Prep time 1 hr 15 min
total time 5 hr 15 min
11 ingredients
42 servings

Ingredients

1 1/2cups sugar1/2cup butter, softened1cup buttermilk1(8-oz.) container sour cream1teaspoon almond extract1teaspoon vanilla4egg yolks5 1/3cups All Purpose or Unbleached Flour4teaspoons baking powder1 1/2teaspoons baking soda3/4teaspoon salt

Steps
1
In large bowl, combine sugar and butter; beat until light and fluffy. Add buttermilk, sour cream, almond extract, vanilla and egg yolks; beat well.
2

• Lightly spoon flour into measuring cup; level off. Add 4 cups flour and all remaining ingredients; mix well. With wooden spoon, stir in remaining 1 1/3 cups flour. Cover dough with plastic wrap; refrigerate at least 4 hours or overnight for easier handling.3
  
• Heat oven to 425°F. Lightly grease cookie sheets or spray with nonstick cooking spray. Shape dough into 1 1/2-inch balls. On floured surface, roll each ball into 10-inch-long rope; shape into figure eight (8 ) or pretzel shape. Place on greased cookie sheets.4
  
• Bake at 425°F. for 6 to 9 minutes or until edges are light golden brown. Immediately remove from cookie sheets.

DOUGH INGREDIENTS

• 1 package active dry yeast (¼-ounce/7 grams/2¼ teaspoons), 1¾ teaspoons instant yeast, or 1 cake fresh yeast (0.6-ounce/18 grams)
  
• 1 cup warm milk (105 to 115°F for dry yeast; 80 to 85°F for fresh yeast)
  
• ½ cup unsalted butter, softened, or ¼ cup butter and ¼ cup shortening (1 stick/4 ounces/120 grams)
  
• 2 large eggs (6 tablespoons/3.5 ounces/100 grams)
  
• 6 tbsp granulated sugar (3 ounces/80 grams)
  
• 1 tsp table salt
  
• 1 tsp grated lemon zest and/or ½ teaspoon ground mace or nutmeg (optional)
  
• About 4 cups unbleached all-purpose or bread flour (17 ounces/500 grams)
  

EGG WASH INGREDIENTS

• 1 large egg, beaten
  
• 1 tsp cream, milk, or water
  

CHEESE TOPPING INGREDIENTS

• 16 oz. (455 grams) farmer cheese or cream cheese, softened; or 10 ounces (285 grams) farmer cheese and 6 ounces (170 grams) softened cream cheese
  
• 1/2 cup granulated sugar or more to taste (3.5 ounces/100 grams)
  
• 2 large egg yolks
  
• 2 tbsp all-purpose flour (optional)
  
• 1 tsp vanilla extract, 1 teaspoon grated lemon zest, ½ teaspoon ground cinnamon, or ½ teaspoon grated nutmeg
  

POPPY SEED TOPPING INGREDIENTS

• 2 cups poppy seeds
  
• 1 cup milk or water (8.5 ounces/240 grams)
  
• 1 1/2 cups granulated sugar (10.5 ounces/300 grams)
  
• 1 tbsp fresh lemon juice or 3 tablespoons unsalted butter
  
• Pinch of salt
  
• 1 tsp grated lemon zest (optional)
  

PRUNE TOPPING INGREDIENTS

• 1 lb. pitted prunes, or 8 ounces pitted prunes and 8 dried pitted cherries (455 grams/about 36 medium/3 cups)
  
• 2 cups water (17 ounces/485 grams)
  
• About 1/2 cup granulated sugar (3.5 ounces/100 grams)
  
• 1 tbsp lemon juice or prune juice
  
• 1/2 tsp ground cinnamon
  
• 1/8 tsp ground cloves (optional)
  

APRICOT TOPPING INGREDIENTS

• 2 cups dried apricots (12 ounces/340 grams)
  
• 1 cup orange juice (or 1 cup water and 1 tablespoon lemon juice) (8.5 ounces/240 grams)
  
• 1/2 cup granulated sugar, light brown sugar, or honey (3.5 ounces/100 grams)
  
