If you want a little bit of old-world magic for your holiday menu, you can transform your celebrations with Germany's mulled wine and spiced cakes. Germany's traditional recipes for the holidays make you feel like you're getting a hug, and their recipes will make you feel warm and cozy. Start this holiday season by using your largest pot, and let's bring some Deutschland to your table!
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1) Stollen
This bread is loaded with fruit, and really represents the spirit of Christmas. It is best enjoyed after a few days!
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Stollen
Ingredients
Method
- Soak the raisins in the rum for at least 30 minutes while you start the dough.
- Stir the yeast into the warm milk and let it foam for 5 minutes, then mix with the flour, sugar, butter, and egg until a soft dough forms.
- Knead 8 minutes, then cover and let rise until doubled, about 1 hour.
- Work in the soaked raisins, almonds, and citrus peel, then shape into an oval and fold one side over like a folded book.
- Bake at 350F for 40-45 minutes until golden, then brush warm with melted butter and dust generously with powdered sugar.
- Cool completely and, if you can resist, wrap it for a day or two so the flavors deepen.
Notes
2) Lebkuchen
These cookies will fill your kitchen with sweet smells all December long. The warm spices will keep you coming back for more. Plus, they're soft and chewy!
Lebkuchen
Ingredients
Method
- Warm the honey and brown sugar in a saucepan until smooth, then cool slightly and whisk in the egg.
- Stir together the flour, baking powder, spices, and lemon zest, then mix into the honey mixture to form a soft dough.
- Chill the dough for 20 minutes, then roll into balls and flatten slightly on a lined sheet.
- Bake at 350F for 12-15 minutes until just set and lightly browned.
- Whisk the powdered sugar with water and brush over the warm cookies for that classic shine.
Notes
3) Glühwein
This spiced red wine is served steaming and makes you feel warm and cozy just like the German Christmas markets do.
Glühwein
Ingredients
Method
- Pour the wine into a pot and add the orange slices, cinnamon, cloves, star anise, and sugar.
- Warm over low heat, stirring until the sugar dissolves, but never let it boil or the alcohol cooks off.
- Let it gently steep for 15-20 minutes so the spices bloom.
- Stir in the brandy if using, then ladle into mugs through a small strainer.
- Garnish each mug with a fresh orange slice or cinnamon stick and serve hot.
Notes
4) Sauerbraten
This mildly sour roast takes some time to make but one taste will show you why this roast has been made by Germans for hundreds of years.
Sauerbraten
Ingredients
Method
- Combine the vinegar, water, onion, bay leaves, and peppercorns, then submerge the roast and marinate in the fridge for 2-3 days, turning daily.
- Pat the roast dry, reserving the marinade, and sear it on all sides in oil in a heavy pot.
- Pour in the strained marinade, cover, and braise at 325F for about 3 hours until fork-tender.
- Remove the meat and stir the crushed gingersnaps into the cooking liquid to thicken the gravy.
- Season with salt, slice the roast, and spoon that tangy-sweet gravy generously over the top.
Notes
5) Schweinebraten
A showstopper on a Christmas table and a staple for Sunday dinners in Bavaria, this roast pork has a crispy skin.
Schweinebraten
Ingredients
Method
- Score the pork skin in a crosshatch and rub all over with salt and caraway seeds.
- Set the roast on a bed of onion and carrots in a roasting pan and pour the beer and broth around it.
- Roast at 325F for about 2 hours, basting occasionally with the pan juices.
- Crank the oven to 425F for the last 20 minutes to crisp the skin into crackling.
- Rest the roast, then strain the pan juices into a gravy and slice the pork thick.
Notes
6) Spätzle
These light and soft little egg noodles are truly the best of German comfort food and soak up gravy effortlessly.
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Ingredients
Method
- Whisk the flour, eggs, milk, salt, and nutmeg into a thick, sticky batter and let it rest 10 minutes.
- Bring a large pot of salted water to a boil.
- Press the batter through a spaetzle maker or a colander with large holes directly into the water.
- Cook until the noodles float to the top, about 2 minutes, then scoop them out.
- Toss the drained spaetzle in browned butter and shower with fresh chives before serving.
Notes
7) Bratkartoffeln
Crispy, pan-fried potatoes with bacon and onions are the side dish that everyone loves to grab extra servings of!
