Wreath Cakes

Ingredients

• ljlb. of sifted flour
• 2 table-spoonfuls of dried yeast
• 1 breakfast-cupful of warm milk
• Jib. of butter
• 4 table-spoonfuls of caster sugar
• three eggs
• a small quantity of salt

Method

1. 1

   Warm the flour and mix in the yeast dissolved in warm milk to make a light batter.

2. 2

   Cover and let rise.

3. 3

   Warm the butter with sugar, beat in eggs, and mix with the flour.

4. 4

   Divide into portions, roll into strips, twist, and shape into rings.

5. 5

   Let rise, brush with egg, sprinkle with sugar and almonds, and bake in a moderate oven.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 61. The excerpt below is the record exactly as published.

Wreath Cakes. — Put ljlb. of sifted flour in a bowl and warm it. Mix 2 table-spoonfuls of dried yeast in 1 breakfast-cupful of warm milk, and stir it into the centre of the flour, mixing in only sufficient to make a light batter. Cover the bowl with a cloth, and leave it in a warm temperature until the contents have well risen. Warm Jib. of butter with 4 table-spoonfuls of caster sugar, then beat in three eggs ; add a small quantity of salt

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