2 c. luke warm milk (not boiled)
1 fresh cake yeast (= 2 ¼ teaspoons dry yeast)
1 T. sugar (for yeast mixture)
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6 c. flour
1 t. salt
3 T. sugar
½ lb. butter
4 beaten eggs
1 t. vanilla
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butter (for spreading on rolled out dough, next day)
brown sugar
cinnamon
raisins
(nuts, mini-chocolate chips, jam - anything else! - optional)
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Confectioners sugar
lemon or amond extract
milk
1. In a mixing bowl, combine warm milk, 1 fresh yeast cake ans 1 T sugar until dissolved. Set aside for 10 minutes to proof.
2. While waiting, sift into large mixing bowl (or mix-master) the 6 cups of flour, 1 t. salt, and 3 T. sugar.
3. Cut in the two sticks of butter. Beat until incorporated.
4. Back to the yeast mixture: Add 4 beaten eggs and 1 t. vanilla
5. Mix into the flour mixture. Beat until smooth.
6. Cover (with a shower cap!) and refrigerate OVERNIGHT.
Good morning. The dough will be a little soft. Add flour to the board (or counter) and knead the dough, adding flour as needed, until it is not too sticky to work with.
1. Divide into 4 equal portions.
2. Roll thin into a rectangle (approx 9 x 18) which will become a jellyroll.
3. Shmear with all the filling. You can either cover the whole surface or just one end, running the long way.
4. Roll tight.
5. On a greased tin, make it into a crescent or circle. Lots of fancy things you can do w cuts and twists. This version is cut and twisted, alternating in and out.
6. Cover with a towel or plastic and let it rise for 3 hours! Another version is to heat the oven to just 100 or so, turn it off, and put the cakes in. Not sure they really need covering.
7. Bake at 350 for 30-35 minutes. Let cool.
8. Mix the confectioners sugar, milk (tiny amount!), and extract and frost your cakes.
You could sprinkle them with slivered almonds, too, if this isn't already yummy enough.
