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# Prick roll with toothpick on top and sides to keep roll from splitting while baking. |
# Prick roll with toothpick on top and sides to keep roll from splitting while baking. |
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# Place in greased baking pans. |
# Place in greased baking pans. |
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− | # Bake at once in 325°F oven about 30 to 45 minutes. |
+ | # Bake at once in 325°F oven about 30 to 45 minutes or until brown. |
− | # Or until brown. |
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# Soak [[raisins]] in hot [[water]] 5 minutes to soften [[raisins]], drain and pat dry. |
# Soak [[raisins]] in hot [[water]] 5 minutes to soften [[raisins]], drain and pat dry. |
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− | # Divide [[raisins]] into 4 bowls. |
+ | # Divide [[raisins]] into 4 bowls. One for each rolled strudel. |
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− | # One for each rolled strudel. |
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− | # Toss. |
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# These cakes can be wrapped in foil and stored in the freezer after they are baked. |
# These cakes can be wrapped in foil and stored in the freezer after they are baked. |
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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
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.