Note

All measurements are level and flour is sifted once before measuring. One-half pint measuring cup is used.

Coffee Cake

First Part, Sponge:

1 cup scalded milk.

1 compressed yeast cake, dissolved in 1/4 cup lukewarm water.

1 1/2 cups flour.

Second Part, Dough:

1/4 cup melted butter.

1/4 cup sugar.

1 egg, well beaten.

1 teaspoon almond flavoring.

1/2 teaspoon salt.

3 (about) cups flour.

Method of Preparation: Cool milk to lukewarm, then add dissolved yeast cake and 1 1/2 cups flour. Beat until smooth and put in warm place until light. This will take about one hour. Sponge is light when full of bubbles. Then add other ingredients, turn on board and knead until smooth and elastic and does not stick to hands or board. Place in well-greased bowl, brushing over top of dough with melted shortening. Allow to rise to 2 1/2 times its original size. This will take 2 hours or more. Then the dough is ready for the various coffee cakes.

If a richer dough is desired, double the quantity of shortening and eggs, using only 1/2 cup of milk.

Plain Coffee Cake

Use coffee cake foundation recipe. When light, roll out to about 2 inches thick, place in well-greased shallow pan, and brush over top with yolk of egg diluted with 2 tablespoons of milk and then sprinkle top with following mixture:

1/2 cup of soft bread crumbs. Cinnamon.

2 tablespoons sugar.

2 tablespoons melted butter.

Let coffee cake stand until light and bake in a moderate oven.

Tea Ring

Use coffee cake foundation recipe. When light, roll out to about 1/2 inch thickness. Brush over with melted shortening, sprinkle with sugar, cinnamon and seedless raisins, or raisins and chopped walnuts. Roll up like a jelly roll, join the ends, forming a ring, place on well-greased pan, and with scissors cut 3/4 through the ring of dough in pieces about 2 inches apart. After cutting, turn each piece over, brush over with yolk of egg diluted with two tablespoons of milk. Let rise again and bake in a medium oven about 25 minutes. When baked, brush over top with unbeaten white of egg. This gives a high gloss. Have oven at moderate heat.

Wreath Cake

Use coffee cake foundation recipe. When dough is light roll to 1/2 inch thickness and spread with the following mixture:

1 cup chopped seeded raisins. 1 lemon (juice and grated rind).

1 sodacracker rolled into crumbs. 1 beaten egg.

Roll up dough as for a jelly roll and join the ends firmly together. Place in a well-greased pan with a center tube, brush over the top with the yolk of an egg diluted with an equal quantity of milk. Let rise until double in size and bake in a moderate oven about 30 minutes. Glaze with 1 egg yolk beaten with 2 tablespoons milk.

Rusks

Use coffee cake foundation recipe. When light cut off pieces of dough the size of a walnut and place on a greased cookie pan about 3 inches apart. Brush over with the yolk of an egg to which two tablespoons of milk have been added. When light, bake in a medium hot oven, and, when baked, glaze with confectioners, icing, which is made by taking 1 tablespoon of hot water and adding enough powdered sugar to thicken; add a few drops of vanilla.

Brioche

Use coffee cake foundation recipe. When very light roll in a thin sheet, spread very lightly with softened butter, and fold over in three layers, pressing lightly with the rolling pin. Cut in strips about 1 inch wide and 4 inches long. Take these strips, one end in each hand, and twist in opposite directions. Then bring the ends together in a circle, press together, and place in a well-greased pan about 3 inches apart. Brush over with the yolk of egg and milk. Let rise and bake a delicate brown. When baked, brush with confectioners' sugar icing.

Hot Cross Buns

Use coffee cake foundation recipe, adding 1/2 cup of raisins. When light, form into balls, set on a greased pan some distance apart, smooth side up; brush with melted shortening and let rise. Before putting in a hot oven, cut a cross on top of each bun. When baked, brush rolls over with yolk of egg diluted with 2 tablespoons of milk.

Raised Doughnuts

Use coffee cake foundation recipe. When light, roll to 1/4 inch thickness, cut with doughnut cutter, let stand until light and fry in deep fat. Drain, cool and sprinkle with powdered sugar.