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"A pinch of this, a dash of that, a few cupfuls" was how our mothers and grandmothers told us to prepare a family recipe." ~RMKH


Remembering Our Danube Swabian Ancestors

     
 
Wasserkipfel/Brunnenkipfel Well Crescents

by Alex Leeb, 30 Nov 2006


 

Comment:  The words Wasser = water; Brunnen = well (water).  In the early days, our ancestors had no freezers to keep things chilled or cold. Therefore, in order to keep something cold, the meat and vegetables were put into a pail and lowered into the well, (Brunnen) where it stayed cold. The dough was wrapped in a cloth, and put either in water or lowered into a well. This was done for about 2-3 hours. Should the dough still be sticky when retrieved from the water, add more flour.

  • 500 g (2.17 cups) flour

  • 1 sq. yeast

  • 250 g. (1 cup) butter

  • 3 eggs

  • 4 teaspoons cream

  • Salt

  • 50 g. (3.5 tablespoons) sugar for the dough

  • 50 g. (3.5 tablespoons) sugar for rolling

Put flour in a bowl; press down flour in the center of the bowl. Break yeast into pieces and place in middle of bowl. Sprinkle sugar over yeast, adding warm milk to resolve yeast. Leave sit for 15 minutes.

Add butter; eggs; salt; cream and some sugar. Mix to form dough; knead dough. Wrap dough with a cloth, and put in cold water for 2 hours. Remove from water, add flour if needed.

Roll dough on a board, cut pieces in triangle shape, and roll up from wider edge to the point.  Set oven to 180-200C. (350-400F.); bake to a yellow gold color.

[Edited by Rose Mary Keller Hughes, Recipe Coordinator. Published at DVHH by Jody McKim Pharr, 30 Nov 2006]

 
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