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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

Bäckerkipfel (salt & caraway seed)

by Anne Dreer, 30 Nov 2006

We put salt and caraway seeds on them.

  • 2 packages of yeast

  • ½ cup lukewarm water

  • 1 teaspoon sugar

  • ¾ cup butter (or use vegetable oil)

  • 2 cups lukewarm milk

  • 4½ cups all-purpose flour

  • 2 teaspoons salt

Dissolve yeast in cup lukewarm water with sugar.
Melt  butter (or use veg. oil) with lukewarm milk.
Mix everything together with all purpose flour and salt.

I find the easiest way is to mix it with a wooden spoon till it's all moistened. Wait 10 or 15 minutes, then work it together by hand. It should come off the sides of the bowl nicely by now. In "the olden days" you had to work it or knead it for ten minutes, not really necessary if you just let it rest a little first.

Shape the dough into a smooth ball, coat it with oil and let it rise till double in bulk.

At this point I roll it out on a floured board, cut triangles off, stretch them long and roll them tightly  from the wide end. Shape into crescents, brush with egg, sprinkle with salt and caraway seeds, let rise another 10 minutes and bake at 400. They're good fresh but also freeze well.

My mother used to shape small loaves of dough about the size of half a large grapefruit, let them rest; roll them into thin circles and then cut them in wedges to make the Kipfel.

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


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