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Flour Recipes

5 recipes with flour for weeknights, meal prep, and quick ingredient searches. Choose by time, cuisine, and what is in your kitchen.

5 recipes

Butterplätzchen (German Cut-Out Christmas Cookies) with flour, butter and egg yolk — Germany recipe

🇩🇪GermanyAdvanced

Flour and Confectionery Products

Butterplätzchen (German Cut-Out Christmas Cookies)

Butterplätzchen, also called Ausstechplätzchen or simply Buttergebäck, are Germany's classic Christmas cut-out cookies: a butter shortcrust dough rolled thin, stamped into stars, bells and trees, and finished with icing, sprinkles or a golden egg-yolk glaze. The dough follows the country's standard Mürbeteig ratio of three parts flour to two parts butter to one part sugar, bound with a single egg yolk and flavored with vanilla and lemon zest. Cold butter is what makes that ratio work: it stays in small, distinct pieces through mixing and rolling instead of melting into the flour, so the baked cookie turns out short and sandy instead of greasy or tough. The dough needs about an hour in the fridge before it rolls cleanly, and the cut shapes get another ten minutes chilled on the tray so their points and curves stay sharp once they hit the oven. This is the cookie German children help stamp out every Advent, and the one that fills half of every Bunter Teller, the mixed Christmas cookie plate. Makes about 45 cookies, five to a serving.

65 min400 kcal9 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

Christstollen (German Christmas Stollen) with raisins, candied orange peel and almonds — Germany recipe

🇩🇪GermanyAdvanced

Flour and Confectionery Products

Christstollen (German Christmas Stollen)

Christstollen, also called Weihnachtsstollen or simply Stollen, is a German Christmas yeast loaf: a buttery Hefeteig packed with rum-soaked raisins, candied orange and lemon peel (Orangeat and Zitronat) and almonds, then soaked in melted butter and buried under powdered sugar. You knead the dough, fold it into the traditional ridge and bake it about 50 minutes, 10 at 200°C and the rest at 170°C; the loaf makes 16 slices. It is baked a few weeks before Christmas and left wrapped in foil in a cool place for two to three weeks so the fruit, rum and butter settle into the crumb, and neither the rising nor that maturing is counted in the time. Only loaves from Dresden and about a dozen nearby towns may be sold as Dresdner Stollen, so this is the home version.

110 min420 kcal16 serves

🌿Vegetarian

Barmbrack (Irish Halloween Fruit Bread) with raisins, flour and eggs — Ireland recipe

🇮🇪IrelandAdvanced

Flour and Confectionery Products

Barmbrack (Irish Halloween Fruit Bread)

Barmbrack is the Irish Halloween fruit loaf: a dense, lightly spiced bread packed with raisins soaked overnight in tea and a splash of whiskey, with a ring traditionally hidden inside. In Irish it is bairín breac, the speckled loaf, and in English it is often shortened to brack. This is a tea brack, raised with baking powder instead of yeast, which is how most of the Irish recipes we read make it at home, Darina Allen's Ballymaloe brack and Donal Skehan's among them. Start two days ahead: the raisins soak overnight, the loaf bakes for about an hour, cools completely and rests wrapped for a day before you slice it.

95 min230 kcal12 serves

🌿Vegetarian

Weckmann (German St. Martin's Bread Man) with flour, milk and butter — Germany recipe

🇩🇪GermanyMedium

Flour and Confectionery Products

Weckmann (German St. Martin's Bread Man)

A Weckmann is a German bun shaped like a little man, made of sweet yeast dough with raisins for the eyes and buttons and often a small clay pipe tucked into one arm. In the Rhineland, Hesse and the Rhine-Neckar region children get one on St. Martin's Day, 11 November, after the lantern procession, while in many other parts of Germany it comes on St. Nicholas Day, 6 December. Westphalia and the north call it a Stutenkerl, and you will also hear Weckmännchen, Klausenmann, Hefekerl and Dambedei, or Grittibänz in Switzerland. The dough is plain milk, butter and egg with no spices, and it rises once for 30 to 45 minutes, so with a fan oven, from warming the milk to the first warm bun takes about an hour and a half.

55 min500 kcal6 serves

🌿Vegetarian

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raisins eggs egg yolk lemon zest dry yeast almonds