Sweets and Rolls

LITTLE COFFEE CAKES
(Kleina Kaffee Kuchen)

• ½ cup shortening, half butter
• 3 cups flour, sifted
• 2 whole eggs and
• 2 egg yolks
• 3 tblsp. sugar
• ¼ cup cream
• ¼ cup milk
• 1 yeast cake

Dissolve yeast cake in ¼ cup of warm milk, add 2 tablespoons of flour and stand in warm place to rise. Cream butter and sugar, add salt and the eggs, beaten in one at a time. Add the sponge containing the yeast, the lukewarm cream and the sifted flour. Grease muffin pans and sift a little flour over them. Fill pans about ⅔ full with the batter. Set in a warm place until dough rises to the top of the pans. Bake in hot oven (400-f) for 25 minutes.

BUTTER SEMMELS

• 1 cup mashed potatoes
• ¾ cup shortening, ½ butter
• 1 cup sugar
• 1 tsp. salt
• 2 eggs
• 1 yeast cake
• 1 cup warm water
• 6 cups flour

In a mixing bowl put warm mashed potatoes, shortening, sugar and salt. Beat to a cream and add 2 eggs, the yeast cake dissolved in cup of lukewarm water. Use about 2 cups of the flour to make a thin batter. Cover and let it raise over night. When well risen add 4 cups of flour to make as stiff a dough as can be stirred well with a mixing spoon. Roll out dough to ½ inch thickness on a floured board. Cut into squares about the size of a soda cracker. Bring each of the 4 corners, of each square, to the center and pinch together. Place a small piece of butter on top of each. Put on greased baking sheets about 2 inches apart and stand in warm place to rise until very light. Bake in hot oven (400-f) for 15 to 20 minutes. While still hot, brush with melted butter and dust with powdered sugar or sugar and cinnamon mixed.

SWEET ROLL DOUGH

• 2 cakes yeast
• 2 cups lukewarm milk
• ½ cup lukewarm water
• ⅔ cup butter
• ¾ cup sugar
• 1½ teaspoons salt
• 2 eggs
• ½ lemon grated ring and juice
• ¼ teaspoon nutmeg
• 8 cups flour

Break and soak yeast in water until soft. Scald and then cool milk. Cream together butter, sugar and salt. Add well beaten eggs, lemon and spice. Add lukewarm milk to yeast and mix with half the flour. Work in butter and sugar mixture and enough flour to knead into a smooth dough. Keep it as soft as can be handled readily. Let rise over night at about 80 degrees. As soon as dough is fully doubled in bulk, knead down and let rise again for an hour. Makes three dozen.

CRUMB CAKE

• ½ cup sugar
• ½ teaspoon cinnamon
• ¼ cup chopped nuts
• ¾ cup flour
• 3 tablespoons melted butter

Combine the dry ingredients. Work in melted butter until crumbs are formed. Add nuts. Sprinkle over top of coffee cake dough and bake.

DUTCH STICKY BUNS

Roll ⅓ of the sweet dough into an oblong sheet, ¼ inch thick. Brush with butter and sprinkle with brown sugar and cinnamon. Roll up and cut off 1 inch slices. Place cut side down in greased pan. Brush tops with butter. Let rise until double. Sprinkle with brown sugar and cinnamon and chopped pecans or pour corn syrup in the bottom of the pan. Bake 20 mins. at 375.

COFFEE CAKE (Kaffee Kuchen)

For the Sponge:

• ½ cake yeast
• ¼ cup lukewarm water
• 1 cup milk
• ½ teaspoon salt
• 2 cups sifted flour

At night crumble and soak yeast 20 minutes in lukewarm water. Scald milk, add salt and let cool. Add yeast to lukewarm milk and mix enough flour to make a thick batter. Beat smooth. Cover and let rise in moderately warm place (78 degrees) over night or until light.

For the Dough:

• ½ cup milk
• ½ cup butter
• ¾ cup sugar
• 1 teaspoon salt
• 2 eggs
• 4 cups flour

In morning scald and cool milk. Cream butter, sugar and salt. Add beaten eggs. Mix sponge with lukewarm milk, then add butter mixture and enough flour to make soft dough. Beat hard or knead by hand. Let dough rise until doubled. When light turn on floured board and roll out gently until ½ inch thick. Place in buttered pans. Brush top with melted butter. Let rise until double. Sprinkle with sugar or cinnamon and bake in hot oven for 20 minutes.