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YEAST KRANTZ

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







Take coffee cake dough, add one-fourth cup of washed currants. Let rise
in warm place, then toss on floured board. Divide into three or four
equal parts, roll each part into a long strand and work the strands
together to form one large braid. Place braid in form of a circle in
greased baking-pan or twist the braid to resemble the figure eight,
pretzel shape. Let rise again in a warm place and bake in a moderate
oven one-half hour or until thoroughly done. Brush with beaten eggs and
sugar, sprinkle with a few chopped almonds. Return to oven to brown
slightly.











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