Zuckerbrod

Ingredients

• four tablespoonfuls of yeast
• flour together, each one well heaped
• nearly three-quarters of a pint of lukewarm milk
• Jib. of fresh butter
• six eggs
• 2oz. respectively of finely-chopped orange and lemon peel
• 2oz. respectively of finely-chopped orange and lemon peel
• Jib. caster sugar
• salt to taste
• a little aniseed if desired

Method

1. 1

   Mix yeast and flour with lukewarm milk to form a paste and let rise.

2. 2

   Beat butter, add eggs, orange and lemon peel, sugar, salt, and aniseed.

3. 3

   Combine with risen dough and add flour to make a firm dough.

4. 4

   Roll out, cut rounds, and form a plait on a buttered tin.

5. 5

   Brush with egg yolk, sprinkle with sugar, and bake quickly in a hot oven.

As published

This recipe was extracted from Bread, cakes, and biscuits (1902) by S. Beaty-Pownall, page 114. The excerpt below is the record exactly as published.

Zuckerbrod. — The manufacture of Zuckerbrod is difficult to explain, especially to those not familiar with the foreign rolls known as Wecken, resembling a thick plait more than N 178 BREAD, CAKES, AND BISCUITS. anything else. But it is quite easy to make. Take four tablespoonfuls of yeast and flour together, each one well heaped, and with nearly three-quarters of a pint of lukewarm milk work it into a paste, and let it rise. Meantime, beat Jib. of fresh butter to a froth, stir in six eggs, 2oz. respec- tively of finely-chopped orange and lemon peel, the grated rind of half a lemon, Jib. caster sugar, salt to taste, and a little aniseed if desired

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