Coffee Cakes

Ingredients

• seven ounces of yeast
• three quarts of warm milk
• one quart of water
• one and one-half pounds of sugar
• eight to ten eggs
• two ounces of salt
• three pints more of milk
• three-fourths of a pound of butter and lard

Method

1. 1

   Set soft sponge with yeast, warm milk, water, and enough flour.

2. 2

   Beat well and let raise.

3. 3

   When it breaks, add butter, sugar, eggs, lemon, mace, salt, and more milk.

4. 4

   Work well, let raise, push down, and mold into shapes.

Nutrition per serving

As published

This recipe was extracted from Perfection in baking (1895) by Emil Braun, page 40. The excerpt below is the record exactly as published.

Coffee Cakes. I. Set soft sponge with seven ounces of yeast, three quarts of warm milk, one quart of water, and enough flour. Beat up well, set in warm place to raise. When it breaks, add three-fourths of a pound of butter and lard, one and one-half pounds of sugar, eight to ten eggs (one pint of egg yolks is best), lemon and mace, two ounces of salt, and three pints more of milk

Cook this with the app: pantry check, scaling, and the assistant.