Blechkuohen

Ingredients

• 1 lb. flour
• 2 eggs
• 4 oz. butter
• 3 oz. sugar
• li oz. yeast

Method

1. 1

   Crumble the yeast into the lukewarm milk, mix well, pour into the centre of the flour in a basin, add the beaten-up eggs, the melted butter and sugar, and mix and knead well, beating with the rolling-pin till the paste no longer sticks to the latter.

2. 2

   Stand in a covered pan in a warm place to rise.

3. 3

   When well risen, cover with it about 0.5 inch thick, or less, a well-buttered sheet of tin and let it rise a little longer before covering with fruit, etc., to make Obst-, Butter-, Streussel- or Kasekuchen.

As published

This recipe was extracted from German cookery for the English kitchen (1906) by Ella Oswald, page 81. The excerpt below is the record exactly as published.

pint milk. 5 oz. sugar. 4 oz. currants. j 12 bitter almonds. 4 oz. raisins. I Lemon peel to taste. i^ oz. yeast. 3 eggs. 5 oz. butter. Grumble up the yeast in a basin, sprinkle }i tea- spoonful of sugar over it and allow it to stand for 10 minutes. Then pour a gill of lukewarm milk on it, mix well and stir in sufficient of the sifted flour to make a paste. Stand in a warm place — not on the stove — to rise. Beat the eggs and sugar to a froth, add the grated almonds and lemon peel and the butter (melted), then the risen prepared yeast and the remainder of the milk. Mix well, gradually add the flour, and then stir in the currants and raisins. Beat this dough well with the rolling-pin till it no longer sticks to it. Well butter a fireproof earthenware mould (Napfkuchenform) or special cake tin made with a projection running up the middle allowing the heat to penetrate better. Line it with breadcrumbs and fill it half full with the dough. Stand in a warm place, covered over with a cloth, till it has risen to the top of the mould. Then put into the oven and bake I hour. 1 98 Gebdck : Torten und Kuchen. Abgeriebener Napfkaohen. i} lb. flour. \ lb. sugar. 4 eggs. 4 extra yolks. ID oz. butter. 4 oz. sultanas. 3 oz. yeast. The rind of i lemon. Prepare the yeast as in preceding recipe, with a gill of the milk and 3 tablespoonsful flour. Cream the butter, beat it up with the eggs and sugar, add the sultanas and grated lemon peel and stir in the risen yeast Add the milk and flour alternately, and knead the dough well. Fill, half full, a well-buttered earthen- ware mould (Napfkuchenform) lined with breadcrumbs, stand in a warm place, covered over, till the dough has well risen, and bake i hour. % lb. grated sweet almonds may be substituted for the sultanas and lemon peel. Striezel. 2 lbs. flour. 4 eggs. 2 oz. yeast. f pint milk. 5 oz. sugar. A little grated lemon peel. 7 oz. butter. 12 grated bitter almonds. \ lb. currants. 1^ lb. sultanas. 2 oz. candied peel. Prepare the yeast with the milk, i tablespoonfiil sugar and 4 tablespoonsful flour as in recipe ^^Napfkuchen" and allow to rise. Stir the beaten-up eggs into the flour and mix well with the butter (melted), the milk, sugar, almonds, candied and lemon peel and the risen yeast. Knead well and then add the currants and raisins. Form into small, long loaves, place on a buttered sheet of tin, leave to rise further, and then brush over with ^^% and bake | to i hour. On taking out, brush over again with hot butter and sprinkle thickly with sugar. Cakes. 199 Hohn-Striezel. Far the dough : In addttion : i\ lb. flour. 2 oz. sugar. ■| pint milk. 2 oz. yeast. 3 oz. butter. 2 eggs. 1 lb. blue poppy seeds. 2 oz. sweet almonds. 3 oz. butter. 6 oz. sugar. 2 oz. currants. 