random-mirrors/based.cooking
1
0
Fork 0
mirror of https://github.com/LukeSmithxyz/based.cooking.git synced 2025-02-17 09:45:16 +00:00
Code Issues Packages Projects Releases Wiki Activity

Update scandanavian-coffee-cake.md

Browse Source
This commit is contained in:
TomBT 2021-03-12 18:01:52 +00:00 committed by GitHub
parent c0eebbe5a3
commit 3b21962125
No known key found for this signature in database
GPG Key ID: 4AEE18F83AFDEB23
1 changed files with 30 additions and 31 deletions
Show Stats Download Patch File Download Diff File Expand all files Collapse all files

61
src/scandanavian-coffee-cake.md
View File

@ -1,40 +1,39 @@
## Scandinavian Coffee Cake # Scandinavian Coffee Cake
## Ingredients ## Ingredients
1/2 cup milk * 1/2 cup milk
1/2 cup shortening * 1/2 cup shortening
1/2 cup sugar * 1/2 cup sugar
1/2 teaspoon salt * 1/2 teaspoon salt
1 package active dry yeast * 1 package active dry yeast
1/4 cup warm (not hot) water * 1/4 cup warm (not hot) water
3 cup sifted enriched Flour * 3 cup sifted enriched Flour
2 eggs, beaten * 2 eggs, beaten
melted butter, or margarine * melted butter, or margarine
2/3 cup firmly packed brown sugar * 2/3 cup firmly packed brown sugar
2 teaspoon cinnamon * 2 teaspoon cinnamon
## Directions ## Directions
Scald milk. 1. Scald milk.
Add shortening, sugar, and salt. 2. Add shortening, sugar, and salt.
Stir until sugar dissolves; cool to lukewarm. 3. Stir until sugar dissolves; cool to lukewarm.
Dissolve yeast in water; combine with milk mixture. 4. Dissolve yeast in water; combine with milk mixture.
Stir in half the flour; add eggs; beat well. 5. Stir in half the flour; add eggs; beat well.
Add enough of remaining flour to make a soft dough. 6. Add enough of remaining flour to make a soft dough.
Turn out on lightly floured board; knead till smooth and elastic. 7. Turn out on lightly floured board; knead till smooth and elastic.
(See recipe for white bread) put in a greased bowl; brush with shortening; cover; let rise in a warm place, 80° to 85° till double in bulk (about 2 hours). 8. (See recipe for white bread) put in a greased bowl; brush with shortening; cover; let rise in a warm place, 80° to 85° till double in bulk (about 2 hours).
Turn out on floured board; roll into a rectangle 8 by 12 inches. 9. Turn out on floured board; roll into a rectangle 8 by 12 inches.
Brush with butter. 10. Brush with butter.
Sprinkle with brown sugar and cinnamon. 11. Sprinkle with brown sugar and cinnamon.
Roll up like jelly roll; shape into a ring on greased baking sheet; pinch ends. 12. Roll up like jelly roll; shape into a ring on greased baking sheet; pinch ends.
From the outside, cut through the ring toward center almost all the way through in 1- inch slices. 13. From the outside, cut through the ring toward center almost all the way through in 1- inch slices.
Fan out slices slightly to side. 14. Fan out slices slightly to side.
Brush with shortening; cover; let rise about 45 minutes or till double in bulk. 15. Brush with shortening; cover; let rise about 45 minutes or till double in bulk.
Meanwhile set oven for moderate 375f. 16. Meanwhile set oven for moderate 375f.
Bake 25 to 30 minutes. 17. Bake 25 to 30 minutes.
While warm spread with confectioners' sugar icing; sprinkle with chopped walnuts. 18. While warm spread with confectioners' sugar icing; sprinkle with chopped walnuts.
## Contribution ## Contribution
Anonymous Anonymous