Kraflen

Ingredients

• Put 1 pint of lukewarm milk
• 21b. of flour
• 2oz. of butter
• five well-beaten eggs
• 1 table-spoonful of caster sugar
• 2 table-spoonfuls of yeast
• 2 table-spoonfuls of rose-water
• 1 pinch of salt

Method

1. 1

   Mix milk with flour to make a dry paste.

2. 2

   Warm butter, rub in, and add eggs gradually while kneading.

3. 3

   Add sugar, yeast, rose-water, and salt.

4. 4

   Beat until air bubbles rise, divide into pieces, let rise, and bake on buttered tins until golden.

5. 5

   Sprinkle with sugar and cinnamon before serving.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 200. The excerpt below is the record exactly as published.

KRAFLEN. — These very tasty German cakes are manufactured as follows, and form an excellent dish for a tea-table : Put 1 pint of lukewarm milk in a basin, and mix in 21b. of flour, making the paste as dry as possible. Warm 2oz. of butter, rub it well in, and then add five well-beaten eggs, putting a little in at a time and kneading continuously. Then add 1 table-spoonful of caster sugar, 2 table-spoonfuls each of yeast and rose-water, and 1 pinch of salt

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