Kindlekh

Ingredients

• one pound of fine flour
• a small yeast cake
• half a pint of previously mixed milk
• three well-beaten eggs
• a quarter of a pound of butter
• six ounces of sugar
• a pinch of salt

Method

1. 1

   Make a hole in the flour, pour in dissolved yeast, and let it rise.

2. 2

   Stir in eggs, butter, sugar, and milk.

3. 3

   Knead into a smooth dough.

4. 4

   Roll out, brush with melted butter, and layer with chopped almonds, sultanas, and currants.

5. 5

   Fold and repeat until layered.

6. 6

   Brush with beaten egg, cut into slices, and let stand for half an hour before baking for an hour in a slow oven.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 280. The excerpt below is the record exactly as published.

Kindlekh. In a large bowl place one pound of fine flour. Make a hole 414 STANDARD COOKERY. in the midst and pour into it a small yeast cake dissolved in a little milk. Let this remain until the milk and yeast have risen a little. At this point stir in the surrounding flour together with three well-beaten eggs, a quarter of a pound of butter, six ©unces of sugar, a pinch of salt, and half a pint of previously mixed milk

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