sugar, moistened with boiling water to spread, and flavored with vanilla.
Coffee Rolls
| 2 cups milk | 1 egg |
| 11/2 yeast cakes | 1/2 teaspoon cinnamon |
| Butter | 1 teaspoon salt |
| Lard 1/2 cup each | Melted butter |
| Sugar | Confectioners’ sugar |
| Flour | Vanilla |
Scald milk, when lukewarm add yeast cakes, and as soon as dissolved add three and one-half cups flour. Beat thoroughly, cover, and let rise; then add butter, lard, sugar, egg unbeaten, cinnamon, salt, and flour enough to knead. Knead until well mixed, cover, and let rise. Turn mixture on a floured cloth. Roll into a long, rectangular piece one-fourth inch thick. Brush over with melted butter, fold from ends toward centre to make three layers and cut off pieces three-fourths inch wide. Cover and let rise. Take each piece separately in hands and twist from ends in opposite directions, then shape in a coil. Place in buttered pans, cover, again let rise, and bake in a moderate oven twenty minutes. Cool slightly, and brush over with confectioners’ sugar moistened with boiling water and flavored with vanilla.
Swedish Bread
| 21/2 cups scalded milk | 2/3 cup sugar |
| 1 yeast cake | 1 egg, well beaten |
| Flour | 1/4 teaspoon salt |
| 1/2 cup melted butter | 1 teaspoon almond extract |
Add yeast cake to one-half cup milk which has been allowed to cool until lukewarm; as soon as dissolved add one-half cup flour, beat thoroughly, cover, and let rise. When light, add remaining milk and four and one-half cups flour. Stir until thoroughly mixed, cover, and again let rise; then add remaining ingredients and one and one-half cups flour. Toss on a floured cloth and knead, using one-half cup flour, cover, and again let rise. Shape as Swedish Tea Braid or Tea Ring I or II, and bake.
