🥐🥨🍰 trying everything at our local german bakery!
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- Опубликовано: 28 сен 2024
- another old video it took me forever to edit. this was filmed when we first got here, can you tell how jetlagged we are?
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The big difference between US style sandwiches and German "belegte Brötchen" like you had in the Video (correct me if I'm wrong) is that US sandwiches are all about the filling and the bread is basically just there to hold it all together and make it easier to eat. In belegte Brötchen, the bread is on equal footing with the filling and contributes a lot of flavour and texture.
No way! As an American..its all about the bread for me!
@@alabamatrixie7379 American bread is not bread for us Germans, we call it toast bread
European bread is fresher as it doesn't have loads of sugar and preservatives in it meaning the freshly cooked bread, which you get at bakeries are best eaten same day. In the UK most supermarkets have various fresh baked in store bread as well as sliced bread which usually has a 5-7 day shelf life.
@@davebirch1976 yep also in Germany and is cheaper in the supermarket. price supermarket bread 750g 1,69€ vs 3,98€ bakeries bread.. but the german bakeries bread can you eat for 5-6 days . -> ;) /shorts/lqkjTYNrpEs
I'll never forget the little bakery here in my village. Sadly the bakers family is now doing everything since he is in his 80s. They're still great but he was in a league of his own. When he retired nearly five years ago he had been a baker for almost 60 years and had this bakery for 40 years. His breads and cakes were to die for. I miss that food. He also always invited kindergarden and preschool classes into his bakery to teach them baking.
I never saw slice a bread like a cake 😂 Love your reaction 👍🏻
Love from Austria/Europe 🇦🇹
how they sliced the bread made me really laugh
The slice must be smaller. A slice of Fresh Bread with salted Butter. That’s the sky on earth.
US bread IS cake.
@@albin2232😂
@@p.f.5718 sadly, that was not a joke, but was legally confirmed by some german court when someone complained about the ingredients of bread in shops of some famous international/american chainstore in germany.
normal "white bread" in the usa contains 6g of sugar and lots of additives, while similar white bread in europe has only 1g of sugar and less or no such additives.
Now I'm even more looking forward to " Kaffee und Kuchen" (coffee and cake) today. Tradition in Germany, like Tea Time in England.
The almond "hörnchen" have marzipan in them, that's why they are so sweet. I love "Nußecken", "Linzer Torte" (Austrian actually) you should also try.
You are very nice. Nice that you are here.
Marzipan makes sense, and it is delicious. Thank you, I hope your Kaffee und Kuchen was good :)
You definitely have to try onion cake in autumn with a new wine, in our region it is called Federweißer.
The wine is not finished, it is just beginning to become wine...
Like sparkling grape juice that slowly turns into wine.
Ganz großen Dank, dass ihr offensichtlich kein Video in München, Hamburg, Frankfurt, Berlin oder Rothenburg ob der Tauber gemacht habt. Damit habt ihr ohne es vielleicht zu wollen bewiesen, dass es auch anderswo in Deutschland gutes Essen gibt.
Großen Dank
I watch a lot of these "American people discover german food" kind of videos. Whats common in all of them is, that the german food is not as sugary or flavory like the stuff from overseas. Mostly this is based on the german food regulations. Many artificial flavour chemicals are not allowed, sugar levels are generally lower and "natural" ingredient percentage is oftentimes double compared to food stuff you can find in US stores. So a lot of US people find german stuff bland at first, but quickly adjust to and appreciate the flavour level in german food. In many videos they tell when they return home, its a shock how much more sugar and artifical flavour is added "back home". And even if there are "german style" bakeries or shops, their stuff still does not taste like the real german stuff.
Yes, I love sweets a lot, but it’s also so nice to taste the actual flavors here in Germany, instead of just plain sugar flavor.
thank you for putting all the clips together in one video. makes it easier to watch. could watch a way longer compilation though. did you know that every bakery is making different stuff or at least in a different way ? .. its very interesting as I also never seen this hollow donut thing you ate :D looked like a hollow "berliner" with a flat bottom, kinda weird. and before you keep saying pretzelbrötchen xD its basically dough they dive into a brine whic his called "lauge". so those are laugenbrötchen, but theres also "laugenstangen" which I love as a snack for work. I agree the brötchen from the bakery are always perfect, but theyre pretty expensive thats why they put so much cheese or ham in it, which you can literally remove half of it and use it on another brötchen. xD. for seasonal stuff I recommend checking out bakeries during carnival seasons. they sell lots of different types of "berliner". some with fanilla filling or coffeecream filling, which are so good. theres also a classic called "amerikaner" , an american, which looks just like a dough UFO with sugar coating.
Y'all are so wholesome and cool!! loved this video! i hope you have the best time ever in germany❤ (and i'd really recommend checking out Hamburg! its germany's 2nd biggest city and is in northern germany, also where i also live close to) and guessing from the names of the bakery items you're in southern germany and the difference between north and south is crazy so i think you guys would enjoy seeing a different side of germany!
