Garmisch is another wonderful yeasted coffeecake as only the Germans can make them. Superb bakers, their products not only look beautiful but are luxurious tasting.
This yeast dough is really easy to put together and even if you have been slow to come to yeasted doughs this is a great place to start. It is a firmer dough that handles easily. It can be made ahead and refrigerated for several days before shaping and after baking, it freezes to be eaten another day – maybe as a special treat on New Years Day morning.
This Garmisch dough comes from a recipe that is so old I can’t remember where I got it. The dough itself is not sweet. The sweetness of the Garmisch comes from the filling. The original filling was walnuts and while delicious, the chocolate cherry almond filling adds a note of excitement. Dried bing cherries are soaked in brandy. Almond paste, a European favorite combines exquisitely with the cherries and brandy. The processor makes quick work of combining the ingredients into a filling with the egg white used to bind the filling. Continue reading