Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenGerman And Austrian - Bread - Heiße Wecken (raisin Yeast Buns)
Famous Authors (View All Authors)
German And Austrian - Bread -  Heiße Wecken  (raisin Yeast Buns) Post by :Muesly Category :Learning Kitchen Author :Unknown Date :February 2012 Read :1880

Click below to download : German And Austrian - Bread - Heiße Wecken (raisin Yeast Buns) (Format : PDF)

German And Austrian - Bread - Heiße Wecken (raisin Yeast Buns)

500 grams ( 4 cups ) flour
2 packages yeast
1/4 to 1/2 cup sugar
1 cup lukewarm milk
1 cup butter, melted
1 cup currants or raisins, washed


Put the milk into a bowl, add the yeast and a pinch of sugar. Let sit 5 minutes, add flour , a cup at a time, and sugar, then melted butter. Don’t add additional liquid until the butter is incorporated! Last add the currants. Let it rise 2 hours until very light.

Punch it down on a floured surface, pat into a 2 centimeter (4/5 “) oblong and cut out circles with a biscuit cutter, they should be around 6 cm in diameter. Roll them out a little with a rolling pin, place on a parchment-lined baking sheet and let rise 40 minutes more.

Heat oven to 200° (400° F) , brush buns with egg wash and sprinkle with coarse sugar if you like, bake 20 – 25 minutes.

They freeze well.
If you like this book please share to your friends :
NEXT BOOKS

German And Austrian - Bread -  Peasant Black Bread German And Austrian - Bread - Peasant Black Bread

German And Austrian - Bread -  Peasant Black Bread
(makes two round loaves) 2 packages active dry yeast 1/2 cup (125 ml) warm water (110 to 115 F) 2-1/4 cups (560 ml) boiling water 1 tsp (5 ml) salt 1/4 cup (60 ml) butter 1/3 cup (85 ml) blackstrap molasses 1 ounce (28 g) square unsweetened chocolate 1 tsp (5 ml) instant coffee 2 TBL (30 ml) crushed caraway seeds 1 tsp (5 ml) crushed fennel seeds 3 TBL (45 ml) cider vinegar 2 TBL (30 ml) grated onion 3-1/2 cups (875 ml) all-purpose unsifted flour (approximate) 2 cups (500 ml) dark rye flour corn oil 1 TBL (15 ml)
PREVIOUS BOOKS

German And Austrian - Gefullte Kapselbrot (stuffed Dark Bread) German And Austrian - Gefullte Kapselbrot (stuffed Dark Bread)

German And Austrian - Gefullte Kapselbrot (stuffed Dark Bread)
1 square loaf dark bread (pumpernickel) 2 hard cooked eggs 1/2 cup mashed and pureed anchovies 6 to 8 tbsp creamed butter 1 cup chopped boiled beef tongue, or ham 1/2 cup grated Swiss cheese 1 tbsp capers 1 tbsp prepared mustard salt to taste pepper to taste aspic for garnish sliced tomatoes for garnish 2 tbsp chopped parsley, for garnish Remove crusts from bread, then scoop out most of the insides. Chop eggs finely. Combine eggs with anchovies and creamed butter. Mix well, then combine with tongue or ham, cheese, capers, mustard, and seasonings. Blend well, then
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT