüsse literally translates to Pepper Nuts I feel there was a wasted opportunity for appropriate jokes 😂. And yes Germans still make their Lebkuchen with Pottasche 😅
Fun fact we call them pepernoten in holland (peper nuts translated to dutch haha)
Yum!😋😊❤🤗
As a person with background of half German ( other half Irish) agree!
I swear I saw a different version of this video where he does make a "pepper nuts" joke
Lol I thought it was pot ash
We call them pebernødder here in Denmark, but don't put icing on them. The way they're made also reminds me of how we make brunkager, or brown cakes. Although they're shaped like cookies
So fun fact it’s likely that where the recipe calls for black pepper, it may be referring to long pepper rather than black peppercorn we are used to today, long pepper has a very different flavour and aroma (floral and a sweet noted spice) and was allot more common than it is today.
Piper longum has like a citrus like taste. I love it
@@a_lethe_ion it’s delicious!!!
Sounds like maybe Sichuan pepper might be a better substitute, then. I grew quite fond of it while I lived in china.
@@katherineheasley6196 so I guess you could use Sichuan pepper… but honestly still recommend long pepper.
Yes Sichuan pepper does have citrusy flavour with notes of pine, and woodsy earth aroma but as a flavour profile it leans more savoury/ umami.
Where as long pepper leans allot sweeter warmer and lighter in it’s floral profile if I give a more detailed breakdown of long pepper it’s a very unique spice is:
- Sweet and Fruity, with flavour notes of, citrus, dried fruits (such as raisins or figs)
-floral aromatics notes such as lavender, rose, and jasmine with an underlying warm woody spice that leans into hints of,
- Warming spices such as cinnamon and cardamom in both flavour and aroma.
It’s a really amazing and versatile spice, that is great in not only desserts and such as spiced cakes, and biscuits such as pfeffernüs, but is also great in Jams, preserves, chutney, and even Curries.
So as much as Sichuan is a great spice with a really lovely citrusy earthy flavour profile I would recommend using in more savoury dishes, than sweet.
😊
My mother always used white pepper, very finely ground.
And not molasses but the Nordic (beet sugar) syrup.
“Is that an ingredient or an air strike?” 10/10 lmao 😂
For a moment I thought he said lecouch. Then yell honey!! I need the couch!!
I am not in the mood!
If you say it angrily enough, it becomes an air-strike
I was looking for this.
I love the “we don’t bake with this anymore” paired with it being already in his cupboard 😂😂
As a German, I had to smirk a little as you pronounced it. And Lebkuchen is Gingerbread, I thought the spice mix is normal
Thanks to my elders I was taught the phrase "better to have it and not need it then to need it and not have it."
@@yannickvoss2570 The mix is very common, just not that name for it
I’m sure he reads through all the recipes ahead of time and buys all the ingredients accordingly beforehand
@@genreboy3802same here, that phrase also lends itself to hoarding 😅
The accepting voice of fire followed by immediate bafflement is wonderful.
Yes!
A recipe with ACTUAL fire!
so confused the 1890s stole his catchphrase 🤣
@@noblenansa reverse plagiarism
Potash? 🤣🤣🤣
as a German i will now always say LeCooche to Lebkuchen
Wait, LeCooche is not what it actually is? Because it is in my brain.... but again I have a brain that likes puns
Ich dachte er spricht von einem französischen Rezept 😂
😂😂😂😂😂❤
@@Marika50nah, it's more like "leb-coo-hen"
As also a German, I can confirm I love eating le cooch with the whole family on Christmas eve 🥰
As a German, hands down my favourite Christmas cookie 😊 love from Germany ❤
Ich hätte nicht gedacht, dass es keinen englischen Namen dafür gibt. 😂
@@nadineganseblumchen4967 ich weisse!
As a half German who stayed in Germany for four years,I agree. Awesome cookie. But being back in America and trying to eat whatever it is here, there's a huge difference.
Sounds somewhat similar to gingerbread due to the ingredients. Does it taste similar too?