Hamburg is definitely high on our list, it seems like such a cool city! Thank you
I dare you guys to try "Mettbrötchen mit Zwiebeln, Salz & Pfeffer" :D So interested in seeing your reaction to that.
safe in germany because of strict laws and regulations, but for many americans something that they learned should never be eaten in the usa or most other parts of the world.
since we have no butcher nearby (where you get the best Mett) i buy rolls of _Zwiebelmettwurst_ (there is also _Puten/Turkey-Zwiebelmettwurst_ in some places that has less fat) in a plastic packaging every week that last up to a week in the fridge while still closed, but fresh Mett or opened packages need to be kept in the fridge again and then eaten on the same day or at most in maybe 12 or max 24 hours.
absolutely agreed :) @@Anson_AKB
Love your taste test and that you looked up every item before trying it 👏🏻👏🏻
We normaly cutting the big Bread in thin slices (0,3 Inch). Then we spread butter on it and putting our favorite toppings on it (such as cheese with mustard or mayo or remoulade, or thin slices of meat loaf, or all other sorts of sausage and meat). It is not only for breakfast, but also during the day and often also in the evening for the so-called "Abendbrot". But if you buy such a bread (you can also buy it already sliced), you have to ensure that you have all the ingredients already in the fridge! ;-)
In Germany we have over 35.000 different bakery products 😮
The rolls are called Krusti and Hörnla, I assume. It's like fast food joints giving names to their burgers. The -la at the end of hörnla makes me thing you're in swabia, I think -la is the swabian diminutive form? If you misundertsood and it's -le you could be anywhere in Germany. -le is especially connected as the diminutive form to Bavaria and neighboring regions in the south, but it is found all over Germany.
The reason those rolls taste like Bretzen is that they're lye rolls. Pre-baking, the dough is immersed in lye and that gives it that texture and colour on the outside and that taste. The German term is Lauge (lye), combined with -gebäck (baked goods), -brötchen (roll) or -bretze (Pretzel). Very popular in Germany.
The "Brownie" is made and sold as a cake, brownies as you know them are a separate specialty. This is just a cake with a chocolate dough base.
Zwiebelkuchen is awesome. There are basically two varieties, one is a deep, open topped cake and the filling has more in it to make it creamy. The second variety is a sheet cake. Both are good. Especially good with new vine (basically must. Outside of the Palatinate it is usually called Federweisser). It is a tradition to combine the two to a meal and it tastes very nice, but the farting afterwards is otherworldly :-D
That sweet pastry with powdered sugar is a variety of Berliner ( also called Krapfen in the Rhineland and Pfannkuchen in Berlin). That is basically the German variant of filled donuts. The filled version is the standard variety and so the unfilled ones look like the filled ones instead of like donuts. Anecdotally, filled donuts in the american style were not easy to come by in the 90's and early 2000's, and so I was looking forward to finally having one. And when I got one and realised that it is just a tiny Berliner I was really disappointed (and that explained why they were hard to come by, we already had something better. Well, better besides how one eats it, that's a mess with Berliner).
Reddish whipped cream fillings are most often raspberry (or a raspberry heavy mix of red berries. A common german term would be Waldfrucht), although strawberry is closely behind raspberry. If it's not said what the fruit is (or not prominently advertised at least) it's probably raspberry, strawberry and other fruits would be prominently advertised.
That loaf of bread looks like the amount of bread the average German eats in a week, more or less. And it will keep that long, just cover the side you cut slices off, standing the loaf on that side works, too. Alternatively you can put the loaf in a paper bag (plastic will make it moldy after a few days. The pre-sliced packages in plastic bags you can buy from the rack in supermarkets have preservatives in them) or put it in a bread case. Of course after almost a week the bread will be a bit drier, but not hard if kept sensibly.
If you like Camembert but maybe wish it wouldn't go pungent and strong tasting after a few days, try Brie. It's made a bit differently, but it turns out like Camembert that stays young for longer. And if you're interested in cheese, two prominently special cheeses from Germany are Limburger and Harzer. Both are really strong and Harzer is made from Quark instead of milk (and if there is white and dry stuff in the middle of the Harzer, it is not ripe yet. Leave it out of the fridge for some time and the white part turns into regular Harzer. But be careful, we're talking hours of ripening here, and when Harzer is overripe it is really strong, not for everybody. But then, Harzer itself isn't for everybody).
Sweet mustard is a real thing in, predominantly southern, Germany. The mustard seeds are roughly ground, it has way less spice (I wouldn't be surprised if medium yellow mustard was hotter than regular mustard you're used to) and is a bit sweet. It looks more like a jam with seeds in it, and is traditionally used for Weisswurst (Bavarian white sausage), although it is used instead of yellow mustard in general in some regions, too.
The concentration on the toppings is curious. The toppings are just kinda random toppings you can find anywhere, the thing that makes them german are the rolls.
Yes, we're in Franken, and it seems like the -la ending is common here as well. Ah, that makes sense, I was wondering what Lauge meant, as we've seen it on so many different items. Thank you for the advice on keeping bread! It's so nice to have fresh bread here with no preservatives, but we have been afraid to buy large loaves without knowing how long they will last. Harzer sounds really interesting, I will have to give it a try sometime. :)
@@thefaeriewilds I think i have to amend my storage tipps. Just standing the loaf on the cut surface is good for a few days, for up to a week a paper bag, wrapping in a towel or putting in a bread case are much better. It's not gonna turn hard in the former case, but quite dry.
Frankonia is right beside Swabia, cultural differences between regions aren't necessarily that harsh :-) And those regions have rather more similarities than less, AFAIK.
Happy to help. To be honest, I wouldn't have written such a wall of text if the act of explaining stuff wasn't satisfying to me ;-)
@beageler -le sounds very southern to me. Where I live (in the North) we use -chen or sometimes -lein. I suppose a "Hörnle" is what we would call a "Hörnchen" here.
I think -lein actually might be found all over Germany, but I am not sure.
@@stef987 Yeah, I didn't want to imply that -le is used everywhere in Germany but that it is a diminutive form in many dialects all over Germany. I have the dim feeling that there are eastern and kinda northern dialects where -le would not surprise me.
