Wasserkipfel/Brunnenkipfel – Well Crescents
by Alex Leeb,
30 Nov 2006
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
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.
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
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
[Edited by Rose Mary Keller Hughes, Recipe Coordinator.
Published at DVHH by
Jody McKim Pharr,
30 Nov 2006]