This vintage recipe comes from the 1950 edition of the Culinary Arts Institute - Encyclopedic Cookbook. This is a real treasure trove of fabulous recipes :
Bohemian Christmas Twist
1 cake yeast
¼ cup
lukewarm water
1 cup milk
½ cup sugar
¼ cup butter
2 eggs or 4
yolks
Grated rind
of 1 lemon
1/8 tsp mace
1 tsp salt
4 ¼ cups
sifted flour
½ cup
raisins
½ cup
chopped blanched almonds
1 recipe
Coffee Cake Icing
Soften yeast
in lukewarm water. Scald milk and add sugar and butter. Cool to lukewarm add
softened yeast, beaten eggs, lemon rind, mace, salt and 2 cups flour. Beat well
to make a smooth batter. Cover and let rise until lights. Add raisins, nuts and
remaining flour to make a dough just firm enough to be handled easily. Knead until
smooth. Cover and let rise until doubled in bulk. Punch down and divide dough
into 3 large portions and 5 smaller ones. Roll each portion into a long roll. Braid
the 3 larger rolls loosely and place on greased baking sheet. Then braid 3 of
the smaller portions and place on top of the large braid. Twist the last 2
portions together and place on top. Cover and let rise until light. Brush with
sweetened milk and bake in hot oven (400°F or 200°C) 45 minutes. When cool,
spread with icing and sprinkle with chopped nuts. Makes 1 loaf.
Coffee Cake
Icing:
1 cup
confectioners’ sugar
2
tablespoons warm milk
½ tsp
vanilla
Combine ingredients
and mix thoroughly.
Enjoy!
With love from,
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