Berlin Napfkuchen

Ingredients

• 2 lbs. flour
• 1.5 lb. butter
• 6 ozs. sugar
• 0.5 pt. milk
• 3 ozs. yeast
• 8 whole eggs
• 8 yolks
• 6 ozs. citron
• 6 ozs. chopped almonds
• 8 ozs. sultanas
• 8 ozs. currants
• the grated rind of one lemon
• a little ground mace

Method

1. 1

   Warm the flour, dissolve the yeast in the warm milk; cream the butter and sugar with the eggs; add the milk and yeast and beat in the flour; add the fruit; fill in the well-buttered form about half, and let raise till nearly full; bake in medium heat.

2. 2

   When done, brush with melted butter and dust with sugar and cinnamon.

As published

This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 56. The excerpt below is the record exactly as published.

BERLIN NAPFKUCHEN. 2 lbs. flour, lyi lb. butter, 6 ozs. sugar, ^ pt, milk, 3 ozs. yeast, 8 whole eggs, 8 yolks, 6 ozs. citron, 6 ozs. chopped almonds, 8 ozs. sultanas, 8 ozs. currants, the grated rind of one lemon, a little ground mace. Warm the flour, dissolve the yeast in the warm milk; cream the butter and sugar with the eggs; add the milk and yeast and beat in the flour; add the fruit; fill in the well-buttered form about half, and l6t raise till nearly full; bake in medium heat. When done, brush with melted butter and dust with sugar and cinnamon. 411.— DRESDEN BABA. I lb. butter

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