| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Breads/, Yeast | 24 | Servings | |
INGREDIENTS
| 1 1/2 | c | Milk |
| 1 1/2 | oz | Fresh yeast |
| 3 | oz | Butter |
| 4 | c | Wheat flour |
| 1/2 | c | Sugar |
| 2 | ts | Ground cardamom |
| Raisins to taste 1-2 cups? (optional) | ||
| Egg to glaze |
INSTRUCTIONS
Melt butter, cool to lukewarm. Heat milk to lukewarm, about 37 C (100 F). Stir the yeast into the milk (or mix dry yeast into the flour). Add sugar and cardamom (and raisins if you use them) to the flour. Add milk and yeast mixture. Add melted and cooled butter. Stir well until dough is shiny and pliable. Add a little more flour if dough is too sticky. Cover dough with plastic wrap and let stand in a warm place until risen to double in bulk, about 45- 60 minutes. Stop here if you are making kringle. Knead dough lightly, roll with your hands into a long sausage and divide into 24 equal parts. Shape each piece into a round ball. Place on greased baking sheet and let rise about 20 minutes. Brush with beaten egg. Bake on the middle rack of the oven until they are nicely browned with pale sides. 250 C (475 F) 8-10 minutes. Walt MM Posted to MM-Recipes Digest V3 #263 Date: Wed, 25 Sep 1996 23:36:59 -0400 From: Walt Gray <waltgray@mnsinc.com>
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