Kougloff (German)

Ingredients

• Warm a gill of cream
• and stir into it two eggs
• 1oz. yeast
• 2oz. sugar
• 4oz. or 5oz. dried and sifted flour
• cream 10oz. fresh butter
• 1oz. grated lemon rind
• 1oz. powdered cinnamon

Method

1. 1

   Warm cream, mix with eggs, yeast, sugar, and flour.

2. 2

   Let rise for 30 minutes.

3. 3

   Cream butter, mix with sponge, add flour to make 1 lb. total.

4. 4

   Work to a smooth batter, pour into a buttered mould, let rise for 15 minutes, and bake in a moderate oven.

As published

This recipe was extracted from Bread, cakes, and biscuits (1902) by S. Beaty-Pownall, page 103. The excerpt below is the record exactly as published.

z. of powdered cinnamon, a small pinch of crushed cloves, l|oz. of melted butter, two tablespoonfuls of rose water, one egg, and some red or white wine. Stir all these things to a soft paste, and bake as in the second recipe. Greek Easter Cakes. — To every pound of butter allow one of sugar and four of the finest dry flour. Mix the sugar and flour very thoroughly, rubbing it between the hands until the two ingredients are well incorporated ; put in the butter quite hot, knead the whole well ; into this work about 2oz. to 3oz. of yeast dissolved in warm water, and some slightly salted lukewarm water (but only in sufficient quantity to moisten the dough to the right amount). When the dough has been thoroughly well kneaded, for at least three-quarters of an hour, set the pan in a warm place to rise for a couple of hours. Boll the pastry out on a floured board, then, after cutting it into strips, roll these with the palm of the hand till long, even, finger-like rolls are obtained ; make these into plaits, true lover’s knots, circles, bows, &c., brush them over with yolk of egg, and bake them a good colour in the oven after the bread has been taken out, or in a moderately and evenly heated kitchen oven. Hutzel Brod. — This is essentially a Bavarian dish. Parboil lib. of dried prunes and lib. of small dried pears ; stone the former and cut the latter in half ; in the liquor in which these have been boiled, parboil ten or twelve figs, cut them in dice, then put the liquor to boil over the fire till it has been reduced to nearly a quarter of a pint. When this has partly cooled, put it in a basin, add three ■dessertspoonfuls of yeast, a small lump of leaven (i.e., of •dough that has previously been prepared with yeast and put aside), and enough flour to form a dough as before. M 162 BREAD, CAKES, AND BISCUITS. Set it to rise. Work into this some currants, chopped almonds, candied orange and lemon peel, a pinch of cinnamon, sultanas, the prunes, pears, and figs; put in a pinch of salt, two or three pounded cloves, and finely work in about lib. of flour ; the quantity must be determined by the stiffness of the dough. Knead it all very thoroughly for a considerable time, set it to rise in a warm place, shape it into loaves as desired, and, after having brushed it over with water, bake it in a well-heated oven. Some people also work into this cake a teaspoonful of brandy or Kirschwasser. Kirschen Kuchen ( Cherry Cake). — Soak Jib. of sliced bread in as much cold milk as it will take up, then press it out and beat into it six well-beaten eggs, 2oz. pounded almonds, 4oz. caster sugar, 4oz. creamed butter, and a small teaspoonful of powdered cinnamon. When these are thoroughly mixed, stir in 1^ lb. of stoned cherries, and fill an inch deep tin (a Yorkshire pudding dish answers), well buttered, with the mixture ; dust it well on the top with sugar, powdered cinnamon, and shred almonds, and bake slowly in a moderate oven. Kougloff (German). — Warm a gill of cream and stir into it two eggs, loz. yeast, 2oz. sugar, and 4oz. or 5oz. dried and sifted flour. Let all this rise together for half an hour, then cream lOoz. fresh butter and mix it with the sponge, adding to this, then, as much fine flour as will make lib. altogether, with Joz. each of grated lemon rind

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