@@beageler oh, ok, then I probably misread that. I personally associate -le with the South, Swabia, to be precise (never heard of -la by the way and my first thought was that they might have misheard the bakery seller or something?), but I don't know every dialect, so it might be used in other regions all over Germany as well, no idea. Though that would actually have been my guess regarding -lein. My Grandma who grew up in East Prussia often used -lein to create a diminutive version of my name and years later a child who had previously lived in Schleswig Holstein did the same (which actually was pretty unexpected and funny😅). Then there is that old song "Herzilein" from folk musicians that I believe are from Southern Germany. So, well... I don't know. I am no linguist and so far haven't met people from all parts of Germany...🤷♀
Quark is often translated with curd. For making Quark you use pasteurized Milk and add Lactic bacteria or Butter milk. The milk separates into protein and whey. The protein is then put into a kitchen towel to let the remaining whey drip out. Then it's called Quark. The Austrian Topfen is nearly the same but more dry. For the Quarktasche the Quark is added into the dough.
Do people often make Quark at home? I'd love to try it sometime.
@@thefaeriewilds I don't think so. It's quite too cheap to buy it, and if you don't work sterile enough your homemade quark will spoil within days.
@@winterschmied4583 Na ja... In den 80ern, gab es diese Sets, zum Joghurt selber machen. Aber du hast schon recht, weil man das Zeug, schnell aufbrauchen muss...
@@melchiorvonsternberg844 that was probably shortly after they started pasteurizing all milk, thus causing milk to no longer become sour after 2 days, but be durable for a few (very few) more days, and long-life milk and extra-long-shelf-life milk were unthinkable (which are the current usual two kinds of milk that we have: the former for ~3 weeks in the fridge, the latter without refrigeration for half a year or more, both only while not opened yet). in those old times, the milk really became sour and not bitter like today, and we always set up little bowls with that sour milk and just waited another two days to get something similar to yoghurt. When that no longer worked, yoghurt became popular instead.
@@Anson_AKB Danke... Ich hab' als Kind noch selbst die Milch im Milchhäuschen geholt...
If your bakery also has pumpkin seed bread, definitely try it! My absolute favorite bread
We had a few Brötchen with pumpkin seeds, they were very good :)
Nothing better than "Nussecke"... best made from Grandma😂
Bratwurst im Schlafrock and Zwiebelkuchen should be eaten warm. Oven is best, but you could even use a pan with a cover
Sorry, mein Englisch ist schlecht. Darum auf Deutsch. Das Windrad ist eine Biskuitrolle mir Cremefüllung. Gibt es mit Schokoladenteig und verschiedenen Cremes.
Wir Deutschen lieben dunkles Brot. Auch verschiedene Sorten Körner im oder auf dem Brot. Auch bei den Brötchen mögen viele es dunkel und/ oder mit Körner. Euer rundes Brot war das Standartbrot in Deutschland. Das sogenannte Mischbrot. Eine Mischung aus Weizen- und Roggenmehl im Teig. Früher wurde es oft mit Sauerteig gebacken (einem gegorenen Anteil Teig), das gab dem Brot eine sehr würzige, leicht säuerliche Note und es hatte größere Löcher, so dass es noch fluffiger war. Das ist aber sehr aufwendig, darum macht das heute kaum noch ein Bäcker. Ich backe privat mein Brot noch so.
Die krümlige Kokosnussstange gehört zu den Blätterteiggebäcken. Die werden in deutschen Bäckereien sehr gern angeboten. In Supermärkten kann man frischen, gekühlten oder auch gefrosteren Blätterteig kaufen und diesen zu Hause selbst füllen und backen. Vielleicht ist mein Beitrag für euch von Interesse. Auch wenn er auf deutsch ist.😊
Danke für Ihre info! Mein Deutsch ist auch schlecht aber ich verstehe meistens :) Das ist sehr interessant an dem Brot. Ich backe oft mit Blätterteig, das ist mein lieblings für eine Zuchinni und Ricotta Galette, die ich im Sommer mache, und Apfelstrudel im Herbst. Mein Supermarkt hat auch Strudelteig aber ich mag den Blätterteig besser :)
So nice. Here where I live in Brazil there is a strong German colonization and consequently food, but still a little different from the ones you showed.
It's not a real bakery, though. More of a shop selling bakery products made elsewhere. Real bakeries have even more delicious stuff. But I am glad you like the stuff of your shop, it's in general a very solid option for rolls and bread.
Are maracuja and passion fruit the same? No!
The exotic, usually dark purple colored passion fruit can easily be confused with the passion fruit. However, the two fruits are different. The passion fruit is smaller and not as egg-shaped as the passion fruit. The taste of the passion fruit is sweeter.
Oh, it's interesting you found the thin Leberkäse here. That's usually a thing in Sachsen and Thüringen, so I actually grew up with that kind. This video is a bit of self-torture for me, now I really want cake. Ohhhhhh Zwiebelkuchen, I usually make my own in August/September. Haha, these cakes with cream, fruit and gelatine are so classy - but I don't like them. xD Zupfkuchen is so good.....
Yeah I had never seen it thin before, but I liked it that way a lot more! The Zupfkuchen was really good.
Many local bakeries in Upper Bavaria offer Semmel mit kaltem Leberkäs as well.
You have to put some Butter on the rosinenbrötchen, that makes it awesome
that does sound good!
Really good reaction. I especially liked the summary of several days. Did I understand you correctly? Did you move to Germany? Then welcome to Germany.
2:12 For the best "first" taste you should have to slide it in two halfs and try from the middle. The ends are more crusty and the mayonaise/remoulade makes a big difference too. It's more "juicy" afterwards
7:18 Der _Zwiebelkuchen_ *(Kuchen - [ˈkuːxn̩])* It is important to pronounce _Kuchen_ correctly because _Kuchen_ like you've pronounced would be with Umlaut _Kücken_ and this would be _Chicken_
It would be great if you can make more videos about german "stereotypes" and the culture. Maybe if you like to travel? There are so much beautiful places around germany. Really fariytales and other stunning places
Yes I moved here☺️ thank you!
