Eggerländer

Because of their easy production, Eggerländer are a well loved pastry. To make them, the dough is rolled out into rounds and topped with various fillings. Eggerländer that are made with various fruit toppings are especially popular. Topped with apricot, plum, blueberry, or raspberry, they are a welcomed diversion on hot summer days. 

For the classic or summer-y variation, topfen(curd cheese)/quark is a must!

Recipe

For various topfen/quark fillings:

1st Recipe  (456g):

  • 320g Topfen /Quark (20%)
  •   50g Powdered sugar
  •   20g Cream powder or wheat powder
  •   20g Egg yolk (1)
  •   25g Melted butter
  •      1g Salt
  •   20g Soaked rum raisins
  • some lemon zest

Dryly mix the powdered sugar and cream powder. Stir in the topfen, yolk, salt, and lemon zest. To finish, fold in the butter and raisins. 

2nd Recipe  (387g):

  • 250g Topfen / Quark (20%)
  •   50g Granulated sugar
  •     8g Cornstarch
  •   20g Egg yolk (1)
  •     4g Vanilla suag
  •   30g Melted Butter
  •   25g Raisins
  • Some lemon zest

Dryly mix the granulated sugar and cornstarch. Briefly mix with the topfen, egg yolk, vanilla sugar and lemon zest. Stir in the butter and raisins. 

3rd Recipe  (395g):

  • 250g Topfen /Quark (20%)
  •   20g Wheat starch
  •   45g Powdered sugar
  •   35g Melted butter
  •     5g Vanilla sugar 
  •   20g Egg yolk
  •   20g Raisins
  • Some lemon zest

Stir together the powdered sugar, wheat starch, melted butter, vanilla sugar, egg yolk, and lemon zest. To finish, mix in the topfen. 

Instructions

For 20 Eggerländer (each 65g):

  •     1300g Brioche dough see here
  • approx. 350g Topfen/Quark filling
  • approx. 350g Nut filling see here
  • approx. 350g Poppy seed filling see here

Production:

  • Weigh out the brioche dough into 15 equal-sized pieces and roll into round dough balls. 
  • Let cover and allow to rest for 45 minutes. 
  • Now the dough balls are rolled out into 10-12cm circles. 
  • Set the flattened dough onto a baking tray lined with baking paper with plenty of space between. 
  • Onto the flattened dough the various fillings are applied. Make sure that the fillings are spread in the middle. Don’t apply any to the edges because it will slide off during baking!
  • After applying the filling the Eggerländer proof at room temperature for 60-70 minutes. Since the Eggerländer can’t be covered while proofing, the rims are brushed with egg after 30 minutes. 
  • The Eggerländer are baked at  200-190°C, without steam for 14-16 minutes.
  • To finish they can be glazed with a sugar glaze or dusted with sieved powdered sugar. 

“For the fruit variation, place the topfen filling in the middle, cover with halved fruit and sprinkle with butter streusel before baking. After baking, add powdered sugar. “