PlnndeFbretzel— Kranzkuehen

Ingredients

• i^ lb. flour
• 1 lb. butter
• 2 oz. yeast
• pint milk
• lb. sultanas
• I egg-
• 3 extra yolks
• 8 oz. sugar
• 4 oz. sweet almonds
• Grated rind of lemon

Method

1. 1

   Mix the flour, lukewarm milk, yeast, 1 egg and the 3 extra yolks, 0.5 lb. butter and 0.5 lb. sugar well and stand, covered over, in a warm place to rise.

2. 2

   Then place the dough on a floured pasteboard and roll out about half an inch thick.

3. 3

   Press the rest of the butter to a firm square lump, place in the middle of the rolled-out paste and fold the latter over it.

4. 4

   Roll out well, then turn the corners to the centre again, press together and roll out once more.

5. 5

   Repeat this process several times and then stand in a cool place for half an hour.

6. 6

   Then roll out again to about half an inch thick and 18 inches long, and sprinkle over with the remaining 0.5 lb. sugar, grated lemon peel and the sultanas and chopped almonds.

7. 7

   Roll together, form into a looped twist (Bretzel) or circle (Kranz), and place on a buttered sheet of tin.

8. 8

   When risen, bake in a brisk oven.

9. 9

   On taking out, brush over with butter and sprinkle with sugar and cinnamon.

As published

This recipe was extracted from German cookery for the English kitchen (1906) by Ella Oswald, page 86. The excerpt below is the record exactly as published.

PlnndeFbretzel.— Kranzkuehen. i^ lb. flour. 1 lb. butter. 2 oz. yeast. \ pint milk. \ lb. sultanas. I egg- 3 extra yolks. 8 oz. sugar. 4 oz. sweet almonds. Grated rind of \ lemon. Mix the flour, lukewarm milk, yeast, i ^gg and the 3 extra yolks, ^ lb. butter and \ lb. sugar well and stand, covered over, in a warm place to rise. Then place the dough on a floured pasteboard and roll out about ^ inch thick. Press the rest of the butter to a firm square lump, place in the middle of the rolled-out paste and fold the latter over it. Roll out well, then turn the corners to the centre again, press together and roll out once more. Repeat this process several times and then stand in a cool place for ^ hour. Then roll out again to about ^ inch thick and i8 inches long, and sprinkle over with the remaining ^ lb. sugar, grated lemon peel and the sultanas and chopped almonds. Roll together, form into a looped twist (Bretzel) or circle (Kranz), and place on a buttered sheet of tin. When risen, bake in a brisk oven. On taking out, brush over with butter and sprinkle with sugar and cinnamon. Blitzkaohen. (Lightning Cake.) i lb. sugar. ^ lb. butter. \ lb. potato flour mixed with f oz. baking powder. 6 eggs. ^ lb. flour. Grated rind and juice of a lemon. Cream the butter and stir into it the beaten-up eggs, sugar, lemon juice and grated lemon peel, and lastly add the flour, sifted, and mixed with baking powder. When thoroughly mixed, fill at once a well-buttered tin and bake i hour. Cakes. 211 Batter-Mandel-Topte. (Almond Spongecake.) I lb. butter. \ lb. sweet almonds. 8 bitter almonds. I lb. sugar. i oz. baking powder. Grated rind of i lemon

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