Love German baking? You must make this Bee Sting Cake – Bienenstich!

Excuse Me What Are Spritzkuchen?

Bless you! Spritzkuchen are a type of German donut or cruller. They are said to have originated by 1832 Gustav Louis Zietemann in the town of Eberswald near Berlin which is why you sometimes find them filed under Eberswalder Spritzkuchen.

Spritzkuchen are fried like doughnuts but have more in common withSpanish Churros thanraised doughnuts. The dough is actually a type ofchoux pastry. This is first piped into ring shapes on greased squares of baking parchment then fried until golden, puffy and light as air.

Piping the still-warm dough is a pleasurable experience – dropping the crullers into the hot oil and seeing them come to life even more satisfying! The vanilla glaze has to then be painted on using a pastry brush and you can add sprinkles, or chopped nuts before the glaze sets.

They are no less addictive than yeasted doughnuts and pretty easy to make even without a fryer. Make a big batch and take along on your car drive, but don’t be surprised if they disappear before you are five minutes into your journey!

How to Make Spritzkuchen

STEP 1. Put the water and butter in a large saucepan. Heat until the butter melts and mixture comes to a boil. Take pot off the heat.

STEP 2. Immediately add the flour and cornflour and vigorously stir until they come together into a smooth ball of dough. Put back on the heat and cook for a minute, stirring all the time.

STEP 3. Transfer the dough into the bowl of your stand mixer fitted with the paddle attachment. Stir in the sugar and vanilla extract.

STEP 4. Gradually add the beaten eggs into the dough while mixing. The dough will separate initially but then come together again. It is ready when shiny and hanging in a long strip from the beater.

STEP 5. Stir in the baking powder once the dough has cooled a little and transfer to a piping bag fitted with a large star tip.

STEP 6. Grease a large piece of baking parchment with a little butter and then pipe the crullers, spaced slightly apart, on it. Cut the paper so each cruller sits on a little square.

STEP 7. Fill a deep pot about halfway with oil. Bring the oil to 180C (350F) – check with a digital thermometer. Carefully drop the crullers into the oil, pulling out the parchment paper (they will slide off).

STEP 8. Fry the Spritzkuchen one or two at a time until puffed and golden on both sides – please note cooking time is a guide only. The crullers will feel very light when properly cooked – uncooked dough is heavier. Drain on kitchen towels.

STEP 8. Mean while mix all the ingredients for the glaze together until it is thick but pourable. Brush the glaze on the crullers while they are still a bit warm. Serve immediately.