Mash the yeast in the milk, or dissolve dry yeast. Stir in enough sifted flour to make a light dough. Stir until it leaves the sides of the bowl.
Knead and fold a few times in the bowl, then cover with a cloth and set in a warm place to rise until doubled in bulk.
Beat eggs and beat in the sugar. Add chopped almonds, cardamom seeds, cinnamon and butter. Mix into the dough. Knead until smooth and until it leaves the sides of thebowl. Addremaining flour and knead. Let rise again until doubled in bulk.
Knead on floured board until smooth and firm bot not hard.
Shape into small round buns or rolls. Place on a greased baking sheet or pan, cover with a towel and let rise 1 hour. Brush with a beaten egg.
Bake in a preheated 400° oven 15 to 20 minutes or until golden brown. Remove and fill.
Mix the ground almonds with the powdered sugar and the 2 beaten egg whites until smooth. Thin with a little cream if necessary.
Whip the rest of the cream.
Cut off the tops of the buns or rolls, spread each with the almond filling. Add a tablespoon of whipped cream. Replace tops. Sprinkle each with a little powdered sugar.
Dissolve yeast in the lukewarm water and set aside. Combine milk, salt, sugar and butter. Cool to lukewarm and add to the yeast mixture.
Beat eggs, add nutmeg and flavorings and stir into the milk and yeast mixture. Gradually work in 1 cup of flour, beating until smooth. Add more flour to make a very soft dough.
Turn dough onto a floured board and knead until smooth. Round up the dough and place in a greased bowl and let it rise until light, about 1 hour. Punch down and roll out on the board into a rectangle 8 × 10 inches.
Cut 1/3 of the ½ cup of butter into small chunks over one long side of the dough. Press edges together. Chill for 1 hour.
Roll again. Butter the center 1/3 of the rectangle this time. Fold over one side of the dough, then the other side, and pinch the edges firmly. This time there will be 3 thicknesses of dough. Chill for 1 hour.
Divide dough into 5 pieces. Roll each into a small rectangle. Combine the 2 tablespoons of sugar, the cinnamon and ground almonds and sprinkle the mixture over each piece of dough. Roll each as for jelly roll. Cut in 1-inch pieces. Place on lightly greased baking sheets.
Bake 30 to 35 minutes in a preheated 375° oven. Brush with a glaze of syrup or thin powdered-sugar frosting.
Makes 1 large or 2 small
Mix flour, eggs, sour cream, wine and salt, blending well.
Soften the yeast in the water. Add to above mixture and blend well.
Knead until bubbles appear on the dough.
Roll out to ¼-inch thickness. Place the butter on the dough, fold over completely, sprinkle with flour, roll and beat gently with the hands until very flat.
Fold the 4 corners envelope style to the center of the dough and roll very thin. Repeat this procedure 4 times. The dough will be very flaky and rich. To make the ring for which the Danes are famous, fill as follows:
Blend first five ingredients together well. Line a baking ring pan with half of the pastry dough. Place filling over this evenly. Cover with rest of pastry dough.
Brush with the beaten egg yolks and ground almonds to make the ring more decorative if you wish.
Let rise until doubled in bulk in a warm place.
Bake 40 minutes in a preheated 325° oven.
Make basic pastry as for Pastry Ring. Roll the dough to ¾-inch thickness. Divide dough in quarters. Line 2 rectangular baking sheets with two of the quarters. Reserve the other two quarters for covers.
Mix the beaten eggwhites with the sugar and spices. Cover the dough on the baking sheets evenly with filling. Cover with remaining dough. Sprinkle the top with ground almonds.
Bake 40 minutes in a preheated 350° oven, or until tops are dry and firm.
Make basic pastry as for Pastry Ring. Cut dough into narrow strips. Form into "S" shapes. Brush each one with a dab of egg white which you have beaten until frothy. Sprinkle with sugar.
Let rise until doubled in bulk.
Bake 15 to 20 minutes in a preheated 350° oven.
Makes 1 loaf
Sift together the dry ingredients. Add orange rind, chopped almonds and chopped prunes and mix well.
Beat the egg to a froth and add with the prune and orange juices to the dry mixture. Beat until well blended. Add the butter and mix well.
Spoon the batter into a greased, lightly floured baking pan (9×5×3). Thump the pan a little on a flat surface to expel any air bubbles which may have formed within. (This is a very old Danish custom; almost all Danish grandmothers gave their filled bread pans a careful thump before the pans went into the oven.)
Bake 1 hour in a preheated 350° oven. Remove and let cool. A thin glaze with ground almonds sprinkled on top may be used to decorate this bread.
Prepare dough as in Old Danish Yeast Coffee Cake, spreading on baking pans or cookie sheets to a thickness of about ½ inch before second rising.
