CAKES MADE WITH YEAST

24. A few varieties of cake are made light by means of yeast instead of being leavened with eggs or chemical leavening agents. These cakes are, of course, similar to bread in many respects, but they are sweeter and richer than bread and contain eggs. For this reason they are not economical mixtures and should not be made if economy must be practiced. Because of the sugar, butter, and eggs used in them, the action of the yeast is slow; consequently, the processes involved in making these mixtures are neither short nor simple. Often, after they have been baked in a mold, the center is removed and the shells are then filled with different mixtures to make a variety of desserts.

BRIOCHE

Scald the milk, cool until lukewarm, and then add the yeast cakes. When they are thoroughly dissolved, add the sugar, the butter, which has been softened but not melted, and half of the flour. Add the egg yolks and beat with the hands. Add the eggs one at a time and when all have been beaten in thoroughly, continue to add more flour. After all of the flour and also the lemon extract have been added and the mixture is of a consistency to knead, allow it to rise for 6 hours. Punch down and place in the ice box or some other cool place overnight. In the morning, the mixture will be ready to bake in whatever shape is desirable.

The four recipes that follow show various ways in which the brioche may be used to make attractive as well as appetizing desserts.

COFFEE CAKES

Roll the brioche mixture into a long rectangular piece about 1/4 inch thick. Spread with softened butter, fold one-third of the side over the center and the opposite side on top of that, making three layers. Cut this into strips about 3/4 inch wide, cover, and let rise. When light, twist the ends of each piece in the opposite direction, coil, and bring the ends together on the top of the cake. Let rise in pans for 20 minutes, and bake in a moderate oven for about 20 minutes. Upon removing from the oven, brush with confectioner's sugar moistened with enough water to allow it to spread.

BRIOCHE BUNS

Work 1/2 cupful of raisins and 1/2 cupful of chopped nut meats into half of the brioche mixture. Shape into balls about the size of a walnut, and then place close together in a buttered pan. Brush over the top with 1 tablespoonful of sugar dissolved in 2 tablespoonfuls of milk. Bake in a moderate oven for about 25 minutes. Brush a second time with the sugar-and-milk mixture and allow the buns to remain in the oven until they are well browned.

BRIOCHE DESSERT

Fill muffin pans about 1/2 full with the brioche mixture. Allow it to rise nearly to the top, bake in a slow oven, remove when sufficiently baked, and cool. Remove the center from each mold, leaving a shell. The centers may be toasted and served separately. Put a teaspoonful or two of any desirable preserves or marmalade into the shells, fill with sweetened and flavored whipped cream, and over the top sprinkle chopped nuts. This dessert should be prepared just before serving.

BRIOCHE PUDDING

Take enough of the brioche sponge to fill a good-sized mold two-thirds full. Work into this 1/2 cupful of raisins cut into small pieces, 1/4 cupful of candied cherries, 1/2 cupful of chopped nuts, and 1/4 cupful of coconut. Place in a mold and allow it to rise until the mold is nearly full. Bake from 45 minutes to 1 hour, turn out of the mold, and allow to become cold. Cut into thick slices with a knife that has been heated in the flame, and serve with apricot or pineapple sauce.

APPLE CAKE

(

Sufficient for Three Good-Sized Cakes

)

Scald the milk and cool it to lukewarm. Add the yeast, salt, sugar, and butter, which has been softened but not melted. Add half of the flour and beat in the eggs. When all has been mixed thoroughly, add sufficient flour to make a stiff dough. Knead for a short time and place in a bowl to rise. When risen until double in bulk, roll a piece of the dough 1/2 inch thick to fit a rectangular pan. Allow this to rise until it is light. Peel apples, cut into halves and then into thick slices, and rub them with lemon so they will not discolor. When the bread mixture is light, place the apples on the top in rows. Sprinkle with sugar and cinnamon and bake in a quick oven. Serve with butter or sugar and cream.

SWEDISH TEA RING

Roll a large piece of the mixture used for apple cake into a rectangular shape from 1/4 to 1/2 inch thick, brush with butter, sprinkle with sugar and cinnamon and, if desired, with raisins or chopped nuts. Roll like a jelly roll, and place the two ends together on a cooky sheet so as to form a ring. Try, if possible, to conceal the joining by fastening the ends together carefully. The best way to do this is to cut a slice from each end before joining. Then, with a scissors, cut through the edge of the ring nearly to the center and slightly at a slant, as in Fig. 17. Make the cuts about 1 inch apart and turn the cut slices over so as to show the layers of dough. Brush with milk, dredge with sugar, and bake for about 1/2 hour. When baked, this cake should appear as shown in Fig. 18.