Changes: Raisin Rolled Strudel

Latest revision as of 15:44, 14 March 2011

Ingredients

4 cups flour
4 tbsp sugar
1 cup lukewarm water
2 eggs slightly beaten
2 cakes yeast regular or dry
½ cup soft butter
1 tsp salt

Raisin filling

1 lb of raisins
1¼ cups of sugar
1 tbsp of cinnamon
1 cup melted butter

Directions

Crumble yeast in bowl, add water and sugar stirring till mixture liquifys.
Blend flour and butter with wire pastry blender.
Mix well, mix in eggs, salt and yeast.
Mix until dough is smooth and leaves side of bowl clean.
Do not let rise.
Divide into four portions and roll each out in a rectangular shape sprinkled with raisin filling, dribble ¼ cup of melted butter over all and roll up like jelly roll.
Prick roll with toothpick on top and sides to keep roll from splitting while baking.
Place in greased baking pans.
Bake at once in 325°F oven about 30 to 45 minutes or until brown.
Soak raisins in hot water 5 minutes to soften raisins, drain and pat dry.
Divide raisins into 4 bowls. One for each rolled strudel.
To each bowl add a heaping ¼ cup of sugar, and ½ tsp of cinnamon. Toss.
These cakes can be wrapped in foil and stored in the freezer after they are baked.

@@ Line 1: / Line 1: @@
-{{Wikifiedrecipe}}
-== Description ==
 == Ingredients ==
 * 4 cups [[flour]]
-* 4 Tbs. [[Granulated sugar|Sugar]]
+* 4 tbsp [[granulated sugar|sugar]]
 * 1 cup lukewarm [[water]]
 * 2 [[egg]]s slightly beaten
 * 2 cakes [[yeast]] regular or dry
-* 1/2 cup soft [[butter]]
+* ½ cup soft [[butter]]
-* 1 tsp. [[salt]]
+* 1 tsp [[salt]]
-[[Raisins|Raisin]] Filling
+=== Raisin filling ===
-* 1&nbsp;lb. of [[raisins]]
-* 1 1/4 cups of [[Granulated sugar|Sugar]]
+* 1 lb of [[raisins]]
-* 1 Tbs. of [[cinnamon]]
+* 1¼ cups of [[granulated sugar|sugar]]
+* 1 tbsp of [[cinnamon]]
 * 1 cup melted [[butter]]
-== Directions ==
+== Directions ==
-# Crumble [[yeast]] in bowl, add [[water]] and [[Granulated sugar|Sugar]] stirring till mixture liquifys.
+# Crumble [[yeast]] in bowl, add [[water]] and [[granulated sugar|sugar]] stirring till mixture liquifys.
 # Blend [[flour]] and [[butter]] with wire pastry blender.
 # Mix well, mix in [[egg]]s, [[salt]] and [[yeast]].
-# Mix until dough is smooth and leaves side of bowl clean. Do not let rise.
+# Mix until dough is smooth and leaves side of bowl clean.
+# Do not let rise.
-# Divide into four portions and roll each out in a rectangular shape sprinkled with [[Raisins|Raisin]] filling, dribble 1/4 cup of melted [[butter]] over all and roll up like Jelly Roll.
+# Divide into four portions and roll each out in a rectangular shape sprinkled with [[raisins|raisin]] filling, dribble ¼ cup of melted [[butter]] over all and roll up like jelly roll.
 # Prick roll with toothpick on top and sides to keep roll from splitting while baking.
 # Place in greased baking pans.
-# Bake at once in 325 oven about 30 to 45 minutes. or until brown.
+# Bake at once in 325°F oven about 30 to 45 minutes or until brown.
-# Soak [[raisins]] in hot [[water]] 5 minutes to soften [[raisins]], drain and pat dry. Divide [[raisins]] into 4 bowls. One for each rolled strudel.
+# Soak [[raisins]] in hot [[water]] 5 minutes to soften [[raisins]], drain and pat dry.
+# Divide [[raisins]] into 4 bowls. One for each rolled strudel.
-# To each bowl add a heaping 1/4 cup of [[Granulated sugar|Sugar]], and 1/2 tsp. of [[cinnamon]]. Toss.
+# To each bowl add a heaping ¼ cup of [[granulated sugar|sugar]], and ½ tsp of [[cinnamon]]. Toss.
 # These cakes can be wrapped in foil and stored in the freezer after they are baked.
+__NOTOC__
-[[Category:Hungarian Recipes]]
 [[Category:Hungarian Desserts]]
+[[Category:Strudel Recipes]]
+[[Category:Wheat flour Recipes]]
+[[Category:Egg Recipes]]
 [[Category:Raisin Recipes]]
 [[Category:Yeast Recipes]]