German Carneval Recipe Mutzen - It was 1314 in Cologne. The first fools or in German called “Jecken” celebrated a parade through the city. The reason is unknown, only the date can be traced back.
200 years later a noble man named “Weinsberg” wrote about the carnival. He described that there were no differences between the people, everyone was equal. And this is until today the case, no classifications. It was the time of eating, drinking, dancing and celebrating for 6 days before the six week duration of fasting started (mainly in the catholic Rhineland).
Even in the convents it was more casual than throughout the year. The oldest carnival song was written by a nun named Anna around 1500.
And in 1728 another nun wrote about a special supper which lasted until two in the morning with gourmet tea, coffee and even chocolate. They had cinnamon waffles which were baked with a scissor-like iron over the open fire. The recipe came from a Flemish convent. And from there all the popular carnival pastries called “Mutzen” and “Mutzenmandeln”, baked with rum and rose water, are deriving.
Another name for the Mutzen is „Nonnenfürzchen“ – which comes from the old word “Nunnekenfurt” which means “prepared best by nuns”.
You bake them in hot oil, therefore they are kind of heavy to digest, so the most people drink some glasses of Schnaps after they consummated them. This brings everyone up to a good and funny mood, the right thing before Ash Wednesday – the end of all festivities and the delicious food. Therefore the days of carnival are not only the “mad days”, they are also called the “fat days” because of all the pastries baked in fat, such as the Berliner”.
500 g flour
1 tbsp baking powder
125 g butter,
125 g sugar, 2 eggs, 3 tbsp rum,
Cooking Instructions German Carnival Recipes Mutzen
- melt the butter, add sugar, rum and eggs , beat them until foamy.
- add flour, baking powder and mix it well until you have a dough which is making bubbles.
- Roll the dough very thin on a baking board.
- Cut slanted squares and bake them in boiling oil until they show a golden color.
- Dust them with powdered sugar and sprinkle them with rose water.
This delicious pastry melts in the mouth and lies heavy in the stomach – drink a little Schnaps afterwards or an Underberg!
This recipe is ancient! It is from the convent and the recipe was handed around through all the centuries from generation to generation. Enjoy this traditional German food specialty!