| 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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