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.
Use Sweet Dough No. 2, of medium stiffness.
Take 6 lbs. of sweet dough; let dough be of medium firmness. Roll out into a square 12x18 inches and set in a cool place 1/2 hour.
Then roll out, same as for Puff Paste, placing the butter upon it in little lumps, distributed all over the surface of the dough. Fold up the edges of the dough to enclose the butter, handling the same as in making Puff Paste. Roll out to 1/2 inch thickness, fold in three and roll out again; set in a cool place to rest for 1/2 hour. Then repeat the rolling, giving it two more turns; let rise again 15 minutes, and it will be ready for use.
Line baking sheet with Yeast-Raised Pastry, same as for apple cake. Smother fine-cut onions in hot lard; strain off superfluous lard and allow to cool; then add several eggs according to size of cake, a few caraway seeds, very little sugar and a little salt, place this mixture on a lined baking sheet and bake in a brisk oven. This cake is recommended to be served hot.
Roll Yeast-Raised Pastry into a sheet about 1/2 inch thick, brush over with melted butter, then sprinkle with sugar previously mixed with a little cinnamon, fold into three from the upper and lower end, roll out to width of about 12 inches, then cut into two strips about 1/2 inch wide; give these strips a few twists, then lay in pretzel form on well-greased baking sheets; allow to prove until half over their original size, then brush over with a strong solution of egg water; then bake in moderate oven. After cooling, frost with fondant flavored with lemon or vanilla.
Take Yeast-Raised Pastry, roll out into a sheet 1/4 inch thick, cut into triangular pieces, brush over with butter, sprinkle with vanilla sugar, and roll up into crescents, so that the outer end is in the middle of the length and on the outside of the roll. Lay in crescent shape on well-greased baking sheets; allow to rise until double original size, brush over with egg wash and bake in moderately hot oven. After baking, frost with fondant flavored with vanilla.