BERLIN COFFEE CAKE
Make a sponge with two cupfuls of milk, scalded and cooled, a cake of compressed yeast dissolved in the milk, a pinch of salt, and one cupful of sifted flour. Let rise two hours in a warm place, then add one half cupful of melted butter, one cupful of cleaned and seeded raisins, one fourth cupful of finely shredded citron, one cupful of sugar, and three eggs, well beaten. Add enough sifted flour to make a stiff dough, knead thoroughly, roll into a long thin strip, cut in three strips, lengthwise, braid, and twist into a ring. Arrange in a circle on a well-buttered baking-sheet and let rise till very light, then bake half an hour. It will be more delicate if the strips are rubbed with softened butter before braiding and will come apart more easily. Before taking from the oven glaze with sugar and milk, or rub with butter and sprinkle with sugar and spice.