• Cooking Time: 25 - 30
  • Servings: 50 Pcs.
  • Preparation Time:


The kipfels look like a lot of fat little bundled up babies!


  • 10 cups of flour or 2 1/2 lbs.
  • 3/4 lb. of butter, room temp.
  • 1/4 cup of lard, room temp.
  • 1/2 tsp. salt
  • 5 eggs in all-3 whole eggs and 2 yolks.
  • 1 3/4 cup of warm sour cream
  • 1 1/4 cup of sugar
  • 2 lemon's zest grated, and reserve juice
  • 2 1/2 yeast cakes or packs dry yeast
  • Mixture for rolling Kipfels in
  • 1/2 lb. of ground walnuts mixed with 3/4 cups of granulated sugar.


  • Mix yeast and warm water in a small dish and proof according to yeast directions.
  • Mix flour and shortening together in a large bowl till like pie dough, only finer. (I use my wire pastry cutter).
  • Add all other dough ingredients including yeast mixture and work with your hands till well mixed and dough comes away from your hands and pan.
  • If it seems dry, add the lemon juice, 1/2 lemon at a time until soft enough to mix.
  • Let rise in a warm place till double in bulk. (I turn on the light in my oven and keep the door closed).
  • When dough has risen, pull off about 1/4 of a cup or a small egg sized piece of dough for each cake and flatten to the size of a baby's hand (do not roll with rolling pin) but push into shape.
  • Squeeze out about 1 tsp. of Lekvar (see recipe index) jam, and pinch up dough to cover the Lekvar jam entirely.
  • Roll in Ground Nut mixture.
  • Place on a greased baking pan. Let rise again for about 3/4 of and hour.
  • Bake at 350 or moderate oven, 25 to 30 min. or till lightly brown.
  • Cakes should be placed close together in pan, but do not crowd too closely.

Categories: Cookies  Dessert 
© 2006-2017 BakeSpace, Inc. All Rights Reserved