Pfann Kuchen (Austrian).—Roll out some brioche paste one-sixth of an inch thick, stamp it out in rounds 3in. across, and spread on half of them some rich apricot marmalade, leaving a margin clear all round. Cover these rounds with the plain ones, pressing the moistened edges well together. Now flour a clean cloth, and set the cakelets on this, cover them lightly, and leave them in a warm place to rise for fifteen or twenty minutes. Then fry a light golden brown in butter, lift them out with a skimmer, drain, then drop them one at a time in hot rum-flavoured syrup. Lift out, and serve very hot.