Cake and chicken are definitely two things I would not want to mix up lol.
@@thefaeriewilds Hahaha think so.... love your videos really well done. thank you for your content
@@thefaeriewilds and even when you cook in the kitchen, that word (Küche=kitchen, Küchen=kitchens)
is a third apparently similar word but with yet quite different meaning to those other two (Kuchen, Kücken) ...
Hope you try to recreate some stuff at home :) I'll think the laugenbrötchen could be a great challenge because it seems your favorite item (careful with the lauge)
beery cake is for summer when it is hot
The one you did not know the name is Küchle. Typical for Franconia and maybe some other parts of Bavaria.
Okay, i had to stop at 18:34.
Nussecke is my absolute favorite.
I hope you will like it^^
Bratwurst in the nightgown is a good translation.
Will y'all be continuing to try baked goods at another bakery closer to your new airbnb?
The one you couldn't find the name for (at 8:30) is probably a Berliner Krapfen and it's usually filled with marmelade 🙂
I have been searching for the name of this pastry for over 40 years. I remember eating it by my grandparents in Zirndorf. No stateside Germans knew what I was asking about. The last one thought Windbeutal.
Anyway this is a specialty of the Franken region of Bavaria. Someone mentioned the Ausgezogne/ Bauern Krapfen/KnieKuchle (single layered). I found there was a Hutkrapfen, but it was open on the bottom. So I thought, this thing reminded me of a big pillow. I looked up Kopfkissen ( pillow) Krapfen and a picture popped up. Also called Frankishe Kuchla or Polsterkrapfen. Mystery solved. I'm so glad I found your video😊
Wow, I’m glad you finally solved the mystery! It’s hard when different regions have so many different names and varieties
There should be more salamie on the broetchen 😉😁
Fresh, crunchy bread and bread rolls is like orgasm for German ears.
It means Leberkäse, like liver cheese
You used the wrong forks :)
great vid! thank you
So funny, that you don't know what to do with the big bread. Unbelievable for germans. Actually, in the past I used to buy a very tasty bread at a bakery in Frankfurt and then I had to drive about 20 min. This fresh warm bread smells soo good that I had to stop me to eat this whole thing just as it is without anything on top. And it was this size you showed in the video. So, if the bread is fresh and smells delicious, I would have no problem with eating a 1,5 kg bread in a 1/2h.
Mhmm, now I have to go to make me a tasty Butterstulle with salt.
Life can be soo easy 😉
Greetings from Berlin 😎
A bread is not a cake! 😅
German bakeries should be UNESCO HERITAGE SITES.
Poor things... 😢
Baloney is not leberkas :D 2 different things
As a German I wounder how could someone call this bread loaf "not bread related" ?! It shows how different the ideas of "bread" between the US and Germany are. If you would send a German to bakery just saying "Bring a bread!" he or she will return in 80% of the times with a similar loaf.
I said “not bread related” when I mentioned how good the butter is ☺️, of course the bread is bread
@@thefaeriewilds there is a saying in Germany: everything taste good with butter. ;-)
99 percent ;)
Ein Brot schneidet man in scheiben und nicht wie ein Kuchenstück aus dem Brot :D
😂
The reason why the Zupfkuchen or german cheese cakes in general taste different than american versions is because here in germany, austria and swiss we use Quark (or Topfen which is another name for Quark) for cheese cake instead of cream cheese. Quark consists of way less fat but way more proteine than cheese, and afaik Quark is mostly a thing here in central europe and mostly unknown anywhere else.
Also Quark can often be eaten by people that usually have problems with digesting cheese and most dairy products because it is made out of milk but it is just so different in terms of what it consists. Naturaly it is neither very sweet nor savory so you find it used in pasteries or icecream and also in savory dishes like for the dough dumplings. And one thing i really like is just mix Quark with herbs (You can even buy Kräuterquark at the supermarket for convenience) and eat it with some variant of potatoes just like you would use sour cream.
That makes sense, we have seen so many different types of Quark here. We have been dipping carrots in Kräuterquark as a snack haha.
@@thefaeriewilds Frühlingsquark, Yeah! 🙂
@@thefaeriewilds One of the most normal, german things :D :D Quark with carrots or cucumbers...... always a good an healthy snack :D
@@thefaeriewilds Quark with a little bit of joghurt, chopped walnuts and honey, and you created the perfekt greek dessert.
^^ nen Zupfkuchen ist immer noch anders als ein Käsekuchen und beim Käsekuchen gibt es auch noch die Möglichkeit den mit Boden oder ohne Boden zu machen (oder auch kaufen wenn man nicht selber backen möchte)... 🤷🤔
So glad you found a more traditional bakery that seems to do its own baking. Unfortunately Germany is being overrun by cheap baking chains with low quality products. Many traditional bakers have had to close shop because of that.
Yeah, there is a chain here called Der Beck, and it seems like there is one on every corner in our neighborhood. We try to find our way to the local bakeries instead as much as we can.
Still depends on your city and/or region. Youre never can talk about germany as one big equal mass.
I work at one such cheap "Kette" bakery. I worked in a bakery back in the US that made everything by hand. It's quite depressing.
The "low quality" is still significantly better than what you get in the States. The flour in the States is just crap.
@@Capt.-Nemotrue
Don't cut the bread so thick 😅 German bread is dense, so you make super thin slices, about 1cm max. 😊❤
With good fresh rye bread from a traditional bakery I prefer 2cm slices 😀
@lamaglama6231 I used to do that too when I first moved to Germany. It took me a while to realize, though, that it created a concrete-like fullness in my stomach and caused indigestion;)
😂 and don't cut it like a cake..