@@KidaRosadothat's what I was wondering, too
The fact that you have all of these "old" ingredients shows how much you love your craft
Mace and cardamom are the only things I haven’t seen around recently, but I like your energy lol
@AzarathMetreon where do you buy your pot ash?
lard continues to be his nemesis 😂
You will find all of this in every good stocked German supermarket
@@mammabear379 Try looking for potash instead and you might get better results, friend.
Two "Oh God" in a single one minute video... Absolute comedy gold. Thank you!
"...is that an ingredient, or an airstrike???"
#deceased
Oh no, did you get hit by the airstrike?!
@@R.P.-hw2rqsounds like torture method
@@R.P.-hw2rqIch spreche deutsche, aber Ich ein Englisch sprecher. So yes I did know Schmetterling means butterfly
@@bustergundo516spachcoking (a real cooking team, it means butterflying a bird) sounds like more of a torture than Schmettering....
Dude it's 1am where I'm at & I'm in the kitchen with headphones on silently cry laughing on that one 🤣🤣🤣
I love the little quiet "crimmas" at the very end, so precious
Literally my favorite :3
Merry Chrysler
You make these sound so exotic. They're easy to find in THE JOY OF COOKING.
EDIT: Pfeffernusse also ship well as gifts.
“Is that an ingredient or an air strike?” 😂😂😂
"yes"- a german
Actual LOLs at that.
@@jlg6771 yes -an american
That line fucking SENT me!!!
I'd be concerned if we were cooking with airstikes
"Now we place on fire- WHAT!?" 😂
Dylan "now we place on fire. WHAT??. We are a few centuries behind."
Also Dylan right after "FIRE!!!"
I was looking for someone who commented about the "What"😂😂
😂😂😂 I loved that part
as a German, I live for that priceless reaction to “Lebkuchengewürz“ 😂😂
My family is German and I still can't say it lol
All of my highschool German couldn't help me pronounce that 💀
I still laugh at him saying Lecooch
I'm South African and they started selling these bad boys at the import section of one of our grocery store chains. I love them so much. Top 5 cookies for sure and so good with coffee or tea
Aaaah! Hate them! My dad had them almost every Christmas!
Hands down one of my favorite cookies and im American
I'm South African too and I have to know which store this is, I'd love to try these!
@@Tasha22Bella Pick n Pay I think
I‘m German, and the way you say pfeffernüsse is just… so cute.
"Feh fah noo suh"?
Anglo here, trying lol
The way he said cimmanim (cinnamon) was super adorable too 😅
I know right!!!
At least he pronounced the e at the end! Most people leave it off
@@julius_the_pythonTY I did not know that, I always left the e off. I'll know now for if it comes up in my Duolingo course 😁
@@mtaylor7171
The singular is Pfeffernuss, should you ever need to refer to just one peppernut in German.
Hearing Dylan try to speak German was something I didn't know I needed 😂❤
I love how your ears go up, announcing a smile, when you try the "Le Cooche". :D
Greetings from one more German!
Merry Christmas!
I had to watch this over and over once you pointed that out!
I pointed the ears out to my kid a year ago and they wait for it every video.
Ah... the power ot German compound words :D
@@robertnett9793 Yeah, you just have to love them. There is actual beauty in Doppelkupplungsgetriebe und Lebkuchengewürzdöschen. ;)
The ears, they always give it away! This man's smile could melt ice.
Ikr!!! They wiggle just a bit when he's happy 😂😂😂😂
“We don’t attempt to bake with this anymore for the same reason we don’t attempt to cure indigestion with lobotomies” 😂😂😂
A good lobotomy will cure most ailments.
and then he goes and just has it in his kitchen
So happy I got your cook book yesterday.A big fan and Love cooking from the old days.You make me laugh when feeling down.
