Set sponge with the graham at 9 or
10 as directed for cream rolls, at about
1 add all the rest of the ingredients and
make it stiff dough. Let rise till 4.
Then work the dough by spreading it
out on the table, with the knuckles,
folding over and pressing repeatedly.
Make into little round balls slightly flat-
tened, and if not plenty of room in the
pans grease slightly between each one
with a brush dipped in melted lard or
butter. Brush over the tops with the
same, and set the rolls to rise about 45
minutes . Brush over with clear water
on taking them from the oven.
Cost of material — flour 10, yeast 3,
molasses✪ Cream Rolls 3; 16 cents for 4 dozen or 4c
per dozen — sold same as cream rolls.
262— Coffee Cakes.
2 pounds light dough.
4 ounces sugar.
4 ounces butter.
4 yolks eggs
Large half cup milk.
Flour to make it soft dough✪ Coffee Cakes.
Take the piece of common bread
dough, already light and fit to be made
into a loaf, 6 hours before the coffee
cakes are wanted to be baked, place it
in a pan with the butter, sugar and milk.
Let all get warmed through and the but-
ter softened, then mix them thoroughly.
Next add the eggs and flour by littles,
alternately, beating the mixture up
against the side of the pan, to make it
smooth and elastic. Spread the last
handful of flour on the table, knead the
dough as for rolls, pressing and spread-
ing it out with the knuckles, and folding
it over repeatedly. Set it in a warm
place for 2 or 3 hours. Then knead it
the second time. Every time the dough
is doubled on itself the two edges shoidd
be pressed together first. When the
dough is good and finished it looks silky,
and air will snap from the edge when it
is pinched. After this second kneading
the dough should stand an hour and
then be kneaded once more and made
into shapes. The best shape is a twist
made by taking as much dough as would
make a cream roU — size of an eg^ be-
fore raising, roll it under the hands to a
long rope, pinch the ends together and
make a long twist Rise in the pans IJ
hours. Bake in a slow oven 15 min-
utes. Brush over when done with
sugar and water mixed, and flavored
with vanilla, and dredge granulated su-
gar over. If to be made overnight with-
out light dough for a start, all the ingre-
80
SAN FRANCISCO BOTEL GAZETTE'S
dients can be mixed at once by taking
a pint of yeast and a half pint of milk —
or nearly all yeast — adding all the other
articles and flour to make soft dough.
Cost of material — dough 5, sugar 3,
butter 7, yolks 6 milk, flour, flavor 3;
24 cents for 30 cakes — sell at 2 for 5c
with ^ oz butter.
263— French Coffee Cakes.
✪ French Coffee Cakes
Page 85 · 3 recipe records on this page
Presented as published in 1886. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Set sponge with the graham at 9 or 10 as directed for cream rolls, at about 1 add all the rest of the ingredients and make it stiff dough. Let rise till 4. Then work the dough by spreading it out on the table, with the knuckles, folding over and pressing repeatedly. Make into little round balls slightly flattened, and if not plenty of room in the pans grease slightly between each one with a brush dipped in melted lard or butter. Brush over the tops with the
same, and set the rolls to rise about 45 minutes . Brush over with clear water on taking them from the oven.
Cost of material — flour 10, yeast 3, molasses 3; 16 cents for 4 dozen or 4c per dozen — sold same as cream rolls.
262— Coffee Cakes.
2 pounds light dough.
4 ounces sugar.
4 ounces butter.
4 yolks eggs
Large half cup milk.
Flour to make it soft dough.
Take the piece of common bread dough, already light and fit to be made into a loaf, 6 hours before the coffee cakes are wanted to be baked, place it in a pan with the butter, sugar and milk. Let all get warmed through and the butter softened, then mix them thoroughly. Next add the eggs and flour by littles, alternately, beating the mixture up against the side of the pan, to make it smooth and elastic. Spread the last handful of flour on the table, knead the dough as for rolls, pressing and spreading it out with the knuckles, and folding it over repeatedly. Set it in a warm place for 2 or 3 hours. Then knead it the second time. Every time the dough is doubled on itself the two edges should be pressed together first. When the dough is good and finished it looks silky, and air will snap from the edge when it is pinched. After this second kneading the dough should stand an hour and then be kneaded once more and made into shapes. The best shape is a twist made by taking as much dough as would make a cream roll — size of an egg before raising, roll it under the hands to a long rope, pinch the ends together and make a long twist Rise in the pans IJ hours. Bake in a slow oven 15 minutes. Brush over when done with sugar and water mixed, and flavored with vanilla, and dredge granulated sugar over. If to be made overnight without light dough for a start, all the ingre-
dients can be mixed at once by taking a pint of yeast and a half pint of milk — or nearly all yeast — adding all the other articles and flour to make soft dough.
Cost of material — dough 5, sugar 3, butter 7, yolks 6 milk, flour, flavor 3; 24 cents for 30 cakes — sell at 2 for 5c with ^ oz butter.
263— French Coffee Cakes.
Records on this page
Cream RollsCoffee CakesFrench Coffee Cakes