When well risen, peel apples, cut into ½-inch slices and arrange on dough. Sprinkle well with a mixture of sugar, cinnamon, and a pinch of nutmeg, if you wish.
Bake 10 minutes in a preheated 400° oven. Lower heat to 375° and bake until a toothpick inserted in th ecenter comes out clean.
For a sweeter cake, sprinkle powdered sugar over the cake after it comes out of the oven.
Cherries may be substituted for apples in the above recipe.
Makes 1 loaf
Cream butter and sugar. Add egg and mix well. Add the bran and the apricot-buttermilk mixture.
When buttermilk has been almost absorbed, add the nut meats and the sifted dry ingredients. Mix well and put in a lightly buttered and floured pan (9×5×3).
Bake in a preheated 350° oven for 1¼ hours.
Heat the milk until a fine film appears over the surface. Remove from flame and add the sugar, salt and butter. Let cool to lukewarm. Into them add warm water (about 110 degrees) crumble yeast (or sprinkle the dry yeast) and stir until dissolved. Blend in the milk mixture.
Beat the eggs and add to the above mixture with 1½ cups of flour. Mix in all but ½ cup of the remaining flour.
Knead the dough on a floured board until it is smooth and shiny and air bubbles begin to break on the surface, adding more flour if necessary.
Put ball of dough in a buttered bowl, turning once so the top will be greased also. Put in a warm place until doubled in bulk. Punch down.
Turn dough on a floured board and knead lightly about 10 or 12 times. Shape the dough as you wish - into loaves, coffee cakes, rolls, braids - and fill, glaze or frost with any of the recipes to be found elsewhere in this book. Bake in accordance with directions given for size and shape of sweet bread you select.
Makes 2 loaves
Dissolve yeast in lukewarm water.
Add butter to scalded milk, stir until melted. Add cold water and molasses.
Set aside 1 cup of white flour. Combine all the remaining ingredients in a large mixing bowl. Blend thoroughly. In th ecenter make a well. Into this pour the cooled liquids and dissolved yeast. Blend well. Work in the rest of the flour and turn the dough onto a floured board, kneading until smooth and elastic. Put into a greased bowl, cover, and let rise until doubled in bulk, about 2 hours.
Shape into loaves and place in 2 greased pans (9×5×3). Let rise again until twice their size.
Bake 1 hour in a preheated 375° oven.
Makes 2 loaf
Soften the yeast in the warm water.
Add the sugar, salt and butter to the scalded milk. Let cool to lukewarm. Add 1 cup of flour to make a thick matter. Beat well. Add the softened yeast, egg and grated lemon rind and beat well. Add the rest of the flour to make a soft dough.
Turn the dough onto a lightly floured board and knead until smooth. Place in a greased bowl and let rise in a warm place until doubled in bulk, about 1½ hours. When dough is light, punch down and let rest for 10 minutes.
Divide the dough into chunks about the size of a plum. Place a layer on the bottom of a greased loaf pan (9×5×3) about 1" apart. Put a second layer on top so the spaces between the chunks in the first layer are covered. Continue procedure until all pieces are used. Cover with a caramel glaze as follows: ¼ cup dark syrup, corn or maple; 1 tablespoon melted butter; 1 teaspoon lemon extract. Combine the ingredients and mix well. Pour the glaze over the layered balls of dough in the pan.
Let rise in a warm place until doubled in bulk, about 45 minutes.
Bake in a preheated 350° oven from 35 to 45 minutes. Let rest in pan for 5 minutes before turning out.
Makes 1 loaf
Divide cherries into two equal portions. Do the same with chopped almonds. In a rectangular pan about 9 × 5 × 3, or a little larger, melt the first 2 tablespoons of butter, brushing the sides of the pan as well. Sprinkle the brown sugar over the bottom of the pan, then a ½ portion of almonds. Now place ½ the maraschino cherries over these.
Sift together the flour, baking powder, sugar, sugar and salt.
Combine egg, milk, cherry juice and the last 2 tablespoons of melted butter and mix well. Add to the flour mixture and blend well. Add the bran flakes and mix only enough to moisten. Add the other portions of cherries and almonds nad stire mixture well. Pour this batter into the pan linted with almonds and cherries.
Bake in a preheated 350° oven 60 to 65 minutes. When cool, slice thin.
Wonderful served with hot, spiced wine!
Makes 3 loaves
Put sugar, butter, salt and scalded milk in a large bowl. Stir until butter is melted. Let stand to cool.
Add yeast to warm milk, stir until dissolved and the add to the butter and milk mixture. Beat in the eggs, one at a time. Mix well. Add 5 cups of flour a little at a time, beating after each addition.
