German and Austrian Recipes :: German and Austrian Desserts
1 pkg. active dry yeast 3 c. sifted flour 1 egg, well beaten 3/4 to 1 c. milk 1/3 c. raisins 1/3 c. currants 1/3 c. orange peel Salt, to taste Scald milk, then cool to lukewarm. Dissolve yeast in warm milk. Add egg and milk and yeast mixture to the flour. Dough will be sticky. Work in the raisins, currants, orange peel and salt. Cover and let rise in a warm place 45 mins. to 1 hour. Meanwhile, sprinkle and distribute a clean wet cloth with some flour. Tie dough into cloth, place in boiling water and simmer 2 to 3 hours. Remove from cloth. To serve, slice pudding and spread with melted butter and brown sugar.
|
