Basler-Lebkuchen

9th day of Advent

Ingredients:

• 500g Wheat flour
• 400g Honey
• 100g Powdered sugar
•   50g Dextrose
•   10g Vanilla sugar
•   10g Lebuchen spice
•   10g Cinnamon
•     3g Salt
•   40g Cherry schnapps
•   13g Ammonium
• 200g Toasted and chopped hazelnuts, 2-4mm
• 200g Candied orange peel
•   50g Candied lemon peel
• 150g Robe-Noire (Chocolate to dip)

Production:

• Heat the honey with sugar and dextrose to 60°C and then allow it to cool.
• Mix the wheat flour, vanilla sugar, spices, and salt then add to the honey mixture.
• Then mix at a slow speed for about 15 minutes. 
• To finish, mix the ammonium with the cherry schnapps and mix into the dough for another 1-2 minutes. 
• Before adding the fruit mixture, do a test bake: roll out a small piece of the gingerbread dough and bake at 170°C in the oven.
• Only after a successful baking test, the fruit mixture is slowly kneaded in.
• Let the gingerbread dough rest briefly and then roll out to 6-7mm thickness.
• Place the rolled out dough on a baking tray lined with baking paper and brush with milk.
• The gingerbread is baked at 170 ° C

Sugar glaze:

• While the gingerbread is baking in the over, the sugar glaze can be prepared. For the sugar glaze, sugar and water are cooked in a proportion of 3:1 to 110°C. Using a cooking spoon, the boiled sugar water is stirred against the side of the pot until it becomes slightly milky.
• The gingerbread must be coated with the sugar glaze while they are still hot. 
• Only when the gingerbread has fully cooled can it be cut and dipped in chocolate.