Germans from Russia - Pfeffernüsse Rolls

Pfeffernisse

This family recipe comes from the kitchen of Charles Brungardt:

Here is a recipe for a Volga German sweet/spicy roll called Pfeffernisse, plus instructions on how to make watermelon syrup:

1-2 pkgs yeast (.25 oz or 2 1/4 tsp per package)

1 egg, beaten

3/4 cup Schlecksel (watermelon syrup, below) or molasses as a substitute

1/2 tsp salt

1/2 cup vegetable shortening

2 cups warm water

3/4 cup sugar

1 teaspoon ground anise

6 1/2 - 7 1/2 cups flour (approximately)

Dissolve the yeast in a little warm water. Add the sugar, egg, schlecksel/molasses, remaining water, salt and anise. Mix together then add enough flour to make a smooth batter. Add the shortening and beat again. Add more flour until you make a soft dough. Knead and then form the dough into a ball and then place in a greased bowl, cover with a towel and set in a warm place. When the dough has doubled, punch it down and form into a ball again and let rise until doubled again. Roll gently, cut into small rolls and place in a greased muffin tin or on a cookie sheet. Cover and let rise for a while. Sprinkle the tops with the streusel crumb mixture (recipe follows) and bake in a 350° F oven for about 25 to 30 minutes or until done.

Streusel Topping

2 cups flour, 1 cup sugar, 1 cup brown sugar, 1 stick butter or margarine, 1/2 tsp salt. Mix all ingredients and work with a pastry cutter until crumbly.

Schlecksel (Watermelon Syrup) Recipe

Scoop out the flesh of a watermelon (seeds and juice too) into a large kettle. Mash well. Cook uncovered for 30 minutes, stirring often. Strain through a cloth or screen to remove seeds and pulp. Return strained juice to kettle and boil down, stirring constantly until it thickens and becomes quite dark. You may add 1 Tbsp of sugar for each quart of juice you began with, this is optional. Bring the syrup to a boil, pour in canning jars, & screw on lids (not tight), and process in boiling water for 15 minutes, remove and cool.