Hearing you say “eggy”, “cimanim” and “fiyah!” Make my day
The finger tapping on the book made my guts churn like Amy Winehouse
Also whauw
Made an Americanized version of these this past Christmas with white glaze and a sprinkling of green and red decorations ... they were such a hit, and people loved that they were from another country. So tasty and so pretty! Great little video!
I grew up with these cookies. My Opa and Oma would send us a box of treats every Christmas. There was always a bag of these.
Are your grandparents Dutch? Opa and Oma are Dutch words and we still eat "pepernoten" hhere which is similar as this 😊
@@SaphiraTessamy grandparents were opa and oma as well, and we are German. Pfeffernüsse are German cookies, but I’m sure similar ones exist in a lot of Western European countries 😊
@@SaphiraTessa Yes they are. My parents immigrated in the 50s.
@@aimeedouglas1584 true
@@simonesmit6708 nice, say "hallo" from me 😊
Pfeffernusse are really delicious! Highly recommend anyone give them a try, if you enjoy spiced cookies/breads. Sub Baking soda for potash. We used to add 1/2 tsp Anise extract to a thin icing made from powdered sugar and water.
My goodness, I just love your videos. ❤️❤️❤️❤️You are so entertaining and funny as hell! I think you should have a sitcom? Yes, you should have a sitcom with you and your experiences in the making of your Pulitzer Prize book!
“Lecooch 🗿 Oh god, please not that” 😂😂😂
he should be so lucky..
instead of fudge lines..
eww
@@BEAUTYnIQ????
“Fire? You’re several centuries behind.”
Proceeds to holler “fire as he turns on his gas stove. 😂
You forgot to close that second quotation mark.
@@Macaptaikr they are quotes, not legs, learn how to close them.
@@angrybellsprout ROASTED
@@Macaptaeverything she's typed since this has been one continuous quote until the next stray quotation mark 😅
I'm going to need you to do more old German recipes. This is one of the funniest videos you've done recently. Your frustrations over pronunciation were great!
I choked when you said "lecooch...what?" 😂😂😂😂😂
My absolute favorite cookie. My Aunt escaped from Germany in the 40s, she used to make these at Christmas.
My oma escaped from east Germany in the 50s. 😊 💪
@@AubreyÆsohn😅 in the 50s there was nothing to escape from
@@Pampowski_AGbruh
@@Pampowski_AGYou do realize that East Germany was communist, right? After WWII Germany was split in half with the west half being a republic and the eastern half became communist. Why do you think the Berlin wall was a thing?
@@Pampowski_AG my grandparents also fled from east germany in the 50.
boy oh boy, tell me you know nothing about the history of postwar europe without telling me you know nothing about the history of postwar germany.
My favorite thing in your videos is watching your ears lift when you really enjoy that first taste 😄
I grew up with these cookies. My mom who wasn't German, made Irma Rumbaurers recipe from the Joy of Cooking. This one looks better. Merry Christmas, Dylan. You are a gift to us all.
I have a battered copy of the 'old/better' Joy, so I'll look it up, thank you!
One of the few things my grandma held onto from Germany. Brings back a lot of Christmas memories as a kid. I can still taste them. Thanks, Dylan.
I love how you pronounce German words, you should read German audio books❤️ofc you wouldn’t understand anything and neither would we, but its fine
Hehe, funny man make funny german noises
Oh this made me laugh 🤣 no one would understand a thing but at least we are having a good time. 🤣
Yes
this is a very good comment, been laughing at this one for a minute lmao
it doesn't even sound like German 🤣🤣🤣 I love it, Thank you, Dylan!
Potash and Hartshorn are still very commonly used when making any Lebkuchen stuff in Germany and you frequently find these ingredients popping up in local stores around Christmas time. I think they are irreplaceable, since they provide this sharp, distinct flavor you only know from these kind of baking goods!
You really feel how old these recipes are by the use of these ancient leveners.
If they were created today they'd 100% have baking powder.
So these recipes necessarily predate the 1860s.
@@MrHodoAstartes Unfortunately, Baking Powder doesn't have the same raising attributes and also not the same taste.
