Skilled Chefs

The International Jewish Cook Book: COFFEE CAKES (KUCHEN)

YEAST KRANTZ

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.


Recipe from the "The Jewish Manual" book (Free Electronic Text).



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