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

Take as much of the coffee cake dough as you desire, lay it on a
well-floured biscuit board and mix just enough more flour with it to
enable you to roll it out without sticking to the board. Roll out about
one-fourth inch thick and cut the dough in squares about as long as your
Beat the yolk of one egg and two tablespoons of milk together; wet each
square well with the mixture, lay one raisin in the centre (after the
seed has been removed from it), sprinkle thickly with sugar and cinnamon
mixed together, then put a small dab of butter on top. Catch the four
corners of each square together, so that the inside is protected. Lay
the pocket books, not too closely together, in a greased pan and set
aside to rise. When well risen bake in a moderately hot oven until well
baked and browned nicely.

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