| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Fruits | German | Breads, German, Ethnic | 1 | Servings |
INGREDIENTS
| Egg; beaten | ||
| 1/2 | c | Candied fruit; diced, floured rolled in |
| Cinnamon sugar | ||
| Apricot preserves |
INSTRUCTIONS
1/3 PLUNDERTEIG RECIPE Prepare recipe of Plunderteig and chill. Cut off a third of the chilled dough and roll it out 1/4" thick. Brush the dough with beaten egg. Cover it with the floured candied fruit and sprinkle on the cinnamon sugar. Fold the dough in half and roll it out 1/2" thick. Cut the filled dough in 3/4 X 8" strips. Slit the strips down the center with a pastry wheel, leaving an inch uncut at each end, and twist the strips into various designs of single or double rounds. Arrange the twists on a buttered baking sheet, brush them with beaten egg, let them rise, covered, in a warm place until they double in bulk, about 1 1/2 hours. Bake in a moderate oven, 350 degrees F. for 20 minutes or until they are golden. Brush the hot twists with apricot preserves. Source: Gourmet's Old Vienna Cookbook From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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