• 1 to 2 tbsp lemon juice or dark rum
  

BLUEBERRY TOPPING INGREDIENTS

• 1/3 cup (80 ml) granulated sugar
  
• 3 tbsp. (45 ml) cornstarch
  
• Pinch of salt
  
• Pinch of ground cinnamon (optional)
  
• 2 cups (about 10 oz/285 grams) blueberries
  
• 2 tbsp. (30 ml) lemon juice
  

CHERRY FILLING INGREDIENTS

• 1/2 cup (3.5 ounces/100 grams/120 ml) granulated sugar
  
• 1/4 cup (1.25 ounces/35 grams) cornstarch
  
• 1 1/4 cups (300 ml) reserved cherry juice
  
• 28 ounces (800 grams/4 cups) pitted sour cherries
  

POSIPKA INGREDIENTS (OPTIONAL)

• 1 cup granulated sugar (7 ounces/200 grams)
  
• 1/2 cup all-purpose flour (2.125 ounces/60 grams)
  
• 1 to 1 1/2 tsp ground cinnamon (optional)
  
• 1/4 cup butter, melted (½ stick/2 ounces/60 grams)
  

Total Time: 6 Hours
Servings: About 24 small cakes or Two 12-inch round cakes

MAKES 20

INGREDIENTS
4 ½ cups flour
1 tsp. kosher salt
1 lb. unsalted butter, cut into ½" slices and chilled
2 eggs 
8 oz. almond paste 
2 egg whites 
½ cup sugar, plus more for sprinkling 
½ cup packed dark brown sugar 
1 tsp. vanilla extract 
¼ tsp. ground cinnamon 
¼ cup milk

INSTRUCTIONS
1.  In a large bowl, whisk together flour and salt; add butter and toss until flour evenly coats butter. In a small bowl, mix 1 egg with 1 cup cold water and add to flour-butter mixture; stir to form a loose dough. Transfer dough to a floured work surface, and knead until dough comes together, about 10 strokes. Roll dough into a 15" x 10" rectangle. Fold up the 2 short sides of rectangle so they meet in middle, and then fold dough like a book. Rotate rectangle 90°; repeat rolling and folding technique. Wrap dough in plastic wrap and chill for 20 minutes. Uncover; and repeat rolling and folding technique twice more. Wrap dough with plastic wrap and chill 1 hour.

2. Meanwhile, in a medium bowl, beat almond paste and 1 egg white on medium-high speed of a hand mixer until smooth. Add remaining egg white and the sugars, and beat until smooth, 1-2 minutes; set filling aside. In a small bowl, whisk together remaining egg and milk; set egg wash aside.

3. Cut dough crosswise into 4 equal pieces. Transfer 1 dough piece to a lightly floured work surface, chilling remaining 3 pieces. Roll dough into a 12 ½" x 10" rectangle; cut rectangle into five 10" x 2 ½" strips. Working with one strip at a time, put 1 heaping tbsp. filling lengthwise down the center of the strip, using your fingers to spread it to each end. Using a pastry brush, brush egg wash down one edge and then, beginning with the dry side, roll strip over filling and into a cigar shape. Transfer pastry rolls, seam side down, to a parchment paper-lined baking sheet and form into an "S" shape; repeat with remaining dough, filling. and egg wash.

4. Heat oven to 375°. Brush each pastry with egg wash and sprinkle liberally with sugar. Bake, rotating baking sheets once halfway through cooking, until golden brown, 30-35 minutes. Transfer to a rack and let cool for 20 minutes before serving. 

• 1 cup all-purpose flour
  

• 1/4 cup milk
  
• 2 eggs
  
• 1/2 teaspoon ground nutmeg
  
• 1 pinch freshly ground white pepper
  
• 1/2 teaspoon salt
  
• 1 gallon hot water
  
• 2 tablespoons butter
  
• 2 tablespoons chopped fresh parsley
  

Mix together flour, salt, white pepper, and nutmeg. Beat eggs well, and add alternately with the milk to the dry ingredients. Mix until smooth.

Press dough through spaetzle maker, or a large holed sieve or metal grater.

Drop a few at a time into simmering liquid. Cook 5 to 8 minutes. Drain well.

Saute cooked spaetzle in butter or margarine. Sprinkle chopped fresh parsley on top, and serve.