Recipes > Desserts > Wiener Kipfel

Wiener Kipfel


  • 1 ounce of yeast
  • lukewarm milk
  • pinch of salt
  • sugar
  • 1 pound of flour
  • 1/4 pound of butter
  • 4 eggs
  • raisins
  • almonds
  • citron


Dissolve yeast in one-half cup of lukewarm milk, salt and one tablespoon of sugar, set away in a warm place to rise. Sift flour into a deep bowl and make a dough of one cup of lukewarm milk and the yeast. Set it away until you have prepared the following: Rub butter and four ounces of sugar to a cream, adding yolks of three eggs and one whole egg. Add this to the dough and work well. Let it rise about one hour, then roll out on a well-floured board, just as you would for cookies and let it rise again for at least one-half hour. Spread with beaten whites of eggs, raisins, almonds and citron. Cut dough into triangles. Pinch the edges together. Lay them in well-buttered pans about two inches apart and let then rise again. Then spread again with stiff-beaten whites of eggs and lay a few pounded almonds on each one. Bake a light yellow.


Print recipe/article only


The International Jewish Cook Book (1919).

comments powered by Disqus