I found this recipe, nearly word for word, in a jewish cookbook. This is called a strudel and it is credited with an Askenazi heritage. Unfortunately there is no picture in the book so that I can see how the finished project will look to confirm. But the proportions were exact, the instructions were the same so it should be the same thing.
I haven't seen anything in another cookbook to confirm it's origins.
Thursday, December 25, 2008
finally!
A hundred thousand apologies! You all live here so you know what the weather has been like.
Anyway, here it is:
Grampa Gerbstadt's Holiday Raisin Rolls (yeast cake)
I
1/2 pound margarine
2 Tbs sugar
pinch salt
3 egg yolks beaten to a light color
2 1/2 cup sifted flour
II
I pk. yeast
1/4 cup water
1/4 cup milk
III
3 egg whites beaten to peaks
1 C sugar
1 C walnuts coarse shopped
1 pound Golden raisins
cinnamon
Mix groups I and II seperately.
Combine I and II. Roll into a ball and refridgerate covered overnight.
Except the egg whites, combine ingredients in group III and set aside while you roll out the dough. Beat whites and set aside.
Divide dough in half. Roll each half on a lightly floured surface to approximately 1/8th thickness. The rectangle should be about 8X16 inches in size.
Spread the egg whites onto rolled dough, sprinkle one half nut and raisins combo over whites. Roll as in a jelly roll, making sure to keep the seam to the bottom. Seal ends.
Repeat with the other half of dough.
Allow rolls to raise 1 hour or until doubled in size.
Bake @ 325 for 25 minutes.
Cool.
Sprinkle with cnfectioners sugar before serving.
Anyway, here it is:
Grampa Gerbstadt's Holiday Raisin Rolls (yeast cake)
I
1/2 pound margarine
2 Tbs sugar
pinch salt
3 egg yolks beaten to a light color
2 1/2 cup sifted flour
II
I pk. yeast
1/4 cup water
1/4 cup milk
III
3 egg whites beaten to peaks
1 C sugar
1 C walnuts coarse shopped
1 pound Golden raisins
cinnamon
Mix groups I and II seperately.
Combine I and II. Roll into a ball and refridgerate covered overnight.
Except the egg whites, combine ingredients in group III and set aside while you roll out the dough. Beat whites and set aside.
Divide dough in half. Roll each half on a lightly floured surface to approximately 1/8th thickness. The rectangle should be about 8X16 inches in size.
Spread the egg whites onto rolled dough, sprinkle one half nut and raisins combo over whites. Roll as in a jelly roll, making sure to keep the seam to the bottom. Seal ends.
Repeat with the other half of dough.
Allow rolls to raise 1 hour or until doubled in size.
Bake @ 325 for 25 minutes.
Cool.
Sprinkle with cnfectioners sugar before serving.
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