About bakeries:
Just to deepen the information about bread, cakes and bakeries. In Germany there are two types of bakeries. The first, normal bakery specializes mainly in bread and buns but also simple pastries. Here you will find, for example, the "Berliner", "Rosinenschnecken", marzipan croissants, simple cakes such as "Bienenstich" and strawberry or other fruit cakes you can see in this vid. These are run by a master baker.
However, there are also "Konditoreien" which are specialized pastry shops that have special education for cakes, tarts and other fine confectionery. They can also sell bread and buns/rolls, but this is more of a side business here. These shops are managed by a master confectioner. Here you will find the best high quality cakes, tarts based on their training. Are these the best cakes in the world? A matter of opinion, there are very good tarts, cakes and sweets in Austria, France and also Italy, but the latter are often very sweet. This countries also have the profession of master confectioner and overall, there has been an intensive exchange of craftsmanship between these countries for decades. Konditoreien or pastry shops also often have a fine café attached just to enjoy the delicacies on the spot. Just the right place for "Kaffee und Kuchen" (coffee and cake), the German way of "tea time". ;)
That is so cool to know, thank you :) we will have to see what a nice Konditorei has.
Yes, there are BAKERIES and PASTRYMAKERS, Bäckereien und Konditoreien. as someone grown up in Old Bavaria I love PRINZREGENTENSCHNITTE. ( OLD BAVARIA it is the term for the classical Babarian areas before the Napoleonic Wars, mainly UPPER and LOWER BAVARIA and some Counties around Karlsruhe. That is why Mark Twain had written in his travel diareis " THE BLACKFOREST LAYS IN BAVARIA, what is not true anymore )
This looks so good makes me want to go to Europe.
And the best thing: They don't JUST look good! These are also very, very tasty :D
Dont Go to Europe! IT smells Like fart. Not good...😢
Youre Welcome. We have the best Food^^
@@Tirigon it smells Like fart!!!
Espessili Germany! Everyone pup Pup pup... Smells nasty.
This IS a regular Cheesecake, but a regular German Cheesecake :D we use Quark to make the cheesecake in Germany, and not cream cheese ^^ i guess that's why it tastes a bit different. Great video! You have a new follower now :D
Thank you!
I recommend "Donauwelle" (in english: "wave of the river danube"). Its a chocolate sponge cake as base with cherrys baked into it. Then on top there is a vanilla buttercream. The finish is a layer of chrunchy dark chocolate with a wave like pattern. A marriage made in heaven.
I have never been more jealous. These look so good! My university has German courses and a club that occasionally cooks. They are going to be make Kaiserschmarrn soon but I think that's more Austrian? I'm not sure
We've had Kaiserschmarrn here twice! It's so good. And maybe! We do have a ton of bakeries in our neighborhood.
Still looking for an Austrians commenting that Kaiserscharrn is their dish. 😂 It might be a German speaking country, but that´s about it.
Kaiserschmarrn is a Bavarian/Austrian thing. Bavaria and Austria are quite similar, but still quite different. It is basically a more fluffy and thicker German pancake all ripped up with a lot of powdered sugar.
If you want to try a quintessential German dish, try to find a German style Döner shop. Obviously it is a variant of a near eastern dish, but the German variant was developed in Germany and is probably the most commonly eaten Fast Food in Germany. I would assume it is one of the most commonly eaten dishes in Germany, period.
The German/Austrian thing is curious in general. Austria is more like just another German subcultural region (or better said a collection of subcultural regions, since Austria is not uniform, either), but Austrians want to be their own country (which is totally fine, whatever). There are differences but they're not really bigger than the differences between different subcultural regions in Germany. It kinda goes back to the Germanic nation/culture being fragmented for so long. Germany itself has quite a few subcultures that are heavily influenced by the countries around it and, vice versa, it is not unusual for neighboring countries to have subcultures of originally Germans. Austria is pretty much only germanic culture (but not German as in the modern nationality, cool down Austrians :-P), Switzerland in a big part (about 1/3, AFAIK) and other countries around Germany have smallish Germanic minorities (France in Alsace, Netherlands and Belgium throughout, Poland and Czech Republic right at the borders, Italy in one small region at the Austrian border, Liechtenstein throughout and not insignificantly, Denmark very slightly at the border. All AFAIK, obviously).
It's Austrian alright. Kaiserschmarrn literally means The Emperors Hooey. And by Emperor Kaiser Franz Joseph I. is meant.
@@Kivas_Fajo Today it means hooey, but the historical meaning that applies here is hodgepodge, AFAIK. And like many germanic specialties, it is known in neighboring regions, too. In this case especially in Bavaria which is and was quite close to Austria culturally.
It is quite typical for German fruit cakes that the fruits taste natural and even sour, the "Quark"/cheese layer sour/sweet and the cake part more neutral than sweet. I love this combination as it is very refreshing during the summer season.
Regarding the pudding: there is no banana, it is vanilla. It would be a really exotic bakery to use something else, especially banana.
BTW: the strawberry season is comming and I am sure that you will find a field nearby where you can harvest them fresh and for much less money than at the supermarket.
How ever, try to make your own "Erdbeerkuchen":
- Biskuitt-Tortenboden (you can buy it ready at every supermarket)
- Vanilla-Pudding (DrOetker Backfeste Puddingcreme), so the cake doesn´t get soggy)
- strawberrys fresh from the field
- Tortenguss (DrOetker Tortenguss red with added strawberry flavour or neutral) so the fruits stay fresh
Served with whipped cream (with or without sugar) and a good cup of coffee. Bon appetit!
