Amerikaner A German Pastry Recipe

I absolutely love this recipe because it’s an easy way to whip up these delightful Amerikaner pastries, perfect for impressing friends with a homemade treat that feels like a little taste of nostalgia. Plus, the combination of a fluffy center and a tangy, lemony glaze is simply the best indulgence after a long day!

Classic recipes are what I love to create, and the Amerikaner is a delightful German pastry that’s a perfect example. With unsalted butter, granulated sugar, and vanilla extract providing a rich base, this treat is a buttery delight.

The addition of powdered sugar and a hint of lemon juice gives the glaze a not-too-sweet, refreshing finish that’s simply irresistible.

Ingredients

Butter, Unsalted: Contributes a wealth of flavor and a smooth mouthfeel to the pastry.

Sugar, in its granulated form, offers sweetness and contributes significantly to the overall structure of baked goods.

Vanilla Extract: Enriches the flavor with warm, inviting, aromatic notes.

All-purpose flour is what forms the pastry’s base.

It is what gives structure to the pastry.

Eggs serve several important functions in baking:

1.

They bind the ingredients together.

2.

They add moisture.

3.

They provide a little leavening.

Baking powder: Assists the pastry in rising and achieves a fluffy texture.

Milk: Provides moisture, leading to a soft, tender cake.

Confectioners’ Sugar: Ideal for achieving a smooth glaze that is sweet and has the perfect consistency.

Juice from Lemons: A touch of tartness to balance sweetness.

Cocoa powder: This is optional but will give you a rich, chocolaty glaze.

Ingredient Quantities

• 100 grams unsalted butter, softened
• 100 grams granulated sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 250 grams all-purpose flour
• 1 teaspoon baking powder
• 1 pinch of salt
• 50 milliliters milk
• 150 grams powdered sugar
• 2-3 tablespoons lemon juice or water
• Optional: 1 tablespoon cocoa powder for chocolate glaze

Instructions

1. The oven should be set to 180°C (350°F) to preheat, and a baking sheet should be lined with parchment paper.

2. In a big mixing bowl, combine the room-temperature butter and granulated sugar, and cream together until the mixture is light and fluffy.

3. Incorporate well after each addition until fully integrated, using the following ingredients in the order listed:
Vanilla extract
Eggs, one at a time

4. In another bowl, combine the all-purpose flour, baking powder, and a pinch of salt. Beat together until well mixed.

5. Slowly incorporate the dry ingredients into the wet ingredients, mixing until combined but still slightly lumpy.

6. Add the milk and stir until smooth.

7. Scoop small mounds of batter onto the prepared baking sheet, using a spoon, and leave space between each so that it can spread slightly as it bakes.

8. Preheat the oven and bake for 12-15 minutes, or until the edges of the pastries are a golden brown. Remove the pastries from the oven and let them cool entirely on a wire rack before serving.

9. Combine the lemon juice or water with the powdered sugar (and the cocoa powder for a chocolate glaze, if you’re using it) to get an icing that is nice and smooth.

10. After the pastries have cooled, evenly spread the icing on the flat side of each pastry. Allow the glaze to set before serving. Enjoy your Amerikaner pastries!

Equipment Needed

1. Oven
2. Baking sheet
3. Parchment paper
4. Large mixing bowl
5. Second mixing bowl
6. Hand mixer or stand mixer
7. Measuring cups and spoons
8. Spoon for scooping batter
9. Wire rack for cooling
10. Small bowl (for icing)
11. Whisk or spoon (for stirring icing)

FAQ

• Q: Can I use salted butter instead of unsalted?You can certainly use salted butter. Just leave out the pinch of salt in the recipe.
• Q: Can I make the glaze without lemon juice?A: Indeed, a simple sugar glaze can be made by substituting water for lemon juice.
• Q: How should I store Amerikaner pastries?To keep them fresh, my recommendation is to place them in an airtight container and store them at room temperature. They should last you for about 2-3 days that way.
• Q: Can I make the glaze chocolate-flavored?Q: How can I make chocolate frosting from your recipe for powdered sugar frosting?
• Q: Is it possible to make this recipe gluten-free?You can attempt to use a blend of gluten-free, all-purpose flours, but the results might not be consistent.
• Q: What can I use if I don’t have vanilla extract?One can use vanilla paste or vanilla bean seeds as a substitute.

Substitutions and Variations

Butter that has not been salted: Replace with 100 grams of margarine or plant-based butter for a nondairy option.
Granulated sugar: Substitute with 100 grams of ultrafine sugar for a smoother result.
Vanilla extract: For an alternate flavor profile, use 1 teaspoon of almond extract.
All-purpose flour: For a lighter pastry texture, substitute 250 grams of cake flour.
Almond or soy milk can substitute for cow’s milk in a recipe. Use 50 milliliters of either for a non-dairy alternative.

Pro Tips

1. Ensure your butter is fully softened before creaming it with the sugar. This will help achieve a light and fluffy texture, which is crucial for the overall tenderness of the pastries.

2. Sift the all-purpose flour and baking powder together. This helps prevent any lumps and ensures even distribution of the baking powder, contributing to a consistent rise.

3. When incorporating the flour mixture into the wet ingredients, mix gently and only until combined. Overmixing can lead to dense pastries as it develops the gluten in the flour.

4. Allow your cookies to cool completely before applying the glaze. This ensures the icing will set nicely and not become runny due to residual heat from the pastries.

5. Experiment with the glaze by adding zest from the lemon to enhance the citrus flavor. If you prefer a richer taste, use milk instead of water for the glaze base.