{"id":4644,"date":"2012-11-23T19:31:00","date_gmt":"2012-11-23T19:31:00","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=4644"},"modified":"2012-11-23T19:31:00","modified_gmt":"2012-11-23T19:31:00","slug":"kilmerstuten","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/11\/23\/kilmerstuten\/","title":{"rendered":"Kilmerstuten"},"content":{"rendered":"

Zutaten<\/strong>
\n1,5 l erw\u00e4rmte Milch
\n250 g Zucker
\n3 St\u00fcck frische Hefe
\n4 TL Salz
\n5 EL \u00d6l
\n3 EL Margarine
\n3 frische H\u00fchnereier
\n300 g Rosinen
\n3 kg Mehl<\/p>\n

Zubereitung<\/strong>
\nErw\u00e4rmte Milch in einen Eimer geben, Zucker hinzugeben, Hefe hineinbr\u00f6ckeln, einmal durchr\u00fchren, gehen lassen bis die Hefe dick auf der Milch schwimmt. Dann Salz, \u00d6l, Margarine, Rosinen und Eier hinzugeben, Mehl darauf sieben und mit einem Holzl\u00f6ffel durchr\u00fchren.
\n Die Arbeitsfl\u00e4che mit Mehl bestreuen, Teig darauf und ihn gut durchkneten. Er mu\u00df fest sein, notfalls etwas Mehl zugeben. Auf ein Backblech legen und bei guter Mittelhitze 1 1\/2 Stunden backen.
\n Heute: E-Herd bei 180 \u00b0C – 1 1\/2 Stunden.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 1,5 l erw\u00e4rmte Milch 250 g Zucker 3 St\u00fcck frische Hefe 4 TL Salz 5 EL \u00d6l 3 EL Margarine 3 frische H\u00fchnereier 300 g Rosinen 3 kg Mehl Zubereitung Erw\u00e4rmte Milch in einen Eimer geben, Zucker hinzugeben, Hefe hineinbr\u00f6ckeln, einmal durchr\u00fchren, gehen lassen bis die Hefe dick auf der Milch schwimmt. Dann Salz, … <\/p>\n

Weiterlesen<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_crdt_document":"","jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[125],"tags":[],"class_list":["post-4644","post","type-post","status-publish","format-standard","hentry","category-brot-und-brotchen","item-wrap"],"yoast_head":"\nKilmerstuten<\/title>\n<meta name=\"description\" content=\"- Kilmerstuten\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/11\/23\/kilmerstuten\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Kilmerstuten\" \/>\n<meta property=\"og:description\" content=\"- Kilmerstuten\" \/>\n<meta property=\"og:url\" content=\"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/11\/23\/kilmerstuten\/\" \/>\n<meta property=\"og:site_name\" content=\"Steffen's Haushaltsblog\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/steffen.thomas1\" \/>\n<meta property=\"article:author\" content=\"https:\/\/www.facebook.com\/steffen.thomas1\" \/>\n<meta property=\"article:published_time\" content=\"2012-11-23T19:31:00+00:00\" \/>\n<meta name=\"author\" content=\"Steffen\" \/>\n<meta name=\"twitter:label1\" content=\"Verfasst von\" \/>\n\t<meta name=\"twitter:data1\" content=\"Steffen\" \/>\n\t<meta name=\"twitter:label2\" content=\"Gesch\u00e4tzte Lesezeit\" \/>\n\t<meta name=\"twitter:data2\" content=\"1\u00a0Minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/11\\\/23\\\/kilmerstuten\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/11\\\/23\\\/kilmerstuten\\\/\"},\"author\":{\"name\":\"Steffen\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"headline\":\"Kilmerstuten\",\"datePublished\":\"2012-11-23T19:31:00+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/11\\\/23\\\/kilmerstuten\\\/\"},\"wordCount\":105,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"articleSection\":[\"Brot und Br\u00f6tchen\"],\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/11\\\/23\\\/kilmerstuten\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/11\\\/23\\\/kilmerstuten\\\/\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/11\\\/23\\\/kilmerstuten\\\/\",\"name\":\"Kilmerstuten\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\"},\"datePublished\":\"2012-11-23T19:31:00+00:00\",\"description\":\"- Kilmerstuten\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/11\\\/23\\\/kilmerstuten\\\/#breadcrumb\"},\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/11\\\/23\\\/kilmerstuten\\\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/11\\\/23\\\/kilmerstuten\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Kilmerstuten\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\",\"name\":\"Steffen's Haushaltsblog\",\"description\":\"Kunst trifft Essen - 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Die Oberfl\u00e4che ist goldgelb und knusprig, Das Innere weich und fluffig. Der Duft von Safran ist unwiderstehlich, Er erinnert an Sonne und W\u00e4rme. Der Geschmack ist\u2026","rel":"","context":"In "Geb\u00e4ck"","block_context":{"text":"Geb\u00e4ck","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/geback\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/wissen.science-and-fun.de\/kochen\/files\/2011\/04\/Yeast-pastries-with-saffron-by-Viktor-Vasnetsov-and-Jan-Wijnants-Kandinsky-2.2-ddim_sampler-15995966-150x150.png?resize=350%2C200&ssl=1","width":350,"height":200},"classes":[]},{"id":6016,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2014\/08\/31\/apfel-blaubeer-kuchen\/","url_meta":{"origin":4644,"position":2},"title":"Apfel-Blaubeer-Kuchen","author":"Steffen","date":"31. August 2014","format":false,"excerpt":"Zutaten Hefeteig 20 g Frische Hefe 125 ml Milch (lauwarm) 250 g Mehl und Mehl zum. Bearbeiten 40 g Zucker Salz 1 Ei (Kl. 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