|
German delicacy winbeidl?
Hi
I'm searching for a recipe, either German or Austrian, for a sweet that I grew up loving. Basically, it was white yeast bread dough deep fried and served sprinkled with salt, sugar, or powdered sugar. At least, that's how my mother learned to make it. We have since heard that what we made was an interpretation of a German delicacy filled with whipping cream, similar to our cream puffs. We called it Winbeidl (Vin-bydl - now, this is my phonetic spelling, so pardon my errors). It was great served with beer(salt) or coffee (sugar). I would really love to know the true origin. Thanks, Blondie |
blondie wrote:
> I'm searching for a recipe, either German or Austrian, for a sweet > that I grew up loving. Basically, it was white yeast bread dough deep > fried and served sprinkled with salt, sugar, or powdered sugar. At > least, that's how my mother learned to make it. We have since heard > that what we made was an interpretation of a German delicacy filled > with whipping cream, similar to our cream puffs. We called it Winbeidl > (Vin-bydl - now, this is my phonetic spelling, so pardon my errors). > It was great served with beer(salt) or coffee (sugar). I would really > love to know the true origin. Thanks, Blondie It is 'Windbeutel', or wind bag. Usually it is made with brandteig, or choux pastry in English, so you could use any basic choux pastry recipe. The version I know is not fried but baked in the oven until fluffy & golden. Cut in half when still warm, and fill with whipped cream. Dust with powdered sugar. HTH, Petra in Hamburg, Germany |
blondie wrote:
> I'm searching for a recipe, either German or Austrian, for a sweet > that I grew up loving. Basically, it was white yeast bread dough deep > fried and served sprinkled with salt, sugar, or powdered sugar. At > least, that's how my mother learned to make it. We have since heard > that what we made was an interpretation of a German delicacy filled > with whipping cream, similar to our cream puffs. We called it Winbeidl > (Vin-bydl - now, this is my phonetic spelling, so pardon my errors). > It was great served with beer(salt) or coffee (sugar). I would really > love to know the true origin. Thanks, Blondie It is 'Windbeutel', or wind bag. Usually it is made with brandteig, or choux pastry in English, so you could use any basic choux pastry recipe. The version I know is not fried but baked in the oven until fluffy & golden. Cut in half when still warm, and fill with whipped cream. Dust with powdered sugar. HTH, Petra in Hamburg, Germany |
Sounds like Indian Fry Bread to me when made without the filling.
~Peggy "blondie" > wrote in message om... > Hi > I'm searching for a recipe, either German or Austrian, for a sweet > that I grew up loving. Basically, it was white yeast bread dough deep > fried and served sprinkled with salt, sugar, or powdered sugar. At > least, that's how my mother learned to make it. We have since heard > that what we made was an interpretation of a German delicacy filled > with whipping cream, similar to our cream puffs. We called it Winbeidl > (Vin-bydl - now, this is my phonetic spelling, so pardon my errors). > It was great served with beer(salt) or coffee (sugar). I would really > love to know the true origin. Thanks, Blondie |
Sounds like Indian Fry Bread to me when made without the filling.
