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Other Recipes from COFFEE CAKES (KUCHEN)Arme RitterRendered Butter Coffee Cake (kuchen) Dough Kaffee Kuchen (cinnamon) Cinnamon Rolls Or Schnecken Abgeruehrter Kugelhopf Plain Bunt Or Napf Kuchen Chocolate Coffee Cake Pocket Books Bola French Coffee Cake (savarin) Baba À La Parisienne Mohn (poppy Seed) Roley Poley Mohn Wachtel Mohntorts Small Mohn Cakes Puffs (purim) Kindlech A Cheap Coffee Cake Bohemian Kolatchen Zwieback Sour Cream Kolatchen Russian Tea Cakes Wiener Kipfel Spice Roll |
COFFEE CAKE (KUCHEN) DOUGH(Coffee Cakes (kuchen)) - (The International Jewish Cook Book)Soak one-half ounce of yeast in one-half cup of lukewarm milk; when dissolved put in a bowl, or round agate pan, and stir in one cup of sifted flour, one teaspoon of sugar and one-fourth teaspoon of salt, mix thoroughly, and put in a warm place (not hot) to rise, from one to two hours. When well risen, cream well together one cup of sugar and three-fourths cup of butter, then add three eggs, five cups of sifted flour, one cup of milk and one teaspoon of salt, mix together until light, then stir in the risen yeast, and with a spoon work well for ten minutes, and set aside to rise again, five or six hours or all night. Dough should not be very stiff. When well risen it can be used for cinnamon cake, pies or pocket books. This recipe makes one large cinnamon cake, three pies, and about one dozen pocket books. If set at night use half the quantity of yeast.
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