How to Make Ochsenaugen: A Delicious German Pastry Treat

Ochsenaugen, which translates to “ox eyes” in German, are delightful little pastries that are sure to capture your heart (and your stomach!). These treats get their name from their unique appearance – two circles of jam peeking out from a fluffy, powdered sugar-dusted dough, resembling the large, gentle eyes of an ox. They’re surprisingly easy to make and are perfect for accompanying a warm cup of coffee or tea, or for a special occasion dessert.

Growing up in a family with strong German roots, Ochsenaugen were a staple in our household. I have fond memories of helping my grandmother roll out the dough and carefully place the dollops of jam. The aroma of freshly baked pastries wafting through the kitchen always signaled a happy gathering. Today, I’m excited to share this taste of my heritage with you!

Let’s Gather Our Ingredients:

For the Dough:

• 2 ½ cups all-purpose flour, plus extra for dusting
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract

For the Filling:

• 1 cup of your favorite jam (raspberry and apricot are classic choices!)

For Dusting:

• Powdered sugar

Tools of the Trade:

• Measuring cups and spoons
• Mixing bowls
• Electric mixer (optional, but helpful)
• Rolling pin
• Cookie cutters (round cutters work best, around 2-3 inches in diameter)
• Baking sheet
• Parchment paper

Baking Up Some Ox Eyes:

Preparing the Dough:

1. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
2. In a large bowl, cream together the softened butter and sugar until light and fluffy. This is where an electric mixer comes in handy, but you can also use a wooden spoon and some elbow grease!
3. Beat in the eggs one at a time, then stir in the vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix the dough.
5. Wrap the dough tightly in plastic wrap and refrigerate for at least 30 minutes. This will make the dough easier to handle.

Assembling and Baking:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Lightly flour your work surface and roll out the chilled dough to about ¼ inch thickness.
3. Using your cookie cutter, cut out circles from the dough. Re-roll scraps as needed.
4. Place half of the dough circles onto the prepared baking sheet.
5. Add a dollop of jam to the center of each dough circle on the baking sheet.
6. Using your finger, lightly moisten the edges of the dough circles with water. This will help seal the top layer.
7. Place the remaining dough circles on top of the jam-filled ones, gently pressing the edges to seal.
8. Using a sharp knife or a small cookie cutter, carefully cut out a small circle in the center of each top dough round, creating a “window” for the jam to peek through.
9. Bake for 12-15 minutes, or until the edges of the pastries are lightly golden brown.

The Finishing Touch:

1. Allow the Ochsenaugen to cool completely on a wire rack before dusting generously with powdered sugar.

Ochsenaugen on a plate

Tips and Tricks:

• Jam Substitution: While traditional recipes call for raspberry or apricot jam, feel free to get creative with your fillings! Strawberry, blueberry, or even a homemade lemon curd would be delicious alternatives.
• Chilling is Key: Chilling the dough is crucial for preventing the pastries from spreading too much during baking.
• Don’t Overbake!: Keep a close eye on your Ochsenaugen while they bake. They are done when the edges are lightly golden, but the center should still be soft.

Ingredients for Ochsenaugen

FAQs:

• Can I freeze Ochsenaugen? Absolutely! These pastries freeze beautifully. Simply bake as directed, allow to cool completely, and then freeze in an airtight container for up to 2 months. To serve, thaw at room temperature or warm gently in a preheated oven.
• My jam bubbled over during baking. What did I do wrong? This is a common issue! To prevent overflowing, avoid overfilling the pastries and make sure the edges are well sealed.

Indulge in a Taste of Germany:

There’s nothing quite like the satisfaction of pulling a tray of warm, fragrant Ochsenaugen from the oven. The combination of the buttery, crumbly dough and the sweet, fruity filling is simply irresistible. Gather your ingredients, put on your apron, and experience the joy of making these charming German treats. You might even feel inspired to share your creations and family stories in the comments below! Happy baking!