STOLLEN (Christmas Tea Ring)
Ingredients:
1/2 cup warm water
2 pkg. active dry yeast
3/4 cup lukewarm milk
1/4 cup sugar
1 teaspoon salt
1/3 cup shortening
2 eggs
4 1/2 to 5 cups flour
1 cup walnutsCooking Instructions:
Soak yeast in warm water for 5 minutes. Pour lukewarm milk over sugar and salt in bowl.
Beat in shortening, eggs and softened yeast. Beat in 1 cup flour. Add remaining flour to make a soft dough. When dough leaves sides of bowl, turn out onto lightly floured board. Knead until dough becomes smooth and elastic. Place in lightly greased bowl.
Grease top of dough and cover with waxed paper. Allow to rise in warm place (80 - 85 degrees) until doubled in bulk (1 - 1 1/2 hours). Divide dough into two portions. Roll each into a 7 X 16 inch oblong.
Spread with soft butter, sprinkle with sugar, cinnamon and nuts. Roll up as for cinnamon rolls. Start with long side, seal edges, place sealed edge down in circle on greased baking sheet. Seal edges together. Cut 2/3 of way into ring at 1 inch intervals.
Let rise until doubled (35 - 40 minutes).
Bake at 375 degrees F. for 20 - 25 minutes. Frost.
PRETZELS
Ingredients:
1 pkg Yeast; Active, Dry
4 cups Flour; Unbleached
1 1/2 cups warm (110-120 degrees) Water
1 large Egg; beaten 1 teaspoon Salt
Coarse Salt to coat
1 tablespoon SugarCooking Instructions:
Dissolve yeast in warm water. Add salt and sugar to yeast mixture. Blend in flour and knead dough until smooth, about 7 to 8 minutes. Cover and let dough rise until double in bulk. Punch down.
Cut dough into small pieces and roll into ropes. Twist ropes into pretzel shapes and place on greased cookie sheet. Using a pastry brush, brush pretzels with egg and sprinkle with coarse salt.
Allow pretzels to rise until almost double in bulk.
Bake at 425 degrees F. for 10 to 15 minutes or until browned.
Best if eaten immediately. If not, store in airtight container.
BREADED VEAL CUTLET
Ingredients:
2 lb Veal steak
Salt & pepper
Crackers, crushed, or Bread crumbs
1 Egg, beaten
Lemon juice
Egg, friedCooking Instructions:
Cut 2 pounds of veal steak, cut 1/2 inch thick, in pieces for serving. Sprinkle with salt & pepper, dip in cracker or bread crumbs, then in beaten egg, then again in crumbs.
Let stand a few minutes then fry on both sides. Sprinkle with lemon juice and garnish with a fried egg per portion.
Additional Comments:
This is called WeinerSchnitzel in German.
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