Preparation: Cream the butter, stir in the eggs, sugar vanilla, the yeast which has been dissolved in ½ cup of lukewarm milk and the flour. Roll out the dough quite thick, cut three strips of it and braid it. Then make a wreath of this braid and put it into a buttered pan to rise in a warm place. Brush it with yolks of eggs, strew sugar on and bake in a hot oven to a nice color.
No. 13—ROUND COFFEE CAKE No. 1.
- 1 lb. of flour
- ½ lb. of butter
- ½ lb. of sugar
- ½ lemon peel
- 1½ cents yeast
- 3 eggs
- 1 cup of milk
Preparation: Cream the butter with sugar and eggs. The yeast is dissolved in 1 cup of lukewarm milk and mixed in, also the grated ½ lemon peel; then stir in the flour and beat the dough well for 20 minutes. Butter a round cake pan with tube, fill in the dough to half full and let it rise in a warm place to the top of the pan. Then bake it 1 hour.
No. 14—ROUND COFFEE CAKE WITH RAISINS.
- 4 cups of flour
- 1 pt. of milk
- 3 eggs
- Scant ½ lb. of butter
- ½ lemon peel
- 1 cup of sugar
- 1 cup of raisins
- 2 cents yeast
Preparation: Let the milk get lukewarm and stir to a smooth batter with 2¼ cups of flour, mix with the yeast dissolved in ¼ cup of lukewarm milk. Set the sponge to rise in a warm place, then stir in the melted butter, eggs, sugar, grated lemon peel, raisins and the rest of the flour, beat this dough well for 10 minutes. Butter a round cake pan with tube, fill it half full and set to rise in a warm place until the pan is full, then bake to a nice color for ¾ to 1 hour.
No. 15—STOLLEN.
Sufficient for 2–3 Cakes.
- 1 qt. of milk
- 6 cents yeast
- 12 to 15 cups of flour
- 1 lb. of sugar
- 1 lb. of butter
- 6 eggs
- ¼ lb. of blanched, ground almonds
- ⅛ lb. of bitter, blanched, ground almonds
- ¼ cup of brandy
- 1½ lbs. of raisins
- ¼ lb. of cut citron