Coat 2 cups fruits and cardamom seeds with ½ cup of flour. Stir into basic mixture.
Place remaining flour on a board and knead the dough into it until smooth. Put dough in a greased bowl and brush with melted butter. Cover and let rise in a warm place until doubled in bulk.
Put back on the board and punch down. Divide in 3 portions and shape into loaves. Place in greased pans (9×5×3) and let rise until doubled in bulk.
Bake in a preheated 450° oven for 10 minutes, then lower heat to 350° and bake 45 minutes or until lightly browned on top. Remove from oven and cool. Top as follows: 1½ cups powdered sugar; 2 tablespoons hot cream; ¼ teaspoon vanilla. Mix all ingredients together. Spread over the tops of the cooled bread, letting a little run over the sides.
Decorate with candied fruits of your choice.
Makes 2 loaves
Scald the milk and pour over the oatmeal, raisins, sugar, ¼ cup butter and salt. Stir until dissolved. Let cool.
Soften the yeast in the lukewarm water and add to the above mixture. Beat the egg separately until light and add, mixing well.
Add the flour gradually, mixing to a soft dough.
Knead the dough on a lightly floured board, about 10 minutes, until it is smooth. Shape the dough into a ball and place it in a greased bowl. Cover with a towel and let rise in a warm place (70 to 82 degrees, free from drafts) until doubled in bulk.
Punch down on a lightly floured board. Divide into 2 balls. Cover and let rest on the board 10 minutes.
Form each ball into a rectangle ½ to ¾ inches thick. Mix the cinnamon with the ½ cup of sugar and sprinkle over both halves. Roll, starting with one of the 2 longer sides.
Place in greased loaf pans (9×5×3) with ends of rolls on bottom. Brush the tops with melted butter and set aside, covered with a towel, until doubled in size, about 1 hour.
Bake in a preheated moderate oven, 350°, from 40 to 50 minutes, until brown on top.
Makes 4 dozen meduim-sized rolls
Mix scalded milk, potato water and mashed potatoes. Cool.
Add crumbled yeast. (If you're using dry yeast, dissolve in ¼ cup of the warm potato water first.)
Cream butter with sugar and add the salt and the eggs. Add to first mixture alternately with the flour to make a stiff dough, using additional flour if necessary.
Knead the dough 1 minute. Let rise overnight in a warm place.
In the morning roll out 1 inch thick, using more flour on the board if necessary to make the dough of good consistency. Sprinkle generously with brown sugar and cinnamon. Roll as for jelly roll. Cut into 1-inch pieces and place, edges just touching, on a greased baking pan at least 2 inches deep. Let rise until doubled in size.
Bake in a preheated 350° oven about ½ hour. Glaze with a thin water and powdered sugar frosting.
Cool milk to lukewarm. Add yeast, dissolved in the lukewarm water, and 1 tablespoon sugar.
Sift flour and add 1½ cups to yeast mix. Beat until smooth. Cover and let rise in a warm place about 30 to 45 minutes until light and spongy. Add remaining sugar, butter, salt, lemon rind and the beaten egg, mixing well. (You may add the cinnamon now or mix with a small amount of sugar to sprinkle on top of the rolls just before baking.)
Add remaining flour to make a soft dough.
Turn out on a floured board and knead until smooth. Place in a greased bowl, turning the dough to grease it uniformly. Cover and let rise in a warm place until doubled in bulk. When dough is light, punch down a little. Shape into rolls and put on greased baking pans or in muffin tins. Cover and let rise until again doubled in bulk.
Bake about 45 minutes in a preheated 325° oven. Frost with a light powdered-sugar glaze.
Makes 30 or 40 pieces
Scald the cream, add the butter and sugar, and stir until creamy.
When mixture has cooled to lukewarm, crumble in the yeast and stir until it is dissolved. Add half of the flour and the ground cardamom seeds, mixing thoroughly. Work in the remaining flour, blending well.
Knead until smooth on a lightly floured board. Place the dough in a greased bowl, cover and let rise until doubled in bulk in a warm place free from drafts.
Punch the dough down. Divide into 30 or 40 pieces. Roll each piece with the hands until it is baout 10 inches long. Tie in a loose knot by pulling one end through the center and the other end up over the side.
Brush with melted butter and dip each kringle in
Makes 1 loaf
Wash the currants and dry them on a towel. Soak them in the wine until they have expanded to roughly 3 times their size. Add more wine if necessary to keep the currant covered.
Sift the flour, baking powder, salt and spices together.
Work the butter until soft and creamy, then add the sugar gradually. Beat eggs into the mixture until light and fluffy. Add vanilla and beat hard.
Stir in flour mixture and milk alternately, a little at a time. Beat well. Carefully stir in the currants.
