Braunschweiger Kuchen (German)

Ingredients

• about 1 lb. of fine, dry, sifted flour
• 1/2 lb. of fresh butter
• the yolks of four eggs
• three-quarters of a pint of cream
• four tablespoonfuls of fresh brewer’s yeast
• a pinch of salt
• a tablespoonful of sugar
• about 4oz. of sultanas
• and currants respectively

Method

1. 1

   Make a dough with flour, butter, egg yolks, cream, yeast, salt, and sugar.

2. 2

   Let rise, then mix in sultanas and currants.

3. 3

   Spread on a buttered paper, let rise again, prick, brush with egg, sprinkle with almonds and sugar, and bake slowly for 30 minutes.

As published

This recipe was extracted from Bread, cakes, and biscuits (1902) by S. Beaty-Pownall, page 100. The excerpt below is the record exactly as published.

Braunschweig er Kuchen (Ge rman ) . — Mak e a good dough with about lib. of fine, dry, sifted flour, fib. of fresh butter, the yolks of four eggs, three-quarters of a pint of cream, four tablespoonfuls of fresh brewer’s yeast, a pinch of salt, and a tablespoonful of sugar ; work it well as stated above, set it to rise, then work into it about 4oz. of sultanas and currants respectively

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