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Rosi Huber's Schuxn are famous

2022-11-25T08:14:41.541Z


Rosi Huber's Schuxn are famous Created: 11/25/2022, 09:00 By: Alexandra Anderka She loves contact with her customers: Rosi Huber at the cake stand at the Dorfen farmer's market. © Michaele Heske Visit from country women: Rosi Huber from Oberseebach talks about baking and the Dorfen farmer's market. Dorfen – Rosi Huber from Oberseebach has already baked 15 types of Christmas cookies, and there


Rosi Huber's Schuxn are famous

Created: 11/25/2022, 09:00

By: Alexandra Anderka

She loves contact with her customers: Rosi Huber at the cake stand at the Dorfen farmer's market.

© Michaele Heske

Visit from country women: Rosi Huber from Oberseebach talks about baking and the Dorfen farmer's market.

Dorfen

– Rosi Huber from Oberseebach has already baked 15 types of Christmas cookies, and there are still 30 to come.

In the meantime, the farmer and co-founder of the village farmers' market only makes the delicacies for her extended family, she used to deliver them to the farmers' market as well.

For 28 years, the now 75-year-old has stocked the regional market in the Forststadl, which is open every Friday from 11 a.m. to 4 p.m., with her baking skills.

She is famous for her Schuxn.

"They need a lot of work, and hardly anyone can do it as well as Rosi," praises Heidi Lechner, who founded the village farmers' market together with Huber in 1993.

"We were total amateurs," Huber remembers the beginnings.

At that time, they would have found old market stalls free of charge, school benches served as storage.

They found a refrigerated counter in Nandlstadt, where a grocery store was closing.

But Rosi Huber, then a local farmer, and her deputy Lechner wanted to make a difference - and they succeeded in doing so.

Baking cookies is part of the run-up to Christmas for the farmer's wife.

© Alexandra Anderka

As early as Wednesday, the woman from Oberseebach begins preparing the “Saier”, i.e. the sourdough, for the Schuxn.

Temperature and flour are very important here, she explains.

If everything is not right, even the experienced Schuxn baker will fail with these Bavarian specialties.

"It's purely manual work, they don't turn out the same every time." Every Thursday she bakes a dry cake and a tart - mostly Hinterberger.

"People like them best."

Friday is big fight day.

The pensioner works at the stove from 4.45 in the morning.

It's Datschi's and the Schuxn's turn.

"Sometimes I ask myself why I'm doing all this to myself," she admits with a smile.

But when she sells the sweet delicacies behind the cake counter in the Forststadl from 11 a.m. and starts talking to her loyal customers, she knows why: "If I were only standing by the oven, I would have given up."

In the past, she really only stood by the stove.

The farm in Oberseebach, where she still lives with her 85-year-old husband Balthasar, and the grandchildren of the three daughters took up a lot of her time.

When the couple leased the fields to the eldest daughter 20 years ago and slowly gave up the animals, the time had come for Rosi Huber not only to deliver, but also to sell.

Rosi Huber's quark stollen recipe

Ingredients: 50 grams each of orange peel and lemon peel, 100 g ground almonds, 2 bags of rum raisins, 250 g low-fat quark, 200 g sugar, 175 g butter, 2 eggs, grated zest of a lemon, 1 pinch of salt, 550 g flour, one packet baking powder, a teaspoon of cardamom.


Preparation: Mix the rum raisins and leave to steep for an hour.

Knead all the ingredients into a dough, form a stollen, place on a greased baking sheet and bake at 160 to 180 degrees for around 75 minutes.

After 30 minutes of baking time, cut in and brush with butter.

Dust with powdered sugar.

"If you get praise directly from the customers or they ask you where you were last week because you were absent - that gives you a good feeling," says the 75-year-old happily.

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Three generations live on the Huber farm.

That works fine.

"It's better not to say anything and just swallow it," is her tip for a good relationship.

"If you can't do that, it rattles," she knows and says: "Life is so short and many people make it unnecessarily difficult for themselves."

After the market is before the market: she often buys the ingredients for the next week on Friday afternoon.

It only gets quieter towards Christmas.

For a few years now she hasn't had to cook on the holidays, her daughters have taken over.

"I really enjoy that." Huber takes care of the cookies, 30 varieties and a quark stollen are there for the big family to taste.

Series country women visit

For the third time in a row, the local newspaper visits rural women in the run-up to Christmas, who report on their work and reveal their favorite recipes for this special time of the year.

The reports are published on the four Advent weekends.

Source: merkur

All news articles on 2022-11-25

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