1 cup scalded milk 1/3 cup sugar.

1/3 yeast cake 1 1/2 cups flour.

2 eggs.

1/3 cup melted butter 1/3 teaspoon salt Grated rind 1/2 lemon Juice 1/2 lemon 1 1/2 cups flour.

Add sugar to milk, and when mixture is lukewarm, add yeast cake broken in pieces, and when yeast cake is dissolved, add flour, cover and let rise until full of bubbles. Add eggs, well beaten, and remaining ingredients. Cover and again let rise. Toss on a slightly floured board, pat and roll in long rectangular piece one-fourth inch thick; spread with softened butter and fold from sides towards centre to make three layers. Cut off pieces three-fourths inch wide; cover and let rise. Take each piece separately in hands and twist from ends in opposite directions, coil and bring ends together at top of cake. Let rise in pans and bake twenty minutes in a moderate oven; cool and brush over with confectioners' sugar, moistened with boiling water to spread and flavored with vanilla.

The Shaping of Holland Brioche Cakes.

The Shaping of Holland Brioche Cakes. - Page 20.

Holland Brioche Cakes.

Holland Brioche Cakes. - Page 20.