2 cups Milk 2 Yeast Cakes 6 cups Flour 1 cup soft Butter 1/2 cup Sugar.
1 teaspoon Cardamom 1 teaspoon Salt Almonds, Cooked Prunes Applesauce or Jelly.
Soak yeast cakes in 1/2 cup lukewarm milk a few minutes before adding to other ingredients. Warm the rest of the milk slightly. Mix all ingredients, except butter, thoroughly. Put onto floured board and knead until smooth. Roll to about 1/2 inch thickness and spread with butter. Fold and refold four times and set aside in greased bowl to raise for 45 minutes. Keep warm. Place on floured board and roll to 1/4 inch thickness. Refold four times and roll again; by this time there should not be any of the butter showing. Cut into long strips, 1 inch wide. These strips are then formed into twists, braids, squares or pretzels to vary the shape of the individual pieces to be served. Vary the flavor of each with a sprinkle of chopped almonds, a dash of jelly, or a slit in the dough that is filled with cooked prunes or applesauce. Let rise to double bulk (being sure to always keep it warm) and bake until brown at 375^. While still warm, glaze with a mixture of powdered sugar and water.
Two recipes that have been given to us for the first publication by Birkholrns Solvang Bakery, Solvang, California.
1/2 pint Milk 2 oz. Sugar 11/2 oz. Butter.
11/2 oz. Yeast (varied) 1 -2 Eggs. Cardamom.
Not too stiff a dough — do not mix too much. Put dough on table and flatten out in a square piece, then lay on 12 oz. of butter or margarine and fold the dough over. Roll out in a square and fold over 3 times. Roll again and repeat procedure 3 times. Dough is ready to cut out in desired shapes.
Use any kind of fruit or Almond paste.
1 cup Butter, 1 cup Sugar.
12 oz. Flour 5 oz. Sugar 5 oz. Butter.
5 oz. Margarine 1 Egg.
Roll out in long strips and cut to desired sizes. Sprinkle with Sugar and Almonds. Makes about 75 cookies.