French Coffee Cakes

Ingredients

• five pounds of any of the standard doughs
• one pound of washed out butter

Method

1. 1

   For richer kinds of cakes, like tea rolls, butter pretzels, snails, etc., more butter is added to the standard mixtures.

2. 2

   Take five pounds of any of the standard doughs, and set in a cool place to stiffen up for one hour.

3. 3

   Roll out the dough about one inch thick and spread the butter over two-thirds of it in little pats; fold over like puff paste, fold in three times; let rest and give two more turns and the dough is ready for use.

As published

This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 141. The excerpt below is the record exactly as published.

FRENCH COFFEE CAKES. For richer kinds of cakes, like tea rolls, but- ter pretzels, snails, etc., etc., more butter is added to the standard mixtures. The butter is rolled into the dough like for puff paste, which gives these goods a flaky appearance when baked. The dough is also named VIENNA COFFEE CAKE DOUGH by many bakers. For each pound of standard dough roll in from two to six ounces of butter, which should be of the consistency of the dough. (Part lard may be used for cheaper goods.) Take five pounds of any of the standard doughs, and set in a cool place to stiffen up for one hour. Take one pound of washed out but- i

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