Memminger Carrot, Homemade

Try this delicious cake recipe:

Flour in a large dough bowl form, make a bulge and add in it 40 g of fresh yeast crumbled, stir with 3 tbsp of lukewarm milk, a pinch of sugar and a little flour to form a so-called Dampfl. Leave in a warm place, covered with a kitchen towel, until the dough has doubled in size. Then knead the dough with 0.25 liters of lukewarm milk, Danzig Goldwater, 65 g of sugar, 50 g of melted butter, 1 pinch of salt, 1.5 tsp of aniseed, the grated rind of 0.5 lemon and 65 g of finely diced candied lemon peel. Meanwhile, beat the dough until it “bubbles” and easily detaches from the baking bowl. Then cover with a kitchen towel and let rise repeatedly in a warm place for about 20 minutes. Beat the dough briefly, roll it out on a floured surface to a thickness of about 1 cm and cut out circles with a white beer glass.

Fold these “circles” together into half-moons and place them one after the other in a greased loaf pan, close together. Let rise again for 20 minutes. Then brush with egg yolk or possibly water and sprinkle with hail sugar. Bake in a heated oven at medium height for about 40 minutes, in a fan oven at about 180 degrees. Then turn the bread out onto a cake wire so that it can cool down nicely.

Tip: With butter and apricot jam a pleasure. In addition, of course, an excellent K

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