ATTENTION ALL COOKS WHO LIVED IN GERMANY!! In texture these seem to be what I remembered as a 10 year old girl visiting my aunt in Stolberg (1/2 hr. from Aachen). The local bakery would deliver them to her door every third day. BUT and this is a big issue: The FLAVOR AND THE AROMA - that's what is missing! I never forgot the aroma of the real things even 40 years later! And it took me 20 years to realize what it was---BREWER'S YEAST! I guarantee if I can find someone somewhere who has eaten brotchen with this aroma and can tell me how to duplicate it in this recipe, I will have found the Pot of Gold at the end of the rainbow!! I have tried adding "Nutritional Yeast" to dough (which has this smell) and it just bakes out in the final result. I even called a bakery in Wisconsin who apprenticed in Germany at a bakery an hour away from Stolberg. He told me every bakery makes these differently and what they add is a closely guarded secret. PLEASE PLEASE PLEASE HELP CRACK THIS CODE!! If you think these are delicious NOW...JUST YOU WAIT TIL YOU HAVE THAT AROMA WAFTING OUT OF THE KITCHEN! Looking desperately for any suggestions on how to infuse this recipe with that aroma and slight flavor of Brewers Yeast!! THANKS IF YOU CAN HELP!
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ATTENTION ALL COOKS WHO LIVED IN GERMANY!! In texture these seem to be what I remembered as a...