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(Coffee Cakes (kuchen)) - (The International Jewish Cook Book)

Soak one-half ounce of yeast or one cake compressed yeast in a very
little lukewarm milk; add a pinch of salt and one tablespoon of sugar,
stir it up smooth and set back of the stove to rise. In the meantime rub
a scant cup of butter and a scant cup of powdered sugar to a cream, add
gradually the yolks of four eggs, one at a time and add also the grated
peel of a lemon. Sift two cups of flour into a bowl, make a depression
in the centre, pour in, the yeast, one cup of lukewarm milk, and make a
light batter of this. Add the creamed butter and eggs and stir until it
forms blisters and leaves the bowl clean. Take one-half cup of cleaned
and seeded dark raisins and cut up some citron very fine. Dredge flour
over them before adding, and if necessary, add more flour to the dough,
which should be of the consistency of cup cake batter. Last add the
stiffly-beaten whites of the eggs. Place in a well-greased long or round
pan with tube in centre; let rise until double in bulk, and bake in
moderate oven until browned and thoroughly done.

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