GLAZE
German/Pennsylvania Dutch/Historic
http://www.foodtv.com/midatl/reclist.htm
Personal comment: I grew up not far away from the Pennsylvania Dutch and
just down the road a piece from Valley Forge Park and so I was thrilled
when I found these recipes. I hope someone else out there will also be
interested...
Soften yeast in hot milk, add sugar or honey, salt and softened butter,
then beaten eggs. Sift 3 cups flour with spices and add to mixture, beat
well, allow to rest 10-15 minutes. Add 2 cups flour along with fruits,
rinds and nuts, mix well and add more flour if neccessary to make fairly
stiff dough. Cover and allow to rise till double in bulk. Punch dough and
knead 20 or 30 strokes.
Cover and refigerate overnight. Divide dough into two or leave as one, roll
out in oblong form, butter well, fold over lengthwise, and press together
lightly. Brush top with 1 tablespoon water mixed with one egg white. Allow
to rise until double in bulk. Bake at 375 degrees for 30-40 minutes
depending on size. Mix hot milk and confectioners sugar together for glaze.
Glaze while warm.
Yield: 1 cake
Posted to recipelu-digest by LSHW <shusky@erols.com> on Feb 19, 1998
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