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.
3 lbs. flour.
3 oz. Fleischmann's Yeast.
2 lbs. butter.
3 oz. sugar.
1 gill brandy.
1/2 teaspoonful salt.
Dissolve the yeast in 1/2 pint luke-warm milk, and with it make a medium-firm sponge. Cover with a cloth and let rise in a warm place. Work the other ingredients into a creamy consistency, beating in the eggs gradually. When sponge is ready put same into this mixture and, with a wooden spoon, mix or rather cut in the butter, eggs, etc., adding the rest of the flour; cover with a cloth and let rise until double original size (time 4 hours). Then work together and let rise anew; work together again and place on ice until it hardens. Then work into round balls, place on baking sheets and allow to rise about 1-3 above original size; brush over with egg, cut on top crosswise with pair of scissors, forming a cross cut, and bake in brisk oven.
These can also be made into different forms, such as twists, etc., or the round balls may be pressed with the palm of the hand, making a deep hole in the middle with finger; place a round piece of dough on top of the hole, forming a lid. They may also be baked in small or large Savarin moulds; if baked in large moulds the mould must have the tube in the center, otherwise the cake will not bake through.