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WIENER KIPFEL

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







Dissolve one ounce of yeast in one-half cup of lukewarm milk, a pinch of
salt and one tablespoon of sugar, set away in a warm place to rise. Sift
one pound of flour into a deep bowl and make a dough of one cup of
lukewarm milk and the yeast. Set it away until you have prepared the
following: Rub a quarter of a pound of butter and four ounces of sugar
to a cream, adding yolks of three eggs and one whole egg. Add this to
the dough and work well. Let it rise about one hour, then roll out on a
well-floured board, just as you would for cookies and let it rise again
for at least one-half hour. Spread with beaten whites of eggs, raisins,
almonds and citron. Cut dough into triangles. Pinch the edges together.
Lay them in well-buttered pans about two inches apart and let then rise
again. Then spread again with stiff-beaten whites of eggs and lay a few
pounded almonds on each one. Bake a light yellow.











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