@@MrHodoAstartes probably, but Pottasche and Hirschhornsalz have a very distinct taste and the structure of the baked dough also is noticably different from dough leavened with baking powder or baking soda.
You can buy both in most supermarkets in Germany before christmas and in the larger ones you'll get them all year.
@@Timinator0815 it would be interesting to see a video on the differences of these leveners. When used in recipes like this, specifically.
In Denmark we neither dip the in icing or dust with powdered sugar. We just raw dog that stuff once it's cooked.
It’s an American version so…yeah we add in more sugar.
@@michaelnagle5482we are working on a deep fried version
Tbh, it's the same in Germany 😂 I've only ever eaten them without sugar on top
Interesting approach! I've only seen variations of eating those, but this is an innovation.
And Potaske is a Christmas stable. It’s in all the Christmas baking.
No matter what, this man’s reactions and voices will always make my day 😂
Same!! And these being shorts, we can watch several times on a loop, smiling and laughing harder each time!🥰🤣🥰🤣🥰🤣
But the potash?
@thealgonquin5822 ha, I wondered about that too!
He is most certainly marriage material
@@juandominguez6796you do know he's gay, right?
I love seeing an 1890 recipe brought back - I think those might have been the old wood or coal stove days in most places. Very cool and they look amazing!
in a saucepan, melt
1/2 cup butter
1/2 cup molasses
1/4 cup brown sugar
1/4 cup honey
when simmers turn off
mix in Separate bowl
2 1/2 cups flour
1 tsp black pepper
1 tsp/ea cinnamon, cardamom, mace, nutmeg, cloves, aniseed
add cooled liquid to bigger bowl, add 1 beaten egg, 1 tsp pottasche
combine, knead til smooth
1 tbsp drop cookies spaced approx. 2-3" apart on baking sheet, bake at 350° for 15 minutes
once cooled, top with glaze made with sugar+water mixed to desired consistency and allow to harden :)
Thank you for this. Where do you find potash?
@@patriciadille1755 you can buy it online and i think find it in some specialty stores in north america, but a reasonable substitute is baking soda (which you would whisk into the dry ingredients). i used baking soda in my pfeffernusse and they turned out great. 😊
@@abaddon2148- Thank you for telling us of this substitution!
Hey did you mean tsp instead of tablespoon for dishing out cookies and did you mean 13 mins instead of 15? Or did that size and time just work better for your batch?
I thought it was literally Pot Ash which could only mean 1 of 2 things. The ash from smoking 🍃 or I needed to burn something in my pot til it turned to ash, for some reason I was thinking wood chips 🤔 In my defense I currently have a pounding headache & I'm obviously not thinking clearly 😂
"cri-muss" so cute the way you said that. 🥺
I know, he's adorable!
The word you didn't know is gingerbread spice. a German word that means a mixture of all the spices used in gingerbread. i really love your chanel! all the best from vienna austria 🇦🇹
“Taking heavy casualties” was a wonderful moment of exasperated Dylan, already fatigued by pronouncing German and finding ancient ingredients in the back of an ancient cabinet. Also, subtle advert for your book 👏
I'm low-key impressed that you have potash just lying around in your kitchen. Much respect!
It was in the box with his lobotomy spikes
My Nana Gertrude made these every Christmas! So nostalgic and yummy! My mom is 80 now and doesn't bake much anymore...think I'll make these for her. Thanks for the inspiration, Dylan! ❤
Make these for your mom. She will appreciate it more than a store bought present. Lost my mom two years ago, she was 94. I would give anything to make her a lemon meringue pie. It was her favorite dessert.
Your reply was so lovely it Brough tears to my eyes.@@andreawelch4109
Yes indeed make these for your mummy.!
I hope this goes well for you and that you have a good Christmas
Do it absolutely! And use potash if possible. It adds a bit of a salty taste which balances the sweetness and the spices and makes it somehow special. Keep them in a box with a tight lid for some weeks and they will become softer and the spices develop their full aroma. You can store them for many months in a closed container.