Bratkartoffeln
Ingredients
Method
- Boil the potatoes until just tender, cool, then peel and slice them thick.
- Fry the diced bacon in a skillet until crisp, then add the onion and cook until golden.
- Add the butter and potato slices and let them fry undisturbed so they crisp up.
- Flip and continue frying until golden brown all over, seasoning with salt and pepper.
- Finish with a sprinkle of fresh parsley and serve hot.
Notes
8) Apfelstrudel
Flaky, apple strudel with cinnamon, is a holiday dessert that will make your entire house smell like the holidays.
Apfelstrudel
Ingredients
Method
- Toss the sliced apples with sugar, cinnamon, and raisins and let them sit 10 minutes.
- Toast the breadcrumbs in a little of the melted butter until golden.
- Roll out the pastry, sprinkle with the breadcrumbs, then pile the apple mixture down the center.
- Fold in the ends and roll up the strudel, then brush all over with beaten egg and melted butter.
- Bake at 375F for 30-35 minutes until deep golden and crisp, then dust with powdered sugar.
Notes
9) Rote Grütze
This shiny red pudding is a great dessert and has a fancy feel. It is super simple and packed full of fruity goodness.
Rote Grütze
Ingredients
Method
- Combine the berries, sugar, and most of the grape juice in a saucepan and bring to a gentle simmer.
- Whisk the cornstarch into the remaining cold juice until smooth.
- Stir the cornstarch slurry into the berries and cook until the mixture thickens and turns glossy.
- Remove from heat, stir in the vanilla, and let cool, then chill until set.
- Spoon into bowls and pour cold cream or vanilla sauce over the top.
Notes
10) Christstollen
This loaf is the marzipan-filled cousin of stollen, and it is the loaf to save for Christmas morning.
Christstollen
Ingredients
Method
- Dissolve the yeast in the warm milk, then mix with the flour, butter, sugar, and egg into a soft dough and knead until smooth.
- Let the dough rise until doubled, about an hour, then knead in the dried fruit.
- Roll the dough into an oval, lay a log of marzipan down the center, and fold the dough over to enclose it.
- Bake at 350F for 45-50 minutes until golden and hollow-sounding when tapped.
- Brush the warm loaf generously with melted butter and bury it under a thick layer of powdered sugar.
- Wrap and rest a day before slicing to reveal the marzipan ribbon inside.
Notes
11) Marzipan Kartoffeln
Cocoa dusting and all, these cute little marzipan potatoes are a German candy that look just like real potatoes!
Marzipan Kartoffeln
Ingredients
Method
- Knead the marzipan with the powdered sugar until smooth and pliable.
- Pinch off small pieces and roll each into a slightly irregular oval, like a little potato.
- Stir the cocoa powder and cinnamon together in a shallow bowl.
- Roll each marzipan potato in the cocoa mixture until fully and evenly coated.
- Press a few tiny dimples into each one with a toothpick so they look like real potatoes, then chill until firm.
Notes
12) Kartoffelsalat
German potato salad ditches the typical heavy mayo dressing and uses a warm dressing made with vinegar. This tangy dressing is downright addictive.
Kartoffelsalat
Ingredients
Method
- Boil the potatoes until tender, then peel while warm and slice into rounds.
- Fry the bacon until crisp, add the onion, and cook until soft.
- Whisk in the broth, vinegar, mustard, and sugar and bring to a quick simmer.
- Pour the warm dressing over the potato slices and gently fold so they soak it up.
- Let it sit 10 minutes, then finish with chives and serve warm or at room temperature.
Notes
13) Baumkuchen
Tree cake is a masterpiece cake with a ringed layering technique that is worth the wait.
Baumkuchen
Ingredients
Method
- Cream the butter and sugar, then beat in the egg yolks and vanilla until pale and fluffy.
- Fold in the flour and cornstarch, then gently fold in the whipped egg whites.
- Spread a very thin layer of batter in a lined pan and broil for 2-3 minutes until golden.
- Repeat, spreading and broiling thin layer after thin layer until the batter is gone and you have a tall ringed cake.
- Cool completely, then pour melted chocolate over the top and sides to glaze.
- Slice thin to show off all those beautiful layers inside.