Holland Brioche Cakes

Ingredients

• 1 cup scalded milk
• 1/4 cup sugar
• 1 yeast cake
• 3 cups flour
• 2 eggs, well beaten
• 1/4 cup melted butter
• 1/4 teaspoon salt
• Grated rind 1/4 lemon

Method

1. 1

   Add sugar to milk.

2. 2

   When lukewarm, add yeast cake broken in pieces, and when yeast cake is dissolved, add 1 1/4 cups flour; cover and let rise until full of bubbles.

3. 3

   Add eggs and remaining ingredients.

4. 4

   Cover and again let rise.

5. 5

   Shape, let rise and bake 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 35. The excerpt below is the record exactly as published.

14 cup sugar 1 cup flour Grated rind 44 lemon 24 teaspoon salt ¥4 cup seeded raisins or currants 14 cup butter Flour Add sugar to milk, and when lukewarm add yeast cake, broken in small pieces. Cover and let stand 20 minutes; then add 1 cup flour and salt. Cover and let rise until light. Work butter and lard until creamy and add sugar, gradually, and lemon rind. Combine mixtures and add flour to make stiff batter (about 14% cups). Cover, again let rise, add raisins (cut in pieces) or currants, and enough more flour to make a soft dough. Cover, again let rise, shape in large biscuits, arrange on buttered tin sheet 1 inch apart, cover, let rise, brush over with egg yolk diluted with 1 tea- spoon cold water, and bake 20 minutes in moderately hot oven (375° F.). Makes 20 to 24 buns. HOT CROSS BUNS 1 cup scalded milk 34 teaspoon cinnamon 4 cup sugar 3 cups flour 2 tablespoons butter 1 egg, well beaten 1% teaspoon salt 14 cup raisins, stoned and 1 yeast cake dissolved in quartered, or 4 cup lukewarm water V4 cup currants Add butter, sugar, and salt to milk. When lukewarm, add dis- solved yeast cake, cinnamon, flour, and egg; when thoroughly mixed, add raisins, cover, and let rise until light. Shape large biscuits, place in pan 1 inch apart, let rise, brush over with beaten egg, and bake 20 minutes in moderately hot oven (375° F.). Gar- nish each with cross made of Royal Frosting (p. 679), made with 1 egg white. Put on with pastry bag if desired. Makes 24 buns. 84 THE BOSTON COOKING-SCHOOL COOK BOOK RUSSELL BUNS 14% cups scalded milk 1 teaspoon cinnamon 1 yeast cake dissolved in 1 teaspoon salt Y4 cup lukewarm water 2 eggs 334 cups flour 1 tablespoon butter 4 cup sugar 1 tablespoon lard ¥ cup currants When milk is lukewarm, add dissolved yeast cake and 3 cups flour; cover and let rise until mixture is light. Add remaining flour with other ingredients, except currants; cover and again let rise until mixture doubles in bulk. ‘Turn on floured cloth and knead in currants. Shape into biscuits, place in buttered pan close together, cover, and let rise. Brush tops with milk. Bake in moderately hot oven (375° F.) 25 minutes. Take from oven. Brush over with melted butter. Sprinkle with powdered sugar. Makes 24 to 30 buns. COFFEE ROLLS 2 cups scalded milk 1 egg 1% yeast cakes Y% teaspoon cinnamon Y% cup butter 1 teaspoon salt V4 cup lard Melted butter Y cup sugar Confectioners’ sugar Flour (about 6 cups) Vanilla When milk is lukewarm, add yeast cakes, and as soon as dissolved add 34% cups flour. Beat thoroughly, cover, and let rise. Add butter, lard, sugar, egg unbeaten, cinnamon, salt, and flour enough to knead. Roll into long, rectangular piece 14 inch thick. Brush over with melted butter, fold from ends toward center to make 3 layers, and cut off pieces 34 inch wide. Cover and let rise. Take each piece separately in hands and twist from ends in opposite directions, then shape in a coil. Place in buttered pans, cover, again let rise, and bake 20 minutes in moderate oven (350° F.). Cool slightly. Brush over with confectioners’ sugar moistened with boiling water and flavored with vanilla. Makes 30 to 36 rolls. 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

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