I bought your book and I'm absolutely LOVING it!! When I went to my local bookstore to buy it, I asked if they had it and the cashiers eyes LIT UP when she heard who arthor was!
You can substitute potash (K2CO) for baking soda (NaHCO3) at a one and one ratio or half and half ratio for flavor/moististure. One potassium atom will hold on to 10 water molecules (H2O) at maximum and as low as 5 water molecules. This is know as an ionic bond utilizing ionic transfer. If you over bake using potash it won't dry out. I found this out experimenting with taking potassium supplements orally.
Thank you for being the comment I was looking for.
What the hell this is way too scientific for me I’ll just order the potash! Lol. Awesome comment tho.
@@owlivdejong5086 You are very welcome!
Wow... Does this mean you, yourself are no longer drying out? Might help with my wrinkles😏❤️🙂
@@kimberlyharshfield8629 Potassium has quite a bit to do with hydration. Potassium plays a few roles in our bodies. The first major role is elasticity of tissue. The second role is a component of our skeletal system, one of the biggest systems in our bodies. For both potassium retains water, as described in my previous comment.
Pferffernüsse!!! (Peppernuts)
I love these every time, greetings from germany ❤
Thank you.
Schönen zweiten Advent!
Pretty good pronounciation on the Pfeffernüsse!
My dad always makes these for christmas, with a slightly altered family recipe! They are definetly one of my favourite christmas sweets, next to my mom's Wespennester (Wespennester are called that because they resemble hornets nests a bit. Its an eggwhite, sugar and cocoa based sweet, typically theres also chopped nuts, in our case almonds)
Those sound DELICIOUS, as a chocolate lover.
Those are Kokosmakronen - coconut macaroons
Legitimately one of my favorite cookies! Those look amazing~
That's pebernødder (pepper-nuts) one of the most popular Christmas cookies in Denmark. We eat them without sugar or icing, and most people just buy the pre-made ones from the store.
And yes, we still bake with potash (and ammonium bicarbonate) but only Christmas cookies 😂
Thats funny, in the Netherlands we have pepernoten (pepper nuts) that looks the same. We only serve it around 5 december for a holiday
@@Real-Hawklol it's already in the supermarkets in August, though!
I live in Toronto where these are easy to get. Major favorite at Xmas.
@@Real-Hawk Well, you could think that Denmark, the Netherlands and Germany are clothe enough to have the same recepies sometimes.
We roll the dough into snakes and cut into half inch sections. No icing. Sometimes we'll chop spice drops up and add them to the dough. All time favorite cookie
I love the slow smile you have after you taste something nice -- its just charming.
Curing indigestion with lobotomies is one of the funniest lines ever
Awwww my family love these biscuits!! ❤ my children were little when we first tried them, about 10 years ago, and they are always affectionately called “Puffersnuffers” as they couldn’t pronounce the German!! 😂 cute memory. Although I must seem a crazy woman in the supermarket mumbling to myself “Puffersnuffers” as I try to locate them!! Xxxxx
Why not just use the English equivalent word? “Peppernuts” should be easy enough to pronounce.
I like puffersuffers better. Sounds like slang for doing massive amounts of coke
Puffersnuffers is wholesome as all and equally hilarious 😂
@@deijavu2960 that made me laugh like a witch for a hot minute 😂😂
Thank you so much for sending me comments. Very kind xx 😂
GERMANY MENTIONED 🇩🇪🇩🇪🇩🇪🇩🇪🇩🇪🇩🇪🇩🇪🇩🇪🇩🇪🇩🇪🇩🇪diese komentarsektion ist nun eigentum der BRD
Ja Mann! Geile Pfeffernüsse!😋
@@Rot_2I’m sorry the pfeffernusse are doing what now
@@tomney4460 They are tasty. That's all.