Another seasonal cake is: Pflaumenkuchen/Zwetchgenkuchen. But be careful, when not made well it can be really dry. I rather go for the option with quark and streusel than the plain traditional one.
P.S.: Your dog is adorable!
A strawberry field would be so fun! If we go to one I will do my best to make an Erdbeerkuchen, thank you for the recipe :)
@@thefaeriewilds _Tortenguß_ is the covering for fruit that you also saw in your video ("they are so shiny"), it prevents the fruit from becoming dry or even starting to rot when the cake is not sold fast enough. Homemade versions are mostly applied quite liberally and fill all the gaps between fruit on some _Biskuit-Tortenboden_ (it also contains lots of sugar and thus counters the sourness of many raw fruit) while bakeries often use only a thin "protective cover" of it which is made with gelatine (mostly not vegan) and thus cheaper and more durable.
ps: quite often, syrup (strawberry, raspberry, cherry) is added to _Tortenguß_ to add some more sweetness and most of all some red color (instead of artificial food coloring)
those all look delicious enjoy Germany.
I am pretty sure that the cream/sauce of the Eierbrötchen was Remoulade. You can buy it in every German supermarket. It's mayonnaise with herbs. You can use Remoulade instead of butter on bread and bread rolls... of course, just as an addition to cold cuts, sliced cheese, egg, tomatoes and - if you like - fish, e.g. canned tuna.
I recommend Bienenstich
It's a cake with cream and almonds on top
You have to slice the big bread thinner ;D. Thats way too thick, Its usually eaten with butter. And then cheese or meats on top. But some also prefer Nutella or just plain salt or chives. Its like the most basic german bread i would say.
You can try the "Bienenstich" cake. Its often overlooked but very good. Its the one that has a hard layer with omens on top and white cream in the middle. Or if you can find it a ciabatta bread with olives inside. Its pretty rare tho, not every bakery has it. And dont forget Krapfen which looks like this donut u had with powdered sugar but has a filling. It has a different name wherever you live. Also called Berliner. But they will understand both.
Haha yeah I don't know why the urge to cut into it like a cake won, but it was really good with butter, we'll have to try some other toppings next time :) We've been keeping an eye out for the Bienenstich but haven't seen one yet, is it seasonal? It sounds delicious. We did have some good Krapfen during Karneval season.
@@thefaeriewilds i dont think its seasonal. It might not catch they eye as easy as the other ones with all the fruits and colors.
@@mucxlx true, we will keep looking!
@@thefaeriewilds Bienenstich is not really a seasonal item. But regularly you will find it in the bakery in late spring, summer and fall.
For a quick breakfast you can it a slice of fresh bread with butter and any kind of jam or a thin layer of Quark and jam on top. Nutella is always a good choice with unsalted butter! 🤣
It took a few days to figure out why my Nutella tasted so bad in the early days of my exchange year in Texas. My host family only ate salted butter.
@@thefaeriewilds Our bread is also very good as substitue for Rice, potatoes, noodles.
Like...Goulash just with bread. Dunk the bread in the sauce. Yummy!
The secret is every day fresh.
We are the fresh makers😂
try to find some Quarkbällchen, they're little round balls and have quark mixed into the dough which makes them SUPER moist and fluffy and they're just *chef's kiss*
Germany must protect the manufacture of it's traditional breads! - The best in the world!
In September and October you drink Federweiser with Zwiebelkuchen. It's a kind of grape juice that has started to ferment, so has some alcohol but not as much as wine. OMG it's a marriage made in heaven.
Oh yes, especially if the Zwiebelkuchen is still warm from the oven. Btw: Federweißer isn't filtered, very sweet, but it already contains between 4-7% vol alcohol. So you don't notice how much you drink. Together with the onions it gives you huge amounts of gas, so be careful not to go into public places one or two hours after consumption. You will swell like a balloon from the combination. But still, it is sooo good and totally worth it. 😂😂
it's already November now, thus a hint for next year: Federweißer (and Federroter from red grapes) can also be bought in bottles in supermarkets. but watch out: because fermentation is ongoing, it will produce much more alcohol over time while reducing the amount of sweetness/sugar, and that also produces lots of CO2 (as well as more yeast on the bottom). thus the bottles have special loose bottlecaps that let the gas out and are NOT and should NOT be closed airtight, and they need to be kept standing all the time to not create a mess.
If you get it in a restaurant, be carefull whether the season just has started or is already going for a while : while in france on some school exchange, we had 3-4 quarter liters on our first day when the season started and it was just very sweet grape juice _(Most)_ with almost no alcohol, but 10 days later we ordered the same and were tipsy after just one single quarter.
For the Zwiebelkuchen:
Zwiebelkuchen is a highly seasonal backingitem. Its basically a germanized version of a quiche loraine. We usually have it starting the end of august, when wine harvest season starts its traditional in my region of germany to enjoy new wine with zwiebelkuchen...
Hallo, hier in NRW Neuss ist es wie beschrieben. Es ist eher deftig als süss und der "Wein " dazu ist Federweisser. Es ist ist irgendwie die erste Weinlese wo es noch nicht wirklich Wein ist eher süsser Traubenmost(?) der durch den Hefeanteil noch gärt. Darum(?) sind die Flaschen nicht luftdicht verschlossen und sollte zeitnah getrunken werden da er wie geschrieben weiter gärt und irgendwann ungenießbar wird. NRW bzw. Neuss ist ja relativ nah an der Eifel bzw. Mosel und Ahr , der Weinregion von Rheinland-Pfalz.
Meanwhile, your dog struggles with not being able to decide which couch is the most comfortable for him to take a nap on.
