Monday Morning Cooking Club: Kranzkuchen

In memory of the wonderful Dinkie Wasserman, a kranzkuchen to warm the heart.

In Memory of Dinkie Wasserman

I had the privilege and honour of meeting Dinkie Wasserman in 2013. I was introduced by her daughter-in-law Benita who thought Dinkie’s kranzkuchen – a unique scone-like rolled up pastry stuffed with dried fruit and glazed with icing – would be perfect for the Monday Morning Cooking Club collection. I went to Dinkie’s place a couple of times, to get to know her just a little and to stand beside her in the kitchen, watching and learning every step so we could recreate her legendary kranzkuchen. She was generous with her knowledge and kitchen wisdom. She was kind and sweet. Sadly, Dinkie passed away in March this year at the age of only 83. We hope she can live on forever in our hearts and our kitchens through her heartwarming story and, of course, her kranzkuchen.

And Dinkie told us her story in September 2013, for The Feast Goes On

“Growing up, I never entered the kitchen. It was only after I married in 1953 that I started to cook. My husband, Basil, asked that I please not make the food of my parents’ heritage (English, South African) but rather the food of his mother’s family who had come from Russia and Lithuania. There began lessons from my mother-in-law, Granny Lily, who was the most wonderful cook. I was 21 at the time and remember watching her in the kitchen, following each step closely and measuring every single ingredient after Granny had put in her ‘pinch of this’ and ‘dash of that’.

Cooking became a part of who I was, preparing food for Basil, our three sons and friends as well as catering for the Johannesburg Waverly Synagogue. Since I immigrated to Sydney in 2002 I have cherished my assigned role in preparing the meal before the Yom Kippur fast for my son and my three grandchildren every year.

Although I don’t spend as much time in the kitchen as I used to, when I do bake it is extremely satisfying. I have found solace in the kitchen through all the tough and challenging moments of my life, and through the happier times as well. I proudly baked many cakes for my recent 80th birthday party and what a pleasure it was to watch everyone enjoy them so much.

In the 1950s, when eating a kranzkuchen for the first time at a friend’s house, my husband, Basil, declared, ‘This is the sort of cake I like.’ From that moment on it became a permanent part of my repertoire. My two remaining sons, their friends, my friends and my grandkids know me for my kranzkuchen. Most have grown up eating it; it is a cake that has been with me through every milestone in my life and my granddaughter Nicole tells me I am ‘as sweet as the cherries on top’.” 

– (the late) Dinkie Wasserman, 2013

 

 
mmcc2_kransuchen-1

Kranskuchen
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings Prep Time
12 serves 10 minutes
Cook Time
45 minutes
Servings Prep Time
12 serves 10 minutes
Cook Time
45 minutes
Kranskuchen
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings Prep Time
12 serves 10 minutes
Cook Time
45 minutes
Servings Prep Time
12 serves 10 minutes
Cook Time
45 minutes
Ingredients
Icing
Servings: serves
Units:
Instructions
  1. Preheat the oven to 180°C (350°F/Gas 4). Line a large baking tray.
  2. Using a pastry cutter or your fingers, mix the flours, baking powder, sugar, butter and salt together until the mixture resembles coarse crumbs.
  3. Mix the egg with the cream and pour into the flour mixture. Using a knife, bring the mixture together to form a soft but rollable dough. Add a little more plain flour if it is too sticky.
  4. Tip the dough onto a floured board. Using a rolling pin, roll out the dough to form a rough oval about 35 x 45 cm (14 x 17¾ inches) in size. Spread the entire surface with the jam, sprinkle on the cinnamon sugar and then top with the dried fruit.
  5. Roll up, starting at the top (the wider side), to make a long log and pinch the ends together. Place the log carefully onto the prepared tray. Bring the ends down so that the log is now a horseshoe or half-moon shape. With a knife, make five or so vertical slits on the outside rounded edge. Paint the top with the milk and bake until golden brown and cooked through, about 45 minutes.
  6. When completely cool, make the icing. Mix the sugar, water and lemon juice to a smooth paste. Pour the icing over the top of the log and allow to drip down the sides. Decorate with the glacé cherries, if desired.
Cinnamon Sugar
  1. To make cinnamon sugar, combine 1 tablespoon ground cinnamon with 1 cup caster sugar.

Share:

Share on facebook
Facebook
Share on twitter
Twitter
Share on pinterest
Pinterest
Share on whatsapp
WhatsApp
Share on linkedin
LinkedIn

3 Comments

  1. Nathan

    I made this but it feel apart in the oven. I think I rolled it to thin or something

    1. Lisa Goldberg

      Oh what a shame! Will you give it a go again, and try to roll it out a little thicker?

  2. Anne van Gemert

    Can one use gluten free flour for the Kranzkuchen?

    I really enjoy your books and great recipes.

Leave a Reply

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

Now for Something Sweet

Social Media

Recently

Instagram

In 'Now for Something Sweet', we've combined some of our favourite liquid ingredients - prosecco, aperol, fresh OJ - to make the most wonderful icy, slushy, slightly alcoholic and irresistible indulgence: Aperol Spritz Granita.⁠

Takes 10 minutes to whip up.⁠

Keeps for weeks in the freezer.⁠

Perfect any time but especially on a hot summer's day.⁠

Recipe in the new book.⁠

Pre-order now through Booktopia or our website. ⁠
Link in our profile. ⁠








#mondaymorningcookingclub #newbook2020 #harpercollnis #heirloomrecipes #homecooking #itsalwaysaboutthefood #MMCC #nowforsomethingsweet #NFSS
...

Facebook

Get The Latest Updates

Subscribe To Our Weekly Newsletter

No spam, notifications only about new events, products, recipes and updates.

Categories

Recipes

MMCC Related

Related Posts

Lamingtons

The lamington is a traditional Australian cake made of a square of white cake coated in a light chocolate icing and then rolled in coconut. The last weekend in January is a long one here in Australia and we love nothing more than a public holiday and a long weekend. Australia Day is generally a day for BBQs and swimming, beach-going and drinking beer, and eating sausage rolls and lamingtons. As usual, for us, it’s always about the food.