This section is from the book "A Treatise On Flour, Yeast, Fermentation And Baking Together With RecipesFor Bread And Cakes", by Julius Emil Wihlfahrt. Also available from Amazon: A treatise on flour, yeast, fermentation and baking, together with recipes for bread and cakes.
4 quarts milk. 2 quarts water. 12 ounces butter. 6 ounces Fleischmann's Yeast. 12 ounces lard. 2 pounds sugar. 6 to 8 eggs. 2 ounces salt. The grating of a lemon. Flour.
Set the sponge with 2 quarts of water and 2 quarts of the milk, together with yeast and necessary flour to make a medium stiff sponge. Allow to rest until the sponge breaks.
Then add the remaining 2 quarts of milk, break sponge down fine; then add the rest of the ingredients and make medium stiff dough. Allow dough to rise to full proof, knock down and lay together well, allow to rest for 1/2 hour more, or until nearly full proof again. It is then ready to be worked up.
2 quarts milk.
3 ounces Fleischmann's Yeast. 2-3 ounce salt (2 level teaspoons.)
7 ounces butter (better all butter instead of lard.) 7 ounces lard. 12 ounces sugar. 1 pint egg yolks.
Lemon flavor (grating of 1 lemon is best.) Flour.
Proceed the same as for Sweet Dough No. 1, but great care must be taken not to allow the ingredients to griddle while creaming, especially when this dough is used for soft doughs.
Take Sweet Dough No. 1, roll into small round pieces and place on well-greased baking sheet, so that they will nearly touch each other. Give full proof and bake in medium-hot oven and brush over with a solution of sugar water when removed from the oven.
The same as Plain Buns; but place the pieces very close together on the baking sheet.
The same as Plain Buns, but add cleansed currants to the dough before rolling of buns.
Use either Sweet Dough No. 1 or No. 2, and roll into small rolls, set into dusted-proof boxes, allow to rest for fifteen minutes, then press down crosswise with a rolling pin, same as used for plain rolls. Place on baking sheets the same as for buns and allow to get nearly full proof. Bake in medium-hot oven. Brush over with sugar water as removed from the oven. When cool sprinkle with powdered sugar.
Take Sweet Dough No. 1 and roll into small finger rolls. Set very close together in well-greased baking sheets, allow to prove two-thirds over original size; then bake in medium-hot oven. When cold, cut into slices about one-fourth of an inch thick. Lay the slices close together on a baking sheet and toast them in a slow heat to a light color. The slicing and toasting is best done after the rolls are one day old.
Take Sweet Dough No. 2 and weigh off into three-pound pieces, mould round and allow to rest for ten minutes, then form into loaves 18 inches long, allow to rest until double original size, then bake lightly in medium-hot oven. After baking allow to rest for 24 hours, then cut into slices one-third inch thick and proceed the same as for plain Zwieback.
Frost Zwieback with fondant, adding to the latter either lemon or vanilla flavor.
1 1/4 pounds flour.
1 ounce Fleischmann's Yeast.
1 pint milk.
3 ounces butter.
1 ounce sugar.
A pinch of salt.
A little anis.
Set a soft sponge with the milk, yeast and sufficient of the flour. Allow to rest until it begins to break; then add the rest of the ingredients and mix dough. Make immediately into a long loaf; allow to rise until double original size and bake. After baking allow to rest 24 hours, then cut into slices the same as for plain Zwieback, sprinkle with sugar, mix with a little cinnamon and toast to a light brown color.
Use either Sweet Dough No. 1 or No. 2.
Keep dough as soft as can be handled; roll out into sheets of 1/4 inch thickness, cut out with doughnut cutter or form in twists; lay on cloth-covered or dusted boards and let rise until double original size; then fry in hot-clarified lard, turning them constantly to assure uniform color.
Use either Sweet Dough No. 1 or No. 2, keeping same very soft, the same as for doughnuts.
Roll up into round balls, allow to rise 15 minutes, then flatten them a little with the palm of the hand; place a little fruit jelly or jam in the middle and pinch the edges together to enclose the fruit, again forming a ball; lay them on floured cloth smooth side up, cover and let rise until nearly double size, and fry same in hot lard, same as doughnuts, turning them constantly.
Use either Sweet Dough No. 1 or No. 2.
Make dough of medium firmness. For 1-lb. coffee rings scale off dough in 18-oz. pieces, break into three parts and roll into balls, and let rise 15 minutes; then roll into long strips of equal length and form into a braid, bringing the two ends carefully together, forming a ring; lay on slightly greased baking sheets, allow to rise fully double original size, brush over with egg wash, bestrew with chopped almonds and granulated sugar. The granulated sugar may be omitted, and the ring frosted after baking.