Pour into a well greased loaf pan (9×5×3) and bake in a preheated oven at 350° for 1 hour. Cool and slice very thin.
Blend flour, salt, butter and sugar, as for any crust.
Dissolve the yeast in ¼ cup lukewarm water.
Scald the milk, cool lightly and add to the beaten eggs. Stir. Add dissolved yeast, cardamom and flour-and-shortening mixture. Mix until smooth. Cover and let rise in a warm place until doubled in bulk.
Place the dough on a floured board, pat with the hands as though beating the dough.
Divide dough in half and place on 2 well-greased baking sheets. Spread out thinly. Spread through the middle with some filling. Bring up edges to the center and press together to seal. Sprinkle with sugar and cinnamon and slivered almonds.
Bake 20 minutes in a preheated 350° oven, or until golden brown.
Makes 3 dozen
Let scalded milk cool to lukewarm. Add the yeast to ¼ cup of the milk, stir until dissolved, and then add the rest of the milk.
Add half of the flour, mixing well. Add the rest of the ingredients in the order given, the the remainder of the flour.
Knead on a lightly floured board. Let rise in a warm place until doubled in bulk; punch down.
Roll to ¼-inch thickness. Cut in rounds with a doughnut cutter. You may want to try varying the traditional doughnut shape in one of the following ways: 1) Make a rectangle of the dough and cut into pieces about 2 inches × 4 inches. Make a slit 2 inches long through the center of each piece. Turn one end through the slit is if starting to tie a knot. 2) Roll dough to rectangular shape. Cut into long strips. Cut each strip into 4-inch lengths. Twist two strips together.
Let rise on the floured board untli doubled in size. Drop carefully in deep fat heated to 375 degrees, and fry 1½ minutes on each side, or until golden brown.
Drain on paper towels. While still warm, shake in a bag containing a mixture of sugar and cinnamon.
Makes 2 loaves
Dissolve yeast and sugar in lukewarm milk.
Add beaten egg and ½ of the flour a little at a time, beating after each addition. Add the melted butter and salt. Beat a few strokes. Add the rest of the flour with the citron, currants and raisins, blending well.
Knead on a floured board until smooth. Let rise in a greased bowl until doubled in bulk, about 2 hours. Return to floured board and form into 2 loaves. Place in greased 9 × 5 × 3 pans nad let rise again until doubled in size.
Bake in preheated 425° oven for 10 minutes, then lower oven temperature to 325° and bake 30 minutes more, or until the loaves shrink away from the sides of the pans.
Scald the milk. Remove from fire. Add butter, ½ cup sugar and salt, stirring until lukewarm. Add the yeast and stir until dissolved.
Add the eggs, then enough of the sifted flour to make a stiff dough. Mix until smooth.
Knead well on a floured board. Put into a greased bowl and let rise in a warm place until doubled in bulk. Divide dough in half, patting into oblong shapes.
Mix ½ cup sugar, cinnamon and sour cream until creamy. Spread over the 2 oblong shapes of dough. Roll up and pinch edges firmly together. Make slits here and there in the center of the oblongs, but not all the way through the dough. (Cut the dough into 3-inch slices if you prefer.)
Coat with melted butter and let double in size. Bake in a preheated 375° oven for 25 minutes. Before the pastry has cooled completely, mix the powdered sugar and lemon juice into a paste and ice the cakes. Sprinkle with ground nut meats.
This recipe is sufficient to make two filled cakes. If you prefer rounds to oblongs, and like your pastry a little richer, try the following:
Combine all ingredients in order given. Cook over low heat, stirring constantly, until thick.
Spread over dough, fold up and pinch the edges firmly together. Shape into rings slit as above, let rise and bake as directed in preceding recipe.
Mash the yeast (or dissolve) in the ¼ cup lukewarm milk and set aside.
Heat the 1½ cups milk and with a fork beat lightly together with the butter, salt and sugar until sugar is dissolved. Add to the yeast mixture.
Beat the eggs well, add the nutmeg and flavorings and stir into the above mixture. Gradually work in 2 cups sifted flour. Beat well for a few minutes. Add remaining flour, a little at a time, and when mixed well, place the dough on a floured board and knead with floured hands until dough is smooth.
Turn into a warm buttered bowl, cover with a cloth and set in a warm place. When doubled in bulk, return to the floured board and roll out ½ inch thick. Spread half the softened butter over half the dough, fold other half over it and roll again to a thickness of ½ inch. Spread again with remaining softened butter and repeat above procedure. Cut into rounds, squares or triangles. Fill as follows:
Jam, or cooked apples, or both, spices of your choice, small amount of cream.
