Bröenik

A pink and white marshmallow-like peppermint cookie from my Volga-Deutsch Family in Holstein (Werdiniaja, Kulalinka) Seratov, Russia. This is my Oma Elsie (Knaus) Popiel’s, aunt Sebina’s recipe. Broenik is also one of those old recipes you literally need to get a feel for, as the consistency of the dough will determine the softness and density of the cookie.

DifficultyIntermediate

A Knaus family recipe of a peppermint cookie.

Bröenik, peppermint cookie

Prep Time20 minsCook Time40 mins

 1 ¾ cups Sugar
 ¼ lb Butter
 3 Eggs
 1 cup Sour Cream
*Optional, substitute 1 1/2 tsp peppermint extract for Peppermint oil
 ½ tsp Peppermint oil*
 4 cups Flour, pre sifted
 1 ½ tsp Baking Powder
 ½ tsp Baker's Ammonia or Hirschornsaltz (ammonium carbonate)
 4 drops Red food coloring
*Optional Glaze
 ¼ cup water &/or milk
 2 cups icing sugar

1

Cream butter and sugar. Add and mix eggs and sour cream. Sift 2 cups flour with baking powder and baking ammonia and mix well into batter. Stir in peppermint and divide dough approximatly. Add 4-6 drops red food coloring depending on the strength of pink color preferred and mix well.

2

Working with each dough seperatly, sift 1 cup flour and mix by hand like you may with a pasta. The dough will be very soft and tacky or a tad sticky. Add more flour if the consistency is too wet. *hint: this dough will feel like risen bread dough, but will be sticky enough to be easily combined with its other half.

3

Sprinkle flour down onto a clean surface and stretch out each to be about the same length. Section out half of the length to work with at first and roll the white and pink together into about a 1 1/2" - 2" diameter log. This dough is very maluable so the dough log can be stretched or shortened easily. I usually end up with 4 logs of 10" to 13". Dust logs with flour and seal in plastic wrap, then place them in the fridge overnight. *Note: as the dough is very soft, you may wish to turn the dough logs over after a while or reshape by hand as you like.

4

Preheat oven to 325°F and position the rack upper third of the oven. As the oven preheats, prep cookie sheets with a light grease or butter and rub into pan. Spread flour on pans to create a light layer and discard remaining flour. Once oven is up to temperature, remove one dough log and lightly reshape if desired and unwrap. Cut log into cookies from minimum 1/2" up to no more than 1". *Note: My Oma's traditional way is to cut by 1" however I found the above range to be acceptable. Place cookies flat on pan and give sufficient space to spread out and double in size. Cook for 12 - 15 minuets, depending on your oven. The cookies will initially be marshmallow soft and very fragrent with the inside to resemble a fluffy bread. Cool off the pan and dip tops of cookie in an unflavored glaze if desired. Store in lined tins or containers once well cooled.

Ingredients

 1 ¾ cups Sugar
 ¼ lb Butter
 3 Eggs
 1 cup Sour Cream
*Optional, substitute 1 1/2 tsp peppermint extract for Peppermint oil
 ½ tsp Peppermint oil*
 4 cups Flour, pre sifted
 1 ½ tsp Baking Powder
 ½ tsp Baker's Ammonia or Hirschornsaltz (ammonium carbonate)
 4 drops Red food coloring
*Optional Glaze
 ¼ cup water &/or milk
 2 cups icing sugar

Directions

1

Cream butter and sugar. Add and mix eggs and sour cream. Sift 2 cups flour with baking powder and baking ammonia and mix well into batter. Stir in peppermint and divide dough approximatly. Add 4-6 drops red food coloring depending on the strength of pink color preferred and mix well.

2

Working with each dough seperatly, sift 1 cup flour and mix by hand like you may with a pasta. The dough will be very soft and tacky or a tad sticky. Add more flour if the consistency is too wet. *hint: this dough will feel like risen bread dough, but will be sticky enough to be easily combined with its other half.

3

Sprinkle flour down onto a clean surface and stretch out each to be about the same length. Section out half of the length to work with at first and roll the white and pink together into about a 1 1/2" - 2" diameter log. This dough is very maluable so the dough log can be stretched or shortened easily. I usually end up with 4 logs of 10" to 13". Dust logs with flour and seal in plastic wrap, then place them in the fridge overnight. *Note: as the dough is very soft, you may wish to turn the dough logs over after a while or reshape by hand as you like.

4

Preheat oven to 325°F and position the rack upper third of the oven. As the oven preheats, prep cookie sheets with a light grease or butter and rub into pan. Spread flour on pans to create a light layer and discard remaining flour. Once oven is up to temperature, remove one dough log and lightly reshape if desired and unwrap. Cut log into cookies from minimum 1/2" up to no more than 1". *Note: My Oma's traditional way is to cut by 1" however I found the above range to be acceptable. Place cookies flat on pan and give sufficient space to spread out and double in size. Cook for 12 - 15 minuets, depending on your oven. The cookies will initially be marshmallow soft and very fragrent with the inside to resemble a fluffy bread. Cool off the pan and dip tops of cookie in an unflavored glaze if desired. Store in lined tins or containers once well cooled.

Bröenik

Bröenik, peppermint cookie

Bröenik, peppermint cookie

Bröenik, peppermint cookie

Leave a Reply

Your email address will not be published. Required fields are marked *