~Peggy "blondie" > wrote in message om... > Hi > I'm searching for a recipe, either German or Austrian, for a sweet > that I grew up loving. Basically, it was white yeast bread dough deep > fried and served sprinkled with salt, sugar, or powdered sugar. At > least, that's how my mother learned to make it. We have since heard > that what we made was an interpretation of a German delicacy filled > with whipping cream, similar to our cream puffs. We called it Winbeidl > (Vin-bydl - now, this is my phonetic spelling, so pardon my errors). > It was great served with beer(salt) or coffee (sugar). I would really > love to know the true origin. Thanks, Blondie |
Petra,
You've solved a big mystery in our family, thanks. I'm not familiar with choux pastry. If you have an actual recipe to share I would be most appreciative. So would my family. Everyone who has ever tried "our" version (fried) has loved it and it's passed now through many generations. I'm anxious to try the baked version. Mary (blondie) Tacoma, Washington USA Petra Hildebrandt > wrote in message >... > blondie wrote: > > > I'm searching for a recipe, either German or Austrian, for a sweet > > that I grew up loving. Basically, it was white yeast bread dough deep > > fried and served sprinkled with salt, sugar, or powdered sugar. At > > least, that's how my mother learned to make it. We have since heard > > that what we made was an interpretation of a German delicacy filled > > with whipping cream, similar to our cream puffs. We called it Winbeidl > > (Vin-bydl - now, this is my phonetic spelling, so pardon my errors). > > It was great served with beer(salt) or coffee (sugar). I would really > > love to know the true origin. Thanks, Blondie > > It is 'Windbeutel', or wind bag. Usually it is made with brandteig, or > choux pastry in English, so you could use any basic choux pastry recipe. > > The version I know is not fried but baked in the oven until fluffy & > golden. Cut in half when still warm, and fill with whipped cream. Dust with > powdered sugar. > > HTH, > > Petra in Hamburg, Germany |
Petra,
You've solved a big mystery in our family, thanks. I'm not familiar with choux pastry. If you have an actual recipe to share I would be most appreciative. So would my family. Everyone who has ever tried "our" version (fried) has loved it and it's passed now through many generations. I'm anxious to try the baked version. Mary (blondie) Tacoma, Washington USA Petra Hildebrandt > wrote in message >... > blondie wrote: > > > I'm searching for a recipe, either German or Austrian, for a sweet > > that I grew up loving. Basically, it was white yeast bread dough deep > > fried and served sprinkled with salt, sugar, or powdered sugar. At > > least, that's how my mother learned to make it. We have since heard > > that what we made was an interpretation of a German delicacy filled > > with whipping cream, similar to our cream puffs. We called it Winbeidl > > (Vin-bydl - now, this is my phonetic spelling, so pardon my errors). > > It was great served with beer(salt) or coffee (sugar). I would really > > love to know the true origin. Thanks, Blondie > > It is 'Windbeutel', or wind bag. Usually it is made with brandteig, or > choux pastry in English, so you could use any basic choux pastry recipe. > > The version I know is not fried but baked in the oven until fluffy & > golden. Cut in half when still warm, and fill with whipped cream. Dust with > powdered sugar. > > HTH, > > Petra in Hamburg, Germany |
Petra,
You've solved a big mystery in our family, thanks. I'm not familiar with choux pastry. If you have an actual recipe to share I would be most appreciative. So would my family. Everyone who has ever tried "our" version (fried) has loved it and it's passed now through many generations. I'm anxious to try the baked version. Mary (blondie) Tacoma, Washington USA Petra Hildebrandt > wrote in message >... > blondie wrote: > > > I'm searching for a recipe, either German or Austrian, for a sweet > > that I grew up loving. Basically, it was white yeast bread dough deep > > fried and served sprinkled with salt, sugar, or powdered sugar. At > > least, that's how my mother learned to make it. We have since heard > > that what we made was an interpretation of a German delicacy filled > > with whipping cream, similar to our cream puffs. We called it Winbeidl > > (Vin-bydl - now, this is my phonetic spelling, so pardon my errors). > > It was great served with beer(salt) or coffee (sugar). I would really > > love to know the true origin. Thanks, Blondie > > It is 'Windbeutel', or wind bag. Usually it is made with brandteig, or > choux pastry in English, so you could use any basic choux pastry recipe. > > The version I know is not fried but baked in the oven until fluffy & > golden. Cut in half when still warm, and fill with whipped cream. Dust with > powdered sugar. > > HTH, > > Petra in Hamburg, Germany |
