Recipe by Olha
These yeast rolls, a German favorite, are usually filled with chopped nuts, dried or candied fruit, jam, or other fillings.
- 1 tablespoon active dry yeast (1 pkg)
- 1⁄4 cup warm water
- 1⁄4 cup scalded milk, COOLED to lukewarm
- 1⁄4 cup sugar, plus
- 2 teaspoons sugar
- 1⁄2 teaspoon salt
- 2 egg yolks
- 1⁄4 cup butter, softened
- 2 cups all-purpose flour, 1/4 cup more if needed
FOR FILLING AND TOPPING
- 2 egg whites
- 1 cup chopped dark seedless raisins
- 3⁄4 cup finely chopped almonds (divided)
- 1⁄3 cup chopped candied pineapple
Directions See How It's Made
- Soften the yeast in the warm water in a large bowl.
- Mixing until smooth, blend in the scalded lukewarm milk, sugar, salt, egg yolks, butter, and half of the flour. Mix in enough of the remaining flour to make a soft dough. Turn onto a lightly floured surface.
- Knead until smooth and elastic, using additional flour if necessary. Put into a greased deep bowl; turn dough to bring greased surface to top. Cover; let rise in a warm place until doubled, about 1 hour.
- Punch down; roll out dough into a rectangle 1/4 inch thick. Beat egg whites until stiff, not dry, peaks are formed. Spread HALF OF THE EGG WHITES on dough surface (reserve remaining half for topping). Sprinkle with a mixture of the raisins, 1/2 cup of the almonds, and the pineapple. Cut into 2 1/2 inch squares, then cut each square diagonally in half. Bring triangle corners to center; pinch to seal and place on greased baking sheets.
- Top with a mixture of the reserved egg white and almonds, Cover; let rise again until very light, about 45 minutes.
- Bake at 375°F 10 minutes or until lightly browned. About 4 dozen Kipfel.
- TEA CREASCENTS: Follow recipe for Tea Kipfel. Divide dough into thirds. Roll out each piece into an 8 - inch round. Spread with a portion of the beaten egg white and filling mixture. Cut round into 12 wedges. Starting at wider edge, roll up and place with pointed edge down, 2 inches apart, on a greased baking sheet. Top and bake as directed. If desired, spread with a confectioners’ sugar glaze. About 3 dozen Crescents.
- CAI The Canadian Family Cookbook.