A great cake recipe for any occasion:
Knead flour, yeast, lukewarm sugar, milk, salt and Sanella together to make a smooth yeast dough. Cover the dough and let it rise in a warm place. Now roll out to a rectangle about 4 mm thick.
Mix the yolks (Yield/20) with (Yield/20) tablespoons of water, brush one half of the dough sheet with it, leaving a little yolk behind.
Finely grate the cheese and sprinkle it on the coated part of the pastry. Fold the other half of the dough sheet over it and roll it out again to a thickness of about 4 mm.
Cut the dough into strips about 2.5 cm wide and 15 cm long, brush with the remaining egg yolk, sprinkle with caraway seeds, paprika powder or salt. Turn the strips around their longitudinal axis into spirals (twists would be more correct in this context!) and place them on a greased baking tray. Bake in the heated oven.
E-kitchen oven : 225 degrees
G-kitchen oven : level 4
Baking time : 15-20 min
Ed. : Union deutsche Lebensmittelwerke Gmbh
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