No. 10—SCHNECKEN (SNAILS).
- Yeast dough like [No. 8]
For the Filling.
- ⅛ lb. of butter
- 1 cup of sugar
- ½ cup of blanched, ground almonds
- 1 cup of currants
Preparation: The preparation is the same as given under No. 8, Coffee Cake. Stir in 1 cup of flour more than given in No. 8, roll out the dough to 1 inch thickness, strew it with sugar, cinnamon, currants, almonds, sprinkle with melted butter, roll it up carefully and cut slices off to make the snails. Place these into a buttered tin and set to rise about ½ hour. Then bake them in a medium hot oven, brush them while hot with melted butter and sprinkle with sugar.
No. 11—FILLED BERLINER PANCAKES OR STUFFED DOUGHNUTS.
- Yeast dough, according to [No. 8]
- Lard for baking
- Jelly for filling
Preparation: The dough is prepared like No. 8, Coffee Cake, but 1 cup of flour more is kneaded in than given under No. 8. Roll out the dough ½ inch thick, cut out small disks with a tumbler, put on one disk some jelly or thick apple sauce, place another disk on top and fasten the two by pressing the dough together all around, leave them on a floured board or tin and set to rise. Heat the lard in an iron kettle and put in a few Berliners at a time and bake them golden yellow. They must be fried in deep fat. Prick them with a knitting needle to see whether the dough is baked enough. While hot, roll them in sugar.
No. 12—WREATH CAKE.
- 1 lb. of flour
- ¾ cup of butter
- 4 eggs
- 1½ cents yeast
- 2 tbsps. of vanilla
- ½ cup of milk
- ¼ lb. of sugar