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Bread, pastry, laminated dough. Where chemistry matters and weighing beats measuring — the recipes come with gram numbers for a reason.

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Zimtsterne (German Cinnamon Star Cookies) with almonds, egg whites and cinnamon — Germany recipe

🇩🇪GermanyAdvanced

Flour and Confectionery Products

Zimtsterne (German Cinnamon Star Cookies)

Zimtsterne are star-shaped German Christmas cookies made without any flour: the dough is ground almonds, cinnamon and a meringue of egg whites and powdered sugar, and part of that same meringue becomes the white glaze on top. They come from Swabia in southern Germany and are chewy and soft inside, closer to marzipan than to a biscuit. They bake at a low 140°C so the glaze stays snow white. The 90 minutes cover whipping, cutting, glazing and two trays in the oven; the sticky dough also rests 45 minutes in the fridge before rolling. Makes about 40 stars, four to a serving, and they are naturally gluten-free.

90 min350 kcal10 serves

🌿Vegetarian🌾Gluten-free

Zucchini Bread with zucchini, wheat flour and walnuts — USA recipe

🇺🇸USAAdvanced

Flour and Confectionery Products

Zucchini Bread

Zucchini bread is an American quick bread: a sweet loaf made with grated zucchini, oil, eggs and cinnamon, leavened with baking soda and baking powder rather than yeast. It's what home bakers do with a summer glut of squash — the zucchini brings almost no flavor of its own, just water, which keeps the crumb damp and tender for days. Sliced thick and eaten with butter or plain with coffee, it sits somewhere between a cake and a bread and refuses to choose.

80 min290 kcal10 serves

🌿Vegetarian

Zwetschgendatschi (Bavarian Plum Sheet Cake) with italian plums, dry yeast and flour — Germany recipe

🇩🇪GermanyAdvanced

Flour and Confectionery Products

Zwetschgendatschi (Bavarian Plum Sheet Cake)

Zwetschgendatschi, often shortened to Datschi or called Zwetschgenkuchen in other parts of Germany, is a Bavarian sheet cake made from thin yeast dough covered edge to edge with halved Zwetschgen, the small, oval, deep-purple Italian plums that ripen from August into October. Augsburg claims the cake as its own invention, and its residents are still nicknamed Datschiburger, partly because the fanned-out plum halves are said to resemble the pinecone on the city's coat of arms. The dough stays thin and only lightly sweet, so the fruit carries the flavor: tart skin against soft, jammy flesh, with a scatter of cinnamon or butter streusel on top. It disappears from bakery counters once plum season ends and comes back every autumn in time for Erntedank, the German harvest festival in early October.

70 min390 kcal12 serves

🌿Vegetarian

Zwiebelkuchen (German Onion Tart) with onion, flour and sour cream — Germany recipe

🇩🇪GermanyAdvanced

Flour and Confectionery Products

Zwiebelkuchen (German Onion Tart)

Zwiebelkuchen is a savoury onion tart from the wine villages of southern Germany (Swabia, the Palatinate, Baden, Franconia), eaten through September and October with Federweisser, the cloudy young wine that is still fermenting in the glass. Underneath the topping is yeast dough rather than pastry, a thin bread base pressed into a sheet pan, which is how it is sold at the autumn wine festivals. On top goes well over a kilo of onions sweated until they collapse, bound with sour cream and eggs, seasoned with caraway and studded with smoked bacon. The dough needs about an hour to rise before any of that begins, so the timing below does not include it.

80 min350 kcal12 serves

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