The International Jewish Cook Book: COFFEE CAKES (KUCHEN)
Sift two pounds of flour into a bowl and set a sponge in it with one cake of compressed yeast, one teaspoon of salt, one pint of lukewarm milk and one tablespoon of sugar. When this has risen, add one-half pound of creamed butter, a quarter of a pound of seeded raisins and one-quarter of a pound of sugar, yolks of four eggs, four ounces of powdered almonds, and the grated peel of a lemon. Work all well, beating with the hands, not kneading. Let this dough rise at least three hours, roll, press down the centre and fold over double, then form into one or two long loaves, narrow at the end. Brush the top with melted butter, let rise again and bake three-quarters of an hour in a moderate oven.
Recipe from the "The Jewish Manual" book (Free Electronic Text).
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