Mix all ingredients until creamy. Place a teaspoon of filling on each of the cut pastries. Fold over, letting a little of the filling peek out. Press the edges together lightly.
Brush with beaten egg and bake 15 to 18 minutes in a preheated 450° oven.
When cool, frost with icing made from powdered sugar and 1 tablespoon water. Sprinkle with ground almonds.
Cream butter and sugar until light.
Sift the flour with the spices and mix with the butter and sugar until crumbly. This (enough for several cakes) will keep well in a covered jar in the refrigerator.
Mix ingredients in order given and cook over low heat until mixture is slightly thickened. Remove from fire and let cool.
If filling becomes too thick while cooling stir and mix in a little milk.
Makes 1 loaf
Sift dry ingredients into a bowl.
Chop the dried fruits and candied peels and add, with the grated lemon rind, to the dry ingredients. Mix well.
Cream the butter and sugar until smooth. Add the 1 egg and beat. Add the egg yolk and beat until light and smooth. Add the beer and beat again. Pour in the fruit mixture, blending well.
Spoon into a well-greased and floured baking pan (9 × 5 × 3, or a little larger). Level the dough in the pan with the back of a spoon.
Bake in a preheated 350° oven 1 hour, or until browned on top. Remove from oven and let the loaf stay in the pan 5 minutes. Turn out on a rack. Spread top with a thin glaze, letting some drip over the sides.
Makes 1 loaf
Mix the dry ingredients. Add to them the liquids and beat well.
Bake in one large greased loaf pan in a preheated 325° oven about 60 minutes.
Makes 2 dozen
Scald the milk. Add the sugar and butter. Cool a little.
Soften the compressed yeast (or dissolve the dry) in the warm water and set aside for 5 minutes. Add the the first mixture.
Add the rest of the ingredients in the order given and mix well.
Let rise in a warm place until doubled in bulk. Shape into round, flat buns and place on a greased baking sheet, ½ inch apart. Let rise again until doubled in bulk. Brush with beaten egg yolk mixed with a little water. Sprinkle with sugar. With a sharp knife cut across in the center of each bun.
Bake in an oven preheated to 400 degrees for 20 to 30 minutes, or until golden brown. Remove from oven and frost the cross with a thick powdered sugar frosting.
Mix butter, flour and salt. Add milk, egg yolks, sugar and lemon rind. Add the yeast which has been mixed well with the water and the ½ teaspoon of sugar. Let rise in a warm place until doubled in bulk.
Roll out about 1 inch thick on a well-floured board. Cut in rounds with a large cookie cutter and press on top of each one a pitted prune which has been soaked in a little water until soft. Or make a well on top of each and fill it with a thick marmalade. Brush the tops with lightly beaten egg white and sprinkle with additional sugar. Place 1 inch apart on greased cookie sheets (or in muffin tins) and let rise until doubled in size.
Bake in a preheated hot oven (450°) 20 to 25 minutes.
Mix salt and sugar. Add ¾ cup milk and eggs.
Add yeast soaked in ¼ cup milk heated to lukewarm. Add butter, and cream all ingredients together with fingers. Add enough flour to make a medium-stiff dough; add grated lemon rind and cardamom seed.
On a lightly floured board spread the dough to an 8 × 12 rectangle. Dab the butter on half of this rectangle (4 × 6 inches). Fold the unbuttered half of the dough over the butter half. Roll out to 8 × 12 inches again. Fold in half again. Roll again to an 8 × 12 rectangle. Fold in half. Chill dough 2 hours in refrigerator.
Cut in 4 strips lengthwise. For 4 kringles, roll strips out to 18 × 2½ inches. Spread filling in to middle and fold ends over. Sprinkle with ground nuts and powdered sugar.
Form in pretzel shapes and let rest in a warm place 45 minutes to rise.
Brush with a mixture of equal parts of egg and milk, sprinkle with sugar and ground slivered almonds.
Bake in a preheated 375° oven 12 to 15 minutes, or until a delicate brown.
Bring to a boil water and raisins. Drain off the liquid. Let cool.
Cream butter until very soft, add cardamom and blend well. Add powdered sugar and enough cream to enable you to spread mixture easily. Mix in raisins and chopped nuts and blend well.
Cook prunes until tender, pit and mash. Add remaining ingredients and cook until thick.
NOTES : This old Danish pastry is legendary. It symbolizes the Danish hygge (which means "comfortable and good") life.
Any fruit or nut filling is excellent, but almond is the most popular with the Danes.
It is always served at Christmas and Easter and on special anniversaries.
There is a secret to kringle baking: The dough is made with the butter rolled - not mixed or blended with a fork or pastry blender.
