| COFFEE CAKE (BRIOCHE):
1 cup scalded milk
4 yolks of eggs
3 eggs
2/3 cup butter
½ cup sugar
2 yeast cakes
½ teaspoon extract lemon or
2 pounded cardamon seeds
4 2/3 cups flour
Instructions
Cool milk; when lukewarm, add yeast cakes, and when they are dissolved add
remaining ingredients, and beat thoroughly with hand ten minutes; let rise
six hours.
Keep in ice-box over night; in morning turn on floured board, roll in long
rectangular piece one-fourth inch thick; spread with softened butter, fold
from sides toward centre to make three layers.
Cut off pieces three-fourths inch wide; cover and let rise.
Take each piece separately in hands and twist from ends in opposite
directions, coil and bring ends together at top of cake.
Let rise in pans and bake twenty minutes in a moderate oven; cool and
brush over with confectioners' sugar, moistened with boiling water to
spread, and flavored with vanilla.
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