German Tea Kipfel

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READY IN: 30mins
YIELD: 4 doz
UNITS: US

INGREDIENTS

Nutrition
  • 1
    tablespoon active dry yeast (1 pkg)
  • 14
  • 14
    cup scalded milk, COOLED to lukewarm
  • 14
    cup sugar, plus
  • 2
    teaspoons sugar
  • 12
    teaspoon salt
  • 2
    egg yolks
  • 14
    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
  • 34
    cup finely chopped almonds (divided)
  • 13
    cup chopped candied pineapple
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DIRECTIONS

  • 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.
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