Hi Mary,
> You've solved a big mystery in our family, thanks. I'm not familiar > with choux pastry. If you have an actual recipe to share I would be > most appreciative. So would my family. Everyone who has ever tried > "our" version (fried) has loved it and it's passed now through many > generations. I'm anxious to try the baked version. here http://www.deliasmith.com/cookerysch...0000000022.asp is a great recipe with step by step pictures. HTH, Petra |
Hi Mary,
> You've solved a big mystery in our family, thanks. I'm not familiar > with choux pastry. If you have an actual recipe to share I would be > most appreciative. So would my family. Everyone who has ever tried > "our" version (fried) has loved it and it's passed now through many > generations. I'm anxious to try the baked version. here http://www.deliasmith.com/cookerysch...0000000022.asp is a great recipe with step by step pictures. HTH, Petra |
Hi Mary,
> You've solved a big mystery in our family, thanks. I'm not familiar > with choux pastry. If you have an actual recipe to share I would be > most appreciative. So would my family. Everyone who has ever tried > "our" version (fried) has loved it and it's passed now through many > generations. I'm anxious to try the baked version. here http://www.deliasmith.com/cookerysch...0000000022.asp is a great recipe with step by step pictures. HTH, Petra |
http://www.zdf.de/ZDFde/inhalt/11/0,...035467,00.html
I am hoping to get this translated later but for now you have this. "blondie" > wrote in message om... > Hi > I'm searching for a recipe, either German or Austrian, for a sweet > that I grew up loving. Basically, it was white yeast bread dough deep > fried and served sprinkled with salt, sugar, or powdered sugar. At > least, that's how my mother learned to make it. We have since heard > that what we made was an interpretation of a German delicacy filled > with whipping cream, similar to our cream puffs. We called it Winbeidl > (Vin-bydl - now, this is my phonetic spelling, so pardon my errors). > It was great served with beer(salt) or coffee (sugar). I would really > love to know the true origin. Thanks, Blondie |
http://www.zdf.de/ZDFde/inhalt/11/0,...035467,00.html
I am hoping to get this translated later but for now you have this. "blondie" > wrote in message om... > Hi > I'm searching for a recipe, either German or Austrian, for a sweet > that I grew up loving. Basically, it was white yeast bread dough deep > fried and served sprinkled with salt, sugar, or powdered sugar. At > least, that's how my mother learned to make it. We have since heard > that what we made was an interpretation of a German delicacy filled > with whipping cream, similar to our cream puffs. We called it Winbeidl > (Vin-bydl - now, this is my phonetic spelling, so pardon my errors). > It was great served with beer(salt) or coffee (sugar). I would really > love to know the true origin. Thanks, Blondie |
On Mon, 8 Nov 2004, M. K. Gunn wrote:
> http://www.zdf.de/ZDFde/inhalt/11/0,...035467,00.html > > I am hoping to get this translated later but for now you have this. http://babelfish.altavista.com did a half-decent job on it. One question: 1 Prise Salz = 1 Pinch salt? From other discussions: 1 TL = 1 Teaspoon 1 EL = 1 Tablespoon Dave |
On Mon, 8 Nov 2004, M. K. Gunn wrote:
> http://www.zdf.de/ZDFde/inhalt/11/0,...035467,00.html > > I am hoping to get this translated later but for now you have this. http://babelfish.altavista.com did a half-decent job on it. One question: 1 Prise Salz = 1 Pinch salt? From other discussions: 1 TL = 1 Teaspoon 1 EL = 1 Tablespoon Dave |
Yes, 1 Prize Salz is a pinch of salt.
Katharina |
Katharina wrote:
> Yes, 1 Prize Salz is a pinch of salt. > Katharina > > Thanks! |
Katharina wrote:
> Yes, 1 Prize Salz is a pinch of salt. > Katharina > > Thanks! |
| All times are GMT +1. The time now is 08:58 PM. |
Powered by vBulletin® Copyright ©2000 - 2025, Jelsoft Enterprises Ltd.
FoodBanter