Strenzel Kuchen

Ingredients

• ljlb. of flour
• 2oz. yeast
• half a pint lukewarm milk
• 4oz. sugar
• 4oz. butter
• rather more than 5£oz. flour
• 3^oz. sugar
• a teaspoonful ground cinnamon
• 1 lib. flour
• four to six eggs
• 5oz. to 6oz. sugar
• a pinch each of salt
• a pinch each of mace
• the grated rind of a lemon

Method

1. 1

   Make a sponge with flour, yeast, and milk.

2. 2

   Let rise, knead, roll thin, prick, brush with butter, cover with strenzel, let rise again, and bake for half an hour in a hot oven.

Nutrition per serving

As published

This recipe was extracted from Bread, cakes, and biscuits (1902) by S. Beaty-Pownall, page 112. The excerpt below is the record exactly as published.

Strenzel Kuchen. — Make a sponge as for bread with ljlb. of flour, 2oz. yeast, half a pint lukewarm milk, and 4oz. each of sugar and butter. Let this rise for twenty minutes, then knead well, roll it out fairly thinly on a buttered baking sheet, prick it all over, brush it over with two-thirds of an ounce of liquefied butter, cover the top with “ strenzel,” again let it rise, and bake for half an hour in a hot oven. For the “ strenzel,” mix together rather more than 5£oz. flour, 3^oz. sugar, and rub this into 31oz. of softened butter till like crumbs. Or, make a sponge with Jib. flour, not quite 3joz. yeast, and enough tepid milk to mix it, and let it rise. Meanwhile work to a stiff dough 1 lib. flour, four to six eggs, 5oz. to 6oz. sugar, a pinch each of salt and mace, the grated rind of a lemon, and tepid milk to mix. Now beat into this Jib. of butter, then the sponge, when well risen, kneading it well ; roll out thinly on a floured baking sheet, and let it rise ; then brush with liquid butter, and strew it evenly and thickly with “ strenzel,” made thus : Work together 2loz. each of flour, butter, and sugar, and a teaspoonful ground cinnamon

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