Vanille brezeli (vanilla brezeli)
400 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Plus |
| 2 | tablespoons | Butter (butter) |
| 1¼ | cup | Zucker (sugar) |
| 1 | Pa\"ckli vanillezucker (packet vanilla sugar) | |
| 1 | Prise salz (pinch salt) | |
| 1 | Ei (egg) | |
| 7 | tablespoons | Rahm (cream) |
| 3¾ | cup | Mehl (flour) |
Directions
From: Dan Hirschi (DHIRSCHI) <VFOAO0CY@...> (COLLECTION) Date: Fri, 7 Jan 1994 12:26:25 -0800 (PST) From: MIO STAR COOKBOOK
Der schaumig geru"hrten Butter, Zucker, Vanillezucker, Salz, Ei und Rahm beifu"gen und mit dem Mehl rasch zu einem Teig verarbeiten. Den Teig u"ber Nacht an einem Ku"hlen Ort stehen lassen und ihn anderntags auf wenig Mehl (messerru"ckendick) auswallen, runde Pla"tzchen ausstechen, die etwas kleiner sein mu"ssen als die einzelnen Ornamente im Brezeleisen. Auf die Brezelplatten legen und goldbraun backen.
Cream butter. Mix in sugar, vanilla, salt, egg and cream. Fold in flour working the dough as little as possible. Chill overnight. Roll dough on floured board very thin. cut circles slightly smaller than design on iron and bake until golden brown.
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