Kuzunak
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | kilograms | Plain flour; (1 lb) |
| 5 | mediums | Sized eggs. |
| 50 | grams | Butter |
| 4 | tablespoons | Oil; (not olive) corn, canola etc |
| 1 | pack | Yeast |
| ½ | cup | Sugar |
| Grated rind from 1 lemon | ||
| 2 | tablespoons | Fresh lemon juice |
| About 1/2 cup lukewarm milk. | ||
Directions
combine all ingredients to form a soft dough. You might need some more milk. Let rise. With oily hands knead well and let rise again. Knead to form 2 loafs or use tins and let stand for ½ hour. Put in a cold oven and put on the heating with the cakes.Bake in a moderate oven (175 c or 350 f) for approximately 1 hour.
This recipe takes time, but is tasty and easy to shlep to school, work and dose not become stale.
Posted to JEWISH-FOOD digest by "shoshana kessel" <shoshana_k@...> on Jan 03, 1999, converted by MM_Buster v2.0l.