Best Berner Brezeli Recipes
FESTIVE BRATSELI COOKIES
These Swiss cookies, sometimes spelled Brazeli or Bratzeli, are made with a specialty iron much like a waffle iron, but the results are thinner. You can also use a pizzelle iron.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 6 dozen
Number Of Ingredients 11
Steps:
- Whisk together 3 cups flour, the cinnamon, and salt in a medium bowl; set aside. Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy. Add extracts, and zest if using; mix until combined. Add eggs; mix until combined.
- Whisk cream in a medium bowl until just slightly thickened. Fold into butter mixture.
- Reduce mixer speed to low. Add flour mixture, and mix until just combined. Add remaining flour, 1 cup at a time, mixing until incorporated after each addition, until dough is just soft enough to handle but still slightly sticky. Roll tablespoons of dough into balls.
- Coat a bratseli or pizzelle iron with cooking spray, and heat. Place 1 ball of dough in each grid, and press handle down tightly. Cook bratseli until golden (some machines have a green light that will illuminate when done), 1 to 1 1/2 minutes. Trim edges, if needed. Let cool completely on wire racks. Cookies can be stored between layers of parchment in airtight containers at room temperature up to 2 weeks.
BRATSELI
These Swiss cookies, sometimes spelled Bräzeli or Bratzeli, are made with a specialty tool much like a waffle iron, but the results are thinner. You can also use a pizzelle iron.
Yield makes about 6 dozen
Number Of Ingredients 11
Steps:
- Whisk together 3 cups flour, the cinnamon, and salt in a medium bowl.
- With an electric mixer, mix butter and sugar on medium speed until pale and fluffy. Add extracts and zest, if using; mix until combined. Add eggs; mix until combined.
- Whisk cream in another medium bowl until just slightly thickened. Fold into butter mixture. Reduce mixer speed to low. Add flour mixture, and mix until just combined. Add remaining flour, 1 cup at a time, mixing until incorporated after each addition, until dough is just soft enough to handle but still slightly sticky. Roll tablespoons of dough into balls.
- Coat a bratseli or pizzelle iron with cooking spray, and heat. Place one ball of dough in each grid, and press handle down tightly. Cook bratseli until golden (some machines have a green light that will illuminate when done), 1 to 1 1/2 minutes. Trim edges, if needed. Let cool completely on wire racks. Cookies can be stored between layers of parchment in airtight containers at room temperature up to 1 week.
CREAM BREZELI (SWISS COOKIES)
Glenhodag was looking for Brezeli recipes, a Swiss cookie you need a special iron for. Glenhodag's grandmother is Swiss and introduced her to this Swiss speciality. As I don't have a Brezeli iron, I couldn't try the recipe. This recipe differs from the Berner Brezeli recipe (also posted on zaar) in that the dough is liquid, and you therefore place it on the middle of the iron, and not on the individual ornaments. The Brezeli are separated when they are cold. Preparation time is estimated.
Provided by tigerduck
Categories Dessert
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Mix all ingridients well.
- Leave dough rest for 1/2 an hour.
- Brush oil (or liquid butter) on tin surface.
- Place 2 tablespoons of dough on middle of iron.
- Close iron carefully.
- Separate Brezeli when cold.
- IMPORTANT: Brush iron with oil or liquid butter every time!
Nutrition Facts : Calories 596.3, Fat 24.3, SaturatedFat 14.9, Cholesterol 84.9, Sodium 111.9, Carbohydrate 87.6, Fiber 1.7, Sugar 37.7, Protein 8.1
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