114
—Lancaster Fanning, Saturday, December 22,1979
Enjoy Christmas breads
SYRACUSE, N.Y. When the holidays draw near, the
wonderful fragrance of yeast breads a-baking floods
many an American kitchen. If your family has a tradition
of special holiday breads, add these two tempting recipes
from the Old World to your recipe collection.
Wreath-shaped Danish Knngler is a flaky, many
layered pastry loved by generations of Danes and Danish-
Americans. Its buttery goodness, crusty and sweet, goes
perfectly with holiday eggnog or steaming hot coffee. Join
the happy folks who eat Kringler for breakfast, lunch,
dinner and coffee breaks.
In making the typical Scandinavian holiday bread,
delicate pastry is layered with lots of butter. After adding
the filling it’s very important to get a tight seal by
moistening the dough and folding in the edges, as the
butter may ooze out if not sealed properly. After making
the roll of dough, place it with the sealed edge down on the
baking sheet and shape it to form a ring. Top the baked
Kringler with granulated sugar or crushed loaf sugar, and
garnish the sparkling wreath with candied cherries.
As the Danes bake Kringler, German housewives
traditionally bake Christmas Stollen for good eating
during the Yuletide season. Our recipe makes two big,
puffy loaves, filled with tangy bits of fruit and ready for a
frosting. Citron, candied cherries, raisins and lemon peel
add their individual tart-sweet flavors. Sprinkle the top
with chopped walnuts and chopped red and green
cherries, for Christmasy color. Serve your Christmas
Stollen still warm from the oven. This sweet, fruit-studded
bread is very good sliced thin and toasted, too.
Include Danish Kringler and German Christmas Stollen
in your holiday baking plans.
CHRISTMAS STOLLEN
1/2 cup milk
1/2 cup sugar
1 teaspoon salt
2 packages active dry yeast
1/2 cup warm water
2 eggs, slightly beaten
1/2 cup (1 stick) butter, softened
41/2 cups flour
1 cup seedless raisins
1/2 cup candied citron
1/2 cup red glace’ cherries
11/2 teaspoons grated lemon peel
1/4 teaspoon nutmeg
Butter, melted
2 tablespoons butter, melted
1/4 cup sugar
1/2 teaspoon cinnamon
1 recipe Confectioners Frosting
Chopped walnuts
Chopped red and green glace’ cherries
Preheat oven to 350 degrees F
Scald milk; in mixing bowl combine with 1/2 cup sugar
and salt; cool to lukewarm. Soften yeast in water; add to
milk mixture along with eggs and butter; stir until
smooth.
Gradually add flour and mix thoroughly. Add raisins,
citron, cherries, lemon peel and nutmeg. On lightly
floured board knead until smooth and elastic.
Place in buttered bowl; brush top with melted butter
and allow to rise until double in bulk. Knead down and
divide dough in half.
On lighly floured board roll each half into an 8-inch
circle; make crease down center and fold over. Moisten
edges to seal.
Place on baking sheet; brush with 2 tablespoons melted
butter. Combine 1/4 cup sugar and cinnamon; sprinkle
over tops. Allow to rise until double in bulk. Bake 30-40
minutes.
Cool; frost tops with Confectioners Frosting and
sprinkle with walnuts and cherries.
DANISH KRINGLER
3/4 cup (11/2 sticks) butter, softened
I'package active dry yeast
1/4 cup warm water
1/3 cup milk, scalded
1/4 cup sugar
1/4 teaspoon salt
1/2 teaspoon lemon extract
I egg
21/4 cups flour
2/3 cup apncot filling
Egg white, slightly beaten
Granulated sugar
Preheat oven to 350 degrees F.
Divide butter in half; on waxed paper spread each half
to measure 7x7 inches. Chill.
In large mixing bowl combine yeast and water; cool
milk to lukewarm and add to yeast mixture.
Add sugar, salt, lemon extract and egg; beat until
thoroughly blended and sugar is dissolved. Gradually add
flour; mix until smooth.
On well floured board, roll dough to an 8 x 12-inch rec
tangle. Place one of the butter squares, butter; de down,
to cover 2/3 of dough; peel off waxed paper.
from
Fold unbuttered third of dough over center third, then
fold remaining third over top. (This makes three layer
rectangle measuring Bx 4 inches.) Again: Fold one end
over middle third and fold othe end over doubled layer.
(This makes a nine layer rectangle measuring 4x2 2/3
inches.) Wrap in waxed paper and chill 30 minutes.
Rolling dough again to an 8 x 12-inch rectangle; add
remaining butter square and fold as before. Chill several
hours or overnight.
Cut dough into two equal pieces. Working with one peice
at a tune roll to measure 20 x 6 mches. Spread center with
1/3 cup apricot filling.
Fold one lenghtwise edge over middle; moisten wide.
Place on baking sheet, sealed edge down, for form circle.
Seal joining ends, brush top with egg white and sprinkle
with granulated sugar. Bake at once 25-30 minutes or unil
golden brown.
other countries
These traditional holiday breads from foreign
lands find a warm welcome in American
households. Bake Danish Kringler or German
Christmas Stollen for your family soon.
m Chambersburg, Pa. 17201
OLLENBERGER Phone 717-264-9588
CONCRETE
"H" TYPE FEED BUNKS
k -■■ -
58 Approximate weight 4000 lbs,
maturing
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INSTALLATION OF BUNKS
«
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/b Best wishes for a
fi ft£Swtl(lf(f Merry Christmas and
I” heartwarming season
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WARMEST OF
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I the joy and peace of Christmas.
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