@tomney4460 nothing, "Geil" means...cool 😎 in German... idk were Google got the idea it's "Horny"
*HO, HO, HO --- **_VERY_** FUNNY!!!* ✨👍✨
This German just squealed that you enjoyed one of her favorite Christmas treats ❤️
Growing up Swedish American some close version of this monstrousity was traditionally perpetrated as a gift around the holidays. As if the foods at the Santa Lucia celebration were not punishment enough.
I grew up with them. You bake them weeks ahead and store them in airtught containers so they soften. Still one of my favorites ❤
The way you said "Cris-muss" was just the most adorable thing I've ever heard. Also the Pfeffernüsse looks so delicious. ❤💚
Hey Dylan, just an FYI, you should butter the measuring cups before pouring in molasses or honey, it’s easier to pour out
Great tip!
Or cook by weights: no measuring cup, no measuring cup to scrape out.
When measuring fats and syrupy stuff in the same measuring cup, always start with the fat.
Every Christmas my Mom and I would make these together to give to the whole family. Thank you for reminding me of my childhood! ❤️
I'm so, *so* glad you like pfeffernüsse! My mom makes these every year for Christmas and... oh my god. Lots of people don't like them because of the anise and sometimes the pepper.
They're so effing delicious. They're pure Christmas to me.
What is this? Candy, donuts, cookies, pastries? What does it taste similar too because I can't even imagine what this tastes like.
I think you can describe them as spice cookies - or maybe spicy gingerbread. The taste is hard to describe. The anise and pepper in them gives them a very distinct flavour and I have never really tasted something similar anywhere else. @@KandyKoRnKorpse
@@KandyKoRnKorpse To me it's close enough to gingerbread that I would simply say it's a type of gingerbread. I don't think it typically has ginger in it though.
Love them with a good cup of coffee ☕️ 😋
In the Netherlands we eat these (pepernoten) at Sinterklaas/Saint Nicholas, celebrated on 5th December. Traditionally they are eaten plain, but these days many are chocolate covered too. I'm impressed with all your on-hand ingredients!
Hello from suriname 🇸🇷
Gegroet!
Pepernoten are so yummy!!!
My grandma and auntie made these for us at Christmas. Auntie passed away last month, so it was so good to hear someone talk about them again. Slightly different recipes, but still tugs the heartstrings
The little head bob side to side was great
I like that his ears perk up first before he smiles for the "good" ones lol
The little “Christmas” at the end unlocked a serotonin reservoir I didn’t know I had
Crimmis
The reaction to the ingredients is the best part
"is that an ingredient or an air strike?" Sent me 😂😂😂😂
My German heritage is smiling with this!
I AGREE!!
I LOVE GERMAN COOKIES!
MY HERITAGE IS GERMAN- IRISH!😋😊💛❤
My Mom makes them when she was alive.!!
@randolpho- Mine, too! Smiling throughout 😊😊❤️
🇩🇪 🍪
I grew up eating these delicious cookies!! When I was little we used to walk through the Christmas market and I would eat these fresh. They have such a distinct and lovely flavor. ❤
Must be a very old recipe because Potash is what was used to make baked good rise before the advent of baking soda, use that next time it's a lot easier to find lol
But it's not as traditional though.
@@hariman7727 It really has nothing to do with tradition, there just wasn't any other means of leavening the cookies at that time and it actually makes for poorer quality in the baked goods. Potash was made by soaking wood ashes in a mixture of water, it was caustic and smelly process.
Thank you
@@lucretciaseven4873 ooh, informative!
I'll probably end up making both versions at some point.
I suspect the reason why there's so many spices is to cover and balance the ashy flavor of the potash.
@@hariman7727 Perhaps not why so many, but certainly why the amount of each spice is used I suspect because a whole teaspoon of cloves seems like a lot. lol.
The commentaries and voices make my day. Absolutely love it.
Pfeffernüsse! Didn't expect that, but now I'm craving some and I haven't had them for years! Thank you for bringing back this taste memory 😊
My grandfather loved these. Thanks for sharing!
The local bake sale was filled with people using your book (including me) and it was wonderful!
