Nuss Kipferlu (Nut Crescents)
Dissolve 1 envelope of yeast in ¼ cup lukewarm water. Sift 4 cups cake flour, a pinch of salt, and 3 tablespoons powdered sugar onto a pastry board. Make a well in the center of the mound, put in 4 egg yolks, the yeast mixture, and ¼ cup warm milk and work the whole quickly into a firm dough. Utensils and ingredients should be warm. Grate the rind of 1 lemon over the dough and work it in. Flour the board lightly, roll the dough out ¼ inch thick, and CUE it into 2-inch squares. Cover the squares with a warm towel. This dough should not rise.
Mix 1 ½ cups equal parts of grated walnuts and almonds with 3 egg yolks. Boil 1 ¼ cups sugar with 5 tablespoons water until the syrup spins a thread from the end of a spoon (238° F. on the candy thermometer). Beat the syrup slowly into the nuts to make a dry paste. Place a spoonful of the paste on each square of dough, roll the square up diagonally, and shape the roll into a crescent. Bake the crescents on a well-buttered baking sheet in a moderate oven (350° F.) for about 20 minutes. or until they are golden brown. Dust the hot cresoents with powdered sugar. Makes about 3 dozen.
Buchteln (Jam Pockets)
Dissolve 1 envelope of yeast in ¼ cup lukewarm water and add ¼ cup warm milk, 2 tablespoons sugar, and ½ cup flour. Let the sponge stand in a warm place till it rises and bubbles, about ½ hour.
Sift 3 cups flour into a warm bowl with ½ cup sugar. Make a well in the flour and put in it 3 egg yolks, ½ cup soft butter, and the yeast sponge. Sprinkle over the mound the grated rind of 1 lemon. Willi a wooden spoon, incorporate into the soft ingredients as much flour as possible and work the dough with the hand or a strong beater until it is smooth and glossy. Sprinkle in ½ cup more flour as you work, if necessary, to make a dough that can be handled. Cover the bowl with a warm cloth and let th dough rise in a warm place until i doubles in bulk.
Punch the dough down on a floured board and roll it out 1/3 inch thick Cut 3-inch squares with a floured knife and place on each square a generous teaspoonful of raspberry jam. Fold the 4 corners into the middle and pine the edges firmly together. Lay the Bucbteln, folded side down, side by side and touching each other in a generously buttered, deep 10-inch cake pan Brush each with melted butter as yo add it and pour a little more melted butter over the filled pan. Let the Buchteln rise in a warm place until they double in bulk. Bake in a moderate oven (350° F.) for about 25 minutes Turn the Buchteln out of the pan and serve hot.
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