Dissolve yeast in cup lukewarm water
with sugar.
Melt butter (or use veg. oil) with
lukewarm milk.
Mix everything together with all
purpose flour and salt.
I find the easiest way is to mix it
with a wooden spoon till it's all
moistened. Wait 10 or 15 minutes,
then work it together by hand. It
should come off the sides of the
bowl nicely by now. In "the olden
days" you had to work it or knead it
for ten minutes, not really
necessary if you just let it rest a
little first.
Shape the dough into
a smooth ball, coat it with oil and
let it rise till double in bulk.
At this point I roll it out on a
floured board, cut triangles off,
stretch them long and roll them
tightly from the wide end. Shape
into crescents, brush with egg,
sprinkle with salt and caraway
seeds, let rise another 10 minutes
and bake at 400. They're good fresh
but also freeze well.
My mother used to shape small loaves
of dough about the size of half a
large grapefruit, let them rest;
roll them into thin circles and then
cut them in wedges to make the
Kipfel.