Makes 2 sheets
Scald milk and cool to lukewarm. Pour ¼ cup milk over yeast and let stand while beating remaining milk with 2¼ cups flour to make a smooth dough. Add dissolved yeast and beat well. Put in a warm place (70 to 82 degrees) to rise.
When dough is well risen (feels light to the touch and a finger indentation springs back), add melted butter, sugar, lemon rind and eggs. Stir in the rest of the flour. Mix well.
Spread dough about 1 inch thick on 2 greased baking pans or cookie sheets. Place in warm spot to rise again. When well risen, sprinkle with sugar and cinnamon. Dot well with butter. Spread with chopped almonds.
Bake in a preheated 400° oven about 15 minutes. Lower heat to 375° and bake until brown.
Makes 1 loaf
Sift flour, sugar, baking soda and salt. Add whole wheat flour.
Add all other ingredients in the order given and blend well.
Pour the batted into a greased loaf pan (9×5×3) and bake in a preheated 350° oven for 45 minutes.
Sift the meals, flour, salt and baking powder together 3 times.
Add the soda to the molasses and sour cream, blending well. Add the water or milk.
Stir in the dry ingredients.
Fill generously buttered cans ¾ full. Butter inside lids and tie securely. Place on trivet or rack in a heavy kettle to which boiling water to a depth of 1" has been added. Cover kettle and steam for 3 hours. Add additional boiling water occasionally if necessary.
Makes 1 loaf
Cook the prunes in water to cover until soft. Drain, pit and chop them.
Soften or dissolve yeast in water.
Sift 4 cups of the flour with the sugar and salt.
Add yeast mixture, scalded milk and eggs to the sifted dry ingredients and beat well. Cover and let rise in a warm place until doubled in bulk. Add the chopped prunes.
Put the remaining cup of flour on a bread board. Turn the dough out on top of the flour and knead it until it has absorbed all the flour and is smooth.
Shape the dough into a loaf to fit a 9 × 13 pan. Grease pan, put in loaf and let rise until doubled in bulk.
Bake in a preheated 400° oven for 40 minutes. Frost with a powdered-sugar glaze.
Makes 1 loaf
Wash and drain the currants. Remove the stems.
Sift the flour, baking powder, salt and spices together.
Work the butter until soft and creamy. Add the sugar gradually, blending well. Beat the eggs into the mixture and continue to beat until light and fluffy.
Stir in the dry ingredients and the milk alternately, a little at a time, beating well after each addition. Add vanilla. Fold in fruit.
Pour batter into a greased loaf pan (9×5×3) and bake in a preheated 350° oven for 1 hour.
Makes 2 loaves
Mix first 8 ingredients. Blend well.
Knead 5 or 6 times on a lightly floured board. Form into 2 round loaves. Place on greased cookie sheet. Brush tops with lightly beaten egg yolk combined with sugar to taste. Sprinkle with chopped almonds.
Bake in a preheated 350° oven for 15 to 20 minutes.
This can also be made as a traditional ring by working in enough more flour so that the dough can be handled and shaped into a ring. Roll with your hands into a rope, joining the 2 ends together to form a circle.
Pour the hot water over the dates and let stand until the rest of the batter is mixed.
Beat eggs until frothy. Add the sugar and salt a little at a time, and blend well.
Mix nuts with flour and add to egg mixture, stirring well.
Combine baking soda and baking powder with the softened butter and blend with previously mixed ingredients.
Add the hot coffee, vanilla and dates, including any liquid which may remain from the soaking.
Pour into a greased tube pan and bake 1 hour in a preheated 350° oven.
Makes 1 loaf
Soften yeast in the lukewarm water.
To the scalded milk add the butter, sugar and salt, stirring until the butter is melted. Cool to lukewarm. Add 1 cup of flour. Add the eggs, one at a time, beating after each addition. Stir in the yeast. Add the remaining sifted flour to the mixture and beat hard from 3 to 7 minutes (an essential step because this dough is not kneaded).
Cover and let rise in a warm place until doubled in bulk, about 1½ hours.
Place almonds in the bottom of a well-greased mold or tube pan. Stir batter down and blend in the raisins. Spoon the batter into pan or mold. Cover and let rise until doubled in size, about 1 hour.
Bake in a preheated 350° oven for about 50 minutes, or until the top is browned. Let cool about 5 minutes, then turn out of pan upside down. Sprinkle with powdered sugar. The powdered sugar will make an attractive design on the almond-covered top if you sift it first, then lay a paper doily over the top of the bread, shake the sugar through the small holes in the doily, and carefully remove the doily.
Scald milk. Cool. Add yeast, stir until dissolved. Beat in the flour.
Let rise until bubbly. Add rest of ingredients and beat.
Half fill 2 round, buttered 9-inch tube pans with the dough. Let rise until forms are full.
