German Coffee Cake

Ingredients

• Allow a qt. of rich, sweet milk
• 1 yeast cake
• a cupful of sugar
• a cupful of raisins
• half cupful of butter
• a saltspoonful grated nutmeg
• grated rind of lemon
• a scant teaspoonful salt
• flour to make a soft dough

Method

1. 1

   Boil milk, cool, dissolve yeast in milk, and stir in flour to make a batter.

2. 2

   Let rise, then mix in remaining milk, sugar, raisins, butter, nutmeg, lemon rind, salt, and enough flour for a soft dough.

3. 3

   Mold, let rise, and bake with butter, sugar, and cinnamon on top.

As published

This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 48. The excerpt below is the record exactly as published.

1 yeast cake and 1 (piart of Dousman's Best Patent flour. Take 2 quarts of sifted flour and rub into V-> pound of butter and 1 ])ound of lard. Then add 1 ])ound of currants, 1 nutmeg, 2 cups lirown sugar, a little chopped lemon peel and ^ '■> ho,\ of saffron which has been steeped over night. Add yeast and moisten with milk or water. It should be a little softer than bread dough and should not he kneaded. Imt mixed lightly with the hands. Let rise until light and foi'm gently into huns. Let I'ise again and hake 1 hour in a Jewel Pange. ^fits. Ja:\[ks Bl.vckxey. To pre])are the saffron ])ut VL' '•"•'^ "' sart'ron in warming-oven until perfectly dry; then rub to a ])owder and pour about .') cups boiling water over it — for above amount of Hour. Hot Cross Buns. Two ])ounds of L)ousmairs ISe^t Paleni H<mii'. ' ^. pound of sngai'. 1 wineglassful of veast, 1/2 pint of warmed milk. ^ -^ |iound of hntter. 1 pound of currants, X(> tea- spoonful of salt, 1 teaspoonful of mi.xed spice. Mix Dousiuan's Best Patent flour, sugar, spice and currants; make a hole in the middle of the Hour and put in a glass- 70 STTPERIOR COOK BOOK J'ul of thick yeast and liali' a ])iut of wanned milk; make a thin batter of the sur- rounding flour and nnlk: set the ])an covered before the fire till the leaven begins to ferment. Pnt ft) this half a jxmnd of melted butter and enough milk to make a soti paste of all the flour; covci' this \\\{\] a dust of flour, and let it once more rise for half an hour. tSluipe the dough into huns and lay them apart on buttered tin plates, in rows, to rise for half an hour. Press a cross mould on them (this may be done roughly with the back of a knife) and bake in a quick oven in a Jewel Eange from 15 to 20 minutes. Mrs. Moutrie. Southern Corn Cakes. One cup of white cornmeal, lo cup of Dousman's Best Patent flour, 1 cup of sweet milk, salt, 1 egg, 1 heaping teaspoon of baking powder, 1 tablespoon of melted butter. Mrs. A. H. Green. Coffee Kuchen. One quart milk, 2 quarts Dousnuui's Pest Patent Hour, 1 small cake compressed yeast, fi/^ teacups sugar, 1 cup l)utter and lard mixed, 1 egg, 1 teaspoon salt, nutmeg for flavoring. tScald milk; when cool add yeast dissolved in a little warm water, then add flour, mix well and set in a warm place. When light add sugar, butter, egg, salt and nutmeg ; mix well ; add flour enough for the dough to be easily handled after kneading. When light turn on bread board, take part of dough at a time, roll out V-2 inch thick, put in square pans, let rise again a short time, then spread with nudted butter, sugar and cinnamon. If desired, quartered tart apples laid on evenly with thick cream and sugar mi to]) can he usccL P.-dce in a inoderate oven in a Jewel Pange imtil a light brown. ]\[rs. E. P. Biegler. German Coffee Cake. Allow a qt. of rich, sweet milk to come to a boil. Stand aside until just warm, then break into 1 cupful of the milk a yeast cake and dissolve. Stir into this Dous- man's Best Patent flour sufficient to make a batter and let rise. When light mix in the renuiinder of milk, a cupful sugar, a cupful raisins, half cupful butter, a saltspoon- ful grated nutmeg, grated rind of lemon, a scant teaspoonful salt and flour to make a soft dough

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