Kugelhopf

Ingredients

• \ lb. butter
• 5 eggs
• A tablespoonful sugar
• A teaspoonful salt
• Milk
• German yeast

Method

1. 1

   Beat the butter to a cream, dredge in a heaped tablespoonful of flour, and stir in one egg; beat together.

2. 2

   Go on with a spoonful of flour and an egg till the five eggs are worked in.

3. 3

   Take German yeast the size of a walnut, and dissolve it in warm milk, mix in the sugar and salt, and work it all into the paste.

4. 4

   Half fill a tin which has been buttered and coated with breadcrumbs.

5. 5

   Set it to rise in a warm place for two hours.

6. 6

   Bake in a moderate oven for half an hour, or till done.

As published

This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 174. The excerpt below is the record exactly as published.

milk to give them a gloss, and then bake immediately in a hot oven about twenty- minutes. French Rolls. I quart flour ; 1 teaspoonful salt ; 2 teaspoonsful Yeatman's yeast powder ; I tablespoonful lard ; Nearly i pint milk. Sift the flour, salt, and powder together thoroughly ; rub in the lard cold, add the milk, and mix into a rather firmer dough than ordinary. Flour the board, turn out the dough, and immediately give it one or two quick vigorous kneadings to complete its smooth- ness and quality. Divide it into pieces the size of an Ggg, and each piece in half, which yoU form under the hands into the appearance of short thick rolls tapering sharply at each end. Put two of these pieces together side by side, pinching the ends together a little ; lay them on a buttered baking-tin, wash over with milk. Bake in a hot oven fifteen m.inutes. Muffins. I quart flour ; \ teaspoonful sugar ; I „ salt ; 438 RICE MUFFINS. 2 large teaspoonsful Yeatman's yeast powder ; i^ pints milk. Sift together flour, sugar, salt, and powder, add the milk, and mix into a smooth batter a trifle stiffer than for girdle cakes. Have the girdle heated equally all over, grease it, and lay on the muffin rings, half fill them, and when risen well up to the top of the rings, turn over gently with a cake turner. They should not be too brown, just a buff colour. When they are all cooked, pull each open in half, toast delicately, butter them well. Serve on a folded napkin, piled high and very hot. Rice Muffins. Mix the following ingredients : — I pint flour ; I teacupful boiled rice ; I quart milk ; I tablespoonful butter ; 1 teaspoonful salt ; 2 eggs, beat up. Make into thin cakes, and bake in a quick oven. Soda Cake. Work 6 ozs. of butter well into i lb. of flour ; add \ lb. of sifted sugar, \ pint of boiling milk, the yolks of three well-whisked eggs, and, if approved, a little grated nutmeg. Beat the whole well and lightly together for about a quarter of an hour. Add a very small teaspoonful BUNS. 439 of carbonate of soda, well dried. Beat it again for a few minutes, then bake it for an hour and a half. Add raisins and peel according to taste. Bath Buns. i cupful butter ; l^ cupsful sugar/; 2 eggs ; i^ teaspoonsful heaped up of Yeatman's yeast powder ; \ cupful candied lemon-peel, cut in small thin slices ; i^ pints flour ; ^ pint milk. Rub the butter and sugar to a smooth, light cream ; add the eggs, beat a few minutes longer ; then add the flour, with the powder sifted in it, the lemon-peel, and milk. Mix into a moderately firm batter. Lay well-greased muffin rings on a greased baking-tin, and put a large spoonful into each. Sift sugar on them, and bake fifteen minutes in a hot oven. Currant Buns. i\ pints flour ; ■J pint milk ; \ teaspoonful salt ; ^ teaspoonful heaped up of Yeatman's yeast powder ; i lb. butter ; \ lb. moist sugar ; \ lb. currants, or sultana raisins. 440 CHOCOLATE CAKE. Mix well together the flour, salt, and yeast pow- der, then melt the butter in the milk (cold), which add with the sugar to the flour, &c., and make into a dough, after which add the currants or raisins. Bake in a buttered tin in a hot oven. Brioche Buns. I lb. flour ; I oz. German yeast. Set it to rise with a little warm water. Put \ lb. of butter into a stewpan with a teacupful of milk ; let it be just warm ; add to this four well-beaten eggs, then with a spoon mix it with the flour and yeast into a thick batter. Let it stand in a warm place for an hour, then add a little pounded sugar, and either seeds or currants. Mould it into buns, or bake it in a cake ; but be quite sure it has risen after being made into buns. Wash the tops with beaten ^g^. It should be baked in a quick oven. Chocolate Cake. \ lb. butter ; \ lb. chocolate a la vanille ; \ lb. sifted sugar ; \ lb. almonds pounded ; I teaspoonful sal volatile ; 7 eggs ; 3 ozs. flour. Beat the butter to a cream, scrape the chocolate, and heat in oven. Then beat the chocolate and flour into the butter, and stir in the almonds and sal volatile. STRASBOURG CAKE. 441 Beat yolks and whites separately, working in the yolks before the whites. Bake in a slow oven for about 2\ hours, and keep three or four days before cutting. Strasbourg Cake, I lb. fresh butter ; I lb. powdered sugar ; I lb. almonds ; 1 cup milk ; 2 yolks eggs. Make a custard with the milk and eggs, and let it cool. Pound the almonds, and gradually work in the custard, as else the almonds will turn to oil ; then mix thoroughly with the butter and sugar ; line a buttered mould with finger sponge-cakes, pour in the almond mixture, put a buttered paper and a light weight on it, and bake for twenty-four hours. Plain Cake. Rub I lb. good beef dripping, or lard, into 3 lbs. of flour. Add i lb. raw sugar, caraway seeds to taste, or spice, if preferred. Dissolve 3 teaspoonsful car- bonate of soda in i quart sour buttermilk. Mix the whole into a light dough. Let it stand a short time before the fire to rise, then put it quickly into a tin lined with buttered paper, and bake in a slow oven. If a richer cake is desired, add chopped peel, or currants and raisins, and three or four eggs. 442 CAKE. Cake without Eggs. I lb. currants ; I lb. flour ; \ lb. brown sugar ; 6 ozs. butter ; 3 ozs. candied lemon peel ; 3 „ orange peel ; I breakfast cupful new milk ; I teaspoonful mixed ground spices ; I „ ginger ; I teaspoonful carbonate of soda. Melt the butter in the milk on the fire, and pour it into a basin with the other ingredients. Mix tho- roughly with tJie hands. Bake in a tin with buttered paper. The tin should be filled only half full. Kiigelhiipfe. \ lb. butter ; 5 eggs ; A tablespoonful sugar; A teaspoonful salt

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