Story submitted by Charna E Sherman in honor of her mother, Judith Zehman
The Story Behind the Recipe:
Story to come
Recipe:
Ingredients:
½ pound butter or margarine¼ c very warm water
½ c milk3 eggs separated
2 ½ c sifted all purpose flour1 tsp cinnamon
¼ tsp salt½ c chopped walnuts
5 Tbsp granulated sugar¼ c raisins
2 packages active dry yeast½ c semi-sweet chocolate pieces
1 c granulated sugar
Day 1:
1. In a small saucepan, heat butter with milk until butter is melted.
2. In a medium bowl, sift flour with salt and 2 Tbsp sugar.
3. In a medium bowl, sprinkle yeast into water; stir until dissolved; stir in egg yolks, then stir into flour mixture.
4. Now add milk-and-butter mixture; beat with a spoon until well-blended dough. Cover and refrigerate along with reserved egg whites.
Day 2:
1. Grease a 10-inch tube pan. Blend cinnamon, 3 Tbsp sugar, walnuts, and raisins. Start heating oven to 350 degrees.
2. Beat egg whites to a thick fluffy meringue, while adding 1 c granulated sugar gradually. Divide refrigerated dough in half.
3. On a lightly floured, cloth-covered, board, roll one-half of dough into a rectangle about 20 inches by 12 inches. Spread half of fluffy meringue over this dough; sprinkle with half of raisin-walnut mixture and ¼ c of the semi-sweet chocolate pieces.
4. Starting at lower 20-inch side of rectangle, roll up dough jelly-roll fashion until it lays seam side down. Now, bring of roll just together in a ring; then, with the help of pancake turner and hand, lift ring into greased tube pan. With hands, gently fit it into tube pan, having ends slightly overlapping.
5. Now, with rest of dough, repeat steps 3 and 4, making second ring. With tube pan turned so overlapping ends of 1st roll are at your right, lift 2nd ring of dough into tube pan and lay on top of 1st ring with its overlapping ends on your left.
6. Bake ring until golden brown—about one hour and five minutes. Now, cook cake in pan 20 minutes, then remove from pan and cool on rack, away from drafts.
Makes 12 servings.
NOTE: I have copied this recipe exactly as it appeared in a magazine 30 yrs ago. They make it sound more difficult than it actually is. I usually use salt-free margarine and 2% milk and I never sift my dry ingredients. I always double the recipe and make two kuchens at a time because they freeze exceptionally well.
½ pound butter or margarine¼ c very warm water
½ c milk3 eggs separated
2 ½ c sifted all purpose flour1 tsp cinnamon
¼ tsp salt½ c chopped walnuts
5 Tbsp granulated sugar¼ c raisins
2 packages active dry yeast½ c semi-sweet chocolate pieces
1 c granulated sugar
Day 1:
1. In a small saucepan, heat butter with milk until butter is melted.
2. In a medium bowl, sift flour with salt and 2 Tbsp sugar.
3. In a medium bowl, sprinkle yeast into water; stir until dissolved; stir in egg yolks, then stir into flour mixture.
4. Now add milk-and-butter mixture; beat with a spoon until well-blended dough. Cover and refrigerate along with reserved egg whites.
Day 2:
1. Grease a 10-inch tube pan. Blend cinnamon, 3 Tbsp sugar, walnuts, and raisins. Start heating oven to 350 degrees.
2. Beat egg whites to a thick fluffy meringue, while adding 1 c granulated sugar gradually. Divide refrigerated dough in half.
3. On a lightly floured, cloth-covered, board, roll one-half of dough into a rectangle about 20 inches by 12 inches. Spread half of fluffy meringue over this dough; sprinkle with half of raisin-walnut mixture and ¼ c of the semi-sweet chocolate pieces.
4. Starting at lower 20-inch side of rectangle, roll up dough jelly-roll fashion until it lays seam side down. Now, bring of roll just together in a ring; then, with the help of pancake turner and hand, lift ring into greased tube pan. With hands, gently fit it into tube pan, having ends slightly overlapping.
5. Now, with rest of dough, repeat steps 3 and 4, making second ring. With tube pan turned so overlapping ends of 1st roll are at your right, lift 2nd ring of dough into tube pan and lay on top of 1st ring with its overlapping ends on your left.
6. Bake ring until golden brown—about one hour and five minutes. Now, cook cake in pan 20 minutes, then remove from pan and cool on rack, away from drafts.
Makes 12 servings.
NOTE: I have copied this recipe exactly as it appeared in a magazine 30 yrs ago. They make it sound more difficult than it actually is. I usually use salt-free margarine and 2% milk and I never sift my dry ingredients. I always double the recipe and make two kuchens at a time because they freeze exceptionally well.