Page:Meier - The Art of German Cooking and Baking.djvu/293




 * Yeast dough, according to No. 8

Lard for baking

Jelly for filling

Preparation: The dough is prepared like No. 8, Coffee Cake, but 1 cup of flour more is kneaded in than given under No. 8. Roll out the dough ½ inch thick, cut out small disks with a tumbler, put on one disk some jelly or thick apple sauce, place another disk on top and fasten the two by pressing the dough together all around, leave them on a floured board or tin and set to rise. Heat the lard in an iron kettle and put in a few Berliners at a time and bake them golden yellow. They must be fried in deep fat. Prick them with a knitting needle to see whether the dough is baked enough. While hot, roll them in sugar.


 * 1 lb. of flour

¾ cup of butter

4 eggs

1½ cents yeast

2 tbsps. of vanilla

½ cup of milk

¼ lb. of sugar

Preparation: Cream the butter, stir in the eggs, sugar vanilla, the yeast which has been dissolved in ½ cup of lukewarm milk and the flour. Roll out the dough quite thick, cut three strips of it and braid it. Then make a wreath of this braid and put it into a buttered pan to rise in a warm place. Brush it with yolks of eggs, strew sugar on and bake in a hot oven to a nice color.


 * 1 lb. of flour

½ lb. of butter

½ lb. of sugar

½ lemon peel

1½ cents yeast

3 eggs

1 cup at milk

Preparation: Cream the butter with sugar and eggs. The yeast is dissolved in 1 cup of lukewarm milk and mixed in, also the grated ½ lemon peel; then stir in the flour and beat the dough well for 20 minutes. Butter a round cake pan with tube, fill in the dough to half full and let it rise in a warm place to the top of the pan. Then bake it 1 hour.


 * 4 cups of flour

1 pt. of milk

3 eggs

Scant ½ lb. of butter

½ lemon peel

1 cup of sugar

1 cup of raisins

2 cents yeast

Preparation: Let the milk get lukewarm and stir to a smooth batter with 2¼ cups of flour, mix with the yeast dis-