Bake in a preheated 400° oven for 15 minutes. Lower heat to 375° and bake 45 minutes more.
Add the sugar, salt, butter to the scalded milk. Stir until the butter is metled and the sugar is dissolved. Cool to lukewarm. Crumble fresh yeast into mixture (or sprinkle dry yeast over it) and stir well. Add the egg and blend in the flour.
Turn out on a floured board and knead until the dough is smooth. Put into a greased bowl and brush with 1 tablespoon of melted butter. Cover and let stand in a warm place about 2 hours until doubled in bulk.
Turn out again on the floured board, pat into a rectangle and roll out about 15 inches long and 8 inches wide. Spread with remainder of butter. Cover with raisin filling:
Rinse and drain the raisins and put through a food chopper or grinder. Add brown sugar, bread crumbs, egg and rum. Mix well.
Roll up as for a jelly roll and cut into pieces about 1½ inches thick. Brush the tops with a little sugar and milk mixed together.
Place sugared side up in greased shallow pans and let stand in a warm place until doubled in size, 30 to 45 minutes.
Bake in a preheated 350° oven 30 to 40 minutes, or until browned.
You may frost these, if you wish, when they come out of the oven. The recipe given below adds a piquant and unusual flavor.
Mix the egg whites with the salt and beat until they begin to hold their shape. Beat in the jelly a little at a time.
Place in the top of a double boiler over hot water and continue to beat for 2 or 3 minutes longer.
Soften the yeast in milk. Cream butter, sugar, salt and extract. Add beaten egg and ½ of sifted flour, mixing well.
Knead on a floured board until light. Put in a greased bowl, cover and let rise in a warm place until double in bulk.
Sift part of the remaining flour over the currants. Add them and the rest of the flour to the dough. Knead until smooth.
Shape into buns and let rise on greased pans until doubled in size.
Bake 30 minutes in a preheated 375° oven. Remove from oven and brush with rum syrup make as follows:
Makes 2 loaves
Add a little of the flour to 1½ cups of the milk and stir until smooth.
Mix the yeast with the 2 tablespoons of sugar in ¼ cup of milk. Add to the milk and flour base. Add enough move flour to make a smooth and elastic dough. Cover with a towel and put in a warm place until doubled in bulk.
Stir the saffron into the remaining ¼ cup of warm milk. Mix with the creamed butter, sugar and salt. Beat into the dough, then add 1 beaten egg, the ground almonds and the raisins, and mix well.
Turn the dough onto a lightly floured board and shape into two long, narrow loaves. Place side by side in a single greased poaf pan (9×5×3). Cover with a clean towel and let rise in a warm place for an hour or two. Brush the tops with the remaining egg, beaten. Sprinkle with sliced almonds and sugar.
Bake in a preheated 400° oven 15 minutes; lower the heat to 350° and bake 30 minutes without at any time opening the door. If, at the end of the specified time, the loaves are golden brown, turn off oven heat. If they are not, continue baking until bread shrinks away from sides of pans and is golden brown.
Remove from oven and cool on racks. Rub tops of loaves with melted butter. Do not slice bread for about 4 hours. Slice thin.
Whip the cream stiff.
Beat the eggs with the sugar. Add the sifted flour and ground cardamom and mix thoroughly. Combine with whipped cream.
Half fill buttered, lighlty floured muffin tins and bake 10 minutes in a preheated 350° oven, or until golden brown. Frost as desired.
Scald milk. If you are using dry yeast, reserve ¼ cup of milk and add butter to the balance. If you're using fresh yeast, add butter to the total quantity of milk. Let cool.
Add eggs and sour cream.
Crumble fresh yeast in the sugar and let stand until liquified. (Dissolve dry yeast in the warm milk you've been saving. Stir in sugar.) Add yeast blend to first mixture.
Add the salt and 4 cups of flour and beat well. Place in the refrigerator overnight.
In the morning remove and let dough rise in a warm place until doubled in bulk. Punch down and add remaining 1 cup of flour.
Knead well on a lightly floured board. Roll out in thin sheets and cover with sugar, cinnamon, nuts and raisins in whatever quantity best suits your family's tastes. Roll up like a jelly roll. Cut into 1-inch slices and lay pieces flat on a greased baking sheet or in muffin pans. Let rise in a warm place until doubled in size.
Bake in a preheated 350° oven about 30 minutes. Frost with a glaze of water and powdered sugar.
Makes 3 large loaves or 8 dozen rolls
Scald the milk and cream. Add the butter, salt and sugar. Let cool.
Add the eggs and yeast which has been dissolved in the water.
Stir in the flour gradually, using just enough to make a stiff dough.
