Hanklich

Hanklich: The Saxon Dessert that Delights Holiday Tables

It is said that desserts bring joy to every home, and Hanklich, a delicacy specific to the Saxon community, is no exception. This dessert is often prepared for holidays and is a staple on festive tables. A perfect combination of fluffy dough and creamy filling, Hanklich is a recipe that will turn any meal into a celebration.

Preparation time: 2 hours (including rising time)
Baking time: 20 minutes
Total: 2 hours 20 minutes
Number of servings: 12

Ingredients

For the dough:
- 2 eggs
- 35 g fresh yeast
- 100 g sugar
- 200 ml milk (warm)
- 60 g butter (melted, but not hot)
- 550 g flour
- 1/2 teaspoon salt
- Rum essence (a drop for flavor)
- Grated lemon zest (for a fresh note)

For the filling:
- 10 egg yolks
- 200 g butter (preferably 80% fat for a creamy texture)
- 3 tablespoons lard

A Bit of History

Hanklich has its roots in the culinary traditions of the Saxon community, which brought many delicious recipes to the regions it settled. This dessert is not only a delicacy but also a symbol of family gatherings and festive moments. Preparing it becomes a joyful activity where stories are shared and memories are created.

Step-by-Step Instructions

1. Activating the yeast: Start by mixing the yeast with 50 ml of warm milk and a tablespoon of sugar. Let the mixture sit for 10-15 minutes until it becomes frothy. This step is crucial, as the activated yeast will make the dough rise beautifully.

2. Preparing the dough: In a large bowl (or in a food processor), add the flour and the remaining sugar. Make a well in the center and add the activated yeast, eggs, rum essence, and grated lemon zest. Start the processor to combine the ingredients.

3. Adding wet ingredients: While the processor is running, pour in the warm milk in a thin stream. Then, add the melted butter (not hot) and let the processor knead the dough until it becomes elastic and no longer sticks to the sides of the bowl. If you prefer, you can knead the dough by hand, but the processor will make this process much easier.

4. Rising the dough: Turn the dough out onto a lightly floured work surface and knead it for another 10 minutes to give it a good texture. Then, place it in a large bowl, cover it with a towel, and let it rise in a warm place until it doubles in size (about 1.5 hours).

5. Preparing the filling: In a bowl, mix the melted butter with the lard and let the mixture cool but remain fluid. In another bowl, beat the egg yolks, then add the melted butter in a thin stream, like making mayonnaise. Place the cream in the fridge to firm up a bit while the dough rises.

6. Shaping the dough: Once the dough has risen, turn it out onto a work surface and roll it out into a thin sheet. Using a baking tray of 35x40 cm, place the dough in the tray, gently lifting the edges.

7. Adding the filling: Pour the egg cream over the dough in the tray, making sure it spreads evenly.

8. Baking: Preheat the oven to a medium temperature. Place the tray in the oven and bake the Hanklich for 15-20 minutes, or until it is lightly browned on top.

9. Serving: Once the Hanklich is ready, remove it from the oven and dust it with sugar while it is still warm. It is delicious served warm, but also at room temperature.

Practical Tips

- Yeast caution: Make sure the milk is not too hot, as excessive heat can kill the yeast, and the dough will not rise.
- Vary the flavors: You can experiment by adding different flavors to the filling, such as vanilla or almonds, to customize the Hanklich to your taste.
- Serving: Hanklich is perfect alongside a cup of tea or aromatic coffee, and for festive occasions, a glass of sweet wine can complement this dessert perfectly.

Nutritional Information

Each serving of Hanklich (approximately 150g) contains:
- Calories: 320 kcal
- Protein: 6g
- Fat: 18g
- Carbohydrates: 35g
- Fiber: 1g

This dessert not only delights the taste buds but also provides an energy boost due to its ingredients. Eggs and butter are excellent sources of protein and healthy fats.

Frequently Asked Questions

1. Can I use dry yeast instead of fresh yeast?
Yes, you can use dry yeast. Use about 11 g of dry yeast, but make sure to activate it according to the instructions on the package.

2. How can I store Hanklich?
Hanklich can be stored at room temperature in an airtight container for a few days. You can reheat it in the oven to restore its fluffy texture.

3. Can I make Hanklich in advance?
Absolutely! You can prepare it a day in advance and keep it covered in the fridge. You can take it out an hour before serving to let it come to room temperature.

Hanklich is not just a simple dessert; it is a culinary experience that brings family and friends together. Whether you prepare it for a holiday or simply to indulge, this dessert will surely bring smiles to the faces of your loved ones. So, put on your apron and let yourself be carried away by the flavors of this delight!