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(Coffee Cakes (kuchen)) - (The International Jewish Cook Book)

Into a large bowl sift one pound of fine flour. Make a depression in the
centre and pour into it one yeast cake dissolved in a little milk. Let
this remain until the milk and yeast have risen a little. Stir in the
surrounding flour together with three well-beaten eggs, a quarter of a
pound of butter, six ounces of sugar, a pinch of salt and two cups of
lukewarm milk. Knead the whole into a smooth dough.
Roll this out very lightly on a well-floured board, brush over with a
feather dipped in melted butter and strew thickly with chopped almonds,
sultanas and currants. Next fold over about three fingers' width of the
dough. Brush the upper surface of this fold with melted butter and strew
with mixed fruit and almonds. Fold over again and repeat the operation
until the whole of the dough is folded up in layer somewhat resembling
a flattened, roley poley pudding. Brush the top well with another
feather dipped in beaten egg and cut the whole into thick slices or
fingers. Let them stand for half an hour and then bake for an hour in a
rather slow oven.

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