1862 German krendel with saffron

Krendel’ s shafranom nemetskij

Method

Mix thoroughly glasses warm milk, zolotnik saffron soaked in rum, glass fresh sour cream, 1–2 spoons yeast, and nearly lbs flour. Let rise and then beat the dough with a small spatula. Add ¼ lb butter, washed and beaten until white, 1 egg yolk, glass sugar, ½ glass or more [mixed] raisins and currants, and a little cardamom. Knead the dough as well as possible, and let it rise again. Form into a large krendel, let it rise on the baking sheet, then paint it with egg and place it in a rather hot oven.

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