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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> German

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place all candied fruit (except halved cherries) in colander, wash off all sticky coating. Drain until as dry as possible. | 2. Have raisins and nuts ready, but do not add to fruit at this time. | 3. Heat water,milk, and margarine until 115-125°F Margarine does not need to melt completely. | 4. In a large mixing bowl, combine 2 cups flour and all other dry ingredients. | 5. Pour liquid with margarine into bowl with dry ingredients, and beat with electric mixer on medium speed for 2 minutes. | 6. Add 1/2 cup flour and eggs, beat on high for 2 minutes. | 7. Stir in remaining flour until desired consistency occurs. | 8. Knead until satiny and elastic. | 9. Place dough in buttered bowl and turn dough so that buttered side is up. | 10. Cover with damp towel and let rise in warm place until dough doubles in size (1-2 hours). | 11. Sprinkle a little flour over drained fruit and toss to coat. | 12. Punch down dough and spread on floured surface. | 13. Add all fruit, raisins and nuts, and knead until all are incorporated into dough. | 14. It may be necessary to add a little flour, since the fruit may make the dough sticky. | 15. Divide dough in 1/2 and roll into 2 ovals, each 9x15 inches. | 16. Brush one oval with melted butter, leaving 1 inch around edge unbuttered. | 17. Sprinkle with cinnamon and sugar. | 18. Fold over and seal edges securely to form crescent. | 19. Repeat with second oval. | 20. Let rise about 1- 1/2 hours until double in size. | 21. Brush with melted butter. | 22. Bake at 375°F for about 35 minutes. | 23. While hot, spread with white sugar frosting and decorate with halved maraschino cherries and pecan halves. | 24. Preparation time does not include rising time. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
milk	1/2	cup		74.42	5.8316	3.843	3.9894
water	1/2	cup		0.0	0.0	0.0	0.0
margarine	1/2	cup		811.0319999999999	1.0152	1.0152	90.804
sugar	1/2	cup		402.99	100.79799999999999	0.0	0.0
salt	1	teaspoon		-	-	-	-
mace	1/4	teaspoon		2.0188	0.2146	0.0285	0.1376
yeast	2	packages	dried	-	-	-	-
egg	2		beaten	143.0	0.72	12.56	9.51
flour	5	cups		2891.4	633.0269999999999	47.005	11.218
fruit	8	ounces	mixed candied	43.0912	10.2285	1.8597	0.2948
raisin	4	ounces		342.4619	90.1741	3.8442	0.5216
red cherry			candied	-	-	-	-
pecan half				-	-	-	-
cinnamon sugar				-	-	-	-
white frosting				-	-	-	-
pecan	4	ounces	chopped	468.3336	87.77	9.6388	9.8656

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.