Nuss Beugeln

Ingredients

• Break 1 yeast cake
• 1 cupful lukewarm milk
• 1 teaspoonful sugar
• 1/2 pint of flour
• 1/2 teaspoonful salt
• 2 ounces butter
• 2 ounces sugar
• 2 eggs
• the fine-chopped peel of 1/2 lemon
• the yolks of 3 eggs
• 4 ounces fine-chopped blanched almonds
• 4 ounces powdered sugar

Method

1. 1

   Prepare yeast in milk, mix with flour and salt to make a batter.

2. 2

   Cream butter and sugar, add eggs and lemon peel, mix into sponge, add flour to make a soft dough.

3. 3

   Prepare filling with egg yolks, lemon rind, almonds, and sugar.

4. 4

   Roll out dough, fill, shape, let rise, brush with egg, and bake until golden.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 369. The excerpt below is the record exactly as published.

t 1 pint of flour in a warm bowl, make a hollow in the center, pour in the yeast and 1 cup of warm milk, add 1 tea- spoonful salt, and mix the whole into a batter ; cover and set in a warm place to rise till light Then stir 4 ounces butter with 4 ounces sugar to a cream, add by degrees 2 eggs and the fine-chopped peel of 1 lemon, stir this into the light sponge ; add sufficient fiour to make a soft dough, turn the dough on to a board, and work till it ceases stick- ing to the hands. Return it to the bowl, cover and let rise to double its size ; then lay the dough on to a floured board and roll it out 1 inch in thickness, spread a layer of fruit marmalade over, and roll up like a music roll. Lay the roll in a buttered pan in the shape of a horseshoe, let rise again until very light, then brush over with beaten egg, and bake in a medium-hot oven till done. In the meantime mix the white of 1 egg with 1 tablespoon- ful milk and 1 tablespoonful sugar. When the kranzel is done brush this all over the cake and sprinkle over 2 tablespoonfuls granulated sugar, return it for a few minutes to the oven, and serve when cold. Hot Cross Buns. — Break 1 yeast cake into 1 cupful lukewarm milk, add 1 teaspoonful sugar, place the cup in a warm place till the yeast rises to the surface. Sift 1 cup of flour into a bowl, add the yeast and Y4 teaspoonful salt, mix it into a sponge, cover and let stand in a warm place till light. Then stir 2 ounces butter with 2 tablespoonfuls sugar to a cream, add the grated rind of Ys lemon and 1 egg, stir this into the light sponge ; add 1 cupful well- washed and dried currants and sufficient flour to make a soft dougL Turn the dough on to a floured board and work till it ceases stick- ing to the hands, return to bowl, cover and let rise in a warm plaoe to double its size. Then divide the dough into small egg-sised BREAD, CAKES, Etc. 555 pieces, roll these with the palm of the hand into round ballB, set in a buttered baking pan, not too close together, coyer and let rise till light, brush over with beaten egg, and bake in a medium-hot oven till done. The dough maj be rolled out to ^4 inch in thickness and cut out the same as biscuits and laid Y^ inch apart in buttered pans. Nnss Beugeln. — Break 1 yeast cake into 1 cupful lukewarm milk, add 1 teaspoonful sugar, set in a warm place till the yeast rises to the surface. Sift Ys pii^t of flour into a bowl, add Ys tea- spoonful salt and the yeast, mix all into a smooth batter, cover and let it rise in a warm place till light, about 40 minutes. Stir 2 ounces butter with 2 ounces sugar to a cream, add 2 eggs, one at a time, and the fine-chopped peel of Yt lemon ; add the above sponge and sufficient flour to make a soft dough, turn it on to a floured board, and work until no longer adhering to the hands. Betum the dough to the bowl, cover and let it rise in a warm place to double its size. In the meantime prepare the filling as follows : Mix the yolks of 3 eggs with the grated rind of Ys lemon, 4 ounces fine- chopped blanched almonds, and 4 ounces powdered sugar

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