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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> German

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Rich Yeast Dough: | 2. In large mixer bowl, combine 2 cups of the flour and the yeast. | 3. Heat together milk, butter, sugar and salt just until warm (115-120 deg F), stirring occasionally to melt butter. | 4. Add to dry mixture in mixer bowl; add egg. | 5. Beat at low speed of electric mixer for 30 seconds, scraping sides of bowl constantly. Beat 3 minutes at high speed. | 6. By hand, stir in enough of the remaining flour to make a stiff dough. | 7. Place dough in a greased bowl, turning once to grease surface. | 8. Cover; let rise in warm place until double, about 1-1/2 hours. | 9. Turn out on lightly floured surface. | 10. Divide in half and form each part into a ball. | 11. Note: Only one half will be used for this recipe. Use the second half for Zimt Nusskuchen (Cinnamon Nut Cake)recipe #137653 reccomended. Or freeze for another time. | 12. Almond Syrup: | 13. While Rich Yeast Dough is rising for the first time, prepare Almond Syrup. | 14. In saucepan, melt the butter, add the sugar, the milk, and the lemon juice; bring to boiling, stirring constantly. | 15. Remove from heat; stir in almonds and vanilla. | 16. Set aside to cool. | 17. On a lightly floured surface, roll out one half of the dough into a 13 x 9 rectangle. | 18. Carefully lift dough onto a well-greased 13 x 9 x 2 pan. | 19. Spread the dough to fit the bottom of the pan. | 20. Spread the cooled syrup over the dough. | 21. Cover with plastic wrap and let rise in a warm area until almost double; about 1 hour. | 22. Bake in a 375 F oven for 15 – 20 minutes. | 23. Cool 10 minutes; remove from pan and cool on a rack. | 24. Vanilla Creme Filling: | 25. In saucepan, combine the sugar, cornstarch, and salt. | 26. Gradually add the milk. | 27. Cook and stir over medium heat until mixture thickens and bubbles, cook and stir 2-3 minutes more. | 28. Stir a moderate amount of hot mixture into beaten egg; return to hot mixture. | 29. Cook and stir just until mixture boils. Remove from heat. | 30. Stir in vanilla. | 31. Cover surface of pudding with waxed paper; cool. | 32. Cream butter. | 33. Remove the waxed paper from pudding and gradually beat cooled pudding into butter. | 34. Chill at least 30 minutes. | 35. Cut the bread into 3” squares or diamonds. | 36. Split each piece and fill with the vanilla cream. | 37. Note: Yeast equilavents are One package = 2 1/4 teaspoons = 1/4 ounce. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
purpose flour	3 1/2	cups		-	-	-	-
active yeast	2 1/4	teaspoons		-	-	-	-
milk	1	cup		148.84	11.6632	7.686	7.9788
butter	1/2	cup		684.0	31.428	21.372	57.6
sugar	1/4	cup		201.495	50.398999999999994	0.0	0.0
salt	1	teaspoon		-	-	-	-
egg	1			71.5	0.36	6.28	4.755
butter	1/4	cup		684.0	31.428	21.372	57.6
sugar	1	cup		201.495	50.398999999999994	0.0	0.0
milk	1	tablespoon		148.84	11.6632	7.686	7.9788
lemon juice	1	teaspoon		1.1183	0.3508	0.0178	0.0122
almond	3/4	cup	sliced blanched	1445.34	0.0	0.0	163.5
vanilla	1/2	teaspoon		6.047999999999999	0.2656	0.0013	0.0013
sugar	1/4	cup		201.495	50.398999999999994	0.0	0.0
cornstarch	2	tablespoons		60.96	14.6032	0.0416	0.008
salt	1	dash		-	-	-	-
milk	3/4	cup		148.84	11.6632	7.686	7.9788
egg	1	beaten		71.5	0.36	6.28	4.755
vanilla	1/2	teaspoon		6.047999999999999	0.2656	0.0013	0.0013
butter	3/4	cup		684.0	31.428	21.372	57.6

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