Currant Tea Ring

Ingredients

• 2 cakes compressed yeast
• 1/2 cup sugar
• 1 cup milk, scalded and cooled
• 7 cups sifted flour
• 1 cup lukewarm water
• 3 eggs
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 6 level tablespoons lard or butter
• 1/2 teaspoon mace
• Brown sugar, currants and cinnamon

Method

1. 1

   Dissolve the yeast and one tablespoon of sugar in the lukewarm liquid.

2. 2

   Add three cups of flour and beat until smooth.

3. 3

   Add lard or butter and sugar, thoroughly creamed, and eggs beaten until light, the remainder of the flour gradually, keeping dough soft, and last, the salt and mace.

4. 4

   Turn on board; knead lightly; place in greased bowl; cover and set aside in a warm place to rise for about two hours or until the dough has doubled in bulk.

5. 5

   Roll out in an oblong piece, one-fourth inch thick; brush with melted butter; sprinkle with brown sugar, currants, and cinnamon.

6. 6

   Roll up lengthwise and place in a circle on a large, shallow, greased pan or baking sheet.

7. 7

   With scissors cut three-fourth inch slices, almost through.

8. 8

   Turn each slice partly on its side, pointing away from center.

9. 9

   Cover and let rise one hour, or until light, and bake for 25 minutes.

10. 10

    Just before putting in the oven, glaze with egg diluted with milk.

11. 11

    Ice while hot with plain frosting.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 100. The excerpt below is the record exactly as published.

1/2 teaspoon mace 41/2 cups sifted flour 2 eggs 14 teaspoon salt Dissolve the yeast and one tablespoon of sugar in lukewarm liquid; add half of the flour and beat well. Cover and set aside to rise in a warm place for about one hour, or until bubbles burst 265 BREAD, HOT-CAKES, ETC. FamToV/Jur on top. Add to this the liutter and sugar creamed; mace, eggs well beaten, the remainder of the flour to make a soft dough, and last the salt. Knead lightly; place in well-greased bowl; cover and allow to rise again in warm place for about one and a half hours. When light, turn on floured board ; roll to about one fourth inch in thickness. Cut with small doughnut cutter; cover and let rise again, on floured board or paper, in warm place until light — about forty-five minutes. Drop into deep, hot fat with side uppermost which has been next to board. When a film of smoke begins to rise from fat, it will be found a good temperature to cook dough- nuts. Doughnuts made by this method do not absorb the fat, for the reason that they rise before and not after they are put into the grease. DUTCH CAKE 1 pound bread dough 1 egg 1/2 pound sugar 1/2 pound seeded raisins 1/2 pound butter Cinnamon and nutmeg Mix the sugar, butter and beaten egg into bread dough; when thoroughly incorporated flavor with cinnamon and nutmeg; and add the fruit. Put into a greased pan and let rise for an hour or more; then bake slowly. BOHEMIAN HOUSKA 1 cake compressed yeast 1/3 cup melted butter V4 cup lukewarm water 1/2 cup citron, cut fine 2 cups milk, scalded and cooled 1/2 cup raisins 1/2 cup sugar 1/2 cup chopped almonds 1 egg 1/2 teaspoon salt 71/2 cups sifted flour Dissolve the yeast and one tablespoon of sugar in lukewarm liquid; add egg well beaten, balance of sugar and butter creamed, and two cups of flour, or enough to make a thin batter. Beat until smooth; cover and let rise until light, about one hour. Add almonds, citron and raisins, well floured, the rest of the flour, or enough to make a soft dough, and last the salt. Knead well; place in greased bowl; co^'er and set aside in a warm place, free from draft, to rise until double in bulk, about one and a half hours. Divide into three parts; make three braids; place in well-greased, shallow pan, one on top of the other. Bake in moderate oven forty-five minutes. While hot ice with plain frosting. 266 FLmlly''of"Fo°.r BREAD, HOT-CAKES, ETC. CURRANT TEA RING 2 cakes compressed yeast Vz cup sugar 1 cup milk, scalded and cooled 7 cups sifted flour 1 cup luli:ewarm water 3 eggs 1 tablespoon sugar i^ teaspoon salt 6 level tablespoons lard or butter Vi teaspoon mace Brown sugar, currants and cinnamon Dissolve the yeast and one tablespoon of sugar in the lukewarm liquid. Add three cups of flour and beat until smooth. Add lard or butter and sugar, thoroughly creamed, and eggs beaten until light, the remainder of the flour gradually, keeping dough soft, and last, the salt and mace. Turn on board ; knead lightly ; place in greased bowl; cover and set aside in a warm place to rise for about two hours or until the dough has doubled in bulk. Roll out in an oblong piece, one fourth inch thick; brush with melted but- ter; sprinkle with brown sugar, currants and cinnamon. Roll up lengthwise ana place in a circle on a large, shallow, greased pan or baking sheet. With scissors cut three fourth inch slices, almost through. Turn each slice partly on its side, pointing away from center. This should give the effect of a many-pointed star, and show the different layers with the filling. Cover and let rise one hour, or until light, and bake twenty -five minutes. Just before putting in the oven, glaze with egg, diluted with milk. Ice while hot with Dlain frosting. APPLE CAKE (Apf el Kucheli) I'Vi cakes compressed yeast 1/2 cup sugar

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