Pfefferkuchen, Pulsnitz Style: Saxon Honey Gingerbread
Pfefferkuchen is what Saxony and Thuringia call gingerbread made from honey dough, and the best-known place for it is Pulsnitz in Upper Lusatia, in eastern Saxony. Only Pfefferkuchen baked there may be called “Pulsnitzer,” so this recipe is Pulsnitz style: strong honey, rye flour and a base dough that rests for at least a day. There is no pepper in it; the word once stood for any foreign spice.
- pieces
- 24
- Prep
- 40 min
- Cook
- 30 min
- Chill
- at least 24 hrs
Ingredients makes 24 pieces
Base dough
To finish
Sugar glaze
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Method
You'll needsmall saucepan, large mixing bowl, hand mixer with dough hooks, plastic wrap, rolling pin, 2 baking sheets lined with parchment paper, ruler and long knife, wire rack, pastry brush
Make the honey dough
Warm the honey and water in the small saucepan over medium heat for 2–3 min, stirring, until the honey is completely liquid. Do not let it boil. Pour it into the mixing bowl and let it cool for a good 20 min until it feels just lukewarm. Then add the all-purpose flour and rye flour and work them in with the dough hooks for 3–4 min into a sticky, smooth dough.
Let the dough rest
Wrap the base dough tightly in plastic wrap and refrigerate it for at least 24 hrs. More time does no harm: well wrapped, it can rest for up to 2 weeks and grows more aromatic as it sits. After resting it is firm and barely gives when pressed, which is how it should be.
Knead in the spices
Take the dough out of the fridge 1 hr before you continue and tear it into walnut-sized pieces. Add the egg, cocoa, cinnamon, coriander, cloves, cardamom, allspice, grated lemon zest, almonds, candied orange peel and candied citron peel. Dissolve the baker's ammonia and potash separately in 1 tbsp cold water each and add them as well. Knead everything vigorously for 5 min until the dough is evenly brown with no pale streaks.
Roll out and cut
Preheat the oven to 180 °C (350 °F) with top and bottom heat and line the baking sheets with parchment paper. Roll the dough out 7 mm thick on a work surface dusted with flour. Cut it into 5 × 7 cm rectangles with the ruler and knife, then knead the scraps together and roll them out again. Place the pieces on the sheets 2 cm apart, because the Pfefferkuchen rise as they bake.
Bake
Bake one sheet at a time on the middle rack for 12–14 min. The Pfefferkuchen are done when they are evenly browned and spring back under light finger pressure; the edges must not turn dark. If it briefly smells of ammonia, that comes from the baker's ammonia and fades. Let them cool a little on the wire rack.
Glaze
Meanwhile, stir the powdered sugar with the hot water, a spoonful at a time, until you have a smooth, thick glaze. Brush it thinly over the Pfefferkuchen while they are still lukewarm. Let the glaze dry for about 1 hr until it is no longer sticky.
Serve
Store the Pfefferkuchen in an airtight tin and serve them with coffee after 2–3 days, once they have turned soft.