Butter-Zopf (Butter Twist)

Ingredients

• 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

Method

1. 1

   Prepare the yeast with the milk as in the Napfkuchen recipe and allow to rise.

2. 2

   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.

3. 3

   Knead well.

4. 4

   Cut into long strips and loosely plait to a twist, broader in the middle than at the ends, which should be pinched together to a point.

5. 5

   Allow to rise a little more and then brush over with butter and bake in a medium oven.

6. 6

   On taking out of the oven, brush over again with butter and sprinkle thickly with sugar.

Nutrition per serving

As published

This recipe was extracted from German cookery for the English kitchen (1906) by Ella Oswald, page 82. The excerpt below is the record exactly as published.

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

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