German Keanz Kuchen

Ingredients

• a piece of the prepared French dough
• or use plain standard dough
• four ounces of sugar
• six ounces of butter
• one egg
• flavor with mace
• and lemon extract

Method

1. 1

   Roll out into a long sheet, eighteen inches long, ten inches wide, one-quarter of an inch thick.

2. 2

   Cream together sugar, butter, and egg; flavor with mace and lemon extract.

3. 3

   Spread this cream over the sheet, sprinkle with sultana raisins, currants and finely-chopped citron.

4. 4

   Roll up like jelly roll, set on pan and form a ring, joining the ends nicely.

5. 5

   Set to prove.

6. 6

   When half proved, cut the top with scissors halfway down in the center in zigzag.

7. 7

   Set back to prove, and then bake in medium heat.

As published

This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 140. The excerpt below is the record exactly as published.

six ounces of butter, eight ounces of sugar, three ounces of flour, six ounces of currants, six ounces of sultana raisins, four ounces of chopped almonds, half a pint of milk, a pinch of salt, a little mace, and the grated rind of one lemon. German bakers add saffron to Cheese Cake, which gives a peculiar flavor, and also more color to the mixture. If used, it should be dis- solved in a little hot water. Line a pan with dough like for No. 1007, and prepare the mixture like No. 187 or No. 194. Spread evenly over the dough, and bake in medium heat. Sift over some powdered sugar and cinnamon when done. Some bakers leave out raisins and almonds, and sprinkle only some currants over the cheese mixture before baking. 1010.— FRENCH COFFEE CAKES. For richer kinds of cakes, like tea rolls, but- ter pretzels, snails, etc., etc., more butter is added to the standard mixtures. The butter is rolled into the dough like for puff paste, which gives these goods a flaky appearance when baked. The dough is also named VIENNA COFFEE CAKE DOUGH by many bakers. For each pound of standard dough roll in from two to six ounces of butter, which should be of the consistency of the dough. (Part lard may be used for cheaper goods.) Take five pounds of any of the standard doughs, and set in a cool place to stiffen up for one hour. Take one pound of washed out but- ii8 PAUL RICHARDS' BOOK OP BRSADS, CAKES, PASTRIES, ICES AND SWEETMEATS. ter; roll out the dough about one inch thick and spread the butter over two-thirds of it in little pats; fold over like pufE paste No. 75; fold in three times; let rest and give two more turns and the dough is ready for use. This kind of dough should be kept cool and proved cool; if set in a warm closet, or in steam, the butter will run out and the cakes run flat. Keep from drafts during proving, and raise the goods in the ordinary shop temperature of about 65 to 70 degrees Pahr. 1011.— FEENCH TEA EOLL. Take a piece of the prepared dough. EoU into a thin sheet about half an inch thick. Cut in strips about .eight inches long and three- quarters of an inch wide; give each strip a twist, and double up and twist again, rope fashion. Set on pans, let prove, wash with eggs and bake. Ice while hot with vanilla water icing. 1012.— WEEATHS. FEENCH COEEEE CAKES. EoU out and cut in long narrow strips ; braid three strips together, form into a ring, joining the ends nicely together. Set on pans, give good proof, wash with egg-wash and sprinkle over a few chopped almonds. Bake and ice with vanilla icing. These cakes are made to sell at five and ten cents each, and may be made larger for special orders. 1013.— BUTTER PEETZELS. Boll and cut in long narrow strips ; twist each strip and form into pretzels. Prove, bake, and ice like No. 1011. 1014.— SNAILS. CHELSEA BUNS. EoU and cut the prepared dough in long nar- row strips. Twist each strip and coil it up like a watch spring. Set on pans, prove, wash and bake. Ice after baking. Another way to make the buns is to take only plain standard dough, roll out into a thin sheet about one-quarter inch thick and twelve inches wide; brush the sheet over with melted butter, sprinkle with currants and finely chopped al- monds and citron; dredge with powdered sugar and cinnamon. Roll up the sheet like a jelly roll. Brush the outside of the roll with butter, and cut the roll in slices about half an inch thick; set on pans cut side up, so they touch slightly on the sides in baking. Let prove and wash with egg-wash, and ice after baking, or sprinkle sugar on top before baking. The rolls may be made of any size to suit prices. 1015.— GEEMAN KEANZ KUCHEN. Take a piece of the prepared French dough, or use plain standard dough. Roll out into a long sheet, eighteen inches long, ten inches wide, one-quarter of an inch thick. Cream to- gether four ounces of sugar, six ounces of but- ter, and one egg; flavor with mace and lemon extract

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