Title: Plunder Flechten
Categories: Bread German
Yield: 1 Servings

1/3 PLUNDERTEIG RECIPE
		Egg; beaten
1/2	c	Candied fruit; diced, floured rolled in
		Cinnamon sugar
		Apricot preserves

Prepare recipe of Plunderteig and chill. Cut off a third of the chilled dough and roll it out 1/4" thick. Brush the dough with beaten egg. Cover it with the floured candied fruit and sprinkle on the cinnamon sugar. Fold the dough in half and roll it out 1/2" thick. Cut the filled dough in 3/4 X 8" strips. Slit the strips down the center with a pastry wheel, leaving an inch uncut at each end, and twist the strips into various designs of single or double rounds. Arrange the twists on a buttered baking sheet, brush them with beaten egg, let them rise, covered, in a warm place until they double in bulk, about 1 1/2 hours. Bake in a moderate oven, 350 degrees F. for 20 minutes or until they are golden. Brush the hot twists with apricot preserves.

Source: Gourmet's Old Vienna Cookbook

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