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Catholic Recipe: New Year's Kranz

    INGREDIENTS

  • 15 cardamom seeds
  • 2 cups milk
  • 1/2 cup butter
  • 3/4 cup sugar
  • 1 teaspoon salt
  • 1 cake yeast or 1 package dry yeast
  • 2 Tablespoons water
  • 6 cups flour
  • 2 eggs
  • 1 cup currants
  • 3/4 cup chopped almonds
  • 1 beaten egg white
  • Details

  • Prep Time: 2 hours
  • Difficulty: • • •
  • Cost: $$$$
  • For Ages: 15+
  • Origin: Germany

A traditional New Year's cake (bread), which can be braided into a crown, or made into a jelly roll style.

DIRECTIONS

Crush cardamom seeds. Scald them in the milk. Strain milk and add butter, sugar and salt. Cool until lukewarm. Add yeast dissolved in water. Stir in two cups of flour. When dough begins to bubble, add eggs and remaining flour. Cover and let rise until dough doubles in bulk.

If you wish to braid the dough, add currants and almonds. Shape into a crown, place on greased cookie sheet and brush with beaten egg white. Bake in a moderate oven (375°) for 45 minutes.

If you prefer, you can make a jelly roll. Roll dough one-half inch thick, brush with butter, dredge with cinnamon, sugar, currants and nuts. Roll up the dough. Make slanting cuts in top with a scissors. Turn the edges to show the filling. Let rise, brush with beaten egg and bake in a moderate oven (375°) for 45 minutes.

Recipe Source: Cooking for Christ by Florence Berger, National Catholic Rural Life Conference, 4625 Beaver Avenue, Des Moines, IA 50310, 1949, 1999
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