Kraft 3-Step Cranberry Cheesecake
INGREDIENTS:
250 g Flour (2 cups plus 3 1/2
-Tbsp)
25 g Fresh yeast (.9 oz)
1 3/4 l Milk (1/2 cup plus 1/2 Tbsp)
1 ds Salt
1 Egg
50 g Butter (3 1/2 Tbsp)
Topping:
4 bn To 5 bn green onions
2 bn To 3 bn chives
1 ts (level) ground nutmeg
1/8 l Sour cream (1/2 cup plus 1/2
-Tbsp)
1 Egg
Salt to taste
150 g Butter (2/3 cup)
250 g Flour (2 cups plus 3 1/2
-Tbsp)
25 g Fresh yeast (.9 oz)
1 3/4 l Milk (1/2 cup plus 1/2 Tbsp)
1 ds Salt
1 Egg
50 g Butter (3 1/2 Tbsp)
Topping:
4 bn To 5 bn green onions
2 bn To 3 bn chives
1 ts (level) ground nutmeg
1/8 l Sour cream (1/2 cup plus 1/2
-Tbsp)
1 Egg
Salt to taste
150 g Butter (2/3 cup)
Dough:
Mix a regular yeast dough and shape it into small circles, 4 1/2 to 6 inches in diameter. Then stretch these circles, from the center towards the edges so that the center is slightly thinner and the edge of the circle forms a slightly thicker rim. Finely chop the onion and chives, mix with the egg and sour cream. Stir in the nutmeg and salt. Fill the center of the 'Waehe' with this mixture. Bake at moderate heat until yellow. Remove from oven, dot with butter, and serve piping hot.
Serves 4.
Mix a regular yeast dough and shape it into small circles, 4 1/2 to 6 inches in diameter. Then stretch these circles, from the center towards the edges so that the center is slightly thinner and the edge of the circle forms a slightly thicker rim. Finely chop the onion and chives, mix with the egg and sour cream. Stir in the nutmeg and salt. Fill the center of the 'Waehe' with this mixture. Bake at moderate heat until yellow. Remove from oven, dot with butter, and serve piping hot.
Serves 4.