Ingredients Jump to Instructions ↓

  1. 1 2 cups milk,

  2. 1- 1/2 compressed yeast cakes

  3. 1/4 cup tepid water

  4. 1/2 cup sugar

  5. 2 egg yolks

  6. 1 teaspoon salt

  7. 1/2 cup corn oil From

  8. 5 to 6 cups bread flour

  9. 1/2 cup granulated sugar additional

  10. 1- 1/2 teaspoons cinnamon

  11. 1/2 cup shredded, blanched almonds or filberts

Instructions Jump to Ingredients ↑

  1. Instructions Scald the milk and cool until tepid. Add the yeast dissolved in one-fourth cup warm water and beat in two cups of the flour. Cover, set in a warm place and when light and spongy (about two hours) add the eggs well beaten, the sugar, salt, corn oil and flour to knead. Return to the bowl, cover and let rise until double in bulk. Stir down and put in a medium-sized dripping pan oiled with corn oil. Cover and let rise again. Brush with corn oil and sprinkle with the sugar, cinnamon and nut meats, mixed. Bake from 30 to 35 minutes in a moderate oven 350 to 375 degrees Fahrenheit.


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