3 tablespoonsful milk. Prepare the yeast as in " Napfkuchen " recipe with J lb. flour, the milk, flour, a little sugar and allow to rise. Then mix it well with the remaining flour, sugar and the butter (melted) and stand the dough to rise. When well risen, roll out thinly, brush over with butter and spread on it a paste, made of the poppy seeds and other ingredients stated. Roll together and place on a sheet of tin, well buttered and sprinkled with flour, to rise still further. Then brush over with ^gg and bake in a medium oven. When taken out of the oven, brush over again with hot butter and sprinkle thickly with sugar. The poppy must be soaked for an hour, then boiled for 10 minutes in i pint milk, shaken on to a sieve to drain and pounded in a mortar before mixing with the other ingredients. Butter-Zopf. (Butter Twist.) li lb. flour. 3 oz. sugar. 2 oz. yeast. ^ pint milk. 2 eggs. 4 oz. butter. 8 bitter almonds. Grated rind of a lemon. Salt. Prepare the yeast with the milk as in recipe ** Napf- kuchen " and allow to rise. Sift the flour, melt the butter and mix both with the beaten-up eggs, the sugar, risen yeast, grated almonds, lemon peel and a little salt. Knead well. Cut into long strips and loosely plait to a twist, broader in the middle than at the ends, which 200 Gebdck : Torten und Kuchen. should be pinched together to a point. Allow to rise a little more and then brush over with butter and bake in a medium oven. On taking out of the oven, brush over again with butter and sprinkle thickly with sugar. StoUe. 2\ lbs. flour. I pint milk. 1 teaspoonful salt. \ lb. raisins. 2 oz. candied peel. 2\ oz. yeast. \ lb. butter. 7 oz. sugar. \ lb. currants. A little grated lemon peel. Prepare the yeast as in recipe ** Napfkuchen " with a gill of milk and ^ lb. flour and allow to rise. Stir the sugar and salt into the rest of the flour. Make a hole in the centre of it and pour in the milk, the butter (melted) and the risen yeast. Mix thoroughly and knead well. Add the currants, stoned raisins, and chopped candied peel and place in a pan to rise, covered over. When well risen, roll out to a long strip 2 to 3 inches thick, on a sheet of tin that has been well buttered and then sprinkled with flour. Brush over with butter and fold the two edges together to the middle. Allow to rise still further, then bake i hour in a hot oven. When taken out, brush at once with butter and sprinkle thickly with castor sugar. 4 oz. grated sweet almonds may be substituted for the raisins. 2 lbs. flour. I pint milk. I lb. butter. f lb. currants. Kaffeekuohen. 14 oz. sugar. 3 oz. yeast. 3 eggs. Grated rind of i lemon. 10 bitter almonds. Prepare the yeast with J pint milk and a little of the flour, as in recipe ** Napfkuchen." Allow to rise for 10 minutes. Mix with the remaining flour, 4 oz. sugar, the grated almonds and lemon peel, 10 oz. butter, the beaten-up eggs, milk, and lastly the risen yeast. Cakes. 20 1 Knead the dough well, then roll out, about \ inch high, place on a buttered tin, and stand on one side to rise further. When about twice as high, brush over with the remaining 6 oz. butter (melted) and sprinkle over with the rest of the sugar. Bake 30 minutes in a hot oven and then cut up into pieces the desired size. f lb. butter. 6 oz. sugar. I lb. flour. Handelknohen. (Almond Cake.) 3 oz. sweet almonds. 6 eggs. Grated rind of i lemon. \ oz. baking powder. Cream half the butter, then stir it well with the beaten- up yolks, sugar, grated lemon peel and the flour, the latter mixed with the baking powder and sifted. Finally stir in the whisked whites of eggs. Spread about \ inch high on a buttered tin, sprinkle over with sugar and coarsely-chopped almonds, scatter the remain- ing butter in small lumps over it and bake in a moderate oven for 30 minutes. Blechkuohen. 1 lb. flour. 2 eggs. 4 oz. butter. 3 oz. sugar. \ pint milk, li oz. yeast

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