Recipe Manuscript

Hefenkolatschen

Name: Hefenkolatschen
Prep time: PTPT45M
Cook time: PTPT10M
Yield: 24
Cuisine: European
Ingredients: 500 g unsalted butter (softened); 5 large egg yolks; 125 g sugar; Zest of 1 lemon; 240 ml (1 cup) thick sour cream (full-fat crème fraîche or Schmand can substitute); 30 g fresh yeast (or 10 g dried active yeast); A little warm milk (enough to dissolve the yeast, ~30 ml); 375 g fine wheat flour (all-purpose flour), warmed; Preserved rosehips (substitute: preserved cherries or seedless raisins); 2 large egg whites (for glazing); Coarse sugar (crushed sugar cubes or pearl sugar)

"Yeast Kolatschen"

1897

From the treasured pages of Henriette Davidis praktisches kochbuch für die gewöhnliche und feinere küche

Written by Henriette Davidis

Age of Gastronomy (1800 - 1900)European Intermediate Dessert Snack

Original Recipe • 1897

Original Manuscript(circa Age of Gastronomy, 1800 - 1900)

As inscribed by the original author's hand, transcribed with care by Lost Kitchen Scrolls

Hefenkolatschen

"1 Pfd. ausgewaschene Butter, 5 Eidotter, 1 Uzc. Zucker, Citronenschale, 1 Tasse dicke saure Sahne, 1 Uzc. in etwas Milch und Zucker aufgelöste Hefe und ¾ Pfd. feines erwärmtes Mehl. Die Butter wird zu Sahne gerieben, das übrige nacheinander hinzugerührt, dann seht man davon walnußgroße Klöße auf eine bestrichene Platte, läßt sie gut aufgehen, legt auf jede Kolatsche eine ein= gemachte Hagebutter, Kirsche oder Rosine, bestreicht sie über und über mit geschlagenem Eiweiß, bestreut sie mit grobgestoßenem Zucker und bäckt sie bei starker Hitze 10 Minuten."

English Translation

"1 pound washed butter, 5 egg yolks, 1 cup sugar, lemon zest, 1 cup thick sour cream, 1 cup yeast dissolved in some milk and sugar, and ¾ pound fine warmed flour. The butter is creamed, the rest is stirred in one after another, then walnut-sized dumplings are placed on a greased tray, allowed to rise well, a preserved rosehip, cherry, or raisin is placed on each kolatsche, brushed all over with beaten egg white, sprinkled with coarsely crushed sugar, and baked at high heat for 10 minutes."

Note on the Original Text

Recipes from this era are brief, assuming the reader knows kitchen basics—quantities like 'a walnut-sized ball' or 'warm the flour' are left unstated for temperature but were common sense. German spelling is traditional: 'Eidotter' for egg yolk, 'Hagebutte' for rosehip, and 'Hefe' for yeast. Measurements such as 'Pfd.' (Pfund/pound, about 500 g) and 'Uzc.' (Unze/ounce, about 30 g) are used, often rounded for ease in home kitchens. The recipe is a concise sequence, reflecting confidence in the baker's intuition.

Modern Kitchen Interpretation

Recipe's Origin

Henriette Davidis praktisches kochbuch für die gewöhnliche und feinere küche - Click to view recipe in book

Title

Henriette Davidis praktisches kochbuch für die gewöhnliche und feinere küche (1897)

You can also click the book image above to peruse the original tome

Writer

Henriette Davidis

Era

1897

Publisher

C.N. Caspar

Background

A beloved staple in German kitchens, this practical cookbook by Henriette Davidis serves up a rich array of recipes ranging from everyday fare to refined culinary delights. Immerse yourself in traditional techniques and timeless flavors, all artfully presented for both the ordinary and ambitious cook.

Kindly made available by

Internet Archive

Historical Background of the Recipe

Learn about old traditions

Hefenkolatschen comes from 'Henriette Davidis praktisches Kochbuch,' a highly influential German cookbook originally published in the 19th century and cherished as a foundational text for home cooks. Davidis wrote for both ordinary families and more refined kitchens, demystifying baking with yeast for readers who might be new to it. By the 1890s, when this edition appeared in Milwaukee for German-American immigrants, these treats bridged Old World traditions and New World kitchens. Kolatschen (or 'Kolatsche') were festive, everyday pastries—little yeasted buns topped with fruit, reflecting Central European baking heritage.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

Most of the mixing in Davidis's day was done by hand, with a sturdy wooden spoon and a large ceramic or stoneware bowl for creaming and kneading. The baking would take place in a wood- or coal-fired oven, using well-greased tin or ceramic baking sheets. To portion the dough, two spoons or clean hands were used. Beating egg whites to a stiff froth was achieved with a hand whisk or simple fork.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

45 mins

Cook Time

10 mins

Servings

We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!

Ingredients

1 pound (2 cups) unsalted butter (softened)
5 large egg yolks
2/3 cup (about 4.4 oz) sugar
Zest of 1 lemon
1 cup (8 fl oz) thick sour cream (full-fat crème fraîche or Schmand can substitute)
1 oz fresh yeast (or 0.35 oz [about 1 tablespoon] dried active yeast)
A little warm milk (enough to dissolve the yeast, ~2 tablespoons or 1 fl oz)
3 cups (about 13 oz) fine wheat flour (all-purpose flour), warmed
Preserved rosehips (substitute: preserved cherries or seedless raisins)
2 large egg whites (for glazing)
Coarse sugar (crushed sugar cubes or pearl sugar)

Instructions

To make Hefenkolatschen, begin by creaming 1 pound (2 cups) of unsalted butter until it is very soft and fluffy.
Gradually beat in 5 large egg yolks, 2/3 cup (about 4.4 oz) of sugar, and the grated zest of 1 lemon.
Stir in 1 cup (8 fl oz) of thick sour cream.
Dissolve 1 oz of fresh yeast (or 0.35 oz [about 1 tablespoon] dried active yeast) with a little warm milk and a pinch of sugar, then add this to the mixture.
Lastly, incorporate 3 cups (about 13 oz) of fine, warmed flour, kneading to form a soft, slightly sticky dough.
Using two spoons, drop walnut-sized balls of dough onto a greased baking tray.
Allow them to rise until visibly puffed.
Press a preserved rosehip, cherry, or raisin into each dumpling.
Brush the tops generously with lightly beaten egg white and sprinkle with coarsely crushed sugar.
Bake at 425°F (very hot oven) for about 10 minutes until golden brown.

Estimated Calories

180 per serving

Cooking Estimates

Prep time covers mixing the dough and preparing the ingredients. Cook time is the time the dumplings spend in the oven. Each Hefenkolatsche is about 180 calories, and this recipe yields about 24 pieces.

As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.

We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.