Yeast Krantz

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Preparation info

    • Difficulty


Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

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  • 1 cup lukewarm milk
  • 1 oz. compressed yeast
  • 1 cup butter
  • ½ cup sugar
  • Yolks of 4 eggs
  • 4 cups flour
  • Grated rind of 1 lemon


Set the yeast with the lukewarm milk and stir in one cup of the flour, let stand in a warm place to raise. Cream the butter with the sugar, add the eggs one at a time and beat well; add flavoring, combine the two mixtures, add the remaining flour.

Place in a well greased, round form, with tube in center; let rise in a warm place and bake until well done and browned; or

Make Kuchen Dough, No. 1 or 2, add ¼ cup washed currants. Let rise in warm place; then toss on floured board Divide into 3 or 4 equal parts, roll each part into a long strand and work the strands together to form one large braid. Place braid in form of a circle in greased baking pan or twist the braid to resemble the figure 8, pretzel shape. Let rise again in a warm place and bake in a moderate oven ½ hour or until thoroughly done. Brush with beaten egg and sugar, sprinkle with a few chopped almonds. Return to oven to brown slightly.