Let rise until doubled in bulk. Punch down. Cover bottoms of lightly greased large muffin tins with dough ½ inch thick. Cover with filling.
Mix all ingredients together, spoon over dough in muffin tins, and top with ½-inch-thick layer of dough. Let rise again in a warm place until doubled in bulk.
Bake in a preheated 450° oven 25 minutes.
This recipe may also be baked as 3 coffee loaves. Divide the dough into 6 equal portions. Cover the bottom of each lightly greased 9×5×3 bread pan with one portion of the dough. Spread filling over each, and top each with remaining portions of dough. Let rise until doubled in bulk. Bake 10 minutes in a preheated 450° oven. Reduce heat to 350 degrees and bake 40 minutes more.
If you don't want to bake 8 dozen rolls at one time, wrap and freeze any quantity you wish for future baking.
Makes 2 loaves
Mix ingredients in order given and put in 2 greased and lightly floured loaf pans (9×5×3).
Bake in preheated 325° oven for 1 hour.
Frost thinly with powdered sugar and decorate with candied fruits.
Makes 1 loaf
Sift together the dry ingredients. Add nuts.
Blend soda and sour cream thoroughly.
Combine all ingredients, mixing quickly and lightly.
Pour into buttered loaf pan (9×5×3) and bake in a preheated 350° oven for 1½ hours.
Makes 2 to 3 loaves
Dissolve soda in th esour cream., Add the salt and molasses. Add the white flour and the raisins. Add the graham flour and corn meal, and mix well.
Fill about half full 2 one-quart pudding pans or 3 one-pound tin cans which have been well buttered. Put on the lids and steam for 1 hour.
Remove the lids and bake the bread in a preheated 350° oven for about 10 minutes.
Makes 1 loaf
Cool milk to lukewarm. Set aside 1½ hours and soften yeast in the remaining 1 cup. Beat in 1 cup of flour and let this sponge rise until light.
Add the rest of the milk with 4 cups of flour. Beat again and let rise until doubled in bulk, about 1 hour.
Add the butter, sugar, cinnnamon, salt and the egg. Stir well. Add the rest of the flour and mix thoroughly.
Put the dough on a floured board and knead for several minutes. Cover and let rise in a warm place until again doubled in size.
Roll the dough and cut in 3 strips. Braid them and pinch the ends together. Place the braided dough on a greased shallow baking pan and let rise in a warm place until doubled in bulk.
Bake in a preheated moderate oven (350°) 40 to 45 minutes. Remove from oven and brush with powdered-sugar glaze. (Sift ½ cup powdered sugar. Add 2 teaspoons hot milk and ¼ teaspoon vanilla.)
Scald milk and cool to lukewarm. Pour ¼ cup of the milk over the yeast and let stand while beating remaining milk with 2¼ cups of the flour to make a smooth dough. Add the dissolved yeast and beat well.
Stir in about 2½ cups more flour. Add melted butter.
Beat eggs and add to above mixture with grated lemon rind. Mix well.
Put in a warm place to rise until doubled in bulk. Roll out on a lightly floured board or cloth to 1-inch thickness. Sprinkle with a mixture of: 1 cup sugar, 1 cup raisins, ½ to ¾ cup ground almonds, 1 teaspoon cinnamon.
Roll up carefully, like a jelly roll, and cut into slices. Place rolls in greased pans (with a cut side down) and let rise ½ hour. Dot the tops plentifully with melted butter.
Bake 10 minutes in a preheated 425° oven. Lower temperature to 375° and bake until rolls are browned. Remove from oven, brush tops with melted butter, and sprinkle with sugar.
Makes 2 loaves
Blend 3 teaspoons sugar and yeast in a small bowl. Add the lukewarm water and let the yeast dissolve.
Cream butter and sugar and salt in a large mixing bowl. Pour the milk over this mixture, stirring well until smooth.
Add saffron to hot water and let stand 10 minutes. Strain the saffron mixture through a fine sieve. Stir the saffron-flavored water well into the milk-butter-sugar blend. Add the yeast mixture. Stir.
When smooth, sift 3 cups of flour, mixing well.
Blend 1 cup of flour with the raisins, currants and almonds in a bowl, until all fruits and the nuts are coated with the flour. Add to the dough and mix well. Add the rest of the flour and knead with your finger tips on a board until very smooth.
Place the dough in a large bowl, cover with a towel and let rise in a warm place for 2 hours or until doubled in bulk. Cut dough in half and knead each half on a lightly floured board. Form into loaves and place each in a buttered, lightly floured loaf pan (9×5×3). Let rise again in a warm place 1 hour or until doubled in size.
Bake in a preheated 300° oven 45 minutes. Remove from oven and allow to cool gradually at room temperature.