Russian bread
The Russisch Brot (German "Russian bread") or Patience is the name of a type of typical German biscuits made from a sponge cake based on cocoa and egg white. Traditionally they are shaped like letters.
characteristicsThe first step is to mix the dough. It is composed of egg whites, sugar, cocoa and flour; according to the recipe, may contain other ingredients such as starch, beet syrup and cinnamon. A thin layer of dough is then stretched on a metal tray covered with oil-laden oven paper. You can also use a pastry sleeve, giving the pieces form letters. The dough is baked at moderate temperature. Finally, the surface is painted with sugar dissolved in water. At this point, if the sleeve has not been used, the Russisch Brot sheet is cut into sticks. Eventually, a little more time can be put into the oven to dry the glaze. History
It is believed that Russian bread comes from St. Petersburg, where it was known as Bukvi (in Cyrillic Буквы: "letters"). The Dresden bakery Ferdinand Wilhelm Hanke (1816-1880) met the recipe there and brought it to Germany in 1844. He opened the Deutsche & Russische Bäckerei, the first place in Germany where he became Russisch Brot.
On the contrary, in Vienna it is said that Russian bread was invented in the 19th century on the occasion of the reception of a Russian emissary at the Viennese court. The Russisch Brot would be a nod to the Russian tradition of offering a piece of bread as a welcome.
Since the end of the 19th century, the company of the Hörmann brothers in Dresden produces and exports Russisch Brot worldwide. Bahlsen (a well-known German industrial bakery company) produced Russian bread for the first time in 1906.
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