😳
Cool!
DYLAN! I got your cookbook as a St. Nick present and I could not be happier! I am so excited to try out all the recipes, even the weird ones at the back! Thanks for bringing all of these old classics to a brand-new audience!
I always love it when Dylan posts a new video it just makes me smile every time.
"We place this on fire... we're a few centuries behind. FIRE!" gets me every time.
My grandmother loved Pfeffernüsse but couldn't figure out how to say it. It was as much of a tradition to giggle at her attempts to say it as it was to surprise her with a box. 😂 Thank you for the sweet reminder of my grandmother. ❤
I enjoy these happy moments when you actually enjoy the things you make.
I love them rolled in powdered sugar. They taste like Christmas
My german grandmother makes these every Christmas. One of my favourite, if not my most favourite, cookie
He just keeps getting handsomer and handsomer
We dutch call them pepernoten, although we mostly now eat a somewhat similar thing called kruidnoten. I guess the closest thing you have to lebkuchengewürz is pumpkin spice.
I was born in Germany, but lived a good number of years in the Netherlands... I know Lebkuchen and I know Pepernoten/Kruidnoten, but I don't think I've ever encountered Pfeffernüsse in Germany... Then again, I was pretty young then...
@@nodeio I didn't know if pfeffernüsse were still a thing in Germany, but looking at the ingredients and shape/colour they must have been pretty similar to the Dutch pepernoten. (Except for the frosting) Sad that the kruidnoot is slowly pushing out the Dutch Pepernoot, too. (Although I also like knuidnoten, that nowadays actually can come with frosting!)
"is that an ingredient or an air strike?" Lmao 🤣😂🤣😂 I can't
These are one of my Favorite Christmas treats from Germany! I love making them. The German gingerbread is sooo amazing too! This made my day! I am so happy you enjoyed these!❤
There's something so comforting about old German desserts.
Brother, as a German I liked your Airstrike recipe!
We call these "bullets" in our family. The pepper and anise are key. They are spicy. Great for coffee dunking.
Didn't try Christmas cookies with pepper yet - but anise cookies are far up on my favorites list...
We have something very similair in the Netherlands! They're called "pepernoten", thats "pfeffernusse" translated to Dutch!
More like kruidnoten
@@slein1055 inderdaad =P
@@slein1055 oh lol ik noem ze altijd pepernoten
That little "wOooOooW" when they came out of the oven was unbearably cute.
potash is the most incredible fertilizer, it's actually why forests grow more lush after fires! so good for the soil. mix in a teaspoon in a gallon (or 2L) of water (it won't dissolve really) and use one gallon every 6 months for Frank and literally any other plant, they'll thank you tremendously! (an average large watering can is about a gallon or 1.5-2L) have fun!
if you need to store added water with it, try to keep it cool! also, use on your garden!!! cannot recommend enough. tell your mom, tell your friends -
your friendly neighborhood Indigenous guy 😊
Must be the alkali in ‘em. Thanks for the tip :)
A gallon, if we're speaking US gallons, is slightly less than 4 liters (about 3.8 if I recall), 2 liters is roughly a half-gallon, or 2 quarts, if we're talking about UK gallons that's about 4.5 liters.
@@noranizaazmi6523 It's actually the potassium, mostly. In fact, potassium is named for potash - it's potash-ium, so named because potash was the first potassium fertilizer.
Is it safe to ingest potash?!!!!!!!!
@@Plotatothewondercat yep!
"is that an ingredient or an airstrike" I almost choked laughing at the tram stop 😂😂
Pepper nuts, ginger nuts' funky German cousin!
I’m surprised there were no nüsse jokes in this one, considering that
Everyone’s got one
@@eburel506 speak for yourself I'm nut free lol
@@maudglazbrooke1287 well my family is a bag of mixed nuts so I guess I can only speak for myself.
I’m just impressed you actually had pot ash ON HAND to bake.
German cookies, as a young German woman these cookies are always apart of our Xmas xx love them! ❤