Printens of Aachen

Name: Printens of Aachen
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 45
Ingredients: 10 g Candied orange and lemon peel; 300 g Flour; 150 g Rye flour (Type 1150); 2 TEASPOONS Printen or gingerbread spice; 375 g liquid honey; 1 coated Tsp (2 g) salt of the hartshorn; 85 g sugar (e.g. browner); 100 g + approx. 4 tablespoons crumble candy; 1 Egg yolk (Gr. M); 1 coated Tsp Potash; 7-10 Tbsp Flour; 5 TABLESPOONS milk for spreading; 150 g Dark chocolate coating; 15 g white plate fat (e.g. palmine); 50 g Fruit Mix; baking paper; 7-10 Tbsp Cling film

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 45

10 g Candied orange and lemon peel
300 g Flour
150 g Rye flour (Type 1150)
2 TEASPOONS Printen or gingerbread spice
375 g liquid honey
1 coated Tsp (2 g) salt of the hartshorn
85 g sugar (e.g. browner)
100 g + approx. 4 tablespoons crumble candy
1 Egg yolk (Gr. M)
1 coated Tsp Potash
7-10 Tbsp Flour
5 TABLESPOONS milk for spreading
150 g Dark chocolate coating
15 g white plate fat (e.g. palmine)
50 g Fruit Mix
baking paper
7-10 Tbsp Cling film

Directions

1
Line three baking trays with baking paper. Finely chop candied orange peel and candied lemon peel. Mix flour, rye flour, spices, candied orange peel and candied lemon peel. Heat honey in a pot, but do not boil. Let it cool down for about 5 minutes and add it to the flour mixture.
2
Knead everything well with the dough hook of the hand mixer and let it cool down.
3
Dissolve the salt of the hartshorn in 1 tablespoon of cold water. Knead the sugar and 100 g of crumble candy into the dough with the dough hooks of the hand mixer. Add egg yolk, potash and ammonium bicarbonate and knead as well.
4
At the end knead the dough briefly with your hands.
5
Dust the dough with a little flour and roll out on cling film to form a rectangle (approx. 40 x 42 cm). Cut into small rectangles (approx. 3 x 10 cm) and place on the baking trays. Prick several times with a fork and brush with milk.
6
Bake one after the other in a preheated oven (electric oven: 175 °C/circulating air: 150 °C/gas: level 2) for about 12 minutes. Pull the baking paper from the baking tray and let it cool down.
7
Chop the couverture and melt it with white fat in a hot water bath. Leave to cool for about 10 minutes. Roughly chop the fruit mixture. Dip one corner of each Printen diagonally into the couverture. Sprinkle one half of the Printen Fruit Mix over the chocolate coating and the other half with approx. 4 tbsp.
8
Allow to dry.