This was so fun! Also when you said you didn't know what you were going to do with that loaf of bread, I would have eaten it all in 2 days 😅
We ended up just eating slices with butter because it was so good
@@thefaeriewilds a Pinch of Salt and pepper on the Butter added makes it even better. ;-)
Try onion lard on it with some salt.
@@thefaeriewilds You've been eating "Belegte Brötchen" all day, just do the same with a slice of bread. Butter on top, then add something like salami and/or cheese, add some sliced tomato or cucumber or hard boiled egg or lettuce or or or. Whatever your like, thats then a german "Butterbrot" :)
What I like on German bakeries: Fresh, made from scratch, real fuits, and a huge variety. No matter what´s your taste is you will find lots of good and healty stuff.
try Mettbrötchen, the German Sushi ^^
If you want to try Spring seasonal cake, try Rhabarberkuchen 😍
to go along with that cake, watch the funny video about Rhabarberbarbara which is available on youtube (several versions, some with subtitles)
This was so fun! Would love to see more food tasting videos.
Zwiebelkuchen is best eaten slightly warmed up.
Mohnstriezel
Bakery Items i can highly recommend: Franzbrötchen (they look like flattend Croissants with molten sugar and cinnamon between the layers. the darker, the crispier), Kreppel aka Pfannkuchen or Berliner (depends on where you are in Germany): Like Donuts without the hole but a filling. Normal ones contain jam, but try the more exotic, like egg liqueur or plum and madeira. The fruitcakes are best in the right season, so now in spring soon there will be fantastic rubarb and strawberrie cakes, a bit later then cherry.
Franzbrötchen is my new favorite! So delicious. I’m excited to try rhubarb and cherry cakes ☺️
you forgot the most important -> the mettbrötchen mit zwiebeln. You´re not ready yet...
The music when you broke the Mandelhörnchen 😅 so fitting, for holy Marzipan 😉 great video, now I'm hungry!
Well, the cake is German, but the fork isn‘t. Please use a Kuchengabel next time. ❤😊
8:48 I guess civil war incoming, if I recognized it right way😂
in germany are also some realy good turkish bakery items, depending where you are you should look for a turkish bakery, depending on what you get it could be realy sweet like "baklavar" or realy hearty like "börek"
but a recomendation from a bakery is taste some classic "berliner" or "muffins".
There is a Turkish bakery near my university, maybe I will try it when classes start again. :)
@@thefaeriewilds börek is really good. but then again, not much wrong with turkish food anyway. or greek food, good thing you are in germany, so many choices.
I hatte turkish😭
NICE....!
I hope you both now understand the german tradition of " Coffee & Cake " ;)))
OMG! Cutting that loaf of bread like you did then can probably get you in prison in Germany....it actually made me cringe😂👍🍻
we realized after, but it was already too late 😂
@@thefaeriewilds 😂😂😘🍻
When I was an army brat in Germany, my German mother bought a hand cranked bread slicer that mounted to the countertop. It was one of the most used appliances in the kitchen. It worked great for slicing bread, hard salami, and cheeses. It could do a number on fingers too.😊 I wish I had one now.
The thing about the forest fruit "Christmas cake"... In fact, such relatively light cakes are often made in the right season. May/June is strawberry season. And there are these cakes, made with fresh strawberries. Add a dollop of whipped cream and a cup of coffee and you have a classic Sunday afternoon at Mom's in the country. But in general, such cakes are called "fruit base". You can do this with all sorts of fruit. You can buy a cake base from the bakery and then decorate it according to your own mood. Canned fruit also works quite well. Peaches go really well with this. But in general, any fruit that doesn't completely squish when it's put in a tin. It doesn't work well with strawberries... Ask your backer, for some tricks. They sure would explain it to you...
loved this video, very cosy atmosphere :) hope your new bakery is just as good :D
it's going to be hard to beat that bakery, but there are a lot of options in our new place.
Oh my god I loved this!! All the bread looked so good! Definitely itches my travel bug lol
Every time I hear Croissant I get annoyed because the whole world acts as if the French invented it. No, they didn't! The croissant is a copy of the Austrian KIPFERL's that was created by a Viennese baker after the Turkish war. Call it by its name: it is and will always be a KIPFERL!
Das würde mich auch irgendwie ärgern, wenn ich aus Österreich käme.
Deshalb finde ich die ricola-werbung so gut
That huge thing with no name seems to be a "Pfannenberliner", at least that´s what they get called here. Quite tasty. Unlike the classic Berliner it has no jam inside.
In Frankonia IT IS called EIERKÜCHLE AND in lower saxony EIERSCHECKE
The pastry you asked about is a "Knieküchla" (it is also somtimes referred to as "Auszogene"). It is traditionally baked for parish fairs. The name refers to a story that the women baking the pastries stretched the dough so thin over their knees that you were able to read a love letter through it (Knieküchla translates to little knee cake)
Thank you for that! What an interesting story behind the name, I love knowing that. :)
In Baden-Württemberg its called Fasnetsküchle (carnival cake) and is only baked some weeks bevor and at carnival.
@@T0MT0Mmmmy you can also called them „Scherben“
Some people just call it Krapfen.....
Google Fasnacht Kuchle on Das Koch Rezept.
That was a mouthwatering video. :)
Ooo the brownies with berries looks yummy. Well it all looks good
That's actually no brownie batter. The paste is much less sweet and supports the fruit flavor in which the base has a not very strong flavor of its own. In addition, the base has a different consistency than a brownie. The bottom must not soak up the liquid from the fruit, otherwise it will crumble too easily. But you can be sure that it tastes great!
