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"KAFFEE KRANTZ" (COFFEE WREATH)

(German) - (Pennsylvania Germans)







1 cup sugar.
3/4 cup butter and lard.
4 eggs.
1 pint milk.
1 Fleischman's yeast cake.
4 cups flour.
Cream together the sugar, butter, lard and eggs, add the milk, which
has been scalded and allowed to cool; flour, and yeast cake, dissolved
in a half cup of lukewarm water; beat well. Set this sponge to rise in
a warm place, near the range, as early as possible in the morning.
This will take about 1-1/2 hours to rise. When the sponge is light add
about 3 cups more of flour. The dough, when stiff as can be stirred
with a spoon, will be right. Take about 2 cups of this sponge out on a
well-floured bake-board, divide in three pieces, and braid and form
into a wreath or "Krantz," or they may be made out into flat cakes and
baked in pie tins after they have been raised and are light. Sprinkle
sugar thickly over top after brushing with milk containing a little
sugar, before placing in oven. These should rise in about 1-1/2 hours.
Place in a moderately hot oven and bake from 20 to 25 minutes. This
recipe Frau Schmidt translated from the German language for Mary's
especial benefit.
This coffee wreath is particularly fine if small pieces of crushed
rock candy be sprinkled liberally over the top and blanched almonds
stuck a couple of inches apart over the top just before placing the
cake in the oven, after the cakes had been brushed with a mixture of
milk and sugar.











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