Coffee Cakes or Brioche

Ingredients

• 1 cup scalded milk
• 4 cup sugar
• 4 egg yolks
• 2 yeast cakes
• 3 eggs
• 1/2 cup butter
• 2 pounded cardamom seeds
• 4 cups flour

Method

1. 1

   Cool milk to lukewarm, add yeast cakes, and when they are dissolved add remaining ingredients.

2. 2

   Beat thoroughly 10 minutes.

3. 3

   Let rise 6 hours.

4. 4

   Chill in refrigerator overnight.

5. 5

   Finish like Coffee Rolls.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 36. The excerpt below is the record exactly as published.

COFFEE CAKES OR BRIOCHE 1 cup scalded milk 4 cup sugar 4 egg yolks 2 yeast cakes 3 eggs V4 teaspoon lemon extract or 24 cup butter 2 pounded cardamom seeds 42 cups flour RAISED BREAD AND BISCUITS 85 Cool milk to lukewarm, add yeast cakes, and when they are dissolved add remaining ingredients. Beat thoroughly 10 minutes. Let rise 6 hours. Chill in refrigerator overnight. Finish like Coffee Rolls (p. 84). Makes 24 coffee cakes. Baba Cakes. To 1)% cups dough, add 14 cup each, raisins seeded and cut in pieces, currants, and citron thinly sliced, pre- viously soaked in maraschino sirup for 1 hour. Shape in large biscuits. Place in buttered muffin pans. Cover, let rise, and bake 25 minutes in moderately hot oven (375° F.). Flates. Shape dough like Bread Sticks. Place on a buttered sheet, cover, and let rise 15 minutes. Brush over with an egg white, slightly beaten and diluted with 14 tablespoon cold water. Sprinkle with powdered sugar and bake 10 minutes in moderate oven (350° F.). These are delicious served with coffee or chocolate. Rum Cakes. Shape in large biscuits. Fill buttered molds 22 full. Cover and let rise to fill molds. Bake 25 minutes in moderately hot oven (375° F.).. Dip in Rum Sauce (4% cup sugar cooked with 1 cup water 5 minutes, then 14 cuprum added). Pour remaining sauce around cakes. HOLLAND BRIOCHE CAKES 1 cup scalded milk 2 eggs, well beaten 14 cup sugar 14 cup melted butter 1 yeast cake Y4 teaspoon salt 3 cups flour Grated rind 44 lemon Add sugar to milk. When lukewarm, add yeast cake broken in pieces, and when yeast cake is dissolved, add 11% cups flour; cover and let rise until full of bubbles. Add eggs and remaining ingredients. Cover and again let rise. Shape, let rise and bake like Coffee Rolls (p. 84). Makes 20 to 24 cakes. RAISED MUFFINS 1 cup scalded milk 34 teaspoon salt 1 cup boiling water 1 yeast cake 2 tablespoons butter 1 egg, well beaten 14 cup sugar 4 cups flour Add butter, sugar, and salt to milk and water. When lukewarm, add yeast cake and, when dissolved, egg and flour. Beat thor- 86 THE BOSTON COOKING-SCHOOL COOK BOOK oughly. Cover, let rise until light. Fill buttered muffin pans 2 full. Let rise until pans are full. Bake 30 minutes in moder- ately hot oven (375° F.). Makes 24 to 30 muffins. Grilled Muffins. Put buttered muffin rings on hot greased griddle. Fill half full with mixture and cook slowly until well risen and browned underneath; turn muffins and rings and brown other side. TEA CAKES 1 cup scalded milk 1 yeast cake 4 tablespoons butter 2 tablespoons milk 2 tablespoons sugar 1 egg, slightly beaten 1 teaspoon salt 3 cups flour Make like Raised Muffins (see above). Makes 20 to 24 cakes. - FLUME FLANNEL CAKES 1% cups milk Y teaspoon salt 4 cup sugar V% yeast cake Y cup butter 4 cups flour 2 egg whites, beaten stiff Scald milk and add sugar, butter, and salt. When lukewarm, add yeast cake and, when yeast is dissolved, flour. Mix thoroughly and add egg whites. Cover and let rise overnight, cut down, fill buttered, heavy muffin pans half full. Let rise. Bake 20 minutes in hot oven (400° F.). Makes 24 to 30 cakes. SALLY LUNN TEA CAKES 2 tablespoons butter 1 yeast cake dissolved in 2 tablespoons sugar 4 cup lukewarm water Y% teaspoon salt 3 eggs, well beaten 1 cup scalded milk Flour (about 334 cups) Put butter, sugar, and salt in bowl, pour over scalded milk, and make like Raised Muffins (p. 85). Makes 18 to 24 tea cakes. RAISED CORN MEAL MUFFINS 1 cup scalded milk 1 yeast cake dissolved in 4 cup sugar Y cup lukewarm water V% teaspoon salt 1 cup corn meal 134 cups flour 4 cup melted butter Make like Raised Muffins (p. 85). Makes 12 to 18 muffins. RAISED BREAD AND BISCUITS 87 RAISED HOMINY MUFFINS 1 cup warm cooked hominy 1 teaspoon salt 14 cup butter

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