French Coffee Cakes

Ingredients

• 1 pound light dough
• 6 ounces butter
• 4 tablespoons sugar
• 6 yolks
• 1 whole egg
• ½ cup milk
• 6 cups flour
• Flavoring

Method

1. 1

   Take the dough from the breakfast rolls, and six hours before the cakes will be wanted, place it in a pan with the batter, sugar, and milk and proceed according to the directions given already for coffee cakes.

2. 2

   The best flavoring to put in this dough is the grated rind of a lemon and half the juice.

As published

This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 85. The excerpt below is the record exactly as published.

French Coffee Cakes. The plain coffee cakes described in the preceding receipt are the same that hotel pastry cooks call rusks. They are not Bo easy to raise and bake perfectly as plain rolls, but where they are made in perfection and nicely brushed over with Byrup when done they are extremely popular as a lunch with coffee or milk; but Btill more of a favorite is this variety, called French. The same dough answers; the difference is in making out, as these have the dough brushed between with a very little melted lard and rolled up so that the cakes when baked will pull apart in flakes and strings. The same as in making split rolls. Wherever the butter touches, the roll will come apart after baking, these cakes having the whole sheet of dough slightly brushed over with lard or butter and folded upon itself without further kneading, will produce the layers and flakes in the cake. These are made in the shape of a large pretzel, raised, baked, brushed over with syrup and one, weighing about the same as one and a half of the others, served to an or- der. When a still richer kind is wanted aise the following ingredients: 1 pound light dough — 2 heaping cups. 6 ounces butter — ^nearly a cup. 4 tablespoons sugar. 6 yolks and 1 whole egg. ^ cup milk. 6 cups flour. Flavoring

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