Striezel

Ingredients

• 2 lbs. flour
• 4 eggs
• 2 oz. yeast
• f pint milk
• 5 oz. sugar
• A little grated lemon peel
• 7 oz. butter
• 12 grated bitter almonds
• 1^ lb. sultanas
• 2 oz. candied peel

Method

1. 1

   Prepare the yeast with the milk, 1 tablespoonful sugar and 4 tablespoonsful flour as in the recipe for Napfkuchen and allow to rise.

2. 2

   Stir the beaten-up eggs into the flour and mix well with the melted butter, the milk, sugar, almonds, candied and lemon peel and the risen yeast.

3. 3

   Knead well and then add the currants and raisins.

4. 4

   Form into small, long loaves, place on a buttered sheet of tin, leave to rise further, and then brush over with egg and bake for 30 minutes to 1 hour.

5. 5

   On taking out, brush over again with hot butter and sprinkle thickly with sugar.

Nutrition per serving

As published

This recipe was extracted from German cookery for the English kitchen (1906) by Ella Oswald, page 81. The excerpt below is the record exactly as published.

Striezel. 2 lbs. flour. 4 eggs. 2 oz. yeast. f pint milk. 5 oz. sugar. A little grated lemon peel. 7 oz. butter. 12 grated bitter almonds. \ lb. currants. 1^ lb. sultanas. 2 oz. candied peel

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