1 1/2 c Milk 1 pk Cake yeast
3/4 c Sugar 6 1/4 c Sifted all-purpose flour
1/2 c Butter 1/4 ts Salt
3 Egg yolks 1 ts Cardamom
———-topping———– 2 tb Milk
6 tb Sugar
1. Scald milk and cool to lukewarm. Crumble yeast into bowl, add 1
Tsp sugar and lukewarm milk. 2. Beat in 3 cups flour; beat until
smooth. Cover well and let rise until light and double in bulk, 1 –
1-1/2 hours. 3. Add soft butter, remaining sugar, salt, egg yolks,
cardamom and 3 cups flour. Mix thoroughly. Place remaining 1/4 cup
flour on board or pastry cloth for kneading. 4. Turn out dough and
knead until smooth and elastic. Place in greased bowl. Cover well.
Set aside to rise until double in bulk, 1 to 1-1/2 hours. 5. Cut
risen dough in half for two cofee cakes (braids). Cut each half into
3 pieces. Roll each piece into a roll 16 inches long. Pinch 3 rolls
together at one end, braid and pinch other ends together. Place braid
on cookie sheet. Make second braid and place on cookie sheet. 6. Let
braids rise until double in bulk, about 45 minutes. For topping
brush each braid with 1 Tbsp milk and sprinkle with 3 Tbsp sugar. 7.
Bake in moderate oven (375) 25 to 30 minutes. Yield: 2 coffee cakes
Yields
2 servings