Hohn-Striezel

Ingredients

• 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

Method

1. 1

   Prepare the yeast as in the Napfkuchen recipe with 0.5 lb. flour, the milk, flour, a little sugar and allow to rise.

2. 2

   Then mix it well with the remaining flour, sugar and the melted butter and stand the dough to rise.

3. 3

   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.

4. 4

   Roll together and place on a sheet of tin, well buttered and sprinkled with flour, to rise still further.

5. 5

   Then brush over with egg and bake in a medium oven.

6. 6

   When taken out of the oven, brush over again with hot butter and sprinkle thickly with sugar.

7. 7

   The poppy must be soaked for an hour, then boiled for 10 minutes in 1 pint milk, shaken on to a sieve to drain and pounded in a mortar before mixing with the other ingredients.

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.

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

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