Well, after watching this video I think that I licked my screen about fifty times, lol. I am soooooo looking forward to my next trip to Germany as I will eat anything that moves and or that is still, lol. Excuse me while I take a bite out of my dream, lol lol !!!!! Thank You for sharing :)!!
super great video and appetizing baked goods, where is this wonderful bakery, maybe I can go there and enjoy it 😌
It is the best bakery we've been to in Germany so far: baeckerei-boehm.de/
Take a young white wine by enjoying the onion cake 😊
I was just about to say: you can't truly appreciate Zwiebelkuchen without sparkling new white wine of the season :)
We will try that next time, it sounds great :)
@@thefaeriewilds Yes please let us know how you like it (warning: too much of it might upset your stomach). Such things are very much about regional differences in Germany and seasonal food. If you live close to a wine-growing area, you're used to associate Zwiebelkuchen with new white wine :)
7:00 IF ANYONE KNOWS ... BRATWURST IM SCHLAFROCK ( = SLEEPING GOWN ) is the classical term.
Never saw someone cut a loaf of bread like a cake 💀😂
in many supermarkets and bakeries, there are bread slicing machines, and you can adjust the thickness of the slices. most people seem to like them thinner (maybe 0.8 cm, 1/3 inch), but i prefer them thicker so that they crumble less easily, and i don't need anything else when eating them with salted butter or lard. thus i always ask to get at least 1 cm of thickness.
I'd love a Leberkäse Hörnchen hier in Swabia. Essentially just a croissant topped with salad, probably sauce, and Leberkäse.
(BTW, it's Leberkäse (liver cheese), not Lebkäse (live-cheese))
That Krusti is definitely named after the crunch. Belegt means topped.
What are called Schnitten at your place we call Rollen instead. A Schnitte at our place is a rectangular piece of cake.
Eiersemmel are great. Your Eiersemmel is made with Laugenbrötchen, a roll form of pretzel dough. Ours are made with standard bread rolls or Käsesemmeln.
The Brownie I would rather call a (german) Fruitcake version.
The Bratwurst im Schlafrock we have as well, but it was more popular before Covid. Schlafrock is probably a funny way to say sleeping bag.
The unnamed pillow looks kinda similar to a Krapfen, but without filling. What would that be called?
US Pastries really have a problem with sugar and all kinds of garbage unneeded additives.
Your hostess brought you a Erdbeerrolle and a Waldbeerenschnitte by the looks of it.
The bread is probably a kilo, and looks very rustic. You should cut more thin slices though.
Rosinen I am not the biggest fan of.
The chocolate croissant looks fabulous.
Pudding is usually vanilla flavored.
I haven't had Zupfkuchen in a while.
The Mandelhörnchen is pretty nice because it is kinda like Plätzchen that you can have all year round.
The Nussecke is just a staple, almost every bakery has a version of it.
Kokosstange is missing a second S. Coconut wasn't that big of a deal 5-10 years back, but it has started appearing on the market. (Same with Watermelon flavored drinks, ugh).
Hello! Cut the bread in thumb nail thick slices, not in pieces. Do you know already the german "Leberwurst"? It`s a mix of pork or veal with a portion of liver as a kind of sausage spread. Also tastes good on a good fresh bread and with "Vollkornbrot"/ "Schwarzbrot" (means "full grain/ black bread"). 😋(I guess not everybody likes it, because it probably doesn`t tastes familiar). "Schwarzbrot" wirth butter and Gouda-Cheese is also a good choise. Maybe you check it out!? Greetings from Germany 🤗
A bit late to the party: Eating just Zwiebelkuchen is a bit weird. You should have it together with a glass of Federweißer (fermented grape juice). Perfect for lunch. Just don't drink too much of the stuff or it will give you the runs.
Great video, with local food.
The first American tourist video that tests non-standard dishes.
Just like any normal tourist does on vacation. You can only form an opinion if you try a lot.
0:50 No, not corned beef, its pork and about following ratio: 47% pork belly, 47% lean pork meat, 6% pork liver (more or less depending on region and if its "Fleischkäse" or "Leberkäse") and some herbs and spices.. Grinded up very finely with some ice to keep the temperature down. Then, its some kind of meat dough, you put it into a loaf pan and bake it. Then cut it.
You can actually do this quite easily at home if you have the right kitchen tools, freshly baked its even better.
You MISSED the most German breakfast food (found in bakeries) of everything, and that is METT or Brochen mit METT !
8:44 is a *Berliner or Krapfen* the orgin of *Donut*
>> 1st mentioned in 14th century, in the very ever first printed cookbook.
>> Back than also filled with meat and such in the begining, than also unfilled and with sweet fillings like Fruit-Jam & Honey.
Hey, you guys need a set of cake forks. Watching you, eating cake with this big dinner fork looks so weird for germans 😳😉
Greetings from Berlin 😎
@thefaerywilds
Be prepared to find different kinds of bread and bakery cakes/snacks depending on which area in Germany you are in.
Some of those are found all over Germany (but may have different names depending on the region) and many of them are local/regional specialties only.
Bakeries often name their items themselves to add some "local identity" to them and they are pretty creative in naming their products ...
Generally savoury items are significantly less sweet here in Germany although most of us still have a sweet tooth but we generally prefer sweetness as an "add on" rather than purpose in itself.
Ingredients used for food are generally much more regulated.
So, bread and pastries contain very little amounts of preservatives - if any at all - or even taste enhancing agents (that applies to other foods, too).
German authorities are particularily strict on keeping food as pure (and healthy) as possible.
Our "food laws" usually go way beyond the minimum standards set by the European Union and the result is what you just experienced ...
Just eating my breakfast made me not be jealous while i watching your "experiance". But i think i had to go out again and catch me sometghings from the "Bäckerei" for desert.