Apostel Kuchen

Ingredients

• 6oz. of fine sifted flour
• four tablespoonfuls of yeast
• about a gill of tepid water
• lib. 2oz. more flour
• 31b. fresh butter
• six whole eggs
• the yolks of six eggs
• two tablespoonfuls of sugar
• a teaspoonful of salt
• a little fresh cream

Method

1. 1

   Mix flour with yeast and tepid water to form a firm dough.

2. 2

   Let it rise in a warm place.

3. 3

   Once risen, add more flour, butter, eggs, sugar, and salt.

4. 4

   Knead until smooth, then let it rise overnight.

5. 5

   Shape the dough and place it on a buttered tin, brush with egg yolk, and bake in a sharp oven.

As published

This recipe was extracted from Bread, cakes, and biscuits (1902) by S. Beaty-Pownall, page 97. The excerpt below is the record exactly as published.

Apostel Kuchen. — This is an essentially German cake, and, indeed, mostly confined to certain parts of that country. Mix together 6oz. of fine sifted flour with four tablespoonfuls 152 BREAD, CAKES, AND BISCUITS. of yeast and about a gill of tepid water. Get this to a fairly firm dough, then cover the pan and set it in a warm place to rise. When it has risen well, work into it lib. 2oz. more flour, 31b. fresh butter (slightly warmed if the weather is cold), the yolks of six eggs, and six whole eggs, with two tablespoonfuls of sugar and a teaspoonful of salt; then knead well, moistening the dough as it stiffens with a little fresh cream

Cook this with the app: pantry check, scaling, and the assistant.